Today is the last day of vegan mofo. Unfortunately, I have been unable to blog every weekday as I had originally planned. Ah well, life just happened. However, I have been checking out vegan mofo entries from the blogosphere and having fun looking at all the food that’s being cooked.
For Deepavali this time, I wanted to branch out to Indian sweets, a domain which is held by copious amounts of ghee and milk. I found a vegan friendly recipe for the 7-cup-sweet, popularly known as the 7-cup-cake (though there is nothing cakey about it). This is a sweet my mom used to make when I was younger and I wanted to see if I could veganize it. Indian sweets are just not my forte, as my hand can rarely seem to part with the amount of fat it requires. The end result usually leaves a lot to be desired. So this time, I sucked it up, used the requisite amount of fat (I used Earth Balance vegan butter) and gave it some elbow grease. While my version looks nothing like the original version I was inspired from, I think I can explain what happened. J
Ingredients for veganized 7 cup cake (makes about 15 squares):
I used a 1/3 measuring cup as 1 measure:
- 1 measure dessicated coconut (the finely shredded almost powdery variety)
- 1 measure chickpea flour (Besan)
- 1 measure non dairy milk (I used Trader Joe’s drinkable coconut milk)
- 3 measures (I used dark brown sugar, hence the brown color)
- 1 measure melted earth balance
- I followed the directions listed in the link above.
You’ll be tempted to take it out as soon as it reduces and thickens. But it’ll only result in a gooey mass (which is also delicious). Be persistent as timing is key, the mixture will reduce considerably and when you stir the contents with a spatula, the contents should completely clear the pan, and you should be able to see the pan underneath. That turned out to be the best time to take your skillet off the stove. If its too gooey, put it back on medium heat and let it thicken some more.