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.)

September 24, 2009July 21, 2010 by betsy

Vegan Stuffed Shells (plus Vegan Alfredo, Vegan Spinach Pesto and Veggie Marinara)

School + homework + extracurriculars = potentially harried evening meals. With school back in session, my goal this month for my “Veggie Table” column in The Virginian-Pilot was to provide busy families with a trio of meat-and dairy-free make-ahead sauces that can be combined in myriad ways for tasty and health-conscious mid-week meals, including stuffed shells. If the unsolicited praise from my carnivorous and skeptical husband and bachelor friend David are any indication, couples and singles will love these recipes too.

Since the flavors of the Mediterranean are universally popular, I decided to create three colorful Italian sauces: an Alfredo, a Spinach Pesto and a Marinara. Did I say meat- AND dairy-free? You bet I did. I trimmed loads of fat, calories and cholesterol from the silky Alfredo sauce by working a little alchemy with tofu and soy milk (you won’t believe it until you try it!). Cashews help impart a rich buttery taste.

And while basil is a reasonably healthy food, I use mostly spinach in my pesto for an even greater nutritional wallop without losing the sauce’s characteristic bold green color, texture and flavor. Similarly, as pasta sauces go, marinara is light, healthy and naturally vegan. But I turned up the vitamin volume in such a sneaky way that even veggie-phobic diners will be none the wiser. A puree of carrots and red bell pepper, along with onion and garlic, form the base of this vibrant sauce. The warm colors of the vegetables blend right into the fire roasted tomatoes without altering the taste, unless to make it even more mouth-watering.

Earn top marks regardless of how you complete this assignment: toss them alone or in combination with the pasta of your choice; follow my easy recipes for scrumptious stuffed shells three ways; or follow your own mix-and-match instincts.

Vegan Alfredo Sauce
Yield: approximately 2 ½ cups

1-12.3 ounce box Silken firm tofu (make sure it is the Silken variety)
1 cup unsweetened soy milk (not plain, as it is too sweet)
Juice of one lemon
3 cloves garlic
½ cup lightly salted cashew halves and pieces (don’t omit—they impart a rich buttery taste)
1 teaspoon garlic salt
1 teaspoon onion powder
Generous pinch ground coriander
Generous pinch nutmeg
Generous pinch white pepper (or black pepper if you don’t mind specks)
1 tablespoon olive oil
Salt to taste

Place all ingredients in the bowl of a food processor fitted with a metal blade. Process until smooth, scraping down sides of bowl as needed. Heat and use immediately, or store for a few days in an airtight container in the refrigerator. Use as you would any Alfredo Sauce or see my recipes for Vegan Stuffed Shells. If desired, sprinkle some chopped smoked almonds over dishes made with this sauce for the traditional “bacon-y” flavor.

Vegan Spinach Pesto
Yield: approximately 1 ½ cups

10 ounces fresh baby spinach, rinsed and dried
1 cup lightly packed fresh basil leaves, rinsed and dried
3-4 garlic cloves
1 cup lightly toasted walnuts halve or pieces (toast in a dry skillet over medium to medium-high heat for a few minutes, stirring frequently)
1 teaspoon nutritional yeast (optional, but I highly recommend—available at health food stores and some supermarkets)
Juice of one lemon
1/3 cup olive oil
Generous amount of salt to taste (necessary to bring out flavors)

Place about ¼-1/3 of the bag of spinach in the bowl of a food processor fitted with a metal blade. Process until finely chopped. Continue adding spinach through the shoot, quickly, with motor running until all has been incorporated, scraping down sides as necessary. Stop processor and add remaining ingredients, except oil. Then turn motor on and stream in oil through the shoot until a thick bright green paste forms. Avoid over-processing at each stage. Check for salt and adjust if necessary. Heat or otherwise use immediately, or store for a few days in an airtight container in the refrigerator. Use as you would any pesto or see my recipe for Vegan Alfredo-Spinach Pesto Stuffed Shells.

Veggie Marinara Sauce
Yield: approximately 4 cups

1 small-medium onion, peeled and cut into chunks
3-4 cloves garlic
1 cup raw baby carrots or peeled carrot pieces
½ large red bell pepper, stem, seeds and membrane removed
1 tablespoon olive oil
1-14.5 ounce can fire roasted crushed tomatoes
½ can water
2 tablespoons maple syrup
1 teaspoon dried basil
1 teaspoon dried oregano
Pinch garlic salt
Pinch onion powder

Place first four ingredients in the bowl of a food processor fitted with a metal blade. Process until a smooth pulpy paste forms, scraping down sides of bowl as needed. Meanwhile, heat the olive oil in a large skillet over medium-high heat until shimmering. Add the onion mixture and sauté, stirring frequently, for about 10 minutes or until the vegetables are no longer raw, and some of the moisture has evaporated. Lower heat if necessary to prevent sticking. Add remaining ingredients and continue to simmer for another 10-15 minutes or until flavors have melded and sauce is heated through. Use immediately, or store for a few days in an airtight container in the refrigerator. Use as you would any Marinara Sauce or see my recipe for Vegan Stuffed Shells. Combine this sauce with a little of my Vegan Alfredo Sauce for a creamy tomato sauce.

Vegan Stuffed Shells
Yield: approximately 4 servings

Approximately 16 jumbo dried pasta shells
1- 12 ounce package Smart Ground Veggie Protein Crumbles (or use your favorite vegan ground meat substitute)
Vegan Alfredo Sauce
Optional: Vegan Spinach Pesto
Veggie Marinara Sauce

Fill a large pot with water, salt generously—you want it to taste like ocean water—partially cover, and bring to a boil over medium-high heat. Add shells and boil gently for approximately 15 minutes. Drain, rinse with cold water, and drain again. Meanwhile, heat Crumbles in microwave or on top of stove, according to package directions. Mix the Crumbles with the Alfredo Sauce, the Marinara Sauce, or a combination of Alfredo Sauce and Spinach Pesto in a ratio of about 1 part sauce to 2 parts meat or until a creamy mixture that loosely holds its shape is formed. Oil the bottom of a baking dish, cover with a generous layer of Veggie Marinara Sauce, and nestle shells into the sauce. If desired, lightly and decoratively drizzle additional Veggie Marinara Sauce over the Vegan Alfredo or Alfredo-Spinach Pesto Stuffed Shells, or drizzle Vegan Alfredo Sauce over the Veggie Marinara Stuffed Shells. Cover and heat in a preheated 350 degree oven for 20 minutes or just until warm throughout. Or cover and heat in the microwave. Serve immediately.

September 24, 2009July 21, 2010 by betsy

The Blooming Platter Business Cards

The purpose of this post is to give a shout-out to graphic artist extraordinaire, Holly Evans, who recently designed business cards for me.

No one could have been more thoughtful about what The Blooming Platter is, who I am, and how to represent both. I thought I wanted an actual logo with a quasi-feminine retro look, so she gave me some designs in that vain. But she loves the photos on The Platter and feels that they are a hallmark of the site. The next time we met, she surprised me by presenting a design based on one of my photos that looks like a “blooming platter,” borrowing both the lozenge-shaped elements and the color scheme from my banner in order to give a nod in a retro direction. A little burlap lends an earthy-organic look which I also wanted. The resulting print identity is far superior to anything I could have imagined. I think it’s perfect, don’t you?

Holly can be reached at hollyevans@cox.net. I couldn’t recommend her more highly as both a graphic designer and a wonderful person to know.

Thanks for everything, Holly!

September 20, 2009July 21, 2010 by betsy

Vegan White Bean Quesadillas Alfredo

Yield: 2 servings

Here, I use the topping for my Vegan White Bean Nachos Alfredo as a filling for Italian quesadillas–delish!

1 tablespoon olive oil
1/2 small-medium yellow onion, diced
1/2 orange bell pepper, stemmed, seeded and diced
2 cloves garlic
1-15 ounce can white beans, drained
4-6 sundried tomatoes in oil, diced
approximately 1/2 cup pitted and quartered Greek olives (the flavor of these is very pronounced, so you may prefer fewer or to use them as a garnish)
1/4-1/3 cup fresh parsley, minced
optional: a few basil leaves, chopped (I didn’t have any, so I didn’t add, but it would be good)
Coarse sea or kosher salt to taste
Freshly ground black pepper to taste
approximately 3/4 cup Vegan Alfredo Sauce (see recipe below)
2 whole wheat tortillas
1 tablespoon vegan butter (I like Earth Balance)

Optional Garnish: Vegan Spinach Pesto (see recipe below) or Veggie Marinara Sauce, parsley sprigs or basil leaves, and/or a tiny slice of Roma tomato or olive halves

In a large cast iron skillet over medium-high, heat olive oil to shimmering. Add onion, bell pepper and garlic and saute, stirring frequently, until they just start to turn golden. Add beans and heat through, stirring frequently. Add remaining ingredients and stir just to combine. Remove from heat. Transfer to a bowl. Wipe out skillet, return to burner, and heat the tablespoon of vegan butter to shimmering. Meanwhile, on a flat surface, spread each tortilla with a couple of tablespoons of Vegan Alfredo Sauce. Stir remaining Alfredo Sauce into bean mixture and spoon onto half of one tortilla. Fold other half up and over the filling, pressing gently to distribute filling nearly to the edges. Repeat with second tortilla. Carefully transfer both to the skillet and cook 2-3 minutes or until golden brown on the first side. Carefully flip, and cook 2-3 minutes on second side until it is golden brown as well. Transfer to plates and serve immediately or keep warm if making additional quesadillas. If desired, garnish each with Vegan Spinach Pesto or Veggie Marinara Sauce, parsley sprigs or basil leaves, and/or a tiny slice of Roma tomato.

Vegan Alfredo Sauce
Yield: approximately 2 ½ cups

Place all ingredients in the bowl of a food processor fitted with a metal blade. Process until smooth, scraping down sides of bowl as needed. Heat and use immediately, or store for a few days in an airtight container in the refrigerator. This sauce may, of course, also be used as you would any Alfredo sauce.

Vegan Spinach Pesto
Yield: approximately 1 ½ cups

Place about ¼-1/3 of the bag of spinach in the bowl of a food processor fitted with a metal blade. Process until finely chopped. Continue adding spinach through the shoot, quickly, with motor running until all has been incorporated, scraping down sides as necessary. Stop processor and add remaining ingredients, except oil. Then turn motor on and stream in oil through the shoot until a thick bright green paste forms. Avoid over-processing at each stage. Check for salt and adjust if necessary. Heat or otherwise use immediately, or store for a few days in an airtight container in the refrigerator. This sauce may also be used as you would any pesto.

Veggie Marinara Sauce
Yield: approximately 4 cups

Place first four ingredients in the bowl of a food processor fitted with a metal blade. Process until a smooth pulpy paste forms, scraping down sides of bowl as needed. Meanwhile, heat the olive oil in a large skillet over medium-high heat until shimmering. Add the onion mixture and sauté, stirring frequently, for about 10 minutes or until the vegetables are no longer raw, and some of the moisture has evaporated. Lower heat if necessary to prevent sticking. Add remaining ingredients and continue to simmer for another 10-15 minutes or until flavors have melded and sauce is heated through. Use immediately, or store for a few days in an airtight container in the refrigerator. This sauce, too, may also be used as you would any marinara sauce.

September 20, 2009July 21, 2010 by betsy

Vegan White Bean Nachos Alfedo

Yield: 4 servings

Try this Italian riff on a Tex-Mex classic. It’s not authentic, but you won’t mind a bit.

approximately 56-60 tortilla chips (I like the blue corn variety), divided onto 4 oven proof plates or one large platter
1 tablespoon olive oil
1/2 small-medium yellow onion, diced
1/2 orange bell pepper, stemmed, seeded and diced
2 cloves garlic
1-15 ounce can white beans, drained
4-6 sundried tomatoes in oil, diced
approximately 1/2 cup pitted and quartered Greek olives (the flavor of these is very pronounced, so you may prefer just to garnish with a few of them)
1/4-1/3 cup fresh parsley, minced
optional: a few basil leaves, chopped (I didn’t have any, so I didn’t add, but it would be good)
Coarse sea or kosher salt to taste
Freshly ground black pepper to taste
approximately 1/2 cup Vegan Alfredo Sauce (see recipe below)

Optional Garnish: Vegan Spinach Pesto (see recipe below) or Veggie Marinara Sauce and parsley sprigs or basil leaves

Preheat oven to 350 degrees if baking. In a large cast iron skillet over medium-high, heat olive oil to shimmering. Add onion, bell pepper and garlic and saute, stirring frequently, until they just start to turn golden. Add beans and heat through, stirring frequently. Add remaining ingredients and stir just to combine. Remove from heat. Spoon over tortilla chips, dividing equally. Top with a drizzle of Vegan Alfredo Sauce and bake for 10 minutes. Serve immediately. Or broil a few inches from heat just until bubbly. Garnish, if desired, with Vegan Spinach Pesto and parsley sprigs or basil leaves.

Vegan Alfredo Sauce
Yield: approximately 2 ½ cups

Place all ingredients in the bowl of a food processor fitted with a metal blade. Process until smooth, scraping down sides of bowl as needed. Heat and use immediately, or store for a few days in an airtight container in the refrigerator. This sauce may, of course, also be used as you would any Alfredo sauce.

Vegan Spinach Pesto
Yield: approximately 1 ½ cups

Veggie Marinara Sauce
Yield: approximately 4 cups

Place first four ingredients in the bowl of a food processor fitted with a metal blade. Process until a smooth pulpy paste forms, scraping down sides of bowl as needed. Meanwhile, heat the olive oil in a large skillet over medium-high heat until shimmering. Add the onion mixture and sauté, stirring frequently, for about 10 minutes or until the vegetables are no longer raw, and some of the moisture has evaporated. Lower heat if necessary to prevent sticking. Add remaining ingredients and continue to simmer for another 10-15 minutes or until flavors have melded and sauce is heated through. Use immediately, or store for a few days in an airtight container in the refrigerator. This sauce, too, may also be used as you would any marinara sauce.

September 20, 2009July 21, 2010 by betsy

Vegan Caramel Apple Pancakes

Yield: 8 pancakes

These pancakes are like a fall festival on a plate. However their creation was no picnic. My previous two attempts were utter failures, but the third time was the charm. In one of the earlier iterations, applesauce had too weak of a flavor and, in another, grated apple made the batter way too moist to cook properly. Apple butter plus dried apple proved to be the winning combination. (Note: there is no butter in apple butter.) With a simple caramel sauce and a sprinkling of nuts, all that’s missing from these caramel apple treats is the stick!

Vegan Caramel Sauce:
1/2 cup soy creamer
1-2 teaspoons cornstarch
1/4 cup vegan butter (I like Earth Balance)
1/2 cup packed brown sugar

Whisk together in a small saucepan and bring to a simmer over medium-high heat, stirring occasionally. Simmer for two-three minutes and remove from heat. Sauce will thicken as it cools.

Pancakes:
2 scant tablespoons vegan butter (I like Earth Balance) or 1 tablespoon canola oil + 1 tablespoon vegan butter (the high sugar content from the apple butter can result in over-browning; a little oil reduces the chances)
1/2 cup whole wheat flour
1/2 cup self-rising flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon apple pie spice or 2 teaspoons cinnamon + 1/2 teaspoon ginger + 1/2 teaspoon nutmeg
1 cup apple butter (there is no butter in apple butter!)
1 cup unsweetened soy milk (plain or vanilla soy milk would be good too; vegan buttermilk is a little overpowering for the subtle pumpkin flavor)
1 cup dried apple slices, cut into small dice (they stay chewy, so they should be small, about 1/4-inch)
1 cup chopped or broken walnuts or pecans

Garnish: chopped walnuts or pecans

In a large cast iron skillet over medium-high heat, melt 1 scant tablespoon of the butter or 1/2 tablespoon butter with and 1/2 tablespoon oil. Meanwhile, in a medium bowl, stir together dry ingredients. Make a well in the center and add apple butter and soy milk. Stir just until combined and few lumps remain. Gently stir in dried apple and nuts. Using a 1/4 cup measure, make three pancakes in skillet. Cook 2-3 minutes on the first side, gently flip and cook another 2-3 minutes on the reverse. Add butter (or butter and oil) to keep skillet greased as needed. You may also need to lower the temperature a little closer to medium so that they cook through without becoming too brown on the exterior. (Note: Only a few bubbles will appear in this batter indicating doneness. So look for a fairly high rise and golden brown edges.) When cooked through, remove pancakes to plates or a serving platter, keep warm, and repeat with remaining scant tablespoon of butter (or butter and oil) and pancake batter. Serve with Vegan Caramel Sauce and a sprinkling of chopped walnuts or pecans.