June 6, 2009February 10, 2011 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

May 31, 2009February 8, 2011 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

May 31, 2009 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.

May 30, 2009July 21, 2010 by betsy

Vegan Fish Tacos

I wanted to post this photo of my breaded Vegan Fish Tacos for those who prefer breading to the traditional beer batter and would appreciate seeing what the finished dish looks like. For the recipe, which includes both battering and breading options, see the post below.

May 30, 2009February 10, 2011 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

May 25, 2009July 21, 2010 by betsy

Vegan Pineapple Upside-down Pancakes

Yield: 6 pancakes

Inspired by pineapple upside-down cake, these pancakes have one foot in the 1950s and one in the 21st century. With a coconut milk batter, rings of fresh pineapple, brown sugar-maple syrup and a garnish of powdered sugar and macadamia nuts, they are both American-retro and fusion-forward. Add a little rum extract to the syrup for a deeper taste of the tropics.

Pancakes:
6-1/4″ thick slices of fresh pineapple, trimmed, cored, and drained well between several layers of paper towel
½ cup whole wheat flour
½ cup self-rising flour
½ teaspoon baking powder
¼ teaspoon baking soda
optional: 2 teaspoons brown sugar
1 cup coconut milk (use the real thing, not “lite”)
optional: 1/4-1/2 teaspoon coconut extract
approximately 1 1/2 tablespoons vegan butter (I like Earth Balance)
1 tablespoon brown sugar

Syrup:
4 tablespoons brown sugar
3-4 tablespoons warm water
4 tablespoons maple syrup
optional: 1/4-1/2 teaspoon rum extract

Garnish:
2 tablespoons powdered sugar
2 tablespoons toasted and chopped macadamia nuts (toast nuts whole in a dry skillet over medium heat, stirring frequently, until golden–watch carefully–cool and chop coarse-fine)

In a medium bowl, stir together the flours, baking powder, baking soda and optional brown sugar. Slowly stir the coconut milk and optional coconut extract into the dry ingredients. Stir or whisk until well combined. In a large well-seasoned cast iron skillet over medium-high heat, melt one-half tablespoon of butter and swirl to cover the bottom. (Use more butter if skillet ever appears dry.) Using a 1/4 cup measure, make two pancakes spreading each one ever so slightly just to flatten tops. Place one pineapple ring on top of each pancake and press gently to nestle them into the batter, allowing the batter to rise around the edges and squeeze up through the holes of the pineapple rings. Cook two-three minutes on the first side or until a few bubbles appear and batter begins to appear set. Sprinkle pineapple slices with 1/2 teaspoon brown sugar each, gently patting into the surface. Gently flip pancakes and cook another couple of minutes on the reverse. If pancakes are cooking too quickly, lower heat to medium. When cooked through, remove pancakes to plates or a serving platter, pineapple side up, and keep warm while you repeat two more times with remaining butter, pancake batter, pineapple slices and brown sugar.

To make the syrup, add brown sugar and water to whatever butter remains in the skillet. Stir to dissolve sugar and then stir in syrup. Cook gently, stirring frequently, for a minute or so until syrup thickens slightly. Add rum extract if desired. Pour over pancakes, sift powdered sugar around edges of pancakes so as not to conceal pineapple rings, and sprinkle nuts in the center holes. Serve warm.

May 24, 2009July 21, 2010 by betsy

Vegan New England "Clam" Chowder

Yield: 4-6 servings

My “skinny” vegan version of this perennial favorite tastes rich, silky and complex, but it contains no seafood nor cream. Instead, homemade setain replaces the clams, and chopped potato skins and Liquid Smoke replace the bacon. (If you have never made homemade seitan, you won’t believe how easy it is. But if, for whatever reason, you know you’ll never make nor eat it, Shitake or oyster mushrooms are an excellent alternative, as they have a slick somewhat chewy texture similar to clams.) The briny seafoody taste comes from kelp, both in the stock in which the seitan is simmered (or the Shitakes are sauteed), and in the soup itself. Vegetable stock combined with unsweetened soy milk provides plenty of creamy goodness and body without being cloying.

2 medium-large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups
1 tablespoon olive oil
1 tablespoon vegan butter (I like Earth Balance)
pinch of salt
1/2 teaspoon of Liquid Smoke
3/4 cup chopped onion (medium fine)
1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly)
1/2 teaspoon dried thyme
1 teaspoon kelp granules (you could try powdered kelp, though I haven’t tested it)
salt and freshly ground black pepper to taste
3 cups vegetable broth, warmed in the microwave or in a saucepan
2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat)
1 cup coarsely chopped homemade “seafood seitan” (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1-2 teaspoons olive oil for 2-3 minutes over medium-high heat, seasoned to taste with granulated kelp (in place of salt)
liquid smoke to taste
2 tablespoons minced fresh parsley
Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl

In a medium-large saucepan over medium-high, heat oil and melt butterto shimmering. While it heats, dice potato peel. Add the peel, salt and Liquid Smoke to pan, and cook for about 3 minutes, stirring frequently, as it has a tendency to stick. Add onion and cook, stirring frequently until slightly softened. Add celery and do the same. Stir in thyme and kelp, taste, being careful not to burn yourself, and add salt and pepper as needed. Stir in potatoes followed by warmed broth and soy milk. Cover and simmer, stirring occasionally, until potatoes are tender but not falling apart, about 10-15 minutes. Stir in seitan (recipe follows), additional liquid smoke to taste and parsley, if desired, for a burst of freshness. Serve in bowls topped with a parsley and Old Bay seasoning if desired.

Seafood Seitan

2 cups water
2 tablespoons soy sauce
1-5″ piece of dried kelp, torn into 3-4 strips
1/2 cup wheat gluten
1/2 cup water

In a covered medium saucepan, bring water, soy sauce and kelp to a gentle boil and reduce to a simmer. Meanwhile, in a small to medium bowl, whisk together wheat gluten and water and knead for about 2-5 minutes (some directions recommend 5 minutes, but I find it’s not necessary and can make the seitan a little too chewy and tough). Pull off pieces of seitan, stretching and shaping them into about five to six “fingers” approximately 3″ long. Drop into kelp stock (“fingers” will become shorter and rounder as they cook), cover, and simmer very slowly for about an hour. Check periodically to make sure that liquid has not evaporated. If it does before the cooking time is up, add a little more water. Remove seitan pieces and cool. If any liquid remains, discard or strain and use for another purpose.

May 24, 2009July 21, 2010 by betsy

Vegan Egg Salad

Yield: approximately 2 cups

As a vegetarian, one of my all-time favorite old-fashioned sandwiches has to have been fluffy egg salad. Once I became a vegan, I figured they were a thing of the past. Happily, that turned out not to be the case. However, all tofu egg salad recipes are not created equal. I have made recipes and tasted purchased varieties that didn’t satisfy the craving. But this recent creation made the grade. Feel free to adjust proportions to suit your taste, but do keep in mind that, while it is an indispensable ingredient to an authentic taste, celery seed is a little bitter, so avoid over-doing it. Also, if you don’t eat sugar, you may leave it out. I found, though, that because boiled eggs are ever-so-slightly sweet–at least according to my best recollection–the sugar is a necessary addition if authenticity is your goal. Similarly, I use apple cider vinegar for its subtle sweet note but, by all means, use white vinegar if you have it on hand or even dill or sweet pickle juice.

14 ounces firm tofu, drained (not Silken–a test proved it to be unsatisfactory)

1/2 teaspoon salt

2 stalks of celery, trimmed, sliced vertically into 4 strips and sliced thinly crosswise

3 tablespoons vegan mayonnaise

1 tablespoon apple cider vinegar

1/2-1 teaspoon yellow mustard

1 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon turmeric

1 teaspoon celery seed

1/2 teaspoon celery salt

1 teaspoon dried dill weed or 1 tablespoon fresh minced dill

1 teaspoon granulated sugar

salt, freshly ground black pepper and sugar to taste

Mash tofu with salt in a medium-size bowl using a potato masher or a fork. Don’t worry about over-mashing, as the texture seems to improve with additional mashing. Fold in celery with a fork. Whisk together all remaining ingredients except additional salt, black pepper and sugar. Pour over tofu mixture and mash until dressing is completely incorporated. Adjust seasoning with salt, pepper and sugar if needed. Store in an airtight container in the refrigerator.

May 23, 2009July 21, 2010 by betsy

Vegan Iced Mocha Latte

Yield: approximately 13+ cups

I admit it…I’m a Starbucks junkie. But the cost of their drinks can do some serious damage to a teacher’s budget. So, I limit myself to one of their dream drinks three times a week. And, during warm weather months, I fill in with this concoction. To create my recipe, I experimented with ingredients and proportions that I thought would come close to the SB iced mocha soy latte. My version more than does the trick for me–I crave this drink when the temperatures rise–but feel free to experiment to suit your own taste.

1 1/2 cups instant decaffeinated or regular coffee crystals
2 cups cold water
8-12 packages Splenda (or the sweetener of your choice to taste)
1/3 cup lite or regular flavored coffee syrup (amaretto, hazelnut, etc)
3 cups lite or regular chocolate soy milk (I use lite)
8 cups unsweetened soy milk (plain or even regular or lite vanilla would work fine)

Whisk together coffee in water to dissolve. Whisk in Splenda and syrup, followed by milks. Chill in a covered pitcher in the refrigerator. Serve in glasses over ice. This drink also makes a delicious float poured over a scoop of soy ice cream.

May 20, 2009July 21, 2010 by betsy

Vegan Smoked Almond and Scallion "Cheese" Spread

Yield: approximately 3 1/2 cups

This recipe is a “two-fer,” as my white bean “cheese” spread is the delectable base. The original recipe, a favorite dating from my vegetarian days, was made with grated cheddar, mayo, chopped smoked almonds, sliced scallions and plenty of freshly ground black pepper. Thankfully, this crowd-pleaser was a cinch to veganize. Serve with raw vegetables, toasted baguette slices, crackers or even in a baked white or sweet potato. The photo depicts dollops of the spread on strips of red bell pepper, each one nestled into its own stainless steel Asian spoon rest. My friend Sheila loved them.

White Bean “Cheese”

1 cup cannellini beans, rinsed and drained
6 ounces firm silken tofu
1/4 cup nutritional yeast
2 generous tablespoons cashews (I use lightly salted and roasted)
1-2 teaspoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons miso (light or dark, your preference)
optional: 1/2 teaspoon turmeric (for a more golden color)
up to 4 tablespoons unsweetened soy milk for a softer spread

Place all ingredients in the bowl of a food processor fitted with a metal blade. Process until the desired consistency is achieved. Store in an airtight container in the refrigerator.

The above is delicious alone or in other preparations, but to make the Smoked Almond and Scallion spread, add the following and combine well using a large spoon or spatula:

1 cup smoked almonds, coarsely or finely chopped in a food processor
4 large green onions, both white and green parts, thinly sliced
freshly ground black pepper to taste (don’t omit, as the hint of pepper is integral to the flavor of this spread)