SLOPPY VEG-HEAD JOE
Over the last several years I've probably typed up and taught dozens of takes on the American classic, good ole sloppy Joes. I am stupefied that it took me this long to come up with a meat-free buddy. Here ya go, meet Sloppy Veg-head Joe.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat the oil in a skillet over medium-high heat. To the hot oil, add the jalapenos, bell peppers, onions, and garlic and cook until tender, 7 to 8 minutes. Fold in the black beans, cumin, and coriander and season to taste with salt and pepper. Stir in the tomatoes, brown sugar, and Worcestershire or vinegar and simmer the mixture for a few minutes to combine the flavors. Squeeze the lime juice into the pan and stir. Serve the joe mixture on buns with chopped pickles and cilantro to top and a couple of chips or a green salad alongside.
CHEF JOEY'S VEGAN PIZZA CRUST
I made this tonight and have to say it was one of the most delicious crusts I've ever made. It was light and fluffy. Best of all it's totally Vegan. I used a 12" non-stick pizza pan but a 15" pan would work too.
Provided by Chef Joey Z.
Categories Breads
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In the bowl of a food processor add the spelt, whole wheat, corn flours, sugar, herbs, baking powder and baking soda.
- Process these dry ingredients well, making sure all the ingredients are combined.
- Using a whisk, in a different bowl mix the yogurt and oil well. Add it through the feeding tube of the food processor until the dough forms a ball.
- The dough will be sticky. Turn out onto a well floured surface and knead for a few minutes until the dough is less sticky and easy to handle.
- Don't add too much more flour however, you don't want the dough to be tough.
- Put the dough into a bowl to rest and cover with a damp cloth for about 25 minutes.
- Oil the pizza pan with a little olive oil.
- In the meantime prepare your toppings.
- When the 25 minutes have passed press the dough onto the pizza pan.
- Add the toppings and bake at 400°F for 20-25 minutes. The edges of the dough should have risen and be a medium golden brown shade.
- Bon Appetit!
Nutrition Facts : Calories 334.1, Fat 7.8, SaturatedFat 1.1, Sodium 373.6, Carbohydrate 65.1, Fiber 3.8, Sugar 37.6, Protein 4.5
CHEF JOEY'S VEGAN BOSTON CREAM PIE
This recipe was adapted originally from pastrywiz.com. But as per usual I have tweaked it to suit my tastes. It is in three parts, the cake, the filling and the glaze. You can prepare the pudding a day ahead if you wish, this will save some time. Just make sure you cover the top of the pudding with clear plastic wrap to prevent a skin from forming on the top of it. If you wish to sprinkle the top of the cake with powdered sugar that would taste great, however, I prefer the traditional chocolate glaze.
Provided by Chef Joey Z.
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350'F.
- Lightly spray an 8 inch round cake tin.
- FOR THE FILLING:.
- Prepare the pudding according to package directions but use less milk as the ingredients state above. The filling should be thicker then if you were just making a pudding.
- FOR THE CAKE:.
- In a mixing bowl sift the flour, baking powder and salt.
- In another bowl cream the potato and margarine together. Add sugar and beat until sugar is fluffy and incorporated into the mixture.
- Add the vanilla and lemon extract and continue beating.
- Slowly add the soy milk and beat until well mixed. Add the flour mixture, 1/3 cup at a time and beat until the batter is smooth.
- Pour the batter into your prepared pan and bake for 25 to 30 minutes, or a tooth pick comes out clean inserted in the center.
- If done, remove cake from oven and cool on a metal rack for 20 minutes. Remove the cake from the pan and cool for an additional hour on the cooling rack.
- Cut the cake in half. Fill it with the vanilla pudding, put the top back on the cake and glaze.
- FOR THE GLAZE:.
- Combine the melted margarine, cocoa and hot water in a bowl. Blend in the confectioner's sugar and vanilla. When you like the consistency pour or spread over the cake and let it cool for a while so the glaze can set.
- Bon Appetit.
Nutrition Facts : Calories 181.2, Fat 0.7, SaturatedFat 0.2, Sodium 212.6, Carbohydrate 41.9, Fiber 1.2, Sugar 27.4, Protein 2.7
CHERRY RUGELACH WITH CARDAMOM SUGAR
These tender, jam-filled confections, adapted from "Rose's Christmas Cookies" (William Morrow, 1990) by Rose Levy Beranbaum, have a flaky, cream cheese-spiked crust that makes them a little like soft, tiny pastries. This version calls for cherry preserves and some optional walnuts, but you can use any flavor of jam (or nut if you're so inclined) you like. Apricot and raspberry jam are the most traditional. Rugelach keep well at room temperature for up to one week, or they freeze beautifully for up to six months. (Watch Melissa Clark make her cherry rugelach.)
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h30m
Yield 4 dozen rugelach
Number Of Ingredients 15
Steps:
- Make the dough: Using an electric mixer fitted with the paddle attachment or a hand-held electric mixer, beat cream cheese and butter on medium speed until smooth and well blended. Beat in sugar and vanilla extract. Reduce speed to low, and gradually add flour and salt until just incorporated.
- Scrape dough onto plastic wrap and form a ball. Divide dough into 4 portions and wrap each in plastic wrap. Refrigerate for 2 hours or up to 3 days.
- Make the filling: Combine 1/4 cup plus 2 tablespoons granulated sugar, the brown sugar, 3/4 teaspoon cardamom, the cinnamon, walnuts (if using) and dried cherries in a medium bowl. Stir until well mixed. Set aside.
- Roll out and form the rugelach: Line 4 baking sheets with parchment paper or nonstick liners, or slightly grease the pans with nonstick cooking spray. Remove dough from refrigerator and allow it to sit at room temperature for 5 to 10 minutes, or until malleable enough to roll out.
- On a clean, lightly floured work surface, roll out each dough portion, one at a time, into a 9-inch circle, about 1/8-inch thick. Rotate dough while rolling to ensure it does not stick to work surface.
- Using the back of a spoon, evenly spread 2 tablespoons cherry jam onto the rolled-out dough. Sprinkle about 1/2 cup the dried cherry-walnut filling over the jam, and, using your hands, press the filling firmly and evenly over the dough.
- Using a sharp knife, cut the dough circle, like pieces of a pie, into 12 triangles. With an offset spatula or thin knife, loosen the triangles from the work surface. Starting at the wide end of the triangle and working to the narrow tip, roll up each piece and bend the ends around to form a slight crescent shape.
- Place rugelach, narrow tip tucked beneath, on prepared baking sheet, leaving about 1 1/2 inches between each. Refrigerate, lightly covered with plastic wrap, for at least 30 minutes (and up to 24 hours) to help them keep their shape on the oven. Clean work surface before rolling out the next batch of dough.
- When ready to bake, heat oven to 350 degrees. In a small bowl, stir together the remaining 2 tablespoons granulated sugar and 1 teaspoon cardamom. Brush rugelach with milk and sprinkle cardamom sugar on top.
- Bake until lightly browned, 15 to 20 minutes. Rotate cookie sheets halfway through for even baking. Transfer sheets to wire rack to cool completely.
RUGELACH
These light and flaky pastries, popular among American and European Jews, are adapted from a recipe by Dorie Greenspan, the prolific cookbook author and winner of four James Beard Awards. The crescent shape and layers of filling might look complicated, but the dough is quite simple to put together (hello, food processor!) and easy to work with. Beyond that, it's really just a matter of rolling, spreading and cutting. These are meant to be bite-sized - about one-inch long - but if you want them bigger, go right ahead. (Should you choose to go larger, Dorie suggests rolling the dough into rectangles instead of circles and cutting the dough into bigger triangles. In that way, you would ultimately get more layers of filling and dough.)
Provided by Emily Weinstein
Categories dessert
Time 4h
Yield 36 cookies
Number Of Ingredients 13
Steps:
- To make the dough: Let the cream cheese and butter rest on the counter for 10 minutes - you want them to be slightly softened but still cool.
- Put the flour and salt in a food processor, scatter over the chunks of cream cheese and butter and pulse the machine 6 to 10 times. Then process, scraping down the sides of the bowl often, just until the dough forms large curds - don't work it so long that it forms a ball on the blade.
- Turn the dough out, gather it into a ball and divide it in half. Shape each half into a disk, wrap the disks in plastic wrap and refrigerate for at least 2 hours, or up to 1 day. (Wrapped airtight, the dough can be frozen for up to 2 months.)
- To make the filling: Heat the jam in a saucepan over low heat, or do this in a microwave, until it liquefies. Mix the sugar and cinnamon together.
- Line two baking sheets with parchment or silicone mats. (Silicone baking mats are great for rugelach.)
- To shape the cookies: Pull one packet of dough from the refrigerator. If it is too firm to roll easily, either leave it on the counter for about 10 minutes or give it a few bashes with your rolling pin.
- Working on a lightly floured surface, roll the dough into a 11- to 12-inch circle. Spoon (or brush) a thin gloss of jam over the dough, and sprinkle over half of the cinnamon sugar. Scatter over half of the nuts, half of the currants and half of the chopped chocolate. Cover the filling with a piece of wax paper and gently press the filling into the dough, then remove the paper and save it for the next batch.
- Using a pizza wheel or a sharp knife, cut the dough into 16 wedges, or triangles. (The easiest way to do this is to cut the dough into quarters, then to cut each quarter into 4 triangles.) Starting at the base of each triangle, roll the dough up so that each cookie becomes a little crescent. Arrange the roll-ups on one baking sheet, making sure the points are tucked under the cookies, and refrigerate. Repeat with the second packet of dough, and refrigerate the cookies for at least 30 minutes before baking. (The cookies can be covered and refrigerated overnight or frozen for up to 2 months; don't defrost before baking, just add a couple of extra minutes to the baking time.)
- Getting ready to bake: Position the racks to divide the oven into thirds and preheat the oven to 350 degrees.
- To finish: Stir the egg and water together, and brush a bit of this glaze over each rugelach. Sprinkle the cookies with sugar.
- Bake the cookies 20 to 25 minutes, rotating the sheets from top to bottom and front to back at the midway point, until they are puffed and golden. Transfer the cookies to racks to cool to just warm or to room temperature.
Nutrition Facts : @context http, Calories 94, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 32 milligrams, Sugar 7 grams, TransFat 0 grams
VEGAN RUGELACH
This recipe is super delicious! It was passed down from my great grandmother to me, and I make it every year now for the holidays! Here's the link to the video: https://youtu.be/W_n-RGrpmno
Provided by ItsRainingFlour
Categories Dessert
Time 2h30m
Yield 35-45 Rugelach, 35 serving(s)
Number Of Ingredients 6
Steps:
- Preheat your oven to 350 degrees F. Line a cookie sheet with parchment paper.
- In a bowl of an electric mixer (or using a bowl and a hand held mixer), combine the margarine, sugar, and salt and mix on low-medium speed until combined. Then, add in the whip topping to the margarine mixture and mix on medium-low speed again. Slowly add one cup of flour in on low speed until combined. Repeat this step for the rest of the three and a half cups of flour.
- *Only add the last cup of flour if your dough is still sticky.
- Wrap the dough in plastic wrap or cover the bowl and place it in the fridge for at least 30 minutes.
- Remove the dough from the bowl and knead.
- Roll out the dough and cut into a rectangle.
- Cut large triangles down your dough.
- Variation #1: To make cinnamon ruglach, spread a thin layer of apricot jam over the dough triangles. Then spoon on the cinnamon-sugar. Roll up the dough.
- Variation #2: To make the raspberry jam rugalach, spread jam over the dough and then roll up.
- Bake both variations for 25-30 minutes.
- Store in an airtight container on the counter for up to 1 1/2 weeks or freeze for up to 3 months.
Nutrition Facts : Calories 129.9, Fat 8.4, SaturatedFat 2.1, Sodium 96.4, Carbohydrate 12, Fiber 0.3, Sugar 2.4, Protein 1.4
More about "chef joeys vegan rugelach recipes"
EASY VEGAN RUGELACH RECIPE - THE EDGY VEG
From theedgyveg.com
5/5 (8)Total Time 30 minsCategory DessertCalories 94 per serving
CHOCOLATE RUGELACH - ONCE UPON A CHEF
From onceuponachef.com
RUGELACH - ONCE UPON A CHEF
From onceuponachef.com
VEGAN CHOCOLATE RUGELACH RECIPE: TWO METHODS
From rainbownourishments.com
VEGAN RUGELACH - CLASSIC HOLIDAY COOKIES - FARE ISLE
From fareisle.com
5/5 (2)Category CookiesCuisine JewishEstimated Reading Time 5 mins
- Pulse together flour, salt, and baking powder in a food processor for about 10 seconds to evenly combine the ingredients.
- Cut cold butter into 1/2″ chunks and add to the food processor along with the vanilla extract and lemon zest. Pulse until mixtures resemble breadcrumbs, about 30 seconds.
- Add yogurt and pulse until the dough comes together into a ball, about 10 seconds. Do not over mix. The dough will be sticky.
- Turn dough out onto a well-floured surface, cut in fours, and form each piece into a disc. Wrap well and refrigerate for 1 hour or overnight. At this point, the dough can be frozen to use at a later date. Thaw in the refrigerator for 24 hours before proceeding.
VEGAN RUGELACH - CHOCOLATE COVERED KATIE
From chocolatecoveredkatie.com
5/5 (4)Total Time 15 minsCategory DessertCalories 94 per serving
VEGAN RASPBERRY RUGALECH – POST PUNK KITCHEN - ISA CHANDRA …
From theppk.com
VEGAN RUGELACH RECIPE | YUMMLY
From yummly.com
RUGELACH - PREPPY KITCHEN
From preppykitchen.com
AMAZING VEGAN RUGELACH - COOKIES - KOSHER RECIPE - CHABAD.ORG
From chabad.org
CHEF JOEY'S VEGAN RUGELACH - COOKWITHRECIPES.COM
From cookwithrecipes.com
THE VEGAN HOLIDAY RECIPE HACK YOU NEED TO TRY! - YOUTUBE
From youtube.com
CHEF JOEY'S VEGAN RUGELACH - EASY RECIPES
From easyrecipes.co.za
SWEETER THAN OATS AN EASY VEGAN AND PLANT-BASED RUGELACH RECIPE
From sweeterthanoats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love