gluten – Page 5 – morestomach

NY Style Cheesecake

Published on March 3, 2016March 2, 2016 by Lan | MoreStomach5 Comments

because a birthday should always be celebrated
happy birthday, ridiculous nuria,
who always manages to make me
laugh
swear
blush
you are exactly the annoying
kid sister i always imagined
other people having
but never thought i’d hafta experience.

new york style cheesecake
adapted from america’s test kitchen family baking cookbook

crust:
8 graham crackers, crumbled
6 TBL butter, melted and cooled
3 TBL sugar

filling:
2 1/2 lbs cream cheese, softened
1 1/2 cups sugar
pinch of salt
1/3 cup kefir yogurt (or plain yogurt, or sour cream)
2 tsp fresh lemon juice
2 tsp vanilla extract
2 large egg yolks
6 large eggs

preheat oven to 325°

in a food processor, blitz the crackers until they’re fine crumbles. pour in the melted butter and sugar and pulse until incorporated. dump the mixture into a 9″ springfoam pan. press the crumbs into an even layer. bake crust about 10-15 minutes, i aimed for the middle and took it out at 12:30, because i’m obnoxious. remove from oven, allow to cool, about 30 minutes.

increase oven heat to 500°.

put a pot or a kettle of water to boil. (optional)

meanwhile, make the filling. in a mixer beat the cream cheese until smooth, constantly scraping down the side of the bowl and beaters.

mix in the yogurt (or sour cream), lemon juice and vanilla. add in the yolks and the eggs, 2 at a time until well incorporated.

very carefully pour the mix into the pan.

in the oven, at the bottom level, pour the hot water into the pan. (optional step)

bake the cheesecake for 10 minutes.

without opening the oven door, lower the heat to 200° and continue to bake for 1 1/2 hours.

don’t open the oven door, turn off the oven and ignore the cheesecake until cooled, about 2-3 hours.

when you’re feeling brave, take out the cheesecake and carefully run a knife around the edge.

chill in fridge, ideally overnight.

serve as is or if you’re felling fancy, drizzle a bit of chocolate ganache.

BAM!

previous nuria bday concoctions:
vegan pb cups
the angry birds project
suisse mocha cheesecake
coffee cheesecake

2 years ago: ultimate white cake
1 year ago: overnight steel cut oats

mushroom stroganoff

Published on January 18, 2016October 21, 2016 by Lan | MoreStomach9 Comments

our current living arrangement
feeds one more mouth
no, we did not have a baby or adopt.
well.
i mean.
my dear friend nuria is crashing with us
while she finishes a contract at the local university
so it’s kinda like adopting a child
but fully fleshed out
with personality and potty trained.
she and i lived together before,
it wasn’t a hard transition for me.
i can’t speak for dw,
but i can only imagine how he feels
when she & i are:
giggling
bickering
pseudo meal planning
hogging the couch.
for the most part,
we eat dinner together,
the 3 of us.
i cooked for nuria when it was just us
i cooked for dw when it was just us
now i cook for all of us.
this was such a meal
that received rave reviews.

mushroom stroganoff
serves 4-6

*note: this was made vegan, but can easily be made with meat products: stock, actual cream and butter and yogurt, it’s entirely up to you.
**note: i didn’t use the mushroom stems, i save those in a gallon bag and freeze to make stock with scraps of random vegs.

1 lb white button mushrooms, stems removed and sliced
1/2 large onion, diced
2-3 cloves of garlic, minced
up to 1 cup of water or veg stock
1/2 cup white wine
healthy splash of vegan Worcestershire sauce, i use wizard‘s
1 heaping TBL dijon mustard
1/4 cup vegan yogurt, i use So Delicious
olive oil
1-2 TBL AP flour
smoked paprika, sprinkled liberally, about 2 tsp.
rough chopped flat leaf parsley, to garnish
1 package noodles, cooked according to package instructions

in a large pan, heat up a healthy splash of olive oil (medium high). add in the onion and garlic, saute until fragrant, anywhere from 5-10 minutes, you’re not aiming to caramelize it, though if it does, don’t freak out, it just adds another layer of flavor. *season with salt*

add in the mushrooms and saute. the mushrooms will brown and release a lot of liquid. don’t be alarmed.

at this point, boil noodles according to package instructions

add in the white wine and scrape the bottom of the pan to get all the good brown bits. next, add in the dijon mustard and healthy splash of worchestershire sauce.

allow the mixture to reduce down, scraping the pan periodically.

spoon the flour over the mushrooms, minimum 1 tablespoon, or up to 2 tablespoons. stir the mushrooms until the flour has been incorporated into the oils/liquid/onions. slowly add in the water or stock, liquid amount at your discretion, depending on how saucy you it to be.

allow for the mixture and flour to warm though and thicken.

add in the yogurt and paprika, stir until fully incorporated.

by this point, the noodles should be done. the dish can be served with the sauce ladled over the noodles, or the noodles can be added into the pan and mixed through with the mushrooms.

garnish with parsley and more paprika.

BAM!

1 year ago: crocheted broomstick cowl
2 years ago: crocheted minecraft creeper hats

a beautiful love – vegan carrot cake

Published on November 18, 2015November 20, 2015 by Lan | MoreStomach17 Comments

for rc + dh.

with rc by her side (as well as a legion of ardent angel friends), dh is facing a battle with grace, humility and aplomb. to read more & help if you can, go here.

videos courtesy of mandy frye and john carnahan, and used with permission

doubled vegan carrot cake + cream cheese frosting
almond paste succulents and carrots, free-handed by my kitchen wench slash new living arrangement roommate nuria, but inspired by: cake central.

730 days later: anniversary

Published on September 28, 2015September 27, 2015 by Lan | MoreStomach13 Comments

photo courtesy of luke eshleman & used with permission

darling love,
let’s always eat cake!

730 days down, infinity to go.

6″ double chocolate cake
adapted from movita beaucoup

*note: i have a tendency to bake my cakes under, i like the fudge like consistency. however, for icing/frosting/decoration purposes baking the cake till done or just slightly over is best, as it will make the cake sturdier. for real, do as i say, not as i do.

Yields one 2 layer, 6″ cake

1 cup AP flour
1/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup strong black coffee, cool
3/4 cup granulated sugar
1/3 cup sunflower oil
1 teaspoon chocolate extract

preheat oven to 350°F. grease + line two 6″ baking pans with parchment paper.

in a bowl add all the dry ingredients except the sugar, whisk to combine.

in a large mixing bowl, mix together the coffee, sugar, sunflower oil and chocolate extract until combined. add in the dry ingredients and mix until just combined.

divvy up the batter evenly between the two baking pans.

bake for 18-22 minutes (aim for the full 22 minutes). cool for a few minutes, then remove from pans, remove parchment paper, and cool completely on a wire rack.

chocolate frosting

2 cups powdered sugar
1/4 cup cocoa
healthy punch of salt
1/2 cup cream cheese, room temperature (i used Tofutti vegan cream cheese)

Sift together the powdered sugar, cocoa and salt and set aside.

in a stand mixer, beat the cream cheese until soft and fluffy.

add in the dry ingredients in increments, beating on low, until smooth and no lumps remain

BAM!

one year ago: chocolate tahini cake with rosemary infused buttercream

roasted banana bread

Published on February 23, 2015June 14, 2016 by Lan | MoreStomach20 Comments

we’re back to feeling human again.
well, almost human.
i’m not quite 100%
but we’ll get there.

lately it’s been a fallback
on all things comfort
the comfort foods of my childhood
soups
dw’s old high school sweatshirt
tom selleck on netflix
and this bread.
it’s a little pedestrian,
banana bread,
and that’s what i needed,
something familiar
with ingredients already on hand.
the roasting is optional
but it perfumes the whole abode
beautifully,
and when sick,
i’m not in the habit of
denying myself such comfort.

Roasted Banana Bread
loosely adapted from terri wu

*note: i’ve been making this bread for a few years now, i cheat and use other recipes but i find myself falling back to this one. like all sweet breads this is flexible, you can add nuts or dried fruit, chocolate chips, whatever is available in your pantry. i like that. also, the liquid can be anything – water, coffee and admittedly, this past week i forgot to brew fresh and just added water to my already used up coffee grounds. obviously, the most flavorable loaf was the one with the super strong brewed coffee but you won’t die if you use weak coffee or just plain water.
**note: you don’t have to roast the bananas, especially if they’re super ripe. i just like the flavor it imparts, and it makes to mashing them up so nicely. this recipe doesn’t use eggs so i’m not worried about cooking the eggs in the batter before they even make it to the oven. should you decide to roast your bananas for your go-to banana bread recipe that uses eggs, be sure to cool them sufficiently before adding to the batter.

1/4 cup flaxseeds
1/4 cup + 2 TBL hot coffee (or hot water)
1/2 cup apple sauce (or neutral oil, like grapeseed or sunflower)
1 2/3 cups einkorn flour (or AP)
1 tsp baking soda
1 tsp ground cinnamon
4 large ripe bananas
2 TBL vegan mayonnaise (or vegan yogurt)
1/4 tsp kosher salt
1/2 cup sugar
1 TBL brown sugar
dash of cinnamon
1/2 cup cranberries, optional

preheat oven to 350F.

in a oven safe pan, or pie pan, lay the bananas down. sprinkle brown sugar and cinnamon over top. optional: slice the bananas length-wise first. the flavor difference is negligible. put in oven as it heats up. you’re aiming for anywhere from 15-30 minutes, however long it takes for the oven to warm up fully and/or do up the batter.

in grinder, grind up the flaxseed. add to hot coffee (or water). mix, and ignore, 15 minutes.

in a mixing bowl add the dry ingredients: flour, baking soda and ground cinnamon.

in the flaxseed container add the sugar and apple sauce (or oil). mix it up. fold this mixture into the flour mixing bowl until few dry streaks remain.

remove pie pan of banana goodness from the oven. use your best judgement: there have been times when it got quite mushy & liquidy and it strained it, and other times the moisture level wasn’t alarming. it’s up to you. to the pie pan add the vegan mayo (or yogurt), along with the salt, and stir to mix through. fold the mixture into the mixing bowl. add in the cranberries if using, combine completely.

transfer batter to greased loaf pan.

bake for 1 hour.

allow to cool completely in pan, invert onto wire rack.

to serve, i like to slice 1 thick piece and toast it, until the edges are nice and crunchy and dark.

BAM!

update:
my blog friend dixya made some banana bread today too, though hers is more like a bananas foster! her recipe.