My dear artist friend, Sheila Giolitti’s, cranberry tarts were delicious at an intimate Christmas luncheon I was privileged to attend yesterday. Try these festive two-bite desserts at home: the filling was basically homemade cranberry sauce–just use the recipe on the back of the bag of cranberries–with orange zest and spices–use ground cinnamon, ginger, cloves or whatever you liked–spooned into purchased and baked phyllo shells (buy them frozen; most brands are vegan, but check the ingredients). Flaked coconut was the perfect snowy topping.
Category: Vegan Holiday
Vegan “Peeps” (Chocolate-Dipped Almond Paste-Stuffed Date “Birds” Complete with a Cashew Beak)–Perfect for Spring!
These “Peeps” that I created–which I think look more like Toucans!–were inspired by “Ugly Ducklings” sold at a local Mediterranean restaurant called Azar’s.
I wanted to take the store-bought ones to an Easter dinner on Sunday, but the restaurant was closed and I could find no recipe, so I decided to “wing it,” so to speak. Fortunately, the ingredients are few.
I’m so glad I did, as they are super simple and so unique! I apologize for not having them ready to share with you in advance of Easter, but they are nice for spring in general, and certainly next year!
Resting in decorative cupcake liners and tucked, along with softly colored wooden eggs, into their straw nest, they looked peepin’ adorable and were also a rave in the taste department!
They seem especially appropriate for spring, but the ingredients are pretty season-less, so enjoy all year when a festive presentation and a little decadent bite is in order.
Approximately 1/2 cup (or slightly less) almond paste (I purchase it in a can on the baking aisle of the grocery store)
16 pitted dates, opened out (be sure to use fairly moist ones)
1-9 or 10 ounce package vegan chocolate chips
8 whole roasted and lightly salted cashews
Line a baking sheet with parchment paper or Silpat. Using your fingers, mold a scant tablespoon of almond paste into an egg shape. Moisten your fingers if your paste seems dry. Then press into one of the dates, pressing another date over the top to encase the almond paste inside, forming an egg or bird body shape. Continue with all remaining dates and almond paste. Cover and refrigerate them for about a half hour. Melt chocolate in microwave in a narrow deep bowl for ease of dipping. (For 9 to 10 ounces, I have found that 1 minute on full power, a slight stir, and then 20 to 30 seconds at full power, followed by a good whisking works in my microwave.) Pierce each date-almond paste ball with a toothpick. One at a time, dip them into the chocolate, covering completely, and place on prepared baking sheet. Remove toothpicks and “patch” hole with a dab of melted chocolate if need be. Then, one at a time, dip half of each cashew into the chocolate and attach it to the top of each “body,” slightly toward one end, with the cashew “beak” curving into the body and touching at each tip–chocolate toward the center–so that it is secure. Refrigerate for a half hour or until chocolate is hardened. Arrange as desired and serve.
Note: you will have some chocolate left over, but when it gets low, it is difficult to coat the date-almond paste balls.
Take a Stand…A Vegan Stuffed Standing Rib Roast, That Is!
You will love my whimsical and novel take on a standing rib roast.
When I got the idea–in response to my aunt serving an actual standing rib roast for her holiday meal–I could find no other vegan standing rib roasts online, so I had fun creating my own.
Baked in a bundt pan with rosemary sprig “bones,” my version was just featured on the inimitable Nava Atlas’s Veg Kitchen website. “Like” VK on Facebook HERE.
It takes just a little more time in the kitchen than what most of us would prepare for a weekday meal, but it is perfect for a holiday–say, Easter or, of course the winter holidays–or a dinner party.
Just follow the link to my tasty and easy, but impressive, recipe for Vegan Standing Rib Roast with Shiitake and Kale Filling and Shiitake Gravy with your tongue firmly in your cheek!
Blooming Platter “Vegan Q & A Tuesday” with Caryn Hartglass + Caryn’s Vegan Baked Potato Pancakes (Latkes) Recipe
Based on Inside the Actor’s Studio host’s James Lipton’s famous “Q & A”–after the Proust Questionnaire–“Vegan Q & A Tuesday” is The Blooming Platter’s first Tuesday feature on a creative force in the vegan culinary world. Read more about “Q & A Tuesday” HERE.
Featured Force:
Caryn Hartglass
[See below for link to Caryn’s Vegan Baked Potato Pancakes (Latkes) recipe.]
More about Caryn, her nonprofit REAL, her radio show and her newest project The Swingin’ Gourmets can be found at the links below:
http://ResponsibleEatingAndLiving.com
http://prn.fm/shows/lifestyle-shows/its-all-about-food
Aroma. I love returning home and smelling the aroma of the previous meal, the pleasant fragrance of teas, baked goods, soups, whatever has been prepared. I love the delicious smells while cooking – caramelized onions, a whiff of herbs and spices. Our neighbors always tell us they are envious of the aromas coming out from our apartment.
2. What is your least favorite culinary word?
Deboning! As someone who has not eaten animals in over 25 years, this term is unpleasant on so many levels. Just visualizing the process, I wonder how anyone could do it without thinking about who they are doing it to.
3. What about cooking turns you on?
4. What about cooking turns you off?
Appliances that are supposed to be convenient with bad tasting results, like the Keurig Coffee and Tea Makers. I’ll take a French press and a tea pot any day.
5. What sound or noise in the kitchen or around the dinner table do you love?
Complaining. I don’t like hearing people complain – about anything.
I move quickly in the kitchen, sometimes too quickly. I am very annoyed with myself when I skip a step or leave out an ingredient.
Food manufacturing. My partner Gary and I are always talking about vegan products we would like to manufacture.
9. What cooking profession would you not like to do?
10. If heaven exists, what would you like to hear God say when you arrive at the pearly gates?
“You were right, it is all about food!”
Vegan Baked Potato Pancakes (Latkes), gluten-free
Vegan Savory Mexican Black Bean Cupcakes with Sweet Potato Frosting Made Go Dairy Free’s “Big List of Ghoulishly Good Dairy-Free Halloween Recipes” for 2013!
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!
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.
Happy Halloween!
Vegan Grasshopper Pie–Happy St. Pat’s Day!
Vegan Grasshopper Pies are a varied lot. Refrigerated, frozen, made from mint ice cream…made from spinach(!), they cover the gamut.
My brand new recipe created in celebration of St. Pat’s Day is as much like the traditional icebox pie as I could make it, complete we Creme de Menthe and Creme de Cacao (don’t worry: both are vegan!).
Click over to One Green Planet–how appropriate!–right HERE for the delicious recipe!
Happy St. Pat’s Day!
Beautiful Holiday Dessert: Vegan Apple, Pear and Dried Apricot Crisp with Chai-Scented Streusel Topping
Yield: 8 servings (easily halves)
My fellow vegan cookbook author friend, the gifted and generous Bryanna Clark Grogan, mentioned making an apple crisp to take to a friend–along with a lasagna!–in a recent email. I told her that I rarely allow myself to make crisps, cobblers and such, as I don’t know when to stop eating them. They just go down so easily with their tender filling and crunchy topping.
But, alas, she “planted the seed” and I couldn’t resist, especially since I had all of the ingredients on hand, and since Hurricane Sandy was pelting our coast at the time making venturing outside unappealing at best. I had inadvertently neglected to post it back then, but decided to now, as I think it would make a beautiful and welcome addition to your holiday table.
Lately I’ve seen several recipes for chai-flavored this and that, which sounded perfect for this cool and drizzly day. So, I decided that my Crisp’s streusel-like topping would be infused with all of those warm chai spices, including the somewhat surprising black pepper. I found my ratio of spices quite delectable, but feel free to experiment, as proportions vary widely, at least in the recipes I consulted, so that I ultimately decided to create my own.
Wow! The aroma in our kitchen was particularly inviting! I think you’ll love the tanginess and slight chewiness of the dried apricots playing off of the otherwise creamy and sweet–but not too sweet–apple and pear filling. And the gentle heat of the black pepper is perfect in the mix.
Enjoy with vegan vanilla ice cream or your favorite vegan whipped “cream”! I would love for you to try my “invention” of Vegan Whipped “Cream” published in November by VegNews (thanks VN food editors!). It is unlike anything else I’ve seen published in print or online. Very exciting…and you will love it. Just be sure to “whip it good”! (Bryanna was my co-tester for this recipe and when she gives something a “thumb’s up,” you KNOW it’s the best.)
I hope you have the bloomin’ best holiday ever!
2 tablespoons olive oil (you may substitute vegan butter, but there is a fair amount of vegan butter in the topping)
2 large apples (any sweet-tart variety recommended for cooking), stemmed, cored, and cut into 1/2 to 3/4-inch pieces
2 small pears, stemmed, cored, and cut into 1/2 to 3/4-inch pieces
1/4 cup natural sugar
1 tablespoon + 1 teaspoon fresh lemon juice
Pinch of sea salt
1/2 cup chopped dried apricots (about a 1/4-inch dice)
1/4 cup unbleached all-purpose flour
Chai-Scented Streusel Topping (recipe follows)
Accompaniments: vegan vanilla ice cream or vegan whipped “cream”
Oil 8 1/2-cup ramekins, place them on a baking sheet, and set aside. Preheat oven to 350 degrees. In a large cast iron skillet set over medium-high, heat olive oil to shimmering. Add apples, pears, sugar, lemon juice, and a pinch of salt. Saute, stirring frequently, for about 3 minutes, or until tender and just starting to break down. Add apricots and cook, stirring, one minute more. Turn off the heat and stir in flour just until well-incorporated. Divide the mixture evenly among ramekins and top with Chai-Scented Streusel by breaking it into small moist clumps almost completely covering the top surface of the filling. Place the tray of filled ramekins on the center rack of the oven and bake for 20 minutes or until filling is bubbly and streusel is golden brown. Remove the pan from the oven and cool 5 to 10 minutes before serving accompanied by ice cream or whipped “cream.”
For the Chai-Scented Streusel Topping:
3/4 cup unbleached all purpose flour
Optional: 1/2 cup old fashioned oats (I didn’t have any or I would have added)
2 teaspoons ground cardamom
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground black pepper
1/2 cup natural sugar
1/2 cup pecan pieces
1/2 cup vegan butter
Combine all dry ingredients in a medium-size bowl. Break butter into pieces and work into dry ingredients with your fingers until well-combined. Avoid over-working or butter will melt from the heat of your hands.
The Blooming Platter All Girls 12th Annual “Christmas, Chanukah, Curry & Cakes 2012”–Vegan Hors d’ouevres and Holiday Swap
12/12/12 marked the eve of the 12 anniversary of my annual “Christmas, Chanukah, Curry & Cakes” party. That’s a lot of twelves!
Each year, about 20 or more (not 12) of my “peeps” gather at Joe’s and my home on the second Wednesday of December for some holiday cheer. For ten years, the format was a veg curry dinner–with lots of fun toppings–and gifts for all. Nobody was complaining…quite the opposite: it was a much-anticipated get-together.
But, last year, I decided to shake things up a bit by hosting the annual fete as a “swap” of new or gently used items no longer needed or wanted. It was such a hit–we all got so much holiday swapping done!–that I did it again this year and probably for the next ten! You can read all about last year’s party, including simple directions for hosting your own swap and the vegan menu with some dishes from The Blooming Platter Cookbook, HERE.
For this year, I changed all but one dish–the Indian Saag Dip–to create the following menu:
*Indian Saag Dip with Rice Crackers
Roasted Pumpkin with Pepita-Sage Pesto
(served with toothpicks)
The Blooming Platter Tofu Egg Salad with Melba Toast Rounds
*Brie with Red Grape Chutney atop “Everything” Crackers
**Red Velvet Shortbread Cookies with Dark Chocolate Drizzle & Sugar Pearls
Organic Cava
*From The Blooming Platter Cookbook (Note: I didn’t wrap the brie in pastry and bake it. Rather, I spread the chilled “cheese” on a serving platter and topped it with a different chutney than that in my cookbook. For a similar result, you could substitute red grapes in the recipe in the cookbook recipe.)
**This delicious and simple recipe is not yet posted–sorry!
My Friend Bryanna Clark Grogan’s Homemade Vegan Palm Oil-Free “Buttah” is Perfect for Holiday Baking
If this week finds you firing up the oven for some last minute holiday baking, as it has me (Vegan Red Velvet Shortcake Cookies anyone?), I recommend that you try homemade vegan palm oil-free “Buttah” created by my new friend-across-the-miles and fellow Vegan Heritage Press cookbook author, Bryanna Clark Grogan (World Vegan Feast and others).
It cooks up and bakes up beautifully! Heck, it even freezes well. So make a double batch and freeze half. Find the back story, the eco-rationale, and the recipe HERE, on Bry’s blog.
I am preparing tins of the aforementioned cookies (so pretty with a dark chocolate drizzle and sugar pearls) and Vegan Smoked Paprika and Garlic Roasted Pumpkin Seeds (with Nutritional Yeast) for students, a couple of friends, and my freelance clients. The Pepitas, especially, should come with a warning! A recipient of the first batch on Saturday night texted me a photo Sunday morning of him eating them by the spoonful saying, “It’s all over but the shouting now!”
On a more serious note…Sunday night, I made dinner and a tin of the Pepitas for a good friend who, sadly, is battling stage 3 breast cancer and has been advised against soy since her cancer is estrogen positive. (This is somewhat controversial in medical and health circles, but she is following her doctor’s advice for now.) Though there is a soy-free Earth Balance vegan butter, I didn’t have any, so I made the recipe with olive oil instead of butter and bumped up the amount of spices and nutritional yeast. Delicious! So, if you or anyone you know is avoiding soy, know that olive oil is a more than respectable substitute.
Get your baking on with Bry’s Buttah!