Mac and Cheese, and as requested the recipe for Rosewater Cupcakes
So, I looked in the memories and got a lot of great cookbook ideas, but very few actual recipes. I'm looking for the best, most authentic, mac and cheese recipe. Something that can sate the appetite of a real cheese addict. Unfortunately, I don't have many vegan cookbooks so all the references I find in the memories are kina useless to me right now. Sure, gives me titles for a wishlist, but that's about it right now. If you have a recipe you'd be willing to share, I'd love it. Like I said, they're addicted to cheese. This is someone who, until recently, if it wasn't smothered in cheese sauce or had cheese in it in some way, it wasn't food. I'm looking for comfort food mac and cheese, if that makes sense.
Ideally, I'd like to be able to take my Rock Star Approved Baked Macaroni and Cheese (clicky link to my cookbook journal*), a non-vegan recipe, and make it vegan friendly. I'm just not seeing a way to make this work and not just be a pasty pile of bland glop. The nice thing about the origional recipe is the texture and flavor variation.
And, as requested, the recipe for my previously mentioned is here behind the cut.
Rosewater Cupcakes with Chocolate Ganche
[recipe slightly modified from the Vegan Cupcakes... cookbook]
1/2 C vanilla soy yogurt
2/3 C rice milk
1/3 C canola oil
3/4 C + 2 T sugar
2 T rosewater
2-3 drops rose essence flavoring (alternatively you can add orange extract here for a nice variant)
1 C + 2 T all-purpose flour
2 T cornstarch
1/2 t baking powder
1/2 t baking soda
1/4 t salt
1/4 t ground cardamom
Preheat oven to 350F and line cupcake pan with cupcake liners.
In a large mixing bowl whisk together: yogurt, milk, oil, sugar, rosewater, rose essence.
Sift in: flour, cornstarch, baking soda, baking powder, cardamom, salt. Mix well.
Fill cupcake liners 2/3 full, and bake for 20-22 minutes.
Allow to cool completely before topping.
Chocolate Ganache
1 bag dark chocolate chips (60% cocoa content or higher)
3/4 C rice milk
Bring rice milk to a boil in a small saucepan. Remove from heat and stir in chocolate until smooth.
Allow to cool slightly, ganache will begin to thicken.
Dip cupcake tops into ganache for a smooth, even coating. Decorate with colored sugar, shelled pistachios, or candied rose petals if desired.
Allow ganache to cool completely and set (cupcakes can be chilled to speed setting of ganache) before serving.
Thanks!
*I'm not strictly veg*n currently, so my cookbook does include many non-vegan recipes. I'm attempting to veganize as many of my recipes as possible, and have a tag- and memory- set for all the vegan recipes in my journal.
Ideally, I'd like to be able to take my Rock Star Approved Baked Macaroni and Cheese (clicky link to my cookbook journal*), a non-vegan recipe, and make it vegan friendly. I'm just not seeing a way to make this work and not just be a pasty pile of bland glop. The nice thing about the origional recipe is the texture and flavor variation.
And, as requested, the recipe for my previously mentioned is here behind the cut.
Rosewater Cupcakes with Chocolate Ganche
[recipe slightly modified from the Vegan Cupcakes... cookbook]
1/2 C vanilla soy yogurt
2/3 C rice milk
1/3 C canola oil
3/4 C + 2 T sugar
2 T rosewater
2-3 drops rose essence flavoring (alternatively you can add orange extract here for a nice variant)
1 C + 2 T all-purpose flour
2 T cornstarch
1/2 t baking powder
1/2 t baking soda
1/4 t salt
1/4 t ground cardamom
Preheat oven to 350F and line cupcake pan with cupcake liners.
In a large mixing bowl whisk together: yogurt, milk, oil, sugar, rosewater, rose essence.
Sift in: flour, cornstarch, baking soda, baking powder, cardamom, salt. Mix well.
Fill cupcake liners 2/3 full, and bake for 20-22 minutes.
Allow to cool completely before topping.
Chocolate Ganache
1 bag dark chocolate chips (60% cocoa content or higher)
3/4 C rice milk
Bring rice milk to a boil in a small saucepan. Remove from heat and stir in chocolate until smooth.
Allow to cool slightly, ganache will begin to thicken.
Dip cupcake tops into ganache for a smooth, even coating. Decorate with colored sugar, shelled pistachios, or candied rose petals if desired.
Allow ganache to cool completely and set (cupcakes can be chilled to speed setting of ganache) before serving.
Thanks!
*I'm not strictly veg*n currently, so my cookbook does include many non-vegan recipes. I'm attempting to veganize as many of my recipes as possible, and have a tag- and memory- set for all the vegan recipes in my journal.