VEGAN COCONUT CUSTERD COOKIES

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I have already made butter custard cookies in my pre vegan days, they were super delicious and then I totally forgot about it. Then again CH had posted custard cookies and that reminded about the cookies I baked and I wanted to make it, but now it required dairy butter and I was in a fix, but I love my vegan challenges, it makes me think and gives some work for my brain, then  I came up with this super delicious vegan coconut twist in custard cookies. Those who are not vegan also loved it,and this recipe is a keeper and will be regular in my kitchen. So let’s start making.

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Basic Information:
Preparation Time: 10 minutes.
Idle Time: 10 or 30
Cooking Time: 15-20 minutes
makes: 9 big or 15 to 16 medium sizes biscuits

WHAT YOU WILL NEED

Maida/All purpose flour – 3/4th cup

Custard powder – 1/4th cup

Fine desiccated coconut – 1/4th cup

Powdered sugar – 1/4th cup

Coconut oil – 1/3rd cup

Vanilla extract – 1tsp

HOW TO MAKE

In a bowl mix Maida, custard powder, desiccated coconut and keep aside the dry ingredients.

In another bowl mix oil, sugar, vanilla extract and mix well and the wet ingredients.

Now add the wet ingredients with the dry and mix well to form smooth dough.

Then keep it in the fridge for 30 minutes.

After 30 minutes take the dough and make it into equal small balls and just press it and flatten it, then slightly press it with a fork dipped in the flour to get those lines on the biscuits.

Preheat the oven to 170 deg C for 10mins. Now bake the biscuits for 15-20mins. Allow them to cool completely.

Notes

If the weather is cold in your place you don’t have to keep the dough in the fridge .

or when the oven is on pre-heat keep it in the fridge for 10 minutes depending of the  weather in your place.

Vegan Savoury French toast with Aquafaba (AF)

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Loads of AF recipes will be a part of  my blog from now onwards, I am happy with the good result the thing (af)gives, its is awesome and mindboggling.  I am happy to be a part of this AF revolution :).I got to know about AF from FB group VEGAN CHEEZE- Hits and misses!, do check it out.

OK coming back to the post, I know French toast is sweet, but I am a savoury person, when I wanted to make French toast I wanted to make it just savoury French toast or none at all. So I finally did what I wanted and the husband loved it, husband is not vegan he loves dairy but you know when one person is vegan at home the other has no option but to be the part of the experiments sigh, but you know I am trying to make the meringues but even after 5 attempts I am not getting success, six is my lucky number so hopefully will try next time and post my vegan meringues which is a revolution going in vegan community sigh. Ok let’s make the savoury toasts.

Basic Information:
Preparation Time:5 minutes.
Idle Time: nil
Cooking Time: 20 minutes
Serves:  6

WHAT YOU WILL NEED

Wheat bread slices – 6

Aquafaba (AF) – 3/4th cup

Chickpea / besan flour – 2 tsp

Salt – ½ tsp

Onion – 1 small finely chopped

Green chillies – 3 finely chopped

Spinach – 1 tbsp finely chopped (optional)

Oil – for toasting the bread

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HOW TO MAKE

In a wide bowl add AF, onion, chilly, spinach, salt and mix well. Then add the chickpea flour and mix well .Now heat the pan or tava.

Now take the bread slices, dip the bread slices on both the sides with the AF mixture, when it’s coated well. Toast it on the hot tava both the sides for 1 or 2 minutes each side, adding ½ tsp of oil on each side , once crispy it’s done. It will be light , airy and delicious.

NOTES

Coriander can be used instead of spinach or you can totally omit and add nothing at all.

To get the bread slices crisper it might take a tad bit more time then a normal French toast.

Instead of dipping the bread slice in AF, you can also spread the AF directly on the slice when it’s on tava .

Orange Vegan cake

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Finally I am posting, there are soooo many recipes that I need to post, so after a break I thought I will post something sweet , so obviously I decided that I will post a cake , that too vegan which I am fan off. Also I got my Kitchen  Aid oh my god I was so excited to receive it and it was a surprise gift by DH sigh, it was just like that surprise gift, I was on the moon the day it got delivered sigh, since then there no looking back I have  baked more than ever sigh.

Ok coming to this recipe, orange vegan cake, it’s the most simple, moist and yummy cake I have ever made, it’s so easy to make and can be used as base for frosting en al…. so let’s start baking.

Basic Information:
Preparation Time: 10 minutes.
Idle Time: NIL
Cooking Time: 30 minutes
makes:   7 “ CAKE

What you will need

DRY INGREDIENTS

1 cup APF

3/4th tsp Baking powder

¼th tsp baking soda

1/4th tsp Salt

1 tbsp Orange rind

WET INGREDIENTS

½ cup oil (vegetable, canola or any veg oil)

1 tsp Apple cider vinegar

1 tsp vanilla essence

3/4th cup + 2tbsp Organge Juice

1/3rd cup sugar

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How to make

First mix the dry ingredients and keep it aside, then mix the wet ingredients let the sugar dissolve completely. Then mix both wet and dry together , mix it for 2 minutes, then pour in greased tin and bake it for 30 to 35 minutes or until done at 180 D or 360 F, then it’s ready to serve just like that or with some frosting.

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Notes

Don’t rest the batter for long, bake it immediately.

You can add butter if you wish to, since I wanted it to be vegan, I added oil.

(PS:my pictures are bad so please bear with me until I learn photography)

 

 

Vegan Garlic Rolls

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PS (Please bear with the pics, the taste is what matters na, and we were  in hurry to these yummy rolls)

Ha… what should I say about these beauties, these are yummiest rolls I have ever had, it’s perfect with Tea or with pasta, and I usually make this with pasta for dinner. From a very long time I was searching for this kind of a recipe, I tried with already baked bread by spreading the garlic mix, then again with something else, but nothing worked until I got this recipe from a blog, I have modified a little bit according to my taste. This time when I go to Bangalore I am going to make this especially for my amma, she is vegan and will definitely love this. So here goes the recipe.

Recipe source : Edible Garden

Basic Information:
Preparation Time: 10 minutes.
Idle Time: NIL
Cooking Time: 30 minutes
makes:   serves 2 to 3 people

What you will need

1 cup Maida + 1tbsp for dusting

½ cup Luke warm water

½ tsp salt

1 tsp sugar

1 and ½ tsp yeast

1tbsp oil (and vegetable oil)

For the Garlic spread

Earth balance or vegan Butter – 1/4th cup

Oregano – 1tsp

Chilly flakes – 1tsp

Minced garlic – 1 and ½ tbsp

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This pic is from the 2nd time I made rolls, I have don’t have the risen rolls pic from the first batch,so I am adding this pic.

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How to Make

First proof the yeast in the luke warm water with salt, sugar ,yeast and let it be for 5 minutes, until its proofed fully, then add the Maida, oil and mix well, make it into a smooth dough, and let it rise in a warm place by covering with a damp cheese cloth.

Meanwhile in a bowl take vegan butter, oregano, chilly flakes, and minced garlic, and mix well and keep it aside.

Once the dough is risen or doubled, mine took 45 minutes, just punch it down and kneed it into a smooth ball, and roll it using the rolling pin, roll it into round or rectangle of ½ inch thickness, add flour if the dough is sticky when rolling, once done spread the garlic spread just leaving ½ inch around the edges.

Then roll it from the end gently until to the other end, once it’s fully rolled, cut it into 6 equal portions.

Then place the cut side up rolls in a greased pan, and keep in warm place to let it rise, I keep mine for 45 minutes.

Once it’s risen, bake it in a preheated oven at 180 degrees for 25 to 30 minutes or until golden brown on top.

Notes

You can use the ordinary butter instead of vegan butter.

The flavors in the garlic spread is your choice, you add, minus or multiply and play with the flavors.

I used olive oil once instead of butter but it dint turn out that great.

If you don’t have vegan butter, you can use home made cashew butter or peanut butter, but I haven tried with these, so I cant guaranty the results.

Vegan Carrot Halwa

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As I have written in my previous posts and maybe throughout my blog, that I may become a vegan in future, so I am preparing myself, also as of now I don’t take buttermilk, milk, curd etc in my diet, yeah I eat cheese, that too very rarely and also I like cheese, so it may take some time before I am fully off from that, until that I am “half vegan”. So here goes my simple yet tasty recipe.

Basic Information:
Preparation Time: 10 minutes.
Idle Time: NIL
Cooking Time: 30 minutes
makes:   serves 2 to 3 people

What you will need

1 cup grated / finely chopped carrot

½ cup sugar

½ tsp eliche powered

¼ cup almond (blended in smooth paste)*

1 tbsp water

1 tbsp cashew and dry grapes

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How to make

First in a pan add the cashew and dry grapes and dry fry for 2 minutes and keep it aside. The in the same pan add  the grated carrot ,water and let it cook for 10 to 15 minutes, keep stirring and then add sugar, eliche and mix well and let it cook for again 15 minutes again.

Then add the almond paste mix well and let it cook again for 15 minutes or until the carrots are cooked, then garnish with cashew and dry grapes and its ready to serve.

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Notes

For almond paste, take the almond soak it overnight or for few hours and the take out the skin and blend it into smooth paste with little water.

Even though there is no one drops of fat it’s very yummy.

To make it even healthier you can add 3/4th cup dates paste.

Or you can add cane sugar, its gives a beautiful colour to the halwa.

Eggless lemon cup cakes

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I am posting a baking recipe after such a looooong time anyways, It was the most yummiest, moist and tasty cup cake after a long time, when you give to someone who bakes with the eggs, they will wonder how it’s so airy and moist without the egg. Actually lemon/lime gives a nice texture for the eggless cakes.I was too much into baking breads, buns,rolls sigh all yeast recipes,I still need to perfect in some more yeast recipes before I post it here. Ok lets start baking.

Basic Information:
Preparation Time: 10 minutes.
Idle Time: NIL
Cooking Time: 22 minutes
makes:   6 cup cakes

What you will need

Maida – ½ + 1tbsp

Baking Soda – ¼ tsp

Baking Powder – ¼ tsp

Salt – one pinch

Almond Meal – 2 tbsp

Curd – 2 tbsp

Milk – 3 tbsp

vanilla essence – 1tsp

Lemon/lime – rind 1 tsp

Lemon/lime – juice 1 tsp

Sugar – 1/4th cup = 2 Tbsp

Oil – 2 tbsp

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How to make

First preheat the oven for 10 at 180 degrees. The line the cupcakes pan and keep it ready.

In a bowl take all the dry ingredients and mix well and keep aside. In another bowl take all the wet ingredients and mix well, mix the sugar well until it is dissolved properly.

Now mix both the dry and wet ingredients together, mix it well, and then pour it in the baking pan. Bake it the preheated oven for 22 minutes at 180 degrees, or until done. I made exactly 6 cupcakes.

Notes

If you don’t have almond meal add, you can just grind the almonds and add it.

I added ground almonds.

Pav Buns

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I have tried many types of breads and buns, this bun tasted yum and also a healthy version. This time I tried with half and half, that is half wheat flour and Maida flour, so its taste was not the typical bakery flavour but good eatable, my Dh who is a picky eater like it , that means it good, it’s totally a vegan recipe ,so let’s go to the recipe.

Basic Information:
Preparation Time: 30 minutes.
Idle Time: 2 hours
Cooking Time: 30
Makes:  6 buns

What you will need

1 cup wheat flour

1 cup Maida/self raising flour

1 tsp salt

2 tbsp sugar

2 tspn yeast

1 tbsp olive oil or vegetable oil + 1 tsp for brushing

1 cup Luke warm water (see notes)

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How to make

First prove the yeast, so in bowl take water let it be Luke warm, add sugar once the sugar dissolves, add yeast and let it poof. In another bowl take the flour add salt and mix well, the add the yeast mixture and mix well and make it into a soft dough, then add the oil and mix well and cover with a cheesecloth and let it rise mine took 30 minutes to rise. Then take the dough punch it and take out the air and kneed it well, the more you kneed the better bread. Once your done with the kneading divide the dough in six equal parts and place it in a greased tray coved with a cheesecloth and let it rise again for another 45 minutes , mine took 45 minutes to rise. Then bake it in preheated oven for 20 to 25 minutes at 200 degrees. Then once its done brush it with the oil and its ready to serve.

Notes

Adding Luke warm water may vary, also the flour you can add if feel the dough is sticky.

Milk can also be added instead of water or half water half milk can also be added.

Flour also you can fully use maida, instead of half wheat and half maida.

You can also make these in medium sized buns instead of pav buns.

Eggless Chocó Mango Mousse

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I have not been posting recipes regularly from past two months, been a bit busy life has been crazy. I wanted to make mango cheese cake but I could not do it at all and the mango season is gone and done. I really wanted to do mango cheese cake I begged my dad to get it from where ever possible he searched and searched and finally brought mango but it was not that good so I decided I will definitely make mango cheese cake next mango season but now will make this mousse and it was a grand hit, who ever ate it wanted to take home for their loved ones and I was the happiest and regretted should have made more of those it was in such a high demand I am sooooo happy.

So here goes the recipe.

Basic Information:
Preparation Time: 30 minutes.
Idle Time: 24hours
Cooking Time: Nil
Makes: 10 servings

What you will need

1 cup cream cheese

2 cup whipped cream

½ cup melted dark chocolate

1 tspn vanilla essence

1 cup mango puree

½ cup chopped mango for garnishing

½ cup Chocó chips or Chocó shaving for garnishing

1 eight inches eggless chocolate cake

1 cup water

1 tbsp instant coffee powder

¼ Th cup sugar

1 tbsp Rum (optional)

A little bit of cocoa powder for garnishing

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How to make

First boil the water, once the water boils add sugar once the sugar dissolves, add the instant coffee one it cools down add the Rum and keep aside.

Now take 1 cup whipped cream and add the melted dark chocolate and mix well keep aside and add the half cup of cream cheese mix well and keep aside, then take the other cup of whipped cream, cream cheese, mango puree and mix well keep aside.

Then take the cake and halve it into two, take each half and using a small round cutter and cut into small round pieces make ten pieces and keep aside.

Now take a glass or bowl, first take once slice of the cake, which you have cut into round pieces, take the coffee syrup and add it on the cake, now put layer of Chocó mousse, then add another cake piece, again add the syrup, now put a layer of mango mousse, then dust a bit of cocoa powder, a bit of Chocó shavings and pieces of mango for garnishing, refrigerate it for 2 hours or more and its ready to serve.

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Notes

In the whipped cream I have added sugar according to my taste; you can either add 1/3rd cup or even ½ cup according to your taste.

In mango puree too I have added a bit sugar; this depends on how sweet is the mango.

I have given links to for homemade cream cheese and eggless chocolate cake

I have used use and throw glass for assembling, you can use, your choice dish you can use a full cake mould too.

Eggless vegan mango cake

 

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Mango cake was so perfect and yummy. From the time mango season started I wanted make mango cake and finally made it for my dear amma’s birthday, amma love it more because it was a vegan cake and yet so tasty. The cake was moist, airy and tasty. So here goes the recipe.

Basic Information:
Preparation Time: 15 minutes
Cooking Time: 25 to 30 minutes
makes : 8 inches round cake

What you will need

1 and ½ cups Maida
1 and ½ cups mango puree
¾ Th cup sugar
Cooking oil 1/3 cup
Baking soda ½ tspn
Baking powder 1 and ½ tspn
Vanilla essence 1 tspn

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How to make

First take the wet ingredients in a bowl, mix the oil, vanilla essence and mango puree first the add the sugar and mix well until the sugar is fully dissolved, then add the baking powder and baking soda mix again, now finally add the Maida and mix well without any lumps, don’t beat it too much just gently mix the wet ingredients with the flour. The pour the batter into an eight inches greased pan and bake in a preheated oven at 180 degrees for 25 to 30 minutes, and it’s done yummy mango sponge cake.

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Notes

while making the mango puree ,you can add sugar depending on the sweetness of the mango.

Alphonso mango will suite the best for this cake.

You can add even eliche/cardamom  powder insted of vanilla essence or add both.

 

 

Eggless blue berry muffins

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Yummy, spongy and airy eggless muffins. It is a very simple and tasty recipe. Every weekend when I would go for grocery shopping I would see the blue berries and leave it there. I wanted a proper eggless recipe. Finally found a very simple recipe and so here goes eggless blueberry muffin recipe.

Basic Information:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
makes12 muffins

Ingredients

1 & 1/4th cup – Maida
½ – cup curd
½ – cup milk + 1 tbsp
1 tsp – Vanilla essence
5 tbsp – butter
1 cup sugar
½ cup – blueberries
1 tsp – baking powder
½ tsp – baking soda
1 tsp – Corn flour

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How to make

First wash the blue berries and dust it with corn flour and keep it aside.
Then mix the wet ingredients together, and then add the dry ingredients. Once it’s mixed well, add the blue berries and gently fold it. Once you add the berries don’t mix it too much. Then line cups in the muffin tray. Then pour the batter into the cups, ¾ th cup must be filled
Bake in the pre heated oven at 180 degrees for 25 minutes.
Bake in the middle rack

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Notes
The cornflour should be dusted with blue berries so that they don’t sink in the bottom
You can add even some Chocó chips too if you like; in that case reduce the sugar to 3/4th cup.
Or otherwise also if you like the muffins to be a bit less sweet even then you can reduce the sugar.