I created this recipe last Halloween and I’ve never run across anything else like it before or since. Beautiful, but simple, these savory cupcakes are like eating your deliciously moist sides and bread all in one festive little package.
For the rest of the list of beverages, snacks, savories, and sweets, click HERE.
Hi all! I’ve been on vacation for 5 days and have missed cooking and posting.
But I was delighted to return home and find a pingback related to my Vegan “Pulled” Spaghetti Squash. Evidently, it had been featured by Karen Troughton on KitchenTreatyin 2012. I don’t know much about this site other than what the tagline says “Vegetarians and Meat-Eaters CAN Live Together.” But, regardless, thanks Karen!
As it happens, I found my mouth watering at the aroma of barbecue in the Houston International airport yesterday on our way home from (fabulous!) Aspen. So, it seems that the universe is telling me that I need to remind readers about this recipe for summer BBQ enjoyment!
If you visit the KitchenTreaty post, you’ll see a couple of things:
1) That Karen created her own sauce recipe. It contains a far shorter list of ingredients than mine but, trust me, I tweaked the flavor profile so that, at least to my palate, it is perfect! And the only extra time involved is opening a few more spice jars. The resulting sauce is well worth a tiny bit of extra effort. So I wouldn’t tinker with my recipe unless you have a BBQ sauce that is your absolute favorite.
2) It appears, at least from her photograph, that her final dish ended up very moist. I like it much dryer, as in my photograph, so that the pile of “pulled” barbecue stands up nicely on it’s own, much like it’s non-vegan inspiration (see my photo above)–rather than sitting sort of puddle like on the bun. 🙂
But, however you like it–wet or dry–enjoy! (Oh, and you’ll love my corn cakes and slaw in my recipe too!)
If you’ve not visited Go Dairy Free in a while, I recommend you click on the link and head on over, as I think you’ll love the new format. New look. Same great information, ideas, recipes, and resources that is continually expanded.
In a recent email, GDF creator, Alisa, wrote “I’m slowly updating old recipes with our new format, so I just refeatured one of your recipes from last year!”
The recipe is for my Savory Black Bean Cupcakes with Whipped Sweet Potato Frosting. Sound odd? Well, they are pretty unique, I have to say. Sort of like a bread, protein and starchy vegetable in one. In a word: delish, if I do say so. And so very pretty.
Please enjoy them with my wishes for a very Happy Halloween!
I know, I know…for a seasonal cook to be using sweet potatoes in May seems anethma. But, our farmer’s market leaves their spuds in a cold cellar over the winter so that once the market opens again in the spring, its customers are treated to beautiful golden sweet potatoes.
I planned to make the sweet potato version of the muffins exactly like the peanut butter and apple inspiration, but I needed a substitute for the creamy moisture of the peanut butter. Fortunately I remembered a gift of some unopened pumpkin butter (which contains no dairy despite the name) from my sister-in-law. Its moisture content is even higher than peanut butter, though both are thick and creamy, so these muffins are more delectably moist than their forebears. Both are delicious.
Enjoy whenever sweet potatoes are in season–or brought out of the cold cellar–in your neck of the woods!
1/2 cup pumpkin butter
1/2 cup canola oil
1/2 cup unsweetened soymilk (you can use plain, but you might want to slightly decrease the sugar)
1/2 teaspoon vanilla extract
1 cup natural sugar
2 cups white whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
Pinch ground allspice
Pinch ground cinnamon
Pinch ground cloves
3 cups finely grated sweet potatoes, skin on (fine like food processor-fine)
Line muffin cups with papers or oil well with nonstick spray. In a large mixing bowl, stir together pumpkin butter, canola oil, soy milk and vanilla until well combined. Stir in sugar, flour, baking powder and baking soda just until a smooth batter forms. Then stir in grated sweet potatoes only until incorporated. Divide evenly among prepared muffin cups and bake for 20 minute or until a toothpick inserted in the center of one comes out clean. Allow to cool about 10 minutes in the pan and then remove to cool completely or to enjoy while warm.
Chunky natural peanut butter spread on apple wedges is one of my favorite snacks from childhood. So, this week when I was craving a wholesome and nostalgic baked good, I figured the combination would be scrumptious in a moist muffin. And it is!
Normally, I would load up an apple batter with warm spices, but I didn’t want them to overpower the peanut butter flavor and aroma. So I just used a pinch of allspice, cinnamon and cloves. But feel free to adjust to suit your taste.
Not too dense, but not light like a cupcake either these muffins are the epitome of balance in every way.
I know apples are not typically a spring fruit, but our farm market does have Virginia-grown ones in the warm months. You’ll love this recipe whenever apples are in season in your area.
1/2 cup chunky natural peanut butter warmed slightly in the microwave or in a saucepan on top of the stove (smooth would probably work just great as well)
1/2 cup canola oil
1/2 cup unsweetened soymilk (you can use plain, but you might want to slightly decrease the sugar)
1/2 teaspoon vanilla extract
1 cup natural sugar
2 cups white whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
Pinch ground allspice
Pinch ground cinnamon
Pinch ground cloves
2 large apples, cored and very finely chopped; approximately 3 cups (fine like food processor-fine)
Line muffin cups with papers or oil well with nonstick spray. In a large mixing bowl, stir together peanut butter, canola oil, soy milk and vanilla until well combined. Stir in sugar, flour, baking powder and baking soda just until a smooth batter forms. Then stir in chopped apples only until incorporated. Divide evenly among prepared muffin cups and bake for 20 minute or until a toothpick inserted in the center of one comes out clean. Allow to cool about 10 minutes in the pan and then remove to cool completely or to enjoy while warm.
A big thank you is in order to Isa and all the good folks who are the driving force behind Vegan MoFo. Thank you so much for continuing to feed this fire and for making it so easy, not to mention gratifying, for all of us vegan bloggers and many, many readers to participate. What a beautiful thing.
Though MoFo officially ends today, I will still be here offering new recipes several times a week to Blooming Platter readers and subscribers. So I invite you to subscribe if you haven’t already. It’s now easier than ever and you can do it via email, no rss feed necessary. Just look over at the top of the right-hand sidebar and follow the simple prompts.
This version features a split pumpkin biscuit.
And now a sweet for the sweet, but, not so sweet that you couldn’t serve this warming dish for a fall breakfast or brunch, which is how I first enjoyed it.
I grew up loving my mother’s biscuit-style Strawberry Shortcake which, incidentally, she would sometimes allow my sister and me to enjoy for breakfast. So, my fall version of this treat is based on a sweetened pumpkin biscuit.
And it’s topped with a quick and spicy apple and walnut saute. Your kitchen will be perfumed with some of the best fragrances of fall.
Yield: 4 Servings
Note: the following is the Herbed Biscuit recipe from my new Blooming Platter vegan cookbook without the herbs, but with the addition of dehydrated pumpkin powder and a little natural sugar. Just click here to order the dehydrated pumpkin from Barry Farm. I am partial to it rather than pumpkin puree, as it adds lots of flavor and golden color, but no additional un-needed nor unwanted moisture which requires additional flour and, hence, a heavy biscuit. However, if you have a vegan pumpkin biscuit recipe you like, feel free to substitute. Just add about 2 tablespoons of natural sugar to a cup of flour.
My special biscuit method requires freezing the vegan butter and shortening, so don’t forget to pop it in the freezer the night before you plan to make them. And I highly encourage taking the tiny bit of extra time to employ my modified french puff pastry folding method. You won’t believe how buttery and flaky the two together will make your biscuit-shortcakes.
This version features an unsplit pumpkin biscuit.
Pumpkin Shortcakes
Note: this recipe makes about 10 biscuit-shortcakes, more than you need, but they are delicious plain and reheat nicely, so I predict you’ll be glad to have them on hand.
1 tablespoon apple cider vinegar
1 cup plain or unsweetened soy milk
1 1/2 cups self-rising flour (or 1 1/2 cups all purpose or white whole wheat flour + 1 tablespoon baking powder)
3/4 teaspoon baking powder (add only if using the self-rising flour)
1 tablespoon pumpkin pie spice (or your own mix of ground cinnamon, clove and nutmeg to taste)
1/4 cup natural sugar
4 tablespoons frozen vegetable shortening
4 tablespoons frozen vegan butter + 2 tablespoons refrigerated vegan butter (I like Earth Balance)
Warm Spiced Apple Filling (recipe below)
About 1/4 cup of your favorite vegan whipped topping, sweetened cashew cream, or even vegan sour cream and a sprinkle of ground cinnamon
1. Preheat the oven to 425 degrees F. In a small bowl, whisk the vinegar into the soy milk and set aside. In a large bowl, combine the flour, baking powder (3/4 teaspoon if using the self-rising flour and 1 tablespoon if using all purpose or white whole wheat), pumpkin powder, pumpkin pie spice, and natural sugar, and stir with a fork to combine. Make a well in the center. Spray your box grater very lightly with nonstick spray for easier clean up and then grate the frozen shortening and frozen vegan butter into the well. Whisk the soy milk mixture and add it to the well.
2. Incorporate the wet into the dry ingredients by stirring with a fork so that the warmth of your hands doesn’t melt the shortening and butter. Place the remaining 2 tablespoons of butter in a 9-inch square pan and place it in the oven to melt the butter. Remove the pan as soon as the butter has melted.
3. On a lightly floured work surface, pat or roll the dough to about 1-inch thick (1/4-inch thicker than for my biscuits). Fold it like a business letter: fold one side two-thirds of the way across and fold the remaining 1/3 back across. Pat or gently roll the dough out to a 1-inch thickness again, turn it a quarter turn and repeat about 4 more times. Do this fairly quickly so that the dough doesn’t warm up.
4. Lightly flour the work surface as necessary. The last time you pa the dough to a 1-inch, cut out biscuits wih a 2-inch biscuit, cookie cutter or drinking glass. Place each biscuit in the prepared pan and flip to coat both sides with melted butter. Bake the biscuits for about 15 minutes or until golden brown. While biscuits bake, make filling (recipe below).
5. When cool enough to handle, either place a biscuit on each of 4 plates; top with 1/4th of the Warm Spiced Apple Filling; garnish each serving with a tablespoon of vegan whipped topping, sweetened cashew cream, or vegan sour cream and a light dusting of ground cinnamon; and serve warm. Or, split the biscuits and place 1/8th of the filling inside and another 1/8th of the filling on top, garnish, and serve. Save the remaining 6 biscuits in an airtight container for another use.
Warm Spiced Apple Filling
1 tablespoon vegan butter (I like Earth Balance)
1/4 cup + 2 teaspoons chopped walnuts
2 medium apples (I like our local Winesaps), cut into 1/4-inch dice
1/4 cup natural sugar
1/4 cup ground cinnamon or to taste
1/4 cup ground ginger or to taste
1/8 teaspoon ground clove or to taste
1 tablespoon maple syrup
In a large cast iron skillet over medium-high heat, melt butter. Add walnuts and toast, stirring frequently for about 3 minutes or until lightly toasted. Remove nuts to a paper towel-lined saucer. Add apple, natural sugar, and spices. Saute for about 3 minutes or until apples soften. Add maple syrup and cook another minute or two until apples are very tender. Add all but 1 tablespoon of walnuts, stir, and heat through. Remove from heat and use as directed above.
What does one do when Alisa Fleming, founder of GoDairyFree, asks if you have a recipe for Halloween to share with readers of her website? You get busy!
I have created quite a few recipes for pumpkin dishes, which are here on my blog and in my new cookbook. But I really didn’t have anything fun, different and delicious in traditional Halloween colors.
My first attempt was a bust. Those dry and flavorless bad boys–and I do mean bad–ended up out in the woods on our property! But after some brainstorming, it occurred to me that I could use super flavorful salsa for both flavor and moisture and that did the trick–yum!
Sound odd? Well, this recipe is a little out of the ordinary, but Alisa and I think the cupcakes are so good it’s “scary” (sorry, I couldn’t resist the corny Halloween reference.) She writes:
“I’m very excited for the recipe feature we have today from the talented cookbook author, Betsy DiJulio. Betsy’s creativity is second only to her ability to create appealing, healthy, comfort food recipes. She never fails to surprise with unique ideas, but they are always very doable and delicious. Today’s recipe is certainly no exception. It pairs simple everyday dinner ingredients with an unexpected format, cupcakes! Since they are savory, and made without any sugar, Betsy uses salsa to add extra moisture and flavor …”
Just follow this link for the simple recipe. And Happy Halloween!
Alisa Fleming, creator of “Go Dairy Free,” posted a lovely review of The Blooming Platter Cookbook just a little while back. Her endorsement is very flattering for, through her work, she’s seen more than her fair share of wonderful cookbooks.
But, with the change in seasons, she felt herself returning again to “The Platter” in search of what she calls “that depth of flavor that I love this time of year.” What she found and dubbed “perfect fall comfort food” was my Farmstand Fruit Muffins. Follow the link for her intro, favorite apples recommendations, and the recipe.
Thank you, Alisa, for the post and for calling my cookbook a “creative collection of recipes”~enjoy everyone!
This pairing was inspired by those old-fashioned cheddar shortbread crackers kicked up with a little cayenne and served with pepper jelly in kitchens across the South.
With tomatoes and blackberries at the peak of freshness at a local farm market, I created this glistening marmalade to showcase them both in place of the pepper jelly. Thinking of Chinese dishes with tomatoey and fruit-infused sauces, I decided to combine the two with some hints of Asia to transform my farm market haul.
My take on the ubiquitous cheddar shortbread gets its rich flavor from smoked almonds and nutritional yeast, which may seem a little odd given the Asian direction of the marmalade, but there was a method to my madness, namely that almonds are frequently used in Chinese cooking. What about the smokiness? I have an answer for that too: smoked tofu sometimes seen on Chinese menus. Does it work? My lunch guest and I think so, but you be your own judge.
Vegan Smoky “Cheddar” Shortbread Crackers
1/2 cup smoked almonds (feel free to use plain almonds–or any nut really–if you prefer not to have a smoky taste)
2 cups white whole wheat flour or 1 cup unbleached all-purpose and 1 cup whole wheat flour (you can also try using all whole wheat flour, though I’ve not tested it that way)
1/2 cup nutritional yeast
1 teaspoon sea salt
1 teaspoon sweet paprika
1/4-1/2 cayenne pepper or to taste
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 cup vegan butter, broken into small pieces
Accompaniment: Vegan Asian-Scented Tomato-Blackberry Marmalade or your favorite marmalade, pepper jelly, or chutney.
Place almonds in the bowl of a food processor fitted with a metal blade, and pulse a few times until coarsely chopped. Add remaining ingredients, in order, and then continue pulsing until dough pulls away from the sides and starts to come together in a ball. Divide dough into quarters, knead each one a few times in your palms, and then roll into a cylinder 1 1/4 inches in diameter. Wrap each in plastic wrap and set on a plate or baking sheet in the refrigerator for at least an hour or up to 3 days. (May alternatively be frozen for a month and thawed before slicing and cooking.) Preheat oven to 350 degrees. Line one or two baking sheets with Silpat or parchment paper. (If one, bake in two batches.) With a sharp knife, cut logs into 1/3-inch slices and place coins 2 inches apart on prepared baking sheets. Bake about 20 minutes or until lightly browned. Cool 1 minute on the sheet and then remove to wire racks to cool completely. Store in airtight containers. Serve with desired accompaniment.
Vegan Asian-Scented Tomato-Blackberry Marmalade
1 tablespoon olive oil
1 small yellow onion, but into 1/4-inch dice
pinch of sea salt
generous 1/2 cup grape tomatoes, rinsed, drained, and quartered
2 large garlic cloves
1 inch piece of ginger, peeled and finely grated (I use a microplane grater)
1/2 cup red table wine (or a non-alcoholic variety)
1/4 cup natural sugar
2 teaspoons Chinese mustard (I like the “extra hot”)
1 tablespoon vegan fish sauce (sold as vegetarian fish sauce in Asian markets)
1 teaspoon soy sauce (I use a low sodium variety)
1/4 teaspoon sweet Paprika
generous 1 1/2 cup fresh blackberries, rinsed and drained
2 star anise pods
sea salt and freshly ground black pepper to taste
In a large cast iron skillet over medium-high, heat olive oil to shimmering. Add onion and a pinch of salt and saute, stirring frequently, until some color develops, approximately 3 minutes. Add tomatoes, garlic and ginger, and saute, stirring frequently, until tomato begins to break down, approximately another 3 minutes. Add remaining ingredients except blackberries and simmer, stirring occasionally, an additional 3 minutes. Add blackberries and simmer, stirring occasionally for another 15 mnutes or until blackberries break down and mixture becomes pulpy. Reduce heat if necessary to prevent from sticking or scorching. Remove the skillet from the heat and cool to room temperature. Serve about 1 teaspoon dolloped on each cracker. Store any leftovers in the refrigerator in an airtight container.
I am so excited for my Vegan Savory Mexican Black Bean Cupcakes with Sweet Potato Frosting to have made “The Big List of Ghoulishly Good Dairy-Free Halloween Recipes” for 2013 on the Go Dairy Free website!
