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.

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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.

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by betsy

Vegan Tortilla Spinach Soup

Recently, I was invited to be a guest blogger on vegcooking.com. It was thrilling to be included on one of my favorite vegan websites. Just follow the link at the bottom of this post to my recipe for Vegan Tortilla Spinach Soup which was a huge hit last week at my annual “Un-birthday Party.”

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 Vanilla Bean-Coconut Milk Ice Cream

Yield: approximately 1 quart

Wheeler del Torro, founder and owner of Wheeler’s Frozen Dessert Company in Boston, is a genius. If you love ice cream–and not just sorbet–are vegan, lactose intolerant, or just in search of a healthier alternative, and don’t want to spend a day’s pay on a pint of the stuff, his new book The Vegan Scoop is a must-have. Beautiful, hip, well-designed and well-written, this book contains just the right amount of information in addition to seductive color photos and 150 of his creative recipes. With many cookbooks, the preface is skipable. But you will want to savor this one in which del Torro recounts his delightful journey to frozen fame in a personal, but succinct, way.

The base for many, if not most, of Wheeler’s ice creams is a cup of soy or other vegan milk, 2 cups of soy creamer, 2 tablespoons of arrowroot (a natural starchy thickener) and 3/4 cup of sugar. From there, go anywhere using his incredibly diverse recipes or ones of your own devise. You will scarcely believe how smooth and creamy the end results will be because the arrowroot thickens the base and, more importantly, reduces the formation of ice crystals.

My concoction, inspired by Wheeler, emerged from my Cuisinart electric ice cream maker almost identical to a firm soft serve. Perfection! Even better, a day later, it had not iced up, but remained silky smooth. I feel as though I’ve found the Holy Grail.

1/4 cup unsweetened soy milk
2 tablespoons arrow root powder
1 1/2 cups coconut milk, shaken well (you can add a whole 13.5 ounce can–about 1 2/3 cups–I just didn’t have a full can)
1 1/4 cups soy creamer
3/4 cup sugar
1 stick cinnamon, broken in half (optional, but it imparts a subtle layer of flavor)
1 vanilla bean
1 tablespoon vanilla extract

In a small bowl, whisk together 1/4 cup soy milk with arrowroot powder until smooth. Set aside. Pour next three ingredients into a small-medium saucepan, stir to combine, and add optional cinnamon stick halves. With a sharp paring knife, slit the vanilla bean lengthwise. Using the tip of the knife scrape out seeds into the milk mixture. Place over medium heat and, bring just to a boil. Remove from heat and quickly whisk in soy milk-arrowroot mixture until very smooth. Add vanilla extract. Allow to cool to room temperature, whisk again if lumps remain, and then cover and refrigerate several hours or overnight. Remove cinnamon stick halves, whisk to remove any remaining lumps, and freeze according to your ice cream maker’s instructions. Scrape into an airtight container and store in freezer.

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by betsy

Vegan Peanut Butter and Jelly Pancakes

Yield: 6-8 pancakes

Finding an extra jar of peanut butter in my pantry inspired these pancakes, even though I only used a small amount to give them their rich peanuty flavor. Because of that richness, I decided that the most pleasing topping would provide a contrast. So, instead of syrup, I chose fruit. Hence, peanut butter and jelly pancakes. The “jelly” I chose is all-natural Maury Island Farm Red Raspberry Ecstasy Fruit Topping. Made only of red raspberries and sugar, it is a delicious counterpart to the flavor of peanut butter, and its deep ruby redness contrasts nicely with the golden color of the pancakes.

1 cup unsweetened soy milk minus 1 tablespoon (plain or vanilla soy milk would be good too)
1 tablespoon white or apple cider vinegar
2 scant tablespoons vegan butter (I like Earth Balance)
1/2 cup whole wheat flour
1/2 cup self-rising flour
2 tablespoons brown sugar or raw sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3 tablespoons natural/organic creamy peanut butter (no sugar added)

Garnish: powdered sugar; jam, jelly or fruit topping of your choice; chopped peanuts

In a small cup or bowl, whisk together soy milk and vinegar to make vegan buttermilk. 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, brown sugar, baking powder and soda. Make a well in the center and add soy milk mixture along with peanut butter. Stir just until combined, peanut butter is incorporated and few lumps remain. Using a 1/3 cup measure, make three pancakes (or a 1/4 cup measure to make 4 pancakes), spreading ever so slightly just to flatten tops. Cook a minute or two on the first side, gently flip and cook another couple of 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 high rise and nicely set edges.) 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 scant tablespoon of butter and pancake batter. Serve with a dusting of powdered sugar; a dollop or drizzle of your favorite jam, jelly or fruit topping; and a sprinkling of chopped peanuts.

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by betsy

Vegan Sweet Potatoes Caribbean

Yield: 4 servings

This recipe was inspired by a childhood favorite. My mom used to serve mashed sweet potatoes on a ring of pineapple with a marshmallow baked on top. I borrowed that presentation sans marshmallow for my tropical take on a southern staple.

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 Green Bean Puff Pastry Bundles (with Red Bell Pepper Option)

Yield: 12 bundles (approximately 4 servings)

Pure joy is learning that Pepperidge Farm brand puff pastry sheets are vegan. These little bundles of joy are delicious as a side dish or as an hors d’oeuvre. They are so scrumptious that a dipping sauce seems a little like gilding the lily, but if you want to dress them up, a lemon vinaigrette would be nice. A whole box of puff pastry will make 48 bundles for a party. If you choose to make only 12 to serve four people, you can bake the remaining strips for crunchy “straws” to accompany just about any soup or salad.


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 Cabbage, Apple and Caraway Salad

Yield 4-6 servings

This zippy fresh salad was inspired by my friend Karen and her horse Roxy. We have been joking about recipes for Roxy and, while a dressed salad isn’t appropriate for a horse, she was on my mind as I chose ingredients which also give a nod (or a neigh) to Hungary.

Dressing:
2 tablespoons olive oil
2 tablespoons fresh lemon juice (approximately the juice of one small lemon)
1/2 teaspoon curry powder
1/8-1/4 teaspoon sweet Paprika
1/8 teaspoon garlic powder
salt and freshly ground black pepper to taste

Salad:
4 cups finely shredded cabbage (very gently packed into measuring cup)
1 large red delicious apple, cut in half lengthwise, cored, thinly sliced crosswise (as thin as you can make the slices), and then cut in half

1/2 teaspoons caraway seeds

Make dressing by whisking all ingredients together. Set aside. Place cabbage and apple slices in a serving bowl. Pour dressing over, sprinkle with caraway seeds, and toss gently with a salad fork until all ingredients are well combined and dressing is evenly distributed. Taste and adjust seasoning with salt and freshly ground black pepper if desired.

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by betsy

Vegan Fish Tacos

Yield: 4 Tacos

Few things suggest summer in warm coastal areas more than fish tacos. One bite and you can almost feel the ocean breezes. For the uninitiated, a fish taco consists of a crispy-chewy fried corn tortilla folded around beer-battered fish fillets, finely shredded cabbage and a creamy sauce redolent of capers and cumin. In my vegan version, “seafood” seitan replaces the fish. While seitan cannot be described as “white and flaky” like the cod typically used in fish tacos, when all of the other components meld together with the seitan, the result is just as tasty. Though traditional fish tacos are beer battered (as in this photo), if you prefer your fried foods breaded, I include directions for breading inspired by the way my parents fry fish (see photo in the subsequent post). They dip the fillets in yellow mustard and then in flour or cornmeal. (I use Panko bread crumbs for extra crispiness.) You can’t believe how juicy and flavorful the “fish” is without tasting like a hot dog. If you choose to batter your fillets, they will feel a little “sturdy” when you remove them from the oil. However, when you bite into them, they will taste light. Don’t be put off by what seems like long instructions. These tacos are really very simple and quick once the seitan is cooked, despite the number of steps.

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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