Thursday, November 24, 2016

Vegan Cornbread, no added fat



Vegan Cornbread for the plant-based diet
Nearly fat free cornbread recipe without dairy, eggs and oil.  Re-posting in anticipation of Thanksgiving cornbread stuffing.
9x9 square pan, 400 degrees f for 35 minutes
Combine dry ingredients and set aside:
1 cup cornmeal
1/2 cup oat flour

1/2 cup whole wheat pastry flour (do not substitute plain whole wheat flour or it will turn out flat and dense)
3 tablespoons date sugar
1 tbsp baking powder
1 tsp salt
1 tsp rubbed sage
1/2 tsp chives
1/2 tsp Hungarian paprika

1/2 tsp thyme

Combine wet ingredients:
3/4 cup rice or almond milk
1 teaspoon white vinegar

1 tablespoon Egg substitute mixed with 
3 Tbsp water (whip until frothy)
1/4 cup pumpkin, pureed

Add wet ingredients to dry all at once and stir just until combined and pour into pan.  Dust the top with more paprika.
Bake 30 minutes.  This is ideal for making corn bread stuffing.

Monday, November 21, 2016

Pomander Balls or Chocolate Orange Truffle Cookies for the Holidays

Chocolate Orange Truffle Cookies, enlightened a bit

When I was a child one of the Christmas cookies my Mom would make each year was something she called, "Pomander Balls", a no-bake cookie made from crushed Nilla Wafers and melted chocolate chips together with sugar and orange extract.  The recipe has since been a favorite of most of our extended family and especially of my husband and daughter.

This is my version of Pomander Balls, which I respectfully re-name "Chocolate Orange Truffle Cookies" since they aren't exactly the same.

In a food processor combine all the ingredients:
1/2 cup cocoa powder
1/2 cup superfine sugar
1/4 cup agave syrup
2 tbsp orange juice
1/4 cup Grand Marnier
1/4 tsp orange extract
1 cup ground walnuts
2 tbsp ground flaxseed meal
1 box cookies such as Nilla Wafers
1 cup vegan dark chocolate chips, melted

Blend everything together and shape into balls about the size of a walnut or about 3/4" diameter.  Roll in crumbs such as cookie crumbs or nuts.
Store for up to 4 weeks in airtight container in refrigerator.  If they seem dry, occasionally sprinkle with more Grand Marnier as they mature.
Good luck having any at Christmas unless you hide them.

Note:  The goal is to have a crumb mixture that holds together when squeezed so you may have to bump up the moisture by adding more of any or all of the wet ingredients.  Today I had to add a lot more moisture because the air is so dry. Makes about 32 cookies.  (Hard to tell since someone kept snitching as I was making.)



Jewell's Rum Christmas Fruitcake

Christmas Fruitcake made without eggs and butter!

Jewell's Rum Christmas Fruitcake  

First, place all fruit into large bowl and cover with alcohol such as rum or bourban, or use one cup of rum and toss every so often.  Let soak for several hours or overnight.
Keep in mind you can use whatever dried fruits and nuts you prefer.  This is what I am using this year:

2 cups dried bing cherries
5 oz. sweetened dried cranberries
6 oz. sliced dried apples
6 oz. dried papaya, cut into 1/2" chunks
3/4 cup dried dates coarsely chopped
3/4 cup dried pineapple cut into 1/2" chunks
1 cup pecans coarsely chopped
1 cup macadamia nuts coarsely chopped
1 cup raw cashews coarsely chopped
1 cup unsweetened coconut flakes
1 cup rum or bourban

Fruit and nuts soaking in rum
For batter:


3/4 cup granulated sugarCREAM
3/4cup brown sugarTOGETHER
1/2 cup vegan butter
1/4 cupflaxseed meal
8eggs substitute  (VeganEgg works well)
1 cup applesauce
1/2 cupplain soy yogurt or vegan s. creamWET
1/2 cuppineapple juice or orange juiceINGREDIENTS
1 tsp
2 tsp
1 tsp
almond extract
vanilla extract
balsamic vinegar
4 cupscake flour
2 cupsunbleached flour (not bread flour)
2 tspbaking powder
2 tspbaking soda
1 1/4 tspsaltDRY
2 tspcinnamonINGREDIENTS
3/4 tspcloves
2 tspmace
1 tspnutmeg








Makes 6 or 7 small to medium loaves, bake 1 hour at 325° or convection 300°.
Line 7 medium size loaf pans with heavy brown paper or parchment, grease and flour.  Set aside. Alternate method:  use spray oil and flour on non-stick pans.
In large measuring cup, combine applesauce, pineapple juice, almond extract, yogurt and any rum that can be drained off fruit. Set aside.
In large bowl combine all dry ingredients. Set aside.
In larger mixing bowl beat vegan butter until soft and add sugars, continue beating for 1 minute.  Add egg substitute (dry powder and water mixed according to package directions) and continue beating for 30 seconds. Add small amounts of wet and dry ingredients alternating until all flour mixture and applesauce mixture has been combined with butter/sugar mixture.
Fold all fruit and nuts into batter.  Spoon gently into prepared loaf pans. Bake at 325° for 1 hours. Loaves should be golden brown and have pulled away from sides of pans.
Keep cooled cakes wrapped in cheesecloth or cotton flour sack towel soaked in your favorite rum or brandy for a few weeks before Christmas.

Once you have a good base recipe for the cake part, you can use whatever dried fruit and nuts you prefer. Just don't use candied fruit—I think that is what gives fruitcake such a bad reputation.

7 medium size fruitcakes cooling on wire rack
At the last minute before baking we decided to top them off with maraschino cherries

Soak towel in rum and store in airtight container or gallon ziplock bag until Christmas/New Years.

Test piece, guess who sacrificed himself as general taster?

Saturday, November 19, 2016

Vegan Cornbread, Wild Rice and (not) Sausage Stuffing Recipe, or Plant-based with no added fat

On Thanksgiving, I can forego everything but the stuffing.  We began eating a plant based diet just a few weeks before Thanksgiving the year we started this and what a holiday to not be able to sit down and eat the traditional meal.  So it was essential for me to find a way to have a stuffing that tasted as close as possible to my recipe of cornbread stuffing with wild rice and sausage, the recipe for stuffing that became our standard after working on it for years.
The new plant based version is very similar, a combination of the stuffing I grew up with, cornbread stuffing, and the stuffing my husband likes--wild rice and sausage.  This version leaves out the diced boiled eggs, diced gizzard, heart and turkey broth and meat from the neck that I used to boil and include.
You know what?  I actually like this version better.
Cornbread Stuffing


Recipe:
1 batch cornbread from a plant-based, no added fat recipe prepared and cooled (can be made a day ahead, I always do it the night before--it's a tradition)
2 cups long grain and wild rice mix such as Rice a Roni Nature's Way prepared without oil but do use the seasoning packet
2 cups vegan sausage substitute like textured soy, as low fat as possible (or see recipe below)
4 stalks celery, diced
1 cup soy curls, rehydrated with 3/4 cup hot not-chicken bouillon and diced into 1/2" pieces
1/3 cup walnuts (toasted) and chopped coarsely
2 cloves garlic finely diced
1 can sliced water chestnuts drained and chopped very coarsely
2 tsp. dried rubbed sage or poultry seasoning
1/2 cup fresh parsley
2 cups 
broth (mushroom, vegetable or not-chicken bouillon stock)

Cut cornbread into 1/2" cubes and set aside.
Sauté celery and garlic in nonstick skillet,
add broth and cook until garlic is tender.
Toss all ingredients in large bowl.  You may need to add more broth to make sure stuffing is moist but not saturated, then transfer to baking dish, 9x13 or similar.  Cover with foil or casserole lid and bake at 325 degrees farenheit for 60 minutes.

Sausage recipe:
1 cup TVP (textured vegetable protein, unflavored)
 
1 cup vegetable broth, hot
1/4 tsp dry powdered ginger
1/8 tsp anise, crushed fine

1/2 tsp salt
1 tsp sage
1/4 tsp cayenne pepper
1 tsp black pepper
1/4 tsp rosemary, crushed
Stir all seasonings and broth into TVP and let sit for 10 minutes.
(Stir in 1/2 cup vital wheat gluten if pressing into patties such as for breakfast.)

Stuffing is even better the second day!  Serving suggestion: sprinkle dried cranberries over the top of  each serving.
This is ideal stuffed into large mushroom caps and baked until mushrooms are tender in a covered casserole with a little vegetable broth.

Monday, November 14, 2016

Waffles made with VeganEgg

Waffles!

Ingredients:

1 cup bisquik Heart Smart pancake mix
1 cup rice milk plus 2 tbsp.
2 tsp vanilla extract
1 tbsp VeganEgg powder
2 tbsp flaxseed meal
2 tbsp wheat bran
2 tbsp old fashioned oats

Combine wet incredients plus VeganEgg powder in magic bullet to combine.  Fold into dry ingredients.  Don't overmix.  Pour onto hot waffle iron. Bake until crispy and golden.  Yum.

Holiday Quiche made with VeganEggs

Plant based Spinach Quiche
Ingredients:
1 frozen whole wheat pastry shell or pastry crust of your choice
1/2 package frozen Veggie Bacon Strips by Morning Star
2 cups fresh mushrooms, sliced
1 lb firm tofu, drained and pressed
3 tbsp VeganEgg powder
1 cup almond milk
4 tbsp nutritional yeast flakes
1 tbsp dijon mustard
1 clove garlic, diced
2 tbsp elephant garlic, diced (optional, we just happened to have it on hand this day)
2 tbsp tapioca starch powder (or cornstarch)
1 tsp Bragg Organic Sprinkle Seasoning
1 cup raw baby spinach leaves
Dash fresh ground pepper
To be sprinkled on top before placing pie in oven:
Smoked Salt
Vegan Cheese Shreds, we like the kind made from rice
nutritional yeast flakes
paprika

Bake or fry veggie bacon and crumble, set aside.
sau·té mushrooms until golden brown to sweat out extra moisture.
Combine VeganEgg powder and almond milk in magic bullet or other micro-blender with mustard, nutritional yeast, tapioca, seasoning and garlic.  Place tofu in bowl and crumble with fork, then combine with VeganEgg mixture. Add all other ingredients including bacon and spinach by folding in.  Place in pie shell, sprinkle with smoked salt, vegan cheese, nutritional yeast and paprika. Bake for 45 minutes to one hour or until knife comes out clean when inserted into center of pie.
375 degrees f.


Saturday, August 13, 2016

Dutch Baby Style Pancakes for the plant based diet

Puff Pancake. Take out of the oven at 35 minutes and dust with powdered sugar and lemon zest.
Dutch Babies are a unique pancake that celebrates the egg and what it can do under the right circumstances.  Normally it puffs up to several times the size of the batter in a hot oven.
We used to make them a lot when our daughter was young and loved the taste and the show of them. After we stopped eating things with a face or a mother I never even tried to make one but it is one of the breakfast items I have missed.  The new egg replace product, "VeganEgg" is so different that I just had to try and make Dutch Babies again—but I was skeptical that it would work.
Fortunately, it turned out surprisingly well.

Recipe:
Place 4 individual ramekins (4 inch diameter each) in oven and set temperature to 425 degrees fahrenheit


Wet ingredients to be placed in Vitamix or other really good blender:

2 cups non-dairy milk (I used cold coconut milk or almond milk from a carton—not the canned variety)  Why? less fat
2 ounces soft silken tofu (or regular tofu blended with some of the non-dairy milk from this recipe in a microblender such as a Magic Bullet)
1 teaspoon almond extract--don't skip, important flavor
1 teaspoon vanilla extract

Then sprinkle in the dry ingredients and blend immediately:

1/4 cup VeganEgg powder
1/2 cup flour such as Bob's 10 grain or coconut flour, or your favorite type
2 tablespoons Low Fat Bisquik
3/4 teaspoon salt

After batter is ready, remove ramekins or pull out oven rack to where you can pour the batter into them. Place 1 tablespoon vegan butter in each ramekin right before pouring in the batter along with a quick spray from your can of spray canola or other oil to coat the inside of each ramekin. Let melt--it should only take seconds.
Pour 1/4 of the batter into each hot ramekin as quick as you can after placing the vegan butter and a bit of spray oil in each.  Bake for 20 minutes and then turn the heat down to 375 and continue baking for another 15 to 20 minutes.

Remove from oven. Dust with powdered sugar and a squirt of lemon juice.

Alternate Recipe without Bisquik:

Dutch Baby Pancake for One 

1/2 cup non-dairy milk
1 tablespoon soft tofu
1/4 teaspoon each—vanilla and almond extract

Blend in Magic Bullet (mini blender), then add dry ingredients all at once and blend again:

1 tablespoon VeganEgg dry powder
3 tablespoons whole wheat pastry flour, or your favorite flour
1/4 teaspoon baking powder
pinch salt.

Cook same as above.

Batter will be thick like cake batter.

After cooking for 12 minutes
This is as tall as it ever achieved, but taking it out of the oven too soon results in a raw and doughy center.  It will deflate a little as it continues cooking.  Too bad.

20 minutes

Plant based Dutch Baby—I should have photographed them right when they came out of the oven.  This is about 10 minutes later.


Serve with real maple syrup, or your favorite.