Vanilla Trifle

Vanilla Trifle

Usually I make everything from scratch, but recently I found a box of custard mix that I wanted to try. It was a vanilla custard made by National ( http://www.dmartsupermarket.com/dry-groceries/miscellinious/custard-powder-jelly/national-vanilla-custard-powder-300-grm.html) that turned out really well. I found it at my local No Frills Grocery store. I did however reduce the amount of sugar by half and it was perfect for my family. The ingredient quantities are for the brand that I used and should only be used as a guide. Quantities below are for a triple batch. 

Ingredients

1 vanilla cake, recipe found here:http://barbsplantbasedkitchen.blogspot.ca/p/vanilla-cake.html

Custard

You will need about 10-11 cups of custard, so you may need to double or triple the recipe on the package. Remember these quantities are for a triple batch as per the brand that I used.
 
6 Tblsp custard powder, I used National Brand
6 cups plant based milk, I used silk brand soy milk
6 Tblsp sugar, depending on how sweet you like your dessert and if your milk has any sugar added.
3 tsp vanilla extract, optional

1- 2 bananas thinly sliced

Directions

Make the vanilla cake as directed and set aside to cool.

Cut cake into small pieces and set aside.

Cook custard as per package directions adding additional vanilla if desired, adjusting sugar to personal taste. My soy milk was sweetened so I cut the sugar by half the recommendation on the package. Be sure to use a large pan as the custard will increase in volume as it cooks.

To assemble trifle,  layer cake, custard, banana, custard, cake and custard.

Enjoy!

Vanilla Cake

Vanilla Cake

I found a recipe for a plant based vanilla cake online, but it was loaded with sugar and I do not like things sweet, so I adapted it to suit our tastes.Unfortunately I forgot to take a picture of the actual cake, but since I used it to make a trifle, I am showing a picture of that.

Ingredients

Wet Ingredients

2 1/2 cups flour
1/2 cup sugar
3/4 tsp baking soda
1/2 tsp salt

Dry Ingredients

1 1/2 cup boiling water
3/4 cup applesauce, unsweetened, plus
2 Tblsp applesauce, unsweetened
2 Tblsp vanilla
3 Tblsp lemon juice

Directions

Line a 8 inch square pan with parchment paper.

Preheat oven to 350 F.

Mix the wet ingredients in a bowl.

Mix dry ingredients in a bowl.

Combine the two bowls and whisk.

Bake for 30 minutes or until a toothpick inserted into the center comes out clean.

Let cool on a rack.  Peel off parchment.

Enjoy!

Tip 

I used this cake in a trifle. I made it ahead of time and froze it. I let it defrost for 24 hours on the counter before using it.

Three Ingredient Fruit Cake

Recently my sister sent me a recipe for  a fruit cake recipe. It was delicious. The recipe called for self rising flour so I subbed in 3 tsp of baking powder, 3 cups all purpose flour and 1/2 tsp of salt for the 3 cups of self rising flour. The original recipe can be found here http://thewhoot.com.au/whoot-news/recipes/3-ingredient-fruit-cake. Here is my version.

Ingredients

3    cups white tea

1    kg dried fruit, I used papaya, pineapple, raisins and prunes, cut into a small dice

3    cups self rising flour or   3    cups all purpose flour

                                                  1/2  tsp  salt

                                                   3    tsp baking powder

Method

1.  Line a 8.5 x 4 inch round springform pan with parchment paper

2.  Soak fruit overnight in the tea.

3.  Stir in flour. If necessary add extra tea to make a stiff batter. Pour into lined pan. 

4.  Bake cake at 270 F for approximately 2.5 hours . Adjust baking time if 

      you are using a different sized pan .  

 

TIP

Substitute 1/4 cup of the tea for rum. My sister used 1/4 cup brandy for 1/4 cup tea and said it was really good too.

While I have yet to try this, I think substituting some of the dried fruit with your favourite nut, would be delicious.

 

Loaded Miso Soup

Loaded Miso Soup

A simple soup to make, but loaded with flavour. Any of your favourite Asian Style vegetable can be used. Snow peas or bok choy would be good additions.

Ingredients

5 Cups vegetable or mushroom broth ( I used 5 cups water plus 3 Tblsp mushroom seasoning)
2 Tblsp white miso
5 cups mushrooms, thinly sliced
2 cups carrots, julienned
1/2 tsp garlic, minced
1 1/2 tsp ginger, minced
1/2 cup green onion, chopped
2 Tblsp parsley, chopped
1 1/2 tsp chili garlic paste, or to taste
2 Tblsp uncooked quick oatmeal, optional but it does thicken the soup slightly

200  udon noodles
1/2 cups broccoli , cut into tiny florets

Directions

Place all of the ingredients, except noodles and broccoli into and pot and bring to a boil. Simmer for about 20-30 minutes or until vegetables reach desired tenderness.

Add broccoli and noodles. Stir and simmer for about 3 minutes or until noodles are fully cooked.

Adjust seasoning to taste.

Enjoy!

Tip

Add additional broccoli if desired.

Chocolate Pumpkin Loaf

Chocolate Pumpkin Loaf

This is a rich tasting easy to make loaf. A family favourite in my house.

Ingredients

Wet Ingredients

1/2 cup unsweetened applesauce
1/3 cup boiling water
2 Tblsp water
1 cup pumpkin puree
2 tsp vanilla
1 cup pressed dates

Dry Ingredients

1/3 cup cocoa powder
1 1/2 cups whole wheat flour
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/8 tsp cloves
3/4 tsp baking soda
1/2 tsp salt

Optional Ingredients

1/2 cup raisins


Directions

Preheat oven to 350 F

Combine all wet ingredients in a high speed blender.

Combine all dry ingredients in a bowl and mix well

Combine the two bowls. Mix carefully. The batter will be thick.

Add raisins if using.

Spoon into a parchment lined loaf pan.

Bake for about 55 minutes to an hour or until a toothpick inserted into the center comes out clean.

Remove from oven to a cooling rack.

Carefully grabbing the parchment, remove from pan and set on cooling.

Let cool completely. Remove parchment.

Enjoy!

Hearty Potato Vegetable Soup

Hearty Potato Vegetable Soup

This soup is more like a stew than a soup. It is very filling. For a less thick soup, the amount of oats can be reduced.

Ingredients

1 cup onions, chopped

2 large carrots, chopped

2 stalks celery, chopped

1 tsp garlic, minced

1/2 tsp cumin

1/4 tsp black pepper

1/2 tsp turmeric

4 tsp chili powder

4 tsp paprika

1 tsp smoked paprika

1 Tblsp cocoa powder

4 tsp vegetable stock powder or to taste

6 cups water

1-19 oz can tomatoes, diced

1-19 oz can black beans, with the liquid

1 cup uncooked quick oats

6 cups potatoes, peeled and diced into bite sized pieces

2 cups frozen corn

8 cups chopped fresh spinach(optional) 

Directions

Saute onion, carrots and celery in as little water as necessary until cooked.

Add garlic and cook 30 seconds, stirring to prevent burning.

Add cumin, black pepper, turmeric, chili powder, paprika, smoked paprika, cocoa powder, and vegetable stock powder to the pot along with about 1/3 cup water stirring well to ensure the spices are well mixed.

Add in the remaining water, tomatoes, black beans with the liquid, potatoes, quick oatmeal and corn. Stir well.

Bring soup to a boil and reduce heat to a simmer. Simmer for about 45 minutes, scrapping the bottom of the pot often so the oatmeal does not stick.

If using add in spinach and cook for a few minutes until cooked.

Enjoy!

 

Fusion Cabbage Rolls

Fusion Cabbage Rolls

This recipe came about when I had to use up some leftovers in the fridge. I had been making my regular mushroom cabbage rolls and I had some leftover cabbage leaves. I also had some leftover fried rice, so I decided to combine the two and see how they turned out. They were fantastic. The number of cabbage rolls you get will depend on how much fried rice you have and of course how many cabbage leaves you have.

Ingredients

I head cabbage, frozen and defrosted

6-8 cups, leftover fried rice, approximately,

1 1/4 cups Korean BBQ sauce approximately, Recipe can be found here: http://barbsplantbasedkitchen.blogspot.ca/2016/09/korean-bbq-sauce.html. 

1-2 cups mushroom broth or vegetable broth

Directions

Directions for preparing and stuffing the cabbage leaves can be found here:
http://barbsplantbasedkitchen.blogspot.ca/search?q=cabbage+rolls

Place the stuffed cabbage rolls into a pan and pour the broth over top. I made 21 cabbage rolls and used the full 2 cups of broth. If you have fewer, then you may not need the full 2 cups. 
(Basically you want the broth to have mostly evaporated during the initial cooking time. If you find the broth has not evaporated at the end of the initial cook  time, just remove the foil and cook for about 20 extra minutes and the broth should mostly be gone.)

Cover with foil and bake at 350 F for approximately 2 hours.

Remove the cabbage rolls from the oven and pour the Korean BBQ sauce over top of the cabbage rolls, making sure you cover as much of the top surface of the cabbage rolls as possible.
Do not replace the foil. Return the pan to the oven and bake 45-60 minutes, or until the tops of the cabbage rolls are nicely caramelized.

Enjoy!

Cabbage Rolls after 3 hours of Baking