Articles avec le tag ‘Spices’
Beloit College Vegan Sweet Treats #5
13 mai 2011 | 
Auteur Et bien on commence bien avec le Cookie-hybride-Muffin Banane et Noix. Tout à fait la texture d’un Muffin (ultra-moelleux), mais la forme d’un Cookie. C’est assez marrant je trouve. En tous cas c’était très bon. Les desserts Vegans à la Banane de Beloit sont presque en train de me réconcilier avec le goût de la Banane que j’avais fini par un peu ne plus aimer après une overdose de Bananes.
OH-LA-LA. Je pense que c’est la meilleure chose que j’ai mangé, sans mentir. Un Coffee Cake à la Noix, avec dessus un Crumble de Cannelle. Le Gâteau était moins cuit par endroit, mais ça ne le rendait que meilleur. Et ce Crumble… Je vais demander la recette et le refaire, il faut que vous puissiez le faire aussi, c’était vraiment magique ! NB : ‘Coffee Cake’ peut avoir deux sens en anglais, ici il faut le prendre comme un Gâteau à servir avec un café, et non un Gâteau au Café.
Malgré son nom, le « Brown Sugar Bread » reste plutôt un « cake » mais très moelleux. Donc un moelleux sucré en quelques sortes. Très très bon, la texture était à tomber, et le pour le goût malgré ce qu’on pourrait croire ce n’est pas si sucré que ça, juste le dessus qui donne une bonne note caramélisée au tout.
Les Ginger Snaps, si on oublie le fait qu’ils étaient très dur à croquer, avaient un bon goût de Molasse, les épices étaient un peu plus discrètes, mais j’ai reconnu le goût des Ginger Snaps que j’ai mangé dans le passé.
Bon c’est vraiment de la gourmandise mais ces Crunchs au Chocolat ne se refusaient pas (ils étaient à la bibliothèque, comme c’était les périodes de révision des gens avaient gentiment fait des petites chose sà grignoter).
Et pareil pour ces Muffins à la Pistache, ils étaient à la bibliothèque. Très généreux en Pistache et avec un léger arôme d’alcool que je n’ai pas réussi à nommer mais qui n’était pas désagréable du tout !
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Well, good start with the Banana and Walnut Cookie-hybrid Muffin. Completely the texture of a Muffin (ultra-moist), but the shape of a Cookie. It is pretty funny I think. In any case it was really good. The Vegan Banana desserts from Beloit are almost reconciling me with the Banana taste that I had ended up not liking anymore because of a Banana overdose.
OH-MY-GOSH. I think this is the best thing I ate, without lying. A Coffee and Walnut Cake with Cinnamon Crumble on top. The Cake was less baked in places but it made it even better. And this Crumble … I am going to ask for the recipe and make it again, you have to be able to make it too, it was really magical! NB: ‘Coffee Cake can have two meanings in English, here you have to take it as a Cake to be served with a coffee, and not a Cake with a Coffee-flavor.
Despite its nam, the « Brown Sugar Bread » is rather a « cake » but really moist. So it is a kind of sweet moist cake. Really really good, the texture was to die for, and concerning the taste despite what we could think it is not that sweet, only the top that gives a nice caramelized touch to the whole.
The Ginger Snaps, if you forget that they were very hard to chew, had a nice Molasse taste, spices were less present, but I recognized the taste of other Ginger Snaps I had in the past.
Well, it is really greediness but these Chocolate Crunchs could not not be eaten (they were at the library, as it was study time for finals some people nicely made goodies to nibble).
And the same for these Pistachio Muffins, they were at the library. A lot of Pistachio and a light alcohol aroma but I could not put a name on it, anyway it was not unpleasant.
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Banana and Walnut Cookie-hybrid Muffin
Walnut Coffee Cake with Cinnamon Crumble on top
Brown Sugar Bread
Ginger Snap
Chocolate Crunch
Pistachio Muffin
Publié dans 9 mois aux USA/9 months in the US | 
Tags : Banana, Banane, Beloit, Bread, Brown, Cake, Cannelle, Caramel, Chocolate, Cinnamon, Coffee, Cookie, Crumble, Crunch, Dessert, Epices, Gâteau, Gingembre, Ginger, Moelleux, Moist, Muffin, Noix, Pain, Pistache, Pistachio, Roux, Snap, Spices, Sucré, Sugar, Walnut | 
6 commentaires »
Panacea (All-Vegan Store)
Panacea
Alors quelque chose d’assez rare je pense, ce magasin est entièrement vegan et bio, même pas besoin donc de scanner les étiquettes. Ken, le propriétaire du magasin, fait aussi attention à la provenance de ces produits, et préfère par exemple soutenir un commerce équitable quand c’est possible (pour le Chocolat notamment). Même si on trouve des grandes marques, il essaye aussi d’inclure des plus petits producteurs. Voilà pour faire court pour l’éthique du magasin.
On y trouve vraiment de tout, je n’arrive pas à trouver quelque chose qui manque. Au niveau alimentaire, il y a des produits au Rayon Frais, dans les Congélateurs, ou dans les rayons classiques. Il y a des produits pour l’entretien de la Maison, des produits de Beauté et d’Hygiène; une petite partie aussi réservée aux Bébés; même de quoi se supplémenter en protéine pour les sportifs (ou non). Un petit espace Textile, et juste à côté une mini Librairie. Et enfin au niveau de la Caisse, des petits Gâteaux ou Chocolats Locaux, ainsi qu’un très large choix de Barres Protéinées et Energétiques.
J’ai mis quelques photos, mais ça ne remplacera jamais une visite directe donc si vous passez par Toronto c’est un détour obligatoire !
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Well, something pretty rare I think, this store is entirely vegan and organic, then no need to scan the ingredients. Ken, the owner, is also careful about the origin of his products and would support a fair trade when it is possible (for the Chocolate for example). Even if you have famous brands, he tries to include products from small producers. Voilà a short review of the ethic of the store.
You can find absolutely everything there, I cannot think about something missing. As far as food is concerned, you have products in the fridges, in the freezers, or in usual departments. You have Cleaning products for the house, Beauty and Hygienic products; also a small section is dedicated to Babies; even protein supplements for athletes (or non). A small space for Clothes and not far a tiny Bookstore. And then at the Checkout Counter, Sweet Treats and Chocolates locally made, as well as a large choice of Protein and Energy bars.
I added some pictures, but it will never be better than directly going there, so if you are in Toronto, it is a place you have to go to !
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Address: 588 Bloor Street West, Toronto, ON
Opening Hours: Monday – CLOSED Tuesday – Saturday 10am to 7pm Sunday 11am to 6pm
Website: www.panaceaecoshop.com
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Publié dans 1 mois à Toronto/1 month in Toronto | Tags : Assaisonnement, Baby, Barres Proteinées, Beauté, Beauty, Bébé, Beurres, Books, Butters, Céréales, Cereals, Cheeses, Clothes, Congélateur, Epices, Ethical, Ethique, Féculents, Fridge, Frigo, Fromages, Frozen, Gluten-Free, Graines, Grains, House, Laits, Livres, Maison, Milks, Pâtes, Protein Bars, Seasoning, Seeds, Spices, Vega, Vegan, Vêtements | 8 commentaires »
Daring Cook MAY 2010 – Enchiladas (EN)
Our hosts this month, Barbara of Barbara Bakes and Bunnee of Anna+Food have chosen a delicious Stacked Green Chile & Grilled Chicken Enchilada recipe in celebra tion of Cinco de Mayo! The recipe, featuring a homemade enchilada sauce was found on www.finecooking. com and written by Robb Walsh. I made these Enchiladas with Seitan (inspired by Zoé), home-made vegan Cheese (inspired by Absolutely Green), and Physalis to replace Tomatillos that I could not found and that are very expensive.
1 serving
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Equipment: oven, blender, small saucepan, small frying pan, 1 Pyrex® plate (or oven plate), 1 small-sized ceramic mold (for Cheese), greaseproof paper
Times: Vegan Cheese: 10mn, Seitan: 45mn, Grilled Green Peppers: 40mn, Orange Salsa Sauce: 5mn, Tortillas: 15/20mn, Assembling: 5mn = 2 hours
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Vegan Spicy Cheese
Ingredients (5 oz): 4 teaspoons Tahini, 2 tablespoons White Almond Puree, 2x ¼ cup + 1 tablespoon Water, 1 big tablespoon Malted Yeast, 1 teaspoon Miso, 1 teaspoon Agar Agar, 1 teaspoon Paprika Powder, 2 or 3 pinch Cumin Powder
Directions: Mix Tahini, Malted Yeast, Paprika and Miso in a blender, then leave aside. Bring Water to a boil in a small saucepan, add Agar Agar while stirring, keep bubbles for a small minute, the preparation should thicken a bit. Pour the content of the saucepan in the blender and mix everything. Take a ceramic container or glass mold, oil it and pour blender content in it. Let rest one night in the fridge. Unmold the Cheese the day after.
Indication: The preservating time is of about 5 days
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Seitan
Ingredients (1.7 oz): 2 tablespoons Pure Gluten, 1 teaspoon Mexican Spice Mix, 1 teaspoon Soy Sauce, 3 tablespoons Water
Directions: In a container mix Gluten and Spices, then add Water and soy Sauce. Knead the dough a bit, bind it very tightly in a gauze and steam it for 40 minutes. Once the steaming time past, cut Seitan into aiguillettes and brown them quickly in a frying pan with some Olive Oil to make them slightly goldy and crispy.
(This Seitan recipe is inspired by Zoé)
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Grilled Green Peppers
Ingredients: 2.5 oz Green Peppers, ½ tablespoon Olive Oil
Directions: Coat each Peppers with Oil, put them well spaced on a pie mold covered with greaseproof paper. Grill them for 30 minutes in oven at 355°F (without preheating time). Once Pepper will have well blacken, put them in a plastic bag that after must be closed. Peppers will cool down and create humidity that will help to peel off skin. Open the plastic bag and remove skins with a knife and then leave aside.
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Orange Salsa Sauce
Ingredients: 1.7 oz Physalis, ¼ Pepper from the Antilles (0.17 oz), 2.5 oz Green Pepper, 4 teaspoons chopped Onions, 1 teaspoon chopped Garlic, 1 tablespoon Lime Juice
Directions: Put Physalis, Pepper, Onion, Garlic, Green Pepper (stage above) and Lime Juice. Blend and let rest the Salsa Sauce in the fridge.
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Tortillas
Ingredients (3): ¼ cup Wheat Flour, ¼ cup Corn Flour, 1/3 cup Boiling Water, 1 teaspoon Mexican Spice Mix, ½ teaspoon Salt
Directions: In a container mix Flour, Spices and Salt, dig a hole and pour Boiling Water into it. Stir. The Dough obtained should be very thick, let it rest for 10 to 15 minutes. Once the resting time past, divide the Dough into 3 bits (2 oz each). Spread out these bits in circles with a rolling pin (max. 0.07”). Take a frying pan, put it a Tortilla, cook it for about 1 minute on one side so that it is just slightly gold and do the same for the other side. While making the other Tortillas, put a dome on the cooked Tortilla to preserve its softness.
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Enchiladas
Ingredients: Orange Salsa Sauce, 1.7 oz Seitan (Home Made with Pure Gluten), ¼ oz Vegan Cheese, 3 Tortillas
Directions: Lightly oil a pan with absorbing paper, put it a Tortilla to warm it up for about 10/15 seconds on each side. Take a Tortilla, put it in the plate that will go in the oven, cover it with half of Seitan aiguillettes and then spread some Salsa (as much as you want, it is pretty hot). Repeat this process a second time finishing with a Tortilla. Spread a thick layer of Vegan Cheese on top and brown it in oven at 355°F for 15 to 20 minutes.
Publié dans Salé/Savory | Tags : Agar-Agar, Almond, Almond Puree, Antille, Cheese, Corn, Cumin, Daring Cook, Daring Kitchen, Enchiladas, Flour, Garlic, Gluten, Green Pepper, Mexican, Olive Oil, Onion, Paprika, Pepper, Physalis, Seitan, Soy Sauce, Spices, Tahini, Vegan | Aucun commentaire »
