Apple Brown Betty Crisps; Second Vegan MoFo Post

Yesterday it was peaches and now its apples, it seems to be a fruity start for my Vegan MoFo posts but this is just the beginning. I want to take something homey and comfortable and just transform them in terms of texture, shape or overall asthetics to make it different. For me, food is about comfort and a way of expression - and this super simple caramel sauce with cooked apples is superb. This requires absolutely no leaveners and just a few minutes of baking time depending on how you like it. Sweet, salty and buttery due to margarine served on both soft and crispy "crackers", I can really appreciate this and I know you will as well.

(Apple Brown Betty Crisps Dough Ingredients)

• 2 and 1/2 cups All-Purpose Flour
• 1/4 tsp Salt
• 1/2 cup Raw Sugar
• 1/2 stick Vegan Margarine
• A Generous Pinch of Cinnamon
• Enough Rice Milk to mix

(Directions)

• Cream your margarine and sugar together with a whisk.
• Sift in your salt and flour, then fold until it starts to become crumbly.
• Add enough rice milk to make it a nice, sticky dough and then fold in half of the chopped apples.
• Refrigerate as you work on your apples in caramel sauce.
• Bake for about 25 minutes after adding apple topping or until done. Serve warm.

(Apples in Caramel Sauce Ingredients)

• 1/2 Medium-Sized Chopped Apple
• 1/2 stick of Margarine, Cubed
• 1/2 cup Raw Sugar
• 3 tbl Soy or Rice Milk
• A Generous Pinch of Cinnamon and Salt

(Directions)

• Melt half of your margarine and then toss in your apples, sugar and a bit of salt, slowly add more margarine as you like.
• Wait until the sugar and fat have cooked together, bubbled and darkened to a nice caramel
• Add in your milk and cook for another minute or two, then allow to cool before topping onto your almost-frozen dough and bake.
• Enjoy!

Fat-Free Kale Chips (No-Salt, Fat-Free, Sugar-Free)

This is super-simple and incredibly fast, especially if you use the roasting method. They're a great fat-free alternative to potato chips and I really prefer these over them. You can make these sweet or savory, dusting in some stevia and coating these in chocolate or maybe even adding a touch of salt and crushing them into some granola - whatever suits your fancy.

(Ingredients)

• 1/2 bunch of Roughly Chopped Kale
• Garlic Powder
• Salt-Free Chipotle Seasoning

(Directions)

• After removing the stem and chopping the kale, wash it and place onto some parchment paper.
• Season with your preferred spices and bake at 400 degrees for about 7-10 minutes or dehydrate at 150 degrees for a few hours.
• Enjoy!

Baked Mini Apple Donuts (Low-Fat and Sugar-Free)

Do....uh...do I eat it? I mean, they're so adorable! They smell delicious though, and I'm a bit hungry. If you want to make your own little yummy donuts that make you question your hunger - you've come to the right place! These donuts were actually a happy accident as I was attempting to make healthy smores donuts, and I poured about two tablesoons of ACV into the mix. In an attempt for retribution I looked for apples to add and found that someone had made a delicious apple pie. ^^; So here we are!

(Mini Apple Donuts Ingredients)

• 1/2 Cup of Bulgur Flour (just grind some bulgur wheat)
• 1/2 cup of Whole Wheat Flour
• 1 cup of All-Purpose Flour
• 1 tsp Annato Powder
• 5-8 tbl Stevia (or other dry sweetener)
• 2 tsp of Cinnamon
• 1/4 tsp of Nutmeg
• 1/4 tsp Sea Salt
• 1-2 cups of Water (go slowly)
• 4 tbl of Oil (sub Applesauce or Chickpea Puree)
• 2 tbl of Apple Cider Vinegar
• 2 tsp of Vanilla Extract

(Directions)

• Whisk all of your dry ingredients together. In seperate bowl,combine the oil to the water, extract, and vinegar. Then, then fold in dry ingredients with a spatula.
• Pour a small amount into your silicone donut pan (you have one, right?) and then bake at 350 for about 30 minutes or until you feel that they're browned and ready.(Be sure not to let them be too thin or overspread themselves on top of the pan as that results in dryness.)
• Let them rest for about 15 minutes from the oven and then place the mini donuts on a wire cooling rack until they have cooled to the touch.
• Eat as many as you want (you may want to avoid the giraffe, however) and enjoy! ^^

Its'a Bento!

This isn't my first bento but it is my first fully kyaraben one. It just so happens to be Mario-themed! You could already see that from the picture though, right? I made everything except for the "chicken "patty, and the filling for Yoshi's egg will be revealed very soon. Lets'a cook!

Koopa Shell Recipe:
3 tbl Chlorophyll (or Spinach Juice)
1 tsp Iodized Salt
1 cup of Warm Water
1/2 a packet of Rapid-Rise Yeast
1 tbl Soy Milk
1/4 cup of Granulated Sugar
2 cups Whole Wheat Flour

Combine the ingredients together and shape them into Koopa shells. Heat the oven to 350 degrees and let the buns rise for about 15 minutes before brushing them with soy milk. Place them in the oven for about 20-30 minutes or until your knife comes out clean once you stab one of the buns. Let the buns rest on a wire rack for about 30 minutes before stuffing it with lettuce, tomato and onion. Make an "X" out of the nori sheet and place it on the shell.

For Yoshi's egg it is simply "crab" filled onigiri, shaped like an egg and covered in nori circles. Underneath him is the rest of the vegan crab filling and a lettuce leaf to hold it all.

I heated up a Boca Mock Chicken Patty in the oven until it was heated through and crisped up a bit, then I sprinkled it in five-spice powder and cut it's face into the shape of a Koopa. I slid part of it into the bun and cut out an eye from a radish and the pupil from the rest of the nori sheet. The mushroom is also a radish that is cut has patches cut out carefully with a knife. I lined cauliflower around the edge behind the mushroom and the yellow block as well.

Yellow Stars and Blocks:
3/4 a tsp of Rapid-Rise Yeast
3/4 a tsp of Iodized Salt
1/2 cup of Bread Flour
1/2 a cup of Whole Wheat Flour
1/2 tbl Nutritional Yeast
1 tsp of Coconut Oil
Paprika, Garlic Powder and Red Pepper Flakes to taste
Turmeric (just enough to color the dough a bright yellow)

Cut them into the shapes you like and then place them on a greased baking sheet. Let them rise for about 5-10 minutes, then you can place them into the oven for 15 minutes at 350 degrees or until they look done. For mine I used a knife to cut out four blocks (I ate three), one star, and Yoshi's name (sprinkled around the Koopa)

Enjoy!

Signed,

<3 Bou Shin <3 

Tarta, Tarte, Tart

Beautiful isn't it? It's made with a simple pie-crust and glazed lightly with almond oil, coconut oil and agave nectar to give it a much deeper flavor and a wonderful color. Underneath the flaky shell are fresh pears, agave nectar, orange zest and juice and just a dash of cinnamon for more depth. It took less than two hours to make this and yet it looks like a masterpiece!

(Tarta, Tarte, Tart Crust Ingredients)

• 1 cup of All-Purpose Flour
• 2 tsp Granulated White Sugar
• 4-5 tbl Cold Coconut Oil (not Virgin)
• 1/8 a tsp of Iodized Salt
• 1/8 a tsp of Baking Soda
• 5 tbl Ice Water + a 1/4 a tsp of Organic Apple Cider Vinegar (with Mother

(Tarta, Tarte, Tart Filling Ingredients)

• 3 Medium-Sized Pears, sliced thin
• 1/2 a tsp of Cinnamon
• 5 tsp of Cornstarch
• 2-4 tbl of Brown Sugar
• 1-2 tbl of Fresh Squeezed Orange Juice + 1/2 tsp Zest

(Tarta, Tarte, Tart Glaze Ingredients)

• 3 tbl Hot Water
• 4 tbl Agave Nectar
• 1/8 a tsp of Almond Extract

(Directions)

• For the Crust: Measure the coconut oil in its liquid state and placing it in the freezer. After 2-5 minutes the oil should be ready.
• Mix the dry ingredients together.
• Break it into equal size chunks into the flour mixer, then take your fork and mash it into the flour until everything is crumbled.
• Place a well in the middle and add in your ice water and vinegar mixture slowly to the batch while mixing. It shouldn't be a wet batter and should feel slightly like store-bought pie dough.
• Once that is done, smooth it out and wrap it in plastic wrap - then place it in the fridge for 30-45 minutes.


• For the Filling: Mix all of the ingredients first except for the apples Then toss the apples in it. l
• Once that is done, set it aside and prepare your glaze as the pie crust continues to chill.


• For the Glaze: Combine the ingredients together in a small bowl.


• Assembling the Pie: Flour your rolling pin and baking surface and slowly roll out the pie crust, only rolling one side for about 5-10 seconds and letting it rest for 10 more seconds as you focus on another side and the middle.
• Once it is about 1/8 of an inch, transfer it to a lightly oiled small pan (or you can free-form it) and keep the edges on the outside as you place in your filling as you like.
• Roll the sides on top of each other as I did in the photo and spread some more coconut oil over it for color.
• Bake it at 425 degrees for 15-20 minutes, then lower the heat to 350 and continue to bake it for 35-40 minutes or so, depending on your oven.
• Once that is done, smooth it out and wrap it in plastic wrap - then place it in the fridge for 30-45 minutes.
• Enjoy!

Beignet Done That

My mother may be from the south but I doubt she's had anything as good as these. They're relatively-healthy beignets as they contain coconut oil and wheat flour as well as the other good stuff. They shouldn't be eaten on their own as they don't have any large amount of sugar in them, and although granulated sugar covers the top - when it's dunked in this delicious strawberry syrup, you won't care what anyone calls it.

(Beignet Ingredients)

• 1 and 1/2 a cup of All-Purpose Flour
• 1 and 1/2 a cup of Whole Wheat Flour
• 2 and a 1/2 tbl of Cold Coconut Oil (not Virgin)
• 3/4 a cup of Regular Soy Milk + 1 tbl Apple Cider Vinegar (with Mother)
• 1/2 a tsp of Iodized Salt
• 3 tbl Hot Water + 1 tbl Ground Flax Seed
• 1/2 a package of Rapid-Rise Yeast
• 1/8 a cup of Warm Water
• 1/8 a cup of White Sugar
• 3/4 tbl of Baking Powder
• 1/4 a tsp of Baking Soda

(Strawberry Syrup Ingredients)

• 1 Pint of Strawberries (washed, de-leaved, and cut into equal pieces)
• 1/4 a Cup of Cold Water
• 1/4 a Cup of Granulated Sugar
• A Squirt of Agave Nectar
• A Pinch of Iodized Salt
• Juice from an Orange Slice (about the size of the one on the photo.)

(Optional in case it doesn't thicken)

• A Small Slurry of Cornstarch and Cold Water

(Directions)

• Preheat oven to 400 degrees.
• For the Beignets: Mix all of the dry ingredients together except for the sugar and prep your egg batter (the flax + water. Let that sit for a while.
• Measure your coconut oil while it is still in liquid form. Pop that in the freezer for a moment after everything has been put in order and then mix it with your fingers into the dry mixture.
• Prepare the soy milk with the apple cider vinegar, then mix together the yeast, the warm water, and the sugar. Let the yeast mixture stand for 5 minutes after one stir then create a hole in the middle of your flour mixture and mix it. Mix it with a hand mixture (or a stand mixture) for about 5 minutes until it has all come together.
• Take the ball of dough and knead it with some all-purpose flour until it has become elastic. Split it up into equal pieces (I got ten) and let them rest in a warm place for 15-20 minutes. Meanwhile get started on that delectable strawberry syrup.


• For the Strawberry Syrup: Mix all of the ingredients together except for the orange juice and the slurry. Cook that on medium heat for about 5-10 minutes in a heavy=bottomed pot, then lower the heat to the lowest setting and add the orange juice.


• Cook that for about 5 more minutes and then add the slurry if it hasn't thickened and seems still slightly watery. Be sure to constantly stir in the area that you are placing the slurry into, and to make sure there weren't any lumps in it before hand.
• Once the thickness is to your liking, cut off the heat and strain it. It made about half a cup of syrup but you can always double up on the recipe.
• Grease a sheet pan with the oil of your choice and brush the tops of the beignets with it as well, and sprinkle some sugar on top.
• Bake for about ten minutes or so. To see if they're done, stick a knife in the middle-most one and if it comes out clean they are ready!
• Place more oil on top and dust them with the sugar of your choice (powdered or granulated).
• Dip into the strawberry sauce and Enjoy!

All In Your Face

This is a huge and bold combination of Italian spices of seasonings. First, we have the homemade whole-wheat hot dog buns made just a few moments prior to the photo that are so soft and fresh its like eating a cloud made out of love and wheat. Next, we have some fresh rosemary and roasted garlic (Russet Potato) french fries covered in good quality olive oil, and to keep the balance between the two brown carbs I decided to add a nice spinach salad with mushrooms and tomatoes (dressing is optional). But the piece de resistance is the uber-texturized wheat meat, otherwise known as seitan.

Seitan is extremely easy to make, especially if you have some vital wheat gluten on hand (which you will also need for the buns). The brand I used is "Bob's Red Mill" and followed the recipe from this site - www.theppk.com/blog
(just type "Italian sausages" into their search bar if you're unsure of where you're going) and made sure to salt them to my liking (no matter what, seitan can be a bit plain tasting)

After that, I spread roasted garlic onto the still warm buns and placed some caramelized onions with fire-roasted red bell pepper (jarred) on top with a little sriracha. You can use any combination you like, but I always find roasted peppers with caramelized onions are a hard topper to beat for these sausages.

Hot Dog Buns Recipe:

1/8 a cup of Agave Nectar or molasses (I used black-strap molasses)

1/8 a cup of Vital Wheat Gluten

1/2 a tablespoon of Active Dry Yeast

Egg replacer equal to one egg (Ener-G, flax seeds, or chia seeds are fine)

1/2 a teaspoon kosher salt

1/2 a cup of lukewarm water (Too hot can kill the yeast, too cold it won't become active)

1 and 3/4 a cup of 100% Whole Wheat

Combine the water and yeast together and everything else except for the salt. Mix it together until it loosely forms, then add the salt to keep it from killing the yeast and deflating your bread.

After that, lay some flour down onto a wide surface (I used wheat, but All-Purpose should be fine) and place your dough on top of it. Make sure to cover your hands in flour and knead it for about ten minutes, or until it comes together and is slightly elastic. After that, slice the dough into equal proportions and roll them into the shape of hot dog buns. They don't have to be perfect as long as you can get the basic oblong shape. Place them on a lightly greased baking sheet (I used Olive Oil, but vegetable or canola oil should be fine) and let them proof (rise) covered for about an hour.

Meanwhile, heat your oven to 375 degrees and bake your buns for about 10-15 minutes, depending on your oven. You can also brush your buns with a bit of oil or vegan margarine and sprinkle some sesame seeds on top before baking them to give them a nice texture and shine. Take them out after they are browned enough and let them rest on a cool sheet pan or a wire rack for about 30 minutes. Test one to see if its still doughy on the inside and then you can slit them down the middle and stuff them whenever you're ready to enjoy them. Normally I would say that they're better on the first day since they contain no preservatives, but they're so good that they probably won't last a day!

(Recipe makes about six hot dog buns)

Enjoy!

 Signed, 

<3 Bou Shin <3