by betsy

Vegan Pumpkin Bread "Pumpkins" with Vegan Cream Cheese-Pumpkin Frosting (or Vegan Pumpkin Loaf)

Yield: 6 mini-pumpkins or one 5-8″ loaf

Homecoming week at our school happens to fall on Halloween weekend this year. So I wanted to bake up a little treat for our administrative team. A nip in the air and a can of pumpkin puree in the pantry made the flavor an obvious choice. I started to just bake the batter in a loaf pan when I remembered my mini-bundt cake pan. (Mine has an indention or depression rather than a hole all the way through, and produces miniature cakes that resemble pumpkins.) Though it only makes 6 little cakes, it seems our six administrators and their assistants are always watching what they eat, so I figured a half-pumpkin each would be perfect.

This recipe is the same as my Vegan Banana Bread with Peanut Butter Streusel only with pumpkin substituted for banana and no streusel. To make the little pumpkin cakes look more festive, I frosted them and topped each with a candied walnut half. This is my idea of a perfect pumpkin patch.

Happy Hallow’s Eve!

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 cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon allspice
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, vanilla or vanilla lite would be good too)
3/4 cup pumpkin puree (about half of a 15 ounce can)
2-3 teaspoons vanilla extract
optional: ½ teaspoon almond extract

Frosting:
(measurements are approximate)
3 tablespoons vegan cream cheese, at room temperature
3 tablespoons vegan butter (I like Earth Balance), at room temperature
1 1/2 tablespoons pumpkin puree
powdered sugar (start with 1 cup and add more until desired consistency is reached)
unsweetened, plain, vanilla or vanilla lite soy milk (start with 1 tablespoon and add more until desired creaminess is achieved)

Garnish: 6 plain or candied walnut halves (chop them for the loaf)

Preheat oven to 350 degrees. Oil a 6-mold mini-bundt pan or 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, pumpkin and extract(s). Stir together just until wet and dry ingredients are combined. Spoon batter into molds or pan and gently smooth top.

Bake the mini-cakes for 30 minutes (but check at 20 and 25) and the loaf for 1 hour (but check at 50 and 55 minutes) 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 the pan on a wire rack. Run a knife around edges if necessary and remove from pan onto rack. For loaf, turn into your hand and then invert onto rack so that the rounded side is up. Cool completely before slicing and frosting.

Make frosting by creaming together all ingredients with an electric mixer until desired consistency is reached. Cover until ready to use.

For mini-pumpkins, use a serrated knife to trim off a very thin slice of the “crown” so that they will sit flat with their decorative side up. Place a generous spoonful of frosting in the indention or depression of each and top with a walnut half. For loaf, spread frosting over top and sprinkle with walnuts. Store either covered or in an airtight container.

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by betsy

Vegan Blogger Betsy DiJulio of The Blooming Platter Profiled at IResolveTo.com


Recently, I was contacted by Kim Simpson of I Resolve To… (pictured at right).

Her blog celebrates making and keeping resolutions “and enjoying the journey.” As she traveled around the net, she discovered The Blooming Platter and read about its origins as one of my New Year’s Resolutions. She emailed me to ask if she could profile me as a Resolutionista. I was, of course, flattered, and happily agreed to an e-interview which you can read by following this link: http://www.iresolveto.com/ (post date: October 26, 2009).

Once there, I think you’ll love Kim’s compelling blog. It is generous of spirit and simultaneously practical and inspirational. I am honored that she allowed me to share my thoughts on motivation, goal-setting, moving past obstacles, accountability and more in relation to making and keeping resolutions that involve personal passions.

To Kim and all you other Resolutionistas out there, keep doing your inspired and inspiring work and many thanks for sharing the ride with me.

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by betsy

Vegan Halloween Cake or Cupcakes (Vegan Chocolate Cake with Vegan Orange Buttercream Frosting)

Yield: 1-9×13″ cake or 24 cupcakes

This was a quickie I whipped up for the October pumpkin-painting meeting of the National Art Honor Society, fondly known as “Nozze,” which I sponsor at my school.

Though you wouldn’t necessarily know it from this photo, I actually have cake decorating experience. 🙂 But last Sunday night, before the meeting on Monday afternoon, I needed something sweet, vegan, black and orange, and ultra quick.

I simply adapted and doubled Isa Chandra Moskowitz’s and Terry Hope Romero’s recipe for Your Basic Chocolate Cupcakes, baked the batter in a sheet pan–even quicker than cupcakes, though cupcakes would be fine–and topped the cake with my go-to creamy vegan frosting dyed orange. A few brown-black sprinkles made for a festive presentation without a bit of fuss.

It must have been a hit, as there was scarcely a crumb left.

Happy Hallows Eve!

Batter:

2 cups chocolate or chocolate lite soy milk
2 teaspoons apple cider vinegar
2 cups self-rising flour
2/3 cup cocoa powder
1 1/2 teaspoons baking soda
1 1/2 cups granulated sugar
2/3 cup canola oil
2 teaspoons vanilla
1 teaspoon almond extract

Preheat oven to 350 degrees. Grease and flour a 9 x 13″ cake pan. In a small, non-reactive bowl, whisk together chocolate soy milk and vinegar and set aside to curdle. In a large bowl, combine next four ingredients. Whisk or stir in oil, vanilla and almond extract until completely incorporated. Then stir or whisk in chocolate soy milk mixture just until it is also completely incorporated. Transfer to prepared pan. Bake for about 30 minutes, but check at 25. When a wooden pick inserted in the center of the cake comes out clean, the cake is done. Cool completely on a wire rack. Frost as desired. For a vegan Halloween cake, frost the cake as described below.

Frosting:

3 tablespoons vegan butter (I like Earth Balance)
3 tablespoons vegetable shortening
Powdered sugar (start with approximately 3 cups)
Unsweetened soy milk (plain, vanilla or vanilla lite would be fine too) or soy creamer (start with approximately 2-3 tablespoons)
1/2-1 teaspoon vanilla extract
1-2 drops red food coloring
several drops yellow food coloring
Garnish: brown-black colored sprinkles

In the bowl of an electric mixer fitted with a paddle attachment, cream together vegan butter and shortening. Add powdered sugar until a creamy-stiff mixture forms. Add soy milk a tablespoon at a time until a creamy consistency that holds soft peaks is reached (or until you achieve whatever consistency you prefer). Beat in food coloring until completely incorporated. Frost cake and garnish with a dusting of sprinkles.

Source: Slightly adapted from Vegan Cupcakes Take over the World by Isa Chandra Moskowitz and Terry Hope Romero

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by betsy

Vegan Sausages with Braised Onions, Cabbage, Apples and Potatoes Topped with Vegan Sour Cream-Horseradish Sauce and Red Apple Sauerkraut

Yield 6-8 servings

A vegan Oktoberfest may sound like an oxymoron. And it’s true, wienerschintzel and bratwurst aren’t typically meat-free fare. But this autumn, thanks to a simple vegan sausage recipe (for those who love to cook)—or prepared vegan brats (for those who don’t)—everyone, regardless of their dietary preferences, can take part in the merrymaking.

If an Oktoberfest celebration is not your style, this meal nonetheless makes a tasty, healthy and hearty—but not heavy—cool weather supper. Spicy white bean-based sausages are nestled into a braise of onions, cabbage, potatoes and apples before being topped with a dollop of sour “cream”-horseradish sauce and a tangle of red apple sauerkraut, my twist on the traditional red cabbage variety.

There is nothing purist about my take on traditional German fare, yet I pay homage to the cuisine through my combinations of ingredients. Take the sausages for instance. They are vegan cookbook author Isa Chandra Moskowitz’s recipe made with my own spice mixture inspired by bratwurst and thüringer rostbratwurst.

By repeating some of the customary spices and ingredients, like coriander seeds and apples, from one component of the dish to another, I tie the flavors together while still offering plenty of harmonious contrast between tastes and textures.

Follow each recipe as-is for a satisfying four-part, one-dish Deutsch-inspired meal, or take some creative liberties of your own.

Prost!

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

I thought that my vegan version of “pulled” barbecue plus tradition-trimmings-with-a-twist looked so pretty as an appetizer that I wanted to share this photo. For the recipes, just type this recipe title in the search box or scroll down four posts.

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by betsy

Vegan Creamed Corn Cakes with Chives

Yield: 8 corn cakes

You’ll love these creamed corn cakes for their ease and their “buttery” richness. Chives take them right over the top by imparting a subtle onion-y flavor and adding appealing little flecks of green goodness.

1/2 cup self-rising cornmeal mix
1/2 cup self-rising flour
pinch garlic powder
1-15 ounce can creamed corn
about 1/2 cup unsweetened soy milk (plain would be good too, just a little sweeter)
1 tablespoon fresh snipped chives
2 scant tablespoons vegan butter (I like Earth Balance)

In a large cast iron skillet over medium-high heat, melt 1 scant tablespoon of the butter. Meanwhile, place first three ingredients in a medium mixing bowl. Make a well in the center and pour in creamed corn, soy milk and melted butter. Sprinkle in chives. Stir together until well combined, but avoid over-mixing. Return skillet to heat and add about a half tablespoon of butter. When melted, swirl to coat pan. Using a 1/4 cup measure, make three corn cakes, spreading ever so slightly if needed just to flatten tops. Cook a couple of minutes on the first side or until just a few bubbles appear, you get a nice 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 corn cakes look like they are going to run together, just cook a couple at a time. Add butter to keep skillet greased as needed. If corn cakes are cooking too quickly, lower heat slightly. When cooked through, remove corn cakes to plates or a serving platter, keep warm, and repeat with remaining butter and corn cake batter.

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by betsy

Vegan Bloomin’ Barbecue Sauce

Yield: 2 1/2 cups

There are lots of tasty barbecue sauces on the market these days. But, even though they come in almost every flavor imaginable, there is still something more satisfying about making it from scratch. Plus–and maybe this is my imagination–it seems that, regardless of the “gourmet” ingredients in today’s varieties, they are still made for a mass market and, hence, lack as much character as I crave. My barbecue sauce is, by no means, a big risk-taker, but I think it is less homogenized than what you find on the store shelves. And, it’s a great base for other sauces with very specific flavor profiles: southwestern, Caribbean, and so forth.

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.

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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

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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

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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.

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