Food Plant


September 11, 2008, 7:01 am
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there is something that i don’t get about snickerdoodles.
it seems that almost all the top searched recipes call for small amounts of both cream of tartar and baking soda,
and wikipedia says that cream of tartar lends the snickerdoodles their distinctive taste.

now, all the vegan snickerdoodle recipes i’ve seen seem to call for baking powder in place of the cream of tartar and baking soda.
if you look it up, you’ll find that baking powder is made up of cream of tartar and baking soda in approx. the same ratios as non-vegan cookie recipes call for.

i’m assuming there are a few additions to modern baking powders, ones that perhaps affect their taste, but is it really so much of a difference to necessitate calling for the fairly elusive cream of tartar? is it merely a matter of tradition?

i’m wondering because i made a tiny batch of vegan snickerdoodles just now, and they were rather heavenly but i do wonder if they tasted  like the traditional cookie. they didn’t seem to crackle on top as much as ones i’ve seen in photos, and although they expanded they didn’t considerably flatten. the outter part was crisp and spicy from the cinnamon sugar, and the inside was soft and buttery-tasting, maybe a little bit acidic? i’d describe the entire experience as fresh, christmasy, and a little too rich for this time of the night. let me know if this sounds about right!

p.s. these are the ones i tried, if it helps.



August 20, 2008, 5:44 am
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let’s all politely ignore my continual neglect of this blog.

hi!

so i haven’t stopped making food, i just never got around to writing down my adventures. i had the best intentions and planned entries about, amongst other things, a white lasagna with homemade fresh pasta (which turned out more work than it was worth, but i’ll revisit the idea when i have more time) and a completely improvised, walnut scented apple-raspberry cake, pictured here:

i also baked a couple of birthday cakes, leading to the realization that i could really benefit from a cake decorating course.

this one, pictured in our packed and messy fridge, was made for anna’s 20th birthday. it’s made up of two layers of lemony french cake with a centre of strawberry filling and bryanna clark grogan’s lemon curd. the icing is of the strawberry cream cheese kind, made with tofutti cheese and torani strawberry syrup. white chocolate chips, melted into a disk to create shavings, saved the little decorating disaster that occurred when the filling started oozing from between the cake layers.

meanwhile, kay insisted on carrot cake for her birthday. i used a winning recipe from vegweb that i modified a bit, mostly to reduce the sugar to allow for headache-free seconds. the frosting was a lemony cream cheese this time, and the “toddler drawn” style carrots were formed by mixing icing sugar with a few drops of soymilk and colouring paste to the consistency of very sticky playdough. it tasted soooo good, especially the next day.

i was going to add two recipes at the bottom of this post, but i can barely keep my eyes open! new posts tomorrow, if you can even trust my word at this point.



quick, before i forget – mango cheesecake ice cream
February 7, 2008, 3:36 am
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3/4 cup vegan milk

1 can sweetened kesar mango pulp (1 lb, 850 gr)

1/4 cup fine sugar (you can adjust this according to taste; definitely add more if your mango pulp isn’t sweetened.)

1 tub tofutti better than cream cheese, non hydrogenated.

6 tablespoons fresh lemon juice

1 tablespoon organic lemon zest

1/2 cup cashew pieces

directions:

blend until entirely smooth. you may need to stop the blender a few times and push the mixture towards the blades with a spatula. add a bit more milk if it’s too thick to blend.

chill thoroughly and pour into your ice cream maker, to make as you would other ice cream (or i guess you could freeze it in a 9×13 pan, break into pieces and throw in a trusty blender/food processor until smooth.)