November 21, 2016October 10, 2020 by betsy

Vegan Pumpkin Ale Spice Cake with Salted Pecan Caramel Glaze

If gingerbread and pumpkin cake got together on a booze-infused evening, this “baby” is what they would conceive.

Moist and deeply spiced, it is a carnivore-approved hit with one and all, regardless of dietary preference. I adapted a favorite spice cake recipe of mine that called for natural cola, substituting pumpkin ale, adding pureed pumpkin, and otherwise tinkering. I enjoy it with a little dollop of Coco Whip as a fluffy contrast to the richness of the cake.

Pumpkin Ale Spice Cake

2 1/2 cups all purpose flour (I use white whole wheat)

2 teaspoons baking powder

2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon sea salt

1 cup granulated sugar (I use demerara)

1/2 cup real maple syrup

1/2 cup molasses (dark or light, but not blackstrap)

1/2 cup unsweetened soymilk (plain would also be fine)

1 15.5 ounce can pureed pumpkin

1 cup canola oil (or other mild vegetable oil)

1 cup pumpkin ale or hard cider (I used Harpoon Pumpkin cider)

1 tablespoon vanilla extract

1 teaspoon baking soda

Salted Pecan Caramel (optional)

Preheat oven to 350 degrees. Grease and flour a bundt pan. In a large bowl, combine all of the dry ingredients, except baking soda, make a well in the center, and add all wet ingredients, except ale. Whisk to completely combine. In a small bowl or cup, whisk soda into ale. It will fizz up. Quickly whisk into batter until completely incorporated. Transfer the batter into prepared bundt pan and bake for approximately 45 minutes or until a wooden pick inserted in the center comes out clean. Remove to a wire rack, and cool for about 15 minutes. Loosen around all edges with a knife, being careful not to slice into the cake. (I use a plastic knife, as my pan has a non-stick surface, but I still grease and flour it!) Place serving plate over the top of the pan and invert the cake onto the plate. Let cool and then glaze if desired. I recommend letting the glaze soak into the cake overnight before serving.

Salted Pecan Caramel

1 cup sugar

1/4 cup water

6 tablespoons vegan butter

1/2 cup plain soy creamer (or your favorite non-dairy creamer)

1/8 teaspoon sea salt (or to taste)

Optional: 1 tablespoon rum, brandy, favorite liqueur

1/2 cup pecans

In a heavy-bottomed 2 quart saucepan, heat sugar and water over medium-high. Whisk vigorously as it begins to melt. Once the mixture is boiling and amber colored (if you use demerara, it starts out amber colored), whisk in butter until melted. Remove pan from heat, count to three, and slowly whisk in the soy creamer, salt, and optional alcohol. When smooth, allow the caramel to cool for a couple of minutes and then transfer to a small cup or bowl and let cool until a thick pourable consistency. Drizzle or spoon over the cake. You may either stir the pecans into the mixture before drizzling or sprinkle them over after the cake is glazed.

pumpkin-spice-cake-with-salted-pecan-caramel

November 20, 2016April 11, 2017 by betsy

Vegan Smoked Cheese Grits
(with the topping of your choice)

cheese-grits Yield: approximately 4 modest servings

The last couple of months finds me joyfully experimenting with vegan dishes my new partner, Bob–a meatatarian–and I can share. There are some dishes, like these grits, with which we enjoy tinkering together; and they were a hit, though Bob topped his with something we will not mention on this site. 😉

Bob is very into balanced flavors and it was his idea to drizzle the dish with the maple syrup even though this is a savory dish. His suggestion was genius.

As for cheese, use any you prefer for a total of 8 to 9 ounces. I love the smoky flavor, but it’s not necessary for a delectable finished dish.

Vegan Cheesy Grits (with the topping of your choice)

4 cups water
1 cup stone ground yellow grits
Salt and pepper to taste
2 large cloves garlic, minced
*2 ounces grated vegan Parmesan
*3 ounces vegan cheddar
*4 ounces vegan smoked gouda
1 tablespoon Liquid Aminos
2 to 3 tablespoons nutritional yeast

Accompaniment: Sauteed vegetables of your choice (I sauteed shredded zucchini and yellow squash and a little kale in olive oil with minced garlic)

Garnishes: maple syrup and roasted and lightly salted nuts or seeds, e.g. pumpkin seeds

In a 2-quart saucepan over medium-high heat, bring lightly salted water to a boil, reduce to a simmer, and stir in grits and garlic. Cook for 15 to 20 minutes, stirring occasionally. During the last 5 minutes or so, stir in remaining ingredients except sauteed veggies and garnishes. Serve topped with those veggies and the optional drizzle of maple syrup plus a sprinkle of roasted nuts or seeds.

Note: I purchase the cheeses at Whole Foods.

November 20, 2016October 10, 2020 by betsy

Vegan Pumpkin Flan with Pepitas–A Twist on Thanksgiving Tradition

pumpkin-flan

After my husband, Joe passed away, I joined with friends–old and new–to create a number of new traditions, among them in–home dinners with all-in gourmet cooks, Juan and Barbara Gelpi. How fun to, as of September, fold my extraordinary new partner, Bob, into the mix.

Most recently, we convened at the Gelpi’s lovely home to cook and consume a delightful fiesta of homemade pico, guacamole and chips with Coronoas shots of tequila (for Juan and me–my first in my entire life, late bloomer that I am), tortilla soup with roasted pepitas–veganized from a recipe my mother got from the Mansion on Turtle Creek in Dallas–Juan’s seitan mole over herbed rice, homemade tortillas, and, for dessert, Barbara’s apple-oatmeal crisp and my flan.

I adapted it from a recipe I found online, adding the pumpkin, spice, and more agar to make sure it set properly with the additional liquid from the pureed pumpkin. I also tinkered with the caramel to make sure my preferred sugar–demerera–dissolved. The results were a huge carnivore-approved hit: absolutely delicious with an incredible texture. The genius of this recipe, for which I cannot take credit, is to create a cold custard that sets up beautifully, rather than a baked one which is very tricky when no eggs are used.

Betsy’s Pumpkin Flan

For the Caramel:

1/2 cup granulated sugar (I use demerera)
1 to 2 tablespoons water

Place the sugar and water in a saucepan and let dissolve for a few minutes. Then place over medium heat, stirring until melted. The demerera will already be golden in color, but if using granulated sugar, cook until golden. Pour into the bottom of 6 ramekins.

For the Custard:

2 cups plain soy milk
1 tablespoon + 1 teaspoon agar-agar flakes
1/2 cup firm or extra-firm silken tofu (I used firm)
1/2 cup canned pumpkin puree
1/2 cup granulated sugar (I use demerera)
1 tablespoon vanilla extract
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
Pinch of salt

Pour the soymilk into a medium saucepan and sprinkle with the agar flakes. Let sit for 10 minutes. Bring to a boil, then reduce heat to low and cook, stirring often, for 5 minutes, or until the agar has dissolved. Don’t worry if the milk breaks and separates. It will come together in the food processor.

Place the tofu, pumpkin, sugar, vanilla, cinnamon, cloves, salt, and soymilk-agar mixture in a blender and blend until very smooth. Pour into the ramekins over the syrup, cover with plastic wrap, and refrigerate for at least 1 1/2 hours.To remove from the ramekins, run a knife around the edge of each and dip the bottom in hot water for about 15 seconds. Invert a desert plate on top and turn out.

pumpkin-flan-partially-eaten