Vegan Wellington

Ingredients:

TO BE SAUTE:
– 2 tbsp coconut oil
– 4 medium carrots
– 3 stalks celery
– 1 onion
– 1 garlic clove/ 1 tsp garlic powder
– 300 gr mushroom (any kind)
– 1 tsp cumin
– 1.5 tsp thyme
– 1 tsp rosemary
– salt
– pepper
– soy sauce

TO BE MIXED:
– 1 can of chickpeas (drained, don’t wash) then mash it.
– 2 tbsp tomato paste
– 1.5 tbsp Worcestershire sauce
– 1/2 cup of bread crumbs
– 1 tbsp cornstarch

The blanket: store-bought puff pastry

Instruction:

1. In food processor, put the carrots, celery, onion and pulse it until it’s diced.
2. Heat up the coconut oil, then saute all the ingredients until the moisture’s gone. Your pan should be dry.
3. Let it cool down and put it aside
4. Mash chickpeas, but not to fine. Leave some texture.
5. Mix chickpeas with the saute ingredients, along with the tomato paste, Worcestershire sauce, and bread crumbs. Taste it and season well before you add the corn starch.
6. Prepare your puff pastry, shape the mixture into a solid log then put it in the middle of puff pastry and then wrap it up. Roll each ends and press gently to seal. Trim the dough with a knife (don’t go all the way) just so it looks pretty later.
7. Brush the top with coconut oil (original recipe asked for vegan butter)
8. Place it in preheated oven with 150C for 35-40 mins/ until it’s golden brown
9. Let it sit around 10 mins before cutting it.You know what? It’s best to be eaten with gravy!

Japanese Cheese Cake

It’s a beauty! Very light, not too sweet (as most of cheesecake), very cheesy and the texture is to die for. A friend of mine said: it looks like bought from the store!

Honestly speaking I made this 2-3 years ago but only have a chance to update this page today. huhuhu lazy me.

Here is the recipe!

INGREDIENTS:

3 egg yolks

1 egg

50g condensed milk

50g plain flour – sieved

100g cream cheese (increased to 130g for a stronger flavor)

35ml canola oil
1 tsp lemon juice (to enhance flavor)

3 egg whites

45g castor sugar

1 tsp lemon juice

Baking instruction:

1. Grease and line the bottom of a 6″ round tin.  Lightly grease the sides too.
2. Preheat oven at 150C.
3. Melt cream cheese  by double boiling over stove.  Once melted,  whisk lightly to a smooth consistency.  Set aside.
4. Mix yolks, 1 egg and condensed milk until well combined.  Set aside.
5. Heat oil over stove.  Once done, drizzle over sieved flour and quickly mix to a smooth paste.  Set aside.
6. Pour yolk mixture into the cream cheese, mix well, then add in flour mixture, whisk until well combined.  Set aside.
7. Beat egg whites until foamy, add in lemon juice, then add sugar in 3 batches.  Continue beating until attain stiff peak.
8. Fold in meringue to the yolk mixture by several batches.  Be sure to fold till you don’t see any streaks of meringue.
9. Pour in batter to baking tin, tap few times on table top to release air bubbles.
10. Bake by water-bath method. 150C for 30min, then 130C for another 75min.
11. Once done, invert to cool for 5min and remove mold.  Then revert back upright to cool completely.

Easy Eggless Non-Dairy Banana Bread Recipe

Hi again!

This is a very late post actually. I made this for my BF and was referring to this recipe from The Baking Fairy because it said this recipe is for Vegan (he’s a plant-based guy). But, I also found out that some Vegans won’t agree if brown sugar is considered vegan because it’s basically bone-chared white sugar mixed with molasses. You can read about it here and here and go on with what you like. The plant-based dietitian also not recommending any kind of sugar, so… I guess this recipe falls into a non-dairy and eggless category only. (Is it?! Darn I’m so not the expert for this!)

But to be safe, I’d just call this recipe Banana Bread instead. Eggless, non-dairy, banana bread. An easy one.

Back to the recipe for my reference, I only twisted 2 things. I replaced vegetable oil with coconut oil and almond milk with soy milk. Ah, one more! I didn’t use any banana slices for the topping. So that’s it! Let’s roll!

INGREDIENTS:

• 3 medium ripe bananas
• ¼ cup coconut oil
• ¼ cup soy milk
• ½ cup light brown sugar (to make it vegan, maybe replace it with ground dates?)
• 2 tsp pure vanilla extract
• 2 cup unbleached all-purpose flour
• 1 tsp cinnamon
• 1 tsp baking soda
• ½ tsp salt

INSTRUCTIONS:

1. Preheat the oven to 350F. Put the parchment paper around the inside of the loaf pan.
2. In a large mixing bowl, roughly mash the bananas. I love to leave some chunks as it looks better after baked, but of course, it’s really up to you!
3. Add the brown sugar, oil, vanilla, and soy milk, and whisk everything together. (Maybe, just maybe, if you wanna use dates to replace the brown sugar, you should ground them first in the food processor before mixing everything in this step).
4. Sift in the flour, baking soda, salt, and cinnamon, and mix using the spatula.
5. Transfer the batter to your prepared pan.
6. Bake for about 45 minutes, then cover with foil and bake for 10-15 minutes longer, until a toothpick inserted in the center comes out with just a couple of crumbs.
7. Take out the bread from the pan and put it on the cooling rack.

It was so good, cinnamony (is that even a word?!), moist. It’s so good that my BF didn’t even bother to slice the bread with the knife anymore. He’s just using his fingers. Look at this!!!

But well… I admit manners are mostly gone when your food is that good. Mine too. hahaha!