Turns out cardamom was made for lemon and blueberry…and that creme fraiche, ya’ll!
This is my take on the 3-ingredient so-called “dump cake” made with cake mix, pie filling, and egg replacer.
My version is lemon and blueberry which I nudge in a Middle Eastern direction. I add lemon zest to the batter for a little pop of freshness and cardamom to both the batter and my 3-ingredient lazy gal’s plant-based creme fraiche. A garnish of pine nuts is the chef’s kiss.
Yield: 12 servings (9 x 13″ cake)
3 flax eggs (1/4 cup + 2 tablespoons ground flax seed meal whisked together with 1 cup + 1 tablespoon water and set aside to gel for a couple minutes) 1 box lemon cake mix (13.25 to 15.25-ounces) 1 21-ounce can blueberry pie filling 1/2-1 teaspoon ground cardamom to taste Zeat of 1 medium lemon Cardamom Creme Fresh (recipe follows) Garnish: Pine nuts, lightly toasted if desired
Preheat oven to 350 degrees. Grease a 9 x 13-inch metal pan. In a large bowl, stir together all ingredients, except topping and garnish, until completely combined. Transfer to prepared pan and gently smooth top. Bake for 35 minutes or until top is set, and a toothpick inserted in center comes out clean or with barely any moist crumbs clinging to it. Cool. Serve topped with a dollop of Cardamom Creme Fraiche and a sprinkling of pine nuts. Store any leftovers, covered, in refrigerator.
Cardamom Creme Fresh
1 cup vanilla Greek style plant-based yogurt (I like Silk brand) 1 cup fairly firm plant-based whipped topping (I like Cocowhip) 2 teaspoons ground cardamom
Gently fold together in a medium bowl until completely combined. Cover and refrigerate until serving time.
Very biased POV: A proper carrot cake must have ALL the things: carrots, of course, but also golden raisins–only golden!–pineapple, nuts, coconut, and, for good measure and moisture, applesauce!
And only *cream cheese frosting will do. Plain is pretty darn good, but if you have never added some brown sugar, bourbon, and the zest of an orange, what are you waiting for?!
*Or try my alternative healthier version with all the same balanced flavors but none of the butter or powdered sugar.
Cake:
1/2 cup raisins, golden raisins preferred 1/2 cup crushed pineapple in juice + 1/2 cup additional juice 3 cups flour 2 1/4 cups sugar 1 tablespoon baking soda 1 tablespoon pumpkin pie spice or cinnamon 1 1/2 teaspoons sea salt 1 cup + 2 tablespoons vegetable oil 1/2 cup unsweetened applesauce 3 1/2 cups grated carrot 1/2 cup finely chopped pecans or walnuts, toasted or not 1/2 cup unsweetened coconut Orange-Scented Brown Sugar-Bourbon Cream Cheese Frosting and Filling (recipe follows) Decorations: finely chopped pecans or walnuts, toasted or not; pecan or walnut halves; unsweetened coconut
Preheat oven to 350 degrees. Grease and flour two 9-inch pans and set aside. In a small bowl, heat raisins with the 1/2 cup pineapple juice for 1 minute in microwave or simmer over medium heat in small saucepan for a minute.
In large mixing bowl, combine flour, sugar, baking soda, pumpkin pie spice, and sea salt. Make a well in center and add oil, crushed pineapple, and applesauce. Stir to combine completely or use an electric mixer at low to medium speed. Stir in carrot, raisins with juice, nuts, and coconut.
Divide batter evenly between prepared pans. Bake at 350 degrees for 45 minutes or until wooden pick inserted in center comes out clean. Fill and frost and decorate as desired. I like to press unsweetened coconut into the sides and garnish the top with a circle of finely chopped nuts and a ring of nut halves.
Store in refrigerator but remove a couple hours before serving. This cake is very moist and best cut with a serrated knife.
Frosting and Filling:
8 ounces vegan cream cheese, softened (I like Tofutti Better Than Cream Cheese) 8 ounces vegan butter, softened 1 cup light or dark brown sugar 1 teaspoon vanilla 2 teaspoons bourbon, if using Zest of 1/2 to 1 medium orange, if using Approximately 6 cups confectioner’s sugar 1/2 cup finely chopped pecans or walnuts, toasted or not 1/2 cup unsweetened coconut
In large bowl of electric mixer, cream together at medium speed vegan cream cheese and vegan butter. Add brown sugar, vanilla extract, and optional bourbon and orange zest. Beat at medium speed until sugar dissolves and mixture is very creamy. Then, incorporate powdered sugar, beating at medium-high speed, 1 cup at a time, until desired consistency is reached. (If mixture becomes too stiff, thin with very small amounts of non-dairy milk.)
To make filling, remove 1 cup frosting to medium bowl and fold in nuts and coconut. Spread filling between layers and frosting on top and sides.
Healthier Frosting and Filling:
8 ounces vegan cream cheese, softened 4-5 ounce cartons Greek vanilla yogurt (I like Silk brand) 1/4 cup dark brown sugar 2 tablespoon bourbon Zest 1 medium orange 1/4 cup finely chopped pecans or walnuts, toasted or not 1/4 cup unsweetened coconut
In bowl of electric mixer or food processor, cream together all ingredients except nuts and coconut until smooth and slightly fluffy. Transfer to an airtight container and refrigerate for an hour or overnight. To make filling, remove 1/2 cup frosting to small bowl and fold in nuts and coconut. Spread filling between layers and frosting on top and sides.
Iterations of this recipe abound online. This is my contribution to the line-up. Among other twists, my secret sauce is a little vegan mayo in the Asian “chicken” salad on top.
All the recipes I have seen flavor the cream cheese. But there are so many flavors, colors, and textures in the sauce, salad layer, and garnishes that I feel plain cream cheese is the perfect, tangy, pure white layer to serve as the base.
I love to serve this dish as a side with heated Nasoya Plantspired brand beef, either Korean BBQ or Gojuchang style.
Note: Make the salad layer at least 30 minutes or up to several hours before you plan to serve.
Layered Asian Dip
Yield: 8 servings
8 ounces chicken flavored seitan or something similar, diced or shredded (I like Tofurky Chick’n) 8 ounces diced water chestnuts, drained 1/4 cup diced bell pepper (I used green) 1/4 cup shredded carrots 1 tablespoon roasted or tuxedo sesame seeds 2 tablespoons vegan mayo 1 tablespoon reduced sodium soy sauce 1 tablespoon riced wine vinegar 1 teaspoon minced garlic 1 teaspoon minced garlic 2-8 ounce packages vegan cream cheese, softened 1/2 cup sweet and sour sauce or Thai sweet chili sauce
Optional: freshly ground black pepper to taste
Garnishes: 1/4 cup thinly sliced green onions 1/4 cup chopped roasted and lightly salted peanuts 2 tablespoons tuxedo sesame seeds
Accompaniment: Vegan rice crackers
In medium bowl, stir together first 10 ingredients and refrigerate covered for at least 30 minutes or several hours.
Spread cream cheese in a shallow approximately 8 to 10-inch bowl or plate. Spread with sauce. Top wirh seitan mixture. Garnish as desired with green onions, peanuts, and sesame seeds. Serve with vegan rice crackers.
Three of my favorite Bs–blackeyed peas, butternut squash, and bourbon–combine in this light-on-labor, heavy-on-taste-and-texture, one-dish meal for 3x the good luck in the new year!
4 tablespoons olive oil, divided Optional: 2 vegan Field Roast Smoked Apple Sage Sausages (or something similar) 1 small onion, finely diced (about 1/2 cup; I used red onion) 1 medium stalk celery, finely diced (about 1/2 cup) Approximately 6-8 ounces butternut squash, finely diced (about 1 cup; I would start with a package of diced butternut squash unless you don’t mind wrestling the whole squash) Sea salt and freshly ground black pepper 1 tablespon poultry seasoning or approximately 3 or so fresh rosemary fronds, 1 teaspoon rubbed sage, 1/2 teaspoon dried thyme 1 cup fresh blackeyed peas, simmered 20 minutes or until very tender in lightly salted water while hash cooks; drain (if fresh aren’t available, use frozen tawed, cooked dried, or even canned, rinsed and drained) 1/4 to 1/2 cup smoked vegan cream cheese (I use Tofutti brand; if unavailable, use plain + a drop or 2 Liquid Smoke) 2 to 4 capfuls bourbon 1 tablespoon maple syrup
Skip this step if not using sausage: in large skillet, heat 2 tablespoons olive oil over medium heat, carefully add sausage slices to avoid splatter, and cook, stirring frequently, until lightly crisped, about 2 to 3 minutes. Drain on paper towel-lined plate.
In same skillet, heat remaining 2 tablespoons olive oil over medium heat, carefully add onion, celery, butternut squash, and all spices, and saute, stirring frequently, for about 20 to 30 minutes or until very soft; adjust heat and add a splash of water dipped from pot with peas or vegetable stock as necessary to prevent sticking. Stir in cooked peas, cream cheese, bourbon, and maple syrup until cream cheese is melted. Serve immediately. If using sausage, stir it into hash before serving or arrange it over top. If not serving hash immediately, cool, and store in airtight container in refrigerator. Reheat in microwave, stovetop, or in 350-degree oven, adding a little water or vegetable stock if necessary.
Creamy Stovetop Chickpea Enchilada Casserole Yield: approximately 6 serving
Creamy, smoky, tangy, and just a hint spicy, this satisfying, crave-worthy meal-in-a-bowl is ready to serve in under 20 minutes and reheats in the microwave. The Fritos are optional–you can buy a small bag from the convenience store if you don’t want a large bag on hand–but they partially break-down to suggest corn tortillas for a flavor even more remniscent of enchiladas.
1 tablespoon olive oil 1 onion, diced (about 1 cup) 1-1 ounce package taco seasoning (I use reduced sodium) 2-15 ounce cans chickpeas, drained & rinsed 1-4 ounce can green chiles 1-15 ounce can diced fire roasted tomatoes 1-10 ounce can or bottle green enchilada sauce 1-10 ounce package frozen riced cauliflower, prepared according to package directions 2 to 3 tablespoons cilantro leaves pinched from stems 6 ounces fresh baby spinach 1/2 cup vegan sour cream 1 cup shredded vegan cheddar cheese Optional: 1 cup regular Fritos Topping: dollops of vegan sour cream Optional garnishes: cilantro sprigs, lime wedges, roasted and lightly salted pumpkin seeds
In a large skillet or Dutch oven over medium heat, bring olive oil to a shimmer. Add onion and saute 2 to 3 minutes, stirring frequently, or until partially tender. Stir in taco seasoning and green chilies and continue sauteeing until onion is very tender, about 3 more minutes. Add remaining ingredients, except vegan sour cream, cheese, and optional Fritos, and heat, stirring until bubbly, adjusting heat if necessary. Stir in vegan sour cream and cheese along with optional Fritos, and simmer until sour cream and cheese are melted, stirring frequently. Serve topped with a dollop of vegan sour cream and garnished as desired with optional pumpkin seeds, cilantro, lime wedges, etc.
Despite the fancy appearance, these pot pies in acorn squash are as simple as they are beautiful and scrumptious, thanks in part to Pepperidge Farm frozen “accidentally vegan” puff pastry. I served them for Thanksgiving with nothing more than a side salad with roasted oranges slices (method included below) and a childhood favorite of both mine and my picky husband: slices of congealed cranberry sauce!
We wanted for nothing–not stuffing, madhed potatoes, or pie–and feel very grsteful for so much, including Blooming Platterists!
Happy Holiday Season!
-Betsy
Vegetable Pot Pie in Acorn Squash w/ Puff Pastry Top
Yield: 4 servings
2 medium acorn squash, rinsed, halved lengthwise, *seeds/pulp scraped out with a spoon, and cut edges rubbed with olive oil 3 tablespoons nutritional yeast 5 tablespoons flour 1/4 cup vegetable oil 2 cups vegetable broth 1 teaspoon garlic powder 1/2 teaspoon pepper 1/4 teaspoon rubbed sage 1/4 teaspoon dried tarragon 1/4 teaspoon dried thyme (You may substitute 3/4 teaspoon poultry seasoning for the above 3 herbs.) Sea salt to taste 1 cup cooked, diced potatoes (I use canned, rinsed and drained) 2 cups frozen vegetables; my husband does not like carrots, so I use: 1 cup frozen corn 1 cup frozen peas Optional (filling will be a little thicker): 1 cup vegan chicken, finely diced 1 sheet puff pastry (Pepperidge Farm is vegan), thawed [Note: if squash are really large, you may need part or all of both sheets, so measure squash diameter and cut accordingly.]
Preheat oven to 400°F. Place squash, cut side down, in oiled baking dish or skillet large enough to fit them snugly. Roast 20 minutes, remove, and leave oven on.
Meanwhile, combine nutritional yeast and flour in a large pot and stir constantly over low heat until lightly toasted. Add oil, stirring to make a roux. Slowly whisk in broth, garlic powder, pepper, sage, tarragon, thyme, and salt to taste. Simmer, stirring, until thickened. Stir in vegetables and vegan chicken, if using. Cook for 5 to 10 minutes or until heated through.
On a very lightly floured surface, roll out puff pastry dough to flatten out creases. Cut into 4 rectangles and cut steam vents in each. Invert squash and fill each with vegetable mixture, lay a piece of dough over top, and seal edges. Return to oven and bake 20 to 25 minutes or until pastry is golden and puffed.
Serve warm.
I like to serve the pot pies with a side salad of greens, roasted orange slices, almonds, and a simple dressing of olive oil and vinegar, emulsified with a little mustard, plus garlic powder, sea salt, and pepper. (Roast orange slices at 400°F with a drizzle of olive oil and sprinkle of sea salt and pepper on a sheet pan at the same time as squash, turning after 10 minutes.)
*I like to rinse, dry, and roast seeds at 400 degrees on a cookie sheet for about 12 minutes, stirring once, with a drizzle of olive oil and a pinch of sea salt, garlic powder, and smoked paprika.
Three things inspired this recipe: an over-ripe banana and both newly discovered Palmini Linguini and Nasoya’s Korean BBQ or Gochujang plant-based “beef.” My husband, a resolute carnivore, even likes this “beef.” And me, not a big fan of plant-based “meats,” craves it.
I had tried the Palmini lasagna sheets years ago and found them way too firm and difficult to cut to be pleasant. Yet I loved that they were made from hearts of palm. My father was so wild about hearts of palm so much–somewhat of a delicacy when we were growing up–that we would put a can in his Christmas stocking.
But we were recently served the Palmini linguini at a dinner party, and it was a game changer. The linguini and the angel hair have earned a regular spot on our shopping list.
At only 20 calories per serving–60 for the whole bag–and ready in a flash–you just drain, rinse, and heat–I can once again, after MANY years, enjoy “pasta” dishes again. (Wheat pasta has more protein and nutrition overall, but way too many calories to work in my diet, especially when I am getting protein from another source.)
1 tablespoon olive oil 1 cup diced yellow onion 1/2 teaspoon sea salt 1-2 large garlic cloves, minced 1 overripe mashed banana 1 to 2 tablespoons plant-based “fish” sauce (I like a pineapple version sold at one of our Asian markets) 1 tablespoon hot chili crisp 1-15 ounce can lite coconut milk 7 ounces Nasoya Korean BBQ or Gochujang plant-based “beef” 8 ounces broccoli florets, cooked (I use the steam in bag variety) 8 ounces drained and rinsed Palmini linguini 1/4 cup roasted and lightly salted peanuts 1 tablespoon tuxedo (black and white) sesame seeds
In large skillet or Dutch oven, heat oil over medium to shimmering. Add onion and salt and saute, stirring frequently, until softened, about 5 minutes. Add garlic and continue sauteeing and stirring for about 3 more minutes. Lower heat if necessary to prevent browning. Add banana, fish sauce, hot chili crisp, and coconut milk to onion mixture, in order, stirring until well combined after each addition. Bring to a simmer. Add plant-based beef, broccoli, and Palmini linguini, stir well, and heat through. Serve garnished, if desired, with peanuts and sesame seeds.
I created this recipe for my pals at Tofutti, though, truth be told, you can use any plant-based sour cream you prefer to make this quick-and-easy casserole. It is just as luscious straight off the stove as a dip or layered with chips and baked as a casserole for “Taco Tuesday”…or any other night of the week.
Cheesy Chorizo-Chickpea Casserole with Spinach Yield: 4-6 servings
1 tablespoon olive oil 2 plant-based chorizo sausages, crumbled 1 cup pico de gallo 4 cups loosely packed baby spinach 1 cup Tofutti Sour Cream 1 cup shredded plant-based cheddar style cheese 1/2 teaspoon ground cumin 1/2 teaspoon smoked paprika 3/4 cup drained chickpeas 30 Tostitos Scoops (about 3 cups) or similar chip Garnishes: 4-6 tablespoons each Tofutti Sour Cream and pico
Preheat oven to 350 degrees. Grease an 8-inch casserole dish. In large skillet, heat oil over medium. Add chorizo and saute, stirring frequently, until lightly browned. Add pico and spinach, a handful at a time, stirring until slightly wilted after each. Stir in remaining ingredients, except garnishes, until heated through. Spoon 1/4 mixture in bottom of prepared dish. Cover with 1/3 chips. Repeat twice and finish with last fourth of chorizo mixture. Cover with foil and bake 20 minutes. Serve hot garnished with additional Tofutti Sour Cream and pico.
A hot and sticky July does not necessarily sound like warm casserole weather, but I was craving Mexican-inspired casseroles and created two this week, enjoying a serving each on different days and freezing the rest. Tofutti is publishing one and I am happy to share the other right here.
My versions boast two main sources of flavorful and chewy protein, two sources of colorful vitamins, and a sauce that will make you want to lick the skillet, which I highly recommend.
Pro-Tip: you need not bake the luscious mixture layered with chips as a casserole, but can serve it as dip with those chips instead.
Note: add 1/2 teaspoon chili powder if desired. I like chipotle, but it does bring the heat.
Cheesy Chicken & Black Bean Casserole with Spinach (vegan & plant-based) Yield: 4-6 servings
1 tablespoon olive oil 8 ounces plant-based “chicken,” chopped or broken into small bite-size pieces (I use Tofurky) 1 cup pico de gallo 4 cups loosely packed baby spinach 1 cup plant-based sour cream 1 cup shredded plant-based cheddar style cheese 1/2 teaspoon ground cumin 1/2 teaspoon smoked paprika 3/4 cup drained black beans 30 Tostitos Scoops (about 3 cups) or similar chip Garnishes: 4-6 tablespoons + optional pico, fresh cilantro, roasted pumpkin seeds, etc.
Preheat oven to 350 degrees. Grease an 8-inch casserole dish. In large skillet, heat oil over medium. Add “chicken” and saute, stirring frequently, until heated through. Add pico and spinach, a handful at a time, stirring until slightly wilted after each. Stir in remaining ingredients, except garnishes, until heated through. Spoon 1/4 mixture in bottom of prepared dish. Cover with 1/3 chips. Repeat twice and finish with last fourth of “chicken” mixture. Cover with foil and bake 20 minutes. (Optional: Bake an additional 5-10 minutes uncovered if a “set” top is desired.) Serve hot garnished with additional Tofutti Sour Cream and pico.
