October 18, 2009February 10, 2011 by betsy

Vegan Cole Slaw

Yield: approximately 8 servings

For me, pure vegan mayonnaise-based slaw dressings are too creamy, and vinegar-based ones, though I love vinaigrette on salads, don’t have enough body to hold up to the slaw mix. So, I combined the two for the perfect balance resulting in a slaw for every occasion.

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

October 17, 2009February 10, 2011 by betsy

Vegan "Pulled" Spaghetti Squash Barbecue with Vegan Cole Slaw on Vegan Creamed Corn and Chive Cakes

Yield: 4-8 servings (depending on how hungry you are)

My pal, Katherine Jackson, requested a veg version of pulled pork barbecue. When I told her she had me stumped (because I wasn’t sure how I could shred something like seitan in a home kitchen), she suggested spaghetti squash. I thought that was a brilliant idea. And I hope you agree.

But, for me, no barbecue meal is complete without the counterpoints of crispy-creamy cole slaw and tender “buttery” corn cakes, so I added those to the mix. I think you’ll love this trifecta of tastes. Here’s to you, Katherine, for providing great inspiration!

Vegan “Pulled” Spaghetti Squash Barbecue

1 tablespoon olive oil
1 spaghetti squash, roasted (see recipe below)
Bloomin’ Barbecue Sauce

Heat oil in a large skillet over medium-high just until simmering and carefully swirl to coat the bottom. Stir a few spoonfuls of sauce into the squash until well-coated, but not not saturated. Add squash to heated pan and gently press into one layer, filling the skillet. Cook for approximately 3-5 minutes. You want it to char just slightly in some places on the bottom but not stick and burn. Stir or loosen from bottom if necessary. Turn the squash over one spoon- or spatula-full at a time and cook for another 3-5 minutes to achieve the same light char in places. Serve with additional sauce, heated, with Vegan Cole Slaw on warm Vegan Creamed Corn Cakes. (All recipes follow.)

Spaghetti Squash

Preheat oven to 375 degrees. Oil a baking pan. Split spaghetti squash lengthwise, scoop out seeds and stringy pulp and discard (compost!). Place squash halves face down on the baking pan and roast in the center of the oven for 1 hour and 15 minutes. Remove from oven to a wire rack, let sit until cool enough to handle and then scrape flesh out of shell in a flaking motion using a fork creating “shreds.”

Bloomin’ Barbecue Sauce

Optional, but recommended: 1 small onion, finely diced and sauteed in a little olive oil over medium-high heat until golden and slightly caramelized
1-15 ounce can tomato puree
1 tablespoon apple cider vinegar
1 tablespoon Amino Acids
5 tablespoons sweetener (I like 1 tablespoon each of the following, but use what you have: maple syrup, molasses, brown rice syrup, brown sugar)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Sweet paprika
1 teaspoon chili powder
1 teaspoon ground coriander
1-3 teaspoons prepared mustard
pinch of coarse sea or kosher salt to taste
pinch of freshly ground black pepper to taste
a dash or two of Liquid Smoke to taste

Stir all together and heat gently until simmering. Simmer for just a few minutes to let flavors combine. Store, covered, in refrigerator.

For the Vegan Cole Slaw 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

October 17, 2009July 21, 2010 by betsy

Vegan Banana Bread with Peanut Butter Streusel

Yield: one 5-8″ loaf

Bananas intended for morning smoothies ended up in one moist and delicious breakfast quick bread. A peanut butter streusel was just the little extra somethin’-somethin’ it needed to set it apart from ordinary banana bread which is admittedly hard to beat.

Batter:
1 cup all purpose flour
1 cup whole wheat flour
(or substitute 2 cups white whole wheat flour for both flours) ½ cup packed brown sugar
½ cup oatmeal
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1/2 cup canola oil
1/2 cup maple syrup
1/2 cup unsweetened soy milk (plain or vanilla would be good too)
3 very ripe bananas, peeled and pureed or mashed well by hand
2-3 teaspoons vanilla extract
optional: ½ teaspoon almond extract

Streusel:
2 tablespoons crunchy “natural” peanut butter
2 tablespoons whole wheat flour
2 tablespoons brown sugar
2 tablespoons oatmeal

Preheat oven to 350 degrees. Oil a 5 x 8” metal loaf pan with non-stick spray.

To make batter, place all dry ingredients into a large mixing bowl. Make a well in the center and pour in oil, soy milk, banana and extract(s). Stir together just until wet and dry ingredients are combined. Spoon batter into pan and gently smooth top.

In a small bowl, combine streusel ingredients with your fingers. Sprinkle streusel over the top of the banana bread and, using the palm of your hand, gently but firmly press it into the surface of the batter. Bake for 1 hour or until toothpick inserted in center comes out clean or nearly clean. There should be no raw batter clinging to the pick. Cool for 10 minutes in pan on wire rack. Run a knife around edges, remove from pan onto a plate or your hand and then invert with streusel side up onto rack. Cool completely before slicing.

October 14, 2009July 21, 2010 by betsy

Vegan Wheat Berry, Caramelized Onion, Dried Cranberry and Hazelnut Salad

Yield: approximately 4 cups or 8 servings

I am addicted to a wheat berry salad I discovered recently on the deli bar at our local Farm Fresh grocery store. I nabbed some one day when I had neglected to take my lunch to school. For some reason, I love to scoop it up with All Bran crackers. (Have you tried them yet? Mmm…)

Each time I purchase the salad for my lunch, I try to analyze what’s in it which is no small feat considering I’m usually wolfing it down. Finally, this weekend, I set about to recreate it. My recipe comes very close, except for the addition of hazelnuts which seemed like the perfect finishing touch to me. Besides tasting so good, making my own salad saves drive-time and money, though I suspect I have not had my last taste of the inspiration dish.

The only downside to wheat berries is the long hands-free cooking time, but you definitely don’t want to serve them undercooked, though they will be chewy regardless. And this salad is so worth any extra effort. Therefore, the day before you plan to serve it, start the berries soaking in 2 cups of water. Twelve hours later, they will be softened and ready for cooking.

1 1/4 cups wheat berries
2 generous cups water

Soak berries in water for 12 hours, drain, and proceed with recipe.

1 tablespoon olive oil
1 small yellow onion, finely diced
2-3 cloves garlic, minced
3 stalks celery, very finely diced
1/2 of a red bell pepper, very finely diced
generous 3 cups of vegetable stock
coarse sea or kosher salt to taste
freshly ground black pepper to taste
1/2 cup dried cranberries
2 tablespoons olive oil
2 tablespoons apple cider, fig or red wine vinegar (I used fig because I had some on hand)
zest of 1/4-1/2 of a large orange (you just want a barely perceptible hint of orange)
1/2 cup chopped hazelnuts (dry toast in a skillet over medium-high heat for a very few minutes, just until lightly toasted)
approximately 1 tablespoon or so of snipped fresh chives

In a large skillet over medium-high, heat oil to shimmering. Add onions and saute, stirring frequently until they just start to turn golden. Add celery and red pepper and continue sauteing and stirring frequently until it softens. (Note: you may alternatively add uncooked red pepper at the end; the crunch and brighter red color is a nice contract with the other ingredients.) Stir in soaked and drained wheat berries. Add stock, stir well and cover with a lid or foil and simmer, lowering heat to medium if necessary, until tender and liquid is absorbed, probably about an hour, but start checking at 45 minutes. Add warm stock or water if liquid evaporates before berries are tender. Remove from heat and transfer to a heat-proof bowl. Stir in dried cranberries and season to taste with salt and pepper. Mix together olive oil, vinegar and zest, pour over berry mixture and toss gently to coat. When mixture cools to room temperature, stir in hazelnuts, chives, and red bell pepper if you chose not to add it with celery. Adjust seasoning if necessary. This salad is best served at room temperature. Store in an airtight container in refrigerator.

October 10, 2009July 21, 2010 by betsy

Pet Handicap Ramp

I thought that vegan readers and other dog lovers would appreciate this photo of our new pet handicap ramp and short story: our 16 year old mutt, Webster, has pretty severe arthritis in his hips, despite chiropractic care, Glyco-Flex, Tramadol, Fish Oil (sorry!), etc. He still loves to walk–almost as much as he loves to eat–though it’s slow going and our house-sitter refers to the way his hips give out as causing him to “bounce” along.

Our house is built on pilings, so there is no way in except up a few stairs. Traversing the stairs has become a challenge for Webbie, some days more than others. Though I can pick him up because he only weighs 50 lbs. and change, he really doesn’t like it.

So, after a recent incident almost causing Web to injure himself, Doug Barnes, a retired neighbor and genius wood-worker agreed to build and install this beautiful ramp system at an unbelievably reasonable price. Webster can now live out his last days with something closer to the independence he has always enjoyed.

Thanks, Doug!

October 10, 2009July 21, 2010 by betsy

Veganized Pissaladiere Nicoise a la Julia Child (Vegan Onion and Olive Tart)

Yield: approximately 8 main dish servings or 16-18 appetizer servings or (easily halved)

You’ll love this simple savory tart, another menu item from the “Happy Birthday, Julia Child” dinner party on August 15 (see August 16 post).

Her version starts with a rich pate brisee tart crust and, while it would have been easy to veganize, popping vegan puff pastry dough out of a Pepperidge Farm box was easier still. A poorly trained chimp could turn it into a beautiful tart shell, complete with a raised rim, following my so-easy-its-almost-embarrassing method.

Child’s original filling is made of meltingly sweet caramelized onions (with the barest hint of cloves) dotted with oil-cured black olives and anchovy fillets. Other than the obvious decision to omit the anchovies–which weren’t missed a bit, as they always reminded me of bait–I decided to slice, rather than dice, the onion. It saved hands-on time and looked really lovely.

I also dispensed with the herb bouquet of fresh parsley, dried thyme and bay leaf, as I didn’t have cheesecloth or bay leaf. But I did stir parsley and thyme into the filling and I can’t imagine that the end result was in any way inferior to the original. We devoured it, er, I mean we savored it slowly with our French wine.

Bon Appetit!

1 box Pepperidge Farm Puff Pastry Sheets (remove both sheets from box and bag and thaw for about 40 minutes, covered, on the counter top)
4-6 tablespoons olive oil
approximately 3 1/2 pounds of white or yellow onions (about 3 1/2 large onions), quartered and sliced about 1/4 inch thick
3-4 large cloves garlic, peeled and coarsely chopped
Coarse sea or kosher salt to taste
6-8 fresh parsley sprigs, minced (you can use a little dried to taste in a pinch)
1/4-1/2 teaspoon dried thyme
a couple of pinches of ground cloves (about a scant 1/4 teaspoon–the cloves should be a VERY subtle background note, not pronounced at all)
Freshly ground black pepper to taste
approximately 25-30 oil-cured black olives, pitted, and sliced in half
Optional: 1 additional tablespoon of olive oil
Optional garnish: thyme or rosemary sprigs

Make filling: heat oil to shimmering in a large cast iron skillet over medium heat. Add onions, garlic and 1 teaspoon of salt. Saute, stirring fairly frequently, for about 50 minutes or until rich golden-brown and incredibly sweet (you really do cook them that long). Stir in parsley and thyme and saute for another 10 minutes. Remove from heat, and stir in parsley, thyme, cloves, pepper and more salt to taste. Cool slightly.

Meanwhile, preheat oven to 400 degrees. Oil two baking sheets or line them with Silpats. Carefully unfold one sheet of pastry on each of the baking sheets. With a knife, gently score a line about one-half inch from the edge of the crusts all the way around, making sure not to cut all the way through the dough. Using a fork, generously but gently prick inside the scored line. Place baking sheets on separate racks, one shelf below and one above the center so that the crust on the bottom has plenty of room to rise. Bake crusts for approximately 20 minutes (check after 15) until golden brown and very puffed, rotating sheets after 10 minutes.

Remove crusts from oven, reduce oven temperature to 350 degrees, and use the back of a spoon to gently crush down the puffed area inside the scored lines leaving a raised half-inch rim all the way around. Divide onions evenly between crusts, spreading to inside edge of rims, and scatter olives over the tops. Drizzle with the last tablespoon of oil if desired. Bake just until heated through, about 10 minutes, rotating pans if one seems to be baking too quickly. Remove pans to wire racks to cool slightly. Slide pissaladieres onto platters and cut into 4 or 9 squares each.

If not using crusts immediately, remove from oven to wire racks to cool. When ready to use–best if within two-three hours–precede with recipe beginning with crushing down the puffed areas and baking for about 15 minutes at 350 degrees.

Source: Adapted from Julia Child’s Pissaladiere Nicoise as published in Bon Appetit, August 2009

October 10, 2009January 30, 2012 by betsy

Vegan White Bean, Caramelized Onion and Pesto Tart

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

October 10, 2009July 21, 2010 by betsy

Oatmeal Fudge Bars

Yield: 8-12 bars

This recipe has been a favorite since my graduate school roommate, Melinda (Harvey) Shallcross, shared it with me in the early 80s. (I went to graduate school right out of high school–not!) When I became vegan a few years ago, after being vegetarian for a long, long, time, I thought I’d eaten my last Oatmeal Fudge Bar, not so much because the dough had an egg in it–that’s easy to veganize–but because the filling contained condensed milk. However, you may recall that, not too long ago, I experimented with “old-school” 7-Layer Bars by substituting Cream of Coconut for the condensed milk and they were perfect.

In the mood to bake today and with a can of Cream of Coconut in the pantry, I started reviewing my mental recipe files for other favorites formerly made with condensed milk. When I got to these creamy-chewy wonders, I knew they were what I would whip up. Again, the Cream of Coconut was the answer; the bars were as good as I remembered. I promise you, they will be a big hit with whomever you choose to serve them to, including kids. They’re school lunchbox sensations.

Oatmeal Layer

1/2 cup vegan butter (I like Earth Balance)
1 cup light brown sugar
1/2 teaspoon vanilla
3/4 cup all-purpose flour (you may use part whole wheat flour)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt (not necessary if your vegan butter is salted)
2 cups oats

Fudge Layer

6 ounces vegan semi-sweet or dark chocolate chips (normally, I prefer dark chocolate, but semi-sweet seems to provide a better balance in this recipe)
1 tablespoon vegan butter (I like Earth Balance)
1/3 cup Cream of Coconut (not coconut milk)
1/4 teaspoon salt (not necessary if your vegan butter is salted)

Oil a 9 x 9-inch metal baking pan. Preheat oven to 350 degrees. Make oatmeal layer: Cream together butter and sugar with an electric mixer on medium-high. Beat in vanilla. Add flour, baking powder, baking soda and salt, if using. Beat on low speed, just until combined. Stir in oats until well distributed. Remove one cup and set aside. Pat remainder into an even layer in prepared pan.

Make fudge layer: place all ingredients in small microwave safe bowl. Heat for about 20 seconds or until chocolate is melted and whisk until smooth. (You may heat the mixture in a small saucepan on the stove over medium heat if you prefer.) Pour over oatmeal layer and spread evenly. Sprinkle top with reserved oatmeal mixture. Bake 25 minutes or until surface is golden brown. Cool completely and cut into bars. Store leftovers tightly covered. You may refrigerate if you like.

Source: I veganized this recipe from Beth Young via Melinda Harvey Shallcross.

October 10, 2009 by betsy

60 Platterists and Counting!

I think there has finally been a break in a particularly overwhelming “season” of my life. So, I can’t wait to post some recipes this weekend. (It’s gray out so I will be test driving my new light box.)

In the meantime, though, I wanted to celebrate the fact that there are now 60 Platterists. Many thanks to all of you and to all the rest of you who follow “privately” or who just drop in from time to time. Every one of you are the reason why I remain passionately committed to doing this.

Cheers!
~Betsy

October 3, 2009July 21, 2010 by betsy

Vegan Sweet Potato Pancakes with Vegan Sour Cream Maple Syrup

Yield: 6-8 pancakes

I am so sorry that I haven’t posted in a while. The last couple of weeks have been hectic, but amazingly fulfilling, at school. As the citywide Teacher of the Year, I was invited to give the “keynote” presentation last Wednesday night at a lovely dinner given in honor of all 89 Teachers of the Year (TOY) in our district, one per school.

My speech included a beautiful video of six of my students talking about their work. Though it was a team effort, I give Steve Delaney, our inimitable Computer Resource Teacher, most of the credit, as it simply wouldn’t have come to be without his creativity, commitment and technological wizardry. Over the last two+ weeks, he and I spent countless hours brainstorming, interviewing, piecing together and perfecting the video, him more than me. Meanwhile, I was writing, rewriting, tweaking or practicing my speech in every spare moment. But neither Steve nor I, both a little (okay, a lot) Type-A, would have wanted it any other way.

This morning, however, I couldn’t deal with my cooking furlow any longer. So I made pancakes inspired by a bag of sweet potatoes given to me by my friend David who bought them from a farmer at his church. I have been keeping them in the garage (cooler and darker than the house), where I have caught our 16 year old dog, Webster, eating raw sweet potatoes on three different occasions. So, I had to retrieve some before they were all gone. [Don’t worry, Webster doesn’t live in the garage. He just passes through with me on our way to or from our daily walks. He’s slow coming in (he’s slow doing everything except eating!), so I leave him out there “unattended” to come in at his leisure which is when he has helped himself to the spuds.]

As a topping, I love vegan sour cream on sweet potatoes, so I thought it would be good whisked into some maple syrup for the pancakes…and it was!

My wonderful family has been here this week for the previously mentioned dinner, and they arrived this morning from their hotel at the beach just in time to sample the pancakes. My Mom said it smelled like fall in our house. She loved the pancakes (they all did!) and thought they would be good with a squeeze of lemon or zest in the Vegan Sour Cream Maple Syrup. And I agree. But they are delicious even without.

1/2 cup whole wheat flour
1/2 cup self-rising flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoons brown sugar (or raw sugar)
2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1 1/2 cups unsweetened soy milk (plain or vanilla soy milk would be good too)
1 lightly packed generous cup of grated or finely chopped sweet potato; about 1 small potato (I used the food processor fitted with a metal blade)
generous 2/3 cup chopped walnuts
2 scant tablespoons vegan butter (I like Earth Balance)

Sour Cream Maple Syrup:
4-6 tablespoon vegan sour cream
4-6 tablespoons pure maple syrup
a squirt of lemon juice or a little zest (optional)

Whisk together and set aside. (You may heat gently in microwave for a few seconds if desired.) Note: you can make as much syrup as you like; just whisk together equal parts vegan sour cream and syrup.

Garnish:
Large walnut pieces or halves

In a medium mixing bowl, place first 8 ingredients. Make a well in the center and pour in soy milk. Stir together until almost combined, add sweet potato and walnuts, and continue stirring just until well combined. In a large cast iron skillet over medium-high heat, melt up to 1 scant tablespoon of the butter. Using a 1/3 cup measure, make two-three pancakes (or a 1/4 cup measure to make 3-4 pancakes), spreading ever so slightly if needed just to flatten tops. Cook a minute or two on the first side or until just a few bubbles appear, you get a high rise, and the edges appear set. Gently flip and cook another couple of minutes on the reverse. Avoid overcrowding. This batter is fairly thick, but if pancakes look like they are going to run together, just cook a couple at a time, and add butter 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 with Vegan Sour Cream Maple Syrup and top each serving with walnut pieces or halves. (Homemade candied walnuts, like the ones in the photo–which are actually brown sugar and herb–are an extra-special garnish.)