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.

vegan milk + cookies

a classic snack, dairy-free

I'm not much of a baker; in fact, I can't remember the last time I baked a cake. I usually go for sweet treats that involve chilling, blending, and otherwise not turning on the oven. But I love cookies, especially chewy, oatmeal cookies with lots of cinnamon and raisins... a portable dose of oatmeal that's ready for spontaneous snacking!  My craving for these goodies was recently awakened, when my mom bought a jumbo cookie at lunch and allowed forced me to finish it.

It was awesome.  And even more awesome was the realization that the ingredient list seemed to correspond very closely to this recipe, which Crystal discovered and shared with me a few weeks ago. I tweaked it a little to achieve the spices and texture of the Alternative Baking masterpiece. This included substituting pumpkin pie spice for their cinnamon, because I love the flavor of nutmeg with raisins. I used instant oats and finely-chopped walnuts to create a smoother texture. The sugars were creamed with the sugars for several minutes in a stand mixer to create lots of little air pockets, which expand when the baking soda and powder are activated by the oven's heat. And I tried to observe the cardinal rule of baking: don't overmix the dry ingredients!

Then, it was on to the next challenge: don't overbake!  I've found this to be the trickiest part of vegan baking, and it's hard for me to resist sliding the sheetpan back into the oven when the cookies look pale and a little too moist.  Go ahead and take them out:  they will continue baking on the pan for a minute, and will firm up on the cooling rack. You don't have to worry about undercooking these egg-less goodies!

I poured a  glass of chilled hazelnut milk alongside these warm cookies.  It was my first time making nut milk, and its freshness is a distinct improvement over nut milk in aseptic packaging.  Plus, hazelnut milk is not as easy to find in shops, and making it at home saves a trip to Whole Foods!

Vegan Oatmeal Raisin Cookies
makes 2 dozen large cookies

• 1 cup Earth Balance, softened
• 1 cup packed brown sugar
• 3/4 cup sugar
• 2 teaspoons vanilla extract
• 2 "eggs" (I used 3 teaspoons of Ener-G egg replacer whisked in 4 tablespoons of water)
• 1 1/4 cups flour
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 cups instant oats
• 1 1/2 cups raisins
• 1 cup chopped walnuts

1. Preheat oven to 350°F.
2. In a large mixing bowl, cream together margarine, brown sugar, sugar, and vanilla until light and fluffy.
3. Add egg replacer eggs and beat until well blended.
4. In another bowl, combine flour, cinnamon, baking powder, baking soda, and salt.
5. Gradually add dry ingredients to margarine mixture until well blended.
6. Stir in oats, raisins, and nuts (if using).
7. On a baking sheet lined with parchment paper, drop the dough by 1/4 cupfuls and lightly flatten with fingers.
8. Bake for 13 minutes and remove baking sheets from the oven. Let cookies remain on baking sheet for 2 minutes.
9. Transfer to cooling racks to finish cooling. Store in an airtight container.

Hazelnut Milk
makes 6 cups

• 3/4 cup raw hazelnuts
• 6 cups drinking water
• maple syrup, up to 1/4 cup

1. Add hazelnuts to bowl of water. Cover and refrigerate for 4-8 hours.
2. Remove bowl from refrigerator and pour soaked nuts and liquid into Vita-Mix or similar, powerful blender. Blend according to manufacturer's instructions, up to two minutes.
3. Pour nut milk through a fine sieve or two layers of cheesecloth, into a clean bowl.
4. Add maple syrup by the tablespoon to achieve desired sweetness.
5. Store in the refrigerator in an airtight container for up to 4 days.

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.

the silly goose

new favorite nashville eatery

"Would you like a basil lemonade?" Who, I ask you, can resist these words on a sunny afternoon off, particularly after having hopped off a motorcycle into a bright, cheerful, cozy restaurant? I certainly couldn't, and so began our mid-week lunch at The Silly Goose in East Nashville.

We sat at one of the four-top tables in the intimate space, which has high ceilings, original art and murals, and a few bar seats along the front glass walls.  Our server was friendly, hospitable, and attentive.  Just over my shoulder, three more smiling folks worked calmly in the open kitchen.  We sipped our basil lemonades as we looked over the menu, which features bold flavors and some locally-supplied produce.


Wonderful dining partner that he is, my husband allowed me to order for both of us.  We began with the Mexico City couscous dish pictured above, which was infused with red chili and garnished with two vibrant pepper purées.  Though the menu description includes chicken, ours was modified to include avocado and served with the chèvre on the side (Charles reported that it was mild and creamy).  I loved the balance of flavors and textures: mildly spicy, chewy couscous, bursts of sweet, smooth mango, creamy slices of avocado, and the occasional smear of zesty purée.  Washed down with a refill of sweet-sour, herbaceous lemonade!

We also ordered the Wizard wrap, with cheese-less pesto instead of aioli.  The refreshing combination of fennel and roasted red pepper played beautifully against the deep flavors of marinated portobello mushroom and balsamic reduction.  We chose a side salad (herb couscous was the other choice), which was a generous portion of fresh, local greens.

I thought that was going to be it.  I was well pleased by our selections, and was already planning which menu items (Fielding couscous, Goose Stack salad, beet-apple-ginger juice) that I would try on our next visit.  But, following a friendly conversation with the main cook about how the restaurant wishes to accommodate all diners' food preferences, it came out that one of the daily ice cream flavors was vegan.  Mango-lime ice cream, made with coconut milk.  Of course, this led to our ordering a bowl, which led to three luscious scoops being delivered to our table.  We devoured the smooth, sweet, toothsome treat, and I leaned back in my chair with a feeling of absolute contentment.  We lingered for a few minutes before heading out on the bike.  I was certain that we would return.  Soon.

The Silly Goose
1888 Eastland Avenue
Nashville, TN
www.sillygoosenashville.com
615.915.0757

vegan fat-free carrot cake

with not-so-fat-free penuche frosting

I love carrot cake with the same passion that Marty has for my chocolate cake with coconut pecan frosting. Unlike my chocolate cake, I am always experimenting and trying new recipes for carrot cake. Recently I tried to make a carrot cake with no added oil or margarine and I'm really pleased with how it turned out.

I negated any fat-free benefits though by frosting it with a caramelized penuche frosting but this frosting is so good it's worth it! My cake recipe was modified from Kittee's ginger karrot kake recipe and the penuche frosting recipe was modified from a recipe I found on about.com: southern food.

Vegan Fat Free Carrot Cake
makes enough for 1 fat 8" cake or 2 6" inch layers

• 1/4 packed cup prunes (1 1/2 ounces)
• 1/2 cup water or juice
• 1 teaspoon lecithin granules (optional but it improves the texture)
• 4 ounces pound of firm, silken tofu (the kind that comes in an aseptic box)
• 2 tablespoons orange juice concentrate
• 1/2 tablespoon vanilla extract
• 3/4 cup light brown sugar (packed)
• 1 1/2 cup white whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground cardamom
• 1/2 pound of grated carrots (approx 2 1/2 cups)
• 1/4 cup chopped pecans (omit if you want it to be fat-free)
  
• 1/4 cup chopped dried cranberries or raisins
• 1/4 cup unsweetened coconut
• 1/4 cup candied ginger, chopped

1. Preheat oven to 350 F. Grease and flour one 8" cake pan or 2 6" cake pans.
2. Add prunes, water (or juice) and lecithin granules to blender and blend until smooth. Scrape out of blender into small bowl. Measure out 5 tablespoons into another small bowl. The leftover prune puree can be stored in the refrigerator and used for another recipe.
3. Add the tofu and orange juice concentrate to blender and blend until smooth. Transfer to the bowl with the 5 tablespoons of prune puree. Add vanilla and brown sugar, mixing well.
4. In a large bowl, mix the flour, baking powder, baking soda, cinnamon, salt and cardamom.
5. Line a kitchen towel with paper towels. Put grated carrots in paper towels and roll up like a tootsie roll, squeezing to remove the excess moisture.
6. Add the wet ingredients to the dry ingredients. Fold in the wrung out carrots, pecans, dried cranberries (or raisins), coconut and ginger.
7. Pour the batter into the 8" cake pan or half into each 6" cake pan.
8. Bake for approximately 30-35 minutes for 6" pans or 40-45 minutes for 8" pan (I like to test the center with a toothpick about 5 minutes before the timer goes off and every few minutes thereafter. When tester comes out clean it is done.)
9. Let cool ten minutes in pan, then transfer to wire racks to finish cooling. Wait to frost until cake is completely cooled.

Penuche Frosting
makes enough to frost a 6" 2-layer cake

• 1/2 cup Earth Balance
• 1 cup brown sugar, packed
• 1/4 cup soy milk
• 2 1/2 cups sifted confectioners' sugar, more or less
• 1/2 teaspoon vanilla extract

1. In a saucepan, melt Earth Balance.
2. Add the brown sugar. Bring to a boil and lower heat to medium low and continue to boil for 2 minutes, stirring constantly. If you stop stirring, it will scorch and taste awful!
3. Add the soy milk and bring to a boil,lower heat to medium low, stirring constantly for another 2 minutes.
4. Remove from heat and cool to lukewarm. Add vanilla extract. Add sifted confectioners' sugar, a little at a time, beating until it's thick enough to spread. If not thick enough, add extra sugar. If too thick, add a little hot water.

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.