Vegan MoFo 2014- Day 9: My Rhode Island semi-famous vegan Cashew Cheese Danish Recipe

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I’ve been back and forth about whether I should actually share this recipe. My future dreams of possibly owning a vegan business and definitely (I hope!) writing a cookbook tell me I should keep this a secret until then. However, seeing there aren’t any recipes on the web for vegan pastry dough and cashew cheese danish quite like this (but it has been attempted many times in other ways), I figured, why not share the deliciousness with everyone? Part of my goal with this blog is to make vegan food accessible to all. So, it seems rather hypocritical of me to guard this recipe so much.

Besides, I’ve been told that, “I have the patience of a saint” which I partially agree with. I do have a lot of patience. The patience ranges from elaborate, multi-step recipes that are strewn out across several days (like this one) to working with people (unless those people are my family whom I still live with or my cat when he tries to make biscuits with his claws out eat my favorite blanket, inadvertently destroying it). This recipe requires a lot of patience in that sense, although I love the relatively easy cleanup that comes from making the dough in a food processor!

Finally, I want to share an anecdote from when I first made these to test out the recipe. They came out way more amazing than I had ever hoped. I was going to a vegan feminist meeting in Providence and wanted to share them with my fellow feminists. They seemed to enjoy them. But upon walking back to my car from the meeting, as I was crossing the street, a car full of three of my friends from Girl’s Rock, RI who all love the food I make for their camps randomly saw me and stopped at the light. They asked me what I was doing, and since I had a bunch of the danish with me, I offered them some. When I got home, awaiting for me on my facebook was a picture they took of me with a mischievously delicious grin on my face (quite secretively because I didn’t even realize it!) proclaiming that I was:

A magic angel. We bumped into her at a random intersection and she fed us homemade baked goods. I am not hangery and that danish was ah-mazing. Providence we are a lucky bunch.

And last night I made them again and they came out even better than the first time because they were so beautifully browned! I fed them to my cohort at my school, and they were a huge hit! Even with no one being vegan themselves, there!!

Before I get to the actual recipe, here are some pictures so you can see the process after the dough is all set to be made into the pastry:

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Putting the brown sugar on the dough squares

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Making the dough into a cylinder shape

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The “pinch pot” coil shape

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Adding the cheese

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The finished product

 

Vegan Cashew Cheese Danish Recipe:

Makes 2 dozen danish pastries

Ingredients:

For the sweet Lemon Cashew cheese:

  • 2 cups raw cashews soaked in water overnight and rinsed
  • 2 tbsp plain coconut milk yogurt
  • 2 tbsp plain almond milk
  • 2 tbsp lemon juice
  • 2 tbsp lemon zest
  • 12 tbsp sugar
  • 2 tsp cornstarch or arrowroot powder
  • 1 tbsp nutritional yeast
  • 1/2 tsp salt

For the pastry dough:

  • 1/4 cup hot water
  • 1/2 cup plain almond milk at room temperature
  • 1 1/2 tsp egg replacer powder and 2 tbsp and water
  • 2 1/4 cups all-purpose flour
  • 1 package active dry yeast (about 1 1/2 – 2 tsp)
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • 1 cup (2 sticks) Earth Balance cut into 1 tbsp sized chunks

For assembly:

  • Brown sugar to sprinkle
  • 1 tbsp egg replacer powder mixed with 4 tbsp almond milk as a wash

For the glaze:

  • 1/2 cup (a bit more actually) organic confectioner’s sugar
  • 1 tsp vanilla extract
  • 4 tsp almond milk

Directions:

To make the cashew cheese:

  1. Blend all ingredients in a food processor.
  2. Lay out some cheesecloth inside a mixing bowl and pour the cheese inside.
  3. Wrap the cheesecloth around the cheese into a ball.
  4. Let sit in a warm area of the kitchen overnight or at least 8 hours.
  5. Place in the refrigerator until needed, up to a week or so.

To make the pastry dough:

  1. Pour water and almond milk into a bowl and sprinkle with the yeast, mix a bit until absorbed, and let sit ten minutes untouched.
  2. After the 10 minutes, add the egg replacer and water to the bowl with the yeast, mix together, and set aside.
  3. Set up your food processor with a large mixing bowl next to it. Place the flour, salt, and sugar inside the processor.
  4. Pulse very briefly to combine the ingredients, then add the Earth Balance chunks and pulse about 10 short times. You still want to see small chunks of the Earth Balance in it.
  5. Empty this crumb mixture into the bowl you set aside. Add the yeast liquid and combine with a rubber spatula or your hands. Don’t over mix, it should still be gooey and messy.
  6. Cover the bowl with plastic wrap and refrigerate for 2 hours to overnight.

To prepare the dough further:

  1. Take out of the fridge and let it sit to warm up a bit for about 10-20 minutes, depending on how long you let it stay in the fridge.
  2. Lightly dust a clean surface area to work in with flour.
  3. Take half the dough and roll out into a thin square or rectangle-like shape.
  4. Fold in thirds as you would a pamphlet.
  5. Turn so that the folded edge is to your left, and roll out again into a square, repeat the rolling and folding steps three more times. Fold one more time and leave the dough that way.
  6. Repeat with the other half of the dough.
  7. Place each dough rectangle in plastic wrap and refrigerate for at least 30 minutes.

To make the Danish:

  1. Roll one of the wrapped dough rectangles out into a large thin square or rectangle shape.
  2. Cut into 12 squares or rectangles, about 3”x2.”
  3. Sprinkle each square with brown sugar.
  4. Roll up with the width side (the longer side) into a round cylinder shape. (See pictures)
  5. Now take these cylinders and form into a coil shape, sort of like a cinnamon bun.
  6. Take your hand and mush so there’s no gaps in the coil, making a well for the filling. It’ll look sort of like a pinch pot if you’ve ever done basic clay/pottery work.
  7. Top each with about one tbsp of the cream cheese filling.
  8. Place on a baking sheet with parchment paper lining it, and brush the egg replacer and almond milk mixture around the pastry part.
  9. Let sit for an hour and a half.
  10. After one hour has passed in the sit time, preheat oven to 350 degrees F.
  11. Place in oven for 20 minutes or longer, until slightly golden brown and firmly puffy.
  12. When cool to the touch, place on a wire rack and make the glaze.

To make the glaze and finish these delicious suckers:

  1. Mix the confectioner’s sugar, vanilla, and almond milk in a bowl with a spoon.
  2. Drizzle over the danish with a fork and allow to set before eating. 
  3. Share with as many people as possible, and don’t forget to tell them where you got the recipe from! 😉

 

 

 

 

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Vegan Bacon Flavored Kale Chip Recipe

I love anything faux bacon for some reason. I love the smoky and savory flavors with a hint of sweetness, I guess.

So last night I made my own recipe for another one of my favorite things; kale chips.

This recipe, though it works best in the dehydrator (I have never had success making kale chips in the oven, no matter how low I put the temperature, they always become burnt and have a strange overly cooked greens taste), is not truly a “raw” recipe, because it uses maple syrup, liquid smoke, and smoked paprika, and maybe a few other things that I’m not sure if they are raw or not. So if you care about being 100% raw, this recipe is probably not for you.

Otherwise, I definitely advise trying these if you are a fan of vegan bacon and kale chips!

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Vegan Bacon Flavored Kale Chip Recipe

Ingredients:

  • one bunch kale, or at least 6 cups chopped kale
  • 3 tbsp lemon juice, freshly squeezed
  • 1 cup raw cashews soaked in water (for at least two hours)
  • 1 tbsp nutritional yeast
  • 1 tbsp liquid smoke
  • 1 tbsp maple syrup
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp onion powder
  • 1/4 cup water

Directions:

  1. Prepare the kale by washing it and breaking it into chunks if not already chopped. Make sure there are no large stems in any of the pieces. Place in a large bowl.
  2. Place the cashews (after being soaked, drained, and rinsed) into a food processor and add the rest of the ingredients.
  3. Pulse until thoroughly combined and into a thick sauce like consistency.
  4. Pour over kale and coat the kale thoroughly with your hands.
  5. Place on the sheets of your dehydrator, at about 115 degrees Fahrenheit, overnight (about 10-12 hours, maybe more if still moist).
  6. Enjoy!

 

 

Sharing my breakfast today with my readers!

I made a delicious breakfast this morning.

I made lemon poppy seed pancakes from this recipe, topped with a tiny bit of Earth Balance Spread, and a side of Upton’s Naturals seitan bacon (my new favorite vegan bacon!).

 

Image I am hoping I will have time to post more soon, but it is starting to be crunch time at school.

Foodie (Photo) Friday!

Starting this week, every Friday I plan to post pictures of the food I’ve been making (with recipes and reviews, if possible) since the last Foodie (Photo) Friday entry. This first entry has a bit more than a week’s worth (and some things I made may be missing because they have been included in my other blog posts or I couldn’t get a good picture of it before I ate it all), but they’ll typically convey a week of food making. Some weeks will probably have way less food in them than others, if I eat a lot of leftovers or prepared vegan foods, so keep that in mind. Aside from writing this blog, I also go to college and do other stuff. heh.

 So without further ado, let’s get foodie:

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Cajun quinoa cakes with lemon dill sriracha remoulade

Cajun Quinoa Cakes with Lemon Dill Sriracha Remoulade

Recipe here

Review: Meh. These were very difficult to cook, because they didn’t mold together very well and I didn’t want to add more flour (my own fault though probably). The quinoa cakes themselves were pretty good, although keeping them in the oven like the recipe says to do dried them out considerably more after they were fried. So they became very crispy and…not moist which would have been tastier. The remoulade was gross, in my honest opinion. I do like sriracha, but I guess I’m not a “Sriracha Lover.” Also, have you seen how much sodium is in 1 tsp of sriracha? As someone who is trying to improve her blood pressure, this is not a good thing. My bottle of it has 2,500 mg in one TEASPOON! And this recipe called for 1/4 cup! So if I ever wanted to make this again I’d try and use less sriracha. It was way too spicy for me anyhow. I think maybe a tbsp would be better than a 1/4 cup!! But even then, I think I should personally avoid it. I just like to try people’s original recipes first before I tweak anything in it (unless I know they’re using way too much salt, pepper, oil, etc and the recipe will be okay without it)…

Anyways, I’m gonna rate this a 3 good banana, 2 bad rating, mostly because the quinoa cakes themselves were decent.

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Spinach Artichoke dip

Spinach and Artichoke dip

Recipe here

(my photo is the main picture there because there were not any pictures uploaded yet until I did! but I didn’t create the recipe)

I ended up adding a 1/4 cup daiya cheddar shreds to the recipe. It is quite good, and is pretty healthy. I’m not sure how to describe this recipe but there were no issues with the directions or ingredients and it is pretty standard tasty spinach artichoke dip. I wish I could find a recipe though with silken tofu that doesn’t have a strange after taste, but thems the breaks, I guess 😉

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Pretzel burger slider

Pretzel Burger Sliders

Recipe from Vegnews Magazine August 2013 Issue (No link, sorry!)

Okay, first of all the pretzel buns were difficult to make but I will not complain about that because I knew that would be the case…My only regret is that I didn’t follow the recipe carefully enough and probably left out two pretty crucial ingredients which is probably why they do not look exactly pretty. But they came out good enough to eat. The slider burgers are decent, but a little chewy because they have a cup of vital wheat gluten in them but don’t boil or precook them in any way before baking. They were also really moist. They taste good with the whole package, but probably not by themselves or in a different presentation. The smoked cheddar sauce recipe that was suggested to make in the recipe series was my favorite. The last time I made one of the other burger recipes in this section of the magazine the pepper jack cheese sauce was good as well, so I expected the cheddar to be good too, and it did not disappoint. I wish I could find a way to make it less lumpy, though.

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Baked Zucchini Fries with Bloomin’ Onion Dip

Baked Zucchini Fries with Bloomin’ Onion Dip

Recipe here (note: to veganize use 2 flaxmeal eggs or powdered egg replacer and water to an egg white thickness, vegan Parmesan, vegan margarine, vegenaise, agave or bee free honee)

My only complaint really (which is kind of a big one) is that these take forever to make. And they don’t translate very well with the flaxmeal eggs, if I make them again I may try using unsweetened almond milk instead and see if the panko coating sticks better. However, the caramelized onion “bloomin’ onion dip” is what makes this recipe worthwhile. It is amazingly yummy.

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Matzo Brei

Matzo Brei

Recipe here (by my absolute favorite cookbook author, Chloe Coscarelli)

I’ve never had an actual matzo brei before. I’m assuming it maybe is made with eggs and is sort of like an omelet? That’s the picture I get when eating this delicious vegan dish. I did make a few changes, I only used 1/4 tsp salt and pepper, and reduced the oil for the veggies in half because it also had 4 tbsp of margarine in it (to keep it fairly healthy). My only real complaint of any sort is that it might be even tastier if the matzo in it has a bit of a crunch left in it. I let it get completely soggy, and I don’t know if it’s supposed to be that way, but I bet it’d be yummy with a slight crunch! I ate this for breakfast and loved it, and my non-vegan brother did too! 🙂

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That’s all for this Friday’s (the 13th! good luck!) edition of Foodie (Photo) Friday! Let me know if you try any of the recipes I linked to and how you liked them/whether you agree with my reviews, etc! Bon appetit! (As my brother would add, “Don’t eat your feet!”)