A few of you have asked about cooking vegan desserts & substitutes for dairy products when cooking vegan. My kids's favourite desserts when we visit Kingston are the vegan berry cheesecake at the Sleepless Goat. The choclate vegan cheesecake is to die for & we all agree their vegan desserts taste better then the regular ones!
Soy milk, rice milk, or almond milk is most often used in place of regular milk, and the measurements are the same.
To replace eggs, here are some suggestions:-Soy Yogurt. ¼ cup soy yogurt = 1 egg. Use plain yogurt, or for a sweeter taste, vanilla yogurt. This substitution works best in breads, muffins, and cakes.
-Extra Firm Silken Tofu. Use a blender to mix the tofu with a splash of soy milk until it is smooth and creamy. ¼ cup blended tofu = 1 egg. This works best with dense cakes and brownies.
-Bananas. ½ well mashed banana = 1 egg. Keeps your baked goods nice and moist, but does leave the banana flavor. Works best in breads, muffins, cakes or pancakes.
-Egg Replacer. There are some various brands, one is "Ener-G!" 1 ½ Tablespoon egg replacer well mixed with 2 Tablespoons water = 1 egg. This works best in cookies, or items that you want to get crispy.
-Flaxseeds. Finely grind the seeds, or have them pre-ground and keep them in the freezer as they are highly perishable. Flaxseeds are a great source of omega-3s. 1 Tablespoon flaxseeds beaten together with 3 tablespoons water = 1 egg. Flaxseeds have a very earthy taste, so they work best in whole grain items like oatmeal cookies.
Offering the most comprehensive schedule of classes in yoga, Spinning and Group Fitness (HIIT, BootCamps, TBC, PILOXING, 15-15-15-15)led by internationally and nationally certified qualified instructors and teachers.
Wednesday, October 21, 2009
Tuesday, October 13, 2009
Harvest Hoot-Davidson's Courtyard, Friday, October 16
Since Thanksgiving is about giving, the businesses in Davidson’s Courtyard are doing their part to give back to the community by holding a fundraiser for the Smiths Falls Community Food Bank (SFCFB).
This Friday (Oct. 16), in conjunction with the Harvest Hoot celebrations in the downtown, the courtyard is hosting entertainment by River City Junction from 5 to 8 p.m.
The blues/rock band has previously performed at Rob Roy’s Pub and took the stage at the Rideau Canal Museum on Aug. 28 in its Life Along the Rideau Music Series. Admission to the concert is by a donation to the food bank. That can take the form of food or cash.
See you there!
This Friday (Oct. 16), in conjunction with the Harvest Hoot celebrations in the downtown, the courtyard is hosting entertainment by River City Junction from 5 to 8 p.m.
The blues/rock band has previously performed at Rob Roy’s Pub and took the stage at the Rideau Canal Museum on Aug. 28 in its Life Along the Rideau Music Series. Admission to the concert is by a donation to the food bank. That can take the form of food or cash.
See you there!
Thursday's Yogalates to a Tribal Beat
Join us this Thursday, October 15, for Yogalates to a tribal beat. This grounded practice will coordinate the breath to the rhythms of tribal and contemporary groove music. Combining the power of Yoga and Pilates with the healing properties of ViniYoga and Vinyasa, be prepared to move and groove your way to a splendid Yogalates experience.
Friday, October 9, 2009
Cinnamon Tea & Gluten Free Brownies
I love Fall! Since moving to Ontario I have fallen in love with the vibrant colours of the leaves, the crisp fall mornings and the smell that it associated with the season. I haul out my favourite recipes and start cooking-my family tells me that Donna Reed has taken over.
The following 2 recipes are among my favourite for this time of the year. Cinnamon tea latte is a nice change and the brownies (yes, there is sugar!! I have baked with stevia or sweetened with stewed prunes when I've made them for myself)
Cinnamon is one of the oldest known spices. It has a delicious, naturally sweet flavor that many people love.
Cinnamon has been used in traditional Chinese medicine and Ayurveda for a variety of health conditions from indigestion to colds. It's also believed to have other health benefits. There is a considerable amount of information on the web regarding cinnamon, it's uses and contraindications.
Although many people like to simply sprinkle cinnamon on oatmeal or apple slices, having cinnamon in tea is another option. You can find cinnamon in chai tea, or you can make your own cinnamon tea using this recipe.
Prep Time: 3 minutes
Cook Time: 3 minutes
Ingredients:
1 cinnamon stick
1 cup of boiling water
1 regular or decaffeinated black teabag
erythritol, stevia, or another sweetener, to taste (optional)
Preparation:
1. Place the cinnamon stick in a cup.
2. Add the boiling water and steep covered for 10 minutes.
3. Add the teabag. Steep for one to three minutes.
4. Sweeten to taste, if desired.
Make this into a latte by steaming milk/soy and adding to your cup!
Gluten Free Brownies
8 tablespoons unsalted butter
4 ounces bittersweet chocolate (or as dark as you can stand it)
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup brown rice flour
1/4 cup tapioca flour
Preparing. Preheat the oven to 400 degrees F. Grease an 8-inch square baking pan. Chop the chocolate into small slivers. Slice the butter into one-inch pieces. Combine the two flours together. Melting the chocolate. Bring a saucepan of water to a boil, and then turn it down to a simmer. Place a large metal bowl over the top of the saucepan. Put the chocolate and butter into the metal bowl and stir, occasionally, as they both begin to melt. As they come to a full melt, stir and stir, vigorously, until you have a cohesive mixture. Making the brownies. In a medium-sized bowl, combine the sugar and eggs, whisking vigorously until they are creamed together, with a silky consistency. Add the vanilla extract and salt and stir well. Add in the gluten-free flours and stir. Finally, pour in the melted chocolate-butter mixture and stir, carefully, with a rubber spatula, until the mixture has become smooth. Pour the mixture into the prepared baking pan & bake for 25 minutes.
The following 2 recipes are among my favourite for this time of the year. Cinnamon tea latte is a nice change and the brownies (yes, there is sugar!! I have baked with stevia or sweetened with stewed prunes when I've made them for myself)
Cinnamon is one of the oldest known spices. It has a delicious, naturally sweet flavor that many people love.
Cinnamon has been used in traditional Chinese medicine and Ayurveda for a variety of health conditions from indigestion to colds. It's also believed to have other health benefits. There is a considerable amount of information on the web regarding cinnamon, it's uses and contraindications.
Although many people like to simply sprinkle cinnamon on oatmeal or apple slices, having cinnamon in tea is another option. You can find cinnamon in chai tea, or you can make your own cinnamon tea using this recipe.
Prep Time: 3 minutes
Cook Time: 3 minutes
Ingredients:
1 cinnamon stick
1 cup of boiling water
1 regular or decaffeinated black teabag
erythritol, stevia, or another sweetener, to taste (optional)
Preparation:
1. Place the cinnamon stick in a cup.
2. Add the boiling water and steep covered for 10 minutes.
3. Add the teabag. Steep for one to three minutes.
4. Sweeten to taste, if desired.
Make this into a latte by steaming milk/soy and adding to your cup!
Gluten Free Brownies
8 tablespoons unsalted butter
4 ounces bittersweet chocolate (or as dark as you can stand it)
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup brown rice flour
1/4 cup tapioca flour
Preparing. Preheat the oven to 400 degrees F. Grease an 8-inch square baking pan. Chop the chocolate into small slivers. Slice the butter into one-inch pieces. Combine the two flours together. Melting the chocolate. Bring a saucepan of water to a boil, and then turn it down to a simmer. Place a large metal bowl over the top of the saucepan. Put the chocolate and butter into the metal bowl and stir, occasionally, as they both begin to melt. As they come to a full melt, stir and stir, vigorously, until you have a cohesive mixture. Making the brownies. In a medium-sized bowl, combine the sugar and eggs, whisking vigorously until they are creamed together, with a silky consistency. Add the vanilla extract and salt and stir well. Add in the gluten-free flours and stir. Finally, pour in the melted chocolate-butter mixture and stir, carefully, with a rubber spatula, until the mixture has become smooth. Pour the mixture into the prepared baking pan & bake for 25 minutes.
Subscribe to:
Posts (Atom)