March 1, 2010July 21, 2010 by betsy

Vegan Frittata or Quiche with Vegan Press-In Pie Crust (A Basic Recipe with Endless Versions)

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 tasty high-protein quiche can take on endless guises. I made the one in the photo with 10 ounces of frozen chopped spinach and 1 cup of lightly sauteed mushrooms. I made another crowd-pleasing version with fresh sauteed asparagus and diced sundried tomato. Let your food fantasies be your guide. Watching your calories? Omit the crust and make a savory frittata.

1 8 or 9-inch vegan Press-In Pie Crust (see recipe below)
1 tablespoon olive oil
1 medium yellow onion, finely chopped
4 cloves garlic, minced
10 ounce package frozen vegetables, thawed, or 2 cups lightly sautéed veggies of your choice (more is fine, about up to 4 cups or so)
1 pound firm or extra-firm tofu, drained (Silken tofu, whether firm or extra firm, will produce a creamier quiche, while regular firm or extra-firm tofu will produce a slightly sturdier and drier filling)
1/2 cup unsweetened or plain soy milk
1/4 teaspoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
optional: 1/2 teaspoon ground red pepper (scant)
black pepper to taste
1 tablespoon dried parsley (optional)
2 tablespoons nutritional yeast or grated vegan Parmesan cheese

In a large skillet over medium-high, heat oil to shimmering. Sauté onion and garlic until golden. Stir in the thawed vegetables (I used 10 ounces of chopped spinach) and heat through. Or, if using fresh vegetables, add them and sauté lightly. Meanwhile, in a food processor fitted with a metal blade, combine tofu and remaining 8 ingredients; process until smooth. In a large bowl combine tofu mixture with broccoli mixture. Pour into pie crust. Bake in preheated 400 degree oven for 35 to 40 minutes, or until quiche is set. Allow to stand for at least 5 minutes before cutting.

Vegan Press-In Pie Crust

1 ½ cups unbleached all-purpose or whole wheat flour
1 teaspoon salt
2 teaspoons sugar
½ cup canola oil
2 tablespoons soy milk

Preheat oven to 400 degrees. Mix the dry ingredients in a 8 or 9-inch pie plate. Pour the oil and milk over the dry ingredient mixture and work around with a fork or fingers until all of the liquid is absorbed. Press the crust firmly into the bottom and sides of the pie plate. The bottom and sides of a glass accomplish this task nicely. Bake for 10-12 minutes and remove from oven, but leave oven on. Note: this crust, made with whole wheat flour makes beautiful, sturdy 4-inch tart crusts that hold up even when removed from the tart pans and slid off the removable bottoms. Like the larger crust, I bake them 10-12 minutes before filling.

Pie Crust Source: http://www.steptalk.org/

March 1, 2010July 21, 2010 by betsy

Vegan Press-In Pie Crust or Tartlet Crusts

Yield: one 8-9 inch crust

This is my go-to, never-fail pie or tartlet crust. Just ask Minnie…she “nose.” I like its somewhat rustic appearance, not to mention its simplicity, but if you prefer something more refined, you might want to opt for a roll-out crust, though you can make this one quite neat and precise.

1 1/2 cups unbleached all-purpose or whole wheat flour (or a combination)
1 teaspoon salt
2 teaspoons sugar
1/2 cup oil
2 tablespoons unsweetened or plain soy milk

Place dry ingredients in an 8-9 inch pie plate. Pour the oil and milk over the dry ingredients and work around with a fork and/or fingers until all of the liquid is absorbed. Press the crust firmly into the bottom and sides of the pie plate. The bottom and side of a glass work nicely for this task. Bake crust according to directions for whatever recipe you are making. Tartlet Crusts: this recipe, made with whole wheat flour, yielded beautiful, sturdy 4 inch tartlet crusts that held up even when removed from the tart pans and slid off the removable bottoms. I baked them 10-12 minutes before filling. Sweet Pie Crust: Increase sugar to 2-3 tablespoons or to taste.

Source: http://www.steptalk.org/

February 24, 2010July 21, 2010 by betsy

Vegan Chocolate, Raspberry and Cream Trifle

Yield: 6-8 servings (easily doubles)

My friend Susan Kaplan made a lovely Vegan Chocolate Bundt Cake for me as a holiday gift. I froze it to serve when she and her husband could come for dinner, which was this past Saturday. Joe and I each enjoyed another piece on Sunday, but there was still half of a cake left. So, because several days had passed and it was beginning to get dry, tonight I decided to transform it into a reasonably healthy trifle, eschewing peppermint for raspberries and Soy Whip for a not-too-sweet soy milk pudding. I think you’ll agree that my decision was a sound one.

1/2 recipe Vegan Chocolate Bundt Cake, cut into thirds (recipe follows)
*approximately 3 tablespoons raspberry liqueur (or one that would taste good with raspberries)
Vegan Vanilla Pudding (recipe follows), chilled
1 pint raspberries, rinsed and drained (about 36)

One day before serving, crumble 1/3 of cake into the bottom of a small clear glass trifle or other dish (I used a 5-inch square floral container but you may alternatively use individual wine or martini glasses). Sprinkle evenly with 1 tablespoon of liqueur, spread with 1/3 of pudding all the way to edges, and top with approximately 12 raspberries. Repeat layers two more times. Cover with plastic wrap and chill over night.

*Note: if you don’t have liqueur on hand or don’t consume alcohol, substitute room temperature strong coffee.

Vegan Chocolate Bundt Cake:
1 3/4 cups freshly brewed coffee
2/3 cup unsweetened Dutch-processed cocoa powder
1 1/2 cups granulates sugar
1/3 cup canola oil
1/3 cup applesauce
1/4 cup cornstarch
2 teaspoons vanilla extract
1 teaspoon almond extract
2 cups whole wheat pastry flour or all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons confectioners’ sugar

Preheat over to 325 degrees. Lightly grease an 8- or 10-inch bundt pan. Heat the coffee in a saucepan over medium heat until it comes to a simmer. Turn heat down and whisk in the cocoa powder until it has dissolved. Remove the saucepan from the heat and set aside to bring to room temperature. In a large mixing bowl, whisk together the granulated sugar, oil, applesauce, and cornstarch until the sugar and cornstarch dissolve, about 2 minutes. Mix in the extracts. Once the chocolate mixture has cooled a bit, stir that in as well. Sift in the flour, baking soda, baking powder, and salt. Beat until the batter is relatively smooth. Pour the batter into the prepared pan and bake for 45 to 55 minutes, or until a toothpick or butter knife inserted into the cake’s center comes out clean. Remove the pan from the oven and let the cake cool for about 20 minutes. Then invert the pan onto a serving plate to remove the cake, and cool completely. Once the cake is cool, sift the confectioners’ sugar over the top and serve.

Cake Source: Isa Chandra Moskowitz and Terry Hope Romero as published in Yoga Magazine via Susan Kaplan

Vegan Vanilla Pudding:
1/3 cup granulated sugar
3 tablespoons cornstarch
pinch salt
2 cups unsweetened or plain soy milk
1/2 teaspoon vanilla extract

In a small or medium saucepan, combine first three ingredients. Gradually whisk in soy milk. Turn heat to medium-high and cook, whisking constantly for 3-4 minutes or until mixture is quite thick. Remove from heat and cool to room temperature, whisking occasionally. Then chill in refrigerator for 2-3 hours.

Pudding Source: Jolinda Hackett at About.com who reprinted the recipe with permission from The Compassionate Cook Cookbook.

February 23, 2010July 21, 2010 by betsy

Vegan "BLT" (Vegan Bacon, Linguine and Grape Tomatoes)

Yield: (2 servings; but I didn’t have lunch, so I ate the whole recipe!)

You may have noticed that I’ve been posting a fair number of recipes calling for grape tomatoes lately. The reasons are simple: they, along with Romas, look better in the winter; my grocery store sells them in large containers; and my husband doesn’t care for them. So, in order to use these beauties before they spoil, I’ve concocted several new ways to enjoy them. Here’s the latest:

Coarse sea or kosher salt to taste
4 ounces whole wheat linguine
1 tablespoon olive oil
1-4 ounce package tempeh bacon, cut into 1 1/2-inch pieces
2 tablespoons plain soy creamer
1 tablespoon maple syrup
3 tablespoons nutritional yeast
Freshly ground black pepper
1 1/2 cups grape tomatoes, halved lengthwise
1 tablespoon dried or 3 tablespoons fresh minced parsley

In a medium put, bring a generous quantity of salted water to a boil. Add linguine, reduce heat to a simmer, stir, cover and cook for a few minutes or until al dente. Meanwhile in a cast iron skillet over medium-high, heat olive oil to shimmering. Add bacon and saute on both sides for a minute or two or until a light brown crust develops. Add two scant ladles of pasta water to the skillet, followed by soy creamer, maple syrup, nutritional yeast, and pepper. Stir gently to combine well. Stir in tomatoes and heat through, stirring occasionally. Drain pasta. Gently toss with sauce in skillet. Stir in parsley and serve in bowls with a fork and spoon.

February 22, 2010July 21, 2010 by betsy

Vegan Tempeh with Red Grapes, Grape Tomatoes and Nuts in White Wine Sauce

Yield: 2 servings

Here’s another of those high protein, not-too-terribly-caloric dinners that are part of my new nutritional plan. I almost have something to wear for this big (at least, to me) event that is responsible for the dietary modification, so more on it soon.

1-8 ounce package of tempeh
coarse sea or kosher salt to taste
a sprinkling of nutritional yeast + 1 teaspoon
1 tablespoon olive oil
1/2 cup vegetable broth
1/2 cup white wine (I used Reisling)
1 tablespoon vegan pesto
1/4 cup plain soy creamer
pinch garlic salt
freshly ground black pepper
16 grape tomatoes, halved lengthwise
12 red seedless grapes (if large, use six and halve them–mine were very small; green would also be good)
1/4-1/3 cup nuts (I used cashews because my pesto was made from basil, mint, cilantro and cashews)
1 tablespoon dried or 3 tablespoons fresh minced parsley

Preheat broiler. Liberally salt and sprinkle both sides of tempeh slab with nutritional yeast. Broil 3 minutes on each side. When tempeh has cooked, remove from oven and cut into 4 equal pieces. Meanwhile, in a large cast iron skillet, heat 1 tablespoon of olive oil to shimmering. Add the teaspoon of nutritional yeast and toast lightly. Add broth and wine and simmer until it reduces just a little and thickens slightly. Stir in vegan pesto and soy creamer and simmer until, again, sauce thickens slightly. Season with garlic powder and pepper. Add tomatoes and grapes and just heat through. Stir in nuts and parsley. To serve, spoon sauce over tempeh.

February 22, 2010February 10, 2011 by betsy

Vegan Tempeh Salad with Green Grapes, Smoked Almonds and Grape Tomatoes

Yield: 2 servings (true confession: I ate the whole recipe for a late lunch, but I didn’t eat dinner)

As part of my higher protein, lower calorie diet, I stirred together this quick salad for a late Sunday lunch, serving it in a martini glass to make it feel even more special. I loved it and wished I’d made twice as much so I could have brought some to school for lunch.

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

February 21, 2010July 21, 2010 by betsy

Feasting on Art Recipe Contest: Vegan Strawberry Chutney

My friend, Donna Reiss, a fellow foodie, found this recipe contes t at Feasting on Art and sent me the link, feeling it was perfect for me since I am a high school art teacher who blogs about food. The clever idea is that you post a recipe using the ingredients in the painting.

I feel my ravishing Vegan Strawberry Chutney is practically made for this particular challenge. Enjoy!

1 tablespoon of olive oil
1/2 cup medium-fine diced red onion
salt to taste
1/2 cup medium-fine diced green bell pepper
2-3 garlic cloves, minced
2 cups fresh strawberries, hulled and sliced lengthwise into quarters (if berries are really large, cut quarters crosswise in half)
1 tablespoon maple syrup or brown rice syrup
1 tablespoon white zinfandel (or other sweet wine)
1 tablespoon balsamic vinegar
1 teaspoon lemon juice
1 heaping tablespoon of minced fresh or fresh-frozen basil (any variety–I used purple)
additional salt and pepper to taste
Garnish: lemon zest

In a large skillet over medium-high, heat olive oil. When sizzling, but not smoking, add onion and a little salt and cook, stirring frequently, until onion begins to turn translucent. Add bell pepper and garlic and cook, stirring frequently, until all vegetables are softened. Add strawberries and syrup and cook until strawberries begin to break down and give up their juice. Keep cooking, stirring frequently until most of the moisture is evaporated and mixture is thick, but chunky, about 15 minutes. Reduce heat if necessary to prevent burning. Stir in wine, balsamic vinegar, lemon juice and basil and heat through. Adjust seasoning with salt and pepper. Serve on grilled baguette slices spread with plain or chive vegan cream cheese (as depicted in the photo), over cornmeal pancakes, or over cornmeal biscuits with a dab of vegan sour cream for a savory strawberry shortcake. Garnish with lemon zest. This seemingly small touch makes for a big finish.

Painting Credit (top): Pierre Auguste Renoir, Strawberries, 1905, oil on canvas, 46 x 28 cm, Musée de l’Orangerie, Paris, France

February 20, 2010February 10, 2011 by betsy

Vegan Tempeh with Pecans and Grape Tomatoes in a Sherry Wine Sauce

Yield: 2 lunch/brunch servings or 2 dinner servings with a side dish or salad

I am working with a personal trainer on Saturdays to achieve some specific results in about 5 weeks in preparation for an upcoming event. (More on this later!) In addition to cutting some calories to lose about 4 lbs., he wants me to consume more protein. So, after we worked out and stretched today, I came home and whipped together this very fast–and very tasty–lunch. It is absolutely packed with protein and quite gentle on the calorie count (truth to tell, I ate the entire recipe). Plus it is pretty to look at and, because of the sauce, feels special enough to serve to guests.

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

February 20, 2010July 21, 2010 by betsy

Perfect Vegan Hot Chocolate or Vegan Peppermint Hot Chocolate

Yield: one decadent tasting, but light, serving

We’ve had an exceptionally cold, wet and snowy winter this year and my antidote has been vegan hot chocolate. I make mine with cocoa powder to keep the fat content almost non-existent, but I am always left with a slurry–and sometimes lumps of undissolved cocoa–in the bottom of the mug. That is, until today. I woke up needing a fix and determined to “fix” my slurry problem now that winter is almost over. It occurred to me that I could probably dissolve the cocoa powder by heating it in a little water first. It worked! Here’s all you need do for a deluxe mug of steaming vegan hot cocoa with or without peppermint, but I’ll have mine with, thank you very much:

2 tablespoons cocoa powder
1 tablespoon sugar (when the amount is this small, I prefer it to an artificial sweetener)
tiny pinch salt ( just a few grains)
2 tablespoons water
1 1/2 cups plain soy milk (you may use unsweetened, but you might want to add more sugar)
optional: 1 peppermint stick (I use the soft “chalky” kind–a childhood favorite)
optional garnish: 1 additional peppermint stick

Place first four ingredients in a microwave safe cup, whisk very well and heat for 30 seconds in mic. (It will look like it’s not going to come together, but the combination of heat and whisking does the trick.) Add soy milk and optional peppermint stick, whisk again, and heat for an additional 2 minutes. Whisk one more time and pour into a mug. Serve steaming with an additional peppermint stick if desired.