Vegan Pumpkin Muffins (and variations)

It's a muffin! It's a cupcake! It's delicious!

 I’ve sort of been holding out on you, dear reader. You see, this is probably my favorite baked good recipe, vegan or not and I haven’t shared it yet. In my defense, I have been carefully working on some variations, which I will also post. But this recipe is impossibly delicious and worth eating year-round. I have now made these as muffins, as cupcakes with cinnamon icing (pictured), mini muffins and mini cupcakes and in a Bundt pan (pictured below). They are truly tasty just plain, but you can also add chocolate chips or dried cranberries for a twist. Nobody believes they are vegan. Everyone asks me for the recipe.

The normal substitution rules apply; I like to swap in some whole wheat pastry flour to get some whole-grain goodness in and I use evaporated cane juice instead of white sugar to cut down on refined goods. But if white sugar and unbleached flour are what you have, by all means use them!

I tend to double this recipe (making 24 muffins) to use the entire can of pureed pumpkin and also for the Bundt cake variation. A tip: you can freeze the batter in prepared muffin cups and once frozen, store in the freezer for up to three months. It’s heavenly to be able to pop a few muffins in the oven to bake on short notice. Just add a few minutes onto the baking time (maybe 3 minutes or so?)

Again, this recipe was adapted from one found in “Vegan with a Vengeance” by Isa Chandra Moskowitz. Buy this book!

Pumpkin Muffins

1 cup unbleached flour

3/4 cups whole wheat pastry flour

1  1/4 c evaporated cane juice

1 Tablespoon baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon pumpkin pie spice or allspice

1/8 teaspoon cloves

1 cup pureed pumpkin (do not use pumpkin pie mix, check the label!)

1/2 cup almond or nondairy milk

1/2 cup canola oil

2 Tablespoons molasses (I like dark)

For muffins: (Makes 12). Preheat oven to 400 F. Line 12 muffin tins with paper or foil liners.

Whisk together flour, sugar, baking powder, salt and all the spices. In a separate bowl, mix the wet ingredients: pumpkin, milk, oil and molasses. Pour the wet ingredients into the dry and mix until combined. (But don’t overmix!).

Fill the muffin cups to 2/3 full. Bake for 18 to 20 minutes, until a toothpick inserted in the middle comes out clean.

Chocolate Chip Variation: add in 3/4 cup chocolate chips (check to make sure they are vegan) after the batter is prepared.

Cranberry: Add in 3/4 cup chopped fresh or dried cranberries after the batter is prepared.

Variation: Bundt Cake. Double the recipe above, and bake at 325 for 1 hour and fifteen minutes or until the toothpick comes out clean. I am still working on this one and I think a lot depends on your pan. The Cornucopia cake below took closer to an hour and a half. Dust with powdered sugar when cooled.

Published in: on November 30, 2010 at 7:43 pm  Comments (1)  

Polenta Canapes with Kalamata Olives and Sun-Dried Tomatoes

The holidays seem to involve a lot more opportunities to potluck or have friends over for a glass of wine. Appetizers that are vegan were a foreign concept to me outside of tortilla chips and salsa. Thankfully, with a bit of exploration I have found a few tried and true recipes that I can whip up quickly and travel in my insulated carrier well. I particularly like this one because it utilizes all pantry staples and the red, green and yellow colors scream “festive.” They are excellent with all kinds of wine, trust me.

Polenta Canapes with Kalamata Olives and Sun-Dried Tomatoes

makes 18-20  good-sized appetizers, or 36-40 bite-sized appetizers (pictured above)

1 cup pitted kalamata black olives

1/4 cup marinated sun-dried tomatoes, drained and chopped and 1/2 Tablespoon marinade reserved

1 clove garlic, minced

Freshly ground black pepper and sea salt, to taste

1- 18 ounce package cooked polenta (I like Trader Joe’s organic cooked polenta)

10 (or 20 if making bite-sized canapes)  small pimiento-stuffed green olives, halved

Preheat the oven to 350F. Oil a baking sheet and set aside.

In a food processor fitted wit the knife blade, process the black olives, tomatoes, reserved marinade, garlic, black pepper and sea salt until a smooth paste forms.

Cut the polenta into 18 to 20 slices, about 1/3 inch in thickness. (I then cut in half again). Arrange on a baking sheet and spread each slice with equal portions of the olive mixture. Top each with half a green olive. Bake 30 minutes. Serve hot.

Adapted from Vegan Italiano by Donna Klein

Published in: on November 20, 2010 at 2:48 pm  Leave a Comment  

Roasted Butternut Squash Casserole

Ah, time to transition into my favorite cooking time of the year: Autumn.

I first made this recipe several years ago as a side for Thanksgiving Dinner. The guests (and I) really loved the sweet and almost creamy butternut squash mixed with garlic, fresh herbs, olive oil and light seasonings. It takes few ingredients and is relatively easy to prepare. The squash and red pepper are visually appealing too- bright colors nicely offset turkey and other traditional sides. It makes a versatile potluck dish; I brought along to my monthly book club brunch this week (pictured).

The only downside is chopping the butternut! Many markets do sell precut fresh butternut squash- this is something to consider if you are tight on time or suffer from carpal tunnel.

Roasted Butternut Squash Casserole

3 1/2 pound butternut squash (about 9 cups)

1 large red bell pepper, cut into 1-inch pieces

3 Tablespoons olive oil

2 large garlic cloves, minced

3 Tablespoons minced fresh parsley leaves

1 1/2 teaspoons minced fresh rosemary leaves

freshly ground black pepper and sea salt  to taste

sprinkling of nutritional yeast (optional)

Prehead oven to 400F.

With a sharp, heavy knife cut squash crosswise into 2 inch thich slices. Working with one slice at a time, cut side down, cut away inner seeds and outer peel. Cut squash into 1-inch cubes.

In a large bowl stir together squash, bell pepper, oil, garlic, herbs, black pepper and salt to taste. Transfer mixture to a 9 X 13 pyrex or other shallow glass baking dish. Sprinkle with nutritional yeast (if using).

Bake casserole in middle of oven until squash is tender and top is golden, about one hour.

Adapted from: Gourmet Magazine, September 1995

Published in: on November 14, 2010 at 2:40 pm  Leave a Comment  

Homestyle Waffles

As any vegan knows (or as a mom of a kid with dairy and egg allergies) breakfast is the most challenging meal of the day. Typical American diner fare offers slim pickings and often delicious omelettes and other egg dishes are cooked on the same grill as bacon and toast, creating a cross-allergen conundrum that may make you want to go home and pull the covers back over your head. I didn’t realize I missed breakfast until it became so difficult to find a tasty vegan one, even in as urban a city as Los Angeles.

My favorite breakfasts as a child were when my Dad would make stacks of sourdough waffles with bacon on the side and I wanted to give that memory to my child as well. The following is one of my favorite waffle recipes. I usually make a giant batch and freeze some for rushed weekday mornings. The barley malt syrup can be found in larger health food stores, usually in the sweetener aisle. It adds the perfect malty flavor. I like the corn grits for additional yummy texture. These are heavenly with margarine and good quality maple syrup.

A few words on waffle making- first, if you can swing it, let the batter sit for 15 minutes or so before putting on the iron. The waffles taste that much better when the batter has had a chance to rest. Also, I do believe the choice of waffle iron is vital here. I knew we’d be eating waffles a great deal, so I sprung for a All-Clad waffle maker from Williams Sonoma and I have been well-rewarded with perfect waffles every time.  The last secret is to spray canola oil on the top and bottom waffle plates before the first and between each and every waffle for perfect results. Enjoy!

(As with many of my breakfast recipes, special thanks to Isa Chandra Moskowitz for inspiration.)

Homestyle Waffles

2 cups soy milk

1 teaspoon vinegar (plain white or apple cider are fine)

3 Tablespoons canola oil

3 Tablespoons barley malt syrup

3/4 whole wheat pastry flour

1 cup unbleached flour (you could do all unbleached flour; your choice)

1/4 cup polenta or corn grits

1/2 teaspoon sea salt

1 Tablespoon baking powder

1 Tablespoon cornstarch

Preheat your waffle iron. In a large mixing bowl combine all the wet ingredients until the barley malt syrup dissolves. Add dry ingredients and mix until the batter is smooth. Wait 15 minutes, then cook waffles in the waffle iron.

Published in: on September 18, 2010 at 1:26 pm  Comments (1)  
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Weeknight Pasta with Artichoke Hearts

This is a very quick weeknight pasta meal, combining some pantry staples for an easy pasta dish. Sometimes, you just want to eat already and not fuss with preparation.

I live with two pasta fanatics and often buy my pasta in the bulk section at Costco (they have great organic individually packaged pasta) so I tend to use two jars of sauce for copious leftovers. One jar would work too.

Weeknight Pasta with Artichoke Hearts

1 package of pasta (use whatever you have!)

1 or 2 bottles of prepared pasta sauce. ( I like Trader Joe’s Organic Marinara and/or Puttanesca sauce)

1 can of artichoke hearts, drained (I also find these at Trader Joe’s)

small amounts of chopped fresh herbs (optional)

Prepare pasta according to package directions. Combine sauces and herbs and simmer slowly in a medium saucepot. Serve over pasta when hot.

*Note: You may observe small flecks of orange garnish in the photo that look suspiciously like cheese. I’ve discovered a product at Whole Foods called “Datya Shredded Vegan Cheese” that is, in fact, vegan and great for sprinkling over pasta. My three year old personally styled this photo and added the basil leaf to “make it pretty.”

Published in: on July 31, 2010 at 10:01 am  Leave a Comment  

Tomato Tart

 

I came up with this recipe when I needed a light entree for book club, something sorta brunch-y that would go well with fruit or a salad. With few ingredients, it’s surprisingly delicious and elegant. It would also work well as an appetizer.

Many might be surprised that most commercially available frozen puff pastry, such as Peppridge Farm, is actually vegan. Here it makes a tasty base for very thinly sliced tomatoes, a drizzle of EVOO and salt and pepper. Try to find the best, freshest tomatoes you can and slice them as thinly as possible- the thinner they are sliced, the less likely the tart is to be soggy.

 Tomato Tart

Defrost one or two sheets of puff pastry according to package directions. Use parchment paper to line a baking sheet, and put defrosted puff pastry in a single layer on top. Thinly slice two to three tomatoes and place in a single layer on top of the puff pastry. Drizzle with a very small amount of EVOO, and then lightly salt and pepper. I added a little fresh roughly shredded basil.  Bake according to package directions- usually 30-40 minutes at 400 degrees. Slice and serve while hot.

Published in: on July 25, 2010 at 9:44 am  Leave a Comment  
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Reduced Guilt Banana Muffins

I’ve put the “reduced guilt” moniker on these I think it’s a cute way to say “lower fat” and I see Trader Joe’s has not copyrighted it.

This recipe (like most of mine) is subject to a lot of variations, depending on the cook’s whim. I decided to make mine absolutely plain and my toddler devoured nearly all of them so I can see that’s his preference. If it were mine, I’d probably add some pecans and dark chocolate chips (maybe 1/4 cup of pecans and 1/2 cup chocolate chips).

I made these mini muffins which I think would work well for a brunch or potluck; they are a nice healthy bite of muffin. I have a small ice cream soup to evenly disperse the batter which makes the whole process go much easier and faster. You could also make a traditional loaf of banana bread (double the cooking time) or a dozen or so of regular sized muffins.

This is a recipe where whole wheat pastry flour is perfect. I use it in a 1:1 ratio with unbleached flour. Whole wheat white flour would also work (as would all unbleached, if that’s what you’ve got.)

Reduced Guilt Banana Muffins

(makes 36 mini muffins, 1 loaf, or 12 to 18 regular muffins)

3 small very ripe bananas

1/4 cup applesauce or pear sauce

1/4 cup canola oil

1/2 cup evaporated cane juice or sugar

2 Tablespoons dark molasses

1 cup whole wheat pastry flour

1 cup unbleached flour

1/4 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground or freshly grated nutmeg

1/2 teaspoon fine ground sea salt.

1. Preheat oven to 350 degrees. Line muffin tins with paper cups, or grease a 9 x 5 inch loaf pan.

2. In a large mixing bowl, mash the bananas really well until most of the lumps are gone. Add the sugar (evaporated cane juice), applesauce (pear sauce), oil and molasses and mix until well incorporated.

3. Mix in the flours, baking soda, spices and salt. Mix until just combined (take care not to overmix).

4. Use an ice cream scoop into muffin liners, or pour batter into loaf pan. For muffins, bake 18 minutes, for a loaf, bake 45-50 minutes. The top should be lightly browned, your kitchen should smell heavenly, and a toothpick inserted should come out cleanly.

5. Remove from oven and place on a cooling rack for 10 minutes or so, then remove from pan.

Published in: on June 6, 2010 at 1:20 pm  Leave a Comment  
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New Orleans Strawberry Bread Pudding with Chambord Sauce

New Orleans Strawberry Bread Pudding with Chambord Sauce

This is a recipe with a story. I had the chance to go to New Orleans on business in March. It was my first time to the French Quarter and I was lucky enough to spend an entire week there. I also enjoyed a morning at  the New Orleans School of Cooking  http://www.neworleansschoolofcooking.com/ which I would heartily recommend. Among the four recipes we learned that morning was the base of this one, an authentic bread pudding.

Prior to my Crescent City visit, I confess I was not a bread pudding fan. The ones I’ve had out here in the West tend towards bland and soggy. In New Orleans though, I encountered a very different type of bread pudding; this one brimming with raisins and cinnamon and topped with a luscious bourbon sauce. I quickly became a convert. I listened raptly as the NOSOC instructor described bread pudding as an outcome of Creole houswife ingenuity and frugality, and the perfect medium to use up all those leftover stale French baguettes that are staple byproduct of  Creole cuisine. I only became uneasy watching the instructor add generous quantities of cream, eggs and butter and vowed to veganize the heck out of this recipe so I could continue to enjoy and share it at home.

And so I have. My son loves the French baguette seller at our local farmer’s market, so I usually end up with an abundance of bread and seasonal fruit and this is the perfect recipe to use up the odds and ends and create endless tasty combinations. I put strawberries in this recipe, but I just took another bread pudding out of the oven with blueberries and it smells delicious. Have a can of leftover fruit cocktail? Throw it in. I will use apples and cinnamon and cranberries in the fall. I’ve also switched around fruit juice and liquor in the hard sauce and all of it has been delicious. Don’t skip the hard sauce- it really adds something to the final dish. I also sprinkle the bread pudding right before I put it into the oven with a mixture of cinnamon and vanilla sugar that I found at the New Orleans School of Cooking called “Sweet Treat”- if you become as addicted to this recipe as I have you can find it here:  http://www.cajunpowersauce.com/product.cfm?p=08ACC860-A29A-7386-73F72DE64C3FDDDA

New Orleans Strawberry Bread Pudding

One 10 ounce loaf of stale French bread, cut up in bite-size cubes

4 cups non-dairy milk

2 cups evaporated cane juice or sugar

about 2 cups sliced strawberries

1 stick Earth Balance margarine, melted

2 teaspoons vanilla

1 cup raisins (I soak these for a few hours in a small bowl with a bit of brandy)

1 cup shredded coconut (optional, sweetened or unsweetened)

1 cup chopped pecans

1 teaspoon cinnamon

1 teaspoon nutmeg

Sweet Treat or a mixture of cinnamon and pure vanilla sugar for sprinkling

Preheat oven to  350 degrees. Combine all ingredients in a large mixing bowl.  Mixture should be very moist but not soupy. Pour into a greased 9″ x 13″ baking dish. Sprinkle top thickly with Sweet Treat or your own mixture of cinnamon and sugar. Bake approximately 1 hour or until top is golden brown. Serve warm with sauce.

Chambord Sauce

1 stick Earth Balance margarine

1 1/2 cup powdered sugar

1/2 cup of Chambord (to taste)

Melt margarine, then add powdered sugar with a whisk until well combined over medium heat. Stir in Chambord gradually to your own taste, stirring constantly. Sauce will thicken as it cools. Serve warm over bread pudding.

Note: For a variety of sauces, just substitute your favorite fruit juice or liqueur to compliment your bread pudding.

New Orleans Strawberry Bread Pudding in the pan

Published in: on May 31, 2010 at 7:28 pm  Leave a Comment  
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Gringo Carne Asada Chili

Gringo Carne Asada Chili

Ah, chili is such a comforting, staple item to make in the slow cooker. From humble ingredients, a wonderfully versatile and hearty meal emerges. I do like chili all year around as well;  it’s as delicious at a summer barbeque (with hot dogs or burgers off the grill)  as it is before an evening of trick-or-treating or holiday caroling. Chili is a crowd pleaser and well suited for group events, or stockpiling a stash in the freezer in individual portions so you can grab and go.

This version is with beans, which I personally prefer. I understand there is great debate among chili-philes about whether true chili contains beans or not.  Chili with beans to me conjures of visions of cowboys sitting around a campfire, serving themselves hot tin cups of chili from a steaming iron pot. Or maybe I just watch too many Westerns.

I have tried ground chicken, ground turkey, ground beef and carne asada with delicious results, so don’t be afraid to switch around to your preference. White or red kidney beans (or even hominy) all work well.  I am allergic to green pepper, so I always use red, yellow or orange, but you could do green if you really wanted to.

Our family favorite garnishes are creamy avocado slices or chopped olives, with corn tortillas on the side.

 Gringo Slow Cooker Chili

(for a large slow cooker, makes about 10+servings)

1 1/2 pounds of carne asada (marinated raw steak) chopped into small bite-sized pieces or 2 pounds of ground meat

2 cups chopped onion

1 cup red pepper, cored, seeded and chopped

two  15 ounce cans of red or white kidney beans, drained

one 28 ounce can diced tomatoes with juice

one 8 ounce can tomato sauce

1 1/2 cups broth (beef, chicken or veggie- they all work)

2 tablespoons chili powder

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

sea salt

garnish (optional)

In a large pan over medium heat, brown the meat then add the chopped onion, pepper and garlic. Saute until meat is no longer pink and then drain off the fat.

Put the meat in the slow cooker and add kidney beans, tomatoes, tomato sauce, broth, chili powder, oregano and cumin. Stir to combine.

Cover and cook on LOW 8 or 9 hours. This recipe is fine with a long cooking time.  Salt to taste in the last hour.

Adapted from “Not Your Mother’s Slow Cooker Cookbook”

Published in: on May 21, 2010 at 7:31 pm  Leave a Comment  
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Japanese Ramen Salad

Ah,  this simple salad is one of my favorite recipes.  It’s versatile, inexpensive, feeds a crowd and you make it the night before you need it. It’s my go-to, no fail potluck recipe because it stands up to little or no refrigeration for a few hours. Enjoy!

Japanese Ramen Salad

yields 10 (1/2 cup) serving

1/4 cup toasted sliced almonds (optional)

1/4 cup toasted sesame seeds

8 green onions, finely sliced

1 medium head of cabbage, finely chopped

two 3 oz packages of ramen noodles, broken. (No need for the seasoning packet)

Dressing (recipe follows)

Place chopped cabbage, green onions, sesame seeds and almonds in a large bowl. Toss with dressing and cover overnight. Toss before serving

Dressing

1/4 cup sugar

1 teaspoon black pepper

1 teaspoon finely ground sea salt

1/2 cup oil

6 Tablespoons rice vinegar

Combine sugar, pepper, salt, ramen noodles, oil and vinegar and mix well.

Published in: on May 10, 2010 at 7:46 pm  Comments (2)  
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