Vegan Cooking with Nadine: General Tso Cauliflower

Sesame Tofu & General Tso Cauliflower

Well, I have a bit of a confession: I'm not a good fryer. I've worked in a deli and was never placed to actually fry the food... for a reason. But good news for those of you who are like me: this is pretty simple to make!

I first tried the cauliflower recipe a while back, and although it was my first attempt at frying food at home, it wasn't a failure at all! Which means it can't be too hard, right? It was good, but needed to be spiced up, so I added some the second time around.

A TIP for those who are just starting to fry or are not yet comfortable at frying food: don't add water to a pan of oil! THIS MEANS FIRE. If anyone has any tips for frying food (again, I am new to this), please comment below and leave how-to tips!

REMINDER: NEVER ADD WATER TO HOT OIL!!!

General Tso Cauliflower

For the sauce:

1 Tbs Canola oil
2 tsp ginger, minced
3-4 cloves garlic, minced
5 dried red chili peppers (add more or less depending on how much spice you like)
1/2 Tbs Shaoxing wine (this is what gives it the flavor, try and buy the real thing)
1/2 tsp sesame oil
1 1/2 soy sauce
3 Tbs sugar
1 cup vegetable broth
1 Tbs cornstarch, mixed with 1 tablespoon vegetable broth
2 green onions, thinly sliced diagonally, optional

Combine all the ingredients for the sauce, hold the cornstarch mixture until ready to heat in saucepan. Don't combine before, otherwise the cauliflower will not get a good, thick coating. Directions continue below, after cauliflower has been fried.

For the Cauliflower:

1 head cauliflower
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 tsp sesame oil
1/4 tsp white pepper
1/4 cup vegetable broth
1 cup rice flour (It about $2.50/lb at the store)
2 tsp toasted sesame seeds
3 cups of oil for frying (I prefer avocado, it gives me more flavor and has a higher burning temperature)

Pull apart the cauliflower into bite-size florets. In a large bowl, mix cornstarch, baking soda, salt, sesame oil, pepper, broth, and 3/4 cup of rice flour until a batter is formed. Toss the cauliflower in the batter until the cauliflower is coated. Toss the remaining rice flour in, until there's no longer batter on the edge of the bowl. Sprinkle the sesame seeds and toss again.

In a cast iron skillet, heat oil to 375 degrees. Fry the cauliflower, a few pieces at a time, until golden brown throughout, no more than 4 minutes. Transfer to a large plate, lined with paper towels to absorb the remaining oil left on cauliflower.

In a small saucepan, combine all of the ingredients for the sauce over medium-heat for 3 minutes. Turn the heat on low, letting the mixture simmer for a minute, or until the mixture resembles a thick sauce, like gravy.

In a separate bowl, combine the sauce and the cauliflower. Gently toss the cauliflower in the sauce until coated. Serve over rice and with other Chinese cuisine inspired sides.

Vegan Baking with Nadine: Peaches and Cream Macaroons

Makes about 20

My recent discovery has been Aquafaba! Where do you find it in the grocery store though? Surprise! It's in your can of garbanzo beans (or chick peas) for about a dollar! Just drain the liquid into a separate bowl instead of washing it down the sink and save the beans/peas for another use!

With this relatively cheap and healthy alternative, imagine how many delicious recipes you can make? This opens up so many more options for vegan-friendly sweet treats! And if you've already succeeded in making macaroons, this should be a breeze! If you're newer or this is your first time, it's tedious, but so worth the treat in the end!

I highly recommend reading the instructions first!

If you omit the filling portion of the recipe, this is a basic recipe for vegan macaroons. Feel free to explore recipes and share in the comments!

Peaches and Cream Macaroons

Ingredients:
1 15 oz can of chickpea water (aquafaba)
1/2 Cup sugar
1 1/4 Cup almond flour
1/2 Cup powdered sugar
1/2 Cup sugar
1 tsp vanilla extract
peach colored food gel

For the filling:
1 Tbsp vegan friendly cream cheese, room temperature
2 Cup powdered sugar
2 Tbsp dairy free milk
1 tsp vanilla extract
4 Tbsp favorite peach jam

Macarons:

1. Start by boiling the aquafaba in a small pan over medium heat, reduce until 1/3 cup is remaining, this takes 5-7 minutes. Transfer to mixing bowl and set aside until room temperature, about 10 minutes.
2. Prepare the dry ingredients. Sift the almond flour and powdered sugar together until no clumps remain, discard any pieces too large to pass through.
3. Once the aquafaba is at room temperature, attach a balloon whisk and whisk on medium speed until fluffy (should not take more than 5 minutes). Add the sugar and whisk on high until the meringue is extremely stiff and glossy (5-10 minutes). Preform a simple ribbon test, it should take the ribbon 5 or more seconds to disappear in the mixture.
4. Add vanilla and color gel, whisk until combined.
5. Fold in half of the dry ingredients to the meringue mixture, using a spatula, go slowly. Continue folding until the dry ingredients are incorporated. Fold in the second half and repeat. Preform a simple ribbon test, the batter should take 3-5 seconds to disappear into the mixture. If your mixture takes less than 3 seconds to disappear, you've over mixed and have to restart.
6. Spoon the mixture into a piping bag, snip off the end, and pipe one-inch circles on backing trays lined with parchment paper.
7. Once the trays are lined, pick the tray up to elbow height, and drop on the counter. This process is important because it gets the extra air bubbles out of the mixture. Repeat twice more.
8. Leave the macaroons to dry out at room temperature for one hour.
9. Firstly, place your first tray in the oven and then set the temperature to 210F. Bake for 30 minutes. Do not take the macaroons out of the oven yet!! Turn the oven off and leave the macroons in the oven for 15 minutes. Then open the oven door and leave the macroons in the oven for 15 more minutes. Take the tray out and let cool fully on counter. Repeat the process with remaining tray(s).
10. Pair like-sized macaroons together, placing one upside down to easily pipe frosting

Filling:

1. Cream together the cream cheese, vanilla and powdered sugar.
2. Add almond milk until mixture is a thick, smooth cream.
3. Place into a piping bag.
4. Pipe around the edge of the macaroons, creating an empty center.
5. Dab a small amount of jam in the center.
6. Gently sandwich the top shell with the base shell. Repeat until all macaroons are filled.

Double layer Pumpkin Cheesecake: Vegan Baking with Nadine

     The time for thinking about holiday "vegan friendly" alternatives has arrived!  Introducing a delicious alternative to pumpkin pie and cheesecake; it's vegan pumpkin cheesecake! Also good for showing off to friends, this recipe has been to many potlucks, made in bite-size snacks for a party, and now... featured on a blog.
     Being a fan of the pumpkin flavor, I added a splash of Torani's Pumpkin Pie syrup to the recipe (it tastes better than it sounds). This recipe will definitely be on my plate this Thanksgiving!

Serves: 12
Prep time: 20 minutes
Cook time: 50 minutes
Fridge time: 3 hours
Total time: 4 hours and 10 minutes
 
Ingredients:
Cheesecake layer:
8 ounces Tofutti Better Than Cream Cheese
12 ounces extra-firm silken tofu
1/2 cup agave nectar (or sugar)
2 tablespoons cornstarch
1 1/2 tablespoons lemon juice
1/2 teaspoon vanilla

Pumpkin Pie layer:
1/2 cup pumpkin puree
2 teaspoons rum (optional)
A splash of Torani's Pumpkin Pie syrup (optional)
3 tablespoons brown sugar or natural sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon grated fresh nutmeg

1/4 teaspoon ground cloves

Crust:

1 pre-made 8-inch graham cracker crust
Alternative: A crust recipe of your choice.

Instructions:
1. Preheat the oven to 350°F.
2. Prepare your crust (if necessary).
3. Place the "Cheesecake layer" ingredients in a food processor and puree
until completely smooth. It should be silky smooth—not chalky or lumpy.
4. Remove a heaping cup of this mixture from the processor and spread it flat on top of the
the crust.
5. Combine the ingredients in the "Pumpkin layer" to the food processor with the remaining cheesecake ingredients and process until well blended. With remaining cheesecake ingredients, combine "Pumpkin layer" in the food processor until smooth.
6. Smooth it carefully over the cheesecake layer, heaping it slightly in the middle (so the center won't go flat on you).
7. Bake until the center is almost set, about 50-60 minutes. Insert a toothpick, if the cake on the toothpick comes out runny or cold, give it more time, until the center is firm.
8. Remove from the oven and allow to cool. When at room temperature, place cheesecake in the refrigerator until chilled, about 3 hours.

Storage: Keep in an airtight container for up to a week in the refrigerator.