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Food Processor Recipes VegetarianFOOD PROCESSOR RECIPES VEGETARIANMe, id loveoct , easy vegetarian food the machine. From the filling to the whipped topping to the pie crust, coconut in its various forms makes an incredibly decadent vegan pie a reality. The texture in this dough and the resulting flakiness is achieved with the help of non-hydrogenated vegetable shortening.
Even when using coconut oil for a plain (unsweetened) pie crust, the dough tends to suffer because it melts too quickly, which creates some serious issues — you can't get a good crimp, the sides may sink, it may get oily, or it may cook like a cookie dough. This dough does not hold a crimp well; just shape it gently so it is level with the top of the pan. Make the crust: Chill your food processor's metal blade in the refrigerator for about 15 minutes.
Make the filling: In a medium saucepan set over high heat, combine the coconut milk, coconut cream, sugar, and vanilla bean paste, and cook, stirring gently with a whisk, about 4 minutes, until it comes to a boil. Add the agar-agar and cook for 4 to 6 minutes longer, stirring vigorously until the mixture reaches a boil.
Make the whipped cream: In a large mixing bowl, whip the chilled coconut cream with a handheld mixer at medium speed for 4 to 6 minutes, until light and frothy. I've used Spectrum and Earth Balance shortening, both to good results; Nutiva is made with too much coconut oil and does not produce desirable results. To remove the seeds from a whole vanilla bean, slit it lengthwise with a sharp knife, and with the knife, scrape out the tiny seeds.
Neither the layer of banana slices hidden underneath a silky chocolate filling nor the fluffy whipped coconut cream topping need much of an introduction.


A few steps call for longer chill times, and you will need to factor in an overnight stint in the fridge, so don't try to tackle this recipe on the day you want to eat it.
It's sweetened with sugar, and ready to be blind-baked and filled with whatever you desire — vegan or otherwise. This product, made from palm oil, produces a texture similar to that of lard, but doesn't add flavor the way butter does — that's where coconut butter comes in. That is not to say it's impossible; after all, there are recipes for oil-based pie crusts, and some folks like them very much, but they do have a different texture.
Some non-hydrogenated shortenings have a large proportion of coconut oil, and will therefore behave like oil in the dough. If you have trouble rolling the dough, it can be patted directly into the pie plate after the first chilling, and will remain tender as long as it is not over-handled.
This pie need to go from refrigerator to oven to create a flaky crust, so keeping it chilled is a priority. Fit the chilled blade into the food processor bowl and add the flour, baking powder, sugar, salt and vanilla seeds. Unfold to open and gently tuck the crust into the pie plate, making sure to get into the edges and bends. Cut enough 3- by 4-inch pieces of aluminum foil to cover the edges of the crust (to prevent burning). When the mixture reaches about 160°F to 165°F, add the chocolate and whisk well as it melts.
You can pipe it on with a pastry bag, or spoon it on in dollops, curling them into decorative swirls with the back of a soft silicone or rubber spatula dipped in water.


The "empty" pod can be added to a container of granulated sugar to make vanilla-scented sugar (aka vanilla sugar) or added to liquid infusions.
She is a graduate of the Professional Culinary Arts program at the Institute for Culinary Education (ICE) in New York. Not to be confused with coconut oil, coconut butter is made with the fibrous strands of coconut meat. Be careful not to make the bottom too thick and be sure to cut off any excess that hangs over side of the pie pan.
Spray a sheet of plastic wrap with nonstick vegetable oil spray and cover the cooled pie with it. Aside from the pronounced coconut flavor of coconut butter, it maintains a fairly sturdy form in comparison to coconut oil, which might look pretty darn solid at room temperature, but the moment you touch it, you can feel that it behaves differently.
It melts all but immediately at our body temperature, and boy oh boy, it melts incredibly quickly in a hot oven.
While pulsing about 6 to 8 times, drizzle in the vodka just until the dough has large clumps; do not overmix or over-pulse. Scoop the mixture out of the processor and pat into a flat round shape and wrap well with plastic wrap. Return the crust to the oven and bake for an additional 14 to 18 minutes, until the crust is golden all over.



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