Friday, May 1, 2015

Easy Vegan Brownie Recipe

See recipe below:

easy vegan brownies
easy vegan brownies

Vegan Brownies

Yield: 72 servings (1 sheet tray)
Portion: 1 brownie (6 x 12 cut)

Chef's Notes: Batter will be thick. Do not refrigerate baked brownies, as this will harden them. Brownies can be frozen.
__________________________________________________________________________

10 cups AP flour
12 cups sugar
6 cups cocoa powder
2 Tbs. cornstarch
1 Tbs. baking powder
3 Tbs. kosher salt (or 2 Tbs. iodized salt)
6 cups soy milk
6 cups canola oil
½ cup vanilla

__________________________________________________________________________

      1)            In a large mixing bowl, whisk together the flour, sugar, cocoa powder, cornstarch, baking powder, and salt. Set aside.
      2)            In an electric mixing bowl, add soy milk, oil, and vanilla.
      3)            Add dry ingredients.
      4)            With the paddle attachment, mix for 1 minute on speed 2, scraping bowl as needed.
      5)            Spread onto a pan-sprayed sheet tray (do not use parchment paper).
      6)            Bake at 325°F with low fan until done (about 45 minutes).

Thursday, April 23, 2015

Easy Vegan Cornbread

See easy cornbread recipe below:




Easy Vegan Cornbread

Yield: 64 servings (1 sheet tray)
Portion: 1 piece (8 x 8 cut)

Chef's Note: For thicker cornbread, divide batter between two, 2-inch hotel pans.

8 cups cornmeal
6 cups AP flour
3 cups sugar
⅓ cup baking powder
⅓ cup kosher salt (or ¼ cup iodized salt)
8 cups soy milk
2 cups canola oil

      1)            In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt.
      2)            Whisk in soy milk and oil.
      3)            Spread onto a pan-sprayed sheet tray.

      4)            Bake at 350°F with low fan until done (about 25 minutes).

Friday, April 10, 2015

Starting a Fresh Herb Garden

I have wanted to grow herbs for work for some time, (but I do not have garden space) so I got some from the produce company, and set them up in a sunny window. I plan on getting them into bigger containers for maximum growth.

chive, calamint, green basil, Swiss chard (I know, not an herb. but it came with the lot), flat parsley, lemon balm, sorrel, spearmint, opal basil, chocolate mint, lime basil, and curly parsley.






Tuesday, December 30, 2014

vegan gingerbread house castle

See bottom of blog for recipe

vegan gingerbread castle

 
 
 


 
 
 
 
 
 

wrap raw gingerbread dough around empty parchment lined cans and then bake.
 
It takes a little effort, but if you are careful you can remove the
can without damaging the gingerbread. Sliding a thin knife a short distance between gingerbread and can to loosen may help.
 
 
Be very careful when dealing with melted sugar.
It is very hot and will stick to you while it burns you.
Use melted sugar to secure the gingerbread.
Be careful not to over melt the sugar or it will burn. pull sugar off heat as needed. I sometimes
Placed the melted sugar pan on a second pan partially filled with hot water.

 
 
Gingerbread castle assembly

 
Gingerbread castle assembly

 
 
 
 
 
 
 
 
This castle took about 2 1/2 batches of dough to construct.

Vegan Gingerbread House Recipe

NOTE: this recipe is not intended for cookies. The dough is tough for construction strength, and there is not enough baking soda or sugar for cookies.
 

2¾ cups AP flour

½ cup brown sugar

¼ teaspoon baking soda

¾ teaspoon ginger

½ teaspoon cinnamon

½ teaspoon salt

¼ teaspoon allspice

¼ teaspoon cloves

½ cup molasses

cup water

2 tablespoons vegetable oil

 

·         Preheat oven to 350°F.

 

       1)            In a large bowl, whisk together flour, sugar, baking soda, ginger, cinnamon, salt, allspice, and cloves.

       2)            With a spoon, stir in the molasses, water, and oil.

       3)            Knead dough for 5 minutes.

       4)            Roll out as needed.

       5)            Bake until firm and crisp.

       6)            Cool completely before using.


Friday, October 17, 2014

Just Cookies from Hampton Creek

Just Cookies is a new, commercial frozen cookie dough. Four of their 5 flavors are vegan!


















How are they? They nailed the texture and look. I personally believe they need more flavor (just more salt?) although they are going fast in the cafeteria.



Sunday, September 28, 2014

Sunday, September 21, 2014

The Professional Vegan Cookbook

THE PROFESSIONAL VEGAN COOKBOOK
OVER 450 VEGAN RECIPES FOR RESTAURANTS, CAFES, WEDDINGS, HOME ENTERTAINING, HEALTHCARE, SPECIALTY DINING VENUES, & LARGE GROUP GATHERINGS

Now Available!

3 editions to choose from:





paperback color edition
(color photos)
paperback black and white edition
(black and white photos)
e-book Kindle















This 450+ recipe cookbook contains a wide range of large batch, commercial kitchen tested recipes, and was created by a commercial kitchen chef who has been working in the industry since graduating from culinary school in 1986. The recipes use common commercial kitchen terms in clear, step-by-step instructions, and utilize ingredients commonly found in most professional kitchens.

The nearly 100 vegan baking and dessert recipes (muffins, cookies, cakes, quick breads, doughnuts, etc.) compete with the extensive international entrees for your attention. Customizable core recipes (cornbread, pancakes, daal, etc.) make a great starting point in creating your own establishment's favorites. Individual chef's notes located at the top of most recipes offer suggestions on garnishes, sides, and tips on making production easier. Information to be conscious of when purchasing, preparing, and serving vegan food is discussed.

Recipes include:
Entrees: Asian, Indian, Italian, Mexican, American, and more. Desserts: Cakes, cookies, puddings, and more. Lunch: Sandwiches, wraps, salads, and more. Soups, side salads, side dishes, breakfast entrees and pastries, appetizers, small plates, sauces, gravies, dips, spreads, and beverages round out this extensive collection.


Wednesday, July 30, 2014

600 pounds of blueberries

What do you do when you receive 600 pounds of fresh, local, wild New England hand picked blueberries? I found out while working at Hampshire College in Massachusetts this summer. FYI, there are approximately 800 wild blueberries per pound.


First you make 20 gallons of blueberry jam,
sweetened with real maple syrup.


Hampshire College Executive Chef Lydia Kumpa making jam.


Wild, Local, and fresh blueberry jam.
Freeze until needed.


We placed the remaining blueberries on parchment paper 
lined sheet trays and IQF them.


Sous Chef David Vanderpoel packaging the frozen blueberries.


Time to make vegan pancakes!
This thing is called a pancake gun, used to
get perfectly round and portioned pancakes. You can adjust
the amount of batter it dispenses with the white plastic
thing on the top.


Half whole wheat blueberry pancakes!


Half whole wheat blueberry pancakes with blueberry jam.


Don't forget the syrup!