Archive for the ‘dessert’ Category
Having a holiday completely devoted to food means that I can’t celebrate just once. So after our small Thursday meal, Dan and I joined friends at Megan and Jay’s for way too much food on Saturday. First up from me were mini empanadas, adapted from the Veganomicon recipe, with red kuri squash and black bean and seitan sausages. (I used this recipe, subbed black beans for the pintos, omitted the fennel seed—yuck—and paprika, and added a tsp of cumin. The leftovers were great on buns with avocado, pickled jalepenos, salsa, and a mustard/Veganaise sauce.) They were served with cranberry gaucamole, which sounded like a great idea at first, then I had a minor freakout thinking it was going to be really gross and completely inedible. But luckily I was wrong and everyone liked it. It was a nice balance for the super spicy empanadas.
And the reason we eat large amounts of delicious food, so we can then eat large amounts of delicious dessert. I made little chocolate pumpkins following these instructions. I had a few problems, as the mixture warmed very quickly, making it stick to everything, but after a few minutes in the refrigerator it was wonderful. Maybe it was because I cheaped out and used chocolate chips instead of straight chocolate. But they came out cute and tasted like tootsie rolls, so I was happy.
And of course there was pie. I tried to veganize Cook’s Illustrated’s recent pumpkin pie recipe (transcribed here), and the result was delicious but didn’t set up too well. So I’ll just call it pumpkin/sweet potato pudding pie and no one will care. It’s pudding pie! It’s supposed to be wiggly! I’m genius, obviously. The flavors were perfectly balanced; none of that over-spiciness from too much cloves. Luckily the only crust issue this time was that the pretty, perfectly fluted edge shrunk and got all wonky when I pre-baked it. Next time I’ll just have to take a picture before I bake it and pretend it’s perfect.
Pumpkin Sweet Potato Pudding Pie
1 package firm silken Mori-Nu tofu
1/3 cup soy creamer
1 tsp vanilla
1 can pumpkin puree
1 cup sweet potato puree
3/4 cup packed dark brown sugar
1/2 tsp cinnamon
1/4 tsp freshly grated nutmeg
1 tsp salt
1 1/2 tsp freshly grated ginger
Since I obviously haven’t mastered pie dough, I’ll just say to use whatever works for you. Prepare dough and refrigerate for at least 15 minutes, then line with foil, fill with pie weights or dried beans, and bake for 15 minutes at 400 degrees. Remove foil and weights and bake for 5 to 10 minutes (my crust puffed up at this point, but it deflated as it cooled a bit and was fine). Set aside and assemble filling. Mix tofu, soy creamer, and vanilla in a blender until very smooth. Combine pumplin, sweet potato, brown sugar, salt, and spices in saucepan and cook over medium heat 10 to 15 minutes. I may have cooked it less than this, but it needs to reduce and darken a bit and be warmed through. Remove from heat and add tofu mixture. Mix thoroughly then strain mixture through a fine-meshed seive (this will take some coaxing and patience, but it will help the texture). Pour strained mixture into prepared pie crust and bake at 400 degrees for 10 minutes. Reduce the oven temperature to 300 degrees for 30 to 35 minutes. At this point the top of the pie should look set and crack a bit, but the inside will still be jiggly.
I never liked Thanksgiving food all that much. Sure, pie is always good, and my grandma could make the hell out of some pie, and I always loved the sweet potatoes (but only because they were simply roasted with butter, none of that marshmallow crap, which sounds truly disgusting to me and I will never try), but nothing else was of much interest. But once I was able to cook the food for myself and realized that this was a holiday (two whole days off of work) completely devoted to food and shopping, I was in. Dan and I usually make Thanksgiving an opportunity to make food that is a bit more complicated than our everyday meals. And I always have to include as many seasonal foods as possible. Squash and cranberries? Yes, please! This year I set out to conquer pie dough once and for all with two pies, one sweet, one savory. But first up was a soup that I made once before a few years ago, Nigella Lawson’s Lentil Chestnut Soup. I was initially amazed that Nigella had any recipes that were even remotely veganizable, so I had to make it. And every year since, I’ve thought of it over and over. But since peeling fresh chestnuts could send me straight to a mental hospital in less than half an hour, it had to wait for a sale on canned chestnuts. But this soup might have made chestnut-peeling insanity worth it. It’s so velvety and packed with flavor, despite its sad, muddy appearance.
The main course was a butternut squash and caramelized onion galette. The original recipe had some sort of stinky cheese in it, but it was perfect without. And the dough turned out so flaky. Truly worth all the effort. The Brussles sprouts and golden beets up there, though, not too memorable.
Seeing that beautiful galette crust, you’d never know that earlier in the day I’d had a huge fight with some dough, throwing it against the wall and ripping it to pieces before finally sacrificing it to the trash can. Which is pretty much the experience I’ve had with pie dough for the past eight years or so. And amazingly, it’s because I tried to listen to Martha Stewart. While she’s given me invaluable advice on other things, girl just doesn’t do shortening. When I first learned how to make pie crust, it was from a recipe my mother had given me that came from my pie-making grandma. Years later I discovered that this might have actually come from the side of the Crisco can, but it made some damn flaky and easy to work with crust. But then I saw Martha. Her dough was so beautiful and thick and it never cracked. But of course using margarine did not work at all. So over the years I’ve tried more and more crust recipes, most of them with disastrous results. This time I went for Martha’s “alternate fat” recipe using shortening. And it was HORRIBLE. It didn’t stay together, it was impossible to roll out, it ended up in the trash. So then I went back to my grandma’s recipe. And everything was perfect. No sticking, no cracking, no banging my head against the countertop. The conclusion? A food processor is no place to make pie crust. It has never ever worked for me. And pastry blenders are just fun to use, so why use anything else?
For the filling I went with a Martha recipe that I knew was great: Autumn Havest Pie. I made it a few years ago and it was incredible. This time, not so much. The Granny Smith apples were just too tart, and combined with the cranberries it was a bit much. But the natural remedy for this tartness was a scoop of Temptation vanilla ice cream, which helped achieve a perfect sweet/tart balance.
But the highlight of the day was breakfast. Pumpkin cinnamon rolls. Holy crap are these things amazing. I never make cinnamon rolls because the idea of waiting for dough to rise in the morning when I could just make scones and by nibbling on breakfast and doing a crossword puzzle in half an hour is crazy to me. But I planned ahead and make these the night before, putting them in the refrigerator for the second rise and baking them in the morning. They were perfectly moist and just incredible. Dan said the only thing that could them better would be cream cheese frosting, but I’m sure that would have me keeled over with the sugar shakes halfway to lunch.
I had the best intentions of blogging the hell out of VeganMoFo. But as always, complications arose. First off, my oven broke, making a recent trip to the farmer’s market a new kind of hell where everywhere I looked I saw beautiful fall vegetables just begging to be roasted. But today, thanks to $180 and a man named Ivan, I’ve got an oven again. After nearly three ovenless weeks, what’s a girl to bake? Cookies! I decided that in between making Matilda’s Halloween costume (my first very amateurish adventure in this kind of frightening arena) and finally getting up another blog post, I’d throw together one of my favorite easy cookie recipes, pumpkin oatmeal cookies from Vegan with a Vengence. They have flax seed, walnuts, molasses, and oats in them, so they’re practically health food, right? Well, except maybe for the white flour, sugar, oil, and chocolate chips. But that’s at least a balance of good and bad, so I’m going with it. I can’t wait to eat some tomorrow, as they are way better the next day, nice and chewy.
And while I’m proving that roughly 82% of my culinary repetoire relies on Ms. Isa Moskowitz, I might as well write about last night’s dinner, seitan chops smothered in apples and ginger. I had to saute the apples, since the oven was not yet fixed, but they turned out great. And even though I think I misread the seitan instructions just a bit (I formed the dough into four chops before boiling, meaning I had very thick chops in the end) and had a bit of trouble getting the breading to stick (that never quite works for me), they turned out great. The inside was so tender, a little like a super dense bread. Maybe due to the altered boiling technique, maybe due to the chickpea flour, but this seitan was very different from any other I’ve made, and I loved it. Spongy yet toothsome. It was a nice balance, as were all the flavors in the dish. I took it easy on the ginger, as I’m just getting over a long-held hatred of the stuff, but it came out totally mellow and warm and wonderful. And really, what’s better than getting to eat apples and cranberries for dinner? It was sort of like eating a totally sophisticated version of my oh-so-high-class childhood favorite, pork chops and applesauce.
Last weekend was Matilda’s thirteenth birthday. Scary, I know. And not only do I now live with a teenager, I experienced my first slumber party since I was a teenager. Sure there was a lot of giggling, but hey, I got to make cake! And hummus. And pizza. And since we’re apparently now mini food fetishists, we had mini Bundt cakes. I used the French vanilla cupcake recipe from have cake, will travel but replaced the chocolate extract with almond extract. Holy crap are those things good. They were super moist but not wet and crisped up nicely on the outside. They were a hit with a room full of omnis, which is also a plus. But since plain vanilla cakes aren’t thirteenth-birthday-level festive, they were filled with lemon curd (yeah, I might be obsessed) and drizzled with a lemon glaze and garnished with fresh strawberries. The final pic with the glaze was a little, uh, gross, but the finished cakes were sure tasty.
Recently my friend Mary hosted a mini food party. The original idea was just to make a few tiny, maybe complicated, things, but soon the guest list tripled, and we all panicked that there wouldn’t be enough food. Man were we wrong. There was so much food that even the champion eaters among us met their limits (and by “met their limits” I mean “retreated to the backyard in case they had to puke”). There’s something about making food very small that makes you think you can eat at least twice as much of it. But before the coma set in, everything was really delicious. Some of the highlights (desserts first, of course):
Mary’s chocolate-chip cheesecakes
Megan’s mini trifles. Well, mini might be a bit misleading. The glasses may have been small, but it was still a lot of trifle. I don’t know how she makes that vegan whipped cream (it’s sort of half custard, half whipped cream) but it’s incredible.
Cherry tomatoes stuffed with mixed olive tapenade, by me. These were a pain in the ass, to say the least. The next time I’m browsing through Martha Stewart’s Hor D’oeuvres Handbook and I say, “Ooh, those are cute,” I have to think about the crazy amount of work involved. Cutting the centers out of a couple of pints of cherry tomatoes takes forever. They sure were tasty though.
Last week was my lovely husband Dan’s birthday. But since we had just returned from our Seattle/Portland vacation (where we ate roughly 80,000 calories, I’m estimating) two days before, there wasn’t much time to plan much of a celebration. On the cab ride home from the airport (at 11:30 on a Tuesday. ugh), Dan declared that he wanted cheesy mac and garlic bread for a birthday dinner. Now, due to those roughly 80,000 calories, I wasn’t too stoked on this idea, as what he wanted was one of the first recipes I mastered when I was in college. I have no idea where the original recipe came from, as I think I received a stained print-out from someone along the way. It was incredibly creamy and velvety and delicious but called for loads and loads of both oil and margarine. Add super greasy garlic bread to that, and my vacation-stuffed stomach wasn’t thrilled. So I decided it was finally time to de-fat (at least partially) the recipe and see how it turned out. It still needs some tweaking (I think the tempeh needs to be grated for a more “sausage” like texture, and it could maybe be a bit moister), but overall it was a (much-healthier) success. And it gets even better the next day. The tempeh sausage crumbles are straight from Vegan with a Vengeance (minus the spices I had unexpectedly run out of), but the rest is straight from my head.
Tempeh Cheesy Mac
1/2 cup nutritional yeast
1/4 cup all-purpose flour
1 1/2 – 1 3/4 cup water
1 Tbsp soy sauce
1/2 tsp garlic powder
1/8 tsp turmeric
3 Tbsp margarine
1 1/2 cups macaroni, slightly undercooked
1 recipe tempeh sausage crumbles
Mix nutritional yeast, flour, water, soy sauce, garlice powder, and turmeric together in a small saucepan and heat over medium until thickened. Melt in margarine. In an 8×8 casserole dish, mix together sauce, macaroni, and tempeh and sprinkle with paprika. Bake at 350 for 15 minutes.
And to totally mess up the “healthiness” of the cheesy mac, Dan made his “world famous” garlic bread. Whenever he cooks something, he calls it world famous, even (or maybe especially) when it’s the first time he’s ever made it. I think the only time I’ve disputed this title was when he found a cucumber in the fridge, thought it was a zucchini (not sure how one makes that mistake), and put it in chili! Then again, maybe that is world famous, just not in a good way.
And dessert. Strawberry shortcake, with biscuits from Martha, with WAY less sugar on the berries, and whipped Soyatoo. Oh my God, Soyatoo is the best thing ever. Seriously. I whipped it up with half a vanilla bean and a few spoonfuls of sugar, and it reminded me of being a kid and eating spoonful and spoonful of Cool-Whip straight out of the package. I loved that stuff. But knowing that it’s 99% chemicals, 1% whey freaks me out now. So thank you, Soyatoo, for actually resembling whipped cream (or whipped-cream-like product) without being icky. The whole thing was incredible, and such an improvement over those weird little sponge cakes at the grocery store.
Friday was my co-worker Chris’s last day, and since I was losing my vegan ally, I made biscotti. I used the recipe from Veganomicon quite a few times already, but this was a new combination (I still think the orange chocolate chip is my favorite, especially with a cup of Earl Grey tea). I used the basic recipe, subbed hazelnuts for almonds, and omitted the anise (I despise anything that tastes like licorice, and a lot of things taste like licorice. Yuck). I’ve tried the chocolate hazelnut biscotti recipe in the past, but they turned out too soft, so cocoa powder doesn’t seem to mix with biscotti too well. I never think the cookies are going to get crispy enough when they’re still warm; they always seem rather soft and gooey. But they work every time, turning out perfectly crisp. When these were baked and cooled, I melted chocolate chips with a bit of soy milk and one end of the biscotti in it. I had to put them in refrigerator for the chocolate to set, and the cold biscotti in a wamr cup of coffee was a great combination. And they were a hit at the office. Score one for veganism!
I’ve been thinking about starting this blog–and taking a lot of pictures–for a long time, so it may seem a little odd that my first post is something that didn’t turn out as well as I would have liked it to. But failure is often a big part of vegan cooking. So this is a learning a post. I tried to veganize something I never even tried in a non-vegan state, which is odd, and although the results weren’t as pretty as those perfect little packages at the Starbucks counter, they were tasty. And who can resist those tiny little flecks of vanilla seeds?
Vegan Vanilla Bean Madeleines–first trial
2 Tbsp ground flax seed
6 Tbsp water
6 Tbsp margarine, melted
3/4 cup flour
1 tsp baking powder
pinch of salt
1/2 cup sugar
1/2 vanilla bean
Preheat oven to 400. Blend flax seed and water in blender until gelatinous. Sift flour, baking powder, and salt, then flax mixture, margarine, and vanilla and mix until combined. Grease madeleine pan and fill each mold 3/4 full. Bake for ten minutes.
I used a mini madeleine pan, because mini=cute, so maybe a larger pan would have resulted in a less crispy cookie. And if you fill the molds too much, the cookies get a strange rim around the edge. This batch came out a little oily and cupcake-like, with an odd, faint taste of popcorn, probably from the spray oil. Next time I’ll definitely take the time to melt some extra marge. But the edges did come out nicely crispy. And despite the popcorny-ness, they were tasty.
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