Interprétations Culinaires » Flan de sésame noir, 2ème version. Au début d’Interprétations Culinaires je vous avais déjà proposé un flan de sésame, assez simple, à base de agar-agar. Voici une deuxième version bidouillée ce weekend en me basant sur la recette du flan au café, pour un résultat plus crémeux et gourmand… This is my second recipe for black sesame flan but this one is definitely richer, tastier… You gotta love black sesame flavor ! Ingrédients pour 2 gros flans (ou 4 petits, soyons raisonnables…) 250ml de lait végétal (soja pour moi) / 1 cup soy milk 3 c à soupe de sucre complet / 3 Tbsp brown sugar 50ml d’eau / 1/4 cup water 1 c à soupe bombée de fécule de maïs (ou autre fécule de votre choix) / 1 heaped Tbsp cornstarch 1 c à soupe de pâte de sésame noir / 1 tbsp black sesame paste 1/2 c à café agar-agar / 1/2 tsp agar powder qq gouttes d’extrait de vanilles / few drops of vanilla extract Dans une petite casserole portez à ébullition l’eau et le agar, laissez bouillonner quelques minutes.
In a small pan bring the water and agar powder to a boil. Trilog’nies : Brownie, Greenie & Blondie. Au mois de septembre, j’ai découvert (grâce à une amie vegan) une recette de Brownie absolument fabuleuse. Elle nous vient du chef pâtissier espagnol Toni Rodriguez, qui travaille chez Lujuria Vegana à Barcelone. Ce qui est bien avec cette recette, c’est qu’il n’est pas indispensable d’avoir du chocolat en tablette, et je trouve que c’est un avantage.
D’autant plus que ça n’enlève rien au fondant et au gourmand du Brownie. Après avoir réalisé plusieurs fois le dit Brownie, je me suis dit que je pourrais varier les plaisirs en jouant sur les couleurs. Le terme de « blondie » ne doit pas être inconnu à certain(e)s. En général il s’agit d’utiliser du chocolat blanc, à la place du chocolat noir ; ou bien utiliser du beurre de cacahuète – le tout donnant une couleur dorée au dessert (d’où son nom). 4 to 6 servings per cake – 30 minutes (10mn prep + 20mn bake) Greenie : 15 gr de Poudre Matcha, 30 gr de Noix de Cajou concassées, 30 gr de Sucre de Canne Blond Directions : Preheat oven to 355°F. Pumpkin Cheesecake With Pecan Crunch Topping. November 7, 2011 Pumpkin Cheesecake With Pecan Crunch Topping by IsaChandra Serves 8 to 10 This Pumpkin Cheesecake was among our favorites in Vegan Pie In The Sky! All those autumnal spices with lots of pumpkin flavor and an irresistible pecan crunch topping.
While there are perfectly adequate vegan cream cheeses available in supermarkets, we wanted to come up with a cheesecake formula made with pantry-friendly ingredients, for a few reasons. One is consistency: different brands will produce different results. For another, some vegan cream cheeses contain hydrogenated oils. Also: the cost. And lastly, well, we just think it tastes better! A few recipe notes before embarking on your vegan cheesecake adventure! ~For the crust, vegan graham crackers can be hard to find. ~Soak the cashews overnight to make quick work of the recipe. ~Although this recipe is for a fancy marbled cheesecake, you can skip that step if you’re pressed for time or would just rather not do it.
For the crust: Berry clafoutis. We had an action packed weekend – a three year old’s birthday party (with a puppet show!) , a visit to my favorite Multnomah Village candy store (I got a blackberry ice cream cone!) , two sushi lunches, three grilling / backyard parties, not too much time online and a lot of cooking. We live outside the city limits, just past the county line in Portland. Our neighbors across the lake LOVE the fourth of July, and usually start celebrating with (big booming, bright blooming) fireworks a couple days early. This year, we started hearing them Thursday evening. Some years we hear fireworks after the fourth. I’ll just say that Basil is not a fan. We aren’t big firework folk, preferring instead to have people over, jump in the pool and fire up the grill. My idea of a perfect four day weekend. Some of my creations were patriotic with a theme of red and blue.
Red white and blue deliciousness. Combine tofu, agave, milk and flour in food processor. How did you spend your holiday weekend? Maple Pecan Pie. August 8, 2011 Maple Pecan Pie by IsaChandra Makes one 9-inch pie or one 11-inch tart I’ve been there. Everything oozes everywhere! But wait, it doesn’t have to be that way! The secret is twofold: an easy caramel made with all the usual sugary suspects. In the picture we have the pecan pie in an 11 inch tart pan, but it works just as well in a pie plate! Variation: For a Salted Maple Pecan Pie, sprinkle 1/2 a teaspoon coarse sea salt over the top of the cooled pie. 1/2 cup sugar 1/2 cup brown sugar 1/2 cup pure maple syrup 1/4 cup non-hydrogenated margarine 6 oz extra firm silken tofu (1/2 of a tetra pack) 1/4 cup cold unsweetened plain non-dairy milk 2 tablespoons cornstarch 1/2 teaspoon salt 1 teaspoon vanilla extract 2 cups pecan halves Prepared Single Pastry Crust, pressed into a tart pan or pie plate (no need to parbake) First we’re going to make a caramel.
Add the margarine, and stir to melt. Crumble the tofu into a blender or food processor, along with the milk, cornstarch and salt. Peanut Butter Sheet Cake. Raw Vegan Cheesecake with Raspberry Sauce « Vegan Chickie.