Category: Vegan Fruit

by betsy

Martha Washington’s Veganized Hoecakes with Savory Dried Cherry and Walnut Chutney for President’s Day and Beyond

My mother always made a cherry pie on President’s Day as a tribute to George Washington and the myth, now thought to be apocryphal, of him chopping down a cherry tree.  So, I had been thinking that I wanted to create some kind of cherry pie-inspired dish, but I wasn’t sure what.

But then, last week on NPR, I learned of a new exhibition of Martha Washington’s kitchen opening at Mount Vernon.   And in the report, they happened to mention her hoecakes being one of “GW’s” favorite recipes.  Field hands are reported to have cooked them on the back of a hoe or shovel over an open fire, hence the name.

Essentially, they are a pancake made with half cornmeal–I use self-rising cornmeal since I don’t use any egg–and half flour with melted butter in the batter.  Evidently, President Washington ate them every morning with more melted butter and honey drizzled over, as if they need more butter!  I veganized a recipe I found online and made them as small “silver dollar” versions so that they could be served as appetizers or tapas.  I also added a pinch of sea salt to offset the sugar nicely.

Joe and I served as judged for Hampton Roads Magazine’s Platinum Plate Awards (what a fun thing to do together!) and so were comped a pair of tickets to the annual Strolling Supper Party last night at the Virginia Beach Resort and Conference Center.  The winning restaurants set up stations and provided tapas size servings of some of their specialties.  I love eating that way so I had tapas on my mind.  As an aside, the only restaurants that prepared anything vegan were the two Indian establishments, and what they served was delicious: a tiny portion of lentil soup with one plump organic crouton and a cold chick pea and lentil dish topped with pineapple, mango, pomegranate seeds, cilantro, and a sauce they left off because it contained yogurt.  It was DIVINE even without the sauce.

Back to the hoecakes: I didn’t stop with just the hoecakes because I wanted to somehow include my mother’s cherry pie tradition in my new tradition.  Since fresh cherries are hardly available in February, she always used canned cherries or even cherry pie filling and we always loved her pies with their homemade crust.   But, being a seasonal cook, I couldn’t bring myself to use canned cherries, so when I chose dried ones, I decided to take them in a savory direction and make a chutney.

I think the end result is a fitting tribute to George and Mom.  Happy President’s Day!

Start chutney first and set aside:

Savory Dried Cherry and Walnut Chutney

1 tablespoon olive oil

1/2 cup yellow onion, cut into 1/4-inch dice

1/3 cup red bell pepper, cut into 1/4-inch dice

1 large clove garlic, minced

1/2 cup chopped walnuts or walnut pieces

2 tablespoons maple syrup (note: you may use all maple syrup or all natural sugar)

1 tablespoon natural sugar

1 tablespoon apple cider vinegar

1 tablespoon nutritional yeast (optional, but I love the richness it adds)

1/2 teaspoon anise seeds

1/2 teaspoon celery seeds

1/2 teaspoon mustard seeds

1/2 teaspoon sweet paprika

Red pepper flakes to taste (start with about 1/4 teaspoon)

1/4 cup + 2 tablespoons red wine (I used a Vicious Petite Sirah–someone brought it to a party, probably because it had a dog on the label, but it’s good and spicy!)

Sea salt and freshly ground black pepper to taste

Zest of 1/2 of a large naval orange

2 tablespoons minced dill

In a large cast iron skillet placed over medium-high, heat the olive oil to shimmering.  Add the onion and saute, stirring frequently, for about 3 minutes.  Add bell pepper and continue sauteeing and stirring for another 2 minutes.  Add garlic and saute, stirring, for another minute; avoid letting the garlic brown, so reduce heat if necessary.  Add all remaining ingredients except orange zest and dill, and simmer, stirring occasionally to avoid sticking, for approximately 10 minutes.  Reduce heat to medium if necessary and add additional wine, 1 tablespoon at a time if necessary to keep mixture moist and pulpy.  Stir in zest and dill, and serve warm or at room temperature atop hoecakes, toasted bread, crackers, etc.  Dolloped on soup?  Use your imagination!

Martha Washington’s Veganized Hoecakes

Yield: 16 hoecakes

1 cup yellow self-rising cornmeal

1 cup wholewheat or white whole wheat flour (all-purpose is fine if that’s what you have)

1/4 cup natural sugar (you may omit, but I think a little sugar is nice for balance)

1 teaspoon baking powder

1/4 cup vegan butter, melted (I use Earth Balance)

1 1/2 cups unsweetened soymilk (use plain if that’s what you have, but definitely omit the sugar)

Preheat the oven to low.  In a medium size mixing bowl, combine dry ingredients.  Make a well in the center and add melted butter and soymilk.  Using a fork, whisk the dry and wet ingredients together until well combined.  A few lumps are fine.  In a large cast iron skillet over medium-high, heat about a tablespoon of vegan butter.  Fry hoecakes, about 4 at a time, using a generous tablespoon of batter.  Cook for approximately 2 minutes on each side until a light golden brown, adjusting heat as necessary.  Keep warm in the oven while you make the remaining 3 batches.  For each batch, melt a tablespoon of butter in the skillet before you add the batter.  Serve hoecakes with a dollop of the Savory Dried Cherry and Walnut Chutney.  Note: the hoecakes are delicious plain and/or with a drizzle of maple syrup.  But the chutney dresses them up and makes them extra special.

Photo Note: my hoecakes are perched on a plate atop a pot holder given to me by my good friend Becky Bump and made by our mutual friend, the incredibly talented Tammy Deane, who calls this line made from recycled or “upcycled” fabrics, sECOnd hand.

For 150+ more inspired seasonal recipes, check out a copy of The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.

 

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by betsy

Vegan Orange Date-Nut Pancakes

Yield: 8 pancakes

I haven’t been on a pancake bender in a while.   But I ate very lightly yesterday, and it’s gray and wintry here, so I woke up with pancakes on my mind.

A package of chopped dried dates and some already chopped and toasted nuts in the pantry, plus a fresh orange in the fridge, gave rise to to this delectable rendition.  If it’s too late for you to enjoy them this morning, we still have a few winter weekends ahead or, if you live in the U.S. and have tomorrow off for President’s Day, sleep in and enjoy them for a late brunch.  George Washington would approve, as his favorite recipe made by wife, Marta, was Hoe Cakes!

1/2 cup chopped dried dates
1/4 cup cream sherry (don’t worry–it’s non-dairy), brandy, etc.  (I use cream sherry, but you may use fresh orange juice or even water keeping in mind that the flavor will be different than the original)
1/2 cup whole wheat flour (white whole wheat or all-purpose flour would also work fine)
1/2 cup self-rising flour
1/4 cup natural sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Pinch ground mace or nutmeg
1 to 1 1/2 cups unsweetened soymilk (plain or vanilla soy milk would also be good–regular or lite; you may require the larger amount if using whole wheat flour, as it seems to absorb more moisture)
1/4 cup chopped walnuts, preferably dry-toasted for about 3 minutes in a small skillet over medium-high heat (pecans, almonds or cashews would also be good)
Zest of one medium-large naval orange (reserve a small amount of garnishing if desired)
Vegan butter and/or vegetable oil for frying
Maple Syrup
Optional Garnishes: orange zest, a few chopped nuts, and/or a very light sprinkling of powdered sugar

Preheat oven to warm. Place dates in a microwave-safe small bowl or cup, pour sherry or brandy over, and microwave for 20-30 seconds.  Let sit while you prepare the pancake batter.  In a medium mixing bowl, place both flours, sugar, baking powder, soda and nutmeg.  Make a well in the center and pour in soymilk. Whisk together until well combined. Then stir in dates, nuts, and orange zest with a spoon or fork.

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 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 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 drizzled with maple syrup and sprinkled with optional reserved orange zest, chopped nuts, and/or powdered sugar.

For 150+ other seasonal specialties, please have a look at The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.

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by betsy

Heart Healthy Valentine’s Treats: Vegan Chocolate-Dipped Dried Apricots with Crunchy Coating and an Uncle Sam Cereal Product Review

Well, if our dog, Huff’s, national Superbowl celebrity hadn’t overshadowed almost all else, I would have made these for our Superbowl party last Sunday and posted the recipe as part of my “Crash the SuperBowl Snack Recipe” countdown during the week leading up to the big event.

But alas, I didn’t make them until Monday night to take to my AP art students’ critique on Tuesday. We call them Critique Treats.  However, I also had Valentine’s Day in mind.

These confections are as nutritious and delicious as they are beautiful.  And though each one looks like a precious gem, they are super-simple to make.  Another of  their best features is their texture contrasts: plump chewy dried apricots, silken dark chocolate and crunchy wheat berry flake and flaxseed cereal coating.

This recipe–which is more of a procedure than a true recipe–was inspired by a gift of Uncle Sam Toasted “Original” Whole Wheat Berry Flakes and Flaxseed Cereal from Alisa Fleming, founder of GoDairyFree, who also does some online marketing for Attune Foods.  When she asked if I’d be interested in reviewing a couple of cereals, and invited me to choose which ones I wanted, she happened to mention that my choices were good “recipe cereals.”  So that got me thinking in terms of what I could do with the cereal besides eat it.

Though eat it I did.  I put a little in my mouth and closed my eyes to try to get in “tune” with its distinctive flavor.  I thought I detected the pleasantly subtle taste of barley malt, checked the box and, sure enough, there it was in the very short list of wholesome ingredients.  Otherwise, Uncle Sam is deeply nutty in flavor.  It just tastes wholesome, with pleasant texture contrasts.

So, next I poured a little unsweetened soymilk over it and tasted it before doctoring it up in any way.  I decided that–and this admittedly sounds odd–it would be tasty with a sprinkling of both nutritional yeast and natural sugar to create the same sort of savory-sweet appeal of Kettle Corn.  I loved it.   Be advised, though, that, even without the nutritional yeast and sugar, Uncle Sam’s is calorie dense. I recommend measuring out the cereal so as not too meat too much.  Because it is so healthy and tasty–10 grams of fiber and 7 grams of protein with less than 1 gram of sugar per serving–it would be very easy to go overboard.

Not being much of a cereal eater–I get a little carried away with it in the house and don’t know when to stop eating–I opted for making the treats mentioned above.  Still thinking in terms of dried apricots and nuts from my morning hiking in Back Bay Wildlife Refuge/False Cape described in a previous post, and with a bag of vegan chocolate morsels in the pantry, I decided to dip the apricots halfway into the melted chocolate and then roll them in the cereal.  The resulting color contrast of shimmering translucent orange and dark ebony brown chocolate studded with lighter brown flecks was just beautiful.

I can scarcely think of a more appealing nor unique box of Valentine’s treats than these combined with my Peanut Butter Brown Rice Cereal Treats with a Dried Apricot-Almond Surprise.

Vegan Chocolate -Dipped Dried Apricots with Crunchy Coating

Yield: 24 confections

24 plump dried apricots

12 ounces vegan dark chocolate (you won’t need this much, but I like the melted chocolate to be deep so that dipping is easy)

approximately 1/2 cup Uncle Sam’s cereal

Line a baking sheet with waxed or parchment paper and set aside.  in a small microwave safe mixing bowl or a 1 quart saucepan set over a double boiler, gently melt chocolate.  While chocolate is melting, pour cereal into a small bowl.  Holding each apricot between your thumb and forefinger, dip halfway up in the melted chocolate, gently roll in the cereal, and place on the prepared baking sheet.  Store in the refrigerator between layers of waxed or parchment paper in an airtight container, but allow to come to room temperature before serving.

For 150+ more recipes for holidays and every day, please check out The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.

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by betsy

Crash the Superbowl Snack Recipe #6: Fresh Pear and Dried Cranberry Chutney with Vegan Cheddar Cheese Spread

I did it again: missed a day yesterday in my “Crash the Superbowl Snack Recipe.”  Darn it.  It was a really busy day, but that’s no excuse.  So, I owe you two today.

Let’s start with one of the recipes I intended to post a while back when I mentioned having been invited to present a program, complete with samples, on The Blooming Platter Cookbook for Alpha Rho, the educational sorority to which I belong.

I love this combination of rich cashew cheese (featuring my secret “cheesy” ingredient!) and tangy sweet-and-savory chutney.  The pairing is perfect perched on a cracker but, after the meeting and some errands, I was starved, so I came home and made a grilled cheese-and-chutney sandwich on super-thin Danish rye bread.  Oh, my…

My recommendation is to make the Vegan Cheddar Cheese Spread first so that it can be chilling while you make the chutney.

Next, make the chutney.

Fresh Pear and Dried Cranberry Chutney

Yield: 4-5 cups

1 tablespoon olive oil

1/2 of a red onion, cut into 1/4-inch dice

2-3 large cloves of garlic, minced

3 Asian pears, stemmed, cored, and coarsely chopped in a food processor (I’ve only every seen Asian pears in one size and that’s large!  About the size of a small grapefruit.)

1/3 cup apple cider vinegar

1/3 cup natural sugar

1/4 cup catsup

2 teaspoons paprika

1 teaspoon ground allspice

1 teaspoon coriander

1 teaspoon cumin

1 teaspoon turmeric

1/2 teaspoon chipotle chili powder

1 1/3 cups dried cranberries

Sea salt and freshly ground black pepper to taste

2 tablespoons minced fresh rosemary or to taste

In a large cast iron skillet over medium-high, heat olive oil.  Add onion and saute, stirring occasionally, for about 3 minutes or until softened.  Add garlic and continue to saute and stir for about 30 seconds.  Add pears and saute, stirring frequently, for another 5 minutes or so, or until pears release juices and begin to cook down.  Add all remaining ingredients and cook, stirring occasionally, for about 20 minutes or until the mixture has reached the desired consistency.  Stir in rosemary and cook and stir for another minute.  Remove the skillet from the heat and allow the mixture to cool to room temperature.  Store in an airtight container in the refrigerator.  Serve chilled or at room temperature with crackers or crostini.

Note: To make a Grilled Cheese-and-Chutney Sandwich, melt about 1 tablespoon of vegan butter in a skillet over medium-high heat.  While butter melts, spread one piece of bread first with the cheese and then with a layer of chutney.  Cover with a second piece of bread and grill for a minute or two on each side or until golden brown.

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by betsy

Chocolate-Orange Mousse from The Blooming Platter Cookbook

Following is another gift of the season from The Blooming Platter Cookbook.  While I can’t purchase locally-grown oranges, I did notice a sweet shipment from Florida in the grocery store last week, which made me think of this recipe.

It is a luscious marriage of rich chocolate and fresh oranges.  Especially if you spike it with a tablespoon or two of orange liqueur, it is a wonderful dessert for a cold winter evening.  The mousse sets up almost instantly, so it is ready and waiting as soon as you put your dinner fork down.

Yield: 8 servings

This is a luscious marriage of rich chocolate and fresh oranges. Spiked with orange liqueur, it is a wonderful dessert for a cold winter evening. The mousse sets up almost instantly, so it is ready and waiting as soon as you put your dinner fork down.

2 large oranges

12 ounces extra-firm silken tofu

1/2 cup natural sugar

9 ounces bittersweet vegan chocolate,melted (see note) and slightly cooled

1 teaspoon vanilla extract

1/4 teaspoon almond extract

Pinch sea salt

Optional garnishes: vegan whipped topping, orange slices, or candied violets

Arrange 8 (4-ounce) ramekins in a 9 x 13-inch pan and set aside. Zest and juice the oranges and transfer to a food processor along with the orange pulp, discarding the seeds and pith. Add the tofu and sugar to the food processor, and process until very smooth, scraping down the sides of the bowl with a rubber spatula as needed. Add the melted chocolate, vanilla and almond extracts, and a pinch of salt. Process for several minutes until smooth and fluffy, scraping down the sides of the bowl as necessary.

Divide the mixture evenly among the ramekins. Cover the top of the pan with foil. This method is faster than covering each individual ramekin and makes them easier to transport. Chill the mousse until set, about 30 minutes. Serve chilled, garnished as desired.

Note:  melt the chocolate in a heatproof bowl in the microwave for about a minute at 30 second intervals, whisking in between.  Alternately, melt on the stove in the top of a double boiler.

For 150+ additional gifts of the season, please consider The Blooming Platter Cookbook for yourself or as a gift for a health- and taste-focused friend or loved one. 

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by betsy

Vegan Caramelized Onion and Apple Pizza with Smokey Cheddar Cheese and Rosemary-Garlic Oil Recipe

Yield: 2 pizzas/8 servings (2 slices per serving)

All things autumn was the inspiration for this absolutely addicting pizza.  I’ve enjoyed it three or four times this week and I have not yet had my fill!

Homemade pizza dough is so quick and easy to make that there is scarcely any reason to purchase it, especially since it can be frozen.  Hands on prep time is just minutes, but it does take a couple of hours to rise.  So, if you are super pressed for time and favor a brand like Trader Joe’s frozen dough, then go for it.  If you choose the purchased route, I would definitely recommend a prepared dough as opposed to a prepared crust.

My dough of choice comes from my Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.  My recipe calls for a combination of self-rising and whole wheat flours.  However, for the pizza pictured, I didn’t have either, so I used all white whole wheat flour with some baking powder.  The only difference I found is that it makes a softer dough and, hence, requires additional flour.  The crust made this way also benefits from a couple of minutes in the oven before topping it and returning it to the oven to insure that the crust doesn’t become soggy.

Make the dough at least 3 hours before you plan to serve the pizza.

Blooming Platter Pizza Dough

Yield: 2 approximate 8-inch crusts

3/4 cup plus 2 tablespoons self-rising flour (or 3/4 cup  plus 2 tablespoons white whole wheat or all purpose flour combined with 1 1/4 teaspoons baking powder and a scant 1/4 teaspoon of sea salt)

3/4 cup plus 2 tablespoons whole wheat flour

Note:  you may substitute all white whole wheat or all-purpose flour for both of the above.  However, you will need considerably more flour, added 1/4 cup at a time, until dough is smooth and elastic, but slightly sticky.

1 teaspoon “quick rise” yeast

1 teaspoon natural sugar

1 teaspoon sea salt

3/4 cup plus 1 1/2 tablespoons tepid water

2 teaspoons extra virgin olive oil plus 1 teaspoon to oil the bowl

Place all of the dry ingredients in a large bowl, stir to combine, and make a well in the center.  Add the water and 2 teaspoons olive oil to the well and stir the wet and dry ingredients together with a fork until fully incorporated.

Knead for 5 minutes with oiled hands or until the dough is smooth and elastic, but slightly sticky.  I knead it right in the bowl.  Do not over-knead.  Lift out the dough and pour the remaining teaspoon of olive oil into the bottom of the bowl and spread to coat the interior with your fingers.

Return the dough to the bowl, rolling it around on both sides to coat with the oil.  Cover the bowl loosely with a damp kitchen towel and allow the dough to rise until doubled in bulk, about 2 hours.  While the dough rises, prepare the other ingredients.

Next prepare Rosemary-Garlic Olive Oil:

1/4 cup olive oil (makes sure it is super flavorful)

1 5-inch stalk of fresh rosemary

1 clove garlic, thinly sliced

Combine all ingredients in a small cup and set aside.

 

Prepare the Apple Cider Vinegar Reduction:

1/2 cup apple cider vinegar

2 tablespoon balsamic vinegar

2 tablespoon maple syrup

Pinch sea salt

Combine ingredients in a 1-quart saucepan and simmer over medium-high until reduced to 1/4 cup.  Reduce heat if necessary, so that mixture doesn’t scorch.  Pour into a small ramekin or cup and set aside.

Before preparing topping, preheat oven to 450 degrees.  Place two pizza stones (or two inverted baking sheets) into the oven and heat for 30 minutes.

Caramelized Onion and Apple Topping:

2 tablespoon olive oil

2 medium-large yellow onion, thinly sliced

4 small-medium apples, stemmed, cored, cut into 1/4-inch wedges; cut wedges crosswise into 3 to 4 pieces

Sea salt to taste

1/2 cup Blooming Platter Smokey Cheddar Vegan Cheese Spread

Optional garnish: fresh rosemary sprigs

Heat olive oil in a large cast iron skillet over medium-high heat.  Add onion and saute, stirring frequently, for approximately 15 minutes or until onions are beginning to develop a golden color.  Reduce heat if necessary to prevent onions from scorching.  Add apple, 2 tablespoons of the Apple Cider Vinegar Reduction, and a pinch of salt, and continue sauteing and stirring about 10 minutes, or until onion is deeply colored and apple is tender and has developed some color.   Add water, a teaspoon at a time as needed if mixture appears to be drying out.  Check for salt and adjust if necessary.  Remove the skillet from the heat.

To Assemble:

Remove the rosemary from the olive oil, strip the leaves off the stalk, mince, and set aside.

Lay two 10-inch sheets of aluminum foil, shiny side down, on a work surface.    Spray each sheet lightly with non-stick pray.  With hands lightly dusted with flour, divide the dough in half, shape each half into a ball, and place one in the center of each piece of foil.

Beginning in the center of the ball and working your way to the edges, use your fingertips and palms to gently press the dough into a circle about 8 1/2 inches in diameter, leaving a slightly raised 1/4-inch wide rim.  Brush the entire surface of each very lightly with the Rosemary-Garlic Olive Oil; you will likely have some left over.  Lift each piece of foil one at a time, crust and all, holding it taught, and place on one of the baking stones.  Bake for 2 minutes.  Remove the stones from the oven and divide the onion-apple topping between the two crusts, spreading evenly to the rims.  Divide the Cheese Spread between the pizzas, dotting the top of each with teaspoon-size dollops.  Sprinkle each with half of the minced rosemary.  Return the stones to the oven and cook the pizzas for 9-11 minutes or until the crust is golden and the topping is bubbly, switching the position of the stones halfway through if pizzas seem to be cooking unevenly.  Remove the stones from the oven and slide the pizzas, one at a time, onto a cutting board.  Drizzle each pizza with 1 tablespoon of the remaining Apple Cider Vinegar and cut each into 8 wedges.  Serve immediately garnished with fresh rosemary sprigs.

Note:  this pizza reheats beautifully on a pizza stone in a preheated 3350 degree oven for 10 minutes.

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by betsy

Vegan Pumpkin Shortcakes with Warm Spiced Apple Filling

I decided to end Vegan MoFo 2011 on a sweet note.

But, first, speaking of sweet…

A big thank you is in order to Isa and all the good folks who are the driving force behind Vegan MoFo.  Thank you so much for continuing to feed this fire and for making it so easy, not to mention gratifying, for all of us vegan bloggers and many, many readers to participate.  What a beautiful thing.

Though MoFo officially ends today, I will still be here offering new recipes several times a week to Blooming Platter readers and subscribers.  So I invite you to subscribe if you haven’t already.  It’s now easier than ever and you can do it via email, no rss feed necessary.  Just look over at the top of the right-hand sidebar and follow the simple prompts.

This version features a split pumpkin biscuit.

And now a sweet for the sweet, but, not so sweet that you couldn’t serve this warming dish for a fall breakfast or brunch, which is how I first enjoyed it.

I grew up loving my mother’s biscuit-style Strawberry Shortcake which, incidentally, she would sometimes allow my sister and me to enjoy for breakfast.  So, my fall version of this treat is based on a sweetened pumpkin biscuit.

And it’s topped with a quick and spicy apple and walnut saute.  Your kitchen will be perfumed with some of the best fragrances of fall.

Yield: 4 Servings

Note: the following is the Herbed Biscuit recipe from my new Blooming Platter vegan cookbook without the herbs, but with the addition of dehydrated pumpkin powder and a little natural sugar.  Just click here to order the dehydrated pumpkin from Barry Farm.  I am partial to it rather than pumpkin puree, as it adds lots of flavor and golden color, but no additional un-needed nor unwanted moisture which requires additional flour and, hence, a heavy biscuit.  However, if you have a vegan pumpkin biscuit recipe you like, feel free to substitute.  Just add about 2 tablespoons of natural sugar to a cup of flour. 

My special biscuit method requires freezing the vegan butter and shortening, so don’t forget to pop it in the freezer the night before you plan to make them.  And I highly encourage taking the tiny bit of extra time to employ my modified french puff pastry folding method.  You won’t believe how buttery and flaky the two together will make your biscuit-shortcakes.

This version features an unsplit pumpkin biscuit.

Pumpkin Shortcakes

Note: this recipe makes about 10 biscuit-shortcakes, more than you need, but they are delicious plain and reheat nicely, so I predict you’ll be glad to have them on hand.

1 tablespoon apple cider vinegar

1 cup plain or unsweetened soy milk

1 1/2 cups self-rising flour (or 1 1/2 cups all purpose or white whole wheat flour + 1 tablespoon baking powder)

1/2 cup dehydrated pumpkin powder (I use Barry Farm brand–it’s like a fragrant golden powder)

3/4 teaspoon baking powder (add only if using the self-rising flour)

1 tablespoon pumpkin pie spice (or your own mix of ground cinnamon, clove and nutmeg to taste)

1/4 cup natural sugar

4 tablespoons frozen vegetable shortening

4 tablespoons frozen vegan butter + 2 tablespoons refrigerated vegan butter (I like Earth Balance)

Warm Spiced Apple Filling (recipe below)

About 1/4 cup of your favorite vegan whipped topping, sweetened cashew cream, or even vegan sour cream and a sprinkle of ground cinnamon

1. Preheat the oven to 425 degrees F.  In a small bowl, whisk the vinegar into the soy milk and set aside.  In a large bowl, combine the flour, baking powder (3/4 teaspoon if using the self-rising flour and 1 tablespoon if using all purpose or white whole wheat), pumpkin powder, pumpkin pie spice, and natural sugar, and stir with a fork to combine.  Make a well in the center.  Spray your box grater very lightly with nonstick spray for easier clean up and then grate the frozen shortening and frozen vegan butter into the well.  Whisk the soy milk mixture and add it to the well.

2.  Incorporate the wet into the dry ingredients by stirring with a fork so that the warmth of your hands doesn’t melt the shortening and butter.  Place the remaining 2 tablespoons of butter in a 9-inch square pan and place it in the oven to melt the butter.  Remove the pan as soon as the butter has melted.

3.  On a lightly floured work surface, pat or roll the dough to about 1-inch thick (1/4-inch thicker than for my biscuits).  Fold it like a business letter: fold one side two-thirds of the way across and fold the remaining 1/3 back across.  Pat or gently roll the dough out to a 1-inch thickness again, turn it a quarter turn and repeat about 4 more times.  Do this fairly quickly so that the dough doesn’t warm up.

4.  Lightly flour the work surface as necessary.  The last time you pa the dough to a 1-inch, cut out biscuits wih a 2-inch biscuit, cookie cutter or drinking glass.  Place each biscuit in the prepared pan and flip to coat both sides with melted butter.  Bake the biscuits for about 15 minutes or until golden brown.   While biscuits bake, make filling (recipe below).

5.  When cool enough to handle, either place a biscuit on each of 4 plates; top with 1/4th of the Warm Spiced Apple Filling; garnish each serving with a tablespoon of vegan whipped topping, sweetened cashew cream, or vegan sour cream and a light dusting of ground cinnamon; and serve warm.  Or, split the biscuits and place 1/8th of the filling inside and another 1/8th of the filling on top, garnish, and serve.  Save the remaining 6 biscuits in an airtight container for another use.

Warm Spiced Apple Filling

1 tablespoon vegan butter (I like Earth Balance)

1/4 cup + 2 teaspoons chopped walnuts

2 medium apples (I like our local Winesaps), cut into 1/4-inch dice

1/4 cup natural sugar

1/4 cup ground cinnamon or to taste

1/4 cup ground ginger or to taste

1/8 teaspoon ground clove or to taste

1 tablespoon maple syrup

In a large cast iron skillet over medium-high heat, melt butter.  Add walnuts and toast, stirring frequently for about 3 minutes or until lightly toasted.  Remove nuts to a paper towel-lined saucer.  Add apple, natural sugar, and spices.  Saute for about 3 minutes or until apples soften.  Add maple syrup and cook another minute or two until apples are very tender.  Add all but 1 tablespoon of walnuts, stir, and heat through.  Remove from heat and use as directed above.

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by betsy

Vegan Grilled Tempeh Over Sauteed Baby Spinach with White Wine Pan Sauce and Roasted Thyme-Scented Grapes

This recipe was inspired by a recipe for a side dish of roasted grapes in a current issue of a home and garden magazine.  My recipe is slightly altered, including that it makes use of the lovely grape drippings in a silky pan sauce in which grilled tempeh is bathed before being served on a bed of bright green baby spinach under a tumble of the thyme-scented roasted grapes.  The result is perfect to tuck into when you’re starved or to enjoy smaller portions, almost like tapas, when noshing is more the order of the day.

Yield: 2 servings (easily doubles)

Roasted Thyme-Scented Grapes

1 1/2 pounds of seedless green or red grapes, or a combination (I like a combination for both color contrast and more a of a sweet-tart contrast in flavor; you will have grapes left over)

1 scant tablespoon olive oil (about 2 teaspoons)

Sea salt to taste

Approximately 1 tablespoon very loosely packed fresh thyme leaves

Freshly ground black pepper to taste

Grilled Tempeh Over Sauteed Baby Spinach with White Wine Pan Sauce (recipe follows)

Preheat oven to 450 degrees.  Place grapes in a metal roasting pan, drizzle with olive oil and sprinkle with a generous pinch of salt.  Toss to coat.  Place the pan in the center of the oven and roast for 5 minutes.  Open the door, give the pan a gentle shake, close the door, and roast for 3 more minutes.  Remove the pan from the oven, drain off and reserve as much liquid as possible.  Sprinkle the grapes with the thyme and black pepper, gently stir, and return the pan to the oven for another 4 minutes or until the grapes are lightly roasted but still hold their shapes (it’s fine if a few split open).  Remove the pan to a wire rack to cool slightly.  Serve the grapes immediately or store covered in the refrigerator.  Allow them to come to room temperature or heat them gently before serving.

Minnie the Moocher

Grilled Tempeh Over Sauteed Baby Spinach with White Wine Pan Sauce

1-6 ounce package of tempeh, cut crosswise into 8 slices

Approximately 1/3 cup reserved grape drippings

1/3 cup dry white wine

1 cup water

1 tablespoon powdered vegetable base or 1 bouillon cube

1/3 cup plain soy creamer

Sea salt and freshly ground black pepper to taste

1-2 teaspoons olive oil

4 loosely packed cups of fresh baby spinach

Garnish: sprigs of fresh thyme

While grapes are roasting, heat an oiled grill pan over medium-high.  Add tempeh slices and grill approximately 2-3 minutes on each side or just until nice grill marks develop.  Meanwhile, in a large skillet over medium-high, heat grape drippings, white wine, soy creamer, and salt and pepper to simmering.  Simmer until thickened, about 5 to 6 minutes.  Add tempeh slices, turn to coat in the sauce, which will be quite reduced, and heat for about 1-2 minutes.  Meanwhile, in another skillet, heat olive oil over medium-high, add spinach, and saute for about 30 seconds or until slightly wilted and bright green.  Divide spinach between two serving plates.  Arrange 4 slices of tempeh on top of each bed of spinach.   Drizzle with remaining sauce if there is any.  Top each with a spoonful of grapes and a sprig of fresh thyme.  (Store remaining grapes, covered, in the refrigerator.)  Serve immediately.

For a celebration of 150+ additional recipes, I invite you to check out The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes. 

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by betsy

Blooming Platter Cookbook Giveaway Reminder PLUS Vegan Chickpea Sausages with Roasted Apples, Onions, and Jalapenos with Cashew Cream & Pomegranate Molasses Drizzle

This Mediterranean riff on sausage and sauerkraut is perfect for Oktoberfest.  A fresh take on its forebear, my version will perfume your kitchen with warm North African spices when its cool outside.  And the presentation is so special, yet simple, that you can turn dinner into a dinner party.

Yield: 4 servings

Note: you will need to make the Cashew Cream a day in advance.

Cashew Cream

You will have lots of leftover, but you’ll be glad you do!

2 cups raw cashews, divided in half

2 cups water, divided in half

Sea salt to taste.

In a covered bowl, soak 1 cup cashews in 1 cup water overnight in the refrigerator.  Rinse and drain.  Process the cup of soaked cashews with the additional cup of raw unsoaked cashews and the remaining cup of water in a food processor for several minutes, or until smooth, scraping down the sides of the bowl as necessary.  Add salt to taste, process just to combine, and store covered in the refrigerator.

Vegan Chickpea Sausages

1 1/2 cups chickpeas, rinsed and drained (1-15.5 ounce can)

2 cloves garlic, minced

1 cup vegetable broth

1 tablespoon olive oil

1 teaspoon vegan Worcestershire sauce or Bragg Liquid Aminos

1 1/2 cups vital wheat gluten

1/2 teaspoon sea salt

Pinch of sea salt

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon smoked paprika

Freshly ground black pepper or white pepper to taste

Roasted Apples, Onions, and Jalapenos (recipe follows)

Accompaniment: 8 cups of very lightly packed fresh baby spinach lightly barely sauteed in about 4 teaspoons of olive oil over medium high heat for about 30 seconds to 1 minute

Optional Garnish:

Cashew Cream (recipe is above)

A drizzle of Pomegranate Molasses (available at Mediterranean and Middle Eastern Markets)

Tear off 4 sheets of foil about 6 inches wide. Place a steamer basket in a 4-quart saucepan and fill with water just to the bottom of the steamer. Cover the pan and bring the water to a boil over medium-high heat. Reduce the heat to a simmer.

In a medium bowl, mash the chickpeas and garlic until creamy. A few small pieces of beans may remain. Stir in the vegetable broth, olive oil, and Worcestershire sauce, and set aside. In another medium bowl, whisk together vital wheat gluten, salt, coriander, cumin, paprika, and pepper.  Pour the bean mixture into a well in the center of the dry ingredients and, using a fork, stir the dry ingredients around the edge of the bowl into the wet center until all of the ingredients are completely combined.

Divide the dough into four equal parts. Place each part on a sheet of foil and shape into 5 to 6-inch long logs about 1 1/2 inches in diameter, pressing mixture together fairly firmly. Lay each log along one long edge of the foil and roll snugly, bending up the foil at the ends. Place the logs into the steamer–either  vertically or horizontally, two on the bottom and two on top of them–and steam for 40  minutes, adding more hot water to the saucepan
if necessary to prevent it from evaporating completely.

Remove the sausages from the steamer and unroll them when cool enough to handle. Be careful that you don’t burn yourself with escaping steam. At this point, I like to split the sausages lengthwise and grill for 2-3 minutes on each side on my stovetop grill pan.  Serve the sausages on a bed of the lightly sauteed spinach topped with the roasted apples and garnished with a dollop of cashew cream and a drizzle of pomegranate syrup.  While the sausages steam, make roasted apples.

Roasted Apples, Onions, and Jalapenos

1 tablespoon olive oil

2 gala apples (or your favorite sweet-tart variety), stemmed, cored, and cut into 8 wedges each

1/2 of a large Vidallia or other yellow onion, cut into 1/4-inch slivers

1 jalapeno, stemmed, cored, seeded, and cut into 1/8-inch slivers (you can use two if you choose, but that makes for a really spicy dish!)

Sea salt

Preheat oven to 450 degrees.  Pour olive oil into a large metal roasting pan.  (If the ingredients are crowded, they will steam instead of roast.)  Add remaining ingredients and toss to coat with the oil.  Roast for 20 minutes, stirring after 10.  Remove the pan from the oven and serve as described above.

 

Blooming Platter Cookbook Giveaway

For more than 150 additional mouthwatering recipes to celebrate all year long, I invite you to check out The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.

Enter to win you very own copy by clicking here.  Deadline is Saturday, October 8 at midnight!

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