Thanksgiving Leftovers: Stuffing Cake Christmas Tree (vegan & plant-based)

A Holiday Hybrid Worth Celebrating!

I continue to upcycle my Thanksgiving Leftovers, first, shaping stuffing into cakes and baking (25 minutes at 350 degrees), then stuffing corn pudding into orange bell pepper halves, baking, and topping with whipped cauliflower and a dollop of cranberry sauce.

For this stack, I gridded the thawed stuffing cakes (they freeze really well) and reprised them this morning. It was the most scrumptious breakfast/brunch, although you could serve it for any meal if you leave off the bourbon maple syrup…but don’t!

In between the cakes, I layered an arugula and butternut squash salad, topping the tree with a drizzle of the syrup, homemade cranberry sauce, a little Follow Your Heart vegan feta, and roasted pepitas.

And I still have half for a snack a bit later.

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Cheese Grits & Sausage Casserole with Spinach (vegan/plant-based)

This luscious casserole would be just as at home at a Southern style dinner on the grounds as it would on a fancy brunch or dinner party table. It just depends on how you serve it: disposable foil pan or fine china with a garnish.

2 cups unsweetened soy milk

2 cups vegetable stock

1 cup stone ground grits

4 tablespoons plant-based butter, divided (I like Miyoko’s)

1 teaspoon sea salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon black pepper

1 teaspoon Braggs Liquid Amimos

1 1/2 cups grated plant-based cheddar

1 small onion, diced

1 red bell pepper, seeded and diced

1 pound plant-based sausage, crumbled or diced depending on type (I like Gimme Lean for this)

3 to 4 cups loosely packed baby spinach

Optional garnish: chopped parsley, pecans, and tiny or diced tomatoes

*Preheat oven to 350゚. Spray an 8 or 9 inch casserole dish with nonstick spray. In a medium saucepan, bring unsweetened soy milk and vegetable stock to a simmer over medium heat. Stir in grits and 1 tablespoon butter along with salt, garlic and onion powders, black pepper and Liquid Aminos. Cook, stirring frequently, using a whisk if necessary to break up lumps, for 15 minutes. Lower the heat if necessary to keep at a very low simmer.

Meanwhile, in a large skillet over medium, melt remaining 3 tablespoons butter, add onion, bell pepper, and a pinch of salt, and saute, stirring frequently until soft. Lower heat if necessary. Add sausage, breaking up as needed, and cook a few minutes, stirring very frequently, until sausage begins to brown. Turn off heat.

Stir cheese and spinach into grits mixture. Cover to facilitate wilting and melting. Pour grits mixture over sausage mixture and stir well to combine. Transfer to prepared pan, smooth top, sprinkle with remaining half cup cheese, and bake for 12 to 15 minutes.

Garnish if desired and serve immediately or cool, cover, and refrigerate.

*If you prefer, you can stir all of cheese into grits and not bake casserole.

#vegan #plantbased #grits #vegancasserole #plantbasedcasserole #veganfoodporn #plantbasedfoodporn #veganrecipes #plantbasedrecipes #veganbrunch #plantbasedbrunch #vegansofinstagram #vegansoffacebool #southernvegan vegansofvirginia #veganfoodshare #plantbasedfoodshare

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Cauliflower Spoonbread

Yield: 4 servings (approximately 175 calories each)

If cornbread and a souffle had a love child, it would be spoonbread. My version is low calorie–even with rich plant-based butter–and includes no corn, but somehow has a slightly corny taste. Regardless, it is luscious. You can leave out garlic and onion powders and serve with maple syrup for breakfast or brunch.

  • 1 pound frozen riced cauliflower, cooked (I use the steam-in-bag type)
  • 1 cup plain nondairy milk (I use unsweetened soy)
  • 3 tablespoons flaxseed meal
  • 1 tablespoon vegetable-based oil
  • 1/3 cup coconut flour (lends a slightly sweet flavor)
  • 1 1/2 teaspoons baking powder
  • 1/2 to 1 teaspoon sea salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons melted butter (I use Miyoko’s)

Grease an 8″ souffle dish and set aside. Preheat oven to 350 degrees. Place all ingredients, except butter, in large food processor and process until smooth. Transfer to prepared dish, drizzle with butter, and bake for 45 minutes for a soft consistency or 50 for a slightly firmer consistency. The dish is spoonable while warm and sliceable once cooled.

Note: I enjoy it served with escabeche.

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Eggnog French Toast–So Quick & Easy (vegan & plant-based)

Yield: 1 serving (easily multiplies)

A holiday gift of a homemade sourdough loaf on the counter, So Delicious Dairy Free Nog in the fridge, and chickpea flour in the freezer inspired this divine and ready-in-a-flash Eggnog French Toast.

And because I am on winter break from school, I just might have made a warm topping with a 2 to 1 ratio of maple syrup and Bailey’s vegan Almande.

For each serving:

1 tablespoon chickpea flour

1/4 cup So Delicious or Silk dairy-free nog

1-1 inch slice sourdough bread, preferably homemade or artisanal

Almande-Maple Syrup (recipe follows) or maple syrup

Optional: chopped nuts and a sprinkling of powdered sugar

Whisk together chickpea flour and nog in a small bowl. Place bread in bowl and press down on one side, flip over and repeat. Allow to soak for as much time as you have up to 20 or so minutes. Even 5 or 10 will be delicious. Flip bread once or twice while it soaks. Then, either melt a tablespoon of vegan butter in a large skillet or simply spray skillet with nonstick spray as I did and place over medium low heat. Remove bread from nog mixture, lay in skillet, and cook 2 to 3 minutes on each side, or until golden brown and custard is set. Serve topped with the syrup of your choice plus optional chopped nuts and a sprinkling of powdered sugar.

Almande-Maple Syrup Optional:

2 tablespoons maple syrup

1 tablespoon Bailey’s Almande

Whisk very well, as Almande wants to float on top, and heat in microwave for 10 or so seconds. Careful or it will boil over.

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Vanilla-Lavender Silver Dollar Pancakes (vegan and plant-based)

Yield: 6-2 inch pancakes (I consider this 1 serving, but easily multiplies)

These pancakes are like summer on a plate: light, floral, and lovely. But they are delicious without the lavender if that is just a little too floral for you. Regardless, you will definitely want to drizzle these with your favorite syrup. The little white ceramic dog in the photo is actually a single-serving pitcher.

1/2 cup flour

2 tablespoons sugar (I use granulated Stevia)

1 tablespoon flaxseed meal

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon sea salt

1/2 teaspoon culinary lavendar

1/2 cup non-dairy milk (I use flax with protein)

Garnishes of choice: a dab vegan sour cream, culinary lavender buds, maple syrup

In a small bowl, whisk together all ingredients except garnishes. Spray skillet with non-stick spray and heat over medium-high. Using a tablespoon create three discs of batter about 2 inches in diameter. Cook a couple of minutes, flip, and cook a couple more minutes, just until golden brown and pancakes are cooked through. Repeat with more non-stick spray and remaining batter. Stack, garnish as desired, and serve immediately.

#culinarylavender #veganpancakes #plantbasedpancakes #silverdollarpancakes #vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn

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Vegan Mini-Tater Tot Waffles
with Savory or Sweet Tot Toppings

Yield: 4 mini-waffles (recipe easily multplies)

[At bottom, I include instructions for one large waffle.]

Last week, eyes wide, a colleague brought down to my classroom a culinary magazine featuring a San Francisco restaurant specializing in Tater Tot Waffles.

Why didn’t I think of that?

Basially, anything is better atop a Tot it seems, so while this chef’s toppers tended to be fish-and meat-centric, I figured a crispy-on-the-outside, fluffy-on-the-inside potato base would be irresistable with anything–or nothing–on top.  And I was right.

I looked up a recipe pretty sure that Tater Tot Waffles are a thing–and they are–and followed it to the letter using Alexia’s Potato Puffs with roasted garlic and cracked black pepper.  I have nothing against good ‘ole Ore-Ida, but I found myself at Whole Foods, and Alexia’s the brand they stock.  But it took almost one bag–or 5ish servings–to make one waffle, which Bob and I split 3/4 to 1/4, and that’s a bit too much of a good thing.

So, tonight, with him out to dinner with his brother and me craving more of this crisp-and-slightly-greasy goodness, but not very hungry, I wondered if I could make Mini-Tater Tot Waffles.  Indeed!  They cook up brilliantly, are easier to remove from the waffle iron, and lend themselves to party fare or to the tapas-style meals I prefer.  Plus, just last night I had sent out invitations to the Starlight Supper Club gathering that Bob and I are hosting on March 4 and included Mini-Thai Tater Tots, so I figured I better make certain the concept actually worked.

Boy does it!  Having gone out for Ethiopian food on Saturday night and brought home leftovers, I decided to top mine with a tiny spoonful of the collard greens and a little piece of cooked tomato with a dab of vegan mayo for color and creamy contrast.  Wow!  But top them with anything you choose, savory or sweet..

Mini-Tater Tot Waffles

16 tater tots (I used Alexia brand Potato Puffs with roasted garlic and cracked black pepper)

Nonstick cooking spray

Savory or sweet toppings of choice (vegan greens, cheeses, spreads, salsas, tapenades, syrups, citrus curds, nuts, etc.)

Spray electric waffle iron with nonstick spray and preheat.  Meanwhile, place tater tots in a bowl and place in microwave on full power for a minute to two to thaw.  Place 4 tater tots, 2 sides of each one touching, in 1 layer of each quadrant of the waffle maker.  Close lid, gently press, and cook for about 5 minutes or until crispy and golden.  Carefully remove each waffle to a serving platter or plates, top as desired, and serve immediately.

Note: to make one large waffle, follow directions above except thaw about 4 to 5 servings of Tater Tots and use them to completely cover the surface of the waffle iron.  Cook 8 to 10 minutes.  You can check after about 5 minutes and fill in any holes with additional thawed tater tots if desired.

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Quick Vegan Chilaquiles–A Mexican Restaurant Leftovers Redux

Quick ChilaquilesYield: 2 servings

Joe and I go out for Mexican food at least once a week–alternating between two neighborhood restaurants– and, last night, we both ordered something different than we normally do.  He, an omnivore, ordered chilaquiles and I ordered what I didn’t realize was vegan fajitas, as it was called something like “Vegetarian E,” with a side of refried beans.  Had I realized, I would have known it would be way too much food, though I never mind tasty leftovers.

I topped my beans with a few of the griddled veggies–onions, red and green peppers, and mushrooms–including some of those nice deeply caramelized bits, and enjoyed them with a side of tortilla chips (too many!) and fresh, zesty pico de gallo.  I felt completely sated, yet there was a heaping mound of the vegetables still left and three tortillas rolled up in foil.  So, we packed it all up and brought it home.

Having considered lots of options for those vegetables–some I hope to try in the future–I ultimately decided on my own version of chilaquiles for lunch today.  I sliced the tortillas, pan sauteed them in a little oil, crumbled in some tofu and spices which I sauteed until the tofu began to turn the barest hint of golden brown, added the veggies with a little salsa and nutritional yeast, and sauteed the whole mixture until heated through.

I hope you find this quick Mexican melange as addicting as I did topped with a dollop of vegan sour cream and a slice of marinated cucumber.

1 tablespoon vegetable oil

3-8 inch flour tortillas, stacked, rolled, and cut into 1/2-inch clices

Sea salt

7 ounces extra-firm tofu, drained and pressed gently with paper towel (half of a 14 ounce box)

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

2 cups sauteed and slightly caramelized fajita veggies (sliced onion, red and green bell peppers, and mushrooms)

2 tablespoons prepared salsa (I used a pineapple variety)

2 tablespoons nutritional yeast

Garnish(es): vegan sour cream, sprigs of fresh cilantro, slices of cucumber or lime, and lightly salted and roasted papitas (pumpkin seeds)

Heat oil in a large cast iron skillet over medium-high.  Add tortillas and a pinch of salt and saute, stirring constantly, until beginning to turn crisp. Crumble in tofu, sprinkle with cumin and smoked paprika, and saute, stirring, for a couple of minutes or until tofu becomes a little drier and begins to turn a light golden brown.  Scrape up any bits of tortilla or tofu that begins to stick on the bottom of the skillet and turn brown, as they add great flavor.  Add the vegetables, salsa, and nutritional yeast, and continue sauteing, stirring, and scraping, until heated through, only a couple more minutes.  Serve immediately garnished as desired.

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Countdown to Valentine’s Day 2015: Day 5–Vegan Red Velvet Pancakes

I thought that breakfast for your Valentine would be the perfect note on which to wrap up my Countdown to Valentine’s Day 2015.

And for that, nothing beats my Vegan Red Velvet Pancakes for real Red Velvet Cake flavor–not just color!–texture, and spectacular presentation.

If you would like a little savory side for your plate ‘o cakes, you will love my vegan sausage “Heart Tarts”: simply beautiful heart-shaped puff pastry tarts with a vegan “sausage”  and bell pepper filling.

Stay tuned, for tomorrow I offer a breakfast bonus…just have some flavored tea bags, cocoa powder and soymilk on hand…

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Vegan Kale, Sweet Potato and Black Bean Fritter-Cakes

Kale, Sweet Potato and Black Bean Fritter Cakes--with ForkThese savory fritter-cake hybrids are made from a trifecta of favorite, healthful, colorful and plentiful ingredients: chopped fresh kale, shredded sweet potato, and black beans.  Green onion adds a fresh, pungent, herb-y kick.

A food processor made short order of  finely chopping the kale and, with a quick blade switch-out, creating beautiful, consistent shreds of sweet potatoes and no scraped knuckles.  For efficiency, I used canned black beans, rinsed and well-drained, mashing about half of them with a potato masher to help the fritter-cakes hold together without  a lot of additional ingredients.  However, I did use a little flour and soymilk (use the nondairy milk of your choice) plus some baking powder and soda for a hint of lift, but not enough to create a “batter.”  The finished consistency of these is somewhat similar to a latke with a bit more body.

For spices, black beans would suggest Mexican or southwestern flavor notes.  But, for some reason, I wanted to nudge these fritter-cakes in a slightly Middle Eastern direction.  So I did invite cumin, coriander and lime zest to the party, but also smoked paprika and sumac which lends a lovely earthy lemony profile.  It is widely sold in Middle Eastern grocery stores, but if you can’t find it, just order it online or leave it out.  However, it has been one of my favorite kitchen companions of the last few years.

For cooking, I tried both oil and nonstick spray and found that the calories in the oil were worth achieving a crispier crust, but see what you think.

I love a savory and ever-so-slightly sweet balance, so for a topping, I whisked a little lime juice and tamarind syrup into vegan sour cream.  Tamarind syrup lends a heavenly, subtle and distinctively Middle Eastern floral note tempered by the sweetly acidic lime juice.  Again, the syrup is sold at Middle Eastern grocery stores and online.  But you could substitute pomegranate syrup which is fruity without being floral or just leave out all together and go with a citrus sour cream which would be delicious too.

A little spoonful of the sauce, a thin slice of lime, a few pine nuts and a sprinkling of smoked paprika created a beautiful presentation of these delectable disks, perfect for breakfast brunch, lunch or even dinner, perhaps with a side salad.

3 cups shredded sweet potatoes (slightly over a half-pound potato)

4 cups coarsely chopped or torn kale, finely chopped (I used a food processor)

1-15.5 ounce can black beans, rinsed and well-drained; half of beans mashed with potato masher

6 green onions, very thinly sliced

1/2 cup unbleached all-purpose flour (I use white whole wheat)

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon sea salt or to taste + a small amount more for sprinkling

1/2 teaspoon freshly ground black pepper or to taste

1/2 cup soymilk (or an nondairy milk)

Tamarind-Lime Cream (recipe follows)

Garnishes (optional): thin slices of fresh lime, a few pine nuts, dusting of smoked paprika

 

Kale, Sweet Potato and Black Bean Fritter Cakes--Uncooked
Mixture Before Frying

Line a baking sheet with paper towel and set aside.  Set oven to lowest temperature.  In a large mixing bowl, toss together with your hands sweet potato, kale, green onions, and unmashed sweet potatoes.  In a medium bowl, whisk together mashed beans, flour, baking powder, baking soda, all spices, including salt and pepper, and soymilk.  Spoon in roughly even dollops over vegetable-bean mixture and combine well with a fork.  The mixture will be very textured and moist, mounding nicely, but will not form a batter.

Heat a thin layer of vegetable oil (or a combination of vegetable and olive oil) in a large cast iron skillet over medium-high.  Divide mixture into 1/12ths and, using a spoon or scoop, place 4 evenly-spaced mound into the sizzling oil pressing to about 1/2-inch thick with a metal spatula.  Cook for about 2 minutes, flip and cook 2 more minutes, lowering temperature if necessary to prevent scorching.  They will turn a rich nutty brown (as opposed to a light golden brown).  Remove fritter-cakes and drain on prepared baking sheet, sprinkling each with a few granules of sea salt.  Keep warm in oven.  Repeat twice more with remaining mixture.  Serve immediately topped with Tamarind-Lime Cream and garnished as desired.

 

Tamarind-Lime Cream

1/2 cup vegan sour cream

1 teaspoon tamarind syrup (or pomegranate syrup)

1 teaspoon fresh lime juice

Sea salt to taste

 

 

 

 

 



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