Tuesday, November 30, 2010

Vegan Baadusha Recipe

By Veganosaurus

Do you know why Baadusha starts with 'baad'? Because it is one baaadass sweet! heheh Ok stop cringing, I promise not to make anymore poor jokes for the rest of this post. :oP

We've been making these babies for Diwali in the recent years. One of the quickest desserts to make! The only 'work' involved is the deep frying and even that can be easy with a partner. In my case, I shape the Baadushas and pop them into the oil and DH deep fries them and transfers them into the sugar syrup. 10-15 minutes of this et voilà, all done! :)

2 C maida/all purpose flour (I do intend to try these out with whole wheat flour at some point though)
1/2 C cold coconut oil + more for deep frying
2 C sugar
2 C water + more for the dough
A generous pinch of baking soda
Tiny pinch of salt
Chopped nuts - pista, almond, cashew

Fry the chopped nuts in a bit of coconut oil until lightly brown, strain and keep aside.

Pour this strained oil plus the remainder of the 1/2 C oil into the flour along with the salt and rub everything together until crumbs form.

Sprinkle the soda on top, add a little bit of water and knead into a soft dough.

Cover with a moist cloth and keep aside for about 15 minutes.

Meanwhile, prepare a slightly thick sugar syrup with the sugar and water by boiling them together.

While the syrup is still warm, heat the oil for deep frying.

Shape the dough into little balls, flatten them and press your thumb (or index or whichever finger you like) down in the middle to form a crater in each one.

In batches, deep fry them in the hot oil on a medium flame until golden brown and transfer them directly into the warm sugar syrup.

Let them soak for about 10 minutes.

Using a slotted spoon, transfer them onto a plate and place the nuts in the craters.

After they cool slightly, the sugar syrup will harden a bit and form a layer on top.

At this point the Baadushas are ready to munch on. :)

Monday, November 29, 2010

DIY Seitan (with Vital Gluten Flour) - 1

Corn "Beef " Seitan
http://www.youtube.com/watch?v=UFW9turegxI

----------------------------
http://chowhound.chow.com/topics/610353
alwayscooking:

I don't make 'steaks' (tried the boil in stock as well as the baked approach) since I haven't found anything really appealing to me. Instead, I make a loaf weekly and then use it in a variety of ways - as cutlets, diced, sliced thin. I've used the recipe you cite but make it in thinner logs and season it with more sausage-like spices. It's a nice snack and a pizza topping.

Since I've made a variety of spongy seiten logs myself, I've tried another approach, although I haven't perfected making it yet though!

WHEAT MEAT

Vital wheat gluten
Tofu (1/3 less then the VWG or so)
Garbanzo bean flour (it makes the VWG proteins bond better per McGee)
Water
Umami (soy sauce, dried mushroom powder and/or tomato paste)
Optional: Nutritional yeast, nuts, dried fruits, onions, shredded carrots, etc.
Herbs and spices (this varies depending if I want 'chicken', latin, italian, etc)

Mix the dry ingredients together. Food process the wet ingredients including the tofu Bring the mixtures together. Add enough water to barely hold the loaf together. Knead for 10+ minutes until the loaf feels very smooth (like a pasta dough), cover and let rest for 30 min.

Place in a loaf pan and add vegetable broth about 1/2 up the side. Put in a 375-400 oven. , After an hour, turn the loaf and add more liquid if needed. During cooking, the loaf will puff, it will be done when the loaf collapses and the liquid is absorbed. Let rest (it's better cooled and then reheated).

Notes: make your own vegetable stock if possible - it just tastes better and you can add some kombu for more umami. If you use prepared stock, put it cold in a pan, add a piece of kombu, and bring to a boil. Remove from heat, discard the kombu, and use.

------------------------------

http://chowhound.chow.com/topics/610353

Soleilnyc

One recipe was rolled into thin cutlets and placed in very cold water with 2 T of miso, left to rest for 10 minutes, then slowly brought to a bare simmer for an hour.'

The other was rolled into a log, cut into 1/2 inch pieces and dropped into rolling boil of a very flavorful broth (soy sauce, nutritional yeast, onions, bay leaves and poultry spice). Heat was lowered and simmered for an hour.

I've been exploring seitan recipes for 4 years and now, apart from the seitan o greatness, I think that, totally by accident, I've found my go-to recipes.

The cold start recipe gave me a chicken like texture, complete with layers and fibers and everything when I pulled it apart. This might be what you are looking for with nuggets.

The second rolling boil recipe gave me what I would think vegans would take as a salisbury steak texture (I'm not vegan or vegetarian. Like you, I just enjoy the taste)..in between a solid steak and hamburger.meatloaf type. If you have ever been to New World in Woodstock, this perfectly replicated the texture of their cornmeal crusted jerk steak. It would also be good for country fried steak and the like.

As for your theory about wrapping, some vegan chefs do wrap their seitan in cheesecloth before dropping it in the broth. It helps compress the dough and prevents that "brainy" texture from appearing on the outside of the seitan. Check out these videos:
http://www.youtube.com/watch?v=UFW9turegxI
http://www.youtube.com/watch?v=W_VU91...

DIY Seitan (without using Vital Gluten Flour) - 3

soyaspade:

I made it in a 2-day vegan cooking class with Peter Berley (Angelica Kitchen). It took a while and used a lot of water. It was delicious, and noticably better than VWG seitan, but I'm too lazy too do it! Here is the recipe. Is the Candle Cafe seitan recipe different?

Homemade Seitan
2 lbs AP flour or Bread flour
2 lbs WW Bread flour
4-5 cups cold water

1. To make the gluten, in a large bowl, combine the flours and water and form into a ball. Transfer the dough to a counter and knead for 20 minutes, until the dough is smooth and elastic and springs back when pulled.
2. Put the dough in a mixing bowl and cover with lukewarm water. Let the dough rest for 30 minutes so that the gluten can relax. If it is not allowed to relax, the gluten will not separate itself from the starch, bran and germ.
3. Meanwhile, place the dough in a colander inside a mixing bowl. Put the bowl
containing the colander and dough into the sink and fill with cold tap water. Wash it in the cold water for 5 minutes, squishing, pulling, and squeezing the dough in your hands. Then wash it for 5 minutes in warm water. Repeat the cold water, then warm water rinsings and end with a 2 minute cold water wash for a total of 5 rinsings. With each succeeding washing the water will become clearer and clearer and the gluten will be more and more developed. At first it will feel like there is an amazing amount of starch coming off, then the gluten starts to break away ad the dough feels and looks like a wet ragged mass. Then it will become spongy with a lot of loose strands. The strands should start to get tighter, and finally it will become a smooth round ball. What remains is the glutinous part of the wheat, the protein. All of the starch and 90% of the bran have been washed away.
4. Divide the gluten into 2 equal-sized balls and simmer in the stock for 1 hour. Add water from time to time to keep the balls submerged. When the seitan is ready, strain the stock and reserve it for use in a soup or sauce.

Yield: 2 1/2 pounds seitan

http://forum.theppk.com/viewtopic.php?f=18&t=3006&p=77229&hilit=seitan#p77229

DIY Seitan (without using Vital Gluten Flour) - 2

Lysol:

This is my first post here so I apologize if this puzzle has been solved in another thread but I found this website by searching "How to make seitan like Ray's" and this thread became my source of inspiration in finally figuring out the mysterious secret to Ray's seitan. Shortly after my first visit to Horizon's (back when it was in Willow Grove) I became obsessed with this style of seitan. I never liked the dense, salty chunks you could buy at Whole Foods or the "mock meat" that you can get at Asian food stores. If you haven't had it, Ray's is other worldly. Being able to buy it locally when I lived in Philly, my experiments were never that focused but having since moved up to the LHV (where Ray's is located but the supply is surprisingly lack) and the prospect of moving even further to New Jersey, I knew that now was the time to figure this out. I am happy to report that I think that I've finally gotten it.

As previously stated, this is all about the method, not the ingredients. I've made this using only the ingredients listed on a container of Ray's and suggest that you add the majority of your flavor after cooking the seitan in the form of a marinade, rather than loading up your broth with a bunch of ingredients. I feel that the flavor is a lot more bold this way and you waste an awful lot less of the ingredients. This style of seitan is very porous and will take to a marinade much better than the stuff you might be used to. Anyway, here we go...

INGREDIENTS:

For seitan:

2 parts all-purpose flour
1 part water

For broth:

Water (enough to cover the top of your seitan)
Soy sauce (to taste)
Seaweed (I use nori because it's more readily available but Ray's uses kombu)
Sea salt (to taste)

UTENSILS:

Colander
Muslin or cheese cloth
Slow cooker
Pressure cooker

PROCESS:

This is a traditional washed seitan so if you've got that down, you can skip straight to Step #3.

1. Mix flour and water and kneed into a ball until it is a no longer sticky.
2. Begin washing the starch out of your dough. I find it easiest to do this in a colander with the spray attachment on my sink rather than using the bowl of water most methods call for. When you've washed out most of the starch and the water begins to run clear, you're ready to start forming the dough so that it will give the "shredded"-ness of Ray's. It's important to note that you shouldn't over-wash the dough. In the past I've had a tendency to wash the dough so it was practically stiff enough to eat without cooking. You want it to be tight but with a little give and still sort of "doughy." A good indicator is that the wash water runs hazy, not clear.
3. Now you're going to form the dough to give it the special characteristic of Ray's. If you've had it, this step will probably make more sense then the hack job I'm going to do describing it. Essentially, take the dough, while you're running it under cold water and sort of wrap it around your hand, then push it back into a ball, then hold it out and let it sort of sag down and then wrap it around your hand, push into a ball, let it sag, repeat. This will make more sense when you're actually doing it but essentially what you're trying to do is form layers to the ball of dough. Do this four or five times and you're good.
4. You're now ready to cook the seitan. Take the ball, wrap it in muslin with a little bit of room to breath and tie it up. The cheesecloth is a must. If you look at Ray's one side is kind of smooth where the other is shredded, the smooth side is formed by the cheesecloth. This also helps keep the seitan a little dense and not the fluffy, water-logged mess we've all experienced.
5. Seitan ball then goes into a slow cooker. Cover it with cold water, add a few pieces of seaweed, and soy sauce to taste. Put the lid on, set it to low and find something to do for six or so hours.
6. Fast forward six hours, take the seitan out, put it in a colander and run cold water over it. Open up the muslin and you're going to want to then start to pull apart the ball. Since the seitan is going to be hot still from the slow cooker, it's best to do this under a stream of running cold water as well. What's happening here is that since it was given a slow cook, the outside of the ball is going to be tight but the inside is still going be slightly dough-like and "stringy." Pull it apart into hap-hazard pieces. Don't try to be perfect with it. Pull off a steak or two, some smaller "nuggets", and of course all of the little scraps that you find at the bottom of a container of Ray's. As you're pulling it apart, if you've had Ray's, everything will make sense and you'll jump for joy that you've figured it out. If not, the best way I can describe it is to just make shredded little cutlets. The inside should be cooked enough that it will hold this shape and look just like Ray's but it's not quite ready for eating. If you taste it, it will taste like half cooked bread.
7. Take all of your pieces and shock them with some ice water. You're going to re-wrap them in the muslin cloth and cook them in a second step and the ice water shock will make sure that they don't reform into a ball or attach when you put them on top of each other in the muslin. Rewrap in muslin and tie it off.
8. Pressure cooker time! It seems that the balance here is slow, easy cooking at first and then fast, intense cooking to finish. The seitan already has its shape here, you just want to tighten it up so you can eat it and the pressure cooker is perfect for that. If you try and do a regular boil or steam it in this second cooking, it's going to expand and get fluffy and lose the shape that we've worked so hard to get. Using the same broth from the slow cooker, drop the muslin with your seitan pieces into the pressure cooker. Add some water if the top of the ball is not submerged. Lid goes on, turn it to med-high and wait for it to start blowing steam. Cook for 10-15 minutes or until the seitan has the right density.

You're done! I took my pieces and put them in a zip-lock with some tamari, crushed garlic cloves, and a fresh rosemary spring and let it sit in the fridge overnight. It was divine.

If you try this, I would love to hear success stories or thoughts to the contrary. I can't tell you how happy I was when I figured this out. I feel like I can finally leave the Philly area in peace. ; )

Update of finished product:

Last edited by Lysol (Mon 7/26/10 9:47 pm)

http://webcache.googleusercontent.com/search?q=cache:7ydxbH6mkzcJ:www.postpunkkitchen.com/forum/viewtopic.php%3Fpid%3D2328180+site:postpunkkitchen.com+ray%27s+seitan&cd=2&hl=en&ct=clnk&gl=us

DIY Seitan (without using Vital Gluten Flour) - 1

D.I.Y Seitan from scratch!

Mix flour and water. I used 2 kg wheat flour and 1200 ml water, but it may very depending on your flour.

Knead it until it comes together nicely.

Let it take a bath for 2-12 hours.

Time to start kneading! Place the bowl in the sink.

Knead it with running water, and change it when it get's to white. You will soon notice how the gluten begins to show.

Half way there! At this point, the dough might not hold together very well. Don't worry, just hang in there!

Done! All the starch is gone and you are ready to boil it.

Cut it up in smaller pieces.

Let it simmer in broth, soy sauce, onions, garlic or whatever floats your boat.

After 45-60 minutes it's ready, it will be quite firm by now. Let it cool in the broth, and use it for whatever you want to!

DIY Seitan O' Greatness with Vital Gluten Flour (and variations) Seitan O' Greatness

Seitan O' Greatness

Submitted by: APPIFANIE

From the PPK. http://www.postpunkkitchen.com
/forum/viewtopic.php?id=15
959

Ingredients

Directions

Preheat oven to 325Â°.

In a large mixing bowl mix dry ingredients. Mix the rest of the ingredients (liquid ingredients) in a smaller mixing bowl. Whisk well until mixed.

Add the liquid ingredients to the dry ingredients. Mix well, then knead for a minute or two.. it doesn't need long.

Form into a log (6-8" long), wrap tightly in foil, twisting ends. Bake for 90 minutes. When done baking, unwrap and leave out to cool all the way. Then wrap it foil or plastic and refrigerate. Slice to use as desired.

Number of Servings: 8

Nice dense spicy seitan recipe

http://yeahthatveganshit.blogspot.com/2007/04/infamous-seitan-recipe-o-greatness.html

Vegan Twinkies

Vegan Twinkies®

The biggest difference between these and regular Twinkies® is that these taste good.

Step One. Get one of these...

Yes, it's the Hostess® Twinkies® Bake Set, complete with baking pan, icing injector, spatula, and cowboy-style Twinkies® Container! If you can't find an actual Hostess® set, do a Google search for "cream canoe baking set" and you'll find many brands to choose from.

Step Two. Throw out the icing injector because it's a cheap piece of junk that will break if you attempt to actually use it. Get yourself a pastry bag fitted with a large star or round tip instead.

Step Three. Preheat oven to 350º. Make the batter for Fluffy White Cupcakes. Spray the baking pan with nonstick spray and fill the cups just under halfway full (about 1/4 cup). Bake for 15 minutes, or until a cake tester or toothpick comes out clean.

Step Four. Let the cakes cool in the pan for 10 minutes, then turn them out (running a thin plastic spatula along the sides helps release the cakes) and set them on a wire rack. Let them cool completely before filling.

Step Five. Make Cream Filling:

1/4 cup nonhydrogenated shortening
1/4 cup nonhydrogenated margarine
1 cup powdered sugar
1 tsp. vanilla extract
2 TB barley malt powder (gives the filling a sweet, marshmallowy taste; not to be confused with malted milk powder)

Beat together the shortening and margarine with a handheld beater or stand mixer. Add the powdered sugar and beat until completely light and fluffy, about 5 minutes. Add the vanilla and malt powder and beat for another 2 minutes.

Fill the pastry bag and poke and squeeze out about one tablespoon into three locations in the underside of each cake.

(Yes, I know I'm using the icing injector I told you to throw away; trust me, I know better now.)

This will make about 16 Vegan Twinkies® with Cream Filling, but do us adults a favor and fill some with puréed organic strawberry jam instead. Or dip them in chocolate icing and make Australian Lamingtons.

And hey, you can also use this pan to make vegan corn dogs.

111 comments:

Anonymous said...: Holy frosted snackcakes Batman! Homemade snack cakes! Can you say yummmy! I had one of the "real" ones several years ago cuz I thought they were so good as a kid...yeah...let's not talk about that anymore...; 4:00 PM
Anonymous said...: Wow, you are amazing. :] All your food looks so good!; 4:27 PM
Chris said...: Yum! These look sooo much better than that junk that comes in a package.; 5:29 PM
rachel said...: You are such a good mom! You are so right to show little Shmoo that veganism is not about denying yourself treats! I can't wait to make these myself! :)

I heard about your site from Erik's Diner, and I love it! Thanks for the recipes and all of your hard work. :); 6:05 PM
Anonymous said...: i wonder if icing could be inserted into cupcakes (or would they just explode)?! a friend's birthday is soon and i am trying to be inventive.
-jessica; 7:18 PM
Teagen said...: Did you try freezing any? I'd be curious to see if they hold up alright. I don't know if I could eat a whole batch but they would be great for a party, this is too cool!; 7:50 PM
MommaSchell said...: Yum! These look SO good. I had the opportunity to tour the Hostess bakeries when I was a student studying cereal chemistry in college. At least yours are baked with wholesome ingredients. You don't want to know how the originals came to fruition. They were literally grown from a slew of chemicals. I think that flour as an ingredient came way down the list after all of the ingredients one couldn't pronounce if one tried...

Michelle; 8:22 PM
Jennifershmoo said...: As an update, Bed Bath & Beyond are currently out of stock on the baking pans. But I just did a search and discovered they are also called "cream canoe pans". Do a google search and you'll find quite a few of them.

Of course, then you'll have to call them "vegan cream canoes". :-); 10:20 PM
Jennifershmoo said...: Hi, jessica -- yep! You can use a pastry bag with a star or round tip, insert it into the cupcake and squeeze in about a tablespoon or more of icing, frosting, jam, pudding, pie filling, etc. etc. It won't explode! I love squeezing peach jam into sweet corn muffins.; 10:23 PM
Anonymous said...: Oh my gosh, I am just inspired by your lunches for my own little ones! This is definitely on our weekend to do list.; 6:11 AM
Lindsay said...: this is the most amazing thing ive ever seen!; 6:50 AM
Silent-Goddess said...: Ditto on everyone's comments! That is amazing! You are amazing!; 10:48 AM
Meghan said...: Oo, and you can make those raspberry filled things too now. Looks like the sets are all sold out now, probably thanks to you.; 1:43 PM
Anonymous said...: Yum!!
If the Twinkies set is all sold out, they also have a set at The Baker's Catalog... this will give me a reason to buy one...
http://shop.bakerscatalogue.com/items/Filled_Cake_Set.html; 4:14 PM
Tori said...: Those look spiffy!
Vegan with a Vengence has a cupcake recipe for hostess stryle cupcakes.

Now all we need is a Vegan version of snoballs.; 5:06 PM
vania said...: oh my goodness, you making this confirms my believe that we can make anything vegan. Great work! Now, if only i knew where to get that twinkie making machine!; 9:08 AM
Running2Ks said...: You are amazing. You can make ANYTHING!; 2:14 PM
kim said...: I went to BBB today to get a new grill pan and saw they had one Twinkie set left. The cashier said these were a really popular item.

I'm all set to make my vegan "twinkies!"; 3:22 PM
Anonymous said...: WOW! What a great idea! Just when i thought i couldnt even look at another snack cake again without getting sick, i found this VEGAN recipe! Amazing!; 1:09 PM
Anonymous said...: One could also inject the filling into a great tasting vegan chocolate cake or cupcakes.
the recipe i love is as follows:

1 1/2 cups unbleached flour or all purpose flour (I have used whole wheat, too)
1/3 cup organic, fair trade cocoa powder
1 tsp. baking sode
1/2 tsp sea salt
1 cup organic, fair trade sugar (beet sugar, I believe, is not filtered thru charcoal)
1/4 cup vegetable oil
1 cup cold water
2 tsp pure vanilla extract
2 Tbs apple cider vinegar

Sift or stir together flour, cocoa, baking soda, salt and sugar in ungreased, 8 inch square baking pan or put into muffin tins.
In large measuring cup, mix oil, water and vanilla.
Pour into flour mixture, mixing with fork until smooth.
Stir in vinegar just until evenly distributed (as it reacts to the baking soda, it will cause pale swirls in batter)
Bake in preheated oven at 375F for 25-30 minutes or until cake springs back when lightly pressed in the centre. Cool thoroughly in pan on wire rack.

Got this recipe during the 'Travelling World Community Film Festival Nanaimo'

~Tracy :); 9:12 PM
Anonymous said...: homemade twinkies ~ that's amazing!; 10:47 PM
Lisa said...: Bless you, my children will be in heaven.; 10:46 AM
Sexy Vegan Chick said...: Mmm, yummy. I should try putting in some silken tofu blended with cocoa powder and chocolate chips.; 3:18 PM
neesha said...: Hi Jennifer. I have one more question about this recipe. Where do you find unhydrogenated shortening? The only shortening I know of is Crisco, which is very hydrogenated.; 3:14 PM
Jennifershmoo said...: Hi, Neesha! Crisco is now making a trans fat-free shortening. I buy organic Spectrum shortening at the health food store; look in the health food section of your local stores.; 4:00 PM
Lexi said...: oooh i've never ever tasted a twinky even and now i can't buy that bake set even because it just comes to a "product doesn't exist" page... buuuhuuuu; 4:16 PM
Hern Berferd said...: Here is what this great recipes looks like when you don't have the Twinkie pan and instead use a plain cupcake pan. Not nearly as eye catching, but just as consumable.

I ate six in the span of about 30 minutes.; 12:27 AM
mollybear said...: Great blog, Jennifer! I love Vegan lunch box! Just wanted to let everyone know that Williams-Sonoma made a pan for making twinkies, which they referred to as 'cakelets'. They called it a cakelet pan. I didn't see it on their website but it might still be available in stores. A friend gave it to me for Xmas and it's a great pan.; 9:20 AM
Chicago Library Boy said...: I blogged your super fabulous blogs!

http://weirdcircle.blogspot.com/2006/02/great-vegan-blogs-by-jennifershmoo.html; 8:49 PM
Mike said...: Those actually look edible and fairly healthy, unlike regular twinkies.; 6:51 AM
Anonymous said...: Wow I LOVE your lunchboxes! And these twinkies look fantastic - even though here in Australia, they're not part of popular culture!

But I'm keen to know if I can freeze these? My weekdays are blurs, and I like to have pre-frozen treats ready to throw into lunchboxes in the mornings!

Thanks!; 1:41 AM
Jennifershmoo said...: I've never frozen them myself (they don't last that long around here!) but I think you should give it a try. If it works out, let us know. Most baked goods seem to freeze well, but I'm not sure how the filling will behave.; 9:53 AM
Anonymous said...: put this comment in the wrong area:

I am having the hardest time finding the barley malt powder. Anyone have any idea where you could get it in the New York City area? I know I can get it online but the shipping charges are nuts!

oh and could you possibly substitute barley malt syrup? I can find that.; 11:29 AM
Anonymous said...: Jennifer,

I also could not find malted barley powder. I went to a huge health food store but they did not have it. Like the other person said, can you substitute malted barley syrup or something else in it's place?

Thanks
GB; 2:35 PM
Jennifershmoo said...: Barley syrup is really a different product altogether; I don't think it could be subsituted. I have linked to a site where barley malt powder can be ordered on the web; if you do a Google search you can find several more places to order it from.; 9:02 AM
Anonymous said...: Jennifer,

Did I hear that you could make "corn dogs" in this pan also? I got the pan and am trying to find a recipe for the "corn dogs". My husband keeps asking when I am going to make something in the pan now that I have it. I was wondering if just a corn bread recipe would work? HELP!!!
Thanks, Puddin; 11:00 AM
Jennifershmoo said...: Hi, Puddin! Yep, you heard right! I went ahead and added the link as a "P.S." at the bottom of this recipe. Enjoy!; 11:52 AM
robyn said...: I bought the set and made these yaesterday with a different filling. Thank you so much for the recipe.; 9:56 AM
Future Adopter said...: This post has been removed by a blog administrator.; 9:22 PM
Future Adopter said...: have been looking everywhere for these pans and cannot locate one anywhere. I even tried e-bay. I know they would taste the same in a regular muffin tin, but that's no fun. I am not a sweets eater, but I thought it would be fun to make these for my nephew's birthday in a few months. I guess he will have to do without unless someone knows how to score one of these pans and lets me know!
-Angela; 9:23 PM
Anonymous said...: margarine is not vegan. can you use other vegan alternatives, or is margarine needed?; 8:23 AM
Jennifershmoo said...: Yes, there are vegan margarines. Earth Balance and Willow Run are two nonhydrogenated vegan margarines that I use and recommend. Look for them sold in tubs at health food stores or the health food section of your grocery store.; 8:32 AM
Anonymous said...: Made these yesterday and while they were delicious I don't think I got enough filling inside. I felt like I was squeezing and squeezing forever. Any tips on knowing if you got enough filling in without cutting it open?; 8:46 AM
dollydlux said...: I am baking my Twinkies right now and they look amazing! I LOVE willow run margaring but my package says partially hydrogenated soybean oil. Do they make another product that is completely non-hydrogenated? I used the earth balance buttery sticks for this recipe instead since I didn't want to mess it up in anyway. A tip for the malted barley powder-it is used in beer brewing and is called dry malt extract or DME. Check your phone book and see if you have a homebrew supply store near you. There are different darknesses though and for this application I used light. It is so delicious and does add that "marshmallow" flavor! Thanks for this amazing recipe. I am going to try and stick one in the freezer before the family sees so I will let you all know how they do!; 9:10 PM
Anonymous said...: Can you tell me which shortening and margerine you used in your recipe for the best flavor? Also where can I get barley malt? I am so excited about making these, can't wait to try them!; 3:47 PM
LorrieJ said...: Doh...never mind. I just read the last comment. Hey how did it turn out with rice milk?; 4:34 PM
Jennifershmoo said...: >>Any tips on knowing if you got enough filling in without cutting it open?

For me it's just taken a lot of practice to get a feel for it (so darn, you'll have to bake more Twinkies!).

I always squeeze way past when my brain says I should stop, and it usually comes out right.; 6:35 PM
Katie said...: Do you have any idea how long these hold up? I'd like to send some to my husband in Iraq, but it takes about ten days for a package to get there. I've sent him cookies before and they arrived okay but i'm not sure how cake would do.; 12:16 AM
Jennifershmoo said...: Well, the longest they hold up around here is a day and a half. After that, they're all gone!

Maybe someone with greater willpower than the three of us can tell us how long they hold up?; 7:41 AM
NotHoney said...: I just made my first batch today. My cream filling is darker than yours in the picture, though. I added two tablespoons of barley malt powder, was that too much? Sure tastes yummy.

The plastic pastry injector thing that came with the bake set broke after two Twinkies. So off to Tarzhay for a new pastry bag and tips making these the most expensive Twinkies ever, but they are delicious. I've had two and have quite the sugar high.

s.; 4:34 PM
cindylou said...: OMG, you are awesome. Now this is a recipe that I will have to for my son. This is awesome. It is hard to find sinful little "cheats" that are completely vegan. Thank you for the awesome recipes. Also can't wait to try you vegan cupcakes.; 4:27 PM
SuperMomz said...: Soooo good. We made one pan with fruit filling and another filled with vegan chocolate pudding. Both delicious!; 5:26 PM
sleepybeth said...: hi. i recently won a twinkies bake set on ebay, and i've gathered all of my vegan twinkie ingredients. however, i ended up getting barley malt syrup rather than the powder. this was the only kind of barley malt at whole foods, and i didn't read the fine print. can i still use this, and if so do i still use 2 TB?; 12:53 PM
Jennifershmoo said...: Hi, sleepybeth -- No, I'm afraid barley malt syrup is not the same at all and can't be used as a substitute. Look for barley malt powder at baking and brewing supply stores and websites if you can't find it at your health food store.; 11:20 AM
sleepybeth said...: thanks for the info on the barley malt powder. my twinkies bake set arrived yesterday and i just couldn't wait, so i substituutes vegan ricemellow fluff for barley malt powder because you said it had a marshmellowy flavor. they turned out great.

i will definitely use your recipe in the future. thanks so much!

any ideas on what i can do with my barley malt syrup?; 10:00 AM
Anonymous said...: You rock. My creme canoe pan is being shipped as we speak. Here is a song for you and Shmoo:

Do, the stuff, you find in a twinkie!
Ray, the guy who buys me twinkies!
Mi, the guy he bought the twinkies for,
Fa, the line-up for my twinkies!
So, I think I'll have a twinkie!
La, lalalala twinkie!
Ti, no thanks, I'll have a twinkie!
And that will bring us back to Do-
Twinkie, twinkie, twinkie Do.; 12:27 PM
Justthe4ofus said...: We made these this weekend, we used Scooby Do cupcake molds and then regular cupcakes. All of the kids in the neighborhood loved them!; 4:46 AM
Anonymous said...: FYI

Just got the twinkie pan from hostess, it now comes w/ a pastrie bag and five different tips instead of the plastic contraption shown; 12:01 PM
Anonymous said...: WHY DONT U JUST FILL THEM WITH BROCCOLI ???; 1:34 PM
Anonymous said...: Mmm, Broccoli!

But I'd really vote for chocolate.; 9:16 AM
Ashley said...: OH YUMM!!!! I'm vegan and I can't wait to make those! I just found out today that ho-hos have beef fat in them. EWWW. I wonder what twinkies have in them....

Well thanks for the recipie!! I can't wait to make them!!!!!; 12:54 PM
Anonymous said...: FYI, the Twinkies Bake Set has apparently resurfaced-- I just got one at Bed, Bath & Beyond yesterday, and they were brand new, not closeouts. Happily, the plastic injector has been replaced with a perfectly serviceable (though cheap) pastry bag!

And sleepybeth, if you're still reading this, barley malt syrup DID work for me as a substitute (just a touch in the mix), but mostly I use it for making German chocolate cake topping.

x hj x; 8:57 AM
Des said...: Anonymous, Now I need to know how you make that German Chocolate Cake icing with the malt syrup please...; 6:45 PM
Edward Vielmetti said...: heard you on good food!; 9:23 PM
Mary said...: Wow I'm definitely giving this recipe to a friend to impress his vegan teacher with.; 11:54 AM
Tara said...: I live in LA and had the HARDEST time trying to find Barley Malt Flour. I went to every health food store in the area and no one had it. So far this one hear by house says they have it, and as soon as I get out of work, I'll find out. A brewery supply store across town does carry it but it's a far drive from me. In the future, if you want to make these, order the powder ahead of time or conduct a search. Trying to find it when you want to make them tomorrow will drive you crazy!!; 4:12 PM
míchel said...: i am CLEARLY link-blind. i see it now... white fluffy cupcakes. whoops!; 4:50 AM
yeaaahtoast said...: tara ---
where in la? i am in pasadena-ish area and my whole foods no-havey either. Please let me know where you find it. These twinkies are worth the drive!!!; 5:33 PM
jeena said...: Mmmm your recipes look delicous!
you have Great blog from Jeena :)

visit jeena's kitchen healthy recipe blog; 6:18 AM
Anonymous said...: You can put pancake batter in the twinkie pan and depending on the size 1 or 2 vegan breakfast sausages. Then you have a breakfast corndog.

I've used barley malt syrup and not had a problem.; 7:49 PM
dajonzboy said...: SO today I had a Dr's appointment on the other end of town. Thought I'd swing by BB&B to pick up a Twinkie pan. Cause I HAVE to make these!!! They were OUT of the dear things, tho they had plenty of clearance Hostess cupcake sets left. (How worthless is THAT? They're CUPCAKES ferchrissake...)

So... ORDERED one from BB&B online catalog. The cream canoe sets are much more expensive. PLUS these are AUTHENTIC Twinkie pans.

I am sooooooooo psyched about making these childhood faves actually NOT bad for me!!!!

Thankyouthankyouthankyou PPK!; 1:28 PM
Jennifer said...: I just made my first batch (I feel like such a late-bloomer) of the Twinkies. I filled them last night after reading through all the previous comments. So when my brain said stop filling, I kept going just like you do. I had four Twinkies explode on me (i.e. fall apart from so much filling). Sooo, do you mean approx 1 Tbsp filling per hole or 1 Tbsp to divide up between the three? I think I'm going to have to make lots more for practice! Thanks again for the deliciousness! These are fantastic!; 12:25 PM
Daily new!!! said...: That sounds so delicious!
Why don't you post your recipes at http://daily-cook-book.blogspot.com!; 9:41 PM
Phil and Tanja said...: I'm confused - this recipe uses margerine and shortening but isn't stuff like marge made from dairy and it being no hydrogenated doesn't mean that it's dairy free?

I like your site, I'm not a vegan, but I'm really interested in your recipes because I think you work really hard and they all sound great fun and yum!

I'm into healthy eating and like your use of lots of beans and pulses - any ideas on how to make a boyfriend who hates any kind of bean start to like them?; 12:16 AM
Jennifershmoo said...: Some margarines contain traces of dairy, but margarine is made mostly from oil. Earth Balance is the non-hydrogenated vegan margarine that I use but there are also other brands; check your local grocery or health food store.; 5:43 AM
Anonymous said...: We made this with marshmallow creme for the filling. Yum! Even though we aren't vegan, still working on the vegetarian step, it is nice to know that my children are getting "junk" food that is much healthier for them than what is found at the regular grocery store.; 12:00 PM
Anonymous said...: twinkies are so bad for you!! EWWWW

if you are going to make the same choice as me and say no to twinkies, go to this link : http://www.gopetition.com/petitions/down-with-twinkies.html and sign my petition!; 3:16 PM
lucidanne said...: Oh how i want to try this "twinkee" recipe! BUT i am having a hard time finding the barley malt powder.
Can i substitute Barley Malt Syrup? Or is NonDiastatic Malt the same thing? help!

NonDiastatic malt:
http://www.kingarthurflour.com/shop/detail.jsp?id=3995; 8:09 PM
Jennifershmoo said...: Yes, nondiastatic malt is the same thing, in fact it's exactly what I use (from King Arthur, even!).; 9:14 PM
Anonymous said...: cool; 10:20 AM
Anonymous said...: Is there healthy calorie? I don't think so!; 2:24 AM
m said...: Wow, that's amazing. I have to try that!; 7:47 PM
darby said...: i never thought I'd see a song online about vegan twinkies. wow. the web rocks. so do all of you who are so excited about vegan twinkies. I wish someone would make me one. I don't like to bake. :-); 5:09 PM
NordicVeggie said...: Ok, here is the thing . . . I live in Norway thus some of the products you have in the U.S. and the U.K. are often REALLY hard to find or REALLY expensive. Has any one any suggestion on what to do when a recipe calls for shortening and this lovely barley malt powder...I haven't a clue! I am the WORST vegetarian on the planet! I have never heard or seen barley malt powder and that should say a great deal about my eating habits! (Sorry if this post is too long.); 5:20 PM
veganmarshmallows said...: Just found the barley malt powder today at a brew supply store. None of the health food stores I checked had it.
I get vegan malts at my local co-op and this must be what they use for the awesome flavor. It tastes so good!!! Now all I have to get is the pan and I am set to go.
Nordicvegggie, if you get in contact with me, I would be glad to send you some barley malt powder. My e-mail address is beautiful_august@hotmail.com; 11:24 AM
Leng said...: oh my gosh I haven't had twinkies since I was little! I love twinkies!; 11:55 AM
Anonymous said...: yes I am wanting to make the twinkies but i want to know what gives them that yellow look is it a food coloring or what..; 9:17 AM
rapio said...: yes i would like to know what gives the Twinkies the yellow look is it a yellow food coloring or what?; 9:20 AM
Jennifershmoo said...: No, there is no food coloring in the cakes. Follow the link to the recipe and you'll find it's just a regular vegan cake recipe. The soymilk, vanilla, and unbleached flower give the batter a slightly yellow cast, and the cakes turn even more golden during baking. Try it! :-); 9:29 AM
Anonymous said...: Hi, Does anyone know where you can get a Twinkie Bake Set, or Canoe Bake set, in the UK, im from Wales and cant find them anywhere on the internet.

Thanks; 4:02 PM
Anonymous said...: Hmm yummy. Keep em going especially the food for health recipes.; 11:03 AM
Anna said...: I am just wondering if you can sub the barley malt powder with the barley malt flour (maybe I can run it through the coffee grinder for a few extra minutes?; 7:37 PM
Jennifershmoo said...: No, barley flour and malt are not the same thing at all, I'm afraid. The malting process makes it into a sweetener. If you can't find it, just leave it out and add a bit of powdered sugar if you need to.; 8:19 PM
FoodAllergyMom said...: I have had my eye on this twinkie set for a year now, originally I wanted it to make GF hot dog buns. Well, yesterday was my b-day and I finally decided to get it for myself, and guess what...that trashy injector is no longer in the kit! They replaced it with a good old pastry bag and tips. I'm pretty happy! As we speak I am about to begin my first attempt at GLUTEN FREE vegan twinkies...wish me luck!; 8:58 AM
FoodAllergyMom said...: Hey, guess what, the pastry bag sucks too! I wish I could post a pic here...it's hysterical now but it wasn't at the time. I had to squeeze the bag so hard that the tip blew off and cream filling flew everywhere!!! AAAAAAAA; 12:38 PM
danakscully64 said...: I finally tried these and thought they were YUMMY! :); 6:36 PM
danakscully64 said...: I came back to say that I didn't use a special cake pan for these, but shaped foil instead (suggestion from Todd Wilbur, the recipe cloner) to save money. I was able to find the malt powder at a local health food store and I honestly couldn't imagine this recipe without it. :) Before I started filling the twinkies with frosting, I took a chopstick and created a little well in each one so the frosting would go in easily. I will definately be making this recipe for my children if I ever have them someday.; 7:21 AM
Anonymous said...: hey i think you are very sexy with your twinkie recipe......; 1:12 PM
Hiya, I'm Kristie. said...: I ordered the twinkie pan a few weeks ago and it came in the mail last week. Because I'm having such a hard time with the Barley Malt Powder, I bypassed the Twinkies for now and made the corndogs...my kids LOVED them! I am going to make a few batches so we will always have some on hand.

As for the Twinkies...I am bringing them a Halloween party this Saturday and I'm just going to attempt them without the barley powder as see how it goes. I should have ordered it online weeks ago, but I got lazy.

Thank you so much for this great idea and for the corndog recipe, too.; 1:48 PM
Adriana said...: Delicious and guilt free! Husband and I were in Vinkie (Vegan-Twinkie) heaven.

My mods: I used coconut flavor instead of coconut extract. I hunted for it at Whole Foods (several), Trader Joe’s, Mother’s Kitchen, Henry’s, and nothing! I will omit it altogether next time; just to compare. I used low fat soymilk, subbed barley malt powder (what a nightmare ingredient to locate) for Suzanne’s Ricemellow Crème. Instead of spraying the pan with a nonstick spray I greased it with Earth Balance “Buttery” Sticks (it’s what I had on hand). I also baked them about five minutes longer. Fantab!

Thanks Jennifer!; 5:49 PM
Blessed are the Merciful said...: If you search for "Mini loaf pans" they might work too. They're a slightly different shape, but I think they'd suffice.; 2:55 PM
Sandy said...: We're snowed in today, so I had a little time to surf the web and came across this wonderful recipe. I didn't want to wait to try it, but there was no way to get to the store. So I used mini muffin pans to make 3 dozen little cupcakes, then filled them with the cream from your "Twinkies" recipe. But since I didn't have any barley malt, I used brown rice syrup. For the cakes, I used the chocolate cake recipe in the comments. They were amazing! Now I know what to make for my daughter's birthday party!; 7:35 AM
Sandy said...: I forgot to mention that I used a mix of whole wheat flour and whole wheat pastry flour in the cupcakes, and they were still tender. Also, I make my own powdered sugar in my Vitamix using Sucanat and a touch of corn starch (or arrowroot or kudzu starch).; 10:05 AM
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