I used the puff pastry recipe blogged about previously and the spinach and tofu filling I've used for my version of spanakopita to whip up today's brunch. I used vegan margarine instead of shortening for the puff pastry and prefer the latter; the use of salted fat for the pastry led me to suspect that the resultant pastry would be on the salty side, so I used a light hand with the salt content for the spinach filling. I did, however, add roasted garlic, lemon zest and nutmeg to it and was very happy with those additions.
Overall, I don't think I'd adjust the seasoning for any of this, but if I were to make it again, I use shortening in the puff pastry and season the filling so that I could eat it as-is.
Wednesday, September 25, 2013
Spinach and tofu puff pastries for brunch!
I used the puff pastry recipe blogged about previously and the spinach and tofu filling I've used for my version of spanakopita to whip up today's brunch. I used vegan margarine instead of shortening for the puff pastry and prefer the latter; the use of salted fat for the pastry led me to suspect that the resultant pastry would be on the salty side, so I used a light hand with the salt content for the spinach filling. I did, however, add roasted garlic, lemon zest and nutmeg to it and was very happy with those additions.
Overall, I don't think I'd adjust the seasoning for any of this, but if I were to make it again, I use shortening in the puff pastry and season the filling so that I could eat it as-is.
I used the puff pastry recipe blogged about previously and the spinach and tofu filling I've used for my version of spanakopita to whip up today's brunch. I used vegan margarine instead of shortening for the puff pastry and prefer the latter; the use of salted fat for the pastry led me to suspect that the resultant pastry would be on the salty side, so I used a light hand with the salt content for the spinach filling. I did, however, add roasted garlic, lemon zest and nutmeg to it and was very happy with those additions.
Overall, I don't think I'd adjust the seasoning for any of this, but if I were to make it again, I use shortening in the puff pastry and season the filling so that I could eat it as-is.
Tuesday, September 17, 2013
Finally! Triple-chocolate cookies! Sort of.
Since these didn't work out, I thought I'd give it another go. Yesterday, I made up a batch of triple chocolate "chip" (in actuality, Lindt dark chocolate, soy chocolate and vegan chocolate cut into chunks) cookie dough, and have been baking small batches in our toaster oven on the convection setting.
Notes: Not bringing the chilled dough to room temperature for a half-hour results in a cookie in which the sugar burns. The white chocolate ends up melting into the cookie, so this is not a good use of "premium" white chocolate (i.e., one made exclusively with cocoa butter as the fat). Finally, chilling these after baking yields the best results: the chocolate sets again, making for a nice "bite" in the finished cookie.
Since these didn't work out, I thought I'd give it another go. Yesterday, I made up a batch of triple chocolate "chip" (in actuality, Lindt dark chocolate, soy chocolate and vegan chocolate cut into chunks) cookie dough, and have been baking small batches in our toaster oven on the convection setting.
Notes: Not bringing the chilled dough to room temperature for a half-hour results in a cookie in which the sugar burns. The white chocolate ends up melting into the cookie, so this is not a good use of "premium" white chocolate (i.e., one made exclusively with cocoa butter as the fat). Finally, chilling these after baking yields the best results: the chocolate sets again, making for a nice "bite" in the finished cookie.
Thursday, September 12, 2013
Tuesday, September 10, 2013
Wednesday, September 4, 2013
Tuesday, September 3, 2013
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