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Hell Yeah It's Vegan!

Vegan Poppy Seed Swirl Bread

Whether you know it as poppy seed swirl bread, makowiec, Mohnstrudelmakovnjača, or something else altogether, and whether you eat it for Easter, Christmas, Purim, or none of the above, this lightly sweetened yeast bread swirled with sweetened poppy seed filling is a really special treat.

Poppy seeds are a common ingredient in Central and Eastern European desserts, from breads and cakes to cookies and puddings, and I find poppy seed fillings to be a really lovely change from American standards like chocolate and peanut butter. Because poppy seed bread is a treat enjoyed in so many different countries (including Austria, Poland, Bosnia, Hungary, and Ukraine, just for starters), it can vary widely in sweetness and richness. Not to be confused with a cake or pastry, this recipe yields a light yeasted roll that's on the not-so-sweet side. My filling includes raisins because I first made this bread with leftover hamantaschen filling and liked how it turned out, but it's adaptable: depending on your tastes, you can add a splash of rum, or reduce the liquid and replace the sugar with agave, or replace the walnuts with a tablespoon of vegan butter. You can even buy a can of pre-made poppy seed filling at the store, if that's more your style.

A word of advice: if you are sharing this bread with people who are not well-acquainted with Eastern European food, be sure to explain what it is to your guests or label it, if it's part of a big spread. Unsuspecting passersby who mistake it for chocolate will be in for a disappointment — not because poppy seed filling isn't delicious and addictive (it's both!), but because they don't taste anything alike. Also, don't feed this to anyone who might be drug tested in the near future; eating a large amount of poppy seeds can apparently make you test false positive for opiates.
4.5 from 2 reviews Print Poppy Seed Swirl Bread Author: Recipe type: Breakfast Cuisine: Eastern European Prep time: Cook time: Total time: Serves: 1 loaf Ingredients

  • ¼ c lukewarm water
  • 1 Tbsp + 1 tsp sugar, divided
  • 1.5 tsp active dry yeast
  • 1¾ c unbleached all-purpose flour (spooned), plus ½ c for kneading
  • ¼ tsp salt
  • ¼ c unsweetened plain vegan milk
  • 2 Tbsp soft vegan butter or canola oil
  • 2 c boiling water for soaking
  • 1 c poppy seeds
  • ⅓ c sugar
  • ½ c raisins
  • ¼ c hot water
  • 2 Tbsp walnut pieces
  • 1 tsp lemon juice
  • zest from ½ a lemon or orange
  • splash of vanilla or almond extract
  • oil or soft vegan butter for brushing loaf, if desired
  1. First, proof your yeast. In a small bowl, stir together ¼ c lukewarm water, 1 tsp sugar, and active dry yeast. Don't use hot water or you'll kill the yeast! Set in a warm place for about 10 minutes.
  2. Meanwhile, in a large bowl, whisk together 1¾ c flour, salt, and remaining 1 Tbsp sugar.
  3. When yeast mixture has developed a thick layer of foam, pour it into the flour mixture along with milk and butter or oil.
  4. Stir until a wet dough has formed.
  5. Knead dough (in bowl or on a non-stick surface) for 8 minutes, adding extra flour a tablespoon at a time when it gets too sticky. Dough should be smooth and pliable and hold its shape, but not dry or stiff.
  6. Grease your bowl, place the dough inside, and cover. Place bowl in a warm, draft-free place for 45-60 minutes, until the dough has doubled in size.
  7. In the meantime, prepare the filling. In a small bowl, soak poppy seeds in 1 cup of boiling water for about 5 minutes, then drain.
  8. Soak in remaining boiling water and drain again.
  9. In a high-speed blender, combine poppy seeds, ⅓ c sugar, raisins, ¼ c hot water, walnut pieces, lemon juice, zest, and extract. Blend until fairly smooth and creamy.
  10. Once dough has doubled in size, punch it down.
  11. On a lightly floured surface, roll out dough roughly into a 10x14" rectangle.
  12. Spread dough with filling, leaving approximately 1" margins.
  13. Starting from the shorter end, and using a gentle yet firm touch, roll up the dough.
  14. Pinch the ends together and fold them under.
  15. Carefully transfer dough to a baking sheet lined with parchment paper or a silicone baking mat.
  16. Cover with a towel or plastic bag and set in a warm, draft-free place until doubled in size again, about 45-60 minutes.
  17. About 15 minutes before your dough is ready, preheat oven to 350°F.
  18. If desired, gently brush loaf with oil or vegan butter.
  19. Using a bread knife, gently make a few slits in the top of the loaf.
  20. Bake loaf for ~40 minutes, until golden.
  21. Transfer loaf to a cooling rack.
  22. Cool fully before slicing or storing.
  23. Store for a few hours covered in a clean kitchen towel, or overnight in an airtight container. The crust will soften as it sits.
Notes I like to use a fine mesh strainer to drain my poppy seeds, but you can also drain them in a cloth bag. If you have neither, you can carefully pour the water off by hand -- but since you'll likely be unable to drain all of the water in that case, I'd recommend that you reduce the hot water for the filling accordingly.

If you don't have a high-speed blender, you'll want to grind your poppy seeds in a clean coffee grinder before soaking them. I would also recommend soaking your raisins in boiling water for about 10 minutes to ensure that they're soft enough for a regular blender.

Yeast bread can be a finicky thing, so be patient with yourself. If your kitchen is cold, your rise times will be longer. If the bread tears when you slice it, it's either not yet fully cool or wasn't baked long enough. If the filling is dry when you slice it, you've baked it too long.

If you're looking for something sweeter, you can dust the loaf with powdered sugar or glaze it after it has fully cooled. You can also coat the top of the loaf with poppy seeds before baking (after brushing it with oil), if you like the looks of that. Wordpress Recipe Plugin by EasyRecipe 3.5.3226

The post Vegan Poppy Seed Swirl Bread appeared first on Hell Yeah It's Vegan!.

переводить | Tue, 04 Apr 2017 17:01:29 +0000

Coconut Curry Carrot Soup

Coconut Curry Carrot Soup

Snow got you down? Give this coconut curry carrot soup a try. It's quick and simple and pretty much guaranteed to brighten your day.

One of the first tricks I learned as a young vegan was that everything tastes better curried. Are you a new vegan who doesn't know how to cook? Curry stir-fry is what's for dinner! Is your tofu scramble insufferably bland? Dump some curry powder on it! Bored with your nutritional yeast-topped popcorn? Just add curry powder!

Curry powder got me through a lot of hard times, but as my cooking skills (marginally) improved over the years, I largely stopped using it. A couple of months ago, though, I made a nice Thai dish using curry paste (the indisputable adult alternative to curry powder). I was looking for something to do with the leftover paste when I came across a recipe for a curried carrot soup.

Let's be clear: I love all kinds of green juices, but I just can't get on board with unadulterated carrot juice. Hence, I was skeptical about trying a soup that's 90% carrot — but I'm so glad I did. Ever since that day, I've been making this soup about once a week. It's creamy and sweet and spicy and dayglo orange and tastes like a dang bowl of sunshine.* It's a dish that 10-years-from-now-you won't be ashamed to have called a staple.
Print Coconut Curry Carrot Soup Author: Recipe type: Main Cuisine: American Prep time: Cook time: Total time: Serves: 4-6 servings Simple, spicy, and rich, this soup is a great accompaniment to a salad or sandwich. Ingredients

  • 1 Tbsp unrefined coconut oil
  • 1 medium onion, chopped
  • 2 Tbsp red curry paste
  • 3 c water
  • 1 14-oz can coconut milk
  • 2 lbs carrots, sliced into ½" half-moons
  • 1¼ tsp salt
  1. In a large saucepan, saute onion in coconut oil until translucent.
  2. Stir in curry paste and saute for 30 seconds.
  3. Add water, coconut milk, carrots, and salt.
  4. Bring to a boil, then reduce heat.
  5. Simmer for ~15 minutes, or until carrots are tender.
  6. Remove from heat and puree in a high-speed blender.
  7. Serve hot.
Notes There's no need to peel your carrots for this recipe -- just don't use ones that are old and shriveled!

I always use the full 2 tablespoons of curry paste because I prefer my meals on the hot side, but if you're really sensitive to heat (or want to feed this to children), you can start with 1 tablespoon and stir in more to taste.

While using a high-speed blender will give you the silkiest results, this should work well in a regular blender or food processor so long as you boil the carrots a little bit longer, until they're quite tender. Wordpress Recipe Plugin by EasyRecipe 3.5.3226
*Obviously this dish tastes even better if you imagine it's the pureed flesh of the United States' fallen commander-in-chief.

The post Coconut Curry Carrot Soup appeared first on Hell Yeah It's Vegan!.

переводить | Tue, 14 Mar 2017 17:50:18 +0000

Vegan Anginettes


As many of you know, I live in New Haven, home to the only pizza worth eating, and more Italian-American bakeries than you can shake a stick at. I've peered many-a-time into their glass bakery cases, spilling over with all manner of pretty pink, green, brown and white cookies, and cursed the fact that they all contain animal products. This year, my holiday cookie baking was influenced by these pretty displays, featuring these citrus-flavored anginettes and those cookies sometimes known as Italian butter nuts.

I really can't say for sure how authentic these anginetti are. Over the course of a very-scientific hour-long survey of anginette recipes on the Internet, I concluded that about 80% of these recipes indicate that anginetti are "lemon drop cookies," while another 10% call them "orange juice cookies," and still another 10% combine lemon and orange juice and/or anise extract. While I'm pretty stoked on this lemon version, I bet these tender little bites would taste great no matter how you flavor them.

If you've never had them, these small, spherical cookies are often described as being "cakey," but I'd say these are better described as "soft and dense." They're glazed, but they aren't super-sweet or terribly rich, which makes them a nice alternative on a tray of heavy, buttery baked goods. Plus, they're as simple to make as they are adorable and delicious!
5.0 from 2 reviews Print Vegan Anginettes Author: Recipe type: Dessert Cuisine: Italian-American Serves: about 30 cookies Ingredients

  • For the cookies:
  • ½ c sugar
  • ¼ c coconut oil (or vegan shortening)
  • ⅓ c water
  • 1½ tsp lemon extract
  • 1 packed tsp lemon zest (about half a lemon)
  • 2 c all-purpose flour
  • 1 Tbsp potato, corn, or tapioca starch
  • 2 tsp baking powder
  • ¼ tsp soda
  • ¼ tsp salt
  • ____________________
  • For the icing:
  • 2 c powdered sugar
  • 2½ Tbsp water or vegan milk
  • 1 tsp lemon extract
  • vegan sprinkles, optional
  1. In a large bowl, cream together sugar and oil.
  2. Beat in the water, lemon extract, and lemon zest. Don't worry if the mixture isn't completely homogeneous.
  3. In a medium bowl, sift together flour, starch, baking powder, soda, and salt.
  4. Add dry ingredients to wet and beat until a stiff dough forms. Don't worry: it'll be quite dry, but you should be able to form it into a ball.
  5. Wrap in plastic and refrigerate for at least an hour, until dough is firm.
  6. Preheat oven to 350˚F.
  7. Form walnut-sized chunks of dough into balls.
  8. Place balls about 2 inches apart on a baking sheet lined with a silpat or parchment paper.
  9. Bake for 7-9 minutes, until bottoms are golden.
  10. Repeat until all dough has been used up.
  11. Cool cookies completely.
  12. Once cookies are completely cool, beat together icing ingredients in a shallow bowl until smooth.
  13. Dip the top of each cookie into the icing, let most of the excess drip off, and place right-side up on a cooling rack to set. The icing should be thin enough to drop down and cover the sides of the cookies, but thick enough that it doesn't just all drip off. Add a tablespoon or two of sugar if your icing is too thin, or a few drops of liquid if it's too thick.
  14. If desired, sprinkle each cookie with sprinkles while the icing is still wet.
  15. Allow icing to set completely before serving.
Notes If you're using sprinkles, these are best served soon after you've made them; if you keep them in an air-tight container, the color from the sprinkles may bleed a little into the icing. They'll still be delicious, just slightly less pretty! If you must make them in advance, I recommend baking the cookies and either freezing them or keeping them in an air-tight container, and then dipping them in icing and sprinkles right before serving. Wordpress Recipe Plugin by EasyRecipe 3.5.3208

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переводить | Wed, 23 Dec 2015 13:56:45 +0000

Chocolate Hazelnut Thumbprints


These chocolate hazelnut thumbprint cookies are unsurprisingly delicious yet surprisingly easy to assemble, and the work goes especially quickly if you're making a batch of my chocolate-filled peanut butter blossoms at the same time. No handmade chocolate kisses required!

One afternoon each December, I sit down and make a list of all the cookies and candies that will appear on that year's Christmas cookie plate. I have probably five tried-and-true recipes that I make every year — sometimes swapping nuts or extracts just for fun — and then I try a small selection of the most special-looking recipes I've absentmindedly bookmarked over the course of the previous year. This might sound like a simple task, but I …  have a bookmarking problem. As my last computer sludged toward its final days, I was convinced that every new bookmark I added to my browser was contributing to its molasses-slow state of inoperability.

While my curiosity is easily piqued, I just have terribly little time. Rare are the days that I see a good-looking recipe and can head straight to the kitchen to make it, so whenever I see something that looks delicious, or incorporates an interesting combination of flavors or cooking technique, I bookmark it. When I'm considering a new baking endeavor, I like to queue up 10 or so different versions of it to cross-compare ingredients, methods, and results so I can enter into it fully informed. And since I like making things from scratch, I might also look up 10 different versions of an ingredient in the recipe, and so on and so forth until I'm so buried in tabs and research and indecision that I have to put it aside for the night, bookmark all tabs, close my browser, and walk away.

Really, it's a miracle that I get any cooking done at all.

All of that is just to say that this weekend, I got lucky. I glanced through my bookmarks, picked a cookie that sounded good, wrote out my ingredient and method alterations, and went to work … and a couple of hours later, I had a new favorite Christmas cookie. The cookie part is rich and kinda fudgy, with loads of hazelnut flavor, and then you sink your teeth into slightly soft chocolate centers. They're legit.
5.0 from 1 reviews Print Chocolate Hazelnut Thumbprints Recipe type: Dessert Prep time: Cook time: Total time: Serves: 2.5 dozen Ingredients

  • ½ c + 2 Tbsp raw hazelnuts, separated (~2.5 ounces)
  • 2 c flour
  • 7 Tbsp unsweetened cocoa powder
  • 1 Tbsp Dutch-process cocoa powder (or more regular cocoa powder)
  • 1 Tbsp corn, potato, or tapioca starch
  • 2¼ tsp cinnamon
  • 1 tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp kosher salt
  • 1 c vegan butter, softened
  • ¾ c granulated sugar
  • 2 Tbsp water
  • 1 Tbsp vanilla paste (or extract)
  • ½ c turbinado sugar, for rolling
  • 4 ounces semisweet chocolate chips (about 1 cup)
  • 1 Tbsp refined coconut oil
  • a round teaspoon or small melon baller
  1. Pour turbinado into a small, shallow bowl and set aside.
  2. Spread hazelnuts in a single layer on a baking sheet lined with parchment or aluminum foil.
  3. Bake hazelnuts just until fragrant and golden (about 10 minutes), tossing occasionally.
  4. Enclose nuts in a clean kitchen towel and rub them together vigorously for a few minutes to remove their bitter skins. Don't worry if some of the skins don't fall off. Cool fully.
  5. Once your nuts are cool, or the following day, preheat oven or toaster oven to 350°F.
  6. Line two baking sheets with parchment paper.
  7. In a clean coffee grinder or small food processor, finely grind ½ cup cooled hazelnuts, reserving the rest for decoration. (Don't grind them long enough that they start turning into nut butter).
  8. Finely chop remaining 2 Tbsp hazelnuts, transfer to a small bowl, and set aside.
  9. In a medium bowl, whisk together ground nuts, flour, cocoa powders, starch, cinnamon, baking soda, baking powder, and salt.
  10. In a large bowl, cream together sugar and vegan butter.
  11. Add water and vanilla and beat until combined.
  12. Add dry mixture to wet and beat until a stiff dough is formed. It will be a little dry, but should ultimately come together.
  13. Form heaping tablespoons of dough into balls and roll each ball in turbinado.
  14. Arrange balls on prepared baking sheets about 2" apart.
  15. Bake cookies until puffy, but still moist, about 8-10 minutes.
  16. Remove baking sheets from oven and immediately make an indentation in the center of each cookie a round teaspoon or the small end of a melon baller.
  17. Transfer cookies on parchment to wire racks and cool completely. After a few minutes of cooling, their centers may puff back up a little; just press them back down gently with your tool of choice.
  18. While the cookies cool, melt chocolate chips and coconut oil in a double-boiler over low heat, stirring frequently, until mixture is smooth.
  19. Remove from heat and let cool for a few minutes.
  20. Using a spoon with a tapered tip, spoon chocolate into indented centers of cooled cookies.
  21. Lightly sprinkle each cookie with reserved chopped hazelnuts.
  22. Allow chocolate to set fully before serving (about half an hour at room temperature).
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переводить | Tue, 22 Dec 2015 14:06:32 +0000

Vegan Sugar Cookies


This recipe is adapted from one that appears in an old Iowa church cookbook called World's Best Sugar Cookies. Iowan church ladies are known to wax hyperbolic about plenty of things — recipes in these cookbooks for "green salad," for instance, typically involve neon-hued Jello and no vegetables of any kind. But these cookies are the Real Deal.

These are the cookies I helped my mother decorate every Christmas while I was a kid, so they're really the gold-standard by which I judge all other cut-out cookies. They are tender and flavorful, so unlike the many other sugar cookies I've sampled over the years, which by and large have been hard and dry, ultra-sweet or flour-flavored. They're great fresh, but I actually like them even more after they've been sitting in an air-tight container for a day or two, the cookies softening just slightly with the icing's moisture. Growing up, we always decorated these cookies with vanilla icing, but I've found that adding a little almond extract really complements the rich sweetness of the cookies.
5.0 from 2 reviews Print Vegan Sugar Cookies Prep time: Cook time: Total time: Serves: a lot! Ingredients

  • For the cookies:
  • 1 c powdered sugar
  • 1 c granulated sugar
  • 1 c vegan butter
  • 1 c flavorless vegetable oil (e.g. canola)
  • ¼ c applesauce
  • 2 tsp vanilla
  • 5 c flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 1 tsp salt
  • rolling pin and cookie cutters of your choice
  • ___________________
  • For the icing:
  • 3½ c powdered sugar
  • ¼ c plain, unsweetened plant milk
  • 1 Tbsp corn syrup or agave
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • ½ tsp vegan butter
  • pinch of salt
  • food coloring, if desired
  • decorations, if desired (try shredded coconut, chocolate chips, chopped nuts, dried fruit pieces, and/or vegan sprinkles)
  1. First, make the cookies. In a large bowl, cream together sugars and vegan butter.
  2. Add oil and beat well.
  3. Add applesauce and vanilla and beat well.
  4. In a medium bowl, sift together flour, soda, tartar, and salt.
  5. Add dry ingredients to wet and mix just until a soft dough is formed.
  6. Chill dough in refrigerator for at least 1-2 hours, until firm. If you'd like, you can refrigerate it overnight.
  7. Once dough is firm, preheat oven to 350F.
  8. Scoop out a third of the dough and, with your hands, form it into a ball. Return remaining dough to refrigerator while you work.
  9. On a very lightly floured surface (a clean, smooth table or parchment paper will do), roll dough out until it's about ¼" in thickness. The cookies will puff up while they bake, but if you like particularly thick cookies, you can roll them out a little thicker, provided your cookie cutters will accommodate it; for crunchier cookies, roll them a bit thinner.
  10. Cut out cookies with cutters as desired, reserving scraps. Metal cookie cutters and simple, outline-only cookie cutters are easier to work with than cookie cutters with more refined details, but if you choose to use the latter kind, I strongly recommend flouring your cutter before cutting each cookie.
  11. Using a lightly-floured thin metal spatula, transfer cookies to an ungreased cookie sheet (or one lined with parchment paper).
  12. Repeat until all dough has been used up.
  13. Bake for 10-12 minutes, or until cookie bottoms are golden.
  14. Cool fully.
  15. In a shallow bowl, beat together icing ingredients until smooth.
  16. If you'd like to color your icing, divide it up into separate bowls and beat in food coloring to each bowl as desired.
  17. The icing should be thick enough that you can just dip the top of a cookie into it, gently use the side of the bowl to remove any excess, and then set it down right-side up without it dripping much. If it's not thick enough, just add a tablespoon or two of confectioner's sugar, and if it's too thick, just add a few drops of vegan milk at a time until it's the consistency you're after.
  18. You can leave them plain, add decorations while the icing is still wet, or wait until the icing has set and pipe on additional icing details as desired.
Notes The dough will get quite soft as it warms up, and will be on the fragile side, but as you work, resist the urge to add large amounts of flour, as doing so will leave you with a dry, less flavorful cookie. Add only what you need to allow you to successfully cut out the cookies and transfer them to your baking sheets, and remember that you can always re-chill the dough as necessary to make it easier to work with. Wordpress Recipe Plugin by EasyRecipe 3.5.3208

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переводить | Mon, 21 Dec 2015 13:32:47 +0000

Maple Cinnamon Pumpkin Seeds

maple cinnamon pumpkin seeds

As a kid, I looked forward to eating roasted pumpkin seeds every October after a long afternoon of carving pumpkins with my brothers. Of course, in those days, I thought of pumpkin as a decoration, not a vegetable, and the seeds we ate were usually dry and tough, and seasoned only with salt. Oh how things have changed!* This maple cinnamon variation is a fun riff on a simple, old-fashioned snack, and one I make all winter long, as I cook my way through squash after squash.

Pumpkin's a given, but did you know that you can eat the seeds of all kinds of squash? I always save the seeds from butternut, acorn, and kabocha squash and prepare them the same way I do pumpkin seeds. The rest of the squash guts and skins really give body to homemade vegetable stock.

Since fresh squash seeds are still in their fibrous hulls, they stay characteristically chewy after baking, but soaking them overnight does plump them up a little and help keep them from burning while they bake. A dash of maple flavoring and a few drops of stevia make this snack pop with flavor without getting too sweet, but if you don't have those things on hand, you can always add an extra tablespoon of maple syrup.
Print Maple Cinnamon Pumpkin Seeds Author: Recipe type: Snack Prep time: Cook time: Total time: Serves: about 1.5 cups Ingredients

  • 1½ c fresh pumpkin seeds (in their hulls)
  • 1-2 Tbsp maple syrup
  • ½ + ¼ tsp salt, divided
  • 1 tsp olive oil
  • 1 tsp cinnamon
  • a few drops maple flavoring
  • a few drops liquid stevia
  1. Separate pumpkin seeds from stringy pumpkin guts and rinse well in a colander.
  2. Place pumpkin seeds in a covered container and fill with water. Add ½ tsp salt.
  3. Soak seeds overnight.
  4. Preheat oven to 300F.
  5. In a small bowl, whisk together ¼ tsp salt, maple syrup, olive oil, cinnamon, and maple flavoring.
  6. Drain pumpkin seeds and toss with syrup mixture until evenly coated.
  7. Spread seeds on a baking sheet lined with parchment paper or a silicone baking mat. You're aiming for a single layer of seeds.
  8. Bake for 30 minutes, or until golden, stirring the pan every 10 minutes to ensure even cooking. Don't worry if they aren't perfectly crunchy right when you remove them; they'll crisp up as they cool.
  9. Allow seeds to cool in pan, stirring occasionally to keep them from sticking to the pan or each other.
  10. Enjoy pumpkin seeds warm, or cool completely before storing in an air-tight container.
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*For instance, YouTube didn't exist, the global sea level was around 3 inches lower, and about 3 billion fewer farmed animals were killed each year!

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переводить | Sat, 21 Nov 2015 13:48:34 +0000
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