Plant-based Sugar

Pyure is a line of plant-based, sugar substitutes for people who insist on the best for themselves and those they love. Our Sweet Talk blog is bursting with information about the benefits of organic and zero-calorie stevia products. 

url: pyureorganic.com/

Topping:
1/4 cup of Brown Sugar
1/4 cup of Granulated Sugar
2 tbsp of Flour
1/2 tsp of Cinnamon
2 tbsp of Cold Unsalted Butter


Method:

1. Beat/whisk butter with sugar til mixture turns pale yellow.
2. Add in eggs.
3. Add in sour cream, vanilla extract.
4. Add in sifted dry ingredients (flour, cacao powder, Espresso powder, salt, baking soda, baking powder) to wet ingredients.
5. Mix until mixture is well incorporated.
6. Pour into baking tray. Spread it out with a spatula knife to have an even layer.
7. Grate the topping mixture onto the chocolate cake mixture.
8. Bake at 190°C for 20-25 minutes.

HOME BAKING IS EASY: 77 Simple and Delicious Bread Recipes for Beginners. The Complete Guide to Baking Kneaded Breads. 

The Bread Machine Cookbook

Mooncakes or 'yue bing' 月饼 are a profound cultural tradition deep in Chinese people's hearts, symbolizing a spiritual feeling. At Mid-Autumn Festival people eat mooncakes together with family, or present mooncakes to relatives or friends, to express love and best wishes. This year Peach Garden offers Mooncakes paired with our Limited Edition Gift Box with LED lights which will give you the ultimate mid autumn experience. Order through https://bit.ly/fbMidAutumn now to enjoy 20% off your early bird mooncake order.

1. Tapioca Pearls, Tapioca Flour Starch
2. Dark Muscovado Cane sugar
3. Black Tea Bags
4. Evaporated/Condensed Milk

https://www.avantgardevegan.com/recipes/bbq-base-pan-pizzas/

This is a pastry made with Apple, Walnut, and Poppy Seeds. There are usually many flavours within one: walnut, apple, poppy seeds, cinnamon, dried fruit and plum jam all between sheets of pastry.

Ingredients
For the dough
300 g flour
125 g butter
1 tablespoon powdered sugar
1 pinch salt
100 ml white wine
2 egg yolks
5 g fresh yeast

Poppy seeds filling
175 g ground poppy seeds
90 g sugar
1 tablespoon honey
1 tablespoon raisins or other dried fruit
1 tablespoon bread crumbs (I used whole)
90 ml water
lemon zest / orange
vanilla

Walnut filling
150 g ground walnuts
80 g sugar
2 tablespoons breadcrumbs (white)
1 tablespoon honey
1 tablespoon raisins or other dried fruit
125 ml water
peel of lemon / orange
vanilla

Apple filling
375 g apples peeled, grated
2 tablespoons raisins or other dried fruit
1 tablespoon ground nuts
1 tablespoon breadcrumbs (white)
cinnamon

Prune stuffing
1 jar of plum jam thick


Preparation
Dough
Place all ingredients in a bowl and knead until dough is elastic and non-sticky.
Then put it in a bag and refrigerate.

Meanwhile prepare the fillings.

Poppy seeds filling
Place in a saucepan of water, sugar and honey and let it on the stove top, until the sugar has melted.
In a bowl, place the dry ingredients, then pour hot water over them (with sugar and honey) and mix well.

Walnut filling
Follow the same procedure above.

Apple filling
Mix all ingredients.

After making the fillings remove the dough from refrigerator and divide it into 5 equal balls, then spread each on trays of 22 cm diameter cake.

Pierce with a fork three of the stretched round shapes of dough and bake them in round baking pans that were previously coated with oil and sprinkled with flour, for 8 minutes at 180C/360F, until they brown.

After you have baked the three tops, take one of the sheets that was not cooked (raw sheet) and lie it in a 22 cm cake pan, pierce it with a fork, then add the Poppy seeds filling over it and level it.

Over Poppy seeds filling place one of the baked sheets and then, on top, place the Walnut filling and level it.

Over the Walnut filling place 2nd baked sheet, pressing gently, and then, on top, place the plum jam / jam and level it.

Place over the Plum jam the 3rd baked sheet, top it with the apple filling, then level it and, at the end, place over it the second unbaked sheet, then pierce with a fork and put it in the oven preheated to 180C/360F for 50 minutes.

Remove from oven and powder sugar over it.

Recipe from Oana Silion

These are really good. I have not been baking for so long since the pandemic hits, today I suddenly felt the need to make some of these lovelies. These are scones (rhymes with 'gone', is how I will pronounced it, nothing wrong some people says 's-cones' like rhymes with 'cone' I noticed.) My recipe is rather from my Hungarian side of my in-laws, my sister-in-law, and my aunt-in-law, and even my cousin-in-law could make them this way. They are really heavenly SO GOOD! Hungarian people likes it savoury (salty) as compared with the English Scones which are unsweetened and rather lightly bland and fragrant (taking the sweetness from jams or the raisins or currants). This version is using bacon bits (what would be better are pork cracklings - made from rind of pig's skin). I think during this time, many people are also avoiding animal products, so even though it is tastier, it is frown upon by plant-based diet groups. I have made them larger, so it doubles an older recipe which I have first tried on, yielding 24 large rounds.

Yield 2 dozens

•  1/2 cup heavy cream, heated to 45 deg C
•  12g fresh yeast
•  2 Large Eggs (+1 yolk for egg-wash/shine)
•  1/2 tsp or 2 pinches of sea salt
•  4 cups all purpose flour
•  100grams cheese, finely shredded (optional)
•  200g unsalted butter, softened
•  1 tsp sugar (to activate the yeast)
•  50g bacon bits (or pork cracklings if you can find/make them)
• 
  
• Topping
• Extra 30grams cheese, finely shredded (optional)

1. Step 1
   In a large bowl, combine milk, yeast and sugar. Let mixture stand for 10 minutes.
2. Step 2
   Add flour, cheese, salt, egg, butter and sour cream to yeast mixture. Mix til dough comes together, smooth and not sticky.
3. Step 3
   Roll dough 1/2 inch thick on a lightly floured surface. Make a shallow cross-hatched pattern with tip of sharp knife over the top of the dough. Brush with egg yolk. Sprinkle cheese and pork cracklings on top.
4. Step 4Cut out rounds with a 1 to 1.5 inch cutter.
5. Step 5
   Arrange circles in rows at 1/4 inch apart on a parchment-lined baking sheet.
6. Step 6
   Put pan in a cold oven, set to 200 deg C and bake for 22 minutes. Until scones or pogacsa are nicely browned on tops and bottoms. 
7. Step 7
   Let it cool completely and (optional to store in airtight container).
8. *It can be frozen up to 1 month. Thaw and reheat at 100 deg C for 20 minutes.

Yield 2.5 dozens

•  1/4 cup whole milk, heated to 45 deg C
•  1 tsp active dry yeast
•  1 Large Egg
•  1/4 tsp sugar
•  2 cups all purpose flour
•  70grams cheese, finely shredded 
•  7 tablespoons unsalted butter, softened
•  1/4 cup sour cream
•  300g pork cracklings
• Topping
• 1 egg yolk
• 30grams cheese, finely shredded

1. Step 1
   In a large bowl, combine milk, yeast and sugar. Let mixture stand for 10 minutes.
2. Step 2
   Add flour, cheese, salt, egg, butter and sour cream to yeast mixture. Mix til dough comes together, smooth and not sticky.
3. Step 3
   Roll dough 1/2 inch thick on a lightly floured surface. Make a shallow cross-hatched pattern with tip of sharp knife over the top of the dough. Brush with egg yolk. Sprinkle cheese and pork cracklings on top.
4. Step 4Cut out rounds with a 1 to 1.5 inch cutter.
5. Step 5
   Arrange circles in rows at 1/4 inch apart on a parchment-lined baking sheet.
6. Step 6
   Put pan in a cold oven, set to 205 deg C and bake for 25 minutes. Until pogacsa are nicely browned on tops and bottoms. 
7. Step 7
   Let it cool completely and (optional to store in airtight container).
8. *It can be frozen up to 1 month. Thaw and reheat at 100 deg C for 20 minutes.

We can easily buy scones with pork cracklings in any parts of Hungary. In a sense, I don't usually have to make it. It is a relatively easy to make pastry and many people like it. As a snack, tea break snacks, finger food for parties etc. Children loves it. I realised the British/English versions of Scones are usually sweet, while the these Hungarian scones are savoury. My husband prefers the savoury version. The original of this recipe yield 5 dozens. In fact, I got a shock seeing it as it will mean 60 pogacsa-s, and that is really too much. This recipe has its ingredients halved and I've added the pork cracklings which to be honest, it made the whole lot of difference!

Falafel Ingredients:

1 cup of Dried Chickpeas, soaked for 24 hours (this will yield 3 cups after they have soaked)

1 Small Red Onion, roughly chopped

3 Cloves of Garlic, minced

1 cup of Fresh Parsley

1 cup of Fresh Cilantro

1-1/2 tsp of Cumin Seeds

1-1/2 tsp of Coriander Seeds

1/4 tsp (or to taste) or Cayenne Pepper

1 Tbsp of Lemon Juice

2 Tbsp of All Purpose Flour

1/2 tsp of Baking Soda

Salt, to taste

Vegetable Oil for Frying



Preparation

Butterfly pea flowers are an adaptogenic herb that may help ease occasional stress. Russian scientist N.V. Lazarez discovered adaptogens in 1947 while another Russian scientist, Dr. Israel Brekhman, spent more than forty years examining their healthful benefits. Dr. Brekhman designated that to be an adaptogen, herbs that need to have three specific traits:

• The herb is non-toxic
• It helps regulate stress by helping the body adapt to it
• It has a positive impact on the body
Adaptogens impact your well-being by helping you cope with stress, which is something everyone has to deal with at one point or another! A scientific review of adaptogenic agents listed butterfly pea flowers as an acceptable adaptogen.

Besides, health benefits that Blue Pea offers, such as improving digestion, uplifting mood, reducing stress and enhance skin health.

New segment on Deelish Recipes is our "Plant-based Recipes and Vegan Books"! In a way, I have decided to think more seriously about changing my diet to a Plant-based diet gradually. I want to achieve to become 100% plant-based. I do not consider I am yet even 50% plant-based, let alone vegetarian. I am the same as you, I eat meat, poultry not because I love that animals are killed for it. I am one of the people on the way to converting and this coronavirus crisis has made it more firm this decision to give it a try and believe in myself that I can do this.

I think I had been hesitant to go FULLY plant-based by the lack of confidence that I can compensate all my dietary and nutritional needs. I want to gain more relevant information about a plant-based diet and would love any recommendations from any authors or plant-based vloggers or bloggers. Those of you who has been a regular on Deelish Recipes, you know that I have been a faithful follower of Pick Up Limes and Avant Garde. I shall today share another on Quesadillas by Jamie Oliver, the ingredients are mainly Tortillas, Cheese, Carrot, Paprika, Celery & Parsley.

Ingredients

Okara

diced onions

seasonings: salt and pepper

Lettuce (or any vegetables you like, like baby spinach)

Tomatoes (optional)

Mayonnaise (you can make vegan mayonnaise)

Tomato sauce or Ketchup

Some tapioca starch for coating

Vegetable Oil



Procedures:

Toast the inner sides of the bun to make it crispy.

Mixed all the ingredients together to form a patty.

Lightly dust the outer layer of patty with some tapioca starch.

Fry it for 2 minutes each side in a pan with oil.



Assemble it in whichever sequence you wish, for me I did this:



1. Base layer of bun

2. Okara burger patty

3. purple onion rings

4. lettuce

5. Ketchup

6. Mayonnaise

7. Egg

8. Sprinkle some parsley

9. Sesame seeded bun layer



Enjoy!

This is a milk loaf or sweet bread, in Hungarian, it is called 'Kalács'. This Sweet Bread is simply flavoured with ground cinnamon spice and the key ingredients are brown sugar, milk and eggs. So of course, the whole house smells so good! Guess the fresh yeast did a great job this time, the proofing was about 45 minutes before placing into the preheated oven of 175°C to bake for 30 minutes. See how 'puffy' it became when baked. My recipe as follows:

I missed so much the typical breakfast of warm freshly prepared Soy milk in Singapore. So I decided to give a go at making homemade Soy milk! That was my motivation because it is really difficult to find the REAL Soy milk. The store-bought ones we have here are imported from Belgium. The taste is just NOT it. Besides, it is too much added sugar in it and to preserve it in the box packagings, usually there are added preservatives to keep its shelf-life.