Veritable Vegan

Chattanooga Chocolate Peanut Butter Bars

2010-03-04T07:47:00.001-08:00

Veganized from "Heirloom Baking with the Brass Sisters."

1-1/2 cups flour
3/4 teaspoon baking powder
1/4 teaspoon salt
2-1/2 teaspoons egg replacer
2/3 cup EarthBalance butter
3/4 cup brown sugar
1 cup vegan sour cream
1 teaspoon vanilla extract
1 banana, mashed
1/2 cup peanut butter
1/2 cup semisweet chocolate chips, melted
3/4 cup semisweet chocolate chips for topping

Preheat oven to 375 degrees. Line a 9x13 cake pan with foil; grease with shortening. Sift together the flour, baking powder, salt and egg replacer. In a mixer bowl, cream butter and sugar; add sour cream, vanilla and bannana and beat until smooth. Add sifted dry ingredients and combine. Divide the batter in half. Add peanut butter to one half and the melted chocolate to the other, mixing thoroughly. Spread the chocolate batter evenly in the bottom of the prepared pan. Gently spread the peanut butter layer on top of the chocolate layer. Bake 18 minutes or until tester inserted in the middle comes out clean. Remove pan from oven and sprinkle the remaining chocolate chips over the top. Let sit 5 minutes for chocolate chips to soften and melt. Then spread the choclate evenly over the top. Cool on rack for 20 minutes more and then refrigerate 1 hour before cutting into pieces. Store between waxed paper in a covered container in the refrigerator.

Coffee Cake With Streusel

2010-01-31T20:56:00.000-08:00

Adapted from Heirloom Baking.

For streusel
1/2 cup brown sugar
2 tablespoons flour
1/2 teaspoon cinnamon
2 tablespoons cold Earth Balance butter
1/2 cup pecans, toasted and coarsely chopped

For cake
1-1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup evaporated cane juice sugar
1/4 cup Earth Balance butter
1 banana, mashed
1/2 to 3/4 cup nondairy milk
1 teaspoon vanilla

Preheat oven to 350 degrees. Line the bottom and sides of 8-inch cake pan or baking dish with aluminum foil, shiny side up. Coat with vegetable shortening. To make the streusel: Place brown sugar, flour and cinnamon in a bowl and lightly mix. Work in butter with your fingers until mixture resembles coarse sand. Add pecans and combine; set aside. To make the cake: Sift together the flour, baking powder and salt. Add sugar. Cut in the butter with a pastry blender. In a small bowl, mix together banana, milk and vanilla; then combine with dry ingredients. Place half of the batter in the prepared pan. Sprinkle half of the streusel on top of the batter. Add the rest of the batter to the pan and sprinkle the remaining streusel on top. Bake 35 to 40 minutes. Cool before cutting.

Corn Pudding

2010-01-31T10:23:00.000-08:00

about 4 cups corn (frozen is OK)
1/2 onion (about 1/2 to 1 cup chopped)
1 jalapeno pepper, minced
1 can coconut milk
1/4 cup cornstarch
1/2 cup cornmeal or flour
2 tablespoons pure maple syrup
1/4 cup finely chopped cilantro
1 teaspoon salt

Preheat oven to 350 degrees. Lightly oil an 8-inch baking dish or casserole. In a hot, nonstick skillet, sautee the corn until just starting to brown. Add onion and jalapeno and continue to fry just until soft. In a small bowl, mix together the coconut milk and the cornstarch. Transfer half of the corn mixture to a blender; add the coconut milk and cornstarch. Add the remaining ingredients to the blender and pulse about 20 times or so to incorporate. Mix with the remaining corn mix and pour into prepared baking dish. Bake 30 to 40 minutes at 350 degrees until firm and lightly browned. Let rest a few minutes before serving.

Sourdough Bread Starter

2010-01-30T14:10:00.000-08:00

DAY 1:
1 cup whole wheat flour
1/2 cup water

Mix and put in 4-cup container. Cover tightly with plastic wrap and store in cool area for 48 hours.

DAY 3:
When consistency is like a thin pancake batter with a few bubbles, remove and discard half of the starter. Then stir in:

1/2 cup flour
1/4 cup water

Cover tightly with plastic wrap and leave at room temperature.

DAYS 4 and 5:
Discard half. Stir in:

1/2 cup flour
1/4 cup water

Cover, but not at tightly. Leave at room temperature.

DAY 6:
If active, the starter will have increased in volume to at least 3 cups. If this is not the cast, continue process above.

To begin breadmaking, use half of the starter in bread recipe. If not beginning breadmaking, then discard this half.

Refresh the remaining half with 1 cup water, 1-1/2 cups flour, leaving sit for one hour before refrigerating. Repeat this refresh step once a week to feed the starter. Best to refresh day before baking.

I have used this in the No-Knead Crusty Bread recipe with success.

Onion Soup

2010-01-26T19:31:00.000-08:00

Not a clear-broth type, but interesting.

5 onions, cut in half, then sliced thin
1/4 cup olive oil
3-4 cloves garlic, minced
3 tablespoons flour
1 teaspoon paprika
4-5 cups vegetable stock
1 tablespoon miso
1 tablespoon soy or tamari sauce
freshly ground salt and pepper

Sautee the onions in the olive oil over medium to medium-high heat, covered, until softened. Then remove cover and continue to sautee until lightly browned. In a small bowl, mix garlic, flour and paprika. Sprinkle over onions and mix. Slowly blend in vegetable stock; then add miso and soy/tamari sauce. Bring just to a boil, then reduce heat and simmer 30 minutes. Adjust seasonings with freshly ground salt and pepper. Serve with croutons and vegan cheese, if desired.

Peanut Butter Fingers

2010-01-04T19:05:00.000-08:00

1 cup flour
1 cup oats
1/2 cup evaporated cane juice sugar
1/2 cup brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/2 teaspoons egg replacer
2 tablespoons water
1/2 cup EarthBalance butter
1/3 cup peanut butter
1/2 teaspoon vanilla extract
1-1/4 cups semisweet chocolate chips
1/3 cup powdered sugar
3 tablespoons peanuter butter
3-5 tablespoons non-dairy milk

Preheat oven to 350 degrees. Grease a 9x13 pan. In a large bowl, combine all ingredients except the last four. Blend at slow speed until mixture resembles coarse crumbs. Press into bottom of prepared pan and bake at 350 degrees for 15 to 20 minutes, until golden brown. Sprinkle immediately with the chocolate chips. Wait five minutes, then smooth evenly to cover. In small bowl, combine remaining four ingredients and drizzle over the chocolate frosting. Cool completely before cutting and serving.

Parsnip Chowder

2010-01-03T12:26:00.000-08:00

1-1/2 tablespoons olive oil
1 large onion, peeled and chopped
4 medium potatoes, peeled and diced
2-4 large parsnips, cleaned and diced
3 cups vegetable stock
1 to 2 cups soy or other non-dairy milk
3 tablespoons parsley, finely chopped
2 tablespoons dill, finely chopped
freshly ground pepper and salt, to taste

Heat oil in large soup pot. Add onion and sautee over medium heat until golden. Add potatoes, parsnips and vegetable stock. Bring to a simmer; then cover and simmer gently until potatoes and parsnips are tender, about 20 minutes. With a slotted spoon, remove about half of the potates and parsnips to a bowl. Mash well and return to the soup. Add the non-dairy milk, parsley and dill. Season to taste with salt and pepper. Simmer over very low heat for about 10 minutes, until heated through.

Chocolate Almond Biscotti

2010-01-02T20:54:00.000-08:00

2 cups semi-sweet chocolate chips
2 cups flour
1/4 cup cocoa powder
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup evaporated cane juice sugar
1/2 cup brown sugar
1/2 cup Earth Balance butter
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
egg replacer equivalent to 3 eggs
1 cup almonds, slivered and toasted
2 tablespoons vegetable shortening

Microwave 1 cup of the chocolate chips for 1 minute; stir. Continue to microwave in 10 or 15 second intervals, stirring in between to smooth; then cool to room temperature. Beat sugars, butter, vanilla and almond extracts until crumbly. Add egg mixture, a little at a time. Beat in melted chocolate, then dry ingredients. Stir in nuts. Chill for 15 minutes until firm. Then shape into 2 loaves (3 inches wide by 1 inch high) with floured hands and place on greased baking sheets. Bake in preheated oven for 40 to 50 minutes, or until firm. Let stand 15 minutes. Cut into 3/4 inch thick slices. Turn slices on their sides and bake for 10 minutes on each side until dry. Remove to wire racks to cool. Microwave remaining 1 cup of chocolate chips with the vegetable shortening for 1 minute, then intervals of 10 or 20 seconds, stirring in between until smooth. Dip biscotti in chocolate and place on wax paper lined tray. Chil for 10 minutes until chocolate is set; then store in airtight containers in cool place or in refrigerator.

Creamy Garlic Salad Dressing

2009-12-26T20:38:00.000-08:00

Adapted from The Bold Vegetarian Chef.

6-8 garlic gloves, with their skins still on
1-1/4 teaspoons miso
2-1/2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
2 teaspoons agave syrup
1/2 teaspoon salt

In a dry skillet over medium heat, toast the unpeeled garlic, tossing occasionally; allow to brown in spots; about 10-12 minutes. Cool, then peel. Place garlic in blender with other ingredients and process until smooth.

Mexican Hot Chocolate Snickerdoodles

2009-12-19T19:01:00.000-08:00

Slightly adapted from Post Punk Kitchen.

Topping:
1/3 cup evaporated cane juice
1 teaspoon cinnamon

Dough:
1/2 cup canola oil
1 cup evaporated cane juice
1/4 cup maple syrup
3 tablespoons rice milke
1 teaspoon vanilla extract
1 teaspoon almond extract
1-2/3 cups flour
1/2 cup unsweetened cocoa powder

1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon cayenne

Preheat oven to 350 F. Lightly grease cookie sheet(s). Mix the topping ingredients together and set aside. In a medium mixing bowl, use a fork to vigorously mix together oil, sugar, syrup, and milk. Mix in extracts. Sift in remaining ingredients, stirring as you add them. Roll dough into walnut sized balls. Pat into the sugar topping to flatten into roughly 2 inch discs. Transfer to baking sheet, sugar side up, Bake for 10 to 12 minutes, they should be a bit spread and crackly on top. Remove from oven and let cool for 5 minutes, then transfer to a wire rack.

Pumpkin Pie

2009-11-29T16:18:00.000-08:00

I've never been able to prepare a decent vegan pumpkin pie ... until now, thanks to this recipe that was adapted from "The Joy of Vegan Baking" ...

1 pie crust
one 12-oz. package of silken tofu
1 can pumpkin puree
1/2 cup maple syurp
1/2 cup brown sugar
1/4 cup cornstarch
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves

Preheat ovent to 350 degrees. Spread pie crust in pie pan. In food processor, blend together all remaining ingredients until smooth. Adjust spices to taste. Pour into prepared pie crust and bake for about 40 to 45 minutes. Don't worry if the center isn't fully set; it'll firm up as it cools. Remove from oven and place on wire rack to cool to room temperature before chilling another hour or two before serving.

Brownies

2009-11-21T18:37:00.001-08:00

1-1/2 cups evaporated cane juice sugar
1 banana, mashed
2 tablespoons water
2 tablespoons ground flaxseed
1/2 cup water
2 teaspoons vanilla extract
1-1/2 cups flour
3/4 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup chocolate chips
1 cup chopped walnuts

Preheat oven to 350 degrees. Oil an 8x8-inch baking dish. In a medium bowl, stir together sugar, banana and 2 tablespoons water. In a food processor or blender, whip together the flax seed and the 1/2 cup water; add to the banana mixture along with the vanilla. In a small bowl, combine the flour, cocoa, baking powder, salt, chocolate chips and nuts. Add to banana mixture and stir just to combine (add a little soy milk, if necessary, to get the right consistency, but not too thin). Pour into prepared pan, smooth and back 40 minutes.

Coconut Curry Tempeh and Delicata Squash

2009-11-09T18:39:00.000-08:00

This is so "semi-homemade" that I hesitate to post it, but it was very good.

2 tablespoons vegetable oil
1 package Coconut Curry Tofurky Tempeh
1 tablespoon sugar
1 tablespoon prepared curry paste (or more, to taste)
1 delicata squash, peeled and cleaned, sliced into half-moons
1/4 cup water
1/2 teaspoon salt
1 cup frozen broccoli
1 can coconut milk
1 can pineapple, drained
fresh cilantro, chopped
salt and pepper to taste

Heat oil in pan and sautee tempeh strips until golden; transfer to a plate lined with a paper towel; salt and set aside. In remaining oil (add more if necessary), add sugar and prepared curry paste; cook 1 minute. Then add squash slices and water; stir well and cook about 10 minutes, until squash is tender but still firm. Add broccoli, coocnut milk and pineapple; cook until heated through. Add cilantro, salt and pepper to taste. Serve over rice, topped with tempeh.

Seitan Scallopine with Lemon Olive Sauce

2009-10-17T19:54:00.000-07:00

Adapted from Fat Free Vegan.

1 cup vital wheat gluten
2 tablespoons nutritional yeast
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon basil
3/4 cup vegetable broth
2 tablespoons tahini
1 tablespoon flour
1 lemon, sliced; or 3 tablespoons lemon juice
4 cloves garlic, sliced thinly
10 green olives, pitted and sliced
1-1/4 cups vegetable broth
3 tablespoons white wine
2 tablespoons lemon juice
1 tablespoon minced parsley
freshly ground salt and pepper

Place a steam basket in a large pot; add water and bring to a boil. In a bowl, place the wheat gluten, nutritional yeast, onion powder, salt and basil; mix. In a smaller bowl, whisk together broth and tahini. Stir the wet mixture into the dry. Knead and divid into 4 pieces. Roll thin and place on a large square of foil. Bring edges of foil together and fold over several times to seal flap; repeat with ends. Place packets in steamer and cook 25 minutes. Keep sealed until ready to use.

Heat some olive oil in a large skillet. Open packets and dredge in flour sprinkled with salt and pepper. Fry cutlets until brown. Remove to plate. Add garlic and first portion of lemon juice to pan; cook a couple minutes. Add olives, broth, wine and the rest of the lemon juice and cook on medium heat until the liquid starts to reduce. Add a little flour to thick sauce to desired consistency. Add salt and pepper to taste and return cutlets to the pan. Cover each cutlet with sauce and heat through. Add parsley and serve.

Nectarine Dumplings

2009-10-03T16:33:00.000-07:00

Adapted from Pete Eatemall.

1 recipe vegan pie crust
(I used half shortening and half solidified coconut oil for this version)

3 whole nectarines, halved with pit removed
6 tablespoons evaporated cane juice
1 teaspoon cinamon

1/2 cup brown sugar
1/2 cup evaporated cane juice sugar
1 cup water
3 tablespoons Earth Balance butter
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 shot rum

Preheat oven to 375 degrees. Prepare the vegan pie crust recipe and roll out to make a rectangle large enough to cut into 6 equal squares. Mix together the 6 tablespoons of sugar and 1 teaspoon cinnamon. Place 1 tablespoon of this mixture on each square. Place one nectarine half, face down, on each square. Use a little water to dampen edges of the dough and fold up to enclose the nectarine. Then, in a small sauce pan on the stove, combine water and two sugars. Boil for 2 minutes. Remove from heat and add remaining ingredients, stirring to combine until butter is melted. Pour over dough balls and bake at 375 degrees for 20 to 30 minutes, until nectarines are tender. Cool slightly before serving.

Crisp Tempeh with Mango

2009-08-31T21:02:00.000-07:00

Adapted from The Bold Vegetarian Chef.

1/4 cup + 1 to 2 tablespoons vegetable oil
two 8-ounce packages tempeh, cut into strips
salt
one medium onion, chopped coarsely
2 ripe mangos, peeled, seed removed and cut into small pieces
1 (or more) serrano chile, cut into thin strips
3 tablespoons white wine
2 tablespoons evaporated cane juice sugar
1 tablespoon red wine vinegar
freshly ground pepper
2 tablespoons coarsely chopped cilantro
prepared rice

In a large skillet, heat the oil over medium high heat. When hot, fry tempeh strips, turning to brown all sites. Drain on paper towels; salt; set aside. Add onion to skillet and cook, stirring often, until soft and browned, about 7 to 10 minutes. Add mangos and hot pepper. Cook until soft, about 3 to 5 minutes. Increase heat slightly and add wine; cook until wine is reduced about two-thirds. Stir in sugar and cook another 30 seconds or so, or until dissolved. Add red wine vinegar and pepper; adjust seasonings to taste. Place tempeh on bed of rice and top with sauce, garnishing with cilantro.

Zucchini Bread

2009-08-31T20:57:00.000-07:00

Adapted from The Joy of Vegan Baking.

3 tablespoons ground flaxseed
1/2 cup water
1 cup canola oil
1 tablespoon vinegar
2 cups evaporated cane juice sugar
2 cups grated zucchini (about 3, depending on size)
2 teaspoons vanilla extract
3 cups flour
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt

Preheat oven to 325 degrees. Lightly grease two 8 x 4 x 2 inch loaf pans. Place water in blender and add flaxseed; whip until thick and sticky creamy/gooey. In a large mixing bowl, add oil, vinegar and sugar, mixing to combine. Add the flaxseed mixture and mix. Stir in zucchini and vanilla. In a separate bowl, combine remaining dry ingredients. Stir dry ingredients into wet ingredients just until combined. Do not overmix. Divide between the two pans and bake for 60 to 70 minutes.

Danishes

2009-08-30T12:35:00.000-07:00

5 teaspoons yeast
1-1/4 cups warm soy milk
2 teaspoons salt
1/4 cup evaporated cane juice sugar
3 cups flour

1-1/2 cups EarthBalance butter
1/4 cup flour

In a large bowl, sprinkle the yeast over the warm milk; stir and let stand a few minutes to soften. Add salt and sugar; mix well. Pour in flour and mix briefly, just until it comes together. Set aside to prepare butter mixture: cut cold butter into small chunks onto work surface; sprinkle with flour and smear together with palm of hand; shape into rectangle 4 by five inches; place between wax paper or plastic wrap and roll to 7 x 9 inches; refrigerate.

Roll out dough to 10 x 14 rectangle. Place prepared butter at one end and fold over the top. Roll out again, then fold into thirds, wrap and refrigerate 30 minutes. Roll out and fold in thirds; wrap and refrigerate 45 minutes. Roll out and fold in thirds; wrap and refrigerate 60 minutes. Repeat one last time.

Divide dough in half. Roll one of the two halves into 12 by 16 rectancle. Cut lengthwise into three strips. Cut each strip into 4-inch squares. Fill and shape each dough as desired (e.g., make diagonal cuts at corners and fold over filling to make a pinwheel). Place on baking sheets and let rise about one hour. Brush with soy milk and bake in preheated oven at 400 degrees for about 12 to 14 minutes. Brush with icing.

Plum Jam

2009-08-27T21:20:00.000-07:00

2-1/2 pounds plums, pitted and halved
1-1/2 cups water
4 cups evaporated cane juice sugar

Put the plums and water in a large pan and bring to a boil. Reduce heat and simmer about 25 minutes, stirring occasionally, until plums are soft. Add the sugar and bring back to boil. Boil for 25 to 30 minutes, or until jelling point is reached. Remove from heat and ladle jam into sterilized jars. Seal and process in a boiling water bath. Makes about 2-3 pints.

Blueberry Jam

2009-08-15T11:32:00.001-07:00

Adapted from Preserving.

2 pints blueberries
4 cups evaporated cane juice sugar
4 tablespoons water
2 tablespoons lemon juice
1 package of pectin

Place the blueberries, sugar, water and lemon juice in a noncorrosive saucepan. Bring slowly to a boil, stirring occasionally until the sugar is dissolved. Reduce heat and simmer about 10 minutes. Bring back to a boil and add the pectin. Boil for one minute. Remove from heat and ladle into sterilized jars. Seal and process for 10 minutes in boiling water bath. Makes about 2 to 3 pints.

Tomato Sauce

2009-08-15T11:25:00.000-07:00

Adapted from Preserving.

4 tablespoons olive oil
2 medium onions, chopped
6 garlic cloves, chopped
6 celery ribs, chopped
4 pounds tomatoes, coarsely chopped
1 cup dry white wine
2 teapoons salt
2 teaspoons agave syrup

Herb bundle of:
3-4 sprigs thyme
4 sage leaves
3-4 springs oregano

Heat olive oil in large pan over medium heat. Add onions, garlic and celery and cook over medium/low heat for about 10 minutes, or until onion is softened. Add remaining ingredients. Bring to a boil, then simmer, uncovered for 30 to 60 minutes -- or until most of the liquid evaporates and you have the consistency you desire. Remove the herb bundle and ladle into sterilized jars. Seal and process for 10 minutes in boiling water bath. The sauce is ready to use immediately.

Mom's Dill Pickles

2009-08-15T11:14:00.001-07:00

My mother's dill pickles have always been extremely popular among not only our family, but anyone who came over to dinner. Mom always swore it was the well water from the farm that made them so good. Who knows -- maybe that's true. Here's her recipe, as best as could be divined, which yielded enough brine for about 3 to 4 pints. She indicated that the recipe could easily be doubled.

cucumbers, washed and sliced (Mom doesn't say how many; I used probably 3-4 medium-sized, plus a few cornichon sized, the latter of which are everyone's favorite)
4 cups water
2 cups white vinegar
6 tablespoons salt
1 teaspoon alum
1 garlic clove per jar (I don't remember us ever having fresh garlic on the farm, so this seems unusual coming from my mother, but I love garlic, so I included)
dill to taste (I used both fresh dill and dill seed; Mom probably used sprig of dill seed heads from her garden)
pinch of horseradish (I omitted this and can't remember my mother ever adding it, but she says she did)

In sterilized jars, place cucumbers, garlic cloves, dill and horseradish, if using. In a saucepan, combine water, vinegar, salt and alum. Bring to a boil and then pour over the cucumbers. Seal and process in a boiling water bath (I went for 10 minutes). Mom doesn't say, but I imagine one needs to let these rest at least a week or two before enjoying.

Mom's Refrigerator Pickles

2009-08-02T21:19:00.001-07:00

Just tried a half-version of this recipe and it seemed to come out just fine, yielding about 2 pints. Since these are not actually processed and sealed, that works out better anyway, since it will take us a while to get through 2 pints. But here's the original recipe:

7 cups cucumbers (washed, ends trimmed, sliced)
2 tablespoons salt
1 tablespoon celery salt (I substituted 1/2 tablespoon salt and 1/2 tablespoon celery seed)
1 cup green pepper (washed, trimmed, sliced into rings)
1 cup sliced onions
2 cups evaporated cane juice sugar
1 cup vinegar (I used apple cider)

Place cucumbers in a bowl and sprinkle with salts. Let sit one-half hour. Meanwhile, in a saucepan, mixe the sugar and vinegar. Heat to dissolve sugar, but do not boil. Set aside. After one-half hour, drain cucumbers. (The recipe didn't say, but in retrospect, I would also rinse the cukes.) Add onions and peppers. Pack (and this part is illegible but I think it's just pack in a container) and cover with sugar/vinegar brine. (Again, the recipe didn't say, but I imagine it should add to store in refrigerator; probably only keeps a few weeks.)

Vegan Grilled Cheese Sandwiches

2009-07-05T13:44:00.000-07:00

Adapted from a recipe on "The Blooming Vegan".

6 oz silken tofu
1 cup cooked carrots
3 tablespoons cashews
4 tablespoons nutritional yeast
1 tablespoon miso
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon turmeric
1 teaspoon lemon juice
2 tablespoons mimicreme or soy milk
salt and pepper
fresh basil leaves
bread
EarthBalance butter

Preheat frying pan or griddle on medium heat. Place all ingredients through mimicreme or soy milk in a blender or food processor and puree until smooth. Adjust consistency with more soy milk, if necessary; season to taste with salt and pepper. Spread a thick layer of cheese on a piece of bread and top with a layer of fresh basil leaves. Add another piece of bread to make the sandwich, and butter the outsides of the sandwich with the EarthBalance. Fry on the preheated pan or griddle until golden; flip and repeat.

Caesar Salad Dressing

2009-06-14T17:56:00.000-07:00

Although the original recipe in The Bold Vegetarian Chef by Ken Charney is terrific, I had to adapt this version to the ingredients I had on hand.

about 4 tablespoons of plain cashews

about 2 garlic cloves, chopped

about 1 to 2 tablespoons mustard powder

3 tablespoons nutritional yeast

1/2 sheet toasted nori, crumbled

1/2 teaspoon salt

1/8 teaspoon freshly ground pepper

3 tablespoons lemon uice

2 tablespoons soy sauce

2 tablespoons olive oil

about 1/4 cup water

Mix all the ingredients in a food processor or blender. Adjust amount of water to achieve desired consistency.

Rhubarb-Ginger Cupcakes

2009-06-14T17:02:00.000-07:00

1 large stalk rhubarb, ends trimmed
1 nub of fresh ginger, about thumb-size
1-1/2 teaspoons egg replacer
2 tablespoons water
1-1/2 cups soy milk
1/4 cup water
1/2 cup EarthBalance butter, softened
1-1/2 cups evaporated cane juice sugar
1/2 teaspoon vanilla extract
1 tablespoon rum
1/4 cup water
2-1/2 cups flour
2-1/2 teaspoon baking powder
1/2 teaspoon salt

Preheat oven to 375 degrees. Line muffin tins with cupcake liners. Mince the rhubarb. Peel and mince the ginger. In a small bowl, whip together the egg replacer and 2 tablespooons water. Add the soy milk and 1/4 cup water. In a mixing bowl, cream the butter and sugar. Add the vanilla extract, rum and 1/4 cup water; mix to blend. In another bowl, stir together flour, baking powder and salt. Add the soy milk mixture and the flour mixture to the butter/sugar mixture. Beat until combined. Fill muffin cups with batter (I got about 15 cakes) and bake for 20 to 30 minutes. Remove from oven to wire rack to cool before frosting.

Rosemary and Garlic Focaccia

2009-06-06T20:51:00.001-07:00

Adapted from Flatbreads and Flavors.

1-1/2 cups lukewarm water
1/2 teaspoon rapid yeast
approximately 4 to 5 cups flour
1/4 teaspoon salt
2 tablespoons olive oil
2 more tablespoons olive oil
equivalent of 6 cloves garlic, finely chopped
3 or so sprigs of rosemary, leaves only, lightly chopped
1 teaspoon sea salt

In a large bowl, place the water and stir in the yeast to dissolve. Stir in 1 cup of flour, stirring constantly in the same direction. Stir in another cup of flour, and then stir 100 times in the same direction, about 1 minute. Cover the bowl and let rest 20 to 30 minutes. Sprinkle salt and 2 tablespoons of the olive oil over the sponge and add another 1/2 cup of flour, stirring to mix. Continue 1/2 cups of flour until too hard to stir; then turn out on floured surface and begin to knead, adding flour as necessary, just to keep the dough from sticking. Knead about 10 minutes. Then place in lightly oiled bowl and cover; let rise about 1.5 to 2 hours.

Lightly oil a 11x17 inch baking pan. Turn the dough onto a lightly floured work surface and roll to fit pan; place in pan. Cover and let rise 20 minutes.

Preheat oven to 500 degrees. Brush top of pizza with remaining 2 tablespoons of olive oil. Dimple the surface of the bread with fingertips. Sprinkle the garlic oil and rosemary as evenly as possible. Then sprinkle the sea salt. Bake in preheated oven for about 8 to 12 minutes, until edges are lightly golden. Remove from oven and cut into large squares.

Potato and Kale Enchiladas

2009-05-30T15:31:00.000-07:00

A variation on the Post Punk Kitchen version.

Sauce:
2 tablespoons olive oil
1 onion, diced
1 or 2 dried chipotle peppers, reconstituted and minced (with or without seeds)
1 teaspoon chili powder
1-1/2 teaspoons cumin
28 oz. diced tomatoes with juice
1 tablespoon agave syrup
shot of tequila
small handfull of chopped cilantro
1 teaspoon salt

Filling:
1 pound yellow potatoes, cleaned and diced
1/2 pound kale, washed, trimmed and chopped
3 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon ground cumin
1/4 cup vegetable stock
3 tablespoons lime juice
1/2 teaspoon salt

Tortillas

First, put the potatoes for the filling on to boil; cook about 15 to 20 minutes; drain and set aside.

While potatoes are cooking, prepare sauce: In a large saucepan over medium heat, saute onions in oil for about five minutes, until softened. Add remaining sauce ingredients and bring to a simmer. Then remove from heat and cool slightly. Transfer to a blender and pulse a few times until smooth. Set side.

Back to the filling: In a large saucepan, heat the oil over medium heat and add the garlic; sautee a minute or two, being careful not to let the garlic burn. Add the kale, sprinkle with a little salt, and toss, covering the kale with oil and garlic. Cover the pot to capture the steam until the kale has wilted, about 3 to 5 minutes. Remove the lid and mix in the potatoes, vegetablestock, lime juice and salt. Mash the potatoes a bit and cook another 3 to 4 minutes until the stock is absorbed.

Assembly: Ladle about one cup of sauce into a pie plate, and another cup or so in the bottome of a shallow casserole dish (or 11x17 cake pan). Take a tortilla and dip each side in the sauce in the pie pan, then transfer to the casserole. Spoon some of the potato filling down the middle of the tortilla; then roll of up the tortilla. Continue with the rest of the tortillas, tghtly packing them next to each other in the casserole. Pour the remaining sauce over the top and cover with aluminum foil. (You could probably stop here and refrigerate if making this for later.)

Bake for 25 minutes at 375 degrees; then remove foil and bake another 10 to 15 minutes, until the edges of the tortillas poking out from the sauce start to brown. Allow to cool slightly before serving.

Serving with side of sour cream and/or guacamole.

Wheat-flour Tortillas

2009-05-30T11:50:00.001-07:00

Adapted from The Cuisines of Mexico by Diana Kennedy.

3-3/4 cups flour
1/2 cup vegetable shortening
2 teaspoons salt
1 cup hot water

Place the flour in a large bowl. Add the vegetable shortening and using your fingers, rub the shortening into the flour. Dissolve the salt in the hot water and add to the flour mixture. Knead the dough well for about 3 minutes. Wrap in plastic and set aside for at least 2 hours; do not refrigerate.

Heat a griddle or large frying pan over a medium flame. Knead the dough again for a minute or two, then take a piece and roll into a ball about 1-1/2 inches in diameter. Press out evenly to a circle about 7 inches. Fry the tortilla on the griddle, about 20-30 seconds or so; then flip and fry the other side for slightly shorter time. Remove to platter and place one on top of the other and store in a plastic bag.

Apple Cobbler

2009-05-30T11:41:00.000-07:00

Adapted from The Joy of Vegan Baking by Colleen Patrick-Goudreau.

Filling:
about 5 or 6 apples, peeled and sliced
1/4 cup evaporated cane juice sugar, plus extra for sprinkling
2 tablespoons flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 cup water

Dough:
1-1/3 cups flour
3 tablespoons evaporated cane juice sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons EarthBalance butter, melted
1/2 cup soy milk

Preheat oven to 375 degrees.

For the filling: In a large bowl, combine the apples with the sugar, flour, cinnamon, salt, vanilla and water. Spread evenly in an ungreased 8- or 9-inch square dish.

For the topping, in another large bowl combine the flour, 2 tablespoons of sugar, bakin gpowder and salt. Add the butter and milk. Stir just until combined.

Using a spoon, scoop the dough over the fruit. Bake in a 375 degree oven for about 35 to 40 minutes, until the top is golden brown and the juices have thickened slightly.

Let cool 15 minutes before serving.

Red Onion and Beet Marmalade

2009-04-26T18:28:00.001-07:00

Adapted from The Angelica Home Kitchen. Adjust the cayenne to your taste.

2 tablespoons olive oil
1 large red onion, finely chopped
2 tablespoons maple syrup
1 tablespoon rice vinegar
1/2 cup orange juice
2 tablespoons lemon juice
dash cayenne pepper
1 pound beets, cooked, cooled and peeled
salt and pepper

Heat the oil in a skillet over medium heat; add the onion and sweat about 5 minutes. Add the maple syrup, rice vinegar, orange juice, lemon juice and cayenne pepper. Bring to a boil, then lower heat and cook slowly for about 10 minutes. Transfer to food processor; add beats and pulse to mix. Season with salt and pepper.

Pineapple and Ginger Poundcake

2009-04-26T15:42:00.000-07:00

This is actually pretty light for a poundcake. Adapted from Cakes: 1001 Recipes from Around the World.

3 cups flour
2 teaspoons ground ginger
1 teaspoon baking powder
1/2 teaspoon salt
1 cup EarthBalance butter
1-3/4 cups evaporated cane juice sugar
2 teaspoons almond extract
6 tablespoons ground flax seed
9 tablespoons water
3/4 cup crushed pineapple, drained
1/4 cup soy milk
1/4 cup coarsley chopped crystallized ginger

Preheat oven to 325 degrees. Grease and flour a 1o-inch tube pan. In a blender, whip the ground flax seed and water until thick and pasty. In a large bowl, sift together the flour, ginger, baking powder and salt. In a mixing bowl, beat the butter, sugar and almond extract at medium speed until creamy. Add the whipped flax seed, a dollop at a time, until blended. With mixer at low speed, gradually add the crushed pineapple and dry ingredients, alternating with the milk. Stir in the crystallized ginger. Spoon the batter into the prepared pan. Bake for 65 to 75 minutes at 325 degrees, or until golden brown, the top lightly cracked and a toothpick comes out clean. Run a knife around the edges of the pan to loosen the cake. Cool the cake in the pan for 15 minutes before turning out onto a rack to cool completely.

Victorian (Soy)Milk Bread

2009-04-18T18:52:00.000-07:00

Adapted from Ultimate Bread. Great for toast!

2-1/2 teaspoons dry yeast
1 teaspoon sugar
1-1/4 cups soy milk, luke warm
3-1/2 cups flour
1-1/2 teaspoons salt
touch of EarthBalance butter

Sprinkle the yeast and sugar into 1/2 cup of the soymilk in a bowl. Leave for 5 minutes, then stir to dissolve. Stir in half of the remaining soymilk. Mix the flour and sale in a large bowl. Make a well in the center and pour in the dissolved yeast. Mix in the flour. Stir in the reserved milk to form a sticky dough. Turn the dough out onto a lightly floured work surface. Knead the dough until smooth and elastic, about 10 minutes. Put the dough in a clean bowl and cover. Let rise for 45 minutes. Punch down, cover and let the dough rise again until doubled in size, about 45 minutes. Grease a loaf pan. Shape the dough into an S-shape. Cover with a dish towel and proof for about an hour. Bake in a preheated oven at 400 degrees for about 45 minutes, or until golden and hollow sounding when tapped underneath. Lightly brush the top of the loaf with EarthBalance butter. Turn onto wire rack to cool.

Peanut Butter Cups

2009-04-18T18:45:00.000-07:00

Adapted from Have Cake, Will Travel.

1 cup semi-sweet chocolate chips
1/2 cup peanut butter plus 2 tablespoons
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
pinch salt

In the microwave, melt 3/4 cup of the chocolate chips. Stir in the 2 tablespoons of peanut butter until smooth. Line a muffin tin with six liners. Spoon a bit of the melted chocolate into each, using a spoon to brush up the sides. Place tin in fridge for the chocolate to harden. In a small bowl, mix the remaining peanut butter with the powdered sugar, vanilla extract and salt, kneading to fully incorporate. Divide into six pieces. When the chocolate in the muffin tins has hardened, put a piece of peanut butter mixture in each and gently press into place. Add the remaing chocolate chips to those previously melted and use microwave to melt again, stirring to smooth. Spoon the remaining melted chocolate on top of each candy, spooning to edges to cover the peanut butter layer. Return to fridge to harden.

Leek, Mushroom and Lemon Risotto

2009-04-12T19:16:00.000-07:00

Adapted from Best-Ever Vegetarian.

8 ounces trimmed leeks
8 ounces cremini muschrooms
2 tablespoons olive oil
3 garlic gloves, crushed
6 tablespoons EarthBalance butter
1 large onion, roughly chopped
scant 1-3/4 cups arborio rice
5 cups vegetable stock
1 tablespoon soy sauce
grated zest and juice (3 tablespoons) of one lemon
1/8 cup nutritional yeast
1/4 cup mixed chopped fresh chives and flat-leaf parsley
salt and pepper

Wash leeks well. Slice in half lengthwise, rinse again, and then roughly chop. Wipe mushrooms clean and roughly chop. Heat the oil in a large pan and cook the garlic for about 1 minute. Add the leeks, mushrooms and salt/pepper to taste. Cook over medium heat about 10 minutes. Remove and set aside. Add 2 tablespoons of the EarthBalance butter to the pan; add the onions and cook over medium heat for about 5 minutes or so. Stir in the rice and cook for 1 minute. Add a cup or two of stock and cook gently, stirring occasionally, until all the liquid is absorbed. Repeat as necessary to incorporate all the vegetable stock in stages, taking about 20-25 minutes. Just before serving, stir in the leeks, mushrooms, remaining butter, lemon zest and 3 tablespoons of lemon juice, the nutritional yeast and the herbs.

Portuguese Spicy Kale Soup

2009-03-28T08:35:00.000-07:00

Once more, a visit to Robin Robertson's cookbook Vegan Fire & Spice: 200 Sultry and Savory Global Recipes has yielded an incredibly rich and warming yet easy to fix dish. My adaptation is below, but definitely get your own copy of her book, easily one of my favorite vegan cookbooks.

1-1/2 tablespoons extra virgin olive oil

1 large yellow onion, chopped

3 to 4 carrots, peeled and chopped

1 to 2 tablespoons minced garlic

3 to 4 potatoes, cut into one-inch pieces

1 teaspoon salt

vegetable stock or water -- about 4 to 6 cups

1 head kale, stems removed and leaves torn into small pieces

1/2 teaspoon hot red pepper flakes

two cans red kidney beans, drained and rinsed

Heat the oil in a large pot over medium heat. Add the onion and carrot and cook coverd until softened, about 8 to 10 minutes. Add the garlic, potatoes, salt and enough vegetable stock (or water) to cover by about an inch. Simmer for 30 minutes. Add the kale and hot red pepper flakes. Cook for 30 minutes more. Add the beans and simmer for about 10 minutes. Adjust seasonings and serve.

Croissants

2009-03-22T18:27:00.000-07:00

Adapted from Cooking A to Z.

1-1/4 cups + 2 tablespoons warm soy milk
2 teaspoons evaporated cane juice
1 package yeast
1-1/2 teaspoons salt
2-3/4 cups flour

1-1/4 cups EarthBalance butter (cold)
3-4 tablespoons flour

Place 1-1/4 cups soy milk in large bowl. Add sugar and mix. Sprinkle yeast over milk mixture and let sit a few minutes to dissolve. Then stir to mix. Add salt and flour to form a rough, sticky dough that holds together. Set aside. Sprinkle a clean work surface with flour; cut butter into tablespoons on top of floured work surface. Sprinkle with 3-4 tablespoons more flour and, using heel of hand, mash butter and flour together, smearing across work surface. Gather together and, on further floured surface, form a 6x8 inch rectangle; place between two pieces of wax paper and refrigerate. Wipe work surface clean, sprinkle with flour and turn out dough. Roll to 10 x 14 inches. Place cold butter on one end and fold over the other; seal edges. Roll to 9 x 17, continuing to add flour as necessary. Fold in thirds and roll to 9x17 again. Fold in thirds again and refrigerate 30 minutes. Roll to 9x17 and fold in thirds; refrigerate 45 minutes. Repeat one more time and refrigerate 60 minutes. Roll out dough to 10x20 inches. Cut in half lengthwise, then cut into four 5-inches squares; cut each square into triangles to form a total of 16 pieces. Working one triangle at a time, gentle stretch base points to 7 inches wide; then stretch top point 5 inches. Roll from base, like a crescent roll. Pull points down, toward each other, to form a crescent shape. Place croissants on baking sheet about 2 inches apart and cover with towel; let rise about 1-1/2 hours. Preheat oven to 425 degrees and place on middle rack. Brush each with a little soy milk before baking until well browned and puffy, about 12 to 15 minutes.

Seitan in Coconut Milk

2009-03-22T14:04:00.000-07:00

Adapted from South American Food & Cooking, which says that this dish -- usually made with rabbit -- comes from Colombia.

about 2 cups of seitan, cut into chunks
4 garlic cloves, crushed
1/4 teaspoon paprika
1/4 teaspoon ground cumin
3 tablespoons olive oil
1 large onion, thinly sliced
one 14-ounce can tomatoes, drained and roughly chopped
2/3 cup vegetable stock
1 cup (1/2 can) cocunut milk
salt and ground black pepper
white rice or boiled potatoes, to serve

In a bowl, combine the garlic, paprika and cumin. Then rub over the seitan. Cover and set aside. Heat the oil in a pan and add the onion; saute for 10-20 minutes, until golden. Remove onion with slotted spoon and set aside. Add the seitan to the pan with the remaining oil and cook until golden, but do not burn the spices. Return the onion slices to the pan and stir in the tomatoes and vegetable stock. Bring to a boil, then lower heat and cover and simmer for 15 minutes. Stir in the coconut milk and continue to simmer, uncovered, for an additional 15 minutes until the seitan is tender and the sauce has thickened. Serve immediately with white rice or boiled potatoes.

Curried Vegetables

2009-03-14T11:09:00.001-07:00

Adapted from The Bold Vegetarian Chef.

4 carrots, peeled and cut into bite-size pieces

4 medium potatoes, cleaned and cut into bite-size pieces

1 head cauliflower, cut into florets

1 onion, minced

2 tablespoons olive oil

4 tablespoons curry powder

1 cup wine

1 cup vegetable stock

2 tablespoons ketchup

4 teaspoons evaporated cane juice sugar

3 teaspoons miso

salt and pepper

2 cups frozen peas

1 apple, peeled and coarsley chopped

Steam the carrots and potatoes until tender, about 10 minutes. Add the cauliflower and cook for an additional two minutes or until tender. Set aside. In a large skillet, cook the onion in the olive oil over medium heat until lightly browned, about 5 to 10 minutes. Add the curry powder and cook, stirring, for about another minute. Increase the heat slightly and add the wine. Bring to a boil and stir in the vegetable stock, ketchup, sugar and miso. Cook, stirring until a thick sauce forms; season with salt and pepper to taste. Add the steamed vegetables and stir to coat. Add the peas and apple, reduce the heat to low, and simmer for a couple of minutes.

Delicate Ginger Muffins

2009-03-14T10:59:00.001-07:00

Adapted from The Joy of Vegan Baking.

6 tablespoons water

2 tablespoons ground flaxseed

1/4 cup finely minced fresh ginger

1 cup evaporated cane juice sugar

grated zest of one lemon

2 cups flour

3/4 teaspoon salt

1 teaspoon baking soda

1/2 cup EarthBalance butter

1 cup soy milk

juice from one lemon

Preheat oven to 375 degrees. Line 12-muffin tin with cupcake papers. Place water in food processor; add flaxseed and whip until thick. In a small saucepan, combine ginger and 1/2 cup of the sugar and cook over medium heat, stirring frequently until the sugar melts and combines with the ginger -- just a few minuges. Set aside to cool; then add the lemon zest. In a medium bowl, stir together flour, salt and baking soda. In a large bolw, beat the butter until smooth. Add the remaining 1/2 cup of sugar and beat until blended. Add the flax mixture and stir. Add the milk and lemon juice; mix well. Add the combined dry ingredients and ginger/sugar mixture -- stir just until blended. Spoon into muffin tin and bake at 375 degrees for about 15 to 20 minutes. Cool in tins for a minute or so before removing to a wire rack.

Mock Tuna Salad

2009-02-14T11:32:00.000-08:00

Adapted from Yeah, That "Vegan" Shit, which in turn was adapted from Compassionate Action for Animals.

one 15-ounce can chick-peas, drained
1/4 cup blue cheese (or vegan mayo)
1/3 cup minced celery
2-1/2 tablespoons minced dill pickle
1/2 tablespoon nutritional yeast
1/4 cup chopped red onion
1 teaspoon soy sauce
1/2 sheet dried seaweed, toasted and crumbled or minced
1 teaspoon capers
salt and pepper, to taste

In a medium bowl, mash the chick-peas coarsely with a fork. Mix in the remaining ingredients.

Apple Cake

2009-02-11T19:11:00.000-08:00

Adapted from The Joy of Vegan Baking.

3 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
4-1/2 teaspoons egg replacer
6 tablespoons water
1-1/2 cups evaporated cane juice sugar
1-1/4 cups canola oil
2 teaspoons vanilla extract
3 cups peeled and chopped apples and/or pears
1 recipe Brown Sugar Syrup (below)

Preheat oven to 350 degrees. Grease a Bundt or tube pan. Sift together flour, baking soda, salt and cinnamon. Whip together egg replacer and water. In a mixing bowl, place egg replacer mixture, sugar, oil and vanilla. Beat about 2 minutes. Stri in dry ingredients until moistened. Fold in fruit for a thick batter. Pour into prepared pan and bake at 350 degrees for 1 hour and 15 minutes. Pour syrup over the cake as soon as it comes out of the oven. Let the cake cool, then loosen the sides and invert onto a plate, then invert onto another plate with syrup topping side up.

1/2 cup brown sutar
1/4 cup soy milk
3 tablespoons Earth Balance butter
1/4 cup toasted walnuts, chopped

Combine the brown sugar, milk and butter in a saucepan and boil for three minutes. Reduce heat and simmer until thickened, about 10 minutes. Stir in nuts. Let cool slightly and serve.

Potato Casserole

2009-02-08T19:44:00.000-08:00

Adapted from recipezaar.com

1-1/4 cups water
1 cup soy milk
3/4 cup nutritional yeast
3 tablespoons cornstarch
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon ground mustard
1/2 teaspoon paprika
1 pinch cayenne
2 tablespoons tahini
2 teaspoons white miso
2 teaspoons dried parsley
1/4 teaspoon liquid smoke

potatoes, sliced thin
celery, chopped fairly fine
seitan, chopped
ground pepper

Preheat oven to 400 degrees. Oil a large 3-quart casserole. In a blender, place all sauce ingredients and mix well. Place a layer of half of the sliced potatoes in casserole. Sprinkle celery over potatoes, then add the seitan. Cover with the remaining potatoes. Pour the sauce over the top and sprinkle with ground pepper. Cover tightly with foil and bake at 400 degrees for 45 minutes. Remove foil and bake another 15-20 minutes until potatoes are tender and sauce is thickened. Remove from oven and let stand a few minutes before serving.

Chard, Onion and Tomato Calzones

2008-12-29T20:22:00.000-08:00

I can't get enough of pizza, but tonight I wanted to try a variation: calzones.

one recipe pizza dough
two 14.5-ounce cans of stewed tomatoes, drained
2 tablespoons olive oil
1 tablespoon dried basil
1 tablespoon dried oregano
salt and ground pepper, to taste
1/2 to 1 teaspoon liquid smoke
1 tablespoon balsamic vinegar
1/2 teaspoon red pepper flakes
1 tablespoon minced garlic
2 tablespoons olive oil
1 onion, chopped
1 bunch chard, rinsed, drained with rib removed
cornmeal

While pizza dough rises, prepare tomato sauce and chard. In large skillet, heat 2 tablespoons olive oil with the tomatoes. Add basil, oregano, salt, pepper, liquid smoke, balsamic vinegar, red pepper flakes and garlic. Simmer and reduce until thick; then remove from heat. Meanwhle, julienne or otherwise cut up the chard and set aside. In a large pot, heat the remaining 2 tablespoons olive oil and add the chopped onion. Saute over medium heat for 10 to 15 minutes or so -- until onions are caramelized a bit. Add the chard and stir quickly for a minute to wilt the greens; remove from heat. Preheat oven to 500 degrees and sprinkle cornmeal on two baking sheets. Divide the pizza dough into eight pieces and roll out into thin circles. Add a little of each filling, then moisten edges with water and fold over, crimping to seal. Place on baking sheets; lash a couple smal vents in the top of each calzone. Bake in preheated oven for about 10 to 12 minutes.

Vegetarian Chili

2008-12-27T16:53:00.000-08:00

Adapted from Vegetarian Pleasures. This recipe can easily be doubled or tripled, and the ingredients can also easily vary depending on what you have on hand.

1/4 cup vegetable oil
1 large onion, diced
3 teaspoons minced garlic
1-1/2 teaspoons ground cumin
1-1/2 teaspoons chili powder
1/2 teaspoon oregano
dash cayenne pepper
1/4 cup bulghur and/or 1/2 cup cubed seitan turkey loaf
one 28-ounce stewed tomatoes, with their juice
one 14.5-ounce can kidney beans, rinsed and drained
1/4 teaspoon liquid smoke
1 bottle of beer
1 tablespoon soy sauce
salt and pepper
2 tablespoons Earth Balance butter
1/4 cup finely chopped red onion

In a large pot, heat the oil. Add onions and garlic; sautee for about 10 minutes, until soft. Add chili powder, cumin, oregano, cayenne pepper and bulghur. Cook for 2 minutes, stirring frequently. Add the tomatoes (with their juice), kidney beans, soy sauce and beer. Cook over low heat for 30 minutes or until thick and fragrant. Add salt and pepper to taste. Just before serving, add the 2 tablespoons Earth Balance butter, stirring until melted. Garnish each serving with the chopped red onion.

Christmas Lasagne

2008-12-25T23:20:00.000-08:00

Don't ask me how it got started, but we make doughnuts at Thanksgiving and lasagne for Christmas. Obviously, the ingredients are easy to vary, but here's how this year's holiday dinner went. The tomato cream sauce recipe is a veganized adaptation from a recipe in Vegetarian Pleasures.

vegetable oil
lasagne noodles (enough for three layers in a 9x13 pan)
one package soy sausage, browned
one can olives, sliced
one package firm tofu, crumbled
4 tablespoons EarthBalance butter
4 tablespoons flour
2 cups soy milk
2 14.5-ounce cans stewed tomatoes (with juice)
1 tablespoon minced garlic
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
ground pepper to taste

Preheat oven to 350 degrees. Lightly oil a 9x13 baking pan. In a deep skillet or pot, melt butter over medium heat. Add flour and whisk until blended; cook about 2 minutes, stirring frequently. Add soymilk, tomatoes, garlic, nutmet, salt and pepper. Whisk to blend. Cook for 5 minutes or until the sauce comes to a boil. Remove from heat. Spread one-fourth of the sauce on bottom of pan. Layer one-third of noodles and one-half of sausage and olives. Layer one-third of tofu and another one-fourth of sauce. Repeat: noodles, sausage, olives, tofu and sauce. Top with final layer of noodles, tofu and remaining sauce. Bake uncovered for about 30 minutes, or until hot, bubbly and browned. Let cool about 10 minutes before cutting and serving.

Hazelnut Rice Milk

2008-12-25T12:10:00.000-08:00

I'm a bit addicted to using hazelnut soy creamer in my coffee, so I thought perhaps I would try making a homemade version. This was adapated from a recipe in The Complete Vegan Kitchen.

3/4 cup rice (raw white, jasmine, basmati are all OK; brown rice will take longer to cook)
1/4 cup hazelnuts (cashews or almonds could be substituted)
12? cups water
1/4 cup evaporated cane juice sugar
1 teaspoon vanilla extract
1/8 teaspoon salt

Rinse the rice and then place in a large pot along with the hazelnuts. Add 6 cups water; mix well. Bring to a boil, then reduce heat to medium low and simmer for 2 to 4 hours (depends on what kind of rice you use; brown rice will take longer, for example). Check the pot periodically to add more water to keep the same level of water in the pot (my version took 3-4 hours and I added water twice during cooking and more during blending, to achieve the desired consistency). The rice should be falling apart and the liquid should be quite milky. Remove from heat, cover the pot and let cool. Add sugar, vanilla and salt. Blend with an immersion blender or in a blender/food processor. Keep refrigerated. Makes about 2 quarts.

Orayo Cookies

2008-12-15T21:07:00.000-08:00

A fun take on Oreo cookies, which incidentally tend to be vegan anyway. The homemade variety still has tons of sugar and fat, but at least no preservatives.

3/4 cup powdered sugar

1/2 cup EarthBalance butter, softened

1/2 teaspoon salt

1 teaspoon vanilla

1/4 cup cocoa powder

1-1/4 cups flour

up to 1/2 cup soymilk

Preheat oven to 350 degrees. In a mixing bowl, cream together sugar, butter, salt and vanilla. Add cocoa and flour and mix well, adding just enough soy milk so that the dough comes together (it should be dry, but rollable). On a lightly floured surface, roll out the dough to very thin - maybe 1/8 inch thick. Cut with round cookie-cutters to about 2 to 3 inches in diameter and score or imprint the top with some pattern. Transfer to cookie sheet and bake for about 8 minutes. Let sit on cookie sheet for about a minute before transfering to a wire rack to cool completely.

1/2 cup vegetable shortening

1/2 teaspoon salt, dissolved in water

1 teaspoon vanilla extract

up to 2 cups powdered sugar

In a mixing bowl, cream butter and shortening; add salt water, vanilla extract and some of the sugar and mix well. Continue adding sugar and beating until mixture is the desired consistency. Spread over half of the cookie rounds, topping with a second round to make a cookie sandwich. Press down lightly; refrigerate until filling is firm.

Basic White Bread (Pain Ordinaire)

2008-12-14T16:32:00.000-08:00

Adapted from Ultimate Bread.

2 teaspoons yeast
1-1/2 cups water, warm but not hot
3-1/2 cups flour
1-1/2 teaspoon salt

Sprinkle yeast into 1/2 cup of water in a small bowl. Proof for five minutes; stir to dissolve. In a large bowl, mix the flour and salt. Make a well in the center and pour the dissolved yeast. Draw enough of the flour into the yeast to form a soft paste. Cover the bowl with a dish towel and let it sit for about 20 minutes to create a "sponge." Pour about half of the remaining water in the center of the well and mix in the rest of the flour. Add more water as needed to form a firm, moist dough. Turn out onto floured work surface and knead until smooth and elastic -- about 10 minutes or so. Put dish in clean bowl and cover with dish towel; let rise about 2 hours. Punch down; let rest 10 minutes. Shape and place on floured baking sheet or in greased tin; cover with towel again and let proof about 45 minutes to 1 hour. Slash top if desired. Preheat oven to 425 degrees and bake for 45 minutes (loaf); 25 minutes (rolls); or 20 minutes at 425 and 20 minutes at 400 for a loaf. Turn onto wired rack to cool.

Popcorn

2008-12-14T16:26:00.000-08:00

Today marked our once-a-year snowstorm, so in addition to cooking and baking, I decided to make a batch of popcorn. I can never remember the ratio, though, so here is what worked today.

1/3 cup popcorn
1 tablespoon vegetable oil
1 tablespoon EarthBalance butter, melted
salt, to taste
nutritional yeast (optional), to taste

I have a Whirly-Pop or something like that, which is a stovetop device that works well. Place oil and popcorn in Whirley-Pop and heat over medium heat. Keep turning device until most kernals have popped. Empty into bowl and top with butter, salt and nutritional yeast, to taste.

Chilorio

2008-12-09T20:32:00.000-08:00

I have this old cookbook of Mexican food -- I can't remember the name now -- that has a recipe for Chilorio, a traditional dish that relied heavily on pork and lard to make a meaty filling for things like burritos and tacos. This vegan version is without much accurate measurement, as was the original. It's best by taste.

1 to 2 dried chiles (or more, to taste; I usually use Anaheim, but chipotles are good too)
4 teaspoons minced garlic
2 teaspoons dried oregano
1/2 teaspoon ground cumin
1/4 cup red wine vinegar
1 tablespoon evaporated cane juice sugar
2 tablespoons maple syrup
2 tablespoons lime juice
2 tablespoons molasses
1/4 teaspoon liquid smoke
1/4 cup vegetable oil
1 to 2 pounds seitan, chopped
freshly ground salt and pepper

Reconstitute the chiles in hot water; mince (seed first, if you don't want too hot). Place in bowl and add garlic, oregano, cumin, vinegar, sugar, syrup, lime juice, molasses and vegetable oil. Whisk well and season with salt and pepper. Transfer to large skillet and add seitan; mix well. Simmer over low heat for 30 to 60 minutes, to allow seitan to absorb liquid and flavors to blend. Adjust seasonings with salt and pepper.

English Muffins

2008-12-07T12:14:00.000-08:00

This recipe, adapted from the Urban Vegan, tasted good, but didn't seem to have any "nooks and crannies" associated with English muffins. But it's worth continued experimentation.

For the starter:
3/4 cup whole wheat flour
3/4 cup white flour
3/4 cup water
1 teaspoon yeast

In a medium bowl, mix and let sit overnight at room temperature--up to 12 hours.

For the dough:
2 tablespoons Earth Balance butter
3/4 cup soy milk
1/4 cup water
3/4 cup whole wheat flour
3/4 cup white flour
1 teaspoon yeast
2 tablespoons cornstarch
1 teaspoon salt
2 tablespoons sugar
2 teaspoons baking powder

Heat the soy milk, water and Earth Balance just until butter is melted (warm, not hot). In a mixing large bowl, mix the starter dough, soy milk mixture and the remaining ingredients until very smooth--about 5 minutes in a stand mixer. Cover and let rise about 90 minutes. Using a 1/4-cup measure, drop onto dry medium-hot skillet. Cook about 4 minutes, flip, cook about another 2 minutes.

Vegan Turkey Roast

2008-12-06T15:01:00.000-08:00

I just can't get over how wonderful this turned out! I made a batch after Thanksgiving for the heck of it -- and I've been using it in all sorts of ways. This is an adaptation of the recipe (and video) posted by Brian P. McCarthy on Everdaydish.tv.

2-1/2 cups vital wheat gluten flour
1/2 cup nutritional yeast flakes
1 teaspoon dried thyme
1 tablespoon onion powder
1 teaspoon salt
2 cups vegetable broth
1/4 cup olive oil
1 tablespoon soy sauce

Preheat oven to 350 degrees. In a large bowl, whisk together the flour, nutritional yeast, thyme, onion powder, and salt. In a small bowl, whisk together the vegetable broth, olive oil, and soy sauce. Add the liquid to the dry ingredients and stir just until combined. Form into a loaf shape and place on a lightly oiled piece of aluminum foil. Wrap tightly, twisting the ends. Repeat with a second piece of un-oiled foil. Place in a 9x13 cake pan and fill the pan just over half way with water. Carefully place in oven and roast for about 90 minutes. Cut open and peel back the top of the foil and continue roasting for another 10 minutes until firm and golden.

Turkey Benedict

2008-12-05T20:16:00.000-08:00

Remember the 1 a.m. open-face turkey sandwiches at Perkins? This is not exactly the same, but a good substitute. Inspired by chezbettay.com's Bacon Benedict. Next time: try garnishing with fresh avocado slices.

Mashed Potatoes, freshly whipped with garlic omitted
Turkey Loaf, thinly sliced and warmed in the mic
Hollandaise Sauce, heated gently on the stovetop
Tempeh Bacon, fried up in a pan, then crumbled
a couple slices of tomato, chopped
dried parsley

Create a bed of mashed potatoes. Arrange slices of turkey loaf on top of mashed potatoes. Top with hollandaise sauce and then sprinkle over bacon, tomato and parsley.

Hollandaise Sauce

2008-12-05T20:09:00.000-08:00

Adapted from chezbettay.com.

1 package extra-firm silken tofu
3 tablespoons lemon juice
1 tablespoon nutritional yeast
3 tablespoons Earth Balance butter, melted
1/2 teaspoon dry, ground mustard
4-6 tablespoons unsweetened MimiCreme
1/2 teaspoon vegan worcestershire sauce
dash of ground cayenne pepper
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon turmeric
4 tablespoons vegetable oil
freshly ground salt and pepper

Place the tofu in a food processor and puree for several minutes, scraping down the sides to make sure all is smooth. Add the remaining ingredients and process for another couple of minutes. Transfer to small pan and heat on stovetop over very low heat; do not boil.

Turkey Seitan Pot Pie with Chard, Onion and Peas

2008-12-02T20:10:00.000-08:00

An all-in-one meal that can be varied depending on what vegetables are on hand. (The photo was from the second go-around with this recipe, in which carrots and frozen broccoli were substituted for chard and frozen peas; worked just as well, although we did play with the flour and vegetable stock amounts when making the roux.)

2 cups flour
1 teaspoon salt
1/4 teaspoon baking powder
2/3 cup vegetable shortening
5-7 tablespoons ice water
2 tablespoons vegetable oil
1 small onion, chopped
2 to 3 tablespoons flour
1/2 to 1 cup vegetable stock
1 bunch red chard leaves (stems removed), cut into small strips
1/2 to 1 cup cubed turkey roast seitan
1/4 cup frozen peas
salt and pepper
1 tablespoon soy milk

Preheat oven to 450 degrees. In a small bowl, sift together flour, salt and baking powder. Cut in the vegetable shortening. Sprinkle ice water over mixture, a couple tablespoons at a time, tossing with a fork until it comes together. Shape into a ball, divide in half, and roll out each all to form a pie crust that fits a 9-inch pie pan. Place one in the bottom of a pie pan. In a large skillet, heat oil to medium-high and sautee onions until soft, about 5 minutes. Sprinkle flour over onions and mix well, to form a roux. Slowly add vegetable stock to create gravy. Add seitan, peas and chard; toss well. Adjust seasonings before transferring to prepared pie tin. Cover filling with top layer of pie crust, crimping edges and piercing the top several times with a fork. Brush top of crust lightly with soy milk. Bake for about 15 to 20 minutes at 450 degrees, until crust is cooked and browned. Let stand 10 minutes or so before serving.

Stuffed Seitan Roll

2008-11-28T13:01:00.000-08:00

Robin Robertson's "Roasted Wheatmeat" makes the perfect holiday centerpiece that can be easily tailored to the season by playing with the stuffing. The recipe makes enough for a family or lots of leftovers. Here's my variation on her great recipe, adapted from her book Vegan Planet. (Visit her Web site and check out her awesome cookbooks -- which, incidentally, would make great Christmas gifts.)

For the wheat meat
2 cups wheat gluten flour
1/4 cup regular flour
1/4 cup nutritional yeast
1 teaspoon paprika
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons tahini
1 tablespoon ketchup
1/4 cup soy sauce
1 tablespoon white wine
1 tablespoon olive oil
1-1/4 cups water

For the stuffing
1 tablespoon olive oil
1 yellow onion, minced
1 celery stalk, minced
2 tablespoons Earth Balance butter
approximatey 8 ounces of mushrooms, chopped finely
fresh herbs to taste: parsley, thyme, sage
salt and pepper to taste
about 5 cups finely cubed bread
1/2 cup vegetable stock or water

In a large bowl, whisk together the dry ingredients. In a small bowl, combine the tahini, ketchup and soy sauce; stir in oil and water and whisk until smooth. Add liquid ingredients to dry ingredients and mix until combined, kneading for a minute or two. Place between two sheets of plastic wrap and roll out to approximately 11-inch square (about 1/3-inch thick). Set aside.

Heat the olive oil in a large skillet over medium heat. Add onion and celery, cover, and cook for 10 minutes or until soft. Add the mushrooms, EarthBalance butter, spices, salt and pepper to taste. Cook about another five minutes and then transfer to a large bowl. Stir in the bread and mix well. Add as much of the vegetable stock or water as needed to moisten the stuffing mixture. Set the stuffing aside.

Preheat oven to 350 degrees.

Spread the stuffing evenly across the seitan, leaving a 1-inch border. Then carefully roll up the seitan around the stuffing, using the film wrap it is laying on to help you. Use your fingers to press the edges of the seitan to seal the roast. Discard the film wrap. Place the rolled seitan, seam side down, on a lightly oiled sheet of aluminum foil and seal it, crimping the ends. Carefully place the roast in a 9- x 13- baking dish. Pour in enough water to come about halfway up the sides of the pan. Carefully place in the oven and bake for 90 minutes. Open up the foil to expose the top of the roast and bake 10 minutes longer to brown. When the surface of the roast is firm and golden brown, remove it from the oven, and let it rest for at least 10 minutes before slicing. Using a serrated knife, cut the roast into 1/2-inch slices.

Veggie Luncheon Meat

2008-11-28T12:50:00.000-08:00

VeganDad has a couple of great seitan recipes on his site that inspired me to try my own variation on his "Veggie Lunch Meat" -- which indeed slices well as lunch meat, but is also neutral enough to be used in other recipes too. Here's my variation:

one 14.5-ounce can white beans
2 cups water
1/4 cup vegetable oil
1 teaspoon salt
2 teaspoons paprika
2 teaspoons onion powder
1 teaspoon garlic
1/4 teaspoon tumeric
1 teaspoon fennel seeds
1 teaspoon ground sage
1 teaspoon ground pepper
1 teaspoon soy sauce
1 tablespoon vegan worcestershire sauce
1/2 teaspoon liquid smoke
2-3/4 cups vital wheat gluten flour

Preheat oven to 350 degrees. In a blender, puree together all of the ingredients except for the vital wheat gluten flour. Place mixture in large bowl. Add the flour and mix until it comes together as a dough. Knead for one minute. Shape the dough into a log and wrap in aluminmum foil. Place the log in a 9x13 cake pan and fill the pan half-full with water. Bake in oven at 350 degrees for about 90 minutes.

Vegetable Tagine with Tempeh and Apricots

2008-11-22T18:24:00.001-08:00

With the cold weather, it's the perfect time to retreat to the awesome Vegan Fire & Spice cookbook from Robin Robertson. Here's a variation of her recipe; she uses seitan and recommends adding homemade Harissa Sauce, which I hope to do next time.

1 cup dried apricots
1 tablespoon olive oil
8 ounces tempeh
1 yellow onion, chopped
2 carrots, chopped
1 bell pepper, chopped
2 garlic cloves, minced
2 teaspoons minced fresh ginger
one 14.5 ounce can diced tomatoes, drained
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups vegetable broth
1 teaspoon lemon juice
2 tablespoons minced fresh parsley
1/4 cup toasted, slivered almonds

Soak the apricots in a large bowl of hot water for about 30 minutes; then drain, cut in half and set aside. Heat the oil in a large pan over medium heat. Add tempeh and brown. Add onion, carrots, bell pepper, garlic and ginger. Cook about 5 minutes until soft. Add tomatoes, coriander, cayenne, salt and pepper. Add broth and bring to boil. Reduce to low and simmer for about 30 minutes. Add apricots and lemon juice and cook 10 minutes longer. Stir in parsley. Taste and adjust seasonings. Serve sprinkled with almonds.

Blueberry Pie

2008-11-22T18:17:00.001-08:00

Reading the Everdaydish.tv post about Blueberry Pie got me thinking ... and so I dug out my trusty Joy of Vegan Baking and adapted this:

2 cups flour
1 teaspoon salt
2/3 cups vegetable shortening
5-7 tablespoons ice water
4 to 5 cups blueberries
3/4 cup evaporated cane juice sugar
3 tablespoons cornstarch
2 tablespoons lemon juice

Preheat oven to 400 degrees. In a bowl, mix flour and salt. Cut in shortening. Add ice water, one tablespoon at a time, tossing as you go, until the mixture comes together as a dough. Divide into two parts, rolling each out for a crust. In a large bowl, place sugar, cornstarch and lemon juice, mixing well. Add berries and toss. Line pie plate with one part of the crust dough, fill with berries, top with other half of crust dough. Place pie pan on a cookie or baking sheet and bake at 400 degrees for about 25 minutes; then reduce oven temperature to 350 degrees and continue to bake another 25 to 35 minutes. Remove from oven and cool completely before serving.

Walnutty Chocolate Chip Cookies

2008-11-20T20:55:00.000-08:00

The trick here is the roasting of the walnuts ahead of time to bring out the great flavor. Adapted from Nuts: Sweet and Savory Recipes.

2 cups walnuts
2-1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup Earth Balance butter
1-1/2 cups evaporated cane juice sugar
2/3 cup brown sugar
2 teaspoons vanilla extract
3 teaspoons egg replacer
4 tablespoons water
1 cup chocolate chips

Preheat oven to 350 degrees. Spread walnuts on a baking sheet or shallow pan and bake about 10 minutes, being careful not to burn. Remove from oven and let cool; chop. Lightly grease two cookie sheets. In a medium bowl, whisk together flour, baking soda, salt and egg replacer. In a mixing bowl, combine butter, sugars and vanilla. Beat on medium speed until combined; add water and continue beating until light and fluffy. Stir in flour mixture until well blended. Then by hand stir in walnuts and chocolate chips. Drop by spoonfuls onto baking sheets and bake about 12 minutes. Let cool on baking sheets for about 2 minutes before transfering to wire racks to cool completely.

Pumpkin Biscotti

2008-11-20T19:08:00.000-08:00

Katie Marggraf, of Sweet Pea Baking Co. recently shared her recipe for Pumpkin Biscotti on the cooking show of EverydayDish.tv. I love pumpkin, I love biscotti and I love Sweet Pea, so I had to give it a go. Here is my variation:

2 cups evaporated cane juice sugar
1/2 cup Earth Balance butter
2 tablespoon Ener-G Egg Replacer
4 tablespoons water
1 cup pumpkin puree
2 teaspoons vanilla extract
4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 teaspoon salt
1 cup chopped pecans

Preheat oven to 375 degrees. In a mixing bowl, beat together the butter and sugar. Add pumpkin and beat again. Add vanilla, egg replacer and water and beat until well combined. In a small bowl, sift flour, baking powder, spices and salt; then add to the pumpkin mixture and beat just until blended. Stir in pecans by hand. On a floured surface, shape dough into two rectangular logs and transfer to prepared baking sheets. Bake at 375 degrees for about 20 minutes. Remove from oven and let cool for about 10 minutes. Cut logs into slice and place on baking sheet cut side down. Bake biscotti for another 5 minutes or so; flip each piece and bake another 5 or 10 minutes until lightly browned and toasted. Let cool on baking sheet before transfering to airtight container.

Celery Soup

2008-11-16T10:58:00.000-08:00

Although we have had a reprieve from the rains, the colder weather inspired a revisit to Nava Atlas' Vegetarian Soups for all Seasons, which inspired this adaptation:

14 large celery stalks (save about 1/4 cup celery leaves aside)
2 tablespoons vegetable oil
1 large onion, chopped
8-10 cloves garlic, minced
1 small jalapeno pepper, minced
2 tablespoons flour
3 medium potatoes, peeled and diced
water or vegetable stock
1 teaspoon celery seed
1 teaspoon ground coriander
1/2 teaspoon each, basil, oregano and thyme
1/4 teaspoon dill
1 teaspoon miso paste
2 tablespoons chopped fresh parsley
1 to 1-1/2 cups unsweetened MimiCreme or soymilk, as needed
Salt and freshly ground pepper to taste

Trim celery stalks and dice; divide 1/4 cup and set aside. Heat 1 tablespoon of oil in large soup pot. Add onion, garlic and jalapeno pepper; saute over medium heat until the onions are lightly golden. Sprinkle in the flour and stir to mix. Add the larger portion of celery, the potatoes and enough water or vegetable stock to cover. Bring just to a boil, then reduce heat to simmer. Chop celery leaves with fresh parsley and add to the pot along with the dried spices/herbs. Simmer over low heat for about 25 minutes, until vegetables are tender. Remove from heat. With slotted spoon, transfer solid ingredients to blender and puree. Return to soup pot over very low heat. Add enough MimiCreme or soy milk to achieve a slightly thick consistency. In a small skillet, heat remaining tablespoon of oil over medium high heat. Add reserved celery and sautee until golden. Add to soup and season with salt and pepper.

Pita the Vegan

2008-11-15T14:22:00.001-08:00

Cross-posted from my original entry at NeighborhoodNotes.com:

Usually the need for a quick mid-day bite downtown would lead me to one of the lunch carts, but with the brisk fall weather, I opted today to eat indoors, stopping at Karam Lebanese Cuisine.

Although the pumpkin kibbee sounded really intriguing, as did baba ghannouj, today I opted for a simple falafel sandwich. This was a great choice, with a nice balance of savory fried falafel, creamy hummus and tahini, and crunchy tomato, onions and lettuce. Lunchtime service was swift and the price was about $7. The dinner menu has a veggie section, but watch for dishes with dairy.

Karam Restaurant is located at 316 SW Stark St., (503) 223-0830.

Vegan in a Nutshell

2008-11-15T14:20:00.000-08:00

Cross-posted from my original entry on NeighborhoodNotes.com:

When Nutshell first opened last year as an upscale vegan restaurant, I was thrilled. The menu was a culinary exploration that led the diner to imagine limitless vegan cuisine beyond tofu, seitan and salads. Meat analogues were nowhere to be seen, and the flavor combinations were intriguing - definitely things I wouldn't think to make at home. I couldn't wait to return in order to try another dish.

Then this summer Nutshell decided to mix up its menu to include some vegetarian items that incorporate dairy or eggs. Blame it on the economy and the need to draw a wider clientele or chalk it up to a non-vegan chef's wandering palate - either way, vegans may consider this a step backward for animal rights. Yet on the whole, Nutshell still has enormous potential to introduce omnivores - especially those who would never set foot in one of our beloved earthy-crunchy tofu-wrap joints - to not only a more eco-friendly plant-based diet, but the existence of true vegan cuisine.

So when Nutshell recently hosted a media dinner for members of the press, I decided to take another look with fresh eyes, sampling course after course of the new small plates menu, skipping the two or three vegetarian items in favor of vegan alternatives.

I'm happy to say that the signature quality of Chef Derek Hanson's dishes - the playful counterbalance of flavors - was as rewarding as I remember from previous visits. And now each selection is presented as a small plate: order a few to customize your own combo, or choose several to pass around the table and graze (they come out of the kitchen as they're ready, which - if sharing - actually makes for a more informal and interactive way to dine with friends). When you add Nutshell's extensive wine list, artfully paired by wine director Michael Garofola, the evening is as tasteful and satisfying as any in the Pearl.

While the straightforward apple salad with beets, marionberries, pine nuts, peppermint and muscatel vinaigrette was fresh and tasty, a smoky radicchio was all the more delectable. Red chard and green kale with grits and cherry ginger gastrique - a carryover from the previous menu - is an excellent example of the restaurant's signature contrast of flavors, as if your taste buds are accessing the left and right sides of your brain simultaneously. In fact, the only thing less than impressive was a bland quinoa and polenta dish with romesco sauce - one of several fried dishes that was ultimately flavorless in comparison. A maple chocolate tart with vanilla cashew sauce and hazelnuts provided an ultra-rich, fudgy conclusion best shared with other friends who agree a meal should end on a sweet note. The real standout of the evening was actually one of the vegan dishes that the chef substituted for a vegetarian course: a crispy risotto cake that is combined with blue hubbard squash, raw cranberry relish, melted fennel and onions. Now this was a dish to return for.

Four of 19 dishes on Nutshell's online menu are listed as "dairy integrated", which I would hazard to guess means that it cannot be prepared vegan. Prices range from $2 to $13 each, and owner Adam Berger says to watch for a new "bike menu" that will feature selections designed for quick takeout and packaged for easy transport via two wheels.

Nutshell, which is open only for dinner and is closed Mondays, is located at 3808 N. Williams Ave.; (503) 292-2627; www.nutshellpdx.com.

Vegan at Taco del Mar

2008-10-27T19:03:00.000-07:00

Cross-posted from my entry on Neighborhood Notes:

Even though I'm not a huge fan of national fast-food chains, a recent 80-hour workweek led me twice to my local franchise of Taco del Mar on Southeast Martin Luther King Boulevard. Service was friendly and efficient, dinner was only about $5, and best of all: My vegan self could choose from a variety of items that were more than just a salad.

Even the company's Web site has a page (among a slew of nutrition- and diet-related pages) dedicated to clearly explaining which menu items are vegetarian and which are vegan — and even a clear definition of the two definitions. Although I probably will never understand the appeal of a fish taco, at least I know that a vegan is welcome at the Taco del Mar table.

There are some 15 Taco del Mar franchises in neighborhoods all around Portland; the MLK store is located at 438 SE MLK Blvd., (503) 232-7695.

Roasted Wheatmeat with Mushroom Stuffing

2008-10-27T18:57:00.000-07:00

Over at Vegan.com, Robin Robertson -- the author of some of my favorite vegan cookbooks -- has shared several recipes from her Thanksgiving menu that features Roasted Wheatmeat with Oyster Mushroom and “Sausage” Stuffing. Yesterday I already gave my own adaptation a test run, sans sausage, and it turned out interesting. I think I will continue to play with her recipe and see what we can come up with for Thanksgiving this year.

Apple Cake

2008-10-20T20:49:00.001-07:00

Adapted from The Joy of Vegan Baking.

3 apples, peeled and sliced
water to cover, with 1 tablespoon lemon juice
1/2 cup Earth Balance butter
1/2 cup evaporated cane juice sugar
1 banana
2 tablespoons soy milk
1-1/2 cups flour
2-1/2 teaspoons baking powder
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger

Preheat oven to 350 degrees. Lightly grease 9" springform pan. Cook apples slightly -- about 1 minute in the microwave in some water with lemon juice; drain well. In mixing bowl, cream the butter with the sugar. Add the banana and soy milk. Mix well. Stir in flour and baking powder, just until combined. In a small bowl, combine brown sugar, cinnamon and ginger. Spread batter in prepared pan. Line top with apple slices. Sprinkle sugar mixture over the top. Bake 25 to 30 minutes.

Chocolate Chip Scones

2008-10-19T11:51:00.000-07:00

Hearty yet sweet, this recipe (adapted from Colleen Patrick-Goudreau's The Joy of Vegan Baking) is a great start to the day.

1-1/2 teaspoons egg replacer
2 tablespoons water
2-1/2 cups flour
1/4 cup evaporated cane juice sugar
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup Earth Balance butter, cold
1 cup chocolate chips
1/2 cup plus 2-3 tablespoons soy milk
2 tablespoons evaporated cane juice sugar
1 teaspoon cinnamon

Preheat oven to 425 degrees. Lightly oil a cookie or baking sheet. In a small bowl, whip together the egg replacer and water until thick and creamy. In a mixing bowl, mix the flour, sugar, baking powder and salt. Cut in the cold butter. Add the egg replacer mixture and the 1/2 cup of soy milk, mixing as little as possible. Using your hands, bring the dough together, adding just a little more milk or flour as necessary. Turn onto lightly floured surface and pat or roll to 1/2-inch thickness. Cut into triangles and transfer to baking sheet. Brush with remaining soy milk. Mix the 2 tablespoons sugar with the cinnamon and sprinkle on top. Bake about 12 to 15 minutes.

Cheesecake Bars

2008-10-18T10:48:00.000-07:00

This adaptation of three basic recipes (a shortbread crust, a simple cheesecake filling and a chocolate frosting) makes for a delicious dessert combination.

1/2 cup EarthBalance butter
1/4 cup powdered sugar
1 cup flour
2 heaping teaspoons Ener-G egg replacer
3 tablespoons water
12 ounces Tofutti cream cheese
1 cup evaporated cane juice sugar
1/2 teaspoon vanilla
1 tablespoon rum
1 tablespoon lemon or lime juice
1/2 cup brown sugar, packed
1-1/2 tablespoons soy milk
1-1/2 tablespoons EarthBalance butter
1 teaspoon vanilla extract
1/4 cup chocolate chips

Preheat oven to 350 degrees. Lightly grease or oil an 8-inch square baking dish. In a mixing bowl, cream the 1/2 cup butter with the powdered sugar. Add the flour and beat until the mixture forms a dough. Pat the dough into the prepared baking dish and bake at 350 degrees for 15 to 20 minutes until firm and lightly browned. Set aside. In another mixing bowl, whip the egg replacer powder with the water until thickened and creamy. Add the cream cheese and beat until creamy, about 30 seconds. Beat in the sugar, vanilla, rum and lemon or lime juice. Spread the batter on top of the baked crust and smooth to edges. Bake at 350 degrees for 45 to 55 minutes, until lightly golden brown on top. Remove from oven and set aside. In a small saucepan over medium-high heat, bring the brown sugar, soy milk and butter to a boil. Cook for 1 minute. Remove from heat and stir in vanilla and chocolate chips. Beat until thickened slightly; pour on top of cheesecake layer, quickly spreading to edges. Let cool for about 30 minutes, then cover and refrigerate for several hours before serving.

Corn and Ginger Soup

2008-10-17T19:37:00.000-07:00

Adapted from Vegan Fire & Spice by Robin Robertson.

2 tablespoons vegetable oil
1/2 onion, chopped
1-1/2 tablespoons minced fresh ginger
3 cups fresh or frozen corn kernels
2 cups water
1 cube vegetable stock
1 cup unsweetened MimiCreme
1/2 to 1 cup string beans, trimmed and cut into bite-size pieces
2 teaspoons curry paste with lemongrass
2 teaspoons brown sugar
1 tablespoon cornstarch
2 tablespoons water
2 to 3 tablespoons minced fresh cilantro
salt and pepper, to taste

Heat the oil in a large saucepan over medium heat. Add onion and ginger and cook for about 5 minutes. Stir in the corn, water, vegetable broth cube and string beans. In a small bowl, blend cornstarch and 2 tablespoons water. Add cornstarch mixture to saucepot. Simmer about five minutes, stirring occasionally. Add the MimiCreme, curry paste and sugar. Season with salt and pepper. Cool slightly. Using a slotted spoon, transfer solid contents to a blender and puree; then return pureed mixture to saucepan to reheat before serving.

Ethiopian So-What? Stew

2008-10-16T19:42:00.000-07:00

What started as a recipe for Ethiopian Wat (a stew) ended up something more my Midwestern mother would call a hotdish. Basically, I had to adapt the recipe from Robin Robertson's Vegan Fire & Spice to fit ingredients I had on hand. But so wat? In the end, it was warm and filling on an autumn night, and the addition of mushrooms felt a nod to my own Pacific Northwest.

2 tablespoons olive oil
1 large yellow onion, chopped
4 to 5 garlic cloves, minced
1 tablespoon of minced fresh ginger
about 8 ounces (more or less) of Roasted Seitan, cut into bite-size pieces
1/4 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon ground coriander
1/4 teaspoon ground cardamom
one 14.5-ounce can of chopped tomatoes
1 cup vegetable stock
1/4 to 1/2 cup dried mixed mushrooms
mashed potatoes

Heat the oil in a large saucepan over medium heat. Add the onion, garlic and ginger; cook until softened, about 5 minutes. Add the seitan and cook another 5 minutes or so. Add the spices and tomatoes; mix well. Stir in the vegetable stock and dried mushrooms. Bring to a boil; then reduce heat to low and simmer for about 30 minutes. Serve over mashed potatoes.

Rum Rice Pudding

2008-10-16T19:37:00.000-07:00

Simple but comforting. Adapted from Ken Charney's The Bold Vegetarian.

1/2 cup white rice
1 can coconut milk
1/3 cup evaporated cane juice sugar
1/4 teaspoon salt
3 tablespoons rum
1 teaspoon vanilla extract
1/2 cup toasted slivered almonds
1/4 cup soy or nut milk
freshly ground nutmeg

Preheat oven to 350 degrees. Lightly coat a covered baking dish with vegetable oil. In a medium bowl, mix together the rice, coconute milk, the sugar and the salt. Scrape into baking dish and cover. Bake for 45 minutes. Remove from oven and stir. Reduce temperature to 325 degrees and return to oven, covered. Bake another 20 to 30 minutes or until most of the milk is absorbed. Remove from oven and while still hot, stir in rum, vanilla and almonds. Then stir in the remaining 1/4 cup of soy or nut milk. Dust with nutmeg and serve warm.

Mom's Chocolate Cake with Doris' Chocolate Frosting

2008-10-12T17:25:00.001-07:00

Here's another recipe that I have veganized from my mother's collection. She used to call it her "bam-bam" cake because legend has it that before she'd put it in the oven she'd always bang the pan against a table to spread out the dough or get rid of any air bubbles or something like that. The frosting is a veganized version from a friend of the family.

1 cup EarthBalance butter
2 cups evaporated cane juice sugar
4-1/2 teaspoons EnrG Egg Replacer
3 tablespoons water
2-1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup cocoa powder
1 cup soy milk
1 tablespoon apple cider vinegar
1 cup boiling water

1 cup brown sugar

3 tablespoons soy milk

3 tablespoons EarthBalance butter

1 teaspoon vanilla extract

1/2 cup chocolate chips

Preheat the oven to 350 degrees. Grease and flour a 9x13 baking pan. In a mixing bowl, cream the butter and sugar. In a small bowl, mix egg replacer with 3 tablespoons water; then add to butter and sugar mixture; blend. In another small bowl or measuring cup, mix soy milk and vinegar. Add to mixing bowl along with flour, baking soda, salt, and cocoa powder. Mix well. Stir in 1 cup boiling water until well blended. Pour into prepared cake pan and bake at 350 degrees for about 50 minutes. Let cool before frosting.

Frosting: Place brown sugar, soy milk and butter in a saucepot and bring to a boil. Cook 1 minute; then remove from heat and stir in vanilla extract and chocolate chips. Beat by hand or with mixer until thickened enough to spread.

Roasted Seitan

2008-10-12T15:42:00.000-07:00

Seitan is such a wonderful, flexible protein source, and a welcome alternative to the ubiquitous soy products. Although there are many ingredients, this recipe (adapted from Ken Charney's The Bold Vegetarian Chef) is really a very simple way to make instant seitan. It can be served sliced like a roast or on sandwiches, cubed in a soup, or even cut into strips and stir-fried.

2 tablespoons nutritional yeast
2 teaspoons evaporated cane juice sugar
1 teaspoon salt
2 tablespoons maple syrup
2 tablespoons red wine
2 tablespoons balsamic vinegar
1 tablespoon molasses
2 teaspoons soy sauce
4 garlic cloves, minced
1/4 teaspoon ground cloves
1 tablespoon fennel seeds
2 teaspoons paprika
1 tablespoon onion powder
1 teaspoon caraway seeds
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon freshly ground pepper
1/2 teaspon crushed hot red pepper
1/4 teaspoon liquid smoke
1 teaspoon red miso
approximately 1 cup of flat cola (or water or vegetable stock)

approximately 2 cups high-gluten flour

2 tablespoons red wine
2 tablespoons maple syrup
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon soy sauce

Preheat the oven to 375 degrees. Liberally oil a 9 x 5 x 3 inches loaf pan and set aside. In a bowl, combine the first set of ingredients and whisk smooth. Add the flour and use your hands to mix well until the dough is light and springy, adjusing the amount of flour or cola/water/vegetable stock for desired consistency. Place dough in pan and press firmly into corners. In a small bowl, whisk together the remaining ingredients and pour over the dough. Cover with aluminum foil and back at 375 degrees for 1 to 2 hours, until cooked but still moist. Remove from oven and let rest a few minutes before slicing.

Roasted Beet Salad

2008-10-12T12:27:00.001-07:00

This was the first year I tried growing beets in the garden and for all my labor (admittedly not that much), I was rewarded with just enough for one salad. Variations of this recipe seem abundant on the Internet; here's how mine went.

1/2 cup walnuts
1/2 teaspoon olive oil
freshly ground salt and pepper
4 to 6 beets, trimmed and washed
1/3 cup sliced red onions
6 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon freshly ground salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon evaporated cane juice sugar
fresh salad leaves, trimmed, washed and dried
blue cheese

Preheat oven to 350 degrees. In a small bowl, toss walnuts, 1/2 teaspoon olive oil, salt and pepper. Spread on a baking sheet and bake at 350 degrees for 7 to 10 minutes until lightly toasted. Set aside to cool. Wrap beets in foil and place on baking tray; bake at 350 minutes for 45 to 60 minutes, until tender. Unwrap, cool; then scrub off skin before slicing. Toss in large bowl with onions and walnuts. Whisk together 6 tablespoons olive oil, the red wine vinegar salt, pepper and sugar. Pour over beets, toss well and let sit at least one hour. Just before serving, arrange beet mixture over salad greens and top with a bit of blue cheese.

Chocolate Drop Cookies

2008-10-11T20:38:00.001-07:00

This recipe is a veganized adaptation of my Mom's. And because it is a no-bake cookie, it is also one of the first cookie recipes she taught us kids to make.

2 cups evaporated cane juice sugar
6 tablespoons cocoa powder
1/2 cup EarthBalance butter
1/2 cup soy milk
3 cups oatmeal
1 cup coconut
1/2 cup chopped nuts (optional)

In a pot, place the sugar and cocoa powder; mix well. Add the butter and soy milk, and bring to a boil. Stir in the remaining ingredients and drop by spoonfulls onto wax paper. Let cool completely before transfering to a container. If still soft, then refrigerate to harden further.

Sage Dumplings

2008-10-11T18:34:00.001-07:00

We still had a significant amount of leftover Minestrone Soup, so to dress it up I decided to prepare some dumplings using fresh sage from the garden. Here is the recipe I used after reviewing a variety of online examples. This brought enough dumplings to the soup that it will make at least one if not two more meals, a real bonus in crazy economic times like these.

2 cups flour

1 teaspoon salt

4 teaspoons baking powder

small bunch of fresh sage leaves, to taste, minced

freshly ground salt and pepper, to taste

4 tablespoons EarthBalance butter

1/4 to 1/2 cup soy milk

soup or vegetable stock

In a bowl, mix together the flour, salt, baking powder, sage, salt and pepper. Cut in the butter. Add just enough soy milk (a little at a time) until the mixture comes together to a soft dough. Tear off pieces and shape or roll into small balls. Drop into soup or vegetable stock that is simmering at a near-boil. Cook the dumplings about 10 minutes, stirring only occasionally, until the dough is no longer raw.

Kettleman Bagels

2008-10-11T17:42:00.000-07:00

Cross-posted from my entry over at Neighborhood Notes ...

After a vegan shopping trip out to Bob's Red Mill store in Milwaukie (a great source of very low-cost vegan chocolate chips, vegan evaporated cane juice sugar and, of course, the largest assortment of organic flours around) and Penzey's Spices (a great opportunity to give your nose a taste test of a great variety of familiar and unique spices, including Dundicut Peppers from Pakistan), our shopping companion wanted to stop by Kettleman Bagels in Southeast Portland for lunch.

While Kettleman's sandwich selection did have a vegetarian option, cheese seemed preprogrammed. Fortunately for me, all but one of the bagel selections were vegan (my toasted onion was tasty without being overwhelming) as were the bialys (which could have actually benefited from a little more flavor). The bagels, which are kosher, are New York style (boiled and baked), and the coffee is Stumptown without an extra charge for the soy milk. The service was friendly and the joint offered a generous portion of Tofutti cream cheese, too.

Worth another visit -- and a request for a vegan sandwich on the menu.

Kettlemans Bagels is located at 2235 SE 11th Ave., 503-238-8883; and 2314 NW Lovejoy St.; 503-295-2314.

Vegan at the Vegetarian Houseby Veritable Vegan

2008-10-10T18:45:00.000-07:00

Cross-posted from my entry at Neighborhood Notes...

OK, it's a bit ironic that the Vegetarian House -- Portland's vegetarian Chinese restaurant -- is located between butcher shops, but then again .... How cool is it that we have such an establishment has taken root in the heart of Chinatown?

What I love about this place is that the Orange Chik'n makes my mouth water just writing about it and the all-you-can-eat weekday lunch buffet is a steal at only about $6.50 or so.
One note: Some vegans aren't crazy about meat analogs. If you're among that camp, you might best try one of the other excellent vegan establishments in town because the Vegetarian House leans heavily on protein sources of tofu and seitan. For the rest of us .... did I mention the Orange Chik'n? [I'm sad to report, however, that the Orange Chik'n is now around $10 — with only rice, no veggie accompaniment; that's getting pricey if you ask me.]

Vegetarian House is located at 22 NW 4th Ave.; 503-274-0160.

Biscuits

2008-10-08T19:34:00.000-07:00

A multipurpose quick bread that is a warm-and-cozy accompaniment to soup, turned into an entree when served with a hearty mushroom gravy, or even made into a breakfast sandwich with vegan sausage. This recipe was veganized from Better Homes and Gardens' New Cook Book, 10th edition.

2 cups flour
1 tablespoon baking powder
2 teaspoons evaporated cane juice sugar
1/4 teaspoon salt
1/2 cup EarthBalance butter
scant cup unsweetened MimiCreme (or 2/3 cup soy milk)

Preheat oven to 450 degrees. Lightly grease a baking sheet. In a bowl, combine flour, baking powder, sugar and salt; mix well. Cut in butter until well distributed and mixture is coarse and mealy. Add Mimicreme and stir until dough comes together. Turn out onto lightly floured surface and knead only 10-12 times to bring together. Roll or pat into 1/2-inch thickness and cut out 2- to 3-inch buscuits. Place on baking sheet and bake in 450-degree oven for about 10 to 12 minutes, or until golden. Serve warm.

Minestrone Soup

2008-10-08T19:03:00.000-07:00

Although the weather today was quite mild for October, there was just enough chill in the air to inspire soup for dinner, which wasn't such a bad choice because we were able to use several items from the garden in this delicious version adapated from Nava Atlas' Vegetarian Soups for All Seasons.

2 tablespoons olive oil
2 medium onions, finely chopped
3 cloves garlic, minced
4 medium carrots, peeled and diced
3 medium celery stalks, diced
handful of celery leaves, chopped
2 medium potatoes, peeled and diced
one 14-ounce can stewed tomatoes, undrained
1/4 cup red wine
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
one 14-ounce can chickpeas or red beans, drained and rinsed
1 cup peas
2 tablespoons minced fresh parsley
freshly ground salt and pepper, to taste

Heat the oil in a large soup or stock pot. Add onion and garlic and sautee over medium heat until onions are golden. Add carrots, celery, celery leaves and potatoes, along with just enough water to cover. Add tomatoes, wine, oregano, basil and thyme. Bring to low boil/simmer; cover and let simmer until vegetables are done, about 40 to 45 minutes. Add chickpeas or beans, peas and parsley. Add more water to adjust consistency, if necessary. Season to taste with salt and pepper. Simmer over low heat for another 20 minutes.

Vegan Noshing at Backspace

2008-10-05T22:01:00.001-07:00

Cross-posted from my entry at Neighborhood Notes ...

I had known of Backspace as a cool coffeeshop, but I’d totally spaced on its veggie/vegan menu until a few weeks ago when a friend reintroduced me to this Oldtown/Chinatown nirvana.
In addition to nighttime entertainment (I’ll leave the younger set to tell you about all that), the free Wi-Fi (equally useful for gaming as for working), the artwork and a vibe as expansive as the high ceilings -- there's also a rockin’ vegetarian menu -- most of which can be made vegan. Like the sandwich I had today: “The Smokey.” A great mix of smoked field roast with avocado, veggies and such on a crusty baguette with a small but tasty side salad. A great antidote to the cool grey skies that have overtaken our fall days this week.

Yup, you got it -- I’ll be back to Backspace.

Backspace is located at 115 NW Fifth Ave.; 503-248-2900.

Vegan at the Vegetarian House

2008-10-05T21:57:00.000-07:00

Cross-posted from my entry at Neighborhood Notes ...

OK, it's a bit ironic that the Vegetarian House -- Portland's vegetarian Chinese restaurant -- is located between butcher shops, but then again .... How cool is it that we have such an establishment has taken root in the heart of Chinatown?

What I love about this place is that the Orange Chik'n makes my mouth water just writing about it and the all-you-can-eat weekday lunch buffet is a steal at only about $6.50 or so.
One note: Some vegans aren't crazy about meat analogs. If you're among that camp, you might best try one of the other excellent vegan establishments in town because the Vegetarian House leans heavily on protein sources of tofu and seitan. For the rest of us .... did I mention the Orange Chik'n?

Vegetarian House is located at 22 NW 4th Ave.; 503-274-0160.

Marionberry Bars

2008-09-29T20:57:00.000-07:00

So easy and so delicious. Adapted from The Joy of Vegan Baking.

1/2 cup packed brown sugar
1 cup flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup oats
1/2 cup Earth Balance butter, softened
3/4 cup marionberry preserves (or any fruit preserves)

Preheat oven to 350 degrees. Lightly grease an 8-inch baking dish. In a bowl, combine brown sugar, flour, baking soda, salt and oats; blend. Add butter and mix well with hands. Press about two-thirds of the mixture into the bottom of the prepared baking dish. Spread the jam on top. Spoon the remaining oatmeal mixture on top of that. Bake for 30 to 35 minutes; cool before cutting into squares.

Fruit Cobbler

2008-09-28T16:55:00.000-07:00

I never knew how wonderful a fruit cobbler could be until my partner started making variations on this recipe.

4 to 5 cups blueberries (or other fruit)
1/2 cup + 3 tablespoons evaporated cane juice sugar
2 tablespoons + 1-1/2 cups flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons Earth Balance butter, melted
1/2 cup soy milk

Preheat oven to 375 degrees. Place blueberries in large bowl and combine with the 1/2 cup of sugar and 2 tablespoons of flour; toss and then place in 9-inch square baking dish at least two inches deep. In a mixing bowl, combine the remaining flour, 2 tablespoons of the sugar, baking powder and salt. Mix. Add the butter and milk. Stir just until it forms a thick, sticky dough. Scoop the dough over the fruit in spoonfuls. Brush top of dough with a little more soymlik and sprinkle with the remaining sugar. Bake at 375 degrees for 45 to 50 minutes, or until the top is golden. Let cool for 15 to 20 minutes before serving.

Cinnamon Blueberry Coffee Cake

2008-09-23T21:06:00.000-07:00

Coffee cake makes a great breakfast: substantial without being overly complicated. Add some fruit, and it can be healthy enough, too. Or at least I can be convinced it is. This recipe is adapated from The Joy of Vegan Baking by Colleen Patrick-Goudreau.

3/4 cup flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
3/4 cup chopped walnuts
1/3 cup Earth Balance butter, melted

1 cup flour
1/2 cup evaporated cane juice sugar
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt

1 cup soymilk
1/3 cup canola oil
1 tablespoon vinegar

1 cup blueberries

Preheat oven to 350 degrees. Grease 9-inch baking dish. In a small bowl, combine flour, sugar, cinnamon, ginger, salt and walnuts. Pour in melted butter and mix into a crumble. In a large bowl, mix the dry ingredients. In a separate bowl, blend the wet ingredients. Add the wet ingredients to the dry ingredients and blend. Pour batter in prepared pan. Sprinkle with blueberries. Cover with layer of crumble topping. Bake for 35 to 40 minutes at 350 degrees.

Green Bean Casserole

2008-09-22T21:16:00.000-07:00

Yesterday, I picked a whole bunch of fresh green beans from our backyard garden and immediately began looking for something to make with them. I discovered a very mouth-watering photo of a Vegan Green Bean Casserole at Fat Free Vegan and came up with this adaptation.

vegetable oil
4 onions, sliced thin
1.5 pounds fresh green beans; cleaned, trimmed and cut into bite-size pieces
salt
10 ounces or so of mixed mushrooms, chopped if necessary
3 cloves garlic, minced
salt and pepper
2 tablespoons flour
3/4 cup vegetable stock
3/4 cup unsweetened MimiCreme or soy milk
2 slices of bread (maybe more)
1 tablespoon Earth Balance butter
more salt and pepper

Preheat oven to 425 degrees. Slowly fry the onions in the vegetable oil until caramelized (about 20 minutes or so), stirring frequently so as not to burn. Set aside. In a large pot, bring to boil about two quarts of water. Salt the water and add the beans; cook for about six minutes. Then drain the beans and rinse with cold water; set aside. In the frying pan, heat a little oil; add mushrooms and garlic and sautee for a few minutes; salt and pepper to taste. In a small bowl, whisk together the vegetable stock and flour; add to the mushrooms and cook a few minutes until thick. Add the MimiCreme (or soy milk) and adjust for consistency. Add the beans and mix well. Remove from heat. In a food processor, place the bread, butter, salt and pepper. Process until crumbly and then add to onions and mix. Oil lightly a casserole pan and layer with the bean mixture followed by the bread-and-onion mixture. Bake at 425 degrees for about 15 minutes.

Rosemary Crackers

2008-09-21T19:02:00.000-07:00

I saw this recipe on one of my favorite Portland vegan food blogs, Everyday Dish, which also broadcasts a vegan Internet cooking show, too! Although I've never met her, host Julie Hasson seems like a cool person and a great vegan chef. Here's how I adapted the recipe for Rosemary and Garlic Crackers that she posted on her blog Everyday Dish.

1 cup flour
1 cup whole wheat flour
2 tablespoons nutritional yeast
1 teaspoon baking powder
1 large sprig of fresh rosemary, stripped and minced
1 teaspoon garlic powder
1 teaspoon onion powder
3/4 teaspoon salt
1/4 teaspoon ground pepper
1/2 cup water
3 tablespoons olive oil
Coarse sea salt crystals

Preheat oven to 400°F.2. In a bowl, mix the flours, nutritional yeast, baking powder, rosemary, garlic powder, onion powder, salt and pepper. Add the water and olive oil, stirring until dough comes together. Divide dough in half and roll each out very thin. Transfer to Silpat and score the crackers. Sprinkle with coarse salt, lightly pressing into the dough with a rolling pin. Bake for about 15 minutes at 400 degrees until crisp and golden. Hold in pan a bit to cool before removing.

Potato and White Bean Soup with Olive Puree

2008-09-21T18:51:00.000-07:00

The weather has been chilly and today the rains returned. It's officially autumn and time for one of my favorite soups. The puree of beans and potatoes make the texture so rich while the rosemary and olive oil bring on the flavor (not to mention the spike of olive puree). This recipe was adapted from a cookbook called The Basque Kitchen.

1/2 cup olive oil
1 medium onion, thickly sliced
6 garlic cloves, crushed
1 to 2 sprigs fresh rosemary
one 15-oz. can white beans, drained and rinsed
2 to 3 small potatoes, peeled and coarsley chopped
4 to 5 cups vegetable stock
salt and pepper
25 to 30 green (or kalamata) olives pitted

Heat the olive oil in a large saucepan over high heat. Add onion, garlic and rosemary; saute for five minutes. Add the beans, potatoes, vegetable stock, salt and pepper; add water, if necessary, to cover. Bring to a boil; then reduce heat and simmer, covered, for 30 to 45 minutes, or until the potatoes are tender. Remove rosemary. Season with salt and pepper. Transfer soup to blender and puree. Return to saucepan to reheat. Put olives in blender and food processor to puree. Ladle soup into bowl and garnice with swirls of olive puree.

Vegan Mezza at Nicholas

2008-09-20T19:12:00.000-07:00

Cross-posted from my entry at Neighborhood Notes ...

One of the things that makes it so easy to be vegan in Portland is that so many restaurants get it. Even if they are not fully vegan, many will clearly mark their menus as to what is vegan. Such is the case over at Nicholas Restaurant, a neighborhood institution in inner Southeast that serves up Lebanese and Middle Eastern cuisine.
If you don't know where to look, you might just drive on by its busy Grand Avenue location, but everyone in town seems to enjoy Nicholas because it always busy. Fortunately, the friendly staff make the wait short if you're eating in, or a quick call ahead will have everything waiting for you to-go.

Among the vegan items is my favorite: the vegan mezza that includes ample samples of humus, falafel, taboule, mjadra, garbanzo plate and bread -- enough to share or save for a second meal -- all for only $8.25. Among the many other options is a spicier Lebanese pizza called Shatta: red hot pepper marinated with olive oil and mixed with onions and sesame seeds (be sure to order a beverage to go with that one!).

Word to the wise: cash or check only; no credit or debit cards accepted. And be sure to visit the Web site on your birthday: if you print out the "goodies" page, you can get a free lunch! See the Web site for details.

Nicholas Restaurant is located at 318 SE Grand Ave; 503-235-5123.

Proper Eats for a Vegan

2008-09-14T20:00:00.000-07:00

From my recent post at Neighborhood Notes ...

This is what makes Portland such a haven for veg-heads like me: You can go to almost any neighborhood and find a veggie restaurant — and that includes St. John's, where Proper Eats has been serving up what's good for you for over two years now. Today, it was our rest break midway through a long-haul neighborhood bike ride. Located right across from the movie theater, Proper Eats not only features a pretty long, eclectic menu, but portions of the restaurant are also devoted to a market and a performance area, making it a true community gathering spot. Today we tried a light but very tasty spinach salad countered by some mellow garlic bread and a lemonade mix that was so sour (in a proper way) that we were re-charged and ready to hop back on our bikes and go another 15 miles. Proper Eats is located at 8638 N Lombard St., (503) 445-2007.

Tempeh Bacon

2008-09-14T19:51:00.000-07:00

We always seem to have some Fakin' Bacon on hand for quick weekend BLTs. This recipe, adapted from Smokey Tempeh Slices on the Your Vegan Mom blog, is better.

1/2 package tempeh, sliced thinly
2 tablespoons canola oil
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
1 tablespoon maple syrup
1/4 teaspoon liquid smoke

Blend liquid ingredients in a bowl. Place tempeh slices in a single layer in a large skillet over medium heat. Cover the tempeh slices with the liquid ingredients and simmer until the liquid is absorbed and the tempeh is browned.

Vegan Beer at Voleur

2008-09-13T20:03:00.000-07:00

From my recent entry at Neighborhood Notes ...

"Vegan beer?" our companions asked after hearing the waiter at Voleur describe what's on tap. "What would make one beer vegan, and another not? What's the difference?"

"Isinglass."

"But what is isinglass?"

"Fish guts."

"So there are fish guts in my beer?!"

Well, maybe. Isinglass isn't necessarily in the final product — or at least not much — but it's used to clarify some beers and wine. According Wikipedia: "Isinglass is a substance obtained from the swimbladders of fish (especially Beluga sturgeon); used mainly for the clarification of wine and beer, it is a form of collagen." (The Wikipedia entry also includes a few links for lists of vegan beers and wines.)

And that's why the good folks at Voleur are kind enough to point out not only what's organic, but also what's vegan. Because, really, why would you want to drink your beer that's already been down the gullet once? Voleur Restaurant is located at 111 SW Ash St.; 503-227-3764.

Hungry Tiger Too

2008-09-09T16:41:00.000-07:00

I've heard about vegan selections on the menu over at Hungry Tiger Too, and so when I was out biking today in that neighborhood, I thought it would be the perfect time to pop in and see what the fuss was about.

The place was busy - that's always a good sign. The menu posted in the window looked hopeful: several things were clearly marked as being vegan or easily prepared so. Another good sign. Restaurant, bar and outdoor areas offered a variety of seating, service was OK (seat yourself; order at the bar when you're ready), and the menu prices weren't bad either ($6 for BLT, fries and pickle that were all adequate to share). Of the menu, there were perhaps 4 to 6 vegan choices (couple of sandwiches, couple of salads, couple of sides).

Sometimes when dining, I like to have lots of attention; other times I want to just go in, plunk down for a beer and sandwich, and not have my water glass topped off every five minutes. If that's you, then Hungry Tiger Too might be your kind of place, whether you're an omnivore or a vegan.

Hungry Tiger Too is located at 207 SE 12th Ave.; (503) 238-4321.

Sweet Pea Baking Co.

2008-09-07T16:40:00.000-07:00

Conveniently located in the "vegan strip mall" at 12th and Stark in SE Portland is a delicious little vegan bakery called Sweet Pea. Like its surrounding neighborhood, Sweet Pea is refreshingly unpretentious. The hollow ambience is a bit spartan, the single set of display cases deceptively slim, and the Web site hasn't been updated since shortly after the place opened last December. Still, none of that matters much once you sink your teeth into the pastries. For me, the best time to stop is on the way to work to pick up a muffin, scone or one of the large cinnamon rolls for breakfast, a box of cupcakes to share with the office, or maybe even a giant monster cookie when you just need a whole day's worth of sugar. How sweet!

Poppy Seed Birthday Cake with Cream Cheese Frosting

2008-09-03T21:26:00.000-07:00

Whenever we have something to celebrate -- usually a birthday -- one of us will make this delicious recipe that we veganized from the California Culinary Academy's Cooking A to Z. The original recipe called for whipped egg whites to lighten the load, so the vegan version sometimes comes out a little heavier, but none the less delicious.

2/3 cup soy milk

1/3 cup poppy seed

2-1/4 cup flour

1 tablespoon baking powder

1/4 teaspoon salt

1-1/4 cups evaporated cane juice sugar

1/2 cup Earth Balance butter, softened

2 teaspoons vanilla extract

1/2 cup soy milk

egg replacer, equivalent of 3 egs

2 tablespoons poppy seed, for decoration

one 8-ounce tub of Tofutti cream cheese, softened

1/2 cup Earth Balance butter, softened

2-4 cups powdered sugar

1 teaspoon lemon juice

Preheat oven to 350 degrees. Grease and flour two 8-inch round cake pans; line bottom of each with a circle of wax paper; grease and flour the wax paper bottoms. Bring the 2/3 cup soy milk to a boil; remove from heat and stir in 1/3 cup poppy seed; cool to room temperature. Sift together flour, baking powder and salt; set aside. Cream the sugar and the butter together; add vanilla and mix well. Combine the remaining 1/2 cup milk with the poppy seed mixture. Add this mixture alternating with the flour to the creamed mixture, about one third at a time until everything is combined. Divide the batter between the two pans and bake at 350 degrees for about 30 minutes, until the tops are golden and a tester comes out clean. Cool in pans for 10 minutes, then turn out to wire racks to finish cooling. Cream together remaining four ingredients; continue to add more powdered sugar (or soy milk) to achieve the desired consistency; frost and keep refrigerated.

Tofu Stir Fry

2008-09-01T21:07:00.000-07:00

Almost any stir fry has the flexibility to fit whatever is in the pantry, but this recipe, adapted from Robin Robertson's Vegan Fire & Spice, is a trusty reliable because it makes a special meal out of everyday staples, filled with flavor and nutrition.

Vegan "Fish" Sauce

1/2 cup soy sauce

2 teaspoons minced garlic

1/2 teaspoon hot pepper flakes

1 tablespoon lemon juice

1 tablespoon evaporated cane juice sugar

1/4 cup water

2 cups small broccoli florets

2 carrots, peeled and cut into thin slices

1 container extra-firm tofu, drained and pressed

3 tablespoons vegetable oil

1 small onion, thinly sliced

1/2 teaspoon red pepper flakes

1 teaspoon minced garlic

2 teaspoons brown sugar

1 tablespoon water

2 tablespoons fresh basil leaves

2 tablespoons peanuts

Prepare the vegan "fish" sauce by combining the first set of ingredients in a bowl. Set aside. Steam the broccoli and carrots over boiling water until tender, 3 to 5 minutes. Cut the tofu into 1/2-inch strips. Put half the vegetable oil in a large skillet over medium heat. Add tofu and stir-fry until golden brown all over. Remove tofu and set aside. Add remaining oil to the sillet over medium heat. Add onion and red pepper flakes; fry until tender. Add garlic, brown sugar and 5 tablespoons of the "fish" sauce (save the remainder for another recipe). Add the water; stir well. Add the reserved tofu and vegetables and cook until hot, stirring to coat the tofu and vegetables with the sauce. Sprinkle with the basil and peanuts before serving with rice.

Drunken Beans

2008-08-31T19:42:00.000-07:00

This is no ordinary chili! Of course, it's the beer that makes it stand apart from other chilis and really provides a wollop of flavor -- which can vary greatly depending which type of beer you choose. Hearty, rich, flavorful and distinct. Sorry to say I can't recall where this recipe originated, but given today's cold weather, I'm glad I found it among my old recipes.

two 14.5-ounce cans of kidney and/or pinto beans
1 tablespoon olive oil
3 tablespoons to 1 cup of vegan sausage, depending how much you have or how much you want
1 large onion, finely chopped
1 tablespoon chopped garlic
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon oregano
2 large tomatoes (or one 14.5 ounce can)
1 bottle of beer
water
freshly ground salt and pepper

Rinse and drain the beans; set aside. In a large saucepan, heat the oil over medium-high heat. Add the vegan sausage, onion, garlic, cumin, chili powder and oregano. Cook, stirring occasionally, until the onion is tender (about 5 to 10 minutes). Add beans, tomatoes and beer. Mix well, adding water if necessary. Season with salt and pepper. Reduce heat and simmer for 30 minutes with lid. Remove lid and simmer an additional 20 minutes or so until there is little liquid left. Season to taste; serve hot.

Cornbread

2008-08-31T19:36:00.000-07:00

What goes best with Drunken Beans or any kind of chili? Why, cornbread of course. This sweetly savory starch is a great way to temper some of the heat from a spicy stew -- a good balance. This vegan version is adapted from a recipe in Jeanne Lemlin's Vegetarian Pleasures.

1-1/4 cups cornmeal
1 cup flour
4 teaspoons baking powder
1/2 teaspoon salt
1/3 cup agave syrup
3 tablespoons Earth Balance butter
1-1/2 teaspoons egg replacer
2 tablespoons water
1-1/4 cups soy milk

Preheat oven to 375 degrees. Grease a glass 8x8 pan with vegetable shortening. In a large bowl, combine dry ingredients. In a medium bowl, place agave syrup and butter; microwave to melt butter and mix together. In another small bowl, place the egg replacer and add the water; whip until frothy and add to syrup/butter mixture along with the soymilk. Blend liquid ingredients and then add to dry ingredients. Stir just until combined. Scrape into prepared pan and bake for about 25 minutes at 375 degrees.