Notes from the Vegan Feast Kitchen/ 21st Century Table

FLATBREAD REVISITED-- 100% WHOLEWHEAT THIS TIME, NO-KNEAD, & MAKES FAB BURGER BUNS, TOO

2013-06-13T17:49:00.000-07:00

Cracker Bread

A week ago I posted a recipe that I had been working on for several weeks-- an almost-all-whole wheat (3/4) easy flatbread dough that could be made in the no-knead style and can be refrigerated and used whenever you need it. It's a wonderful dough, but I really wanted a 100% whole wheat dough that didn't scream "whole wheat", if you know what I mean. One with great flavor, versatility, and which could be used for crispy or soft flatbreads, puffy, flexible pita, really good pizza crust, and even soft rolls and burger buns-- a tall order.

So, I've been at it again and I'm really, really pleased with the results. The pizza was great (and I am picky about pizza crust!), the pita puffed nicely, and the flatbreads were wonderful for wraps and even cracker bread. We were particularly happy with the burger buns. I don't like heavy buns and these were just light and tasty enough (with a slightly crispy bottom) to compliment the burger rather than dominate it.

This is pretty much the same dough as the one I posted last week, except that I used all wholewheat flour, added some potato flakes (which always lighten up whole grain breads, it seems), and used the no-knead method exclusively. This no-knead dough seemed to be easier to handle than the previous version.

I hope you'll try this dough (see all the photo ideas in the last post, too) and invent your own flatbreads, wraps and buns.

Printable Recipe
BRYANNA’S EASY NO-KNEAD REFRIGERATED 100% WHOLE WHEAT NO-KNEAD FLATBREAD (& PIZZA, BUN) DOUGH (recipe can be doubled, etc.)

(See all the photo ideas in the last post, too!)

Yield: This recipe makes about 3 large pizzas; or 8 large wraps/flatbreads; or 12 pita or small flatbreads; or 11 hamburger buns; or 16 dinner rolls; or 22 cracker breads

3 3/4 cups whole wheat flour (you can use white whole wheat flour, if you have it)

1/2 Tbs fine sea salt

1 3/4 cups lukewarm water

2 tablespoons mashed potato flakes or 1 tablespoon potato flour or starch

2 tsp organic sugar

1 tsp instant or dry active yeast

2 Tbs olive oil

Mix together the flour and the salt in a medium bowl or dough-rising bucket—preferably with a lid—with a whisk.

In a smaller bowl, or a measuring pitcher, mix the water, sugar and yeast. Let stand for a couple of minutes.

NOTE: I know that you don’t have to do this with instant yeast, but Master Baker Peter Reinhart says (in his book “Peter Reinhart’s Artisan Breads Every Day”, pps 12-13): “...I’ve discovered that waking up the yeast in lukewarm water allows it to ferment more effectively during the cooldown phase in the refrigerator. It also makes it possible to put the dough in the refrigerator as soon as it’s mixed rather than having to wait for it to rise. The warmer dough and activated yeast have plenty of time to rise as the dough cools, so the dough is ready to use right from the refrigerator, without the wake-up time required in many of the recipes I’ve developed...Another benefit of this method is that it’s the same whether you use instant or active dry yeast...”

Add the oil to the yeast mixture and pour into the flour mix. With a wooden spoon or dough whisk, stir into a rough dough. If it’s a bit too hard to stir, just knead it very briefly in the bowl til it all comes together. Cover with the lid or place the bowl inside of a large food-safe plastic bag (use a twist-tie, but make sure the bag “poofs” up over the bowl a few inches) and let it rise on your kitchen counter until doubled in size.

Now, you can “knock it back”, as Brits say (poke it until it collapses), cover again as above and refrigerate for up to two weeks, or you can use it right away. (Tip: Refrigerated dough is easier to handle.) You can use some of it right away, and keep the remaining dough in the fridge for other uses—that’s the beauty of this recipe!

If you are using refrigerated dough, there is you don’t need to bring the dough to room temperature before shaping—another plus! But your oven or pan must be hot, or at least heating up while you shape the flatbreads. Flatbreads can rise for a few minutes, but pizza should immediately be topped and placed in a very hot oven (500-550ºF).

TIP: I generally shape flatbreads on a piece of baking parchment spread over the surface I’m using, or on a silicone mat. You can get away with less flour that way. Parchment is handy because, if your dough sticks to it just cut away the excess around your flatbread and bake it with the parchment attached! It will come away just fine after baking. I generally top pizza dough which is on parchment and then transfer the pizza (using a pizza peel) to the hot pan or stone in the oven, parchment and all!

BASIC FLATBREADS: NOTE: Even though this is a yeast dough, you can use thin flatbreads like a tortilla or sandwich wrap, or a stuffed bread.

Pinch or cut off 12 golf-ball-sized pieces of the dough for pita or flatbreads.

(For larger wraps or flatbreads, cut into 12 equal pieces; OR for very thin flatbread or cracker bread, cut into 22 pieces, approx. 1.5 or 1.6 oz. each.)

Roll them to less than 1/4” thick—they can be round, oval, or odd-shaped; it doesn’t matter!
For cracker bread, roll as thin as possible without tearing-- an oval shape about 8-inches long is good for these. (See Pita and Pizza entries below for tips and resources re rolling out the dough.)

Now, you “bake” them in a hot skillet on the stovetop on at a time.

They cook very quickly, so it doesn’t take long. (I often quickly make 2, 3 or 4 for lunch or breakfast with my refrigerated dough and it takes only minutes once you’ve done it a few times.) Flip them over for a minute or two if you want both sides to be more crispy.

To cook on top of the stove, heat a heavy cast iron skillet or griddle or hard-anodized skillet (9-12”) over high heat until the pan is very hot. (You can turn on your stove fan or open a few windows!)

Flip one flatbread at a time onto the hot skillet and cook a minute or two, until it’s bubbling up and has brown spots on the bottom. Flip it over and cook until there are brown patches on the second side.

Alternative method (I prefer this method for thin cracker breads.): You can bake several at one time like pita in the oven, but prick the dough all over with a fork before baking so the dough doesn’t puff up so much. Watch carefully so they don’t burn.

Rolling out thin dough for cracker bread

If you are eating them right away, you can brush or spray each bread with a little olive oil (infused with garlic is yummy!) and sprinkle with any toppings you want (see text above). If they are not to be used right away and you want to keep them softened (for a wrap, perhaps), cool them in an open paper bag.

If you want them crisp, cool on baking racks.

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PITA:

See this post for shaping and baking: http://veganfeastkitchen.blogspot.ca/2006/08/5-foods-you-have-to-eat-before-you-die.html Important—don’t stretch pita dough, just roll it.

If you don’t have a pizza stone, you can use a cast iron skillet or griddle. If you have neither, heat baking sheets in the oven and use those. Cool the pita in an open paper bag so that they stay flexible.

*****

PIZZA:

I generally roll or pat the dough into an 8" circle (on a lightly-floured piece of baking parchment or silicone baking mat) and then use the weight of the dough to stretch it into a thinner, larger round by draping it over an over-turned mixing bowl. See this post for instructions and a photo, as well as baking instructions: http://veganfeastkitchen.blogspot.ca/2006/0/vegan-pizza-night.html Then I place the dough on baking parchment which is sitting right on the pizza peel for topping.

To stretch the dough , you drape the dough over an over-turned bowl and gently stretch it until it is the right size, using the weight of the dough stretch it. Work slowly so that you don’t tear the dough. If it does tear, by some chance, you can patch it and seal it again. The pizza does not have to be absolutely round! You can use a rolling pin instead, but Neapolitans are of the opinion that stretching the dough rather than rolling it makes a flatter and less chewy crust.

Here’s a post with instructions for using a cast iron skillet or griddle to make great pizza: http://veganfeastkitchen.blogspot.ca/2011/10/cast-iron-skillet-pizza-perfect.html

******

BURGER BUNS:

Divide the dough into 11 equal pieces (about 3 oz. each). Fold down the sides of each pieces and pinch together on the bottom to make a ball. On floured parchment, use the palm of your hand (oil your hands first) to press each ball down flat. Now pick up the disc of dough and turn it, holding the edges, so that it stretches a bit. Lay it down again and press again.

What you are aiming for is a flat circle of dough about 4-inches across that is slightly concave in the middle.

Rise the buns made from refrigerated dough for about an hour on baking sheets lined with parchment and sprinkled with cornmeal or sesame seeds. When doubled, brush gently with soy or nut milk. Bake at 350°F for 20-25 minutes. Cool on racks.

NUTRITION FACTS:

Nutrition (for 1 of 12 pita or flatbread): 152.5 calories; 17% calories from fat; 3.0g total fat; 0.0mg cholesterol; 285.3mg sodium; 164.0mg potassium; 28.4g carbohydrates; 4.7g fiber; 0.9g sugar; 23.8g net carbs; 5.3g protein; 2.5 points.

Nutrition (for 2 slices of one large pizza [cut into 6 ], crust only): 212.2 calories; 16% calories from fat; 4.0g total fat; 0.0mg cholesterol; 379.8mg sodium; 224.9mg potassium; 39.8g carbohydrates; 6.6g fiber; 1.2g sugar; 33.2g net carbs; 7.5g protein; 3.8 points.

Nutrition (for 1 largish flatbread out of 8): 228.7 calories; 17% calories from fat; 4.4g total fat; 0.0mg cholesterol; 428.0mg sodium; 246.0mg potassium; 42.7g carbohydrates; 7.0g fiber; 1.3g sugar; 35.6g net carbs; 8.0g protein; 4.1 points.

Nutrition (for 1 of 11 hamburger buns): 166.3 calories; 17% calories from fat; 3.2g total fat; 0.0mg cholesterol; 311.2mg sodium; 178.9mg potassium; 31.0g carbohydrates; 5.1g fiber; 0.9g sugar; 25.9g net carbs; 5.8g protein; 2.8 points.

Nutrition (for 1 cracker bread or thin flatbread out of 22): 83.2 calories; 17% calories from fat; 1.6g total fat; 0.0mg cholesterol; 155.6mg sodium; 89.5mg potassium; 15.5g carbohydrates; 2.6g fiber; 0.5g sugar; 13.0g net carbs; 2.9g protein; 1.3 points.

Enjoy!

EASY REFRIGERATED WHOLE WHEAT FLATBREAD (& PIZZA) DOUGH, WITH NO-KNEAD VERSION (AND MY VEGAN RICOTTA RECIPES)

2013-06-06T15:09:00.001-07:00

Zatar Flatbread to accompany soup (I baked the flatbreads in a 500ºF oven (pricked the tops with a fork in a few places so that they wouldn't puff up like pita) until the bottoms were browning a bit, flipped them over, brushed with a little olive oil, and sprinkled with za'atar, then baked just until the edges started to brown a little. (See about za'atar here http://tinyurl.com/mh3pycg )

Finally, here is the post on the flatbread dough I've been working on for a few weeks. I haven't exhausted all the possibilities, but enough to give you some ideas. I was first inspired by the recipe in a great book called "River Cottage Veg Every Day". (It's a vegetarian vegetable cookbook-- not vegan, but, as the author writes, if you're a vegan "you know what to do".) Hugh's recipe is with white flour only, but I wanted a mostly-whole wheat one. So, I revised the recipe, using advice from Cook's Illustrated magazine for making a light, tasty whole wheat pizza dough-- which is, basically, use a little unbleached white flour along with the whole wheat, add a tiny bit of sugar (to counteract a slight bitterness in the wheat), and a little bit more oil for a more flexible dough. (I'm going to try it with all whole wheat flour next.)

I've been using this dough quite a bit. It's so easy to make and convenient and quick to make. You can keep it in the refrigerated for a couple of weeks and just use what you need a bit at a time, if you like. I've made flatbread wraps for my husband's on-the-road lunches several times and breakfast wraps, too; flatbreads topped with various things for accompanying soups and salads; pizza for a birthday dinner for six; and stuffed breads, too. Here are some photos and notes, and then the recipe. Have a ball experimenting with this-- everyone I've served my experiments to has been very impressed!

Pizza!

Breakfast Wrap with Tofu/Cashew Ricotta and Peach Jam (see recipe for the ricotta below, plus a recipe for Almond Ricotta and a link to Okara/Cashew Ricotta)

My first version-- sauteed leek greens with daiya mozza-- yum! (I baked the flatbreads in a 500ºF oven (pricked the tops with a fork in a few places so that they wouldn't puff up like pita) until the bottoms were browning a bit, flipped them over, sprinkled with Daiya, then Za'atar, then a little olive oil, and baked until the Daiya melted. (see about za'atar here http://tinyurl.com/mh3pycg )

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The following pics are a version of stuffed Piadine (stuffed flatbreads from Romagna called crescione). The dough for these breads is usually unleavened or made with baking powder, but this recipe worked just as well.

Piadine stuffed with sauteed garlicky rapini and a smear of Tofu/Cashew Ricotta (see recipe for the ricotta below, plus a recipe for Almond Ricotta and a link to Okara/Cashew Ricotta)

Sauteed rapini with garlic and a little chile

Homemade Tofu/Cashew Ricotta (see recipe for the ricotta below, plus a recipe for Almond Ricotta and a link to Okara/Cashew Ricotta)

Stuffing the crescione:

You cook these just like the flatbread, but at a slightly lower heat.

Mmmmmm!

Sweet Crescioni-- with peach jam and chocolate!

THE RECIPE:

Zatar flatbread with Daiya mozza

Printable Recipe

BRYANNA’S EASY REFRIGERATED WHOLE WHEAT FLATBREAD (AND PIZZA) DOUGH, WITH NO-KNEAD VERSION (recipe can be doubled, etc.)

This recipe makes about 3 large pizzas, 8 largish wraps or flatbreads, or 12 smaller flatbreads, wraps or pita. (You could even make simple rolls or breadsticks with this dough, but I haven’t tried that yet.)

**I include a no-knead version in this recipe, but I have been using the kneaded version lately because it’s easier to handle (it only needs 5 minutes kneading). The no-knead version requires more flouring during shaping, and an experienced hand at rolling out well-hydrated dough.

NOTE: If you prefer to make this with only unbleached white flour (4 cups), you can omit the sugar and use only 1 tablespoon of oil. See text above for more info.

3 cups whole wheat flour (you can use white whole wheat flour, if you have it)

1 cup unbleached white flour

1/2 tablespoon fine sea salt

1 3/4 cups lukewarm water

PS: I plan to try this next time using 3/4 cup pureed cooked or canned white beans in place of 3/4 cup of the water—I’ll keep you posted!)

2 teaspoons organic sugar

1 teaspoon instant or dry active yeast

2 tablespoons olive oil

FOR NO-KNEAD VERSION: All the same; the only change is to use only 2 3/4 cups whole wheat flour.

Mix together the 2 kinds of flour and the salt. (Mix in a medium bowl or dough-rising bucket—preferably with a lid—with a whisk, if using the No-Knead version or kneading by hand; or in the bowl of your stand mixer if kneading by machine.)

In a smaller bowl, or a measuring pitcher, mix the water, sugar and yeast. Let stand for a couple of minutes.

NOTE: I know that you don’t have to do this with instant yeast, but Master Baker Peter Reinhart says (in his book “Peter Reinhart’s Artisan Breads Every Day”, pps 12-13): “...I’ve discovered that waking up the yeast in lukewarm water allows it to ferment more effectively during the cooldown phase in the refrigerator. It also makes it possible to put the dough in the refrigerator as soon as it’s mixed rather than having to wait for it to rise. The warmer dough and activated yeast have plenty of time to rise as the dough cools, so the dough is ready to use right from the refrigerator, without the wake-up time required in many of the recipes I’ve developed...Another benefit of this method is that it’s the same whether you use instant or active dry yeast...”

Add the oil to the yeast mixture and pour into the flour mix. With a wooden spoon or dough whisk, stir into a rough dough. If using the No-Knead method, that’s all you have to do. If you are kneading, either by hand or by machine, knead about 5 minutes. If using a machine, remove the dough from the machine bowl and place into a lightly-oiled medium-sized bowl or dough-rising bucket. Cover with the lid or place the bowl inside of a large food-safe plastic bag (use a twist-tie, but make sure the bag “poofs” up over the bowl a few inches) and let it rise on your kitchen counter until doubled in size.

The following pictures are of the No-Knead version:

Now, you can “knock it back”, as Brits say (poke it until it collapses), cover again as above and refrigerate for up to two weeks, or you can use it right away. (Tip: Refrigerated dough is easier to handle if you use the No-Knead version.) You can use some of it right away, and keep the remaining dough in the fridge for other uses—that’s the beauty of this recipe!

If you are using refrigerated dough, there is you don’t need to bring the dough to room temperature before shaping—another plus! But your oven or pan must be hot, or at least heating up while you shape the flatbreads. Flatbreads can rise for a few minutes, but pizza should immediately be topped and placed in a very hot oven (500-550ºF).

BASIC FLATBREADS: NOTE: Even though this is a yeast dough, you can use thin flatbreads like a tortilla or sandwich wrap, or a stuffed bread (see Piadine photos above).

Pinch or cut off golf-ball-sized pieces of the dough (or larger, depending on the size of the flatbreads you want). Roll them to less than 1/4” thick—they can be round, oval, or odd-shaped; it doesn’t matter! (See Pita and Pizza entries below for tips and resources re rolling out the dough.) Now, you “bake” them in a hot skillet on the stovetop on at a time. (I often quickly make 2, 3 or 4 for lunch or breakfast with my refrigerated dough and it takes only minutes once you’ve done it a few times.)

NOTE: You may have to turn the heat down on your stove, or adjust the heat as you go-- stoves vary. You don't want the breads to burn right away. After you've done a few, you'll know how to handle your stove next time!

(Alternative method: You can bake a bunch of them at one time like pita in the oven, but prick the dough all over with a fork before baking so the dough doesn’t puff up so much. Watch carefully so they don’t burn. )

If you are eating them right away, you can brush or spray each bread with a little olive oil (infused with garlic is yummy!) and sprinkle with any toppings you want (see text above). If they are not to be used right away and you want to keep them softened (for a wrap, perhaps), cool them in an open paper bag. To keep them more crisp, cool on baking racks.

Nutrition Facts for 12 flatbreads or pitas: (This is about the same calories, etc. as 2 slices of bread.)

Nutrition (for 1 flatbread of 12): 163.2 calories; 15% calories from fat; 2.9g total fat; 0.0mg cholesterol; 284.6mg sodium; 139.4mg potassium; 30.5g carbohydrates; 4.0g fiber; 0.9g sugar; 26.5g net carbs; 5.3g protein; 2.7 points.

Nutrition Facts for 8 largish flatbreads or wraps

Nutrition (for 1 largish flatbread out of 8): 244.8 calories; 15% calories from fat; 4.4g total fat; 0.0mg cholesterol; 426.9mg sodium; 209.0mg potassium; 45.8g carbohydrates; 6.0g fiber; 1.3g sugar; 39.8g net carbs; 8.0g protein; 4.5 points.

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PITA: See this post for shaping and baking: http://veganfeastkitchen.blogspot.ca/2006/08/5-foods-you-have-to-eat-before-you-die.html If you don’t have a pizza stone, you can use a cast iron skillet or griddle. If you have neither, heat baking sheets in the oven and use those. Cool the pita in an open paper bag so that they stay flexible.

Nutrition Facts for 12 pita: (This is about the same calories, etc. as 2 slices of bread.)

Nutrition (for 1 pita of 12): 163.2 calories; 15% calories from fat; 2.9g total fat; 0.0mg cholesterol; 284.6mg sodium; 139.4mg potassium; 30.5g carbohydrates; 4.0g fiber; 0.9g sugar; 26.5g net carbs; 5.3g protein; 2.7 points.

*****

PIZZA: I generally roll or pat the dough into an 8" circle (on a lightly-floured piece of baking parchment or silicone baking mat) and then use the weight of the dough to stretch it into a thinner round by draping it over an over-turned mixing bowl. Then I place the dough on baking parchment which is sitting right on the pizza peel (see paragraph directly above).

See this post for instructions and a photo, as well as baking instructions: http://veganfeastkitchen.blogspot.ca/2006/05/vegan-pizza-night.html You drape the dough over an over-turned bowl and gently stretch it until it is the right size, using the weight of the dough stretch it. Work slowly so that you don’t tear the dough. If it does tear, by some chance, you can patch it and seal it again. The pizza does not have to be absolutely round! You can use a rolling pin instead, but Neapolitans are of the opinion that stretching the dough rather than rolling it makes a flatter and less chewy crust.

Here’s a post with instructions for using a cast iron skillet or griddle to make great pizza: http://veganfeastkitchen.blogspot.ca/2011/10/cast-iron-skillet-pizza-perfect.html

Nutrition Facts

Nutrition (for 2 slices of one large pizza [cut into 6 ], crust only): 217.6 calories; 15% calories from fat; 3.9g total fat; 0.0mg cholesterol; 379.5mg sodium; 185.8mg potassium; 40.7g carbohydrates; 5.3g fiber; 1.1g sugar; 35.4g net carbs; 7.1g protein; 3.9 points.

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MY VEGAN RICOTTA RECIPES:
(Both from my book “Nonna’s Italian Kitchen: Delicious Homestyle Vegan Cuisine” (The Book Publishing Co., Summertown, TN, 2003)
NOTE: If you make your own soymilk and/or tofu, or have access to fresh okara (the leftover soy pulp), you might like to try my recipe for Okara/Cashew Ricotta at this post.

Printable Copy

BRYANNA'S RICOTTA DI SOYA (TOFU RICOTTA)
Makes 3 1/2 cups

This mixture is very similar to the creamy full-fat ricotta used in Italy, which bears little resemblance to the watery, grainy ricotta available to most North Americans. It's so creamy that you can use it as a spread on bread, or a filling for crespelle (crepes), or even in desserts.

2 (12.3 oz.) boxes extra-firm SILKEN tofu, crumbled

1/2 cup + 2 tablespoonsraw cashew pieces, ground very fine in a coffee/spice mill or mini-chopper

2 tablespoons plus 1 teaspoon fresh lemon juice

1/2 teaspoon salt

In a food processor, mix about 3 cups of the crumbled tofu, the ground cashews, the lemon juice and salt until they are VERY smooth. Then crumble in the remaining tofu and process again. The resulting mixture should be mostly smooth, but with a little graininess-- it doesn't have to be like cream cheese.

Scoop the "ricotta" into a plastic container and refrigerate. It firms up when chilled.

Nutrition Facts

Nutrition (per 1/2 cup): 126.6 calories; 51% calories from fat; 7.6g total fat; 0.0mg cholesterol; 199.1mg sodium; 229.1mg potassium; 6.4g carbohydrates; 0.5g fiber; 1.7g sugar; 6.0g net carbs; 9.3g protein; 3.1 points.

Cooking Tip
For a quick tofu ricotta to use in lasagne or other pasta dishes, you may prefer to use this simple mixture: Mash 1 lb. very fresh drained medium-firm tofu, reduced-fat if possible, with 6 T. soy, nut or rice milk and 1/2 tsp. salt. This makes 2 generous cups.

BRYANNA'S ALMOND “RICOTTA”

makes about 2 1/2 cups Soy-Free

This is a tasty vegan "ricotta"-- the almond milk has a clean, mild taste.

1 cup hot water

1/2 cup whole blanched almonds

1 cup cold water

4 teaspoons fresh lemon juice

4 tablespoons cornstarch (if you’re allergic to corn, you can use wheat starch, or use 6 tablespoons white rice flour), [organic cornstarch is available]

1 tablespoons oil

1 teaspoon maple syrup

1/2 teaspoon salt

Place the hot water and almonds in a blender and blend until a very smooth "cream" results-- be patient! It cannot be grainy. Add the rest of the ingredients and blend again well.

Pour the mixture into a medium, heavy-bottomed saucepan and stir constantly over medium-high heat until it thickens and comes to a boil. Turn the heat down to medium and cook 1 minute more, stirring.

MICROWAVE OPTION: Pour the mixture into a large microwave-safe bowl or beaker. Cook in microwave oven for 2 minutes at 100% power. Whisk. Microwave 1 to 2 minutes more, or until thickened.

Scrape the mixture into a container and let it come to room temperature. Beat it with a whisk or electric hand mixer. Cover and chill. When it is chilled and firm, mash and stir it with a fork, until it has some texture. Refrigerate.

Nutrition Facts

Nutrition (per 1/2 cup): 137.9 calories; 62% calories from fat; 10.1g total fat; 0.0mg cholesterol; 194.7mg sodium; 107.6mg potassium; 10.0g carbohydrates; 1.6g fiber; 1.6g sugar; 8.4g net carbs; 3.2g protein; 3.3 points.

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Enjoy and have fun inventing your own variations!

A BRIGHT SPRING STIR-FRY

2013-05-30T20:36:00.002-07:00

I meant for this blog to be the one I promised about the flatbread dough I've been playing with, but, alas, I am not quite ready to put that up yet-- still working on some variations and photos. It should be ready in a few days. In the meantime, I'm offering up this flavorful, crunchy stir-fry that we had for dinner tonight. Quick and easy and a just a little different-- not really Chinese, except in spirit! We had just done our shopping yesterday and I had fresh asparagus and snap peas, oranges, mangoes, and fresh mint in pots on the deck, so this is what I put together to serve with some brown basmati rice that I had cooked last night.

I hope you'll try it and enjoy it!

Printable Recipe
BRYANNA'S SPRING STIR-FRY WITH ASPARAGUS, SNAP PEAS, MANGO AND MINT

Serves 3 to 4

NOTE: I used Soy Curls for the protein, but you can use any kind of vegan "chicken strip", whether that be a commercial version, textured soy protein, seitan, tempeh, or marinated tofu-- your choice!

1 tablespoon dark sesame oil
2 cups (400 g) reconstituted Soy Curls (read about them here) OR any of the alternatives noted above
8 oz. asparagus spears, tough end snapped off, cut into about 3-inch lengths
8 oz. sugar snap peas
4 cloves garlic, chopped
zest of 1 large organic orange
1-inch knob of ginger, peeled and slivered
1/2 teaspoon chile flakes
1 large ripe mango, pitted, peeled and sliced
Cooking Sauce: (Mix together in a cup)
1/4 cup vegan broth
2 tablespoons low-sodium soy sauce
2 tablespoons medium dry sherry
1 tablespoon agave nectar
Additional:
a handful of fresh mint leaves, chopped

Heat the sesame oil in a large nonstick skillet over high heat. When the oil is hot, add the Soy Curls (or alternate) and saute, scraping the bottom of the pan frequently with a silicone spatula and keeping the Soy Curls moving. When they are browned a bit, scrape them out of the pan into a bowl and return the pan to the heat.

Add the asparagus and snow peas to the pan and keep them moving over high heat, adding a splash of water when necessary to keep the vegetables from sticking. When the asparagus is getting tender, but still has a bit of a bite to it, add the garlic, orange zest, ginger and chile flakes. Stir-fry for another minute. Add the mangoes and the cooking sauce and bring to a boil. Add the mint and toss the mixture for a few seconds, then serve immediately with rice.

Enjoy!

"WHOLE GRAIN VEGAN BAKING" BLOG TOUR-- REVIEW, BOOK GIVEAWAY, & A RECIPE, OF COURSE!

2013-05-23T12:56:00.000-07:00

BLOG TOUR SCHEDULE (CHECK OUT THE OTHER BLOG POSTS ON THE TOUR FOR MORE SAMPLE RECIPES, REVIEWS AND PHOTOS)

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If you are laboring under the impression that whole grain baked goods are dark, heavy, and too "healthy" to actually taste good, and that VEGAN whole grain baked goods must be even moreso, "Whole Grain Vegan Baking" will change your mind in a hurry! The authors are both experienced and innovative vegan bakers, so you will be in capable hands! (Celine Steen is the co-author of “Vegan Sandwiches Save theDay!”, “500 Vegan Recipes”, “The Complete Guide to Vegan Food Substitutions”, and “Hearty Vegan Meals”. She is the founder of the award-winning blog Have Cake, Will Travel.

Tamasin Noyes is the co-author of “Vegan Sandwiches Save theDay!” and author of “American Vegan Kitchen” and “Grills Gone Vegan”. She is the founder of the blog Vegan Appetite .)

I was honored to be invited to participate in this "Blog Tour" for Celine and Tamasin's new book, but it was difficult to select a recipe for this post from such an array of goodies! The breakfast chapter alone beckoned with delectable recipes, from Lemony Spelt Scones to Chocolate Sesame Granola and Chocolate Stout Spelt Doughnuts, to Breakfast Pie Pastries, to yeasted Lemon Ginger Rolls (can you tell that I love chocolate and lemon?). But there were still chapters of quick loaves and muffins; artisan yeast breads, rolls, bagels, pretzels and pizza; a jam-packed (not to make a pun) snack chapter of crackers, quiches & tarts, flatbreads, bars and cookies; and the one many of us may open first, "Perfectly Wholesome Desserts". Lots of photos, too-- groan!

You know that I am not a "purist" when it comes to baking-- I have nothing against some unbleached white flour once in a while! I use a great deal of whole grains and whole grain flours because they are nutritious and full of flavor. But this book is so full of variety that I'm sure it will move you (and me) well beyond whole wheat flour and oats.

I almost had to do the eeny-meeny-miney-mo thing to choose my recipe for the Blog Tour, but, in the end, I chose the following cornbread recipe for this post. It's jazzed-up with jalapeño peppers and one of my favorite baking additions, dried cranberries. I sincerely love cornbread and this one not only sounded interesting, but it contains only 1 tablespoon of oil! I also liked the combination of whole wheat pastry flour, cornmeal and corn flour, which is finely-ground cornmeal. (Chapter One is full of baking tips and information about the various flours and other ingredients.) Using the two varieties of corn products gave the bread a smoother texture than most cornbread, but still with a bit of graininess.

We enjoyed this cornbread with some of my vegan Habitant Pea Soup for a hearty supper. It was moist and very flavorful (and yummy heated up for breakfast the next day with a drizzle of maple syrup!). Now I have lots of experimenting to do with more than 100 recipes in this book-- poor me!

Bravo to Celine and Tami for producing such a lovely, inspiring and user-friendly cookbook!

Printable Recipe

SPICY CRANBERRY CORNBREAD (WITH MY NOTES: BCG)

From "Whole Grain Vegan Baking" by Celine Steen & Tamasin Noyes

Yield: 6 servings

A wee bit sweet, a wee bit spicy, and all very savory, this cornbread has the perfect crust thanks to the hot cast-iron skillet. Cornmeal is packed with nutrients, minerals, and amino acids. Plus, it tastes great! Start with this recipe, then tweak it to your taste. Double the scallions, jalapeños, or cranberries to make it your own.

11⁄2 cups (355 ml) unsweetened plain vegan milk, more if needed (I used soy milk: BCG)

1 tablespoon (15 ml) apple cider vinegar

60 g (1⁄4 cup) unsweetened applesauce

2 tablespoons (30 ml) pure maple syrup

18 g (3 tablespoons) minced scallion (I didn't have any, so I used minced leeks, green & white parts: BCG)

18 g (2 tablespoons) minced jalapeño peppers (I used rinsed pickled jalapeños: BCG)

15 g (2 tablespoons) dried sweetened cranberries, chopped

1 tablespoon (15 ml) neutral-flavored oil

120 g (1 cup) whole wheat pastry flour

60 g (1⁄2 cup) corn flour (see page 10) (grind some yellow cornmeal to flour in a clean, dry coffee/spice grinder if you don't have any: BCG

88 g (1⁄2 cup plus 2 tablespoons) coarsely ground cornmeal

1 teaspoon fine sea salt

1⁄4 teaspoon ground black pepper

12 g (1 tablespoon) baking powder

Nonstick cooking spray (or oil from a pump-spray bottle: BCG)

Put an 8-inch(20 cm) cast-iron skillet in the oven and preheat the oven to 400°F (200°C, or gas mark 6).

Combine the milk and vinegar in a medium-size bowl: The mixture will curdle and become like buttermilk. Stir in the applesauce, syrup, scallion, jalapeño, cranberries, and oil.

Combine the flours, cornmeal, salt, pepper, and baking powder in a second medium-size bowl. Whisk to combine. Pour the wet ingredients into the dry and stir until combined, but do not over-mix. If the mixture is too dry, add additional milk 1 tablespoon (15 ml) at a time as needed. (I didn't need to add any extra: BCG) The mixture should be pourable.

Carefully take the skillet out of the oven and coat it with cooking spray.

Pour the cornbread batter into the skillet and put it back in the oven.

Bake for 33 to 38 minutes, until a toothpick inserted into the center comes out clean. Let cool slightly before serving.

Enjoy!

VICTORIA DAY WEEKEND FAMILY MEALS AND VISITING

2013-05-20T17:12:00.001-07:00

Cinnamon Focaccia for Victoria Day brunch-- see below for details

I'm working on my flatbread experiments, plus a recipe for a virtual potluck blog post this coming Thursday, and testing a recipe or two for another author friend -- delayed due to 4 lovely days of family visiting.

My youngest daughter and her husband and son came from Vancouver to stay for the whole long weekend. We don't get to see them very often, so it was wonderful to spend time with them, despite the variable weather. My daughter's siblings all came to spend time, as well, on different days. So, there was lots of conversation and, of course eating.

Several days ahead, I made some of my no-knead crusty bread dough (4 loaves-worth) to store in the refrigerator and bake fresh when we needed it. It came in handy! Most of the meals I made over the weekend were decided on pretty much on the spot because my plans to make up the menus ahead of time were thwarted by time taken up by shopping, cleaning house, etc. (that's my excuse, anyway!). But we managed to eat well, nonetheless.

I should have taken more pictures of the food, but I forgot to most of the time, in the rush to get everything on the table at the same time and everyone to the table,etc. But here are a few pics and menus...

For Friday night, my husband made his famous spaghetti sauce, so we had delicious pasta and green salad and crusty no-knead bread (from my book "World Vegan Feast") for dinner, and Chocolate Mudpie Cake with vegan Coffee Buttercream Icing for a little birthday celebration for my youngest grandson, who turned 9 a few days earlier.

Homemade crusty no-knead bread

Saturday morning we all had whatever we felt like for breakfast-- whether it be toast, cereal, fruit, etc., along with my husband's great coffee for lattes.

My daughter brought me a big bag of whole yellow dried peas from Vancouver (they are expensive around here, when you can find them), so I made some of my vegan French Canadian-Style Pea Soup for lunch...

We had what my son-in-law termed a "truly Canadian multi-cultural meal", since the soup was accompanied by Armenian flatbread that they brought from Vancouver, along with my homemade hummus and Turkish Muhammara (a delicious roasted red pepper, walnut, garlic and pomegranate molasses spread from my book "The Fiber for Life Cookbook").

We visited friends in the afternoon (sharing some of the leftover birthday cake with them), and before I knew it, it was dinnertime! We had more pasta, in the form of bowtie pasta (farfalle) in a vegan creamy sauce with mushrooms, Field Roast Smoked Apple Sage vegan sausage and Soy Curls, wine, fresh spinach, garlic, basil and vegan parmesan, with some Daiya mozza stirred in. It turned out very well for a made-up-on-the-spot dish.

Sunday was a glorious sunny day! After a another simple breakfast (too much food the day before!), my oldest daughter came over from our sister island to the east, and we headed out for a family hike with the dogs. The island is so green and lush right now and we saw eagles, hawks and ravens and, I hope, walked off a few calories!

Grampa and youngest grandson leading the family hike on Sunday

Ringo sunning his belly on a sunny Sunday afternoon...

Lunch on Sunday was a spicy beans soup with sweet potato and kale, from this blog, which I made with red beans instead of blackeyed peas this time, along with more crusty bread...

Cousins playing cards...

Sunday's dinner was steamed brown basmati rice with two stir-fries-- asparagus, onions, portobello mushrooms and marinated tofu in a vegan "oyster sauce" (actually made with mushrooms)-flavored cooking sauce, and a spicy Chinese mock "roast duck" and bell pepper dish with black bean sauce.

This morning we had a brunch with my daughter and 3 granddaughters coming over from "the big island" (Vancouver island) and my son and his daughter. I made my favorite tofu scramble, with the addition of a can of ackee that my daughter had brought from Vancouver. Ackee is actually a Caribbean fruit that makes a wonderful egg substitute! I don't get a chance to use it very often because it isn't available where i live, as far as I know.
Ackee

With it we had oven-broiled hashbrowns, fresh pineapple and mango, and a spur-of-the-moment sweet bread-- cinnamon focaccia!

To make the focaccia, I filled two baking sheets with my refrigerated crusty bread dough, one loaf's worth for each pan, let them rise for about an hour and brushed them with some melted vegan butter. Then I sprinkled on a generous amount of brown sugar, some chopped pecans and cinnamon. They baked at 450 degrees F for about 15-20 minutes. Not one piece was left over! You should try this-- it's so easy and delicious (not greasy or too sweet) and could be made with virtually any bread dough, I think.

My son chatting with his daughter and his sisters on a sunny holiday morning

Cousins chatting...

Now the house is quiet and I'm off to my dance practice. I'm going to miss my family until the next time we get together!

Enjoy!

FUSION NAAN PIZZAS AND MESSING AROUND WITH FLATBREADS

2013-05-13T13:43:00.000-07:00

Naan Pizza

I've been taking a wee break from blogging, gathering some steam, so to speak, and also gathering some inspiration. I haven't baked much for a while and, all of a sudden, I got the baking bug. So, I made some flatbread dough-- a very simple one-- and put it in the refrigerator. With it, I made some stove-top flatbreads. We ate them plain with some garlicky olive oil and my husband took some for wraps with his work lunch-- I even used one as a wrap for a vegan hotdog for lunch today (better than a crummy commercial bun, I can tell you!). Last night we had a friend over for dinner and I broiled freshly-made flatbreads with some vegan cheese over sauteed leeks (the green ends most people throw away), which we at as an accompaniment to our soup...mmmmmmmm!

Leek and vegan cheese flatbreads for dinner last night-- so good!

I'm still playing with this recipe-- kneaded or no-knead, for one thing; how much whole wheat flour for another; playing with stovetop vs. baked, etc., etc.. My goal is easy, versatile, low-fat, nutritious, tasty. Stay tuned for my next blog post!

All this ruminating on bread reminded me of a recipe I developed for my old newsletter, The Vegan Feast, a few years ago-- a sort of pizza with a base of vegan naan and an Indian-style pea/tomato sauce, topped with vegan cheese and rich-tasting browned onions. So, I offer it to you here while I make a few more flatbread discoveries for the next post. Bon appetit!

Printable Recipe

BRYANNA'S FUSION NAAN PIZZAS WITH INDIAN TOMATO SAUCE WITH PEAS, ARUGULA, VEGAN MOZZA, AND CRISPY BROWNED ONIONS
Serves 12 Yield: 6 pizzas

I wanted to have a casual Indian fusion meal for friends one evening a few years ago, and this is the main dish I was thinking about for days before. It turned out to be a big hit, and a good choice for a casual company meal, because all of the components can be made either early in the day, or even a day or two ahead of time.

NOTE: Naan for pizzas can be baked several hours ahead of time. Bake them for only 3 minutes or so, or until they are risen and set, and starting to become golden. You need to underbake them because they will bake again with the toppings. Remove them with a peel or long-handled spatula. Place them inside of an open paper bag until time to make the pizzas.

6 Vegan Naan Bread, slightly under-baked (see my book "World Vegan Feast" for my vegan recipe)-- mine are about 9x7-inches **You can make these ahead of time-- the day before or in the morning.**

OR use commercial naan (if you can find some without dairy) OR vegan pita (uncut)-- you may need to use 1 or 2 more of these

Crispy Browned Onions: **You can make these ahead of time, even the day before.**

4 large onions, thinly-sliced

2 tablespoons olive oil

1 teaspoon salt

Indian Tomato Sauce with Peas: **You can make this earlier in the day and refrigerate.**

2 tablespoons grated fresh ginger

1 tablespoon chopped garlic

1 medium onion, minced

1 teaspoon salt

1 teaspoon turmeric

1 tablespoon garam masala or curry powder

1 teaspoon ground coriander

1 pinch cayenne

1/4 cup water or vegetarian broth

1/ 14 oz can tomatoes with juice, mashed with your fingers

1 1/2 cups frozen petit pois (young green peas)

1 teaspoon sugar

Additional:

2 cups raw arugula (approximately)

About 8 ounces vegan mozzarella, shredded

Crispy Browned Onions: Heat the olive oil in a large nonstick skillet over high heat. Add the thinly-sliced onions and salt. Saute for several minutes, then reduce the heat to medium. Cook the onions, stirring often, for about 15 minutes. You want them to be deep brown and a little crispy. When the are done, set the pan aside, off the heat.

Indian Tomato Sauce with Peas: Add the ginger and garlic to a large nonstick skillet over high heat, and stir-fry with a little bit of water for a minute. Add the onion and stir-fry until it is soft, about 5 minutes, adding a squirt of water as needed to keep from sticking. Add the seasonings and 1/4 cup of water or broth, stirring around well, then add the tomatoes, peas, and sugar, and simmer for 10-15 minutes. Set aside.

Assembling and Baking the Pizzas: About 1/2 an hour before you want to serve the pizzas, set an oven rack in the upper-middle rung. Place a large baking stone (or 2 or more smaller ones) or baking tiles (leaving a 1-inch gap around the border), or a large cast iron skillet (or 2 smaller ones), or griddle or pizza pan , on the oven rack. Heat the oven to 450°F.

My homemade Naan

Place the naan (or pita) on your work surface and cover all them evenly with the Indian Tomato Sauce. Distribute the shredded mozza evenly between the pizzas.

Place the raw arugula over the mozza. Top with the Crispy Browned Onions.

Place the pizza on a baking peel, a large dough scraper/bench knife, cake or cookie lifter, or a small rimless baking sheet-- whatever you are using to transfer the pizzas to the baking stone or alternate. Transfer to the baking stone and bake as directed below.

To use a peel, or alternate, dust it lightly but thoroughly with flour, cornmeal or semolina, gently pull the pizza onto it, letting one edge hang off the rim a bit, if necessary. As you place the front tip of the peel AT THE BACK END of the hot stone or skillet, etc., pull the peel out sharply, and the pizza will slip onto the hot surface. Close the oven door quickly. If your stone is big enough, add a second pizza.

Bake each pizza (or pair of pizzas) for 3-5 minutes each, remove immediately and repeat until the others are cooked. Cut them in half and serve immediately!

Nutrition (per serving): 338.0 calories; 36% calories from fat; 13.8g total fat; 0.0mg cholesterol; 900.6mg sodium; 281.2mg potassium; 45.0g carbohydrates; 3.8g fiber; 5.5g sugar; 9.3g protein; 7.1 points.

Enjoy!

SOY CURLS WITH LEMON-RHUBARB SAUCE

2013-05-03T21:28:00.001-07:00

We planted two rhubarb plants last year and this year they have grown amazingly! Yesterday I picked several stalks and then had to decide what to do with it. I didn't feel like making a dessert , so I decided a savory dish with rhubarb added for some tang was just the ticket. Rhubarb (which is actually a vegetable) is used in savory dishes in Iran, Afghanistan, India (three cuisines which continue to intrigue and delight me), and also Eastern Europe, where it is often paired with potatoes (which actually makes alot of sense to me), and used in soups and even salads. Lots of inspiration here, which I may need if these plants keep producing at this rate!

Some time ago, I had seen a recipe from Bon Appetit magazine for rhubarb-stuffed chicken breasts and a lemony rhubarb sauce. The sauce sounded delightful and, since I had just received a case of Soy Curls™ (see about this versatile product, made with the whole soybean, here), I thought I could make a simpler, vegan version with them-- a little less sweet and using less fat, but keeping some of the richness to complement the tangy quality. We enjoyed the results immensely, and the leftovers were even more delicious for lunch today!

Printable Recipe

BRYANNA’S SOY CURLS™ WITH LEMON-RHUBARB SAUCE
Serves 4
This was loosely adapted and “veganized” from a recipe in the February 2007 issue of Bon Appetit magazine.

8-ounce package Butler Soy Curls™
(If you prefer, substitute 4-5 cups strips of any chicken sub you like.)
4 cups boiling vegan “chicken-y” broth
1 tablespoon olive oil
1 small onion, minced
4 1/2 cups diced rhubarb, divided
1 tablespoon fresh lemon juice
2 teaspoons lemon zest
2 tablespoons vegan butter (try my homemade vegan palm oil-free Buttah)
1/2 cup sliced fresh ginger (don't bother peeling)
1/2 cup agave nectar
1/2 cup dry sherry (or white vermouth)
4 cups vegan “chicken-y” broth
one whole star anise
1 bay leaf
salt
freshly-ground black pepper
Accompaniment:
Steamed rice
Garnish:|
Chopped fresh parsley
Lemon slices

Reconstitute the Soy Curls™ by soaking in the 4 cups boiling broth while you prepare the onions, etc. When they are tender (this takes only about 10 minutes), drain them. (You can use any leftover broth as part of the second 4 cups of broth further down in the recipe.)

Sauté 1/3 of the onions and 2 cups of the rhubarb in the olive oil in a medium non-stick, cast iron or hard-anodized skillet for about 5 minutes, or until the onion is just beginning to soften. OR, you can microwave the mixture on 100% power in a covered microwave dish or casserole for about 3 minutes. Stir in the lemon juice and zest. Season with salt and pepper and set aside.

Melt the vegan butter in a heavy non-stick, cast iron or hard-anodized pot. Add the remaining onions, rhubarb and ginger slices and sauté for about 10 minutes. Add the agave nectar and sherry, bring to a boil and boil hard for one minute. Add the “chicken-y” broth, star anise, and bay leaf, and simmer over medium heat (un-covered) for about one hour, or until the broth has been reduced by about half. Strain the sauce through a sieve, discarding the solids. You should have about 2 cups of broth left.

Return the strained sauce to the cleaned pot, add the reserved rhubarb/onion/lemon mixture and the drained Soy Curls™ . Heat through and taste to for salt and pepper.

Serve over hot steamed rice, garnished with parsley and lemon slices.

Enjoy!

LEFTOVER VEGG FRENCH TOAST BATTER? MAKE A WHOLEGRAIN VEGAN MONTE CRISTO SANDWICH

2013-04-25T16:04:00.002-07:00

I love the Vegg egg yolk sub for making French toast-- it makes the BEST, most authentic vegan French toast I have ever tried. I made lots of French toast for my granddaughters this last weekend, but had some batter leftover (the recipe is on the Vegg package, by the way). This morning I decided to use some of it to make an old-fashioned sandwich that I haven't had for years-- a Monte Cristo Sandwich. It's basically a ham and turkey sandwich with cheese, dipped in French toast batter and browned on both sides until the cheese melts. Traditionally, this is served with currant jelly, strawberry jam or cranberry sauce on the side, but I ate my version just plain. I also bucked tradition and used a lovely moist 100% whole wheat sourdough bread that we occasionally by from a local bakery, instead of the usual white bread. The result was very satisfying, to say the least!

The origins of this sandwich are a little murky. The Food Timeline website says: "Recipe-wise, food experts generally consider the Monte Cristo sandwich to be a simple variation of an early 20th century French dish called Croque Monsieur. According to several articles published in newspapers and magazines, Monte Cristo sandwiches were first served in southern California and were very popular in the 1950s-1970s. Therin ends the agreement. The who/what/why/where/when behind the Monte Cristo sandwich is still very much a subject of debate.

The earliest reference we find to a Monte Cristo sandwich is printed in a 1941 menu from Gordon's on Wilshire Blvd., Los Angles. We do not know how these were made. The oldest recipe we have (so far) for the Monte Cristo sandwich was printed in The Brown Derby Cook Book, 1949. The Brown Derby restaurant is located in Los Angeles, California and is famous for serving Hollywood's elite."
And...
"Several popular American cookbooks published in the 1920s-60s published recipes for sandwiches which are essentially Monte Cristos [ham--sliced & deviled/turkey/chicken sandwiches dipped in egg & then fried to a tasty golden brown], under different names."

If you'd like to try it, here's my vegan version:

BRYANNA'S VEGAN MONTE CRISTO SANDWICH
For each sandwich:

2 slices of bread (it's supposed to be white, but I used an artisan sourdough whole wheat:

I slathered my own homemade lowfat vegan mayonnaise on one side (use whatever mayo you prefer) and some seedy Dijon mustard on the other.

I folded three slices of Tofurky Peppered "Turkey" slices and placed them over the mayonnaise side, and 2 slices of vegan "ham" (a Chinese product this time, but use any type you like) over the mustard side.

Top the "ham side" with some white vegan "cheese" (a meltable type-- Mozza Daiya Shreds in this case)-- next time I'm going to try the homemade Vegan Gruyere from my book "World Vegan Feast".

Carefully put the 2 sides together (try not to lose the cheese!) and dip in the Vegg French Toast batter on both sides. (NOTE: The batter thickened up alot after a couple of days in the fridge, so I whisked in some nondairy milk to thin it out a bit.)

Heat a non-stick, or cast iron, or hard-anodized skillet over medium heat, spray with oil from a pump sprayer and add a bit of vegan butter to the pan as well, if you like (no more than a tsp.). When the pan is hot, place the sandwich in the pan, cover and cook for about 4 minutes. Remove the lid and carefully turn the sandwich over. Cook about 3-4 minutes more, or until the cheese is melted and the bottom is nicely browned.

Now, cut in half and enjoy while it's nice and hot!

Enjoy!

A SCRUMPTIOUS BRUNCH FROM "BETTY GOES VEGAN"

2013-04-19T21:43:00.000-07:00

You'd better be really, really hungry before you eat a meal like this!

I have to apologize for being so silent during the last two weeks! I've been wanting to write this post on the new cookbook "Betty Goes Vegan" for a month, but life keeps getting in the way! I've never met Annie and Dan Shannon, but what a dynamo pair they must be. This project was a huge commitment (good thing there are two of them, is all I can say!) and they can be very proud of their achievement.

Their fun and slightly cheeky "Betty Goes Vegan" is not only a massive hit, but it's a massive collection (500 recipes) of comfort-food vegan dishes. For anyone who grew up in North America, with a Betty Crocker cookbook of some kind or other (perhaps a tattered and dog-eared one that belonged to your mother or grandmother; perhaps the 2010 version that the Shannons used for this project), this is nostalgia gone vegan. The Shannons have perfected vegan versions of many all-American favorites, such as biscuits with gravy, fried eggs (yes, indeed!), brisket and cabbage, German potato salad, Snickerdoodles, and crab cakes, plus numerous international recipes such as the "great English breakfast", Italian Wedding Soup, Ramen bowls, Caribbean black beans with rice, Paella, and lots more. The dessert section is 100 pages alone! So many choices, so little time!

I wanted cook a whole meal from the book for this blog post, but it was very difficult to choose the recipes. In the end, I decided to do a brunch menu-- the Denver Omelet (which was a favorite of mine as a teenager), the Creole Potato Wedges, the pillowy-soft-in-the center Garlic and Cheese Biscuits (see photo below).

For the vegetable dish to round out the meal I made the spicy, creamy Old Bay Coleslaw-- a real winner:

I had planned on doing a dessert, but, to tell you the truth, we wouldn't have been able to eat it! Another time (DH will be happy).

The meal was a huge success-- DH loved all of it and everything was quite easy to prepare. And, honestly, your picky omnivore brother-in-law would be hard-pressed to find fault with this brunch! (That reminds me-- BGV would be a great gift for a new vegan or thinking-about-it friend or relative.) Here are two of the recipes I made from this fabulous addition to the vegan cookbook universe, courtesy of Grand Central Publishing.

Crispy-on-the-outside, creamy-on-the-inside Creole Potato Wedges and Old Bay Coleslaw with a creamy, spicy dressing accompanied the Vegan Denver Omelet.

DENVER OMELET from “Betty Goes Vegan by Annie & Dan Shannon”

Makes 2 large or 4 small servings
(reproduced with permission)

Ingredients:

Filling

Olive oil cooking spray

Dash of liquid smoke

1 green bell pepper, diced

1/2 red onion, diced

3/4 cup diced vegan ham, smoked tempeh, or Hickory Smoked Tofurky Deli Slices

1/2 cup shredded Daiya vegan cheddar cheese or your favorite vegan cheese

1/2 cup shredded smoked cheddar Sheese (I can't get Sheese where I live, so I used some vegan cheddar with few sprinkles of liquid smoke BCG)

Diced fresh chives for topping

Freshly ground lemon pepper

Omelet

1 (14-ounce) package tofu (I didn't know what kind of tofu to use, so I used firm: BCG)

1 tablespoon soy coffee creamer

2 tablespoons nutritional yeast

1 tablespoon cornstarch

1/2 teaspoon onion powder
1/4 teaspoon cumin
1/4 teaspoon miso paste
1/4 teaspoon turmeric
1/2 teaspoon Bragg’s liquid aminos (I used low-sodium soy sauce: BCG)
1/4 teaspoon paprika
Crushed pink Himalayan salt (I used kosher salt: BCG) and crushed peppercorns, optional
Freshly ground lemon pepper
2 to 3 tablespoons margarine per omelet (I used my palm oil-free vegan Buttah: BCG)

Directions:

· First prepare the filling.

· Spray your cast-iron skillet or frying pan (I used a 10-inch skillet: BCG) with a light coating of olive oil, toss in a dash of liquid smoke, and place over medium heat.

· Then toss in the bell pepper, red onion, and vegan meat.

· Fry until the vegan meat browns and the vegetables are tender.

· Move the vegetables and vegan meat mixture from the skillet into a large bowl and set the skillet aside.

· Keep whatever oil is left over from the vegetables and vegan meat in the skillet for a little extra flavor.

· Begin preparing the omelet. In a food processor, blend the tofu, soy coffee creamer, nutritional yeast, cornstarch, onion powder, cumin, miso paste, turmeric, Bragg’s, and paprika until you get a smooth paste.

· Here’s where you can taste the blend to see if you want salt or pepper. I tossed a pinch of lemon pepper into one of the omelets at this step and really liked it.

· Next, melt 1 to 2 tablespoons of the margarine over medium heat in the same skillet you used for the vegetables and vegan meat.

· Now separate your tofu blend into two equal portions.

· Once the skillet is warm and the margarine is melted, pour one portion of the tofu blend into the center of the skillet and spread it out like a nice even pancake.

· You have to move pretty fast so that your omelet doesn’t form lumps.

· If you don’t move fast enough, you can always use a spatula to spread it out evenly. (I spread it out to about 7 inches in diameter and used wet fingers to smooth it out: BCG)

· Watch for bubbles and cracks. If you get a bubble, try and gently pop it with a fork. Cracks can be smoothed over with uncooked tofu blend.

· Let the tofu blend fry for 5 to 8 minutes. During that time, use your spatula to keep loosening the edges.

· Once the edges begin to get brown and crispy, gently use your spatula to lift and check the progress of the omelet.

· You want the omelet to be golden and crispy, so make sure you can see that beginning to happen before you toss in your fillings.

· Don’t worry if the center is still a little soft.

· Make an even layer of half the vegetable and vegan meat filling on one half of the omelet; then top with a layer of half the vegan cheddar and Sheese.

· Cook for another 2 minutes to let your vegan cheese and Sheese melt a little and heat the vegetables and vegan meat.

· Keep an eye on your edges to make sure they don’t burn.

· Now here’s where it gets tricky. Seriously. Take your spatula and flip the empty side of the omelet over the side with the fillings.

· Very gently move your omelet to the plate by turning your skillet and slowly sliding the omelet out, using your spatula to guide and control it.

· Keep the first omelet warm in the oven while you make the second one with the other half of your ingredients.

· To serve, just toss some fresh chives and pepper on top.

· This makes 2 pretty huge omelets, or you could always split them into 4 smaller ones.

GARLIC AND CHEESE BISCUITS from “Betty Goes Vegan" by Annie & Dan Shannon

Makes 1 -1 ½ dozen biscuits
(reproduced with permission)

Ingredients:

2 cups Bisquick mix (There's a homemade mix in the book, which you can use instead, if you prefer: BCG)

2⁄3 cup soy milk

2 tablespoons nutritional yeast

1/2 cup shredded Daiya vegan cheddar cheese or your favorite vegan cheddar

1/4 cup olive oil

1/4 teaspoon garlic powder
1 clove garlic, minced
1/4 teaspoon dried dill weed
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried rosemary, crushed

Directions:

· Preheat the oven to 450°F.

· In a bowl, combine the Bisquick mix, soy milk, and nutritional yeast with a handheld mixer until completely mixed.

· Stir in the vegan cheese with a spoon.

On an ungreased cookie sheet, drop spoon-size clumps. They won’t be pretty, but it’s important that they don’t get too thick or they won’t bake all the way through.

· Bake for 8 to 10 minutes, but keep an eye on them.

· They bake fast. Pull them out once they’re golden.

· In a bowl, mix the olive oil, garlic powder, garlic, dill weed, thyme, and rosemary.

· Brush the warm biscuits with the herbed olive oil.

· Once they’ve cooled, eat them. (We ate them while still warm! BCG)

Enjoy!

A QUICKIE-- A NEW LOW-FAT OR NO-FAT FRUIT-BASED (BUT NOT SWEET) SALAD DRESSING

2013-04-07T20:07:00.000-07:00

I'm a bit late blogging this week and this will be a quickie blog post, too. Easter, company, family stuff and working on a longer post (cookbook review) got in the way. But, until I get that one done (tomorrow?), here's a new recipe I'm quite pleased with.

I'm always on the lookout for low-fat salad dressings that don't scream "low-fat"-- dressings that I can serve to guests who never worry about fat or calories, confident that they won't be disappointed. I have been using dressings made with my Oil Substitute for Salad Dressings (4 parts to 1 part olive oil, usually), such as Figgy-Balsamic-Sesame Vinaigrette and variations thereof; or silken-tofu-based dressings, such as Lowfat Poppyseed Dressing or Creamy Lemon-Agave Dressing. Lately I've been experimenting with creamy dressings made with well-cooked white beans or chickpeas, such as Oil-Free Creamy Bean-Based "Caesar" Dressing. (I've found that white beans make a good substitute for silken tofu in dressings, if you blend them until they are very smooth. This is good news because they are much less expensive than silken tofu, and soy-free, if that is a concern.) On occasion I've used fruit or vegetable-thickened dressings, such as Roasted Garlic Dressing or Blueberry/Pomegranate Vinaigrette. They have all been well-received. (I haven't had much luck with chia seed dressings, though, for some reason-- maybe I just don't like chia.)

Today, I had a couple of ripe pears around and I remembered that blended raw pears made a delicious, creamy dessert sauce. Since pears are a mild-tasting fruit and their fruit is a bit pulpy, but blends down to a creamy texture, I thought it might make a nice thickening for salad dressing, too. I was right, and the resulting recipe is below. NOTE: Though I added a couple of tablespoons of olive oil, I think it would be fine without it. And I think this recipe would be an excellent base recipe for all sorts of variations. I hope you enjoy it.

Note: When you are tasting your salad dressing, remember that this is not something you are going to drink-- you are only going to use a bit of it to dress your salad greens. So, it should not have a sharpness that will hit you at the back of the throat and make your eyes water, but it should be full-flavored.

Printable Recipe

BRYANNA'S CREAMY PEAR-BASED VINAIGRETTE (TARRAGON VERSION)
Makes about 2 cups
Play around with this recipe, using different varieties of vinegar (or lemon or lime juice), different herbs, and other types of oil (if you use oil), such as roasted sesame or nut oil.

1 medium, ripe pear, peeled and cored and cut into small dice (should be about 1 cup)
1/2 cup water + 2 tablespoons extra-virgin olive oil (or, for No-Fat, omit the oil and use use 2 tablespoons more water, or juice, or non-dairy milk, creamer or yogurt)
1/4 cup apple cider vinegar, or white balsamic vinegar, or unseasoned rice vinegar
1 tablespoon Dijon mustard
Optional: 1/2 tablespoon golden flax seeds
1 clove garlic, crushed
1/2 to 1 teaspoon salt
1/2 teaspoon dried tarragon

Blend all of the ingredients together in a high-speed blender until very smooth. Store in a covered jar in the refrigerator. Simple as that!

Enjoy!

EASTER DINNER WITH A DIFFERENCE FROM "WORLD VEGAN FEAST"

2013-03-28T17:01:00.000-07:00

Hasselback Potatoes and Vegan Coulibiac

I'd like to share a festive vegan Easter dinner from my book "World Vegan Feast" that is elegant, delicious and just a little bit different.

Here's the main course: Vegan Coulibiac or Kulebiaka (Pastry-Wrapped Russian Loaf of Rice, Mushrooms, Dill & Vegan"Salmon")

This is my vegan (and lower-fat) version of an elegant dish that dates back to Tzarist Russia, but it was also popular in France and in elegant restaurants in North America at the turn of the 20th century. Coulibiac is spectacular and delicious, but easy to make. It makes a wonderful centerpiece for a vegan Easter dinner. The "salmon" is made at least one day ahead of time and then, providing you cook the rice early in the day, it goes together quite quickly. (You can actually make the entire filling the day before, if you wish.) I use phyllo dough instead of puff pastry (to avoid all the hydrogenated fat) and brown basmati rice for extra fiber and nutrition. I broke with tradition a little by serving it with a light vegan cream sauce laced with spring onions instead of the traditional herbed butter sauce.

To accompany the main course: Vegan Hasselback Potatoes

This recipe is adapted from one served at Stockholm's popular old Restaurant Hasselbacken. It's so easy to make and, at the same time, a good way to "fancy" up ordinary potatoes-- crispy and "buttery".

For the vegetables, keep it simple but luxurious: Roasted or Steamed Asparagus with Hot and Creamy Orange Vinaigrette

The recipe for the vinaigrette is just below (it's not in "World Vegan Feast"), and you can use it on either roasted or steamed asparagus. It can be made several days ahead.

BRYANNA'S CREAMY ORANGE VINAIGRETTE
Makes about 7/8 cup

1/2 cup fresh orange juice (juice of 1 large orange)

grated zest of 1 large orange

2 Tbs. rice vinegar

2 Tbs. olive oil

1 Tbs vegan sour cream (commercial or homemade)

1 green onion, white part only, chopped

1/2 tsp. salt

Optional:

1 Tbs Ajvar (Bulgarian red pepper and eggplant spread/preserve-- see about this and homemade version here)

Combine all ingredients in a food processor or blender until smooth refrigerate in a covered jar until ready to serve on a salad, or you can heat this gently to use on roasted or steamed asparagus.

Last, but never least, is a spectacular dessert: Vegan Lemon/Strawberry Tiramísu

Rich with almonds, fragrant with lemon zest, tangy and sweet, this Tiramísu is alcohol-free, topped with fresh strawberries and contains more cake than the traditional recipe (making it more trifle-like). It is a gorgeous spring or summer dessert! Like traditional Tiramísu and Trifle, this beauty is best assembled and refrigerated the morning of the day you will be serving it. There are various components, but, to ease the burden on the cook, many of them can be easily prepared several days, even weeks, beforehand.

An alternative dessert might be Vegan Tort Shokoladnyi (Russian Chocolate Torte):

This would complement the Russian main course. It's a very decadent, moist three-layer dark chocolate almond cake swathed in fluffy, light chocolate frosting and topped with a generous portion of chocolate curls…mmmmmm! Apparently, it is a common torte to serve with afternoon tea in Russian tearooms and restaurants.
Happy Easter!

VEGAN IRISH CREAM GELATO

2013-03-21T15:34:00.000-07:00

I made this for our St. Patrick's Day dinner last Sunday (using my Homemade Vegan Irish Cream liquor ) and it was a big hit! It would be delectable in a float with San Pelligrino Chinotto. ("Chinotto [kiˈnɔtto] is a type of carbonated soft drink produced from the juice of the fruit of the myrtle-leaved orange tree [Citrus myrtifolia]. The beverage is dark in color. Its appearance is similar to that of cola, but it is not as sweet as cola, having rather a bittersweet taste." ) Or, in hot coffee, perhaps? Anyway, I promised to post the recipe, so here it is!

Printable Recipe

BRYANNA’S VEGAN IRISH CREAM GELATO

Yields about 5 cups

This gelato contains a fair bit of alcohol from the liqueur, so it never gets really hard.

(Adapted from a non-vegan recipe at http://www.scoopadventures.com/home/irish-cream-ice-cream.html)

1 1/4 cups Bryanna’s Homemade Vegan Irish Cream liquor

2 cups nondairy milk (original type) (preferably soy or nut milk)

1 1/4 cups homemade cashew cream (see below)

2/3 cup light granulated unbleached organic sugar

2 tablespoons organic corn syrup or brown rice syrup

2 1/4 teaspoons Instant Clearjel® (do not use the regular type) OR 3/8 teaspoon xanthan gum or guar gum

(See notes about Instant Clearjel here.)

1/2 teaspoon pure vanilla extract

1/8 teaspoon sea salt

Process all of the ingredients in a high-speed blender (not a food processor) for about 2 minutes.

Chill the mixture thoroughly (at least 4 hours or overnight). Once chilled, pour into your ice cream maker and freeze according to the manufacturer’s instructions. Scoop into freezer containers, cover and freeze for several hours or overnight before serving.

HOMEMADE CASHEW CREAM

Makes about 1 1/2 cups

Use any leftover as a cream in coffee or on a dessert.

3/4 cup raw cashew pieces, which have been soaked in boiling water for 10 minutes and drained

1 1/2 cup water

1 tablespoon maple syrup or other sweetener

1/8 teaspoon salt

Process everything for 3 minutes (don’t cheat!) in a high-speed blender (not in a food processor). Refrigerate in a covered jar if not using immediately. This will only keep for a couple of days.

Enjoy!

MY VEGAN IRISH STEW AND IRISH APPLE BREAD PUDDING RECIPES-- GOOD ANY DAY OF THE YEAR!

2013-03-18T21:42:00.000-07:00

This is the vegan Irish stew I prepare every St. Patrick's Day because that's what my husband asks for (and we love it). I posted this photo on my Facebook page a couple of days ago, with a link to an older post which contains the recipe for the accompanying Colcannon (Irish mashed potatoes with kale and/or cabbage). I promised to post the stew recipe, but I didn't get it up on St. Patrick's Day, or the day before, because we had to go off island, and then we had guests yesterday. However, I am going to post it here today even though it's a day late. After all, not only can you enjoy it next St. Patrick's Day, but you can also enjoy it any day of the year (why not?).

In addition, I posted a picture of our dessert, which is nearly always Irish Apple Bread Pudding with vegan Poured Custard (custard sauce) and Brown Sugar Whiskey Sauce. The Poured Custard recipe is available on that same older post that I mentioned above (along with notes about British custard powder). So, I'm going to post that recipe here, too. (These recipes are adapted from my book "The (Almost) No-Fat Holiday Cookbook", BTW.)

Printable Recipe

BRYANNA'S VEGETARIAN IRISH STEW WITH STOUT

Serves 6

This stew is entirely my own invention and contains such un-Irish ingredients as soy sauce and red lentils. But it has the taste and texture of a good brown stew (or "gypsy", as it's called in some Irish homes), and it's delicious served with Colcannon.

NOTE: If you don't want to use alcohol, use the darkest de-alcoholised beer you can find instead of the Stout (an Irish product that can be found in most liquor stores—see this post about vegan stout).

2 cups reconstituted textured soy protein chunks (organic variety), or cubes of seitan, or Gardein “Beefless Tips”

whole wheat flour

2 tablespoons olive oil

2 medium onions, sliced

1/4 cup unbleached flour

3 cups tasty vegan broth

1 cup water

1 cup Stout (or dark de-alcoholised beer) (See here about vegan stout, etc.)

2 cups thickly-sliced mushrooms

2 large carrots, scrubbed and sliced into 1/4-inch-thick rounds

1 cup diced peeled turnips or rutabagas OR 1 cup thawed frozen peas

1 cup diced celery

1/2 cup red split lentils

1/2 cup chopped fresh parsley

1/4 cup low-sodium soy sauce (do not substitute Braggs-- it has more sodium than this soy sauce)

1 bay leaf

2 tsp. Marmite or other yeast extract OR 4 tsp. red miso

1 tsp. sugar or alternate

1/2 tsp. EACH dried thyme, rosemary and marjoram

pepper to taste

Toss the soy protein or seitan chunks, or “Beefless Tips” in the whole wheat flour to coat. In a large heavy pot heat the olive oil over high heat. Add the breaded chunks and brown on all sides. Remove from pot. Add the onion slices and sauté over medium-high until they begin to soften, adding a few drops of water as necessary to keep from sticking. Add the flour and stir around thoroughly. Return the browned chunks to the pot and mix in the remaining ingredients. Bring to a boil. Cover, turn down to low heat and simmer for about 30 minutes or until the vegetables are done. Taste for seasoning. Serve with mashed potatoes, boiled or steamed potatoes, or colcannon (mashed potatoes with kale and/or cabbage-- recipe here).

Printable Recipe

BRYANNA’S IRISH APPLE BREAD PUDDING

Serves 6

In researching the cooking of Ireland, I've noticed that apple desserts take pride of place. This is our favorite.

4 small apples (about 1 lb.), cored and sliced (peel only if the skins are unsightly or sprayed)

1/4 cup apple juice

8 thin slices of whole wheat bread (not a heavy bread), hard crusts removed (or use a wholegrain GF bread)

2 tablespoons dried currants or raisins

1 3/4 cups non-dairy milk

1/3 cup light organic granulated sugar
1 1/2 tablespoons nutritional yeast flakes

1 tsp. cinnamon

1 tsp. pure vanilla extract

1/4 tsp. salt

A few scrapings of freshly-grated nutmeg

Brown Sugar Sauce:

1 cup water

1/2 cup brown sugar

1 tablespoon cornstarch (organic is available)

1 tablespoons pure vanilla extract OR 3 tablespoons whiskey

1 pinch salt

Custard Sauce (see recipe here)

Poach the apples in the apple juice in a covered skillet for 10 minutes.

In a lightly-greased 9" square pan, place 4 slices of bread, cut to fit the bottom of the pan. With a slotted spoon, place the poached apples over the bread and sprinkle with the currants or raisins . Top with the remaining bread slices.

In a medium bowl, whisk together the soymilk, sugar, nutritional yeast, cinnamon, vanilla and salt. Pour over the bread and apples. Let sit for 20 minutes while you preheat the oven to 375degrees F (soaking the bread before baking is important).

Sprinkle the top of the pudding with cinnamon. Place the pan inside of a larger one with hot water in the bottom. Bake for 30 minutes.

Make Brown Sugar Sauce while the pudding bakes: In a small saucepan, mix together all of the ingredients except the vanilla or whiskey. Bring to a boil, stirring. Simmer 5 minutes. Stir in the vanilla or whiskey. (If you want the whiskey flavor without the alcohol, add the whiskey at the beginning of the cooking time, so that the alcohol boils off.) Serve warm.

When the pudding is baked, cool for at least half an hour, cut into 6 squares and serve with the warm Brown Sugar/Whiskey Sauce and Custard Sauce poured over it.

Enjoy!

A SUPER-EASY, CREAMY LOW-FAT LEMON PIE

2013-03-10T14:49:00.000-07:00

I made this for my granddaughters for dessert last night-- I hadn't made it for a long time and forgot how yummy it is, despite the simple ingredients. The original version is from one of my earlier books, "Soyfoods Cooking for a Positive Menopause". I made it with a regular pie crust then, but I think I like it better with a graham cracker crumb crust. The girls loved it-- I hope you will, too.

Printable Recipe

BRYANNA’S EASY, CREAMY VEGAN LEMON PIE (Can be GF)
Serves 8

This delicious, creamy pie is so easy to make that I'm sure it will become a year-round favorite. See tips on vegan, palm oil-free, HFCS-free and GF graham crackers and crusts below recipe.

One 9-inch favorite graham cracker crust, pre-baked at 300ºF for 15 minutes and cooled (see below about crusts)

(Optional: If you use a homemade crust, save 1/4 cup of the crust mix to sprinkle on top of the finished pie.)

Filling

1 lb. medium-firm tofu (or 16 oz. firm silken tofu-- 1 and 1/3 [12.3 oz] boxes)

3/4 cup light unbleached organic granulated sugar

1/2 cup fresh (or bottled organic) lemon juice

2 tablespoons cornstarch [can be organic] (or wheat starch)

grated zest of 1 large organic lemon OR 2 teaspoons natural lemon extract

Your favourite vegan whipped topping (such as Soyatoo or Mimicreme Healthy Top)

Preheat the oven to 350ºF. Blend the Filling ingredients together in a blender or foodprocessor until very smooth. Pour the filling into the cooled crust and bake for 35 minutes. Sprinkle with the optional reserved graham cracker crust mixture, if using. Cool the pie on a rack, then refrigerate until serving time. serve with your favourite vegan shipped topping.

Nutrition Facts (NOTE: Nutrition Facts calculated using Lower-Fat Oatmeal/Graham Cracker Crust and without the whipped topping.)

Nutrition (per serving): 240.6 calories; 25% calories from fat; 7.0g total fat; 0.0mg cholesterol; 101.5mg sodium; 131.2mg potassium; 39.7g carbohydrates; 1.3g fiber; 25.8g sugar; 38.4g net carbs; 6.8g protein; 5.1 points.

COMMERCIAL VEGAN GRAHAM CRACKER PIE CRUST: I haven’t been able to find one that doesn’t contain one or all of these ingredients: palm oil, hydrogenated oil, corn syrup. So, you’ll have to make your own if you don’t want those ingredients.

If you need a lower-fat-than-usual homemade graham cracker pie crust recipe:

LOWER-FAT OATMEAL/GRAHAM CRACKER CRUST

Makes one 9-inch crust (Can be GF)

3/4 cup rolled oats or quick oats
1 cup graham cracker crumbs (see below; can be GF)

2 tablespoons brown sugar

2 tablespoons melted vegan butter (try my homemade palm oil-free "Buttah")

2 tablespoons non-dairy milk

Optional: 1/2 teaspoon vanilla extract or cinnamon

Grind 1/2 cup of the oats into flour in a DRY blender or in batches in a dry, clean electric coffee/spice mill. Combine the resulting oat flour, remaining oats, cracker crumbs and brown sugar in a medium bowl. Pour in the melted vegan butter and non-dairy milk and stir with a fork. Work with your hands until crumbly. Press evenly into a pie pan sprayed with oil from a pump-spray bottle. Lay a piece of waxed paper over and press down firmly (you can use another pie pan to press down with). Bake for 15 minutes at 300°F. Cool thoroughly before filling.

Nutrition Facts

Nutrition (per 1/8th of the crust): 113.5 calories; 34% calories from fat; 4.3g total fat; 0.0mg cholesterol; 97.2mg sodium; 43.3mg potassium; 16.7g carbohydrates; 1.0g fiber; 6.7g sugar; 15.7g net carbs; 2.1g protein; 2.4 points.

VEGAN GRAHAM CRACKERS (without palm oil or high-fructose corn syrup [HFCS]):

Some bulk graham cracker crumbs are vegan-- check the label on the bin (if it's visible) or ask your grocer to let you see the original bag. The following are vegan:

Nabisco Original Graham Crackers

Health Valley makes 3 kinds of vegan graham crackers (they contain soy):

Original Oat Bran Graham Crackers

Original Amaranth Bran Graham Crackers
and one that's gluten-free and vegan:

Original Rice Bran Graham Crackers

Another option would be to make crumbs out of animal crackers:
Barbara's Bakery Snackanimals Animal Cookies (organic, whole grain, palm-oil-free, HF-corn syrup-free, but they do contain soy lecithin)
Kirkland Organic Animal Crackers [Costco brand] (I'm told that they are vegan, but I can't find an ingredient list)
Trader Joe's Organic Animal Crackers
365 Organic Animal Cookies [Whole Foods brand]

There are numerous vegan (and vegan, GF) graham cracker recipes on the 'Net, if you are into making your own.

Enjoy!

USING BEANS IN BAKING AND SALAD DRESSINGS-- 3 RECIPES

2013-03-04T15:59:00.000-08:00

Fat-Free Vegan Oatmeal-Raisin Cookies made with bean puree

My latest obsession is baking and making creamy salad dressings with beans. Dreena Burton unknowingly instigated all this, I'm afraid. I made her wonderful Hummus Salad Dressing and that got me thinking about using pureed white beans to make creamy vegan salad dressings. A delicious bean-based Caesar Salad Dressing resulted (recipe below) and I'm working on a few more. That led me to some information (mostly from folks who are into food storage) on using puree beans instead of fat in baking (sometimes for all of the fat, sometimes for some of it). I have held back from intensive experimenting with this because, for reasons of vanity, I don't want to eat too many baked goods, fat-free or not! But I have lots of ideas. In the meantime, I tried two cookie recipes. I was not entirely satisfied with the chocolate chip cookies I experimented with (2 versions), so I have put them on the back burner for now, along with using bean puree in muffins. But I was happy with the oatmeal raisin cookies I tested (and so was DH!), so I'm including the recipe in this post.

Next I tried using a white bean puree in a no-knead pizza dough. This idea has intrigued me for some time and I'm so glad it worked so well (and in a no-knead dough at that!). It's a great way to add healthy protein and bean fiber to a kid-friendly meal. I looked up the nutrition facts for a Boboli thin-crust for pizza of the same size as mine. 1/2 a Boboli thin crust contains: 70 more calories than mine; 7.5 g fat compared to the 1.2 g in mine; 330 mg more sodium than my crust; about the same amount of protein; and a little over 1 g of fiber compared to 7 g in mine. Not bad!

I use plenty of beans in my day-to-day cooking, but I think using them in more unusual ways would be helpful for many people. It might be easier to get kids (and older folks with waning appetites) to eat beans in a salad, creamy soup, dip, pizza, muffin or cookie, for instance. Everyone could reap the benefits of beans, even while claiming to dislike them.

What are these bean benefits? They are easy to store, easy on the purse, and versatile in the kitchen. They are filling and low in fat, and according to this study: "Adding beans and other legumes to the diet appears to help people with type 2 diabetes improve their blood sugar control and lower their risk of heart disease, according to new research. Two diets were tested in 121 men and women with type 2 diabetes. Both diets were healthy, but one added legumes, such as chickpeas, lentils, and beans. "People with diabetes did better in terms of blood sugar control on the bean diet versus a diet without beans, which was otherwise extremely healthy," says researcher David J.A. Jenkins, MD, PhD, DSc, professor of medicine and nutrition at the University of Toronto and St. Michael's Hospital in Toronto. The bean diet lowered the predicted risk of heart disease more, too, Jenkins says. And it did so in a way that surprised him, he says. "It reduced heart disease risk predominantly because of its effect on blood pressure," he says.

Well, back to the pantry to check my bean supplies....

THE RECIPES:

The following three recipes feature white beans, but, depending on the color you are aiming for in your recipes, any other beans can be used. TIP: You can buy cans of beans, of course, but what I've been doing is cooking big batches of beans and freezing them in 1, 2 or 3 cup containers or zipper-lock bags. If you use canned beans and you have some left over, freeze the excess and add the leftovers together to make enough for another recipe.

WHAT KIND OF WHITE BEANS? Check out this article.

BEAN PUREE: If you want 1 cup iof bean puree, measure out 1 cup of rinsed and drained cooked or canned beans, packing them down a bit. Puree with a hand/immersion blender, or in a blender or food processor. If the mixture is too thick to move on the blades, add a little water (carefully) until it does. Multiply as needed.

These cookies were made with rolled oats, but I think quick oats make a better cookie-- however those pics didn't come out as well as these ones.

Printable Recipe

BRYANNA'S CHEWY FAT-FREE OATMEAL-RAISIN COOKIES

Makes 32 cookies

Wet Mix:

1 cup white bean puree (See text above) NOTE: If you don’t mind a little fat, use 3/4 cup beans and 1/4 cup vegan butter.)

1 cup brown sugar

3/4 cup unbleached granulated organic sugar

1/4 cup brown rice syrup

your favorite egg replacer for 2 eggs (The nutritional analysis for this recipe was made using 2 tablespoons golden flax seeds blended until “gloppy” with 6 tablespoons water.)

Dry Mix:

1 1/2 cups whole wheat pastry flour

1/2 tsp salt

1/2 tsp baking powder

1/4 tsp nutmeg

Additions:

3 cups quick oats (If you have only rolled oats, chop them up a bit in a dry food processor)

1 1/2 cup raisins (not packed)

Variations:

1.) Use dried cranberries, cherries, blueberries, chopped dates, or other dried fruit instead of raisins

2.) Add some chopped organic candied ginger.

3.) Add some chopped nuts or seeds— this will add more fat and calories to the recipe.

4.) Use organic fair trade chocolate chips instead of raisins-- this will add more fat and calories to the recipe.

5.) Use or add other spices, such as cinnamon.

Preheat the oven to 350ºF. Line 2 large baking sheets with baking parchment.

Combine the Wet Mix ingredients until smooth with a hand/immersion blender, or a hand-held electric beater in a medium bowl; or blend them in a food processor or blender and pour into a medium bowl.

In a smaller bowl, combine the Dry Mix ingredients well. Dumb the dry Mix into the Wet Mix and mix briefly. Add the oats and raisins (or any variations) and stir well.

Using a 2 tablespoon cookie dough scoop, place mounds of the dough onto the parchment-lined baking sheets, leaving at least 1-inch space between the mounds.

Place each baking sheet on a rack (not too close to the bottom or top of the oven) and bake for 11 minutes. Switch the sheets from one rack to another and back-to-front. Bake about 22 minutes, or until the cookies are just a light golden color. If they get darker, they will be too dry.

Transfer the cookies (still on the parchment) to racks and cool for about 30 minutes before serving.

If you don’t eat the cookies in 2 days, it’s best to freeze them, as fat-free cookies don’t last as long as those with fat added.

Nutrition Facts

Nutrition (per serving):

136.8 calories; 5% calories from fat; 0.9g total fat; 0.0mg cholesterol; 37.7mg sodium; 166.0mg potassium; 31.2g carbohydrates; 2.2g fiber; 18.4g sugar; 29.0g net carbs; 3.0g protein; 2.4 points.

Printable Recipe

BRYANNA'S NO-KNEAD CLASSIC PIZZA DOUGH (WITH WHITE BEANS)

Servings: 4

Yield: two 12-inch pizza crusts

The easiest pizza dough ever, and with the added protein and fiber of beans (but no one will know). You can make the dough a week ahead, or a day ahead, or the morning of the night you will serve the pizza. Either way, there is very little effort on your part, except for the actual rolling out and baking. The slow rising develops the gluten just as kneading would, and develops flavor as well.

1 cup warm water

1 teaspoon dry baking yeast (or 3/4 teaspoon instant yeast)

1 cup white bean puree (room temperature) (see text above)

1 teaspoon salt

2 cups unbleached white flour

1/2 cup whole wheat pastry flour

In a medium bowl, mix the water and yeast. Let sit for 5 minutes. Add the bean puree and salt and mix well, using a wooden spoon or dough Danish dough whisk. Stir in the flours just until mixed (it will look messy—no worries!). Cover and let rise at room temperature for an hour. Then, stored properly (see below) place in the refrigerator until you are ready to use the dough to make pizza.

Storing the dough in the refrigerator: If you have a dough bucket with a lid, or a bowl with a lid, then use that. There should be room for the dough to triple. Otherwise, cover the bowl with plastic wrap, or an unused disposable shower cap (you can buy these cheaply at $$ stores), or place the bowl inside of a large food-safe plastic bag and secure.

You can make the dough a week ahead, or a day ahead, or the morning of the night you will serve the pizza. If you make it the morning of the day you will make the pizza, make it early in the morning, so that it has at least 10 hours in the refrigerator.

There is no need to bring the dough to room temperature before baking. Divide it in 2 pieces and roll out as usual (see this post for ideas for shaping and baking pizza); top as desired, and bake at 500 to 550ºF for about 8 minutes. Use a pizza stone, if you have one, (heated for about 45 minutes in the oven), or a cast iron skillet (see about making pizza in cast iron at this post)or heavy baking sheets or pizza pans (these can also be heated in the oven for about 30 minutes before placing the pizza on the pans for baking—this makes a great crust). You can transfer the pizza to the hot pan or stone using baking parchment— just pull the pizza off of an upside-down pizza pan or baking sheet, or a baking sheet without sides. The parchment goes into the pan along with the pizza.

Nutrition Facts

Nutrition (per 1/2 a 12-inch crust, topping NOT included): 349.4 calories; 2% calories from fat; 1.2g total fat; 0.0mg cholesterol; 477.4mg sodium; 438.7mg potassium; 71.0g carbohydrates; 7.0g fiber; 0.4g sugar; 64.0g net carbs; 14.0g protein; 6.3 points.

I had to photograph the Caesar Dressing on a regular salad because I didn't have any Romaine lettuce at the time-- but it was still delicious.

Printable Recipe

BRYANNA'S OIL-FREE CREAMY BEAN-BASED "CAESAR" DRESSING

Servings: 5 (1/4 cup servings)

Yield: 1 1/4 cups

2/3 cup rinsed and drained cooked or canned white beans, packed

1/4 cup water

1/4 cup fresh or bottled organic lemon juice

2 tablespoons light soy miso or chickpea miso

1 tablespoons red wine vinegar

1 tsp Dijon mustard

2 cloves garlic, peeled

1/2 tsp salt

1/2 tsp freshly-ground black pepper

2 dashes Louisiana hot sauce

OPTIONAL: 1/4 tsp vegan Worcestershire sauce

1/4 cup of your favorite vegan parmesan-- I use Galaxy Vegan. (If you prefer, you can sprinkle vegan parmesan on the salad after dressing it.)

Blend all of the ingredients in a blender until smooth. Store the dressing in a covered jar or bottle in the refrigerator.

Nutrition Facts

Nutrition (per 1/4 cup): 53.0 calories; 8% calories from fat; 0.5g total fat; 0.0mg cholesterol; 459.6mg sodium; 173.3mg potassium; 9.5g carbohydrates; 2.0g fiber; 0.8g sugar; 7.5g net carbs; 3.3g protein; 0.7 points

Enjoy!

Notes from the Vegan Feast Kitchen/ 21st Century Table

FLATBREAD REVISITED-- *100%* WHOLEWHEAT THIS TIME, NO-KNEAD, & MAKES FAB BURGER BUNS, TOO

EASY REFRIGERATED WHOLE WHEAT FLATBREAD (& PIZZA) DOUGH, WITH NO-KNEAD VERSION (AND MY VEGAN RICOTTA RECIPES)

A BRIGHT SPRING STIR-FRY

"WHOLE GRAIN VEGAN BAKING" BLOG TOUR-- REVIEW, BOOK GIVEAWAY, & A RECIPE, OF COURSE!

VICTORIA DAY WEEKEND FAMILY MEALS AND VISITING

FUSION NAAN PIZZAS AND MESSING AROUND WITH FLATBREADS

SOY CURLS WITH LEMON-RHUBARB SAUCE

LEFTOVER VEGG FRENCH TOAST BATTER? MAKE A WHOLEGRAIN VEGAN MONTE CRISTO SANDWICH

A SCRUMPTIOUS BRUNCH FROM "BETTY GOES VEGAN"

A QUICKIE-- A NEW LOW-FAT OR NO-FAT FRUIT-BASED (BUT NOT SWEET) SALAD DRESSING

EASTER DINNER WITH A DIFFERENCE FROM "WORLD VEGAN FEAST"

VEGAN IRISH CREAM GELATO

MY VEGAN IRISH STEW AND IRISH APPLE BREAD PUDDING RECIPES-- GOOD ANY DAY OF THE YEAR!

A SUPER-EASY, CREAMY LOW-FAT LEMON PIE

USING BEANS IN BAKING AND SALAD DRESSINGS-- 3 RECIPES

FLATBREAD REVISITED-- 100% WHOLEWHEAT THIS TIME, NO-KNEAD, & MAKES FAB BURGER BUNS, TOO