Vegan/Vegetarian Thread (discussion, recipes, laughs)

Passionaria · 11-24-2009, 04:10 PM

I was a vegetarian / vegan for years. I love vegetarian fare, although I now am an omnivore. I am naturally ethereal, and need the grounding..... I need to find Vegan cake recipes, as I am very allergic to eggs. I stopped baking, because nothing turned out well. I saw the red velvet cake Linus posted, and I once again have hope. I sure would love to see more Vegan baked yummies if you have recipes to share!

I saw this prepared on the food Network and it looked so good I had to try it. It has become a favorite. The ratio of sweet potatoes to coconut milk is important if you want to get the right consistency. Also I tend to be heavy handed with spices, it was not a good idea here. The recipe is perfectly blended.

Caribbean Sweet Potato Pudding

Ingredients

* Softened butter, for the pan
* 1/4 cup all-purpose flour, plus more for the pan
* 3 pounds white-fleshed sweet potatoes, called boniato or batata
* 1/4 cup shredded coconut
* 1/4 cup raisins
* 1/2 teaspoon vanilla extract
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground nutmeg
* 1 cup packed dark brown sugar
* 3 cups coconut milk
* 1/4 cup evaporated milk

Directions

Preheat oven to 350 degrees F.

Butter and flour a 9 by 13-inch baking dish.

Using the grater attachment on a food processor, grate the potatoes and put in a large bowl. Add the flour, coconut, raisins, vanilla, cinnamon, ginger, and nutmeg and mix well.

Heat the sugar, coconut milk, and evaporated milk in a saucepan over low heat until the sugar is dissolved, about 4 minutes.

Pour the coconut milk mixture into the potato mixture and mix well. Pour the mixture into the baking dish, smooth the top, and bake until set, about 1 1/2 hours.

11-24-2009, 04:10 PM	#11
Passionaria Senior Member How Do You Identify?: Urban Bohemian : http://youtu.be/IM96Ch9Gx4A Join Date: Nov 2009 Location: She ran away with with the Gypsy's ✿ Posts: 2,519 My Photo Gallery Thanks: 5,316 Thanked 3,737 Times in 1,248 Posts Rep Power: 16689910	Caribbean Sweet Potato Pudding I was a vegetarian / vegan for years. I love vegetarian fare, although I now am an omnivore. I am naturally ethereal, and need the grounding..... I need to find Vegan cake recipes, as I am very allergic to eggs. I stopped baking, because nothing turned out well. I saw the red velvet cake Linus posted, and I once again have hope. I sure would love to see more Vegan baked yummies if you have recipes to share! I saw this prepared on the food Network and it looked so good I had to try it. It has become a favorite. The ratio of sweet potatoes to coconut milk is important if you want to get the right consistency. Also I tend to be heavy handed with spices, it was not a good idea here. The recipe is perfectly blended. Caribbean Sweet Potato Pudding Ingredients * Softened butter, for the pan * 1/4 cup all-purpose flour, plus more for the pan * 3 pounds white-fleshed sweet potatoes, called boniato or batata * 1/4 cup shredded coconut * 1/4 cup raisins * 1/2 teaspoon vanilla extract * 1/2 teaspoon ground cinnamon * 1/2 teaspoon ground ginger * 1/4 teaspoon ground nutmeg * 1 cup packed dark brown sugar * 3 cups coconut milk * 1/4 cup evaporated milk Directions Preheat oven to 350 degrees F. Butter and flour a 9 by 13-inch baking dish. Using the grater attachment on a food processor, grate the potatoes and put in a large bowl. Add the flour, coconut, raisins, vanilla, cinnamon, ginger, and nutmeg and mix well. Heat the sugar, coconut milk, and evaporated milk in a saucepan over low heat until the sugar is dissolved, about 4 minutes. Pour the coconut milk mixture into the potato mixture and mix well. Pour the mixture into the baking dish, smooth the top, and bake until set, about 1 1/2 hours. __________________ *Moon cat madness*