Eggless Tofu Salad

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This is a quick and easy sandwich filling and certainly one of my husband Steve’s favorites. He’s what I lovingly refer to as a “meat and potatoes” vegan, and so am I, to some extent. We were both raised on the standard American diet which included familiar lunchbox staples such as tuna fish, chicken and egg salad sandwiches. We like veganized versions of homestyle, familiar dishes we grew up on as well as some of the more modern veggie dishes.

Interesting thing about these fillings, they are all made pretty much the same. This recipe is adaptable to chicken substitutes like soy curls and seitan and also mashed chickpeas that can stand in for tuna fish.

So this is my version, and I think it’s pretty darn close to the original in terms of flavor. I like a few high notes–sweet relish, tangy onion, crunchy celery and lots of black pepper. All of these ingredients are adjustable to suit your taste, so give it a try!

Eggless Tofu Salad

Recipe by Melanie daPonte

14 ounces Tofu, extra firm, drained
¼ cup vegan mayonnaise
2 tbsp. Sweet relish
1 stalk Celery, finely chopped
2 tbsp. Red onion, finely chopped
½ tsp. Turmeric
1 tsp. Dill, dried
¼ tsp. Salt
¼ tsp. Pepper
2 tsp. Dijon mustard

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Drain tofu, squeezing out any excess liquid. Crumble with hands into large mixing bowl. Add remaining ingredients and blend well to incorporate to a smooth, spreadable consistency.

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I cannot stress enough the importance of tasting for seasoning. If you like more salt, add it now. If you like it sweeter, add more relish, etc. Make this recipe your own, and you won’t regret it.

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Chocolate Chip Muffins (Vegan, Whole-Grain, Oil-Free)

Muffins are a happy little baking project. Quick breads are meant to be simple, tasty and portable. These little gems are that and so much more. A perfect balance between nutrition and sweet decadence.

Chocolate Chip Muffins

Ingredients:

  • 1 cup unsweetened plant-based milk
  • 1 tablespoon ground flaxseeds
  • 1 teaspoon apple cider vinegar
  • 2 cups whole-wheat pastry flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon salt
  • ½ cup applesauce, unsweetened
  • ½ cup coconut sugar
  • 1½ teaspoons pure vanilla extract
  • 1/2 – 3/4 cup non-dairy chocolate chips

Method:

  1. Preheat the oven to 350°F. Prepare a 12-cup muffin pan, either with liners or a light coating of oil.
  2. In a large measuring cup, use a fork to  mix together the milk, flaxseeds, and vinegar. Mix for about a minute, until it appears foamy. Set aside.
  3. In a medium mixing bowl, sift together the flour, baking powder, baking soda, sugar and salt. Make a well in the center and pour in the milk mixture. Add the applesauce and vanilla to the well and stir together. Incorporate the dry ingredients into the wet ingredients until the dry ingredients are moistened (do not overmix). Fold in the chocolate chips.

4. Fill each muffin cup three-quarters full and bake for 22 to 26 minutes, or until a knife inserted through the center of a muffin comes out clean

5. Let the muffins cool completely, about 20 minutes, then carefully run a knife around the edges of each muffin to remove them from the pan (if necessary).

Vegan Sweet Rolls with Fruit Filling

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Times like these, I am sure your family is thankful they live with someone who enjoys cooking. And it’s times like these that people like me are thankful they have something useful (and fun) to do in the comfort of their own home!

So, how are you all holding up? We are only making one trip per week for food shopping, so I’m really getting creative in the kitchen. Letting the larder run down. Using up my odds and ends.

This project began with me staring at a jar of sweet, sticky organic dried plums I had sitting in the fridge. Last week, I remembered finding myself lusting over the cover of the latest Bon Appetit magazine featuring a gorgeous closeup of a pan of cinnamon rolls.

I checked out the recipe inside and discovered the filling was made from dates. I thought my dried plums would sub just fine, here. Instead of using Bon Appetit’s conventional recipe for the dough, I turned to Tasty’s vegan version found here.

So, I used Tasty’s recipes for the dough and the icing, then instead of the butter, brown sugar cinnamon filling–I used the fruit filling below.


A nice change from the typical brown sugar cinnamon flavor, I find this simple, no-cook filling exceptionally yummy and a great way to use up dried fruit hanging around. I suppose you could use any filling here and make it your own.

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Dried Fruit Filling

2 cups pitted dried plums (prunes) or 1 cup chopped, pitted Medjool dates

1-2 tbsp vegetable oil

1/2 tsp kosher salt

1 tbsp cinnamon

1/2 cup dark brown sugar (for assembly)

Method:

Soak fruit in hot water for 30-45 minutes, then drain and combine in food processor with  other ingredients (except brown sugar). Mixture should become a spreadable paste. If necessary, add a bit more oil to smooth it out.

Spread the mixture carefully with an offset spatula over dough, then sprinkle evenly with brown sugar before shaping and cutting dough into rolls.

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Bake as directed here. Allow to cool for about 15 minutes and serve with icing, if desired.

 

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Blueberry Cardamom Muffins (Oil-Free, Whole Grain, Vegan)

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By the time I finish my morning coffee, I’m thinking about what I want to cook for the day. This is a constant–whether or not I even have time to cook at home. I am still thinking and planning for when I get back to my kitchen.

And it’s not necessarily a plan requiring an elaborate list of ingredients, or even a trip to the store. Most often I consider what I can do with the various components I already have in my pantry, fridge and freezer. Kind of a daily mystery box challenge.

I’ve been dreaming of creating these muffins for over a week now. The combination of blueberry and cardamom just sounds so nice. Today is the day.


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Blueberry Cardamom Muffins

Ingredients:

  • 1 cup unsweetened plant-based milk
  • 1 tablespoon ground flaxseeds
  • 1 teaspoon apple cider vinegar
  • 2 cups whole-wheat pastry flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon salt
  • 1/2 teaspoon finely ground cardamom seed (optional)
  • ½ cup mashed ripe banana
  • ½ cup coconut sugar
  • 1½ teaspoons pure vanilla extract
  • 1 cup frozen blueberries, unthawed

Method:

  1. Preheat the oven to 350°F. Prepare a 12-cup muffin pan, either with liners or a light coating of oil.
  2. In a large measuring cup, use a fork to  mix together the milk, flaxseeds, and vinegar. Mix for about a minute, until it appears foamy. Set aside. IMG_6852
  3. In a medium mixing bowl, sift together the flour, baking powder, baking soda, sugar and salt. Make a well in the center and pour in the milk mixture. Add the banana and vanilla to the well and stir together. Incorporate the dry ingredients into the wet ingredients until the dry ingredients are moistened (do not overmix). Fold in the berries.IMG_6857
  4. Fill each muffin cup three-quarters full and bake for 22 to 26 minutes, or until a knife inserted through the center of a muffin comes out clean. IMG_6860
  5. Let the muffins cool completely, about 20 minutes, then carefully run a knife around the edges of each muffin to remove them from the pan.

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The verdict? A tasty, aromatic muffin bursting with juicy berries and whole grains. Lightly sweet and fat free, they make a perfect snack or light breakfast.

 

Vegan Creme Brûlée

 

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Yes, you read that right. Creme brûlée. Silky smooth and creamy sweet. And can I just mention, so easy that I memorized the recipe after the first time I made it?? Now I can just whip it up at the drop of a hat, using pantry staples. Sound to good to be true? Well, it’s true. So, check this out…

Vegan Creme Brûlée 

adapted from a recipe by Chloe Coscarelli

1 can full-fat coconut milk (14.5 oz)

1/2 cup sugar

pinch salt

1/8 tsp. ground turmeric (for color)

1/4 cup non-dairy milk, unsweetened

1/4 cup corn starch

1 tsp. vanilla

4 tsp. brown sugar (optional)

Method:

Stir together coconut milk, sugar and salt in a medium saucepan and bring to a boil over medium-high heat, whisking occasionally to make sure sugar is fully dissolved.

Meanwhile, whisk together in a small bowl the cornstarch and milk. When coconut milk mixture comes to a boil, reduce heat to low and slowly add the cornstarch mixture, whisking constantly until custard is thick. Remove from heat and stir in vanilla.

Transfer to dessert dishes and chill at least 3 hours before serving.

If you want to dress to impress, sprinkle a coating of brown sugar on top of each serving and caramelize with a kitchen torch until a crisp shell forms on top. Enjoy!

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Pumpkin Spice Muffins

muffinsThese tasty muffins are standard in my seasonal recipe rotation. They are moist and richly flavored with cinnamon, nutmeg, allspice and ginger.

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This is a quick and easy recipe, too, from my favorite vegan chef, Isa Chandra Moskowitz of The Post Punk Kitchen.

Pumpkin Spice Muffins

recipe courtesy Isa Chandra Moskowitz (isachandra.com)

Ingredients:

  • 1 3/4 cups all-purpose flour
  • 1 1/4 cups sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground or freshly grated nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1 cup pureed pumpkin (Fresh or from a can; don’t use pie mix)
  • 1/2 cup soy milk
  • 1/2 cup vegetable oil
  • 2 tablespoons molasses

Directions:

Preheat oven to 400°F. Lightly grease a twelve-muffin tin.

Sift together flour, sugar, baking powder, salt, and spices. In a separate bowl, whisk together pumpkin, soy milk, oil, and molasses. Pour the wet ingredients into the dry and mix.

Fill the muffin cups two-thirds full. Bake for 18 to 20 minutes, until a toothpick or knife inserted in the center comes out clean.

I like to bake the muffins and let them rest for a few hours. It actually seems to more

fully develop the flavor of the spices. These also freeze very well. Enjoy!

Double Chocolate Brownies

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My very favorite dessert is and has always been chocolate brownies. This recipe takes the cake! I finally found a rich, fudge, dark chocolate brownie experience spiked with coffee, that rivals even conventional recipes. I am serious. Try this recipe for yourself!

Dark Chocolate Brownies

Recipe courtesy The Sticky Fingers Bakery Cookbook

by Doran Petersan 

Ingredients:

  • ⅔ cup Coffee, brewed
  • 1 tbsp. Earth Balance non-dairy margarine for baking
  • 2 ounces dark chocolate, chopped
  • 19.6 ounces sugar, weighed
  • 4 ounces Cocoa, weighed
  • 1 ½ teaspoons Sea salt
  • ⅔ cup Canola oil
  • ⅔ cup Water
  • 1 tbsp. Vanilla
  • 11 ounces All-purpose flour
  • 1 teaspoon baking powder
  • ¾ cup chocolate chips

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1. Preheat oven to 350. Grease a 9 x 13 inch baking pan.:
2. Using a double boiler, heat coffee, margarine and dark chocolate, stirring until chocolate is melted and ingredients are thoroughly combined.:
3. In bowl of a stand mixer, combine sugar, cocoa powder and salt and mix together with paddle attachment.:
4. Add oil, water and vanilla and mix to combine.:
5. Add coffee mixture and mix to combine.:
6. In a separate bowl, mix together the flour and baking powder. Stir in the chocolate chips. Add the dry ingredients to the wet ingredients and mix until ingredients are incorporated.:
7. Pour the batter into the prepared baking pan and bake for 45-55 minutes until toothpick comes out clean. Cool completely before cutting.:
Yield:  12 really big brownies or 24 small