Barefoot Vegan Magazine March_April 2017 issue

More documents

Info

MAKES ABOUT 20 CHURRO S • PREP TIME: 10 MINUTES, PL US 20 MINUTES CHILLING TIME / COOK TIME: 30 MINUTES Churros are great for breakfast or any time. And they pair perfectly with a nice Café sin Leche. Often considered an early-morning to late-morning street food, it also makes sense to place churros into the same family as doughnuts and crullers. Whether churros were invented by the Spanish, Portuguese, or Chinese (all three claim it), we can all agree: They are delicious. Even so, let’s take things to another level here by dipping them in Mexican spiced chocolate sauce. FOR THE CHURROS 2 cups water 1 cup sugar, plus 2 tablespoons ½ teaspoon salt ½ teaspoon Mexican vanilla extract 4 cups vegetable oil, divided 2 cups all-purpose white flour 4 tablespoons ground cinnamon TO MAKE THE CHURROS: 1. In a medium saucepan on medium heat, combine the water, 1 cup of sugar, salt, vanilla, and 2 tablespoons of oil. Bring to a boil, then promptly remove from the heat. 2. Add the flour and stir with a sturdy wooden spoon, making sure all the flour is completely mixed in. Check to make sure there are no pockets of dry flour hiding in your dough. 3. Allow the dough to cool for a few minutes, then place it into a cloth piping bag with a large star tip on it. The large tip ensures you are not working too hard to squeeze the dough out. 4. Pipe out your churros, about 4 inches long, onto a non -stick or wax paper–lined baking sheet, and refrigerate for 20 minutes. Cold churro dough is easy to handle and fries better 5. In a large pot, bring the rest of the vegetable oil to 350° F, using a thermometer to keep an eye on the oil temperature. This is very important for getting a nicely fried churro. You may have to adjust the heat on your stovetop to keep the oil at a constant temperature during frying. FOR THE SAUCE 1 cup full-fat unsweetened coconut milk ½ cup unsweetened almond milk 1 cup semisweet vegan chocolate chips 6 ounces Mexican chocolate, roughly chopped or broken into small pieces ½ teaspoon cayenne pepper, or to taste Pinch of salt 6. Slide a few churros into the oil. Make sure to leave enough room for them to float around in the pot. Fry the churros until they are golden brown, about 3 to 4 minutes each. 7. Remove the churros from the oil with a slotted spoon or tongs. Let them drain on a rack over a baking sheet or on paper towels. 8. Combine the remaining 2 tablespoons of sugar with the cinnamon in a large bowl. Toss the churros around in the bowl, a few at a time, to coat. 9. Serve drizzled with Mexican Spiced Chocolate Sauce. TO MAKE THE SAUCE: 1. Bring the coconut milk and almond milk to a boil over medium-high heat, then promptly remove from the heat. 2. Whisk the chocolate chips and pieces of Mexican chocolate a little at a time into the hot milks, until everything is melted and combined. 3. Stir in the cayenne and salt. 4. Keep warm on the stovetop next to the heat but not on a direct flame. <strong>Barefoot</strong><strong>Vegan</strong> | 14
COOKING TIP: The churro dough will keep in the piping bag for a couple of days in the refrigerator if you aren’t making them all at once.
Page 3 and 4: Hello beautiful people! AFTER LOVIN
Page 5 and 6: Wilfredo Benitez lives in Portland,
Page 7: 74 54 9 ANIMALS 54 Passion, Knicker
Page 10 and 11: COOKING TIP: For a sweet mollete, s
Page 12 and 13: MAKES 8 TACOS • PREP TIME: 15 MIN
Page 16 and 17: BarefootVegan | 16
Page 18 and 19: Farrah Rainfly is passionate about
Page 20 and 21: everyone on the maternal side of my
Page 24 and 25: “Be nice, connect with those you
Page 26 and 27: Tell us about how you became vegan
Page 28 and 29: “I like to think my attitude show
Page 30: “I want veganism to be such a par
Page 34 and 35: through the resultant conflict. Tec
Page 36 and 37: Photo credit: Pax Ahimsa Gethen
Page 38 and 39: You’re a seriously motivated lady
Page 40 and 41: “As activists, I think we often g
Page 43 and 44: Whether you’re an entrepreneur or
Page 45 and 46: ‘corporate’ vegans needed a com
Page 47 and 48: Mike Hill One Planet Pizza is the U
Page 49 and 50: So, their fees are 10 to 15%. So yo
Page 55 and 56: Passion, Knickers and a Pig Called
Page 57 and 58: “We know from our Face Off street
Page 60 and 61: A Happy Pigs’ Tale Mother & babie
Page 63 and 64: Killing one animal to save another?
Page 65 and 66:
consumption of dogs and cats in Chi
Page 67 and 68:
The Fascinating Workings of a Bee C
Page 69 and 70:
Lynne checking the health of her hi
Page 72 and 73:
BarefootVegan | 72 S. Kelley Harrel
Page 74 and 75:
Founded in 1980, Food Not Bombs is
Page 76 and 77:
agribusiness sponsors of the World
Page 78 and 79:
meat production will be an importan
Page 80 and 81:
who might be shocked to see a line
Page 82:
Growing food and friendships By Hon
Page 86 and 87:
BarefootVegan | 86
Page 88 and 89:
You see, community is not just a ge
Page 90:
and our connections to this new pla
Page 93 and 94:
Who are the Vegoans? We are an ever
Page 95 and 96:
BarefootVegan | 95
show all

Barefoot Vegan Magazine March_April 2017 issue

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?