Fig cookie bar

I couldn't wait to make this FIg Bar since
the unsuccessful Banaan Bread.
This time I did carefully checked the dough is really done or not.
Yes! it came out perfect!
It was pretty simple. I will try with other filling ingredients next time.
The original recipe is from Vegan wuth a Vengeance (which is my favorite cook book!) but I made some changes.

INGREDIENTS:
for the dough:
* 2/4c apple souce
* 1/3 sugar
* 2T cornstarch
* 1/4c soy milk
* 2c all porsose flour
* 1/2t baking soda
* 1/2t baking powder
* 1/2t salt

for the filling
* 12oz dried figs, chopped
* 1/2c water
* 2t lemon zest, chopped
* 1t sugar

DIRECTIONS:
prepare the dough
In a mixing bowl, cream togather the applesauce and sugar.
Add the corn starch and mix well.
Add the soy milk. Add teh flour, baking powder, baking soda and salt and combine well.
Divide the dough into tow portion and wrap in plastic wrap and refrigetate for an hour.

prepare the filling:
Mix all the filling ingredients in a sauce pan and bring to a boil. Then lower the heat and simmer a while until tender. Let cool.

prepare cookies
Preheat the oven to 350F.
Roll out one portion into a rectangle about 9 by 5inches or larger.
Divide the dough lengthwise into three equal strips. Place the three strios on baking dish or sheet.
Divide the filling equaly among the sough strips.
Roll out the other portion to the same dimention and cut into three pieces.
Place this three strips over teh filling topped strips and seal the edges by pressing with your fingertip.
Cut into 1 1/2 inche length but do not separate them.
Bake for 20min or so.
Let cool completely!

Banana Bread

It looked really good and smelled great.
I was so exited about how it came out!
However the center of the bread was still raw, holy....cry.
I should have checked it carefully.
The taste was great though.
so I will definitelymake it next time!

INGREDIENTS:
DRY
* 3C all purpouse flour
* 1/3 sugar
* 1t baking powder
* 1t baking soda
* 3/4 salt
WET
* 3very ripe bananas
* 1/2C apple sauce
* 1 container soy yogurt
* 3/4C soy milk

DIRECTIONS:
1. Preheat oven to 350F
2. In a large bowl sift togather dry ingredients.
3. In a separate bowl mix togather wet ingridients. Banana should be pretty smooth.
4. Pour wet into dry adn combine well
5. Spray baking dish and pour into it and bake it for 45 or more.

Lemon Poppy Seed Muffines

This is from one of my favorite vegan recipe books.
It was very simple and came out nice!
I used applesauce instead of oil so they are Fatfree Muffines.


INGREDIENTS:
* 1 3/4 C all purpose flour
* 1/4 C sugar
* 1T baking powder
* 1/4 t salt
* 1/3 C apple sauce
* 3/4 soy milk
* 1 container soy yogurt
* 2T chopped lemon zest
* 1T poppy seeds

DIRECTIONS:
1. Preheat oven to 400F
2. In a bowl, sift togather the flour, sugar, baking powder, and salt.
3. In a separate bowl mix togather the apple sauce, soy milk, yogurt, and lemon zest.
4. Pour wet ingredients into dry and combine well; halfway throught poppy seeds.
5. Spray muffine cups and fill each cup two third full.
6. Bake for 20-25 min.

Pear and Cranberry Tart

I prepared this Tart and Bean Loaf for the X'mas party.
We had a wonderful time and the feast was great!
Everybody was happy and stuffed.
Somehow everybody forgot about deserts.
C was sick so he didn't feel good and
our cat was waiting for his dinner, it was time us to go home.
How pity, we couldn't try this new Tart.
I left the Tart in the fridge.
I hope they liked it.

Asparagus Soup

The original recipe is from Allrecipes.com.
I replaced some of the ingredients to make it for vegan recipe.
It was so easy and delicious. I definitely will make it again!

INGREDIENTS:
* 1 pound fresh asparagus
* 3/4 cup chopped onion
* 1/2 cup vegetable broth
* 1 tablespoon margarine
* 2 tablespoons all-purpose flour
* 1 teaspoon salt
* 1 pinch ground black pepper
* 1 1/4 cups vegetable broth or water
* 1 cup soy milk
* 1 teaspoon lemon juice
DIRECTIONS:
1. Place asparagus and onion in a saucepan with 1/2 cup vegetable broth or water. Bring it to a boil, reduce heat and let simmer until the vegetables
are tender.
2. Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in a blender and puree until smooth.
3. Melt margarine in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do
not let the flour brown. Cook for only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth or water and increase the heat.
Continue stirring until the mixture comes to a boil.
4. Stir the vegetable puree and milk into the saucepan. Whisk lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved
asparagus tips.


The other night I made this pasta with the left over Asparagus Soup.
It turned out good again!

INGREDIENTS:
* 1/2 tomato
* 1/2 avocado
* 1cup basil
DIRECTIONS:
1. Place all of them in a saucepan with a tiny bit of olive oil and stir until tender.
2. Stir into the soup and mix them with pasta.

大福／Dai-fuku

I love Dai-fuku.
I had been thinking about this for a long time
but I didn't think I could make it.
Finary, I've found so many Dai-fuku recipes
so that I tried one of them.

It seems all right, but actually
it didn't come out as good as what I expected.
I'll make it next time!

Tacos Dinner

No cooking today.
Take a rest...phew.

Pecan Pie

I found some Vegan Pecan Pie Recipes and I tried one of them.
It was a pretty simple recipe.
One problem was that the mixture of tofu, syrop, cornstarch and margarine came out too smooth.
It happend when I made Blue Berry Pie too.
I wonder why.

I will use firm tofu instead of using silken tofu next time and see what's going to happen.