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Brooklyn, New York, United States


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Monday, November 30, 2015

Pineapple Upside-Down Pancakes (Vegan)

 Pineapple Upside-Down 


  • 2 cups King Arthur unbleached flour
  • 2 tbsp vegan sugar
  • 1 tbsp aluminum free baking soda
  • 1/2 tsp himalayan pink salt
  • 1/4 cup virgin coconut oil
  • 2 cups light coconut milk,(canned)
  • 1 tsp real vanilla extract
  • 1 tbsp vegan butter
  • 1 can, pineapple rings (fresh can be used too)
  • pitted fresh cherries, halved
  • genuine maple syrup, heated 

preparation steps:

1. place all dry ingredients together in a large mixing bowl

2. add wet ingredients and mix until blended

3. add a small pat of vegan butter or coconut oil to hot skillet

4. place a pineapple ring in the center of hot griddle

5. immediately place a cherry half in the hole of the pineapple ring

6. immediately pour 1/4 cup of batter slowly and carefully directly on pineapple ring and cherry  

7. carefully flip when holes appear on the top side of pancake

8. cook until golden brown on both sides

9. repeat until batter is gone

10. serve warm with heated genuine maple syrup

Sunday, November 29, 2015

Spicy Tofu Vegetable Noodle Bowl (Vegan)

Spicy Tofu Vegetable 
Noodle Bowl


  • 1 box spaghetti
  • 1 block tofu, pressed, cut into strips
  • 2 tbsp tamari
  • 1 tbsp sriracha sauce
  • 1-2 tsps toasted sesame oil
  • 1 tbsp pure maple syrup
  • 2 tbsp olive oil, separated
  • 1 tsp olive oil
  • 2 large carrots, cut into matchsticks
  • 1 green bell pepper sliced into strips
  • 1 red bell pepper, sliced into strips
  • 1 yellow onion, sliced into half moons
  • 3-4 cloves garlic, minced
  • 8 ounces shiitake mushrooms, stemmed and sliced thin
  • 3-4 scallions, sliced on the diagonal
  • 1 package frozen baby peas, thawed

preparation steps:

1. marinate tofu strips in tamari, sriracha sauce, maple syrup, 1 tbsp olive oil, and sesame oil-at least 1 hour

2. preheat oven to 425 degrees

3. bring large pasts pot of water to a boil  

4. remove tofu strips from marinade with slotted spoon and place on parchment paper lined baking sheet-brush again with marinade and set left over marinade aside

5. place tofu in 425 degree oven and bake until tofu is crispy on the outside and still tender inside (20 -30 minutes)

6. cook spaghetti al dente

7. drain spaghetti and toss with a 1 tsp olive oil to keep noodles from sticking and set noodles aside

8. heat wok and add remaining tbsp of olive oil

9. wok fry onions, carrots, peppers, and mushrooms in 1 tbsp olive oil until almost tender

10. add minced garlic and cook 2 more minutes or so

11. turn off heat

12. add peas, cooked pasta, and reserved marinade and stir quickly untill well mixed

13. serve hot


Apple Crumb Pie (Vegan)

Apple Crumb Pie
ingredients for crust:
  • 2 cups unbleached flour
  • 1 small pinch sea salt
  • 2/3 cup vegan butter (very cold)
  • 1/4 cup iced water

preparation steps for crust:

1. place flour and salt into food processor fitted with an s-blade - pulse once or twice to blend salt and flour together
2. add cold vegan butter slowly(I sometimes place butter in the freezer for an hour or so before) and pulse until butter is cut into pea size pieces but not blended-it should somewhat resemble dried oatmeal
3. add ice water slowly just until dough pulls away from the side of the processor bowl
3. remove processor cover and test by pinching dough between thumb and finger-dough should just stick together-if too crumbly add a bit more water-if too sticky add a bit more flour
4. remove dough to lightly floured surface and quickly form into two balls
5. place dough balls into a zip-lock baggie in the refrigerator for at least 30 minutes
Note: recipe yields 2 crusts-only one crust is used per pie-dough can be frozen for up to 3 months

ingredients for apple filling:
  • 6 apples, peeled, cut into uniformly sized pieces
  • 1 tbsp fresh squeezed lemon juice
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1 tiny pinch sea salt
  • 1 tbsp cinnamon, or to taste
  • 1 tsp nutmeg, or to taste
  • 1 tbsp corn starch

preparation steps for apple filling:

1. preheat oven to 350 degrees
2. place all ingredients in a large mixing bowl and mix until apples are well coated
ingredients for crumble topping: 
  • 5 tbsp vegan butter, melted and slightly cooled
  • 1 cup unbleached flour
  • 1/2 cup brown sugar
  • 1 tbsp cinnamon
preparation steps for crumble topping:

1. place all dry ingredients in a medium sized mixing bowl

2. add melted cooled vegan butter and mix together until mixture form into crumbles
preparation steps for putting it all together:
1. roll out one ball of pie dough on a lightly floured surface and place rolled out dough into pie pan - crimp edges
2. add apple filling
3. pour crumble mixture over the top of apple filling making sure all apples are well covered
4. bake on sheet pan at 350 degrees in center of oven until crust is deep golden-brown and apples are tender and bubbling
5. let cool slightly before serving