Recipes

Below you can find a list of different recipes that I have made. All of these are my own creations, though many of them were inspired by different recipes around the internet. Any time that I wanted to make a specific dish I would go online and search for recipes on that dish. Once I had a general idea of different peoples thoughts on the recipe, I would try my own twist on it. Usually after a few failures I was able to make something that I was both happy with, and was fully my own.


Breads

I first started making breads entirely in a bread machine. My goal at the time was to lightly experiment and to make tasty breads. Eventually I branched out to making breads almost entirely by hand. Below you can find a list of recipes designed to made either by bread machine, or using a stand mixer and an oven.

White Bread

2 1/2 Cups Flour
3 Teaspoons Sugar
1 Teaspoon Salt
1 Teaspoon Instant Yeast

3/4 Cups Water
3 Tablespoons Water
1 Tablespoon Oil

This is a bread machine recipe. Add the ingredients in whatever order your machine recommends (mine recommends dry, then wet). I prefer this bread baked with a light thin crust, and so I use the "Bake Light" setting on my machine.


Honey Bread

2 1/2 Cups Flour
1 Teaspoon Salt
1 1/2 Teaspoons Instant Yeast

3/4 Almond Milk
1/4 Cup Honey
3 Tablespoons Water
1 Tablespoon Oil

This bread follows the same directions as the White Bread.
This is a bread machine recipe. Add the ingredients in whatever order your machine recommends (mine recommends dry, then wet). I prefer this bread baked with a light thin crust, and so I use the "Bake Light" setting on my machine.


Honey Egg Bread

2 1/2 Cups Flour
1/2 Teaspoon Salt
1 Teaspoon Instant Yeast

1/2 Cup Almond Milk
1/4 Cup Honey
2 Large Eggs
1/4 Cup Oil

*1 Large Egg* (Optional for Egg wash before you bake the bread)

This recipe can be made into a standard loaf of bread, a loaf of challah, into dinner rolls, or into the base for cinnamon rolls.
Start by heating the almond milk to about 120F, then adding it to a large bowl with the honey and oil. Whisk together and add the yeast. Allow the mixture to sit for about 3 minutes, until the yeast starts to bubble. Whisk in the eggs, then add the flour and salt. Mix together as well as you can, before taking the dough into your hands to fully combine and knead for at least 5 minutes.
Allow the dough to proof covered until it has about doubled in size. Alternativly you can proof the dough overnight in the fridge (covered well).
Once you have your proofed dough, knead it a second time for a few minutes, before shaping it however you want. Cover it again and let it rise at room temperature for at least 1 hour (or 2 if the dough was proofed in the fridge).
Once the dough has proofed a second time, scamble an egg into a small bowl and lightly brush the egg over the entire surface of the dough. Bake at 350F. The internal temperature of the bread should be at least 190F, and the top should be golden brown when the bread is done.



Cakes

I started making cakes when I found myself one day really wanting something sweet. My first cake recipe was made with hot cocoa powder and a microwave. It was not a very good cake. Since then I have experimented with a few different types of cakes.

Vegan Chocolate Cake

1 Cup Flour
1 Cup Sugar
6 Tablespoons Cocoa Powder
2 Teaspoon Baking Soda
1/2 Teaspoon Salt

1/2 Cup Almond Milk
1/2 Boiling Water
1/4 Cup Oil
2 Teaspoons Vinegar
2 Teaspoons Vanilla

Preheat oven to 350F. In a large mixing bowl, mix flour, sugar, cocoa powder, baking soda, and salt together. Add almond milk, boiling water, oil, vinegar, and vanilla and whisk together until combined. Bake for 35 minutes.


Chocolate Cake

1 Cup Flour
1 Cup Sugar
6 Tablespoons Cocoa Powder
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt

1/2 Cup Almond Milk
1/2 Boiling Water
1/4 Cup Oil
1 Large Egg
2 Teaspoons Vanilla

Preheat oven to 350F. In a large mixing bowl, mix flour, sugar, cocoa powder, baking soda, and salt together. Add almond milk, boiling water, oil, egg, and vanilla and whisk together until combined. Bake for 35 minutes.


Almond Flour Honey Cake

2 1/2 Cups Almond Flour
1 Tablespoon Cinnamon
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/4 Teaspoon Ground Cloves

4 Large Eggs
1/2 Cup Honey
1/4 Cup Oil

Preheat oven to 350F. In a large mixing bowl mix almond flour, cinnamon, baking soda, salt, and ground cloves together. In a smaller mixing bowl whisk together eggs, honey, and oil. Stir wet ingredients into dry ingredients. Bake for 30-40 minutes.



Cookies

The first cookie I made was a bar chocolate chip recipe. I used what is probably the most common recipe, the one found on the back of the bag of chocolate chips. After a few batches I started experimenting a bit and found that a little bit more brown sugar, and a little bit less sugar made for a more moist cookie. I also found that extra vanilla can add a lot to the cookie. Eventually I branched out to making individual cookies, and currently prefer to make single cookies. However, sometimes when I just want something quick and sweet I will throw together a batch of bar cookies.

Bar Cookie

2 1/4 Cups Flour
2 Cups Oatmeal*
1/2 Cup Chocolate Chips*
1 Cup Packed Brown Sugar
1/2 Cup Sugar
1 Teaspoon Salt
1 Teaspoon Baking Soda

1 Cup Oil
2 Large Eggs
1 Tablespoon Vanilla

*You can include either or both oatmeal and chocolate chips.

Preheat oven to 350F. In a large bowl mix together flour, brown sugar, sugar, salt, and baking soda. Add oil, eggs, and vanilla and mix with a spatula until fully combined. If adding oatmeal add 1 cup at a time and mix until combined. If adding chocolate chips add them now and gently mix them in. Place the cookie dough in a 9x13 pan (or smaller for taller bars). Bake for 25-35 minutes.


Snickerdoodle Cookie

2 3/4 Cups Flour
1 Cup Brown Sugar
1/2 Cups Sugar
2 Teaspoons Cream Of Tartar
1 Teaspoon Baking Soda
1/2 Teaspoon Salt

1 Cup Vegan Butter
2 Large Eggs
2 Teaspoons Vanilla Extract

Topping
3 Tablespoons Brown Sugar
1 Tablespoon Cinnamon


In a large bowl whisk together partially melted butter(about 80% melted such that it is near a liquid but still shows signs of being a solid), brown sugar, and sugar together. Add in eggs and vanilla and whisk until combined. Add 1 cup of flour, cream of tartar, baking soda, and salt and carefully mix together. Add the rest of the flour and mix together until well combined. Chill in the fridge for at least an hour.

Preheat oven to 350F. In a small bowl mix together brown sugar and cinnamon. Scoop out a piece of dough about 1/4 cup in size. Roll into a ball with your hands, and then roll into the cinnamon sugar recipe. Place as many of these balls of cookie dough as you can on a baking sheet, leaving about 2 inches between each ball. Bake for 16-20 minutes (depending on how big each cookie is).


Chocolate Sandwich Cookie

2 1/2 Cups Flour
1 Cup Sugar
1 Cup Brown Sugar
3/4 Cups Cocoa Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt

1 1/4 Cups Vegan Butter
2 Large Eggs
1 Tablespoon Vanilla Extract

Filling
4 Ounces Vegan Cream Cheese
3/4 Cups Powdered Sugar Sugar
1 Tablespoon Extract (flavor of your choice)
2 Drops Food Coloring (color of your choice)


In a large bowl whisk together partially melted butter, brown sugar, and sugar. Add eggs and vanilla and whisk until combined. Add flour, cocoa powder, baking soda, and salt. Mix until fully combined. Chill in the fridge for at least 1 hour.

To make the filling place the vegan cream cheese in a small bowl and add the extract and food coloring. Mix together as well as you can (it will be difficult to mix well). Mix in 1/4 cup powdered sugar at a time. Once all the sugar is mixed in, use a whisk to fully combine everything.

Preheat oven to 350F. Using a strong tablespoon measurer (or a small spoon) scoop out about 1/2 Tablespoon of cookie dough and it into a ball. Place with at least 1 1/2 inches between each cookie. Bake for 11 minutes.

Once the cookies are baked and fully cooled, you can make the cookie sandwiches. Take a cookie and turn it upside down, place about 1 teaspoon of filling on cookie, and place another cookie on top of it and gently squeeze down.
The cookie sandwiches need to be chilled for about 30 minutes to help the filling set before eating.


Lemon Sandwich Cookie

3 1/2 Cups Flour
1 Cup Sugar
1 Cup Brown Sugar
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt

1 Cup Vegan Butter
2 Large Eggs
2 Tablespoons Lemon Juice
1 Tablespoon Lemon Extract
2 Teaspoons Vanilla
1-2 Drops Yellow Food Coloring

Filling
4 Ounces Vegan Cream Cheese
3/4 Cups Powdered Sugar Sugar
1 Tablespoon Extract (flavor of your choice)
2 Drops Food Coloring (color of your choice)


The directions for making this cookie are mostly the same as the Chocolate Sandwich Cookie recipe, except that you add lemon juice, lemon extract, and yellow food coloring to the liquid ingredients, and you do not add cocoa powder with the dry ingredients. These cookie sandwiches are baked and assembled the same as the chocolate variant.

I personally recommend making these cookies with a lemon filling, and eating them while they are still chilled from the fridge.



Other Desserts

Here you can find a variety of other desserts that I have experimented making.

Apple Cinnamon Pancakes

1 Apple (Honey Crisp)
1/2 Teaspoon Cinnamon

1 Cup Flour
2 Teaspoons Baking Powder
1 Teaspoon Cinnamon
1/8 Teaspoon Salt

3/4 Cups Almond Milk
1 Large Egg
2 Tablespoons Oil
1 Teaspoon Vanilla


Peel and slice the apple (either as you would for an apple pie, or into apple rings). Coat the apple slices in 1/2 Teaspoon of Cinnamon.
In a separate bowl mix together dry ingredients with wet ingredients.


If using apple rings, drench each ring in batter. Place each ring onto pan on medium heat.
If using apple slices, mix fully into batter. Place desired amount of batter onto pan on medium heat.

Cook until bubbles form on the batter, then flip.


Apple Pie

3 Pounds of Sliced Cored Apples (around 6-9 depending on size)
1/2 Cup Packed Brown Sugar
1/4 Cup Sugar
2 Tablespoons Flour
1 Teaspoon Cinnamon
1/8 Teaspoon Nutmeg
1 Teaspoon Lemon Juice

1 Pie Crust


Preheat oven to 400F. Mix the sliced apples, brown sugar, sugar, flour, sinnamon, nutmeg, and lemon juice together. It may be easiest to use a combination of both a fork and a wooden spoon to do this. Each slice of apple should be covered. Place the apple mixture onto a pie crust. If you have a top crust place it on top of the filling. Bake for 20 minutes, then cover the edges of the crust and continue baking for another 40 minutes.


Chocolate Chip Brownies

2 Cups Sugar
1 1/3 Cups Flour
3/4 Cup Cocoa Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt

2 eggs
2/3 Cup Olive Oil
1/2 Cup Boiling Water
1 Tablespoon Vanilla

1 Cup Chocolate Chips

Preheat oven to 350F. In a large bowl whisk together cocoa powder, baking soda, salt, and oil. Whisk in eggs, oil, boiling water, and vanilla. Whisk the sugar in until combined. Using a spatula mix in the flour.
Pour into a 9x13 inch pan and top with chocolate chips. Bake for 35-45 minutes. You want to remove it just before a toothpick inserted comes out clean. Let cool for at least 30 minutes.

Lemon Bars

Bottom Crust:
2 Cups Flour
1/2 Cup Sugar
1/2 Teaspoon Salt
12 Tablespoons Vegan Butter
1 Teaspoon Lemon Extract
1 Teaspoon Vanilla Extract

Lemon Filling:
1 1/2 Cups Sugar
3 Tablespoons Flour
1/2 Teaspoon Salt
4 Large Eggs
3/4 Cups Lemon Juice
2 Teaspoons Lemon Extract

To make the bottom crust, mix together the flour, sugar, and salt. Melt the butter and pour it and the 2 extracts onto the flour mixture. Press the wet ingredients into the dry until it forms a crumbly stiff dough. Press the dough evenly into the bottom of a 9x13 inch pan. Chill the crust by either placing it in the freezer for 5 minutes, or the fridge for 30 minutes. While the crust is chilling preheat the oven to 325F. Once the crust is chilled, bake for 25-30 minutes until the crust is golden brown.
To make the lemon filling, mix together the flour, sugar, and salt. Whisk in the eggs, then add the lemon juice and extract. Whist together until smooth. Pour the lemon filling onto a just baked (and still hot) crust. Bake at 350F for 20-25 minutes until the filling has just set (the middle still may not have fully set). Cool completly uncovered.


Vegan Pie Crust

3 Cups Flour
1 Tablespoon Sugar
1 Teaspoon Salt
1/2 Teaspoon Cinnamon
1/2 Teaspoon Baking Powder
2/3 Cups Oil
1/4 Cup + 2 Tablespoons Cold Water

Combine all ingredients together in a medium bowl. You will find it hard to mix together with tools, and will eventually need to just use your hands to get it all mixed. Take about a third of the dough and set it aside, to use for the top of the pie crust. Using your hands flatten the dough and place it in a pie dish. Using your hands you can spread the dough out to cover the bottom and sides of the pie dish. Once you have placed your pie filling onto the bottom crust, take pieces of the remaining dough, flatten them and place them on top of the pie. In the oven the pieces will spread out slightly to form the top crust.


Stews

I first started making stew when I was trying (and failing) to make my own Chicken Tikka Masala. At the time I was only interested in duplicating the masala sauce, but I was have limited success. After a lot of failure to get what I wanted, I decided to just try adding some sort of meat to see if it helped. The end result was surprisingly good, as the meat both added its own flavor, as well as absorbing some of flavor of the spices. It seemed to balance out the flavors and eventually I ended up with the beef stew recipe below.

Meat Stew

4 lbs Ground Beef (or any meat, ground or chunks)
3 lbs Broccoli

1/4 Cup Oil
30 Ounces Tomato Sauce
32 Ounces Unsweetened Almond Milk

6 Tablespoons Dried Minced Onions
4 Tablespoons Cumin
4 Tablespoons Paprika
2 Tablespoons Garlic Powder
2 Tabelspoons Salt
1 1/2 Teaspoons Jalapeno Powder
1 1/2 Teaspoonss Cyan Pepper Powder


Start by adding the oil to a large pot and cooking the meat. If using ground meat you want the meat fully cooked, while if using chunks you may only want to get some texture on the outside. Next, add the tomato sauce and almond milk. Mix until the tomato sauce and almond milk have combined. Cover and let simmer for about 30 minutes. Mix all the spices in, recover, and let simmer for another 30 minutes. Add the broccoli (uncooked) about 1 pound at a time (until the broccoli starts to cook sinks below the water level). Cover and let simmer for 1 hour. Uncover, and let simmer for 1 more hour.



Other

Below are a variety of different recipes for different types of meals. These are placed here has they really have no other section that they belong to. It could be argued that my stew recipe should go here, however, I have chosen to give my stew its own recipe as it is one of the main things that I eat.

Pizza Dough

2 1/2 Cups Flour
1 Tablespoon Sugar
1 Tablespoon Instant Yeast
1/2 Tablespoon Basil 1 Teaspoon Salt

1 Cup Warm Water (100-120F)
1-2 Tablespoons Oil

Preheat oven to 450F. Pour the water into a bowl and gently mix in sugar and yeast. Let sit for a few minutes until the yeast starts to activate. Once the yeast has activated, mix in the oil, and add the flour and sugar. Mix as well as you can in the bowl, before moving to a floured surface to knead the dough for about 5 minutes. While kneading the dough, you may add up to 1/2 cup extra flour to keep the dough from sticking. After kneading the dough shape it however you want (or can). You can make it as thin or as thick as you want, but you may need to adjust your baking time of the pizza if you use a thicker dough.

Once your dough is shaped, bake it by itself for about 5-7 minutes. This will keep the dough from getting soggy from any pizza toppings you add. When baking your topped pizza, you can help to tell if it is done if the crust is browning, 15-25 minutes.


Yorkshire Pudding

(Makes 9 Servings)
1/2 Cup + 1 1/2 Tablespoon Eggs (3 Large Eggs)
1/2 Cup + 1 1/2 Tablespoon Almond Milk
1/2 Cup + 1 1/2 Tablespoon Flour
1 Teaspoon Salt
3 Tablespoons Oil

Preheat oven to 450F. Place an empty muffin tin into the oven to preheat the muffin tin. In a medium bowl fully mix and whisk together the eggs, almond milk, flour, and salt. Take the heated muffin tin out of the preheated oven and place 1 Teaspoon of oil in 9 muffin slots. Place the muffin tin back in the oven until the oil has heated (about 5-8 minutes). Quickly remove the muffin tin from the oven and place 1/9 of the flour mixture into each oiled slot. Bake for about 15 minutes, or until the puddings are golden brown and crisp.

When you remove the yorkshire puddings you may want to place them on a paper towel covered cooling rack to absorb some of the oil. Serve immediately.