CHEF JOEY'S VEGAN CORNMEAL-THYME COOKIES
The original recipe comes from Martha Stewart, but it wasn't Vegan. I really enjoyed these savory cookies, they are really delicious with a cup of ice tea in the summer and warm tea in the colder months. The cookies are very soft when they come out of the oven, so it is best to transfer the whole piece of parchment from the cookie sheet onto a cooling rack to prevent them from breaking.
Provided by Chef Joey Z.
Categories Dessert
Time 32m
Yield 12 cookies, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350'F.
- Put the oven racks in upper and lower thirds.
- Line two baking sheets with unbleached parchment paper; set aside.
- Whisk together flour, baking soda, cornmeal, and salt in a medium bowl.
- Put margarine and sugar in the bowl of a stand mixer fitted with a paddle and cream on medium speed until pale and fluffy for about 3 minutes.
- Mix in the egg replacer. Add the flour mixture into this on low speed until just combined.do not over mix. Hand mix in the currants and thyme.
- Using a tablespoon or a 1 1/2 inch ice-cream scoop drop rounded balls of dough onto the parchment lined cookie sheets, spacing about 2 inches apart.
- Bake rotating and switching positions of sheets about 1/2 way through the cooking process.
- The cookies should be a pale golden shade. Bake for 10 to 12 minutes. Transfer cookies on parchment to a wire rack and cool completely.
- Bon Apetit!
Nutrition Facts : Calories 287.5, Fat 0.8, SaturatedFat 0.1, Sodium 415.5, Carbohydrate 70.7, Fiber 2.7, Sugar 53.9, Protein 2.6
CHEF JOEY'S VEGAN BREAD PUDDING
This pudding is delicious and not overly sweet. I used part of a spelt baguette cut up into cubes for this. It was good and stale which your bread should be for this sort of recipe. I topped it off with my Vegan Vanilla Sauce
Provided by Chef Joey Z.
Categories Dessert
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 350'F.
- Put the margarine in a bowl big enough to accommodate 2 cups of milk.
- Put the sugar, cinnamon and salt into another bowl and mix well.
- Put the milk in a saucepan and heat until just before the boiling point.
- Pour the heated milk into the bowl with the margarine in it. Mix until the margarine is completely melted.
- In a 9x13" oven safe dish add the bread and raisins.
- Mix the egg replacer with water. I use 1 1/2 teaspoons of egg replacer and two tablespoons of warm water. Stir to incorporate.
- Gradually add the egg replacer to the milk mixture.
- Add in the cinnamon, sugar and salt mixture into the milk mixture. Mix this well.
- Pour the milk mixture over the bread and raisins and carefully move the bread around so that ll the pieces are soaked in the milk.
- Put the dish with the prepared bread pudding into a larger dish and put it into the preheated oven.
- Pour the hot water into the outer dish being careful not to get any in the pudding dish.
- Bake for 40-45 minutes.
- The custard should be creamy. Remember you didn't use eggs here so it won't be set exactly the same. As it cools it will firm up a bit.
- Serve either warm or cold, plain or with your favourite sauce.
- Bon Appetit.
Nutrition Facts : Calories 195.6, Fat 7.2, SaturatedFat 1.4, Sodium 206, Carbohydrate 30.5, Fiber 1.2, Sugar 20.9, Protein 3.5
CHEF JOEY'S CORNMEAL BREAD
This recipe makes two huge 9x5" loaves of bread. I ground my own corn flour and I brushed the tops with soy milk and sprinkled with roasted sesame and sunflower seeds for a nice crunch.
Provided by Chef Joey Z.
Categories Yeast Breads
Time 2h40m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve the yeast in warm water (115'F). Add a little agave to this and stir gently to combine. Let this mixture sit and bubble up.
- In a large bowl mix the cornmeal and salt.
- Heat the milk in a sauce pan to around 110-115'F. Add the shortening and agave nectar. Whisk to melt the shortening and mix the agave nectar.
- Add slowly to the cornmeal and stir as you pour making sure it's all combined.
- Add 3 cups of the flour to the cornmeal mixture and mix well. Add the yeast mixture into the cornmeal/flour mix and stir well.
- Add the rest of the flour and make a stiff dough. It will be somewhat sticky.
- Knead 100 times or use a stand mixer with a dough hook until the dough pulls away from the sides of the bowl.
- Using olive oil, grease a large non-reactive bowl and place the dough in it. Oil a piece of plastic wrap and place loosely over the bowl and let it rise until double in bulk. About 1 hour.
- After 1 hour punch down and rise again for 1/2-3/4 hour.
- Turn out onto a floured surface and divide in two equal pieces and place in 2 9x5" well oiled loaf pans.
- At this point brush the tops of the bread with soy milk and sprinkle with your seeds.
- Let rise again until doubled in size.
- Bake in a 375'F oven for 40-45 minutes.
- If these brown too fast cover each with an aluminum tent.
- Allow to cool for 10 minutes on a metal rack then remove from pans and cool further.
- This bread is fluffy inside and crunchy outside. Enjoy with some vegan margarine or other spread.
- Bon Appetit!
Nutrition Facts : Calories 307.2, Fat 5.3, SaturatedFat 1.1, Sodium 329.5, Carbohydrate 54.8, Fiber 3.2, Sugar 0.5, Protein 9.7
CHEF JOEY'S VEGAN CHOCOLATE CHIP COOKIES
Don't you just hate it when you come across a great cookie recipe and the instructions are lacking? I sure do. This recipe was one of those. Not to be discouraged, I made these and now can impart what I learned. These cookies are very chewy. Make sure you flatten them to about 1/4" as they don't really spread, but they do rise. Their flavor is very mild even with the chips, nuts and seed additions. The batter is very stiff. I have a little tablespoon measure made by chip clip that has a rubber bottom so I can pop the batter out without it sticking. These cookies would be great dunkers!
Provided by Chef Joey Z.
Categories Drop Cookies
Time 32m
Yield 3 dozen, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat your oven to 350'F.
- Spray a cookie sheet with spray oil. I used my silpat sheets in place of the oil to keep the fat content down. You could probably use parchment paper as well.
- In a large bowl stir the flour and baking powder with a whisk to lighten up the mixture.
- In a medium bowl mix the apple sauce, agave syrup and vanilla. Using a whisk mix this all together then add to the flour baking powder mixture. Stir it very well.
- The batter will be very stiff. Add the chips, nuts and seeds and fold them into the batter to distribute.
- Drop by tablespoonful onto the cookie sheet and flatten with a fork. Dip the fork in water if the batter sticks to it.
- Make sure if you like round cookies you shape them accordingly because they will stay in what ever shape they are in when you flatten them.
- Bake for 12 minutes. The edges of the cookies should be golden in color. Remove the cookies from the oven and transfer them to a cooling rack immediately. These cookies are pretty sturdy so they can handle being moved off the cookie sheet right away. Then pop the next batch into the oven.
- Serve with a nice tall glass of non-dairy milk.
- Bon Appetit!
Nutrition Facts : Calories 95.1, Fat 5.7, SaturatedFat 2.6, Sodium 32.4, Carbohydrate 11.9, Fiber 1.4, Sugar 7.8, Protein 1.3
CORNMEAL-THYME COOKIES
These herb-flecked cookies are at once sweet and savory, making them perfect in the afternoon with a cup of Earl Grey tea.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper; set aside. Whisk together flour, baking soda, cornmeal, and salt in a medium bowl.
- Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy, about 3 minutes. Mix in eggs, 1 at a time. Add flour mixture; mix on low speed until just combined. Mix in currants and thyme.
- Using a tablespoon or a 1 1/2-inch ice-cream scoop, drop rounded balls of dough onto lined sheets, spacing them 2 inches apart. Bake, rotating and switching positions of sheets about halfway through, until pale golden, 10 to 12 minutes. Transfer cookies, on parchment, to a wire rack. Let cool completely.
CHEF JOEY'S VEGAN BOSTON CREAM PIE
This recipe was adapted originally from pastrywiz.com. But as per usual I have tweaked it to suit my tastes. It is in three parts, the cake, the filling and the glaze. You can prepare the pudding a day ahead if you wish, this will save some time. Just make sure you cover the top of the pudding with clear plastic wrap to prevent a skin from forming on the top of it. If you wish to sprinkle the top of the cake with powdered sugar that would taste great, however, I prefer the traditional chocolate glaze.
Provided by Chef Joey Z.
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350'F.
- Lightly spray an 8 inch round cake tin.
- FOR THE FILLING:.
- Prepare the pudding according to package directions but use less milk as the ingredients state above. The filling should be thicker then if you were just making a pudding.
- FOR THE CAKE:.
- In a mixing bowl sift the flour, baking powder and salt.
- In another bowl cream the potato and margarine together. Add sugar and beat until sugar is fluffy and incorporated into the mixture.
- Add the vanilla and lemon extract and continue beating.
- Slowly add the soy milk and beat until well mixed. Add the flour mixture, 1/3 cup at a time and beat until the batter is smooth.
- Pour the batter into your prepared pan and bake for 25 to 30 minutes, or a tooth pick comes out clean inserted in the center.
- If done, remove cake from oven and cool on a metal rack for 20 minutes. Remove the cake from the pan and cool for an additional hour on the cooling rack.
- Cut the cake in half. Fill it with the vanilla pudding, put the top back on the cake and glaze.
- FOR THE GLAZE:.
- Combine the melted margarine, cocoa and hot water in a bowl. Blend in the confectioner's sugar and vanilla. When you like the consistency pour or spread over the cake and let it cool for a while so the glaze can set.
- Bon Appetit.
Nutrition Facts : Calories 181.2, Fat 0.7, SaturatedFat 0.2, Sodium 212.6, Carbohydrate 41.9, Fiber 1.2, Sugar 27.4, Protein 2.7
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