Category: Food

Food adventures!

  • Vegan Cinnamon Roll Tortillas

    Vegan Cinnamon Roll Tortillas

    IMG_20130629_113933Vegan Cinnamon Roll Tortillas

    Makes 4 portions. About 250 calories per portion.

    Tortilla shell ingredients

    • 3/4 Cup + 2 Tbsp Flour
    • 1 Tsp Baking Powder
    • Dash Salt
    • 1/4 Cup Hot Water
    • 2 Tbsp Vegan Butter (eg. Earth Balance)

    Filling ingredients

    • 1/4 Cup Sugar
    • 2 Tsp Cinnamon
    • 2 Tsp Vegan Butter

    Instructions

    1. Mix the flour, baking powder, salt together in a bowl.
    2. Add in the butter, and mix it in until it forms coarse crumbs.
    3. Make a well in the center and add in the hot water.
    4. Knead the dough until a smooth ball is formed; about 3 minutes.
    5. Cover the bowl and let rest for 15 minutes.
    6. Turn on the oven, set it to 350 F.
    7. Cut the ball of dough into 4 equal parts.
    8. Roll out the dough to make tortilla shells. Or use a tortilla shell press. I have no idea why I have one of these, but hey.
    9. Spread butter over the surface of the tortillas.
    10. Mix the cinnamon and sugar together. Sprinkle on the surface of the tortillas.
    11. Roll up the tortillas, and bake in the oven for 12 minutes.
    12. Pull out, let cool, and enjoy!

    Verdict

    Not half bad. I plagiarized the idea of tortilla cinnamon rolls from my last trip to Mucho Burrito. The recipe for the tortilla shells came from here, though I didn’t follow through the final step of putting the shells on a skillet. The texture after they were baked was pretty similar, however.

    They’re not as savoury as real cinnamon rolls, the doughnuts I make, or pies… but they’re still pleasant.

  • Vegan Cheesecake Cookies

    Vegan Cheesecake Cookies

    So the other day, I was doodling on a piece of paper this idea for a dessert I had. It was going to be a miniature cheesecake on a shortbread cookie base. I went at it, and after a few attempts, I’ve finally got a recipe!

    Vegan Cheesecake Cookies

    Makes six large cookies. About 450 calories per cookie.

    Shortbread Cookie Base

    • 1/2 Cup Cornstarch
    • 1/2 Cup Icing Sugar
    • 1 Cup Flour
    • 3/4 Cup Vegan Butter (eg. Earth Balance)
    1. Set the oven to 300F.
    2. Mix the dry ingredients together.
    3. Add in the softened butter until a dough forms.
    4. Roll out a sheet of wax paper and place on working surface.
    5. Take out a big ball of dough and place on the wax sheet. Then lay a second sheet of wax paper on top of the dough.
    6. Roll over the dough and sheets with a rolling pin. You want the dough to be a centimeter thick.
    7. Cut out the dough in a circle (you can use an upside down glass), and place on cookie sheet.
    8. Put another ball of dough on the wax paper. Lay the second sheet of wax paper on top, and roll over it again – just like before. Also just like before, you want it to be a centimeter thick, and you want to cut out the cookie shape.
    9. With this second cookie, you’re going to cut out a smaller circle in its center. So now you have two circles. Take the outer one, and lay it on top of your cookie on the baking sheet – making a rim for the “crust”.
    10. Repeat steps 5 to 9 until no more dough remains.
    11. Bake for ten minutes. Prepare the topping during this baking time.

    Cheesecake Topping

    • 1/2 Container Vegan Cream Cheese (eg. Tofutti)
    • 3 Tbsp Sugar
    • 2 Tbsp Water
    • 1 Tsp Vanilla
    • Pinch Salt
    1. Set the oven to 350F.
    2. Use a mixer or whatnot to blend cream cheese until softened.
    3. Add in sugar, vanilla, salt, and water.
    4. Blend thoroughly.
    5. Pour with a spoon in the center of the cookies.
    6. Bake for 30 minutes, until topping becomes golden brown.
    7. Let cool. Then refrigerate if they aren’t going to be served immediately.

    Garnish

    • Vegan Whipping Cream (eg. Soy Whip)
    1. Once the cookies are cool, add the whipping cream.

    My Thoughts

    I did half the quantity of topping, and it was still tons! I think next time I might even go for half that. But otherwise, this was a real success. I kind of wish there was a greater filling to cookie ratio, but I’m not too sure how I’d go pulling that off without having it crumble under its own weight or be unwieldy. Nevertheless – delicious.

  • Fluffy White Bread, Maple Doughnuts and Vegan Cheesecake

    Fluffy White Bread, Maple Doughnuts and Vegan Cheesecake

    Fluffy White Bread

    IMG_20130511_155433

    I was tasked with making my loafs of bread more like Wonderbread. In other words: sweeter and more fluffy. After some experimenting, I found success with one recipe. I then tried again with a veganized version, and it worked just as well. So I present to you both editions.

    Regular Version:

    • 3 Cup Flour
    • 1 Cup Milk
    • 1/4 Cup Sugar
    • 1.5 Eggs
    • 2.5 Tbsp Butter
    • 2.5 Tsp Yeast
    • 3/4 Tsp Salt

    Vegan Version:

    • 3 Cups Flour
    • 1 Cup Almond/Soy/Rice Milk
    • 1/4 Cup Sugar
    • 1/3 Cup Unsweetened Apple Sauce
    • 2.5 Tbsp Vegan Butter (Earth Balance)
    • 2.5 Tsp Yeast
    • 3/4 Tsp Salt

    Note: My machine’s bread cycle lasts 3 hours. That’s too long for this recipe. I usually turn the machine off at 2h30 hours if not before. If I want to brown the bread a bit more, I’ll leave the loaf in for a few more minutes after the machine is turned off, then take it out.

    Vegan Gluten-Free Maple Doughnuts

    IMG_20130511_155249

    I also discovered a good recipe for doughnuts, which I made gluten-free. The doughnuts were more frail than those with the gluten to bind them together, but careful handling and a bit longer cooking time made them just as great.

    Doughnuts:

    • 1 1/4 Cup Flour
    • 1/4 Cup Sugar
    • 1/2 Tsp Salt
    • 1/2 Tsp Baking Powder
    • 1/4 Tsp Baking Soda
    • 1/4 Tsp Nutmeg
    • 2/3 Cup Vegan Milk
    • 1 Tbsp Vinegar
    • 1/4 Cup Apple Sauce
    • 1/2 Tsp Vanilla Extract

    Glaze:

    • 3/4 Cup Icing Sugar
    • 2 Tbsp Maple Syrup
    • 2 Tsp Maple Extract

    Going Gluten-Free:

    Substitute the flour for all-purpose gluten-free flour, like that made by Red Mill. Also add 1 Tsp of Xanthan Gum.

    Instructions:

    1. Set the oven to 350°C.
    2. Mix the milk and vinegar together in a bowl. Set aside.
    3. Mix all the dry ingredients for the doughnut.
    4. In the bowl with the liquids, mix in the apple sauce and vanilla extract.
    5. Combine the liquids and solids together. Do not over-mix.
    6. Pour into a doughnut pan and bake for 10-12 minutes. If you go gluten-free leave for a bit longer.
    7. Pull out the doughnuts and let cool. While they cool, mix the ingredients for the glaze together.
    8. You can glaze the cooled doughnuts by dipping them in the bowl with the prepared glaze.

    Vegan Gluten-Free Cheesecake

    IMG_20130511_155311This was my second attempt at a vegan cheesecake, and with an entirely different recipe. I wanted something that was easy to put together, and so was weary of going for something that involved crunching cashews or whatnot. I ended up finding it. I used a separate recipe for the crust.

    The end result was good, albeit a touch runny. I think it’s because I put 4 tablespoons of lemon instead of 4 teaspoons. Also, the crust was very tough – perhaps another recipe or using this one differently would have been better. But overall it was a success.

    Crust:

    • 1 Cup Gluten-Free All-Purpose Flour
    • 1/3 Cup Icing Sugar
    • 1/2 Cup Vegan Butter (Earth Balance)
    • Pinch Salt

    Filling:

    • 2 Packages Cream Cheese (Tofutti)
    • 2/3 Cup Sugar
    • 1/4 Cup Water
    • 1 Tbsp Extra-Firm Tofu
    • 4 Tsp Lemon Juice
    • 1/2 Tsp Salt

    Instructions:

    1. Butter the bottom of a pie-sized pan.
    2. Mix the ingredients for the crust together until it becomes dough.
    3. Place the dough on the bottom of the pan to form the crust. Use your fingers to ensure even distribution.
    4. Poke holes in the crust with a fork.
    5. Place the crust in the freezer for 15 minutes.
    6. Set the oven to 425°C.
    7. Bake for 13-15 minutes until golden brown and allow to cool.
    8. Lower the oven temperature to 350°C.
    9. Blend the cream cheese together until it softens.
    10. Add the sugar, salt, tofu, water and lemon juice.
    11. Blend until uniform. Add the contents to the pan containing the cooled crust.
    12. Bake for 45 minutes or until the top is golden brown.
    13. Let it cool and then refrigerate it.

     

  • Finished Classes for my First Year (NSFW)

    Finished Classes for my First Year (NSFW)

    I made it.

    It was pretty tumultuous. I ended up dropping my two math classes this semester, and I’ll try to do at least one of them over the summer. I don’t know what will happen to me next year, whether I’ll continue or not. But dropping everything to go back this year is something I’ll never regret.

    There was lots of work, good profs, bad profs, a Sigur Ros concert, good times with the boyfriend, lots of baking, a new person in my life and deeper relationships with others, much self-discovery, and button-making sessions where I got to be creative:

    IMG_20130130_200938

    I still have a physics assignment, two finals, and a week-long trip to North Carolina followed by a final project for my field studies class. I’ll keep my work schedule as-is so that I can concentrate on studying, which I very much need to do.

    For baking projects, I made peanut butter Oreo cupcakes. As it turns out, I really didn’t care for the icing. I wouldn’t make that one again, though the cupcake itself was fine. I also made blueberry muffins with a kind of pie crumb topping. Those were delicious, and I shall henceforth add said topping to every muffin recipe I ever make.

  • SimCity, DRM, and Ownership

    SimCity, DRM, and Ownership

    The newest game in the SimCity franchise was released a few days ago, and it’s been a bit of a disaster. I’ve included a screenshot from Amazon’s product page below: a thousand five hundred people gave it one star out of five, while only thirty-eight gave it five stars.

    SimCity 5 on AmazonThe reason for the upset is that the anti-piracy measures included with the game has prevented everyone who spent $60 to get it from playing it. But only legitimate customers are blocked this way – the pirates, having that removed from their version, don’t face any such issues.

    It’s not the kind of reward-value scheme you want to promote, especially when you want to make people think they own what they bought.

    Customers don’t own any content that’s protected with DRM of course. If you have to ask someone else permission to use something every time you want to use it, which is what this does, you don’t own it. If that other party reserves the right to remove your access to that thing permanently, you don’t own it. Ironically, only the pirates are the ones who get to have ownership.

    There’s confusion around this point, and I think that stems from the fact that we quietly transitioned from a model where we had anti-piracy measures but owned content (CDs, DVDs, VHS tapes, older games) to anti-piracy measures with no ownership (Blu-Ray players, iTunes, modern games). The price point and language meanwhile never changed to reflect this shift.

    DRM isn’t necessarily a bad thing. It enables economic frameworks where use of the media is meant to be transient – take streaming audio and online rentals. It can also work for games and more permanent access to content, as long as it’s clear you don’t own anything.

    We need to stop letting companies claim that you can buy these items from them, because you don’t. You’re getting a license from them. If you did own it, you wouldn’t be threatened with a lawsuit if you showed people how to change it so that you didn’t have to ask their permission to use it every time. If you did own it, then you could use it whether or not this other party said yes or no. If you did own it, you could sell it or pass it to someone else.

    At the same time, I get the problem that DRM is trying to solve: preventing illicit duplication with a simple computer. So it may be that a consequence of doing business in this medium is to include such measures – but we must then end our use of this false language of ownership. Meanwhile, companies need to think of the customer, such that they are not punished for buying content. That means smarter ways to implement DRM, like Valve’s STEAM.

    Or perhaps more radically trusting them with ownership, and not including any such measures. There are people who pay, people who won’t, and people who won’t if they can help it. Then it becomes a matter of reducing that third category in favour of the first. Hardly an easy task, but I see signs of success here particularly in the pay-first-to-develop model of KickStarter projects, rather than the pay-on-completion of the traditional production cycle.

    Finally, I think there needs to be a recognition that piracy isn’t entirely bad. That it spreads human creativity and ingenuity, and frees resources for other things. A modern library, where libraries have failed. To recognize that the negative aspects around it arise from denying due compensation to those who put themselves out to create their work. The rise of affordable commercial solutions like Netflix and Songza has done a good deal to address both access and compensation, and this is only the beginning.

    Baking project of the day: waffles using the Pillsbury cinnamon rolls (regular size), and pizza in a cast iron pan.