seitan is my motor

Friday

3

July 2015

2

COMMENTS

Pepper Almond Soup with Spicy Tempeh

Pepper Almond Soup with Spicy Tempeh

After I’d been to an Indian restaurant a couple of times, I tried to recreate the meals I had tasted there. Of course I failed. Back then I had only a couple of cookbooks in my possession and nothing more. It didn’t occur to me to look for recipes on the internet. (It’s been a long time! Did didn’t even have my own computer back then.) I thought the “curry” recipes I had in front of me might suffice. Well, they didn’t and I ended up with hopelessly underseasoned vegetable stews. Only slowly I learned about the power of spices. I didn’t want to be afraid of them and the next time I tried to make an Indian dish, I bravely doubled every single spice that was mentioned in the recipe. That was a start. One day I found out that curry powder comes in many different variations, when I visited a small tea and spice shop in my university town. They had about 15 different curry blends and every single one was so much more aromatic and interesting than the generic blend I used to buy at the grocery store. Today I have a ridiculously huge spice rack. And I learned a couple of tricks to make spices really shine in my food. I don’t remember who taught me about toasting spices. Whoever it was, I want to thank you. I couldn’t believe my nose when I smelled a bunch of toasted cumin seeds for the first time. And I finally understood one of the secrets to Indian food and really aromatic vegetable dishes.

I toast spices often now and I do not reserve this technique for Indian dishes. Toasted spices make even this simple soup taste spectacular and it doesn’t take much time to get the best out of them. Because a vegetable soup isn’t really that filling, at least not for me, I also made a batch of marinated tempeh to go with it, using the same spice blend. It is so flavourful that you don’t even have to marinate the tempeh. Just mix everything andplace it in the oven, bake it and serve with your soup.

If the ingredient list of this recipe looks too long, you can replace the spice mix with whatever you have on hand. I think berbere would work great, too. Also, I don’t know about your weather, but it’s hot here! So both the soup and tempeh can be served cold. (You can chill the soup and keep the tempeh at room temperature.)

Pepper Almond Soup with Spicy Tempeh

Pepper Almond Soup with Spicy Tempeh

4 Servings

Ingredients

For the toasted spice blend
1 tablespoon whole cumin seeds
1 teaspoon whole coriander seeds
10 cloves
10 black peppercorns
5 black cardamom pods, crushed
5 allspice berries
1 star anise
For the tempeh
200 g (or an 8 oz package) tempeh
120 ml (1/2 cup) water
2 tablespoons white wine vinegar
1 tablespoon olive oil
1 tablespoon tomato paste
1 red chili pepper, seeds removed and sliced (or 1/2 to 1 teaspoon cayenne pepper)
2 cm fresh ginger, minced
4 cloves garlic, minced
1 tablespoon ground, toasted spice blend (see above)
1 teaspoon salt
1 - 2 teaspoons agave syrup or sugar
For the soup
50 g (1/3 cup) whole almonds
1 tablespoon oil
85 g (1 cup) leeks, finely sliced
1 small onion, sliced into rings
4 cloves garlic, minced
4 red bell peppers, cut into stripes
2 teaspoons ground, toasted spice blend (see above)
1 teaspoon ground cumin
1 teaspoon ground sweet paprika
1 star anise
1 tablespoon tomato paste
720 ml (3 cups) vegetable broth
salt to taste
1 tablespoon white wine vinegar

Instructions

  1. To make the spice blend, heat a cast iron pan and add spices.
  2. Toast until fragrant, for about 1 - 2 minutes. Set aside to cool.
  3. Once the spices have cooled completely, grind them into a powder using a coffee grinder.
  4. To make the tempeh, preheat the oven to 200°C.
  5. Cut the tempeh into thin slices and cut each slice into half both length and width wise, so that you get 4 small rectangles per slices.
  6. Place all ingredients for the marinade in a casserole dish and stir in the tempeh.
  7. Bake for 34-40 minutes, or until all the liquid has evaporated.
  8. Make sure to stir the tempeh from time to time.
  9. To make the soup, decrease oven temperature to 180°C (350°F). Place the almonds on a baking sheet and toast them for about 5-8 minutes, or until slightly browned. Remove from oven and set aside.
  10. Add oil, leeks, onion, garlic, and peppers to a large pot. Fry for 10 minutes.
  11. Add remaining ingredients (except for vinegar and salt) and cook for 15 minutes.
  12. Remove star anise.
  13. Place almonds and about 1/2 cup broth from the soup in a blender and blend until creamy.
  14. Add the rest of the soup and blend until smooth.
  15. Season with vinegar and salt and serve with tempeh.
http://www.seitanismymotor.com/2015/07/pepper-almond-soup-with-spicy-tempeh/

Monday

29

June 2015

1

COMMENTS

Coconut Raspberry Cupcakes and Raspberry Meringues

coconut raspberry cupcakes | seitanismymotor.com

Are cupcakes still a thing? Of course they are, especially during summer. I admit that mine do not look perfectly elegant and that is because I overfilled the tins out of lazyness. (And yeah, my piping skills could be better.) I had pulled a muffin pan for six muffins out of my huge collection of baking pans and didn’t want to go looking for a second one. If I had, I probably would have gotten eight servings out of this recipe. But if there can be jumbo muffins there can also be jumbo cupcakes, right? And I tried very hard to replace some elegance by adding meringues to these treats. Vegan meringues. I know, you’ve all heard the story by now. But probably not your non-vegan friends and aquaintances. Serve these raspberry flavoured meringues to everybody who’s going to tell you how vegans have to make so many food sacrifices.

coconut raspberry cupcakes | seitanismymotor.com

The meringue recipe is based on my vegan marshmallow fluff. But the idea to make meringues is one I got from révolution végétale and the vegan meringue facebook group. It’s best to prepare the meringues a day in advance for better time management. Keep them stored in an airtight container. They get sticky fast once they are exposed to air. The topping for these cupcakes is a whipped coconut cream topping. So while you are making the meringues, place a can of coconut milk in the fridge.

Coconut Raspberry Cupcakes and Raspberry Meringues

Ingredients

For the raspberries
150 g (1 1/2 cups) frozen or fresh raspberries
For the meringues
60 ml (1/2 cup) chickpea brine from a can of chickpeas (aquafaba)
1/2 tablespoon guar or xanthan gum
50 g (1/2 cup) powdered sugar
1 tablespoon cornstarch
1 tablespoon raspberry juice (see recipe instructions)
For the cupcakes
150 g (1 1/4 cup) all-purpose flour
30 g (1/4 cup) shredded, dried coconut
1 1/2 teaspoons baking powder
1/4 teaspoon salt
125g (1/2 cup plus 2 tablespoons) brown sugar
120 (1/2 cup) coconut milk*
60 ml (1/4 cup) vegetable oil
60 g (1/4 cup) cooked raspberries, drained (see recipe instructions)
For the cupcake topping
Coconut cream (the solid fat) scooped out from one 400 ml (14 oz) can of coconut milk**
1 tablespoon powdered sugar, or more to taste
1/2 - 1 tablespoon raspberry juice
remaining coocked raspberries for garnish

Instructions

  1. To make the cooked rasberries, place berries in a small saucepan and bring to a boil.
  2. Remove from heat and let cool completely.
  3. Reserve both the fruit and juice and store in the fridge.
  4. To make the meringues, preheat the oven to 100°C (212°F). Line two baking sheets with parchment paper.
  5. In a large bowl, combine chickpea brine and guar or xanthan gum.
  6. Whip for two minutes using a handheld mixer.
  7. Add sugar and raspberry juice and whip until very stiff. The fluff should keep its form so you can pipe it easily. This may take up to 10 minutes.
  8. Fill the fluff into a pastry bag with a star tip and pipe about 2 cm (1 inch) large (or larger) meringues onto the sheet. They won't spread so you can put them relatively close together.
  9. Bake 1 sheet at a time for 1 1/4 to 1 1/2 hours. Baking time can vary a lot, start checking on your meringues after 1 hour. If you went for larger meringues they might take up to 2 hours. They are done when completely dry. Make sure they don't start to brown.
  10. Let cool completely and store in an airtight container.
  11. To make the cupcakes, preheat oven to 180°C (350°F) and line 6 muffin tins with liners.
  12. Combine flour, shredded coconut, baking powder and salt in a large bowl.
  13. Stir to combine.
  14. Combine sugar, coconut milk, and oil in a second bowl and whisk to combine.
  15. Add to the dry ingredients and mix until all lumps are gone.
  16. Fold in cooked raspberries and fill into muffin tins.
  17. Bake for 30 minutes or until an inserted toothpick comes out clean.
  18. To make the topping, scoop out the coconut cream that has solidified at the top of the can and place it in a bowl.
  19. Add powdered sugar and whip on high spead until fluffy, for about three minutes.
  20. Add raspberry juice and whip again. (You can also fold the juice in right after whipping, and don't mix the cream and the juice completely. This makes for a nice pattern.)
  21. Place the coconut cream in a piping bag with a star tip and pipe onto your cupcakes. Decorate with cooked raspberries and meringues.
  22. Serve immediately.

Notes

*You can also use the liquid from your chilled can of coconut milk: Scoop out the coconut cream and place it back in the fridge. Then measure out 1/2 cup of the clear liquid and use insteead of coconut milk. **Place a 400 ml (14 oz) can of coconut milk in the fridge. Chill it for at least 8 hours, preferably more.

http://www.seitanismymotor.com/2015/06/coconut-raspberry-cupcakes-and-raspberry-meringues/

coconut raspberry cupcakes | seitanismymotor.com