Not a very cute name for this one, but omg this was SO good! I’ve been wanting to make Monkey Bread for a while now, and I figured it would be perfect for the GT. Monkey Bread is basically just some dough balls stuck together and baked into a loaf, so that it pulls apart really easy. I think the balls are usually covered in cinnamon and sugar, so you have a gooey cinnamon roll type bread.
For this recipe I used this Big Daddy Biscuit recipe subbing soy milk. They are really good and light and fluffy. I also had some nice peaches, so i diced up one of those and mixed it into the dough. Then I made the dough into balls and rolled each ball in a brown sugar/cinnamon mixture. I put 3 balls in each well of the GT Xpress and let it cook for about 10 minutes. The result was this super yummy, sweet, but not overly sweet breakfast. I really loved this and it was a perfect way to get a baked treat for breakfast on a hot day without turning on the oven.
Filed under: Baked goods
I was craving chocolate chip cookies, so I made up a small batch of whole wheat cookie dough and popped it in the GT Xpress. I probably should have used a recipe rather than just winging it because these turned out a little dry. I will try this again soon. They looked totally perfect though!
Filed under: Baked goods
More dessert! This time in the form of chocolate cake. The GT Xpress cookbook calls these “chocolate souffle,” but really it’s just chocolate cake with a candy bar stuck in the center. On the infomercial they stick some halloween bite-size candy bars in the middle of the batter, but I decided to be a little bit classier and go with a Ritter Sport Marzipan bar.
I halved the recipe for Your Basic Chocolate Cupcakes from Vegan Cupcakes Take Over the World and stuck a few squares of the marzipan bar in the middle.
These only had to bake for 10 minutes and they came out great, once again! Not like souffle, obviously, more like a chocolate cake with chocolate in the middle.
Still totally good and easy and semicircular. Is there anything this machine can’t do?
Cathy Mitchell says: Finally, everyone can be an expert omelet maker because all you have to do is add the ingredients. There’s no turning necessary and omelets will be browned, puffy, and beautiful.
Since pretty much all of the breakfast recipes are egg based, I decided to try and replicate a typically egg recipe. The Vegan with a Vengeance frittata seemed like an ideal choice. I also felt like I wanted to add something a little on the greasy, unhealthy side to the semi-meal for added effect, so cheese biscuits it was!
The frittata is a mixture of tofu, nutritional yeast, spices, sundried tomato and spinach, and it’s majorly delicious! I made it as directed, putting about a cup of the mixture into each well of the GT Xpress and cooking for about 35 minutes. It was a little fall aparty, but was still able to hold its semicircular shape (thank god).
Here it is before cooking. I forgot to take a picture so I had to open it up after a few minutes, which explains why it looks a little bit cooked.
For the semiscuits, or biscuits to you circular folks, I made a basic biscuit recipe that my sister made on thanksgiving and added some diced Follow Your Heart Cheddar, which I’ve grown to like in the past few months (although it does smell pretty nasty when cooking).
Here they are all squished into the cooker! They baked for about 10 minutes, and came out so perfect! I’m seriously impressed. They were super flaky and perfectly browned and puffy, just like Cathy Mitchell sort of promised.
And finally, the finished product. This meal was awesome. Warm, filling and totally hit the spot on a cold-ish day.
I think this also may be a breakthrough in portion control. 2 biscuits and a cup of frittata seems like a lot less food than I would normally eat for dinner.
I just got back from a trip to San Diego last night armed with my GT Xpress. I was really anxious to start “cooking”, but way too lazy to go to the grocery store, so I looked around and found I had the ingredients to make Blueberry-Apple Half Moon Pies.I made a crust based on the basic flaky crust in Veganomicon, and a filling of frozen blueberries, a granny smith apple, flour, cinnamon and maple syrup. The best part was, I got to use one of the “free gifts” that came with the cooker: a little semicircular pie shaper. I don’t know what its official name is, but here’s a picture.
I cooked the pies for about 30 minutes and, despite a lot of blueberry juice leakage, they came out flaky and super yummy.
All done! Not the prettiest, but hey, no one is expecting pretty food from a contraption that makes Stuffed Soup.
I call this first attempt a success! I’ll give it 4 out of 5 semicircles.