Fondue doesn’t have to mean “fon-don’t” for vegans. See how in this feature I wrote for The Virginian-Pilot (be forewarned that not all of the recipes are vegan):
http://hamptonroads.com/2008/03/fonduementals#primary_tabs
Photo Credit: Steve Earley
Some of the tastiest, heartiest and healthiest vegan cuisine is ethnic. A gift of a Moroccan tagine from my parents one Christmas led to my passionate exploration of this sexy cuisine as seen in this feature I wrote for The Virginian-Pilot (be advised that not all of the recipes are vegan but provide vegan alternatives):
http://hamptonroads.com/2008/05/new-trend-culinary-scene-tagine
Note: “Tagine” refers both to a North African cooking vessel with a conical lid and to the braised melange that is cooked in it.
Photo Credit: Todd Spencer
If you’re like me, every season is pumpkin season. There is never a time when I don’t love it in soups, muffins, desserts and, with the discovery of dehydrated pumpkin powder purchased online, cookies.
If you’re a baker, you know that pumpkin cookies that claim to be “chewy,” but are made with pumpkin puree are good but more cakey. Mine are guaranteed to have a chewy-crisp texture.
Get the recipe and all the scoop in this feature I wrote for The Virginian-Pilot:
http://hamptonroads.com/2008/11/holy-grail-fall-baking-chewycrisp-pumpkin-cookie
Photo Credit: Bill Tiernan
A New Year’s Resolution to “Eat Clean” led to this feature in The Virginian-Pilot that showcases a simple formula for never-fail marinated tofu and suggested sides. Master the basic proportions of the following ingredients and then get creative: fat; salsa, sauce, paste or preserve (commercially prepared or homemade); acid; and a sweetener, preferably an unrefined one, plus optional herbs.
The secret is not only in the marinade, but in freezing the tofu before marinating. What freezing does to the texture of tofu is nothing short of astounding, making it “meaty,” chewy and very absorbent.
Get the full story at: http://hamptonroads.com/2009/01/eating-2009-clean-your-act
Photo Credit: David B. Hollingsworth
Photo Styling: Betsy DiJulio
Memorial Day will be here before we know it. For a vegan menu that is cause for celebration, check out this link to a feature I wrote for The Virginian-Pilot:
http://hamptonroads.com/2008/05/host-vegan-backyard-barbecue
The article includes the following recipes:
-Grilled Basic Vegan Burgers, Soy Cheese Burgers
– Vegan Cowboy Steaks
-Grilled Corn on the Cob with Soy Herb Butter
-Grilled Veggie Kebabs
For the grilled pound cake, try the pound cake recipe at http://aveganfordinner. blogspot.com/
Photo Credit: Bill Tiernan
Photo Styling: Betsy DiJulio
Yield: approximately 14 truffles
I am posting this recipe at the request of my good friend and realtor Jonell. She and her husband came to our Valentine’s Day dinner party this year from which I sent each couple home with a little box of homemade truffles. There is a funny story here but, don’t worry Jonell, your secret is safe with me!
6 tablespoons chocolate or lite chocolate soy milk
9 ounces vegan chocolate chips (semi-sweet or dark, but dark is a little overpowering)
Optional: 1 ½ teaspoons liqueur
1/3-1/2 cup cocoa powder
In a small microwave safe bowl, heat soy milk in microwave for a minute or two. Whisk in chips until completely melted, adding optional liqueur toward the end. Cover and refrigerate for at least 4 hours. Using a small scoop (about 1-inch in diameter) with a release lever, dip out balls of chocolate and place onto a waxed paper- or foil-lined plate or tray.
If firm enough to handle, roll in cocoa powder and place on serving tray or, preferably, place into individual candy papers (like cupcake liners, but much smaller) and then on a tray. Cover and refrigerate until serving time. If not firm enough to handle, cover and refrigerate for several more hours or overnight. Mixture may be a bit sticky, but once you drop the balls into the cocoa powder, they are simple to shape. You may also dip your fingers into cocoa powder to reduce stickiness.
Note: if the brand of chips you purchase is sold in 12 ounce bags, use ½ cup chocolate soy milk and 2 teaspoons of optional liqueur.
Source: Vegetarian Times Magazine (no author on my clipped recipe, but whoever you are, you’re a genius)
This is my go-to multi-purpose sauce that can be used in place of sour cream and other creamy sauces that are drizzled or spread, as the thickness can be controlled with the amount of water and lemon or lime juice added. Similarly, it can be dressed up in myriad ways by adding herbs, spices and mix-ins like capers, sliced scallions, finely chopped olives, sundried tomatoes in oil, roasted red peppers, roasted garlic, and on and on into delicious infinity.
1/3 cup Tahini
1/3 cup water
1/3 cup lemon or lime juice
salt to taste (in my opinion, this sauce requires a fair amount of salt)
freshly ground black pepper or white pepper to taste
Optional: herbs, spices and mix-ins of your choice
Whisk together Tahini and water. When well combined, whisk in lemon or lime juice. If thinner sauce is desired, add a little more water and/or lemon or lime juice. Season with salt, pepper and optional herbs, spices and mix-ins to taste.
Yield: 2 servings
As hard as it may be to believe, it is a fallacy that egg is needed as a binder in baked goods or breading, as this recipe deliciously demonstrates.
Heat oil over medium-high heat until a drop off water sizzles briskly. Watch oil closely and remove from heat if it starts to smoke. Meanwhile, place flour, soy milk and cornmeal into three separate small bowls. Divide the salt equally among all three. Add ¼ teaspoon of both the garlic and onion powders and 1/8 teaspoon of pepper to both the flour and the cornmeal. Stir to combine well.
Dip each tomato slice into flour, then soy milk, then cornmeal, coating well. Place into oil and cook for a couple of minutes or until golden brown. Carefully flip and repeat on the opposite side. Drain on paper towel or brown paper. Sprinkle with a little more salt and serve with the sauce of your choice. I prefer my Tahini Topping which can be dressed up in myriad ways. I like a plain version of the topping with a sprinkling of capers.
Note: You will have a little leftover flour, soy milk and cornmeal, but you need the ingredients to be deep enough in the bowls to coat the tomato slices easily. The ends of the tomatoes may not take the coating as nicely as the interior slices because of the slick skin vs. the absorbent flesh.
Yield: 4-4” tarts or 1-8” tart
This recipe was inspired last summer by the heirloom tomatoes at our local farmer’s market. I fell hopelessly in love with the nearly black-skinned ones. They tasted like more savory cousins of red plums, but still very sweet.
Some people may wonder why not just eat the tomatoes raw, and I do that too. However, in this tart, they become more of a complete meal. Yet the thickness of the slices and the short cooking time sets the topping while allowing the tomatoes to remain virtually uncooked.
Crust
1 ½ cups whole wheat flour
1 teaspoon salt
2 teaspoons sugar or raw sugar
½ cup canola oil
2 tablespoons unsweetened soy milk
(or, for less calories, 6 tablespoons oil and 4 tablespoons soy milk—works great, but the crust might be just a tiny bit less crispy)
Preheat oven to 400 degrees. Mix together all ingredients with a fork in a medium bowl. Press into the bottom and against sides of an 8” tart pan with a removable bottom. Or divide into 4 equal parts and do the same with 4-4” tart pans with removable bottoms. Try to keep the bottom and sides of the crust a similar thickness. Use a drinking glass to assist with the pressing if desired (as the glass allows you to compress the bottom and sides simultaneously). Bake 10-12 minutes. Cool approximately 3 minutes.
Filling
Enough ¼-inch thick tomato slices, preferably heirloom, to make two layers of tomato in shell(s)
12 ounces (1 ½ cups) Silken firm tofu or lite tofu
1 bunch fresh basil or dill OR 2 generous tablespoons dairy free pesto
2 tablespoons nutritional yeast flakes (optional but recommended, especially if not using pesto)
1-2 teaspoons lemon juice
Additional salt and pepper to taste
Optional topping: vegan Parmesan or a sprinkling of nutritional yeast
Optional garnish: fresh basil leaves or dill sprigs
Layer slices of tomato into each crust. Combine tofu with next five ingredients in a food processor and blend well. Spoon mixture on top of tomato layer(s) and spread gently almost to the edges. Sprinkle with optional topping if desired and bake 15 minutes or until topping is almost set. Remove tart pan(s) to a rack until they are cool enough to handle and then push the bottom disk up through the ring, set ring aside, and gently slide the tart off of the disk onto the serving plate. Garnish, if desired, with basil leaves or dill sprigs.
In September 2008, I conducted an in-home vegan baking class under the auspices of The Virginian-Pilot. For the story, written by Denise Watson Batts and recipes listed below, access:
http://dev.hamptonroads.com/2008/09/vegan-baking-tips
Be forewarned: this chocolate mousse is dangerous whether served as a mousse or a pie. But its primary ingredients are tofu and chocolate soy milk so it is practically health food.
Thanks to my buddy Angela for noting that those avoiding white sugar can substitute raw sugar in a 1:1 ratio for baked goods.
Note: As a sideline, both my “student” and now good friend, Susan Kaplan, and I were appalled at the photograph of us that ran with the story. We both look old and haggard and I look a little angry to boot. For what it’s worth, I think my blog photo is a much more accurate representation and Susan is gorgeous. I even asked my editor who I had p—– off!
Photo Credit: Chris Tyree
