vegan ice cream recipes

churning our way through A La Mode*

Birthday Cake Ice Cream

Danielle says:
So satisfied have I been with my repertoire of banana shakes and green smoothies that my ice cream maker has spent most of the summer shoved behind the fondue pot.  My freezer was so crammed-full of frozen bananas, nuts, and leftovers that it could scarcely accommodate the freezing apparatus.  Fortunately, an important event stirred me to correct both these situations, and when the machine was plugged in and the bowl duly frozen, a cadre of recipes awaited in Hannah Kaminsky's e-book, A La Mode.

I made three batches over three days; it was easy with a little planning! Twenty-four hours before ICD (Ice Cream Day): find ice cream freezer and stash that baby in the, well, freezer. You can't cheat thermodynamics, so don't even try! At least 12 hours in advance: make ice cream base. Since most recipes require cooking in this step, you must allow time for the base to chill before adding it to your machine. Again, love and respect the laws of physics! Then, the fun starts.

The first recipe that I made, Peanut Butter Bombshell, turned out to be my favorite: its texture was so smooth and rich, its flavor so intensely gooberlicious, that I will definitely return to it. I used Trader Joe's chocolate Cats Cookies (yep, they're vegan!) and omitted the peanuts. Though the author notes that the cookies add "depth to this otherwise one-note ice cream," I might just leave them out next time and not tell her. Salted Creamy Peanut Butter Ice Cream, anyone?!

The perfect mate for PBIC has to be Jam Ice Cream, no? And it was a simple recipe to boot: all of three ingredients and less than five minutes of cooking time. If I have six minutes next time, I'll add a little starch to give this ice cream the custardy consistency of Hannah's other recipes. Strawberries 'n' Cream, here we come!

I couldn't put the ice cream spinner away without making something chocolate. I used this recipe, which calls for coconut milk, to produce a heavenly batch! Try it for yourself as a preview of the fantastic, frozen creations that are included in A La Mode. The recipes I tried were delightful, and the crowd of vegans and omnis who devoured them at my house seemed to agree! Next, I plan to make a batch of French Vanilla to accompany the luscious strawberries and peaches that find their way to my kitchen!

Chocolate Ice Cream

Crystal says:
I was so excited to receive A La Mode to review that the day it arrived in my inbox, I put my my ice cream maker's freezer bowl into the freezer. I had to wait 24 hours for the bowl to freeze completely so I thought it would be a good idea to get started on the ice cream as it too would require time to chill in the fridge before churning.

For my first recipe, I decided to make the German Chocolate Ice Cream. The ice cream base looked so thick and creamy I couldn't stop myself from trying a little spoonful before putting it into the fridge. It was absolutely delightful. Over the course of the next 20 or so hours, I frequently found myself going back to the fridge to devour to test the temperature of that chocolatey goodness. It eventually turned into a delectable pudding and, honestly, at that point, there was no need to even bother with the ice cream maker. But, for you my dear readers, carry on I did.

In the book, On Food and Cooking: The Science and Lore of the Kitchen, the author Harold McGee says that the mark of a well-made ice cream is one that is, "creamy, smooth, firm, almost chewy." I am pleased to say that Hannah's chocolate ice cream base is all of the above. However, it is not for the faint of heart. This ice cream is the richest ice cream I have ever eaten and that is exactly why I love it. Other ice cream recipes I've tried produce a delicious product but a little bowl always leaves me wanting for more. With Hannah's recipe I was able to have just a few spoonfuls and feel completely satisfied. It is a great way to enjoy a sweet treat without all the guilt and pain that comes from consuming too many sugary calories.

I have made it many times since then, altering it slightly each time (omitting the coconut swirl, adding instant coffee crystals to make it a mocha ice cream, adding little brownie bites) and every variation has been just as scrumptious as the first. The picture above shows the mocha variation.

Eventually, I decided it was time to try out another recipe (for what kind of tester would I be if I only tried one of them?). I was recently in Oklahoma visiting my family and one day we took my niece, Sydney, to an ice cream shop. Sydney ordered her favorite flavor, Birthday Cake and they scooped her up an artificially colored and flavored cone full that she happily devoured.

It was with my sweet niece in mind that I made Hannah's Birthday Cake Ice Cream (pictured at the beginning of this post). I loved the idea behind it and her method for making this ice cream but, in all honesty, it was a little too sweet and thick for me. However, it's probably perfect for the little kiddos and you can feel good about serving them something without all the artificial junk. I know that my niece will LOVE it and I can't wait to make it for her the next time I see her.

* We both received free e-copies of A La Mode to review.

a kombucha experiment - growing a scoby, part 2

daily status, in pictures

Last week, I blogged about my experience with kombucha. Every morning for the past 9 days, I excitedly checked on my little experiment and have watched my jar of tea rapidly produce a healthy SCOBY.

If you look really closely, you can see a small whitish spot in the center of the jar. That is the start of my SCOBY! I was so excited when I lifted up the towel and found it had actually started to grow.

By day 4, there was a very noticeable film across the entire surface of the tea.

By day 9, I thought my SCOBY was thick enough to transfer to a new batch of tea and start my very first brew! I'm a few days into it now and anxiously waiting for the 5th day so I can bottle it with fruit juice and begin my double fermentation.

vegan gazpacho

a refreshing summer staple

When I first met my husband, he told me about this restaurant he used to frequent with his mother called Salmagundi's at South Coast Plaza in Orange County, CA (unfortunately they went out of business before I moved to So Cal so I never had the pleasure of eating there). When Marty went to Salmagundi's (I just love saying that name), he always got a bowl of gazpacho which he described to me as salsa soup and THE BEST DISH EVER. While I love salsa, I couldn't imagine eating it straight up out of a bowl so I kind of dismissed the idea and wrote it off as something I would never make.

A few years ago, on a blistering hot day, Marty tried again to convince me that  gazpacho was a refreshing dish, perfect for our Tennessee summers. I caved in and decided to give it a try. After searching the internet for ideas, rather than follow one specific recipe, I decided to wing it and throw together whatever sounded good to me. What resulted was a dynamic burst of summery freshness and, from my first spoonful, I was hooked.

Now, Marty and I anxiously look forward to warm weather and ripe, local produce so we can make gazpacho. Once the temperatures get above 70 degrees, our fridge is rarely without a bowl of this lively vegetable medley.

Gazpacho
makes a huge bowl full

• 4 large, very ripe tomatoes (or 2 fresh tomatoes and 1 28 oz can diced tomatoes)
  
• 1 peeled cucumber
• 1 bell pepper (or an extra cucumber)
• 1 small red onion
• 2 cloves garlic
• jalapeno to taste (I usually use 1)
• fresh cilantro to taste (I usually use about 1/2 of a bunch)
• 1/4 cup red wine vinegar
• juice from 1/4 of a lemon
• 1-2 tablespoons of olive oil
  
• salt & pepper to taste
• diced avocado / guacamole / vegan sour cream / raw corn kernels (optional)
  

1. Roughly chop the tomatoes, cucumber, bell pepper, and onion into large chunks.
2. Add the veggies and everything else to a food processor and pulse until you have very small pieces (the size of a kernel of corn or smaller).
3. Taste and add more vinegar, lemon, olive oil and/or salt & pepper if necessary.
4. Top with diced avocado, guacamole, a dollop of vegan sour cream, sprinkle with corn kernels cut right off the cob or all of the above!

vegan chocolate + chile shake

an exquisite creation

My craving for sweet food begins when I wake up and has been known to last all day long.  I want to reduce the refined sugar in my diet because these empty calories don't do my body any favors, and it is swimsuit season, after all.  GT's Kombucha has been helping me curb my cravings, and I recently came across a new weapon against my mental desire for sweets: shakes made with frozen bananas.

Frozen bananas behave like ice cream when added to shakes, providing a creamy texture and natural sweetness. While we don't care for this thick consistency in our fruit smoothies, my husband and I agree that bananas are excellent for emulating milkshakes.  Of course, along with the texture attributes, bananas also contribute their characteristic flavor, but it complements a wide array of fruits, nut butters, and spices.  Adding cocoa powder plus a few dates produces a toothsome snack without refined sugar.  This version is a nod to the popular combination of chocolate and chile, particularly to the trend-setting Vosges chocolate bar.  A little dose of capsicum adds heat and complexity to the mellow cocoa flavor, and the warm spice of cinnamon completes the exotic blend.

The recipe below yields a subtle heat that should be approachable to most people, and you may find yourself increasing the amount of chile in future batches.  Ancho is poblano pepper in its dried form, and its flavor is on the mild, sweet side of the chile pepper spectrum.  It is requently included in mole sauce, and whole anchos are easily found with Mexican groceries.  Cayenne powder introduces a warm heat that dissipates quickly, instantly tamed by the sugar of the banana.  While I like to have this shake for breakfast, others might find it a more appropriate later in the day, and it is decadent enough for serving as dessert.


When I start the day with some version of a chocolate banana shake, I feel satisfied for hours.  Amazingly, I'm able to skip second breakfast, and can even dismiss sweets that might present themselves later in the day.  This is accomplished with no refined sugar and very little fat!  If unsweetened almond milk is used, I estimate that this recipe contains less than 400 calories and 20 grams of sugar.  Let's compare this to the chocolate shake from Sonic that I would have eaten in my pre-vegan days: 568 calories, 25.6 g fat (17.9 g saturated fat), 49 g sugar!  And absolutely no fiber, which may explain why it was less satisfying than this shake, with about 12 grams of fiber.

I feel really good about the "milk"shakes in my life, and I hope that you indulge in something equally pleasurable.

Vegan Chocolate + Chile Shake
makes one 12-ounce shake


1 1/2 banana, peeled, cut into chunks, and frozen
2 tablespoons cocoa powder
4 medjool dates
5 ice cubes
4 oz non-dairy milk
1/4 teaspoon vanilla extract (if using plain non-dairy milk)
1/4 teaspoon ground cayenne
1/2 teaspoon ground ancho chile
1/2 teaspoon ground cinnamon

• Add all ingredients to blender.  Blend until smooth according to manufacturer's instructions.
• Pour into a glass and enjoy!

a kombucha experiment - growing a scoby

in the beginning

We found out that my maternal grandmother had cancer in 1994. At that time, Kombucha's popularity in America was rapidly growing, so much so that it was considered by many to be the living "pet rock of the 90's." Kombucha, a fermented tea, has been touted as a miracle cure for everything from indigestion to cancer, which brings me back to my grandmother.

When my mom's friend, Uncle Rohn, found out about my grandmother, he insisted on giving my mom a "baby" SCOBY (Symbiotic Culture Of Bacteria and Yeast) so that she could start brewing the tea to give to my grandmother. Unfortunately, my grandmother wasn't interested in drinking it.

Intrigued by the long list of the benefits attributed to kombucha, my parents decided to drink it themselves. Of course, they let me and my siblings try it but none of us could stand the vinegary taste. My mom successfully brewed it for a few months, the sour smell permeating throughout our house, but then reports of two women dying from kombucha hit the news and she decided the risk* wasn't worth the potential benefits. I'm not too worried because I found this report by the CDC  stating that investigators never established a link between the two women's illnesses/deaths and their consumption of kombucha.

Fast forward 16 years to a couple of weeks ago when Danielle called me to tell me how excited she was about a bottle of Synergy Kombucha she recently tried. The next time I was over at her house, she offered to share some with me. My distant childhood memory had me feeling apprehensive so I was pleasantly surprised when it tasted nothing like what I remembered it to be. Some of this may be due to my changed taste buds but some of it may also be attributed to the 5% juice they added to the tea. Whatever it was, I was instantly hooked, however, at $3.50 per 16 oz bottle, a daily addiction would be rather expensive so I knew I'd have to start making my own.


I didn't know anyone who was currently making kombucha so that meant I would need to grow my own SCOBY...in other words, the gelatinous blob that sits on the surface of the tea.

I spent hours researching it on the internet, gathered up the ingredients, and got to work.

What you'll need:

1. A bottle of raw, organic kombucha (I used Katalyst Kombucha)
2. Black tea
3. Sugar (refined and granulated...the white stuff)
4. A gallon-sized glass jar or bowl (use one with as large an opening as you can find - the more surface area you have, the more oxygen the SCOBY will have access to and the better your fermentation will be)
5. A clean tea towel or paper towel to cover your jar
6. A rubber band to secure the towel and prevent bugs from getting in (if you use an especially large bowl, you may want to also put two pieces of tape, criss-crossed) across the opening of the bowl so the towel doesn't dip down into the tea)

What you do:

1. Sanitize everything that is going to come into contact with the kombucha. It is a living culture and you don't want to risk contaminating it. I put all of my tools/containers into the dishwasher and set it to run the sanitizing cycle. I also ran a super hot iron over my clean tea towel.
2. Boil 1 cup of water in your stainless steel pot.
3. Add 1 tea bag and steep for 15 minutes.
4. Add 1 tablespoon sugar.
5. Cover and let cool down to room temperature.
6. Pour into your glass jar and add the bottle of raw, organic kombucha.
7. Cover with your towel and secure with a rubber band.
8. Put in a warm place (68°F - 85°F / 20° - 29° C), not in direct sunlight, where it won't be disturbed. Moving it at this stage could be detrimental to the growth of your SCOBY.
9. Wait for what seems like an eternity! Approximately 1 1/2 to 3 weeks until the scoby is between 1/4 and 1/3 inch thick.

I'm still waiting and will post an update next week!

Here is my glass jar, covered with a tea towel.

*Home-brewed kombucha tea can become contaminated with mold that can make you sick so if you ever see signs of mold (green, pink or black circles that may also be fuzzy) on your SCOBY throw it (and any tea your scoby came into contact with) out.  Kombucha can also be a breeding ground for harmful bacteria  but I read here that, "Kombucha is unlikely to become contaminated with bacteria if the tea broth has a sufficiently high sucrose content (approximately 10+ percent sugar), making it a naturally inhospitable environment. Furthermore, the tea—with its high acidity, alcohol content and antibiotics—makes bacterial contamination even less probable." As with all food preparation, if you follow sanitary procedures and have hygienic brewing conditions you will significantly minimize any chances of contamination.

vegan tofu scrambled "eggs"

a delicately flavored dish

I didn't grow up eating tofu, but I did grow up eating scrambled eggs.  It was an easy, filling dish that I could whip up in a few minutes at home, or a safe choice at a diner where other options seemed too greasy or sweet.  Before I realized how the poultry industry is conducted, eggs seemed like a sensible food to eat once in a while.  And I really liked their texture, flavor, and versatility.

With about six months of vegan cooking and baking under my belt, I'm learning which animal-free ingredients contribute the right balance of protein, fat, and water to particular recipes.  I've eaten creamy desserts, smooth sauces, chewy cookies, and tender cakes, all eggless.  I've also had several versions of that protein-packed, vegan stalwart: the tofu scramble.

The scrambles that have crossed my path have been seasoned with pungent flavors such as cumin, curry powder, and garlic.  While I enjoyed them and appreciated how simple they were to prepare, my palate needed a little time to recover from the heavy spices.  For breakfast particularly, I wanted to create a scramble with mellow seasonings to complement the soft texture of tofu.  One that emulates a plate of scrambled eggs.

The scramble starts with sautéed shallots, which become sweet and aromatic.  Turmeric, with its powerful, golden color and relatively subtle flavor, is still in the mix (I can't totally break with tradition).  But it is the only ground spice invited to the party.  Instead, choose a combination of the lighter-flavored herbs from your pantry or garden: dill, tarragon, chervil, chives, maybe a touch of parsley or marjoram.  Add dried herbs at the beginning so they absorb some of the tofu's moisture while cooking, and toss on fresh herbs at the end, so that they retain their vibrant flavors and colors.

The secret ingredient, the one that adds a touch of authenticity to this pan of faux oeufs, is a dash of black salt.  Crystal gave me this fine, pinkish-hued salt, which is called kala namak and is used in certain Indian dishes.  Its sulphurous odor can be overwhelming, but a small amount of black salt provides a convincingly egg-like aroma to this tofu scramble.  Look for it in Indian grocery stores.

Tofu Scrambled "Eggs"
makes four servings

• 1 teaspoon extra virgin olive oil
• 1 tablespoon minced shallot
• 1 pound firm tofu, drained and lightly pressed
• 1/4 teaspoon black salt (kala namak)
• 1/2 teaspoon ground turmeric
• 1 teaspoon chopped fresh dill
• 1 teaspoon chopped fresh summer savory
• 1 teaspoon chopped fresh tarragon 
• 1 teaspoon chopped fresh chives
• 1 teaspoon chopped fresh parsley
• freshly ground black pepper
• vegan parmesan-style sprinkle (optional)

1. Heat EVOO in a medium-sized, nonstick pan over moderate heat.  Add chopped shallot to pan and sauté until aromatic and translucent.
2. Add tofu to pan, crumbling into irregular chunks the size of walnut halves.  Sprinkle black salt and turmeric onto tofu and sauté for five minutes, turning gently to combine.
3. When tofu is uniformly golden-colored and is heated through, remove pan from heat.  Sprinkle fresh herbs and several grinds of black pepper on top of tofu and turn to combine.  Divide between four warmed plates and serve with parmesan-style sprinkle.

Note: Dried herbs may be substituted for fresh. Use 1/4 teaspoon dried herbs for 1 teaspoon fresh, and add dried herbs with black salt and turmeric.

vegan chocolate creme pie

luscious and decadent

This silky pie is one of my favorite ways to indulge my sweet tooth.  Packed with a rich chocolate flavor, just a tiny sliver is immensely satisfying. The best part is that this pie can be made in about 10 minutes using a handful of pantry staples but it tastes like you devoted hours in the kitchen to working on it.

I've had this recipe for years now so, unfortunately, I'm not sure where I initially got it from. It originally called for a store-bought graham cracker crust (which is how you can make it in 10 minutes) but I prefer to spend a few more minutes and make a gluten-free crust which was modified from Fat FreeVegan's oatmeal cookie crust.

Chocolate Creme Pie

• 1 vegan pie crust (store-bought graham cracker or use recipe below)
  **If you're using a pre-made crust, proceed with the filling. If you're making the oatmeal cookie crust, make the crust first so you can make the filling while the crust is baking.**

Chocolate Filling

• 2 boxes silken extra-firm tofu
• 12 ounces dark chocolate or semi-sweet chocolate chips
• 3 tablespoons maple syrup (in a pinch I've also used agave as well as granulated sugar and it turned out fine)
  
• 1 teaspoon vanilla extract 
• OPTIONAL (I don't usually add these) to taste liqueur of choice (like Amaretto and Kahlua) or instant coffee granules (Starbucks VIA works great here)

1. Place silken tofu into a food processor or blender and blend until smooth.
2. Melt chocolate chips in a double-boiler or microwave (if you use the microwave, do 30 seconds at a time and then stir).
3. Add melted chocolate chips to tofu and blend.
4. Add maple syrup, vanilla extract, liqueur or instant coffee (if using) and blend, scraping sides if necessary to make sure everything is incorporated.
5. Spoon chocolate tofu mixture into pie crust.
6. Chill pie until ready to serve (4-6 hours is perfect).

Gluten-Free Oatmeal Cookie Crust

• 1/2 cup quick oats
• 1/2 cup sorghum flour (may use a wheat flour if you're not concerned about gluten)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon vanilla
• 1/4 cup brown sugar, packed
• 1/4 cup vegetable oil

1. Preheat oven to 375 F. Lightly oil a 9-inch pie pan.
2. Put the oats into a food processor and process until it's flour. Add the remaining dry ingredients and blend. Drizzle in the oil as you're pulsing the mixture. When it's thoroughly wet but still crumbly it's done.
3. Put the mixture into the pie pan, and starting at the center, flatten and press it with your fingers until it covers the bottom and extends up the sides.
4. Bake for 8-10 minutes, until it it is crisp but not overdone.

the best coffee ever

spiked with spices

I weaned myself off of a caffeine addiction many years ago so now I mostly drink decaf. I know, most people ask, "why bother," but this way I can still enjoy the taste of a delicious cup of coffee. Plus, I love holding a warm coffee cup in my hands and smelling the earthy aroma.

Taking a cue from Trader Joe's Wintery Blend Coffee, I started spiking my own decaf coffee with different spices. I never measure anything so each day is a surprise. After I dump in my coffee grounds, I add a generous amount of cinnamon, followed by a few pinches of freshly grated nutmeg, cardamom and allspice (with the occasional grind of black peppercorns). Give it a quick stir and start brewing.

It makes for a really wonderful treat the morning and I encourage you to give it a try.

vegan black bean + pumpkin dip

not your typical hummus

Have you ever opened a can of pumpkin purée to make muffins or another scrumptious creation, and then found yourself with a scant half-cup of leftover pumpkin?  Have you wondered what application would give you maximum enjoyment of such a small amount?  Here's an idea: a flavorful, savory dip that marries luscious pumpkin with velvety black beans and smoky, piquant spices.
This dip, which has a creamy texture and a hint of mellow sweetness, is excellent with raw vegetables, tortilla chips and crackers (I like Trader Joe's new gluten-free Seeded Onion and Chive Corn Crackers), as well as starchy side dishes, like corn or sweet potatoes.  It would also make an excellent filling for light, soft tacos with avocado and shredded cabbage.  The next time I make this dip, I will gently fold in the pumpkin last, so that streaks of bright orange contrast with the deep gray tone of the bean purée.  The recipe below reflects this change.

While I opt for canned pumpkin purée for sake of convenience (and so I can have it year-round), I do cook my own black beans.  Per Rick Bayless's instruction, I add a couple of sprigs of fresh epazote to the beans, along with a sliced onion.  Epazote is available in bunches at Latino markets, and is priced at 99 cents in my area.  I buy a large bunch, wash and dry it, separate the sprigs, and freeze them on a flat surface.  Once frozen, I throw them into a zip-top bag and keep them in the freezer for flavoring many pots of delicious beans.

The other special seasoning in this recipe is smoked Spanish paprika, or pimentón.  Its smoky, sweet, earthy flavor is intense, and I caution you to use it sparingly!  It adds a deep dimension to bean and rice dishes, and is my favorite addition to roasted potatoes.  Smoked paprika is also one of the pivotal ingredients in this intriguing recipe.

Black Bean and Pumpkin Dip
makes 2 1/2 cups

• 2 1/2 cups cooked black beans
• 2 tablespoons tahini
• 2 cloves garlic, unpeeled
• 2 tablespoons extra-virgin olive oil
• 1 lime, zested and juiced
• 3/4 teaspoon sea salt
• 1 teaspoon whole coriander
• 1/2 teaspoon cumin seed
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon smoked Spanish paprika
• 1/4 cup cilantro, chopped
• 1/4 cup pumpkin purée

1. Grind the whole coriander, cumin, and pepper flakes in a mortar and pestle or a clean coffee grinder.
2. In a food processor, combine black beans, tahini, garlic, EVOO, garlic, salt, ground spices, and paprika. Purée until smooth, scraping down the sides of the bowl.
3. Transfer to a serving bowl.  Gently fold in cilantro and pumpkin purée.  Do not mix completely, so that ribbons of pumpkin remain visible.
4. Serve chilled and refrigerate leftovers in an airtight container.

vegan fruit + nut bars: sticky bun

homemade snacks inspired by lärabar

I don't want Lära to get mad at me, but I might stop buying her bars as frequently. Influenced by Katie's collection of fudge babies, I've created my first batch of raw fruit and nut bars, dubbed Sticky Bun. They are naturally-sweetened, and free of gluten, grain, soy, and dairy, making them a great snack or dessert choice for people for many different diet persuasions.  Those to want to eat strictly organic foods will also enjoy making these from organically-grown ingredients.  Just be sure to avoid them if you have a nut allergy.


While the ingredients and method are straightforward, making these bars will require some special kitchen equipment.  The raw nuts and dried fruit must be chopped into a sticky mixture, which I accomplished using the food grinder attachment on my KitchenAid mixer.  A food processor should be up for the task, as well, but I would not recommend using a blender.  Is it possible that a workable texture could be produced using a knife and cutting board?  Perhaps for someone training for a food prep marathon!

Believe it or not, this recipe is on the higher end of the range for number of ingredients used (only six!).  Similar bars can be created with as few as two ingredients, dates and one variety of nut.  From that simple base, the flavor of the bars can be changed drastically with the addition of your choice of ingredients.  In addition to dried fruit, experiment with flavorful ingredients such as cocoa and chocolate, coffee, and even natural flavor extracts.

Sticky Bun Fruit + Nut Bars
makes 10 bars, about 1.4 oz each

• 1 cup/ 8 oz dried dates
• 1/3 cup/ 1.5 oz raisins
• 1/2 cup/ 2 oz raw walnuts
• 1/3 cup/1.5 oz raw pecans
• 1/4 cup/ 1 oz raw cashews
• 1/4 teaspoon ground cinnamon

• Special equipment: food grinder or food processor

1. Combine first five ingredients in a bowl. Process in food grinder or food processor according to manufacturer's instructions.
2. Collect fruit and nut mixture in a bowl. Sprinkle the cinnamon onto the mixture and mix thoroughly with hands, squeezing to form the mixture into a ball.
3. On a clean surface, form mixture into a flat log. Using a thin knife, cut log into ten slices. Store in an airtight container.

vegan avocado and grapefruit salad

with dijon cumin dressing

Avocados are one of my favorite things to eat and, in my opinion, the best way to enjoy it is to cut one in half, sprinkle it with salt, and eat it out of the shell with a spoon. To me, this simple act is one of the most pleasurable things in the world. I wish I could do eat them every day (damn all those calories and fat!).

Sometimes though you just want something different. I had an abundance of both avocados and grapefruits as well as organic baby greens so I googled those ingredients for some inspiration and found many salads. Rather than follow a recipe, I just threw a bunch of stuff together and was rather pleased with myself when the results turned out delicious.

I used to hate all varieties of mustard and refused to eat anything with honey mustard dressing. However, over the past few years my tastes have changed and I've really grown to love all mustard varieties, the spicier the better. Now, my favorite type of dressing is a balsamic vinaigrette with a lot of Dijon in it! This Dijon dressing, flavored with cumin and cinnamon, really enhances the avocado and grapefruit.

Avocado and Grapefruit Salad
makes 4 big salads

• 8 cups of baby lettuce greens
• 2 avocados
• 2 sweet red grapefruit
• a small handful of sliced almonds

1. Throw lettuce into a huge bowl.
2. Dice avocados and add to bowl.
3. Peel grapefruit, segment, remove membranes and add to bowl.

Dijon and Cumin Salad Dressing
makes enough for 4 salads

• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 2 tablespoons orange juice
• 1 tablespoon Dijon mustard
• 1 teaspoon cumin
• 1/8 teaspoon cinnamon
• 2 teaspoons agave
• 1/2 teaspoon coarse salt
• freshly ground black pepper to taste

1. Blend all ingredients together or whisk furiously to emulsify.
   

vegan grilled polenta with spring vegetables

a great weeknight dinner

Usually I make my own polenta because it is so simple but a while back I purchased a tube of pre-made polenta from Trader Joe's to have on hand when I wanted something quick to make for dinner. The other night was one of those nights.


I threw this entire meal together, from taking my ingredients out of the fridge to sitting down at the table, in less than 30 minutes. I appreciate it for being quick and easy, however, if you have extra time on your hands, you can make your own polenta and/or marinara sauce.

Grilled Polenta with Spring Vegetables
serves four

• 1 tube of polenta
• 20 stalks of asparagus
• 10 baby bella mushrooms
• 1 leek, white part only
• 2 cloves garlic
• generous sprinkle of no-salt seasoning (I use Kirkland's organic no-salt seasoning)
• salt and pepper to taste
• 2 cups of jarred marinara sauce
• 1/4 - 1/2 cup vegan sour cream

1. Heat up grill (I use my little George Foreman).  Meanwhile, slice polenta into 8 even rounds.  Brush each slice with a little olive oil, sprinkle with some no-salt seasoning or dried herbs of your choice and put on grill to start cooking.
2. Cut asparagus into 1 inch pieces and steam.  
3. Heat marinara sauce.
   
4. While asparagus is steaming and marinara sauce is heating, chop the mushrooms, slice the leek and mince the garlic.
5. When asparagus is tender, remove from pan.  Drain out water and add a drizzle of olive oil.  Once oil is heated, add mushrooms and leek and saute.
6. When the mushrooms have lost most of their liquid and the leek is soft, add the asparagus, garlic, salt, pepper and no-salt seasoning.  Continue cooking for another minute or two.
7. By now, your polenta should be fully grilled.  
8. On each plate, pour 1/2 cup of the marinara sauce.  On top of the sauce add two rounds of polenta.  On top of the polenta add 1/4 of the vegetable mixture.  On top of the vegetables add 1-2 tablespoons vegan sour cream.

This would also probably be really delicious with the addition of some spinach or other greens and/or chickpeas.

vegan green slushie

refreshing and nourishing

Did you have a Snoopy Sno-Cone  Maker when you were growing up? Did you add super-syrupy blends of Kool-Aid to the chunky ice?  I did. There were also a lot of cola Icees, purple Slush Puppies, and orange snow balls in my childhood. Now, I haven't succumbed to a filling-station freezie for some time, but I have been known to brake for a "fresh fruit" slush during Sonic's happy hour. Though these drinks technically are vegan, they may contain artificial colors and flavors, copious amounts of corn syrup, and no nutritional value. And they usually come in Styrofoam cups, which I try to avoid.

Possessing a kitchen equipped with a blender, an ice-maker, and a well-stocked produce drawer, I decided that my next frosty beverage would be a DIY job. The sweet-and-sour flavor components would be fresh pineapple, agave nectar and fresh lime juice. Mint's already up in the backyard, thanks to our balmy spell of June-like heat, so that goes into the mix. And because you can never have enough greens, in goes a handful of watercress, as well.


Wait a second... how did watercress sneak into my sweet treat? Well, it turns out that the blended bevvie is a delicious way to mitigate the bitterness and toughness of raw greens, making it easer to include more of them in your daily intake (or your family's).  Start with a handful and see if anyone notices a difference in flavor (if they wonder about the hue, tell them it's from kiwifruit).  If you've never tried adding greens to your smoothies, you may be shocked at how easy it is to add a nutritional bonus to your diet.

Since I don't have (nor want) a dedicated home slushie machine, I chucked it all into my blender with a lot of ice and a splash of water.  The goal was a drinkable, icy consistency rather than a thick smoothie, so the bananas stayed in the freezer.  Puréed for a few moments and voilà: a zippy green drink that's capable of giving you a brainfreeze.  And, if you add alcohol, a hangover.  I recommend sipping this slush through a fat straw, such as the bubble tea straws found at Asian grocery stores or the borosilicate straws that have taken blogosphere by storm.  Google it.

Call it a slushie, a mocktail, or a frozen libation, I prefer to think of it as the beginning.  Other combinations in my head include lemon-strawberry-basil, lime-mango-cilantro, and lemon-blueberry-thyme.  So grab your blender and chill.

Green Slushie
makes 32 ounces

• 1 cup fresh pineapple chunks
• 1/2 cup squeezed lime juice
• 1 1/2 tablespoons agave nectar
• 1 handful watercress with stems
• 6 mint leaves
• 2 cups ice
• 6 ounces cold water
• mint sprigs to garnish

Special equipment

• blender with ice-crushing ability
• fat drinking straws

1. Add all ingredients to blender. Process according to manufacturer's directions.
2. Divide among two large glasses or four small ones.  Garnish with mint sprigs and serve with fat drinking straws.

vegan sour cream

a tangy, versatile cream

This vegan sour cream doesn't taste exactly like sour cream but it has a thick and creamy texture and a wonderfully tangy flavor. I've used it everywhere I would have used sour cream (except for baking) and it's been a terrific alternative. In the photo above, I put a dollop of it on top of this delicious Butternut Squash, Chickpea and Red Lentil Stew instead of the yogurt the recipe originally called for.


After hanging out in the refrigerator it does thicken up a little bit, so if you add some herbs and seasonings, it'll make a killer dip or sandwich spread.

Vegan Sour Cream

• 1/4 cup cashews
• 1 cup cold water
• 8 ounces Mori-Nu silken, firm tofu
• 2 tablespoons lemon juice
• 2 teaspoons rice vinegar
• 3/4 teaspoon salt
• 2 tablespoons canola oil

1. Soak cashews in the water for at least 1/2 hour.
2. Drain water.
3. Add cashews to food processor and process until it's as smooth as you can get it, stopping to scrape down the sides as necessary.
4. Add the tofu, lemon juice, rice vinegar and salt and process until smooth.
5. Slowly drizzle in canola oil.
6. Refrigerate until you're ready to use it.

[modified from this recipe]

vegan whole grain waffles

with millet, oats, and coconut

There is a fantastic cookbook that you really must pick up: The Splendid Grain, by Rebecca Wood.  The author explores sweet and savory applications of grains from around the world, many of which can be purchased in bulk from a well-stocked, natural foods store.  Organized by continent of their provenance, grains from amaranth to tef are introduced and described in sumptuous detail. Though the recipes are not necessarily vegan, many of them can be nudged into animal-free territory with a few simple modifications.

The recipe at the top of my "must-try" stack was Overnight Buckwheat and Millet Waffles.  I love waffles, always claiming at least two when my mom made a batch on a laid-back weekend morning.  Unlike Mom's, though, this recipe includes no flour.  Instead, the duo of whole grains is soaked overnight and then blended with the other ingredients into a smooth batter.  It sounded delicious enough to make me disregard the memory of the last buckwheat dish I'd made (a steamed kasha salad that tasted like dust).  Alas, there were no buckwheat groats to be found at my local Whole Foods.  What a convenient excuse to use oats instead!


In addition to the oat substitution, I replaced the milk and egg of the original recipe with vegan baking ingredients.  Any non-dairy milk should work, and I used Blue Diamond Almond Breeze in the chilled Original variety.  This was my first time to try the product, which was tasty on its own, in addition to performing well in the waffle batter.    In place of the prescribed single egg, I opted for Ener-G Egg Replacer.  While it doesn't bring any additional nutrition or flavor to the party, I've found that Ener-G works really well in loose batters like this one.  I may try using ground flaxseed in the future, but there seems to be a trick to using it: changing the proportion of flax to water will give it more leavening or binding properties.  Ener-G is a safe choice for this application, and it delivers predictably egg-like results!

Since shredded coconut is among the ingredients, I used unrefined coconut oil in place of the butter. The spice trio of orange zest, cinnamon, and coriander were a refreshing match to the mildly-sweet coconut. There is no sugar in the recipe, which is appropriate, since the only thing to do with a waffle is to drown drizzle it with maple syrup (and perhaps a dab of Earth Balance). For a special occasion like Mother's Day (May 9, 2010) or Husband's Day (every day), serving with orange-infused maple syrup would add a special touch.

You should make these waffles. They will motivate you to dig out the waffle iron more often. Or, in my case, to buy a waffle iron, since Mom's probably going to want hers back to make a batch of her own. Enjoy!

Overnight Millet, Oat, and Coconut Waffles
adapted from The Splendid Grain by Rebecca Wood
makes 4 waffles

• 1 cup millet, lightly toasted and crushed
• 1 cup steel cut oats, lightly toasted
• 2 1/4 cups almond milk
• 1 1/2 teaspoons Ener-G Egg Replacer
• 2 tablespoons water
• 1/4 cup shredded coconut
• 2 tablespoons virgin unrefined coconut oil, softened
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon grated orange zest
• 1/2 teaspoon ground coriander
• 1/4 teaspoon sea salt

1. In a medium mixing bowl, add millet, oats, and almond milk.  Stir to combine and refrigerate for three to eight hours.
2. >When ready to make waffles, preheat the waffle iron according to manufacturer's instructions.
3. Remove soaked grains from refrigerator and pour with all liquid into a blender.
4. Prepare Ener-G mixture in a small bowl by vigorously whisking powder in 2 T water until dissolved.
5. Add Ener-G mixture and all remaining ingredients to blender.  Blend until grain is combined into a loose batter.
6. Pour batter onto waffle iron and bake according to manufacturers instructions.
7. Serve hot.

Notes: Your choice of non-dairy milk may be substituted for almond milk. If not using Ener-G Egg Replacer, use substitute of your choice to equal one egg. This batter may take longer to cook than flour-based batter; waffles are ready when surface is light golden brown in color.  Suggested additions: one tablespoon of poppy seeds sprinkled in waffle iron before pouring in batter; up to 1/4 cup of chopped pecans added to batter.

vegan gluten-free bread

soft, spongy and delicious

I recently stumbled upon a new blog called Manifest Vegan. Allyson, the author, had posted a recipe for gluten-free focaccia and I actually did a double-take because it did not look like your typical gluten-free bread. It looked springy, pliable and positively wonderfully...nothing like the dense, crumbly and cardboard tasting brown rice bread in my freezer made by a company who shall remain nameless.

When I got down to the bottom of her post and saw the ingredient list, I jumped for joy. It was so simple - eleven total ingredients and only 3 different flours! For those of you familiar with gluten-free baking, you know that some recipes can call for up to 6 different types of flour, so finding one that calls for only 3, is a delight.

I baked Allyson's gluten-free focaccia and it greatly exceeded my expectations. It was everything I wanted it to be and then some.  It has it's limitations but I do believe if I tinker with it a bit more I can solve those (or perhaps you can!).

Immediately after Marty and I tried a piece, I was back in the kitchen baking up a second loaf  in a 7"by11" pan to use as sandwich bread. That loaf turned out to be a bit too thick for sandwiches so the following day I baked my third loaf in a 9"by13" pan and it worked perfectly! I cut this into 8 equal-sized pieces and then cut each piece in half horizontally (to essentially total 16 slices). In the photo of pb&j's, you can see the difference between the thickness of the two batches (7"by11" is sandwich on the left and 9"by13" is sandwich on the right).

This bread is best eaten fresh from the oven but over the past few days I've eaten it a number of ways in order to give you a proper review.

• Frozen and defrosted in the microwave - seemed to be the closest to fresh from the oven as I could get...as long as you make sure you only microwave it long enough to defrost it and not a second more
• Stored at room temperature overnight - dried out and crumbly
• Stored in refrigerator a couple of days - dried out and crumbly
• Frozen and defrosted at room temperature - dried out and crumbly (might have been better but I think I let it sit too long which basically produced the same results as storing it at room temp overnight)
• Slathered with Earth Balance and roasted garlic, then toasted* to make garlic bread - very good...interestingly enough, I tried this both with fresh bread as well as a dried out and crumbly piece and they both tasted the same so if your bread does dry out, toasting it (where it's toasty on top and bottom but still soft in the center) might resurrect it
• Cut into tiny cubes and toasted* to make croutons - very good
  
  * As with most gluten-free breads, this does take slightly longer to properly toast.

If you're not familiar with gluten-free baking or with vegan baking, the ingredient list might seem a little daunting, but it's really not too bad. I usually get my xanthan gum and Ener-G at Whole Foods (it's expensive but both boxes will last you at least a year). I get my almond meal at Trader Joe's (or you can make your own by pulsing almonds in a food processor but be careful not to overdo it or you'll get almond butter). Lastly, the brown rice flour and the potato starch can also be found at Whole Foods but I prefer to get them at my local Asian market because it's much cheaper.

Gluten Free Focaccia
This bread takes about 2 hours to make from start to finish

• 1 1/3 cup water
• 2 teaspoons sugar
• 2 1/2 teaspoons yeast
• 1 cup brown rice flour, scooped into cup and leveled off
• 1 cup potato starch, scooped into cup and leveled off
• 1/2 cup almond meal, packed
• 2 teaspoons xanthan gum
• 1 1/2 teaspoons salt
• 2 teaspoons fresh rosemary (use only if making focaccia...omit if making sandwich bread)
• 1/4 cup water
• 3 teaspoons Ener-g egg replacer
• 3 tablespoons olive oil
• 2 tablespoons agave nectar (you could also probably use honey, molasses or maple syrup)

1. Oil your pan (8" or 9" for super puffy bread or 9"x13" for sandwich bread) and sprinkle the bottom with almond meal.
2. In small bowl, heat 1 1/3 cup water (I usually put it in the microwave for about 50 seconds - you want it warm but not hot). Stir in sugar. Sprinkle yeast on top and let sit, undisturbed. It should get foamy/creamy (if it doesn't your yeast is dead and you'll need to get some more).

3. In large bowl, mix brown rice flour, potato starch, almond meal, xanthan gum, salt and rosemary (if using). 
4.  In small bowl, heat 1/4 cup water (microwave for about 15 seconds). Add in Ener-g egg replacer and beat until foamy and thicker (I use a small hand held frother from Ikea but you can also use a fork...it'll just take you a little longer). Add in olive oil and agave (or other sweetener) and mix thoroughly.

5.  By now your yeast should be good to go. Add the yeast and other liquid ingredients to the flours and mix well. The dough will look more like cake batter than bread dough.

6. Spread your bread batter evenly into the pan. ***If you want to top your focaccia/bread with anything, now would be the time to do it (sliced tomatoes, olives, extra rosemary, coarse sea salt, oatmeal, nuts/seeds, etc).*** If desired, dimple the top of the dough using a wet fingertip.
7. Let rise about 1 hour in a warm spot.  It should grow a little bit.
8. Bake in preheated oven for about 25-30 minutes, or until the top turns dark golden.
9. Let cool for about 10 minutes.  Turn out onto cooling rack and let cool.  The bottom of the bread will get soggy if it is on a non breathable surface, or left in the baking pan too long…I highly recommend placing on a wire rack.  This bread is best left to cool completely.  I ate a piece right out of the oven and it was kind of wet, almost like it wasn't cooked all the way, but when I let the whole thing cool it was just fine.

vegan mushroom and walnut loaf

gluten-free homestyle cooking

A few years ago Marty and I lived a fast-paced life in Southern California. We ate out for both lunch and dinner at least 5 days a week. On the odd days we didn't eat in a restaurant we either ate leftovers from a restaurant or I threw some pre-made meal in the microwave from Trader Joe's. Cooking was very rare in our home. 

Then we moved, to a small town with a sub-standard selection of restaurants and no Trader Joe's in the entire state. Two months later we became vegans. Not only did those two things force me to learn how to cook but I also had to learn how to cook from scratch, since there wasn't vegan Hamburger Helper.

In the beginning, I lamented having to make everything myself and considered it time-consuming tedium. As the months passed, however, the monotony of chopping piles of colorful vegetables became meditative, preparing healthy and delicious meals was a joyful experience that no longer felt like a chore and I had a humble satisfaction over being able to bake a delicious homemade cake to share with the people I love. I had turned into an insatiable student wanting to learn more about food and nutrition every day and none of this would have happened if we hadn't moved to this little town or become vegans. What a wonderful gift in disguise!

In those early days I  focused on replacing what we erroneously thought we had "lost" (we later realized those losses were actually benefits) and that meant re-creating familiar comfort foods, like macaroni and cheese or meatloaf. That is how this mushroom and walnut loaf was born. While we no longer feel the need to have vegan replicas of non-vegan food, this loaf remains rather dear to me. It was the first successful vegan recipe I ever created and it's also one of a handful of recipes that I make again and again

This loaf has gone through many modifications over the years but the recipe below is the latest and greatest. While it is delicious by itself, we prefer to eat it with marinara on top.

Mushroom and Walnut Loaf

• 1 tablespoon oil
• 2 cups chopped mushrooms (8-10 mushrooms)
• 2 cups chopped onion (2 small)
• 1 cup chopped celery stalks (3-4 stalks)
• 4 slices bread *
• 1 1/4 cup oats, divided (I think quick cook works best for this)
• 7 ounces extra firm tofu (1/2 package)
• 1 tablespoon soy sauce
• 2 tablespoon Worcestershire sauce (Kroger brand is vegan!)
• 1/2 teaspoon liquid smoke 
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon browning liquid (optional)
• 1 cup walnuts
• 4 garlic cloves, chopped
  
• 2 teaspoon onion powder
• 1 teaspoon thyme
• 1 teaspoon crumbled sage (if using ground, decrease slightly)
• 1 teaspoon oregano
• 1 teaspoon marjoram
• 1 teaspoon basil
• 1 teaspoon ground fennel seed
• 1/2 teaspoon rosemary

1. Preheat oven to 350 degrees.
2. Heat oil in large saute pan.  Add mushrooms, onions, and celery and saute until soft and all liquid has cooked out.
3. Meanwhile, pulse bread slices in food processor until crumbly.  Transfer to large bowl.
4. Blend 1/2 cup oats in food processor until it's flour.  Add to large bowl with bread along with remaining 3/4 cup unblended oats.
5. Add remaining ingredients to food processor and blend until creamy.
6. When vegetables are cooked, add them to the large bowl (with bread and oats) along with the tofu mixture.
7. Mix thoroughly.  Scoop into a greased loaf pan a little at a time and pack down tightly with back of spoon to make sure there are no big air bubbles.  Sprinkle extra oats on top if ya want.
8. Bake for 60 minutes.  Let cool on counter for at least 20 minutes before slicing, otherwise it'll just fall apart and make a huge mess.

*I use 4 slices Food for Life gluten-free bread.

authentic yogi tea

my favorite version

Perhaps you've seen or tried the Yogi brand of tea that is sold commercially. Did you know that it was inspired by a simple tea that is brewed from five whole spices? This original "Yogi Tea" was popularized by Yogi Bhajan, who also introduced Kundalini Yoga to the US in 1969.

The Ayurvedic blend of spices is said to stimulate the immune system, to aid digestion, and to increase vitality. I find yogi tea to be warming and invigorating. I often make a half-gallon batch and finish it within a few hours, but it can also be kept in the refrigerator for several days.

The recipe below is the adaptation that I prefer. I love using complexly-flavored grains of paradise in place of the traditional black peppercorns. I usually drink this tea hot, with no additions; however, it is also delicious with the addition of nut milk and sweetener (the result is similar to chai latté). I also found the delicious-sounding suggestion of serving crushed, frozen cubes of yogi tea with a splash of ginger beer.

Authentic Yogi Tea
makes 6 servings

• 2 quarts filtered water
• 12 whole cloves
• 15 grains of paradise or black peppercorns
• 3" cinnamon sticks
• 15 green cardamom pods (or 3 teaspoons of cardamom seeds)
• 2" ginger root, peeled, sliced thinly
• 1/2 teaspoon black tea (or 1 black tea bag)

1. Bring the water to a boil in a large saucepan.
2. Add all spices and reduce heat to a simmer. Cover and allow to simmer for one hour.
3. Remove the pot from heat and add the tea. Cover and allow to sit for one hour.
4. Strain the spices and tea leaves by pouring the tea through a strainer into a bowl.
5. Enjoy the hot tea immediately, or keep in the refrigerator for several days and reheat by the cup.

vegan lentil and wild rice salad

cool and composed

Recently at work, I shared a salad of greens, grain, legumes, and crunchy bits, dressed with a light, citrus mustard dressing. I was thrilled when many of my co-workers requested the recipe! The salad features a healthy dose of protein: nine grams per cup of lentils, seven grams per cup of wild rice, plus a couple of grams in the other goodies. Mâche, a tender, mild salad green, has a protein content similar to baby spinach (a little less than one gram per cup).

While I think that wild rice is the perfect grain for this salad, the other components can easily be switched up based on the legumes, greens, nuts and seeds in your pantry and fridge. My last rendition included field peas, shredded kale, and chopped segments of fresh tangelo. The simple, bright dressing will flatter any combination you can dream up!

In a composed salad, like the one pictured above, the elements are plated separately instead of being tossed together. In addition to being an elegant presentation, this technique is advantageous: the hardy ingredients can be dressed in advance, while the delicate greens and crunchy seeds can remain pristine, retaining their distinctive textures. While composed salads lend a classy touch to special meals, it's more practical to prepare a tossed salad when serving a group. I prefer the latter, casual approach; the results are just as delicious!

All of the ingredients in this recipe can be purchased at Trader Joe's; in fact, you can find fully-cooked wild rice and lentils there! If you go the fully-cooked route, this salad becomes a fantastic option for an at-work lunch and other impromptu occasions.

Lentil and Wild Rice Salad
makes four generous servings

• 1 cup cooked, cooled wild rice
• 1 cup cooked, cooled green lentils
• 1 cup broccoli slaw
• 1/3 cup raisins
• 1/4 cup toasted sunflower seeds
• 2 handfuls loose mâche or baby spinach
• pinch of salt, generous grind of pepper
• Trader Joe's Everyday Seasoning or other neutral seasoning blend

Citrus Mustard Dressing

• Juice of one large orange
• Juice of two lemons (about 1/2 cup juice total)
• 1 tablespoon whole grain mustard
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon salt

1. First, prepare the dressing in a small mixing bowl. Combine citrus juices and mustard and whisk together. Gradually add olive oil in a slow drizzle, whisking constantly to form an emulsion.
2. In a large mixing bowl, gently combine the wild rice and lentils, breaking up any large clumps. Add 1/2 cup of Citrus Mustard Dressing and salt, pepper, and seasoning. Toss to combine.
3. In a separate bowl, toss broccoli slaw with remaining dressing. Place 1/4 cup of broccoli slaw on each of four plates.
4. Top each portion of broccoli slaw with 1/2 cup of lentil and wild rice mixture.
5. Add bunches of mâche around the edge of the plates. Sprinkle each plate generously with raisins and sunflower seeds and serve.

Variation: Tossed Lentil and Wild Rice Salad: Follow steps 1 and 2 as written. Add broccoli slaw to the mixture and toss to combine. This mixture may be chilled for several hours before serving. Immediately before serving, add raisins, sunflower seeds, and remaining dressing. Add mâche, toss gently, and serve.

vegan crustless quiche - ethiopian style

an unusual pairing

One doesn't normally think of the words quiche and Ethiopian in the same sentence.  However, the other night that's exactly what I thought.  I originally intended to saute broccoli, cauliflower, baby bella mushrooms and onion in some niter kibbeh and then add lentils, berbere and vegetable broth to create a simple stew.

As I was pulling the vegetables out of the refrigerator a container of tofu caught my eye and before I knew it, a quiche was set in motion.

The flavor was great but the texture, while delightfully creamy, was slightly more dense than I would have preferred.

I knew the perfect Ethiopian quiche was within my reach and I had four ideas to improve the texture.

1. Add small diced potatoes.
2. Add mashed potatoes.
3. Add some soy milk mixed with cornstarch.
4. Add Ener-g beaten with water to form peaks and then folded in, like a souffle.

But which adjustment would do the trick?  I made the second quiche exactly as I did the first time, divided it into 4 bowls and added one of the above modifications to each bowl.  I then cooked them in a muffin pan to keep the changes separate.

The winner: soy milk mixed with cornstarch.  Marty and I both agreed that if I'm calling this a quiche, this version was the most quiche-like.  It was still smooth and creamy but much lighter than original version.

The second runner-up: mashed potatoes.  I quite liked this version but the mashed potatoes transformed the dish from quiche into casserole.  I would definitely make this again in the future, or some variation of it, because the potato increases the nutrition factor as well as the fiber content.

The diced potato version tasted similar to the mashed potato version however, despite cutting the potato into very small dices, the quiche fell apart and wasn't as easy to consume.

The Ener-G version was a huge flop.  It was looser and wetter and had an unpleasant mouthfeel.

For this recipe, it helps if you have the berbere and niter kibbeh pre-made.  If not, you'll need to make them (see our previous posts on berbere and niter kibbeh) and this will add about an hour to the preparation time.

Vegan Quiche - Ethiopian Style
serves 4-6

• 1 tablespoon niter kibbeh
• 4 cups of vegetables chopped into small pieces.  This is a great way to use up any veggie odds and ends you have. (For the first quiche I used equal amounts of onion, broccoli, cauliflower and mushrooms.  For the second quiche I swapped out the cauliflower for red bell pepper.)
• 2 garlic cloves, minced
• 1 carrot, grated (optional but I add it because I like the orange flecks)
• berbere, to taste (I used 2 teaspoons but since berbere mixes vary drastically in flavor and heat, I recommend starting with a little and adding more to suit your preference.)
• 1 (14-ounce) block extra firm tofu
• 1/2 cup nutritional yeast
• 1 cup unsweetened soy milk mixed with 4 teaspoons cornstarch*
• 1 teaspoon white miso
• 1/2-1 teaspoon salt (depending on your preference)
• 1/8 teaspoon turmeric

1. Preheat oven to 350 degrees F.
2. Heat niter kibbeh in a saute pan.  Add the vegetables and saute until soft.
3. While the vegetables are sauteing, blend the tofu until smooth in a food processor.  Add the nutritional yeast, soy milk/cornstarch mix, miso, salt, turmeric and berbere (I used 1 teaspoon) and blend until everything is incorporated.
4. When the vegetables are soft add the garlic, carrot and berbere (I used 1 teaspoon) and saute for another 2 minutes.
5. Transfer both the tofu mixture and the vegetables to a large bowl and mix well.
6. Taste the mixture. It should taste good prior to baking it. If necessary add extra berbere and/or salt & pepper.
7. Pour into a greased pie pan (or muffin pan) smoothing out the top. 
8. Bake for 25 minutes (20 minutes for muffin pan).  The top will start to brown and the edges will pull away from the pan.  Cool for 10 minutes before serving.
   
   * If you want to try the mashed potato or diced potato version, omit the soy milk and cornstarch and add 2 cups mashed or diced potatoes to step 5.