SAN ANTONIO - Local pastry chef and owner of Délice Chocolatier & Patisserie, Ignacio "Nacho" Aguirre, is gearing up to represent San Antonio in the upcoming Food Network show Spring Baking Championship.

"As soon as I knew I was going, I promised my kids and my wife that I will bake my heart out," Nacho said.

Nacho isn't the first person from his family to compete in the Spring Baking Championship.

Nacho's wife, Susana, participated and was a finalist in the second season of the Food Network show.

"I've got big shoes to fill," Nacho said.

Catch Nacho representing San Antonio in the Spring Baking Championship on Food Network March 12, 2018, at 8pm.

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Nacho shared his favorite recipe for a refreshing Spring themed cake:

Mostachon

4 egg whites

1 Cup Granulated Sugar

(Make meringue)

Food processor

3/4 Cup Pecans or any Nut

3/4 Cup Crackers (any salty one works well)

1 teaspoon baking powder

-Fold-

Mold 2 8" round pre-greased baking pans

Bake 35 min at 325F

--------------------------------

Whipped Cream

1/4 bar cream cheese

3 cups heavy whipping cream

1 cup of powdered sugar

---------------------------------

1Lb of fresh strawberries washed, disinfected and sliced (leave 2 for deco)

To get more information on Nacho and his store, just head to their Facebook page.

 

 

 

Copyright 2018 by KSAT - All rights reserved.

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To introduce some variety to our breakfast, we found that we could easily replace the eggs (the “huevos”) with supple squares of firm tofu as the source of protein. Like a poached egg, the tofu achieved a creamy, silky interior texture while still holding its shape during cooking. The backbone of our tofu rancheros is the sauce, so nailing it was key: For maximum flavor with little effort, we roasted canned diced tomatoes with brown sugar, lime juice, onion, green chiles, garlic, and chili powder. Roasting on a sheet pan allowed moisture to quickly evaporate and a nice char to form on the vegetables. We seared seasoned tofu while the sauce cooked to give it a beautiful golden-brown color. Finishing the sauce and tofu together on the stovetop allowed the flavors to meld and gave the tofu a perfect texture. Instead of sprinkling the dish with a few herbs, we supercharged the toppings by adding a vibrant salad of avocado, cilantro, and scallions. Served with warm corn tortillas, tofu rancheros is a spicy, hearty way to start the day.

Tofu Rancheros [Vegan]

Calories

250

Serves

6

Ingredients

  • 2 (28-ounce) cans diced tomatoes
  • 1 tablespoon plus 1 teaspoon lime juice, plus lime wedges for serving
  • 1 tablespoon packed brown sugar
  • 1 onion, chopped
  • 1/2 cup chopped canned green chiles
  • 1/4 cup cold-pressed extra-virgin olive oil
  • 2 tablespoons plus 1/2 teaspoon chili powder
  • 4 garlic cloves, sliced thin
  • 14-ounces firm tofu, halved lengthwise, then cut crosswise into twelve 1/2-inch-thick slabs
  • Salt and pepper
  • 1 cup cilantro leaves
  • 4 scallions, white parts sliced thin, green parts cut into 1-inch pieces
  • 1 avocado, halved, pitted, and diced
  • 8 (6-inch) corn tortillas, warmed

Preparation

  1. Adjust oven rack to middle position and heat oven to 500°F. Line rimmed baking sheet with parchment paper. Drain tomatoes in fine-mesh strainer set over bowl, pressing to extract as much juice as possible. Reserve 1 and 1/4 cups tomato juice and discard remainder. Whisk 1 tablespoon lime juice and sugar into tomato juice.
  2. Combine onion, chiles, 2 tablespoons oil, 2 tablespoons chili powder, garlic, and drained tomatoes in second bowl. Transfer tomato mixture to prepared baking sheet and spread in even layer to edges of sheet. Roast until charred in spots, 35 to 40 minutes, stirring and redistributing into even layer halfway through baking.
  3. Meanwhile, spread tofu on paper towel-lined baking sheet and let drain for 20 minutes. Gently press dry with paper towels, season with salt and pepper, and sprinkle both sides with remaining 1/2 teaspoon chili powder.
  4. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add tofu and cook until golden and crisp on both sides, 5 to 7 minutes; transfer to paper towel-lined plate.
  5. Transfer roasted tomato mixture to now-empty skillet and stir in reserved tomato juice mixture. Season with salt and pepper to taste, then nestle tofu into sauce. Bring to simmer over medium heat, cover, and cook until tofu is warmed through and sauce thickens slightly, about 2 minutes.
  6. Whisk remaining 1 tablespoon oil and 1 teaspoon lime juice together in large bowl. Add cilantro, scallions, and avocado and toss to coat. Season to taste with salt and pepper. Serve rancheros with warm tortillas and lime wedges, topped with herb and avocado salad.
  7. Check out Nutritious Delicious at America’s Test Kitchen online store!

Nutritional Information

Per Serving: Calories: 250 | Carbs: 21g | Fat: 18g | Protein: 9g | Sodium: 18mg | Sugar: 5g

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Semi-Naked Hummingbird Cake

Prep: 40 Minutes-Cook: 70 Minutes-Serves 12

Frosted cake can be made up to four hours ahead. Store at room temperature in a cool, dark place. Or if weather is very hot, keep it in the fridge. Make sure flowers haven’t been sprayed with pesticide.

Ingredients

4 eggs, lightly beaten
1 1⁄2 cups vegetable oil
1 3⁄4 cups brown sugar, firmly packed
2 cups self-raising flour
1 cup plain flour
2 tsps mixed spice
1 tsp bicarbonate of soda
440g can crushed pineapple in juice, well drained
1 cup mashed banana  (2 bananas)
1⁄2 cup finely chopped pecans
1⁄3 cup desiccated coconut
Fresh flowers, to decorate

FROSTING
1 1⁄2 x 250g block cream cheese, chopped, at room temperature
75g unsalted butter, chopped, at room temperature
1 tsp finely grated lemon rind
1 1⁄2 cups icing sugar mixture

Method

  1. Grease three 20cm-round cake pans. Line bases and sides with baking paper, extending paper 2cm above pan edges.

    2 Beat eggs, oil and sugar in a small bowl of an electric mixer for about 5 minutes, or until thick and slightly pale. Transfer to a large bowl.

    3 In two batches, stir in combined sifted ours, spice, and soda with pineapple, banana, pecans, and coconut. Divide evenly among prepared pans. Smooth over tops.

    4 Cook two pans at a time, in a moderately slow oven (160C) for about 35 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove from oven. Stand cakes in pans for 10 minutes. Transfer to a wire rack to cool. Repeat with remaining cake.

    5 To make frosting, beat the cream cheese, butter and rind in a small bowl of an electric mixer until fluffy. Gradually add sugar, 1⁄2 cup at a time, beating until well combined. Reserve 1 3⁄4 cups frosting.

    6 To assemble cake, sandwich the cakes together evenly with the remaining frosting. Using a spatula, spread reserved frosting over top and thinly around the side of the cake, scraping away excess frosting to create the naked look.

    7 Decorate with fresh flowers.

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A stunning creation to share at any party. - by

Semi-Naked Hummingbird Cake

Prep: 40 Minutes-Cook: 70 Minutes-Serves 12

Frosted cake can be made up to four hours ahead. Store at room temperature in a cool, dark place. Or if weather is very hot, keep it in the fridge. Make sure flowers haven’t been sprayed with pesticide.

Ingredients

4 eggs, lightly beaten
1 1⁄2 cups vegetable oil
1 3⁄4 cups brown sugar, firmly packed
2 cups self-raising flour
1 cup plain flour
2 tsps mixed spice
1 tsp bicarbonate of soda
440g can crushed pineapple in juice, well drained
1 cup mashed banana  (2 bananas)
1⁄2 cup finely chopped pecans
1⁄3 cup desiccated coconut
Fresh flowers, to decorate

FROSTING
1 1⁄2 x 250g block cream cheese, chopped, at room temperature
75g unsalted butter, chopped, at room temperature
1 tsp finely grated lemon rind
1 1⁄2 cups icing sugar mixture

Method

  1. Grease three 20cm-round cake pans. Line bases and sides with baking paper, extending paper 2cm above pan edges.

    2 Beat eggs, oil and sugar in a small bowl of an electric mixer for about 5 minutes, or until thick and slightly pale. Transfer to a large bowl.

    3 In two batches, stir in combined sifted ours, spice, and soda with pineapple, banana, pecans, and coconut. Divide evenly among prepared pans. Smooth over tops.

    4 Cook two pans at a time, in a moderately slow oven (160C) for about 35 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove from oven. Stand cakes in pans for 10 minutes. Transfer to a wire rack to cool. Repeat with remaining cake.

    5 To make frosting, beat the cream cheese, butter and rind in a small bowl of an electric mixer until fluffy. Gradually add sugar, 1⁄2 cup at a time, beating until well combined. Reserve 1 3⁄4 cups frosting.

    6 To assemble cake, sandwich the cakes together evenly with the remaining frosting. Using a spatula, spread reserved frosting over top and thinly around the side of the cake, scraping away excess frosting to create the naked look.

    7 Decorate with fresh flowers.

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These cute, sweet, hearty donuts are actually air fried, which makes them fat-free. Made with homemade sprinkles and shaped in romantic hearts, these are the perfect treat with someone you love.

Boston Creme Donuts [Vegan]

Calories

680

Serves

12

Cook Time

5

Ingredients

For the Dough:

  • Soy milk 3/4 cup warmed to 65°F
  • Dry yeast 1 tablespoon
  • Flax meal 1 tablespoon
  • Hot water 3 tablespoons
  • Vegan granulated sugar 1 tablespoon
  • All purpose flour 2 1/2 cup
  • Baking powder 1/2 teaspoon
  • Salt ¼ teaspoon
  • Nutmeg ground 1/8 teaspoon *optional
  • Cardamom 1/8 teaspoon *optional
  • Vegan butter or coconut oil 4 tablespoons
  • Peanut or your favorite vegetable frying oil approximately 2 1/2 cups

For the Custard:

  • Soy milk 1 1/2 cups
  • Granulated sugar 1/4 cup + 1 tablespoon
  • Cornstarch 4 tablespoons or flour 6 tablespoons
  • Vanilla extract 1 teaspoons
  • Turmeric *for color tiny pinch
  • Vegan butter 1 tablespoon

For the Glaze:

  • 4 tablespoons coconut oil
  • 5 tablespoons cocoa powder
  • 1 1/2 tablespoons agave

For the Sprinkles:

  • Confectioner’s sugar 1 1/2 cup
  • Salt pinch
  • Vanilla extract 1 teaspoon
  • Aquafaba or water 1 tablespoon
  • Color as needed

Preparation

For the Dough:

  1. Sprinkle the dry yeast over the warm milk and allow to proof for about 5 minutes until slightly frothy
  2. Melt the earth balance and then get the flax meal combined with the hot water and let it stand to thicken for 5 – 10 minutes
  3. In a mixer fitted with a dough hook attachment combine all the ingredients including the frothed yeast/milk mixture EXCEPT FOR OIL~ the oil is for frying the donuts!
  4. Mix on low speed until everything is incorporated for about 30 seconds
  5. Scrape the bottom and sides of the bowl to help it along and mix on low to medium for 8 more minutes on medium speed.
  6. Place the dough into a lightly oiled bowl and set in a warm spot, covered for 30 minutes
  7. After 30 minutes, fold the dough over onto itself and continue the rest for another 30 minutes.
  8. Turn the dough out onto a lightly floured surface and roll it to ¼” – ½” thick
  9. Cut dough with a 3″ heart shaped cookie cutter
  10. It is not great to re-roll this dough so I like to take the scraps and twist them up to make crullers.
  11. Transfer the donuts to a parchment lined sheet pan and allow them to rest for 30-45 minutes and then heat the frying oil.
  12. In a large, deep heavy bottom sauce pot heat 3 cups of frying oil to approximately 360°F (190°c)
  13. Fry the donuts for approximately 2 minutes on each side using a metal or wooden utensil to do the flipping.
  14. Be very careful working with hot oil it is very dangerous if it spills or splatters on your skin.
  15. Remove the donuts to a cooling rack or a sheet pan lined with paper towels to absorb the excess oil.
  16. For the air fryer method brush the donuts lightly with oil and then fry at 400°F for 10 minutes or until golden

For the Custard:

  1. Combine all the ingredients except for the vanilla extract and butter in a medium sauce pot over medium to high heat and bring to a boil stirring occasionally
  2. Once it starts to bubble be sure to stir constantly to avoid burning on the bottom, and let it boil on low heat for about 30 seconds.
  3. Add the vanilla extract and the vegan butter and stir to melt the butter
  4. Pour into a shallow dish and cover with plastic wrap to avoid forming a skin, then refrigerate until cold

For the Glaze:

  1. Combine all ingredients together in a small sauce pot and heat on low stirring constantly until melted

For the Sprinkles:

  1. Combine all the ingredients together and stir to form a stiff dough, add color as desired
  2. Fill the donuts as shown in the video

Nutritional Information

Per Serving: Calories: 680 | Carbs: 44 g | Fat: 56 g | Protein: 3 g | Sodium: 12 mg | Sugar: 21 g

Notes

Like any yeast pastry, donuts will stale quickly so they are best eaten the day they are made.
I found the fat fried donuts to still be soft after 1 day but the air fried donuts were heavy and bread-like on the 2nd day, more than when they were fresh.

AUTHOR & RECIPE DETAILS


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Vegan recipes from a professional baker that will make everyone the best bakers they can be. My name is Gretchen Price and I am a professional pastry chef of over 20 years. For the last 5 years, I have been sharing all the recipes from my bakery at Gretchen's Bakery.com as well as my experiences in the professional baking industry. I make it my personal mission to help make everyone the best bakers they can be by teaching the science of baking while making delicious recipes. I recently transitioned my blog to vegan to get my business life in alignment with my personal beliefs. GoVEG!



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Mushrooms are usually served as a side dish, but they are also great substitute for meat in a lot of plant-based recipes. Their meaty texture makes them great to use as a base for the scallops, like in this lemon and garlic vegan scallops recipe.

Lemon and Garlic Oyster Mushroom Scallops [Vegan]

Calories

91

Serves

2-3

Ingredients

  • 1 pack Mycopia Trumpet Royale Mushrooms
  • 2 tablespoons lemon juice
  • 3 tablespoons garlic minced
  • 1 teaspoon onion powder
  • ½ teaspoon dried parsley
  • ½ teaspoon salt
  • 1/8 teaspoon black pepper
  • ¼ teaspoon paprika
  • 1 cup vegetable broth
  • 1 tablespoon vegan butter or refined coconut oil
  • 1 teaspoon water
  • 1 teaspoon arrowroot powder
  • 2 tablespoons non-dairy milk

Preparation

  1. Slice the stem of each mushroom into ¼ inch thick slices, so that they resemble scallops.
  2. In a resealable container or plastic bag add the mushrooms, lemon juice, garlic, onion powder, parsley, salt, pepper, paprika, vegetable broth and seal it. Shake to mix all of the ingredients together and store in the refrigerator overnight.
  3. Heat a medium sized pan over medium high heat until the pan is very hot.
  4. Add 1 tablespoon vegan butter or coconut oil to the pan and swirl around the pan as it melts.
  5. Immediately place each mushroom on the pan and sear for 3 minutes.
  6. Flip the mushrooms over and sear for another 3 minutes.
  7. Remove the mushrooms from the pan.
  8. In a separate bowl, pour the water and stir in the arrowroot powder little by little making sure that all of the powder is dissolved.
  9. Add about ½ cup of the marinade onto the pan, the arrowroot liquid and the milk and stir continuously until the marinade starts to thicken.
  10. Remove the sauce from the heat.
  11. Plate the mushrooms and drizzle the sauce on top. Serve alongside your favorite side dish or vegetables.

Nutritional Information

Per Serving: Calories: 91 | Carbs: 14 g | Fat: 3 g | Protein: 3 g | Sodium: 46 mg | Sugar: 5 g

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Puerto Rican classics made vegan. Desiree Rodriguez is the creator of Rican Vegan, a wellness and food blog that specializes in creating vegan and vegetarian recipes that are inspired by traditional Latin dishes. She provides health and wellness tips as well as healthy and flavorful recipes for anyone who is looking to eat a plant-based diet. Head over to RicanVegan.com for more recipes.



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A giant fried seitan nugget! Adding oil, mashed beans or cutting it with additional flours (like chickpea flour or nutritional yeast) or even mixing in tomato sauce. All these things can cut down on the chewiness to make it less like rubber.

Giant Chicken Nugget [Vegan]

Ingredients

  • 3/4-ounces vital wheat gluten,
  • 3 cup water (or less)
  • 4 servings of vegan bouillon
  • 4 tablespoons oil
  • 1 cup flour
  • Spices of choice
  • 4-8 tablespoons of vegan egg powder turned into “egg” with cold water
  • Oil for deep frying

Preparation

  1. Dissolve bouillon into 2 cups of water then add 4 tablespoons oil. Mix your liquid/oil mixture into the gluten flour. Feel free to add any spices you’d like. I measured out an additional cup of water and slowly poured it into the dough but didn’t need all of it. Essentially I just wanted to make sure there weren’t any extra bits of flour & it was all turned into dough.
  2. Line your steamer basket with foil and placed the seitan on top. You shouldn’t cover the whole thing with foil but you could do that if you wanted. Steam until dough firms up. 45 minutes to an hour. Keep an eye on your water levels. Steaming for an hour requires a lot of water.
  3. Once seitan is cooked allow it to fully cool down.
  4. Make your vegan egg.
  5. Mix flour and spices/salt for a flavorful coating. You can taste the flour to see if it’s spiced and salted enough. The less bland the better.
  6. Once seitan is cooled, cut around the edges to give it a more nugget shape.
  7. Dip seitan into flour then into the vegan egg. Let egg drip off then coat with flour again.
  8. Fry until golden brown. ENJOY!

AUTHOR & RECIPE DETAILS


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Budget-friendly bites that make plant-based snacking fun. Melanie and Mark Sorrentino are the cheap suckers behind Rich Bitch Cooking Blog. Together they've trainhopped, tattoo'd their wedding rings on their fingers then moved into a 150 sqft home in the woods with no plumbing for a year. They entertain all ways to eat cheap vegan meals. Each recipe is simplified to the point of no return. These rebels do what they want including eating the best meals in the galaxy.



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The yellow particles of polenta may not look that appetising, but the humble grain offers endless possibilities for the home cook.

Polenta is made from coarse, medium or fine ground cornmeal. It is cheap and easy to prepare, although by itself, I find it tastes a bit bland. That is why it is ideal for soaking up other flavours.

Cooked as a soft porridge, polenta can be a good accompaniment to chicken, fish or meat, and substitute for rice. To make a delicious soft and creamy side dish, boil the polenta briefly in water or stock, season as desired, then enrich with a knob of butter and grated cheese such as parmesan.

If you allow that porridge to set firm, the result can become a handy pre-cooked base for savoury snacks.

One of my favourite ways is to pour the creamy mixture into a greased flat pan and allow it to set in the refrigerator for several hours. It can then be cut into squares and grilled or fried in a pan until the outside is crispy. The result makes for an excellent base for toppings such as sauteed mushrooms or onions and red peppers.

Alternatively, the cooked and cooled polenta can be cut into chip-sized sticks, dusted with seasoned flour and deep-or shallow-fried as an alternative to potato fries.

Polenta also adds a bit of crunch to flour coatings for fried chicken or fish. Another alternative is to substitute polenta for up to a third of the flour in your favourite scone recipe for an interesting variation in taste and a slightly crunchier texture.

Polenta has long been an Italian staple, originating as a peasant food from northern Italy.

Just like the polenta that fed the peasants of Italy, cornmeal sustained the early settlers in the United States and, under another name, became a well-known food item, especially in the southern states. Hominy grits, or cornmeal mush, became a breakfast and side-dish staple in rural areas after early settlers learnt from native Americans how to grind corn kernels with the hulls removed.

Grits and polenta use different types of corn and there are subtle differences in texture and flavour, but either will do in most recipes.

Polenta grains can also be a crunchy addition to baked cakes and desserts. I have been experimenting with it in some of my favourite cake recipes.

One example is a blueberry crumb cake - today's recipe - in which the polenta adds extra texture in the cake to complement the crumble topping.

Most berries such as raspberries or blackberries, or a mixture, will also work, though I generally prefer to use blueberries as they are less likely to bleed into the cake.

BLUEBERRY CRUMB CAKE

INGREDIENTS

  • 80g polenta
  • 150g butter
  • 150g caster sugar
  • 2 large eggs
  • 220g flour sifted together with 2 tsp baking powder
  • 80ml milk
  • 3 Tbs lemon juice
  • 2 Tbs finely grated lemon rind
  • 200g sour cream
  • 200g blueberries

Crumble topping:

  • 130g plain flour
  • 80g brown sugar
  • 100g cold butter chopped

METHOD

  1. Pre-heat the oven to 180 deg C.
  2. Lightly grease the bottom and sides of a round 21cm spring form pan with butter and line the base with non-stick baking paper. Sprinkle about 2 tsp of polenta onto the base and sides, which will give the exterior of the cake an added crunch.
  3. To make the crumble topping, put all the ingredients in a food processor and process until the mixture resembles breadcrumbs. To make without a processor, place all the ingredients in a large bowl and rub the mixture together until it resembles breadcrumbs. Set aside topping.
  4. Beat the butter and sugar together in a large bowl until it is light and creamy. Add the eggs one at a time while continuing to beat. If the mixture starts to curdle, add a couple of tablespoons of flour.
  5. Add the rest of the sifted flour and baking powder, polenta and milk. Beat until well combined.
  6. Using a wooden spoon, stir in the lemon juice and rind, then gently stir in the sour cream.
  7. Spread at least half of the mixture into the prepared tin, then sprinkle the blueberries on top. Spread the rest of the cake mixture over the blueberries, then sprinkle the prepared crumble topping over the top.
  8. Bake in the pre-heated oven for about 50 minutes or until a skewer inserted into the mixture comes out clean . Check towards the end of the cooking time that the crumble topping is not getting overly brown. If it is, lightly cover with a bit of foil for the remaining minutes.
  9. Serve with ice cream or yogurt.

Serves eight

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  1. Meera Sodha's vegan recipe for kitchari  The Guardian
    2. Full coverage
https://www.theguardian.com/lifeandstyle/2018/feb/24/kitchari-rice-lentil-yoghurt-vegan-recipe-meera-sodha

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These are maybe the easiest and healthiest pancakes you can eat! It only takes four, simple ingredients to make these delicious, refined sugar-free pancakes.

4-Ingredient Banana Pancakes [Vegan, No Refined Sugar]

Calories

157

Serves

4

Cook Time

10

Ingredients

  • 3/4 cup of rolled oats
  • 1/4 cup of oat flour (or whole-wheat)
  • 1 1/4 cup of unsweetened, unflavored nut milk (I like almond)
  • 1 large ripe banana, sliced

Preparation

  1. Blend all the ingredients together in a food processor or blender. Heat a light oiled frying pan over medium high heat. Pour approximately ¼ cup of batter into the griddle. Brown on both sides and serve hot.
  2. Garnish with sliced bananas, fruit, nuts, seeds, maple syrup or some unsweetened coconut.

Nutritional Information

Per Serving: Calories: 154 | Carbs: 26 g | Fat: 4 g | Protein: 6 g | Sodium: 55 mg | Sugar: 5 g

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In 2011, after seeing the movie “Forks Over Knives”, Nancy Montuori began her spiritual journey into veganism. Nancy always loved to cook so she began sharing her delicious plant-based recipes on her blog Ordinary Vegan. As the blog’s popularity grew, so did her commitment and passion for health and wellness. In 2012, she received a certificate in plant-based nutrition. Nancy is also a full-time podcaster and you can listen to her podcasts on iTunes.



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Ingredients

Champagne Cake:

  • 3 egg whites
  • 1 and 1/3 cup cups champagne
  • 1 (15.25-ounce) box white cake mix
  • 1/3 cup vegetable oil

Champagne Buttercream Frosting:

  • 2 sticks unsalted butter (softened)
  • 4 and 1/2 cups confectioners' sugar
  • 2 teaspoons vanilla extract
  • 6 tablespoons champagne

To Assemble:

  • silver dragees (to garnish)

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Spicy Dark Chocolate Brownies are gluten-free making them perfect for everyone! They are a delicious combo of spicy and sweet.

Spicy Dark Chocolate Brownies [Vegan, Gluten-Free]

Serves

30

Cook Time

20

Ingredients

  • 7-ounces organic dark chocolate (or 1 cup chocolate chips)
  • 3/4 cup organic virgin coconut oil
  • 3/4 cup organic coconut sugar
  • 1 tablespoon coconut flour (or any gluten-free flour)
  • 4 chia eggs
  • 1 teaspoon chili powder (adjust to your taste)
  • 1/4 teaspoon cayenne powder (adjust to your taste, I usually go up to
  • 1/2 teaspoon depending on the strength of the cayenne)
  • 1/2 cup mini chocolate chips or cacao nibs (optional)
  • Pinch salt

Preparation

  1. Preheat the oven to 400ºF.
  2. Melt the coconut oil and chocolate in a small saucepan over low heat.
  3. Pour the melted coconut oil and chocolate into a mixing bowl.
  4. Add sugar and stir until mixed with a wooden spoon. Allow the mixture to cool.
  5. Add the chia egg substitute, mixing thoroughly.
  6. Stir in the flour, chili, cayenne, salt, and mix well. Fold in mini chocolate chips or cacao nibs if using.
  7. Lightly grease a mini muffin tin with coconut oil and pour the mixture into the pan about 3/4 full. Bake for 10-12 minutes.
  8. Allow brownies to cool before removing from pan, then transfer onto a wire rack to cool completely.

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AUTHOR & RECIPE DETAILS


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By Chaya Rappoport, The Nosher via JTA

Upside down cakes are one of my favorite types of cakes to make, mostly because they are an easy way to impress. In an upside down cake, the fruit is layered on the bottom of the pan along with sugar, and a simple, fluffy cake batter is poured on top. Once it’s baked, the cake is inverted, and what was once the bottom of the cake becomes a gorgeously syrupy, fruity top. What could be simpler?

American upside down cakes are traditionally made with pineapple and cherries, but I gave that ’50s take on the cake a seasonal, Middle Eastern twist by using blood oranges, saffron and semolina flour in the batter. Blood oranges are typically in season from January until early spring, and they are some of my favorite citrus fruits to bake with: bright, not too sweet and seriously flavorful. Here they add a vibrant pop of color to the cake.

As for the saffron, you might already know it by its notoriously expensive reputation. Derived from the crocus flower, saffron is the world’s most expensive spice, which makes sense considering the difficulty involved in harvesting it. But fear not: While Indian Kashmiri and Iranian saffron are definitely pricey, the more commonly available Spanish saffron is affordable, easy to find and thankfully still delicious and flavorful.

In this cake, the sweet, floral and honey-like saffron threads are infused into sugar along with zest from the blood orange. The sugar turns extra fragrant, and when combined with orange blossom water and the semolina flour yields a cake that is intensely flavored, crumby and dense in the best way possible. The oranges on top are syrupy and candy-like (keeping the rind on, thinly sliced, adds even more flavor and fragrance) and best of all, it comes together in under an hour, just in time for an afternoon cup of tea.

Note: You may keep the rind of the orange on or remove it. Regular oranges can be substituted for the blood oranges.

Ingredients:

1/3 cup raw or turbinado sugar

2 blood oranges, very thinly sliced, seeds removed

1-1/2 cups semolina flour

1 cup all-purpose flour

3/4 cups granulated sugar

2 tsp. finely grated blood orange zest

1 pinch saffron threads

1 tsp. baking powder

1 tsp. baking soda

1 tsp. kosher salt

2 large eggs

1 1/2 cups buttermilk

1 Tbsp. orange blossom water

1-1/2 sticks unsalted butter, melted and slightly cooled

Directions:

1. Make the infused sugar: Combine the blood orange zest and saffron threads with the granulated sugar and use your hands to rub the zest and saffron into the sugar until it is fragrant and slightly colored by the zest and saffron. Set aside until needed.

2. Preheat the oven to 350 F. Grease a 10-inch cake pan. Dust the turbinado sugar over the bottom of the greased pan. Arrange the orange slices in circles over the sugar, pressing them closely together.

3. Make the cake batter: Whisk flour, infused sugar, baking powder, baking soda and salt in a large bowl.

4. Add eggs, buttermilk, orange blossom water and butter; mix until no dry spots remain (a few lumps are OK; do not overmix).

5. Pour batter over oranges in pan and bake until top is golden brown and cake pulls away from sides of pan, 35-40 minutes. Transfer to a wire rack and let cool 5 minutes before inverting and turning out onto a rack or a large plate.

6. Serve slices with labne and saffron honey.

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A few years ago, I gave up my pursuit of dairy-free yogurt cheese. Most dairy-free yogurt brands contain gums and other binders that prevent them from draining and setting up like dairy-based yogurt usually does. But when I saw the simple ingredient list in Silk AlmondMilk Yogurt Alternative, I knew that I had to give it just one more try. The result was this amazing vegan yogurt cheese!

Dairy-Free Yogurt Cheese Recipe - Yes, it works! With these easy tips. Vegan, plant-based, gluten-free and soy-free too!

Why This Dairy-Free Yogurt Cheese Works

The ingredients in Silk AlmondMilk Plain Yogurt Alternativeare simply Almondmilk (Filtered Water, Almonds), Cane Sugar, and 2% or less of Calcium Citrate, Pectin, Live and Active Cultures, and Vitamin D2.

As a result, the dairy-free “whey” separated beautifully when drained, leaving behind a wonderfully creamy dairy-free yogurt cheese. I couldn’t help myself from enjoying it by the spoonful, but it also works beautifully as a thick dip or soft spread. And the drinkable “whey” tastes delicious, too. I tossed it in my morning smoothie for a sweet-tangy, probiotic boost.

Dairy-Free Yogurt Cheese Recipe - Yes, it works! With these easy tips. Vegan, plant-based, gluten-free and soy-free too!

More Essential Notes & Tips for Dairy-Free Yogurt Cheese

It’s Light & Spreadable. The consistency of this dairy-free yogurt cheese is like a whipped cream cheese. It’s thicker than Greek yogurt, but not quite as thick as traditional cream cheese.

It’s Versatile. This vegan  yogurt cheese is very lightly tangy with a very pleasant, mellow taste. I used Silk’s Plain AlmondMilk Yogurt, which does impart a hint of sweetness. I was still able to use it in a couple of savory dishes, but it is best suited to spooning, spreading, complimenting fruit, or using in a sweet recipe.

The Brand Matters. As mentioned above, this dairy-free yogurt cheese recipe won’t work with any old dairy-free yogurt alternative. Silk AlmondMilk Yogurt Alternative is the only one I’ve had success with to date. I’m pretty sure it’s because they don’t use any gums for thickening. And they don’t need it! Their yogurt has a perfect, creamy, thick, spoonable consistency.

Dairy-Free Yogurt Cheese Recipe - Yes, it works! With these easy tips. Vegan, plant-based, gluten-free and soy-free too!Savor the Flavors. For rich, sweetly flavored spreads, Silk AlmondMilk Yogurt Alternative also comes in Vanilla, Peach, Strawberry, and Dark Chocolate Coconut (my favorite!). These should all work well for making different flavors of this whipped cream cheese-like spread.

Patience is a Virtue. After 12 hours, it will look noticeably thicker, and you might be tempted to remove it from the cheesecloth. At this stage, it’s like Greek yogurt in thickness, and will still be a bit too sticky. Let it rest for that full 24 hours. It should firm up just enough for you to flip it onto a plate and gently peel away the cheesecloth without losing much of the creamy goodness. See the before and after of the dairy-free yogurt alternative to yogurt cheese disk transformation below.

Dairy-Free Yogurt Cheese Recipe (vegan, gluten-free, soy-free) - recipe stage photo

Silk Yogurt Coupon - so you can make this Dairy-Free Yogurt Cheese Recipe!I whipped up this addictively good, dairy-free yogurt cheese recipe in honor of the newly expanded Silk AlmondMilk Yogurt Alternative line.

They currently offer five scrumptious flavors in single-serve cups, including Plain, Vanilla, Peach, Strawberry, and Dark Chocolate Coconut. AND they are introducing the Plain and Vanilla AlmondMilk Yogurt Alternatives in NEW multi-serve 24-ounce tubs. Each variety contains 5 to 8 grams of protein from California almonds per serving.

To pick some up, check the Store Locator on the Silk Website. But first, Grab a Coupon!

And yes, both Silk AlmondMilk Yogurt Alternative and my recipe for dairy-free yogurt cheese are creamy and delicious by the spoonful! This is #SilkYouCanSpoon.

Dairy-Free Yogurt Cheese Recipe - Yes, it works! With these easy tips. Vegan, plant-based, gluten-free and soy-free too!This post is sponsored by Silk. The ideas, recipe, photos, and writing in this post are all my own. And as always, my opinions remain 100% honest. We personally choose the brands we want to share with you.

Special Diet Notes: Dairy-Free Yogurt Cheese

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

For nut-free, dairy-free yogurt cheese, Silk Soy Yogurt might work well. I haven’t tested it yet, but it is also free of gums.

Dairy-Free Yogurt Cheese

Prep time

Total time

Author:

  1. Place a fine mesh sieve on a bowl to catch any liquid. Line the sieve with three square layers of cheesecloth.
  2. Scrape the yogurt into the center of the cheesecloth. Bring the corners of the cheesecloth together and gently twist to enclose the yogurt into a round.
  3. Refrigerate for 24 hours.
  4. Once ready, the cheesecloth should peel away to reveal a soft but spreadable wheel of dairy-free yogurt cheese. It will be similar to a whipped cream cheese in consistency.
  5. If desired, transfer the yogurt cheese to a bowl and stir in the sweetener and salt until smooth.
  6. The leftover liquid can be used like a dairy-free "whey" in smoothies. It tastes good!
  7. Store any leftover dairy-free yogurt cheese in an airtight container in the refrigerator for up to 3 days.

Yogurt Note: I usually don't specify one brand as your only option, but this recipe requires a dairy-free yogurt without gums. See my Essential Notes & Tips in the post above.

3.5.3229

Pin this Dairy-Free & Vegan Yogurt Cheese Recipe!

Dairy-Free Yogurt Cheese Recipe - Yes, it works! With these easy tips. Vegan, plant-based, gluten-free and soy-free too!

Want More Dairy-Free Recipes? Enjoy Eat Dairy Free!

Eat Dairy Free - Your Essential Cookbook for Everyday Meals, Snacks, and Sweets

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Heat oven to 350 degrees F Beat butter in large bowl until light and fluffy. Gradually add 2 1/2 cups powdered sugar, beating until well combined. At medium speed, add eggs 1 at a time, beating well after each addition. Beat in lemon peel and 3 tablespoons lemon juice. Lightly spoon flour into measuring cup; level off. At low speed, gradually beat in flour and baking powder; blend well.

In medium bowl, combine 3 cups batter with poppy seed filling; blend well. Spread half of plain batter in bottom of ungreased 10-inch tube pan. Alternately add spoonfuls of poppy seed batter and remaining plain batter.

Bake at 350 degrees F for 1 hour 15 minutes to 1 hour 25 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes; remove from pan. Cool 1 hour or until completely cooled.

Let's block ads! (Why?)

https://www.thedailymeal.com/recipes/buttercream-pound-cake-recipe-2

A few years ago, I gave up my pursuit of dairy-free yogurt cheese. Most dairy-free yogurt brands contain gums and other binders that prevent them from draining and setting up like dairy-based yogurt usually does. But when I saw the simple ingredient list in Silk AlmondMilk Yogurt Alternative, I knew that I had to give it just one more try. The result was this amazing vegan yogurt cheese!

Dairy-Free Yogurt Cheese Recipe - Yes, it works! With these easy tips. Vegan, plant-based, gluten-free and soy-free too!

Why This Dairy-Free Yogurt Cheese Works

The ingredients in Silk AlmondMilk Plain Yogurt Alternativeare simply Almondmilk (Filtered Water, Almonds), Cane Sugar, and 2% or less of Calcium Citrate, Pectin, Live and Active Cultures, and Vitamin D2.

As a result, the dairy-free “whey” separated beautifully when drained, leaving behind a wonderfully creamy dairy-free yogurt cheese. I couldn’t help myself from enjoying it by the spoonful, but it also works beautifully as a thick dip or soft spread. And the drinkable “whey” tastes delicious, too. I tossed it in my morning smoothie for a sweet-tangy, probiotic boost.

Dairy-Free Yogurt Cheese Recipe - Yes, it works! With these easy tips. Vegan, plant-based, gluten-free and soy-free too!

More Essential Notes & Tips for Dairy-Free Yogurt Cheese

It’s Light & Spreadable. The consistency of this dairy-free yogurt cheese is like a whipped cream cheese. It’s thicker than Greek yogurt, but not quite as thick as traditional cream cheese.

It’s Versatile. This vegan  yogurt cheese is very lightly tangy with a very pleasant, mellow taste. I used Silk’s Plain AlmondMilk Yogurt, which does impart a hint of sweetness. I was still able to use it in a couple of savory dishes, but it is best suited to spooning, spreading, complimenting fruit, or using in a sweet recipe.

The Brand Matters. As mentioned above, this dairy-free yogurt cheese recipe won’t work with any old dairy-free yogurt alternative. Silk AlmondMilk Yogurt Alternative is the only one I’ve had success with to date. I’m pretty sure it’s because they don’t use any gums for thickening. And they don’t need it! Their yogurt has a perfect, creamy, thick, spoonable consistency.

Dairy-Free Yogurt Cheese Recipe - Yes, it works! With these easy tips. Vegan, plant-based, gluten-free and soy-free too!Savor the Flavors. For rich, sweetly flavored spreads, Silk AlmondMilk Yogurt Alternative also comes in Vanilla, Peach, Strawberry, and Dark Chocolate Coconut (my favorite!). These should all work well for making different flavors of this whipped cream cheese-like spread.

Patience is a Virtue. After 12 hours, it will look noticeably thicker, and you might be tempted to remove it from the cheesecloth. At this stage, it’s like Greek yogurt in thickness, and will still be a bit too sticky. Let it rest for that full 24 hours. It should firm up just enough for you to flip it onto a plate and gently peel away the cheesecloth without losing much of the creamy goodness. See the before and after of the dairy-free yogurt alternative to yogurt cheese disk transformation below.

Dairy-Free Yogurt Cheese Recipe (vegan, gluten-free, soy-free) - recipe stage photo

Silk Yogurt Coupon - so you can make this Dairy-Free Yogurt Cheese Recipe!I whipped up this addictively good, dairy-free yogurt cheese recipe in honor of the newly expanded Silk AlmondMilk Yogurt Alternative line.

They currently offer five scrumptious flavors in single-serve cups, including Plain, Vanilla, Peach, Strawberry, and Dark Chocolate Coconut. AND they are introducing the Plain and Vanilla AlmondMilk Yogurt Alternatives in NEW multi-serve 24-ounce tubs. Each variety contains 5 to 8 grams of protein from California almonds per serving.

To pick some up, check the Store Locator on the Silk Website. But first, Grab a Coupon!

And yes, both Silk AlmondMilk Yogurt Alternative and my recipe for dairy-free yogurt cheese are creamy and delicious by the spoonful! This is #SilkYouCanSpoon.

Dairy-Free Yogurt Cheese Recipe - Yes, it works! With these easy tips. Vegan, plant-based, gluten-free and soy-free too!This post is sponsored by Silk. The ideas, recipe, photos, and writing in this post are all my own. And as always, my opinions remain 100% honest. We personally choose the brands we want to share with you.

Special Diet Notes: Dairy-Free Yogurt Cheese

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

For nut-free, dairy-free yogurt cheese, Silk Soy Yogurt might work well. I haven’t tested it yet, but it is also free of gums.

Dairy-Free Yogurt Cheese

Prep time

Total time

Author:

  1. Place a fine mesh sieve on a bowl to catch any liquid. Line the sieve with three square layers of cheesecloth.
  2. Scrape the yogurt into the center of the cheesecloth. Bring the corners of the cheesecloth together and gently twist to enclose the yogurt into a round.
  3. Refrigerate for 24 hours.
  4. Once ready, the cheesecloth should peel away to reveal a soft but spreadable wheel of dairy-free yogurt cheese. It will be similar to a whipped cream cheese in consistency.
  5. If desired, transfer the yogurt cheese to a bowl and stir in the sweetener and salt until smooth.
  6. The leftover liquid can be used like a dairy-free "whey" in smoothies. It tastes good!
  7. Store any leftover dairy-free yogurt cheese in an airtight container in the refrigerator for up to 3 days.

Yogurt Note: I usually don't specify one brand as your only option, but this recipe requires a dairy-free yogurt without gums. See my Essential Notes & Tips in the post above.

3.5.3229

Pin this Dairy-Free & Vegan Yogurt Cheese Recipe!

Dairy-Free Yogurt Cheese Recipe - Yes, it works! With these easy tips. Vegan, plant-based, gluten-free and soy-free too!

Want More Dairy-Free Recipes? Enjoy Eat Dairy Free!

Eat Dairy Free - Your Essential Cookbook for Everyday Meals, Snacks, and Sweets

Let's block ads! (Why?)

https://www.godairyfree.org/recipes/dairy-free-yogurt-cheese

gluten free | Longevity Live

If you have a sweet tooth and constantly looking for healthier options (ie: gluten free)  to get your fix, we have the perfect recipe for you to try over this weekend. This delicious gluten-free chocolate cake recipe is from Honestly Healthy Food, which offers delectable and healthy recipes for the health conscious.

gluten free | Longevity LiveIngredients:

  • 100g (3/4 cup) coconut flour
  • 50g (1/2cup) raw cacao powder, plus 1/2 tsp for dusting
  • 500ml (2 cups) hemp rice or almond milk
  • 120g (1/2cup) vegan butter, plus extra for greasing
  • 130g agave syrup
  • 2 tbsp almond butter
  • 4 eggs
  • 1tsp vanilla extract

Instructions:

  1. Pre-heat the oven to 150°C
  2. Sift the coconut flour and cacao powder into a bowl
  3. Place the milk, vegan butter, syrup, almond butter and vanilla extract into a blender and whizz for about 1 minute until well blended (the mixture may be a little frothy on top). Gently fold the wet ingredients into the flour mixture until combined. The mixture will have quite a thick consistency.
  4. Transfer the mixture into a lightly greased springform cake tin (use a large, shallow tin for a thin, torte-like cake or a smaller deeper tin for a thicker cake) and line the base with grease proof paper.
  5. Bake for 20-40 minutes, depending on the thickness. The thicker the cake, the longer it will need – check it after 20 minutes by inserting a skewer into the centre of the cake. If it comes out clean, then it is cooked. If you like something a little more gooey then hold your nerve and take it out when there is just a little residue on the skewer. It will continue to set as it cools.
  6. Leave it to cool in the tin for 30 minutes, then transfer to a serving plate. Serve warm or cold, lightly dusted with cacao powder and a dollop of ice cream or cream.

Looking for more healthy eating advice? Follow the link to read what the top 5 anti-inflammatory food hacks are.

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