Category Archives: vegan

Peanut Butter & Jelly Pie — The Ultimate Makeover

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Imagine a delicious, guilt-inducing pie that’s all these…

Alright, quit imagining because its reality. 

Just look at that! A square piece of Peanut Butter & Jelly Pie and a cup of Homemade Soy Milk. A vegan high tea set! 

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I like the pie frozen, but if you’re not into an ice-cream like,  peanut butter and jelly confection, and more into a creamy, mousse-like pie, just have it chilled and equally delicious. 

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Recipe for shortbread crust is adapted from Chockohlawtay, one of my favourite blogs.

Vegan: Use tofutti cream cheese.

A visual presentation of the process of making soy bean flour:

1. bake soy beans at 200C for 15 minutes. let cool.
2. grind in a grinder till powdery.

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Till next time!

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Exploding Cream Buns 爆浆面包 (Whole Wheat & Vegan)

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One of the things I love most of Taiwan is the varied speeds of change in the country. The rocky path to my grandparents’ house  have those same old rocks embedded, the same old metal spring buried at one side, rows of crops of 槟榔叶 (betel leaves) grown by the same old farmers at the other, the same kinds of grass growing at the side, the same family of daisies swaying along to the wind. Largely the same people, plus a few babies, minus some who passed away, the same smiles, the same faces, with a few more wrinkles. The same breakfast shops that had not changed in any way since before I was born. Things like that stay the same. They make the place we come from what it is.

Cycle a couple kilometres along the sort-of-expressway into the city. Most things would be different a year on. The same lady selling my favourite pancakes 车轮饼 stands at the same spot, but in front of a different shop. Shops promoting PDAs with wireless network connection spring up. Just 5 years ago, barely anyone owned a computer, let alone knew what the hell the internet was. [Even today, in the area my mum was born, few people have an internet connection (an estimated 1 in 3).] And right in the middle of the Pingtung city, now stands at least 3 new french bakeries, 1 Japanese bakery, and 1 modern Taiwanese bakery. That’s where I found 爆浆面包, or as I translate– Exploding Cream buns. An innovation unto the traditional tiny buns accompanying Western meals. Today, they are one of the most popular buns in Taiwan. Though they’re typically filled with a buttercream filling, I decided to go the healthier way with, well, tofu. If you don’t tell the people you’re serving that the buns contain tofu, there is little chance they’ll find out.

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The cream is injected into the bun rather than pre-inserted. DO NOT inject the cream into the bun while the bun is warm lest you want baked cream (a mistake a made for 2 buns, one of which’s innards are in the photo below).

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I’m providing 2 choices of filling. The Oreo Cream.

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The Coffee Cream version.

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And now the recipe! The recipe for buns is adapted from Christine’s Recipes. There are errors though! Add another 1 tsp of lemon juice for Coffee Cream and 1/2 tsp for Oreo Cream.

Assembly: stuff cream of choice into a piping bag. Make a hole in the corner of the bun and fit the piping nozzle into the hole to squeeze cream into the bun. If you press too hard such that too much cream enters, the bun literally explodes. So be careful!

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Hopefully, I’ll have something great for you tomorrow!

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This post is going to YEASTSPOTTING!!!

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Oreo Coffee Cream Layered Cake for One (with the Perfect vegan Whipped Cream)

I’ve been up to so many crazy stuff these days. Like making my idiotic right arm more horrible than it already is (I think its badly sprained), convincing my brother that a B in Math (for ‘A’ levels) means I’m incapable of helping him with his math homework, sulking over the gold dye (for highlights) that left my hair with barely visible red streaks (not complaining about the red), studying for a very important test, wondering whether I’ll get my driving instructor killed (worst case scenario), thinking about blue highlights, filling up university applications and more. Somewhere in between, I finally (!!!) found some time to bake and experiment to get a perfect tofu whipped cream. With one hand because I’m afraid of furthering injuring the hand which is disgustingly swollen. Its one of those times I wish I don’t have Erb’s Palsy. I’m sort of scared that one day I won’t be able to use it anymore. Sort of. 

You probably think its weird that I dumped Oreos and coffee into the same cake. Rest assured I don’t promote the activity of poisoning. I’m all for the caffeine and sugar boost. 

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Unfortunately, I have the frosting skills of a 4 year old. You can tell, I’m sure.

Nonethless, don’t let my horrible frosting skills deter you from trying this whipped cream! I swear you won’t be disappointed and I don’t do promises like this often (because results vary sometimes but this is so easy! The secret to this whipped cream is the fresh extra firm tofu (NOT silken) and lemon juice. Its stable, creamy, tastes so unhealthy, VEGAN, gluten free, raw, costs much less than regular whipped cream (in Singapore anyway), is so easy to make, you don’t even have to whip it and basically everything normal people love about whipped cream. I’ll never ever buy regular whipped cream again. Why purchase some when you can have this?

NOTE: for recipe, you will have lots of tofu whipped cream left over. Quarter the recipe if you know you won’t need any whipped cream in the next 3 days.

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Yeah, I consume cakes layer-by-layer. That’s the point of them being layered cakes. I’m not weird; I just have an exotic way of swallowing layered pieces of cake. 

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Take a look at my DIY mini cake stand (for cakes serving 1-3). For someone who usually handles flour instead of glue, cardboards and tape, it felt odd. My clumsy hands made it crooked. Not on purpose of course.

The ribbons are scraps I found around the house. The round top is made of round cake boards and the ‘pyramid’ stand is actually 2 stacked Styrofoam cups. 

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Sadly, its now time to part. Sarcasm comes in handy at this time because words sound genuine.

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Inside Out Blondie Tart Cake for 2 (Vegan and Whole Wheat)

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Qiting asks herself some questions about shopping for clothes and related boring accessories to fill up the gap between the top of the page and the recipe

Interviewer: Is shopping for clothes considered a hobby?

QT: More like torture.

So I assume you won’t join your friend(s) when they/she want(s) you to accompany them in said activity?

Not unless I really really really really really like them enough to know I won’t hate them after they mentally torture me with the sight of a room filled with, gasp, only clothes!

Do you go shopping with your mom?

Sure, I wait outside the shop while she enters.

You’re a lousy daughter.

I’m sure you don’t mean that.

I do.

Well, I don’t care what you think. Its a free country!

Not exactly, Singapore has tons of rules and stuff.

Weren’t you asking me about my lack of interest in clothes-shopping? When did we decide to switch the subject to the allowance of free speech in this tiny island which is not exactly the food paradise people speak of because its a lie ’cause Taiwan has food a million times better? You! You inattentive, over-inquisitive, unprofessional weirdo who’s supposed to be interviewing me!

Whatever. So, clothes! Do you only hate shopping for them or do you simply hate them?

Are you unobservant or simply ignorant?

You’ve insulted me enough. I can’t handle this anymore.

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Interview ends after the two rip off each other’s hair… you know I’m talking about the ones on the head don’t you?

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I remade a blondie.

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Now it has an Oreo tart crust stuffed in it.

Because the blondie ate oreos HA! 

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The recipe for blondies is adapted from The Allergic Kid.

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Click here for larger version.

For vegan version, use Tofutti Cream Cheese and prepared vegan pudding (like this one: http://vegetarian.about.com/od/desertrecipes/r/vanillapudding.htm)

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Since its for 2, you can share it or you can just have it all yourself. 

Please excuse my tragic inability to correct these annoyingly saturated photographs the horror of a camera once again rewarded my hard work with. No ‘P.S.’ because it is telling.

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Please tell me that at least one person out there shares my detest for clothes-shopping…

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Guest Post: Counterfeit Chocolate Cake Balls (Vegan)

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I really get you.

I know your heart.

I read your mind.

I recognise your innermost desires. 

Alright, I lied. I’m no mind reader but I guess that you’re probably sick of my ridiculous sarcasm, limited vocabulary and dry sense of humour. And I apologise, alright? 

I’m sorry. 

So I got someone more interesting than I am to write today’s post. 

Like me, Madison creates healthier versions of classic desserts. And she’s darn good. I mean, who can give you a recipe for healthy Mexican wedding cookies??? You can find it here. Thank her later. Or now. 

Please welcome her! 

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Hi everyone! My name is Madison and I write about my healthy baking adventures over at a little blog called Peanut Butter Lover. First I want to start off by thanking Qi Ting for allowing me to write a guest post in her lovely world of desserts! All of her recipes are so tasty and more than once have been the inspiration behind some of my experiments in the kitchen.

 

This is Madison!


In the past, I have struggled with my eating like many other fellow health food bloggers. Then one day I realized that I can still bake and eat healthy at the same time. Actually, it’s better that way! You see, instead of relying on packages to tell me what is in the food I eat, I get to decide what goes into my body.

There have been many ups and downs with my eating since then. Days of binging, days of restriction, but along the way I have come to find that nobody is perfect. While my body is made up in an exact science, it doesn’t take a scientist to fuel it properly. As long as I attempt to choose whole foods to fuel me and as long as I make good choices most of the time, I’m good.

However, since I do try to restrict myself from eating “bad” foods, I sometimes crave those old processed snacks that I’ve done away with. This is also where baking comes into play. My goal in the kitchen is to make healthy recipes that sustain my cravings. In no way do all of my recipes taste “exactly” like their unhealthy counterparts, but for the most part they do a pretty dang good job.

My inspiration in the kitchen comes from all places under the sun: cooking shows, my grandmas who love to bake, cookbooks, old family recipes, and of course- food blogs.

The recipe I am going to share with you today was actually created over a year ago after I stumbled across an online recipe for chocolate black bean brownies.

 

Christmas break had just begun and my mom, being a middle school teacher, had brought home sweet treats from her students. A dessert-lover’s heaven.

Among the boxes of confections were chocolate chip cookies, chocolate turtles and … chocolate cake balls.

This was my first experience with cake balls and it was love at first “bite.” If you don’t know what cake balls are, let me give you the 411- These decadent balls are made by mixing crumbled cake pieces with frosting and forming them into balls. Then the balls are coated with a layer of chocolate and frozen to perfection.

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My mom was trying to make them last though, so I decided to make my own to keep all for myself. They turned out great, but after indulging in one too many; I realized that cake balls were definitely not part of a healthy diet.

And that’s when I remembered that black bean brownie recipe. You could say that a lightning bolt had struck my brain at this point, and in a flash of inspiration I set to work in my kitchen to make a tasty, but healthy “cake ball.”

What I came up with is not overly sweet, but rich, moist and a chocolate lover’s dream. Oh, and did I mention that it contains no added sugar whatsoever? Well then, by all means, here’s the recipe that will knock your socks off:

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Counterfeit Chocolate Cake Balls 


No. of servings: Makes 16 to 20

Calories: About 55 calories each (With 18 cake balls)

Print Friendly and PDF

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Ingredients

1 small, ripe banana, mashed (approximately )

½ cup dates

¼ cup egg beaters

1 can black beans, drained (or about 1 ½ cups)

8 Tbsp cocoa powder

Splash vanilla extract

1 tsp baking soda

*Additional ingredients needed in step 8 of the directions

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Directions

1.      Preheat oven to 350 degrees/180C.

2.      Place the dates in a small bowl and cover with mashed banana. Microwave for 2 minutes on medium. (This replicates soaking dates which takes several hours!)

3.      Place the soaked dates, banana and egg beaters in a food processor and blend until smooth.

4.      Then add the beans by a ½ cup, processing as you go along until completely combined.

5.      Add remaining ingredients and combine.

6.      Spray an 8×8 glass pan with nonstick cooking spray and spread the brownie batter evenly into the pan.

7.      Place in the preheated oven and bake for approximately 30 to 40 minutes.

8.      When the brownies are baking, make the Banana Chocolate “Frosting.” To make the “frosting,” combine two large bananas (about ) with of cocoa powder in a food processor until smooth.

9.      When brownies are done, let cool.

10.  How to assemble the cake balls: Crumble half of the black bean brownies into a bowl. In the same bowl place 1/3 of the “frosting” and mix together. Then, form 16 to 20 balls out of the mixture and place on a sprayed lid/cookie sheet. Freeze for an hour. Remove when frozen and coat with remaining “frosting.” Freeze until solid. Thaw for a few minutes and enjoy!

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Thanks again to Qi Ting for letting me do this guest post on her blog. It was a little late in coming, but I enjoyed writing this so much!

Please come visit my blog, check out my recent posts and my About Me page. I enjoy reading everyone’s comments and I love meeting fellow foodies!

 

Madison @ Peanut Butter Lover

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Thank YOU, Madison!! Remember to hop over to Madison’s. Right now. 😀

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Crunchy, Melting Peanut Cookies (with Vegan option)

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Apologies for any bad grammar and horrific language you might have seen in last night’s/ the (very) early morning post. Exhaustion and swollen feet took my linguistic capabilities away.

I baked 3 varieties of cookies yesterday: pineapple balls, red bean paste balls (very very melt-y) and peanut cookies (crunchy, yet melt-y).

The three left the house this morning and got raving reviews! Its the first time I’ve made enough food (400 cookies is definitely a lot) to go everywhere and I’m glad they were a hit. Try them, you won’t be disappointed!

Peanut cookies are my favourite cookies. They’re so easy to bake the only equipment you need are a large spoon or fork, a bowl and a weighing balance.

Sometimes, simplicity is best.

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Peanut Cookies


No. of servings: 60 small cookies

Adapted from J3ss’s Kitch3n

Print Friendly and PDF

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Ingredients

150g all purpose flour
3/5 tsp baking powder
1/5 tsp salt
60g icing sugar
80g ground peanuts
80g diced peanuts
100g peanut oil or any neutral vegetable oil
1/2 tsp vanilla essence
Egg yolk for brushing (omit for vegan version)

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Directions

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Sift together flour and icing sugar, add in ground and diced peanuts, mix well.
Mix vanilla essence into oil and stir well.Mix both ingredients together to form a soft dough. (the dough will come together when you roll them so don’t worry about it being crumbly)

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Grab a large portion and shape it into a thin log. Cut with knife into roughly equal pieces.

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Brush with egg yolk and decorate with toppings of your choice and bake in a preheated oven at 170°C for 15-20mins or until slightly brown. Cool completely on wire rack before storing into airtight containers. 

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Have a couple for me, will you?

‘Budget’ version (very slightly altered) of the pineapple tarts along with a hopefully helpful series of step-by-step photographs + recipe for the red bean paste balls tomorrow!

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PS: I’m looking for Guest Bloggers! You can write on any topic related to health-and-wellness or anything about food or recipes of course! No other limitations. Contact me at qiting93@hotmail.com please! 😀 😀
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Cookie Dough Chocolate Cake for One (Vegan, Whole Wheat & Reduced Fat)

What makes me happy.

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Dogs! Pictured is 小黄 our pup in Taiwan. He passed away 3 years ago.

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Taiwan. 

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Collecting Google icons.

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(Source)

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(Source)

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(Source)

Great advice that tell you not to lose hope in having dreams even if things never go the way you want it to. (For me, at least)

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Taiwaese Street food. Pictured: 芋泥车轮饼

Baking!

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This layered cake’s diameter is slightly larger than that of a palm.

It has three components: the chocolate cake, crunchy biscuits and chocolate chip cookie dough filling.

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Cookie Dough Chocolate Cake for One

No. of servings: 1

Print Friendly and PDF

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Recipe notes: Prepare the ‘Cookie Dough Filling’ while the cake is baking. Bake the biscuits while the cake is cooling. 

Cake is best served immediately upon assembly. 

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Ingredients

For Chocolate Cake (Adapted from here)

1/4 cups All Purpose Flour
1.5 tbsp Unsweetened Cocoa Powder
3/16 teaspoon Baking Soda (estimate)
5/32 teaspoon Baking Powder (estimate)
1/32 teaspoon Salt (estimate)
1.5 tbsp reduced fat margarine
1 tbsp Granulated Sugar
1 1/2 tbsp Brown Sugar, lightly packed
1 tbsp Unsweetened Applesauce
1/16 tablespoon Apple Cider Vinegar
3 tbsp Buttermilk (soy milk + 1/4 tsp vinegar/lemon juice)
1/16 teaspoon Vanilla Extract

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For Cookie Dough Filling

3/8 tsp reduced fat margarine (estimate)
3/4 tsp oat flour
3/4 tsp all purpose flour
3/4 tsp condensed milk
pinch salt
1/16 tsp vanilla extract
3/4 tsp brown sugar

some soy milk

1 tsp semi sweet chocolate chips

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For Biscuits (You can also use regular digestive biscuits)

5g brown sugar
1/4 tbsp reduced fat margarine
10g whole wheat flour
10g oat flour
1/32 tsp salt (estimate)
1/32 tsp baking soda (estimate)
1/32 tsp baking powder (estimate)
1 1/4 tbsp maple syrup
1/16 tsp vanilla extract

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Directions

For Chocolate Cake (Adapted from here)

  1. Preheat oven to 325°F/160°C (180°C worked for me probably because of my oven). Line a mini round cake pan with parchment paper and grease it lightly with non stick cooking spray.
  2. Sift together the flour, cocoa powder, baking powder, baking soda and salt in a medium sized bowl. Stir until mixed.
  3. Beat reduced fat margarine with sugars in a large bowl with a fork until creamy.
  4. Add the applesauce in two additions, beating well and scraping down sides of bowl after each addition. Mix in the vinegar too. The mixture will look curdled but don’t worry.
  5. Beat in vanilla.
  6. Slowly beat one third of flour mixture into margarine mixture, then add half the buttermilk.
  7. Repeat additions, scraping down sides until well mixed.
  8. Divide batter evenly between pans and smooth tops. Tap the pans lightly to burst air pockets if any.
  9. Bake in center of oven until a tooth pick inserted in center of cakes comes out clean, 15 to 20 min. .
  10. Cool in pans on a rack for 10 minutes.
  11. Run a knife around inside edge of each pan and then turn cake out onto rack.
  12. Remove parchment. Let cool completely.
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Raw ‘Cookie Dough’ Filling:
Mix all ingredients together except the chocolate chips and cocoa powder. Add enough soy milk to form a thick batter with consistency of butter cream. Mix in chocolate chips.

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Biscuit:

  1. In a bowl mix reduced fat margarine and brown sugar till combined.
  2. Add butter essence, vanilla extract and maple syrup/honey.
  3. Mix till smooth.
  4. Add all dry ingredients and mix to form a dough.
  5. If the dough is too sticky, add a teaspoon of flour at a time.
  6. Press into cake mold and bake for 15-20 minutes at 390°F/200°C.

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Assembling:

Slice the cake horizontally into halve. Pipe the filling into a spiral onto the bottom layer. Crumble the biscuit onto the spiral. Cover with the top layer.

Serve immediately. 

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Enjoy!

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PS: I’m looking for Guest Bloggers! You can write on any topic related to health-and-wellness or anything about food or recipes of course! No other limitations. Contact me at qiting93@hotmail.com please! 😀 😀
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