As promised, here is my teacher sample for the cupcake challenge I presented to my wonderful Advanced and AP Art students last week.
I am reasonably happy with mine–after lots of working back into it–but I can’t WAIT to show you theirs! On Thursday, they made drawings from vegan cupcakes, both Whole Foods’ (dry cake and grainy frosty) and my homemade Red Velvet ones (the fan favorite!).
Tomorrow, they start their compositions in earnest. Stay tuned!
This week, I created a cupcake challenge for my Advanced and AP Art Students.
Entitled, “Hey Cupcake! What’s Up?,” it started on Thursday with them making beautiful sketches of 3 different kinds of vegan cupcakes: 2 from Whole Foods (an Oreo flavored and a peanut butter flavored), and 1 that I made: Red Velvet from the recipe for “Crimson Velvet” cupcakes in the fabulous cookbook: Vegan Cupcakes Take Over the World by Isa (who needs no last name, like Cher or Madonna…or Prince).
My students pronounced my cupcakes absolutely divine as opposed to Whole Foods’ pricey ones that had flavorless, dry cake and grainy frosting. They looked pretty but mine were delicious AND pretty…don’t you think?
So, I just want to put in a plug for the book. I have made and adapted SO many from that book and they never fail! Thanks Isa (Chandra Moskowitz)!
P.S. I’ll post images of my students’ finished artwork soon! But, in the meantime, here is a detail of my teacher sample entitled “She Wore Red Velvet.” Mine is about body image/eating disorder/food obsession. (Topics with which I am only too familiar from my teens/20s…and the residual.) Part of the piece is painted with coffee! I was up working on it after my husband and I went to dinner until 12:30 this morning. Did I earn an A? (Sorry about the image quality…it was taken this morning at 6:20 with my not-so-great ‘Droid camera phone on the kitchen counter!)
Yield: 4 servings
Our favorite local sushi restaurant (vegan for me!) is Zushi, where Chef Kevin (Asian, despite the name) is not only a master of flavors, but also of exquisite, artful presentation.
We like to choose the Chef’s Tasting Menu and let him delight and surprise us with whatever he is inspired to make from that day’s freshest ingredients. He relishes coming up with vegan dishes for me. One of my favorites is quie traditional: Nasu Dengaku or long, thin Japanese eggplant, split lengthwise and broiled with a sweet miso glaze, as Kevin has a special way even with the tried and true.
My version is a slight twist on tradition, as I add a hint of soy sauce, no mirin (as this rice wine is similar to sake and seems like a duplication of it) and a hint of ginger. My version is not terribly sweet, though you may add a bit more agave if you choose.
Really quick and easy–no chopping is involved and the glaze is made while the epplant broils–this dish is lovely enough for a dinner party in its elegant simplicity, but fast enough for a snack.
2 Japanese eggplant, stem ends trimmed, halved lengthwise
2 teaspoons sesame oil
2 tablespoons sake
2 tablespoons light miso (available in Asian markets)
1 tablespoon + 1 teaspoon agave nectar (you may add up to an addition 2 teaspoons for a sweeter glaze
1/2 teaspoon soy sauce (I use a “lite” variety for less sodium)
1/4 teaspoon grated fresh ginger (I use a microplan grater to make quick work of this task)
Garnish: 1 tablespoon sesame seeds + 1 green onion, thinly sliced (I use mostly the green part)
Preheat broiler. Place eggplant on a baking sheet or in a cast iron skillet (my preference to collect any glaze that runs over the edges of the eggplant. Make shallow diagonal slits in eggplant about 1-inch apart. Rub eggplant all over with sesame oil and broil 3 minutes on each side. While eggplant broils, heat sake in a small cup or bowl for 30 seconds in microwave. Whisk in miso, agave nectar, soy sauce and ginger until smooth. Taste and whisk in more agave if desired. Remove eggplant from oven, spoon 1 tablespoon of glaze atop each half, spreading to cover surface, and return to broiler for 2 minutes. Remove eggplant to a serving platter and spoon any glaze in the bottom of the skillet over the top. Sprinkle with sesame seeds and green onion. Serve immediately or at room temperature. It is even quite tasty cold!
Based on Actor’s Studio host’s James Lipton’s famous “Q & A”–after the Proust Questionnaire–“Vegan Q & A Tuesday” is The Blooming Platter’s first Tuesday feature on a creative force in the vegan culinary world. Read more about “Q & A Tuesday” HERE.
Featured Force:
Robin Robertson
(See below for Robins’s Linguine with Thai Pesto recipe.)
Robin Robertson has written more than twenty cookbooks, including the bestsellers Quick-Fix Vegan, Vegan Planet, Fresh from the Vegan Slow Cooker, Vegan Fire & Spice, Nut Butter Universe, and One-Dish Vegan. A longtime vegan and former restaurant chef, she writes the Global Vegan column for VegNews Magazine and has written for Vegetarian Times, Cooking Light, Natural Health, and other magazines. Robin lives in the Shenandoah Valley of Virginia. Her website is www.robinrobertson.com.
1. What is your favorite word?
Amuse Bouche.
2. What is your least favorite word?
Gastropub.
3. What turns you on?
Preparing a special meal for friends.
4. What turns you off?
Being out of a needed ingredient I can’t find locally — especially when craving a certain recipe.
5. What sound or noise do you love?
“Mmmmmm…..” (when someone eats my food)
6. What sound or noise do you hate?
The crash of a glass or plate falling – especially when full of drink or food.
7. *What makes you curse in the kitchen?
Burning my arm on a hot pan usually does the trick.
8. What profession other than your own would you like to attempt?
I’d like to own a B &B (but only if I didn’t have to do all the work myself!)
9. What profession would you not like to do?
Anything that involves numbers.
10. If heaven exists, what would you like to hear God say when you arrive at the pearly gates?
*Lipton’s question #7 is always “What is your favorite curse word?”–and the answers are always colorful– but I reworded it since this is a “family show.”
Good job!
Robin’s Linguine with Thai Pesto
Redolent of garlic, lemongrass, and pungent herbs, this Asian-style pesto makes a fabulous fusion dish when combined with linguine. Most of these ingredients, including the slender, hot Thai chile, are available in supermarkets. Thai basil can be found in Asian markets, as can any of the other ingredients that your regular market may not stock. To make this gluten-free, use gluten-free pasta or rice noodles. This recipe is from Nut Butter Universe by Robin Robertson © 2013. Used with permission.
Gluten-Free Option
Soy Free
Serves 4
2 large cloves garlic
1 Thai bird chile, halved lengthwise and seeded
1 stalk lemongrass, white part only, chopped
1 teaspoon natural sugar
1/2 teaspoon salt
1 cup Thai basil leaves
1/2 cup cilantro leaves
1/2 cup parsley leaves
1/3 cup peanut butter
3 tablespoons water
2 tablespoons fresh lime juice
12 ounces linguine
1/2 cup chopped roasted peanuts
Combine the garlic, chile, lemongrass, sugar, and salt in a food processor and process to a paste. Add the basil, cilantro, and parsley and process until finely ground. Add the peanut butter, water, and lime juice and blend thoroughly, scraping down the sides of the bowl as needed. Set aside.
Cook the linguine in a large pot of salted water just until tender, about 12 minutes. Drain, reserving about 1/2 cup of the water.
Toss the pasta with the sauce, adding a little of the hot pasta water, if necessary, to thin the sauce. Garnish with peanuts and serve immediately.
Baked, rather than steamed OR fried–and seasoned with sage and anise–who knew what a lovely marriage that is?–these simple and sensational spring rolls are like little gifts to your palate!
Find my recipe at One Green Planet.
BTW, they are quick too, as they bake a mere 4 minutes for a texture transformation!
“Your peanut butter-apple pancakes were righteous!”
So proclaimed Gary Loewenthal of Compassion for Animals and Worldwide Vegan Bake Sale in an email last week.
He then explained that he had been invited to give a vegan cooking demo and talk at a health food store near him and asked if he could prepare my recipe and print it for the attendees, with a credit and link to The Blooming Platter.
That required no thought at all, only a resounding “Of course!” especially when he said, “One thing I loved about the pancakes is that the PB was not overpowering. I love PB but it blended beautifully.”
I haven’t made my Vegan Peanut Butter and Fresh Apple Pancakes with Peanut Butter Maple Syrup in a while, but he reminded me how good they are; and, with local apples cropping up this autumn in farmers markets everywhere, I thought I should post a link.
What a great way to celebrate the first weekend of fall. Thanks, Gary!
With fresh Smashed ‘Buttah Beans in the fridge following a trip to the farmer’s market, some of my new homemade goat cheese on hand for another purpose, some freshly made Smoky Nooch-Roasted Pepitas, AND some south’ren salsa that came as a gift, the creation of this super easy quesadilla was all but inevitable.
Yield: 1 serving (easily multiplies)
1/2 teaspoon vegan butter (I use Earth Balance)
1-6 to 8-inch whole wheat or flour tortilla
1/4 cup smashed butter beans (I whip cooked butter beans with vegan butter, fresh minced sage, and sea salt and pepper to taste)
1/4 cup + 2 teaspoons Vegan Goat “Cheese” (recipe follows)
1 tablespoon salsa, prepared or homemade (for this recipe I like a southern-inspired variety like Georgia Peach and Vidalia Onion)
2 teaspoons Smoky Nooch-Roasted Pepitas
Garnish: fresh sage sprig
To make each quesadilla, melt 1/2 tablespoon vegan butter in a cast iron skillet over medium high. Spread half of tortilla first with 1/4 cup goat cheese then with butter beans. Fold in half and saute 2 minutes on each side or until golden brown. Top with remaining 2 teaspoons of goat cheese, salsa, and pepitas. Garnish with a sprig of fresh sage and serve immediately. (Note: you may top with 2 teaspoons of vegan sour cream if you prefer.)
Vegan Goat Cheese
14 ounces extra firm tofu
2 tablespoons light miso
2 tablespoons beer
2 tablespoons nutritional yeast
Optional: 1/8 teaspoon garlic powder
Sea salt to taste
Process all ingredients in the bowl of a food processor until completely combined and creamy-stiff. Chill, covered, in refrigerator until read to use/serve. (When serving as an appetizer, may be formed into balls or logs and rolled in finely chopped cashews or parsley.)
Okay, so this may not be a vegan “dish,” exactly but…
I am a supporter of eco-friendliness and believe that consignment shopping is one of the most fun, creative, and fashionable–not to mention affordable–ways to “recycle.”
Yesterday, I put together this outfit at one of my three favorite consignment boutiques in our area, Double Take in VA Beach (with the other being its sister store in Norfolk and Worth the Wait, also in VA Beach). I was thrilled with it because none of it “came together,” so I wanted to share and put in a plug for consignment shopping.
I paid a bit more than I typically do (though it was still a steal), as this was a special outfit for a special occasion: today is our 23rd wedding anniversary(!) and last night our anniversary dinner, of sorts, with Joe’s visiting aunt and uncle who I adore: Tony and Luella Ricci.
I am a huge Missoni fan, and the skirt is Missoni Sport ($63.99) [not the Missoni line that Target sold in 2011 and that still pops up on the secondary market!] Granted, that is more than I usually pay but, hey, it’s Missoni! I was attracted to the skirt fabric, but also to what appears to be its mismatched neutral “camo” looking waistband which gave me the opportunity to “sport” neutral shoes–ultra-comfy high platforms from Nine West ($38)–and a twist-front top from Mod-O-Doe ($16).
The cardigan with its beautiful embroidery is my beloved BCBG ($32). I love how the colors are perfect for the skirt, but the zig-zag pattern contrasts with the flowers for a look that isn’t too “matchy.”
Finally, the jewelry: the bracelet is Lucky Brand ($18) and appears made for the outfit, as it combines neutral stones with the colorful center one. It could almost be reversible, as the back side of each stone’s metal bezel is embossed with a fabulous floral design. The earrings are my trusty recycled aluminum wire flowers which, again, appear made for this skirt, but they work with so many items in my wardrobe. (They came from Worth the Wait, new, from an artisan in North Carolina, but I can’t remember what I paid for them.)
I’m sure I’ll always make mine consigned!
Yield: 4 servings
Like our dreams, sometimes the origins of cravings can be traced right to their source, and other times, they seem to have emerged out of nowhere. The latter is the case with these Vegan Thai Sloppy Joes.
I know not from whence the idea came, but I had to struggle during my Saturday morning yoga class to suppress visions of pungent red curry paste, creamy coconut milk, and crumbly-chewy tempeh so that I could follow my teacher’s directive to “focus on your breath.”
I whipped into the grocery store on the way home for lite coconut milk and nuts, but everything else was at the ready in our pantry and fridge, following last week’s trip to the farm stand and Trader Joe’s, speaking of Joes.
Sloppy Joes would not be considered a balanced meal by anyone’s standards, even when built around tempeh. And I wanted this to be a one dish wonder. So a quick mental review of veggies found in Thai dishes resulted in the addition of finely chopped carrot and farm stand-fresh kale (in place of the more typical spinach). The color, taste and texture that these ingredients added, not to mention the moisture, was exactly right.
You can certainly serve this addicting mixture on toasted buns, but trying to keep the finished dish more true to it’s Asian inspiration, I like it best served over lightly toasted rice cakes.
1 tablespoon olive oil
1 cup finely chopped carrot (I use a food processor for this task)
Sea salt
1/2 cup diced yellow onion
2 cups, stemmed, and finely chopped kale, Swiss chard or spinach (I use a food processor for this too)
2 large cloves garlic, minced
1/4 cup water
8 ounces tempeh (any variety, unseasoned)
1 tablespoon red curry paste, or more to taste (available on the international foods aisle of most grocery stores and at Asian markets)
1 tablespoon tomato paste (you can substitute catchup in a pinch)
1 teaspoon soy sauce (I use lite or low sodium)
1/2 teaspoon natural sugar
1 can light coconut milk (you can use regular if you don’t mind the calories, as it does have more intense flavor)
1 tablespoon vegan fish sauce (sold as Vegetarian Fish Sauce in Asian markets; you can omit, but it adds a distinctive Thai flavor)
Zest of 1/2 lime
1/4 cup finely chopped fresh cilantro
Accompaniment: plain unsalted or lightly salted rice cakes (use small rice cakes if serving this dish as an appetizer), toasted quickly on each side in a skillet lightly coated with nonstick spray
Garnishes: lime wedges, lightly salted peanuts or cashews, fresh cilantro sprigs
Heat oil in a large cast iron skillet over medium-high. Add carrot and a pinch of salt and saute, stirring frequently, for about 2 minutes. Add the onion, another pinch of salt, and saute another 2 minutes. Then add the kale and the garlic, another pinch of salt and the water, and saute for an additional 2 minutes. Add the tempeh and saute 2 minutes more. Add curry paste, tomato paste, soy sauce, sugar, coconut milk and fish sauce, and saute, still stirring frequently, for a final 10 minutes or until mixture thickens, slightly reduces, and all flavors combine. Stir in lime zest and chopped cilantro, and serve immediately over toasted rice cakes garnished as desired.
As some of you know, I write a “DIY Decor” column for the “Home” section of the Virginian-Pilot newspaper. Not all of my pieces are picked up by pilotonline.com, so they are difficult to share. But this fun redux of my childhood mid-century dresser that was published on Saturday appeared online today, and I am delighted to share the end result with you. Find the article HERE.
