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VEGAN FEAST SUBSCRIBERS' COOKING AND RECIPE FORUM>
Bryanna, for the holidays...
Linda
460 posts
Oct 20, 2005
7:41 AM
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I want to have your corn butter around! I usually make your fatfree one from the book, but I know you have revised versions over the past couple years, but I cannot seem to locate them in my "bryanna files." I want a lowfat but rich "butter," for spreading and topping instead of a fatfree one for the holidays :).
I think the last couple you did were with coconut. Do you mind posting it or emailing it to me?
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kourtney
110 posts
Oct 20, 2005
9:53 AM
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Linda, I think what you're looking for is in the Oct/Nov 2003 file, Bryanna's golden vegan spread.
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Bryanna
Owner/Moderator
1230 posts
Oct 20, 2005
10:22 AM
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Yes, there's that one, and also one in "Nonna's", and this one:
BRYANNA’S ULTRA-LOW-FAT COCONUT CORN SPREAD (last revised, July 6, 2002)
makes about 2 c.
This spread is easy, inexpensive, and needs no exotic ingredients, such as kosher gel. It can be soy-free. I never think of coconut in conjunction with low fat, but grated coconut is actually only about 150 calories per 1/2 c. (1 c. of coconut milk contains about 400 calories, and coconut cream about 100 calories a tablespoon!). So this WHOLE RECIPE weighs in at about 300 calories, 5.5 g of saturated fat and 7.7 g of total fat(less than 3 T. of butter, oil or margarine)! 1 T. of this spread would be roughly 9 calories.
Make 1 c. of cornmeal mush:
Mix in a microwave-proof bowl or a small saucepan:
1/3 c. yellow cornmeal OR corn flour (very finely-milled yellow cornmeal—NOT cornstarch [“cornflour” is what the British call “cornstarch”]—I get it in the Indian section of a supermarket) 1/3 c. cold water
Stir in:
2/3 c. boiling water
Cook in a double-boiler-type arrangement (with the saucepan inside another pan of simmering water) for 10 minutes, or microwave on high in the bowl for 1 minute, whisk, micro 1 minute more, whisk, and micro 1 minute more.
In a blender, process until as creamy as possible;
1/2 c. warm water
1/3 c. soymilk, rice milk or other non-dairy milk
1/2 c. fine unsweetened grated coconut
2 tsp. lemon juice
1 and 1/4 tsp. salt
Add the hot cornmeal mush and blend further until as smooth as possible. Be patient! It will have a bit of graininess from the coconut, but should not have much. Place in a covered container in the refrigerator. It firms up nicely, but remains spreadable. It's good on veggies, too, and you can add garlic and broil it for garlic toast (maybe with a sprinkle of soy parmesan).
TO MAKE HALF THE RECIPE (1 c.):
For the mush, use:
2 and 3/4 T. cornmeal or corn flour
2 and 3/4 T. cold water
1/3 c. boiling water
If microwaving, cook in 45 second increments, instead of 1 minute ones.
To the mush add:
1/4 c. warm water
2 and 3/4 T. lite soymilk, rice milk or other non-dairy milk
1/4 c. unsweetened shredded coconut
5/8 tsp. salt
1 tsp. lemon juice
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"To look like a goddess, eat like a peasant." Karen Andres
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Linda
461 posts
Oct 20, 2005
12:02 PM
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Yes, thank you, that's it, Bryanna! Looks great. Like you say in the recipe, coconut is suprisingly low in calories for a fat! It's also low in fat, which is interesting.
kourtney, that's actually a different recipe; it uses a bit of margarine. Looks good too, though! I haven't tried it. I forgot all about it.
Looking through that '03 newsletter reminds me of how many great recipes I haven't made!
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kourtney
111 posts
Oct 20, 2005
12:55 PM
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Linda, I know what you mean. I feel like I'll never catch up with Bryanna's recipes :)
Last Edited kourtney on 20-Oct-2005 12:57 PM
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