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VEGAN FEAST SUBSCRIBERS' COOKING AND RECIPE FORUM>
Hey Bryanna, do you have
Debbie
531 posts
Feb 08, 2005
12:37 PM
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a recipe of Chinese dumplings/potstickers' filling? I thought I saw it in your Chinese Cookbook but wasn't sure. My cookbook is at home. It is Chinese New Year and people at work is talking and asking me about making dumplings/potstickers.
Also, do you have a recipe of Mexican Flan without eggs and milk? I thought I saw it somewhere. Or was I dreaming? You know, the one with burnt sugar or caramel on the bottom. Someone at work is asking me about this too. She doesn't want the eggs and cream in it. I was thinking to try making the recipe but if you have the recipe already I don't have to re-invent the wheels. :-D
Thanks a bunch! I will send you the jpg files of the coffee agar dessert tonight. My co-workers love that coffee agar dessert this morning at potluck.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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Bryanna
Owner/Moderator
799 posts
Feb 08, 2005
2:49 PM
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I do have a potsticker recipe in the Chinese cookbook.
I have a few flan-type recipes. Let me know which one you like! There is also a Chinese Almond Curd recipe in the Bi-Weekly recipes this week.
Here is my Flan recipe (coconut variation, too):
(Flan is a custard with caramel topping that is popular in ALL Spanish and Latin American countries. The two variations below would be good with Latin American food and the coconut one with Asian food.)
BRYANNA'S VEGAN "FLAN" (SPANISH CARAMEL CUSTARD)
Serves 8
Adapted from a recipe in "The Almost No-Fat Holiday Cookbook")
SYRUP:
5 T. unbleached sugar
3 T. water
CUSTARD:
2 and 1/3 c. soymilk or other nondairy milk
3/4 tsp. agar powder OR 1 and 1/2 T. agar flakes
1 box (12.3 oz.) extra-firm SILKEN tofu
7 T. light unbleached sugar or white beet sugar
1/3 c. raw cashew pieces, ground in a minichopper or spice mill
5 tsp. EACH vanilla and fresh lemon juice
1/4 tsp. salt
Before making the pudding, make a syrup of 5 T. unbleached sugar and 3 T. water. Simmer it uncovered for 5 minutes. Divide the syrup evenly between the 8 custard cups or molds with fairly wide bottoms (not the kind with very narrow bottoms), and rotate each cup to coat the bottom and sides with syrup.
If you are cooking the pudding on top of the stove, soak the milk and agar in a heavy saucepan while you proceed with the next step. If you are cooking it in the microwave, soak the milk and agar in a large microwave-proof bowl or beaker.
In the food processor, blend the tofu, sugar, ground cashews, vanilla, lemon juice, and salt until VERY smooth-- be patient!
Heat the milk and agar either in the saucepan over high heat, stirring until it comes to a boil, then reducing the heat and simmering 2 minutes; OR in the microwave on HI for 2 minutes, stirring, then on HI for 2 more minutes.
Pour the hot mixture into the feed tube of the food processor while the motor is running, mixing well with the processed mixture. Stir down the bubbles.
Pour into the syrup-coated 8 custard cups or molds . Chill the puddings until firm and cold, then dip the bottoms of the molds in hot water for a few seconds to loosen, and unmold carefully on small dessert plates. Each pudding will have a coating of syrup on top.
VARIATIONS:
PUMPKIN CARAMEL FLAN: Replace 2/3 of the soymilk with 2/3 c. canned puréed pumpkin. Use 10 T. sugar. Add 1/4 tsp. pumpkin pie spice, or to taste. Add 1 T. minced candied ginger to the syrup, if you like.
COCONUT FLAN: This is a great ending to both Asian and South American meals. Use only 2 and 1/2 tsp. vanilla and add 1 tsp. coconut extract. You can use coconut milk (regular or lite) or half and half, if you like. Use 10 T. sugar. Surround with tropical fruits, such as pineapple, mango, papaya, etc..
Here is a recipe I'm still sort of working on:
BRYANNA’S NEW VEGAN CRÈME BRULÉE (OR CRÈME CARAMEL OR PANNA COTTA ) (Oct. 9, 2003)
4 servings
This is a lovely, rich vegan custard that has many uses. It should not be very sweet.
1 and 3/4 c. nondairy milk
1/3 c. white beet sugar or light unbleached granulated sugar
1/4 c. raw cashew pieces
3 T. plus 1 tsp. corn flour
5 tsp. cornstarch
1/2 tsp. agar powder or 1/2 T. agar flakes
1 tsp. vanilla
1/2 tsp. lemon juice
pinch salt
Directions:
Have ready 4 ramekins, well oiled.
1.) In a small (2 c.) saucepan or microwave-proof bowl, mix together 1 c. of nondairy milk, the agar, cornstarch, and corn flour, and whisk together well. Let soak.
2.) Heat the remaining 3/4 c. of nondairy milk until not quite simmering (I use the microwave)—pour into the blender container along with the cashews, and cover to keep hot while you go on to the next step.
3.) Now cook the soymilk/agar/cornstarch/corn flour mixture. If making in a pot on the stovetop, stir constantly over high heat until quite thick and holding together in a mass; OR: Microwave option: Use the microwave-proof bowl for the mixture, and microwave on HI 30 seconds. Whisk. Repeat two or three times, or until quite thick.
4.) Scrape the corn mixture into the blender container containing the hot milk and cashews. Add the vanilla, sugar, salt and lemon juice. Blend well, until the mixture is VERY smooth, with no graininess at all. Scoop the mixture evenly into the four ramekins. Refrigerate for several hours, or until firm. Place the bottoms of the ramekins in hot water for a minute to loosen them, then carefully run a table knife around the outside of each custard to loosen and carefully invert on a small serving plate. Keep refrigerated while you make the caramel glaze.
For the Crème Brulée , I used the Caramel Glaze 1 on p. 1017 of the New Joy of Cooking. I drizzled it over the chilled custards in a lacy pattern.
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"To look like a goddess, eat like a peasant." Karen Andres
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Debbie
535 posts
Feb 08, 2005
3:57 PM
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Thanks Bryanna! I will take a look in the chinese cookbook. I didn't even realize that you changed the bi-weekly recipe to Asian dishes. :-) Yes, I like the almond curd too.
Thanks for the flan recipes. I will try it. It looks good, both of them.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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scj121
6 posts
Feb 09, 2005
8:20 AM
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wow, I'm definitely making this flan. and the tapicoa. I love how so many desserts are non-chew. :)
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Debbie
536 posts
Feb 09, 2005
8:25 AM
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Hi Bryanna,
Yes, I found those potstickers recipe in your Chinese cookbook. Oh my, why didn't I see and try it before? I made the Beijing style and Northern style fillings. You even have the 'Seafood' mushrooms filling(I didn't make). Right on!
We are going to have Chinese dumplings party during lunch time at work today, to celebrate lunar new year. It turned out that today is also Ash Wednesday so my co-workers can't eat meat. So I made the fillings for them. :-) Each of us is going to learn to wrap it and steam-fry it from our Chinese co-worker. It will be a joint effort and fun!
I found a Dumpling Sauce (bottled) in the Asian Market. I know I can make it myself but I bought that one for a convenience.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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Debbie
537 posts
Feb 09, 2005
1:05 PM
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Bryanna,
Those potstickers fillings were YUMMY! I like the Northern-style better. But some of my girlfriends like the Beijing-style. They all love the fillings although they are vegetarian. These are delicious and low fat.
Boy, Bryanna, the Chinese girl said that I am really good at cooking authentic chinese filling. It was your recipe. ;-) What a perfect name for the cookbook!
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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