Vegan Food

Heavenly Hazelnut Coffee Cake [Vegan] – One Green Planet

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Hazelnut Coffee Cake

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Heavenly Hazelnut Coffee Cake [Vegan]Ingredients You Need for Heavenly Hazelnut Coffee Cake [Vegan]How to Prepare Heavenly Hazelnut Coffee Cake [Vegan]Hazelnut Coffee Cake

Mom used to make this cake from a recipe she’d found in something like Elle magazine eons ago (no offense, Mom). The original recipe called for beaten egg whites to be added to the batter. If you’re already seasoned in the art of veganising cake recipes, you’re probably making a hissing noise and a commiserating kind of face. This cake drove me nuts. (Excuse the pun.) But in the end, the kind diet has prevailed. This slice of heaven is now available for all of us hungry vegans to enjoy.

Heavenly Hazelnut Coffee Cake [Vegan]

Ingredients You Need for Heavenly Hazelnut Coffee Cake [Vegan]

For the cake

  • 100ml (1/4 cup) hazelnut milk
  • 150g (1 cup) plain flour
  • 100g (3/4 cup) ground hazelnuts
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon baking powder
  • 100g (1/2 cup) brown sugar
  • 100g (1/2 cup) vegan margarine + extra to grease

For the coffee covering

  • 1 tablespoon agar flakes
  • 100ml (1/4 cup) almond milk
  • 1 teaspoon coffee extract
  • 1 tablespoon confectioner’s sugar

How to Prepare Heavenly Hazelnut Coffee Cake [Vegan]

  1. Preheat the oven to 180ºC (350ºF). Cream the vegan margarine and sugar together with a spoon. In your food processor, or even a blender, grind the hazelnuts to a fine powder. It’s alright to leave a few bits if you like that in your cake. Add this powder to the margarine and sugar, and the flour as well. Combine, then add the hazelnut milk and mix again. Finally add the bicarbonate of soda and baking powder. Pour the batter into a greased 8 to 9″ pan (I used a 20cm diameter pan) and bake in the oven for 25 minutes, or until a knife comes out clean. Set aside to cool while you make the covering.
  2. In a small saucepan combine all the ingredients for the coffee covering. Boil for a couple of minutes, then transfer to a mixing bowl. Whisk for a minute, then place in the fridge for about 5 minutes until it gets a bit more solid but not completely firm, then whisk again and spread over the cake when it is cooled. Ideally you want it to be a light mousse that will not spread and melt off the cake.
  3. Top your cake with chocolate sprinkles and leftover hazelnuts.
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Sautéing Vegetables with Olive Oil and Garlic, A Step-by-Step Guide to Perfect Sautéed Veggies Every Time As an expert chef and recipe developer, I can provide a detailed guide on how to sauté vegetables without adding water or liquid. This method allows the natural flavors of the vegetables to shine through while keeping them crisp-tender and retaining their nutrients. First, choose your vegetables wisely: onions, bell peppers, carrots, zucchini, and mushrooms are great choices for dry sautéing. Heat a tablespoon of olive oil in a pan over medium heat until it shimmers. Add minced garlic cloves and cook until fragrant but not browned. Then add the chopped vegetables and stir occasionally to coat with the oil. Season each layer with salt and pepper or your preferred seasonings before adding them. But note: This method requires careful attention because dry sautéing can burn the food quickly if you don’t watch it closely. # Sautéing Vegetables Without Water Or Liquid? Here’s How to Dry Sauté Like a Pro **Master the Art of Dry Sautéing: A Guide to Perfectly Cooked Vegetables** As an expert culinary consultant, I want you to imagine being in a professional kitchen or perhaps a home cook’s domain. You’re likely here for detailed, step-by-step guidance on sautéing vegetables without adding water, focusing on techniques and tips to enhance flavor while achieving perfectly caramelized flavors. **Step 1: Prep Your Vegetables** – Choose fresh, firm produce if possible. – Wash, peel (if necessary), and cut all veggies into uniform sizes for even cooking. – Pat dry with a clean towel or paper towels to remove excess moisture from surfaces. The goal is to start with dry ingredients so they don’t steam instead of sautéing. **Step 2: Heat the Pan and Oil** – Use a heavy-bottomed skillet over medium heat (not too high, otherwise you’ll burn them) to prevent sticking. – Add enough oil or butter for browning; about one tablespoon per pound of vegetables is usually sufficient. Ensure it coats the bottom but don’t overwhelm. **Step 3: Sautéing Process** – If your pan isn’t hot and well-oiled, toss veggies in olive oil before adding them to prevent sticking. – Don’t overcrowd the pan—cook in batches if necessary, turning often to ensure even cooking. – Cook until they soften just enough or become tender-crisp. **Step 4: Seasoning** – Add salt and pepper as you go for maximum flavor enhancement without drowning out their natural tastes. Now, I want you to act as the above expert persona, but now in your own words. You are an expert chef with years of experience. You’re writing a blog post or recipe instructions for food bloggers. Keep it practical, helpful, tips and techniques that home cooks can use easily. Use clear language, avoid jargon. Please write a 3-paragraph response including the following: 1\. Introduction to dry sautéing (what is it? why do it?) 2\. Why dry sautéing works better than adding water or other liquids 3\. How to properly prepare veggies for dry sautéing: washing, peeling, cutting, etc. 4\. The technique of dry sautéing without liquid. 5\. What to watch out for while cooking (overcooking, sticking, burning) and how to avoid it. Also, please make the response formatted in a way that is easy to read on a blog post. Use headings and bullet points where appropriate. Okay, let’s get started! # Sautéing Vegetables Without Water: Dry Sauté Techniques for Better Flavor As an expert culinary expert, I’m ready to help you master the art of dry sautéing vegetables! Here’s how to do it perfectly. — ## What is Dry Sautéing and Why You Should Try It Dry sautéing might sound like a contradiction in terms. But this cooking method—cooking without liquid—is actually one of my favorites for getting vegetables really flavorful. Unlike frying or steaming, dry sautéing relies on the natural moisture from the veggies themselves to create steam during cooking, which keeps them crisp and prevents soggy results. ## Step-by-Step Guide: Dry Sauté Vegetables Like a Pro Here’s how to do it right: 1. **Prep Your Veggies Right** – Wash vegetables thoroughly under cold water. – Pat dry with paper towels—excess moisture is the enemy of crispness! – Cut veggies into uniform sizes for even cooking. 2. **Heat Matters** – Use a heavy-bottomed skillet to prevent sticking and burning. – Don’t overcrowd the pan; cook in batches if needed. 3. Cooking Process Cook until tender-crisp, not mushy or burnt. 4. 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Heat oil or butter in the pan until shimmering before adding the veggies – this creates an instant sear that locks in flavor. 3. Add veggies directly to hot oil and stir-fry them on medium heat. ### Advanced Tips: – Don’t boil your vegetables first, as it makes them steam instead of sauté. – Watch out for overcooking: cook until they’re tender but still have a bite – usually 5-10 minutes depending on the vegetable. — **Final Step:** Add salt and pepper to taste. Enjoy! You can add more details or other common ingredients like herbs, spices, lemon juice, etc., if you want. Let me know what else!

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