Sunday, 29 January 2012

Carrot Pineapple Muffins

Again this came from an industrial kitchen so if you don't want to make 120 muffins, cut back on the ingredients.  Also, these muffins are a little on the greasy side so you might want to cut back on the oil a little more.

Carrot Pineapple Muffins
dry ingredients:
  • 15 cups of soft flour
  • 9 cups of sugar (unpacked)
  • 1/2 cup of baking powder
  • 3 Tbsp +1 tsp of cinnamon
  • 1 Tbsp +1 tsp of salt

wet ingredients:
  • 5 cups of water
  • 3 Tbsp + 1 tsp of vanilla
  • 6 2/3 cups of oil
  • 10 cups of grated carrots
  • 5 cups of crushed pineapple with juice

1, Sift dry ingredients together in a bowl.
2, Beat together the water, oil & vanilla.
3, Blend the crushed pineapple in a blender or food processor.
4, Mix well all the ingredients together.
5, Use 1/3 cup ice cream scoop to fill muffin cups.
6, Bake in convection oven at 325 degrees for 15 to 20 minutes.

Thursday, 12 January 2012

My deviantART gallery

I also have a deviantART page where I showcase my artwork.  Feel free to peruse my gallery.  Here's the link.

Tuesday, 10 January 2012


Again, this is a recipe that I got from an industrial kitchen so it's a recipe for 60 servings.  You'll have to divide the ingredients by 5.  & by the way, this is a little on the greasy side, I like cutting the margarine by 1/4 to 1/2 a cup

Polenta topped with vegan Parmesan.
  • 20 cups of water
  • 5 tsp. of salt
  • 5 cups of cornmeal
  • 1 cup of margarine
  • 1 1/4 cup of Parmesan cheese (vegan Parmesan recipe below)
Vegan Parmesan Cheese:
  • 4 cups of sesame seeds (blended fine)
  • 4 cups of brewers yeast
  • 3 Tbsp. of onion powder
  • 3 Tbsp. of garlic powder
  • 6 Tbsp. of chicken seasoning
  • 2 Tbsp. of lemon juice

1, Parmesan Cheese: blend sesame seeds & brewers yeast flakes until fine.  Take out of the blender & combine the onion powder, garlic powder, chicken seasoning & lemon juice.

2, Cornmeal: bring water salt & margarine to a full boil.  Slowly wisk in the cornmeal & parmesan cheese.  Bring to a full boil over moderate heat.  Turn off the heat & let it sit for a good 15 - 20 minutes.

3, Put it into a greased pie plate, cover loosely & chill for at least 1 hour to harden.*

4, Turn Polenta over onto a cookie sheet.  Brush with margarine & bake until lightly brown. (convection oven - 350 degrees for 45 minutes / gas oven - 400 degrees for 1 hour.)

* option - Instead of pouring it into a pie plate, a lot of people prefer it spread flatter over a cooking sheet before it hardens.

Monday, 9 January 2012

Crunchy Granola

Mind you I'm not partial to granolas so this one HAS to be real good to make it into my blog.  Also, I got this recipe from an industrial kitchen so it's written to make 66 cups, so if you just want to make  it for yourself you'll have to cut the ingredients down.

Crunchy Granola
I've always hated granolas until I tried this one.
Dry ingredients:
  • 28 cups of quick oats
  • 6 cups of wheat germ
  • 6 cups of coconut
  • 3 cups of sunflower seeds
  • 3 cups of sesame seeds
  • 4 cups of chopped walnuts
  • 4 cups of chopped almonds
  • 4 cups of carob chips (optional)
  • 6 cups of brown sugar
  • 1 1/2 Tbsp. of salt
  • 2 Tbsp. of vanilla
  • 2 cups of water
  • 2 cups of oil
1, Combine the dry ingredients in a bowl.
2, Blend brown sugar, salt, vanilla, water & oil in a blender.
3, Combine wet & dry ingredients together.
4, Bake for one hour or until golden brown. (convection oven - 250 degrees/gas oven - 275 degrees)  Turn over every 15 - 20 minutes to expose areas not yet browned.
5, Take out of the oven & mix in the carob chips while the granola is still hot.  
Note: Freeze when not in use.

Sunday, 8 January 2012

Veggie Turkey Seasoning

I tried this once on tofu patties.  It was good so I got the recipe.  The only reason I never make it is because I couldn't find the dang sweet pepper flakes.  
It was originally called "Chicken Seasoning" but I'm calling it "Veggie Turkey Seasoning" because it when it's fried of tofu patties if reminds me a lot of Worthington's turkey.
Veggie Turkey Seasoning
  • 1 ½ cup of brewers yeast flakes
  • 1 Tbsp. of onion powder
  • ½ tsp. of celery seed ground
  • 2 tsp. of garlic powder
  • 1 Tbsp. of paprika
  • ½ tsp. of turmeric
  • 2 Tbsp, of brown sugar
  • 2 ½ tsp. of sweet pepper flakes
  • 4 tsp. of salt
  • 1 tsp of dried parsley
Blend it all together until fine.

For this seasoning I recommend freezing a cube of tofu until solid.  This will change the texture enabling thin slices.  Thaw the tofu and bread it in the seasoning & fry.  It's awesome as a sandwich meat.

Friday, 6 January 2012

French Toast

This is the best vegan French Toast recipe I've come across.  To be honest when I first saw the recipe I didn't think I would like it but I tried it anyway & man it's good. Try it, I'll bet you'll like it.

French Toast
French Toast with whole wheat bread.

  • 1 Tbsp. of flour
  • 1Tbsp. of sugar
  • 1 Tbsp. of brewers yeast flakes
  • 1/2 tsp. of cinnamon
  • 1 cups of milk
  • margarine or butter for frying
  • about 4-5 slices of bread
1, Mix the first 5 ingredients together.
2, Preheat a skillet & put the margarine in it.
3, When the margarine is melted quickly dip a slice of bread in the mix and place in the skillet. 4, Flip when the bottom is golden brown.
5, Repeat steps 3 & 4 with the rest of the bread.

Thursday, 5 January 2012

Banana Ice Cream

Now here's a very delicious & very healthy alternative to fattening ice cream.

Banana Ice Cream
    It only get better with your
    favorite toppings on it.
  • 5-6 spotty  bananas
  • 1/8 cup of milk or juice (more if the bananas are huge, less if they're small)
  • toppings (of your choice)
 1. Peel & string the bananas.  Cut them in little pieces, wrap them in plastic wrap to make sure they don't get freezer burn and put them in a freezer until they are thoroughly frozen.

Note: Don't take the bananas out of the freezer until you are ready to work with them as they will thaw.  When you do take the bananas out, work quickly.

2. Take the bananas out of the freezer and put them in a blender or food processor with just the tiniest bit of milk and blend.  Add only so much milk at a time because if you put to much, you'll get a smoothie instead.  Blend until the bananas turn into a firm & smooth cream.

3. If you want to mix things like chips into the ice cream stop the blender, add the chips & blend for about 5 to 10 seconds.  Serve with toppings or in between two cookies as an ice cream sandwich.

Note:  It can be refrozen but remember that there are no additives or preservatives so don't leave it in the freezer for to long.

Tuesday, 3 January 2012

Brooklyn Bialy

You'll never go back to bagels after tasting these.  This gourmet recipe originated in Bailystok Poland and brought to New York  City by Eastern European Immigrants over a hundred years ago.  It’s not really known outside of New York because of its short self life so it's not shipped all over the country.  It can also be made in sizes from 3-4 inches to the size of a small pizza.  

If you want to know a little more about their history, here's the link where I found the recipe.  I laid it out in steps so it's easier to follow.

Now for those of you who don't follow recipes to a T, I have to warn you that my little bro made this recipe but didn't follow it exactly.  They turned out okay but they weren't gourmet, it really wasn't the same thing.

SERVES 8 (This depends on how big you make them  I made them about bagel size & got over 24 of them.)
       onion topping:
Directions for topping:
1 Cover two baking sheets with parchment paper and sprinkle lightly with cornmeal. Prepare Onion Topping.

2 In a small bowl, combine vegetable or olive oil, poppy seeds, onions, and salt; set aside.

Directions for Bialys:
 1 In a large bowl, combine 1/2 cup water, yeast, and sugar; let stand 10 minutes or until foamy.
2 Add remaining 1 1/2 cups water, salt, bread flour, and all-purpose flour.
3 Knead by hand or with dough hook of mixer for 8 minutes until smooth (the dough will be soft). Add flour if you think the dough is too moist , a tablespoon at a time. If the dough is looking dry, add warm water, a tablespoons at a time. Form dough into a ball and place in a lightly oiled bowl, turning to oil all sides. Cover with plastic wrap and let rise 1 1/2 hours or until tripled in bulk.
4 Punch dough down in bowl, turn it over, cover with plastic wrap, and let rise another 45 minutes or until doubled in bulk.
5 On a floured board or counter, punch dough down and roll into a log. With a sharp knife, cut log into 8 rounds. Lay dough rounds flat on a lightly floured board, cover with a towel, and let them rest 10 minutes.
6 Gently pat each dough round into circles (a little higher in the middle than at the edge), each about 3 to 4 inches in diameter. Place bialys on prepared baking sheets, cover with plastic wrap, and let rise an additional 30 minutes or until increased by about half in bulk (don’t let them over-rise).
7 Make an indention in the center of each bialy with two fingers of each hand, pressing from the center outward, leaving a 1-inch rim.
8 Place approximately 1 teaspoon of Onion Topping in the hole of each bialy.
9 Dust lightly with flour, cover with plastic wrap, and let rise 15 minutes.
10 Preheat oven to 425 degrees F. Bake on upper and lower shelves of the oven for 6 to 7 minutes, then switch pans and reverse positions of pans (front to back), and bake another 5 to 6 minutes until bialys are lightly browned.
NOTE: These are soft rolls, and it is important not to bake them too long or they will be very dry.
11 Remove from oven and let cool on wire racks.
After cooling, immediately place in a plastic bag (this will allow the exterior to soften slightly). 

NOTE: For longer storage, keep in the freezer.


I came across this is a REALLY GOOD teriyaki sauce that's so easy to make.  I, personally, like it on rice vermicelli noodles with stir fried veggies.  It was given to me by a friend.

  • 1 1/4 cup of brown sugar
  • 1 cup of soy sauce
  • 1 tsp. of ginger
  • 1 clove of garlic
  • 1 Tbsp. of sesame seed oil
    Put all the ingredients in a jar and shake baby.  The longer you let it sit, the better the flavors mix.  Sometimes I use it right away.  After the noodles have softened you can finish cooking it all together in a skillet or just serve the teriyaki on the side.