Vegan Planet

Super Bowl + Hummus Giveaway Winner

noreply@blogger.com (Robin at Vegan Planet) — Mon, 30 Jan 2012 14:29:00 +0000

I've said it before and I'll say it again. I'm not a fan of football and I don't watch the Super Bowl. But I love any opportunity to show how delicious vegan food can be and Super Bowl food is especially fun because it's basically a feeding frenzy.

For my take on a Super Bowl party, check out this post that includes the Super Bowl menu from Party Vegan AND the recipe for the Man-Size Chocolate Chip Cookies shown above.

But now it's time to announce the winner of the Tribe Hummus Giveaway!! And the winner (chosen at random via Random.org) is: #8 - SweetKaroline.

Congrats, SweetKaroline -- e-mail me with your address and I'll send you coupons for two (8 or 16-ounce) containers of Tribe Hummus. Thanks to everyone who entered my giveaway. Watch for more giveaways coming soon.

Super (bowl) Dips + Tribe Hummus Giveaway!

noreply@blogger.com (Robin at Vegan Planet) — Fri, 27 Jan 2012 14:22:00 +0000

There’s usually more than one Super Bowl in the room when watching the big game on TV. Namely, all those super bowls of great food. Whether you chow down with a big bowl of chili or graze the night away with bowls of dips and chips, food and football are like... [fill in your favorite football analogy here – I don’t know any!]

Now about those dips. Some favorites to serve with chips and other dippers include a spicy queso, a zesty salsa, or a creamy (or chunky) guacamole. (The guacamole above is actually Guacamame (made with avocado and edamame). You might enjoy veggies dipped in this Ranch Dressing from Party Vegan:

And then there’s hummus. Beyond the basic chickpea and tahini hummus, you can enjoy a world of hummus flavors made with different beans, spices, and other ingredients, such as this Moroccan Spiced Hummus from Quick Fix Vegan:

Or this guacamole-hummus combo called Hummamole from Quick-Fix Vegan:

Or... you could simply open a container (or two) of delicious Tribe Hummus and get the Super Bowl party started! Even better, if you get the hummus for free, right?

That’s why I’m having a Tribe Hummus giveaway just in time for the Super Bowl. To one lucky winner I will send two (2) coupons for any flavor of Tribe Hummus (either the 8-ounce or 16-ounce size!). The winner will be chosen at random and announced on Monday, January 30.

To enter: Leave a comment at the end of this post telling me what you’re planning to make for Super Bowl Sunday (even if it's nothing special cuz you're not into the Super Bowl). That’s it! For additional chances to win, you can do any or all of the following:

Link to this giveaway on Facebook.
Link to this giveaway on Twitter.
Subscribe to my blog, friend me on Facebook, or follow me on Twitter.
“Like” Vegan Heritage Press” (my hubby’s company) on Facebook.
“Like” Gary World” (my cat’s page) on Facebook.

…then come back here and post a comment telling me what you did – one comment for each action.

Good luck!

Celebrate National Peanut Butter Day!

noreply@blogger.com (Robin at Vegan Planet) — Tue, 24 Jan 2012 20:16:00 +0000

In honor of National Peanut Butter Day, I'm sharing two of my favorite peanut butter recipes. The Mutant Ants on a Log are from the child's birthday party menu in Party Vegan. It's a fun and easy snack to make anytime. The Peanut Noodle Salad from Vegan on the Cheap can be made with any pasta shape you like and it can be served hot, cold, or at room temperature. The peanut sauce can also be used as a dipping sauce.

Mutant Ants on a Log
Kids of all ages love “ants on a log” and using different colored dried fruit makes the ants look like “mutants” and adds to the fun. Best of all, this is one snack that’s made with healthful ingredients — so it’s a win-win for everyone.This recipe is from Party Vegan by Robin Robertson © 2010, John Wiley and Sons.

10 to 12 celery ribs
1 cup smooth peanut butter
2 teaspoon maple syrup
1/4 cup sweetened dried cranberries
1/4 cup sweetened dried blueberries
1. Trim the ends from the celery and, using a vegetable peeler or sharp paring knife, remove a thin strip from along the back of each celery rib so they lie flat without wobbling. Set aside.
2. In a bowl, combine the peanut butter and maple syrup, stirring to blend.

3. Stuff the peanut butter mixture into the celery, spreading evenly with a knife so the peanut butter mixture is flush with the top of the celery. Gently press the blueberries and cranberries into the peanut butter. Cut the celery into 2-inch long pieces and arrange on a platter.

Serves 6 to 8

Peanut Noodle Salad

A creamy peanut sauce combines with crisp vegetables, baked tofu, and chewy noodles in this scrumptious salad that only tastes like a luxury. This recipe is from Vegan on the Cheap by Robin Robertson © 2010, John Wiley and Sons.

1 pound extra-firm tofu, well drained

1/4 cup soy sauce

8 ounces linguine or other pasta shape

2 teaspoons dark sesame oil

4 green onions, minced

1 large carrot, shredded

1 red bell pepper, cut into julienne strips

3 cups broccoli florets, steamed

Easy Peanut Sauce (recipe follows)

1. Preheat the oven to 375 degrees F. Oil a baking sheet and set aside.

2. Cut the tofu into 1/2-inch slabs and press well to remove any excess water. Cut the slabs into 1/2-inch cubes and toss with the soy sauce. Arrange the tofu on the prepared baking sheet and bake for 30 minutes. Remove from oven and set aside to cool.

3. Cook the linguine in a pot of boiling salted water until just tender, about 10 minutes. Drain and rinse under cold water. Transfer to a large bowl and toss with the sesame oil.

4. To the bowl with the noodles, add the green onions, carrot, bell pepper, and steamed broccoli. Pour on enough peanut sauce to coat and toss gently to combine. Serve topped with the reserved tofu.

Serves 4

Easy Peanut Sauce

This peanut sauce has great flavor and amazing versatility, whether using it as a dip for veggies or as a sauce for pasta. It's especially good used in the Peanut Noodle Salad (above). Why pay more for bottled peanut sauce when you can make your own on the cheap with this easy recipe? This recipe is from Vegan on the Cheap by Robin Robertson © 2010, John Wiley and Sons.

1/2 cup creamy peanut butter

1/4 cup soy sauce

3 tablespoons rice vinegar

1 tablespoon light brown sugar

1 teaspoon toasted sesame oil

1 to 2 teaspoons grated ginger (to taste)

1/2 teaspoon Asian chile paste

Water

1. Place the peanut butter in a bowl. Stir in the soy sauce, vinegar, and sugar until incorporated. Add the oil, ginger, and chile paste and stir until smooth and well blended.

2. Taste to adjust seasonings, adding more chile paste if you prefer more heat. Add as much water as needed to reach the consistency you prefer. Use immediately or cover tightly and refrigerate until needed. Properly stored, this sauce will keep for several days.

Makes about 1 1/2 cups

If your taste for peanut butter leans to the sweet side rather than the savory, you might consider making some peanut butter cookies:

or, my personal favorite, white chocolate peanut butter cups:

Tiramisu for Two

noreply@blogger.com (Robin at Vegan Planet) — Fri, 20 Jan 2012 21:30:00 +0000

If you've been reading my blog for awhile, you know that Jon loves tiramisu...and that I rarely make it unless we're having company because, well, we'll end up eating it all. I've long been a fan of serving a more traditional tiramisu (made in a large pan) by scooping it into pretty glasses (rather than slicing it to serve on a plate). When I developed the Tiramisu Parfait recipe for Quick-Fix Vegan it was to provide as an easy way to enjoy tiramisu without the fuss and time-consuming bother of the traditional. I soon realized this version is especially ideal for small households because you can make it in smaller portions.

With these parfaits, you can have all the luscious creamy coffee and chocolate flavor of tiramisu in a fraction of the time. And perhaps even more important, if there are just one or two of you in the house, this scaled-down recipe takes the extra temptation of leftovers out of the equation. (To serve more people, double the recipe or simply follow the recipe in Quick-Fix Vegan). If you don’t have parfait glasses, martini glasses are a good choice, but any small dessert dishes will suffice. Here's another photo of a tiramisu parfait -- this one taken by Linda Evans when she tested the recipe for me:

This recipe is on our "short list" for a Valentine's Day dessert this year. If you're planning a romantic dinner for two on Valentines Day, this may be a sweet ending to your special meal. You can dress up the parfaits for Valentine's Day by topping each with a fresh strawberry, a few raspberries, or even a few dried cranberries or cherries and sliced almonds (as I did in the top photo). A few chocolate curls would be nice too!

Tiramisu Parfaits..for Two

This dessert tastes best (and firms up a bit) if allowed to chill in the refrigerator for an hour or two, but is also perfectly yummy if eaten right away. If you don't have vegan shortbread cookies on hand, you can use another type of cookie or cake with complementary flavors. This recipe is adapted from Quick-Fix Vegan by Robin Robertson (c) 2011.

1/4 cup hot black coffee
1/4 cup natural sugar
1/2 cup nonhydrogenated vegan cream cheese
1/4 cup cashew butter (or almond butter)
1/2 teaspoon vanilla extract
4 vegan shortbread-type cookies (storebought or homemade)
2 tablespoons Kahlua or other coffee liqueur
Cocoa powder, for dusting

1. Combine the coffee and sugar in a small bowl, stirring to dissolve the sugar. Set aside to cool.

2. In a blender or food processor, combine the cream cheese, cashew butter, vanilla, and the reserved coffee mixture. Blend until smooth and creamy.

3. Break a cookie into the bottom of each of 2 parfait glasses or other dessert glasses. Drizzle each with 1 teaspoon of Kahlua and top with a spoonful of the cream cheese mixture. Repeat with the layering of the remaining cookies, Kahlua, and cream cheese mixture, until the glasses are full, ending with a layer of the cream cheese mixture, dusted with cocoa powder.

4. Serve at once or refrigerate and serve chilled.

Serves 2

Beans and Greens Soup

noreply@blogger.com (Robin at Vegan Planet) — Tue, 17 Jan 2012 19:27:00 +0000

Soup and cold weather go hand in hand and in the same way I like to have a salad for lunch in the summer, a big bowl of soup is my favorite winter midday meal. I often make a huge pot of soup on Sunday and it's usually enough for lunch for the two of us for several days, when I'll make another kind of soup and on it goes.

I have a few favorite soups in rotation, usually alternating between a hearty lentil, black bean, or split pea soup followed by a lighter minestrone-type soup that includes one or two kinds of beans and lots of vegetables. I rarely follow a recipe when I make soup, but prefer to let the contents of my refrigerator and pantry dictate what will go into it.

One of our go-to favorites is a spicy kale soup which I make with either white or red kidney beans. The two ingredients that set this soup apart from other kinds of "beans and greens" soup is the inclusion of hot red pepper flakes and a generous splash of sherry.

The soup in the photograph started out as spicy kale soup -- until I discovered that I was out of sherry. (I can't believe I let this happen, but it's been that kind of year so far.) To cut my losses, I added a can of diced tomatoes to round out the flavors a bit. It turned out great and is actually a good basic "beans and greens" soup recipe that can be altered to suit what's on hand:

(Versatile) Beans and Greens Soup

Make this soup on top of the stove or in a slow cooker and change it up using one or more of the variations listed below. For a broth use your choice of homemade or storebought or combine water with vegetable broth paste or bouillon cubes.

1 large yellow onion, chopped
1 carrot, finely chopped
3 garlic cloves, minced
1 or 2 Yukon Gold potatoes, diced
6 cups vegetable broth
1 teaspoon salt (more or less, depending on the saltiness of your broth)
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon hot red pepper flakes (optional)
3 cups cooked white or red beans
1 (14.5-ounce) can diced tomatoes
6 to 8 cups chopped fresh kale or other dark greens

In a large pot or slow cooker, combine the onion, carrot, potatoes, broth, salt, basil, marjoram, and red pepper flakes (if using). Add the cooked beans and tomatoes.
If using a pot on the stove: Bring to a boil, then reduce heat and simmer for 45 minutes.
If using a slow cooker: Cover and cook on High for 3 hours or Low for 6 hours.
For either method, stir in the kale and cook until tender, about 20 minutes longer. Taste to adjust seasonings.

Variations:

Omit the tomatoes; add up to 1/4 cup dry sherry.
Add sauteed sliced vegan sausage links just before serving.
Add fresh herbs to taste: fresh parsley and basil are good choices.
Use sweet potatoes instead of white potatoes.
Use chickpeas or black beans instead of white or red beans.
Stir in cooked pasta, brown rice, or quinoa when ready to serve (or, if not serving all of the soup at once, place some cooked pasta or grain in each bowl and ladle soup over it)
Change the flavor profile by using different herbs or spices (try a berbere spice mixture, for example)

IN OTHER NEWS: If you haven't heard already, that irrepressible feline we call Gary now has his own blog and Facebook page. (I know he'd be a happy kitty if you "like" his FB page and subscribe to his blog.)

Roasted Savoy Cabbage

noreply@blogger.com (Robin at Vegan Planet) — Fri, 13 Jan 2012 15:59:00 +0000

In my self-appointed quest to prove that everything tastes better roasted, I’ve been roasting pans of vegetables in the oven on a regular basis. We all know what roasting does for asparagus, squash, sweet potatoes, and Brussels sprouts, not to mention everyone’s favorite chip, kale. But what about cabbage?

I often include chunks of cabbage in a pan of roasted vegetables and have always enjoyed the crispy edges most of all. Last week I roasted 1-inch chunks of savoy cabbage (in a single layer), sprayed with a little olive oil and seasoned with salt and pepper. I roasted it at 400 degrees, turning it a couple times as it roasted to make sure all the surfaces got nicely browned. Each time I removed the pan from the oven, I’d grab a couple pieces of crisping savoy, ostensibly to “test for doneness.” By the time the thicker sections were tender, half of the pan had disappeared. It was that good.

Yesterday I roasted another head of savoy. This time, I removed the thickest part of the core and then sliced the cabbage like a loaf of bread into 1/4-inch thick slices and arranged the slices in a single layer on 2 baking sheets. After spraying lightly with olive oil and seasoning with salt and pepper, I roasted it at 400 degrees for what was about 30 minutes total. During that time, I rotated the pans a couple times and also flipped the round slices of cross-sectioned cabbage. Some of the darker green leaves had disengaged from the rounds and were crisping up ahead of the thicker slices. These dark roasted savoy leaves were much like kale chips. As I rotated the pans, I removed those crisped leaves, leaving the round slices to finish roasting. As you can see in the photo above, the results were a nice variety of crispy dark green savoy chips and ribbons, as well as nicely roasted rounds of pale green cabbage. While enjoying the crispy leaves as a snack, I served the round savoy slices with dinner topped with a luscious lemon-cannelini sauce. Speaking of lemon-cannelini sauce....

My recipe for Roasted Vegetables with Lemon-Cannelini Sauce can be found on One Green Planet. Here’s a photo of those vegetables before roasting:

Here they are again after roasting:

And here is a serving of the roasted vegetables topped with the Lemon-Cannelini Sauce. Be sure to check out the recipe on OneGreenPlanet.

A final note: The time and temperature at which you roast vegetables can vary with your own preferences. When you roast at a higher temperature, it will require less cooking time, but you’ll need to be vigilant in watching so your vegetables don’t burn. If you roast at a slightly lower temperature, the vegetables will take longer, but you won’t need to watch them as closely. If I'm roasting something delicate like kale leaves, I generally roast them at 350 degrees. For thicker vegetables, such as squash or Brussels sprouts, I usually go with a 400 or 425 degree oven. In any case, you’ll want to turn the vegetables at least once during roasting so that they cook and brown evenly.

Manchurian Cauliflower Pizza

noreply@blogger.com (Robin at Vegan Planet) — Fri, 06 Jan 2012 20:14:00 +0000

Yes, you read it right. What can I say? It was bound to happen. My love of pizza, spicy food, and cauliflower converged one night recently. The Manchurian Cauliflower Pizza you see in the photo was the result of their union.

At the time, I also had a hankering for cabbage, so I spread a layer of sautéed shredded cabbage and onions on top of the pizza dough before adding the cauliflower. In retrospect, the cabbage was tasty but a bit distracting, so next time (yes, there will be a next time!) I think I’ll instead go with a layer of pureed seasoned chickpeas between the crust and cauli.

If you want to try this unusual pizza, just start by making your favorite pizza dough (I like the one in Vegan on the Cheap) or use a storebought pizza dough like the one from Trader Joes.

Cut the cauliflower into thin slices (like you’re cutting a loaf of bread) and arrange the slices on a baking sheet that has been oiled or coated with nonstick cooking spray or lined with parchment paper. Roast the cauliflower at 425 degrees F for about 15 minutes, then turn and roast on the other side until just soft, 10 to 15 minutes longer. Keep the oven turned on.

While the cauliflower is roasting, make this “shortcut” Manchurian sauce. Combine in bowl: about 1/2 cup ketchup, 1 to 2 tablespoons soy sauce, 1/4 to 1/2 teaspoon garlic powder, 1/4 to 1/2 teaspoon ground coriander, 1/4 teaspoon ground cumin, and 1/4 to 1/2 teaspoon cayenne, depending on how much heat you like. You can also add some minced scallions and cilantro, if you like, and a couple tablespoons of water to thin it out a bit. Set aside.

Then, puree 1 can of chickpeas (or 1 1/2 cups of home-cooked chickpeas) in a blender or food processor with a pinch of garlic powder, ground coriander, cumin, and salt and pepper to taste. Add a little lemon juice if desired and a tablespoon or two of water to make it more spreadable. Spread the chickpea mixture onto the pizza dough.

Toss the roasted cauliflower with the Manchurian sauce and arrange the coated cauliflower on top of the pizza. Bake the pizza on the bottom rack of the oven until the crust is nicely browned on the bottom, about 15 minutes or so.

If the idea of Manchurian Cauliflower Pizza sounds like crazy-talk, I understand. It certainly isn’t for everyone. But you can still enjoy the spicy cauliflower, either served on its own or over cooked brown rice or quinoa.

In the meantime, I hope the price of cauliflower comes down soon -- I have lots more ideas I want to try!

New Year's Eve Traditions

noreply@blogger.com (Robin at Vegan Planet) — Sat, 31 Dec 2011 15:27:00 +0000

Once upon a time, New Year's Eve meant partying until the wee hours, but in recent years, it's a miracle if I can stay awake past 11pm. One thing that hasn't changed is the kind of food and drink I serve on the last night of the year: hors d'oeuvres and champagne.

Whether you're serving a crowd, or just one or two of you, hors d'oeuvres are a fun way to ring out the old year. Nibbling on tasty bites is a great way to make the night feel more festive, and if you are staying up late, it's better to nibble on a few small bites than to eat a heavy meal.

I adore champagne and what better night than New Year's Eve to break out the bubbly. You can find a list of vegan champagnes on Barnivore.com. Other kinds of bubbly such as prosecco and spumante are good choices as well. For a great non-alcoholic drink, combine seltzer with some white grape juice -- or a little cranberry juice for a festive blush.

As for how many kinds of hors d'oeuvres to prepare, a selection of at least 3 to 5 different varieties keeps things interesting. I like to choose some kind of theme in terms of flavor so that everything is different but complementary. Having developed hundreds of appetizers and hors d'oeuvres over the years (80 of them in 1000 Vegan Recipes alone), it's sometimes hard to decide what NOT to make! This year I'm leaning towards Mediterranean flavors. From Quick-Fix Vegan, I'm considering the Bruschetta with Sicilian Greens;Two-Tomato Pastry Purses; Provencal Stuffed Mushrooms; and Easy Artichoke Puffs.

Although, I'm still considering making some things from two of my all-time favorite "small bites" menus from Party Vegan, specifically the pastry-wrapped cherry peppers (photo above) from this New Year's Eve menu:

New Year’s Eve Noshes and Nibbles

Spinach Phyllo Cigars with Walnuts and Figs

Artichoke-Stuffed Mushrooms

Polenta Crostini with Eggplant Tapenade

Truffled White Bean Hummus

Pastry-Wrapped Stuffed Cherry Peppers

Go-withs: nuts, chips, crackers, breads, olives, champagne; punch

and I'm also tempted to make the Ajillo Mushrooms from this Party Vegan tapas menu as well:

Totally Tapas

Patatas Bravas

Orange and Red Onion Salad

Ajillo Mushrooms

Garlic Chickpeas with Spinach

Olive and Caper-Stuffed Cherry Tomatoes

Go withs: sherry, beer, toasted bread, roasted almonds, olives, marinated artichoke hearts

Whatever I decide to prepare, I know it will be enjoyed with gratitude as I reflect on the past year and look forward wth anticipation to the next. And I hope you do the same. Have a safe and happy New Year's Eve!

Happy Holidays!

noreply@blogger.com (Robin at Vegan Planet) — Sun, 25 Dec 2011 17:26:00 +0000

And wishes for a "Meowy Catmas" from Gary!

Vegan Eggnog Cupcakes

noreply@blogger.com (Robin at Vegan Planet) — Tue, 20 Dec 2011 14:31:00 +0000

When I first got the idea to make vegan eggnot cupcakes, I had planned to use a prepared vegan eggnog for the liquid in the batter, but when I finally got around to making them, I didn’t have any eggnog in the house. So I decided to make them with almond milk and other ingredients in the hopes that they’d still taste noggy enough. I reasoned that I had been making my own vegan eggnog for years before the commercial products came out, and all that experience taught me that if you add enough nutmeg and Myers dark rum, it will taste like eggnog!

My first batch made with almond milk turned out fantastic, but I still wondered if the flavor would be even better (or maybe too intense) if made with a commercial vegan eggnog. Plus I hadn’t tasted real eggnog in over 30 years, so I wanted some other opinions. I asked two of my talented recipe testers to try out the cupcakes before I shared the recipe with you.

Barbara Bryan made two versions: one with So Delicious Coconut Milk Nog and one with almond milk. She reported that both versions were excellent, but the version with the nog was more noggy than the almond milk one. Barbara used the optional cinnamon in her cupcakes; I did not. The cupcakes took 20 minutes to bake in Barbara’s oven. Here’s one of Barbara’s cupcakes:

Lea Jacobson made them with almond milk. She made them as mini cupcakes and they took about 22 minutes to bake in her oven. Lea loved the decadently delicious frosting so much, it made her consider other things to put the frosting on — even pondering the idea of “frosting shots.” Suffice to say it’s definitely a “lick the bowl” kind of frosting! Here’s one of Lea’s mini-cupcakes:

All three of us used the Myers Dark Rum in our cupcake batter and frosting, but the extract should work fine. An extra sprinkling of nutmeg on top is the icing on the cupcake icing! Here, then, is the recipe for Vegan Eggnog Cupcakes:

Vegan Eggnog Cupcakes

Cupcakes:

3/4 cup vegan eggnog or almond milk

1 teaspoon apple cider vinegar

1 1/4 cups all-purpose flour

2 tablespoons cornstarch

1 1/4 teaspoons ground nutmeg

1/4 teaspoon ground cinnamon (optional)

1 teaspoon baking powder

1/4 teaspoon baking soda

Scant 1/2 teaspoon salt (more than 1/4 teaspoon but less than 1/2 teaspoon)

3/4 cup sugar

3 tablespoons vegetable oil

1/4 cup + 2 tablespoons dark rum (or 1 1/2 teaspoons rum extract)

1/2 teaspoon vanilla extract

Frosting:

1/3 cup Earth Balance

2 cups confectioners’ sugar

2 tablespoons dark rum or 1 1/2 teaspoons rum extract

1/2 teaspoon ground nutmeg

Directions:
Cupcakes: Preheat oven to 350° F. Line a 12-cup muffin tin with cupcake liners. Set aside.

In a small bowl, combine the eggnog and vinegar and set aside. In a medium bowl, combine the flour, cornstarch, nutmeg, cinnamon (if using), baking powder, baking soda, and salt. Mix to combine.

In a large bowl, combine the sugar, oil, rum, and vanilla. Stir in the reserved eggnog mixture. Add the dry ingredients to the wet ingredients and stir until smooth.

Pour the batter evenly into the prepared tin and bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 to 25 minutes. Cool completely before frosting.

Frosting: While the cupcakes are cooling, make the frosting. In a large bowl, cream the Earth Balance with an electric mixer on high speed until light and fluffy. Alternatively, process it in a food processor. Add the sugar, rum, and nutmeg and mix until thoroughly combined. Continue mixing for about 2 minutes until the frosting is smooth and stiff. Refrigerate until needed.

To assemble: When the cupcakes are completed cooled, frost them with the prepared frosting.

P.S.:
I couldn’t help myself! I had to make another batch of these cupcakes using the last-minute emergency cupcake trick from my carrot cupcakes.
For these, I combined a box of yellow cake mix (check the label to make sure it’s vegan) with 1 3/4 cup Silk Nog and 1/4 cup Myers Dark Rum and 1 teaspoon nutmeg. The frosting recipe stayed the same. The results were out-of-this-world delicious.

Disclaimer: I do not recommend using the boxed cake mix as a general practice, simply because many brands (while still vegan) contain unhealthy ingredients. I just want to share this a once-in-awhile trick to use for those times when you need to whip up a quick dessert at the last minute.

Happy Holidays!

Vegan Quorn Review + Holiday Giveaway Winner

noreply@blogger.com (Robin at Vegan Planet) — Mon, 19 Dec 2011 17:58:00 +0000

When I heard that Quorn was finally coming out with a vegan product, my first thought was "It's about time!" My second thought was, "I can't wait to try it!" So naturally, when the Quorn representative asked me if I'd like to sample the new product, I said yes. With all the strides many companies have made in producing vegan products, it always baffled me that Quorn continued to use egg whites in theirs. So it's great news that they have produced their first vegan product: a vegan burger. (Please excuse the quality of my photo -- it was taken with a flash -- wintertime is not kind to food bloggers!)

The burgers come four to a box and weigh in at just over two ounces each. They are thin and cook up quite quickly, so quickly in fact, that you want to be sure not to overcook them so they don't dry out. In my first taste test, I wanted to sample them without any adornment so I could get the full impact of their flavor and texture, so I simply sauteed them in a little olive oil with sliced mushrooms and parsley and served them for dinner as cutlets rather than burgers. And I'm glad I did. The texture is great - very firm and dense. The flavor fairly bold, slightly smoky, but not overpowering. Some people may find the these burgers to be too "meaty" for their taste, while others may like them just fine.

For the second taste test, I cut the remaining two burgers into strips and sauteed them with sliced onions. I then added some hot red pepper spread and melted a little Daiya on top. Served in rolls, these were among the best "cheesesteaks" we've ever had.

Bottom line: Jon and I enjoyed them, although we felt that their taste and texture made them better suited to be used as cutlets or strips rather than "burgers." I prefer making my own burgers and usually defer to my homemade seitan for cutlets and strips. Still, I can see where keeping a box of these in the freezer would definitely come in handy.

A check of the Quorn website says the burgers are "making their way into stores now, so be on the lookout." I take that to mean they're not widely available yet, so if they interest you, you may have to ask for them to be carried.

12/26/11 UPDATE: I have recently been made aware that there is a controversy concerning Quorn and the fact that some people have had adverse digestive and allergic reactions to it. See Center for Science in the Public Interest for more info. I was not aware of this issue when I posted this review.

Now, on to the Holiday Giveaway! I'm happy to announce that the winner of Party Vegan and 3 riotbars by sweetriot is #32: Jessica Caneal. Congratulations, Jessica! Send me an e-mail with your mailing address and I'll get your goodies right out to you.

For everyone else who entered the giveaway: I hope you'll consider getting yourself a copy of Party Vegan. It's a fun read and loaded with great ideas and recipes. And if you're a chocolate lover, then you'll adore the sweet riot riotBars -- they're soooo good!

Coming up next time: my recipe for Vegan Eggnog Cupcakes. YUM!

Holiday Giveaway: Party Vegan + sweetriot Chocolate!

noreply@blogger.com (Robin at Vegan Planet) — Fri, 16 Dec 2011 21:01:00 +0000

Try as I may, I'm having a hard time getting into the holiday spirit this year, so I thought maybe doing a holiday giveaway would help.

Nothing says holidays like chocolate and the nice folks at sweetriot sent me samples of their new riotBars! Make from fair trade chocolate, these delicious bars are made with actual cacao beans. I'll give one lucky winner three (count 'em: 3) of these amazing new riotBars, one each of pure 60% dark chocolate with crunch nibs, pure 70% dark chocolate, and pure 85% dark chocolate. And that's not all....

I'm also giving away a copy of my cookbook, Party Vegan. It's a must-have book for every occasion that calls for good vegan food, including holidays, as well as potlucks, casual get-togethers, and even kid's birthday parties. The recipes are also great for "anytime" meals and the book includes loads of tips from my days as a professional caterer.

For a chance to win Party Vegan + 3 riotBars, leave a comment at the end of this post. If you'd like to increase your odds of winning, here are 3 more chances to win:

1. Share a link to this Giveaway on Facebook.

2. Follow me on Twitter @globalvegan and tweet about this giveaway.

3. Subscribe to my blog.

(Be sure to leave a separate comment for each that you do, telling me which ones you did!)

Enter now, because the contest closes on Sunday, 12/18 at midnight. I'll announce the winner on Monday 12/19.

Guess what? I feel more in the holiday spirit already!

P.S. Try the Man-Sized Chocolate Chips from Party Vegan. Recipe posted here on Facebook. (While you're there, please "like" and "share.")

Hummus Giveaway Winner

noreply@blogger.com (Robin at Vegan Planet) — Sun, 11 Dec 2011 13:50:00 +0000

For your viewing pleasure is this photo of Gary and Mitzki. They may look like best friends, but don't be fooled. Most of the time, they ignore each other. Although on cold afternoons these days, they can be found hanging out on the same patch of sun to keep warm. Great minds think alike!

Thanks to everyone who left such nice comments about my carrot cupcakes. I hope you all try the neat little trick with the carrot juice -- if you do, let me know what you think. I already have some more ideas in mind for quick and easy 2-ingredient cakes, so stay tuned.

It's time to announce the winner of the Tribe Hummus Giveaway. Random.org chose lucky number 8: Michelle W. Congratulations, Michelle! Send me your address and I'll get the coupons for two containers (either 8-ounce or 16-ounce) of Tribe Hummus in the mail to you. Thanks to all who entered this giveaway.

Quick Carrot Cupcakes + Giveaway

noreply@blogger.com (Robin at Vegan Planet) — Wed, 07 Dec 2011 18:11:00 +0000

Living in the middle of nowhere, (which to me translates to: no Thai restaurants, no Trader Joe’s, no Whole Foods, no Asian market, and no natural food store) I remain grateful that my local grocery store at least carries almond milk, two kinds of tofu, decent (if not fancy) produce, and carrot juice — which is where this story begins….

When I went shopping last week, I had this sudden craving for carrot juice. Sure, I could juice my own from whole carrots, but I was in “instant gratification mode” and that large bottle of bright orange elixir looked mighty good. My carrot juice craving then morphed into a carrot cake craving, and that’s when inspiration struck. You know those recipes that combine a box of cake mix with a can of soda and — presto — you have a cake with no oil or other things the box instructions call for, like eggs? Of course, the down side is, you’re still using soda. So I thought, why not see if I can make a carrot cake using the same method, but with carrot juice instead of soda.

As you can see by the photos, it worked! I combined about 1 1/2 cups of carrot juice with a box of carrot cake mix and made these adorable cupcakes. The flavor was extremely delicious and carrot-y, the texture was tender and moist, and the color, as you can see, was vibrant orange. And best of all, they’re vegan with no oil added. I made a quick cream cheese frosting using vegan cream cheese, sugar, and a little vanilla extract.

Now I’m not one to shy away from scratch cake recipes — I’ve even grown my own carrots to use in my carrot cakes! But I must admit that this shortcut method turned out a cake that tasted every bit as good as the best scratch cake I’ve had. I garnished the cupcakes with little carrot coins that I made by simmering some carrot slices in a little simple syrup until the carrots were softened and glazed.

As for the mix, as you may know many boxed cake mixes are vegan (as long as you don’t add the eggs, etc.) but read the label to make sure. If you have access to healthier boxed mixes from a natural food store, even better. In addition to making the cupcakes, I had enough batter left to make this adorable little cake in a 5-inch springform pan. I cooled the cake and froze it to use later on.

When you don’t have time to bake a cake or cupcakes from scratch, you might want to keep this 2-ingredient carrot cake trick in mind!

In case you missed it…

My recipe for Chocolate Cheesecake Squares from Quick-Fix Vegan is the featured recipe in this month’s issue of the VegNewsletter.
GoDairyFree.org posted the Coconut Curry Chickpeas and Cauliflower from Quick-Fix Vegan.
Kathy Freston posed the recipe for Chocolate Surprise Brownies from Vegan on the Cheap in her article “SimpleSolutions to Eat Vegan.”
Quick-Fix Vegan is listed in the Vegan Holiday Gift Guide on Vegan.com.

and now… A Giveaway:

As I mentioned above, my local supermarket isn’t exactly “super.” One of the items it doesn’t carry is Tribe brand hummus, which is a shame because the nice people at Tribe Hummus sent me two coupons for free containers of their product. But my loss can be your gain:

I’ll give both of these coupons for Tribe Hummus to one lucky winner chosen at random. All you need to do is leave a comment at the end of this blog post. How easy is that? Enter now to win!

Krazy for Kabocha

noreply@blogger.com (Robin at Vegan Planet) — Fri, 02 Dec 2011 18:26:00 +0000

If you hang around my blog long enough, you’ll soon find out that I love kabocha squash, a wonderful winter squash with a dark green skin, deep orange interior, and more flavor than you’d ever think could be possible in a squash. I can’t find them locally, so every time we travel to the Asian market (an hour away) I stock up on a few — where they’re also less expensive than in a regular supermarket anyway.In previous posts, I’ve used the roasted squash in a variety of ways including this luscious soup:

Because it has a large cavity, the kabocha squash is also ideal for stuffing with your favorite bread or grain stuffing:

One of my favorite ways to enjoy the kabocha is to transform it into a rich, creamy (and colorful!) sauce for pasta. Last year, I tossed the sauce-cloaked pasta with chestnuts and cranberries for an amazing autumn meal.

For another take on the pasta-kabocha sauce combo, I tossed the sauce with some cooked gnocchi and used it as a topping for cooked lentils and kale as shown in the top photo. Wow! Talk about a powerhouse of nutrients. And of course, there are all those wonderful flavors and textures going on that complement each other perfectly.Here’s how to make it:

1. Roast the squash: cut the kabocha it in half, scoop out the seeds and then place it in a shallow baking dish, cut side down. Add a small sliced onion or a few quartered shallots to the pan, along with a little water. Cover and roast at 400 degrees until very soft.
2. Make the sauce: Scoop out the roasted squash and transfer to a food processor, along with the roasted onion or shallots, and salt and pepper to taste, and some ground dried herbs like a little sage and thyme. Process until smooth, adding a little almond milk or vegetable broth to achieve the desired consistency of a creamy sauce. Transfer to a saucepan and heat it, stirring. Taste and adjust the seasonings, if needed.
3. Cook the lentils and steam the kale, then heat a little oil in a skillet and add some minced garlic and cook until fragrant, then add the cooked lentils and kale season with salt and pepper, tossing to coat with the garlic.
4. Cook the gnocchi (or pasta). Drain well and return to the pot. Add as much of the sauce as needed to coat.

Is anyone else a fan of this amazing squash?

GARY

noreply@blogger.com (Robin at Vegan Planet) — Wed, 30 Nov 2011 23:28:00 +0000

That's my boy!

Thanksgiving Dinner 2011

noreply@blogger.com (Robin at Vegan Planet) — Fri, 25 Nov 2011 17:54:00 +0000

After all my pre-Thanksgiving posts with new recipes for the holiday table, I actually ended up with a slightly revised menu than I had planned. Since I had just made all those new dishes last week, when it came time to actually cook for Thursday's big meal, it went something like this: When I told Jon I planned to make the pumpkin tiramisu, he said, "You just made that last week. Can we have an apple pie instead?" So I made an apple pie which turned out to b the BEST apple pie I've ever had in my life. The secret? Stayman apples! I never used Staymans before and now I will never use anything else for pies. Wow, what a flavor.

When I mentioned I was making the new green bean recipe, Jon said, "That was good, but you're going to make the casserole with those fried onion rings, right?" For my own part, I opted against the "en croute" part of the seitan roast, feeling that we'd have enough carbs without a pasty crust on the main dish. Instead I glazed the roast with a cranberry-port glaze. I made the loaded mashed potato casserole, the chestnut-porcini gravy, and roasted sweet potatoes with pecans and cranberries. I used mango jam to make my cranberry sauce because I still didn't replenish my supply of lime marmalade.

So there you have it. Some old dishes, some new. All delicious. What did you have for Thanksgiving dinner?

Happy Thanksgiving

noreply@blogger.com (Robin at Vegan Planet) — Thu, 24 Nov 2011 14:18:00 +0000

Happy Thanksgiving from our home to yours!

On this day, as we reflect on what we are thankful for, I wanted to share this lovely piece that was posted on the Huffington Post and written by Ken White. It's called Thankful for the Animals.

Chestnut-Porcini Gravy

noreply@blogger.com (Robin at Vegan Planet) — Wed, 23 Nov 2011 21:19:00 +0000

We’re in the home stretch of my Thanksgiving recipes from this year’s menu. All that’s left is the gravy! I have a few favorite go-to recipes for sauces and gravies. One is the Madiera Sauce posted on my Vegan Thanksgiving Feast on Vegan.com. The other is a brown gravy posted on another Vegan.com Thanksgiving feature.

This year I decided to make a chestnut-porcini gravy. Instead of making a homemade stock, I used a porcini bouillon cube for a rich broth. I found them at an Italian market this fall when I was in Providence, and they have such a great flavor. The chestnuts I always get at an Asian market because they sell cooked chestnuts in vacuum-sealed bags for under $2 a bag.

To get a rich mushroom and chestnut flavor throughout I simmered the mushrooms and chestnuts in the broth along with onion, a little port, and some herbs, and a little gravy browner to enrich the color. I then pureed it all in the Vitamix for a smooth and creamy gravy that is so good, I almost wanted to drink it. If you don't have porcini bouillon cubes, any kind of mushroom broth or vegetable broth will work. For the mushrooms in the gravy, you can use any kind of fresh mushroom (even regular white mushrooms) to balance the rich flavor of the porcini broth. (I can't get fresh porcinis anyway, and I discovered that I'm out of the dried ones!)

Chestnut-Porcini Gravy

1 teaspoon olive oil

1/3 cup minced onion

1 cup sliced mushrooms

1/2 teaspoon ground dried thyme

1/4 teaspoon ground sage

2 tablespoons dry port, marsala, or white wine (optional)

1 cup cooked chestnuts (I used vacuum-sealed cooked chestnuts from an Asian market — $1.49 a bag!)

1 1/2 cups mushroom or vegetable broth (I used 1 porcini mushroom bouillon cube)

Salt and black pepper

1/2 to 1 teaspoon gravy browner (Gravy Master or Kitchen Bouquet – available at any supermarket)

Heat the oil in a saucepan over medium heat. Add the onion and cook until soft. Stir in the mushrooms and cook until slightly softened, then stir in the thyme, sage, and port, if using. Add the chestnuts and 1 cup of the broth and bring to a boil. Reduce heat to a simmer and cook for 5 minutes.

Transfer the mixture to a high-speed blender or food processor, add the remaining broth and process until very smooth. Transfer the gravy back to the saucepan and season with salt and pepper to taste. Simmer until the gravy is hot and the flavors are blended. If the gravy is too thick, stir in additional broth or some almond milk. If it isn’t thick enough, stir in a little cornstarch slurry over medium heat, stirring until thickened.

Makes about 2 1/2 cups

Another great thing about this gravy is that it's soy-free, gluten-free, and very low in fat. (You can even simmer the onion in the broth to soften if you want to omit the oil altogether.)

Sorry I was so late getting this posted today. It was too dark to take the photo last night, and then the batteries went dead this morning. Better late than never. Happy Thanksgiving!

Lime-Braised Cranberry Sauce

noreply@blogger.com (Robin at Vegan Planet) — Mon, 21 Nov 2011 16:38:00 +0000

When I was growing up I thought I didn't like cranberry sauce. I realize now that was because my mother, who otherwise was a terrific "fresh from scratch" cook, used to serve that awful jelled mass from a can that was cut into slices (!) to serve. How anyone could think that stuff tastes like cranberries is beyond me. Needless to say, once I tastes fresh cranberry sauce, I never looked back. And it's so simple to make, too.

On the back of a bag of cranberries is the basic recipe: Just combine 1 (12-ounce) bag fresh cranberries, 1 cup sugar, and 1 cup water in a saucepan; bring to a boil; then simmer until the berries pop, stirring to dissolve the sugar. It takes about 5 minutes and makes a good basic cranberry sauce.

There are, of course, many ways to improve upon the basic recipe, such as using fruit juice to replace the water (orange juice or cranberry juice are good choices). Sometimes, I've added bits of orange; another time, ginger; another time, chopped apples and pecans.

This year I decided to skip the water and sugar entirely in favor of one of my latest food addictions: lime marmalade. A good friend introduced me to the pleasures of a PB and J made with lime marmalade and it was the best PB and J I ever had. I have since used lime marmalade in other recipes, such as a dipping sauce for spring rolls and in a glaze for tofu. I've gone through jars of the stuff. Trouble is, I can't find it locally and have to order it online. But it's worth it.

For the cranberry sauce, I had planned to combine the fresh cranberries with a cup of the lime marmalade, but discovered that I was on my last jar with only 1/2 cup remaining. So I made up the difference with 1/2 cup of mango jam, and I'm convinced its even better than if it had been entirely made with the lime marmalade. I braised the cranberries with the marmalade and jam for about 5 minutes, stirring as the jam and marmalade melted and the cranberries popped, releasing their own liquid. At this point you should taste it. If it's not sweet enough to your taste, you can then add some sugar* or more jam. (We happen to like a tart cranberry sauce.) Then transfer to a container and cool. The cranberry sauce will firm up a bit after chilling in the refrigerator, but it will still give off some intensely delicious juice.
TIP: Strain off this juice and use it as a base for a sauce: it's great in a barbecue sauce or use it as a base for an Asian-style dipping sauce or teriyaki sauce. I've even added a little to brown gravy.

If you don't have lime marmalade, consider using orange marmalade. And I do love the half and half of citrus with mango, although you could try peach, apple, or pineapple jam instead. As you can see in the photo, I garnished it with a little finely grated lime zest to bring out the fresh lime flavor. If you think you don't like cranberry sauce, you might want to give this a try!

*I added about 1/4 cup of light brown sugar and it was still nicely tart.

Thanksgiving Main Dish Ideas

noreply@blogger.com (Robin at Vegan Planet) — Sun, 20 Nov 2011 14:32:00 +0000

We'll be enjoying our traditional seitan roast on Thanksgiving, but it's the vegetables that are the real stars in our house. I love the way the vibrantly colored sweet potatoes, cranberries, squash, and green beans look like an autumn landscape on my holiday table. Truth is, I'm happiest when I can make a meal out of what are commonly referred to as "side" dishes.

Still, a main dish "centerpiece" is a Thanksgiving tradition for most of us. If you've never make a seitan roast, it's easier than you think. If making a large roast is intimidating, you could opt for individual servings of seitan en croute, an especially good choice if you're only feeding one or two people and you don't like leftovers. Personally, I adore leftovers and the opportunities they present. (Stay tuned for some exciting post-Thanksgiving posts to see what I mean.)

There are lots of vegan roasts you can buy that are already prepared, such as the ones from Field Roast and Tofurky. Another idea is to make a large stuffed squash (or several small individual stuffed squashes) that can be filled with grain or bread stuffing, depending on what you like. Stuffed squash is a great choice because it's colorful and delicious but can also be made gluten-free and soy-free. For something different, consider making a Moroccan bisteeya (a pastry covered savory pie), a lentil shepherd's pie (maybe topped with half mashed white potatoes and half mashed sweet potatoes), or even a nice pan of lasagna.

For an easy no-fuss one-dish meal, you could make my Roasted Sweet Potatoes with Crispy Kale Ribbons -- with or without the addition of the walnuts and dried cranberries -- and to it, add some sauteed sliced sausage links (homemade or storebought such as Tofurky brand) for extra protein, or instead of sausage, add some cooked cannelini beans. You could also substitute diced butternut squash for the sweet potatoes, if you prefer. The colors and textures are wonderful together and if you season it with a little ground sage and thyme, it will taste like Thanksgiving. I especially like the crispy kale ribbons in this -- it's a fun way to employ the popular kale chip concept as part of the meal. And if you've never had roasted sweet potatoes before, you're in for a treat.

The countdown to Thanksgiving is getting down to the wire. Still to come on my blog: a new take on cranberry sauce, an easy and delicious gravy, and another main dish idea. And for more ideas, check out my entire Thanksgiving menu (with recipes) on Vegan.com as well as the Thanksgiving and Christmas menus (and recipes) in my book, Party Vegan.

Pumpkin Tiramisu

noreply@blogger.com (Robin at Vegan Planet) — Fri, 18 Nov 2011 21:07:00 +0000

After more than 20 years of making pumpkin cheesecake for Thanksgiving, I’ve decided to break with tradition this year and create a new recipe: Pumpkin Tiramisu! Since tiramisu is one of Jon’s favorite desserts, I thought it would be great to make a pumpkin-y version for the holiday. But I also wanted to make something that could be prepared in one pan — not just assembled later — an important factor on Thanksgiving when things can get hectic in the kitchen. It was also important to me that this could be made both soy-free and gluten-free if necessary, for people who might be at the table with such food sensitivities.

I’m happy to report that, after four tries, the recipe is a resounding success on all counts. It’s made up of three layers: a bottom pumpkin cake layer, a middle layer of creamy pumpkin filling, and it all topped with a final layer of maple-rum cashew cream. The recipe can be made in either and 8 or 9-inch springform pan or a 7x10-inch or 8-inch square baking pan. It can be sliced and served on a plate so you can see the three layers, or spooned into pretty dessert glasses, as shown in the top photo (please excuse the flash photo).

If you want to go all fancy-pants, you can, instead, bake each of the first two layers in separate pans, and then assemble all three layers in individual dessert glasses, allowing for the layers to show distinctly in the glasses. Normally I might opt for that presentation, but I think that most of us on Thanksgiving just want something we can make and serve with as little fuss as possible.

I have to thank recipe tester extraordinaire, Barbara Bryan, for helping me test this recipe. I’m especially fortunate that she took this on, because she worked for many years in the food industry as a recipe developer and more. She did an amazing job and I’m especially grateful that I didn’t have to make (and eat!) all four of the test versions of this recipe — although I’m not sure Jon would have minded! In addition to helping perfect the recipe, Barbara also weighed out each of the ingredients for those of you who use metric measurements. Here's one of Barbara's photos of a slice of the tiramisu she made in a springform pan:

Jon and I practically inhaled this when I made it and here’s what Barbara had to say about the final recipe: “The recipe works perfectly and it doesn't matter whether you use vegan cream cheese or soaked/drained cashews+beans. None of the layers were too sweet or too boozy or not sweet enough. Everything is perfect...textures are different in each layer, it tastes fantastic, and is beautiful to serve...a true symphony of texture, flavor, and eye appeal!”

.....Well, I guess that about sums it up. Hope you enjoy!

Pumpkin Tiramisu

Pumpkin Cake Layer:

3/4 cup all purpose flour (100 g)

1/2 cup natural sugar or light brown sugar (102 g)

1 1/2 teaspoons pumpkin pie spice (3 g)

1 teaspoon baking powder (6 g)

1/8 teaspoon salt

1/2 cup solid-pack pumpkin puree (142 g)

1/2 cup almond milk (120 g, 4 oz)

1 teaspoon vanilla extract (5 g)

Pumpkin Cream Layer:

1 cup vegan cream cheese [or 3/4 cup raw cashews, soaked 4 hours or overnight and drained (110g) + 1/4 cup cooked cannelini beans, rinsed and drained (65 g)]

1 cup solid-pack pumpkin puree (280 g)

1/2 cup natural sugar or light brown sugar (119 g)

1 tablespoon cornstarch (9 g)

2 tablespoons dark rum (27 g)

1 1/2 teaspoons pumpkin pie spice (3 g), plus more for dusting

Maple-Rum Cream Layer:

2 cups raw cashews, soaked 4 hours or overnight, and drained (276 g)

1/3 cup maple syrup (100 g)

1/4 cup light brown sugar (80 g)

3 tablespoons dark rum (39 g)

1 teaspoon vanilla extract (5 g)

Pumpkin Cake Layer:

Preheat the oven to 350 degrees F. In a bowl, combine the flour, sugar, pumpkin pie spice, baking powder and salt, and mix well. Add the wet ingredients to the dry ingredients, and stir to combine. Scrape the batter into a lightly oiled 7x10 or 8x8 baking dish or an 8 or 9-inch springform pan. Bake for 20 minutes.

Pumpkin Cream Layer:

While the cake is baking, combine the cream cheese (or cashews + cannelini beans), pumpkin, sugar, cornstarch, rum, and the pumpkin pie spice in a food processor or high speed blender, and blend until smooth and creamy. Spread the mixture onto the cake and return to the oven for 20 minutes, or until set. Remove from the oven and set aside to cool, then refrigerate until chilled.

Maple-Rum Cream Layer:

In a food processor or high speed blender, combine the cashews, maple syrup, sugar, rum, and vanilla, and process until completely smooth and creamy. Scrape into a bowl and refrigerate until needed.

To assemble:

Spread the maple-rum cream onto the chilled pumpkin cream layer. Sprinkle the top with a light dusting of pumpkin pie spice. Refrigerate for at least 1 hour before serving.

Serves 6

Substitutions:

Instead of vegan (soy) cream cheese: you can use the option provided in the recipe for cashews + cannellini beans. Note: if making my pumpkin cheesecake recipe, you can use this formula to replace the cream cheese in the recipe: 1 cup vegan cream cheese = 3/4 cup raw cashews, soaked 4 hours or overnight and drained (110g) and 1/4 cup cooked cannelini beans, rinsed and drained (65 g), pureed in a high speed blender.
For a gluten-free version: use your favorite gluten-free flour blend.
For an alcohol-free version: use apple juice in place of the rum.

Loaded Mashers and Thanksgiving Menu

noreply@blogger.com (Robin at Vegan Planet) — Thu, 17 Nov 2011 14:50:00 +0000

Thanksgiving is just one week away, and I'm just a few recipes away from sharing this year's entire Thanksgiving menu. Today, the subject is mashed potatoes, but before we get to the spuds, I wanted to post my finalized menu for next week's feast. Here it is:

2011 Thanksgiving Menu

Stuffed Seitan en Croute with Chestnut-Porcini Gravy

Roasted Sweet Potatoes with Crispy Kale Ribbons

Deconstructed Green Bean Casserole

Loaded Mashed Potatoes with Cremini Bacon

Pan-Braised Cranberries with Lime

Pumpkin Tiramisu

So far this week, we covered the Deconstructed Green Bean Casserole, the Roasted Sweet Potatoes with Crispy Kale Ribbons (on OneGreenPlanet), and the Stuffed Seitan en Croute (on Vegan.com). And we've also discussed pumpkin cheesecake at length, although I've been inspired to make something new this year: pumpkin tiramisu (recipe coming soon).) Now on to the potatoes!

For years I was conflicted about when to prepare the mashed potatoes for Thanksgiving. There's always so much going on, but I always thought they had to be made at the last minute and I have a thing about leaving dirty pots and pans around when I'm serving a special meal. That's why I'm glad I discovered that mashed potatoes will stay perfectly fluffy and wonderful when kept warm for a few hours in a slow cooker (on the Keep Warm setting). That way you can make them and wash up the pot while they keep warm and ready to serve.

Mashed potatoes are extremely versatile and can be embellished in a number of ways, by adding garlic or fresh herbs, or even wasabi or chipotle. There's also the colcannon-type addition of cooked greens such as kale or chard. For Thanksgiving, I usually go for garlic mashers, but this year I'm trying something a little different. It's a spin on "loaded" baked potatoes -- but with mashed potatoes. I took the recipe for a test drive last weekend and it's delicious. You can use your favorite vegan bacon, whether storebought or homemade (I've included a recipe for one made with cremini mushrooms), or omit the bacon altogether. I've also provided a "make ahead" option for the oven, although oven space can be a challenge on Thanksgiving, so you might want to consider keeping them warm in the slow cooker -- or you could just do it the old fashioned way and make them at the last minute. After all, what's one more dirty pot?

Loaded Mashed Potatoes

2 1/2 pounds Yukon Gold or russet potatoes, peeled and cut into chunks

2 tablespoons Earth Balance

1/2 cup vegan sour cream, plus more for serving

2 tablespoons minced fresh chives or 1 tablespoon dried

1/4 cup plain unsweetened nondairy milk, heated (optional)

Salt and freshly ground black pepper

3/4 cup chopped cooked vegan bacon or Cremini Bacon (recipe follows)

1/4 cup dried breadcrumbs (optional for baked version)

Cook the potatoes in enough boiling salted water to cover until tender when pierced with a fork. Drain well and return to the pot. Add the Earth Balance and the sour cream and mash the potatoes. Add half of the chives, and as much of the warm milk as needed for the desired consistency. Season with salt and pepper to taste.

Serving options:

To serve immediately: transfer to a serving bowl and top with an extra dollop of sour cream, the vegan bacon and remaining chives.

If not serving right away: transfer the potatoes to a greased Slow Cooker set on Warm where the potatoes will keep well for a few hours. When ready to serve, transfer to a serving bowl and top with an extra dollop of sour cream, the vegan bacon and remaining chives.

To make ahead and bake: Transfer the potato mixture to a greased baking dish, spreading evenly. Cover and refrigerate until needed. When ready to bake, bring the casserole to room temperature. Preheat the oven to 375 degrees F. If using breadcrumbs, mix them in a small bowl with the vegan bacon. Cover with foil and bake for 30 minutes, then remove from the oven, remove the foil, sprinkle on the bacon (and bread crumbs if using) and return to the oven for 15 minutes or until hot and golden brown on top. If desired, serve with a small bowl of sour cream and chives on the side.

Serves 6

Cremini Bacon

You can leave the mushrooms in slices or chop them to look like bacon bits. They can be cooked on the stovetop or baked in the oven.

2 tablespoons soy sauce

2 teaspoons maple syrup or brown sugar

1/2 teaspoon ketchup
1/2 teaspoon prepared mustard

1 teaspoon liquid smoke

1 cup thinly sliced or chopped cremini mushrooms

In a bowl, combine the soy sauce, maple syrup, ketchup, mustard, and liquid smoke. Stir to mix well. Add the mushrooms and toss to coat.
Stovetop: Transfer the mushrooms to a lightly oiled skillet over medium-high heat. Cook, stirring, until cooked and nicely browned.

Oven: Preheat the oven to 350 degrees F. Spread the mushroom slices in a single layer in an oiled baking dish and bake until nicely browned, turning once, 20 to 30 minutes.

Thanksgiving Twitter Chat

noreply@blogger.com (Robin at Vegan Planet) — Wed, 16 Nov 2011 18:41:00 +0000

Just a reminder that tonight is the VegNews Thanksgiving Twitter chat. Here's the link to find out all the details.

Hope you can join us! (You don't need a Twitter account to do so!)

More Thanksgiving recipes coming up soon. Stay tuned for the Loaded Mashed Potatoes, Lime-Braised Cranberries, and Pumpkin Tiramisu, among others...

Deconstructed Green Bean Casserole

noreply@blogger.com (Robin at Vegan Planet) — Tue, 15 Nov 2011 15:59:00 +0000

The traditional green bean casserole found on many dinner tables on Thanksgiving takes a lot of ridicule. And it's no wonder, considering that the original recipe calls for canned mushroom soup, canned green beans (although there is a frozen green bean version), and canned fried onions. The resulting casserole, although it has a certain retro comfort food appeal, is not the healthiest, nor is it the tastiest, if what you want to taste are green beans as opposed to sodium.

I've created many healthier versions of the casserole, using fresh green beans and healthier sauces -- one recipe even uses pureed white beans in the sauce. But it still remained a casserole, and the green beans, while tasting much better, still didn't shine as much as they deserved. That's why this year, I'm deconstructing the venerable casserole.

I know a lot of people roll their eyes at the whole "deconstruction" thing, but it's a perfect way to describe this dish. Essentially, I've taken the elements of the casserole: the green beans, mushrooms, sauce, and onion rings (in this case, shallot rings) and let each element stand on its own, allowing you to combine at will. For my own part, I've enjoyed sampling each flavor on its own, as well as taking various bites that included a little of all or most of the elements.

I've provided two ways to cook the green beans initially -- the more traditional steamed method which brings out the wonderful natural flavor of the beans (just be sure to watch them carefully as they can go from too firm to too soft in a matter of seconds.) I've also included the option of roasting the green beans before adding to the "casserole" -- roasting give the beans a totally different character, both in terms of flavor and texture.
To give you an idea of how they look, the photo above in the casserole dish shows the steamed beans, while this is a photo of the roasted beans:

And this photo shows a portion of steamed beans served in a very frou-frou manner, flanked by its own little bowls of mushrooms sauce and crispy shallot rings -- just in case there's anyone who wants to serve their Thanksgiving dinner in separate courses (!). Probably not the best way to serve a table full of hungry people. ;) (and can you just imagine the pile of dirty dishes???)

Here's the recipe:

Deconstructed Green Bean Casserole

Note: Instructions are provided for either roasting or steaming the green beans.

1 1/2 pounds fresh green beans, trimmed

3 medium shallots, cut into thin rings

1 tablespoon olive oil

6 ounces mushrooms (cremini or shiitake are good), sliced

1/2 cup minced onion

2 garlic cloves, minced
1/2 teaspoon dried thyme
1/4 teaspoon dried marjoram

3 tablespoons all-purpose flour (or gluten-free flour)

1 cup mushroom broth (use a porcini or other mushroom bouillon cube)
1 cup plain unsweetened nondairy milk
Salt and freshly ground black pepper

Preheat the oven to 425°F.

1. To steam the green beans: Place the green beans in a steamer pan over boiling water. Reduce the heat to a simmer and cook until the green beans are just tender. Remove from the steamer and set aside.

To roast the green beans: Spread the green beans in a single layer on an oiled rimmed baking sheet. Drizzle with a little olive oil and roast until tender, about 30 minutes, turning once about halfway through. Set aside.

2. Arrange the shallots on an oiled baking pan and roast until golden brown, about 20 minutes, turning once about halfway through.

3. Heat the oil in a large skillet over medium-high heat. Add the mushrooms and saute until softened and slighted browned. Remove the mushrooms from the skillet and set aside. In the same skillet, over medium heat, add the onion, cover, and cook until softened, about 5 minutes. Add the garlic, marjoram, and thyme. Stir in about half of the reserved mushrooms and sprinkle with the flour. Stir in the broth, stirring to thicken. Stir in the nondairy milk and simmer, stirring, until thick, about 5 minutes. Season to taste with salt and pepper and transfer to a casserole dish.

4. Arrange the reserved mushrooms on top of the sauce, then arrange the green beans on top of the mushrooms, with the roasted shallot rings on top. Serve hot. If making ahead, the casserole can be refrigerated and then covered and reheated in the microwave or the oven until hot.
Serves 4 to 6

There's lots more coming up in the next week to help you make a delicious and cruelty-free Thanksgiving meal that everyone will enjoy. For another amazing side dish, check out my recipe on OneGreenPlanet for Roasted Sweet Potatoes and Crispy Kale Ribbons, complete with a holiday variation. (Please "Like" this recipe on OneGreenPlanet, and share it with your friends on Facebook and Twitter.

SPECIAL ANNOUNCEMENT: I will be participating in the VegNews Twitter Chat tomorrow night at 6pm PT/9pm ET. Join Julie Hasson (@everydaydish), Annie Shannon (@AJShannon), and me (@GlobalVegan). Let's chat turkey (free)!