Truly Great Vanilla Cake (Link/Replacement)

This cake is incredibly tasty, light and delicate.  I was delighted.  I folded fresh raspberries from my garden into the cake and it is absolutely delectable.  A really great way to spoil yourself when you're feeling sad about missing chocolate cupcakes and such.

The only replacement is to use the homemade sweetened condensed coconut milk to replace the dairy version in this cake.  Otherwise, everything else is perfect.

Wonderful Eggless Vanilla Cake Recipe

Enjoy!
~Miriam

Ceviche (Lyla Again) - Link/Replacements

Ah, another wonderful recipe from Lyla's great brain.  The fish really does cook in the lemon and lime juice, but you should eat it fairly soon after it's made.  I'd guess no longer than a week.  


**In this recipe, simply remove the Red Onion and Cilantro.**  The recipe comes out just beautifully without either of those ingredients.  This is if you really love fish, and miss it, a special occasion kind of thing, probably. I adored it when I tried it!  And will definitely make this delectable treat whenever possible.

Simple Recipes: Ceviche Recipe

Enjoy! :)
~Mim

Dumplings! (link/replacement)

Ohh, did these work out well! They did not fall apart at all in the soup if cooked as instructed. REPLACE soy milk, with coconut milk or almond milk. Leave the chives OUT.

Wonderful Stew Dumplings Recipe

l'chaim!
~Miriam

Fluffy Pancake Recipe (#2) (Link/Replacement)

This is a hit and run post. Found this incredibly fluffy yummy different type of pancake recipe and it's delicious. Substitute coconut milk for the regular milk. I also replaced the all-purpose flour with whole wheat white, a bit more nutritious there. I could eat an entire pile of these, all day long. :) Hope you like them, too.

E-how's How to Make an Eggless Pancake

Mange!

~Miriam

Cardamom Walnut Cookies

This recipe is taken from an egg-free chocolate chip cookie recipe and revised to fit low sulfur diets. They are fantastic. This recipe makes about 2 dozen cookies, so doubling might be in order.

1/2 C Butter
1/3 C Sugar
1/2 C Brown Sugar
1 1/2 C Flour
1 tsp baking soda
2 tsp Vanilla extract
2 tsp ground or freshly ground Cardamom
3-4 TBSP Vegetable or melted Coconut Oil
Walnuts

• Whisk in a small bowl the flour, baking soda and cardamom.
• In a separate large bowl, cream together the butter and sugars for about 3 minutes.
• Slowly add in Flour mix. Mixture will be dry after this step
• Add in Vanilla and enough of the Oil and cream together for another 2 to 3 minutes, until you get a cookie dough consistency.
• Add Walnuts.

Bake on an ungreased cookie sheet at 350 for 8 to 10 min max. When you pull them out, they should barely be golden, almost doughy looking. Leave them on baking sheet for about 5 more minutes then transfer to cooling racks.

This dough recipe makes a great raw cookie dough for ice creams, also, and you can anything to it, or change the extract to almond and put almonds in it instead of walnuts. The sulfur-free sky is the limit! :)

Cheers!
~Miriam

© 2012, Miriam Mason

Gooey Cinnamon Buns (Link/replacement)

Okay, so I just tested this recipe out, because I've been meaning to forever and just haven't had the time. But I did it today. And I can say that this fills the hole that not having store-bought cinnamon buns gives a person. These are delicious!! They were so pretty even before baking I had to take a picture of them:



Gooey Cinnamon Buns with Vanilla Icing brought to you by vegnews.com

Here's the very gooey, very nummy finished product:


These will disappear at warp speed, guaranteed. The only replacement I made was real butter for the margerine. Otherwise, everything else is perfect.

Cheers & happy cinnamon bunning!
~Miriam

Kheer - Indian Rice Pudding (Link/Replacement)

As a child, I went with my family to spend 14 months in India. India is full of incredibly delicious food, but sadly much of the savory cooking includes curries that incorporate cumin, coriander and turmeric. And many dishes are bean-centered, alas, some of my all time favorites. So far, with some sadness, the savory side of India is on pause until I can work out the details with alternative ingredients.

The dessert side of India, however? Wide open! :) This recipe for their delicious version of rice pudding, called Kheer comes from Care2.com's Kheer Recipe, which I have repasted here, minus the yoga and ayurvedic medicine references.

One note, saffron will take your wallet, chew it up and spit it out, it's so expensive. The recipe does *not* require saffron. Instead of saffron, when the you remove the kheer from the heat, add a tablespoon of Rosewater instead. It's lovely that way.

Kheer - Replacements

Yield: 6 to 8 servings

8 cups unsweetened coconut milk
3/4 cup uncooked long-grain rice (usually basmati)
1/8 cup almonds (sliced, slivered, or crushed)
1/4 cup raisins (golden or dark)
1/2 teaspoon freshly ground cardamom seed
2 threads saffron (optional, see above note)
1/4 cup evaporated cane juice (or to taste)

1. Rinse the rice and combine it with milk in a medium pot. Slowly bring to a low boil, stirring so the milk does not scorch. After about 30 minutes the rice should be done—the grains should be plump and almost falling apart.
   
   
2. Add the nuts and raisins, cook for another 1 to 2 minutes, and then turn off the heat.
   
   
3. Take a spoonful of hot milk and pour it over 2 threads of saffron in a shallow dish. After a few moments you should be able to grind the saffron into a paste with the back of a metal spoon. Stir the saffron paste, cardamom, and sugar into the kheer and let it rest, covered, until it reaches room temperature. Then cool in the refrigerator until it is time to serve.

Variations
Try a variety of dried fruits, such as apricots or apples. Swap the almonds for cashews. Substitute honey, maple syrup, or brown rice syrup for sugar. Add a drop of rosewater. Garnish with 1/4 cup crushed pistachio nuts.


This food is comforting, delicious and healthy. The fresh cardomom brings it home for me.

Cheers! (चियर्स)
~Miriam

Waffles (Link/Replacement)

What? What's that you said? You want waffles that actually work really well in a waffle iron (or an affle wiron, as recently it has been called)? Yeah? Me too! I love waffles. I love making lots of extra waffles so I can freeze some to toast later on in the week when I get a waffle craving. And then I have my Vanilla Nutella on them. So I always at least double this recipe.

Here's the egg-free waffle recipe from Mr. Breakfast.

Replacements:

Replace the all-pupose flour with something whole grain and healthy for you

Replace the cool water with cool coconut milk.

And as one of the comments suggests, let the waffle cook an extra minute to acheive the same doneness as a waffle with eggs.

Truly and utterly delicious. And so simple, too! Thank you for bringing waffles back into our lives, Mr. Breakfast. :)

Cheers!
~Miriam

Helfer's Deep Butter Cake (Link/Revisions)

Can you tell I enjoy desserts a lot? :) This isn't one of those things I'd made often, actually just once. And it was beyond decadent and I felt completely indulgent and delighted and horrified all at the same time. It was goooood. This recipe is lifted from the wonderful Helfer's Pastries and Deli Cafe deep butter cake, and revised for a low sulfur diet. The artificial butter flavor is at once bizarre and really enhances the cake. So, this isn't a "let's do it all the time" thing. At least for me. :D

Let's Eat Recipe Card
Deep Butter Cake (Helfer's)
Helfer's Pastries and Deli Cafe

Yield: 8 to 9 servings

Revisions:

For crumb mixture:
1/4 cup granulated sugar
1/4 cup (1/2 stick) unsalted butter, softened
1/4 teaspoon salt
1/4 teaspoon vanilla
1/4 teaspoon butter flavoring (see note)
1/2 cup all-purpose flour

For batter:
11/3 cups granulated sugar
1 cup (2 sticks) unsalted butter, softened
1/2 teaspoon salt
1 T EnerG egg replacer
2/3 cup coconut milk
1/2 teaspoon vanilla
1/2 teaspoon butter flavoring
1-3/4 cups cake flour

Powdered sugar, for garnish

1. Prepare the crumb mixture. In a small mixer bowl, beat together 1/4 cup sugar and 1/4 cup butter until fluffy. Add 1/4 teaspoon salt, 1/4 teaspoon vanilla, 1/4 teaspoon butter flavoring and all-purpose flour; beat at low speed just until crumbly. Cover and refrigerate.

2. Prepare the batter. Preheat the oven to 350 degrees. Grease and flour an 8-inch-square baking pan.

3. Combine 1 1/3 cups sugar, 1 cup butter and 1/2 teaspoon salt in a large mixer bowl; beat on high speed for 2 to 3 minutes or until fluffy. Add energy egg replacer; beat on high speed 2 to 3 minutes or until light.

4. Combine milk, 1/2 teaspoon vanilla and 1/2 teaspoon butter flavoring. Alternately add cake flour and coconut milk mixture to batter, starting and ending with flour. Beat on low speed, scraping sides of bowl, until well mixed.

5. Sprinkle crumb mixture evenly in prepared pan. Spread batter over crumb mixture. Bake 50 to 60 minutes or until top is deep golden brown and cake tests done in the center with a wooden pick. Cool 5 minutes.

6. Place a flat plate or cake board on top of the pan. Hold the pan and plate together securely; turn over. Carefully remove the pan. (The crumb side is now the top of the cake.) Dust with powdered sugar.

Note: Butter flavoring is sold with the extracts in supermarkets. Its flavor is essential to the success of this recipe.


Cheers!
~Miriam

Sunflower Seed Butter Fudge (Link w/Replacements)

Yep, here it is, that fudge I mentioned earlier. Fudge is a favorite around here and this one will please both sulfur-sensitive and non-sulfur sensitive.

This recipe is a direct lift from an All Recipes Peanut Butter Fudge recipe and revised to be low sulfur.

Recipe Revision:

1/2 cup butter
2 cups brown sugar
1/2 cup coconut milk
1 cup sunflower seed butter
1 teaspoon vanilla extract
3 cups confectioners' sugar

Melt butter in a medium saucepan over medium heat. Stir in brown sugar and coconut milk. Bring to a hard boil, then boil for 2 minutes, stirring frequently. Remove from heat. Stir in sunflower seed butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.

Melty yummy, soft, terrific stuff.

Cheers!
~~Miriam