September 8, 2009July 21, 2010 by betsy

Vegan Lemon-Blueberry-Pecan Cookies

Yield: 25 to 30 “normal” cookies or 9-10 “behemoths“

These cookies are a tribute to the first recipe/cooking competition I ever won. Years ago, when I was in graduate school at Vanderbilt University, I entered the local Italian Street Fair Bake-Off. (One can’t study all the time, right?) Not a vegan at that point, my winning entry was Lemon-Brandy and Blueberry Custard tarts: a luscious brandy-spiked lemon custard nestled inside individual pate sucre tart shells and topped with fresh blueberries.

I still remember running into the paper goods boutique in Hillsboro Village where I lived just before the delivery deadline to purchase a plastic plate to put them on. There, I bumped into Marilyn Murphy, a studio art professor (and wonderful artist) that I knew casually. I explained what I was doing, feeling a little silly for obsessing over the color of plate I put the tarts on–just the right shade of blue-violet–but, she assured me that color and presentation does matter.

I also vividly remember my dear friend Allison accompanying me to the announcement of awards that evening and squealing in delight as I won a trophy for Best Pie and Best Overall. Afterward, we whirled around on one carnival ride after another, the trophies squeezed tightly between our knees.

A riff on my favorite chocolate chip cookies, here I have replaced the chips with dried blueberries and brightened the dough with the addition of lemon zest. Because I was also thinking of blueberry pancakes, I opted for a little maple extract instead of brandy–though either would be good–and the addition of some pecan pieces.

No, I haven’t gone off my soft post oral-surgery diet (that you are, no doubt, tired of hearing about). Rather, I made these cookies to take to my periodontist along with a Rock ‘n’ Roll Half Marathon poster as a thank you gift for taking such excellent care of me.

½ cup vegan butter, room temperature (I use Earth Balance)
½ cup vegetable shortening
½ cup light brown sugar
½ cup sugar
4 tablespoons unsweetened soy milk, preferably at room temperature (plain or vanilla soy milk works too)
1 generous teaspoon vanilla
1/4 teaspoon maple extract
2 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
zest of 1-2 lemons (I used 1 1/2, as that’s what I had)
½ teaspoon salt (omit if butter is salted)
approximately 3/4-1 cup of dried blueberries
approximately 3/4-1 cup of pecan pieces

Preheat the oven to 350 F. In the large bowl of an electric mixer, cream the butter, shortening, brown sugar, and sugar until it is light and fluffy. Slowly blend in the soy milk, vanilla and maple extract. Add the flour, baking soda and lemon zest, and mix on low speed until well combined. Then fold in the blueberries and nuts. Drop small spoonfuls onto Silpat covered, oiled or parchment paper-lined cookie sheets. Press tops of mounds down slightly and bake for 8 to 10 minutes or until golden brown. Or use an ice cream scoop to make 9-10 extra large cookies, pressing the mounds down to about a 1/2″ tall disk, leaving 2″ between, and bake for approximately 15 minutes. Cool slightly on cookie sheets and then remove to racks to cool completely. Store in airtight containers.

September 7, 2009July 21, 2010 by betsy

Vegan Carrot-Cucumber-Cashew Soup

Yield: 4-6 servings

This soup is so tasty that I will certainly make it even after I can eat solid food. Created for my post-oral surgery diet, it helps me feel less deprived because it contains much of the nutritious deliciousness that makes me crave Thai food.

1 tablespoon olive oil
1/2 of a medium onion, peeled and slivered
2 large cloves garlic, sliced
2 generous cups baby carrots
3/4 pound seedless cucumbers (3 very small cucumbers)
1 cup cashew pieces and halves
1-14.5 ounce can coconut milk
1 scant tablespoon vegan fish sauce
1/4 cup very lightly packed fresh cilantro leaves
1/4 cup very lightly packed fresh Thai basil leaves
Coarse sea or kosher salt to taste
Freshly ground black pepper to taste
zest of one lime

In a large cast iron skillet over medium-high, heat olive oil until shimmering. Add onion and garlic and saute for a few minutes or until softened and just starting to turn golden. Meanwhile, steam carrots just until tender. Rinse with cold water to stop the cooking and drain. Place all ingredients except lime zest in the bowl of a food processor and puree until almost smooth, but flecks of texture and color remain. You may want to puree in two batches to prevent overflow. Transfer to a saucepan or microwave-safe bowl, stir in zest, and heat. Serve warm.

September 7, 2009July 21, 2010 by betsy

Vegan Broccoli Tomato Soup

Yield: 4-6 servings

This soup is another one created for my post-oral surgery diet, but I would eat it regardless, so delicious it is. Inspired by a broccoli-tomato-caper pasta that I ordered on our recent cruise vacation to Nova Scotia and the Northeastern U.S., this soup is just as tasty, but lighter because of the absence of pasta. However, it is also low in protein for that reason, so be sure to enjoy it with a glass of unsweetened soy milk. If, unlike me, you can chew, than pump up the protein any way you choose.

1 tablespoon olive oil
1/2 of a medium onion, peeled and slivered
2 large cloves garlic, sliced
4 generous cups broccoli
4 sundried tomatoes, torn or sliced into about 3 pieces each
1-14.5 ounce can petite diced tomatoes in juice
1/2 can unsweetened soy milk
1 scant tablespoon balsamic vinegar (I use homemade balsamic vinegar reduction for more intense flavor)
Optional: 1 tablespoon capers or caper brine
Coarse sea or kosher salt to taste
Freshly ground black pepper to taste

zest of one lemon

In a large cast iron skillet over medium-high, heat olive oil until shimmering. Add onion and garlic and saute for a few minutes or until softened and just starting to turn golden. Meanwhile, steam broccoli just until tender. Rinse with cold water to stop the cooking and drain. Place all ingredients except lemon zest in the bowl of a food processor and puree until almost smooth, but flecks of texture and color remain. Transfer to a saucepan or microwave-safe bowl, stir in zest and reheat. Serve warm.

September 6, 2009July 21, 2010 by betsy

Vegan Chocolate Banana Smoothie

Yield: 2-1 cup servings or 1-2 cup serving.

Otherwise known as the world’s easiest, lightest and tastiest smoothie, this one is a cool, creamy and hydrating blend of lite chocolate soy milk, plain soy milk, banana and ice. At only 210 calories for the 2 cup serving, it is a very sensible and satisfying way to start the day. Though it is packed with protein and potassium, it won’t weigh you down.

I may be wrong, but it seems when people describe their smoothie concoctions to me, they have gone way overboard, packing in hundreds and hundreds of calories of milk, yogurt and fruits of several kinds. Perhaps they need all those calories to last until they have their next meal, but I find many smoothies–including commercially prepared ones–to be too much of a good thing.

So, I keep it simple, emphasizing nutrition, taste, texture (I like them to feel decadent going down!) and rehydration after a night’s sleep. To that end, I have come to rely on calorie-free ice to contribute to the froth factor, as well as to impart a creaminess that isn’t cloying.

By far the most “painful” part of this oral surgery experience, other than the price–ouch!–is the soft diet for two to four weeks. I’ve had this smoothie for breakfast for two of the last three days and, while I love it, I suppose I crave a lot of variety of texture–among other things–in my food. But that isn’t possible right now. (And it’s only been two full days!) Cool foods like this one, though, have an added benefit: since yesterday I’ve been experiencing “rebound swelling,” known in our house as “chipmunk face,” and the cold is supposed to help reduce it.

Lunch and dinner are probably the most difficult. (Oh, and snacks. My beloved nuts are off limits.) Last night’s dinner at our favorite Mexican restaurant was, for me, completely smooth refried beans with a practically pureed salsa. I love frijoles, but I love them with whole wheat tortillas, caramelized onions, chopped tomato…you get the picture. The silver lining, though, is that last night was the first time in my life that, instead of eating WAY too many chips with salsa before the meal came, I ate none!

Stay tuned as I try to spice up this post-op eating plan.

3/4 cup lite chocolate soy milk (or regular if you don’t mind the additional calories)

1/4 cup plain soy milk (it’s what I had, but lite or unsweetened is fine too)

1 banana, broken into chunks

8-10 ice cubes

Place all ingredients into a blender container. If you have an “ice crusher” feature, crush the ice for a few cycles and then blend on high until all ingredients are completely combined, ice is incorporated, and a creamy-frothy consistency is achieved. If you have no such feature, just blend on your favorite setting to achieve the same results.

September 4, 2009July 21, 2010 by betsy

Rock ‘n’ Roll Half Marathon

I created a lovely new dish this week–Vegan Pumpkin-Stuffed Shells with Sage Butter–but the weather has been too gray to photograph. (An artist friend showed me how to make a beautiful light box for photographing “still lifes,” but I just haven’t constructed it yet.) I’ll probably make the recipe again before I post it, as it’s no longer fresh enough, but I have the recipe saved as a draft.

In the meantime, I wanted to apologize for “the empty platter” lately. As soon as my husband and I arrived home from a week’s vacation last Saturday, the pre-service week for teachers began on Monday and the sky clouded over for the week (but it is so nice and cool). Then, yesterday, was the much dreaded/anticipated oral surgery. What an experience! (My periodontist, Dr. Ken Cavallari is a genius, as I slept through the night–on no pain killers other than Ibu-Profen–and I’m here typing this barely 12 hours later. Plus I felt NO pain during the hour-long surgery–imagine!) Finally, for the next two days, I’m involved with the Rock-n-Roll Half Marathon in Virginia Beach.

In lieu of a recipe, I’m posting the poster for the Rock ‘n’ Roll Half. Their theme was “A Slice of Americana,” so I went for a vintage look with the motel signs and vintage fishing lure, especially. (Notice, vegan friends, it has not caught a fish, but a running shoe! The porpoise and hermit crab are wild and free!) We titled the piece “Rock ‘n’ Roll Road Trip.” I painted all of the imagery on top of a copy of a 1930s map of VA Beach, as well as incorporating copies of VA Beach postcards from the same era that I found at a local antiques store. The compass rose is painted on a rock CD that I found on the side of the road when I was walking my dogs, and the cardinal points are made from guitar picks that I glued onto the back of the CD. Barely visible in the center of the composition are shoe prints from the sole of a running shoe that I also found on the side of the road on a different dog walk. What are the chances? It seemed like a sign!

I’ve been invited to be the race’s “official artist” for eight of the nine years of its existence. The original art is raffled off for charity (raising $8,000-9,000 each of the last few years) and I sign posters of it for the runners/families at the Fitness Expo that precedes the race. The proceeds from poster sales is also donated to the Race’s charity(ies). I keep accepting the invitation from Competitor’s Group to serve in this capacity because their staff members have become good friends over the years and I love interacting with the runners and their supporters who come from all over the country, some year after year. Plus it allows me to contribute significantly to their charities–e.g. Team in Training and the Lymphoma and Leukemia Society nationally + lots of local charities–in a way that I couldn’t otherwise.

But back to cooking soon! For the next two to four weeks, I’m on a “soft diet,” so look for soups, dips and smoothies plus the Vegan Pumpkin-Stuffed Shells with Sage Butter–oh-so-divine for fall. I can eat the filling and sauce at least. Honestly, the diet is the worst part of the whole experience.

Happy Labor Day!

August 30, 2009February 10, 2011 by betsy

Vegan Thai Chicken Salad

Yield: approximately 4 cups

Today is the last day of summer break for teachers in our district, as we go back tomorrow for a week of “pre-service” before the students return on September 8. School means school lunches, so I enjoyed spending some time this afternoon grocery shopping and creating a couple of different wholesome spreads for quick and satisfying mid-day meals throughout the week.

This time, my favorite Vegan Smoky Chicken Salad is back but with a Thai twist. (See also the Chinese version in the previous post.) Like its inspiration, this iteration emphasizes color, texture, taste and nutrition. But the ingredients, in virtually identical proportion, are decidedly Thai: red bell pepper, dried pineapple, carrots, green onions, cashews, cilantro, curry powder, vegan fish sauce and lime juice.

Enjoy as you would any chicken salad, only maybe with chopsticks.

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

August 30, 2009February 10, 2011 by betsy

Vegan Chinese Chicken Salad

Yield: approximately 4 cups

The veggie-resistant members of your clan will never know they are eating their broccoli and carrots when you serve up this Chinese-inspired twist on my Vegan Smoky Chicken Salad.

Like its forebear, this version is flecked with pretty contrasting colors and packed with nutrition. But the ingredients give a nod to Chinese cuisine. The carrots remain, but water chestnuts replace the apple, broccoli florets the celery, and scallions the onion. Peanuts stand in for the smoked almonds while Five Spice Powder is substituted for the tarragon and the smoked paprika and soy sauce for the lemon juice.

Enjoy this spread in a sandwich, with crackers or veggies, or any way you like your chicken salad. Or make it extra-special by serving generous-sized scoops on large Chinese Napa cabbage leaves or daintier scoops on smaller leaves for “roll your own” cabbage wraps. Either way, a few peanuts make the perfect garnish.

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

August 20, 2009July 21, 2010 by betsy

Vegan Oatmeal, Apple-Nut, Chocolate Chip Spice Cookies

Yield: 24 “normal” cookies or 12 “behemoths“

(If pressed for time, I make the big boys. But these are equally good large or small.)

Today, I had an appointment with a periodontist and scheduled gum-grafting surgery for September 3. It seems that for years I’ve done a little too good of a job of brushing my teeth and have some gum recession to tend to before getting the aforementioned Invisiline braces. I now know, first-hand, from whence the phrase “long in the tooth” comes.

What does that have to do with these cookies? It is the only reason I can think of for why I had an especially irrepressible craving for something sweet and tender, chock full of crunchy and chewy morsels like nuts and dried apples, foods I won’t be able to eat post surgery. I was told that I would need to eat a soft diet for two weeks. Hmm…that sounds like soy lattes, wine, soups and vegan ice cream to me. So, in the meantime, I think I should hoard the forbidden foods in my jaws like a squirrel.

Once again, my favorite dough (but with half whole wheat flour and a little oatmeal) plays a supporting role in these cookies that star dark chocolate chips, walnut pieces, dried apples and a warm and toasty blend of spices which is especially tasty. Be sure to use all four spices because they are more than the sum of their parts.

½ cup vegan butter, room temperature (I like Earth Balance)
½ cup vegetable shortening
½ cup light brown sugar
½ cup sugar
6 tablespoons unsweetened soy milk, preferably at room temperature (plain or vanilla soy milk works too)
1 generous teaspoon pure vanilla extract
1/2 teaspoon maple extract
1 cup + 2 tablespoons unbleached all-purpose flour
1 cup + 2 tablespoons whole wheat flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
pinch nutmeg
scant 1/2 cup oatmeal
scant 1/2 cup vegan dark chocolate or semi-sweet chocolate chips
scant 1/2 cup walnut pieces (or almonds, hazelnuts, pecans)
scant 1/2 cup diced dried apples (a 1/4-inch dice seems just right)

Preheat the oven to 350 F. In the large bowl of an electric mixer, cream the butter, shortening, brown sugar, and sugar until it is light and fluffy. Slowly blend in the soy milk, vanilla and maple extract. Add the flours, baking soda and spices, and mix on low speed until well combined. Then fold in the remaining ingredients. Drop 24 small scoops onto Silpat-covered, oiled or parchment paper-lined cookie sheets. Press tops of mounds down slightly and bake for 8 to 10 minutes or until golden brown. Or make 12 extra large cookies using two scoops of dough, pressing the mounds down to about a 1/2″ tall disk, leaving 2″ between, and baking for approximately 12-15 minutes. Check after 12 . Cool slightly on cookie sheets and then remove to racks to cool completely. Store in airtight containers.

August 19, 2009July 21, 2010 by betsy

Vegan Oatmeal, Dried Fig, Chocolate Chip and Nut Cookies

Yield: 24 “normal” cookies or 12 “behemoths“

(As I have said before, like so many people, I seem to always be pressed for time, so I make gigantic cookies. But these are equally good large or small.)

Necessity, as they say, is the mother of invention. Last week, I needed a few food gifts and wanted to make my chocolate chip cookies (posted on this site), but with dried cranberries or cherries. However, I discovered that I didn’t have enough chips and the only dried fruit I had on-hand were figs, already cut into 1/4 inch cubes from a previous recipe.

No worries. I simply made the dough as usual, but nudged it gently in a more wholesome direction by substituting 1 of the cups of all-purpose flour with 1 cup of whole wheat flour. And, instead of adding 1 1/2 cups of chips (or 3/4 cup of chips and 3/4 cup of nuts), I added 3/4 cup oatmeal and 1/4 cup each of dark chocolate chips, nuts and dried figs. A combination of ground cinnamon and ginger provides just the right spicy background for these cookies that subtlely suggest that autumn is just around the corner.

½ cup vegan butter, room temperature (I use Earth Balance)
½ cup vegetable shortening
½ cup light brown sugar
½ cup sugar
4 tablespoons unsweetened soy milk, preferably at room temperature (plain or vanilla soy milk works too)
1 generous teaspoon vanilla
1 1/4 cups unbleached all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
½ teaspoon salt (omit if butter is salted)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 cup oatmeal
1/4 cup vegan dark chocolate or semi-sweet chocolate chips
1/4 cup of pecan pieces (or almonds, hazelnuts, macadamias, walnuts, etc.)
1/4 cup diced dried figs (a 1/4-inch dice seems just right)

Preheat the oven to 350 F. In the large bowl of an electric mixer, cream the butter, shortening, brown sugar, and sugar until it is light and fluffy. Slowly blend in the soy milk and vanilla. Add the flours, baking soda and spices, and mix on low speed until well combined. Then fold in the remaining ingredients. Drop 24 small scoops onto Silpat-covered, oiled or parchment paper-lined cookie sheets. Press tops of mounds down slightly and bake for 8 to 10 minutes or until golden brown. Or make 12 extra large cookies using two scoops of dough, pressing the mounds down to about a 1/2″ tall disk, leaving 2″ between, and bake for approximately 12-15 minutes. Check after 12 . Cool slightly on cookie sheets and then remove to racks to cool completely. Store in airtight containers.

August 18, 2009February 10, 2011 by betsy

Vegan Smoky Chicken Salad

Yield: approximately 4 cups

Made in a food processor, this riff on ever-popular vegan chicken salad has a texture similar to my Vegan Chicken Paté. I had made the latter recently and was craving more of something similar, but a little less decadent.

Smoked almonds and smoked paprika give this spread its subtle wood-fired flavor. Apple, celery and carrots up the vitamin quotient which, along with parsley, provide nice texture and flecks of color. The tarragon, optional nutritional yeast, and faux chicken seasoning enhance the chicken-y flavor. And the combination of lemon juice and vegan mayo provide just the right amount of tang.

This salad is delicious served in all of the traditional ways, but it is particularly enhanced by a simple side salad of long, narrow seedless cucumbers–preferably home-grown–sliced and sprinkled with vinegar and coarse sea or kosher salt to offset their natural sweetness.