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.

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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.

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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.

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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

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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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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/

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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/

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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.

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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.

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