Chef Joeys Vegan Montina Muffins Recipes

CHEF JOEY'S HERB & ONION BREAD (BREAD MACHINE)

Steps:

• Place all the wet ingredients, including the onion in the bread machine according to the manufacturer's directions.
• Keeping in mind that the liquids should go in first and the yeast very last.
• I baked this 1 1/2 lb. loaf on the basic rapid cycle.

CHEF JOEY'S CORNMEAL BREAD

Steps:

• Dissolve the yeast in warm water (115'F). Add a little agave to this and stir gently to combine. Let this mixture sit and bubble up.
• In a large bowl mix the cornmeal and salt.
• Heat the milk in a sauce pan to around 110-115'F. Add the shortening and agave nectar. Whisk to melt the shortening and mix the agave nectar.
• Add slowly to the cornmeal and stir as you pour making sure it's all combined.
• Add 3 cups of the flour to the cornmeal mixture and mix well. Add the yeast mixture into the cornmeal/flour mix and stir well.
• Add the rest of the flour and make a stiff dough. It will be somewhat sticky.
• Knead 100 times or use a stand mixer with a dough hook until the dough pulls away from the sides of the bowl.
• Using olive oil, grease a large non-reactive bowl and place the dough in it. Oil a piece of plastic wrap and place loosely over the bowl and let it rise until double in bulk. About 1 hour.
• After 1 hour punch down and rise again for 1/2-3/4 hour.
• Turn out onto a floured surface and divide in two equal pieces and place in 2 9x5" well oiled loaf pans.
• At this point brush the tops of the bread with soy milk and sprinkle with your seeds.
• Let rise again until doubled in size.
• Bake in a 375'F oven for 40-45 minutes.
• If these brown too fast cover each with an aluminum tent.
• Allow to cool for 10 minutes on a metal rack then remove from pans and cool further.
• This bread is fluffy inside and crunchy outside. Enjoy with some vegan margarine or other spread.
• Bon Appetit!

CHEF JOEY'S VEGAN HOLIDAY SQUARES

Steps:

• Oil your muffin tin. I used spray.
• Preheat your oven to 350'F.
• In the bowl of a stand mixer beat the tofu until smooth.
• Add the sifted powdered sugar and orange extract to the tofu mixture and beat again until well blended.
• While its blending, sift the flours, baking powder and salt in a bowl.
• Take 2 tablespoons of the flour mixture and stir in the candied fruit, nuts and currants. This will keep them from clumping and falling to the bottom of the squares.
• Add the rest of the flour mixture to the tofu mixture on low speed. Then gently fold in the fruit and nuts.
• The batter will be fairly stiff. Spoon it evenly into the muffin cups.
• Bake for 25 minutes or until the squares are lightly browned.
• Before the squares are out of the oven make your icing.
• Combine the powdered sugar, rum and orange extract until a stiff icing is achieved.
• Put on the squares about 5 minutes, then ice them. You could even put a little fine orange peel on top for decoration.
• Cool the squares on a wire rack.
• Bon Appetit!

CHEF JOEY'S VEGAN BOSTON CREME MUFFINS

Steps:

• Combine the milk, pudding mix and vanilla in the mixing bowl of a large mixer.
• Beat for about 2 minutes or until thickened.
• Place the mixture into the fridge for 15 minutes.
• Spoon the vanilla pudding into a pastry bag fitted with a medium plain tip.
• Fill the cupcakes by inserting the tip into the middle of each cupcake and pipe the filling inside. Use about 2 tablespoons per cupcake.
• Frost the cupcakes using the frosting recipe below and then put the cupcakes in the fridge to set.
• FOR THE VEGAN CHOCOLATE FROSTING.
• 1/2 cup raw cane sugar.
• 1/4 cup good quality cocoa powder.
• 1/4 cup soy milk.
• 2 tablespoons vegan margarine.
• 1 tablespoons light oil.
• 1/2 to 1 cup powdered vegan icing sugar.
• 1/2 teaspoons vanilla.
• Mix the sugar and cocoa powder in a small saucepan.
• Stir in the soy milk, oil and margarine.
• Heat to boiling and let boil for 3 minutes, sir occasionally.
• When finished, let cool, then add the vanilla and powdered sugar until you reach the desired icing consistency.
• Bon Appetit!