Month: July 2011

by betsy

Vegan Beet Muhummara from The Blooming Platter Cookbook was on My July 4 Menu

For us, July 4 has never been about BBQs or really even hanging out with friends.  In fact, I can’t remember what I’ve done on most of these holidays.  I do remember one July 4, just after graduate school when I still lived in Nashville, going berry picking with my roommate and good friend to this day, Mary Gattis.  Other than that, I’m blank.

Today was no different.  I worked until about 2:3o and then, while my husband smoked a cigar (I know; I can’t do anything with him) and read on the deck, I spent about 4 methodical hours in our garden.  We live on an acre and a half of wooded marsh-front property from which we removed only enough trees to build our house.

Because we live on the marsh, I’m sensitive to run-off issues related to lawns, so no lawn!  I also didn’t want a lawn because they are such resource hogs.  I opted instead for rock gardens with planting beds in our narrow back and side yard s(our property is long and narrow with a 200-foot driveway and our house situated sideways), and a dry creek bed, raised berms, and other plantings with a quasi-Asian feel in the front yard and along the street.

Soon I’ll post some photos of the improvements I made today using plants I’d purchased yesterday and according to a plan that has been a long time in coming.  Also partially responsible for the new look are 25 (!) canna lilies I found on a dog walk–rhizomes still attached–stacked next to someone’s curb waiting to be discarded!  The basic structure of the landscape was created with the help of a landscape designer about three years ago, but there were some things I wanted to change, yet a solution had been eluding me.

Anyway, that’s a long way of saying that I was glad  that I had made fresh Beet Muhummara yesterday and created (and photographed) a beautiful plate of the beet spread and accompaniments earlier today so that it was ready as soon as I had showered.  I served the spread with cucumber slices, spinach leaves, and some fresh fried sweet potato slices that I sprinkled with a mixture of 1 tablespoon sea salt, 1/4 teaspoon ground cumin, and 1/4 teaspoon smoked paprika.  Oh, and some champagne.  🙂  Forgetting that walnuts were in the spread, I sprinkled a few pistachios on top.  That’s okay, though, the green nut looked really pretty against the bright fuscia spread.  And I think I’ll make some brownie bites with those leftover walnuts.

The recipe is in the Starters section of The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes. Honestly, this recipe–my take on a traditonal Turkish roasted red pepper spread–is so good that it’s reason alone to purchase the book!  But there are some 150+ other excellent reasons as well.

by betsy

Vegan Cookbook Author Scored in Her Neighborhood Thrift Store

Veganism and sustainability go hand-in-hand.  What easier way to embrace sustainability, in this case, preventing discards from entering the waste stream, than through thrift store shopping?

As a frugal recycler–and who isn’t even a little frugal in this economy?–I love good thrift stores (and consignment stores) almost more than antique stores.  Yes, I am my mother’s daughter when it comes to antique stores, but thrift stores–as long as they don’t have “that” odor (you know the one)–are ridiculous in terms of prices.

I rarely purchase clothes in thrift stores–though I hardly own a stitch of clothing or pair of shoes that didn’t come from a consignment store–but when I drop off donations, or when I’m looking for something like board games or still life objects for my students, I always make a spin through the housewares.

This week  I scored big with this signed ceramic vase that seems made for our home.   About 8-inches tall and a sort of flattened shape, its clay body is terracotta and its surface decoration small slightly raised and slightly irregular cobalt blue squares  that create a checkerboard pattern.  I put it in our den which is painted a terracotta color, as you see in the photo, with a few cobalt blue and orange accents.

The colors were pulled out of a “crazy quilt” that my mother made me when I graduated with my M.A. , and she had never made a quilt before.  She made it from  fabrics from which either she or I had sewn clothing as I was growing up (another take on recycling).  I was so touched.  It is one of my top 3 cherished objects, partially because she made it, but also because it’s gorgeous.  However, I have to admit, when I first saw it, I thought the color palette of mostly cobalt blue, orange, terracotta, minty green, off-white, and black was going to be challenging to work with.  Turns out it’s fresh and unique, and a lot of fun to build around.

Back to the vase…guess what I paid for it?  Only $2.98!   So, go green: go thrifting!

by betsy

Vegan Fresh Plum Tarts or Hand Pies with Basil Caramel Sauce

Yield: 4 tarts

My annual gift of fresh plums from Mike Grover via Diane O’Neal partially inspired these new treats.  Mike’s tree is prolific and, each year, he harvests more than he knows what to do with, so he generously shares.  Last year I created a favorite Vegan Thai Rice Noodle, Plum, and Shitake Salad published in my  new cookbook (see below) and Vegan Rice Cakes with Fresh Plum and Sake Maple Syrup; Mike created a beautiful-looking plum bread.

This year, with July 4 tomorrow, I created glistening red plum tarts and hand pies.  The jewel-tooned filling is encased in scrumptious dough from The Blooming Platter Cookbook.  I prepared enough dough and filling for four, so I shaped two as tarts and two as hand pies.  Though both require equal amounts of my tasty dough, I decided that I prefer the tarts because the beautiful filling shows more.  If you really want to serve hand pies, though, you could cut sluts in the top surface to reveal some of the  colorful interior.

The filling is based on a recipe in the July 2011 issue of Bon Appetit for Cherry Hand Pies.  It was the result of combining both fresh and dried cherries.  That sounded like it would deepen the flavor, yet still taste fresh.  The best of both worlds!  So, since I happened to have both fresh and dried plums, that’s what I used.

After sampling one, it seemed to need just a little something to take it over the top.  So I did what I always do: closed my eyes while taking a bite and mentally pairing the tart with other flavors until I hit on the right combination.  In this case it was caramel sauce and basil whipped cashew cream!  However, since I didn’t have any cashews and didn’t want to purchase some and then have to wait while they soaked over night, I decided to make a quick Basil Caramel Sauce.  Yowza!  Just perfect.

The sauce only takes about 5 1/2 minutes to make, and 5 minutes of that time is simmering.  Adding the basil at the end, allows it to stay fresh and green, but opens its flavor up.  It would be good with a spoon!  Note that it thickens as it cools.

Filling:

1 cup fresh chopped pitted plums (my plums were only about the size of a walnut, so I simply pitted and halved them)

1/3 cup dried chopped plums

1/2 cup natural sugar (adjust as necessary, depending on the tartness of your plums)

pinch of sea salt

1/2 teaspoon vanilla (or try a liqueur like Chambord)

2 teaspoons arrowroot powder (or cornstarch)

2 teaspoons cold water

In a quart saucepan, combine both kinds of plums, sugar and salt.  Simmer, stirring frequently, for about 5 minutes.  While mixture simmers, stir together arrowroot powder or cornstarch and water to make a slurry.  Stir vanilla into the plum mixture, followed by the slurry.  If using arrowroot powder, remove the mixture from the heat immediately after adding or it could “break.”  If using cornstarch, return the mixture to a simmer and then remove it from the heat.  Allow to cool to room temperature.  While mixture cools, make dough.

Dough (this recipe is from The Blooming Platter Cookbook, page 168):

Note: this dough is the worlds easiest and best-behaved around.  I’m just sayin’…I  thought I had added too much ice water, but I just pulsed it a couple more times, lifted out the ball, and placed it on my very lightly floured surface, turning it over once to coat both sides, and it was perfect.

3/4 cup + 2 tablespoons white whole wheat flour (or unbleached all purpose flour)

pinch of sea salt

3 tablespoons non-hydrogenated coconut oil (semi-solid at room temperature; now considered part of a healthy diet!)

Scant 1/3 cup ice water

Preheat oven to 400 degrees.  Line a baking sheet with Silpat or parchment paper, or use a seasoned baking stone, and set aside.  Combine the flour, salt, and coconut oil in a food processor, and pulse a few times until the coconut oil is evenly distributed and the dough looks like coarse sand.  Begin adding water, 1 tablespoon at a time, pulsing a few times after each, just until the dough comes together.  It should be slightly moist, but not sticky, very easy to handle, and formed into somewhat of a ball.  Lift it out of the  processor, gathering up any loose bits, and divide the dough into fourths.

On a very lightly floured surface, shape each into a small disk and then roll out, using a lightly floured rolling pin, to about 5 inches in diameter.  The dough should be quite thin, but not so much so that it will tear.  Gently lift each dough circle and place on prepared baking sheet, gently reshaping if necessary.  (I like to use the tried-and-true method of rolling the circle of dough around the pin, transferring it to the baking sheet, and then unrolling in place)

Place one-fourth of the cooled filling in the center of each circle of dough.  If making tarts, fold up about an inch border of dough around the edges, gently pleating it to form a circle, but leaving a nice circle of filling showing in the center.  If making hand pies, fold one half of the dough over the filling, matching the edges of the dough circle to create a half-circle, crimping with a fork to seal.  (You may use a tiny bit of water rubbed on the edges with your finger to help seal, but I didn’t find it necessary.)  Make a couple or three slits in the top surface if desired to allow a little of the pretty filling to show through.

Bake for approximately 15 minutes, but check periodically to avoid over-browning.  Remove the baking sheet from the oven and, as soon as the tarts/ hand pies are easy enough to handle, use a metal spatula remove them to a wire rack to cool slightly.

While they bake, make Basil Caramel Sauce.

Basil Caramel Sauce:

1/2 cup natural sugar

1/4 cup cold water

2 tablespoons vegan soy creamer

1 tablespoon fresh minced basil

Garnish: for each tart/hand pie, a dab of vegan sour cream or whipped cream and a sprig of fresh basil

In a one-quart saucepan or small cast-iron skillet, combine sugar and water.  Heat over medium-high until simmering.  It will froth up liberally. Stir frequently for about 2-2 1/2 minutes.  Add creamer and continue stirring and simmering for another 2- 2 1/2 minutes.  Remove from heat and stir in basil.  Cool a minute or so to thicken every-so-slightly and serve immediately over tarts/hand pies and garnish them as desired.  Store any leftover tarts/hand pies or sauce in an airtight container in the refrigerator.  Reheat before using.

by betsy

Vegan Bombay Lentil Sloppy Joes

Yield: 4-6 servings

Here, my Sloppy Joes aren’t so sloppy.  I neatened them up a bit by serving them on a rice cracker boat lined with a fresh baby spinach leaf fora little starter or lite lunch.  But I served the mixture on whole wheat buns for my AP Students end-of-year dinner.  These more traditional “Joes,” with their nod to India, were a hit with these teenagers!

For my presentation here, I particularly like the “Sweet Chili” flavor of Quaker Oats Rice Snacks.  That is, I liked them until I discovered the monosodium glutamate in the ingredient list.  After a quick scan, I had been delighted that they didn’t contain whey or any other dairy as so many of the “ranch style” and other flavored chips/crackers do.  But, when I bought them a second time, a closer read revealed the MSG.  Darn! Alas, the “Joe” mixture is delicious on Melba Toast.

But back to the yummy filling: the lentils give it a texture somewhat similar to ground meat–so crumbled tempeh would be a fine substitute–and the flavor is rich and tomato-y like traditional Sloppy Joes, but raisins and spices give the dish warm undertones of India.

Usually when I’m creating a recipe, I am meticulous about writing down the ingredients and precise amounts.  However, in this case, I had purchased crushed tomatoes with basil because that’s all Trader Joe’s had, so the flavor was all wrong for what I sought.  I started grabbing spices and adding them by the spoonful in order to mask the Italian flavor and punch up the Indian.

The result was so good that I wish I hadn’t been so frantic.  At any rate, I remade the recipe for a report and videographer from WAVY TV yesterday when they were here to tape and the results were at least as good, if not better.  This time I got the measurements down exactly right.  Though inspired by Aarti Sequeira’s  Bombay Sloppy Joes, I not only substituted lentils, but used loads of additional spices.

2 tablespoons vegetable oil

1 medium yellow onion, cut into 1/4-inch dice

2 cloves garlic

1 red bell pepper, cut into 1/4-inch dice

1 tablespoon grated ginger

1 small mild (or spicy!) chili pepper, seeded and finely chopped

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric

1/2 teaspoon ground cardamom

1/2 teaspoon paprika + 1/2 teaspoon smoked paprika (or 1 teaspoon of either one)

sea salt and coarsely ground black pepper to taste

1/2 cup water

1 cup diced tomatoes with juice

1 cup tomato sauce (I just blended some of the diced tomatoes and juice)

1 pound steamed lentils (I purchase them already steamed at Trader Joe’s)

1/4 cup shelled pistachios

1/4 cup golden raisins (or dried cranberries)

1 tablespoon pomegranate molasses or agave nectar

1/4 cup very thick coconut milk (like Chaokoh) or soy creamer

Optional (but delish): about 1/4 cup of chopped fresh cilantro

Accompaniments: 4-6 whole wheat buns, if serving as Sloppy Joes, poppadom if serving as an Indian “tostato,” or crackers/toasts if serving as an appetizer

Optional: small fresh baby spinach leaves to line the cracker before adding the Sloppy Joe mixture

In a large cast iron skillet over medium-high, heat olive oil to shimmering.  Add onions and saute about  3 minutes, stirring frequently, until soft and some color is just starting to develop.  If you want to caramelize them for deeper color, keep sauteeing for a few more minutes and stirring until a warm caramel-y brown is reached.  Add garlic and bell pepper and saute 3 minutes more or until bell pepper is softened.  Lower heat if necessary to prevent garlic from scorching.  Add ginger and chili pepper and saute another minute or so until pepper is softened.  Add cumin, coriander, turmeric, cardamom, paprika, and salt and pepper to taste.  Stir to combine well, and saute about 1 more minute for flavors to release.  Stir in water, diced tomatoes and tomato sauce.  Heat through, stirring frequently.  Stir in lentils followed by pistachios and raisins.  Simmer, stirring occasionally, for 15 minutes.  Stir in pomegranate molasses and soy creamer just until heated through.  Right before serving, stir in optional cilantro.  Serve hot over hamburger buns, spooned over a poppadom like a tostato, or in a bowl surrounded by crackers/toasts as a filling protein-rich appetizer.

by betsy

Vegan Thai Rice Noodle, Plum and Shitake Salad

Yield: 6-8 servings

Inspired by the gift of tiny sweet plums from Mike, a friend of our dance teacher Diane’s, this cool, light and refreshing Thai-inspired salad is a feast for the senses. (If you don’t have access to plums, you can substitute grape tomatoes for a similar color and texture and slightly different–but still delicious–flavor.)

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 TFLC Cookies (Tea-Infused Five-Spice Lime-Scented Chocolate Cookies)

Yield: 3 dozen cookies

This is the second iteration of what has become an incredibly adaptable “chewy chocolate cookie.”  Actually, it’s the third version because the first was a “veganization” of a recipe from Cook’s Illustrated.

This one was inspired by a group I chaired during the 2010-2011 school year: The Teacher Forum Leadership Council (TFLC).  I had wanted to create “TFLC Cookies” as favors for our end-of-year dinner, but simply didn’t have time.  So this recipe is a posthumous tribute to a group of teachers–and even a few administrators–who selflessly volunteer their time to further the mission of the Virginia Beach City Public Schools, especially through the presentation of a National Speakers Series and follow-up workshops.  I was so impressed all year by how these men and women never expected someone else to do the work; they always stepped up to shoulder their share of the responsibility with good humor and good will.

It was a little tricky coming up with ingredients whose names began with each letter in the organization’s name and tasted good together.  But my friend Sheila Giolitti, quite a foodie herself, tasted one recently and proclaimed that TFLC Cookies should definitely be in Volume II of The Blooming Platter Cookbook.  I hope you agree.

2 limes, zested (set zest aside)
1/2 cup fresh lime juice (warm limes for about 10 seconds in the microwave and then gently roll on the counter in order to extract the most juice)
4 tea bags (I like an Earl Gray or an English Breakfast, but experiment!)
1 cup vegan butter, room temperature (I like Earth Balance)
1/2 cup canola oil
1 1/3 cups natural sugar plus 1 cup for coating
1 cup pure cane syrup or, if you dare, dark corn syrup
1/4 cup molasses
2 teaspoon vanilla
3 1/2 cups unbleached all purpose flour (or white whole wheat; my favorite white flour substitution)
1 cup Dutch processed cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt (if using unsalted butter)
1-2 teaspoons Five Spice Powder (or more to taste; I like a pronounced flavor that still makes people wonder exactly what it is)
8-9 ounces vegan semi-sweet or bittersweet chocolate chips

Line two cookie sheets with Silpats or parchment paper and set aside. In a small bowl or cup, place the lime juice and tea bags.  Heat them for about 1-2 minutes in the microwave and then set aside to steep for 2 minutes.  Squeeze bags firmly without breaking them to extract all of the tea flavor.

In the bowl of an electric mixer, place butter, oil, and 1 1/3 cup sugar.  Reserve remaining 1 cup sugar. At medium to medium-high speed, cream mixture until well-combined and fluffy. Add cane syrup, molasses and vanilla and beat just a few more seconds to combine, scraping bowl, as needed. Mixture may look slightly curdled, but don’t worry. Add remaining ingredients, except chocolate chips, but including lime zest, and beat on low speed, scraping bowl as needed, just until combined. Taste and mix in more five spice powder, if desired.  Add chips and beat on low just a few seconds to distribute.

Cover dough well and chill for half an hour, but no longer. Preheat oven to 375 degrees. Using a small scoop with a release lever, scoop out balls of dough about 1 1/2-inches in diameter. Roll in reserved 1 cup of sugar and place a generous 2” apart on baking sheets. Bake one sheet at a time for 4 minutes, open oven door and, using a spatula, quickly flatten each cookie slightly to 1/2-inch thick. Close the oven door and continue baking for 6 more minutes. DO NOT OVERBAKE. Cookies should be ever-so-slightly cracked, look a little moist and soft in the center, and be more set around the edges. Leave cookies on baking sheet and set on wire rack to cool for 5 minutes. Then, using a spatula, transfer cookies to the racks and cool to room temperature. Repeat with remaining baking sheet.  Store in an airtight container.

by betsy

Vegan Quinoa Pancakes

Yield: 8 small pancakes

Inspired by my Vegan Silver Dollar Peanut Butter, Oatmeal, and Jelly Pancakes made earlier in the week, I decided to try a different grain and I’m glad I did!

This time I used everyone’s favorite (cooked) grain: Quinoa!

I cooked the quinoa in the microwave, according to the directions on the box, because I was starving and didn’t want to wait longer than I had to.  As Goldilocks would say, the results were “just right.”

The topping you see in the photograph I made from fresh plums and, while it was good, it wasn’t perfect enough for Blooming Platterists.  So, I’m going to work on it a bit more before I post that recipe.  I also dabbed on a little vegan sour cream and garnished the cakes with pineapple sage from my garden.  If your garden center carries this herb, I highly recommend it.  It makes a large shrub with beautiful red blooms and, where we live, it is a perennial, or at least it was from last summer to this.

Enjoy these quinoa-cakes with whatever your favorite topping happens to be, even savory.

For this recipe, as with the peanut butter-oatmeal cakes, I used a bit more baking powder and baking soda than I usually do for extra lift to counteract what could have been a little heaviness from the grains.  The result is light, but still toothsome.

1/2 cup spelt or whole wheat flour (I am a devout fan of spelt flour)

1/2 cup self-rising flour

1/2 cup cooked quinoa

3 tablespoons natural sugar (use just a pinch if making savory cakes)

1 teaspoon baking powder

1/2 teaspoon baking soda

Optional if making savory cakes: a generous pinch of garlic powder or more to taste

1 cup unsweetened soymilk (plain or vanilla would also be good–regular or lite)

Vegan butter and canola oil for frying (I like Earth Balance butter)

Accompaniments:  Jelly, jam, or a savory chutney, and optional vegan sour cream

Garnishes: sprigs of herbs (I like pineapple sage)

Preheat the oven to warm. Make pancakes:  in a medium mixing bowl, place both flours, sugar if using, baking powder, and baking soda.  Make a well in the center of the dry ingredients and pour in the soymilk mixture. Whisk together until well combined.  Whisk in the cooked quinoa.  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 the chances of burning while the butter contributes flavor.) Using about 3 tablespoons of batter, make pancakes, about four at a time. Cook two-three minutes on the first side until you get a nice rise, a few bubbles appear, and the edges appear set. Gently flip and cook another couple of minutes on the reverse. Add butter and/or oil to keep the skillet greased as needed. If pancakes are cooking too quickly, lower the heat to medium, especially for the second side. When cooked through, remove pancakes to plates or a platter, keep warm, and repeat with remaining butter or oil and pancake batter.  Serve each pancake topped with jelly, jam or chutney, optional vegan sour cream (I highly recommend), and a sprig of fresh herbs.

You’ll find other delicious summer pancakes in The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.

by betsy

Vegan Gardein Marsala on New Vegan Menu at La Bella Italia, VA Beach, VA

I felt like a had a real grown-up vegan meal this week in an Italian restaurant, which is fairly rare in our area!

Other ethnic restaurants like Chinese, Indian, Mediterranean, Thai, etc., seem to have many more protein-rich options.  But, Italian restaurants can’t seem to do much better than pasta with veggies, which, however tasty, is fairly high in calories and low in protein.

But that was before La Bella Italia in Virgina Beach recently introduced a whole vegan menu (on the back of their specials menu). Kudos to them!

If you live locally, or happen to visit the Hampton Roads area of Virginia in the eastern part of the sate, I highly recommend the dishes created around Gardein brand faux “chicken,” as the rest of the vegan menu is made up of items from their main menu that are naturally meat- and dairy-free.

I ordered the mushroomy Marsala, as you see here.  But this is only half of the order!  It was so large (at $18.95) that I brought half home and enjoyed it for lunch the next day.  I spruced it up a bit for its photo op, arranging the “side” of vegetables (sauteed zucchini–of which there was none leftover for my lunch–red bell pepper, and onion) over the top and adding a sprinkle of pistachios and a couple of basil sprigs (which I highly recommend!).

With several other Gardein dishes on the menu, one even with vegan cheese (!), I can’t wait to go back.  At long last, there is an Italian/continental restaurant in our repertoire that my husband and I enjoy equally.

Bon Appetito!

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