(recipe from The Vegan Sourcebook by Joanne Stepaniak)
2 cups whole-wheat pastry flour
1 cup sugar
1/2 cup cocoa powder
2 tsp. double-acting nonaluminum baking powder
2 tsp. baking soda
1/2 tsp. salt
2 Tbsp. flaxseeds
1/3 cup water
1 cup diced cooked beets
1 cup water
1/3 cup canola oil (I used coconut oil)
2 tsp. apple-cider vinegar
2 tsp. vanilla extract
Preheat the oven to 350F. Lightly oil the bottom and sides of an 8-inch square baking pan.
Place the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a medium mixing bowl and stir them with a wire whisk until well combined.
Place the flaxseeds in a dry blender and grind them into a powder. Add the 1/3 cup water and blend until a gummy mixture is achieved, about 30 seconds. Add the beets, 1 cup water, canola oil, vinegar, and vanilla, and process until frothy and well blended, about 1 to 2 minutes. Pour into the flour mixture and mix just until everything is evenly moistened.
Quickly spoon the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Cool on a rack for at least 30 minutes before serving. Frost when completely cool. Store the frosted cake tightly covered in the refrigerator.
(This cake is not gluten-free, so is more like a traditional cake than the beet cake I posted a few years back. I like this cake very much, have been making it for years, and it's always very popular with people. The cookbook pairs it with a frosting made of tofu, but I prefer the chocolate avocado frosting that I made for the previous beet cake (just search "cake" on this site, and it will pop up). This can also be made in a round cake pan with no trouble - though if you'd like a layer cake, you'll need to double the cake recipe.)
Showing posts with label beets. Show all posts
Showing posts with label beets. Show all posts
Saturday, September 19, 2015
Sunday, August 31, 2014
Fudgy Chocolate Beet Cake with Chocolate Avocado Frosting
(recipe from coffeeandquinoa.com)
For the cake:
2 medium beets
2 cups plain unsweetened almond milk
1 Tbsp. cream of tartar
1 1/2 cups raw turbinado sugar
1/2 cup melted coconut oil
1 Tbsp. vanilla extract
1 1/2 cups oat flour
3/4 cup almond meal
1 cup unsweetened cocoa powder
2 tsp. baking soda
1 tsp. baking powder
pinch of kosher salt
For the frosting:
2 ripe avocados, halved and pitted
1/2 cup unsweetened cocoa powder
1/2 cup maple syrup
2 Tbsp. melted coconut oil
1/2 tsp. vanilla extract
Few pinches kosher salt
2 Tbsp. strong brewed coffee (optional)
To roast the beets:
Preheat the oven to 400F. Chop the stems off your beets, as well as the tips if they are long. Scrub clean. Wrap in foil and roast until a fork slides easily to the center of the beet, 60-75 minutes. Remove, unwrap, and set aside until cool enough to handle.
Once cooled, peel the beets by pushing the skins off with the back of a knife. They should slide off easily. Cut the beets into chunks and place in the bowl of a food processor. Puree, scraping down the sides as necessary. You may have to add a bit of water to encourage the beets to puree. Scoop out 1 cup of puree for this recipe - the rest is leftover.
To make the cake:
Lower the oven temp to 350F. Coat two 8-inch cake pans (or one 9-inch cake pan) with cooking spray. Line with parchment paper (trace the bottom of the tin onto parchment paper and cut out so it just fits in the bottom) and spray again. Set aside.
Whisk together almond milk and cream of tartar in a large bowl. Let sit about 5 minutes to curdle.
To the almond milk mixture, add 1 cup of beet puree, sugar, coconut oil, and vanilla extract. With a hand mixer, beat until foamy. (This is important so that the coconut oil does not separate and solidify.)
Sift in remaining dry ingredients. Beat again to incorporate.
Divide between the cake pans. Bake at 350 until a toothpick inserted in the center comes out with fudgy crumbs, 30-35 minutes.
Remove and cool completely in the pans on wire racks. Then, if time allows, transfer pans to the fridge to cool further. Run a knife around the edge of the cake pan before inverting the cake and peeling off the parchment paper. (Be sure to allow the cakes to cool completely before removing, or they will not hold together!)
To make the frosting:
Scoop out the flesh of the avocados and place in the bowl of a food processor. Puree until smooth. Add remaining ingredients and puree again, scraping down the sides of the bowl.
To assemble the cake:
Place the first layer on your cake stand or serving plate. If the top is uneven, carefully even it off with a knife. Smooth on about half of the frosting, and top with the second cake layer. Smooth on remaining frosting and add any decorations you like. (If you made one 9-inch layer, you will have enough frosting to coat the sides, if you want.)
Refrigerate before serving. The cake can be served immediately, but I like it best after being refrigerated overnight.
(I made this cake for Ashley's 40th birthday, at her request. It's actually very good, and easy to make, and keeps well in the fridge overnight so it can be made well ahead. I added more sweetener to the frosting - a bit more maple syrup and a little bit of sugar - to make it more to my taste. I also baked my cakes a little longer than stated, about 10-15 more minutes. The finished cake is moist and dense. Easy to follow instructions and a somewhat healthy cake!)
For the cake:
2 medium beets
2 cups plain unsweetened almond milk
1 Tbsp. cream of tartar
1 1/2 cups raw turbinado sugar
1/2 cup melted coconut oil
1 Tbsp. vanilla extract
1 1/2 cups oat flour
3/4 cup almond meal
1 cup unsweetened cocoa powder
2 tsp. baking soda
1 tsp. baking powder
pinch of kosher salt
For the frosting:
2 ripe avocados, halved and pitted
1/2 cup unsweetened cocoa powder
1/2 cup maple syrup
2 Tbsp. melted coconut oil
1/2 tsp. vanilla extract
Few pinches kosher salt
2 Tbsp. strong brewed coffee (optional)
To roast the beets:
Preheat the oven to 400F. Chop the stems off your beets, as well as the tips if they are long. Scrub clean. Wrap in foil and roast until a fork slides easily to the center of the beet, 60-75 minutes. Remove, unwrap, and set aside until cool enough to handle.
Once cooled, peel the beets by pushing the skins off with the back of a knife. They should slide off easily. Cut the beets into chunks and place in the bowl of a food processor. Puree, scraping down the sides as necessary. You may have to add a bit of water to encourage the beets to puree. Scoop out 1 cup of puree for this recipe - the rest is leftover.
To make the cake:
Lower the oven temp to 350F. Coat two 8-inch cake pans (or one 9-inch cake pan) with cooking spray. Line with parchment paper (trace the bottom of the tin onto parchment paper and cut out so it just fits in the bottom) and spray again. Set aside.
Whisk together almond milk and cream of tartar in a large bowl. Let sit about 5 minutes to curdle.
To the almond milk mixture, add 1 cup of beet puree, sugar, coconut oil, and vanilla extract. With a hand mixer, beat until foamy. (This is important so that the coconut oil does not separate and solidify.)
Sift in remaining dry ingredients. Beat again to incorporate.
Divide between the cake pans. Bake at 350 until a toothpick inserted in the center comes out with fudgy crumbs, 30-35 minutes.
Remove and cool completely in the pans on wire racks. Then, if time allows, transfer pans to the fridge to cool further. Run a knife around the edge of the cake pan before inverting the cake and peeling off the parchment paper. (Be sure to allow the cakes to cool completely before removing, or they will not hold together!)
To make the frosting:
Scoop out the flesh of the avocados and place in the bowl of a food processor. Puree until smooth. Add remaining ingredients and puree again, scraping down the sides of the bowl.
To assemble the cake:
Place the first layer on your cake stand or serving plate. If the top is uneven, carefully even it off with a knife. Smooth on about half of the frosting, and top with the second cake layer. Smooth on remaining frosting and add any decorations you like. (If you made one 9-inch layer, you will have enough frosting to coat the sides, if you want.)
Refrigerate before serving. The cake can be served immediately, but I like it best after being refrigerated overnight.
(I made this cake for Ashley's 40th birthday, at her request. It's actually very good, and easy to make, and keeps well in the fridge overnight so it can be made well ahead. I added more sweetener to the frosting - a bit more maple syrup and a little bit of sugar - to make it more to my taste. I also baked my cakes a little longer than stated, about 10-15 more minutes. The finished cake is moist and dense. Easy to follow instructions and a somewhat healthy cake!)
Thursday, April 10, 2014
Baba's Borscht
(The recipe is a photocopied newspaper clipping... Perhaps from The Philadelphia Inquirer?)
[Note: The original recipe calls for beef to be included in this dish. I left that out, of course. This is my modified version.]
2 Tbsp. olive oil
2 quarts vegetable stock
2 large onions, chopped
2 carrots, chopped
2 stalks celery, diced
4 cloves garlic, minced
8 medium fresh beets, skinned and shredded
2 cups cabbage, shredded
1 small can tomato paste
Juice of 1 fresh lemon
1 handful fresh dill, minced
1 handful fresh parsley, minced
salt and freshly ground pepper
In a large pot over medium-high heat, saute the onions, carrots, celery, and garlic in the olive oil until softened. Pour in the stock and reduce the heat. Add the beets, cabbage, and tomato paste and simmer on low for 2 hours. Add water if the soup is too thick.
Toward the end of the cooking time, add the lemon juice, dill, and parsely. Season with salt and pepper.
(This makes a ton of soup!! You could go with smaller beets for less mass. I peeled the raw beets with a vegetable peeler and shredded them in a food processor - very quick and less messy than chopping by hand. As with most things containing beets, this soup has a startling (bright red) appearance, but tastes absolutely delicious. Keeps well in the refrigerator.)
[Note: The original recipe calls for beef to be included in this dish. I left that out, of course. This is my modified version.]
2 Tbsp. olive oil
2 quarts vegetable stock
2 large onions, chopped
2 carrots, chopped
2 stalks celery, diced
4 cloves garlic, minced
8 medium fresh beets, skinned and shredded
2 cups cabbage, shredded
1 small can tomato paste
Juice of 1 fresh lemon
1 handful fresh dill, minced
1 handful fresh parsley, minced
salt and freshly ground pepper
In a large pot over medium-high heat, saute the onions, carrots, celery, and garlic in the olive oil until softened. Pour in the stock and reduce the heat. Add the beets, cabbage, and tomato paste and simmer on low for 2 hours. Add water if the soup is too thick.
Toward the end of the cooking time, add the lemon juice, dill, and parsely. Season with salt and pepper.
(This makes a ton of soup!! You could go with smaller beets for less mass. I peeled the raw beets with a vegetable peeler and shredded them in a food processor - very quick and less messy than chopping by hand. As with most things containing beets, this soup has a startling (bright red) appearance, but tastes absolutely delicious. Keeps well in the refrigerator.)
Saturday, January 12, 2013
Pantzaria Me Skordalia (Roasted Beets with Garlic-Potato Spread)
(recipe from Saveur magazine)
4 medium red beets (about 1 1/2 lbs.), trimmed and cleaned
10 Tbsp. olive oil
salt and pepper, to taste
1/4 cup finely ground toasted walnuts
1 Tbsp. red wine vinegar
6 cloves garlic, smashed and minced into a paste
2 medium russet potatoes, peeled and cut into 1" squares and boiled until tender
Heat oven to 425F. Put beets in an 8" x 8" baking dish and drizzle with 2 Tbsp. oil. Season with salt and pepper and pour in 1 cup water. Cover pan tightly with foil and crimp edges to form a seal. Bake beets until a knife inserted into beet slides easily into the center, about 1 hour. Transfer pan to a rack, carefully uncover, and let cool for 30 minutes. Peel beets and cut into 1"-2" pieces; set aside.
Put walnuts, vinegar, garlic, and potatoes into a medium bowl and mash potatoes until smooth. Vigorously stir in remaining oil and season with salt and pepper. [I put whole toasted walnuts, vinegar, and whole garlic cloves into the food processor and pulsed until blended, then added the cooked potatoes and oil and pulsed all together until smooth.]
Transfer beets to plates and serve with some skordalia spread on the side.
(This is a Greek taverna dish which sounds odd but is surprisingly good. Warning - that spread is super garlic-y!! I made this when I was sick, so the garlic was kind of a welcome tonic. Brought this to work for lunches with some beets and spread and a little bit of torn lettuce leaves mixed in. Like I said, odd but good.)
4 medium red beets (about 1 1/2 lbs.), trimmed and cleaned
10 Tbsp. olive oil
salt and pepper, to taste
1/4 cup finely ground toasted walnuts
1 Tbsp. red wine vinegar
6 cloves garlic, smashed and minced into a paste
2 medium russet potatoes, peeled and cut into 1" squares and boiled until tender
Heat oven to 425F. Put beets in an 8" x 8" baking dish and drizzle with 2 Tbsp. oil. Season with salt and pepper and pour in 1 cup water. Cover pan tightly with foil and crimp edges to form a seal. Bake beets until a knife inserted into beet slides easily into the center, about 1 hour. Transfer pan to a rack, carefully uncover, and let cool for 30 minutes. Peel beets and cut into 1"-2" pieces; set aside.
Put walnuts, vinegar, garlic, and potatoes into a medium bowl and mash potatoes until smooth. Vigorously stir in remaining oil and season with salt and pepper. [I put whole toasted walnuts, vinegar, and whole garlic cloves into the food processor and pulsed until blended, then added the cooked potatoes and oil and pulsed all together until smooth.]
Transfer beets to plates and serve with some skordalia spread on the side.
(This is a Greek taverna dish which sounds odd but is surprisingly good. Warning - that spread is super garlic-y!! I made this when I was sick, so the garlic was kind of a welcome tonic. Brought this to work for lunches with some beets and spread and a little bit of torn lettuce leaves mixed in. Like I said, odd but good.)
Saturday, September 29, 2012
Roasted Beet and Carrot Salad with Watercress
(recipe from an unknown magazine)
2 lbs. beets, peeled and cut into bite-sized cubes
2 lbs. carrots, peeled and cut into 1/4-inch-thick slices
6 Tbsp. olive oil
salt and pepper
1/2 tsp. sugar
4 Tbsp. white wine vinegar
2 tsp. honey
2 medium shallots, minced (about 3 Tbsp.)
12 ounces watercress, washed and trimmed (about 8 cups)
Preheat oven to 400F. Toss beets and carrots with 4 Tbsp. oil, 1 tsp. salt, 1/2 tsp. ground pepper, and sugar in a large bowl. Transfer beets and carrots to a baking sheet, spread in an even layer. (Do not wash bowl.) Roast until vegetables are tender and well browned on one side, 20 to 25 minutes (do not stir during roasting).
Meanwhile, whisk remaining 2 Tbsp. oil, vinegar, honey, shallots, 1/2 tsp. salt, and 1/4 tsp. pepper in now-empty bowl.
Toss hot vegetables with vinaigrette and cool to room temperature, about 30 minutes. Stir in watercress, transfer to a serving platter, and serve.
Serves 8.
(Delicious! I took this for work lunches. Best to mix watercress just ahead of eating, but I found that the watercress holds up well enough when mixed in and kept refrigerated for several days.)
2 lbs. beets, peeled and cut into bite-sized cubes
2 lbs. carrots, peeled and cut into 1/4-inch-thick slices
6 Tbsp. olive oil
salt and pepper
1/2 tsp. sugar
4 Tbsp. white wine vinegar
2 tsp. honey
2 medium shallots, minced (about 3 Tbsp.)
12 ounces watercress, washed and trimmed (about 8 cups)
Preheat oven to 400F. Toss beets and carrots with 4 Tbsp. oil, 1 tsp. salt, 1/2 tsp. ground pepper, and sugar in a large bowl. Transfer beets and carrots to a baking sheet, spread in an even layer. (Do not wash bowl.) Roast until vegetables are tender and well browned on one side, 20 to 25 minutes (do not stir during roasting).
Meanwhile, whisk remaining 2 Tbsp. oil, vinegar, honey, shallots, 1/2 tsp. salt, and 1/4 tsp. pepper in now-empty bowl.
Toss hot vegetables with vinaigrette and cool to room temperature, about 30 minutes. Stir in watercress, transfer to a serving platter, and serve.
Serves 8.
(Delicious! I took this for work lunches. Best to mix watercress just ahead of eating, but I found that the watercress holds up well enough when mixed in and kept refrigerated for several days.)
Wednesday, November 30, 2011
Beet Salad
(recipe from Yoga Living magazine)
5 large or 10 small raw beets, scrubbed
1 large carrot
1/4 cup balsamic vinegar
1 tsp. basil
1/2 tsp. oregano
1 to 2 Tbsp. Dijon mustard
1/2 c. olive oil
1/2 tsp. marjoram
1/4 c. parsley
1/4 c. walnuts, chopped
I modified this recipe. Basically, I chopped the beets and carrots, mixed all ingredients together in a roasting pan, and roasted until the beets and carrots were tender, stirring occasionally. It turned out very good! Wonderful addition to a green salad.
5 large or 10 small raw beets, scrubbed
1 large carrot
1/4 cup balsamic vinegar
1 tsp. basil
1/2 tsp. oregano
1 to 2 Tbsp. Dijon mustard
1/2 c. olive oil
1/2 tsp. marjoram
1/4 c. parsley
1/4 c. walnuts, chopped
I modified this recipe. Basically, I chopped the beets and carrots, mixed all ingredients together in a roasting pan, and roasted until the beets and carrots were tender, stirring occasionally. It turned out very good! Wonderful addition to a green salad.
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