I just got back from a trip to Ohio. To be honest, I still feel a little out of it. I did buy some yummy local goodies in Ohio and mailed them to myself before I left. Sigh, when will there be a “fly-at-your-own-risk” airline that just lets us bring jam on the plane?!? Jam, I say!
Anywho, right before I left I found this crazy awesome blog, Swapmeat. There was some crazy, delicious looking recipe for a Cheddar and Beer Soup that lead me there. Upon arriving, I saw there were some other amazing recipes with excellent photos waiting to be made and eaten. Yay! So, I left a comment under one of the recipes and to my surprise, this awesome blogger ended up helping me fix my header. Doesn’t it look awesome? I love it and think it’s a great improvement. I am so grateful to not only found a great blog with yummy food, but to know that an amazing and kind person writes said blog. I was so frustrated trying to fix that header, that I am soooo happy someone helped me fix it. So if you’re reading this blog, you should also go to Swapmeat and check it out too. 🙂
So, I only got to cook for realz once while in Ohio, but got to also eat out a couple of times at some yummy places. I will share that when I’ve got my wits about me again. For now, here are some photos of what I was making and eating before I left.
Probably the best batch of seitan I’ve ever made, or close to.
Made with precious, precious Cheeszly White Cheddar! So. Good.
Made with the lovely Galen of OMGosh I’m Vegan 🙂
Saw these in Vegetarian Times and thought I’d make them. Are they really tartlets? I don’t know…
Served the Tomato Tartlets on top on this salad.
Well, there you have it. A lot of the recipes are from my favorite cookbook, Veganize This! Others are edited/adapted or my own. I’ll post something yummy with a real recipe soon. 🙂
I had the opportunity to stay at a beautiful house in Pasadena the past few days to watch some really lovely doggies. I’m a dogwalker and petsitter extraordinaire! So being at this lovely house with these sweet doggies inspired me to make something sweet. Apple Pie with Honey & Thyme. I really love the taste of fresh savory ingredients in desserts. My favorites are using vegan cheeze and fresh herbs in desserts and sweets.
On Saturday, I had planned to make a Rosemary Apple Pie with my friend Galen. We ended up having so much fun making some Hatch Chile Chik’n Cacciatore that, unfortunately, we didn’t have
thyme time for pie. Ha….see what I did there? I was still in the mood to bake a pie, so I decided on an apple pie made with a combination of Granny Smith and Golden Delicious Apples. I decided to add some local cactus honey that I tasted a while back at an awesome “Honey Tasting” held by an awesome little lady. The same friend also suggested that I enter a pie contest that’s approaching and I just might. I also decided that the addition of thyme would send this pie over the delicious edge.
Apple Pie with Local Honey and Fresh Thyme
2 pie crusts. Use your favorite recipe–I used homemade whole wheat crusts for this pie.
3 Golden Delicious apples, cored and sliced–peeling optional
4 Granny Smith apples, cored and sliced–peeling optional
1/2 c local honey, divided–I used a combination of cactus honey and wildflower
6 branches fresh thyme, plus some extra leaves to add into the pie
2 tbsp instant tapioca–I used Let’s Do… Organic Brand
1/3 c golden brown mascobado sugar
1/2 tsp ground ginger
1/4 tsp salt
4 tbsp Earth Balance, divided in half
Preheat oven to 425°F.
If you have a giant skillet, you can do this in one batch. If not, you will have to do two batches–which is why certain ingredients up top have instruction to be divided. So, in one giant skillet or in two medium skillets, heat honey and bring to a boil. If using one skillet, use all of the honey, if using two, add a 1/4 c into each. Add 3 thyme branches to each skillet and then add your apples. Try not to overcrowd. I hate to dirty two pans, but the pie is worth if you have to. After you add your apples, go ahead and add two tbsp of Earthy B to each skillet. Cook the apples around 10 minutes. You’re not looking to cook them completely, just infuse some of that honey and thyme flavor. Pour both apple mixtures into a big ol’ mixing bowl, discarding your thyme branches along the way. Add your instant tapioca and reserve thyme leaves–how much you want to put in there is up to you. I put in at least a tsp or two to get more of that delicious thyme flavor with my apples and honey. Add your remaining ingredients, sugar, ginger and salt and stir every thing around real nice. Now is the time to roll out your bottom crust and stick that fella in your pie plate. How you want to do the top portion of the crust is up to you. You can see from my pictures that I decided to cut out little squares and rectangles and just layer them over the top of the pie. You can also do traditional lattice, or use cookie cutters to cover your pie in let’s say….foxes?!? Bake your pie for 15 minutes and then reduce the heat to 350°F and continue to bake about 40 minutes. Let your pie cool for a minimum or 30 minutes before serving. Add some yummy So Delicious coconut milk ice cream if you please! The only thing left to do now is to snuggle up somewhere and enjoy your pie.
I promised I would come back with another galette post plus a recipe. I was hoping to have a gorgeous, picturesque, classic French looking galette, but alas, this galette has my usual “homemade” look. Yes, homemade looking sounds much better than crappy looking. Le sigh. Some day, I hope to create desserts that are both delicious AND presentable. Ay, I feel like such an amateur.
Well, on a more positive note, this galette is reaaaalllly delicious. I veganized this recipe from one of the greatest baking blogs ever, Eat the Love. Most of the recipes on the blog are not vegan, but I enjoy seeing what success I can have adapting the wonderful Irvin’s recipes into vegan creations.
Irvin made an additional rum-caramel sauce to top the galette, which sounded very yummy, but after going over the ingredients for the filling and crust, I deemed it sweet enough to go without the sauce. If you’re looking for an extra kick of rum or sweetness, head on over to Eat the Love and make up a batch. If you’re a strict vegan, just sub out the honey for brown rice syrup.
So, without further ado, please enjoy this yummy pineapple galette recipe.
1 c unbleached all-purpose flour
1/2 c whole wheat flour
2 tbsp arrowroot powder
1 tbsp golden brown mascobado sugar
1 tbsp golden flaxseed, finely ground
1/4 tsp salt
2 tbsp cold dark rum
5 tbsp Earth Balance
4 tbsp Earth Balance Coconut Spread
*2-3 tbsp cold water on reserve in the fridge, if needed
Make sure all of your ingredients are cold. This pastry recipe is slightly altered from the original recipe I used–my original dough was rather soft and delicate because it got warm very fast due to me making it on a hot day. If your dough becomes soft, you can stick it back in the fridge for a few minutes.
Mix both flours, arrowroot, flax, salt and sugar in medium mixing bowl. Whisk them until thoroughly mixed. Add both types of Earth Balance in tablespoons, cubes or small chunks. Cut it in with a pastry whisk, and mix until you have mixture starting to resemble damp sand. Add the cold rum to the mixture and mix until a dough starts to come together. If your mixture is too dry, add some of the cold water you put in the fridge earlier. Add a little bit at a time. If for some reason you have dough that’s too wet, just add a bit more flour. Flatten your dough into a disk, wrap it up in plastic wrap, and refrigerate it for a minimum of one hour or overnight.
2lbs of pineapple, fresh and cut into spears. After you grill it and let it cool, you will slice it up into smaller pieces.
1/4 c MimicCreme
2 tbsp arrowroot
1/2 c unbleached cane sugar
1 1/2 tsp Ener-G Egg Replacer
1/2 tsp ground cinnamon
1/4 tsp salt
1 vanilla bean, split and beans scraped from both sides
Preheat oven to 400°F. Line a baking sheet with a silpat.
Preheat your grill or a grill pan. If you’re using a grill pan, make sure to put some oil on it. I used my recently purchased Le Creuset grill pan and used coconut oil. Grill the pineapple for about 2-3 minutes of each side. Put the pineapple on a plate to cool. After the pineapple has cooled, go ahead and slice it up into small pieces.
Mix the MimicCreme, arrowroot, sugar, egg replacer, cinnamon, and salt. Use a sharp knife and split the vanilla bean lengthwise. Use the back or your knife or something flat and scrape out the vanilla beans. Add the vanilla beans to the mixture and reserve your vanilla bean pod for homemade vanilla extract or homemade vanilla sugar. Or, if you make the aforementioned rum caramel sauce, you can use it for that. Stir the mixture until the arrowroot is dissolved and everything is thoroughly mixed.
Roll out your dough on a well floured work surface. I made my galette circular in shape, but feel free to make a rectangle or other shape. Place the dough on the baking sheet with silpat. Add the sliced pineapple in whatever pattern you please. Pour the cream, sugar, arrowroot mixture over the pineapple, very slowly. Don’t make a puddle. It’s okay to stop pouring, even if you have a lot left in your bowl. Start to fold up the sides of the galette. Once completely folded, pour the remainder or the cream mixture over the exposed pieces of pineapple. Place in the hot oven and bake about 40-45 min or until the edges of your galette start to turn golden and the fruit inside is bubbling.
If you want to make the caramel sauce, now is the time to head to Irvin’s awesome blog and start making it!
Now slice up that galette and serve. Maybe with some vanilla coconut milk ice cream. 🙂
Meet the best grilled cheeze ever. I’m pretty sure Paula Deen is the one responsible for this recipe idea. Yes, you read right. I said Paula Deen! Haha, she’s like the anti-vegan, but some of her outrageously decadent butter-fest food is easily veganizable and instantly made that much better.
And I have to say, this grilled cheeze is the best I’ve ever eaten. Once I took the first bite, I nearly died of a mouthgasm and knew that I would be making many more of these in the future. I wish I had gotten some better pictures, but these will have to do and you’ll just have to trust me 🙂
World’s Best Grilled Cheeze w/ “Bacon”, Apples and Roasted Red Onion Veganaise
Bread (your choice, but I used Rudi’s Rocky Mountain Sourdough for this sammich)
Granny Smith Apple, unpeeled and sliced thinly
Tempeh Bacon (homemade, or lightlife brand. You can give it a quick saute, or toast it, or just leave it as is)
Daiya, Cheddar Style (if possible, try to get it in a block so you can slice it yourself. Or, some Whole Foods sell Daiya by the pound behind the cheese counter. You can custom order how much you want by weight and the cheese guy will slice it up for you if you want. They do the same behind the deli counter at Figueroa Produce Market)
Roasted Red Onion Vegeanise (recipe follows)
Preheat a a panini pan over medium heat or fire up your panini press. If you don’t have either, just heat two skillets and make your panini the old fashioned way. Spread some Earthy B on the outside of both slices of bread. Spread some roasted red onion Vegenaise on your bread and layer your Daiya, tempeh bacon and apples. Take your panini (I use tongs) and place it in your panini pan, on your press or in your first skillet. Then grill the panini. If you’re using two skillets, just take the second heated skillet, and place it inside/on top on the other skillet with the sandwich in it. Use a very good oven mitt or glove so you are able to press the skillet down with some pressure, be careful not to burn yourself. In a preheated press, pan or skillet, it only takes a minute to make. Remove as soon as your bread is toasty and the Daiya is melted.
Roasted Red Onion Vegenaise
1 medium red onion, chopped
2 tsp safflower oil
1 c Vegenaise (you can use your favorite, I like the reduced fat type)
unbleached sea salt and freshly cracked black pepper
Preheat oven to 375°F. Toss the onion pieces in the oil, salt & pepper and spread them out on a rimmed baking sheet lined with a silpat. Bake about 25 minutes, tossing the onions around once or twice. Remove the onions from the oven and let them cool. Then combine your onion pieces in a food processor with your Vegenaise. You can either blend it up until completely smooth or leave some chunky bits of onion. This recipe makes more than enough for one sandwich, so make a bunch for you and some friends or family or store it in jar and keep it in the fridge to use on sandwiches throughout the week.
Happy Labor Day everyone!
I thought I wouldn’t have time to post again, but guess what? I finished work a bit early and just found some time to do a post. Yay.
Empanadas are delicious little stuffed pockets of goodness. They originated in Spain and Portugal and can be traced back to the 1500’s. Damn empanadas, you’re old! Both empanadas and calzones are thought to have been inspired by the samosa. I guess everyone likes to put their own spin on stuffed pockets of food…. people just love to stuff food into other food. Empanadas can be baked or fried, but I have never fried them. I save frying for pupusas.
Anyhow, some of my favorite empanadas are the ones below from Veganomicon.
More recently, I was invited to a potluck by my awesome friend of I Dream of Greenie and I decided to make some….you guessed it, empanadas! This time I decided to veganize a recipe for Spicy Duck Empanadas w/ Citrus Blackberry Dipping Sauce. The end results were pretty yummy, although they were “spiced”, not spicy. They were a success at the potluck, the first dish to be completely eaten….although, I only made a baker’s dozen so there really weren’t that many. I was running short on time, so I just made enough to fill one baking sheet. I did have enough filling and dough for a second batch, but didn’t have time to let them bake.
Now the Spiced “Duck” Empanadas can be in your mouth with this recipe.
Spiced “Duck” Empanadas w/ Citrus Blackberry Dipping or Drizzling Sauce
1 recipe empanada dough (you can use your favorite. I like the one from Veganomicon, so that’s typically the one I use)
2 cans vegetarian mock duck, drained & chopped (omg what?!?!–You can try making your own mock duck from scratch, but just warning you that it is a process and a half because the majority of recipes you’ll find will use veggies rather than seitan. If you want to skip that step, find an asian grocer and check for canned mock duck. I get mine from 99 Ranch Market in Monterey Park. While you’re there, you can get all kinds of other delicious asian goodies. Don’t be scared that it’s in a can. It’s just seitan and only has like 3 ingredients so it’s not scary. I’ve never eaten actual duck, but from what I hear, the flavors are very, very similar)
3 tbsp Earth Balance
1/2 c port wine or other full bodied red wine
1 small red onion, minced or diced finely
1/4 lb button mushrooms, chopped (you can vary this up w/ different ones. Shitakes might be nice too)
1/4 c “beef” broth (I like Better than Boullion’s No Beef flavor, but Edward & Sons also makes good boullion cubes)
1/4 c smashed roasted garlic* (see tip at bottom for roasting garlic if you don’t know how)
1 tsp ground cinnamon
1 tsp lavender
1/2 tsp red pepper flakes
1/4 c fresh cilantro, finely chopped
Citrus-Blackberry Sauce (recipe follows)
Melt Earth Balance in a medium to large skillet or saute pan over medium heat. Add the mock duck to the pan. Saute for about a minute, then add the wine. Cook for another minute or so, then add the onion. Saute the onion until it starts to look translucent or close to getting there. Then add your mushrooms. Cook until the mushroom release most of their liquid and cook a lil longer until that liquid reduces from the pan. Stir in the broth, garlic, and spices. Cook until the broth starts to cook away. Remove from heat and let cool to room temp, then add your cilantro. Your filling will look like this:
Preheat the oven to 350°F. Line two baking sheets with silpats (which you should TOTES have) or parchment if you fail at life and don’t have silpats. Sorry, that was mean, but get yourself a frickin’ silpat. It will save you $ on parchment and will help the environment by not creating so much waste w/ parchment and packaging.
Now, here you can get creative. Lightly flour a work surface and roll out your empanada dough until it’s pretty thin. Not too thin, because you don’t want it break open when you’re trying to fold these guys. Now, here you can either use a round cookie cutter, or pint glass to cut circles, or you can use a pastry cutter to cut out squares. I like to do squares so my empanadas take a triangle shape, rather than a half moon shape. Either way, cut yourself some squares or circles. The size is up to you.
Anyhow, scoop about a tbsp worth of filling into each piece of dough and fold. If you’re making triangles, you’ll want to fold one corner diagonally over the other, just like you would folding a square of paper, to make a triangle shape. Hopefully, we are all familiar with shapes so this shouldn’t be too difficult. If you’re doing circles, just place your filling in the middle and fold your circle in half to create a half moon. I generally have success just pressing the edges together to seal the empanadas, but if your fingers are failing, grab a fork and use that to press the edges down. Remember to poke or slice a vent or two for steam into the top.
Bake for 20-25 minutes, until the tops or edges of the empanadas are looking golden.
Whilst the empanadas are baking, make the sauce!
Citrus-Blackberry Dipping Sauce
1 tbsp Earth Balance
1/4 c shallot, minced
1 1/4 c fresh blackberries
1/4 c raspberry vinegar
1/4 c white wine
1/4 c orange juice
2 tbsp orange zest (zest the orange before you juice!)
2 tbsp packed brown sugar
2 tbsp pure maple syrup
Melt Earthy B in a medium saucepan over medium-high heat. Add the shallot and saute for about a minute. Add the blackberries, wine, vinegar, orange juice & zest, brown sugar and maple syrup. Reduce heat to medium and cook about 10 minutes or until it starts to turn syrupy. While the sauce is cooking, I like to smash up the blackberries with my wooden spoon or spatula. If you like very smooth sauces, you can transfer this to a food processor or blender and blend until smooth. I don’t mind the delicious little bits of food though, so I leave it as is. Use this sauce to either drizzle over the empanadas or to dip them in. 🙂
*To Roast Garlic: Preheat oven to 325°F. Start with a whole, unpeeled head and cut off the bottom with a sharp knife. If you don’t have a very sharp knife, cut off the top of the garlic. Oil a tiny baking dish (like a creme brulee dish or ramekin) with a high heat oil. Place the garlic in the dish and drizzle a tiny bit of oil on top. Cover with foil and bake for 45-60 min until the garlic is soft. Let cool slightly and the garlic should just squeeze right out of the skins when you give it a little push.
Hi. Hi blog. I feel like I haven’t seen you in so long! I have been a busy, busy little bee lately. Unlike some people, I DO NOT like to be overly busy with plans and commitments. I am, and have always been the kind of person who requires substantial alone time and a fair share of down time. Doing things like cooking up something new and exciting, reading a copy of VegNews, watching a dvd and more are all things that I love to do. Not having time to do those things and other hobbies makes me a sad, sad
panda fox. And a stressed fox. A sad, stressed fox.
Anyhow, I am hoping things will calm down for me once fall gets into gear. When the days get shorter, people usually don’t like to do as much. Does that fall under environmental determinism? Or is that just climate and weather? Who knows. I have been 3 kinds of Eddie Murphy Delirious lately, so excuse me if I don’t make sense.
Enough about me! How dare I! I have some better posts with recipes that I will try to post later this week . But for now, here is some food porn of what I have been eating lately.
The Daiya doesn’t look that melted in the pic, but I assure you it was!
Most of these recipes (but not all) were from my favorite cookbook, Jenn Shagrin’s Veganize This! You can always expect an amazing meal when cooking from Jenn’s blog or book. Love that lady!
I have had galettes on my mind lately. If you’re wondering what they are, well then, what a perfect time for me to ‘splain it to chu. The word galette is used by the French to describe a free-form pastry of sorts. I tend to think of them as free form pies, but the term loosely applies to several different types of pastry including cake-like things and oversized cookie things.
Anyhow, I will do a recipe for a galette sometime soon, but for now, I need to work on my form. Actually, I’d like to work on presentation and visual improvements with many of the dishes I make, especially desserts. I have been thinking about doing a cake decorating class at my local Michael’s store to start–yes, Michael’s has cake decorating classes! 🙂 My dishes are usually full of flavor, but I think they could definitely stand to look a little better visually. Here are some past galettes I’ve made and I think I am improving on my folding techniques. What do you think?
My first thought after making this was that I should have spent more time making the folds. Just doesn’t look French enough to me. 😉
I was a bit more successful with this Rustic Apricot and Raspberry galette I made. I like to leave my galettes open-faced so that you can see some of the goodies inside. I think I did better with this one because I made it smaller than the first, savory style one I made above. I made this one with a touch of Grand Marnier; idea and recipe adapted from Ladycakes. 🙂
This is my most recent creation. Again, this one could stand a visual/presentation improvement I think. Although, I was pressed for time when I made this one and the pie dough I had made the night before was taking absolutely forever to reach a workable temperature. It’s because I made the crust with organic virgin coconut oil as my fat, with a tiny bit of Earth Balance–then stored it in the fridge overnight. You should never store your jar of coconut oil in the fridge because it becomes unworkably hard. At the same time, it’s way more convenient to make pastry dough in advance and it’s necessary to store it in the fridge or freezer, coconut oil or not. It helps to roll the dough out into a flat disc, then wrap in plastic wrap and refrigerate. That way, it will be easier to roll out and will warm up a bit faster…but don’t let it get too warm! Oh pastry dough, you’re so high maintenance!
I think to be a proper galette, the pastry must hold a slice when cut. I feel the same way about pie. If it doesn’t hold a slice, it’s still wonderful and delicious, but I think it becomes something else. A delicious pile of sweetness can still be amazing 🙂
I’ll be working on some fall galettes or maybe an end of summer peach galette? Either way, I’ll try to come back with a recipe so you all can get to making some yummy galettes.
Lately, I have seen so many beautiful varieties of figs appearing at local farmer’s markets and Whole Foods. I decided to pick up some mission figs and some green ones. A few weeks back, I had heard something about some kind of Parisian style famous mac’ n cheese with figs and mushrooms. I have no idea whether or not people in France really eat mac’ n cheeze this way or not, but I decided to do a vegan version anyway, using both varieties of figs and cremini mushrooms.
I roasted the figs with black pepper, fresh rosemary from the garden, and honey. I drizzled a very small amount of oil in the bottom of my baking dish so that the figs wouldn’ get stuck.
I sauteed some cremini mushrooms in Earth Balance and then boiled some spelt pasta shells. I then made this sauce using yummy Daiya cheeze.
Daiya Cheeze Sauce for Mac’ n Cheeze
1 1/2 c non-dairy milk
2 tsp dijon mustard
1 1/2 c Daiya cheddar style
3 tbsp Earth Balance
3 tbsp all-purpose flour
1 1/2 tsp all natural orange food coloring (optional)
Start by melting the Earthy B with the flour and making a yellow roux. Add non-dairy milk and dijon. Whisk about 10 min. When mixture is thick and bubbly, add Daiya and food coloring if using. Taste for salt, add some if it’s not salty enough for you.
This is sort of a heavy sauce, and makes for a richer meal than most meals that I eat regularly, but it’s good to be decadent once in a while. Also, be sure you like fresh figs. Sometimes certain varieties can taste rather earthy, other varieties are very sweet. Just use your favorite or a combination or dried figs. There is lots of wiggle room for the mushrooms, so don’t feel like you have to use creminis.
Over the weekend I met up with some friends to attend a Spork Foods cooking class. Afterwards, we had planned to go to the movies. So naturally I exclaimed to myself, “what a perfect opportunity to make cupcakes!” But what cupcakes to make?!? I’ve been on a lavender kick this summer, last summer it was the green zebra variety of heirloom tomatoes. I decided to make these Lavender Fudge Cupcakes w/ Strawberry Beer. A recipe I adapted from Quick and Easy: Vegan Celebrations by Alicia C. Simpson. I used Abita Strawberry Lager for the beer, but the strawberry flavor was not too pronounced. Feel free to use your favorite quality craft beer.
Lavender Fudge Cupcakes w/ Strawberry Beer
Adapted from: Quick and Easy: Vegan Celebrations by Alicia C. Simpson
6 oz. strawberry beer
1/4 c canola oil
1/4 c non-dairy milk
1/2 tsp vanilla extract
1/2 tsp lavender extract
1/4 c plus 2 tbsp vegan sour cream– I like Follow Your Heart brand
2 tbsp unsweetened applesauce
1/2 tbsp apple cider vinegar
1/4 c plus 2 tbsp unsweetened cocoa powder
1/2 c loosely packed light brown sugar
1/2 c unbleached granulated cane sugar
2 tsp dried lavender buds
1/2 tsp baking powder
1 1/4 tsp baking soda
1 1/4 c unbleached all-purpose flour
1 Recipe Chocolate Ganache–recipe follows
Preheat oven to 350°F. Line a cupcake/muffin tin with liners.
Whisk beer, oil, milk, extracts, sour cream, applesauce, and apple cider vinegar in medium to large mixing bowl and mix until well combined. Add cocoa, brown sugar, and cane sugar and whisk until smooth. Stir in the baking powder, baking soda, dried lavender and the flour and mix until fully incorporated and the batter is smooth.
Fill each cupcake liner about 3/4 way full. Bake 20-23 minutes or until toothpick inserted in the center cupcake comes out clean.
Rich Chocolate Ganache
Ingredients: I used different versions of the ingredients listed in the book–not really sure if it is okay to post, but it’s only 3 ingredients so I’m doing it.
1/4 c almond milk
4 oz dark chocolate
2 tbsp maple syrup
Bring almond milk to gentle boil. Remove from heat and add remaining ingredients. Stir with rubber spatula. Enjoy!
Vegan Crepes. They exist. They’re delicious. They’re easy to make. Basically, you should go ahead and make vegan crepes right now. I know what some of you must be thinking. Crepes are made of eggs! No. Not these. Thanks to Vegan Yum Yum, you too, can now make vegan crepes in a snap.
The picture above is one of the recipes listed on the Vegan Yum Yum site and it is magnificent. The only difference is that I used a combination of chanterelle and morel mushrooms, rather than chanterelle and trumpet. I don’t think I could find trumpet mushrooms at the time and I had never had morels, so I went for it. The love affair that began with morels is a another blog post for another day.
Today, I’d like to talk to you about Plum Crepes w/ “Ricotta” & Honey. I saw a recipe on Smitten Kitchen for these crepes and I knew I wanted to make them. They sounded so delicious to me! But alas!!! They were far from vegan, made with eggs and dairy ricotta cheese. So, I decided to veganize them. Naturally, I went straight to Vegan Yum Yum for the crepe recipe, but added a small bit of local honey as well as freshly ground nutmeg to the batter. I made the sweet ricotta recipe from Veganize This! by Jenn Shagrin, used mint from my porch garden, slivered almonds, and a tad bit more local honey.
For the plums, I used a combination of beautiful black, red, and green plums as well as one yellow and red speckled pluot. I should have taken pictures of them because they were gorgeous. In fact, I will try to take more pictures of ingredients before they turn into recipes. Sounds like a good idea. I had found sugar plums at the farmer’s market a few weeks ago, but couldn’t locate them this week, so I went with the others, which were equally as good. Plums are in season now, as well as pluots and other luscious stone fruit. Get to your local farmer’s market and pick some up. My personal favorite are Mirabelle plums, mostly cultivated in France, but I have been lucky enough to get them from local farmers in LA in previous summers. They are a beautiful golden color and are so sweet and juicy. I adore them, so if you happen upon them in LA, please let me know where.
But right now, the only thing you should really be doing is making the crepes from Vegan Yum Yum and adding your own yummy fillings or, veganize your favorite crepe recipe. Or try the recipe from Smitten Kitchen if you’re in the mood for something tasty and sweet.
Happy Saturday to the world! I’m having a rather lovely time not really getting out of bed this morning! And by bed, I of course mean mattress on the floor. I might even be so bold as to take another lazy cat nap after this new post. Ahhhh, I love when you have a day or some time without work or any obligations to do whatever it is that you want. Like be a lazy ass, as in me right meow. 🙂
I don’t remember where I got the idea for these cupcakes, but at some point I was thinking that strawberry, lemon and basil would make good friends together in some kind of treat. I also love to use herbs in sweets, so I was excited to make these cupcakes. I have made them a few times and fed them to all types of people, including omnivores who could not tell that they were vegan….as omnis often can’t with my cupcakes. I vow to never feed omnivore or herbivore a dry, tasteless cupcake and call it vegan. Afterall, I am vegan and I have eaten dry, tasteless vegan cupcakes….I felt like a crime had been committed against me or something….
Anyhow, please enjoy these very moist, very yummy cupcakes with lots of flavor 🙂
The Never-Dry-Always-Flavorful-Strawberry-Basil-Cupcake-with-Lemon- Buttercream
1 3/4 c unbleached all-purpose flour
1 tsp baking soda
1 c unbleached granulated cane sugar
1/2 c canola oil
1 tbsp white vinegar
1/2 tsp vanilla extract
1/2 tsp strawberry extract– I like this one, homemade w/ organic strawberries!
1 tbsp fresh basil, minced
8 oz fresh strawberries, pureed in food processor or crushed–I suppose you could probably use frozen as well
6-12 strawberries for garnish
A little bit of extra basil, chiffonade for garnish
1 recipe lemon buttercream–recipe follows
Preheat your oven to 350°F. Fill your cupcake tin with liners.
Mix the flour, sugar and baking soda together in medium mixing bowl. In separate bowl or large measuring cup, combine oil, vinegar and the extracts. Add the strawberry puree and stir to combine. Create a well in the dry ingredients and then add the wet. Stir to combine, but be careful not to overmix. This batter will be very thick, like a paste almost–so don’t worry, it is supposed to be thick. Add the fresh basil. Scoop batter into prepared cupcake tin, filling them about halfway.
Bake for about 30 min or until a toothpick inserted into the center cupcake comes out clean. Remove from the oven and let completely before you even think about frosting these bad boys!
1/4 c non-hydrogenated vegetable shortening–I like Earth Balance brand
1/4 c Earth Balance buttery spread
1 1/4 c confectioner’s sugar–sifted it if it’s very clumpy
1/2 tsp vanilla extract
1/4 tsp lemon extract
2 tbsp coconut milk creamer–I like So Delicious brand
Zest of one small lemon–Meyer lemon would be very nice as well!
Beat shortening and buttery spread in your Kitchenaid or until fluffy. You can also use a hand mixer or a strong arm 🙂 Add the sugar and continue to beat for a few more minutes. Add extracts, lemon zest and coconut creamer, beat an additional 5 minutes or so until fluffy. If you like a ton of frosting, feel free to double the recipe.
Garnish w/ strawberries and basil.
Crabs. Crabs have a bad reputation because they look like spiders of the ocean, they pinch and they’re an STD. Well, those are different crabs, but still….
Personally, I have always loved crabs….the kind from the ocean, ha-cha-cha-cha-cha! In my meat-eating days, crab was easily one of my favorite meats. I loved all different species of crab, from soft shell to Alaskan King crab and everything in between. I used to enjoy crab straight out of the shell, in the form of crab cakes, real crab salad etc.
Years ago on a trip to Maryland I ate so much crab that I got sick and swelled up from an allergic reaction. My body was like….srsly….enough with the crab already. Anyhow, that was when I started to eat much less crab. I decided a few years after that event to give them up entirely. My family used to go out to Red Lobster fairly often and I was always disturbed by seeing the crab and lobster tanks. Claws rubber banded….tiny tank….just sitting there waiting to be boiled alive….No thanks Red Lobster, no thanks. I always had a hankering to break into Red Lobster someday and steal them all to set them free in the ocean. Now y’all know who to point the finger at when you hear about it on the news 😉
Okay, moving on.
So, now I am vegan and don’t eat le crabs anymore. But, occasionally I still do miss being able to enjoy the taste of crab. Enter Match brand Crab Without The Meat.
Recently I picked up a package of this wonderful faux crab at Figueroa Produce Market in Highland Park. For those of you in LA, Figgy Produce Market is a FANTASTIC and magical place worthy of your dollar. I don’t say that often, but it’s a very well run business, with nice and accommodating staff/owners and they commonly stock hard to find items like tamarind paste, frozen yuca, and canned jackfruit. They are the only location in Southern California that sells Match products. They carry them in the freezer section and they also sell by weight in the deli.
I decided to give the faux crab a try. The guys at Figgy Produce encouraged me to try it, as they were fans and said it was delicious. I decided that I would do a Northwest Lavender Crab Cake w/ a Creamy Honey Sauce.** This recipe is easy and makes for a satisfying and yummy meal. I served this meal to a few friends and they all seemed to enjoy the flavors, so I thought I would share it with you.
Northwest Lavender “Crab” Cakes w/ Creamy Honey Sauce
1/4 c minced celery, feel free to do this with your food processor’s shredding attachment or by hand
1/4 c minced green onion, feel free to do this with your food processor’s shredding attachment or by hand
1/4 c Vegan Mayo–I love/use Follow Your Heart’s Vegenaise
1 tsp Ener-G brand egg replacer or equal amount of potato starch or other egg replacer
1 tsp dry mustard
2 tsp dried lavender–lavender buds create a little flavor explosion in your mouth. If you’d like the flavor a little less like an explosion, grind the lavender in a spice grinder
1/4 tsp unbleached sea salt
1/4 tsp cayenne pepper
2 c panko bread crumbs–I like Ian’s brand because they make a whole wheat version
1 package Match Crab Without The Meat, defrosted if frozen–or alternatively, you can make a veggie based crab cake from parsnips, carrots, celery, seaweed etc. There is a good veggie based crab cake recipe in “Skinny Bitch in the Kitch”.
2-4 tbsp Earth Balance
Creamy Honey Lavender Sauce–Recipe will follow
In a medium to large mixing bowl, mix the celery, green onion, Vegenaise, egg replacer, mustard powder, lavender, sea salt and cayenne. Then stir in your faux crab. Mix 1 c of the panko bread crumbs into the mixture. You should now have a mix that you can mold or press together with your hands. If for some reason your mixture is too wet, add more egg replacer and a bit more bread crumbs. Place your remaining bread crumbs in a shallow bowl or on a plate.
Shape the crab mixture into patties. You can decide if you want them bigger or smaller, depending on how many people are going to eat them or whether or not they will be served as an appetizer or a main course. I made about 11 cakes. Press the cakes down into the panko bread crumbs, making sure to get both sides. After you’ve made all of your cakes, store them in the fridge while you make the sauce, set the table or prep your other dishes like salad etc.
When you are ready to make the cakes, heat the Earthy B in a skillet or saute pan over medium heat. Once the Earthy B is melted and your pan is hot, add 4-5 cakes and cook them for a few minutes on each side. The smaller your cakes are, the faster they will cook–the larger the cakes, you’ll need to add a little more time. Use a spatula to give them a peak. If they look golden, flip ’em! If not, give them another minute. Place the cooked cakes on a plate lined with a paper towel. Wipe out your pan and then do the next batch, using the same routine as mentioned above.
Place a dollop of sauce on top of each cake. If you want to be really fancy, cut up some lemon wedges and parsley for garnish. 🙂
Creamy Honey Lavender Sauce
3/4 c Vegenaise
1/4 c vegan sour cream–I use Follow Your Heart’s Vegan Gourmet Sour Cream
1/4 c lavender honey, or plain honey. If you are a very strict vegan and you do not eat honey, sub agave or brown rice syrup
1 tbsp fresh lemon juice
1 tbsp dijon mustard
1 tsp dried lavender
unbleached sea salt and freshly ground pepper to taste
Optional: 2 tbsp chopped cilantro
In a small bowl, whisk everything together. Then add your salt and pepper to taste and the cilantro if you’re using it.
I served my cakes w/ a simple side salad of mixed mesclun greens, and homemade croutons.
**I do eat honey! And…da da daaaaa, I still consider myself a vegan. I try to avoid honey when I don’t know or can’t find out what the source of the honey is. I will have to do a separate blog post on this subject, but bees are very important to me, all humans and Earth’s ecosystem and I try my very hardest to support and protect our little pollinators whenever possible. For me, this includes buying humane, unheated, locally sourced honey from bee keepers who deeply care about what they do and act as guardians to these little wonders that literally make our Earth beautiful and fruitful. 🙂 Buzz Buzz!