Sunday, November 16, 2014

Pumpkin Pancakes for a Plant based diet

Pumpkin pancakes on the griddle
 Recipe for Pumpkin Pancakes without eggs, butter or dairy:

1 15 oz. can Libby's Pumpkin
1 1/3 cups almond milk
1 teaspoon vanilla extract
1 cup whole wheat pastry flour
1/4 cup oats
1 tablespoon coconut or date sugar
1 tablespoon ground flaxseed
1 teaspoon baking soda
1/2 teaspoon sea salt
1/8 teaspoon pumpkin pie spice

Stir together until well combined but don't over-mix.
Heat griddle to 325 degrees fahrenheit and scoop batter with 1/3 measuring cup.  Flip when the pancakes look dry around the edges.




Saturday, November 15, 2014

Vegan Cornbread, no added fat



Vegan Cornbread for the plant-based diet
Nearly fat free cornbread recipe without dairy, eggs and oil.  Re-posting in anticipation of Thanksgiving cornbread stuffing.
9x9 square pan, 400 degrees f for 35 minutes
Combine dry ingredients and set aside:
1 cup cornmeal
1/2 cup oat flour
1/2 cup whole wheat pastry flour (do not substitute plain whole wheat flour or it will turn out flat and dense)
3 tablespoons date sugar
1 tbsp baking powder
1 tsp salt
1 tsp sage
1/2 tsp chives
1/2 tsp Hungarian paprika



1/2 tsp thyme
Combine wet ingredients:

3/4 cup rice or almond milk
1 teaspoon white vinegar

1 tablespoon Egg substitute mixed with 
3 Tbsp water (whip until frothy)
1/4 cup pumpkin, pureed

Add wet ingredients to dry all at once and stir just until combined and pour into pan.  Dust the top with more paprika.
Bake 30 minutes.  This is ideal for making corn bread stuffing.

Friday, November 14, 2014

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


Recipe:
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 such as Rice a Roni Nature's Way prepared without oil but do use the seasoning packet
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
2 cloves garlic finely diced
1 can sliced water chestnuts drained and chopped very coarsely
2 tsp. dried rubbed sage or poultry seasoning
1/2 cup fresh parsley
2 cups 
broth (mushroom, vegetable or not-chicken bouillon stock)

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.

Tuesday, November 11, 2014

Christmas Fruitcake made without eggs and butter!

Jewell's Rum Christmas Fruitcake  

(Derived from a traditional recipe to be made more plant-based friendly although this is not a low fat or low sugar recipe.  I haven't made fruitcake for 3 years now since being on this diet and it is about time to pull out the old recipe and work it into a new one.  When fruitcake is in the works all is right with the world…)


First, place all fruit into large bowl and cover with rum, or use one cup of rum and toss every so often.  Let soak for several hours or overnight.
Keep in mind you can use whatever dried fruits and nuts you prefer.  This is what I am using this year:

2 cups dried bing cherries
5 oz. sweetened dried cranberries
6 oz. sliced dried apples
6 oz. dried papaya, cut into 1/2" chunks
3/4 cup dried dates coarsely chopped
3/4 cup dried pineapple cut into 1/2" chunks
1 cup pecans coarsely chopped
1 cup macadamia nuts coarsely chopped
1 cup raw cashews coarsely chopped
1 cup unsweetened coconut flakes
1 cup rum

Fruit and nuts soaking in rum
For batter:


3/4 cup granulated sugarCREAM
3/4cup brown sugarTOGETHER
1/2 cup vegan butter
1/4 cupflaxseed meal
8eggs substitute (1 cup warm water whipped with 1/4 cup powdered vegan egg substitute)
1 cup applesauce
1/2 cupplain soy yogurt or vegan s. creamWET
1/2 cuppinapple juice or orange juiceINGREDIENTS
1 tspalmond extract
4 cupscake flour
2 cupsunbleached flour (not bread flour)
1 tspbaking powder
1 1/2 tspbaking soda
1 tspsaltDRY
2 tspcinnamonINGREDIENTS
3/4 tspcloves
2 tspmace
1 tspnutmeg
1/4 tspallspice






Makes 6 or 7 small to medium loaves, bake 1 hour at 325° or convection 300°.
Line 7 medium size loaf pans with heavy brown paper or parchment, grease and flour.  Set aside. Alternate method:  use spray oil and flour on non-stick pans.
In large measuring cup, combine applesauce, pineapple juice, almond extract, yogurt and any rum that can be drained off fruit. Set aside.
In large bowl combine all dry ingredients. Set aside.
In larger mixing bowl beat vegan butter until soft and add sugars, continue beating for 1 minute.  Add egg substitute (dry powder and water mixed according to package directions) and continue beating for 30 seconds. Add small amounts of wet and dry ingredients alternating until all flour mixture and applesauce mixture has been combined with butter/sugar mixture.
Fold all fruit and nuts and crystallized ginger into batter.  Spoon gently into prepared loaf pans. Bake at 325° for 1 hours. Loaves should be golden brown and have pulled away from sides of pans.
Keep cooled cakes wrapped in cheesecloth or cotton flour sack towel soaked in your favorite rum or brandy for a few weeks before Christmas.

Once you have a good base recipe for the cake part, you can use whatever dried fruit and nuts you prefer. Just don't use candied fruit—I think that is what gives fruitcake such a bad reputation.

7 medium size fruitcakes cooling on wire rack
At the last minute before baking we decided to top them off with maraschino cherries

Soak towel in rum and store in airtight container or gallon ziplock bag until Christmas/New Years.

Test piece, guess who sacrificed himself as general taster?

Friday, October 31, 2014

Vegan Gingerbread, PBNAF

Vegan Gingerbread, nearly fat-free

Gingerbread
Revised from Betty Crocker version to be fat-free and plant-based.
Preheat oven to 325.
Ingredients:
2 13 cups oat flour
1/3 cup brown sugar
1 cup molasses (Note: strong molasses makes this cake really dark and manly....I usually use a mild molasses when I want to taste the ginger.)
3/4 cup hot water
1/2 cup applesauce
1 egg substitute or flaxseed meal and water mixed until frothy
1 tsp baking soda
1 teaspoon fresh grated ginger
2 teaspoons candied ginger chopped fine
1/2 teaspoon ground ginger
1 tsp ground cinnamon
1/2 tsp salt
Lightly grease and flour 9x9" square pan.  Beat all ingredients in mixer on medium speed until combined.  Pour into pan and bake about 50 minutes or until toothpick inserted in center comes out clean.
Drizzle a little "Not Cream Cheese Icing" over top after cake has cooled to room temperature.

Not Cream Cheese Icing Recipe, optional as it adds fat and sugar
1 cup powdered sugar
2 Tablespoons Tofutti non-dairy cream cheese
1 Teaspoon almond or other non-dairy milk
1/4 Teaspoon vanilla


Mix together cream cheese, milk and vanilla until smooth.  Add enough powdered sugar to create a thick but pourable consistency.  Place in plastic sandwich bag, snip the corner and squeeze out the icing in a fantastic artsy design.  You can do it!

Monday, October 20, 2014

Favorite 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.

Monday, October 6, 2014

Homemade San Francisco Sour Dough

Dry starter available online or in some kitchen shops/tourist shops.

We brought home a packet of starter from a recent day-trip to Leavenworth, WA.
I started it the next morning and one week later we had our first loaf of sourdough bread.  I froze a cup, put a cup of the starter in the fridge, and used a cup in this first loaf.  
Follow the directions on the package for a week and then make your bread:
1 cup starter
1 cup whole wheat flour
2 cups better for bread flour (a higher gluten content flour than normal)
1 cup +/- warm water
1 teaspoon sea salt
1 teaspoon honey or agave nectar

Stir together and use enough water to make a soft dough, not too sticky.  Knead for a few minutes and then set in a warm spot for about 4 hours.  Punch down, roll into nice ball shape and turn out onto a lightly oiled parchment placed into a small skillet.  Cover and let rise for another 3 or 4 hours until doubled in size.  Preheat oven to 450 f. with a small iron dutch oven/lid.
Bake loaf in dutch oven for 30 minutes with lid, then remove lid and bake another 20 minutes.
Lift loaf and paper out of dutch oven to cool on wire rack.
This bread is great served with hummus, greens, mushrooms and tomatoes on sandwiches.


A really crispy exterior, the result of baking in a dutch oven at a high temperature.


Wednesday, August 20, 2014

Vegan peaches

Ornamental front yard space doesn't always have to be made up of plants that don't produce more than just good looks.  A peach tree is beautiful and look, free breakfast in August!

I have nieces who have said to me, "We don't eat vegan food" which I find hilarious.  Everyone eats vegan food, the problem is all the other food we eat that isn't.

Organic fruit for breakfast without any cream or sugar, just homegrown peaches.
Every tree has good and bad characteristics to consider when designing a landscape. Naysayers will point out that a fruit tree is messy and more work to mow around when the fruit is dropping, but I think the good things outweigh the bad things and I look forward to many years of enjoyment watching the spring blossoms peak out and now the fruit as it ripens.  In the fall it will turn a lovely color. (I don't plant apple trees anymore because a good organic farmer can do it so much better. My apple trees are always buggy which is bad for the local farmers as my problems can spread to become their problems.)



But peaches, now those seem to be something I can grow without chemical sprays and they have not had any disease or pest problems. Knock on wood.