16 followers

113 daily readers

rank of 621

Please, show some love & attention to my other blogs :)

Magic Lamps at the Thrift Store - What would you ask of Genie?

breeze

A Day in LA - things to do in Los Angeles County

E-mail Subscription

Receive an e-mail notification of new posts on this site:

The Friendly Vegetarian - Welcome :)

I am vegetarian and have been vegetarian for many years. Most of my closest friends and family are not vegetarian, yet they eat vegetarian meals more often because I am in their lives. WELCOME to my Friendly Vegetarian blog. Will you welcome me and my blog into your life? Come and read, chat & eat vegetarian with me...

Baking - The Friendly Vegetarian

Multi- Grain, half the fat, drop biscuits

August 13th 2010 19:50

Multi- Grain, half the fat, drop biscuits

4 cups flour:
1 cup whole wheat flour
1 cup white whole wheat flour
1 cup whole wheat pastry flour
½ cup cornmeal flour
½ cup oatmeal
1 teaspoon salt
8 teaspoons baking powder
1 teaspoon cream of tartar
4 tablespoons sugar
2/3 cup apple sauce
1/3 olive oil
2 cups soymilk

sometimes I add:

nutritional yeast
flax seed or flax seed meal
greens or
raisins or
carob/chocolate chips

Preheat oven to 425 o F

Mix all dry ingredients thoroughly, in large bowl.
Mix last three wet ingredients in separate bowl.
Quickly ( before oil separates ), add wet ingredients to dry ingredients & mix well.

Drop several teaspoonfuls for each biscuit on an ungreased doubled baking sheet.

Bake for approximately 12 - 16 minutes.

Repeat last two steps until all biscuits are baked

Took a picture of the last 3 before they were gobbled up

Vote

Add Comments

[ Link ]

Posted By: True1 - Category: Baking

Email this Post to a Friend

Low-fat Whole Wheat, Oats & Flax seed Bread recipe for your breadmaker

June 19th 2010 15:57

Alternate title: A whole house air freshener you can eat!

The aroma of Fresh baked bread just draws the family members into the kitchen asking, "How many minutes until fresh bread?!" Have your slicing knife, plates and butter ( or in my house: Smart Balance ) ready. Make sure you get a slice before it's gone!

Put these ingredients in your breadmaker in this order:

1 cup & 3 tbsp - Water
1 tbsp - oil or margarine or butter
2 tbsp - apple sauce
2 eggs or mix 2 tbsp soy flour & 2 tbsp water
1 1/2 tsp salt
2 1/4 tbsp sugar
2 2/3 cups bread flour
1 cup whole wheat flour
1/4 rolled oats or oat bran
1/4 flax seed or sesame seeds
2 1/2 teaspoons rapid rise yeast ( don't add quite, yet ) - first make a well/hole in the flour and add the yeast to the well ( to keep the yeast dry and unmixed with the rest of the ingredients )- see picture below

now you can add 2 1/2 teaspoons rapid rise yeast to the well

Turn on your breadmaker

Set a timer for 5 minutes and check if your dough is a nice not too dry or too wet consistency. If not add water or flour by the teaspoonfull until it's just right.

This recipe works well on my breadmaker's 2 hour setting.

When I use my breadmaker's 1 hour setting I increase the yeast to 4 1/2 tsps so it will rise in time.

If I'm using a 3 hour or longer setting I reduce the yeast to 1 1/2 tsps

If in your location & in your breadmaker; these yeast amounts don't work feel free to experiment. I had to alter my amounts when I bought a new breadmaker.

Remember no loud noises while the bread is rising!

Slice while hot and enjoy this healthy comfort food!

Sometimes, I add 1/2 - 3/4 cup of chopped greens ( spinach, kale, salad greens, green onions tops - use your imagination ) to this recipe.

Adding greens results in a flecked bread with more nutrients

116

Vote

Comments (4)

Add Comments

[ Link ]

Posted By: True1 - Category: Baking

Email this Post to a Friend

Mom, you should sell these on Ebay! - Recipe for multi-grain chocolate chip raisin nut cookies

May 23rd 2010 20:01

That made me smile - big! Since I wouldn't know quite how to package and get fresh cookies to people how 'bout I just share the recipe on The Friendly Vegetarian?

Here goes:

Assemble your ingredients - I usually double this recipe, double bag the cookies by the dozen and put them in the freezer. They freeze well and we just take a bag out every week or two and put them on the counter 'til they reach room temperature. They taste great with no freezer taste.

As you can see I use Organic as much as I can. For this picture I was out of apple sauce and I'd already mixed my different flours and oats and put them in a single container

1 cup whole wheat pastry flour or white whole wheat flour or all- purpose flour
1 cup 100% whole wheat flour
1/4 cup rolled oats or oat bran or combination of the two
1 tsp. salt
1 tsp. baking soda

1/2 cup apple sauce ( I use unsweetened )
1/4 cup butter or butter substitute ( I use Smart Balance light )
1/4 cup oil ( I use Olive oil )
1 tsp vanilla extract
1/2 cup brown sugar
1/2 cup sugar

2 tbsp of soy flour mixed with 2 tbsp. water or 2 large eggs

1/2 cup chopped nuts ( I've used almond, walnut, cashew, pistachio and different combinations - they're all good! )
1/2 cup raisins
1 - 1 1/2 cups ( I've cut it down to 1 cup but 1 1/2 is more chocolatey! ) chocolate chips or carob chips

By the way, if you use a butter substitute and carob chips, this could be a Vegan cookie recipe

You'll also need two bowls. One smaller bowl for the dry ingredients and one larger bowl as the main mixing bowl.

Preheat oven to 375 degrees

Put the first five dry ingredients in the smaller bowl and mix really well.

Did you mix really well?

Good

Put the next six ingredients in the larger bowl and beat well.

Add the soy flour mixture or the 2 large eggs and beat well.

Gradually beat in the dry ingredients that you mixed earlier.

Stir, ( don't beat ) in the last three ingredients.

Drop rounded tablespoons onto ungreased baking pan. ( I double my pans so the bottom of my cookies don't burn. Sometimes you might have to bake them a few minutes longer if you double pan )

Bake for 9 - 14 minutes or until cookies turn golden brown. Set a timer so you don't forget

Remove from oven and let sit for a couple of minutes.

Transfer to wire racks, baking sheets or plates. They will firm up as they cool down. We love to eat them warm but you can wait for them to cool, also. Don't forget to put in your next batch(es) and reset your timer. The recipe as given will make 3 - 3 1/2 dozen cookies.

Mmm cookies ...

These cookies are softer and somewhat more cake- like in the middle because we reduced the amount of fat used in traditional cookies. They also have a more complex flavor due to the different flours and rolled oats used. My family prefers the taste and texture of these to the traditional chocolate chip cookies. I feel happier knowing they are getting good nutrition while they are snacking. Please try this recipe and let me know what you think

137

Vote

Add Comments

[ Link ]

Posted By: True1 - Category: Desserts, Baking

Email this Post to a Friend

Apricot and Coconut Balls

April 19th 2008 08:52

Maybe I have an obsession with sugar, or suuuugggaaar. At any rate, I seem to be suffering from sweet-tooth cravings at the moment and discovered these apricot and coconut balls. Bless 'em, you can also shape the mix into a log and cut into little pieces, which can be kept in a container in the fridge for sweet-afternoon-treats. Or so I've heard.

Apricots will also give you a health boost - with dietary fibre, vitamin A, beta-carotene and antioxidants!

Apricot and Coconut Balls

What you need:

1 1/2 cups dried apricots
1 cup orange juice
zest of one lemon
juice of one lemon
1 1/2 cups flaked or dessicated coconut
1 cup chopped nuts (pecans, walnuts or almonds...)
raw sugar

What to do:

Put apricots and orange juice in a small pot and bring to the boil. Remove from heat and cover, then leave for ten minutes so that apricots absorb the juice. Drain, then place apricots in blender with coconut and nuts. Pulse blend until mixture is fine. Add zest and lemon juice. Remove from blender and shape into balls or log. Roll lightly in sugar and a little dessicated coconut. If mixture seems dry, add more OJ.

Image from Flickr.com

153

Vote

Add Comments

[ Link ]

Posted By: Greta Simpson - Category: Snacks and Appetizers, Baking

Email this Post to a Friend

Chocolate Brownie, Oh Yeah!

April 12th 2008 12:00

The thing about many of us vegetarians and vegans is that we're health conscious, but that doesn't mean we're averse to the odd chocolate treat. This chocolate brownies recipe is 100% vegan too!

Chocolate Brownies

What you need:

170g self-raising flour
salt
2 Tbsp cocoa powder
170g caster sugar
5 Tbsp sunflower oil, plus extra for greasing the tin
230ml sweetened soya milk
1 tsp vanilla extract

What to do:

Pre-heat the oven to 180C. Grease and flour a 20cm square cake tin with some of the sunflower oil. In a bowl, sift together the flour, salt, cocoa powder and sugar. Then add the oil, soya milk and vanilla extract, and mix carefully together. Pour this mixture into the tin, and bake for about 25 minutes, until the brownies spring back when gently pressed. Leave to cool for five minutes, then turn out onto a wire rack.

Serve with yoghurt or whipped cream, if you dare.

Image from Flickr.com

Vote

Add Comments

[ Link ]

Posted By: Greta Simpson - Category: Baking

Email this Post to a Friend

Spicy Vegan Pumpkin Bread

March 28th 2008 05:40

This fantastic pumpkin bread recipe is so easy to bake and delicious eaten fresh from the oven.

Spicy Vegan Pumpkin Bread (makes one loaf)

What you need:

2 cups whole wheat flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground mixed spice
1/8 tsp ground cloves
2 cups cooked pumpkin, mashed
1/2 cup maple syrup
1/4 cup cooked apple
1 Tbsp canola oil
1 tsp vanilla essence
1 cup raisins, soaked and dried

What to do:

Preheat oven to 180C and grease a bread loaf tin. In a mixing bowl, sift and combine all dry ingredients. In a separate bowl, combine all wet ingredients and whisk together. Make a well in the dry ingredient mix, then pour the wet mix in until fully combined. Fold raisins into the mixture then spoon batter into the loaf pan, distributing evenly along the length of the pan (it will spread to the edges while cooking). Bake for 50-60 minutes. Test the loaf with a knife - it should come out clean. Remove bread from oven, turn loaf out on to cooling rack.

Image from Flickr.com

117

Vote

Comments (2)

Add Comments

[ Link ]

Posted By: Greta Simpson - Category: Baking

Email this Post to a Friend

Lemon and Poppyseed Cookies

March 27th 2008 05:35

As I've mentioned before, vegans often miss out on delights of the sweet variety (though not if they're in the know about delish treats like this Vegan Orange Cake). And here's another way for vegans to make some sweet treats. Be careful not to eat all the mix before it gets into the oven!

Lemon & Poppyseed Cookies

What you need:

1 cup flour
1 1/2 Tbsp poppy seeds
1 1/2 Tbsp cornflour
1/8 tsp nutmeg
1/8 tsp salt
5 Tbsp dairy-free spread
1/3 cup brown sugar
juice of one lemon
zest of one lemon
1 tsp vanilla essence
3 Tbsp water

What to do:

Preheat oven to 180C. Mix flour, poppy seeds, cornflour, nutmeg and salt in a bowl. In another bowl, mix dairy-free spread, sugar, lemon juice, zest and vanilla essence. Add dry mix to this and combine (don't mix too much). Add one Tbsp of water at a time, kneading the mixture until dough holds together. Don't add too much water. Grease a baking tray, then place Tbsp size pieces of dough (shaped into balls) on the tray and press down a little. Bake for 15-20 minutes, or until golden brown. Cool on a rack and store in an airtight container.

Mm mmm.

Image from Flickr.com

121

Vote

Comments (1)

Add Comments

[ Link ]

Posted By: Greta Simpson - Category: Baking

Email this Post to a Friend

An Easy Blackberry and Apple Tart

March 24th 2008 04:25

If you were to look up tart in the dictionary, you'd find that it comes from the slang jam tart, to rhyme with sweetheart.

Well, this here's no sickly-sweet romance; this is a true tart - that is, agreeably sharp or acid to the taste, thanks to the tastes of apples (choose 'em green) and blackberries (fresh picked are best).

As a vegetarian, one of the most frustrating things in life has to be the search for pastry without animal fat. I mean, The Search For Pastry Without Animal Fat - it really is a quest of epic proportions. For this recipe, you can continue the quest (there are some brands available) or use this recipe for vegetarian pastry. I promise it's 100% vegetarian and can even be vegan-friendly by substituting dairy-free spread for butter!

Blackberry and Apple Tart

What you need:

500g cooking apples, peeled
fresh lemon juice
250g blackberries
caster sugar
250g sweetcrust pastry

What to do:

Slice apples, sprinkling them with lemon juice. Mix apples with blackberries and put them into a pie dish, making a pile that rises a little in the centre. Sprinkle with sugar as you add fruit. Roll out pastry to fit a 28cm pie dish. Moisten edge with water and lay pastry on top. Crimp edges with your fingers, trim, then sprinkle with caster sugar. Bake at 200C for 45 minutes, then turn heat down to 180C for 25 minutes or until light brown. Cool for 10 minutes.

Image from Flickr.com

Vote

Add Comments

[ Link ]

Posted By: Greta Simpson - Category: Desserts, Baking

Email this Post to a Friend

Easter Just Isn't Easter Without Hot Cross Buns

March 23rd 2008 06:25

Everyone's looking for a recipe for hot cross buns at this time of year (well, anyone who knows that homemade beats store-bought every time). In my opinion, these hotties beat chocolate Easter eggs too!

Hot Cross Buns (makes 12)

What you need:

4 cups flour
15g fresh yeast
1/4 cup caster sugar
2 tsp mixed spice
pinch of salt
1 1/2 cups currants
40g butter
300ml milk
2 eggs, lightly beaten

For crosses - 1/2 cup flour, 4-5 Tbsp water

For glaze - 1/3 cup water, 2 Tbsp caster sugar

What to do:

1. Mix flour, yeast, sugar, mixed spice, salt and currants in a bowl. Melt butter over medium heat, then add milk and heat for a further minute or until lukewarm. Add milk and egg mix to mixing bowl. Combine to form a soft dough.
2. Place dough on a floured surface and knead for ten minutes, or until dough is smooth. Place into a greased bowl, cover with a clean tea towel and leave in a warm place for 1 to 1 1/2 hours, or until dough has doubled in size.
3. Line or grease a baking tray. Knead douhg until smooth and divide into 12 portions. Shape each into a ball, place on the tray about 1cm apart. Cover and leave in a warm place for 30 minutes until buns have doubled in size. Preheat oven to 190C.
4. Mix flour and water together for crosses and spoon into a snaplock bag. Snip one corner off the bag and pipe mix onto buns to form crosses. Bake for 20-25 minutes.
5. To make glaze, mix water and sugar over a low heat until sugar dissolves. Boil for five minutes then brush glaze over warm hot cross buns.

Serve with tea and lashings of butter.

102

Vote

Comments (1)

Add Comments

[ Link ]

Posted By: Greta Simpson - Category: Baking

Email this Post to a Friend

Three Cheers For Orange and Sultana Cake

March 23rd 2008 04:56

If there's any cake that deserves a round of applause, it's this little vegan cake.

I discovered this eggless orange and sultana cake at an event recently. It's tasty to anyone, but especially appealing to vegans - who sometimes miss out on sweet-stuffs. Give this vegan cake recipe a whirl!

Orange and Sultana Cake

What you need:

1 1/4 cups white self-raising flour
1 1/4 cups wholemeal self-raising flour
1 1/2 teaspoons baking powder
3/4 cup soft brown sugar
1/2 cup soy milk
1/2 cup vegetable oil
1 tablespoon orange juice concentrate
1 cup sultanas, soaked and dried
zest of one orange

What to do:

Preheat the oven to 180C then grease and line a 20cm round cake tin. Sift both lots of flour into a mixing bow, adding bran husks back into the mix. In a separate bowl, whisk oil, soy milk, orange juice and sugar until sugar has dissolved. Fold flour, sultanas and orange zest into this mixture. Mix well, then spoon cake mix into the tin and level the surface. Bake for 1 hour or until the top of the cake springs back when pressed gently down. Leave to stand for 10 minutes then turn onto a cooling tray. Store in an airtight container.

Vote

Comments (1)

Add Comments

[ Link ]

Posted By: Greta Simpson - Category: Baking

Email this Post to a Friend

Vegetarian Sweetcrust Pastry

March 21st 2008 05:25

As mentioned earlier, vegetarians are often banging their heads against brick walls (or supermarket freezers) in frustration over animal fats which seem to be in almost all mainstream brands of pastry.

This recipe is vegetarian, and can be vegan if you use dairy free spread instead of butter.

Sweetcrust pastry (makes 525g)

What you need:

350g flour
1 Tbsp sugar
175g butter (or dairy free spread)
3 Tbsp cold water

What to do:

Sift flour into large bowl, then stir in sugar, rub in spread, add water and mix to dough. Knead lightly then roll out.

Great for this homemade apple tart...

Vote

Add Comments

[ Link ]

Posted By: Greta Simpson - Category: Desserts, Baking

Email this Post to a Friend

[ The Friendly Vegetarian Home ] [ Create A New Post ]