May 11, 2009July 21, 2010 by betsy

Vegan Cornmeal-Whole Wheat Pancakes

Yield: 6-8 pancakes (or approximately 18 appetizer size)

These pancakes have the crispiest exterior and the tenderest interior imaginable. You might describe them as “fluffy,” except that the wonderful texture from the self-rising cornmeal mix and the whole wheat flour makes them so toothsome.

Plus, they are wondrously adaptable: sturdy enough to hold up to toppings like vegan barbecue but, even with a bare hint of garlic and onion, delicious topped with maple syrup and berries. In the summer, I love them with my Savory Strawberry Chutney and a spoonful of vegan sour cream. Made in miniature and crowned with a dollop of your favorite topping, they are delectable bite-sized appetizers. Let your creativity be your guide, and let the games begin!

13 tablespoons unsweetened soy milk (3/4 cup + 1 tablespoon)
3 tablespoons vinegar or apple cider vinegar
3 tablespoons vegan butter (I like Earth Balance)
½ cup self-rising cornmeal mix
½ cup whole wheat flour
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
pinch garlic powder
pinch onion powder

In a small bowl, stir together soy milk and vinegar to curdle, making vegan “buttermilk.” In a large cast iron skillet over medium-high heat, melt 1 tablespoon of the butter. Meanwhile, in a medium bowl, stir together the remaining ingredients. Slowly stir the soy milk mixture into the dry ingredients along with the tablespoon of melted butter. Stir just until combined. Melt another tablespoon of butter in the skillet and swirl to cover the bottom of skillet. 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. (If making miniatures, use a tablespoon or small scoop and make about 9 pancakes at a time, adjusting cooking temperature as necessary.) Cook a minute or two on the first side, gently flip and cook another couple of minutes on the reverse. (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 and repeat with remaining tablespoon of butter and pancake batter. Serve with the sweet or savory topping of your choice. These pancakes are also tasty enough to be served plain as a bread.

May 11, 2009July 3, 2011 by betsy

Vegan Chewy Chocolate Cookies

Yield 16-18 Cookies

I call these my “$30 Cookies.” My mom, who lives in another state with my dad and sister, subscribes to Cook’s Illustrated magazine. We met in New Orleans last Christmas and, of course, we all brought along our favorite magazines for our hotel rooms. I found this recipe, cut it out, and promptly lost it, which is not like me, especially when it comes to food.

So, back home, I searched for it online. However, I could only access the Cook’s Illustrated site if I subscribed to their online publication for thirty bucks. I was so determined to obtain the recipe that I joined on the spot. I love the scientific method, but conversational tone, of Cook’s Illustrated. It’s like Alton Brown but without all the quirkiness (which I also like, albeit in limited doses). But I’ve not consulted the site for a single other recipe.

I made the cookies first by simply omitting the egg white, which is my typical approach to veganizing baked goods. The cookies are shaped into balls before baking and, in the magazine photo, they spread out to the perfect thickness in the oven. However, mine spread not at all. Hence, they were too thick in the center and required additional baking time, which dried them out. So, I decided that they needed about 1/4 cup more moisture, or slightly more than one egg white. But I didn’t want to use soy milk, as I definitely didn’t want them to turn out cakey. Then it occurred to me that maybe I should substitute ¼ cup of the butter with a fat that is liquid at room temperature—namely, canola oil—to encourage them to spread the ideal amount.

The consistency of the dough was definitely softer, even after chilling for the specified half hour, a very good sign. However, after about 4 minutes of baking, they still retained too much of their ball shape. Using my fingers (I have asbestos hands, but I recommend a spatula), I quickly opened the oven door and pressed gently on the top of each cookie to flatten them into about a ½-3/4” thick disk. After they had finished baking and cooling, I tried one and loved the results. I hope you will too. The sugar coating gives them a delightfully crunchy-crisp exterior, but they have a delectably soft interior.

8 tablespoons vegan butter, room temperature (I like Earth Balance)
4 tablespoons canola oil
1/3 cup natural sugar plus ½ cup for coating
1/3 cup packed brown sugar (you may substitute natural sugar for a total of 2/3 cup)
½ cup cane syrup, or dark corn syrup if you dare
1 teaspoon vanilla
1 1/2 cups unbleached all purpose flour (owr white whole wheat flour; one of my favorites)
3/4 cup Dutch processed cocoa powder
1/2 teaspoon baking soda
1/4 + 1/8 teaspoon salt (if using unsalted butter)
4-4 1/2 ounces vegan semi-sweet or dark chocolate chips or chocolate cut into 1/2” pieces

Line two cookie sheets with Silpats or parchment paper and set aside. In the bowl of an electric mixer, place butter, oil, 1/3 cup granulated sugar and 1/3 cup brown sugar. Reserve remaining ½ cup sugar. At medium to medium-high speed, cream mixture until well-combined and fluffy. Add corn syrup and vanilla and beat just a few more seconds to combine, scraping bowl, as needed. Mixture may look slightly curdled, but don’t worry. Add remaining ingredients, except chocolate chips, and beat on low speed, scraping bowl as needed, just until combined. Add chips and beat on low just a few seconds to distribute. Cover dough well and chill for half an hour, but no longer. Preheat oven to 375 degrees. Using a small scoop with a release lever, scoop out balls of dough about 1 ½” in diameter. Roll in reserved ½ cup of sugar and place a generous 2” apart on baking sheets. Place sheets in the oven on two racks as close to the center as possible. Bake for 4 minutes, open oven door and, using a spatula, flatten each cookie slightly to ½-3/4” thick. Close the oven door and continue baking for 2 more minutes. Reverse the positions of the baking sheets and cook for an additional 5 minutes. DO NOT OVERBAKE. Cookies should be ever-so-slightly cracked, look a little moist and soft in the center, and be more set around the edges. Cool on baking sheets set on wire racks for 5 minutes. Then, using a spatula, transfer cookies to the racks and cool to room temperature. Store in an airtight container.

Source: Inspired by a Cook’s Illustrated recipe, published January 1, 2009

May 7, 2009July 21, 2010 by betsy

Indian Trio

For years, the cuisine of India has been an obsession with me. Vegans, though, have to be vigilant in Indian restaurants, as many dishes are cooked in ghee and/or have a bit of cream or yogurt stirred into the sauce. And while paneer may look like tofu, it is very much a dairy product.

Fortunately for me, an Indian restaurant in a neighboring town boasts an entire vegan menu. But, in many ways, it is more satisfying to prepare the food at home. Plus it’s like perfume for your entire living space.

My recipes are not necessarily “authentic.” However, after becoming familiar with a basic vocabulary of ingredients common to Indian cuisine, I have found that it is possible to mix and match them in ways that honor tradition but encourage creative interpretation.

In the photo is a perfect and perfectly lovely dressed up or dressed down dinner: a colorful combination of, left to right: Chana Dal, Coconut-Cardamom Lentils and Indian Cauliflower with Black Mustard Seeds. All recipes are posted here on The Blooming Platter. Please see “Plattergories: An Index.”

May 7, 2009July 21, 2010 by betsy

Vegan Chana Dal

Yield: 4 servings

I love the mellow undertones of this tangy dish. Plus, it’s pretty as a picture and ultra-healthy to boot.

1 tablespoon olive oil
1 cup onion slivers
2 cloves garlic, minced
1-14.5 ounce can garbanzo beans
1-14.5 ounce can petite diced tomatoes in juice
juice of ½ lemon
salt to taste
½ cup water
1-2 teaspoons garam marsala (a spice blend available in Indian markets and some supermarkets or you can make your own; recipes abound)
1 small cinnamon stick

Garnish:
Cinnamon stick
Sprig of fresh cilantro

In a large skillet over medium-high, heat oil to sizzling. Add onion and saute, stirring frequently, until onion begins to turn golden. Add butter and continue sautéing and stirring frequently until onion turns a rich golden brown. Add garlic and cook, stirring frequently, for 2-3 minutes. Stir in garbanzo beans, tomatoes and lemon juice. Season with salt. Simmer, stirring frequently, until tomatoes cook down a little and most of moisture is absorbed. Add water, garam marsala and cinnamon stick and cook, loosely covered, until mixture cooks down and most of additional moisture is absorbed. “Fish” out the cinnamon stick and serve hot or warm garnished with it and a spring of fresh cilantro.

May 7, 2009 by betsy

Vegan Coconut-Cardamom Dal

Yield: 4 servings

This dish is pure creamy comfort. And while I detest cardamom in sweets (I seem to recall discarding an entire batch of cardamom cookies one Christmas), it is what makes this dish so irresistible.

1 cup lentils, rinsed and drained
4 cups water
½ tablespoon olive oil
½ tablespoon vegan butter (I like Earth Balance)
1 cup onion slivers (about 1/4″ thick)
2 cloves garlic, minced
1-14.5 ounce can coconut milk or lite coconut milk
salt to taste (it takes a fair amount)
2-3 teaspoons ground cardamom

Garnish:
1 large Roma tomato, diced
3-4 tablespoons minced fresh cilantro

In a large heavy bottomed saucepan, combine lentils and water over medium high heat. Partially cover and simmer for 15-20 minutes, stirring frequently, until most of the moisture is absorbed. Meanwhile, in a large skillet over medium-high, heat oil to sizzling. Add onion and saute, stirring frequently, until it begins to turn golden. Add butter and continue sautéing and stirring frequently until onion turns a rich golden brown. Add garlic and cook, stirring frequently, for 2-3 minutes. When most of the moisture is absorbed from lentils, add coconut milk and simmer until most of the additional moisture is absorbed. Mixture will be thick, but most of the lentils should still be intact. Season to taste with salt. Then stir in 2-3 teaspoons of ground cardamom and cook 2-3 minutes more, stirring frequently. Remove from heat and serve hot or warm sprinkled with diced tomato and minced cilantro.

May 3, 2009July 21, 2010 by betsy

Vegan Strawberry Chutney

Yield: approximately 2 cups

The ravishing strawberries at the Farmer’s Market inspired this recipe. And, okay, Better Homes & Gardens magazine’s monthly recipe contest may have had something to do with it. Regardless of that outcome, this recipe is a winner.

1 tablespoon of olive oil
1/2 cup medium-fine diced red onion
salt to taste
1/2 cup medium-fine diced green bell pepper
2-3 garlic cloves, minced
2 cups fresh strawberries, hulled and sliced lengthwise into quarters (if berries are really large, cut quarters crosswise in half)
1 tablespoon maple syrup or brown rice syrup
1 tablespoon white zinfandel (or other sweet wine)
1 tablespoon balsamic vinegar
1 teaspoon lemon juice
1 heaping tablespoon of minced fresh or fresh-frozen basil (any variety–I used purple)
additional salt and pepper to taste

Garnish: lemon zest

In a large skillet over medium-high, heat olive oil. When sizzling, but not smoking, add onion and a little salt and cook, stirring frequently, until onion begins to turn translucent. Add bell pepper and garlic and cook, stirring frequently, until all vegetables are softened. Add strawberries and syrup and cook until strawberries begin to break down and give up their juice. Keep cooking, stirring frequently until most of the moisture is evaporated and mixture is thick, but chunky, about 15 minutes. Reduce heat if necessary to prevent burning. Stir in wine, balsamic vinegar, lemon juice and basil and heat through. Adjust seasoning with salt and pepper. Serve on grilled baguette slices spread with plain or chive vegan cream cheese (as depicted in the photo), over cornmeal pancakes, or over cornmeal biscuits with a dab of vegan sour cream for a savory strawberry shortcake. Garnish with lemon zest. This seemingly small touch makes for a big finish.

May 2, 2009February 10, 2011 by betsy

Vegan Zucchini-Hominy Soup

Yield: 4 servings

I wasn’t sure why I was craving this combination of ingredients until after I created this soup. Then I knew. Not only do the flavors blend perfectly, but it is so simple, so nutritious, and so beautiful with it’s chunks of yellows, reds and greens.

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 2, 2009February 10, 2011 by betsy

Vegan Indian Cauliflower with Black Mustard Seeds

Yield: 4 servings

Simple and delicious, this fragrant side dish, though Indian-inspired, plays well with others from all countries, as its flavor isn’t too assertive. For the photo, I used orange cauliflower. It tastes the same as white, but looks even more beautiful in contrast to the black mustard seeds. I prefer this dish with a sprinkling of fresh chopped cilantro, but I didn’t have any for the photo op.

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 2, 2009July 21, 2010 by betsy

Vegan Pea-sto

Yield: 1 generous cup

This is a pesto made from green peas; hence “pea-sto.” To me, it personifies spring, but I crave it year-round because it’s beautiful, tasty and filling. Use it as you would any pesto: tossed with warm pasta, dolloped into soups or spread on grilled sliced bread rubbed with a roasted or raw garlic clove as in the photo.

1 generous cup fresh or frozen peas
1/3 cup walnuts
2 tablespoons nutritional yeast (available at health food and organic markets)
1/2 teaspoon salt
a few grinds of fresh pepper
2 tablespoons minced fresh or fresh-frozen mint
zest of 1/2 lemon

If using fresh peas, blanch in boiling water for just a minute or two and drain well. If using frozen peas, place in a colander and run under water to thaw; drain well. Toast walnuts in a small skillet over medium-high heat for just a few minutes or until lightly toasted. Place all ingredients in the bowl of a food processor and process until mixture reaches desired consistency. Serve or refrigerate, covered, until serving time.

Note: the mixture can be thinned out with olive oil if you prefer it to be more sauce-like.

May 2, 2009July 21, 2010 by betsy

Vegan Bacon, Lentil and Tomato Salad ("BLT")

Yield: 8 servings

This “BLT” is one of my favorite salads, as I love its sweet, smoky pungency and all of the contrasting textures and colors. Plus, it’s a meal in and of itself.

1 cup lentils, rinsed (black belugas are beautiful, but use what you have)
4 cups hot water
1 tablespoon olive oil
6 ounces smokey tempeh strips (known as “Fakin‘ Bacon”)
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon lemon juice
2 teaspoons balsamic vinegar
1 teaspoon maple syrup
1 teaspoon brown sugar or maple syrup
1 teaspoon mustard
2 cups halved grape tomatoes (cut lengthwise)
1/2 cup minced fresh or fresh-frozen parsley
zest of 1/2 lemon

Place lentils and water into a large pot. Bring to a boil over medium-high heat and reduce to a simmer. Cook just until tender, about 15 minutes, and drain well. (Avoid ove- cooking or they will turn to “mush.” If that happens, make soup!)

Meanwhile, heat one tablespoon of olive oil in a large skillet over medium-high heat. Place tempeh strips in a single layer in skillet and cook for a couple of minutes, gently flip and cook a couple minutes longer, just until golden. Remove strips to a cutting board and slice into 1 1/2″ pieces.

While lentils and tempeh cook, make dressing. In a small cup or bowl, whisk together olive oil and next five ingredients.

Place drained lentils, tempeh and tomatoes into a large non-reactive bowl (glass or ceramic). Season wish salt and pepper to taste. Pour dressing over the top. Sprinkle with parsley and lemon zest and gently toss all together. Serve at room temperature.