Tag Archives: raspberry

Steel Cut Oatmeal with Berries

I had leftover cooked blueberries and raspberries from yesterday’s fruit grunt. This morning I used them as a topping for my steel cut oatmeal. Delicious and pretty! I cooked the oatmeal for three minutes with unsweetened almond milk. Then I added the berry mixture and salt.

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Linguine “Alfredo” and Fruit Grunt

Today I decided to try out some recipes from the Vegan Yum Yum blog. I love her photos and I’ve looked through the cookbook as well. I hadn’t tried any of her recipes yet, but today I changed that. I decided to make rice linguine with “alfredo” sauce and a blueberry/raspberry grunt.

First, what in the world is a grunt and why would my fruit be grunting? What would I have to be on for my fruit to be grunting? Okay, enough with the lameness. A grunt is a kind of cobbler:

Grunts, Pandowdy, and Slumps are a New England variety of cobbler, typically cooked on the stove-top or cooker in an iron skillet or pan with the dough on top in the shape of dumplings—they reportedly take their name from the grunting sound they make while cooking. -Wikipedia Article on Cobble

In other words, delicious! Berries were luckily on sale today at Scotts Valley Market. I got raspberries and blueberries. I wanted a mixture of berries as opposed to just doing blueberries. The raspberries were absolutely perfect and delicious. The blueberries were also very good. I did not make my grunt on the stove-top, instead I cooked in a soup crock in the oven.

How do you make something heavily based on dairy vegan? Well, there are many recipes for vegan cheese sauces out there. These mostly rely upon nutritional yeast powder and cashews. This is one of those recipes and I have to say, I did not dig the consistency, but the flavor was good. The alfredo was runny and not creamy as I would expect an alfredo sauce to be.  The taste was a little heavy on the soy sauce, so next time I would reduce the soy sauce. I think I would also to pureed white beans instead of cashews.

Linguine  with “Hurry Up Alfredo” Sauce and Asparagus

Recipe adapted from VeganYumYum

Hurry Up Alfredo
Makes 2-3 Servings

  • 1 Cup Almond Milk
  • 1/3 Cup Raw, Unsalted Cashews
  • 1/4 Cup Nutritional Yeast
  • 3 Tbs Low-Sodium Tamari or Soy Sauce
  • 2 Tbs Vegan Margarine
  • 1 Tbs Tahini
  • 1 Tbs Fresh Lemon Juice
  • 2 tsp Dijon Mustard
  • 1/2 tsp Paprika
  • 1 tbsp. minced garlic
  • Black pepper, to taste
  • 2 oz. brown rice linguine
  • 3 spears of asparagus

1. Add all sauce ingredients to a food processor and blend until creamy. It never actually gets creamy, but until it is processed.

2. Cut two large and one small spears of asparagus. Remember to snap off the woody stems. I’m saving mine for a vegetable stock later this week. Boil a pot of water. Once boiling add rice linguine and boil until cooked. Add the cut asparagus now. Drain and rinse pasta and asparagus in the sink. Add the sauce and enjoy.

Blueberry and Raspberry Grunt

Adapted from VeganYumYum

I have to say this was an amazingly easy dessert. It does take some time, but its relatively simple. I adapted this recipe to make two portions of grunt filling and one portion of biscuit. I’m goint to use the leftover filling in my oatmeal tomorrow morning, yum! At first, I thought the biscuit was going to overwhelm the filling, but it was well proportioned.

Blueberry Filling

  • 2 Cups Fresh Blueberries (or frozen)
  • 1/2 Cup Sugar
  • 1 Tbs Lemon Juice
  • 1/4 Cup Water

Simple Biscuits

  • 1/2 Cup All-Purpose Flour
  • 1 tsp Baking Powder
  • 1/8 tsp Salt
  • 1Tbs vegan margarine
  • 1/4 cup almond milk

1. In a large, heavy bottomed silk, add filling ingredients and bring to a boil. Simmmer for fifteen minutes until raspberries come apart and the liquid has turned a dark purple.

2. Mix together biscuit ingredients, working the margarine into the flour before adding the almond milk.

3. Add half the filling to an individual grautin dish or individual soup crock. Then spoon biscuit dough on top of the filling. Bake in 400º oven for twenty minutes.




Cupcake Rage

This is another pictureless post. After the success of the grapefruit cake on Wednesday, I wanted to make another citrus flavored dessert. I chose to make two kinds of cupcakes: lemon cupcakes and lemon coconut cupcakes  both with lemon buttercream frosting, shredded coconut, and fresh berries.  I was baking these to celebrate my friend Katie being accepted into grad school at University of Edinborough.

The lemon cupcakes tasted good to me, but they were a bit heavy and dense. Andrew really didn’t like the way they tasted, but I think that’s just his unnatural abhorrence of buttery flavored things. He could also have been tasting the powdered egg replacement and it might have trigged something in his palate that it doesn’t do to me. I didn’t get around to tasting the lemon coconut cupcakes, but they looked fluffier (I doubled the amount of baking powder I put in).

I was satisfied with the cupcakes. If they were dense oh well, I can blame that on them being vegan. I started on the lemon “butter”cream frosting. I had noticed earlier the weird separation thing that Smart Balance does with lemon juice and I was worried about it in my frosting. This is exactly what happened, I had these strange floating butter bits after I added the lemon juice. Even if I added more powdered sugar it didn’t really change the weird bits or the runny texture. Still, I forged on, not willing to give up yet. I tasted the frosting: it tasted fine. I put it on a cupcake with some berries and tasted it…not what I wanted. The combination of one delicious thing (the berries) with two things that were okay: made me really ANGRY.

I threw them all into the waste basket. I was pissed. Why can’t I ever make frosting? I have never made a succesful buttercream frosting vegan or otherwise.