Okay, so it wasn’t a vegan menu, but it was vegetarian. When the Obamas hosted their first official state dinner last night for the prime minister of India, Manmohan Singh, health and vegetarian fare was gloriously forefront in their minds and on their plates.
Month: November 2009
Vegan Almond Fudge Topped Shortbread
Yield: 1-9 x 13″ pan or 24 bars
Our administrative team at school loved these bars that I brought in as an almost-Thanksgiving treat so much that they requested the recipe, which I was happy to share. But first I had to tease them by saying that the key ingredient was tofu (though there is no tofu in the recipe).
This dessert or sweet snack couldn’t be easier or the results tastier. I found the recipe at www.eaglebrand.com/recipes and simply substituted my discovery of Cream of Coconut for the sweetened condensed milk. Once again, it worked beautifully. You might want to visit the site, as there are lots of scrumptious sounding recipes that are all within the vegan’s grasp knowing that Cream of Coconut is a perfect one-to-one substitute for sweetened condensed milk.
1 cup vegan butter (I like Earth Balance), softened
1/2 cup powdered sugar
1/4 teaspoon salt
1 1/4 cups unbleached all-purpose flour
2 cups vegan chocolate chips
1-15 ounce can Cream of Coconut
1/2 teaspoon almond extract
1 1/3 cups (or so) sliced almonds
Preheat oven to 350 degrees. Spray a 9 x 13-inch baking pan with non-stick cooking spray. In the large bowl of an electric mixer, beat butter, powdered sugar and salt in a large bowl until fluffy. Add flour; mix well. Press with floured hands evenly into prepared pan. (I like to flour the bottom of a glass and use it for even pressing.) Bake for 20-25 minutes or until lightly golden brown. Remove from oven to wire rack.
Melt chocolate chips with Cream of Coconut in a heavy saucepan over low heat, stirring constantly. Remove from heat; stir in almond extract. Spread evenly over shortbread. Garnish with almonds, pressing them down gently, but firmly with the palm of your hand into the chocolate. Cover and chill 3 hours or over night until firm. Cut into bars.
Source: Adapted from www.eaglebrand.com/recipes/details (I simply substituted Cream of Coconut for the sweetened condensed milk)
Vegan Pumpkin Cake with Vegan Maple-Cream Cheese Frosting
I took this cake to school today as a day-before-Thanksgiving treat for my Advanced Art and AP Studio class. It was a hit. One of my students described it as having the texture of pumpkin bread but a little more cakey. I agree. It is a slightly more dense cake or a slightly less dense bread. Regardless of how you look at it, it is moist, yummy, and it slices really nicely.
The original recipe calls for chocolate chips and nuts with no frosting, but I’m not a big pumpkin and chocolate fan, so I omitted the chips and I sprinkled the nuts on top in case a “picky” student wanted to pick them off. The recipe also calls only for cinnamon, but I use pumpkin pie spice and much more of it than the 1/2 teaspoon specified. And, finally, I used brown and turbinado sugars instead of the white called for.
You can bake the batter in loaf or Bundt pans, but sheet cakes are so easy to transport and don’t require as much cooking time as the others. However, sheet cakes seem to need frosting, so I just made one of my favorite go-to recipes and added maple extract.
Vegan Pumpkin Cake:
3 cups flour
2 cups brown sugar (I actually used 1 cup brown and 1 cup turbinado sugar)
1/2 teaspoon salt
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
2 teaspoons baking soda
1-15 ounce can pumpkin puree
1 cup canola oil
Preheat oven to 350 degrees. Spray a 9 x 13″ pan with nonstick cooking spray. In a large bowl, mix together all dry ingredients. Add oil and pumpkin. Mix well by hand or on low-medium speed of an electric mixer just until combined and no lumps remain. Scrape into prepared pan and spread evenly. Bake for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool on a wire rack. Frost with Vegan Maple-cream Cheese Frosting and garnish with walnuts or pecans.
Vegan Maple-Cream Cheese Frosting:
1/4 cup vegan butter (I like Earth Balance), softened
1/4 cup vegan cream cheese, softened
approximately 2-3 cups powdered sugar
approximately 2-3 tablespoons unsweetened soy milk (or plain, vanilla or vanilla lite)
1/2 teaspoon maple flavoring
In the bowl of an electric mixer fitted with a paddle attachment, cream together first two ingredients on high speed. Add powdered sugar and soy milk with mixer turned off and then slowly bring the speed up to high to completely incorporate it, adding approximately 1 cup of powdered sugar and 1-2 tablespoons of milk at a time until desired consistency is reached. If too thin, add more powdered sugar; if too thick, add more soy milk. Beat in maple extract.
Garnish:
Approximately 1/2 cup walnut or pecan pieces
Cake Source: Adapted from Aliciasrecipes.com
Aritistic Tribute to "The Veggie Dog"
Please allow me one more quick departure from food…
Webster, the Original Veggie Dog, Dies on November 10 at the Age of 16
Our beloved dog, Webster, the last of our original pack of three dogs and a cat from our earliest married years in our first house, is no longer with us. We had to put him to sleep at the age of 16 after living with him and loving him for more than 15 years (we inherited him–a stray–at 8 months old).
Though I was heartbroken, I sent out an e-obituary right away to close friends; it helped to pay a last tribute to him. However, it wasn’t until today that I could bring myself to post a photo and a tribute to him, crying as I do. I’m having a harder time than I thought I would. I’m prone to the Sunday Blues anyway, but it was on Sundays that he and I napped together not so very long ago. I miss him so much and still look for him when I come home. He was such a special buddy for so long. He still is.
Web had developed lots of health issues for which he was on medication and supplements and even saw a chiropractor–epilepsy, low thyroid, spondylosis, arthritic hips, failed hearing and cataracts–but we more than managed. In fact, if you follow this blog, you may have seen the post from October 10 with a photo of the handicap access ramp that a neighbor built for him.
Even with all of his maladies, he still loved his daily walks–though we’d slowed down and shortened them a lot– and he loved to eat, especially vegetables, hence, “The Original Veggie Dog.” Granted, his food obsession had caused him to become an annoyance and a danger in the kitchen because he was always under my feet, but I would give anything to have him right back here tripping me at every turn.
In the accompanying photo, he is eating a raw sweet potato in the garage. A friend had given me a big bag of them from a farmer at his church and I kept them out in the garage where it was cooler and darker. Every day on our way to and from our walks, Webster would eye the bag. I normally just let him come up the stairs into the house on his own time since it took him a while (the ramp was in the back). One day, I heard a kind of splitting crack and ran out to see what in the world it was. Webster just couldn’t stand it any more and had stuck his head down in the bag and helped himself to a potato. He would retrieve several more over a period of a couple of weeks until there were no more.
Web loved raw vegetables so much that he even raided a neighbor’s cabbage patch. Despite being on a leash, he just walked straight into the patch, jammed his snout down into a big fat cabbage and came up with an enormous leaf. I wrested it away from him but, since he’d already ripped it off, I took it home with us under the cover of dark, kept it in the fridge, and broke off pieces for him as little treats. I shouldn’t confess this but, after that, on night time walks, I would occasionally break off a big worm-eaten leaf to bring home for his occasional snacks.
As is so often the case with animals, the sure sign that he had taken a turn was his lack of interest in food. On the evening of November 9, he was fine; on the morning of November 10, he wasn’t. He wouldn’t or couldn’t get up and would barely lift his head to sniff the food that we brought to him. I ran to ask a neighbor to check on him during the day and I called for reports until we could get him to the vet that afternoon. There, a neurological exam revealed what we knew: that his degenerative arthritis was worse. But, the real tale was told when we rolled him onto his right side: his left abdomen was hard, tight and distended. Plus, his heart rate was elevated indicating pain and his gums were pale indicating internal bleeding.
We had found a growth on or near his spleen a year ago when we had his hips X-rayed. But, not wanting to operate on such an elderly gentleman–and with our vet’s blessing–we decided just to watch for signs that it had begun to cause significant problems. Apparently, the growth had started “leaking.”
After a heartfelt and painful exchange–made even more heart-wrenching because Webbie gave me such sweet kisses and took several treats–Joe and I were in total agreement about helping him slip beyond the veil as painlessly as possible. And our vet said she thought we were doing the right thing. We had gone to heroic measures with our first dog and vowed then never to put a dog through that again.
So, with our hearts breaking and both of us crying, me in silent wracking sobs, we let him go, both of us stroking him and telling him what a good boy he was until his last breath. The veterinary staff at Independence Veterinary Hospital, who have cared for him all of his life, wrapped him in their love and competence and made every aspect as easy as possible for him and for us; we are forever grateful.
So this holiday season, we have, as always, much to be thankful for, including that a very special dog graced our lives and let us love him for over 15 years. Here’s to you, Webster! We’re going to have sweet potatoes and cabbage for Thanksgiving in your honor.
Vegan Roasted Butternut Squash and Red Onion Pizza with the Very Best Vegan Pizza Crust
Yield: 2 small-medium pizzas or about 4 servings
If you’ve read my last few posts, you can tell I’m on a squash kick. It seems I want to use roasted or caramelized squash and onions in every dish I make…except desserts. And this pizza is one reason why. Green flecks of pine-scented fresh rosemary leaves are beautiful against the golden crust and topping of this earthy-sweet and mellow pie. It gets a little kick from optional red pepper flakes and extra creaminess from homemade vegan white “cheese.” And this crust does not just provide a vehicle for getting the other ingredients to your mouth, but contributes fully to the taste and texture of one heck of a nutritious and delicious pizza.
For this recipe and some 170+ more,
I invite you to purchase my first cookbook:
The Blooming Platter:
A Harvest of Seasonal Vegan Recipes
Vegan Heritage Press
Spring 2011
Vegan Caramlized Onion and Butternut Squash Fettuccine–A Nice Addition to the Thanksgiving Tradition
Though pasta may not be traditional Thanksgiving fare unless you are of Mediterranean decent, you’ll be happy to bunk tradition with the creamy golden goodness of this earthy dish. But you won’t want to save it only for holiday feasting. And if you don’t live in America and/or don’t celebrate Thanksgiving, enjoy this dish whenever butternut squash are at their prime.
I think pasta can be a bit heavy, so I use half the normal 2 ounce-per-person recommended serving which is just enough pasta to hold the dish together. Whole wheat pasta is highly recommended, as its inherent nuttiness contributes significantly to the distinctive flavor profile of this dish.
For this recipe and some 170+ more,
I invite you to purchase my first cookbook:
The Blooming Platter:
A Harvest of Seasonal Vegan Recipes
Vegan Heritage Press
Spring 2011
Crostini with “Cream Cheese” & Caramelized Onion-Cranberry Chutney + Bonus “Goat Cheese” Recipe (vegan & plant-based)
You’ve probably been seeing versions of this ‘in” appetizer in the fall culinary magazines. And there’s good reason! Besides being pretty and festive, there is nothing not to love about it.
My version is similar to all of the others, but uses vegan cream cheese or my vegan goat “cheese” as the first layer. Folks who don’t care for onion will change their minds once they take the first bite of these onions’ rich, golden-brown and earthy sweetness offset by sweet-tart cranberries and a hint of mellow pungency from balsamic vinegar.
Spooning the onion mixture atop a layer of luscious white “cheese” that has been smoothed over crunchy grilled bread or a whole grain cracker (in a pinch) makes for one scrumptious appetizer.
Crostini with “Cream Cheese” and Caramelized Onion-Cranberry Chutney (vegan & plant-based)
Yield: 4 small servings
Note: the onions cook down considerably.
2 tablespoons olive oil
2 medium yellow onions, halved, peeled, and cut crosswise into thin slices
coarse sea or kosher salt to taste
freshly ground black pepper
2 medium-large cloves of garlic, peeled and thinly sliced
1/4 cup dried cranberries
1 tablespoon + 1 teaspoon balsamic vinegar
Optional: 1/4 teaspoon or so dried thyme or minced rosemary (use about 3 times more if using fresh herbs)
Vegan cream cheese (purchased) or vegan goat “cheese” (see my recipe below)
Slices of good bread, like ciabatta, grilled or toasted, or sturdy whole grain crackers
In a large cast iron skillet over medium-high, heat olive oil to shimmering. Add onion, salt, and pepper, and saute, stirring frequently, until soft and beginning to turn golden. Add garlic and continue sauteing and stirring frequently until onion is golden-brown. You may add a little splash of water during the cooking process to speed it along if desired. Stir in cranberries, balsamic vinegar and optional thyme or rosemary, and cook just another minute or until cranberries are slightly softened. Remove from heat and serve atop small toasts or crackers spread with vegan cream cheese.
If you would like to make your own vegan goat “cheese,” here is a version I created that is a hit among vegans and non-vegans alike (it makes about 1 1/2 cups). If you use this recipe, here is a crowd-pleasing alternative preparation: spread the “cheese” about 1/4 to 1/3″ thick on a serving platter. Double the recipe for the chutney above and spoon over the top of the “cheese.” Serve with toasts or crackers.
Vegan “Goat Cheese”
14 ounces regular firm tofu (not silken)
2 garlic cloves or roasted garlic cloves
2 tablespoons nutritional yeast (optional, but it makes the “cheese” extra yummy)
2 teaspoons fresh lemon juice
1/2 teaspoon Amino Acids
1/2 teaspoon salt or to taste
1/2 teaspoon seasoned salt
freshly ground black pepper to taste
pinch granulated sugar or raw sugar (optional, but I like it for balance)
zest of 1/2 a lemon
Place all ingredients in the bowl of a food processor fitted with a metal blade and process until smooth and creamy. Store in refrigerator in an airtight container.
Vegan Spaghetti Squash with Caramelized Onions, Greens and Cranberries and Curried Croutons–Perfect for the Winter Holidays
Yield: 8 servings (easily halves; just use second half of squash for another recipe)
This healthy and colorful dish of yellow, green and red is full of the flavors of the season and is a beautiful addition to the holiday table. The slight bitterness of spaghetti squash is tempered with a bare hint of olive oil and maple syrup. And, similarly, any bitterness associated with kale is offset by the sweetness of caramelized onions and dried cranberries, with a tiny bit of tang provided by balsamic vinegar, and earthiness from nutritional yeast and marjoram. A mere two tablespoons of soy creamer gives the greens a texture that contrasts nicely with the al dente spaghetti squash, while crunchy curried croutons and a sprinkling of a few more dried cranberries are the perfect finishing touch for a perfectly delicious dish.
Spaghetti Squash:
1 spaghetti squash, halved, seeds and pulp removed
2 teaspoons olive oil
2 teaspoons maple syrup
coarse sea or kosher salt to taste
Oven Method: Preheat oven to 375 degrees. Place squash, cut side down, in an oiled baking dish and roast for 45 minutes. Microwave Method: Cook one half at a time by placing squash, cut side down, in a microwave safe dish with 1/4 inch water. Cook for 7-10 minutes. Repeat with other half. When cool enough to handle, use a fork to scoop out squash threads, working from the shell to the center. Toss with olive oil and maple syrup and season to taste with salt.
While squash cooks, make greens:
2 tablespoons olive oil
1 medium-large yellow onion, halved, peeled, and cut crosswise into thin slices
3 medium-large garlic cloves
coarse sea or kosher salt to taste
8 ounces chopped kale (you can use other greens; adjust cooking time accordingly)
freshly ground black pepper to taste
4 tablespoons dried cranberries
1 tablspoon unbleached all-purpose flour
1 tablespoon nutritional yeast
1/2-1 teaspoon dried marjoram
2 tablespoons plain soy creamer
2 teaspoons balsamic vinegar
In a large pot or wok over medium-high, heat olive oil to shimmering. Add onion and saute, stirring frequently, until it starts to turn golden, adding a little splash of water to speed the process. Add salt to taste. Add garlic and more water, if necessary, and continue sauteeing until golden brown. Add kale and toss until it wilts down; add salt and pepper to taste. Cook, stirring occasionally until tender, about 10 minutes. After about 7 minutes, stir in cranberries. Sprinkle with flour, nutritional yeast and marjoram, and stir well. Stir in soy creamer and cook a couple of minutes. Stir in balsamic vinegar and cook for remaining minute. Remove from heat.
While greens cook, make croutons:
2 tablespoon vegan butter (I like Earth Balance) or olive oil
1 teaspoon curry powder
2 whole wheat pita pockets, cut into 1/2-inch pieces
Preheat oven to 375 degrees. In preheating oven, melt butter in a medium-sized pan. Remove from oven and stir in curry powder. Add bread cubes and toss well. Toast in oven for about 10 minutes or until crunchy.
Garnish: a few dried cranberries
To serve dish, make a bed of spaghetti squash on a serving platter. Spoon greens into center. Top with croutons and dried cranberries.