Month: March 2010

by betsy

High School Students "Eat Up" Presentation on Veganism

I feel like Michelle Pfeiffer in “Dangerous Minds” when her colleague asked her why she had decided to stay at their inner city school and her reply about her students was, “They gave me candy and called me ‘The Light.'” Mind you, I certainly don’t look like Pfeiffer and I hardly teach at an inner city school but, “They made me a banner and decorated it with hummus and nutritional yeast.”

I was overwhelmed!

Last Tuesday, Denise O’Connell, an award winning coach and P.E. teacher at our school, invited me to speak to one of her health classes on veganism. (Our CRS videotaped my presentation so she could show it to her other classes.) I made vegan chocolate chip cookies and a power point for the kids about what I call the “Big 3” reasons to adopt a vegan diet: personal health, environmental health, and animal welfare. They were a wonderful audience, asking some great questions, and I felt privileged to spend a good hour with them.

Yesterday, as I was returning to my classroom during a planning bell, I caught representatives from the class in the act of hanging this fun banner outside the art department. I said, “Oh, you guys, I’m sorry; I’ll pretend I didn’t see it.” And one of them sweetly said, “But you’re supposed to see it!” So I asked if they would mind posing for a photo and, though embarrassed to be in their P.E. uniforms, they generously agreed. They shouldn’t have felt self-conscious as they would be adorable in paper bags.

During my presentation, I had passed around the small shaker of nutritional yeast that I keep in my backpack (especially for movie popcorn) so that they could get a good whiff of its nutty, cheesy aroma. Many of them thought it smelled as yummy as we vegans do. I was so touched that among the wonderful drawings of fruits, veggies and even hummus with pita chips on the banner, was movie popcorn and a shaker of nutritional yeast.

They made my day! I feel so fortunate to teach where I do, with whom I do, for whom I do.

by betsy

Portrait of Red Chard

This is a stunning example of what I meant when I said that the winter greens where I shop have been ravishing. Held up against the sun as I did for this photograph, the veins of red chard look like a coral bark maple tree. We are so privileged to have access to food like this. Red chard needs very little done to it to be a beautiful and healthful side dish. However, it is extremely mild, so I infuse it with some strong, but compatible flavors, as in my Vegan Raspberry-Maple Red Chard with Toasted Hazelnuts.

by betsy

Vegan Southwestern Ground "Beef" and Corn Quiche with Vegan Press-In Chili-Cornmeal Crust

Yield: one 8 or 9-inch quiche or four 4-inch tartlets (this recipe easy doubles and can be baked in a 9 x 13-inch pan, but adjust the baking time as the batter will be deeper and, hence, need a few extra minutes)

This rustic, but pretty, crowd-pleasing iteration of my go-to quiche is one of those “endless guises” I referred to when I posted the quiche recipe. This one is heartier because of the vegan ground beef, but it lacks greens, so be sure to serve some on the side. Expect this dish to pull a major disappearing act!

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

by betsy

Vegan Muhammara Hummus

Yield: about 1 1/2 cups

Muhammara is one of my favorite dips or spreads, Middle Eastern or otherwise. Plus, it can be used to add a burst of flavor to soups, stews or, in this case, hummus. Don’t get me wrong, I have no complaints about the most basic hummus. But, I had some leftover Muhammara that needed to be used, a can of chick peas, and a need for something tasty to nosh on while watching the Oscar’s. And, so, Muhammara Hummus was born. It’s the best of both worlds: the subtle earthiness of creamy hummus gets a boost from robust Muhammara, and the latter is tamed a bit by the less assertive hummus. (The truth is, though, that you can substitute any tasty paste, like a vegan pesto.) To finish it off, I swirl the top with Pomegranate Molasses, a middle eastern condiment I fell in love with at a Turkish tapas restaurant in Washington, D.C. But if you don’t have it or can’t get it, drizzle with balsamic reduction or a little walnut or olive oil.

1-12 ounce can chick peas, rinsed and drained
5 tablespoons Muhammara (or the savory paste of your choice)
4 tablespoons walnut oil
1 tablespoon olive oil (or you can use all olive oil)
juice of 1/2 of a lemon
1 tablespoon dried parsley (or 3 tablespoons fresh minced parsley)
optional garnish: 1 tablespoon or so of pomegranate molasses, balsamic reduction or walnut or olive oil plus a lemon wedge
Fresh raw veggies, pita chips and/or small toasts

Place first 5 ingredients in the bowl of a food processor fitted with a metal blade and process until smooth, scraping down sides as needed. Transfer to a serving bowl and swirl the top with the pomegranate molasses, balsamic reduction or walnut or olive oil. Garnish with a lemon wedge. Serve with fresh raw veggies, pita chips and/or small toasts.

by betsy

Three Dog Morning

Today was a rare three dog morning at our house. I had gotten up to make Vegan Banana-Walnut Pancakes, and my place was quickly taken by our 11-year old Auzzie mix, Miss Pyttle. The pair ‘o Danes are always on the bed (even if it means that Joe or I is in the guest room), but Pyttle is usually sleeping outside the door at the top of the stairs where she can keep an ear out in all directions. So, I couldn’t resist recording–and sharing–this photo.

by betsy

Vegan Banana-Walnut Pancakes with Buttery Vegan Brown Sugar-Walnut Syrup

Yield: 8 pancakes

Almost custardy in consistency, these banana-walnut pancakes would probably be good unadorned, but the syrup is the perfect accompaniment.

1 cup unsweetened soy milk (plain or vanilla soy milk would also be good–regular or lite), less 1 tablespoon
1 tablespoon apple cider or plain vinegar (I’ve used unseasoned rice vinegar in a pinch)
2 bananas, mashed
½ cup whole wheat flour
1/2 cup self-rising flour (the latter will yield slightly taller and a couple more pancakes)
4 tablespoons brown sugar
½ teaspoon baking powder
¼ teaspoon baking soda
1/2 teaspoon pumpkin pie spice, apple pie spice, your favorite similar spice blend or cinnamon
1/4 cup walnut pieces or chopped walnuts
Vegetable oil for frying
Buttery Vegan Brown Sugar-Walnut Syrup (recipe follows)

Preheat oven to warm. In a small bowl, whisk together soy milk and vinegar to make vegan buttermilk and set aside. In a medium mixing bowl, mash bananas. Add next 7 ingredients to the bowl and whisk to partially combine. Whisk in vegan buttermilk until batter is smooth except for small lumps from the banana and walnuts. In a large cast iron skillet or griddle over slightly lower than medium-high heat, heat 1 tablespoon of vegetable oil. (Normally, I like to combine the oil with vegan butter, but the sugar content from the banana makes burning a greater likelihood.) Using a 1/4 cup measure, make pancakes, two at a time. Cook 2-3 minutes on the first side until you get a slight rise and a few bubbles appear. (Because of the bananas in the batter, I recommend cooking lower and slower than normal in order to cook the center without burning the exterior.) Gently flip and cook another couple of minutes on the reverse. Add oil to keep the skillet greased as needed. If pancakes are cooking too quickly, lower heat to medium, especially for second side. When cooked through, remove pancakes to plates or a serving platter, keep warm, and repeat with remaining butter and pancake batter. Serve warm with Buttery Vegan Brown Sugar-Walnut Syrup.

Buttery Vegan Brown Sugar-Walnut Syrup:
2 tablespoons vegan butter
1/2 cup plain soy creamer
1/2 cup brown sugar
1/2 cup walnut pieces

In same skillet or a saucepan over medium high, melt vegan butter. Whisk in next three ingredients and cook, stirring frequently, until syrup thickens slightly. Add walnut pieces and cook, stirring, another 2-3 minutes. Serve warm.

by betsy

Vegan Sausage, Fennel, White Bean and Kale Stew

Yield: approximately 8 servings

The winter greens in the grocery store are ravishing right now making it impossible not to build some meals around them. This one is such a warm and welcoming dinner to come home to. Plus it’s one of the tastiest infusions of antioxidants and flavorful vegan protein going. But you might have noticed that those are chick peas, not white beans, in the photo. I was in a hurry in a grocery store where I don’t usually shop and reached for the first can I saw with a white colored bean-like object on the front. They were delicious in the stew, so use them if you have them, but next time I’ll use white beans for a little more authentically Italian 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

by betsy

Vegan Graham Cracker Crumb Pancakes with Vegan Peanut Butter-Maple Syrup

Yield: 6 pancakes (8 if you use self-rising flour)

As my regular readers know, I am a fool for pancakes, especially those that capture my favorite taste sensations from one context and present them in the form of a stack of these delicious disks. In this case, my inspiration was a favorite childhood snack of peanut butter on graham crackers. The graham cracker flavor is subtle, but undeniable, and the texture exactly right: a tiny bit more toothsome than pancakes made only with flour, but still pleasantly cakey. And the Vegan Peanut Butter-Maple Syrup? All I can say is, “Look out!” It’s easy to ladle on too much and, if you do, it’d impossible not to eat it all.

½ cup whole wheat flour or self-rising flour (the latter will yield slightly taller and a couple more pancakes)
1/2 cup fine graham cracker crumbs (you may need to make your own to avoid honey)
4 tablespoons granulated sugar
½ teaspoon baking powder
¼ teaspoon baking soda
1 cup unsweetened soy milk (plain or vanilla soy milk would also be good–regular or lite)
Vegan butter and/or vegetable oil for frying
Vegan Peanut Butter-Maple Syrup (recipe follows)

Preheat oven to warm. In a medium mixing bowl, place first 5 ingredients. Make a well in the center and pour in soy milk. Stir together with a fork until well combined. In a large cast iron skillet or griddle over medium-high heat, melt 1 tablespoon of the vegan butter, oil or a combination. (I like a combination: the oil reduces chances of burning while the butter contributes flavor.) Using a 1/4 cup measure, make pancakes, two at a time. Cook a couple of minutes on the first side until you get a slight rise and the edges appear set. (These pancakes will not develop lots of bubbles, except around the edges, to indicate doneness.) Gently flip and cook another couple of minutes on the reverse. Add butter and/or oil to keep skillet greased as needed. If pancakes are cooking too quickly, lower heat to medium, especially for second side. When cooked through, remove pancakes to plates or a serving platter, keep warm, and repeat with remaining butter and pancake batter. Serve warm with Vegan Peanut Butter-Maple Syrup.

Vegan Peanut Butter-Maple Syrup:
4 tablespoon smooth or chunky peanut butter
4 tablespoons pure maple syrup

Whisk together and heat gently in microwave for a few seconds. Note: you can make as much syrup as you like; just whisk together equal parts of peanut butter and maple syrup.

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