Vegan Pecan Bars

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Oh, my gosh! Scrolling through my reader the other day I came across this delicious recipe from Kaitlyn at myconsciouskitchen.com and was immediately inspired! I dropped everything and made it my mission to not only bake these sweet, nutty, layered cookie bars, but to photograph the process and post about it!

First, I preheated my oven to 325 and  gathered my ingredients for the bottom layer (the cookie part). I decided I would double up and make this part a bit thicker, kind of like a shortbread crust.

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Simple, simple. All stuff from the pantry. For the shortening, however, I substituted Earth Balance Buttery Stick.

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I mixed all the dry ingredients together with the fat, like a biscuit dough, then added the cool water, just until it was well-combined then pressed it out into an 8 x 8 inch pan, lined with a sheet of parchment paper and oiled with cooking spray. I baked it until the crust was firm and lightly browned, like a cookie, then set it aside to cool for about 20 minutes.

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Next, the ingredients for the filling. The flax egg takes a little forethought, but again, super-simple to put together while the crust cools.

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I mixed together everything with a whisk, folded in the chopped pecans, then straight in the oven.

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After 40 minutes, I checked it, then gave it another 5 minutes. It looked perfect. I allowed the pan to cool on a rack for a  couple of hours so I would get nice, clean slices.

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I ran a knife edge around the inside of the pan before carefully lifting out, then cut into servings.

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The verdict: Sweet and sticky and delicious! Like a combination of pecan pie and your most tender, buttery shortbread cookie. Perfect served warmed with a scoop of non-dairy vanilla, or as-is. We particularly enjoy a square straight from the freezer!

This one is definitely a keeper! Thanks so much, Kaitlyn! Find the full recipe HERE

 

Vegan Zucchini-Spice Muffins

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When my day in the kitchen is smooth, I often have a little energy left over to make something just for fun. Today I baked these delicious, moist muffins filled with nutritious real food like fresh zucchini, banana, applesauce, walnuts and raisins. And just in time for tea!

This recipe comes directly from Isa Chandra Moskowitz’s website. She’s definitely my go-to gal for the tastiest, fool-proof vegan recipes. Click here to link directly to her site and the recipe: ZUCCHINI BANANA BREAD

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I made little modification, other than using whole wheat pastry flour, adding a little

chai masala for extra spiciness and baking the batter as muffins instead of in a loaf pan.

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They baked up in about 20 minutes. Just watch your time. You’ll know when they’re ready–nice high, lightly-browned domes and dry on top, but if you’re not sure just poke a toothpick or the blade of a thin knife through the center to make sure the batter is no longer wet.

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Salted Chocolate Chip Cookies

 

This is one of those ‘I can’t believe it’s vegan’ recipes! Looking for ways to apply my new discovery, Maldon Sea Salt Flakes, I stumbled  upon this recipe: click heresalted  vegan chocolate chip cookies on Food52.com.

Turns out, these are the tastiest vegan chocolate chip cookies I have ever baked! I believe the secret is in chilling the dough overnight. Also, I decided to bump up the flavor with a teaspoon of vanilla and reduce the water by one teaspoon.

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Here’s the other thing: Unlike many, many vegan cookie recipes, this one uses no egg substitutes, no flax, or mashed banana or xanthan gum, or arrowroot powder or any  exotic ingredient that would send you digging through the shelves at the health food store.

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Just simple ingredients. The cookies taste just the real thing, because they are!! Procedurally, this recipe is fantastically simple, too. A real gift. Wet into dry. That’s it.

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The only real challenge? The wait. But I handled that. I let the dough chill for about four hours then scooped out and baked just four cookies. I had to know if they would suffer for the shorter time in the fridge.

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Turns out, they were delicious. A bit puffy, but still very, very good. Kind of like Chip’s Ahoy.

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The next day, however, I baked four more cookies from the fully chilled dough, pressing each scoop with my fingers to flatten a bit before baking. This batch turned out more like homemade Toll House cookies. The flavor was deeper, the cookie more crisp and brown-sugary. So delicious. So, was it worth the wait? Definitely.

I formed the remaining cookies and froze them on a sheet tray. Afterward I stored them in a covered container in the freezer. Now anytime I want a cookie or two I can just pop them in the oven. This recipe’s base seems to lend itself to variations as well. I look forward to creating more flavors in the future.

I hope you give this one a try.

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Simple Cinnamon Rolls

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I love home-cooked breakfast on Sundays. I woke this morning thinking about the other half of a double batch of pizza dough I whipped up yesterday. The dough was what my Nana would describe as “happy”– full of air, fluffy and nearly bursting through the wrap, eager to get into whatever creative plan I would soon hatch.

So inspired, I came up with this delicious treat. The scent of warm cinnamon and buttery brown sugar wafting through the house is irresistible.

Ingredients:

1 batch pizza dough (homemade or store-bought, my whole wheat version shown here)

1/4 cup flour for rolling

1/4 cup dairy-free buttery spread (such as Earth Balance), softened, plus extra for pan

1 big tablespoon cinnamon

1/2 teaspoon nutmeg (optional)

1/2 cup packed brown sugar

1/2 cup finely chopped nuts

Note: Ingredients amounts are flexible. If you like more cinnamon, by all means, pile it on. That goes for sugar, nuts, raisins, chocolate–whatever you like. You can’t mess this up. It’s your creation!

Method:

Grease a 9 inch cake pan with buttery spread until well-coated.

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Lightly flour a clean surface and roll the dough into a rectangle about 1/2 inch thick, checking underneath periodically, adding flour as needed to prevent sticking.

Spread the margarine to cover the dough to the edges. Sprinkle sugar, cinnamon and nuts evenly and pat down to adhere to dough.

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Roll the long side tightly to form a log shape. With a very sharp knife, cut into 1 to 1/2 inch thick slices and place side by side in the cake pan. Brush with additional margarine if desired.

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Bake at 375 degrees for 15-20 minutes, until sugar is bubbly and rolls are lightly browned.

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Serve with vanilla glaze if desired:

1 cup powdered sugar, sifted

2-3 tablespoons non-dairy milk

1/2 teaspoon vanilla

Blend together well and drizzle over rolls

Gingerbread Cut-Out Cookies

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These are the best gingerbread cookies I have ever baked, vegan or not! The flavor and spices are perfectly balanced, the cookie is soft and slightly chewy, and the dough is easy to work with. Did I say the best?? Yes, absolutely. There’s still time to try this wonderful recipe and impress family and friends this holiday!

Gingerbread Cut-Out Cookies

(Recipe courtesy Isa Chandra Moskowitz)

Makes about 16 cookies (depending on the size of your cutters)

1/3 cup canola oil
3/4 cup sugar
1/4 cup molasses
1/4 cup plain soymilk

2 cups whole wheat pastry flour or all-purpose flour (or a mix of both)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

spice blend:
1/2 teaspoon each ground nutmeg, cloves and cinnamon
1 1/2 teaspoons ground ginger

Directions
In a large bowl whisk together oil and sugar for about 3 minutes. Add molasses and soymilk. The molasses and soymilk won’t really blend with the oil but that’s ok.

Sift in all of the other dry ingredients, mixing about half way through. When all of the dry ingredients are added, mix until a stiff dough is formed. Flatten the dough into a disk, wrap in plastic wrap and chill for an hour or up to 3 days in advance. If you chill longer than an hour you may want to let it sit for 10 minutes to warm up a bit before proceeding.
Preheat oven to 350 F. Lightly grease your cookie sheets or line with parchment paper.

On a lightly floured surface roll the dough out to a little less than 1/4 inch thick. Cut out your shapes with your cookie cutters and use a thin spatula to gently place on cookie sheets. If you are using them to decorate a tree or something, remember to punch a hole in their heads (!) before baking. Bake for 8 minutes.

Remove from oven and let them cool for 2 minutes on the baking sheet then move to a cooling rack. Wait until they are completely cool before icing.

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Sourdough Baguette

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Still in a baking mood, I embarked on a mission to create an old-fashioned, dense sourdough bread, like back in the day. I turned to a 1973 fundraising cookbook  published by the Southern Conference Educational Fund based in Louisville, KY.

From the acknowledgements:

“SCEF Recipes is published by the Southern Educational Fund, a Southside interracial organization which has been working since 1938 to end racial injustice, poverty and war through a program of organizing.”

The cookbook is filled with basic, economical whole foods recipes. Not vegan, but still worth browsing through for the little gems like this one contributed by Grambs Miller, artist and designer of the 1972 peace card.

San Francisco Sourdough Bread

Sour dough starter:

1 envelope dry yeast

2 cups all-purpose flour

2 cups warm water (not hot)

Mix above ingredients in a 1 1/2 quart glass container. Cover with cheesecloth. Leave in warm room 48 hours, to collect airborne yeasts. Stir 2 or 3 times. It will ferment and bubble and have a sourish smell. Makes 3 cups.

The bread:

1 envelope dry yeast

1 cup warm water (not hot)

2 tbsp sugar

1 1/2 cups starter

4 cups all-purpose flour

2 tsp. salt

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In a large bowl sprinkle dry yeast over water, stir in sugar and starter and gradually add flour mixed with salt.

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Cover bowl with damp towel and let rise 1 to 1 1/2 hours in a warm place. Turn dough onto floured board, work in about 1 cup flour until dough is no longer sticky, knead until satiny–about 5 minutes ( I used a dough hook).

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Shape into 1 large round or 2 long loaves.

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Set on cookie sheet sprinkled with cornmeal. Let rise again in warm place for 1 1/2 hours. Put shallow pan of water on lower shelf of a pre-heated 400-degree oven. Make diagonal slashes in bread with razor blade ( I brushed the tops with aquafaba and sprinkled sesame seeds).

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Bake 40 to 50 minutes until crust is medium brown.

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Let me just say that this bread was so good we couldn’t stop eating it. I put the second loaf in the freezer for next weekend, otherwise I knew we would take it down in no time!

 

 

 

 

 

Doughnuts In The Dark

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Ah, the things we take for granted. I knew we would lose power during Hurricane Irma, but I wasn’t sure when. I decided to tempt fate and make my last use of my oven count. I wanted to bake something sweet to console us during our period of hot, uncomfortable living I knew was not long away.

 

In a race with time I threw together these delicious vegan doughnuts and while they were baking stirred together a silky chocolate glaze. “Will I make it?” I thought to myself  as I worked like mad to make use of what little time remained.

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We made it through the baking stage,

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the cooling stage and even to the finishing stage before the lights went out. Mission accomplished!!

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I like this doughnut recipe from Starr, The Misfit Baker because although the doughnuts are sweet and delicious, they are not over-the-top decadent. They are more like moist little cakes, because they are baked instead of fried, the way most doughnuts are. So we save more than a few calories there.

I like Starr’s recipes overall, because she really strives to keep the ingredients natural, like making her own sour cream from tofu instead of buying the highly processed stuff. I like that.

Click here for the recipe:  Chocolate Doughnuts from The Misfit Baker

 

 

 

 

Calm Before the Storm Corn Muffins

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Unless I am preparing food for a client, baking is usually an emotionally led decision for me. I’ll simply be “in the mood” to fire up the oven and turn out a fresh loaf of bread or pan of cookies or brownies. The fragrance that wafts through the house is pure nostalgic comfort to me.

In these uncertain days when all we can do is hope for the best and prepare for the worst, I find solace and security in the simple mathematics of a recipe. Knowing that this plus this will always equal that. And everything will turn out okay as long as I follow the steps.

Southern style corn bread is sweet and dense, almost like cake. And that’s the way I like it. I absolutely love these muffins and they pair well with a tummy-warming bowl of soup or chili. But there’s nothing like cracking open that first fluffy yellow muffin and taking that first steaming bite standing over the kitchen counter. Even when I feel like there’s nothing I can do to improve a situation…look! Look what I made!!

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SOUTHERN STYLE CORNBREAD

2 TSP VINEGAR, APPLE CIDER
2 CUP SOY MILK, UNSWEETENED (0R OTHER NON-DAIRY MILK)
1 ½ CUP CORNMEAL, FINE GROUND
1 CUP FLOUR, ALL PURPOSE
2 TSP BAKING SODA
1 TSP SALT
½ CUP SUGAR, CANE
⅓ CUP CANOLA OIL

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1. PREHEAT OVEN TO 350 DEGREES. GREASE 8 X 8 INCH PAN OR 12-CUP MUFFIN PAN.

2. STIR VINEGAR INTO MILK VIGOROUSLY WITH A WHISK AND SET ASIDE.

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3. IN A LARGE BOWL, WHISK TOGETHER DRY INGREDIENTS. ADD OIL TO MILK MIXTURE THEN STIR INTO DRY INGREDIENTS. POUR INTO PREPARED PAN AND BAKE 30-35 MINUTES (approx 15-20 minutes for muffins) UNTIL PICK INSERTED IN CENTER COMES OUT CLEAN. DO NOT OVERBAKE.

4. COOL ON ELEVATED RACK.

 

 

Hurricane Bread

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With the imminent weight of Hurricane Irma bearing down upon us, all we can do is prepare as best we can. And wait. In my neighborhood, gas stations are running out of fuel, Costco is out of bottled water (as if that could ever happen), the grocery shelves all but stripped of non-perishable canned and dry goods. And of course, bread.

Time was…young girls were taught to bake as an essential life skill. As with cooking in general, this knowledge and feeling of self-sufficiency comes in handy during times times of lack.

So, I turn to my humble pantry heroes– yeast, flour, salt, sugar, oil and within an hour or two turned out these delicious fresh loaves to stick in the freezer for later, when we may really appreciate having something to spread our peanut butter on.

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I enjoyed this recipe so much I plan to add it to my regular rotation when all of this is over.

Fast (and easy) Whole Wheat Bread

recipe courtesy Vaishali from Holycowvegan.net

Ingredients

  • 1 cup whole-wheat flour
  • 2 cups bread flour
  • 2 1/4 tsp (1 package) active dry yeast
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 cup warm water (not hot– you will kill the yeast)
  • 2 tbsp extra virgin olive oil

Instructions

  1. Place  1 cup of the bread flour, the whole-wheat flour, yeast, sugar and salt in a large bowl or in the bowl of a stand mixer. Whisk to mix together.
  2. Add the water and the olive oil and mix. Add more of the bread flour if needed. How much flour you will need will depend on where you live and what the weather’s like. I made this bread on a rainy day in Washington and I needed nearly the whole cup. If you live in a dryer region you might need less.
  3. Knead the dough for 10 minutes by hand or with your dough hook set to low speed.  You should now have a smooth, pliable ball of dough that’s not at all sticky.
  4. Place the dough ball in an oiled bowl, turning over once to coat the top with oil.
  5. Cover loosely with plastic wrap or a kitchen towel and set aside for 30-45 minutes or until the dough has doubled in size.
  6. Remove the risen dough from the bowl and punch it well to deflate all the gases. Using a rolling pin, roll out the dough into a triangle about 10 inches long. Now roll the dough toward yourself and make a cylinder, tucking down the seams and pinching them in so you have a smooth loaf.
  7. Place the dough in a standard loaf pan, seam side down (most loaf pans are 9 X 4 1/2 or 10 X 5 inches)
  8. Cover loosely with oiled plastic wrap and let the bread rise in a warm place about 30-45 minutes or until the loaf has risen and domed over the top of the pan.
  9. Preheat the oven to 450 degrees Fahrenheit.

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  1. Place the loaf in the oven and bake for 10 minutes. Then lower the heat to 350 degrees and bake another 30 minutes.
  2. Remove the loaf pan to a rack and let it stand until the bread is cool enough to handle. Remove the bread from the pan by loosening the sides with your fingers or a spatula. Place on a rack until it has cooled through.
  3. Slice. Eat.

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What’s Making Me Happy This Week

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I have so many new ideas and recipes to share in my upcoming posts! First of all, I discovered Maldon Sea Salt Flakes this week.

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They add a crunchy finish to a simple fresh avocado, but they really added something special  to these Salted Chocolate Chip Cookies!

Another thing I picked up on this week–and it’s a game-changer:

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Sweet Potato Toasts! That’s right, you heard me. Slip thin slices of sweet potato in your toaster and let it go until just tender, twice on the highest setting on my toaster. Then spread it with whatever! Ah-mazing!

On to this week’s passion projects:

Food history has been on my mind lately and I found myself cooking up a big pot of Senate Bean Soup

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I’m working on finding the perfect recipe for ‘meaty’ vegan burgers and this one comes pretty darn close:  Beet Burgers!

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To top it all off, I’ll be sharing a delicious preparation for authentic jerk-marinated and roasted tempeh.

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Stay tuned, friends, for these recipes and so much more to come!

 

Depression-Era Chocolate Cake with Cocoa Buttercream

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During the Great Depression, a time of severe worldwide economic struggle–which took place in the 1930’s and lasted almost a decade– many couldn’t afford milk, eggs or butter, so recipes abound from this period that are accidentally vegan.

I came across this recipe for chocolate cake and just had to give it a try. I made a couple  small tweaks, adding a tablespoon of crushed espresso powder to bump up the cocoa flavor and spread raspberry jam between the layers for that little extra something special.

I also chose the classic Hershey’s Cocoa One-Bowl Frosting Recipe from the side of the cocoa can, handed down by my grandmother when I was a little girl learning to bake in her kitchen. I simply substituted Earth Balance buttery baking sticks for the butter to veganize.

Depression-Era Chocolate Cake

Ingredients:
3 cups flour
2 cups sugar
1/4 tsp. salt
2 tsp. baking soda
10 Tbsp. unsweetened cocoa (or 1/2 cup + 2 Tbsp)
2 tsp. vanilla
3/4 cup vegetable oil
2 Tbsp. vinegar
2 cups cold water

Instructions:
Sift dry ingredients together in a large bowl then add the wet and combine until completely mixed. Pour into two 8 or 9 inch greased and floured cake pans and bake at 350-degrees for 30 minutes.

 

 

Notes: Careful not to over-bake. Check cake for doneness at around 25 minutes by sticking a toothpick in the center.

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Don’t skimp on the jam!!

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Also, this cake freezes really well. Cut into individual portions and freeze on a sheet tray, then transfer to covered container or ziplock bags. Easy!

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Soup and Bread

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It occurs to me that there are two foods I can simply never do without–soup and bread.  I will never tire of a hot, comforting bowl–be it a thick, hearty stew or a thin, savory broth as long as I have a nice chunk of bread to sop in it.

The best soups and the best breads are those made at home. Here are a couple simple recipes worth trying for yourself.

Easy Olive Oil Bread

Creamy Chick’n & Mushroom Soup

from EpicureanVegan.Wordpress.com

INGREDIENTS:

1 Tbs olive oil
2 large cloves garlic, minced
1 small onion, diced
2 celery stalks, chopped fine
12-oz pkg Beyond Meat Chicken-Free Strips, cubed
4 C (about 18) mushrooms, quartered
5 C vegetable broth
3/4 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1 tsp onion powder
1/2 C vegan sour cream
3 Tbs flour
1/2 C nutritional yeast
1/4 C unsweetened, plain almond milk
3/4 tsp Herbs de Provence

DIRECTIONS:

In a large soup pot, heat the olive oil and add the garlic. Saute 2 minutes, then add the onion and celery. Cook for 5-7 minutes, or until the vegetables soften.

Add the broth and let simmer over medium heat for 10 minutes. Toss in the chick’n and mushrooms and let cook for 10 minutes.

In a small bowl, whisk together the sour cream, flour, nutritional yeast, seasonings and almond milk; stir into the soup. Season with Herbs de Provence. Let simmer a few minutes until it thickens. Serve and enjoy!

 

 

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Banana-Chocolate Bread Pudding

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The comfort food trend continues…hey, it’s that time of the year! Never one to eschew tradition…but nowadays my choices are a bit more enlightened.

This is a fantastic recipe that is quite easy to make and takes me back to many a childhood holiday feast. Enjoy!

BANANA-CHOCOLATE BREAD PUDDING

recipe courtesy Isa Chandra Moskowitz

6 CUPS CUBED STALE BREAD
1 CUP CHOCOLATE CHIPS
3 BANANAS, RIPE, SLICED 1/2 INCH THICK
2 ¼ CUPS NON-DAIRY MILK, UNSWEETENED
3 TBSP. ARROWROOT POWDER
⅔ CUP MAPLE SYRUP, OR AGAVE NECTAR
1 TSP. VANILLA EXTRACT
½ TSP. CINNAMON, GROUND
¼ TSP. NUTMEG

1.PREHEAT OVEN TO 325 CONVECTION/350 CONVENTIONAL AND GREASE 9 X 5 INCH LOAF PAN WITH SOFTENED MARGARINE.:

2.IN A SMALL BOWL, WHISK TOGETHER 1 CUP MILK AND ARROWROOT POWDER UNTIL NO LUMPS REMAIN.:

3.ADD REMAINING MILK, SWEETENER, VANILLA, CINNAMON AND NUTMEG AND WHISK TO COMBINE. :

4.POUR OVER CUBED BREAD AND STIR TO COAT EVERY PIECE. ALLOW TO SIT FOR AT LEAST 15 MINUTES FOR LIQUID TO SOAK INTO BREAD. ADD MORE MILK IF NEEDED, SO THAT BREAD IS COMPLETELY SOAKED WITH A BIT OF LIQUID LEFT OVER.:

5.MIXTURE SHOULD LOOK MUSHY AND WET. FOLD IN CHOCOLATE AND BANANAS, MASHING THE BANANAS SLIGHTLY THROUGHOUT.:

6.POUR MIXTURE INTO LOAF PANS, PATTING DOWN TO MAKE AN EVEN TOP. BAKE 28-35 MINUTES, UNTIL TOP IS PUFFED, SLIGHTLY BROWN AND FEELS FIRM. ALLOW TO COOL SLIGHTLY BEFORE SLICING AND SERVING OR SCOOPING WITH ICE CREAM SCOOP.:

(Servings: 8)

Chocolate Mousse Terrine

platedHere is a rich, elegant, special occasion dessert that is pretty easy to assemble, believe it or not. Fudgy brownie layered with creamy chocolate mousse enrobed in smooth chocolate ganache. I have garnished this slice with a chocolate-dipped strawberry and Tru-Whip non-dairy whipped topping. It’s also nice served with raspberry sauce.

Chocolate Mousse Terrine

1 recipe chocolate brownies (here’s a link)

1 recipe chocolate mousse (here’s a link)

1/2 recipe chocolate ganache (here’s a link)

Whipped topping, berries, mint (optional)

Method:

Bake brownies in a jelly-roll pan for about 20 minutes and cool completely. Line a loaf pan  with plastic wrap to extend with enough excess to cover when finished layering.

While brownies are baking, whip up the chocolate mousse and chill in the refrigerator. When brownies are completely cooled, cut into three wide strips to fit the interior of the loaf pan.

Press a layer of brownie into the loaf pan. Spread a thick layer of mousse then top with a second layer of brownie. Repeat layering, ending with brownie. Cover with plastic wrap and freeze at least 6 hours or overnight.

When ready to glaze your terrine, prepare the ganache recipe. Place a metal rack on a wax or parchment paper-lined rimmed sheet tray. Flip the frozen terrine out of the loaf pan and unwrap. Set cake right side up and place on the rack.

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Pour ganache over cake, making sure to cover  the top and sides completely. This can be best achieved by pouring quickly and from a height above the cake that allows the glaze to flow rather than just to rest on the surface. If you can, try to avoid spreading the glaze with a knife or spatula, as it creates imperfections and bubbles on the surface.

Return the cake to the freezer to allow the ganache to firm up well. Make sure the cake is on a non-stick surface such as waxed paper or parchment.

You may wish to give the cake another coat of ganache, depending on the thickness of the glaze. If so, make sure the ganache is warmed very slightly to a pourable consistency. Return cake to freezer, but do not wrap until completely frozen, if at all.

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It is easiest to plate this dessert in advance. Pull from freezer, Slice with large, sharp knife dipped in hot water and cleaned in between slicing. Garnish as desired and keep plates refrigerated until service time. Enjoy!!

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Easy Chocolate Ganache

ganacheA rich, creamy coating of chocolate ganache makes a grand impression on a special dessert! Here is a simple recipe for glazing cakes, dipping strawberries or truffle-making.

Chocolate Ganache

1 can (14.5 ounces) full-fat coconut milk

16 ounces non-diary chocolate, chopped (or chocolate chips)

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Method:

Place chocolate in large bowl. Heat coconut milk to almost boiling. Pour slowly over chocolate in bowl.

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Cover bowl with plastic wrap for about 5 minutes. Remove plastic and with a whisk, slowly blend chocolate and coconut milk. The idea is to get a smooth ganache and avoid bubbles.

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Use immediately or refrigerate, covered, for later use.

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Simple Olive Oil Bread

IMG_4205Bread baking can be an all day affair, but this recipe is quick and easy! In under two hours you can enjoy a fresh, artisan loaf.

IMG_4200A few basic ingredients mixed together.

IMG_4201The dough rises for about 45 minutes (until doubled)

IMG_4202The dough is shaped into a loaf and left to rise another 15-20 minutes.

IMG_4204The loaf bakes for 35-40 minutes until brown

Here’s the recipe:  Olive OIl Bread

Vanilla Cake

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Here is a basic vanilla cake recipe that is as suitable for a dressed-down potluck as for a formal wedding.

Vanilla Cake

recipe courtesy Chloe Coscarelli

3 cups Flour
2 cups Sugar
2 tsp. Baking soda
1 tsp. Salt
1 ¾ cups Soy milk
1 cup Canola oil
¼ cup Apple cider vinegar
1 tbsp. Vanilla

Method:

1. Preheat oven to 350. Grease two 9-inch cake pans lightly and line bottoms with parchment.:

2. Whisk together dry ingredients in a large bowl and set aside.

3.  Whisk together wet ingredients and add to dry, mixing with a spoon just until well-blended.

Bake 20-25 minutes, until pick inserted in center comes out clean with just a few crumbs adhering. Invert and cool completely on wire rack.

Buttercream Frosting

Recipe courtesy Isa Chandra Moscowitz

½ cup Vegetable Shortening
½ cup Earth Balance Non-Dairy Margarine
3 ½ cups Confectioners Sugar
1 ½ tsp. Vanilla
¼ cup Soy milk

Method:

1. Beat fats together in stand mixer. Add sugar and beat 3 minutes.
2. Add soy milk and vanilla and beat 5-7 minutes until fluffy.

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Fudgy Vegan Brownies

Here is a simple no-fail brownie recipe I use regularly. It’s made with handy pantry staples and whips up in no time. I hope you enjoy it!

Fudgy Vegan Brownies

Recipe courtesy Brian McCarthy

1 ¼ cups Flour
1 ½ cups Sugar, scant
¾ cups Cocoa
¾ teaspoon Cornstarch
⅜ teaspoon Baking powder
1 ⅛ teaspoons Kosher salt
¾ cups Non-dairy milk
¾ cups Canola oil
1 ½ teaspoons Vanilla

Set oven to 350  degrees fahrenheit. Combine wet ingredients in large mixing bowl. Whisk dry ingredients separately then add them to wet, blending well. Pour into parchment-lined 8 x 8 inch baking pan and bake for 30-45 minutes.

 

 

Chocolate Bourbon Pie

IMG_0250Here’s a delicious, EASY vegan chocolate pie demonstration video I filmed this week. The recipe comes from Chloe Coscarelli’s “Chloe’s Vegan Desserts”.

Chocolate Bourbon Pie

Source: Chloe Coscarelli
(Servings: 8)

¾ cup Flour
¾ cup Sugar
1 tsp. Baking powder
½ cup dairy-free margarine, melted
¼ cup Bourbon
1 tsp. Vanilla
1 cup Walnuts, chopped
1 ¼ cups dairy-free chocolate chips
1 Pie crust, 9 inch

1. Preheat oven to 350. In a large bowl, whisk together flour, sugar and baking powder. In a separate bowl, whisk together melted margarine, bourbon and vanilla.:
2. Pour wet into dry and whisk until just combined. Fold in walnuts and chocolate chips. Spread into pie crust and bake for about 55 minutes. Let cool slightly before serving.

 

 

 

Pumpernickel Bread

headerBread baking can be a fun way to spend a few hours at home, especially during the winter months. It can also be a grounding, therapeutic practice–helping us slow down and become more present in our daily life.

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This recipe yields what my Nana would have referred to as a “good dark bread”. She was always delighted to find a fresh loaf at the bakery, the darker and more fragrant the better. As a child, I couldn’t appreciate the rich, full flavors of the rye flour, molasses and caraway. seeds. But over the years my palate has come to look forward to complexities of flavor like those in a dark coffee or imported chocolate.

This recipe is an old-world style with basic ingredients. The project time is long, about 3 hours—but, like I said, if you have the time and you’re feeling ambitious, you will be rewarded with a rich, tasty bread sturdy enough for your favorite sandwich or just a little spread of margarine or jam.

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Pumpernickel Bread

Recipe courtesy Elizabeth Yetter via About.com Bread Baking

1-1/2 tbsp active dry yeast
1-1/2 cups warm water
1/2 cup molasses
4 tsp salt
2 tbsp shortening
2 tbsp caraway seed
2-3/4 cups rye flour
3 cups bread flour, about
Preparation:

In large bowl, add warm water and yeast. Stir until yeast is dissolved.

Stir in the molasses, salt, shortening, caraway seed, and rye flour.

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Mix in 2 cups of bread flour. Slowly add the remaining bread flour until you have a dough that can be kneaded. You may or may not use the full amount of bread flour that is called for, depending on ingredients and weather.

Turn dough out onto floured board and knead for 5 minutes. If dough is too sticky, knead in more bread flour, a tablespoon at a time. I used a dough hook on my mixer for about 3-4 minutes.

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Place dough in greased bowl. Flip dough over so that top is lightly greased.

Cover and let dough rise in warm place for about an hour or until double in size.

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Punch down dough. Cover and let rise for another 45 minutes.

Punch down dough a second time. Turn out on lightly floured board and knead dough briefly.

Cut dough in half. Shape each half into small, round loaf.

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Grease baking sheet. Sprinkle sheet with cornmeal, optional.

Place both round loaves on baking sheet, cover, and let rise for about 45 minutes or until double in size.

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Bake at 375 degrees F for 35 minutes or until bread sounds hollow when tapped on.

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Remove from oven and let loaves cool on rack.

Loaves can be wrapped in plastic and frozen for later.

Carrot Cookies with Orange Icing

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One thing you may not know about me is that I have a great fondness for food nostalgia and vintage cookbooks. I like to attempt now and then to give a vegan makeover to a classic recipe from my childhood.

I chose one of my very favorite cookies my mom used to make. Whenever we saw that Tupperware canister on the counter, we knew what we would find inside. And they always went too fast.

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I substituted Earth Balance dairy-free products and flax eggs. I bumped up the health value by just a little bit, substituting whole wheat pastry flour and Sucanat for the sugar. The result is a tender, crisp little cookie cake topped with sweet orange frosting. I actually like them better than the original. Don’t tell Mom 🙂

Carrot Cookies with Orange Icing

adapted from The Betty Crocker Recipe Card Library 1971

1/2 cup dairy-free buttery stick, softened

1/2 cup vegan shortening

3/4 cup Sucanat ( or sugar)

*2 flax eggs (other other egg substitute)

1 cup mashed cooked carrots

2 cups whole wheat pastry flour

2 teaspoons baking powder

1/4 to 1/2 teaspoon salt, depending on whether the butter substitute contains salt

3/4 cup shredded unsweetened coconut

Orange icing (recipe below)

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Heat oven to 400 degrees.

*If using flax eggs, whisk together 2 tablespoons ground flax meal and 6 tablespoons water. Refrigerate for at least 15 minutes while preparing remaining ingredients. This will create an egg-like consistency.

1.  Sift together the flour, baking powder and salt. Set aside.

2.  Cream together the shortening, butter substitute and sugar until smooth. Add egg substitute then  carrots and stir until well blended.

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3.  Stir in flour mixture then fold in coconut.

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4.  Drop by teaspoonfuls about 2 inches apart onto lightly greased cookie sheet.

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5.  Bake 10-12 minutes or until no imprint remains when touched lightly. Immediately remove from baking sheet to cool. Frost with orange icing. 4 dozen cookies.

Orange Icing

3 tablespoons soft butter substitute (such as Earth Balance)

1 1/2 cups sifted confectioners’ sugar

2 teaspoons grated orange peel

1 tablespoon fresh squeezed orange juice

Blend butter and sugar. Stir in orange peel and juice. Beat until smooth.

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