June 27, 2009July 21, 2010 by betsy

Vegan Cucumber-Dill Spread, Dip or Sauce

I wanted to share this photo of my Vegan Cucumber-Dill Spread, Dip or Sauce recipe as a Roma tomato topper–a cooling and refreshing summer appetizer or accompaniment to a savory soup. Doesn’t it look like a little boat? Served this way, the spread is even more healthful and colorful than on bread. You could alternatively serve the spread on cucumber slices for twice as much cucumber goodness. Just make sure that, whichever slice you choose, it is thick enough to support the topping when lifted from the plate. Find the recipe in the post below or at:

/2009/06/vegan-cucumber-dill-spread-dip-or-sauce.html

Note: the spread in the photo was actually made with silken, instead of regular, tofu. It is a little softer, but it is firm enough to hold its shape quite well.

June 27, 2009July 21, 2010 by betsy

Vegan Cucumber-Dill Spread, Dip or Sauce

Yield: 2-3 cups spread, dip or sauce

Every good southern girl needs a tasty filling for tea sandwiches in her repertoire. This one was inspired by a favorite of my mother’s: cucumber-dill. The timing of this post was prompted by the gift of a home-grown cucumber from my friend and co-worker, Mylinda. Mom’s version was made with cream cheese and, while I could have simply substituted vegan cream cheese, it is expensive and has a fair amount of calories. So I experimented with regular firm tofu and the result was a sumptuous light spread, as delicious–and more healthful–on Roma tomato slices as it is on crustless bread. When prepared with silken firm tofu, it doubles as a dip or a sauce (delicious on vegan fish fillets or over fried green tomatoes). A few simple ingredients enhance the flavor so that you never even miss the cream cheese…what cream cheese?

1 cucumber, ends trimmed, grated, and left to drain for about an hour in a medium-fine strainer (I leave the skin on and the seeds in for added nutrition)
14 ounces regular firm tofu (or 12 ounces silken firm tofu)
2 garlic or roasted garlic cloves or 1 teaspoon garlic powder
2 teaspoons lemon juice
1/2 teaspoon Amino Acids
1/2 teaspoon salt or to taste
1/2 teaspoon seasoned salt
freshly ground black pepper to taste
pinch granulated sugar or raw sugar (optional, but I like it for balance)
2 generous tablespoons fresh dill (you don’t need to chop first; just break off a couple of pieces equivalent to about 1 tablespoon each
zest of 1/2 of a lemon

Place tofu, garlic, lemon juice, Amino Acids, salt, seasoned salt, pepper and optional sugar in the bowl of a food processor fitted with a metal blade and process until smooth and creamy. Scrape into a bowl and gently fold in dill, zest and cucumber until well-combined. It is a perhaps better if made a few hours ahead and refrigerated in an airtight container so that flavors can marry, but you may serve it immediately.

Note: the spread in the photo was actually made with silken, instead of regular, tofu. It is a little softer, but it holds its shape quite well.

June 23, 2009February 10, 2011 by betsy

Vegan Tempeh with Wine-Tomato-Caper Sauce

Yield: 4 servings

I could eat this sauce alone, as it is simply to die for. But it is perfect over the tempeh. I’ve made a somewhat similar vegan piccata sauce previously, but it missed the mark, as the flavors weren’t balanced. I experimented and found that the addition of Amino Acids, brown rice syrup and just a hint of lemon juice to a fairly sweet wine made it perfect. The garlic, tomatoes, capers and parsley put it right over the top in terms of taste, color and nutrition. I labeled this recipe under Sauces, as well as under Tempeh and Main Dishes, because it would be delicious with anything, including a spoon!

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

June 23, 2009July 21, 2010 by betsy

Vegan Pumpkin-Ginger Ice Cream

Yield: approximately 1 quart

I am indebted, once again, to Wheeler Del Torro, author of The Vegan Scoop for this ice cream formula. His blend of soy milk, soy creamer and arrowroot powder always yields rich and creamy results. My recipe was inspired by left-over canned pumpkin from the weekend’s pancake creation and fresh ginger from the Vegan Chinese Orange-Sesame Chicken with Carrots. The addition of a couple of sticks of cinnamon yields a flavor that is deeply pumpkiny, but with subtle nuances for a beautiful complexity. It is especially delectable with a dollop of Soy Whip into which a little orange liqueur and fresh orange zest has been folded.

1 cup unsweetened soy milk, divided into 1/4 cup and 3/4 cup
2 tablespoons arrowroot powder
2 to 2 1/2 cups plain soy creamer (I used French Vanilla, but plain would be delicious too)
3/4 cup packed brown sugar
2 sticks cinnamon
8 very thin slices of fresh ginger, peel left on
1 cup pureed pumpkin (canned is perfect)
1 tablespoon vanilla extract

In a small bowl, whisk together 1/4 cup soy milk and arrowroot powder until smooth. Set aside. Place the remaining 3/4 cup of soy milk and remaining ingredients, except vanilla extract, into a medium saucepan and bring just to a boil, stirring occasionally. Remove from heat and quickly whisk in soy milk-arrowroot mixture until very smooth followed by the pumpkin and the vanilla extract. Allow to cool to room temperature, whisk again if lumps remain, and then cover and refrigerate several hours or overnight. Whisk to remove any remaining lumps, then remove cinnamon sticks and ginger slices, squeezing the latter slightly as you do. Freeze according to your ice cream maker’s instructions. (I use a Cusinart electric ice cream maker.) Scrape into an airtight container and store in freezer.

June 21, 2009July 21, 2010 by betsy

Vegan Chinese Orange-Sesame Chicken with Carrots

Yield: 4 servings

This dish is so rich and flavorful, it is difficult to believe that it is actually good for you. (If you fry the chicken, it is a little more decadent, but worth it to me.) Made from fresh oranges, the sauce cooks down to a thick pulpy melange with a complex balance of tastes: sweet, sour, salty and savory. Serve the chicken and sauce over brown or white rice (I like Jasmine) with a side of steamed broccoli for a dinner that is as nutritious and colorful as it is delicious. If you opt not to serve it with broccoli, you might want to garnish it with an additional sliced green onion for color contrast.

Chicken Mock Stock

2 cups water
¼ cup nutritional yeast
2 tablespoons tamari
1 teaspoon onion powder
1 teaspoon dried sage
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon celery seed

Combine all of the ingredients in a large saucepan and set aside while you make the boneless “chicken” pieces.

Basic Seitan or “Wheat Meat”

1 cup instant vital wheat gluten flour
1 cup water

In a medium bowl, stir together wheat gluten and water until completely combined. Knead for about 3 minutes (many recipes say 5 minutes, but I think the extra minutes toughen the product). Shape the seitan into two short baguette-shapes about 5 inches long and then cut or tear each one into about 16 nice bite-size pieces. Bring stock to a boil. Stretch each piece a little before placing it carefully into stock. Reduce heat to a very slow simmer and cover pot with lid. Let simmer for 50-60 minutes, stirring every 10 minutes (or whenever you think of it), until broth has almost completely reduced. If it doesn’t, no worries. (Pieces will expand, but shrink back down.) Use immediately or store in the refrigerator (for up to 6 days) or the freezer (for up to 6 months). While the seitan simmers, make the Orange-Sesame sauce.

Source: La Dolce Vegan by Sarah Kramer

When the seitan has finished simmering, you may remove from the pot and toss with the sauce as is. However, for a chewier texture, fry the chicken first according to these directions:

Chinese Fried Chicken

Canola oil
1/2 cup unsweetened soy milk
1 tablespoon cornstarch
Pinch of salt

In a large iron skillet over medium-high, heat 1/4 inch of canola oil. Meanwhile, whisk together remaining ingredients in a small bowl. When oil is hot, but not smoking, dip each piece of chicken into the batter and place it carefully into the hot oil. To avoid overcrowding, you may need to cook the chicken in two batches. Cook each piece on both sides for a couple of minutes or until golden and drain on paper towel before tossing with the sauce.

Orange-Sesame Sauce

2 very large navel oranges, skin removed and flesh separated into sections
1 1/2″ piece ginger, peel removed, and cut into about 4-6 pieces
2 tablespoons mild molasses (not blackstrap, as the flavor is too strong)
2 tablespoons rice wine vinegar
2 tablespoons brown sugar
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon five spice powder
tiny pinch of cayenne pepper
salt to taste
1 tablespoon cornstarch
1 tablespoon sesame oil
3-4 green onions, rinsed, trimmed and thinly sliced
2 large garlic cloves, minced (I use a garlic press)
3/4 cup carrots, very thinly sliced on the diagonal
zest of half of a large lemon

Garnish: approximately 4 teaspoons of sesame seeds

In the bowl of a food processor fitted with a metal blade, place first 11 ingredients and process until smooth, but pulpy. Meanwhile, in a skillet over medium-high, heat sesame oil. Add green onions and garlic and stir fry quickly until softened, but not brown. Scrape orange sauce into skillet, add carrots, and cook until sauce reduces slightly and carrots are just tender. Stir in fried seitan and lemon zest and serve over rice. If desired, sprinkl with about 1 teaspoon of sesame seeds per serving.

June 21, 2009July 21, 2010 by betsy

Vegan Buffalo Wings with Creamy Blue "Cheez" Dressing and Celery Sticks

Yield: 12 wings

The result of a request from a cooking student and now pal, Anne Frerichs, this recipe will make you think you’ve fallen off the vegan wagon. The result of cobbling together recipes from vegan divas, Sarah Kramer and Jo Stepaniak, along with one from Americanfoods.com, this dish may well be voted MVP: Most Valuable Party Food, but it is great for dinner or a snack too. The boneless wings are quickly formed from simple homemade seitan or “wheat meat” before being simmered in a mock chicken stock, coated, pan-fried and tossed with the stir-together Buffalo sauce which claims to be the authentic recipe from the Anchor Bar in Buffalo, New York. Televised football game or not, you will score big when you serve these wings with tangy faux bleu “cheez” dressing and crunchy celery sticks. PLEASE don’t be deterred by what looks like a lengthy prep process. While the seitan simmers for about an hour in the stock, you can prepare the wing sauce and the bleu “cheez” dressing, both of which just stir together, and cut the celery.

approximately 4 celery sticks, rinsed, trimmed and cut into 2-3” lengths (wrap and store in refrigerator)

Chicken Mock Stock

2 cups water
¼ cup nutritional yeast
2 tablespoons tamari
1 teaspoon onion powder
1 teaspoon dried sage
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon celery seed

Combine all of the ingredients in a large saucepan and set aside while you make the wings.

Basic Wings (Seitan or “Wheat Meat”)

1 cup instant vital wheat gluten flour
1 cup water

In a medium bowl, stir together wheat gluten and water until completely combined. Knead for about 3 minutes (many recipes say 5 minutes, but I think the extra minutes toughen the product). Shape the seitan into a short baguette (about 5 inches long). Cut in half lengthwise and then in half again crosswise. Cut or pull each quarter into 3 roughly equal pieces. Bring stock to a boil. Stretch each “wing” a little before placing carefully into stock. Reduce heat to a very slow simmer and cover pot with lid. Let simmer for 50-60 minutes, stirring every 10 minutes (or whenever you think of it), until broth has almost completely reduced. If it doesn’t, no worries. (Pieces will expand, but shrink back down.) Use immediately or store in the refrigerator (for up to 6 days) or the freezer (for up to 6 months). For a chewier texture once you have simmered the seitan, follow the directions below for fried chicken before tossing with the Buffalo sauce. Alternatively, you may bake the wings at 350 degrees in a lightly oiled baking dish for 30 minutes before tossing with sauce. Serve wings slightly warm or at room temperature with celery sticks and Creamy Blue Cheez Dressing.

Source: La Dolce Vegan by Sarah Kramer

Jay-Lo’s Fried Chicken

¼ cup flour
½ teaspoon paprika
½ teaspoon salt
½ teaspoon ground black pepper
½ cup unsweetened soy milk
1 recipe chicken-flavored seitan
1/8” of canola oil

In a shallow dish, stir together the dry ingredients. Set aside. Pour milk into a small bowl and set aside. Dip wings into flour, then dip in milk, and then into the flour again. In a large skillet on medium-high heat, fry the wings in about 1/4 inch of oil, turning once, until well-browned on both sides (this will take a few minutes on each side). Meanwhile, prepare Buffalo sauce. When chicken is browned, toss with sauce.

Source: La Dolce Vegan by Sarah Kramer

Almost Authentic Buffalo Wing Sauce

6 tablespoons Earth Balance (if not using a salted vegan butter, add ¼ teaspoon salt)
1 1/2 tablespoons white vinegar (may be too much tang; you decide)
1/4 teaspoon cayenne pepper (optional)
1/8 teaspoon garlic salt
1/4 teaspoon vegan Worcestershire sauce or Bragg’s Amino Acids
1 teaspoon Tabasco sauce (optional)
6 tablespoons Louisiana hot sauce (preferably Frank’s brand)

In a small saucepan over medium heat–or in a bowl in the microwave–melt butter. Whisk in remaining ingredients. Sauce will thicken and coat wings perfectly as it cools to room temperature or slightly above.

Note: I think the sauce is plenty fiery without the cayenne pepper and Tabasco sauce. Also, the faux blue “cheese” is very tangy, so you may prefer to omit the vinegar in the wing sauce lest the whole dish be too acidic.
Source: adapted from Americanfoods.com (claims to be the authentic sauce from Buffalo’s Anchor Bar)

Creamy Blue Cheez Dressing

½ cup sesame tahini
½ cup extra virgin olive oil
1 ¼ teaspoons salt
1 teaspoon crushed garlic or garlic powder
1 teaspoon light miso
¼ teaspoon pepper (use white to prevent black flecks)
¼ cup lemon juice
¼ cup white vinegar
1 tablespoon dried parsley flakes or 3 tablespoons fresh minced parsley

In a medium bowl or food processor, beat together first 6 ingredients until creamy and smooth. Vigorously beat in lemon juice and vinegar until well combined. Stir in parsley or add a very small rinsed and drained bunch to the food processor and pulse a few times to mince and distribute. Keeps 10-14 days in an airtight container in the refrigerator. Stir well before serving.

Source: slightly adapted from The Ultimate Uncheese Cookbook by Jo Stepaniak (the only changes I made were to omit all of the water, as it made the dressing far too thin, and add more parsley).

June 21, 2009July 21, 2010 by betsy

Vegan Asparagus-Red Pepper Puff Pastry Bundles

My friend Anne Frerichs, quite an inspired cook in her own right, created this scrumptious version of my Vegan Green Bean Bundles. Aren’t the colors beautiful? She took them to a summer barbecue, but the colors would make them a festive addition to the winter holiday table (provided you can find good and affordable asparagus in December).

She followed my recipe at:
/search?q=Vegan+Green+Bean+Bundles

with these adaptations (paraphrased):

“All I did was roast the asparagus in extra virgin olive oil, salt and pepper, and a good balsamic vinegar until bright green and slightly underdone. Then I wrapped them up with a strip of red bell pepper in the puff pastry and baked them like you said. I did sort of brush the tips with some extra balsamic vinegar just to give that first bite a little “kick,”but I don’t think it was necessary. “

Thanks, Anne. This is a keeper for sure!

June 21, 2009July 21, 2010 by betsy

Vegan Pumpkin Pancakes

Yield: 6 to 8 pancakes

I might need to start a new label for pancake posts; something like POW for “Pancake of the Week.” This morning, I saw that I had a couple of cans of pumpkin in the pantry, as I’ve been planning to experiment with a pumpkin lasagna for several weeks. But I decided that, when I do, it surely won’t take both cans. So, despite it being the middle of June and nearly 90 degrees before 10 a.m., I whipped up these pumpkin pancakes. They are super in the summer, but perhaps even more appetizing in cooler weather. While they definitely aren’t heavy, they can’t be described as feathery-lite either. You may need to lower the cooking temperature just slightly–closer to medium–so that they cook through without the exterior becoming too brown. An ever-so-slightly custardy consistency inside is perfect; raw batter not so much.

2 scant tablespoons vegan butter (I like Earth Balance)
1/2 cup whole wheat flour
1/2 cup self-rising flour
1 cup canned pumpkin
1/4 cup brown sugar or raw sugar
1 tablespoon pumpkin pie spice
1/2 teaspoon baking powder
1/4 teaspoon baking soda
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)

Maple-Spice Syrup

1/2 cup real maple syrup
pinch pumpkin pie spice

Whisk together and heat for a few seconds in the microwave.

Garnish: chopped walnuts or pecans

In a large cast iron skillet over medium-high heat, melt 1 scant tablespoon of the butter. Meanwhile, in a medium bowl, stir together dry ingredients. Make a well in the center and add soy milk. Stir just until combined and few lumps remain. Using a 1/3 cup measure, make three pancakes (or a 1/4 cup measure to make 4 pancakes), spreading slightly so that pancakes are about 1/2-inch thick. Cook 2-3 minutes on the first side, gently flip and cook another 2-3 minutes on the reverse. Avoid overcrowding. 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. 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: Bubbles will not appear in this batter indicating doneness as with some pancakes. Instead look for a slight 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 and pancake batter. Serve with Maple-Spice Syrup and a sprinkling of chopped walnuts or pecans.

June 14, 2009July 21, 2010 by betsy

Vegan Caramel Macchiato Ice Cream

Yield: approximately 1 quart

The aroma and appearance of Starbucks’ Caramel Macchiatos, those creamy cafe-caramel beverages to die for–but off-limits for vegans–inspired this delectable ice cream. Once again, I have based my creation on the never-fail formula in Wheeler del Torro’s The Vegan Scoop cookbook.

1 cup unsweetened soy milk, divided into 1/4 cup and 3/4 cup
2 tablespoons arrowroot powder
1 tablespoon instant coffee crystals (I use decaffeinated)
2 tablespoons vegan butter (I like Earth Balance)
3/4 to 1 cup packed brown sugar
2 to 2 1/2 cups plain soy creamer
1 tablespoon vanilla extract

In a small bowl, whisk together 1/4 cup soy milk, arrowroot powder and coffee until smooth and coffee is dissolved. Set aside. Place vegan butter and brown sugar plus one tablespoon of the remaining soy milk into a medium saucepan over medium-high heat, stirring constantly, until butter is melted and sugar is dissolved. Add remaining soy milk and the soy creamer and bring just to a boil, stirring occasionally. Remove from heat and quickly whisk in soy milk-arrowroot-coffee mixture until very smooth. Whisk in vanilla extract. Allow to cool to room temperature, whisk again if lumps remain, and then cover and refrigerate several hours or overnight. Whisk to remove any remaining lumps, and freeze according to your ice cream maker’s instructions. (I use a Cusinart electric ice cream maker.) Scrape into an airtight container and store in freezer.

June 14, 2009July 21, 2010 by betsy

Vegan Oatmeal and Dried Cranberry Pancakes

Yield: 6 to 8 pancakes

Though I don’t need much impetus to create a new kind of pancake, oatmeal-dried cranberry cookies provided the inspiration for these. They are a “sturdy,” pleasantly chewy pancake, so be sure to spread out the batter a little so that they will cook through.

1 1/2 cups + 2 tablespoons unsweetened soy milk (plain or vanilla soy milk would be good too)
2 tablespoons white or apple cider vinegar
generous 1/4 cup dried cranberries (golden raisins would also be tasty)
2 scant tablespoons vegan butter (I like Earth Balance)
1/2 cup whole wheat flour
1/2 cup self-rising flour
1 cup cup old fashioned oats (quick-cooking oats might be nice too, but I haven’t tested them)
2 tablespoons brown sugar or raw sugar
2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda

Garnish: maple syrup; chopped walnuts or pecans

In a small bowl, whisk together soy milk and vinegar to make vegan buttermilk. Add cranberries and set aside to soften while you prepare batter. In a large cast iron skillet over medium-high heat, melt 1 scant tablespoon of the butter. Meanwhile, in a medium bowl, stir together both flours, oatmeal, brown sugar, cinnamon, baking powder and soda. Make a well in the center and add soy milk-dried cranberry mixture. Stir just until combined and few lumps remain. Using a 1/3 cup measure, make three pancakes (or a 1/4 cup measure to make 4 pancakes), spreading slightly so that pancakes are about 1/2-inch thick. Cook 2-3 minutes on the first side, gently flip and cook another 2-3 minutes on the reverse. Avoid overcrowding. 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. (Note: Bubbles will not appear in this batter indicating doneness as with some pancakes. Instead look for a slight 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 and pancake batter. Serve with maple syrup and a sprinkling of chopped walnuts or pecans.