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Posts Tagged ‘vegan

Autumn Brunch Polenta or Grits

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Nutty earthy rich smooth grits. Excellent comfort food for the cool mornings of Autumn!  Prepare grits according to package instructions using water or a blend of non-dairy milk

and water with 1 cup dry grits or polenta When throroughly cooked, stir in until well-blended:

1/2 to 2/3 c freshly  Portabella or other mushrooms, sauteed in Earth Balance margarine

1/4 c  toasted chopped  walnuts

3 T parmesan/asiago/romano and 1/4 c sharp chedder  cheese (vegetarian)


2 T. nutritional yeast (vegan) and /14 c vegan cheese sub (vegan)

Finely chopped rosemary or thyme (optional)

Add plenty of  salt & pepper to taste and  additional Earth Balance if desired. Serve as is or pour into loaf pan to chill, and saute the slices in Earth Balance before serving.

Serve with stewed plums and hot coffee. Would also be a fine lunch or supper served with steamed broccoli, French bread & a glass of wine.

Written by chinarose

October 2, 2010 at 12:50 pm


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The Whys and Wherefores of PETA’s Campaigns

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Soba Veggie Stirfry

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Saute the following in organic canola (or other oil) on med. high heat, stirring occasionally until soft and onion is golden:

3-4 cloves garlic, diced

1 onion, chopped

2-3 zucchini, sliced

1 heaping tsp. hot pepper flakes

2 handfuls mushrooms, slived

5 pieces candied ginger (or 2 T freshly grated)

2/3 block tofu, drained and crumbled

Add 1-2 cups cooked greens (I used frozen spinach) and stir well

Season with soy souce and a soupcon of salt. Contine to cook on low heat.

Stir in 2 “bunches” of soba noodles that have been cooked for 5 minutes and drained. Mix well, taste for seasoning and garnish with a

vegan nori sprinkle and some black sesame seeds. This is a very mellow dish: not too spicy, not too bland, soft and richly colored — and vegan deluxe.

Written by chinarose

April 1, 2010 at 8:42 pm

Warm yourself! Simple Winter Vegan Cabbage Soup

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Saute 2 chopped, good-sized onions (and a few green onions if available), 2-3 stalks finely chopped celery and 4-5 cloves minced garlic in 3 T canola oil. You should absolutely add sliced mushrooms if available… When golden brown add 1/2 pkg Boca meatless non-GMO crumbles. Cover and cook on low heat. When cooked down and nicely browned, add 1 lg can tomatoes, 2 finely chopped carrots, 2 sm or 1 lg heads cabbage (Note: Savoy or Chinese cabbage has a more delicate flavor) and 2 c. veggie broth. Simmer until veggies are nice and soft. Season with coarse salt, sugar and pepper to taste. You may add a dash of vinegar or caraway seeds if desired. Add cooked chopped potatoes if desired. Serve with a thick, margarined slice of whole grain bread.

Written by chinarose

March 2, 2010 at 1:50 pm

The Vegan Biscotti File

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I’ve discoverd some incredible vegan biscott recipes plus suggestions for “best practices.” I printed them for further reference and promptly tested a couple of them.  I used chestnuts for the first time in baking, but after 2 bakes, the chestnut pieces became as hard as  gravel.  A lot of trial and error and coffee is required to test these recipes. Anyway, this article gives the whys & wherefores (maybe not the wherefores — in fact, what are “wherefores”? Are they “hences”? Are they “thuses”?)  Wherefore, I need to thank Vegetarian Journal, Debra Daniels-Zeller and The Free Library Dot Com. for providing this info.

Personal note: I’d never use maple syrup in biscotti. It’s a North American product & I like authentic. Might agave be a better choice? I like to stick to nuts, fruits & flavors found in Europe or that are commonly found in European cookery: pistachios, almonds, hazelnuts, walnuts, pine nuts, currants, citrus, vanilla, cinnamon, chocolate.

Hey, everyone let me know what you think of these recipes. Or send me your personal faves!

Vegan Biscotti

Author: Daniels-Zeller, Debra
Date: Mar 1, 2005
Words: 3865
Publication: Vegetarian Journal
ISSN: 0885-7636

THE FIRST BISCOTTI WAS MOST LIKELY BAKED IN Tuscany in the 13th century, according to Linda Stradley in I’ll Have What They’re Having–Legendary Local Cuisine. A traditionally crisp cookie, biscotti means “twice-baked” in Italian. As the cookie bakes, moisture evaporates and the biscotti becomes more like a cracker. Early biscotti was more savory or bland-tasting than versions today, and the texture was dry and hard (like hardtack). The hard biscuits were resistent to mold and could be stored for months, making them a good food for sailors.

It was love at first bite after sampling my first biscotti. I used my mother’s recipe and began trying variations. A few years ago, I took a biscotti class to get some new ideas and was surprised when the instructor couldn’t think of any substitutions for eggs and butter to make vegan biscotti. I went home and tried different egg replacers, sweeteners, flours, and fats. Some biscotti versions were successful; others literally went to the dogs. One version, a fat-free, rock-hard biscotti, was actually dubbed “doggie biscotti” by a friend. Lucky for me, I have dogs.

Interchanging egg replacers, fats, sweeteners, and flours in recipes can result in wildly different textures and tastes, but the basic idea with the creations was to dry out the biscotti without making it too hard. The following descriptions should give you an idea of how various options change the results in biscotti.


Like other cookies, biscotti needs only a slight lift, but eggs also add to the binding quality and overall texture. I could live without the added fat and cholesterol, and the following are alternatives you can use:

* Flax seed egg replacer is the best overall egg replacer for baked goods around. It adds to the lift and contributes to a texture like that created by eggs in quick breads and cookies.

Whole flax seeds can be purchased in natural foods stores. Grind them in a spice or coffee grinder to a powdery meal. Use a blender if you don’t have a spice grinder for this.

To make the egg replacer, use 1 Tablespoon ground flax seeds to 3 Tablespoons water for each egg to be replaced. Whip flax seeds and water together with a hand blender or in a blender until frothy. It’s easier to blend enough for at least four eggs–3/4 cup water to 1/4 cup flax seeds. Replace up to four eggs with this mixture. You can store extra egg replacer in the refrigerator for one week.

* Silken tofu adds the binding quality of eggs. When using silken tofu, the biscotti becomes denser and gets harder during the second baking. However, this is the second best option because the cookie is dense anyway. Use the tofu sold in asceptic packages for best results, and measure l/4 cup to replace each egg (up to three eggs).

* Bananas are sometimes used as an egg replacer, but they leave a banana taste and the biscotti takes longer to dry out. The texture may become slightly chewy–not the most desirable texture for biscotti. I have used bananas to create chocolate-banana biscotti, but the texture is not as light as conventional biscotti. A moist texture may also result when applesauce, pumpkin, or dried fruit are used to make biscotti.

* Commercial egg replacers, such as Ener-G Egg Replacer, can be found in natural foods stores. Ener-G Egg Replacer is made of potato starch, tapioca flour, and leavening. Blend 1 1/2 teaspoons Ener-G Egg Replacer with 2 Tablespoons water to replace one egg. For less cost, you can use tapioca flour, also available in natural foods stores, and add 1/2 teaspoon baking powder to your recipe for leavening.


My original biscotti recipe listed 1 cup of oil, 3 eggs, and 1 cup of nuts in the ingredients. This adds up to more fat and cholesterol than I want in a biscotti. Cutting the oil to 1/2 or 1/3 cup still generates a workable texture, but dropping the fat content more or leaving it out altogether results in brick-hard biscotti.

You can use about 1/4 cup fat or oil if you use flax seed egg replacer to equal four eggs. Due to lower fat content, the biscotti will still be harder than dell biscotti. Substituting alternatives for fat, such as applesauce, pumpkin, or purded dates, produces biscotti that takes a long time to dry out. The texture becomes slightly chewy, not the crisp crumb associated with the cookies. The following fats worked well for vegan biscotti:

* Organic all-vegetable shortening from Spectrum Naturals is made with organic palm oil. It can be found in natural foods stores. Of all the fats, this and coconut oil seem to produce good results consistently.

* Coconut oil gives the cookie a fairly crisp texture since it is a hard fat at room temperature. It is considered a very stable oil to bake with. You can find traditionally pressed coconut oil that actually tastes and smells like the coconuts from which it was extracted on the Internet. The site <www.tropical> is one good source.

* Nonhydrogenated vegan margarine easily replaces butter in a cookie recipe.

* Canola oil and other vegetable oils produce results similar to the above fats. The texture tends to be slightly crisper with oil than nonhydrogenated margarine, which produces a more butter-like texture.


For baked goods, wheat flour is the number one choice because it contains gluten, a unique protein that is activated by mixing or kneading. Gluten produces the texture we recognize when we eat a biscotti.

* Wheat, spelt, kamut, and barley flour are gluten-based flours. Oats also contain a small amount of gluten. Overmixing or using only high gluten wheat flours, such as whole wheat, kamut, or spelt, may result in a tough cookie.

Whole wheat pastry or barley flour have less gluten and are good choices for biscotti. Refined flour produces a lighter cookie.

* Non-gluten flours include rice, amaranth, buckwheat, quinoa, millet, and teff. These flours need the addition of tapioca or arrowroot flour (available in natural foods stores) to produce a texture closer to a wheat-based cookie. Rice, buckwheat, and millet have a dry and slightly grainy taste. Arrowroot tends to add a grainier texture than tapioca flour. Use either one (1/2 cup arrowroot or tapioca to 2 1/2 cups flour), blended with the dry ingredients before combining wet and dry. The texture of biscotti made with non-gluten flour tends to be more crisp. Don’t overbake them.


Granulated or liquid, thick or thin, sweeteners contribute to the overall texture of the cookie as well as adding taste. My original recipe called for 1 cup of sugar. I changed 1 cup of oil to 1/2 cup oil and 1/2 cup maple syrup. Less sweet than sugar, I also added 1/2 cup vegan sugar to replace the rest of the sugar and then tried cutting back from there. In some natural foods stores, you can also find granulated maple syrup to use. Date sugar can be used, but it is quite costly and not very sweet. Using agave nectar (made from the agave cactus and sold in natural foods stores) instead of maple syrup produces slightly sweeter results. Molasses makes biscotti that doesn’t dry out quite as nicely. Cut down on the sweetener or leave it out if you prefer a less sweet cookie. However, you should add more spices or flavoring, or the taste will be flat. Leave the sweetener out completely if you’re making a savory biscotti that you can eat for breakfast, lunch, or dinner.


Carob or cocoa powder, chocolate chips, chopped nuts, or grated coconut are all good additions to biscotti variations. On the liquid side, you can use frozen fruit concentrate or reduced fruit juices (Reduce the fruit juice by simmering on low to create a more concentrated sweet flavor.), amazake (a fermented sweet rice beverage available in natural foods stores), almond or coconut milk, or a vegetable stock to make savory biscotti.

COCONUT-APRICOT BISCOTTI (Makes about 44 biscotti)

Purred apricots with coconut milk work well in this recipe. The texture of this cookie is fairly crisp. Since this recipe is made with barley flour, there is less gluten in the dough to hold it together. This makes the biscotti slightly more crumbly than versions made with wheat flour.

3/4 cup lite coconut milk
10 dried whole apricots
3 1/2 cups barley flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup grated coconut (optional)
1/4 cup silken tofu
1/2 cup agave nectar
1/3 cup vegan nonhydrogenated shortening
1 teaspoon vanilla
1/2 teaspoon almond extract or flavoring

Pour coconut milk over apricots in a small bowl. Let sit for half an hour or until apricots are rehydrated. Combine flour, baking powder, and baking soda together in a large bowl. Mix in coconut, if desired.

Preheat oven to 350 degrees. Using a blender or a hand blender, puree the tofu until smooth and creamy. Add the remaining ingredients and blend until smooth. Puree in the apricot-coconut milk. Combine wet and dry ingredients, mixing until a stiff dough forms. Form into two logs and lay on a baking sheet lined with parchment paper. Flatten the tops of the logs slightly. Bake for 25 minutes. Let cool on a cooling rack for 30 minutes.

Lower oven temperature to 325 degrees. Slice biscotti logs carefully on the slant into l/2-inch slices. Lay flat on a pizza screen or baking sheet and bake for 25 minutes or until lightly toasted.

Total calories per serving: 54

Fat: 2 grams

Carbohydrates: 10 grams

Protein: 1 gram

Sodium: 26 milligrams

Fiber: 1 gram

VANILLA BEAN BISCOTTI (Makes about 40 biscotti)

Coconut oil makes this biscotti more crisp, but you can substitute oil or vegan nonhydrogenated margarine if you like. Amazake is a fermented rice beverage that adds a subtle sweetness to this recipe. Amazake and whole vanilla beans can be found in natural foods stores.

1 cup amazake (original or flavored,
  such as pecan pie)
1 whole vanilla bean
3 1/2 cups unbleached flour or 3 cups
  whole wheat pastry flour
1/2 cup sugar (Use your favorite vegan
1 teaspoon baking powder
Flax seed egg replacer for 3 eggs
  (Sea page 22.)
1/2 cup coconut oil

Pour amazake into a small saucepan. Slit vanilla bean down the middle lengthwise and add to the amazake. Simmer on low for 15 minutes or until liquid is reduced to approximately 3/4 cup. Let cool. Scrape the inside of vanilla bean into amazake and discard shell.

Preheat oven to 350 degrees. In a large mixing bowl, combine flour, sugar, and baking powder, mixing well. Set aside. Beat egg replacer and coconut oil together in a blender or with a hand blender. Blend in amazake.

Combine wet and dry ingredients until a stiff dough forms. Add more amazake, if necessary. Divide the dough into two sections. Roll each section out to a log approximately 14 inches long. Lay on a parchment-lined baking sheet. Flatten the top slightly. Bake for 30 minutes. Remove from oven to a cooling rack for at least half an hour.

Lower oven temperature to 325 degrees. Cut 1/2-inch biscotti slices on the slant. Lay flat on a pizza screen or baking sheet and bake for 25 minutes or until lightly browned.

Total calories per serving: 72

Fat: 3 grams

Carbohydrates: 10 grams

Protein: 2 grams

Sodium: 17 milligrams

Fiber: 1 gram

SAVORY SAGE-INFUSED PORCINI BISCOTTI (Makes approximately 60 biscotti)

These are fun to serve with spreads, with soup, or as appetizers. Break them up and use them as biscotti croutons to garnish a soup or salad. Date sugar, vegetarian Worcestershire sauce, and porcini mushrooms are available in natural foods stores. You can substitute another granulated sweetener for date sugar, if you want.

1 teaspoon sage
1/4 cup dry porcini mushrooms
Approximately 1/2 cup boiling water
1 teaspoon vegeterian Worcestershire sauce
2 cups barley flour
1 cup unbleached flour or 7/8 cup whole
  wheat pastry flour
1/4 cup date sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
Flax seed egg replacer for 3 eggs
  (See page 22.)
1/4 cup coconut or canola oil

Place sage and porcini mushrooms in a glass measuring cup. Add boiling water to make 3/4 cup. Stir in Worcestershire sauce. Let mixture sit for about half an hour or until mushrooms are soft.

Preheat oven to 350 degrees. Combine flours, date sugar, baking powder, salt, and pepper in a mixing bowl. Blend well.

Mix egg replacer, oil, and softened mushrooms in water together in a blender or with a hand blender. Combine wet and dry ingredients until a stiff dough forms. Divide dough into three sections. On a floured counter, roll each section into a log. Lay on a parchment-lined baking sheet. Slightly flatten the top of each log. Bake for 30 minutes. Remove and let logs cool for at least half an hour before slicing.

Set oven temperature to 325 degrees. Slice biscotti logs on the slant into 1/2-inch slices. Lay biscotti flat on a pizza screen or a baking sheet and bake for 30 minutes. If you want very crisp biscotti, turn off the oven and leave cookies inside for an additional 30 minutes.

Total calories per serving: 33

Fat: 1 gram

Carbohydrates: 5 grams

Protein: 1 gram

Sodium: 30 milligrams

Fiber: 1 gram

APPLE-ALMOND BUCKWHEAT BISCOTTI (Makes approximately 76 biscotti)

This lightly sweetened, glutenfree biscotti has a slightly crisper texture than wheat-based biscotti. Do not overbake. Buckwheat flour, arrowroot, almond milk, and nonhydrogenated vegan shortening are available at natural foods stores. Chocolate Frosting (See page 27.) is good on these cookies.

3 cups buckwheat flour
1/2 cup arrowroot or tapioca flour
1 teaspoon baking soda
1/2 teaspoon salt
Flax seed egg replacer for 4 eggs
  (Sea page 22.)
2/3 cup thawed, frozen apple juice
1/3 cup almond milk
1 teaspoon almond extract
1/3 cup nonhydrogenated vegan shortening

Preheat oven to 350 degrees. Combine flour, arrowroot or tapioca flour, baking soda, and salt. Mix well, making sure all small lumps are blended. Beat egg replacer with remaining ingredients. A hand blender works well for this. Stir wet and dry ingredients together.

Form dough into three logs and place on a parchment-lined baking sheet. Bake for 30 minutes. Remove and cool for at least one half hour.

Lower oven temperature to 325 degrees. Slice on the slant into 1/2-inch slices. Lay flat on a pizza screen or baking sheet. Bake for 25-30 minutes. Remove from oven, cool, and frost, if desired.

Total calories per serving: 35

Fat: 1 gram

Carbohydrates: 5 grams

Protein: 1 gram

Sodium: 34 milligrams

Fiber: 1 gram

SPICY SUN-DRIED TOMATO BISCOTTI (Makes approximately 56 biscotti)

These biscotti have a cheesy-tomato flavor. You can mix in 1/4 cup toasted crushed pine nuts instead of vegan cheese. These cookies make good appetizers and go well with soup or salad. I like them spread with hummus or an eggplant dip.

1/4 cup sun-dried tomatoes
3/4 cup almond milk
1 cup oat flour
1 cup barley flour
1 cup whole wheat flour
1/2 Tablespoon dried basil
1/2 teaspoon baking soda
1/2 teaspoon salt
Flax seed egg replacer for 4 eggs
  (See page 22.)
1/2 cup nonhydrogenated vegan shortening
1/4 cup shredded vegan cheese (optional)

Combine tomatoes and almond milk. Let sit for at least 30 minutes or refrigerate overnight.

Preheat oven to 350 degrees. Combine flours, basil, baking soda, and salt. Use a blender or hand blender to puree softened tomatoes and milk together with egg replacer. Mix in shortening.

Combine wet and dry ingredients. Blend in vegan cheese, if desired. Form into three logs and transfer to a parchment-lined baking sheet. Flatten slightly and bake for 30 minutes. Let cool for at least half an hour.

Lower oven temperature to 325 degrees. Slice on the slant into 1/2-inch slices. Place on a pizza screen or baking sheet and bake for 25 minutes or until lightly browned.

Total calories per serving: 42

Fat: 2 grams

Carbohydrates: 5 grams

Protein: 1 gram

Sodium: 40 milligrams

Fiber: 1 gram

LEMON BISCOTTI (Makes approximately 37 biscotti)

One of my favorite recipes, this biscotti has a mild sweetness and a light lemon flavor, just the perfect cookie for tea or an afternoon snack. This basic recipe uses unbleached four for a lighter cookie. You can use 2 3/4 cups whole wheat pastry flour to replace the unbleached flour if you prefer using a whole grain flour.

3 cups unbleached flour
1/2 cup sugar (Use your favorite vegan
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Zest and juice of 1 lemon
1/2 cup conola oil or melted coconut oil
Flax seed egg replacer for 3 eggs
  (See page 22.)
1/4 cup agave nectar (available in natural
  foods stores)
2 Tablespoons Malibu rum (optional)
1/2 Tablespoon vanilla

Preheat oven to 350 degrees. In a large mixing bowl combine flour, sugar, baking power, baking soda, and lemon zest. Blend well.

With a hand blender, mix lemon juice, oil, egg replacer, agave nectar, rum, and vanilla. Blend until smooth and creamy. Make a well in the dry ingredients and pour the liquid ingredients in. Mix until a stiff dough forms. Try not to overmix the dough.

Form into two logs. Lay on a parchment-lined baking sheet and flatten the logs’ tops. Bake for 30 minutes. Logs should give a little, like a cake, when they are done. Remove from oven and let cool for at least half an hour.

Lower oven temperature to 325 degrees. Cut the logs in slices on the slant, about 1/2-inch thick or more if you like thicker biscotti. Lay biscotti flat on a pizza screen or baking sheet. Bake for 25-30 minutes. If you use a baking sheet, turn the biscotti halfway through baking. Biscotti should be crisp and lightly browned.

Total calories per serving: 81

Fat: 3 grams

Carbohydrates: 11 grams

Protein: 1 gram

Sodium: 26 milligrams

Fiber: 1 gram

WHEAT-FREE LEMON BISCOTTI (Makes approximately 60 biscotti)

The texture of this biscotti is drier and a little more crumbly compared to the wheat-based biscotti. You can substitute orange for lemon if you’d like a bit of variation.

2 1/2 cups millet flour
1 cup oat flour
1 cup tapioca flour
1/4 cup sugar (Use your favorite vegan
1 teaspoon baking powder
1 teaspoon baking soda
Zest and juice of 1 lemon, divided
Flax seed egg replacer for 3 eggs
  (See page 22.)
1/2 cup conola oil or melted coconut oil
1/2 cup agave nectar
2 Tablespoons Malibu rum (optional)
1 teaspoon vanilla

Preheat oven to 350 degrees. Combine flours, sugar, baking powder, and baking soda. Stir in lemon zest.

With a hand blender, mix lemon juice, egg replacer, oil, agave nectar, rum, and vanilla. Blend until smooth and creamy. Make a well in the dry ingredients and pour in the liquid ingredients. Stir mixture, adding enough flour for a very stiff dough. It doesn’t matter if you overmix this dough.

Form into three logs. Carefully lay logs on a parchment-lined baking sheet and flatten the logs’ tops slightly. Bake for 25 minutes or until lightly browned. Logs will give a little when done. Remove from oven. Let cool for half an hour.

Lower oven temperature to 325 degrees. Cut logs in slices on the slant, about 1/2-inch thick. Lay on a pizza screen or baking sheet and return to the oven to bake for 25 minutes. Remove biscotti to a cooling rack.

Total calories per serving: 62

Fat: 2 grams

Carbohydrates: 10 grams

Protein: 1 gram

Sodium: 30 milligrams

Fiber: 1 gram

MOCHA-CHOCOLATE CHIP BISCOTTI (Makes approximately 56 biscotti)

These cookies are also good covered with Chocolate Frosting (See opposite page.). Melt chocolate according to the package directions. Always use a good quality baking or semisweet chocolate.

2 cups barley flour
1 cup whole wheat pastry flour
1 teaspoon baking powder
1/4 cup cocoa powder
1/2-3/4 cup sugar (Use your favorite
  vegan variety.)
1/2 cup nonhydrogenated shortening
Flax seed egg replacer for 4 eggs
  (See page 22.)
1 ounce baker's chocolate, melted
1/2 cup strong coffee or use grain coffee
  substitute (available in natural foods
1 teaspoon vanilla
1/2 teaspoon coffee extract
1/3 cup vegan chocolate chips

Preheat oven to 350 degrees. Combine flours, baking powder, and cocoa powder. Set aside. Blend sugar with shortening. With a hand blender or mixer, add egg replacer, melted chocolate, coffee, vanilla, and coffee extract. Combine wet and dry ingredients, mixing until a stiff dough forms. Gently stir in chocolate chips.

Form into three logs and lay on a parchment-lined baking sheet. Flatten the logs’ tops slightly. Bake for 25 minutes or until lightly browned on the bottom. Remove and let logs cool for half an hour before slicing.

Set oven temperature to 325 degrees. Cut logs on the slant into 1/2-inch slices. Lay slices flat on a pizza screen and bake for 25 minutes or until cookies seem fairly crisp. Remove from oven and transfer to a cooling rack.

Total calories per serving: 54

Fat: 3 grams

Carbohydrates: 8 grams

Protein: 1 gram

Sodium: 11 milligrams

Fiber: 1 gram

CHOCOLATE FROSTING (Frosts approximately 82 biscotti)

Use this frosting on any sweet biscotti.

2 1/2 cups vegon chocolate chips

If you’re using a microwave, melt the chips on HIGH for 1 1/2 minutes. Remove, stir, and microwave again for 1 minute. Continue to stir, then microwave, for 1-minute intervals until the chips are melted.

You can also melt the chocolate chips in a double boiler on the stove. Stir the chocolate until the chips melts, which will take about 4-5 minutes.

Stir frosting again and spread across the top of the biscotti.

Total calories per serving: 25

Fat: 2 grams

Carbohydrates: 3 grams

Protein: <1 gram

Sodium: 1 milligram

Fiber: <I gram

RELATED ARTICLE: Essential biscotti tips.

* Add enough flour to make a very stiff dough.

* Roll dough into logs the length of a baking sheet-about 14 inches.

* Bake biscotti the first time ahead. You can freeze the logs, then thaw and bake biscotti up to a month after freezing. I often bake the logs a day ahead. Then, I slice them and bake them the second time later.

* Use parchment paper when you bake. Carefully remove the entire sheet to a cooling rack. Slide from the baking sheet so you don’t break the logs when you transfer them to a cooling rack.

* Let logs cool before slicing. Use a sharp serrated knife to slice. Determine how large you want the biscotti by the slant of your knife.

* Use a pizza screen for the second baking to get an even toasting on all sides.

* Store in a closed glass jar or, for long-term storage, in the freezer.

Debra Daniels-Zeller is a frequent contributor to Vegetarian Journal.

COPYRIGHT 2005 Vegetarian Resource Group
Copyright 2005, Gale Group. All rights reserved. Gale Group is a Thomson Corporation Company.

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Written by chinarose

January 13, 2010 at 10:54 pm

Rich Vegan Pad Thai

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It’s so cold out there — it’s nice to have a hot, creamy, rich entree for dinner. This dish has plenty of calories, but is loaded with protein (tofu, peanut butter)  & vitamins (veggies) as well. And it has a delicate texture and flavor. Thanks to the spices and herbs, it’s more digestible than the average mac & cheese or shepherd’s pie.

Soak 2/3 large package of rice or cellophane noodles in warm water for 5-8 minutes, then boil for 5 min and drain. Saute chopped zuchini, green onions, mushrooms (I used Shiitake), 2 T. fresh minced ginger, 2-4 garlic cloves and  2-3 T minced jalapeno (or other hot pepper) in a saucepan. (Add any other veggies that are appropriate: snow peas, water chestnuts, eggplant, mild peppers, etc). When crisp tender, take off heat. Create a sauce by blending together 1/2  can organic lowfat coconut milk. 14/-1/3 c. crunchy peanut butter (must be un-processed, organic), curry paste or powder to taste, salt, black pepper and hot sauce. Add chopped Thai basil if available. Simmer on very low heat until heated through, then add 2 carrots sliced with a peeler & 1 package cubed tofu. Stir the vegetables into the sauce then toss with the hot drained rice noodlles. Adjust seasoning. Garnish with Asian seasoned salt, black sesame seeds or basil leaves. Serve with hot tea with fruit for dessert (mango if available).

Rich Vegan Pad Thai

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Written by chinarose

January 7, 2010 at 8:28 pm

Vegan Meatballs, Pearl Onions and Mixed Mushrooms Over Pumpkin Pasta

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Combine 1/3 c. dried mixed mushrooms with 1 c. water, bring to boil and reduce heat to simmer. Drain after 15 minutes. Simmer one package of pearl onions in 1/2″ water until slightly soft and drain. Create a cream sauce using 3/4 c plain soy creamer, 4 T Earth Balance, a couple of dashes of white wine, and 1/2 t each turmeric and sage. Season with 1/8 t each freshly grated nutmeg & white pepper. Add sea salt to taste.  Add to cream sauce 8-10 vegan*  meatballs, and the drained pearl onions. Coarsely chop mushrooms and add. Simmer on low heat for 20 minutes.

In the meanwhile, cook pumpkin frenette pasta for 10 minutes. Drain.

Combine the meatballs and onions in cream sauce with the pumpkin pasta. Season to taste. Toss with vegan parmesan.

Serve hot with steamed kale.

Try to reserve some for the next day — it will be even better!

NOTE: The Pumpkin Pasta (Trenette) and the dried mixed mushrooms were purchased at Williams-Sonoma

* Highly recommend non-GMO homemade or purchased vegan meatballs

What Was Left in the Bowl!


Written by chinarose

December 29, 2009 at 9:02 am

Fantastic Comfort Food: Vegan Tuna Casserole

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Just created a cooked a most delicious comfort food — perfect for winter — a vegan tuna casserole.

Can she make a perfect roux, Billy Boy?

If she can, then the rest is a breeze.

Saute a 12 oz package of mushrooms and 3 minced cloves of garlic, or 3 T minced onion in 4 T of Earth Balance and 1 T organic canola oil. Some grated fresh ginger could be added here, too. It will seem oily. That’s okay. Remove the mushrooms and create a roux with the margarine/oil, a handful or so of unbleached flour and 1/2 -2/3 c. organic soy milk. Stir well with a whisk until shiny and smooth. Stir the mushrooms back in the pot and lightly season with pepper and nutmeg. It should have a creamy texture and be the consistency of a creamy custard like zuppa inglese. This is your mushroom roux.

Meanwhile cook a package of whole wheat flat noodles or macaroni til al dente. Drain.

Cut the contents of one package of seitan (perhaps a bit less) into chunks. Shred 1/2 sheet of nori. Stir the seitan and nori shred into hot mushroom roux. (Optional: stir in sliced water chestnuts). Mix well and let sit for 5-10 minutes. Taste for seasoning & add a small amount of salt, only if necessary.

Place the drained pasta in a glass baking pan that’s been sprayed with oil or margarined.

Spread the mushroom/seitan/nori mixture over the pasta and top with 2 handfuls of crushed organic BBQ tater chips.

Bake at 375° for 30 minutes. Serve hot with a tossed salad. 12 hours later, get on the treadmill.

Salty Crunchy Creamy Rich Vegan Goodness!

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Written by chinarose

December 16, 2009 at 5:24 am