|
|
|
VEGAN FEAST SUBSCRIBERS' COOKING AND RECIPE FORUM>
Lotus leaves and tiramisu
Alana
4 posts
Feb 23, 2005
4:55 PM
|
I've been craving those savory lotus leaf wraps ever since I left New York.. I wish we had a Vegetarian Dim Sum House in Chicago:(
I haven't been able to find lotus leaves..does anyone know how they're usually packaged so I know what to look for?
Also, can I please have your simplified vegan tiramisu recipe? I remember seeing one a while back that was made into an easier version but I can't seem to find it.
thank ya:)
|
Bryanna
Owner/Moderator
818 posts
Feb 23, 2005
8:12 PM
|
You can see a picture of dried lotus leaves here:
lotus leaves
Here's the tiramisu recipe:
I love my other recipe (from “Nonna’s Italian Kitchen”), but it's pretty time-consuming. I've been working on one that could be made from commercial or homemade ingredients, depending on what you like, what you can afford, how much time you have, and what's available to you. I also wanted it to be as low-fat as possible, without sacrificing flavor. I think this one's pretty nifty!
BRYANNA’S NEW VEGAN TIRAMÍSU (the easiest possible, the lowest-fat possible, while still tasting rich and decadent!) Serves 6-8
Tiramísu means “pick me up” in Italian, and is a very popular North American dessert now, usually full of fat-laden mascarpone or cream cheese and whipped cream. The original Italian version was like a trifle, with a custard mixture folded into the mascarpone (rich Italian cream cheese). Now, most North American recipes skip the custard part. I skipped it in this recipe too, to make it easier.
The recipe looks complicated because there are various components, but many of them can be storebought, or easily made (even several days before). You can use leftover cake, or a storebought one (if you can get vegan cakes).
The components:
#1) VEGAN WHIPPED TOPPING: Use your favorite non-dairy whipped topping (such as RichWhip), OR make one of the following (make it first of all and refrigerate while you ready all the other components), stabilized with agar:
BRYANNA’S ALMOND CRÈME WHIPPED TOPPING
Makes about 2 c.—you can double the recipe if you like more generous amounts of whipped topping. Make this 4-6 hours before serving, if possible.
1 c. blanched almonds
2 c. hot water
2 T. white vegan sugar
2 T. cornstarch or wheat starch OR 3 T. white rice flour
3/4 tsp. agar powder OR 1 and 1/2 T. flakes
1/4 c. firm silken tofu
1 and 1/2 tsp. lemon juice
pinch salt
1/2 tsp. pure vanilla extract
1/4 tsp. pure almond extract
In a blender, grind the almonds and hot water until very smooth—be patient and let it run for several minutes. Now strain through a fine cheesecloth-lined colander over a pot and squeeze it until you have all the almond milk. (You can use the almond meal for a facial scrub.)
Mix 1/2 c. plus 2 T. of the almond milk with the sugar, agar and cornstarch in a small stainless steel pot. Stir over medium heat until thickened and translucent. OR, (MICROWAVE OPTION) mix in a Pyrex bowl or beaker (with room for the mixture to rise up) and heat 30 seconds, whisk, and repeat 3 more times, or until thickened and translucent.
Have ready in the blender 1 c. more of the almond milk, the silken tofu, salt, lemon juice, vanilla and almond extracts. Scrape the cooked mixture into the blender. Blend until very smooth. Chill for several hours.
****************************************
#2 VEGAN CAKE BASE:
You can use 1/ 8 or 9” layer of any light, plain vegan white or yellow cake (slightly stale is okay), sliced in half horizontally. Here is one such recipe:
BRYANNA’S VEGAN GENOISE CAKE Makes two 8" layers
1 and 3/4 c. white or wholewheat pastry or cake flour
1 c. light unbleached sugar, ground fine in a dry blender, or white beet sugar
1 and 1/3 tsp. baking powder
generous 1/4 tsp. baking soda
1/2 tsp. salt
1/4 c. good-tasting dairy-free margarine (Earth Balance or Soy Garden)
OR 3 and 1/2 T. light oil
2/3 c. water
1/2 c. non-dairy milk
2 tsp. lemon juice
2 tsp. vanilla
OR 1 tsp. pure almond or lemon extract
Preheat oven to 350 degrees F.
Mix the dry ingredients together with a whisk in a large mixing bowl. Add the margarine or oil and the water and beat with an electric mixer for a minute. Add the remaining ingredients and beat one more minute. Divide equally between two 8" greased and floured round cake pans.
Bake 25 minutes, or until cakes test done. Cool on racks for 5 minutes, then loosen cakes and remove from pans to finish cooling.
VARIATION: (You can make a real chocolatey tiramísu with this variation) Chocolate Genoise-- Substitute 1/3 c. of Dutch cocoa powder for 1/3 c. of the pastry flour. Use vanilla or almond extract.
Or, if you prefer a “ladyfinger” base, try this fat-free recipe:
BRYANNA’S “LADYFINGER” CAKE : (this is made specifically for tiramísu)
2 T. EnerG egg replacer powder (no substitutes)
6 T. water
1/2 c. light unbleached sugar or white beet sugar
1/4 c. non-dairy milk
1/2 tsp. EACH pure vanilla and almond extracts
1 c. white or wholewheat pastry flour
1 tsp. baking powder
1/4 tsp. salt
Preheat oven to 350 degrees F. In a medium bowl beat together the water and egg replacer powder with an electric mixer for about 10 minutes, or like egg whites beaten to “soft peak” stage. Add the sugar and beat again til dissolved. Beat in the “milk”. Sift together the dry ingredients and fold into the beaten mixture, mixing and folding gently. The batter should be foamy and light. Divide between two greased round 8 or 9” cake pans. Bake for about 15-20 minutes, or til cake is lightly golden, coming away from the sides of the pan, and starting to split a little. Cool on racks.
******************************
#3 VEGAN “MASCARPONE “ FILLING
As the base for the filling, use:
2 c. Tofutti’s “Better Than Cream Cheese” (soften it by whirling in food processor for a few minutes),
OR the following mixture:
BRYANNA'S BRAZIL NUT-CASHEW “MASCARPONE”
1 (12.3 oz.) box extra-firm SILKEN tofu
3/4 c. raw shelled Brazil nuts (measured whole), ground very fine in the food processor
2 T. fresh lemon juice
pinch salt
Whirl in a food processor at high speed for several minutes. Be patient-- it has to be VERY smooth. You may have to stop the machine a couple of times and scrape the sides and push the ingredients that have accumulated under the blade towards the middle. Blend til as smooth as possible.
NOW ADD to EITHER the tofu-nut mixture above,
OR the 2 c. “Tofutti’s Better Than Cream Cheese”, and process in food processor:
1/2 c. light unbleached sugar or white beet sugar
2 T. rum, brandy, amaretto, kahlua, etc.**(see note below)
1 tsp. vanilla
Set aside in refrigerator.
*********************************************************
#4 COCOA-SUCANAT/SUGAR SPRINKLE:
(Use grated dairy-free dark chocolate, if you prefer)
Handy to sift or shake on top of cakes and puddings instead of grated chocolate, or use on capuccinos, etc.
In blender, mix until powdery:
1/3 c. organic unsweetened cocoa
3 T. Sucanat or dark unbleached or fine brown sugar
Store in a covered jar or shaker bottle.
**************************************************
#5 ESPRESSO-LIQUOR MIXTURE:
Mix together:
1/3 c. freshly brewed espresso, or espresso made from 1/3 c. boiling water and 1 packet instant espresso powder*(see note below)
3 T. rum, brandy, amaretto, kahlua, etc.**(see note below)
******************************************************
TO ASSEMBLE:
Place one half of the horizontally sliced cake layer or one of the “Ladyfinger Cake’” layers (component #2) in the bottom of a shallow 8-9” glass baking or serving dish. Sprinkle with 1/2 of the Espresso-Liquor Mixture (component #5). Top with 1/2 of the Vegan “Mascarpone” Filling (component #3), smoothing over evenly. Sprinkle with some of the Cocoa-Sucanat/Sugar Sprinkle (componet #4).
Lay the remaining cake on top of that. Sprinkle the remaining Espresso-Liquor mix over that. Top with the remaining “Mascarpone” Filling, and more of the cocoa sprinkle. Decorate with the “Whipped Topping” (component #1) and sprinkle with more of the cocoa sprinkle. Cover carefully and refrigerate for AT LEAST 4 hours before serving; use within three days.
NOTES: *if you don’t like caffeine, use the best quality decaffeinated dark Italian roast to make the espresso, or a strong coffee substitute. **If you object to liquor, use a flavored Italian syrup, like the kind they use for flavored coffee in place of the liquor. They have nice nut-flavored ones, such as almond and hazelnut.
----------
"To look like a goddess, eat like a peasant." Karen Andres
|
|
|
