Olives for Dinner | Vegan Recipes and Photography

Sweet Potato, Farro and Walnut Burgers with Homemade Pickles

2013-06-16T09:09:00.000-04:00

Makes 6 burgers
Time: about 45 minutes

One of my favorite parts of summer is having dinner outside with my husband, eating something that he's grilled and spending some time together at the end of the day. I love the ritual of piling plates, utensils and whatever else we need onto a tray and taking them outside, watching him set the timer on his watch to ensure he gets the grilling times right, and sipping iced tea while watching random cars go by. Although it's nothing too elaborate, I always remember and enjoy those meals the most, perhaps because of these little rituals, or maybe just because it's nice to sit outside while the day's heat and brightness lift a little, and everything is calm and quiet.

While I am usually content with throwing a variation of this burger or a marinated portobello mushroom on the grill, I wanted to make something different and new this weekend. I decided to make a burger using farro and walnuts for texture, mashed sweet potato kissed with rosemary for some contrast, and vital wheat gluten, panko crumbs and a little tahini to bind everything together. These work beautifully on the grill, producing a toothsome and flavorful bite that sits perfectly in a bun layered with kale, homemade pickles and red onion.

INGREDIENTS
for the burger
1/2 cup farro
2 cups water
small sweet potato, cut into 1X1 cubes
1/2 cup walnuts, roughly chopped
1 cup panko crumbs
1/2 cup vital wheat gluten
1/8 cup olive oil
1/8 cup tahini
2 TB vegan Worcestershire sauce
1 tsp dried thyme
1 1/2 tsp dried rosemary
1/2 tsp black pepper

for the pickles
3/4 cup water
3/4 cup rice vinegar
1/2 cup sugar
1 tsp salt
1 cucumber, sliced on a mandoline slicer
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp caraway seeds

to serve
buns, kale leaves, sliced red onion, Tofutti or Daiya slices, fresh tomato, vegan A-1 sauce and ketchup

METHOD
To make the burgers, rinse the farro and place it into a saucepan with the water and bring to a boil. Reduce the heat and allow to cook at a low boil, uncovered, for about 15 minutes. Drain off any excess water and place the farro into a bowl or Kitchen Aid mixer.

Bring a medium-sized pot of water to a boil. Add in the cubed sweet potato and cook until tender, about 12 minutes. Drain the sweet potatoes very well, mash, and measure out 1 cup, then add it with the farro. Any leftover sweet potatoes can be eaten later or used to make croquettes or gyozas.

Add in the rest of the burger ingredients and knead with your hands or in a Kitchen aid mixer for 3-4 minutes, to allow the gluten to develop.

Shape the mixture into 6 equal pieces. Roll into spheres, then flatten them out between your palms a bit. You can either grill them immediately or store them in the refrigerator until you're ready to grill.

To make the pickles, bring the water and rice vinegar to a boil. Add in the salt and sugar and stir until dissolved. Add in the sliced cucumbers and stir. Sprinkle the seeds over the top, cover with a lid and remove from the heat. Once it's cool enough, transfer to a glass container and allow to chill and marinate in the refrigerator for a few hours up to a couple of days before eating (they taste best after a few days). The pickles will last about a week in the refrigerator.

Spiced Taro Dessert Gnocchi

2013-06-11T09:22:00.000-04:00

Makes about 100, 1-inch gnocchi pieces
Total time: 45 minutes to an hour

During my last visit to Chinatown, I picked up some taro with no real plan on how I was going to use it. After seeing some gorgeous pictures of potato gnocchi on Pinterest, I decided to make a taro-based version, and loved how easy and blissfully meditative the gnocchi-making process turned out to be.

After a quick boil of the taro, I pureed it to create a subtly purple mash, and spiked it with some Chinese Five-spice powder (which I've used before and love), then sprinkled with "00" flour to create a fluffy dough. The dough was separated into six pieces, rolled into long strips, then chopped into 1-inch pieces. After boiling a small batch, I decided they needed a quick saute, which produced a flavor reminiscent of french toast or funnel cake. So it became a dessert, which I rounded out with a savory salted coconut sauce and a dark and subtly sweet raw chocolate sauce. Once drizzled over the warmed gnocchi, everything sort of melted together, creating a beautiful and unique dessert.

This recipe makes a lot of gnocchi, so I froze them on a baking sheet lined with a silpat, then transferred them to a ziploc bag. They can then simply be pulled from the bag as needed, defrosted, boiled and sauteed for an easy dessert.

INGREDIENTS
for the gnocchi
500 grams taro, cubed
1 1/2 tsp Ener-G, whisked with 2 TB water
1/2 tsp Chinese 5-spice powder
120 grams of "00" flour
extra "00" flour, for dusting

for the coconut sauce (makes enough for 2-4 servings)
1 TB Earth Balance vegan butter
small can (5.46 fl. oz.) unsweetened coconut milk
1/4 tsp salt

for the chocolate sauce (makes enough for 2-4 servings)
1/4 cup melted coconut oil
1/4 cup unsweetened cocoa powder (I used Ghirardelli brand)
1/8 cup raw agave syrup (add more to sweeten as desired)

to serve
halved fresh cherries
extra raw agave syrup
powdered sugar

METHOD
Boil the cubed taro in plenty of salted water for 10-12 minutes, or until it mashes easily with a fork. Drain very well, mash and add the Ener-G/water mixture, along with the Chinese 5-spice, then puree with an immersion blender until silky. Add about half of the flour, and stir to combine while the taro mixture is still warm. Then, add in the rest of the flour to form a slightly sticky and shaggy ball.

Transfer to a well-floured surface and allow the taro ball to slightly cool. Knead for about 3 minutes, tossing in little handfuls of extra "00" flour until it is no longer sticky. Divide into 6 pieces, then roll each one into a long 1-inch thick piece, then cut into 1-inch thick pieces.

Place the gnocchi pieces so they are not touching each other on a baking sheet lined with a silpat. You can either proceed to boiling/sauteing the desired amount of gnocchi to serve immediately, or you can place the entire baking sheet in the freezer, then transfer the frozen gnocchi to a ziploc bag once they are frozen. Just let them thaw out a bit before boiling them.

To make the coconut sauce, melt the vegan butter, coconut milk and salt together in a small saucepan. Once it reaches a small simmer, remove from the heat. Place in the refrigerator to chill. Before serving, allow it to sit out at room temperature while you boil/saute your gnocchi.

To make the chocolate sauce, melt the coconut oil in a saucepan or microwave, then whisk in the cocoa powder. Add in the agave, taste, and add more until desired sweetness is achieved. Place in the refrigerator to chill. Before serving, melt it in the microwave for a few seconds to achieve a pourable consistency.

To cook the gnocchi, bring a large pot of water to a boil. Add in the desired amount of gnocchi. They will immediately sink to the bottom—once they rise to the top after a couple of minutes, they are done. Remove them with a skimmer and pat dry with a paper towel. (Any water left on the gnocchi will cause a bit of sputtering during sauteeing, so use caution.)

Heat a little olive oil in a cast iron pan over medium heat. Add in the gnocchi, and allow to slightly brown on one side for 2-4 minutes. Flip over, and allow the other side to brown. Remove from the heat.

To serve, place the desired amount of browned gnocchi into bowls. Drizzle with the two sauces and garnish with the cherries. Serve immediately.

Fresh Spring Rolls with Soy Curls, Mango and Mint

2013-06-08T09:20:00.000-04:00

Makes 12-14 fresh rolls
Total time: 1 hour, 25 minutes

I am dreading the arrival of July, August and September. Anything above 60 degrees is too hot, and makes me long for the cold weather that the fall and winter months bring. So when the temperature in Boston reached almost 95 degrees out of the blue in early June, I began to panic about the next ~~three~~ four months of heat. But luckily the heatwave was random, and it subsided after about three days.

When temperatures reach the 90s, the only types of food that appeal to me are cold, clean and crisp ones, and nothing is more fresh and cooling than a spring roll packed with mint, cilantro and basil. Here I've combined those herbs with some bright mango, crispy carrots, cold glass noodles and fried soy curls to create a spring roll with complimentary textures and clean flavors. Any leftover filling components can be tossed with the cold noodles the next day and drizzled with any extra sauce* to make an easy and refreshing lunch or dinner.

*Sauce variations:

INGREDIENTS
for the sauce
1 cup water
1/2 cup rice vinegar
5 TB sugar
1 tsp salt
red pepper flakes, crushed peanuts, cilantro sprigs, shallot slices, to garnish

for the filling
1 cup Butler Soy Curls
1 1/2 cup vegetable broth
1 tsp salt
1 cup cornstarch
1 1/2 tsp Ener-G, whisked with 5 TB water
canola oil, for frying

1 mango, cut into thin strips
2 large carrots, peeled and shredded
1 cup fresh mint
1 cup fresh basil
1 cup fresh cilantro
1 small shallot, sliced thinly (optional)
2 cups cooked glass noodles, or any thin asian noodle

12-14 spring roll wrappers
fresh lime, to garnish

METHOD
First, make your sauce by bringing the water to a boil in a small saucepan. Then add in the rest of the sauce ingredients and stir until the sugar and salt has dissolved. Set aside to cool.

Next, prepare your soy curls by placing them into a small saucepan with the broth and salt. Bring to a boil, then turn off the heat and allow the soy curls to rehydrate for 10-15 minutes.

Drain the soy curls in a fine mesh sieve, and allow them to cool a bit. Then press down on them in the sieve to remove some of the moisture. Set aside.

If you don't want to deep-fry the soy curls, just place them into a hot skillet with a little oil, seasoning with a little salt as needed until they are slightly browned. Set aside and allow to cool.

If you want to deep-fry the soy curls, place a few inches of oil into a small saucepan. Heat over medium-high heat for about seven minutes. While you are waiting for your oil to heat, place the cornstarch into a shallow, wide bowl. Whisk the Ener-G and water in a separate shallow, wide bowl. Test your oil by throwing a pinch of cornstarch into the oil. if it sizzle immediately, you are ready to fry.

Place about a third of the soy curls into the Ener-G mixture. Give them a little squeeze to remove some of the moisture, then coat them in the cornstarch. Drop them into the hot oil and allow to fry for 3-4 minutes. Remove them with a skimmer and place on paper towels to drain. Season immediately with a little salt. Repeat the process until all of the soy curls are fried. Set aside and allow to cool slightly.

Next, prepare your noodles according to package instructions. If you are using glass noodles, just measure out about 2 cups of them once cooked. I stretch them into a long shape on a cutting board, then cut the amount I want with scissors as I go along.

Now you are ready to assemble your spring rolls. There are several ways to roll them—I used this method (steps 4-8) for this recipe.

Soften your spring rolls (only one at a time) by placing them on the palms of your hands and running them under some warm water for about 5 seconds. Then, place on a cutting board to roll them.

Place some noodles (about the size of your index finger) at 9 o'clock on the softened spring roll. Then place a couple of mango slices on one side and shredded carrots and shallot slices on the other. Then place a few soy curls on top of the noodles, then top with a few cilantro sprigs and basil and mint leaves. Roll them up and repeat until all of the rolls are assembled.

Chill or serve immediately with the cooled vinegar sauce.

Practically Raw Desserts: Review and Sample Recipe

2013-06-02T17:23:00.001-04:00

If you've never tried making raw desserts because you thought it may be too complicated, required special equipment or called for ingredients you could never possibly find, then Practically Raw Desserts: Flexible Recipes for All-Natural Sweets and Treats by Chef Amber Shea Crawley will change your mind. Packed with easy, innovative and approachable recipes, Practically Raw Desserts utilizes completely nutritious and wholesome vegan ingredients to create both familiar and one-of-a-kind desserts, like Carrot Cake, Mango-Pistachio Kulfi Pops, New York Cheesecake, Devil's Food Cupcakes, Baklava Brownies and Russian Tea Cakes. If you can't find every ingredient for a particular recipe, there are plenty of substitutions and variations offered to produce similar results (with the exception of coconut flour, which there is really no substitution for). I found coconut flour in the bulk bin at a health food store in Cambridge, but you can also buy it online. I love that Chef Amber took the time and care to ensure her recipes could be made by anyone, with almost any kind of pantry ingredients.

When I received my copy of Practically Raw Desserts from Vegan Heritage Press to review on the blog, I was pleasantly overwhelmed with the array of diverse choices, and loved that there were full-color photographs to accompany the majority of the recipes inside. Although everything looked fantastic, I was instantly drawn to Chef Amber's Salted Tahini Caramels, and it turned out to be a fantastic way to start using the cookbook.

These rich and slightly salted caramels are binded together with coconut flour, sweetened with a hint of raw agave, then placed in the freezer to create an adorable two-bite dessert. These can then be placed into mini muffin cups or cut into cubes once firm, and pulled out of the freezer here and there for a cold, rich and not-too-sweet mini treat. Because I adore this simple yet flavorful use of tahini, I'm excited that Vegan Heritage Press has kindly allowed me to post Chef Amber's recipe below. If you love tahini and lean towards a more savory and light type of dessert, then this is the perfect recipe to try out—but if you like sweet, chocolate or fruity then Practically Raw Desserts offers all of that and more.

Salted Tahini Caramels

There are two types of people in this world: those that adore tahini enough to eat it straight out of the jar, and those that do not. I am of the former persuasion. If you are too, you’ll love these tahini-rific little freezer caramels. Have all the ingredients ready to go at room temperature to make for easy mixing.

Ingredients:

• 1/2 cup tahini 
• 1/4 cup coconut flour 
• 1/4 cup coconut nectar*
•  1/8 teaspoon coarse sea salt

*(or agave nectar, maple syrup or any other liquid sweetener)

Preparation:

Combine the tahini, coconut flour, and coconut nectar in a medium bowl and stir until very well-mixed (the mixture will be thick). Pour into a small glass container (lined with plastic wrap or waxed paper for easy removal, if desired) or divide between mini muffin cups. Sprinkle evenly with the sea salt and freeze until very firm. Once frozen, slice into bite-sized pieces with a very sharp knife. Enjoy straight out of the freezer.

Store the caramels in an airtight container in the freezer for up to 3 months.

Yield: 16 small caramels

From Practically Raw Desserts by Amber Shea Crawley. ©2013 Amber Shea Crawley. Used by permission from Vegan Heritage Press.

Sesame Roasted Cauliflower with Sriracha-Vegenaise Dressing

2013-05-30T14:59:00.000-04:00

Makes 2 servings
Total time: 1 hour

Is cauliflower the new kale? It seems to be popping up everywhere lately. I've seen it roasted alongside farro, mashed up like potatoes, tempura battered and fried and ground up and used in pizza crusts. Since I haven't ever really prepared cauliflower before, I decided to do a simple slice and roast in a cast iron pan with some toasted sesame oil. The taste and texture here was delicious: it was perfectly crispy and caramelized around the edges and soft yet toothsome towards the center. I decided to top it off here with some sriracha-Vegenaise dressing, but it can also be served plain with the toasted sesame oil it's been roasted in.

INGREDIENTS
2 large pieces of 1-inch thick cauliflower slices
2 tsp toasted sesame oil
salt and pepper
2-3 TB Vegenaise
2-3 TB sriracha, to taste

METHOD
Preheat your oven to 400 degrees.

Make your cauliflower slices by removing the green leaves and most of the stem from the base. Leave some of the stem intact so the cauliflower doesn't fall apart. Then, place the cauliflower, stem side down, and slice into the center with a large knife. Slice again on either side to create two flat pieces. Rinse and pat to dry. Reserve the small and broken florets for using later.

Place 1 tsp of sesame oil into the bottom of a cast iron pan. Place the cauliflower pieces into the pan, then drizzle the remaining 1 tsp of sesame oil over the cauliflower. Sprinkle with the salt and pepper. Place into the oven to roast for 20-25 minutes, checking after 20 minutes. Once it is nicely browned around the edges, carefully flip the pieces over and roast for 20 to 25 minutes more. It's done when the edges are all perfectly crisp.

Whisk the Vegenaise and sriracha together, adjusting the heat level to your taste. Drizzle over the cauliflower and serve immediately.

Vida Vegan Con 2013 Recap

2013-05-28T16:17:00.000-04:00

When I first went vegan several years ago, I had never spoken to or even knew another vegan. But once I began to blog in 2011, I slowly began connecting with other like-minded bloggers who were passionate about what they believed in, loved making vegan food and all had similar thoughts and opinions about it. It was kind of exciting to become a part of this community, even though it was only in a purely virtual way.

However, when I recently attended Vida Vegan Con a few days ago, I had the chance to literally meet so many of these bloggers and cookbook authors whose work I have really connected with and truly admired over the past few years. Needless to say, it was an exciting three days, packed with handshakes and hugs, information and discussion—and a ridiculous amount of amazingly tasty vegan food.

On Day One, I got to attend a session led by Hannah Kaminsky, who discussed the basic principles of food styling, and watched her turn an ugly takeout box of pad thai into a beautifully styled work of art. Food styling is a pretty solitary experience, so seeing someone else's techniques in action from start to finish was fun!

From there, I proceeded to attend another session led by Isa Chandra Moskowitz on iPhone Food Photography. I don't even have an iPhone, but I wanted to be in a class taught by my cooking idol, so loved every minute of it. Every word that comes out of Isa's mouth is hysterical, and the class has made me want to ditch my Android for an iPhone and learn about this thing called "Instagram."

Next, I attended a session moderated by Grant Butler of The Oregonian's Foodday section, where seasoned cookbook authors Nava Atlas, Dreena Burton and Terry Hope Romero discussed the art of writing recipes, how to engage an online audience and the ways that blog and cookbook writing differ. Useful and practical information from people who know the subject best!

On Day Two, I attended a session called "Ethics Beyond the Plate," moderated by Jason Das of SuperVegan, where Jezebel, Vegansaurus and VegNews writer Laura Beck, Leigh-Chantelle of Viva La Vegan!, Jamie J. Hagen, Erika Larson of Sews Before Bros and John McDevitt of The Laziest Vegans in the World all discussed the ethical side of veganism, and how food choices, environmental concerns and human rights all intersect—and how to make the right choices when the "right" choice isn't always so obvious or black and white.

We then proceeded to a Vegan Battle Royale and lunch, enthusiastically and superbly hosted by Amey, Kittee and Mo—I think at least a thousand prizes were given out for correctly answered trivia questions, taste tests and more! I never went up on stage, but still had a blast watching everyone else.

With a full belly, I went to a writing workshop taught by Isa, where she showed the group ways to get a blog post started, how to connect with readers and just simply enjoy the process of writing. I will definitely use some of the techniques I learned for future blog posts!

We ended the day with a session taught by Cadry of Cadry's Kitchen, where she explained how to integrate our own unique voice and style into our blog. I loved Cadry's message, which was that you don't need to be perfect in blogging—just relateable and creative—and the rest will follow! I especially love Cadry's videos ... view them here!

On Day Three, Nava Atlas, Joni Marie Newman of Just the Food and Ryan Patey of T.O.F.U. Magazine all discussed ways that they made the transition from blog to book, tips on what to do and advice for those who choose to follow this path.

I then went to a session taught by Terry Hope Romero on recipe creation and testing. Terry has 8+ years of experience in the cookbook business, and knowledgeably and generously shared with the audience what she's learned along the way.

Our last session was taught by Kelly Peloza on artful food photography. I found her explanations of lighting and styling to be quite clear and, although I don't shoot the photographs you see on this blog, found it to be inspiring and helpful.

In between these sessions, I had a blast with so many fellow bloggers at the White Owl Social Club, Blossoming Lotus, Veggie Grill and Staver Locomotive, where the Vida Vegan Con Galarama for the Chimpanzee Sanctuary Northwest was held. I already can't wait for the next VVC!

I tried to connect online with everyone new that I met but, in case we missed each other, you can connect with me on Facebook, twitter, Pinterest, bloglovin' and tumblr. Or send me an email at erinwyso [at] olivesfordinner [dot] com!

Red Quinoa and Sweet Potato Croquettes

2013-05-19T09:28:00.000-04:00

Makes 12-14 croquettes
active time: 1 hour
passive time: 2 hours, to overnight, to chill the croquette mixture

These croquettes are fun and easy to make, smell amazing while being prepped, and look really pretty once plated. To make these, sweet potatoes are mashed and combined with fluffy red quinoa, then binded together with panko crumbs and a touch of peanut butter, while everything is nicely balanced out with a touch of sambal oelek. Once the croquettes are browned, they can then be dragged through this rich and creamy coconut-tomato sauce, which has been kissed with a dash of cinnamon and garam masala to create a subtly spiced and beautifully fragrant dish.

INGREDIENTS
for the croquettes
1 cup vegetable broth
1/2 cup red quinoa, rinsed a few times
1 cup mashed sweet potato (about 1 large sweet potato, cubed*)
1 scallion, chopped
1/2 TB natural peanut butter (preferrably chunky)
1/8 tsp salt
1 tsp baking powder
1/2 cup panko crumbs
1 TB sambal oelek (optional), or more to taste

for the sauce
1 TB canola oil
1 cup shallots, chopped
3 cloves garlic, minced
1 TB fresh ginger, minced
1/2 tsp cinnamon
1/2 tsp garam masala
1/4 tsp salt
2 TB wine or broth
2 TB tomato paste
1/2 cup fresh parsley, chopped
1 can full-fat coconut milk (13.66 oz)

METHOD
Bring a large pot of water to a boil. Add the sweet potato cubes and boil, uncovered, while you prepare the quinoa.

In a medium-sized saucepan, bring the vegetable broth to a small boil. Reduce the heat to low, add in the quinoa, cover, and allow to remain at a low simmer for 15 minutes without removing the lid during the cooking time. Remove from the heat but leave it covered for an additional 5 to 7 minutes.

By now, your sweet potatoes should be done and they should mash easily against the side of the pan with a fork. Drain, return them to the pan, and mash them up with a potato masher.

In a large bowl, combine the hot sweet potato and quinoa. Stir well to combine, then add in the rest of the croquette ingredients, adding 1 TB of sambal at a time and tasting it, adding more as you like. Cover and place the mixture into the refrigerator for at least 2 hours or overnight.

To make your sauce, heat the canola oil over medium-low heat. Add in the shallots and allow to sweat for about 5 minutes, stirring occasionally to prevent browning. Add in the garlic and ginger, stir and allow to saute for 2-3 minutes. Add in the cinnamon, garam masala and salt, then stir and increase the heat to medium. After 1-2 minutes, add in the wine or broth to deglaze the pan. Reduce the heat to low, then add in the tomato paste, fold in the parsley and add in the coconut milk. Allow to simmer for about 10 minutes, stirring occasionally.

To make the croquettes, roll them into golfball-sized spheres, then flatten them a bit between your palms. Lightly grease a flat-bottomed saute pan over medium heat. Fry the croquettes until golden brown on each side.

Serve immediately with the warmed sauce.

*If you have any leftover mashed sweet potatoes, this recipe is a nice way to use them up!

Whole Grain Vegan Baking: Review and Giveaway! [CLOSED]

2013-05-15T07:45:00.000-04:00

I don't venture into baking and dessert making that often, but when I received a copy of Whole Grain Vegan Baking by Celine Steen and Tamasin Noyes to review on the blog, it served as a good reminder that I should change that. After initially flipping through WGVB, I instantly spotted their trademark style of approachable recipes written in a clear, engaging and fun way and, after a more thorough read, was inspired to roll up my sleeves and get my hands dirty with the array of whole grains utilized throughout the book.

When Celine and Tami get together to write a cookbook, it's a given that the recipes are going to be amazing, easy and fun to make, and look dynamite on a plate. One of the first things I noticed in the book was the most obvious— Celine's amazing photographs (about 45 of them)—which are all breathtaking, inspiring and showcase her rustic-yet-sophisticated style of photography.

The next thing I was drawn to was the clear explanation of baking methods, flours and specific ingredients. Tami and Celine know their stuff, and clearly and generously want you to know about their stuff. So in addition to getting more than 100 recipes from breakfast to brunch, loaves and muffins, yeasted breads, "smarter" snacks and wholesome desserts to choose from, you'll also get a complete rundown and description the whole grain flours used in the book, as well as several baking tips and tricks.

Because this book has already been so valuable to me in the short amount of time I've had it, I am excited that the publisher is offering a free copy of the book to one lucky reader through this blog post! To enter the giveaway, just leave a comment below, indicating your:

favorite dessert or bread and/or
your favorite whole grain that you like to bake with.

Be sure to leave your email or some way to contact you in your comment in case you are chosen as the giveaway winner. Shipping is restricted to US and Canada only, and the winner will be announced on May 29 (I'll use random.org to pick the winner) ... good luck!

UPDATE: The winner of the giveaway is Angry Asian, over at morestomach -- congrats!

Tami and Celine have also generously agreed to share a recipe—their Chocolate Raspberry Tart—from Whole Grain Vegan Baking here. I absolutely loved making this dessert, which looked lovely and tasted rich and decadent without being too overly sweet or heavy. From here, I plan to move on to making more of their other amazing recipes, starting with:

Puttanesca Scones with Barley and Spelt
Chickpea Rabe Calzoni
Pull-Apart Cinnamon Bread
Sun-Dried Tomato Focaccia
Pesto Knots
Whole Wheat Almond Plum Crostatas

Chocolate Raspberry Tart

Published by Fair Winds Press, 2013

Rich and creamy, this decadent tart could be served in a five-star vegan restaurant. With only 1/2 teaspoon oil per serving, this raspberry chocolate explosion lets you pamper yourself and your family without the guilt.

For Crust:
Nonstick cooking spray
40 g (1/2 cup) quick-cooking oats
60 g (1/2 cup) whole wheat pastry flour
10 g (2 tablespoons) unsweetened cocoa powder
1 teaspoon instant espresso granules
2 tablespoons (30 ml) pure maple syrup
1 tablespoon (15 ml) neutral-flavored oil
1 tablespoon (15 ml) water, more if needed

For Filling and Topping:
105 g (3/4 cup) cashews, soaked in cold water for 3 hours, drained, and patted dry
1/4 cup plus 2 tablespoons (90 ml) vegan creamer, preferably Silk or MimicCreme brand
20 g (1/4 cup) unsweetened cocoa powder
60 g (3 tablespoons) all-fruit raspberry jam
2 tablespoons (30 ml) pure maple syrup
190 g (1 1/2 cups) fresh raspberries

To Make the Crust: Preheat the oven to 350°F (180°C, or gas mark 4). Lightly coat a 6 1/2-inch (16 cm) tart pan with cooking spray. Combine the oats, flour, cocoa, and espresso granules in a small bowl. Stir in the syrup, oil, and water. The mixture will be sticky and should hold its shape when pressed together. If not, add more water, 1 teaspoon at a time, until it does. Press the mixture evenly onto the sides and bottom of the tart pan. Dampening your hands with water may help reduce some of the sticking. Put the tart pan on a baking sheet. Bake the crust for 7 to 8 minutes, until the edges start to look dry. Let cool on a wire rack for 1 hour, or until completely cool.

To Make the Filling: Combine the cashews, creamer, cocoa, jam, and maple syrup in a blender. Process until completely smooth. Spread the filling evenly in the prepared tart shell. Top with the raspberries, beginning at the outer edge of the tart and working in circles toward the center. Chill for 3 hours before serving.

Yield: One 6 1/2-inch (16 cm) tart

Recipe Note
This recipe can also be made in three 4-inch (10 cm) tart pans. You may have a small amount of filling left over; it can be chilled and eaten as mousse.

For more delicious Whole Grain Vegan Baking recipes, reviews or additional chances to win a copy of the book, be sure to check out these other fabulous bloggers who will be hosting them throughout this month!

May 14: Weekly Vegan Menu
May 16: Vegan Eats and Treats
May 17: Three and a Half Vegans
May 18: Seitan is My Motor
May 19: My Zoetrope
May 20: Get Sconed!
May 21: Year of the Vegan
May 22: Little Foxes
May 23: Vegan Feast Kitchen
May 24: Vegan Cookbook Aficionado
May 25: Julie’s Kitchenette
May 26: Vegan Cookbooks Illustrated
May 27: Don’t Eat Off the Sidewalk!
May 28: Urban Vegan

Buffalo Chickpea Soft Tacos with Avocado Sour Cream

2013-05-03T07:35:00.000-04:00

I've drenched tofu and soy curls in sriracha and Earth Balance before, and decided I'd try it again this past week but with chickpeas instead. So they went straight into a crockpot to baste in some buffalo sauce and a few other ingredients for a few hours, while I mashed together fresh avocado with some vegan sour cream to serve on the side. This tasted fantastic right out of the crockpot inside a soft tortilla, but was even better the next day served as leftovers, once all of the filling ingredients had a chance to mingle just a bit more.

Makes 2-3 servings
total active time: 15-20 minutes
total passive time: 4 hours, for the chickpeas to baste

INGREDIENTS
for the filling
1 can chickpeas (15 oz.), rinsed
1/4 cup sriracha
1 TB Earth Balance
small onion, chopped
1 TB toasted sesame oil
1 TB minced garlic
1/2 cup vegetable broth

for the avocado sour cream
1 ripe avocado
1/4 cup Tofutti sour cream
1 TB rice vinegar
salt, to taste

for serving
torillas
flat leaf parsley, chopped
spring onions, chopped
thai chilis, chopped (optional)

METHOD
Place all of the filling ingredients into a crockpot. Place on the low heat setting for about 3 hours, then increase the heat to high for one more hour.

To make the avocado sour cream, mash the avocado until smooth, then stir in the vegan sour cream, vinegar and salt. Refrigerate until ready to use.

When ready to serve, place a bamboo steamer into a large skillet. Add a few inches of water into the bottom (make sure it isn't touching the bottom of the steamer basket. Place tortillas into the basket, one at a time, cover, and allow to steam for a few minutes, or until softened.

Stir in the fresh parsley, spring onions and thai chilis into the chickpea filling before adding them into the tortillas. Serve immediately with the chilled avocado sour cream.

Sweet and Sticky Cashew Tofu

2013-04-28T09:52:00.000-04:00

In this dish, well-seared tofu, cashews and crisp vegetables are doused with a sweet and sticky sauce in a cast iron pan, producing something very similar to Chinese takeout. What makes this sauce so beautifully flavored and thick, and allows it to cling so well to the tofu, is a simple and small dash of a cold water and cornstarch slurry added at the end of cooking time. This looks and smells heavenly throughout the prep and cook time, and is quick and easy enough to make as a weeknight dinner.

Makes 2 servings
total active time: 35-45 minutes

INGREDIENTS
for the sauce
2 TB toasted sesame oil
2 TB soy sauce
1/2 cup mirin
1 tsp rice vinegar
2 tsp brown sugar
2 TB cold water, whisked with 2 tsp cornstarch

for the tofu and vegetables
1-2 tsp olive oil
1 TB minced ginger
1 TB minced garlic
1 block of firm tofu, sliced into triangles (no need to press it)
2-3 small shallots, quartered
4-6 shiitake caps, sliced thinly
handful or so of broccoli florets
1/3 cup raw cashews

to serve
sesame seeds
noodles or rice

METHOD
Combine all of the sauce ingredients except for the cornstarch and water into a small bowl and set aside.

In a cast iron pan, heat the olive oil over medium-low heat. Add in the ginger and garlic and allow to soften for a minute or two. Then, scrape the contents into a small bowl and set aside.

Return to the stove and place a little more olive oil into the pan. Increase the heat to medium, then place the tofu triangles into the pan. Be careful, as the pan may sputter a bit. Allow the tofu to brown on one side for about 6 minutes, then flip and allow the other side to brown for the same amount of time. Transfer the tofu to a plate.

Next, add in the shallots to the pan. Poke them around a bit after a minute to allow the layers to separate. Add in the mushrooms, stir, then deglaze the pan with a tablespoon of water. Allow to sizzle for a minute or two, then toss in the broccoli florets and cashews. Once the broccoli is bright green after a minute or so, transfer the pan contents to another plate.

Now return the tofu to the pan. Whisk together the sauce, then pour it over the tofu. Stir gently to combine. Stir the water and cornstarch together in a small bowl until combined, then pour into the pan, stir and allow to slightly thicken, then remove from the heat immediately.

Place cooked noodles or rice into a bowl. Add the vegetables and other reserved components to the bowl, then place the tofu triangles over everything, using a spatula to scrape any leftover sauce out of the pan. Sprinkle with the sesame seeds, then serve immediately.

Vegan Grilled Cheese with Shiitake Bacon and Tomato

2013-04-21T19:43:00.000-04:00

Developing and improving upon the taste and texture of homemade vegan cheeses is all hinged around finding the perfect balance between the right fat and acid, then figuring out the right kinds and ratios of thickeners to mimic the texture and stretch of cheese. Working off of this principle, I've combined full-fat coconut milk with champagne vinegar (a new-to-me ingredient I discovered yesterday), then used agar powder and tapioca flour for bulk and stretch. After adding in some pureed roasted red pepper, the result was a cheese that looked a bit like the pimento cheese I ate while growing up in the southern part of the United States, but tasted more like a very mild queso dip rather than the southern staple I used to consume. Whether this is melted by itself between two pieces of bread—or made even to be even heartier by adding vegan bacon and fresh tomato slices—this cheese tastes fabulous and is also a breeze to make.

Makes 2-3 sandwiches, with some cheese leftover
total active time: 25-30 minutes
total passive time: overnight, for the cheese to gel; 15-20 minutes, for the shiitake bacon to marinate

INGREDIENTS
for the cheese
3.5 oz prepared roasted red pepper
1/2 can (13.66 fl. oz.) coconut milk, unsweetened (I used Thai Kitchen brand)
1 tsp champagne vinegar
3/4 tsp agar powder
1/4 tsp salt
1/2 TB tapioca flour, whisked in 1 TB cold water
1 TB nutritional yeast
1 tsp liquid lecithin

for the shiitake bacon
6-8 shiitake caps, sliced
2 TB sesame oil
2 TB olive oil
few dashes of liquid smoke OR
oven-prepared shiitake bacon

your favorite bread, for toasting (I used focaccia)
olive oil, for the bread
fresh tomato slices, for serving

METHOD
Place the roasted red pepper into a small food processor and puree well. Leave it in the processor and set aside.

Place the coconut milk, vinegar, agar and salt into a small saucepan. Heat over medium heat until a small boil is achieved, whisking continuously the entire time. Remove from the heat and whisk in the tapioca/water mixture, nooch and lecithin. Now, pour a bit of the mixture into the food processor with the roasted red pepper, then puree again until combined. Then, scrape all of the contents back into the pan, and stir again to combine. Transfer to a container, cover, then place in the refrigerator to slightly gel overnight.

When you are ready to make the sandwiches, toss the sliced shiitake in the oils and liquid smoke, and allow to marinate for 15-20 minutes.

Heat a flat skillet over medium heat. Place the shiitake into the pan, making sure all shiitakes make contact with the bottom of the pan with no overlapping. Allow to slightly brown for about 2 minutes, flip, then allow to brown on the other side for 2 more minutes. Transfer to a paper towel, to slightly drain and crisp up.

Return to your pan. Apply a little olive oil to your bread, then place oil side down. If you are using thin sandwich bread, slice the cheese thinly, then place onto the bread. If you are using thicker bread like focaccia, you can just melt some of the cheese separately in the microwave or small pan, then pour onto the bread once it is browned and removed from the pan.

Arrange the shiitake bacon and sliced tomato onto the sandwich. Serve immediately.

Glazed Tofu with Fiery Sriracha Pearls

2013-04-14T10:13:00.000-04:00

Besides producing beautiful shapes and textures, spherification techniques can also alter how flavors behave in a dish. Here I've created sriracha pearls, which were then dropped into a viscous and sweet glaze over well-seared tofu cubes. Instead of producing an even heat level throughout, these pearls created tiny yet fiery pops of isolated heat in each bite. These pearls can be made beforehand, and stored in cold vegetable oil until ready to use. They just simply need to be rinsed in a bit of cold water first, and will be quite sturdy once formed.

INGREDIENTS
for the sriracha pearls
1/8 cup sriracha
1 tsp sesame oil
1/4 cup vegetable broth
1 gram agar powder
several cups of vegetable oil, placed in the freezer for an hour to chill
an empty tall beer glass, placed in the freezer an hour to chill

for the tofu
1 TB peanut oil
1 block of firm tofu (no need to press it)
1 TB sesame oil
1 TB soy sauce
3 TB mirin
drop of rice vinegar
1 TB brown sugar
1 TB cold water, whisked with 1 tsp cornstarch
black and white sesame seeds, for serving

METHOD
In a small saucepan, heat the sriracha, sesame oil, broth and agar over medium-low heat until it comes to a small simmer. After 45 seconds, remove from the heat and allow to cool for a minute or two.

Remove the chilled oil and empty glass from the freezer. Place the cold oil into the glass so only and inch of two of space is left at the top. Using a pipette, squeeze bottle or syringe, suck up a tablespoon or two of the mixture. Keeping the dropper very close to the oil, slowly drop it in, and allow the beads to fall to the bottom of the glass. After several beads are created, pour the entire glass through a fine mesh strainer into the bowl, then return the oil back into the glass and repeat. The pearls can then be rinsed in the strainer and stored in water while you make your tofu.

Cut the tofu block into 3 slabs, then half those slabs to make 6 large tofu cubes.

Heat the peanut oil in a large pan over medium-high heat. Place the cubes into the hot pan. They will sputter a bit when they hit the pan. Allow the brown on each side for 4-5 minutes each. You may need to add a little more oil to the pan during browning time if the cubes start to stick. Once they are fully browned, transfer them to another plate while you make the glaze.

Reduce the heat to medium. Add in the sesame oil, soy sauce and mirin. Stir well, then add in the vinegar, then sprinkle the brown sugar over the top. Add in the water and cornstarch mixture, stir until thickened, then remove immediately from the heat.

Spoon the sauce over the top of the tofu cubes, then garnish with the sriracha pearls and sesame seeds. Serve immediately.

Four Vegan Grilled Cheese Sandwiches

2013-04-12T07:05:00.000-04:00

Today is National Grilled Cheese Day. Vegans too can celebrate this annual quasi-holiday by whipping up a batch of homemade vegan cheese or ripping open a bag of Daiya, slathering some bread with Earth Balance and toasting up some grilled goodness of their own. Here is a roundup of some of my favorite ooey-gooey creations in observance of this very cheesy Friday.

French Onion Soup Sandwich

Vegan Grilled Cheese with Smoky Tomato Soup

Tempeh Reuben with Sriracha-Vegenaise Dressing

Vegan Reuben Sandwich

Mint, Basil and Cilantro Udon Noodle Bowl

2013-04-07T09:45:00.000-04:00

The other day, I ate a fresh spring roll packed with mint, basil and cilantro and loved how the vibrant, crisp and clean flavors perfectly complimented each other. I found myself craving the taste a few days later, but instead of trying to recreate the rolls at home, I ended up using these herbs together in a different application and found that they also worked nicely in a soup. Both fragrant and pretty, this dish is also really easy to make.

INGREDIENTS
1 TB toasted sesame oil
1 TB ginger, minced
2 cloves garlic, minced
1 tsp sriracha, or more to taste (optional)
1 TB chopped flowering chives (optional)
4-6 shiitake caps, thinly sliced
1 shallot, sliced
1-2 scallions, sliced (optional)
1/2 carrot, thinly sliced
1/4 cup mirin or broth
3 cups Imagine Brand No-Chicken broth (or homemade stock)
2 tsp soy sauce
1 tsp rice vinegar
1 TB brown sugar
udon noodles (or your favorite kind of noodle)
fresh basil, mint and cilantro, chopped (use 1 TB of each for each bowl)
fresh chilis and black sesame seeds (optional)

METHOD
Heat the sesame oil in a medium-sized saute pan over low heat. Add in the ginger and garlic and allow to soften for a few minutes. Add in the sriracha and chives and allow to soften a bit more for a few minutes.

Turn the heat up to medium, then add in the shiitake, shallots, scallions and carrot. Pour the mirin into the pot to deglaze the pan, allow to sizzle, then add in the broth, soy sauce, rice vinegar and brown sugar. Allow to come to a small simmer, then reduce the heat to low.

Cook the udon noodles according to the package instructions (see also Mark Bittman's alternative method for boiling/cooling udon noodles). Add the noodles to serving bowls, then ladle the soup over the top. Add a tablespoon each of chopped fresh basil, mint and cilantro into each bowl, and garnish with thai chilis and sesame seeds. Serve immediately.

Vegan Port Wine Cheese

2013-03-31T19:55:00.001-04:00

The first time I tried roasted red pepper hummus, I had to keep rechecking the package ingredients to make sure it didn't have any actual dairy or whey in it, because it just tasted so cheesy to me. Since then, I've used roasted red peppers and raw cashews (because of its neutral taste and high fat content) to replicate this flavor in things like this dish, and this one, as well as a coating for kale chips—simply because it tastes so rich and complex. Here I've incorporated that same concept into a port wine cheese ball. This mixture is packed with quinoa and raw tahini for bulk, an array of nuts for texture, and a splash of port wine to give it a depth of flavor and a little boozy kick.

INGREDIENTS
1 cup vegetable or Imagine brand No-Chicken broth
1/2 cup quinoa
1 cup raw cashews
10 oz. prepared roasted red peppers
3 TB port wine
1/3 cup nutritional yeast
3 TB raw tahini
1/2 tsp salt
1 cup walnuts, roughly crushed
3/4 cup almonds, crushed into a fine powder.

METHOD
To make the quinoa, place the broth into a small saucepan over medium heat. While you wait for the broth to come to a small boil, place the quinoa into a fine-mesh strainer and rinse well under cold water to remove the bitter saponin coating. Then transfer the quinoa to a medium-sized skillet over medium-low heat. Toast for a few minutes. By now, your broth should be at a low boil. Scrape the quinoa into the broth, stir and cover it with a tight lid. Reduce the heat to low and allow to simmer for 15-20 minutes. All of the broth should be fully absorbed by the quinoa. Set aside to cool.

Place the raw cashews into a food processor and grind into a fine powder. Add in the roasted red peppers and port wine. Pulse until fully combined. Add in the nutritional yeast, tahini and salt, then pulse again. Transfer to a medium-sized bowl, and stir in the crushed walnuts and cooled quinoa.

You can either make two large cheese balls or several small cheese balls. Roll them in the crushed almonds before serving until well coated. Serve with crackers.

Miso and Brown Sugar Glazed Shiitake Caps

2013-03-24T09:57:00.001-04:00

Shiitake mushrooms are fantastic for several reasons: they are cheap (when the flower variety is chosen), they boast a variety of health benefits and have the ability to produce faux-meaty textures with minimal ingredients and effort. I often use them fresh or dried to produce soups, patés, sushi and gravies, and love their ability to easily impart a unique woodsy flavor into any dish or application. Here I've filled some shiitake caps with a blend of mellow miso and brown sugar to create a double dose of umami, then topped it off with some freshly sliced thai chilis and flowering chives to balance everything out and give them a little pop of color.

INGREDIENTS
3 TB sweet white or mellow miso
3 TB vegetable broth
1 TB brown sugar
1 tsp grated ginger
1 tsp grated garlic
1 tsp rice vinegar
8-10 shiitake caps (use the strong and sturdy "flower" variety)
1 thai chili, sliced
sliced chives or scallions, to serve
black and white sesame seeds, to serve

METHOD
Preheat oven to 400 and line a baking sheet with a silpat. Set aside.

Destem the shiitake caps and rinse well and pat dry. Place them, cap side up, into a saute pan. Fill the pan with enough water to cover the bottom 1 inch. Place a lid over the top and heat for a few minutes to slightly soften them.

Combine the first six ingredients into a bowl. Whisk to combine and set aside.

Remove from the pan and set onto a paper towel to slightly drain. Place the caps, gill-side up, onto the silpat. Spoon the miso mixture into each of the caps. Place into the oven to bake for 30 minutes. The mushrooms are done when the tops are bubbly and slightly golden. Remove from the oven and allow to slightly cool.

Garnish with the chilis, chives and sesame seeds. Allow to cool for a few minutes before serving. These taste best at room temperature.

Pistachio-Crusted Tofu with Horseradish Cream

2013-03-21T06:15:00.000-04:00

Next to molecular cooking, deep-frying is my favorite thing to do in the kitchen. I love the process of slathering batter over a piece of tofu or something a little more exotic, dunking it into hot oil, then seeing something beautifully crispy, decadent and golden emerge from it. To deep-fry simply and properly, you only need the following:

A small 1 to 2-quart stainless steel saucepan (don't use non-stick)
Some good quality canola oil (you can reuse it a few times, just allow the used oil to cool completely—then strain and store in a container in the refrigerator until it's ready to use again)
Ener-G: this product is gold when it comes to frying. It allows the oil to repel perfectly off the food, leaving you with a non-greasy and crispy coating.
Heat-resistant tongs or chopsticks
Paper towels, for draining

Here I've used a combination of cornstarch and crushed pistachios to make a crispy and savory crust for tofu. The rest of the dish was made from bits and pieces of leftover items in my refrigerator: the sauce is a tangy and melt-in-your mouth concoction made from coconut milk and horseradish, and everything is served over a bed of equal parts fresh parsley and couscous.

INGREDIENTS
for the horseradish cream
1/2 cup full-fat coconut milk
1/4 tsp coconut or apple cider vinegar
1/2 TB prepared horseradish, or more, to taste
1/2 tsp dried mustard, or 1 tsp prepared mustard

for the couscous
1-2 TB Earth Balance
1 cup vegetable broth
1 cup couscous
1/2 tsp salt
1 cup fresh parsley, chopped
3 TB raw pine nuts

for the tofu
1 cup raw pistachios, coarsely crushed in a food processor
1/2 cup cornstarch
1 1/2 tsp Ener-G, whisked with 5 TB water
1 block firm tofu, sliced into four slabs, then sliced diagonally to create 8 right-angled triangles (no need to press it)
plenty of oil, for frying

METHOD
Whisk all of the horseradish cream ingredients together. Set aside or place in the refrigerator to chill while you make the rest of the dish.

Heat the Earth Balance and broth in a small saucepan over medium heat until it comes to a boil. Add in the couscous and salt and stir to combine. Cover and remove from the heat. Allow to sit without removing the lid while you make the tofu.

Combine the pistachios and cornstarch together in a wide and shallow bowl. In another wide and shallow bowl, whisk together the water and Ener-G.

Place plenty of oil into a small saucepan (I use a small, 1 quart pan, filled about 3/4 full of canola oil.) Heat over medium-high heat. After about 6 minutes, throw a pinch of the pistachio-cornstarch batter into the oil. If it bubbles immediately, you are ready to fry.

Working one or two triangles at a time, dip the tofu into the Ener-G/water mixture, then place it into the pistachio-cornstarch mixture. Press the coating all over the tofu, and tap off any extra. Place into the oil and fry for about 3 minutes. Using heat-resistant tongs, make sure the tofu doesn't stick to the bottom of the pan, and use the tongs to turn the tofu around int he oil to ensure all sides fry evenly.

Remove from the oil and place on paper towels to drain. Sprinkle immediately with a little salt. Repeat until all 8 triangles are fried.

Return to the couscous. Stir in the parsley. Place the pine nuts in a dry pan, and allow to toast over medium heat until golden brown, stirring occasionally and watching it closely to prevent burning. Add to the couscous and stir well.

To serve, place the couscous on the bottom of a plate. Stack the tofu on top, and spoon some of the horseradish cream onto the side. Serve immediately.

Shiitake Bacon

2013-03-17T10:47:00.000-04:00

Isa Chandra Moskowitz is right—vegans will make bacon out of anything. Eggplant, coconut, mushrooms and tempeh have all been used to recreate various crispy and salty bacon analogs. While some may balk at the concept, I happen to love it, as it shows that the smoky, savory and greasy quality of bacon—the aspects that make it so endearing to foodies and meat eaters—can be easily replicated using completely vegan ingredients.

This idea certainly isn't mine, but I decided I'd try it out after after buying a huge bag of shiitake mushrooms in Chinatown late last week. I've seen two varieties of shiitakes in Boston—"flower mushrooms" (花菇) large, meaty ones with thick stems and "winter mushrooms" (冬菇) lighter, spongier ones with slender stems. I used the larger (and significantly cheaper) kind for making these, and they were perfect in this application. They came out of the oven crispy along the edges, and slightly chewier and succulent towards the center. Besides eating them as is, these would be perfect sprinkled on top of a vegan clam chowder or split pea soup, served alongside a tofu scramble or french toast, tossed in roasted brussel sprouts or used in a sandwich.

INGREDIENTS
1 TB olive oil
1/4 tsp salt
3/4 tsp liquid smoke
1 tsp sesame oil
1/2 tsp smoked paprika (optional)
2 cups shiitake mushroom caps, sliced thinly

METHOD
Preheat oven to 350. Place a silpat over a baking sheet, set aside.

Combine all of the ingredients except for the sliced shiitake into a shallow glass pyrex or bowl. Whisk to combine.

Add in the sliced shiitake, and stir gently to combine. Allow to marinate for 20 minutes to an hour.

Place the shiitake in a single layer onto the silpat. Bake for 10 minutes, flip, then bake for an additional 15 minutes. Increase the heat to 375, then bake for 10 minutes more. Flip, then finish for 10 more minutes. Keep an eye on them towards the end to ensure they do not burn.

Remove from the oven and place on paper towels to drain. As they drain, the edges will become crispy. Serve immediately.

Nut Butter Universe, by Robin Robertson: Review and Recipe

2013-03-12T18:17:00.001-04:00

I am a huge fan of Robin Robertson's cookbooks. Her recipes always turn out fantastic, and her cookbooks are all written in an approachable and thoughtful way. I have several of her books at home and use them often, so when Vegan Heritage Press sent me her latest release, Nut Butter Universe, to review on the blog, I was excited to see if it would measure up to her other books.

Nut Butter Universe contains more than 100 completely vegan recipes, all of which incorporate some kind of nut butter to impart a richness and depth into each dish. In most of the recipes, the addition of nuts allows the need for added oil to be significantly reduced or eliminated, creating an alternative for those seeking to reduce "bad fats" in their diet.

The first section of the book includes recipes for making basic nut-based items, like cashew sour cream, tahini and sesame butter. These recipes can either be used on their own, or incorporated into other recipes contained in the following chapters. If you want soup, you can make Robin's cream of chesnut soup or her artichoke-walnut butter bisque, or any of the other 10 soup recipes inside. There is a wide array of dip and spread recipes here, like smoke and spice almond hummus, as well as salads and side dishes, which include roasted sweet potato salad with almond butter and curried cashew chicory fritters. Main dishes include a szechuan stir-fry with fiery peanut sauce and linguine with Thai pesto and, if you're in the mood for sandwiches, there's a recipe for peach-almond butter quesadillas and roasted eggplant pita with garlicky lemon-almond sauce, among others. Breakfast and brunch items are also included, so there's a recipe for ginger-walnut scones and apple-almond butter pancakes inside, as well as some desserts and treats, like pistachio butter biscotti and orange decadence chocolate-almond truffles.

Needless to say, I had a hard time deciding what to make first, but ended up choosing Robin's Indonesian Eggplant with Peanut Sauce. The recipe and method looked simple yet decadent, and I had every ingredient that it called for already on hand. This dish is served with a satay-like sauce which delivers a little kick of heat (the recipe calls for 1/8 teaspoon of cayenne, but I used a sliced Thai chili instead), which is then poured over the baked eggplant to produce a gorgeous and delicious dish. I loved how this recipe created so much flavor from only a few simple ingredients.

I am excited that the publisher has kindly allowed me to share this fantastic recipe on the blog. Robin has created another great theme and concept here, and I look forward to trying out more recipes from this must-have cookbook.

From Nut Butter Universe by Robin Robertson. ©2013 Robin Robertson. Used by permission from Vegan Heritage Press.

Indonesian Eggplant with Peanut Sauce
In the classic Indonesian dish, called Petjel Terong, the eggplant is usually deep-fried. In this healthier version, the eggplant is baked in the oven with a small amount of olive oil. The creaminess of the coconut milk and the peanut butter are heavenly. As a side dish, this serves 4, but will serve 3 as a main dish.

Ingredients
1 large eggplant, trimmed
1 tablespoon olive oil
Salt and ground black pepper
1 cup unsweetened coconut milk
1/4 cup peanut butter
1 clove garlic, minced
1 tablespoon natural sugar
1 tablespoon fresh lemon juice
1 tablespoon wheat-free tamari
1/8 teaspoon cayenne, or to taste
1 tablespoon minced fresh parsley

Directions
Preheat the oven to 425°F. Halve the eggplant lengthwise, then cut each half crosswise into 1/4-inch-thick slices. Arrange the eggplant slices on a lightly oiled baking sheet, brush them with the olive oil, and season with salt and pepper to taste. Bake, turning once, until softened and browned on both sides, about 15 minutes.

While the eggplant is baking, make the sauce. In a medium saucepan, combine the coconut milk, peanut butter, garlic, sugar, lemon juice, tamari, and cayenne. Bring to a boil, then reduce the heat to low and simmer, stirring frequently, until the sauce thickens slightly, about 5 minutes.

Arrange the eggplant slices on a platter and top with the sauce. Garnish with the parsley.

Homemade Vegan Sausage and Cheese Calzones

2013-03-10T09:16:00.000-04:00

Ever since I discovered "00" flour, I've been smitten with the way it produces a perfectly soft and silky dough every single time I use it. So when I came across this fabulous pizza dough recipe that called for "00" flour, I knew I wanted to try it, and decided I'd use it make calzones. After I kneaded the dough, I placed it on top of one of our radiators for about an hour, which allowed it to double in size perfectly.

When I initially formed and stuffed these, they were a bit imperfect and lopsided, but came out of the oven looking really rustic and beautiful. One of the best parts about making these was the aroma that's emitted during the baking time, which lingered throughout our house through the following morning. (It was kind of nice to wake up once or twice during the early morning hours and inhale a strong and bready aroma each time.)

And these taste fabulous: the rich vegan cheese and sausage kind of melt into the other components here during the baking time, and slicing into it reveals an amazing array of flavors and textures. I was surprised at how easy these were to make, and how close they tasted to the calzones I used to order many years ago at restaurants. Although I used leftover homemade vegan sausage and cheese to stuff these, prepared Field Roast sausage and Daiya or Follow Your Heart cheese would work nicely here as well.

INGREDIENTS
Jamie Oliver's Pizza Dough Recipe (I halved this recipe, which still produced 4 large calzones)
olive oil, for sauteing
4 shallots, sliced
10 oz bella mushrooms, sliced
5 cloves of garlic, minced
4 vegan sausages, sliced thinly
8-10 oil-cured olives, pitted and sliced
1-2 cups prepared marinara sauce
homemade mozzarella cheese (I halved this recipe)
1/2 cup fresh parsley, chopped
salt and pepper

METHOD
Place a pizza stone into the oven on the lowest rack. Allow to preheat at 500 while you prepare the other ingredients and roll out the dough.

Heat a teaspoon of olive oil over medium low heat in a saute pan. Add in the shallots and allow to soften, about 3 minutes. Remove from the heat and place into a small bowl.

Add a little more oil to the pan and add in the mushrooms. Allow to soften for 6-8 minutes, then add in the garlic and saute for about a minute more. Transfer to another small bowl.

If needed, re-oil the pan and add in the sausages. Saute until slightly browned, about 2-3 minutes on each side. Remove from the heat and allow to cool.

Separate the dough into flour equal pieces. On a floured surface, roll them out to form circles with a 8- to 10-inch diameter. They don't need to be perfect.

Fill one side of each of the calzones with all of the components. Fold the dough over the top, and pinch the sides together to form a seal.

Once the pizza stone has preheated at 500 for about 30 minutes, place the calzones on it (I did two separate batches). Brush with a generous amount of olive oil, then sprinkle with salt and pepper. Bake for about 15 minutes, checking the bottoms to ensure they do not burn.

Remove from the oven and allow to cool for a few minutes, then serve.

Tofu and Shiitake Stack with Bok Choy-Ginger Puree

2013-03-05T06:48:00.000-05:00

I went into Chinatown late last week and came out with a huge bag bok choy, a few hunks of fresh ginger and about 20 monster-sized fresh shiitake mushrooms—which all cost me around six dollars. I bought all of these things because they looked so fresh and pretty, but I had no real plan about how I was going to use them, and was certain that I wouldn't be using them all together in one dish. After some thought, I finally decided that stacking the shiitakes between some marinated tofu would work fine and look nice, and ended up pureeing the bok choy with the ginger to give the dish some color as well as a little bite and vibrancy.*

To properly prepare this tofu, you'll need to get every drop of moisture out of the tofu before placing it into the marinade by thoroughly pressing it. I always press tofu using this method, and would strongly recommend it for this dish as well as any other marinated tofu dish. This method always produces tofu that is succulent, full of flavor and comes out of the pan beautifully textured and seared.

INGREDIENTS
for the marinade and tofu
1 cup vegetable broth
2 TB dark sesame oil
1 TB soy sauce
1 TB raw agave syrup
1 tsp rice vinegar
1 block of firm tofu, pressed using this method

for the puree
4 TB of the leftover prepared marinade (above)
1/2 TB grated fresh ginger
3 cups chopped bok choy
1/4 tsp salt

6 fresh shiitake caps, stems removed

METHOD
Combine all of the marinade ingredients in a large and shallow glass pyrex. Cut each of the slabs in half to create 8 squares, then place the tofu into the marinade. Cover and refrigerate overnight. Flip the tofu at some point in case the tofu is not totally submerged in the marinade.

When you are ready to make the dish, place 4 TB of the marinade into a skillet over medium-low heat. Add in the ginger and saute for about a minute. Add in the bok choy and salt, and allow to soften for about 5 minutes, stirring occasionally. Add to a blender and allow to cool while you prepare your tofu.

In the same pan, add in about 3 TB of the marinade, then add in the tofu. Increase the heat to medium. Allow to saute for about 5 minutes. Check the bottom of the tofu—if it is nicely browned, flip it over, then allow to saute for an additional 5 minutes. Check it occasionally to ensure it does not burn. Transfer to tofu to a separate plate to slightly cool.

Add in 3 TB of the marinade to the pan. Place the shiitake caps into the pan, then cover. Allow to steam for 3-5 minutes, then remove them from the heat.

By now, your puree should be cooled enough to safely puree it. Puree until smooth, adding a little bit more of the marinade if needed. To serve, stack the tofu and shiitake, then drizzle with the bok choy puree.

*This dish also tastes nice as a stir fry. Just prepare everything as described above, then toss the puree with some soba noodles and serve.

Don't toss out the bok choy stems when you are done—reserve and freeze them for making vegetable stock later.

Veganissimo A to Z: Book Review and Giveaway [closed]

2013-03-02T09:24:00.000-05:00

One of the reasons I first decided to be a vegetarian—and then eventually vegan—was the thought of an animal suffering to produce a completely unnecessary end product deeply disgusted and saddened me. I wanted to know more about things like factory farming and cosmetic testing, but this required seeing disturbing images and reading about practices that left me feeling angry and completely helpless about the amount of cruelty and waste I observed. So I eventually stopped with all of that and focused instead on vegan cooking.

Becoming an ethical vegan for me, then, was a decision based purely on emotion. When I select vegan literature to read, I am drawn to titles that are written in a purely neutral and intellectual way, as it allows me to focus on the facts at hand—opposed to angering me to the point where inaction is the end result.

Veganissimo A to Z: A Comprehensive Guide to Identifying and Avoiding Ingredients of Animal Origin in Everyday Products by Reuben Proctor and Lars Thomsen, is the kind of book that appeals to me, as it provides a solid set of facts and a call to action by promoting conscious consumerism. They achieve this by outlining and describing the hidden animal products that permeate our daily lives in likely and unlikely products like cosmetics, LCD computer screens, explosives, medications, plant fertilizers, nutritional supplements and detergents, to name a few.

As I scanned through the book, my first thought was: do I have to inventory all of my belongings and remove them accordingly in order to be vegan ... or a veganissimo? I initially thought yes, but after reading through it a few more times, I understood the authors' intent here, which is to empower readers of the book to identify and therefore reduce their reliance on hidden animal products. The eventual effect of this is a lowered demand for them, thereby potentially eliminating their cruel and unnecessary production practices.

This book is well-thought out and nicely organized. Veganissimo presents ingredients that are listed alphabetically, accompanied by a symbol that clearly shows whether an ingredient is animal-, vegetable-, synthetic-, mineral- or microbiological-based. The reader can therefore quickly decipher that Potassium Undecylenoyl Hydrolyzed Collagen is animal derived, Zea Mays Silk Extract is completely vegetable-based and Montan Acid Wax is a synthetic product. A full list of vegan, organic and non-GMO logos are included, with detailed descriptions of what they each mean. Veganissimo also includes a a section that provides vegan alternatives to common animal products.

Because I found the concept of the book to be so fascinating in its approach, I am excited that the publisher, The Experiment, is offering a free copy of it through this blog post. If you'd like a chance to win the copy, just include as a comment below a seemingly harmless ingredient or product you have discovered not to be vegan. For example, I learned recently that photography paper almost always contains gelatin. Or, if you'd like, just pin the cover of this book to Pinterest, and tell me you did in a comment. Or do both!

Please leave your email or some way to contact you in your comment in case you are the winner. I'll use random.org to draw and announce the winner on Sunday, March 10. (Shipping is limited to the US only.)

UPDATE: The winner of the drawing is Bobbie {the vegan crew}. Congrats Bobbie!

And, if you like, follow the book's publisher, The Experiment, on Facebook and Twitter for regular updates and news.

Raw Chocolate Cups with Blueberries and Cashews

2013-02-27T07:15:00.000-05:00

One of my favorite ways to use dried blueberries is in a homemade granola, but they also taste fantastic with chocolate and raw cashews. I've made another version of these before, and they are impossibly rich and decadent, and look adorable when set. Let them sit at room temperature for about 30 minutes before serving to allow the chocolate to slightly soften.

INGREDIENTS
makes 9 mini cups
1/8 cup raw cashews
1/4 cup dried blueberries
1/2 TB brown rice syrup
pinch of coarse sea salt
2/3 cup coconut oil, melted (divided)
2/3 cup vegan cocoa powder, divided (I used Ghiradelli brand)
2 TB raw agave syrup, divided

METHOD
Place the raw cashews into a small food processor and crush into a coarse powder. Add in the dried blueberries, brown rice syrup and salt, then pulse again until the mixture forms one big blob.

Scoop out a heaping 1/2 tsp of the mixture. Roll it into a small ball, then flatten it between your palms. Make sure that the size of the disc is small enough to fit into the mini baking cup with a little space around the edges. Repeat until you have 9 discs.

Melt 1/3 of the coconut oil in a small glass measuring cup. Whisk in 1/3 of the cocoa powder, then add in 1 TB of the raw agave syrup. Taste the mixture and add more agave if you want it sweeter.

Lay out the baking cups onto a flat plate, then pour the chocolate into the baking cups. It's important that you only put enough chocolate into the bottom to just cover it. Place into the freezer to set for about 10 minutes. Remove from the freezer.

Place the discs on top of the hardened chocolate. Repeat the steps for making the chocolate, then pour that over the tops of the discs until they are covered completely. Place in the freezer to set for another 10 minutes.

Store in the refrigerator, and allow the cups to sit at room temperature for about 30 minutes before eating for the best taste and texture.

You can also sub dried cherries, figs, dates or other dried fruit for the blueberries here. Macadamia, almond or hazelnuts can be subbed for the cashews as well.

Kale, Pearled Barley and Faux Roe Stack with Sweet Soy Glaze

2013-02-24T17:00:00.000-05:00

I've had horrible insomnia for the past couple of weeks. Some nights, my mind wanders to innocuous places, and the tiniest thing is blown up into a super stress-filled drama in my head. Other nights, I am perfectly content, yet still can't seem to get to sleep. So I'm either tossing and turning, getting up to read at 3 a.m., stressing about something ridiculous or staring at the ceiling, bored to death. The other night, I had an especially hard time falling asleep, so instead of letting my mind wander to thoughts that would keep me awake, I willed my mind to do something more constructive and creative, which led to assembling a new dish for the blog in my head. I began thinking about this particular recipe, then dissected and reconstructed it—and the recipe here is what I came up with.

This turned out to be a fabulous dish that only looks like it requires a lot of work. The faux roe and sweet soy glaze can be made the night before, the pearled barley goes straight into the rice cooker and the lacinato kale only requires a quick and easy saute. Assembly in a ring mold isn't really necessary for the dish, as the flavors all work together well on their own, but it does make a nice presentation at the end.

INGREDIENTS
for the faux-roe
3 medium-sized beets, finely diced
4 cups water
OR one bottle of prepared beet juice, unsweetened, like Biotta
1/2 cup amaranth grain, rinsed

for the sweet soy glaze
2 TB dark sesame oil
1 TB grated fresh ginger
1/2 TB grated fresh garlic
1/2 cup soy sauce
1/2 cup mirin
1/2 cup sake
3/4 cup raw agave syrup
1/4 tsp xantham gum (not completely necessary for this recipe—if you don't have it, the glaze will still taste good.)

for the pearled barley
3/4 cup pearled barley
2 cups water
1 TB rice vinegar
1 TB sugar
1/2 TB salt
2 TB black sesame seeds

for the kale
1 tb sesame oil
2 cups of lacinato kale, cut chiffonade
1 TB white sesame seeds

METHOD
To prepare the faux roe:
If you are using prepared beet juice, skip to the next paragraph. If you are using fresh beets, place them with the water into a medium-sized saucepan. Bring to a boil, then reduce to medium and simmer for about 20 minutes, stirring occasionally. Mash the beets with a potato masher, then strain. Reserve the beet pieces for pickling or roasting later.

Bring the beet juice to a boil in a medium-sized saucepan. Add in the amaranth and whisk well. Boil, uncovered for about 25 minutes, whisking occasionally to ensure it does not stick to the bottom of the pan. (The amaranth should be slightly al dente—do not overcook.) Then, place the cooked amaranth with any leftover liquid into the refrigerator to cool and soak overnight.

About an hour before you want to assemble the dish, strain out the beet juice, and set it over a bowl to drain more. Slightly press on the top to get some of the extra moisture out.

To prepare the sweet soy glaze:
Heat the sesame oil over low heat. Add the ginger and garlic. Simmer for about 5 minutes, stirring occasionally to prevent sticking. Add in the rest of the glaze ingredients, except for the xantham gum, and bring to a very low simmer. Allow to reduce for about 40 minutes, lowering the heat if the simmer increases and stirring occasionally. Remove from the heat and whisk in the xantham gum. Strain out the ginger and garlic into a container, then place it into the refrigerator. It will thicken slightly as it cools.

To prepare the pearled barley:
Place the barley and water into a rice cooker, and cook on the white rice setting. In a separate bowl, combine the vinegar, sugar and salt. Set aside.

Once the pearled barley is done, transfer it to the bowl with the vinegar sugar and salt. Stir to combine, then sprinkle it with the black sesame seeds. Stir again and allow to slightly cool.

To prepare the kale:
Heat the sesame oil in a saute pan over medium-low heat. Add in the kale and allow to soften and brighten for about 4 minutes, stirring occasionally. Sprinkle with the white sesame seeds.

To assemble the stack:
Lightly grease a food ring mold. Divide the kale and spoon it into each of the molds. Press down firmly over the entire surface. Next, spoon the pearled barley mixture up to the top of the mold. Press down firmly, refilling it as needed. Once everything is tightly packed, press down on the top of the barley while pulling the ring up slowly and straight.

Next, spoon the faux-roe over the top of the stack. Top with microgreens if desired, then spoon the sweet soy glaze over the top. Serve immediately.

Maifun Noodles in a Toasted Sesame-Ginger Broth

2013-02-18T09:27:00.000-05:00

Fresh ginger and toasted sesame oil simmering together smells better than anything else I can think of. I love to use it as a base for soups but I've also used it here, along with a few other ingredients, to create a simple sauce for dousing over maifun noodles. This is a perfect weeknight dish that can be served as is for a light dinner or topped with one of the tofu preparations below for a little more protein and bulk.

Easy Sesame-Glazed Tofu

Grilled Sambal Oelek Tofu

Ginger-Garlic Tofu

Simple Sauteed Tofu

INGREDIENTS
1-2 TB dark toasted sesame oil
a piece of fresh ginger (about the size of your thumb), minced
4-5 cloves of garlic, chopped
8-10 fresh shiitake caps, sliced thinly
1 TB mirin
1 TB soy sauce
1 tsp rice vinegar
1 tsp raw agave syrup
sriracha or hot chili oil, to taste
1 cup homemade stock or Imagine brand No-Chicken broth
4 oz Maifun Noodles
chopped thai chili peppers, sprouts, black and white sesame seeds, for garnish (optional)

METHOD
Heat the sesame oil in a medium-sized saute pan over low heat. Sprinkle the minced ginger into the oil and allow to soften for a few minutes. Add the garlic to the oil and allow to soften for a few minutes more, stirring occasionally. Then scrape the sesame oil, ginger and garlic into a bowl and set aside.

Increase the heat to medium and add a little more oil. Throw in the sliced shiitake caps and allow to soften for a few minutes. Add back in the reserved sesame oil, ginger and garlic.

Increase the heat to medium high, then add in the mirin and allow it to sizzle, then add in the soy sauce, rice vinegar, agave and sriracha. Stir to combine. Add in the broth and stir again. Bring to a low simmer, then reduce the heat back to low immediately.

Bring a separate pot of water to a boil. Throw in the Maifun noodles, then stir with chopsticks. Allow to boil for 4-5 minutes, then drain the noodles.

Distribute the noodles into bowls, then drizzle with the sauce and top with the mushrooms. Garnish with chilis, sprouts and sesame seeds, and serve with a side of tofu, if desired.