Vegan Cupcakes


Cupcake Ingredients
2/3 cup hemp or soy milk
1 teaspoon apple cider vinegar
2/3 cup agave nectar
1/3 cup safflower oil
2 teaspoons vanilla extract
1 cup all-purpose flour
1/3 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of fine sea saltFudge Frosting
1/2 cup (4 ounces) Earth Balance butter
1/2 cup agave nectar
2 teaspoons vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup soy milk powderPreheat the oven to 325 degrees F
Line a 12-cup muffin tin with paper liners. (liners by “If you Care” at Whole Foods)
Combine the milk and  vinegar in a medium bowl, and set aside for at least 5 minutes or until it bubbles a little.  If it doesn’t bubble, keep stirring the mixture until it does.  Add the agave nectar, oil, and vanilla and stir.

In a separate bowl, combine the flours, baking powder, baking soda and salt.  Add the wet ingredients to the dry, mixing until no lumps remain.
Pour the batter into the prepared muffin tin, and bake for 18 to 22 minutes or until a toothpick inserted in the center of one cupcake comes out clean and the tops are slightly springy when pressed.  Coll the cupcakes in the pan for 10 to 15 minutes then cool completely on a baking rack before frosting.

To make the Fudge Frosting, use a mixer to cream the butter together with the agave nectar in a mixing bowl until very smooth. Add the vanilla extract and about half the cocoa powder, mix on low speed to combine, then add the remaining cocoa powder.  Add in the soy milk powder, and beat at medium-high speed until fluffy. If it is runny, refrigerate the frosting until it sets up a little.

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Ghee (Clarified Butter)


Ghee (Clarified Butter) Ghee is clarified butter, or butter which has the solids or “impurities” removed. It is actually pure; therefore it is best cooking medium; requires no refrigeration, and keeps indefinitely. It is more healthful than any other cooking oil.

Ghee can be used for deep frying, for making spicing masala, for regular cooking, pan frying, and in breads and baked goods. When it becomes filled with food particles from repeated deep frying, it can be cleaned by heating to a liquid and straining it through a cheese cloth.

Recipe
5 lbs. of butter should yield over ½ gallon of ghee. Cooking time 30-40 minutes.

Melt butter in a thick bottom pot and boil on a medium flame. Gradually the impurities will separate. Don’t stir or the butter will burn; just boil. When bubbles appear on surface and the butter has turned amber color, it is done. Immediately after it separates, strain through cheese cloth.

Comments
Ghee is very important, being the essence of the miracle food, milk. Dietary fats are very good for their palatability and satiety value, as a source of concentrated energy, as a carrier of the fat soluble vitamins and as a source of essential fatty acids. You should derive no more than 35% of your daily calories from fat. Ghee is the basis for being a satisfied vegetarian. In Ayurveda ghee is known as a rasayana or rejuvenator that supports overall health and wellbeing. It is lactose free and helps to balance excess stomach acid and maintain a healthy mucus lining in the stomach. It enkindles the digestive fire without aggravating pitta. Ghee is one of the most valuable foods for good mental and physical health.

Gulab Jamun


Ingredients:
9 tbsp Whole milk powder
3 tbsp all purpose flour
1 tsp baking powder
1 pinch baking soda
5,6 Green cardamom seeds powder
1 tbsp clarified butter
4 tbsp greek yogurt or whole milk yogurt
2 cups sugar
1 cup water
Part I – Simple sugar syrup (Has to be ready before Jamuns)
1)  Dissolve 2 cups of sugar in one cup water,rest of the cardamom, a pinch of saffron0 and boil the mixture.
Part II — Gulab Jamun
1)  Mix together milk powder,all purpose flour, baking soda, baking powder half of the cardamom powder, clarified butter and slowly add yougurt to the mixture.  Do  not knead the dough too tight.
2)  Rub some butter on the palm of your hand, so that the dough won’t stick to your hand while rolling Jamuns.
3)  Roll the balls of equal size.
4)  Deep fry the jamuns on low heat till they turn light brown in color. DO NOT FRY THEM ON HIGH HEAT or else only the out side will be cooked and they will get hard when you soak them in sugar syrup.
 
5) Soak all the jamuns in syrup until they expand.
Part III – Combination of Syrup and Gulab Jamun
1)Heat them till first boil. You will see the size of the jamuns increasing in syryp during the boiling.
2)Before serving , soak the jamuns at least for 5-6 hours
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