Wednesday, November 25, 2015

Stuffing! Vegan Cornbread, Wild Rice and (not) Sausage Stuffing Recipe, or Plant-based with no added fat

Previous Post but this is the perfect time of year to bring it back!

On Thanksgiving, I can forego everything but the stuffing.  We began eating a plant based diet just a few weeks before Thanksgiving the year we started this and what a holiday to not be able to sit down and eat the traditional meal.  So it was essential for me to find a way to have a stuffing that tasted as close as possible to my recipe of cornbread stuffing with wild rice and sausage, the recipe for stuffing that became our standard after working on it for years.
The new plant based version is very similar, a combination of the stuffing I grew up with, cornbread stuffing, and the stuffing my husband likes--wild rice and sausage.  This version leaves out the diced boiled eggs, diced gizzard, heart and turkey broth and meat from the neck that I used to boil and include.
You know what?  I actually like this version better.

Cornbread Stuffing

1 batch cornbread from a plant-based, no added fat recipe prepared and cooled (can be made a day ahead, I always do it the night before--it's a tradition) 2 cups long grain and wild rice mix prepared by simmering in 2 cups vegetable broth and 1 tsp. dried herbs (Bragg 24 herb mix recommended)
2 cups vegan sausage substitute like textured soy, as low fat as possible (or see recipe below)
4 stalks celery, diced
1 cup soy curls, rehydrated with 3/4 cup hot not-chicken bouillon and diced into 1/2" pieces
1/3 cup walnuts (toasted) and chopped coarsely
3 cloves garlic finely diced
1 can sliced water chestnuts drained and chopped very coarsely
2 tsp. dried rubbed sage or poultry seasoning and 1 tsp. granulated garlic and dash of blach pepper
1/2 cup fresh parsley
2 cups 
broth (mushroom, vegetable or not-chicken bouillon stock)
Paprika to dust top of casserole with before baking

Cut cornbread into 1/2" cubes and set aside.
Sauté celery and garlic in nonstick skillet,
add broth and cook until garlic is tender.
Toss all ingredients in large bowl.  You may need to add more broth to make sure stuffing is moist but not saturated, then transfer to baking dish, 9x13 or similar.  Cover with foil or casserole lid and bake at 325 degrees farenheit for 60 minutes.

Sausage recipe:
1 cup TVP (textured vegetable protein, unflavored)
1 cup vegetable broth, hot
1/4 tsp dry powdered ginger
1/8 tsp anise, crushed fine

1/2 tsp salt
1 tsp sage
1/4 tsp cayenne pepper
1 tsp black pepper
1/4 tsp rosemary, crushed
Stir all seasonings and broth into TVP and let sit for 10 minutes.
(Stir in 1/2 cup vital wheat gluten if pressing into patties such as for breakfast.)

Stuffing is even better the second day!  Serving suggestion: sprinkle dried cranberries over the top of  each serving.
This is ideal stuffed into large mushroom caps and baked until mushrooms are tender in a covered casserole with a little vegetable broth.

Plant based Bourbon Sweet Potato Pie

Sweet Potato Pie ready to pop into the oven.
Recipe for bourbon sweet potato pie made without eggs, sugar or butter for the plant based dieter for the holidays:

1 pre-made whole grain pie shell
2 cups baked sweet potato, without skin
1/2 box silken soft tofu
1/2 cup bourbon
1/2 cup maple syrup
1/2 cup boiling water
1/4 cup almond milk
4 ounces pitted dates
3 tablespoons cornstarch
1 teaspoon agar powder
1 teaspoon vanilla
1/2 teaspoon pumpkin pie spice
1/4 teaspoon sea salt

Soak dates in boiling water for 5 minutes, process in magic bullet or equal until smooth. Combine all ingredients in vitamix or food processor until smooth and pour into shell. Sprinkle coarse raw sugar over the top before baking at 350 degree Fahrenheit for one hour. Cool on wire rack, the agar will continue to set the custard as it cools.  Serve at room temperature and refrigerate leftovers.

Plant based Pecan Pie

Recipe for Pecan Pie without eggs, sugar and butter:

Glazed pecans prior to pouring custard filling over the top (which turned out to be less than optimal for the finished appearance—thus, no photo of the baked pie).

1 pre-made whole grain 9" pie shell
10 ounces pecans
1/2 cup pure maple syrup
3 tablespoons vegan butter
1/2 cup boiling water
4 pounces whole pitted dates
1/2 box soft silken tofu
1/4 cup pumpkin purée
1/4 cup unsweetened almond milk
2 tablespoons cornstarch
1 teaspoon agar powder
2 teaspoons vanilla extract

Place pecans in nonstick skillet with the vegan butter and 1/4 cup of the maple syrup. Stir over medium heat until sauce is hot and bubbly and all nuts are coated for about 4 minutes--do not burn! Turn off heat.
Meanwhile, soak dates in boiling water (in a mixing cup used with a magic bullet if you have one). Purée until creamy.  Combine with all remaining ingredients in a vitamix blender or food processor and process until smooth. Stir custard mixture into nut mixture and pour into pie shell.  Bake for 45 minutes at 350 degrees Fahrenheit.

Note: On my first attempt I thought that placing the nuts in the shell first and then pouring the custard over the top would work but the pecans didn't rise to the surface while baking and the pie didn't turn out looking like a traditional pecan pie.  Learn from my mistake.

Wednesday, October 28, 2015

Vegan or Plant Based Chunky Potato Miso Soup

Note to self:  write down recipe for chunky potato miso soup!

Lunch soup for one or two (while listening to Bolero):

2 small russet potatoes, washed, peeled and chopped to bite size chunks
3 small new red potatoes, same but leave peel on
1/2 cup sliced baby bok choy stalks
Dash of salt
Dash of Bragg 24 herb seasoning mix
2 teaspoons white miso paste
Enough tap water to cover potatoes
Bring to boil in 2 quart saucepan and boil hard for about 8 minutes or until tender and water has reduced by half.  Turn of the heat and mash about half of the potatoes leaving the rest chunky.  Add a splash of almond milk, a pinch of white pepper, and one finely diced stalk of celery and return to medium heat for two minutes before pouring into a serving bowl.  Garnish with a teaspoon of Tofutti Sour Cream (non-dairy) and fresh dill.  Optional toppings; TVP Bacon-like bits and/or non-dairy cheddar cheese shreds.  No onion for me but you go right ahead.  Hint, if soup is too thin add a sprinkling of potato buds to help thicken it up.

Chicken noodle soup, only not

Sometimes, especially during the winter months, I like a simple bowl of chicken noodle soup for lunch.  That's a bit of a problem since we no longer eat meat so I want to share this successful recipe as a way to satisfy the need for a soup similar to Campbell's but without animal protein.

Brown rice pasta with celery and soy sausage bits in broth.

3 1/2 cups water
2 cups organic vegetable broth
1 teaspoon Better than Bouillon, No-chicken flavor
2 tablespoons sausage flavored TVP, dry
2 cups dry brown rice pasta
2 stalks celery, diced
1 carrot, diced—optional
a dash of dried parsley

Bring water and broth to boil, add bouillon and TVP and pasta in a 3 quart saucepan.
Simmer for 5 minutes with the lid off, then turn off the heat and add the vegetables and parsley.  Let sit for 8 to 10 minutes with the lid on.
When the pasta is perfect so is the soup—not too al dente and not too soft.  Just right.

Super Potato Soup with Kale and Beans, Plant-based no added fat or PBNAF

(This is what we are having for dinner on this rainy evening, how about you?)

Plant-based Potato Soup

Potato soup for dinner.  It has always been one of my favorite meals, even back when we were meat-eaters.  I didn't have to adjust the recipe much to make it heart healthy and dairy free, but now I have expanded my traditional potato soup recipe to include kale and beans.  Now it is super potato soup.  Listen to "Potato Chips" by Slim Gaillard. (I found it on an album of kid's music.  It's great!)

Traditional Potato Soup, Rebecca's Favorite:

3 cups russet potatoes peeled and diced
2 cups unpeeled baby red, white and blue potatoes
4 cups water
2 teaspoons "Better Than Bouillon No Chicken Base"
1 teaspoon Bragg 24 Herb seasoning
3 tablespoons nutritional yeast
1-2 cups non-dairy milk (depending on how thin you like your soup)
1/2 teaspoon white pepper

2 tsp miso paste (to be added at finish after soup is removed from heat)
1/4 cup Tofutti non-dairy sour cream (optional)

Boil potatoes in water for 10 minutes or until tender, pour off all but one cup of the water.  Add all other ingredients except miso and sour cream.  Slightly mash the potatoes, leaving some whole pieces.  Allow to thicken over low heat for another 10 minutes.
Remove from heat and stir in miso and non-dairy sour cream.  Sprinkle with more herb seasonings.
Serve with whole grain toasted bread for dipping.  Yum.

Now, to turn this into Super Potato Soup with Kale and Beans:

Add after potatoes are tender:
1 cup diced celery
1/2 cup diced carrots
6 cups fresh kale with thick leaf veins removed added 4 minutes before end of cooking.
1 can beans--whatever your favorite is (white kidney beans are a great choice)  4 minutes before end of cooking
1/4 cup fresh parsley added at end of cooking (this knocks it right out of the ballpark).

Saturday, October 3, 2015

Cinnamon Rolls, or October Sweet Rolls

I have been craving cinnamon rolls for a couple of weeks now and wanted to find way to create a version that didn't have butter or vegan margarine but still tasted great.  I had the idea to use ground nuts as the fat in the gooey insides along with ground dates and talked to my daughter, the pastry chef about it this morning.  She recommended I use pumpkin puree as a spread over the dough.  I combined our two ideas into a new invention which I like to call, October Sweet Rolls.

This isn't a low fat recipe, just lower than my old standard cinnamon roll recipe which called for lots of butter, loads of sugar and even heavy cream poured over the top.  Geez, those don't even sound good now.

Ingredients for the dough:

1 cup near boiling water
1 cup cold rice milk
     —Combine, make sure it isn't too hot and then add:
2 teaspoons dried yeast
1 teaspoon salt
1 tablespoon raw sugar
2 tablespoons vital wheat gluten
1 cup better for bread flour
2 cups whole wheat plus enough additional to make into a not too sticky dough
Mix until smooth dough forms, let rise until double in warm location.

1 15 ounce can pumpkin puree
2 tablespoons molasses
2 tablespoons brown sugar
1 teaspoon ground cinnamon, organic "Ceylon" type to get the health benefits
1/2 teaspoon vanilla to be added after cooking
1/4 cup vegan cream cheese to be added after cooking.

1/2 cup walnuts
1/2 cup figs
dates, about 8 pitted
2 teaspoons flaxseed meal
1 teaspoon ground cinnamon, organic "Ceylon"
1/4 cup brown sugar

Place walnuts, figs and dates into a food processor and grind to a fine crumb, then toss with remaining dry ingredients. Set aside. (Note: I used a Ninja for this but had to divide this into 4 parts to complete the task.)

Place first four wet ingredients into a 2 or 3 quart saucepan, stir over medium heat and simmer for 5 to 10 minutes to reduce the moisture.  Remove from heat and let cool for 15 minutes. Place vanilla and cream cheese in small blender (like a Ninja) along with half the pumpkin puree mixture. Pulse to combine. Then stir in remaining pumpkin mixture. Let cool to just warm.

Roll out dough to form a large rectangle, about 16"x24".  Spread pumpkin puree mixture to cover dough.  Sprinkle dry nut crumbly mixture over pumpkin. Roll tightly to form 24" loaf. Slice into 1 1/2" rolls using dental floss to cut.

October Sweet Rolls, ready for the rise before placing into the oven.
A new take on cinnamon rolls.

Place rolls into prepared glass casserole pans so that they have room to expand. (Prepare by coating with coconut oil and a light dusting of brown sugar on the bottom of each pan.)
After they rise to double, bake at 350 degrees fahrenheit for 30 minutes.
Remove from oven and let cool on wire rack.

Tuesday, September 1, 2015

PB2 Peanut Butter Cookie Recipe for the plant based sweet tooth

The trick to keeping the fat level low in these cookies is to use PB2 powder and make the cookies small. The icing on top is important to intensify the flavor.
This recipe will make 18 small cookies.
Plant based peanut butter cookies

Preheat oven to 350 degrees (f).


4 ounces unsweetened applesauce
5 tablespoons date sugar
3/4 cup PB2 peanut butter powder
1/2 cup whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 tbsp egg replacement powder plus 2 tbsp water, beat until frothy
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Raw sugar for rolling, plus a dash of salt

Stir all ingredients together until just combined, don't over mix.
Roll each rounded spoonful of dough in a plate of sugar (add a dash of salt to the sugar before rolling). Bake 10 minutes, cool on wire rack. Drizzle with icing.

PB2 Icing Recipe
5 teaspoons powdered sugar
5 teaspoons PB2 powder
1 1/2 teaspoons soy creamer or non-dairy milk (or more if needed for smooth consistency)

This recipe make about 16 cookies this size, flattened with fork dipped in flour.