23rd of February 2013
 

PurpleBottleCrafts

This is my newest venture! More to come soon…

22nd of February 2013
 
Lemon-Ginger Cake with Raspberry Buttercream Frosting
I made this cake for a friend’s birthday and it was so good I had to make it again as the perfect Valentine’s Day cake! It now holds a place in my favorite cake repertoire (even though it’s not chocolate!) The cake recipe is basically the same as the Lemony French Cake at the lovely vegan blog havecakewilltravel.com just doctored up a bit and my recipe for raspberry buttercream. Enjoy!
Lemon-Ginger Cake:
1 cup soy yogurt (preferably lemon or vanilla)
1 cup powdered sugar (sifted)
1/2 cup veg. oil
1 teaspoon vanilla
zest and juice of 1 lemon
1/2 teaspoon fresh ginger (grated)
1 1/2 cup flour
2 teaspoons baking powder
pinch of cardamom
Preheat oven to 350 degrees. Grease two 6” across by 2” deep pans. Mix ingredients #1-6. Sift in rest of ingredients and stir until just combined. Pour into pans and bake until outsides are golden and toothpick comes out of center clean, about 20-30 minutes (depending on pan size and material.)
Raspberry Buttercream Frosting
1 c raspberries
1/2 teaspoon balsamic vinegar
3/4 cup earth balance butter
2 cup powdered sugar (sifted)
1 teaspoon vanilla
First puree your raspberries in a food processor. Next pour pureed raspberries into a small pot and add balsamic vinegar (it sounds strange but it really helps bring out the raspberry flavor!) Heat just until boiling. Let raspberries cool and then pour through a sieve our cheesecloth, straining out all the seeds so you only have a thick juice, set aside. Cream butter until light and fluffy. Slowly add sifted sugar. Add vanilla. VERY slowly add raspberry juice one teaspoon at a time, mixing to incorporate after each addition. You may not need all of the juice, and be careful to watch that the frosting is not starting to separate- STOP adding juice if you see any signs of separation. It should be a lovely bright pink with a nice sweet/tart flavor.

Lemon-Ginger Cake with Raspberry Buttercream Frosting


I made this cake for a friend’s birthday and it was so good I had to make it again as the perfect Valentine’s Day cake! It now holds a place in my favorite cake repertoire (even though it’s not chocolate!) The cake recipe is basically the same as the Lemony French Cake at the lovely vegan blog havecakewilltravel.com just doctored up a bit and my recipe for raspberry buttercream. Enjoy!

Lemon-Ginger Cake:

  1. 1 cup soy yogurt (preferably lemon or vanilla)
  2. 1 cup powdered sugar (sifted)
  3. 1/2 cup veg. oil
  4. 1 teaspoon vanilla
  5. zest and juice of 1 lemon
  6. 1/2 teaspoon fresh ginger (grated)
  7. 1 1/2 cup flour
  8. 2 teaspoons baking powder
  9. pinch of cardamom

Preheat oven to 350 degrees. Grease two 6” across by 2” deep pans. Mix ingredients #1-6. Sift in rest of ingredients and stir until just combined. Pour into pans and bake until outsides are golden and toothpick comes out of center clean, about 20-30 minutes (depending on pan size and material.)

Raspberry Buttercream Frosting

  1. 1 c raspberries
  2. 1/2 teaspoon balsamic vinegar
  3. 3/4 cup earth balance butter
  4. 2 cup powdered sugar (sifted)
  5. 1 teaspoon vanilla

First puree your raspberries in a food processor. Next pour pureed raspberries into a small pot and add balsamic vinegar (it sounds strange but it really helps bring out the raspberry flavor!) Heat just until boiling. Let raspberries cool and then pour through a sieve our cheesecloth, straining out all the seeds so you only have a thick juice, set aside. Cream butter until light and fluffy. Slowly add sifted sugar. Add vanilla. VERY slowly add raspberry juice one teaspoon at a time, mixing to incorporate after each addition. You may not need all of the juice, and be careful to watch that the frosting is not starting to separate- STOP adding juice if you see any signs of separation. It should be a lovely bright pink with a nice sweet/tart flavor.

10th of January 2013
 
Birthday Cake!

Birthday Cake!

15th of July 2012
 

PPK’s “Chopped/Vegan” Challenge

Here it is, my submission for the Post Punk Kitchen’s Chopped/Vegan Challenge (https://www.facebook.com/notes/post-punk-kitchen/choppedvegan-dessert-round-rules-regs-the-mystery-ingredients/10151897542730596) Isa is truly a daily inspiration for me so I am excited to try this out!

I made Red Velvet Beet Cupcakes with Maple-Coconut-Crispies Crumble and Mango-Lime Frosting!Hope everyone enjoys the pictures and following recipe, they were fun to make and eat!

Cupcakes:

  • 3/4 cup coconut oil
  • 1 1/2 cups sugar
  • 4 tablespoons ground flax seed mixed with enough water to make a gooey egg-like consistency
  • 2 medium beets (roasted and pureed, but we’ll get to that)
  • maple syrup, fresh lemon juice, cinnamon and cloves to taste
  • 1 cup almond milk (you’re not adding this all at once)
  • 2 teaspoons vanilla
  • 2 1/2 cups flour
  • 1/2 cup cocoa powder
  • 1 teaspoon salt
  • 1 1/2 teaspoon baking soda
  1. First you need to prepare the beets. I peeled them, halved them, and placed them in a glass casserole dish with about a half inch of water covering the bottom of the pan. I also drizzled them with a little bit of mapple syrup, lemon juice, cinnamon, and cloves to infuse them with a flavor for baking. Cover pan with tinfoil and bake at 350 for about an hour until they are very tender. Allow beets to cool completely. (you may want to do this step ahead of time)
  2. Once the beets are 100% totally cooled off puree them in a food processor with 1/2 cup of milk. Blend until you get a very smooth pudding consistency about 1 cup in volume.
  3. Blend sugar and oil with an electric mixer. Add flax seed mixture until fully incorporated. Add the beet puree. Add vanilla.
  4. Sift together all the dry ingredients. Turn the mixer to low and slowly add dry ingredients to the mixing bowl in batches, about a half a cup at a time, alternating with the remaining 1/2 cup of milk. Wish my hands hadn’t been too sticky to take a picture at this point- the batter is a really lovely beet red!
  5. Add a scant 1/4 cup batter to lined muffin tins (this makes 24.)

next up, Maple-Coconut-Crispies Crumble:

(not gonna be too exact on measurments here, you just kind of have to add things to get the taste/texture of your liking in a crumble)

  • handful of dried shredded coconut
  • about 1 cup of crisp rice cereal
  • 1 generous tablespoon melted butter
  • 3 tablespoons maple syrup
  1. Pulse shredded coconut in food processor a few times to chop them into slightly smaller pieces. Drizzle in melted butter and syrup, pulse again. Add crispies and pulse twice. Pour crumbles into a bowl and mix with a spoon, feel free to add more or less of any ingredients to your liking.
  2. Sprinkle crumble on top of unbaked cupcakes, pressing gently into batter.
  3. Place cupcakes into preheated oven at 350 degrees F and bake for 20 minutes until a toothpick comes out clean. Place cupcakes on rack to cool.

The Frosting:

First off I want to warn you not to attempt to make buttercream frosting in 90+ heat. It makes things extremely difficult. That said, with much stress and careful maneuvering I was able to save my Mango-Lime Buttercream from destruction.

  • 1 very ripe mango, pureed
  • zest of one lime and about 1 tablespoon of juice
  • 3/4 cups earth balance (or alternative) butter
  • 2 cups confectioners’ sugar, sifted
  • 1/2 teaspoon vanilla extract
  1. Your mango needs to be ripe, no faking it or this won’t work. Ok? Cut it up and puree it, add lime zest and juice.
  2. Beat the butter with an electric mixer on high for about two minutes until it is pale and creamy.
  3. Reduce the speed to medium, add SIFTED confectioners’ sugar 1/2 cup at time, beating very well to make sure each addition is fully incorporated. After every couple additions turn the mixer up to high and aerate the frosting for a few seconds. Make sure to keep scraping down the sides of the bowl as well.
  4. Add vanilla, beat until smoothly incorporated. Now very slowly add mango puree, a little bit at a time, making sure each addition is fully incorporated before adding more. You may not want to use all of the mango- I made twice as much frosting and used one whole mango so my frosting had a very light taste in which the vanilla, mango, and lime were all highlighted, which I really enjoyed. But you can certainly try to make a more mango-intense frosting, just again keep an eye on consistency as it can change quickly in buttercream.
  5. Pipe a dollop of frosting onto each cooled cupcake and enjoy!

Who would have thought that beets could make a perfect red velvet cupcake?



28th of July 2011
 

VEGAN RANCH DRESSING

This is it. A defining moment in my pursuit of vegan fine food crafting- the creation of my very own vegan ranch dressing. I take my ranch dressing very seriously. From a very young age I have poured that tangy creamy goodness on just about every food imaginable. As a meat-eater I couldn’t eat steak or fish without it (I later realized I really just liked the ranch.) So when I recently went vegan I knew that this was going to be one of the hardest things to give up. Most vegan products I’d already been using and actually preferred. And I can even get down with vegan cheese in certain situations. But I have never seen vegan ranch dressing for sale in any store and even at my favorite vegan joints their “ranch” didn’t make the cut (I’m pretty sure it’s the same sauce they also served as their tzatziki on their vegan gyro and yes, i’m talking about you, foodswings.) You see I have refined tastes when it comes to my ranch dressing- I can taste imposters; no low grade Super-A bullshit for me, even Thousand Island won’t do it. Nothing less than Hidden Valley would satisfy my tastes. So when I embarked on my mission to develop a truly satisfying vegan ranch I was nervous to even test it. But I have to say it exceeded my expectations. The freshness and tanginess of this concoction was everything I ever wanted and more. So if you share my passion for ranch, please enjoy:

-1/2 package tofu (silken would be preferred but I used firm and it was just fine)
-2 tbsp olive oil
-2 tsp apple cider vinegar
-2 tsp sugar (or other sweeter of choice)
-juice of 1/2 lemon (up to 1 whole lemon, depending on taste)
-1/2 tsp salt
-1 cup veganaise
-1 clove garlic
-flat Italian parsely
-chives (fresh, can be substituted for scallions)
-onion powder
-fresh ground pepper
-optional but highly recommended: alternative milk of choice, nutritional yeast aka NOOCH

1. Crumble tofu into food processor or blender. Add olive oil, vinegar, sugar, lemon, and salt. bllllllennnnd.
2. Peel garlic, crush with knife and chop very finely. Sprinkle a small amount of coarse salt (kosher or sea) onto garlic and mash into it until it turns into a sort of paste. Add to mixing bowl.
3. Chop up desired amount of parsley and chives, probably no more than 1/4 c on the parsely and 2-3 tbsp on the chives, but I’m gonna leave that up to you. Add to bowl.
4. Ok this is the part you pretend you don’t know what you’re doing so you can forget about it and enjoy your ranch dressing later. Add a cup of veganaise to the mixing bowl. I mean it’s VEGANaise, it’s not as gross as real mayo… right? Let’s just get this done quickly and move on.
5. Add your spices and mix this thang up! Oooh looks good don’t it? Now you can add your milk to get your desired consistency, depending on if you want this more as a dip or a dressing. Taste test, adjust spices if needed, and then go forth; pour, dip, and drench that stuff on as many healthy and unhealthy things as you can think of :)

*also for those looking for a soy free option, I am pretty sure you could do this without the tofu, you just might need to adjust your mayo-milk ratio. and veganaise make soy-free versions

11th of October 2010
 
Fingerlings

Fingerlings

13th of September 2010
 
Tomatillo Salsa
Loooooove me some tomatillo salsa with the fresh purple/green tomatillos we’ve been getting from the coop. It’s super easy too, pretty much just slicing, roasting in the oven, and throw it all in the food processor :)
-1lb tomatillos (this was approximately 30 tomatillos and made about 3-4 cups salsa, so multiple accordingly if you want a large batch-3 cloves garlic-3 shallot onions or 1/4 cup onion slices-juice from 1 lime-cilantro-1/2 pepper (I used a poblano)-for those who like it hot: chiles de arbol or other hot chiles, and a spoonful of pureed chipotle peppers in adobo sauce-a pinch of sugar, adding more to taste if necessary-spices: chili powder, cumin, salt, pepper
1. Remove husks from the tomatillos, rinse, and slice in half. Lay open side down on a baking sheet and broil for about 15 minutes or until lightly browned on top and juice is starting to come out of them. I also roasted the garlic and shallot onions i was using at the same time, drizzling them with oil and water and wrapping it all up in a foil packet. (if you want to roast regular onions just lay them out of the sheet with the tomatillos)
2. Once the tomatillos are done let them cool a bit. Then add everything to the food processor, chop chop grind grind, adjust spices/sugar to your liking and bam! you have salsa!
My batch here came out a strange color because it was half green and half purple tomatillos, but oh well it was still delicious! (sorry it is such a low quality picture though, i made this before work and was not in the mood to try and make things look nice)

Tomatillo Salsa

Loooooove me some tomatillo salsa with the fresh purple/green tomatillos we’ve been getting from the coop. It’s super easy too, pretty much just slicing, roasting in the oven, and throw it all in the food processor :)

-1lb tomatillos (this was approximately 30 tomatillos and made about 3-4 cups salsa, so multiple accordingly if you want a large batch
-3 cloves garlic
-3 shallot onions or 1/4 cup onion slices
-juice from 1 lime
-cilantro
-1/2 pepper (I used a poblano)
-for those who like it hot: chiles de arbol or other hot chiles, and a spoonful of pureed chipotle peppers in adobo sauce
-a pinch of sugar, adding more to taste if necessary
-spices: chili powder, cumin, salt, pepper

1. Remove husks from the tomatillos, rinse, and slice in half. Lay open side down on a baking sheet and broil for about 15 minutes or until lightly browned on top and juice is starting to come out of them. I also roasted the garlic and shallot onions i was using at the same time, drizzling them with oil and water and wrapping it all up in a foil packet. (if you want to roast regular onions just lay them out of the sheet with the tomatillos)

2. Once the tomatillos are done let them cool a bit. Then add everything to the food processor, chop chop grind grind, adjust spices/sugar to your liking and bam! you have salsa!


My batch here came out a strange color because it was half green and half purple tomatillos, but oh well it was still delicious! (sorry it is such a low quality picture though, i made this before work and was not in the mood to try and make things look nice)

11th of August 2010
 

ok i have some legit people following me despite the fact i never update this, a backlog of beautiful foods that want to be posted, and i can’t deny that i waste time on the internet. i need to get serious and put some stuff up here. get ready…!

17th of May 2010
 

Quinoa Pilaf

Ooooh how I love quinoa (KEEN-wah)! I’ve become pretty obsessed with it lately. Here’s why you should be too: it’s delicious! It is soooo good for you- it has a complete protein with all nine essential amino acids and many other vitamins, and weight for weight contains more protein than meat, and is wheat-free and gluten-free. Hurray for quinoa! I also just love it’s unique texture- somewhere between rice and couscous but in my opinion way way better. I’ve actually come to prefer it to rice and other grains in general (most of the time.) It ranges in color from whitish yellow to reddish brown/black, and I prefer the red variety (probably just because it’s pretty) but alas that is hard to find in bulk. There are lots of awesome ways to eat quinoa- plain as an accompaniment to beans/stir fry/etc., something i like to called mashed sweet potatoes and quinoa (just throw cubed sweet potatoes in with the quinoa, they cook at the same rate and when it’s all done mash em and voila, super easy yum yums!), veggie burgers (recipe to come soon… hopefully, i am bad at updating this…), and PILAF which finally brings us to…

THE RECIPE (of sorts, the great thing about this is that it’s really easy to make and you can use pretty much use whatever you have on hand!):

-1 cup quinoa (this is a pretty ample amount, definitely enough to serve a couple hungry people)
-EVERY/ANY veggie you have and want to use
-proteins of your choice: beans, tofu, tempeh, seitan
-veggie bouillon cube or broth packet
-olive oil
-soy sauce
-dark sesame oil
-apple cider vinegar (ACV)
-lemon juice
-assorted spices (chili powder, curry, cumin, tumeric, nutritional yeast, paprika, pepper, etc.)
-optional: fruit (mango/apple/oranges…), chipotle pepper paste (and/or hot sauce), honey/maple syrup/brown sugar, sesame seeds

1. Boil Water in a saucepan (I usually do double the amount of water for how much quinoa i’m making, so for 1 cup quinoa 2 cups water.) Add the bouillon cube and let dissolve to make broth, add quinoa. Cover and simmer on medium heat about 15 minutes, stirring occasionally until the water is absorbed and the little spiral tails have popped out of the quinoa buds, then it’s done!
2. While that’s happening you can start sauteing you veggies/proteins in a large wok/pan with a bit of oil. You know the drill with this, i should hope…
3. Once all your veggies are nicely sauteed add the spices you want to use. Mmmm.
4. Okay, your quinoa should be done by now, right? So add that goodness to the veggies and mix it all up.
5. Now it’s sauce time. You can mix all your sauce ingredients (soy, sesame oil, ACV, lemon, hot sauce, honey/maple syrup) together beforehand to make sure you get a sauce mixture perfect to your liking, or you can just ad a couple tablespoons of each to the pan, mix it in an adjust accordingly. Just note that if you’re not used to cooking with sesame oil it is pretty strong so a couple tablespoons sbould be plenty. Lastly I would throw those fruits/ sesame seeds in if you got em and there you go!

24th of March 2010
 

Vegan Blueberry Scones

As foretold, my scones recipe has arrived! Skipping ahead as well because I’m still in the Irish spirit I suppose. This is again based off a newspaper cut out recipe, good old Joan Finn’s Irish Scones, but I veganized them so all could enjoy them at a potluck I was going to. And they were a big hit- the contents of the huge bowl vanished under mysterious circumstances. So I would say they were a success. Scones come in many different shapes, sizes, and varieties, and mine are a moist, soft almost doughnut or cake like scone. Which I think is a good thing cus nothing is worse than a dry scone. Onto the recipe!

*3 cups flour plus some extra for kneading
*5 teaspoons baking powder
*1/2 teaspoon salt
*5 tablespoons sugar (I did 3 white sugar and 2 brown) plus some extra for the top
*5 tablespoons solid Crisco
*1 1/2 cups blueberries
*2 tablespoons ground flax seed mixed with water to get an “egg-like” consistency
*1 1/8 cup milk
*1 teaspoon apple cider vinegar
*2 tablespoons apple sauce
*cinnamon and nutmeg

1. Mix together flour, baking powder, salt, sugar, and nutmeg.
2. Cut in Crisco with a pastry mixer (or 2 knives if you’re sadly without one) until mixture resembles a coarse meal
3. Add blueberries
4. Mix together ground flax seed and water and add enough milk to make 1 and 1/3 cups. Add vinegar to milk. Add mixture to the dry mix and stir well.
5. Add the apple sauce, sparingly. I added too much and it made my dough way too sticky and i had to knead in a lot of flour to mix it, so I would add it slowly and see how your consistency is. You want it to be moist but not so sticky that you can’t put it down on a surface/ your hands without it becoming permanently adhered.
6. Turn onto a floured area and knead lightly. Flatten dough to 3/4 inch. Using a rounch glass, cut into scones.
7. Brush or drizzle scones with a little bit of milk for a glaze, and sprinkle with granulated sugar and cinnamon. Place on a lightly floured baking sheet and bake at 350 for 25 minutes. Makes 12 scones.

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