Sweet Simplicity: Whole Wheat Vegan Pancakes

Posted by on May 6, 2010 | 38 Comments

With mother’s day on the horizon, and many pancake Sundays to come, I just had to share this delightful yet oh-so-basic breakfast / brunch recipe. These pancakes have a very pleasant flavor that is not too sweet (just right for your favorite toppings), and a perfectly fluffy texture.

whole wheat vegan pancakes

I frequently keep our toppings quite hearty. When I make waffles, I often top them with homemade nut butter, a sprinkle of cinnamon, and a light drizzle of honey. But for these, I decided a little maple was in order. I made two separate toppings: mine was outright hearty, while my husband’s had some added nutrition snuck in (no complaints, his plate was licked clean with a very big thank you). I have included our toppings after the pancake recipe.

Wholesome Whole Wheat Vegan Pancakes or Waffles

After scanning various pancake recipes, I combined the different ratios, ingredients, and ideas to develop this very simple, but delicious, recipe. I guess you would say it was inspired by many, but created in my kitchen.

This recipe is Vegan, Dairy-Free, Egg-Free, Nut-Free, Soy-Free, and optionally Refined Sugar-Free. You could probably make them gluten-free with your favorite All-purpose gluten-free flour blend and a touch of xanthan gum (1/2 to 1 teaspoon I am guestimating).

  • 1 Cup Whole Wheat Pastry Flour
  • 1 Tablespoon Baking Powder (Note: I made these pancakes at high altitude (6500ft), where everything gets a little extra “lift.” If you are at 3000 ft to sea level, I recommend increasing the baking powder to 1-1/2 Tablespoons. Yes, it may seem like a bit, but it helps to replace the lift that usually comes from eggs!)
  • 1/2 Teaspoon Ground Cinnamon
  • 1/8 Teaspoon Salt
  • 1 Tablespoon Sweetener (I used Palm Sugar, but you can use Sucanat, Brown Sugar, Maple Syrup, etc.)
  • 1 to 1-1/4 Cups Milk Alternative (I used Unsweetened Coconut Milk Beverage)
  • 1-1/2 Tablespoons Oil (I used melted coconut oil*, but extra-light olive oil, grapeseed oil, or your favorite baking oil will do)

In a medium-sized bowl, combine the flour, baking powder, cinnamon, and salt, and set aside.

In a measuring cup, combine the sweetener, 1 cup of the milk alternative, and the oil. Whisk in the reserved flour mixture.

 dairy-free pancake batter

If the batter is too thick or becomes too thick as it sits, add up to 1/4 cup of additional milk alternative (I live at high altitude, where things rise more, so I used the full 1 and 1/4 cups for the pancakes, but you may not need that much).

Prepare your skillet with some cooking spray, and preheat it over medium heat.

Pour the batter into the skillet to create your desired size of pancakes (I make dollar-sized ones because I am so bad at flipping the bigger ones!). Cook over medium heat, reduce heat to medium-low if the skillet gets too hot (I have this problem with our electric stove).

The pancakes will bubble as soon as the batter hits the pan, ignore those bubbles. The batter will smooth out after 30 seconds. Wait until you see bubbles break at the surface again, then flip. Cook for about about 1 minute on the other side. Remove from the pan, and pour in the next batch of batter.

Repeat until all the batter is used up, and you have a few plates of scrumptious pancakes!

Top as desired – we like maple syrup, flaxseed, and sauteed apples.

For Waffles: Everything is the same, but I used only 1 cup of milk alternative, even at high altitude. The thicker batter works better on waffle irons. Simply prepare the batter and follow the directions for your waffle iron. They freeze and re-toast beautifully!

whole wheat vegan waffles

* If using coconut or palm oil, make sure all of your ingredients are brought to room temperature to avoid solidifying the oil as you stir it in.

Yields about 16 dollar pancakes or 3 servings

Alisa’s WW Pancake Topping: I sautéed 1 small apple in 1 teaspoon of earth balanace dairy-free / soy-free margarine, and added 1/4 teaspoon ground cinnamon (could use just 1/4 t). I kept half of this apple mixture for myself, and added just 1 teaspoon of maple syrup for a sweet and moist touch. I placed the apples on my pancake stack, and sprinkled it all with some ground flaxseed.

whole wheat vegan pancakes

Tony’s WW Pancake Topping: To the other half of the cooked apples, I added 1-1/2 Tablespoons maple syrup and 1 Tablespoon ground flaxseed. It was still a nice pourable maple syrupy topping with big, soft apple chunks. The flax went pretty well un-noticed by my husband.

Whole Wheat Vegan Pancakes

For more of my recipes see Go Dairy Free: The Guide and Cookbook and my new blog, Dairy-Free & Fit.

BSI Recipe: Sweet Asian Sunflower Slaw

Posted by on April 25, 2010 | 7 Comments

Wow, did I have a heck of a time coming up with sunflower seed recipes that I was happy with! You can read about my many trials here, but I did finally settle on a couple of recipes for the BSI submission. Here is one of them …

asian slaw

My husband was cooking up a barbecue-style lunch, so I thought a little slaw might go nicely. But to mix things up, I forgoed the mayo for a sunflower seed base and used some Asian ingredients for a different flavor. The end result was pretty tasty, but you can adjust the seasonings to your own personal tastes since there are so few ingredients.

asian sunflower seed slaw

Sweet Asian Sunflower Slaw

This recipe is Vegan / Vegetarian, Dairy-Free, Egg-Free, Nut-Free, Refined Sugar-Free, optionally Gluten-Free, and optionally Soy-Free.

  • 1/4 Cup Sunflower Seeds plus extra for sprinkling
  • 2 Tablespoons Rice Vinegar
  • 1 Tablespoon Maple Syrup
  • 2 Teaspoons Soy Sauce or Wheat-Free Tamari (for gluten-free) (use coconut aminos or chickpea tamari for soy-free)
  • 1 Teaspoon Sesame Oil
  • 1/8 Teaspoon Ground Ginger (optional)
  • 1 Bag Coleslaw Mix
  • 1 Large Carrot, thinly sliced or grated

Grind the sunflower seeds in a spice grinder until they turn into a powder. Place the ground seeds in a medium-size bowl, and whisk in the vinegar, maple, soy, sesame oil, and ginger until smooth. If you leave it to sit, the mixture will thicken more as the seeds absorb the moisture. Taste test, and adjust seasonings as you wish (soy for salty, maple for sweet, vinegar for tangy, and oil for richness).

Add as much of the coleslaw mix as you like (I used about 2/3 of the bag) and garnish with the carrot. If you aren’t into garnishing, just mix that grated carrot right in.

Yields 3 to 4 sides of slaw

asian sunflower seed slaw

For more of my recipes see Go Dairy Free: The Guide and Cookbook and my new blog, Dairy-Free & Fit.

Joni’s Creamy, Chunky, Rustic, and Flavorful Potato Leek Soup (or is it Celine’s?)

Posted by on April 22, 2010 | 14 Comments

As my friend Ricki pointed out, half the fun in using recipes from 500 Vegan Recipes is trying to guess which author wrote which recipe. Both ladies have been blogging their recipes for quite some time, offering hints of their style. But still, I was stumped on some. This recipe though, definitely Joni. I think.

Well, whoever created it, it is delicious! And talk about filling. I tend to be one of those people who eats half my body weight at each meal. But a modest bowl of this soup at dinner was plenty. For that reason, it makes a perfect vegetarian night meal (Meatless Mondays anyone?), and who doesn’t love leftover soup for lunch?

There are many potato leek soup recipes out there, but this one has its own special touches that I just loved. Unpeeled potatoes for a “rustic” look and taste (mmm, love those potato skins!); lemongrass for a unique essence that melded perfectly, and the use of vegetable broth instead of chicken broth gave the soup a beautiful and unexpected orange hue. I liked this, as it left my husband guessing on what type of soup it really was, and of course looks better in pictures …

Rustic Vegan Potato Leek Soup

I adapted the recipe just slightly, adding a wee bit of white pepper, specifying the salt amount I used, and substituting dried lemongrass (luckily I had some on hand since the fresh lemongrass in store looked far less than stellar). I discovered dried lemongrass at Cost Plus World Market. A generously filled jar for just $2.99, so I had to give it a whirl. I also adjusted the directions quite a bit to fit how I made the soup. But, the basis of this soup is all Joni, err … or Celine.

 

Recipe: Rustic Vegan Potato Leek Soup

Summary: Recipe adapted from 500 Vegan Recipes by Celine Steen and Joni Marie Newman

Ingredients

  • 2 Tablespoons Dairy-Free Margarine (I used Earth Balance Soy-Free; I think you could substitute olive oil here if need be)
  • 2 Medium Leeks, sliced into 1/4-inch rounds and halved (about 3 cups)
  • 2 Teaspoons Dried Lemongrass or 2 Tablespoons Fresh Lemongrass
  • 4 Cups Vegetable Broth (I used Pacific Foods Organic Vegetable Broth)
  • 1-1/2 lbs Russet Potatoes, cleaned and cut into 1/2-inch cubes (skin on)
  • 3/4 to 1 Teaspoon Salt, or to taste (I used 1 teaspoon total)
  • 1/8 Teaspoon White Pepper (optional)
  • Fresh Ground Black Pepper, to taste (optional)

Instructions

  1. Heat the margarine in a stockpot over medium-high heat.
  2. Add the leeks and lemongrass and saute for 3 to 5 minutes, or until the leeks soften quite a bit and just begin to brown.
  3. Add the broth, deglazing the pan if needed, and bring the soup to a boil.
  4. Add the potatoes, and 1/2 teaspoon of the salt, reduce to a simmer, cover and cook for about 40 minutes, or until the potatoes are tender.
  5. The original recipe called for using an immersion blender, leaving some chunky, but I don’t have one. So I placed half of the soup in my blender, and carefully (make sure that lid is covered, you don’t want hot soup flying out!) whizzed it until creamy and relatively smooth. I then added this back to the pan along with the white pepper and gave it all a stir to combine.
  6. Taste test and season to taste with more salt (I used another 1/2 t). If using black pepper, this is the time to add it, or you could let each person grind in their own.

Diet type: Vegan

Number of servings (yield): 4

Copyright © Alisa Fleming.

Rustic Vegan Potato Leek Soup

Dairy-Free Spiced Honey “Butter”

Posted by on April 3, 2010 | 14 Comments

I think the hardest thing about running a blog (at least for me) is making the time so I don’t feel like I am “missing out” on the fun stuff. There are so many fabulous blog events, and try as I might, I just can’t seem to get posts and recipes done in time to join in on most.

But, a few weeks ago I posted a recipe for Simply Cinnamon Spelt Bread, and atop that bread was a delicious, dairy-free honey-buttery spread that I whipped up for a treat.

Simply Cinnamon Spelt Bread

I had mentioned posting the recipe for that easy spread, but of course, lost my notes on the ingredients! Nonetheless, when Five Star Foodie announced that the March Five Star Makeover theme was Compound Butter, I knew I had to get back to the drawing board to share this little combination.

I did change the ratios a bit, I am sure of that, I also added some more spice, and I didn’t use dairy butter or margarine to make this spread. Rather, I used a combination of nutritive oils that firm up nicely for slicing, spreading, whipping, and melting.

Dairy-Free Spiced Coconut Honey Butter

As many of you know, presentation isn’t my strong suit. With that in mind, you can mold this butter into something more attractive than my roughly done “pats.”

Dairy-Free Spiced Honey Coconut Butter

 

Spiced Honey “Butter”

This makes a rather firm “butter.” If you want a softer butter straight from the fridge, feel free to change the oil blend 50/50. That is, use 2 tablespoons coconut oil and 2 tablespoons of the other oil. The more nutritive oils will impart their own flavors. For the most neutral taste, I use Extra-Light Olive Oil, for a richer taste, I used Hemp Seed Oil (the Green Gold Hemp Oil from Foods Alive – not as strong as some other brands in flavor).

This recipe is Dairy-Free, Egg-Free, Gluten-Free, Soy-Free, Nut-Free (if coconut is a concern, see the sub note), optionally Vegan, and Free of Refined Sugars.

  • 3 Tablespoons Coconut Oil, melted (Palm Oil can be substituted)
  • 1 Tablespoon Good Quality Oil (Hemp, Flax, Olive, Walnut, etc. – I used Foods Alive Hemp Oil for one batch and Extra-Light Olive Oil for another)
  • 1 Tablespoon Honey (use Agave Nectar to make it vegan)
  • 1/4 Teaspoon Chinese 5-spice Powder (sold in most spice sections)
  • 1/8 Teaspoon Ground Cinnamon
  • Pinch Salt

Quick Cheater’s Method: In a small dish, whisk all ingredients together. Place in the freezer for about 10 to 15 minutes. Remove and vigorously whisk with a fork to smooth it out. Return to the freezer for a bit more. Whisk again to make it smooth. It should be quite firm at this point. Shape or pipe as desired and store in the fridge until ready to use.

Assuming your house isn’t too warm, the “butter” will stay solid at room temperature, just softening a bit, but will melt readily atop warm toast or steamed veggies (try carrots, sweet potatoes, golden beets, or other honey-loving veggies).

Yields about 1/4 cup of flavorful “butter”

Carrot Love (Spiced Honey Roasted Carrots)

In the pictures I simply steamed some carrots and let the sweet “butter” melt overtop. But, if you would like to prepare some sweet roasted carrots for the holidays – simply place 3/4 to 1 lb of cut carrots (or baby carrots) in a pyrex dish in a single layer, and mix with 1.5 to 2 tablespoons of the Spiced Honey Butter. Roast at 450ºF for 25 to 30 minutes, giving the carrots a stir after the first 15 minutes. If you like them really caramelized, you can always roast longer.

Dairy-Free Spiced Honey Coconut Butter

Additional Notes:

Blog Giveaway – Megan’s Munchies offers up a Wanchai Ferry “Perfect Night”. Giveaway includes Asian entrees, some Asian table goodies, and a $25 Target gift card!

Events – This post was also submitted to Fight Back Fridays at Food Renegade.

Best Wishes to You All for Easter and Passover,

Marvelous Maple Cashew Chocolate Chip Cookies (Gluten-Free & Vegan!)

Posted by on March 22, 2010 | 29 Comments

Unfortunately, an onslaught of review requests these past few months kept me from getting to one of my newest gems, The Whole Life Nutrition Cookbook by Alissa Segersten and Tom Malterre. But ever since I finally cracked it open, I haven’t put it down. It is dusted with flours and splattered with oil, and already deemed a staple in my kitchen.

Since this is a recipe blog, not a review blog, I only share those cookbooks here that inspire some delicious recipes, and this one certainly has. Beyond helping me with my new CSA load with a recipe for Balsamic Roasted Beets and another for Collard Wraps, I quickly gained appreciation for the healthified desserts in this cookbook .. and in typical Alisa-fashion, I jumped straight to the cookies!

Gluten-Free and Vegan Maple Cashew Cookies

The Cashew Coconut Cookies were the first to catch my eye. My husband isn’t a big fan of coconut, but I knew an easy swap for chocolate chips would win him over. And as I taste-tested the dough (come on – you always have to taste test the dough, right?!), I thought it was very good, but perhaps just a touch too healthy for our current cravings. The dough had a mild shortbread sweetness, while we were both craving a sweeter treat. So I made a few adjustments and additions, and viola! My slightly less healthy, but still quite virtuous Maple Cashew Chocolate Chip version.

Just so you know – I did try to “gluten” these cookies in a second batch, since I know that many of you don’t have a problem with wheat (all of the recipes in The Whole Life Nutrition Cookbook are gluten-free), and may not have the flours and xanthan gum on hand. I replaced the brown rice flour with whole wheat pastry flour and removed the xanthan gum. I kept the starch since these are egg-free. The cookies worked, but just weren’t as good in my opinion; they were a wee bit too sweet and spread a bit more. I actually really like them the gluten-free way. But, if I were to trial them again with wheat, I would probably switch to cornstarch or arrowroot for the tapioca (it seems those starches yield a softer product) and would reduce the maple syrup by a tablespoon or two. It was a bit overpowering with the wheat, but a nice contrast with the brown rice flour. Just wanted to give you a heads up on that, in case you feel like experimenting!

Here is a pic of my wheaty results – I split the wheat batch, trialing some with raisins (pictured), some with cranberries, and some with chocolate chips – the chocolate chips won hands down.

cashew wheat maple cookies

And yes, even though there are no known problems with wheat/gluten in my household, I always keep various gluten-free flours and starches on hand. It started several years back with some recipe-testing for a few gluten-free / casein-free companies … but I quickly learned that the different flours offer new textures and flavors that are yummy in their own right. So, I just sort of kept stocking them. Fortunately, brown rice flour, tapioca starch (see my sub note above) and xanthan gum can now be found in most major grocers with ease.

 

Maple Cashew Chocolate Chip Cookies

I adapted this recipe from The Whole Life Nutrition Cookbook by Alissa Segersten and Tom Malterre. These cookies have a unique but addictive flavor that is maple-rich. Once allowed too cool, they are very cohesive, particularly for gluten-free gems, yet they still have a nice cookie dough-esque texture that I simply adored.

This recipe is Vegan, Dairy-Free, Wheat-Free, Gluten-Free, Soy-Free, Peanut-Free, and Refined Sugar-Free.

Preheat your oven to 350ºF.

Place the nuts in your spice grinder (or food processor) and pulse until you get a powdery /coarse flour-like consistency. It is okay if a few little cashew bits remain, but if you go too far with the grinding, the cashews will turn into a nut butter.

In a mediume bowl, combine the cashew flour, brown rice flour, tapioca, baking powder, xanthan gum, and salt. Briefly set aside.

In a mixing bowl, blend the oil, maple syrup, sugar, and water. Blend in the flour mixture until you get a nice dough. Stir in the chocolate chips.

The dough may seem a bit sticky / greasy, but I still found it fairly easy to loosely shape into balls and place on the cookie sheet (I line mine with a silicone baking mat). If the dough is just too much to handle, pop it in the fridge for about 10-15 minutes, it will firm up quickly. Flatten the dough balls a bit – these cookies don’t spread much as they cook, so what you see is what you get.

Bake the cookies for 12 minutes. Remove them to a wire rack to cool for at least 15 minutes. If your husband’s greedy hands try to pop them off the baking sheet while hot, they will be crumbly, but they do firm up quite a bit as they cool.

Yields 18 to 20 cookies

gluten-free vegan maple cashew cookies

Don’t Pinch My Blog, I’ve Got a Green Recipe!

Posted by on March 17, 2010 | 15 Comments

As mentioned in my last post, we are on week one of our first CSA. It was like Christmas pulling out one surprise veggie after another … until I got to the final item, the lump of coal at the bottom. “What’s this?” I said. It didn’t quite look like kale or chard, but similar. I went to the inventory sheet and my fears were realized – collard greens.

My first and only experience with collard greens was purchasing them in a bag on sale at a mega-grocer about seven years ago. Terrible, terrible, terrible. But determined to polish off that entire CSA box and give every veggie a fair trial, I headed to one of my favorite healthy cookbooks, Whole Life Nutrition. I was confident that Alissa (gotta love her name) would have a recipe to turn those greens into something good. In fact, she had two. One was for Apple-Spiced Collard Greens, which sounded rather tasty, but I didn’t have any apple juice on hand. The second was for Collard Green and Hummus Roll-ups. Now hummus, that is something I almost always have on hand!

Collard Greens and Hummus Mini-Wraps

My version is more of a guide / idea than a recipe, but let me tell you, it really worked to turn those nice big collard leaves (perfectly flat and excellent to work with, unlike kale or stiff chard leaves) into a tasty large snack or small meal – however you view it. And I realize Collard Greens don’t exactly shout “St. Patrick’s Day,” but hey, they are GREEN!

Now it is quite possible that there will be more of these collard greens in today’s CSA box, so please do tell … Do you have any ideas or favorite recipes for using Collard Greens?

 

Collard Green and Hummus Mini-Wraps

Adapted from The Whole Life Nutrition Cookbook by Alissa Segersten and Tom Malterre. This recipe is Dairy-Free, Egg-Free, Gluten-Free, Wheat-Free, Nut-Free, Soy-Free, Sugar-Free, and optionally Vegan.

  • Collard Green Leaves, nice full healthy ones
  • Hummus, your flavor of choice
  • Carrots, for shredding
  • Avocado, sliced (optional – I didn’t have any)
  • Leftover Chicken (optional – omit for a vegan option)
  • Olives (optional – my hummus was kalamata olive hummus so I could resist)
  • Other Veggie Toppings of Choice (go wild!)

Lay the leaves flat, and cut them in half, carefully cutting out that thick stem. Spread each leaf half with your favorite hummus (I was using an olive hummus, hence the darker color), and sprinkle with grated or shredded carrot.

Okay, get ready, this is my first ever step by step photo – except it is just one step …

Collard Greens and Hummus Mini-Wraps

Now, simply roll them up tight for a very light snack (I did this once, and they were tasty just like this!), or top them with your choice of toppings. The second time I made them I had some leftover chicken and olives, so I went with this, which made thicker rolls.

Yields as many as you like

Collard Greens and Hummus Mini-Wraps

Happy St. Patrick’s Day!

Creamy Green Garlic Soup

Posted by on March 15, 2010 | 18 Comments

This recipe is an ever so slight detour from my ususal “grocery store” fare (though regular garlic can be used, as noted), because I have at last joined the CSA world! Last week I got my very first ever CSA veggie box. Now that we live reasonably close to some of those great California farms, and since all of you wonderful food bloggers have introduced me to this concept, I had to join up. I was actually on the waiting list for Mountain Bounty Farm (who delivers to the Tahoe area), and was able to cut in mid-season.

I must say, I am not the least bit disappointed! A close friend splits a share with another friend, and she thought I was insane getting a whole share for just myself and my husband. But, I think she underestimated 1) my twisted love for vegetables and 2) how much food bloggers relish quality, organic goods. Lets just say, I have had no problem polishing off the entire box, and have still picked up some other veggies at the market this past week.

Since I was new to a few ingredients, like green garlic, I have been trying to stick to recipes with few ingredients, so that I can really taste what these veggies are all about. Green garlic is interesting, as it is the immature version of the bulb garlic we buy at the grocery store. It is milder, and to me it did have a “green” taste. It did seem to be a cross (in both looks and flavor) between large green onions / spring onions and mature garlic.

This is really just a very basic creamy potato soup made with green garlic. You could easily sub in a few cloves of regular garlic, or even a bulb of roasted garlic for a different, but delicious variation. Actually, I think if I were to choose, I would try this soup next with roasted garlic, but the green garlic was a nice variation that was a touch sweeter and had that “cold-kicking” garlic essence that I was craving after a big snowstorm hit.

creamy, dairy-free green garlic soup

 

Creamy Green Garlic Soup

Cheap russets or baking potatotes are the best for soups like this due to their high starch content. Yukons have a medium starch content and will also work well, while adding a touch of their “buttery” feel. This recipe is Dairy-Free, Egg-Free, Gluten-Free, Nut-Free, Soy-Free, and optionally Vegan / Vegetarian.

  • 2 Tablespoons Olive Oil or Dairy-Free Margarine (I used olive oil)
  • 1 Medium Onion, diced (about 1-1/4 cups)
  • 1/2 lb Green Garlic or 3 bulbs, thinly sliced and cut in half (I used the whites, pink, and part way up the green) – can sub 2 to 4 minced medium garlic cloves
  • 1/2 lb Yukon Gold or Russet Potatoes, cut into 1/2-inch cubes (I didn’t peel)
  • 1/2 Teaspoon Salt, plus more to taste (I used 1 teaspoon total)
  • 1 Quart Vegetable or Chicken Broth (I used Pacific Foods Free Range Chicken Broth)
  • Fresh Ground Black Pepper, to taste
  • 1/2 to 1 Tablespoon Dairy-Free Margarine (optional)

Heat the oil or margarine in a stockpot over medium heat. Add the onions and saute for 3 to 5 minutes, or until they begin to soften and become translucent.

Add the garlic, potatoes, and 1/2 teaspoon of salt, and saute for another 5 minutes – keeping things moving. If the pan dries out, splash in a wee bit of the broth to keep the ingredients from sticking.

Add the broth and bring the soup to a boil. Cover and reduce the heat to medium-low, allowing the soup to simmer for about 20 minutes, or until the potatoes are nice and tender.

Using an immersion blender, or in two batches in a regular blender, puree the soup (garlic, onions, potatoes and all) until it is nice and smooth. I did it in my blender, allowing each batch to spin for a couple of minutes. Use caution when you turn the blender on, making sure you have a firm hand on the lid to ensure that no hot soup escapes. Trust me, that is never fun!

Return the soup to your pot and season with additional salt and freshly ground black pepper to taste. As noted, I used a fair bit of salt, because I was craving it, but go for what you like best. If you have some miso on hand, I might try mixing in some of this for a different flavor variation instead of the extra salt.

If desired, serve with 1/2 teaspoon to 1 teaspoon of margarine swirled in to each bowl.

Yields 3 light lunches

Creamy dairy-free green garlic soup

Jam-Filled Snackin’ Muffins (or Soda Rolls)

Posted by on March 10, 2010 | 12 Comments

I swear, sometimes I feel like Celine reads my mind when it comes to trialing out baked goodie recipes. I purchased some all-fruit spread solely for the purpose of coming up with some jam-filled muffins and PB&J granola for my husband’s morning snack … when low and behold, I opened her new book 500 Vegan Recipes (co-written with Joni Marie Newman) to discover recipes for both!

Vegan Jam-Filled Soda Rolls

She calls these muffins “rolls,” which I suppose is fair since they really aren’t very sweet, save for the jam surprise in the middle. Nonetheless, they are perfectly yummy and satisfying for breakfast. I had to modify the recipe a wee bit, based on what I had on hand. I did use honey (sorry, I know it isn’t strict vegan practice, and have no fear, 500 Vegan Recipes is honey-free!), but you can stick with their suggested sweetener or agave as I have noted.

 

Jam-Filled Snackin’ Muffins (or Soda Rolls)

Recipe adapted from 500 Vegan Recipes by Celine Steen and Joni Marie Newman

They do specifically recommend soymilk for this recipe since it curdles best; though you may have success with other milk alternatives. Though we don’t typically stock soy in our house, I was reviewing this soymilk for Go Dairy Free, so I decided to use it here. This recipe is Vegan, Dairy-Free, Egg-Free, Nut-Free, and optionally Soy-Free and Refined Sugar-Free.

  • 1 Tablespoon Apple Cider Vinegar
  • 1-1/4 Cups Plain Soymilk (see above note for other soy-free milk alternatives)
  • 1-1/4 Cups Whole Wheat Pastry Flour
  • 1 Cup Whole or White Spelt Flour (I used whole spelt)
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 2 Tablespoons Honey, Raw Sugar or Agave Nectar (I used un-vegan honey)
  • 2 Tablespoons Oil (I used extra-light olive, but you could use grapeseed, canola, or melted coconut oil)
  • 1/4 Cup Unsweetened Applesauce
  •  1/4 Cup Jam or All-Fruit Spread
  • Melted non-dairy margarine (optional)

 Preheat your oven to 400ºF, and lightly grease 12 muffin cups.

Combine the vinegar and soymilk in a medium-sized bowl or glass measuring cup, and allow it to sit as the vinegar “curdles” the soymilk.

In a large bowl, whisk together the flours, baking powder, baking soda, and salt.

Add the sweetener, oil, and applesauce to the now curdled soymilk. Pour the wet mixture into the dry mixture in your large bowl, and gently stir until just combined. No over-mixing!

Place 1 heaping tablespoon of the batter in each muffin cup. Top each mound of batter with 1 teaspoon of jam. Top the jam with the remaining batter (another heaping tablespoon per cup).

Bake for 15 minutes. As soon as you remove the rolls from the oven, brush the tops with non-dairy margarine if desired. Personally, I would skip this step next time, as I wasn’t a big fan of the salty margarine topping … but I am sure many people would love it. Pop the muffins out (they seemed to come out of the cups nicely, even while still quite hot) and indulge.

Yields a dozen sweet and savory muffins

Vegan Jam-Filled Soda Rolls

Dairy-Free, Soy-Free Pumpkin Pie Perfection

Posted by on November 5, 2009 | 123 Comments

Was that dairy-free AND soy-free I said? Yes, I just couldn’t bear another tofu pumpkin pie recipe, so this year I went for a soy-free version that is oh so easy and delicious. Even better, both the filling and the crust use everyday pantry ingredients. Okay, hopefully you don’t keep eggs in your pantry, but you get the idea.

Speaking of eggs, I did attempt to make this pie egg-free / vegan using Bryanna’s recipe as a guide, but no go. The cornstarch-y texture and taste were both too “off” for our tastebuds. However, some good ol’ Ener-G eggs may do the trick. I have never used them, so I can’t vouch, but if you want a tofu-free, egg-free pumpkin pie, it may be worth a test!

If you do use eggs in baking, I can attest that this pumpkin pie recipe is a definite winner. It tastes fantastic and is a great make-ahead option. Growing up, I remember how the famous Libby’s Pumpkin Pie recipe would leave you with a soggy crust when stored overnight, but this recipe keeps a nice firm crust, and refrigerating it allows the flavors to meld … actually both my husband and I preferred it after a night of chilling …

Delicious Dairy-Free Soy-Free Pumpkin Pie

 

Dairy-Free, Soy-Free Pumpkin Pie

This recipe is Dairy-Free, Soy-Free, Nut-Free, and optionally Gluten-Free. See my notes above on egg-free / vegan.

  • 1/2 Cup Brown Sugar, firmly packed
  • 1/4 Cup White Sugar
  • 1 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Ground Ginger
  • 1/4 Teaspoon Ground Nutmeg or Allspice
  • 1/4 Teaspoon Ground Cloves
  • 1/2 Teaspoon Salt
  • 2 Large Eggs
  • 1 15-ounce Can Pumpkin Puree
  • 1 Teaspoon Vanilla Extract
  • 1 Cup Canned Coconut Milk (this is the stuff sold in the Asian section of most grocers – I use the full-fat version, but have received feedback from people that the Lite canned version works well too)
  • 1 Unbaked Pie Shell  (see below for my regular or whole wheat recipe, or for a gluten-free option, try this recipe, substituting soy-free Earth Balance for the butter)

Preheat your oven to 425ºF.

Combine the sugars, cinnamon, ginger, nutmeg or allspice, cloves and salt in a small bowl. In a large bowl, beat the eggs. Beat in the sugar mixture, pumpkin, and vanilla until smooth. Fold in the coconut milk.

Pour the filling into the unbaked pie crust and bake for 15 minutes. Reduce the temperature to 350ºF and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean.  It may be a bit wobbly still, but it will firm-up as it cools.

Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important).  Serve or refrigerate until ready to serve.

Easy Peasy Pie Crust

  • 1-1/2 Cups All-Purpose or Whole Wheat Pastry Flour (I used ww pastry flour, and it was still excellent)
  • 1-1/2 Teaspoons Sugar
  • 1/2 Teaspoon Salt
  • 6 Tablespoons Grapeseed or Vegetable Oil
  • 3 Tablespoons Cold Water

Combine all of the ingredients, and press the dough into a 9-inch pie pan.  Fill and bake as directed above.

Yields 8 dee-licious slices

Dairy-Free Soy-Free Easy Peasy Pumpkin Pie

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Random Bites of Autumn Deliciousness

Posted by on October 30, 2009 | 16 Comments

I haven’t created many unique and stellar recipes this past week … in fact, since we have been quite busy, I have been enjoying simplicity a bit. Don’t worry, this isn’t just a “what I ate” post. Think of it like a collection of mini recipes.

Lunch all week has been two poached eggs atop whatever vegetables need to be eaten most urgently. But, I did fit in a “new to me” veggie. What could that be nestled in that pile of cabbage? …

kabocha, cabbage and eggs

Why kabocha squash of course! I finally gave into the food bloggie peer pressure (and the fact that organic kabochas were on for $.49 a pound!). Since I was a kabocha virgin, I didn’t experiment, I used this tested recipe for Japanese Style Simmered Sweet Kabocha. I didn’t have dashi, so I just used water, and it still came out delicious! The only thing I couldn’t figure out was if I was supposed to cover the pan as it cooked. I did, and ended up with tons of liquid left, so if you try it, don’t cover. I ate the squash skin and all (my first time for that too!) and it was wonderful.

For some reason, I was obsessed with making a Pumpkin Pecan Pie Spread for our morning rice cakes. After three mornings of trials, I was satisfied, but never did get what I would call perfection. Nonetheless, since the husband was getting a bit burnt out on pumpkin, I called it a day. Here is where I left off …

pumpkin pecan butter

  • 2 Tablespoons Pecan Butter (I used some Artisana I was trialing, but you can also make your own)
  • 1/4 Cup Pumpkin Puree
  • 1 to 2 Tablespoons Maple Syrup (I took the middle ground with 1-1/2)
  • ½ Teaspoon Pumpkin Pie Spice
  • Generous Pinch of Salt
  • Protein Powder (optional)

In a small bowl, whip it all together. If desired, stir in protein powder to your desired taste and consistency. I like to add a little egg protein powder; it also thickens it up a bit.

This spread really is so simple that you could easily customize it to your tastes by tweaking an ingredient or two, or even simply subbing the maple syrup for your sweetener of choice. This yielded enough for four rice cakes, two each, perfect!

Now, for my sweet treats of the week, I seemed to have a bit of a graham cracker obsession … cinnamon graham crackers to be specific …

cashew butter and chocolate chip grahams

This is nothing more than a cinnamon graham topped with lusciously creamy cashew butter (seriously, this stuff is like frosting!) and semi-sweet chocolate chips. Mmmm.

But the following may have even topped that one …

maple pecan grahams

Maple-Pecan Graham-wiches

  • 1 Tablespoon Pecan Butter (would probably be awesome with any nut butter!)
  • 1/2 Tablespoon Maple Syrup
  • 1 Teaspoon Coconut Oil or Coconut Butter, melted
  • 2 Whole Cinnamon Graham Crackers (each broken in half, so you have four squares)

Combine the nut butter, maple, and coconut oil or butter in a small dish. Refrigerate it for just a few, allowing it to thicken just a bit as the coconut oil cools and solidifies. Top two cinnamon grahams (cinnamon-side up) with the butter, top with remaining graham. Enjoy the oozing goodness.

If you don’t like messy sandwiches, try this snack open faced.

Hopefully you have found some delicious inspiration amongst this haphazard post! I have just a few quick shout-outs to end with.

  • Thank you to All Access Pass to Jack for the Lemonade Award. I will have to pass this on very soon!
  • Zesty is having another blog makeover giveaway! I want to win so bad that I am telling you all to enter just to get myself one more entry. Logical?
  • I have another big giveaway coming up too. Stay tuned, it will be up in just a couple of days! (I have to go write it up now).

Oh yes, and Happy Halloween!!

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