vegan – Page 4 – morestomach

red wine poached pears

Published on February 8, 2016February 5, 2016 by Lan | MoreStomach3 Comments

i have this habit of buying
hard pears
i’m hit or miss with apples
my bananas are always purchased green
i have excellent radar with avocados,
choosing the ones that will soften
within days,
but peaches and pears are always
unequivocally un-ripe.
i don’t know man.
it’s just how i like
mah peaches and pears.

unfortunately,
dw be like, what?
so i further puzzled him
by poaching them in wine,
because as a teetotaler
he wasn’t gonna partake,
which worked to my advantage,
because it was more for me.

red wine poached pears
i made three but depending on how big your saucepan is, up to five would be fine

*note: these are not scientific amounts, it was what was on hand at the time.

3-5 pears, peeled
3/4 bottle of red wine, i used a chianti. the other 1/4 had been consumed the evening before.
2-3 star anise
1 cinnamon stick
6 cloves
1/4 cup maple syrup

use medium sized saucepan, one that can house 3-5 pears comfortably and when the liquid is poured in, the majority of the pears are submerged.

in the saucepan, add all the ingredients, except the pears. stir the wine until the maple syrup is fully mixed in. then gently add in the pears.

heat the mixture on medium, reaching a gentle simmer. poach the pears for up to an hour, turning them periodically. you’re aiming for even color and flavor distribution.

remove the pears, allow to cool.

at this point, you can chuck the wine, or cool it and make sangria. i reduced it down to make a simple sauce, but the pears were fine without.

serve when cool, as is, or with a side of whipped cream and drizzle of the wine mixture.

BAM!

pears

1 year ago: CMP – chocolate, marshmallow & peanuts ice cream
2 years ago: pull apart bread – two flavors
another poached pear recipe: spice poached pears

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

fresh cranberry scones – vegan

Published on December 23, 2015December 31, 2015 by Lan | MoreStomach4 Comments

quickly, before the season is over,
and in time for xmas morn,
make these scones.
studded with tart cranberries
punched with the sting of ginger
tempered with the subtlety of orange zest
sweetened with sugar
it’s perfect with the morning coffee
or afternoon tea

here’s to wishing you and yours a
peaceful season,
happy holidays from me + dw.

fresh cranberry scones – vegan
makes 12 scones

*note: i’ve made these with organic and conventional cranberries. i’ve used 1 package of ocean spray which was 12oz, and i’ve used organic which came in a 6 oz package. it made no difference in the end result, though the batch with the lesser amount was less tart. basically, use as little as 6 oz, or as much as 12 oz. how’s that for not exact science baking?

1 package fresh cranberries, minimum 6oz, max 12oz
1/3 cup brown sugar, not packed
2 1/4 cups AP flour
3 tsp baking powder
1/2 tsp salt
zest of 2 organic oranges
1/4 chopped candied ginger
10 TBL chilled coconut oil, cut into small pieces
1/3 soy/almond milk (though, i’ve made with lactose free milk and kefir before)

preheat oven 350ºF and line baking sheet with parchment paper.

in food processor, pulse the cranberries with the brown sugar and orange zest. go for chunky. put in large mixing bowl, set aside.

in food processor, pulse the AP flower, baking powder and salt. add in the coconut oil and pulse until pea-sized crumbles appear.

mix the flour mixture with the cranberries in the mixing bowl. add the milk and stir until it just comes together.

dust counter with a bit of flour, dump dough onto it. form a disk/thick circle. cut into quarters, and within those quarters cut 3 wedges.

carefully transfer wedges on prepared baking sheet and bake for 40-45 minutes, rotating the baking sheet half way through.

the edges and bottom will darken a smidge, but the interior will be tender and crumbly.

serve warm, as is, or drizzled with icing (you can make a quick icing slurry of 2 tsp the milk used + enough powdered sugar to get a thickened but drizzly consistency, anywhere from 10-15 TBL)

BAM!

1 year ago: cranberry swirl mini-loaves – vegan
2 years ago: minty snow cake – lactose free

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!