Wednesday, October 17, 2007

W.I.U.W., week #5

All of this weeks recipes are vegan friendly. I have listed all of the necessary substitutions


6 tablespoons butter, melted
1 cup light brown sugar, packed
1 teaspoon vanilla
2 large eggs
1 cup pumpkin puree
1 cup all-purpose flour
1 teaspoon baking powder (aluminun free)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
4 ounces cream cheese, softened
1 egg
1/3 cup confectioners' sugar
1/2 teaspoon vanilla
2 tablespoons flour

-Butter and flour an 11x7-inch baking pan.
-Heat oven to 350°.
-In a large mixing bowl, beat butter with brown sugar, 1 teaspoon vanilla, and 2 eggs until light and creamy. Beat in pumpkin puree.
-In another bowl, combine 1 cup of flour with baking powder, soda, salt, and spices.
-slowly beat into the first mixture until well blended. Spread in prepared baking pan.
-In a medium bowl, combine cream cheese, 1 egg, confectioners' sugar, 1/2 teaspoon vanilla, and 2 tablespoons flour. Beat for 1 to 2 minutes, until smooth and creamy.
-Spoon onto the pumpkin batter.
-Using a small narrow spatula or butter knife, swirl the cream cheese batter into the pumpkin batter.
Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

*I m made a vegan version of these, using Tofrutti ‘Better than Cream Cheese’ and egg substitute, and soy margarine in place of the butter→ if using margarine, don’t melt, instead leave at room temperature and use once very soft.

1 cup quinoa
1/2 cup sliced blanched almonds
1 veggie cube
1 1/2 cups boiling water
1/2 tsp salt
1 cinnamon stick
1 bay leaf
1/2 cup dried cranberries

-Soak the quinoa 1/2 - 1 hour in cold water
-Rinse very thoroughly in water several times. For each rinse, pour off most of the water and finish draining through a large fine mesh strainer
-Shake dry in the strainer
-On medium heat, stir and toast the sliced almonds until golden
-Remove from pan
-Stir and toast the quinoa until dry and turning color
-Transfer toasted quinoa, toasted almonds, and cranberries to 2 qt saucepan
-Add boiling water, veggie cube, salt, bay leaf and cinnamon stick
-Bring back to boil
-Cover, turn the heat to simmer, cook for 20 minutes
-Remove from heat and allow to sit five minutes with lid on
-Fluff gently with a fork and serve.

Mango-Radish Salsa
-3 cups diced mango (about 2 large)

-1/4 cup chopped cilantro

-1 tablespoon lime juice 

-Pinch of salt

-1 cup diced radishes (about 1 bunch)

1. Toss mangoes, cilantro, lime juice and salt in a bowl. 

2. Stir in radishes just before serving.

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