vegiehead1:

The fluffiest, tangiest lemon and poppy seed muffins EVER…..

stay tuned for the recipe on the new Vegie Head website…..

adamthepastryguy:

SELECTION OF EGG FREE/ VEGAN  CUPCAKES  OF ALL DIFFERENT FLAVOURS

INCLUDING BANANA,  CHOCOLATE, PLAIN, COCONUT, MINT, CHERRY, VANILLA

FOR AN ORDER AND GENERAL AT HOME

ADAM PASTRYGUY CREATION

I’m so jealous.

fuckyeavegans:

 

Vegan Peanut Butter Chocolate Cheesecake with a Shortbread Crust

Vegan Peanut Butter Chocolate Cheesecake

Shortbread Crust

• 1 cup vegan butter
• 1/2 cup confectioners’ sugar
• 2 cups all-purpose flour
• 1/4 teaspoon baking powder

Preheat oven to 350 degrees Fahrenheit.

In a large bowl, cream vegan butter and confectioners’ sugar until light and fluffy.

Stir together flour and baking powder, then add and blend into your vegan butter mixture.

If you are using a springform/cheesecake pan, trace and then cut a circle of parchment paper based upon the base of the pan, then brush canola oil or vegan butter on the pan, press the parchment on top and then brush oil or vegan butter on the parchment. You may also use a regular pie pan and forgo the parchment.

Press the shortbread dough into the bottom of the springform or pie pan. You may have extra dough which you can keep for another recipe. Once it’s in the pan, take a fork and poke a few holes into the dough.

Bake in preheated oven for 12 to 15 minutes, or until edges are lightly browned.

Once it’s cool enough to handle, grease the sides of the springform pan with butter so that the cheesecake won’t stick.

Filling

• 1 12.3-ounce package extra firm light silken tofu
• 1 8-ounce package Tofutti Better than Cream Cheese
• 3/4 cup sugar
• 1/2 cup vegan milk
• 6 squares dark chocolate (I used the Trader Joe’s brand)
• 5 tablespoons peanut butter
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 3 tablespoons cornstarch

Preheat the oven to 350 Fahrenheit. Drain the tofu and put it and the Tofutti cream cheese into your food processor. Blend until smooth.

Add the sugar and milk, and process again until sugar is dissolved, about 3 minutes. Add the remaining ingredients (except chocolate and peanut butter) and process until completely smooth, about 3 more minutes.

Melt the chocolate in a double boiler on the stove, or in the microwave in a microwave-safe dish.

You currently have about three cups of cheesecake batter. Pour one cup into a separate bowl, and pour another cup into another separate bowl. Add the melted chocolate to the one cup of cream that remains in your blender or food processor and mix until the chocolate is well incorporated.

Pour the chocolate mixture into the pie crust. Then spread it out so it is an even layer. Place in the fridge as you prepare your peanut butter layer.

Add the peanut butter, one tablespoon at a time, and one cup of plain cheesecake batter back into your blender or food processor (clean) and blend again until completely smooth. You may want to taste test at this point to make sure that the peanut butter flavor is strong enough. If not, add one tablespoon of peanut butter, blend, then taste test again. Continue in this way until you are satisfied with the flavor.

Pour the peanut butter mixture into the pie crust on top of the chocolate mixture layer, and spread it around carefully so as to not mix the two layers together. Chill in the refrigerator for a few minutes.

Finally pour the last layer on top, which is the plain batter. Again, spread as carefully as you can to make sure it’s even and doesn’t mix with the next layer.

If you are using a springform pan, wrap the pan in several layers of foil, then place in a pan that is a little larger. Pour boiling water in the outer pan. This is a water bath, which helps the cheesecake to bake more evenly and the foil makes it so the water does not seep into the cheesecake. Finally, place the cheesecake in the middle of the oven for about 55 minutes (do not allow to brown). Filling will be slightly jiggly, not completely set until chilled.

Remove from oven and allow to cool. Refrigerate until completely chilled (the longer, the better).

So finally, what you should end up with is a three layered cake:

If you want the layers to be more even, I’m thinking that chilling in the refrigerator for about 30 minutes after adding each individual layer would help. I didn’t do this, but chilling the first layer for a few minutes did seem to help a tiny bit.

(via fuckyeahveg)

fuckyeavegans:

Fresh Strawberry Fraisier

Makes 8 servings - Use organic ingredients whenever possible

For the Sponge Cake:

1 3/4 cups cake flour

1 cup sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 cup water

1/4 cup sunflower, safflower or canola oil

1 tablespoon apple cider vinegar

1 teaspoon vanilla extract

Preheat your oven to 350°

Line the bottom of an 8” spring form pan with parchment and grease the sides.

In a bowl, whisk together the flour, sugar, baking soda and salt.

In a pint measuring cup or small bowl mix together the water, oil, vinegar and vanilla.

Pour the liquids into the dry ingredients and fold gently using a rubber spatula.

Pour the batter into the spring form pan.

Bake for 30 minutes or until a toothpick comes out clean.

Allow the cake to cool completely.

Remove the cake from the pan and slice in half horizontally to create to thin cakes.

Wash and dry your spring form pan.

For the Pastry Cream:

2 cans full fat coconut milk (make sure it’s free of bisulfites and other chemicals)

1/4 cup sugar

3 tablespoons arrowroot starch

I tablespoon vanilla extract

pinch of salt

Put one of the cans of coconut milk in your refrigerator (do not shake it) This can be done a day ahead.

In a sauce pan, whisk together the other can of coconut milk with the sugar, starch, and vanilla.

Bring to a boil on a medium high heat, whisking continuously.

Turn the heat down to a simmer and continue to whisk the mixture until it’s thick, about 3-4 minutes. 

Turn off the heat and let the “pudding” cool completely for at least 30 minutes. 

Whisk the pudding occasionally to prevent the top from getting stiff.

Remove the can of coconut milk from your fridge and open it.

Gently remove the “cream” from the top of the can without mixing it into the “water” below.

In a bowl, whipping the coconut cream with an electric beater, with a whisk attachment if it has one, until you have soft peaks.

Gently fold the whipped cream into the pudding using a rubber spatula.

Put the finished pastry cream into your refrigerator.

For the Simple Sugar:

1/3 cup sugar

1/3 cup water

Combine the sugar and water in a medium saucepan.

Bring the mixture to a boil and let the sugar dissolve. (you don’t need to stir it)

Remove the syrup from the heat and let it cool slightly.

For the Fruit:

1 basket of strawberries

handful of blueberries (optional)

Remove the stems from the strawberries and cut them in half

To Assemble the Fraisier:

Line the sides of the spring form pan with plastic wrap.

Put one of the cakes into the pan.

Brush the top of the cake with half of the simple sugar.

Line the nicest strawberries around the inside of the pan with the cut side toward the pan to form a ring.

(If you’re going to use the blueberries, put them into the cut side of the strawberry first)

Put the pastry cream into a pastry bag and pipe a thin layer over the strawberries and on the surface of the cake.

Put the remaining sliced strawberries into the center of the cake, saving some for decorating the top of the cake.

Cover the strawberries with all but two tablespoons of the remaining pastry cream.

Place the second cake on top.

Brush the remaining simple sugar on to the top of the cake.

Spread the reserved 2 tablespoons of pastry cream on top of the cake.

Refrigerate the cake for at least 4 hours.

Remove the sides of the spring form pan and gently peel off the plastic wrap.

Decorate the top of the cake with the reserved strawberries and powered sugar.

Serve immediately.  Store any uneaten cake in the refrigerator.

(via veganobo)

fuckyeavegans:

Another Ramen Noodle Recipe (:

Directions

Soak three 3-ounce packages ramen noodles in hot water, 5 minutes. Drain; pat dry. Toss with 1 tablespoon sesame oil and 1 teaspoon salt. Heat 3 tablespoons peanut oil in a nonstick skillet over medium-high heat. Spread the noodles in the pan and cook 6 to 8 minutes per side. Drain on paper towels. Top with scallionsand/or cilantro.

Photograph by Antonis Achilleos

(Source: )