Dreena's Vegan Recipes

Lemon-Kissed Blondie Bites (sugar-free, soy-free, gluten-free option)

2012-01-22T14:36:00.000-08:00

1/2 cup raw cashews
3/4 cup rolled oats (use certified gluten-free for that option)
1 cup pitted dates (I use honey dates)
1 1/2 - 2 tsp lemon zest (can reserve some for coating, if using)
1 1/2 tsp freshly squeezed lemon juice
seeds scraped from one vanilla bean (see note; or 1/4 - 1/2 tsp pure vanilla extract)
couple pinches sea salt (about 1/8 tsp, wee scant)
2 - 3 tbsp unsweetened shredded coconut (as desired)

Optional coating:
Extra lemon zest (about 1/2 tsp; optional)
few teaspoons (each) coconut and oats

In a food processor, add the cashews, oats, dates, zest, lemon juice, vanilla seeds, and salt and process. At first it will appear as if nothing is happening, and the mixture is just whirring around crumbly, but soon it will start to become sticky (patience my pretties)! When you see it start to become a little sticky, add the coconut and process again. Continue to process until it forms a ball on the blade. Stop, and then remove the dough. Take small scoops of the dough (about 1 - 1 1/2 tbsp in size) and roll in your hand. Repeat until you have used all of the dough. If using coating, mix ingredients in a small bowl. Toss or roll the balls in the coating if using, and refrigerate. Eat and repeat often. :)

Makes 14-16 dough balls.

Notes:
1) To remove the vanilla seeds from the bean pod, slice the bean down the outer side using a sharp tip knife, to open up lengthwise. Press open the sides, and using a blunt (butter) knife, scrape out all the tiny seeds from the bean on both sides, and then add seeds to processor. The pod can be discarded or kept to infuse flavor in other dishes.
2) The texture of these bites is somewhat soft, but firms with chilling. For a firmer texture, add another 2 tbsp of rolled oats.
3) These are excellent to pack in school lunches (where nuts are permitted).

Apple Swirl Loaf (Low-Fat)

2012-01-10T14:05:00.000-08:00

Apple Mixture:
1/2 cup diced apple (peeled first)
1 tsp freshly squeezed lemon juice
1/4 cup unsweetened applesauce
1/4 cup unrefined sugar (I use coconut sugar)
1 tsp cinnamon
1/8 tsp allspice

Batter:
1 1/2 cups whole-wheat pastry flour
1/2 cup oat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp (scant) sea salt
3/4 cup vanilla or plain non-dairy milk
1/2 cup pure maple syrup
2 tsp pure vanilla extract
1 tbsp organic neutral-flavored oil (ex: avocado, canola, grapeseed)

Preheat oven to 350 degrees F. First combine apple mixture: in a bowl, toss apples with lemon juice and then add applesauce, sugar, cinnamon and allspice. Mix and set aside. In a large bowl, combine dry ingredients for batter (sifting in baking powder and soda). Mix well. In a small bowl, combine milk, maple syrup, vanilla, and oil. Add wet mixture to dry, stirring through until just well combined (without overmixing).

Add apple mixture to batter, and using a spoon or knife, ever so slightly fold/swirl it into the batter (okay to have thicker spots, as above, these will create delicious flavor swirls)! Pour into a lightly oiled 9" x 5" loaf pan (I use glass). Bake for 40-45 minutes, until golden and a toothpick or skewer inserted in the centre comes out clean.

Nutritional Analysis: For 10 slices, per slice: Calories: 70; Total Fat: 2.4 g (Sat. Fat: 0.1g); Cholesterol: 0g; Carbohydrate: 34.2g; Fiber 2.4g; Protein: 3.4g.

Hot Coco-Cocoa!

2011-12-19T07:00:00.000-08:00

Recipe from gemusings.wordpress.com

1 can (13½-oz/400-ml) light coconut milk (see note)
1¼–1½ cups vanilla non-dairy milk
¼ cup Dutch-processed cocoa powder (see note)
1/8 tsp sea salt
3½–4 tbsp agave nectar or pure maple syrup (or to taste)

In a pot on medium heat, combine all ingredients (starting with 1¼
cups of non-dairy milk) and whisk until cocoa is well incorporated.
Continue to whisk occasionally until very hot but not boiling. Taste
test, and add remaining non-dairy milk to thin if desired. Reheat if
needed, and serve in individual glasses. Serves 3-5.

Notes:
1) Light coconut milk provides a rich coconut flavor without the extra
fat of regular coconut milk. If using regular, you may need to reduce the
measurement and increase the nondairy milk to make it less rich.
2) You can use regular cocoa powder, but Dutch-processed cocoa powder has a richer, milder flavor since it has been processed to reduce its acidity. Try this hot cocoa topped with thinly sliced fresh strawberries.
3) Also, as a light dessert item, serve topped with soy whipped cream and sprinkled with toasted coconut, grated dark chocolate or fresh berries. Of course, who could forget vegan marshmallows in that rich hot chocolate? Individual servings can be enhanced with a shot of orange, coffee, hazelnut, or other liqueur.

Festive Chickpea Tart

2011-10-08T06:39:00.000-07:00

(from Let Them Eat Vegan!)

Move over faux turkeys! This savory tart takes center plate with its combination of chickpeas, crunchy walnuts, spinach, and seasonings nestled together. This dish is elegant enough to serve for holiday gatherings, but also easy enough to make for a family dinner any time of the year.

1 tbsp olive oil

1 cup onion, diced

1/2 cup celery, diced

4-5 medium-large garlic cloves, minced

1⁄4 tsp sea salt

Few pinches freshly ground black pepper

2 cups chickpeas, reserve 1/3 cup

2 tbsp freshly squeezed lemon juice

2 tsp tamari

1/2 tsp ground sage

1/4 tsp sea salt

3/4 cup walnuts, toasted

1/3 cup rolled oats (use gf certified for gluten-free option)

1 - 10 oz pkg frozen chopped spinach, thawed and squeezed to remove excess water (about 1 cup after squeezing)

1/4 cup dried cranberries

1/4 cup fresh flat-leaf parsley, chopped

1 tbsp fresh thyme, chopped (or 1 tsp dried thyme added to puree)

1 prepared whole-wheat pastry pie crust, thawed (see note for wheat and gluten-free options)

1/2 tbsp olive oil

1 tsp tamari

2 tbsp walnuts, chopped (for topping, no need to toast beforehand)

Add oil, onion, celery, garlic, salt and pepper in a skillet over medium-high heat. Cook 9-10 minutes, stirring occasionally, until softened and turning golden. In a food processor, add chickpeas (except reserved 1/3 cup), lemon juice, tamari, sage, salt, and sautéed mixture, and partially puree (not fully like hummus, but leaving some chunkier consistency). Add toasted walnuts and oats, and briefly pulse to lightly break up nuts. Transfer to a bowl, and stir in spinach, cranberries, parsley, thyme, and reserved chickpeas. Transfer mixture to pie shell (or lightly oiled pie plate, see note), smoothing to evenly distribute. Combine oil and tamari, and brush over top. Sprinkle on walnuts. Bake in preheated oven at 400 degrees for 30-35 minutes, until tart is golden on edges and top. Cool 5-10 minutes, then serve with cranberry sauce, a spoon drizzling of oil/balsamic vinegar slurry, or other sauce of choice.

Ingredients 411: The rolled oats, while lending some structure to the tart, can easily be omitted.

Allergy-Free or Bust!: This tart can be made with a wheat-free (or gluten-free) pastry crust, or without any pastry crust, if preferred. Do not over bake as tart will tend to dry out without a crust.

Dreena's Hummus Salad Dressing

2011-09-23T05:40:00.000-07:00

Recipe from forthcoming "Let Them Eat Vegan!"

When I saw online that Trader Joe’s had a bottled ‘hummus salad dressing’, I thought “that’s a great idea and I bet I can make it healthier”! Admittedly, I haven’t even seen the ingredients in this dressing, and have not tasted it. But, I’ll take a bet that my version is healthier. But, when it tastes this flipping good, I’ll also bet you’ll forget to compare.

1/4 cup chickpeas
1/4 cup water
2 1/2 tbsp tahini
1 tbsp freshly squeezed lemon juice
1 tbsp red wine vinegar
1 tsp tamari
1/2 tsp dijon mustard
2-3 tsp fresh oregano leaves (see note)
1 very small clove garlic (or 1/2 small-med)
1 - 1 1/2 tsp agave nectar (or more to taste)
1/4 tsp sea salt
freshly ground pepper to taste
1-2 tbsp extra-virgin olive oil (optional; can omit for an oil-free dressing)

In a blender or in a deep cup/jar using an immersion blender, puree until smooth. Season to taste with additional salt/pepper if desired, and using extra garlic to taste.

Makes about 3/4 cup.

Notes:
1) If you don’t have fresh oregano, don’t use dried. Keep the flavor more vibrant and fresher, and instead of using dried oregano, try adding a tbsp or so of chopped parsley, or a lesser amount of other fresh herbs like thyme or rosemary (1-2 tsp). Fresh herbs can be omitted, however, and this will still have good flavor.

2) Other seasoning options include adding 1 tbsp nutritional yeast, or 1-2 tbsp chopped sun-dried tomatoes, 1-2 tbsp green onions, or 1 tsp toasted sesame oil.

3) Our kids love this dressing as-is, but you might want to try omitting the oregano and using the nooch sub mentioned above - try 1 tablespoon to start, and then add more if you like.

4) Not just for drizzling on a common green salad, try tossing through julienned leafy greens like kale and chard. The dressing softens the greens and you’ll find it’s somewhat addictive to eat your beans ‘n greens. Then add other salad fixings like chopped avocado, grated carrot, cherry tomatoes, chopped cukes, dried cranberries... whatever works for you!

"As-You-Like" Muffins

2011-07-29T09:07:00.000-07:00

Low-fat, whole-grain muffins that are fluffy, tender, and can be adapted for your favorite variations (see suggestions below)!

1 cup whole wheat pastry flour

1 cup oat flour or ground oats (see notes)

1 1⁄2 tsp baking powder

1⁄2 tsp baking soda

1⁄4 - 1⁄2 tsp cinnamon (see notes)

1⁄2 - 3⁄4 cup fruit or nuts (see notes)

1⁄4 cup unrefined sugar

couple pinches sea salt

1 cup unsweetened applesauce

1⁄2 cup vanilla or plain non-dairy milk

1⁄4 cup pure maple syrup

2 tsp pure vanilla extract

1 tbsp organic neutral-flavored oil (ex: almond, avocado, canola)

Preheat oven to 375ºF. In a large bowl, combine flour and ground oats. Sift in baking powder, baking soda, and cinnamon, then stir in remaining dry ingredients (including fruit or nuts), and combine well. In another bowl, mix applesauce, soy milk, maple syrup, vanilla and oil. Add wet mixture to the dry mixture. Mix until just combined (do not overmix). Spoon into a lined or lightly oiled muffin pan and bake for 19-24 minutes, until golden and a toothpick inserted in the center comes out clean. Makes about 10 medium to large muffins, or 12 smaller (bake less time for smaller muffins).

Notes:

1) If you don't have oat flour, use a blender or food processor to grind the quick or rolled oats to a flour-like texture.

2) Here are some tasty variations on the basic batter:

Cran-Date Muffins: 1⁄2 cup dried cranberries and 1⁄4 cup chopped dates

Cherry-Almond Muffins: 1/2 cup dried pitted cherries, 1/3 cup chopped almonds, and 1/2 tsp almond extract; omit cinnamon and add 1/4 tsp ground cardamom

Chocolate Chip Muffins: 1⁄2- 3⁄4 cup dairy-free chocolate or carob chips

Raisin Nut Muffins: 1⁄2 cup raisins and 1⁄4 cup toasted pecans or walnuts; add 1/4 tsp allspice

Tropical Muffins: 1⁄4 cup each chopped dried pineapple, apricots, and shredded

coconut, and 1⁄2 - 1 tsp coconut extract to replace some vanilla; omit cinnamon and add 1/4 - 1/2 tsp ground nutmeg

Whole-Grain Chia Pancakes with Lemon-Scented Whipped Cream (wheat-free, soy-free)

2011-06-30T18:11:00.000-07:00

Whole-Grain Chia Pancakes wheat-free, soy-free

Who says pancakes can’t be healthy? These combine whole-grain flours with whole white chia seeds. They are fluffy, tender, delicious, and nutritious!

1 1/4 cup spelt flour

1/2 cup oat flour

1/4 cup whole White chia seeds (not ground; I use mum's original)

3 ½ tsp baking powder

½ - 3/4 tsp cinnamon

1/4 tsp freshly grated nutmeg

1/8 tsp sea salt

1¾ + 1-3 tbsp plain or vanilla non-dairy milk (see note)

1/2 tsp pure vanilla extract

1½ tbsp neutral-flavored organic oil (ex: almond, avocado, safflower, canola)

In a large bowl, add the flours, chia seeds, and sift in the baking powder. Add the cinnamon, nutmeg, and salt and stir through to combine well. In a small bowl, combine the milk (starting with 1¾ cups), vanilla, and oil and stir through. Add the wet mixture to the dry mixture and stir through until combined. Let batter sit for a couple of minutes while preparing pan. Lightly oil a non-stick frying pan. On medium-high, heat pan for a few minutes until hot, then reduce heat to medium/medium-low and let it rest for a minute. Using a ladle, scoop batter into pan to form pancakes (see note). Cook for several minutes, until small bubbles form on outer edge and into the center and pancake is starting to look dry in spots on the top. Flip pancakes to lightly cook other side, for about a minute. Repeat until batter is all used.

Note: I use Mum’s brand of white chia seed, but you can also use other brands of whole chia seed. Be sure to buy white chia seeds (for optimal color in these pancakes), rather than the black chia seeds that you might find online or in stores.

Note: Begin with 1 3/4 cups of milk and whisk into the batter. At first the batter will be very thin, but give it a few minutes. The flour and chia seeds will begin to quickly thicken the mixture. Later, as you’ve worked through some of the batter, you’ll notice that it becomes much thicker. So, add an extra tablespoon of milk at a time to thin the mixture as you work through the pancake batches.

Makes about 12-16 pancakes.

Recipe copyright Dreena Burton 2011.

Lemon-Scented Whipped Cream wheat-free, gluten-free, soy-free

Why whip dairy when you can whip coconut?! This cream is airy, fluffy, luscious, and with just a hint of lemon zest to lift the flavor. Xanthan gum helps add stability to the cream, I recommend using it.

1 can regular (not light) coconut milk, refrigerated (or chilled in freezer, see note)

1-2 tbsp agave nectar (or can use maple syrup or powdered sugar; adjust sweetness to taste)

½ tsp lemon zest

1/2 tsp pure vanilla extract or seeds from a vanilla bean (see note)

¼ tsp xanthan gum (optional, but helpful, see note)

Open can of coconut milk, without shaking or otherwise tipping much. You want to keep the cream solids as separate from the watery liquid as possible. Use a spoon to scoop out the thick cream into a stand mixer. You will get about ½ cup + 2-4 tbsp (see note). Add other ingredients, and with the wire whip attachment, whip cream at high speed for a minute or two until it thickens and becomes fluffy. Once thickened, transfer to an airtight container and refrigerate until ready to use. It keeps for several days without deflating.

Note: If possible, refrigerate can of coconut milk for more than one day, two or more is best. My favorite brand for making this cream is Taste of Thai Organic. After refrigerating, I am able to get up to about ¾ cup of cream (sometimes more) with this brand. It separates very readily after chilling.

Note: If you have a vanilla bean, use a sharp tip knife to slice the bean down the outer side to open up lengthwise. Press open the sides, and using a blunt (butter) knife, scrape out all the tiny seeds from the bean on both sides, and add them with the other ingredients in the mixer.

Note: If you are having trouble getting the cream whipped, for instance if too much liquid got included with the cream, you can help firm up the cream with the addition of xanthan gum. Usually, if just 1 tbsp of agave is used, no xanthan gum is needed. But, if you use 2 tbsp of agave (or more), it liquefies the cream and some stability is required from the xanthan gum. Typically ¼ tsp will do the job, but you may need a pinch or two extra depending on the mixture. I like adding the xanthan gum regardless as it helps stabilize the cream.

Note: I have experimented freezing this cream, and it thaws just perfectly, with the same texture and ready to use.

Recipe copyright Dreena Burton 2011.

White Bean Rosemary Soup with Jumbo Croutons & Fresh Basil

2011-03-19T14:21:00.000-07:00

White Bean Soup (in foreground)

This soup is captivating, with olive-oil drizzled croutons that soften slowly into a mellow, rosemary infused soup. Recipe is from eat, drink & be vegan.

1 - 1 1/2 tbsp olive oil
1 cup onions, diced
1 1/2 cups celery, diced
4 large cloves garlic, minced
2 tsp dry mustard
3/4 - 1 tsp salt
Freshly ground black pepper to taste
6 cups cooked white kidney (cannellini) beans (see note)
3 cups vegetable stock (I use Harvest Sun brand)
1 1/2 cups water
2 tsp fresh rosemary, Chopped
2 - 2 1/2 tbsp lemon Juice
1 batch "Jumbo Croutons" (p.82, or below)
1/4 cup fresh basil, sliced in thin strips or chopped
1 -2 tbsp olive oil (for finishing)

In a large pot on medium heat, add oil, onion, celery, garlic, dry mustard, salt, and pepper, and stir to combine. Cover and cook for 6-8 minutes, stirring occasionally. Add 4 cups beans, stock, water, and 1 1/2 tsp rosemary, and increase heat to bring to a boil. Once boiling, reduce heat to medium-low, cover, and cook for 15 minutes. With a hand blender, puree soup until smooth. Stir in remaining 2 cups beans, remaining 1/2 tsp rosemary, and lemon juice. Season with additional salt and pepper if desired. Sirve in individual bowls, topped with a handful of Jumbo Croutons, sprinkle of fresh basil, and drizzle of olive oil if desired.

Serves 5 - 6.

Note: Since this soup uses a lot of beans, I prefer cooking the white beans from dried rather than canned because they taste fresher, but certainly canned work fine too.

Jumbo Croutons
5-6 slices bread (your choice, can use artisan, multigrain, kamut, spelt)
1 1/2 - 2 tbsp olive oil
1/8 tsp sea salt

Preheat oven to 400 degrees. Cut bread slices into 1 inch squares. In a large bowl, toss cubes with oil. Line a baking sheet with parchment paper, and transfer bread onto sheet, then sprinkle with salt. Bake for 9-12 minutes, tossing once or twice throughout, until lightly browned. For crunchier croutons, bake for 2-3 minutes longer.

Sweet Potato Lentil Chili

2011-03-19T07:18:00.000-07:00

Sweet Potato Lentil Chili (background)

Recipe from ed&bv. Photo in background.

Red lentils work nicely to thicken this chili, while the sweet potato gives a mellow, smooth contrast to the spices. Serve with a big dollop of Guacamole con Alga Marina (p.61) and tortilla chips or artisan breads for dipping.

1 Tbsp (15 mL) extra-virgin olive oil
1 3/4 cups (425 mL) onions, diced
1 cup (250 mL) celery, diced
2 - 2 1/2 cups (500 to 625 mL) orange-fleshed sweet potatoes, peeled and cut in 1 in (2.5 cm) cubes
3 large cloves garlic, minced
1 tsp (5 mL) sea salt
Ground black pepper to taste
2 tsp (10 mL) chili powder
1 tsp (5 mL) paprika
1/2 tsp (2 mL) freshly grated nutmeg
1/2 tsp (2 mL) cumin
1/4 tsp (1 mL) cinnamon
1/2 tsp (2 mL) crushed red pepper flakes (or to taste)
1 1/4 cups (310 mL) dry red lentils
2 1/2 cups (625 mL) water
1 - 28 oz (796 mL) can crushed tomatoes
1 - 14 oz (398 mL) can black or kidney beans, rinsed
1 bay leaf
3 Tbsp (45 mL) freshly squeezed lime juice
Lime wedges (for serving)

In large pot on medium heat, add oil, onions, celery, sweet potatoes, garlic, salt, pepper, and spices, and stir through. Cover and cook for 6 to 8 minutes, stirring occasionally; reduce heat if onions are sticking to bottom of pot. Rinse lentils. Add to pot with water, tomatoes, beans, and bay leaf, and stir to combine. Increase heat to bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes or until sweet potatoes are softened, stirring occasionally. Stir in lime juice and serve portions with lime wedges.
Serves 6.

Cooking Note: If you only have whole or diced tomatoes, use a hand blender to 'crush' them: first pour off some liquid from can into pot, then use a hand blender to puree tomatoes directly in the can.

Mellow Lentil “Sniffle” Soup

2011-03-19T06:41:00.000-07:00

This is one of those 'go-to' soups that is comforting, delicious with plenty of flavor but not spicy, and sure to chase away those winter 'sniffles'!
MAKES 5–6 SERVINGS. WHEAT-FREE

1–1½ tbsp olive oil
1½ cups onion, diced
1 cup celery, diced
¾ cup carrots, diced
3 large cloves garlic, minced
½ tsp sea salt
freshly ground black pepper to taste
¾–1 tsp curry powder
1 tsp paprika
¼ tsp dried thyme
2 cups dry red lentils
3 cups vegetable stock
4–4½ cups water
2½–3 tsp fresh rosemary, chopped (see note)
2 tbsp apple cider vinegar

In a large pot on medium heat, add oil, onion, celery, carrots, garlic, salt, pepper, curry powder, paprika, and dried thyme and stir to combine. Cover and cook for 7–8 minutes, stirring occasionally. Rinse lentils. Add lentils, stock, and water and stir to combine. Increase heat to bring mixture to a boil. Once boiling, reduce heat to low, cover, and simmer for 12–15 minutes. Add rosemary and simmer for another 8–10 minutes or more, until lentils are completely softened. Stir in vinegar, season to taste with additional salt and black pepper if desired.

Cooking Note: Fresh rosemary is exquisite in this soup, but if you don’t have it, you can use dried. However, add it at the beginning of the cooking process, along with the other dried spices, and use less—about 1 tsp.

Holiday Feast Menu

2010-12-18T06:34:00.000-08:00

I’m sharing my entire Christmas dinner menu here, with the exception of some greens dessert. I used to serve a side dish of sauteed greens like collards or kale, but in recent years I prefer having a fresh salad of mixed field greens, with some pomegranate seeds. As for dessert, I tend to switch it up year to year, but typically make something that can be prepared a couple of days in advance, such as homemade or specialty ice creams with sauces.

One note: As with any holiday meal, this menu requires a good deal of preparation. Make your lists, organize your time, and do some of the recipes in advance. The phyllo entree, mushroom gravy, and cranberry sauce, for instance can be prepped a day or two ahead of time. Also, consider sharing the work. I used to prepare all of these dishes myself. Then, after having children, my sister said “it’s crazy for you to do all this work with little ones”. I had to agree! So, now she prepares the gravy and phyllo pie, and brings them to our house along with drinks and Christmas crackers. I do the side dishes, ‘dressing’, and dessert, and prep components of these dishes the days leading up to Christmas.

Spiced Mushroom Potato Phyllo Pie
This filling in this pie is fragrant and spiced just enough to gently infuse the potatoes and mushrooms. For an easier filling using phyllo pastry, try making strudels (as pictured below and as mentioned in my TVA interview), using my Rawesome Nut Dip from ed&bv, recipe here.

2 tbsp olive oil (for sauté)
1½ cups red onions, chopped
¼–½ sea salt
1 tsp fenugreek seeds
1½ tsp ground coriander
1 tsp mustard seeds
½ tsp tumeric
½ tsp ground fennel
fresh ground black pepper to taste
1½–1¾ cups (about ¾ lb) all-purpose potatoes, cubed
1–2 tbsp water
6 cups (about 1–1¼ lb) white button mushrooms, sliced
1½–2 tbsp fresh ginger, grated
1–1½ tsp lemongrass, finely chopped (see note)
1 tbsp arrowroot flour, dissolved in 1–2 tbsp water
1–2 tsp hoisin sauce
¼ cup fresh parsely, finely chopped (optional)
14–16 sheets phyllo pastry
3 tbsp olive oil (or oil spritzer) (to brush phyllo)
In a large pot, heat the 2 tbsp olive oil over medium heat. Add onions, salt, fenugreek, ground coriander, mustard seeds, tumeric, ground fennel, and black pepper, and cook for a few minutes. Add potatoes and water, reduce heat to medium-low, cover and let simmer for 6–7 minutes. Stir in mushrooms, increase heat a little, cover and cook for 6–7 minutes. Stir in ginger and lemongrass, cover again and cook for a few minutes. Check potatoes; if they are not tender, continue cooking for another few minutes. When potatoes are tender, stir in arrowroot/water mixture until mixture thickens. Stir in hoisin sauce and parsley, and remove the pot from the heat. Allow mixture to cool before layering the phyllo.

Phyllo Pastry Strudels (using Rawesome Nut Dip)

Preheat oven to 350°F. Lightly oil an 8”x12” baking dish. To layer the phyllo, take the full sheets of pastry and cut them in half along the longest side so that once cut, the half sheets will fit your baking dish. (If using another size dish, cut your phyllo sheets accordingly to fit your dish, keeping in mind that you may need more than 12 sheets.) Brush or spray a half sheet with a little of the 3 tbsp olive oil, then layer with another sheet and repeat process. Continue until you have 5 sheets layered (you do not need to brush the 5th sheet, since it will have the filling placed on it). Place layered sheets on bottom of baking dish. Distribute about ⅓ of cooled mushroom-potato filling over the layer of pastry. Prepare another layer of phyllo sheets, this time using 4 sheets, then layer with another ⅓ of filling. Repeat with another layer of 4 sheets, and finally the last ⅓ of filling. Place one sheet of phyllo on top of the last layer of filling. To top the dish, brush each last sheet of phyllo with olive oil. Gently bring the edges of each sheet together with your fingertips to make loose wrinkles. Place each wrinkled sheet on top of dish, filling the entire surface area. You should be able to fit 8–9 half sheets on top like this. Don’t worry about it being perfect, the idea is to have a decorative look, and the wrinkled sheets will look beautiful when baked. Trim around the edge of pie with a sharp knife to remove any excess phyllo, and sprinkle top with a little ground coriander if desired. Bake for 23–27 minutes, until the pastry is golden brown. (If refrigerating before baking, cover with plastic wrap; once chilled, your baking time will be a bit longer.) Makes 5–6 servings.
♥ For 6 servings, per serving: Calories: 403; Total Fat: 13.6 g (Sat. Fat: 1.8 g); Cholesterol: 0 mg; Carbohydrate: 60.9 g; Fiber: 4.6 g; Protein: 9.1 g.
Note: The lemongrass adds a distinctive flavor, but if you are unable to use it, substitute lemon zest.

Mushroom Gravy
1½ tbsp olive oil
1 cup red or white onion, finely chopped
3–4 garlic cloves, minced
sea salt to taste
fresh ground black pepper to taste
2½ cups white mushrooms, sliced
½ tsp dried savory
½ tsp dried oregano
¼–½ tsp dried thyme
2 cups vegetable stock, cool or just warm
2 tbsp arrowroot flour
1½–2 tbsp whole wheat pastry flour (or unbleached all-purpose flour)
1–2 tbsp tamari or soy sauce (to taste) (see sidebar)
1–1½ tsp molasses
In a saucepan, heat oil over medium heat. Add onions and garlic, a pinch of sea salt and fresh ground black pepper, and sauté for 4–5 minutes, until the onions start to soften. Add mushrooms, savory, oregano, and thyme, lower the heat to medium-low, and sauté for another 4–5 minutes. Meanwhile, add a few tablespoons of vegetable stock to a small bowl. Stir arrowroot flour into the stock, blending well. Mix this back into the vegetable stock, and set aside. When mushrooms are soft, add in the whole wheat pastry flour and stir a few minutes to cook the flour. Then, stir in vegetable stock/arrowroot mixture, tamari, and molasses. Cook slowly, stirring continuously, until gravy reaches a boil and thickens, then remove from heat. Season with additional salt and pepper if desired, and serve. Makes 5½–5¾ cups.
♥ For ½ of gravy (just under 1 cup): Calories: 87; Total Fat: 3.5 g (Sat. Fat: 0.5 g); Cholesterol: 0 mg; Carbohydrate: 11.3 g; Fiber: 1.2 g; Protein: 2.6 g.
Note: For a darker gravy, use a dark soy sauce instead of the tamari, or a little extra tamari; the gravy will darken as it reaches a boil. Keep in mind, however, that this will increase the saltiness of your gravy.

Roasted Turnip Puree

Roasting turnips takes a little time but the taste is well worth it! The natural flavors and sugars are retained beneath the skin and intensify during the baking process.
2 lbs turnips (yellow turnip, also known as rutabaga, see note)
2–2½ tsp olive oil
½ tsp pure maple syrup
¼ tsp sea salt
few pinches cinnamon
Preheat oven to 400°F. Pierce turnips a few times and place whole on upper rack of oven, with tin foil on lower rack to catch drippings. Bake for roughly 1¾–2 hours until turnips are very tender when pierced (baking time will vary depending on the size of turnips). Remove from oven and let cool slightly before peeling the skins. Transfer flesh to a bowl or food processor and add remaining ingredients. Using a hand blender or in the food processor, puréeuntil smooth (you could also mash well by hand). Season with additional sea salt and black pepper if desired. Serve immediately, or return to oven on low heat to keep warm. Makes 4 servings.
♥ For 4 servings, per serving: Calories: 94; Total Fat: 3 g (Sat. Fat: 0.4 g); Cholesterol: 0 mg; Carbohydrate: 14.7 g; Fiber: 4.1 g; Protein: 2 g.
Notes:
1) Rutabagas are often confused with turnips. Turnips are actually slightly different than rutabagas (often known as yellow turnip), with turnips being smaller and lighter in color (rutabega have more of a yellow flesh and the skin has a yellow and purple color, whereas turnip has a whiter flesh with a purple/white color). Rutabagas are sweeter than turnip, and preferable in this recipe.
2) Another super way to roast turnips is to peel them, cut into 1” chunks, and toss with the seasonings listed. Place in a baking dish and bake covered for about 30 minutes at 400°F. Remove cover and continue baking, tossing occasionally, for about 40–50 minutes, until tender and golden brown in spots. The turnips will be caramelized with intense, earthy flavors.

Roasted Yam Puree (left); Traditional Cranberyy Sauce (foreground)

2½–3 lbs yams
2–3 tsp olive oil
⅛–¼ tsp fresh grated nutmeg
¼ tsp sea salt, or more, to taste
Preheat oven to 400°F. Pierce yams a few times. Place on upper rack of oven, with a piece of tin foil on lower rack to catch drippings. Bake for 50–60 minutes, until very tender when pierced (baking times will vary based on size of yams). Remove from oven, and let cool long enough to handle. Peel skins and in a bowl or food processor, add yam flesh, olive oil, nutmeg, and sea salt. Using a hand blender or food processor, puréeuntil smooth (you could also mash well by hand.) Season with additional sea salt and pepper if desired. Serve immediately, or return to oven (on low heat) to keep warm. Makes 4–5 servings or more.
♥ For 5 servings, per serving: Calories: 349; Total Fat: 3.2 g (Sat. Fat: 0.5 g); Cholesterol: 0 mg; Carbohydrate: 76 g; Fiber: 11.2 g; Protein: 4.2 g.
Note: In addition to being part of the a holiday menu, these yams will add taste and substance to a variety of meals. They are absolutely delicious as the base for a stir-fry, or as an alternative to rice or couscous. Think about having them in a meal where you might otherwise have mashed potatoes: a great change from the old standby!
“All Dressed” Squash
This is not your traditional stuffing. It’s not even called stuffing! I grew up in Newfoundland, and our ’stuffing’ is called dressing, and it is made with breadcrumbs, a hefty dose of dried savory, and onions. I add apples and dried cranberries for a sweet/tart flavor dimension. This dressing is very moist, and can even be baked in a covered dish if doubling the recipe (as I need to every year)!

"All Dressed" Squash (very traditional Newfoundland "stuffing"!

1 winter squash, 9-10 lb (buttercup, kabocha, sweet dumpling, or butternut) (or 2 at 5-6 lb)
2 tbsp olive oil (for sauté)
2 cups onions, diced
½ tsp sea salt (for sauté)
1 cup celery, minced
5 cups good quality breadcrumbs
¾ - 1 cup apple, peeled and finely chopped
1 tsp lemon juice, fresh squeezed
⅓–½ cup apple, peeled and finely chopped
1 tsp lemon juice, squeezed
⅓–½ cup dried cranberries
1/4 cup dried savory
2–3 tsp fresh thyme or oregano, chopped (optional)
¼ tsp sea salt
fresh ground black pepper to taste
¾ cup vegetable stock
2 tbsp olive oil
Preheat oven to 400°F. Place whole squash on upper rack of oven (place tinfoil or liner sheet on bottom rack to catch drippings) and bake for 40–50 minutes (less for two smaller squash), until a skewer or knife easily pierces the flesh. Remove from oven and let cool enough to handle. In the meantime, prepare other ingredients, leaving the apple last. In a skillet, heat the 2 tbsp olive oil over medium heat, and sauté onions and ½ tsp sea salt for 2–3 minutes, then add the celery and continue to sauté for another 2–3 minutes, until the onions soften. In a large mixing bowl, combine onion/celery mixture with breadcrumbs. Toss apple in lemon juice and mix in, followed by cranberries, savory, optional thyme or oregano, remaining ¼ tsp sea salt, and black pepper to taste. Combine well, drizzle in stock and remaining 2 tbsp olive oil, and toss. The dressing should be fairly moist in spots, but not soggy or crumbly; if extra moisture is needed, add additional tbsp or two of olive oil and/or stock. Next, cut the top off of the squash (but don’t discard) and scrape out seeds and stringy flesh, scraping into flesh a ½ inch or so (see sidebar). At this point, place squash in a baking dish that will encase it well, to stabilize it when you are moving it in and out of the oven. Scoop dressing into squash, patting it in lightly, and stuffing it very full. Replace top of squash and place back in oven and bake for another 35–45 minutes, until squash is very tender and the dressing is moist and fragrant. Makes 6–8 servings.
♥ For 8 servings (including dressing) per serving: Calories: 437; Total Fat: 9.5 g (Sat. Fat: 1.5 g); Cholesterol: 0 mg; Carbohydrate: 75.6 g; Fiber: 13.3 g; Protein: 12 g.
Note: For a great tasting, moist dressing, use regular good quality whole grain breads, even in combination with good quality white breads. The texture and taste of the stuffing depend a great deal on the bread itself. If you don’t eat much white bread, you can enjoy a little here in this wonderful stuffing!
Note: If using butternut squash, cut a lengthwise “top” off so it can lay flat. There are fewer seeds in butternut squash, so cut into the flesh to create a hollow large enough for stuffing (or bake extra dressing in a covered dish).
Traditional Cranberry Sauce
1½ cups fresh cranberries, rinsed (see note)
½ cup pure maple syrup
¼ tsp sea salt
1 tsp balsamic vinegar (optional)
In a pot on medium-high heat, combine ingredients and bring mixture to a boil, stirring occasionally. Once boiling, reduce heat to simmer for 10–15 minutes, stirring occasionally, until cranberries have broken down. (Reduce heat is sauce is sticking or is simmering too rapidly.) Once sauce has thickened, taste test, and add balsamic vinegar for a touch of sourness if desired. Serve warm or chilled. Makes about 1 cup.
Note: Frozen cranberries can also be used; just continue simmering until cranberries break down into entire mixture thickens and becomes deeper in color.

Egg-Nog Ice Cream

2010-10-30T06:23:00.000-07:00

2 1/2 cups non-dairy egg nog (brand of choice, I use “So Nice”)

3/4 cup + 2 tbsp regular (not light) coconut milk (using cream on top)

1/2 cup raw cashews

2/3 cup unrefined granulated sugar (see note)

1/2 tsp pure vanilla extract

1/8 tsp sea salt

1/8 tsp freshly grated nutmeg

1/2 tsp guar gum (optional, see note)

In a blender, add all ingredients and puree until very, very smooth, scraping down sides of blender as needed (see note). Transfer mixture to an ice-cream maker (following directions of specific model), and churn until mixture is soft-serve consistency.

Note: If you make your own version of dairy-free egg-nog using an alternative to soy milk (ex: coconut, almond, rice milk), this can be made soy-free. Another alternative is to opt for a vanilla almond or coconut milk, and increase the nutmeg to 1/4 tsp and add a pinch of cinnamon and the teensiest pinch of cloves to mimic a commercial egg nog.

Note: To make this ice cream, I puree the base in my Blendtec. If you have a high-powered blender, it really does wonders in smoothing out ice cream purees before churning. (I use my Blendtec anywhere from 1 or 2 to 4 times a day – it is genius!) If you don’t have a high-powered blender, start pureeing the cashews with about half of the egg nog to get them pulverized. Once they are smoothing out, add the remaining liquid and ingredients. As for an ice cream maker, I have the ice cream bowl attachment that fits on to the Kitchenaid stand mixer. I use my mixer more for making ice cream than for anything else!

Note: This amount of sugar makes the ice cream sweet enough for my taste, but feel free to increase or decrease slightly to your own preference. The sweetness will also be affected slightly by the brand of non-dairy egg nog used in the mix. You may want to start with ½ cup of sugar, and add several additional tablespoons to taste after blending. Keep in mind that the room temperature ice cream mix will taste sweeter than the frozen ice cream, so you may want to add a touch extra sweetener to ensure it is sweet enough after churning/freezing.

Note: The guar gum helps the texture with freezing/thawing, but you can certainly make it without the guar gum, so don’t hold off if you don’t have guar gum in your pantry!

Pumpkin Pie Ice Cream

2010-10-30T06:22:00.000-07:00

Pumpkin Pie Ice Cream (new recipe, for upcoming cookbook)
In my world, every good dessert can take on a new form as ice cream. So here, I reconstruct pumpkin pie into a scoop of creamy cold bliss!

3/4 cup canned pumpkin pie mix (I use Farmers Market Organic brand)
1 can coconut milk (regular, not light)
1/3 cup raw cashews
1/2 cup non-dairy milk (plain or vanilla; I like almond milk)
2/3 – 3/4 cup unrefined sugar (see note)
1/2 tsp pure vanilla extract
1/4 tsp cinnamon
1/8 tsp sea salt
1/4 tsp (rounded) guar gum (optional, see note)
Optional add in:1/2 – 3/4 cup vegan ginger snaps, ginger cookies, or graham cookies, crumbled

In a blender, add all ingredients (except ginger cookies) and puree until very, very smooth, scraping down sides of blender as needed. Transfer mixture to an ice-cream maker (following directions of specific model), and churn until mixture is soft-serve consistency. If using ginger snaps, add during last couple of minutes of churning. Transfer to a container to store in the freezer.

Notes:
1) You can start with 2/3 cup of sugar, and then after blending the mix (before churning), test taste for sweetness. If you think you’d like the ice cream sweeter, add the additional sugar. Keep in mind that the mix will actually taste a little less sweet to your tongue once frozen, so the blended mix should taste a touch sweeter than you might expect. I usually use close to the ¾ cup measure of sugar.
2) The guar gum helps to add a mallowy thickness to the ice cream, but you can certainly make it without the guar gum and it will still be delicious and creamy.

Recipe copyright Dreena Burton 2010.

"Instant" Steel-Cut Oats!

2010-10-15T12:51:00.000-07:00

Steel cut oats are incredibly nutritious, and make the most satisfying cereal. But, they take a little long to cook, and for many of us, we need quicker fixes in the morning. The trick to making these oats quickly is to first grind the oats in a blender. The oats become more like a porridge, similar to the “cream of wheat” I remember from childhood, and cook in a mere five minutes! (Plus, children that might be fussy about the texture of the steel cut oats in whole form should love this.) Now, you can have your morning steel cut oats… in - well - almost an instant!

3/4 cup steel cut oats flour (see note)
2 cups water
pinch salt
1/4 - 1/2 tsp cinnamon (to taste)
few pinches freshly grated nutmeg (if desired)
4-6 tbsp vanilla non-dairy milk for serving (plus more for serving if desired, see note)

In a saucepan, combine oats, water, and salt, cinnamon, and nutmeg over medium heat. Whisk almost continuously, while mixture starts to come to a low boil. Reduce heat to medium-low as it is thickening and starting to bubble. Once thickened, add non-dairy milk and whisk in. Serve oatmeal immediately, topping with another drizzle of non-dairy milk (as oatmeal will thicken more as it sits), and adding chopped fresh fruit, nuts, dried fruit, and/or a sprinkle of unrefined sugar (see note on coconut sugar) or drizzle of maple syrup if desired. Serves 2-3.

Note: Place steel cut oats in a blender and puree until you have a flour-like consistency. I usually do this in batches of about 2-3 cups, and store the extra ‘flour’ in a container for quick use in cookies and this porridge.

Note: If using a vanilla non-dairy milk, it will add extra sweetness and a light vanilla flavor to this oatmeal. Feel free to sweeten more to taste with a sprinkling of unrefined sugar, or a drizzle of agave nectar or pure maple syrup.

Note: If, like me, you have memories of oatmeal or cream of wheat topped with brown sugar, try coconut sugar. It has a caramel-like flavor and color, and while it's not in the oatmeal photo, it really is delicious sprinkled on top!

Recipe copyright Dreena Burton 2010.

Dreena's Frosted B-raw-nies!

2010-09-03T06:28:00.000-07:00

Let them eat brownies! You can feel good about munching on these raw brownies, made with nuts and dates... and don't pass on making the frosting, it's what makes these brownies especially delicious.

Base:
1 cup raw almonds (see note)
1/4 cup raw cashews
1/2 cup raw walnuts
1 3/4 cups (packed) pitted medjool dates (see note)
1/4 cup dried organic pitted cherries (OR more dates, ie can use 2 cups dates in whole - omit almond extract if not using cherries)
1/3 cup raw cocoa powder (or regular cocoa if you prefer)
1 vanilla bean (see note)
1/4 tsp sea salt
1/2 tsp almond extract (optional)

Frosting:
1/2 cup coconut butter (not coconut oil; I use Artisana coconut butter)
1/4 cup raw agave nectar
2 tbsp raw cocoa powder (or regular if you prefer)
pinch sea salt

In a food processor, first add almonds and cashews and process until very fine (the almonds are the hardest, and need to be worked until crumbly). Let them process for a minute or two until quite fine. Then add walnuts, dates and cherries and pulse/process until mixture is quite crumbly, but not yet coming together. Then, add cocoa powder, salt, and almond extract, and pulse through. With a sharp tip knife, slice the vanilla bean down the outer side to open up the bean. Using a blunt (butter) knife, scrape out all the tiny seeds from the bean on both sides, and add them to the processor (or add vanilla extract). Process again, along with the almond extract if using. Process until the mixture comes together. The mixture should be sticky and hold together when pressed with your fingers. You don’t want to overmix (to prevent the nuts from releasing their oils, see note), but the mixture does need to hold and be sticky. If it’s not doing so, add a few drops of water, as your dates might be dry. Once you have a good, sticky mixture that will hold together, remove it from the processor and press into a brownie pan (8” x 8”) lined with parchment paper. Use a small piece of the parchment to help press and flatten the mixture evenly into the pan. Press it firmly to ensure the mixture holds. For the frosting, in a mini-food processor, first combine the coconut butter and agave nectar until smooth. Then add the cocoa powder and salt, and pulse through again until just combined. Do not overprocess or the frosting will begin to separate with the heat of the churning and become oily. (If you don’t have a mini-processor, you can follow the same steps stirring by hand in a bowl). Smooth frosting over base, and refrigerate for an hour or more until set. Cut into squares and serve! You can also freeze the squares after cutting, and enjoy them out of the freezer!

Note: A combination of ¾ cup almonds and ½ cup cashews also works well.

Note: You can substitute 1 – 1 ½ tsp of pure vanilla extract for the vanilla bean seeds.

Note: If your dates are on the dry side, you can add 1-2 tbsp of water to the mixture to help assist the pureeing and the mixture easily coming together.

Note: If you process the mixture too long, the heat generated by the food processor will bring the oils out of the nuts. If this happens, the brownies won’t be ruined necessarily, but they will have an oily appearance and be oily to the touch. So, process minimally to begin, rather than over processing the nuts at the outset.

Recipe © copyright 2010 Dreena Burton

Broccoli Cashew Teriyaki Tofu Stir-Fry

2010-08-09T06:22:00.000-07:00

from eat, drink & be vegan MAKES 3–4 SERVINGS. | WHEAT-FREE

The veggies in this Asian-style stir-fry stay fresh and vibrant when lightly cooked until tender, but retaining some crunch. The salty-sweet sauce comes alive with fresh garlic and ginger. Add tofu and cashews and serve over soba noodles or rice, and you have one crowd-pleasing meal!

TOFU (see note):
1 pkg (12-oz/350-g) firm or extra-firm tofu, cubed ½–¾-in (1–2-cm) thick
1 tbsp tamari
1½ tbsp rice wine vinegar or red wine vinegar

TERIYAKI SAUCE:
1/3 cup tamari
¼ cup water
3½ tbsp agave nectar
1–1½tbsp freshly squeezed lemon juice
1 tbsp toasted sesame oil
1 tsp blackstrap molasses
5–6 medium cloves garlic, minced
2–2½ tsp freshly grated ginger
1 tbsp arrowroot powder

STIR-FRY:
1–2 tbsp canola or olive oil
4½–5 cups broccoli (florets and peeled stalks), cut in bite-sized pieces (about ½ lb/225 g)
1–2 pinches sea salt
1–2 tsp water
1½ cups red, yellow, or orange bell pepper, sliced (1 medium-large pepper)
½–¾ cup raw cashews
½ cup green onions, sliced

In a shallow dish, add tofu. Pour tamari and vinegar over tofu and marinate for 10 minutes or longer (flip tofu once while marinating). Meanwhile, in a large bowl, whisk all ingredients for teriyaki sauce until arrowroot is dissolved (or use a hand blender to purée). In a large frying pan or wok on high, heat ½–1 tbsp oil. Add tofu and sauté for 4–5 minutes, then turn over to sauté for another 3–4 minutes, until to lightly brown each side. Remove from pan and set aside. Reduce heat to medium, add another ½–1 tbsp oil to pan or wok, and add broccoli, salt, and water. Toss, cover, and cook for 4–5 minutes, until broccoli turns bright green, then add bell peppers and sauté uncovered for another 1–2 minutes. Add teriyaki sauce and increase heat to high. Toss to coat, and let sauce come to a slow boil. As soon as sauce has reached a slow boil and has thickened, add tofu, cashews, and green onions, and toss to combine. Remove pan from heat and serve immediately.

Note: Marinating adds extra flavor to the tofu, but you can skip this step if in a hurry.

Berry Apple Grunt

2010-07-31T06:27:00.000-07:00

Recipe from ed&bv. Blueberry Grunt is a traditional recipe from Atlantic Canada. My vegan adaptation is made with a blend of blueberries, strawberries, apples, and without white flour or white sugar. Serve with non-dairy ice cream, vanilla yogurt, Celestial Cream (p.29 ed&bv) or Macadamia Maple Butter Cream (p. 201 ed&bv).

Fruit Base:
2 cups frozen or fresh blueberries (see note)
1 cup frozen or fresh strawberries (or raspberries, or more blueberries)
1 – 1½ cups apple, cored and peeled, and chopped into small chunks
¼ cup pure maple syrup
1/3 – ½ cup water (use extra with more apples)
½ – 1 tsp zest
1 tbsp freshly squeezed lemon juice
couple pinches sea salt (about 1/16 tsp)

Batter Topping:
¾ cup barley or oat flour
1/2 cup spelt flour
1/4 cup unrefined sugar
2 tsp baking powder
1⁄4 tsp sea salt
½ tsp cinnamon
¼ tsp freshly ground nutmeg
1/3 cup plain or vanilla non-dairy milk
1 tsp pure vanilla extract
1 tsp lemon zest
2 tbsp canola oil

To prepare batter topping: In a large bowl, combine flours, sugar, baking powder, salt, cinnamon, and nutmeg. In a small bowl, combine milk, vanilla, lemon zest, and oil. Add wet mixture to dry and stir, until just well combined. The batter should be fairly thick. To prepare fruit mixture: In a large saucepan (that can be fitted with a lid) on medium-high heat, combine all ingredients. Stir occasionally as mixture comes to a boil, then reduce heat to medium-low and simmer, covered, for 3–4 minutes. Remove lid, scoop large spoonfuls of batter, and gently drop into fruit mixture. (The scoops can be uneven, since these “dumplings” will expand to touch as they cook.) Continue until all batter is used, filling any exposed areas in fruit mixture. Cover with lid and cook for another 13 minutes (do not remove cover!). Remove cover, and if a toothpick inserted in center of a dumpling comes out clean, it is ready, otherwise cover and cook for another 1–2 minutes. Remove from heat and let cool slightly before serving. Serves 4-6.

Note: For a more traditional blueberry grunt, use only blueberries (4–4½ cups) instead of a blend of fruits.

(photo courtesy of Susan from http://kittensgonelentil.blogspot.com)

Banana Pecan Rice Pudding Pie

2010-07-19T07:21:00.000-07:00

(from eat, drink & be vegan)
If you like rice pudding, you will want to inhale this dish! It is so creamy, sweet and comforting, it is surprising that whole-grain brown rice is used instead of white rice. The sliced bananas add natural sweetness to the pudding, and the sugar-pecan sprinkle topping… well that makes it even more ridiculously delicious!

Pudding Mixture:
1 tbsp arrowroot powder
2/3 cup coconut milk (regular or lite for lower fat)
¼ cup brown rice syrup
2 tsp pure vanilla extract
½ tsp cinnamon
¼ – ½ tsp freshly grated nutmeg (optional)
¼ tsp sea salt (rounded)
3 cups cooked short-grain brown rice (see note)
1 cup ripe (but not overripe) banana, sliced (one small-medium banana)

Topping:
¼ cup pecans, crushed
3 tbsp unrefined sugar (see note)
¼ – ½ tsp cinnamon
couple pinches sea salt
½ – 1 tsp organic canola oil

Preheat oven to 400 degrees. In a large bowl, first combine the arrowroot with a few tablespoons of the coconut milk. Whisk through until the arrowroot is fully dissolved and incorporate. Then, add the remaining coconut milk, and stir through. Whisk in the brown rice syrup until mixed through. Stir in the vanilla, cinnamon, nutmeg, salt, and then stir in the brown rice and sliced banana. Transfer mixture to a lightly oiled (wipe bottom and sides with a smear of canola oil) 9 ½” glass pie plate. In a small bowl, combine topping ingredients, working mixture with your fingers until a little crumbly. Sprinkle topping over rice mixture. Bake for 17-20 minutes, until bubbly and thickened. Remove from oven and let cool for about 20 minutes or longer. (The pudding will thicken more as it cools.) Spoon out mixture into bowls and serve, surrounded by a little vanilla non-dairy milk if you like. Serves 4-6.

Note: Cook your brown rice in advance. Some night that you plan to have brown rice with your dinner, cook an extra cup or so. Then, store the 3 cups of extra rice in the refrigerator, and you can put this recipe together in a snap… in fact, you can make this dish the night before then bake first thing in the morning.

Note: Coconut milk, either lite or regular, gives a buttery richness to this pudding, though you can use any non-dairy milk you like, including rice, soy, almond, or oat milk. If using vanilla non-dairy milk, you may not need as much brown rice to sweeten the mixture.

Peanut "Better" Cookies (wheat-free but not gluten-free)

2010-07-17T15:49:00.000-07:00

1 1/4 cup spelt flour (sifted or light spelt)
1 tsp baking powder
1⁄2 tsp baking soda
2 tbsp unrefined sugar
1⁄4 tsp sea salt
1⁄3 cup + 1-2 tbsp natural organic peanut butter
1⁄2 cup pure maple syrup
1⁄4 tsp blackstrap molasses
1 tsp pure vanilla extract
3 tbsp organic canola oil

Preheat oven to 350°F (176°C). In a bowl, sift in the flour, baking powder, and baking soda. Add the sugar and salt, and stir until well combined. In a separate bowl, combine the 1⁄3 cup of peanut butter with the maple syrup, molasses, and vanilla, then stir in the oil until well combined. Add the wet mixture to the dry, stir through, and as it is coming together, stir in the remaining 1-2 tbsp of peanut butter (not completely; leave bits of peanut butter throughout the batter). Place large spoonfuls of the batter on a baking sheet lined with parchment paper, and press with the tines of a fork to flatten gently and give that classic peanut butter cookie look. Bake for 11 minutes, until just golden (if you bake for much longer, they will dry out). Let cool for no more than 1 minute on the sheet (again, to prevent drying), then remove them with a large spatula and transfer to a cooling rack.

Makes 8-10 medium-large cookies.

Portobello Bagel Melt

2010-07-17T15:33:00.000-07:00

(from Vive le Vegan)
The toppings on this bagel are warm and well-seasoned, and will almost melt in your mouth. Great for a relaxed weekend morning!

1 large portobello mushroom, cleaned and sliced in thick strips (see note)
2 tsp extra-virgin olive oil
1 tbsp vegetarian Worcestershire sauce
few pinches sea salt
few pinches freshly ground black pepper
1 whole-grain bagel (or bagel of choice), sliced in half
1⁄2 cup (packed) baby spinach, or regular spinach, torn or roughly chopped
3 – 4 tbsp green onions, roughly chopped (green portion only)
1⁄3 – 1⁄2 cup mozzarella-style vegan cheese, grated (ex: Daiya, Veganrella)
1 – 1 1⁄2 tbsp extra-virgin olive oil (to finish)

Preheat oven to broil. In a bowl, combine the mushrooms, olive oil, and Worcestershire sauce and toss well. Place the mushrooms on a baking sheet lined with parchment paper, and sprinkle with sea salt and pepper. Place under the broiler (on high rack) for 5-6 minutes, flipping once, until just browned. While mushrooms are grilling, lightly toast the bagel halves. When mushrooms are done, remove and set oven to bake at 425°F (218°C) (and lower the rack if necessary). On the same baking sheet lined with parchment paper, place the bagels, arrange the spinach on top (sprinkle with a pinch of sea salt), followed by the mushrooms, green onions, and the VeganRella. Bake for 7-9 minutes, until cheese is melted. Remove and finish with a drizzle of olive oil. Serve as is or with ketchup or other condiments.Makes 1 or 2 servings, with accompaniments.

"Gluten-Be-Gone" Homestyle Chocolate Chip Cookies

2010-07-17T06:39:00.000-07:00

¾ cup + 1 tbsp amaranth flour or brown rice flour (see note)
1 tsp xanthan gum
1 tsp baking powder
¼ tsp baking soda
2 tbsp tapioca starch flour
¼ cup unrefined sugar
¼ tsp sea salt
1/3 cup pure maple syrup
¼ tsp blackstrap molasses
1–1½ tsp pure vanilla extract
3–3½ tbsp organic canola oil or other neutral-flavored oil
1/3 –½ cup non-dairy chocolate chips

Preheat oven to 350°F (180°C). In a bowl, combine dry ingredients, sifting in flour, xanthan gum, baking powder, and baking soda, and stir until well combined. In a separate bowl, combine syrup, molasses, and vanilla, then stir in oil until well combined. Add wet mixture to dry, along with chocolate chips, and stir until just well combined (do not overmix). Line a baking sheet with parchment paper. Scoop rounded tablespoons of batter onto baking sheet, evenly spaced apart, and ever so slightly flatten. Bake for 11 minutes (no longer, or they will dry out). Remove from oven and let cool on baking sheet for 1 minute (no longer), then transfer to a cooling rack. Makes 11-13 cookies.

Note: Amaranth flour has a grainier texture than brown rice flour but I prefer amaranth’s flavor; use either flour for this recipe, or a combination of both. White rice flour can also be substituted.
(photo courtesy of Mary Martin Loder, www.animalperson.net)

Truffled Cashew Cheese

2010-07-05T06:23:00.000-07:00

I make this cheese fairly regularly. Though it can be used as a raw recipe incorporated into other raw dishes, we also use it as a spread for breads and potatoes, a filling for pastas, and also a pizza spread. Cashew cheese is a favorite for eating on its own with veggies or crackers, or using in entrees where a dairy-cheese substitution is desired. The addition of truffle oil in this cheese adds a particular sophistication to the flavor of the cheese. However, don’t shy away from making this recipe if you don’t have the truffle oil – see the note for other ideas.

2 1/2 cups soaked raw cashews (see note)
1/4 cup freshly squeezed lemon juice (see note) (just fixed this, it was previously listed as 1/2 cup - that was a typo - big editing error, sorry!)
1 small-medium clove garlic
2 - 4 tbsp water (as needed to thin/smooth cheese)
1/2 tsp sea salt
freshly black pepper to taste
1 – 2 tsp truffle oil (see note in directions)

In a food processor, blend all ingredients until smooth, starting with 1 tsp of truffle oil to start, and adding 2- 4 tbsp of water to desired consistency (or more if desired to thin). Stop to scrape down sides of processor as needed, and puree until very smooth and thick. Taste, and add additional truffle oil, ½ - 1 tsp to taste. Makes about 1½ (generous) cups.

Note: It is important to soak the cashews in advance so they become very soft and moist for pureeing. You will need between 1 ¾ - 2 cups of cashews to yield the 2 ½ cups of soaked. Soak overnight in the fridge if possible, or for 4-6 hours if you haven’t soaked overnight. I’ve also made this cheese with a combination of soaked brazil nuts and cashews, and that’s another delicious variation.

Note: After pureeing this mixture, test and if you’d like a zingier flavor, add another 1-2 tsp of lemon juice.

Note: If you don’t have truffle oil, simply make this cheese without it, and consider adding other flavor enhancers, such as fresh herbs (handful of basil leaves, few teaspoons of thyme leaves, or a couple tablespoons of chives), chipotle hot sauce, smoked paprika, or, if you like the flavor of nutritional yeast, add ½ - 1 tablespoon of nutritional yeast (or more, to taste).

Note: This cheese freezes very well. I typically make a double-batch, and freeze smaller portions that can be thawed for using within 3-4 days.

Recipe © copyright 2009 Dreena Burton

Mushroom Pecan Burgers, Take II

2010-06-29T16:01:00.000-07:00

If you have a copy of The Everyday Vegan, you’ll find a photo (yes, far jazzier than mine) of these Mushroom Pecan Burgers. The patty is attractively presented with a burger bun. So, if it’s already pictured so nicely on a bun, why make any changes to the recipe? While the original recipe for my Mushroom Pecan Burgers was a household favorite – flavorful, moist, and satisfying – I knew it could be improved texturally to improve its firmness (since the original burger recipe is somewhat delicate). I have changed the ingredients slightly (for a wheat-free option), but more importantly I have changed up the cooking technique (sauteing the mushrooms first to remove moisture and add flavor before mixing and shaping into patties).

1 tbsp olive oil
1 lb brown (cremini) mushrooms (ends of stems trimmed), chopped (cremini have more flavor than white button mushrooms, but white mushrooms can also be used)
Freshly ground black pepper
1 ¼ cups onion, diced
couple pinches sea salt
3 – 4 large cloves garlic, minced
1 tbsp balsamic vinegar
2 – 2 ½ tbsp tahini
1 tbsp light miso (ex: brown rice)
½ tsp ground sage
1 tsp dried oregano
1 1/2 tbsp balsamic vinegar
1 tbsp tamari
1 ¾ cups rolled or quick oats (use certified gluten-free for gluten-free version)
1/2 cup parsley leaves
1 tsp vegan worcestershire sauce (optional, omit for wheat-free/gluten-free version)
½ cup pecans, lightly toasted (see note)

In a large skillet (as large as you have) over high heat, add the oil, mushrooms, and black pepper (no salt yet). Cook, stirring occasionally, until the mushrooms have started to brown and concentrate down (about 8-10 minutes). Then, push most of the mushrooms to the outer edges of the skillet (creating a ‘well’ in the centre), turn the heat down to medium-low and add the onions and salt first and cook for a couple of minutes, and then add the garlic (adding garlic later to help prevent it from burning). Then stir the onion/garlic mixture through with the mushrooms and let cook for another 5-7 minutes, until the onions are softened and starting to caramelize. Add the 1 tbsp balsamic vinegar to the pan, stir through, and then remove from heat. In a food processor, add about ¾ of the mushroom/onion mixture with the tahini, miso, sage, oregano, 1½ tbsp of balsamic, tamari, quick oats, and parsley (and vegan worcestershire sauce if using) and puree until it just comes together. Then, add the pecans, pulse through once or twice (to break up but not fully process), and then the remaining mushroom/onion/garlic sauté and pulse through once or twice just to incorporate into the mix. Remove blade from processor, and take mounds of the mixture and shape into patties with your hands (yielding 6 – or 5 quite large). Patties can be refrigerated or cooked straight away. To cook, fry on a non-stick skillet (very lightly oiled) over medium/medium-high heat for 6-8 minutes, then flip and cook for another 4-5 minutes until a golden sear has formed on each side. Serve up!

Note: Toasting develops more flavor in the pecans for these burgers.Toast pecans in a toaster oven (or oven), baking at about 400 degrees for about 6-10 minutes, until golden and fragrant. Be careful, watch the nuts after the first 4-5 minutes, they can go from golden to burnt very quickly!

Hemp-anola

2009-12-10T05:51:00.000-08:00

recipe from eat, drink & be vegan

MAKES ABOUT 6½ CUPS WHEAT-FREE

2 cups barley flakes
1 cup oat flakes (can use quick oats)
1 cup hemp seed nuts
½ cup unsweetened shredded coconut
1/2 cup almond slivers (or can use chopped almonds or other nuts, eg pecans, walnuts, hazelnuts (skins removed) or cashews)
1 tsp cinnamon
¼ tsp freshly grated nutmeg or ground cardamom
1⁄4 tsp + 1/8 tsp sea salt
1 tsp pure vanilla extract
½ tsp blackstrap molasses
2/3 cup brown rice syrup
¼ cup organic canola (or other neutral tasting) oil (see note)
¾ - 1 cup raisins or chopped apricots (or other dried fruit)

Preheat oven to 300°F (150°C). In a large bowl, combine barley and oat flakes, hemp seeds, coconut, almonds, cinnamon, nutmeg, and salt, and stir until well combined. In another bowl, mix vanilla and molasses to thin out, then stir in brown rice syrup and oil. Add wet mixture to dry,
stirring to combine well. Line a large-rimmed baking sheet with parchment paper. Transfer to baking sheet and spread out evenly. Bake for 28–33 minutes, stirring occasionally to ensure granola browns evenly. Remove from oven, stir in dried fruit, and let cool completely.

Notes:

1) You may use whole almonds, chopped, or other chopped nuts such as pecans, walnuts, or hazelnuts (skins removed).

2) For a lower fat version, you can reduce oil to 3 tbsp.

3) Try storing larger clusters of this cereal in bags or small containers for snacking on the go.

Unbelievably Rich Chocolate Truffles

2009-12-09T17:10:00.000-08:00

recipe from eat, drink & be vegan
MAKES 20–24 TRUFFLES. WHEAT-FREE

¾ cup regular coconut milk (not light), using thick cream
10–10½ oz (295–310 g) good quality dark chocolate, finely chopped (about 2 cups) (see note)
½ tsp almond extract (or ½–1 tsp other extract of choice)
1 tbsp liquor (e.g., brandy, Grand Marnier, Kahlua)(optional)
2–3 tbsp Dutch-processed or regular cocoa powder or ground nuts (see note)

In a small pot on medium, heat coconut milk, stirring until very hot but not boiling. Place chocolate in a glass bowl. Pour hot milk over chocolate and use a heat-proof spatula to stir until chocolate is fully melted and mixture is well combined. (If it needs to melt more, place bowl over a pot of simmering water and stir continually until melted.) Stir in extract and liquor. Refrigerate for 1 hour or more, until completely cooled and firm. Scoop using a melon baller or small spoon, then lightly roll into balls using your hands. (You will need to rinse your hands a few times throughout.) Place truffles on a plate or baking sheet lined with parchment paper (you can refrigerate in small batches if desired while finishing rolling). Place cocoa or nuts on a plate and lightly roll truffles on to coat. Serve as is, or refrigerate until serving.

Notes:
1) The easiest way to finely chop or shave chocolate is with a serrated knife. Place chocolate on a cutting board, and guide knife along edge of chocolate to shave off fine pieces.
2) To grind the nuts, place a small quantity in a mini-food processor and blend through until fairly fine.

Gingerbread Folks (wheat-free; not gluten-free)

2009-12-06T14:56:00.000-08:00

These cookies have a slight chew and crunch, with a delicious, lightly spiced flavor.

1 ½ cups + 1 tbsp sifted spelt flour (see note)
1 tsp baking powder
3/4 tsp baking soda
1⁄4 + 1/8 tsp sea salt
1 tsp cinnamon
1/8 tsp ground cloves
¾ tsp ground ginger
1/8 tsp allspice
1/3 cup organic extra-virgin coconut oil (at room temperature so softened), or can use organic canola oil (see note)
1⁄2 cup unrefined sugar
2 tbsp molasses (blackstrap or regular cooking molasses)
2 tbsp non-dairy milk (see note)
2 tbsp pure maple syrup

Preheat oven to 350°F (176°C). In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and allspice. Set aside. Using a stand mixer fitted with the paddle attachment, combine the coconut oil, sugar, molasses, milk, and maple syrup, beating on medium speed for several minutes until creamy, and stopping to scrape the bowl as needed. Turn the mixer to low speed, and then add the dry mixture in portions (about ½ cup at a time), over about a minute or so. Continue blending until the dough comes together in one or two balls on the paddle, separating cleanly from the inside of the mixing bowl. Remove the dough and transfer to a clean, dry counter top. Roll the dough out to about ¼” thick. (If you are having trouble rolling the dough – if it is sticking, sandwich the dough between two sheets of parchment and roll your pin on top of the parchment instead of directly on the dough). If the dough has become too pliable (this may happen if your room is slightly warm), transfer to the fridge for 10-15 minutes to firm slightly. Once rolled fairly evenly to ¼” thick, cut the dough into shapes using cookie cutters of choice. Use a spatula (offset or regular) to help easily lift cookies off your counter and transfer to your baking sheet (line with parchment paper). Space cookies as much as possible, at least an inch or so apart. Bake for 10 minutes, then remove and let cool for at least a couple of minutes on the baking sheet. Cookies will firm more as they cool, and even more after refrigerating. Store in the fridge in an airtight container. Decorate as desired (can use simple icing below).

Notes:

1) Look for a sifted spelt flour, or sift it yourself through a fine sieve to remove any grainy textures.

2) Any non-dairy milk can be used, though I like the hint of flavor a soy nog gives to the batter!

3) I like the size this batch of dough makes – enough for 15 or more cut-out cookies. If, however, you prefer to bake in larger quantities, simply double this recipe and bake the cookies in batches. Finish cutting all of your cookies, and then refrigerate the shapes until ready to bake the next batch… or, refrigerate the dough and cut out your cookies as you move through the baking. Note that after refrigerating the dough for more than 30-40 minutes, it will need to soften briefly at room temperature to roll out, since the coconut oil hardens when cooled.

Simple Gingerbread Icing
1 cup powdered sugar (see note)
1½ - 2 tbsp vanilla non-dairy milk ('soy nog' is very nice here!)

In a bowl, mix sugar with milk until very smooth (starting with 1 ½ tbsp milk). Add the extra ½ tbsp milk, or another tsp or so if needed to thin mixture to a soft enough consistency that can be squeezed through a piping (or Ziploc) bag. After decorating gingerbread, allow icing to dry on the cookies before stacking.

Note: I use Wholesome Sweeteners Organic Powdered Sugar, which is powdered sugar made from unrefined cane sugar (rather than icing sugar that is made from white refined sugar). If you cannot find organic powdered sugar, you can easily make your own. To do so, use a blender and combine about 1¼ - 1½ cups of unrefined sugar with 1 tbsp of arrowroot powder or cornstarch. Blend on a high speed until powdery, scraping down the jug once or twice. The arrowroot or cornstarch may not be needed with a very high-powered blender such as a Vita-mix.

Makes 15-20 cut-outs.

Recipe © copyright 2008 Dreena Burton

Strawberry-Goji Smoothie

2009-11-15T06:57:00.001-08:00

Goji berries are nutritional powerhouses, and easy to consume through this satisfying, tasty smoothie. The strawberries are a natural flavor pairing for goji berries, so use them if possible. If not, you can substitute another frozen berry like blueberries. A high-powered blender (I use a BlendTec) is best for this smoothie to fully pulverize the goji berries and tough flax seeds. With a regular blender, you may have to puree longer or simply have a smoothie that’s a little less, well, smooth… but still delicious!

1 1/2 cups plain or vanilla almond milk (I really like almond milk and/or hemp milk in this smoothie, but you can use another non-dairy milk if preferred)
1/2 cup water (or more non-dairy milk)
1 1/2 cups frozen sliced banana (fairly ripe/overripe is best)
1 cup frozen strawberries (or fresh)
1/4 cup goji berries
2 tbsp whole flax seed
1/4 tsp cinnamon (optional)

Add all ingredients to a high-powered blender and puree for a few minutes to ensure the goji berries and flax seeds are pulverized and well incorporated. Makes 2 medium-large smoothies.

Recipe copyright 2009 Dreena Burton.

White Bean Hummus with Fresh Thyme and Basil

2009-06-16T05:14:00.000-07:00

Recipe from eat, drink & be vegan.

The fresh thyme and basil add a fresh and vibrant taste to this hummus. The pureed cannellini beans are creamy white, which together with the green flecks from the fresh herbs, make this hummus pretty to look at... and scrumptious to eat!

MAKES 6–7 SERVINGS (ABOUT 2½ CUPS). WHEAT-FREE

2 cups cooked cannellini (white kidney) beans (drained and rinsed if using canned beans)
1 tbsp freshly squeezed lemon juice
2 tbsp tahini
1 small to medium clove garlic, sliced
1 – 2 tbsp extra-virgin olive oil (see note)
2 tbsp red wine vinegar (see note)
½ tsp dijon mustard
½ tsp sea salt
2½ - 3 tsp fresh thyme, roughly chopped
¼ cup fresh basil, torn or roughly chopped
1-2 tbsp water (may not need, just to thin dip as desired)
freshly ground black pepper to taste

In a food processor, combine all ingredients except water, thyme, and basil. Purée until smooth, gradually adding water as desired to thin dip and scraping down sides of bowl as needed. Add thyme and basil and purée briefly to incorporate ingredients.

Notes:

1) This dip tastes lovely even with just 1 tbsp extra virgin olive oil. For a richer flavor, use 2 tbsp extra virgin olive oil, or more if you like.

2) I have used a raspberry-flavored red wine vinegar in place of the lemon juice in this dip, and it adds a beautiful flavor.

3) You can make this dip look very elegant. As described in the chapter introduction, pipe the dip into mini-bell peppers (cut in half), halved grape tomatoes, or endive leaves. Alternatively, spread it thinly on slices of bread with a layer of “shaved” cucumber (using a vegetable peeler to remove thin strips lengthwise off cucumber, before reaching the seedy portion). Cut crusts off bread and slice in strips or cut in shapes with cookie cutters.

Super-Charge Me! Cookies

2009-04-28T06:39:00.000-07:00

I created these cookies after one of our daughter's soccer games. All the kids were given an enormous commercial cookie that was full of hydrogenated fats, white flour, white sugar - and the cookie weighed 1/4 lb! Looking at the nutritional information on the cookie, I thought "we don't need to super-size our kids' food... we need to super-charge it! I got to work straight away, and then gave our kids these delicious AND healthy cookies.

Makes 11–12 cookies. Wheat-free (using spelt flour & oats).

1 cup quick oats
2/3 cup spelt flour
1/4 tsp (rounded) sea salt
1/4 – 1/2 tsp cinnamon
1/8 cup unsweetened shredded coconut
1/4 –1/3 cup raisins or chopped dried fruit
3–4 tbsp carob or chocolate chips (optional; or use more dried fruit, nuts, or seeds)
1 tsp baking powder
1/3 cup flax meal (not flax seed)
1/2 cup pure maple syrup
3 tbsp almond butter (may use cashew, peanut, hemp seed butter)
1 1/2 tsp pure vanilla extract
2 tbsp organic canola oil

Preheat oven to 350°F (180°C). In a bowl, combine oats, flour, salt, cinnamon, coconut, raisins, and carob or chocolate chips, sift in baking powder, and stir until well combined. In a separate bowl, combine flax meal, syrup, almond butter, and vanilla and stir until well combined. Stir in oil. Add wet mixture to dry, and stir until just well combined (do not overmix). Line a baking sheet with parchment paper. Spoon batter onto baking sheet evenly space apart, and lightly flatten. Bake for 13 minutes (no longer, or they will dry out). Remove from oven and let cool on baking sheet for 1 minute (no longer), then transfer to a cooling rack.

Recipe © copyright Dreena Burton (eat, drink & be vegan)

"Vegveeta" Cheese Dip

2009-03-31T18:40:00.001-07:00

Warm “Vegveeta” Cheese Sauce

This warm ‘cheesy’ dip has a mild flavor that can be used to accompany many foods… and also combines very well with salsa to mimic the velveeta/salsa dip from years ago. I make this without nutritional yeast, but if you like it, feel free to add in the nooch!

1/2 cup raw cashews
1 tbsp tahini (or 1/8 cup pine nuts)
1 1/2 tbsp freshly squeezed lemon juice
2 tsp apple cider vinegar
1 cup + 1-3 tbsp plain unsweetened almond milk (see note)
1/2 tsp sea salt
1/4 tsp prepared yellow mustard
1 tbsp arrowroot powder
1/2 tsp (little scant) paprika
1/8 – 1/4 tsp turmeric (for color)
1 tbsp light-flavored (not extra-virgin) olive oil (or other neutral-flavored oil of choice, such as organic canola or safflower oil, see note)
optional: 1 ½ -2 tbsp nutritional yeast

Combine all ingredients in a blender and puree until very, very smooth (start with 1 cup + 1 tbsp milk). Transfer mixture to a small/medium saucepan, and heat over low/low-medium heat for 5-8 minutes, until mixture is starting to slowly bubble and thicken (stir frequently through heating). To thin sauce slightly, stir in another 1-2 tbsp of milk. Avoid thickening sauce over high heat (or increasing heat too quickly), since this sauce can scorch easily. Once sauce has thickened, transfer to a serving dish… and get dipping!

Notes:
1) I prefer to use plain unsweetened almond milk (by Blue Diamond) in this cheese dip. It has a more neutral flavor than soy milk, and isn’t sweet-tasting as rice and hemp milks can be. Try using the almond milk if you can.

2) Be sure to use a neutral oil (not extra-virgin olive oil) so that the mild cheese flavor is not overtaken by any particular oil essence.

3) The color of this dip will deepen with heating. When first blended, it is quite light without much color, but with heating, more yellow/orange color develops.

Options:
1) For a nacho “Vegveeta”-style dip, try stirring about 1/3 – ½ cup of your fave salsa into the heated sauce.

2) Other add-in’s to consider (add after blending/warming sauce):
- a handful of sliced green onions
- chopped sun-dried tomatoes (oil-packed, drained) or fresh chopped tomatoes
- sliced olives
- chopped parsley or cilantro.
- for heat-lovers, a few tablespoons of chopped jalapeno peppers or a few dashes of hot sauce.

Recipe © copyright 2009 Dreena Burton

Gingered Pear Crisp (wheat-free option)

2008-11-26T06:22:00.000-08:00

From Vive le Vegan! (photo courtesy of Sanja from the Coconut and Raspberry blog)

A festive twist on a fruit crisp that combines sweet pears with the tang of cranberries and the mild heat of fresh ginger. While warm, serve topped with a little vanilla non-dairy ice cream or Celestial Cream (scroll down recipe for cream recipe) for a distinctly delicious dessert.

Pear Base:
3 tbsp pure maple syrup
1 tsp arrowroot powder
5 fresh pears, peeled, cored and cut into thick slices or cut in chunks (roughly 4 1⁄2 cups)
3 tbsp dried cranberries (see note)
2 - 21⁄2 tsp freshly grated ginger
2 tsp freshly squeezed lemon juice
1⁄8 - 1⁄4 tsp ground cardamom
1⁄8 tsp sea salt
1⁄8 tsp allspice

Topping:
1⁄2 cup quick oats
1⁄4 cup ground oats (see Cooking Notes, p.<>)
1⁄4 cup spelt flour (for wheat-free version), whole-wheat pastry flour or unbleached all-purpose flour
1⁄4 cup toasted almond slivers (or other toasted nuts) (optional)
1⁄4 cup unrefined sugar
1⁄4 tsp sea salt
3 tbsp canola oil
1 tbsp pure maple syrup

Preheat oven to 350°F (176°C). For the pear base: in a large bowl, combine the maple syrup with the arrowroot and stir until arrowroot is dissolved. Add the remaining pear base ingredients, and toss through until well combined. Transfer to a lightly oiled 8"x8" baking dish. In another bowl, combine all the topping ingredients, and use your fingers to work the mixture until just crumbly. Sprinkle the topping over the pear mixture, distributing evenly. Bake for 30-35 minutes, until golden and a little bubbly. Serve hot or warm.

Makes 4-5 servings.

Note: Dried cranberries are ideal for a seasonal touch during Christmas or Thanksgiving. However, other dried fruit can be substituted at other times of the year (or if preferred), such as raisins or dried cherries.

Pureed Squash and Sweet Potato Soup

2008-11-16T15:17:00.000-08:00

Recipe from The Everyday Vegan.

1 large butternut squash (to yield 6-7 cups of flesh when cooked, see note)

2-3 large sweet potatoes or yams (orange-fleshed tubers) (to yield about 3 cups when cooked, see note)

2 tsp olive oil

1 cup onion, chopped

1/2 cup celery, chopped

few pinches sea salt

few pinches freshly ground black pepper

2-3 medium-large cloves garlic, roughly chopped

1 tsp curry powder

1/2 tsp coriander powder

1/4 - 1/2 tsp cinnamon (to taste)

4 cups vegetable stock

1 - 1 1/2 cups water

1 tbsp freshly grated ginger

Preheat oven to 400 F. Bake squash and sweet potatoes (on a baking sheet lined with parchment paper) for 55-60 minutes, or until tender when pierced. Remove from oven and let cool enough to handle. Prepare other ingredients while squash/potatoes are cooking and cooling. Once cooled enough to handle, slice squash and yams and scoop flesh from the peels (discard seeds and string from squash). In a large soup pot over medium heat, add olive oil, onion, celery, salt, pepper, garlic, curry powder, coriander, and cinnamon. Cover and cook for 7-8 minutes, adding a few drops of water if need (if onions are sticking). Add vegetable stock, 1 cup of water, and squash and sweet potato flesh. Using an immersion blender, puree the soup until smooth. Add ginger (and extra water if desired to thin soup). Bring mixture to a boil, then reduce heat, cover and let simmer for about 10 minutes. Season with extra salt and pepper if desired, and serve.

Note: Instead of 1 large squash, you could use 2 smaller ones, to equal roughly 4 1/2 lbs total. Similarly, you can use smaller sweet potatoes, equalling roughly 2-2 1/2 lbs total.

Double Chocolate Almond Explosion Cookies

2008-08-02T07:13:00.000-07:00

Critics of vegan cookies beware: this one will have you eating your words… and the cookies!

1 cup unbleached all-purpose flour (see note for w/w pastry or spelt version)
1⁄4 cup cocoa powder
1 tsp baking powder
1⁄2 tsp baking soda
3 tbsp almond slivers, toasted or not
3 tbsp non-dairy chocolate chips
1⁄4 cup unrefined sugar
1⁄4 tsp sea salt
1⁄3 cup pure maple syrup (a little generous measure)
1 tsp pure vanilla extract
1⁄2 tsp almond extract (optional)
1⁄4 cup organic canola oil (a little generous measure)
2 - 3 tbsp non-dairy chocolate bar, broken in small chunks,or chocolate chips (for topping)
3 tbsp almond slivers (toasted or not, for topping)

Preheat oven to 350°F (176°C). In a bowl, sift in the flour, cocoa powder, baking powder, and baking soda. Add the almonds, chocolate chips, sugar, and salt, and stir until well combined. In a separate bowl, combine the maple syrup with the vanilla and almond extracts, then stir in the oil until well combined. Add the wet mixture to the dry, and stir through until just well combined (do not overmix). Place large spoonfuls of the batter on a baking sheet lined with parchment paper. Take 1 or 2 chocolate chunks and a pinch or two of almonds and gently press into each cookie, flattening cookies a little. Bake for 11 minutes, until just golden (if you bake for much longer, they will dry out). Let cool for no more than 1 minute on the sheet (again, to prevent drying), then remove with a large spatula and transfer to a cooling rack.

Makes 8-10 large cookies, or 12 smaller ones.

Notes:
1) Unbleached all-purpose flour produces a more decadent cookie with classic taste and texture. You can, however, use whole-wheat pastry flour and still have a cookie
that is fantastic (really!).

2) For a wheat-free version, use spelt flour, but add another 3 1/2 - 4 tbsp of flour.

Mac-Oh, Geez!

2008-06-06T10:22:00.000-07:00

(Note: I have revised this recipe slightly since first posting. It now uses less oil and slightly less nuts, but still incredibly creamy and delicious! Also, I have included a nut-free version using tahini, see last note.)
THIS is comfort food. A macaroni 'n cheese type of casserole, this dish is made without tofu or cheese substitutes. The sauce is creamy, rich, and luscious and with a crunchy bread-crumb topping (like my mom used to make). Indeed, this is gooood comfort food.

3 – 3 ½ cups dry cut pasta (ex: macaroni, penne) (I use brown rice pasta) (about 10 oz) (see note)

Sauce:
3/4 cup raw cashews (see note for nut-free version)
1/2 cup raw brazil nuts
3 tbsp freshly squeezed lemon juice
1 medium clove garlic
2 tsp arrowroot powder
1 tsp sea salt
1/2 tsp onion powder
¼ tsp (rounded) dry mustard
1 cup water
1 1/2 cups unsweetened plain non-dairy milk (preferable unsweetened almond milk or plain soy milk)
2 tbsp extra-virgin olive oil

Breadcrumb Topping (optional):
¾ - 1 ¼ cups dry whole-grain breadcrumbs (see note)
½ - 1 tbsp olive oil
Couple pinches sea salt

Preheat oven to 375 degrees. Get all ingredients ready to blend for sauce, then start cooking pasta. While pasta is cooking, blend all sauce ingredients in a blender or in a deep bowl with an immersion blender. Once pasta is almost tender, fully drain (don’t rinse). Mix noodles with sauce, and immediately pour into a lightly oiled 8 x 12” baking dish. (it will look like there is a lot of runny sauce – it will thicken up, trust the pasta!) Mix breadcrumb toppings in a small bowl, then sprinkle over top of casserole. Cover with foil and bake for 17-18 minutes. Then, remove foil cover and bake another 5-7 minutes or until topping is golden brown and crisped. Don’t overbake or sauce will get too thick. Remove from oven and place casserole on a hot plate (rather than on top of oven, since residual heat from oven will continue to thicken the sauce). Serve!

Note: This may not seem like a lot of pasta for this dish… but once it cooks and soaks up some of the sauce, this dish makes enough to happily serve 3-4. You can use another ½ cup of dry pasta, but I wouldn’t use any more than that – you’ll lose out on the sauce and instead will have a dry casserole.

Note: If you have leftovers (IF!), place in a heatproof dish. Drizzle in a touch of non-dairy milk to remoisten the mixture while baking. Cover and bake until heated through, then remove cover for a couple of minutes to crisp up the topping again.

Note: You can make your own breadcrumbs (and use up any heels of bread!) by processing slices in a food processor until fine. Use bread of choice – whole-grain, wheat-free, gluten-free, etc. If you want a really crunchy topping, use store-bought dry breadcrumbs. If you like lots of that bready kind of topping, use the full 1 1/4 cups, but if you like more of the saucy stuff (like me), use just 3/4 cup. Or, divvy the breadcrumbs over the top of the casserole to please family members – less on one side, more on the other!

Nut-Free version: When our baby was just a year, I wanted to do a nut-free version of this casserole that I could serve to the entire family. I decided to use tahini in place of the nuts, along with a few other changes. For that version, omit the nuts entirely and substitute ½ cup tahini sauce. Keep the lemon juice, garlic, increase arrowroot to 1 tbsp, keep onion powder, mustard, water and milk, and use 2-3 tbsp of olive oil. Also add 3 tbsp of nutritional yeast, ½ tsp agave nectar and ½ tsp (roughly chopped) fresh rosemary leaves.
Recipe © Copyright 2008 Dreena Burton.

Warm Potato Spinach Salad with Pine Nut Dressing

2008-06-02T09:31:00.000-07:00

I especially love this salad while still warm, but it is also the perfect to chill and tote for a summer picnic or a potluck. You must give this one a try... it's not your ordinary potato salad!

Recipe from eat, drink & be vegan.

MAKES 4–5 SERVINGS. WHEAT-FREE

1 lb (680 g) new potatoes or fingerling potatoes (see note)

VINAIGRETTE:
2 1/2 tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp agave nectar
½ tsp sea salt
freshly ground black pepper to taste
4 tbsp extra virgin olive oil
1/8 cup toasted pine nuts

SALAD MIXTURE:
2 ½ cups (loosely packed) fresh baby spinach leaves, whole or chopped
¼ cup (packed) fresh basil leaves, julienned
¾–1 cup artichokes, chopped (may use marinated in a jar or canned, rinsed and patted dry)
½–¾ cup red bell peppers, diced
¼–1/3 cup pitted Kalamata or green olives, halved or chopped
2 tbsp toasted pine nuts
½–1 tbsp olive oil (optional)

In a large pot of salted water, add potatoes and bring to a boil on high heat. Reduce heat to simmer for 12–15 minutes, or until potatoes are tender when pierced with a knife. Meanwhile, in a blender or mini-food processor, or with a hand blender, combine all vinaigrette ingredients
and purée until fairly smooth. Once potatoes are tender, drain, let cool just enough to handle, and cut in half or in quarters (see note). In a large bowl, toss hot potatoes with vinaigrette, then add salad ingredients, except oil, and toss again. (If you don’t want spinach to wilt, toss in once entire
salad has cooled considerably). Taste test, and season with additional salt and pepper and ½–1 tbsp oil if desired. Serve warm, or refrigerate in a covered container and serve chilled (if salad seems dry after refrigeration, add an additional 1 tsp vinegar and ½–1 tbsp olive oil).

Cooking Notes:

1) You can use the larger, whole red potatoes for this recipe, but the cooking time will be longer. Russet potatoes are not suitable because they do not hold their shape once cooked.

2) The potatoes will absorb the flavors of vinegar and olive oil best when they are still warm or hot.

Recipe copyright Dreena Burton; eat, drink & be vegan.

Quinoa Spring Salad

2008-05-31T11:16:00.000-07:00

Photo courtesy of Walking The Vegan Line.

My mother was visiting from Newfoundland when I was testing this recipe. She was thrilled to be my “taste tester,” and this dish became one of her favorites! It’s a breeze to make, especially if you cook the quinoa in advance, and it has fabulous flavors and textures. Mom returned home with this recipe in hand, along with my scribbles on how to pronounce “quinoa” (remember, “keen-wa,” Mom!).

1⁄2 cup frozen green peas (plus 2 cups boiling water to soak peas)
3 cups cooked quinoa, cooled
3⁄4 - 1 cup roasted red bell peppers, chopped (roughly 2 medium or 11⁄2 large peppers), or raw red bell peppers, finely chopped
1⁄4 cup green onions, thinly sliced
1⁄3 - 1⁄2 cup cucumber, seeds removed and diced (peeling optional)
1⁄3 cup green pistachios or toasted pine nuts (see Cooking Notes, p.<>),
or combination
1⁄4 cup hemp seed nuts (or more, if desired)
2 - 4 tbsp cilantro, parsley, or basil, chopped
1⁄4 tsp sea salt
3 1⁄2 - 4 tbsp Simple Cider Vinaigrette, p. 57 of Vive (also below) (or more, if desired) (see note)

In a bowl, soak the frozen peas in the boiling water. Let sit until the peas have warmed through. Drain peas and pat dry. In a large bowl, combine the peas with the remaining ingredients. Toss through to mix well. Serve immediately or refrigerate in an airtight container.

Makes 5-6 servings as a side dish.

Notes:
1) This vinaigrette works well with this salad because it’s not overly complicated with too many flavors, and has a good amount of vinegar that works well here. You can use another vinaigrette of choice if you like, however, or even some olive oil and lemon juice, along with a little extra sea salt.

Simple Cider Vinaigrette
Every time I make this recipe, I think “Simple Simon” … all those nursery rhymes! That aside, a vinaigrette cannot get much simpler than this, using very basic pantry items. It has a stronger vinegar flavor than some of my other vinaigrette recipes, and is excellent tossed with a simple salad of mixed greens and cherry tomatoes!

1⁄4 cup apple cider vinegar
1 tsp Dijon mustard
1⁄2 tsp sea salt
freshly ground black pepper to taste
1 1⁄2 tbsp pure maple syrup
1⁄4 cup + 1 tbsp extra-virgin olive oil (or less/more if desired)

With a handblender or in a blender, combine all the ingredients except the oil and purée. Continue blending and drizzle in the oil. Season to taste with additional sea salt and freshly ground black pepper, if desired.

Kalamata Walnut Tapenade

2008-05-30T06:55:00.000-07:00

Recipe from Vive le Vegan!

A twist on the standard olive tapenade, this one combines both black and kalamata olives along with toasted walnuts. The taste is still pungent and flavorful, but not overpowering and overly salty as some olive tapenades can be.

1⁄2 cup pitted kalamata olives (see note)
1⁄2 cup pitted black olives (use canned; drain and rinse) (see note)
1⁄2 cup + 2 tbsp toasted walnuts (see Cooking Notes, p.<>)
1⁄4 cup fresh parsley, chopped
2 - 3 tbsp extra-virgin olive oil
1 1⁄2 - 2 tbsp freshly squeezed lemon juice
1 small clove garlic
1 - 2 tsp fresh thyme, chopped
1 tsp Dijon mustard
sea salt to taste
freshly ground black pepper to taste

In a food processor, combine all the ingredients. Pulse and process until the mixture is mostly uniform, but has a little chunky consistency. Season to taste with additional lemon juice, salt, or pepper.

Makes 5-6 servings or more with bread, pitas, etc.

Notes:

1) Save yourself the time and work of pitting your own olives and buy pitted kalamata olives in the deli section of your grocery store.

2) In addition to serving this tapenade with bread, pitas, crackers, or veggies, this recipe makes a wonderful spread for sandwiches.

3) Also try spreading some on a pizza crust before adding other toppings – amazing
flavor for your pie!

Recipe copyright Dreena Burton; Vive le Vegan!
Wheat-Free

Peanut Passion Sauce

2008-05-29T10:59:00.000-07:00

Recipe from eat, drink & be vegan.

This sauce is a must in your recipe repertoire. You can alternate nut butters, using peanut, cashew, or almond butter for variety, and it is big on flavors with ginger, garlic, and the vibrant kick of fresh lime juice. This makes an easy, quick dinner tossed with cooked noodles and vegetables, but can also be served many other ways, including over grains, tossed into cold salads, or served as a dip!

MAKES ABOUT 1 CUP.

1/2 cup natural smooth peanut butter (see note)
3 tbsp tamari
1 tbsp ginger, peeled and cut in small chunks (see note)
2 medium cloves garlic, halved (see note)
1/8 tsp sea salt
1/8 tsp crushed red pepper flakes (or more if you like the ‘heat’!)
3 1/2 tbsp freshly squeezed lime juice (zest lime before juicing, see below)
2 1/2 tbsp agave nectar
2 tsp lime zest (see note)
1 tbsp toasted sesame oil
1/4 cup fresh cilantro, chopped (optional)
warm or hot water, plain non-dairy milk, or light coconut milk (to thin sauce as desired, see note)
In a food processor, blender, or with a handblender and a deep cup, combine all ingredients except cilantro and water or milk and purée until smooth, scraping down sides of bowl as needed. (If not using a processor, first grate garlic and ginger, then whisk all ingredients together in a large bowl.) If serving as a dip, keep sauce thick. Stir in cilantro, or use as a garnish. If using sauce to toss with soba noodles, steamed vegetables, or to drizzle on grains or greens, add water or plain non-dairy milk to thin as desired, and use fresh cilantro as garnish (see notes).

Notes:

1) You can substitute almond or cashew butter in place of peanut butter for variety, or if peanut allergies are a concern.

2) If using this sauce as a dip for raw veggies, you can reduce the garlic and ginger to taste so the heat won’t be as intense.

3) For soba noodles: Using an 8-oz (230-g) package of noodles, toss ¾ cup Peanut Passion Sauce and ¼ - 1/3 cup plain non-dairy milk or light coconut milk (or a combination of milk and water) with cooked noodles. After noodles sit, you may need to add more milk or water, since they will absorb sauce. Add steamed broccoli or other veggies, top with cilantro, and serve with lime wedges for squeezing.

4) To make an instant bean dip: Purée ¾–1 cup white beans or chickpeas with ¼ - 1/3 cup Peanut Passion Sauce. Add 1–2 tsp lime juice to taste, and 2–3 tsp water to thin, and 1 extra tsp sesame oil if desired. Sprinkle with cilantro and serve.

Chickpea Ratatouille

2008-05-29T10:54:00.000-07:00

This recipe is one of my favorites from Vive le Vegan! (outside of desserts, of course)! It’s much like a ratatouille, but using chickpeas instead of the traditional eggplant and zucchini, and an original spice combination. The result is a dish with a complexity of flavors and the bonus of minimal preparation!

3½ - 4 cups cooked chickpeas (garbanzo beans)
1 ¼ - ½ cups red onion, finely chopped
3 - 4 medium-large cloves garlic, minced
1 28-oz can (796-ml) diced tomatoes (see note)
1⁄2 cup red or orange bell pepper, diced
2 tbsp apple cider vinegar
2 tbsp olive oil
1 tbsp freshly grated ginger
2 tsp honey alternative
2 tsp mustard seeds
2 tsp dried basil
1 tsp dried oregano
1⁄2 tsp dried rosemary
1 tsp sea salt
1⁄8 tsp allspice
freshly ground black pepper to taste
2 dried bay leaves

Preheat oven to 400°F (204°C). In a large, deep casserole dish, combine all the ingredients except the bay leaves. Stir through until well combined, then embed the bay leaves in the mixture. Cover and bake for 30 minutes. Stir through, cover, and bake for another 35-45 minutes, until the onions are tender and translucent (stir through again once or twice through baking). Remove bay leaves and serve with a cooked grain such as quinoa, wild rice, or brown rice.

Makes 4-5 servings or more, depending on accompaniments.

Cooking Notes:
-You can use regular diced tomatoes, or Italian flavored or fire-roasted.
-Try making burritos with any leftovers. Spoon the mixture onto flour tortillas; roll up and place side-by-side in a baking dish. Sprinkle with some nondairy cheese and bake.

Recipe copyright Dreena Burton; Vive le Vegan! published by Arsenal Pulp Press.

Sun-Dried Tomato Pesto with Toasted Almonds & Pine Nuts

2008-05-25T18:37:00.000-07:00

Recipe from eat, drink & be vegan.

This is one of the easiest pestos to make, and its flavor is by no means sacrificed by its simplicity! My preference it to use lots of the pesto to generously coat the noodles, but feel free to use more pasta to spread out the sauce to your liking. Serve with salad or lightly steamed or broiled veggies (e.g. asparagus, broccolini, green beans). Also pair with Pizza Focaccia, p. 63 from ed&bv, for a fabulous bread accompaniment.

MAKES 4–5 SERVINGS.

11/8–1¼ cups oil-packed sun-dried tomatoes, drained to remove excess oil
2 medium cloves garlic, quartered
1 tbsp capers
¾ cup water
1 tbsp olive oil
½ tsp agave nectar
1/8 tsp (rounded) sea salt
freshly ground black pepper to taste
1/3 cup toasted slivered almonds
1/8 cup toasted pine nuts
½ cup fresh basil or parsley leaves
¾–1 lb (340–450-g) dry pasta (see note)
olive oil (for finishing)
fresh basil leaves, shredded (for garnish)
toasted pine nuts (for garnish)

In a food processor, combine sun-dried tomatoes, garlic, and capers and purée, scraping down sides of bowl as needed. Add water, oil, agave nectar, salt, and pepper and purée again until fairly smooth. Add almonds, pine nuts, and basil and blend, keeping some texture.
Cook pasta according to package directions. Once pasta is almost done, remove 1 cup of pasta water and reserve. Drain pasta (do not rinse!) and immediately toss in pesto. If pasta seems dry, add some pasta water, 1 tbsp at a time. Season with salt and pepper is desired. Serve with a
drizzle of oil, and garnish with basil and pine nuts if desired.

Notes:

1) For a wheat-free dish, use a wheat-free whole-grain pasta such as brown rice penne or spaghetti, kamut linquine, or a spelt or quinoa pasta of choice.

2) If you have extra pesto left over, spread it on sandwiches or pizza crusts (amazing!), dollop on baked white or sweet potatoes, or mash into baked tempeh or tofu for a pita sandwich filling.

Recipe copyright Dreena Burton; eat, drink & be vegan.

Cashew Banana Ice Cream

2008-05-25T07:11:00.000-07:00

(from eat, drink & be vegan)

MAKES ABOUT 2½ CUPS. WHEAT-FREE

3 cups frozen sliced bananas (4–5 medium bananas) (see notes)
½ cup cashew butter (or in combination with macadamia butter)
1/8 tsp sea salt
¼–1/3 cup pure maple syrup (or agave nectar)

In a food processor, process bananas until they are roughly chopped. Add cashew butter, salt, and syrup (starting with ¼ cup) and purée until very smooth, scraping down sides of bowl as needed. Taste test, adding remaining syrup if desired. Serve immediately, and store leftovers in the freezer. (This ice cream freezes well, being easy to scoop again within a few minutes after removing from the freezer. In fact, I prefer to freeze it to reharden the ice cream somewhat before digging in!)

Notes:

1) When I have overripe bananas, I slice them, measure 3 cups to a container or ziploc bag, then store in the freezer so they are readily available to make this ice cream.

2) The more overripe your bananas, the sweeter this ice cream will be. Also, softer ice cream is sweeter to our tastebuds than hard, frozen ice cream, so you can adjust sweetness to taste with the agave nectar. (don't omit the salt, it enhances the sweetness and also rounds out the overall flavors.)

3) You can modify this ice cream as you like. I prefer the simplicity of bananas and cashews, but you could add vanilla extract (or paste), almond extract, cinnamon, and/or nutmeg. Also, try pulsing in some raw cashews or macadamia nuts, or some chocolate chips.

Acai Antioxidant Smoothie

2008-02-22T13:05:00.000-08:00

Açai Antioxidant Smoothie
MAKES 2 SERVINGS (ABOUT 2½ CUPS).

Acai ("ah-sigh-ee") is an antioxidant-abundant berry that is also a source of protein and omega fatty acids. Acai has a unique berry-cocoa flavor, and combines beautifully with the frozen blueberries and cocoa powder which also happen to be antioxidant-rich foods! You'll be glowing after enjoying this nutritional powerhouse smoothie!

1 1/2 cups plain or vanilla non-dairy milk
1/2 cup frozen blueberries
1/2 cup frozen sliced bananas (see note)
1 tbsp Dutch-processed cocoa powder (can omit or
use carob powder)
1–2 tbsp agave nectar (or to taste)
1 packet Sambazon “Pure Açai” frozen pulp (see note)
1 1/2 –3 tbsp extra non-dairy milk (to thin as needed)

With a hand blender or in a blender, combine milk, blueberries, bananas,cocoa, agave nectar, and Açai pulp (break up pulp by hand first if using hand blender) and purée until smooth. If smoothie is too thick, add extra milk, 1 tbsp at a time, to thin as desired (smoothie will also thin as frozen elements thaw).

Notes:
1) For a purely raw smoothie, use fresh nut milk, or use freshly squeezed apple or other juice instead of milk. Also, use raw cocoa or carob powder and raw agave nectar.
2) Let bananas get overripe; whenready, they can be sliced, placed in Ziploc bags, and frozen.
3) I use Sambazon brand of Açai berries for this recipe. The berries are processed into a pulp, then frozen and sold in packets. I use the “Pure Açai” unsweetened variety. If using the “Original Açai,” note that they are pre-sweetened.
4) If you want to make this smoothie even more substantial, add 1–2 tbsp raw almond butter.

Chocolate Mint Melties

2007-12-17T06:27:00.000-08:00

Chocolate Mint Melties (foreground)

Chocolate Mint Melties
MAKES 11–14 COOKIES. WHEAT-FREE

These cookies are minty cool and magical! They have been compared to the Girl Guide Mint Cookies... so if you are longing for those non-vegan treats, be sure to try these mint melties!

1 bar (3-oz/85-g) mint dark chocolate (see note)
1 1/8 cups spelt flour (see note)
3 tbsp cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ cup unrefined sugar
¼ tsp sea salt
¼ cup pure maple syrup
2 tbsp agave nectar
1 tsp pure vanilla extract
½ tsp mint extract
¼ cup organic canola oil (a touch generous)

Preheat oven to 350°F (180°C). Break off 9 squares from chocolate bar (about 2/ 3 of bar, reserve remaining squares to top cookies) and place in mini-food processor, processing until finely chopped (or chop by hand). Transfer to a bowl and combine with dry ingredients, sifting in flour, cocoa powder, baking powder, and baking soda, and stir until well combined. In a separate bowl, combine syrup, agave nectar, vanilla and mint extracts, and oil and stir until well mixed. Add wet mixture to dry, and stir until just well combined (do not overmix). Line a baking sheet
with parchment paper. Spoon batter onto baking sheet, spacing evenly. Break up or roughly chop reserved chocolate and place on top of each cookie, pressing in a little. Bake for 11 minutes (no longer, or they will dry out). Remove from oven, and let cool for 1 minute (no longer) on the sheet, then transfer to a cooling rack.

Notes:

1) Use a dark chocolate bar that is mint flavored, rather than a mint cream-filled dark chocolate bar. For this recipe, try the Endangered Species brand Dark Chocolate with Deep Forest Mint, or Cocoa Camino's Mint Chocolate Bar (exceptionally good)!

2) If you want to use unbleached all purpose flour instead of spelt, use just 1 cup. If batter seems too dry or thick whichever flour you are using, stir in another 1–2 tsp each of oil and maple syrup.

3) For the holidays, make these cookies festive by sprinkling 1–2 tbsp crushed or chopped candy canes on cookies before baking, and lightly press in.

Cashew Ginger Tofu

2007-12-17T06:14:00.000-08:00

MAKES 4–5 SERVINGS (ABOUT 24 SQUARES). WHEAT-FREE

This is one of my favorite ways to eat tofu. Not only is it incredibly quick to make, it is just so delicious! Each piece of tofu is tender and bathed in a creamy, tangy cashew sauce. Serve over quinoa, wild rice or other whole grain, and alongside a salad tossed with Cumin-Cinnamon Vinaigrette, p.80.

1/3 cup cashew butter
3½ tbsp tamari
3 tbsp apple cider vinegar
2 large cloves garlic, chopped
1 tbsp fresh ginger, peeled and chopped
2 tbsp agave nectar
¾ cup water
1 pkg (12-oz/350-g) firm or extra-firm tofu (frozen or fresh), sliced ¼–½ -in (5–10-mm) thick squares and patted to remove excess moisture

Preheat oven to 375°F (190°C). Using a hand blender or food processor, combine cashew butter, tamari, vinegar, garlic, ginger, and agave nectar and purée, until cashew butter is incorporated and mixture is smooth. Add water and purée again until smooth, scraping down sides of bowl as needed. Pour a little of mixture into an 8x12-in (20x30-cm) baking dish to cover bottom, then add tofu and pour in remaining sauce to cover evenly. At this point, either cover and refrigerate to marinate for 1 hour or more, or bake immediately. To bake, cover with aluminium foil and bake for 15 minutes. Remove cover, stir well, and bake again uncovered for 5–7 minutes, until sauce has thickened (lightly stir if necessary). Do not overbake, or the sauce will become too thick and pasty.

Note: Leftovers of this tofu are terrific paired with veggies and rolled into a rice paper wrap, or baked in a tortilla wrap.

Note: The ginger adds 'heat' to the sauce, but if you want to kick it up some more, add a few shakes of crushed red chili flakes... to your liking.

Recipe copyright Dreena Burton; eat, drink & be vegan.

Thai Coconut Corn Stew

2007-12-16T06:44:00.000-08:00

Thai Coconut Corn Stew
MAKES 4–5 SERVINGS. WHEAT-FREE

This stew is fragrant with Thai flavors of coconut, lime, coriander, and lemongrass. It is delicious served in a bowl side-by-side with brown basmati rice, or can be served as a smaller portion with spring rolls, and a tofu dish.

1/2 tbsp coconut oil
1 cup onion, diced
1 cup celery, diced
3 medium cloves garlic, minced
1 tbsp fresh ginger, grated
1/2 – 3/4 tsp coriander seeds
3/4 - 1 tsp sea salt
1/4 tsp crushed red pepper flakes (or to taste)
1 stalk lemongrass (see note)
4 cups frozen corn kernels
2 cups vegetable stock
1 can (14-oz/400-ml) light coconut milk (may
use regular)
1 cup red bell pepper, diced
11/2 – 2 tsp lime zest (zest limes before juicing, see below)
2 – 3 tbsp freshly squeezed lime juice
1/3 – 1/2 cup fresh cilantro or Thai basil, chopped
lime wedges (for garnish)

In a large pot on medium heat, add oil, onions, celery, garlic, ginger, coriander seeds, salt (start with ¾ tsp), and red pepper flakes and stir to combine. Cover and cook for 5–7 minutes, stirring occasionally. Meanwhile, cut off lower yellow bulbous portion of lemongrass, and remove and discard tough outer leaves along with upper portion of stalk. Using a chef’s knife, “bruise” bulbous portion to release flavor: cut a few slits and using pressure of knife, open and bruise stalk. Add it to the pot, along with 3 cups corn kernels, stock, and coconut milk, and increase heat to bring to a boil. Once boiling, reduce heat to medium-low, cover and cook for 10 minutes. Remove lemongrass, and with a hand blender, briefly purée soup to make it a little creamier. Return lemongrass to pot, and stir in remaining 1 cup corn kernels and red pepper flakes. Cover and cook for another 5–6 minutes on medium-low heat. Stir in lime zest and lime juice (adjust to taste). Season with additional salt if desired. Just before serving, stir in cilantro or basil. Serve with lime wedges.

Note: Lemongrass adds a distinctive lemony aroma. It is available in produce sections or Asian markets, and can be stored in the refrigerator for 2–3 weeks.

Raspberry Cornmeal Pancakes AND Celestial Cream

2007-11-09T05:48:00.001-08:00

Raspberry Cornmeal Pancakes
MAKES 9–10 MEDIUM PANCAKES WHEAT-FREE & GLUTEN-FREE OPTION

These pancakes are thick and fluffy and bring the taste of summer to your table any time of the year. Fresh, frangrant, and delightful! Serve with Celestial Cream (below), or pure maple syrup.

1 tbsp flax meal
1 cup + 1-2 tbsp vanilla soy milk (see note)
3/4 cup + 2 tbsp oat flour (see note)
1/2 cup fine cornmeal (not corn grits)
1/8 tsp sea salt
1 tbsp baking powder
1/8 - 1/4 tsp pure almond extract (see note)
1 1/2 tbsp organic canola oil
1 cup raspberries, fresh or frozen (see note)
extra organic canola oil (for coating pan)

In a small bowl, combine flax meal and non-dairy milk, then set aside. In a large bowl, combine flour, cornmeal, and salt. Sift in baking powder and stir to combine well. To flax-milk mixture, add almond extract and oil and stir to combine. Add wet mixture to dry, stirring until just combined. Stir in raspberries just before you are ready to cook the pancakes. Lightly oil a non-stick frying pan (using the edge of a paper towel) and place pan on medium-high heat for a few minutes until hot, then reduce heat to medium/medium-low and let it rest for a minute. Using a ladle, scoop batter into pan to form pancakes. Cook for several minutes, until small bubbles form on the outer edge and into the center. Flip and cook other side for 2–3 minutes, until golden. Repeat until batter is all used.

Notes:

1) These are not completely gluten-free pancakes—while some gluten-sensitive people can eat oats, others cannot. To make these pancakes truly gluten free, substitute oat flour with 1/3 cup white or brown rice flour, or 1/3 cup amaranth flour, and add 2 tbsp tapioca starch flour to dry mixture (you will likely need the full 1 cup + 2 tbsp milk).

2) This small amount of almond extract gives a very slight cherry-like flavor, which works well with the raspberries. If you don’t have almond extract, you can certainly make these pancakes
without it.

3) If using frozen raspberries, the pancakes will take longer to cook (use a lower heat if they are taking a while to set).

Celestial Cream
You know that glorious taste of pancakes with a pat of butter melting under a pool of maple syrup? This recipe replicates that luscious butter and syrup pairing with a cream topping that is heavenly on "Breakfast Crepes" (p. 28), pancakes, or to dollop on scones. But don't stop there - it works equally well as a sauce for pies, cakes, fresh fruit, and other desserts. An added bonus: it's ridiculously simple to make!

MAKES 4–6 SERVINGS (2¼–21/3 CUPS) WHEAT-FREE

1/2 - 3/4 cup pure maple syrup (see note)
1/2 cup Earth Balance Buttery Spread (or other nonhydrogenated
vegan margarine)
1 1/2 tsp pure vanilla extract
1 pckg (12oz/349g) silken firm tofu
1/4 tsp (little scant) sea salt

In a saucepan on low heat, combine syrup and margarine, and stir until margarine melts. Add vanilla, silken tofu, and salt, and with a hand blender or in a blender, purée until very smooth. Taste, and stir in additional maple syrup if desired.

Note: When using this recipe as a dessert topping, I prefer to use the full ¾ cup maple syrup. However, for crêpes, I use ½–2/ 3 cup maple syrup so the sauce is not as sweet. You can also reduce the margarine if desired, to 1/ 3 cup (or less, but taste and texture will not be as rich).

Chipotle Lime Two-Bean Hummus

2007-11-06T14:56:00.000-08:00

Chipotle Lime Two-Bean Hummus

Lime juice and zest give this dip a bold tangy element while the chipotle sauce adds a smoky, slightly spicy tone. The cilantro perfectly suits these flavors, but if you aren't partial to it feel free to leave it out. Serve with tortilla chips and fresh vegetables such as jicama sticks and sliced bell peppers.

MAKES 5–6 SERVINGS (ABOUT 2 CUPS) WHEAT-FREE

1 cup cooked kidney beans
1 cup cooked chickpeas (garbanzo beans)
4–4½ tbsp freshly squeezed lime juice (see note)
1½–2 tbsp tahini
1 medium clove garlic, sliced (see note)
2–2½ tbsp extra virgin olive oil
½ tsp sea salt
1½ tsp chipotle hot sauce (I use Tabasco)
1 tsp agave nectar
1/16–1/8 tsp allspice
1–2 tbsp water (to thin dip as desired)
1 tsp lime zest, grated (see note)
¼ cup (not packed) fresh cilantro leaves

In a food processor, combine all ingredients except water, lime zest, and cilantro. Purée until smooth, gradually adding water as desired to thin dip and scraping down sides of bowl as needed. Add lime zest and cilantro and purée briefly to incorporate cilantro.

Cooking Notes:

1) I prefer this dip with just a hint of garlic, so I use a very small clove. If you are a garlic lover, feel free to use more.

2) Before juicing limes, zest one or two to collect about 1 tsp of the rind; be careful to avoid the bitter white pith. I find a kitchen rasp (also called a microplane grater) is the best tool for zesting citrus.

3) For a burrito filling: Spread this hummus onto whole-wheat (or your favorite) tortillas and top with sautéed veggies seasoned with cumin, chili powder, or other seasonings. Roll, bake until golden, and enjoy!

Oatmeal Raisin Cookies

2007-10-28T07:20:00.000-07:00

Oatmeal Raisin Cookies
This lightly spiced cookies makes a small enough batch for treats for your little ones (or yourself)!
MAKES 9–12 COOKIES. WHEAT-FREE

¾ cup + 1 tbsp spelt flour
1 tsp baking powder
¼ tsp baking soda
½ cup quick oats
¼ cup unrefined sugar
¼ cup raisins
½ tsp cinnamon
1 pinch allspice (or ¼ tsp nutmeg)
¼ tsp sea salt
¼ cup pure maple syrup
¼–½ tsp blackstrap molasses
1½ tsp pure vanilla extract
¼ cup organic canola oil

Preheat oven to 350ºF (180ºC). In a bowl, sift in flour, baking powder, and baking soda. Add oats, sugar, raisins, cinnamon, allspice, and salt, and stir until well combined. In a separate bowl, combine syrup, molasses, and vanilla, then stir in oil to incorporate. Add wet mixture to dry and stir until just well combined (do not overmix). Line a baking sheet with parchment paper. Spoon batter onto baking sheet, evenly space apart, and slightly flatten. Bake for 11 minutes (no longer, or they will dry out), until lightly golden. Remove from oven, and let cool on baking sheet for 1 minute (no longer), then transfer to a cooling rack.

Living Caesar Salad

2007-10-17T10:28:00.000-07:00

Living Caesar Dressing
from ED&BV (p.83)

When I concocted this entirely "raw" Caesar dressing, it quickly became a sensation! The creaminess is derived from the blended raw nuts, and the taste is absolutely marvelous - almost unbelievable, in fact, that it tastes so authentic. Toss this dressing in crisp, torn romaine leaves, along with raw pumpkin seeds, pine nuts, and/or sliced tomatoes. (or try Polenta Croutons, p.85 of ED&BV)

MAKES ABOUT ¾ CUP. WHEAT-FREE

1/4 cup raw cashews (or raw sunflower seeds) (see note)
1/8 cup raw pine nuts (or raw sesame seeds) (see note)
3 tbsp freshly squeezed lemon juice
1 tbsp cold-pressed extra virgin olive oil (or other cold-pressed oil of choice)
1 medium clove garlic, chopped
1 tsp mild miso (I use Genmai brown rice or barley miso)
1/2 tsp sea salt
1/2 tsp kelp granules (I use Maine Coast Sea Seasonings brand)
freshly ground black pepper to taste
1/2–1 tsp raw agave nectar
1/4 cup water (or more to thin as desired)

Using a hand blender or in a blender, combine all ingredients (starting with ½ tsp agave nectar) and purée until very smooth. Add additional water to thin dressing if desired. Taste test, adding additional agave nectar if desired.

Note: This dressing will thicken after refrigeration; you can thin it by stirring in 2–3 tsp water if desired. When thick, this dressing can be used as a veggie dip.

Note: If nut allergies are a concern, substitute raw sunflower and sesame seeds in place of cashews and pine nuts, respectively. The dressing will be just as delicious, though you may need additional agave nectar to sweeten to taste.

Chocolate Pumpkin Pie

2007-10-05T06:15:00.000-07:00

This pie is rich and decadent, so a little slice will do. Serve portions with Celestial Cream (p.29), Macadamia Maple Butter Cream (p.201), or vanilla non-dairy ice cream.

Chocolate Pumpkin Pie (from ED&BV)
MAKES 6–8 SERVINGS.

FILLING:
1 1/4 cups non-dairy chocolate chips
1 can (14-oz/415-ml) organic pumpkin pie mix (I use Farmer’s Market Organic brand)
2 tbsp unrefined sugar
2 tsp arrowroot powder
1/8 tsp (rounded) sea salt
1 prepared chocolate cookie-crust pie crust (see note)
2 tbsp non-dairy chocolate chips, optional (for garnish)

Preheat oven to 425°F (220ºC). Fit a metal or glass bowl over a saucepan on medium-low heat and filled with several inches of water (or use a double-boiler). Add 1 1/4 cups chocolate chips to bowl and stir occasionally as water simmers (not boils), letting chocolate melt. While chocolate is melting, in a food processor, add pumpkin pie mix (scraping out everything from can), sugar, arrowroot powder, and salt. Purée until very smooth, scraping down sides of bowl as needed. Once chocolate is melted, add to food processor and purée with pumpkin mixture, scraping down sides of bowl as needed. Pour mixture into pie crust (scraping out all filling) and tip pie back and forth gently to evenly distribute filling. Sprinkle on 2 tbsp chocolate chips.

Bake for 15 minutes, then reduce heat to 350ºF (180ºC) and bake for another 35 minutes, until pie is set (the center may be soft, but it will set further as it cools). Carefully remove from oven and place on cooling rack. Let cool completely before
slicing, refrigerating if desired.

Note: You can also use a graham cracker crust if you prefer, or a traditional
pastry pie crust.

WHEAT-FREE OPTION: Use a spelt pastry crust.

Tamari Roasted Chickpeas

2007-10-03T10:42:00.001-07:00

These scrumptious roasted chickpeas will quickly become a weekly go-to recipe in your home. They are a snap to prepare, and each chickpea absorbs the tamari and lemon juice during baking, making every nibble delicious!

They are ideal for packing into lunches, but are especially wonderful still warm served straight up, or to top salads, soups, pastas, or pizzas!

Also serve them as part of a party platter (pictured right), along with Creamy Cashew Dip, Cinnamon Tortilla Strips, and Softly Spiced Nuts (all from ED&BV).

Tamari-Roasted Chickpeas
MAKES 4–6 SERVINGS (ABOUT 1¾ CUPS) WHEAT-FREE

1 can (14-oz/398-ml) chickpeas (garbanzo beans), rinsed and drained (about 1 3/4 cups)
1 tbsp olive oil (optional)
2 – 2 1/2 tsp freshly squeezed lemon juice (balsamic vinegar is also good)
2 – 2 1/2 tsp tamari
1/2 tsp fresh rosemary, chopped (or 1 tsp fresh thyme
or oregano) (optional, can omit if making for children)
1/8 tsp sea salt
1/8 - 1/4 tsp pure maple syrup or agave nectar

Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper. On the baking sheet, add all ingredients and toss to combine. Bake for about 25 minutes, tossing chickpeas once or twice during baking, until tamari and lemon juice are absorbed (chickpeas will still be tender, not crunchy). Serve warm for appetizers or at room temperature for snacks.

Notes:

1) To lower fat content in this recipe, use 1–2 tsp oil or omit altogether.

2) These chickpeas make a sensational topper for salads, pasta dishes, soups, and stir-fries. Also, leftovers can be lightly mashed with condiments for a sandwich spread, or whizzed in a mini-food processor with a touch of oil, lemon juice, and tahini for a chunkier hummus!

Triple Layer Chocolate Cream Cake (from The Everyday Vegan)

2007-08-29T14:11:00.000-07:00

Here you have the ultimate chocolate cake - Triple Layer Chocolate Cream Cake from TEV.

Vegan is not even an issue here, this cake gets rave reviews from vegans and non-vegans alike whenever I serve it... and I've had people ask to buy my cookbook on the spot just for this recipe alone!

(Just be sure to use SILKEN extra-firm tofu for the frosting... and use a food processor to puree it, please!)

Cake Batter:
2 cups unbleached all-purpose flour
1/2 cup cocoa powder
2 tsp baking soda
1 1/2 cups unrefined sugar
1/4 tsp sea salt
1 3/4 cups water
2 tbsp rice vinegar or apple cider vinegar
1 tsp pure vanilla extract
1 tsp mocha extract (or more vanilla)
1/4 cup organic canola oil

Frosting:
2 pckgs (349-g) SILKEN extra-firm tofu, patted dry
1/4 cup pure maple syrup
2 tsp pure vanilla extract
1 3/4 cups (generous) non-dairy chocolate chips

For the cake:
Preheat oven to 350 degrees. In a large bowl, sift together flour, cocoa powder, and baking soda, then add in sugar and salt and mix well. In another bowl, combine water, vinegar, extracts, and oil. Add wet mixture to the dry, and stir until well combined. Pour into 3 lightly oiled round cake pans, distributing batter as evenly as possible. Bake for 17-20 minutes, until a toothpick inserted in the center of each comes out clean. Remove from oven and let cool on a cooling rack.

For the frosting:
In a food processor (don't use a mixer, it won't smooth out the tofu), combine tofu with maple syrup and vanilla, and puree until very, very smooth, scraping down sides of bowl as needed. Meanwhile, melt chocolate in a bowl fitted over a pot with simmering (not boiling) water. Pour melted chocolate into food processor with tofu mixture, and puree again until well incorporated (again, scraping down sides of bowl). Transfer to a container and refrigerate until cool (will thicken as it cools). Once cool, spread frosting on cake layers, then refrigerate cake for at least a couple of hours to set (preferably overnight).

Dijon Herb Green Beans

2007-08-18T06:56:00.000-07:00

These beans are cooked until tender and then tossed through a tangy, piquant vinaigrette. A great side dish for a summer meal, or to take along to a BBQ! If you don't like the taste of fresh tarragon, feel free to substitute parsley, dill, or another fresh herb of choice (see suggested measurements below).

1/2 lb green beans, ends trimmed (or yellow wax beans, or dragon tongue beans, see note)
1 tbsp freshly squeezed lemon juice
1/2 tbsp dijon mustard
1/4 tsp sea salt
freshly ground black pepper to taste
1 tsp agave nectar
1 small clove garlic, grated (use kitchen rasp)
1 1/2 - 2 tbsp olive oil
1 tsp fresh tarragon, chopped (or 1 tbsp fresh parsley, basil, or dill)

In a pot of boiling, salted water, add beans. Let cook for 5-7 minutes (depending on thickness of beans), until just tender to the bite. Remove, and immediately rinse beans through very cold water until they have completely cooled. Drain to dry and set aside.

Meanwhile, in a bowl, whisk together lemon juice, mustard, salt, pepper, agave, and garlic. Continue to whisk and slowly drizzle in olive oil to emulsify. Finally, stir in tarragon. To serve, toss beans (pat dry to remove any remaining water) with vinaigrette.

Note: Dragon tongue beans are not always found in grocery stores, but may be found in specialty whole foods stores or at farmers’ markets. They are more flattened in shape, and have a light yellow base with purplish streaks. They are so fun and colorful, and taste delicious – though most of the purple coloring fades with cooking.

Makes 4 servings as a side dish.

Recipe copyright 2007 Dreena Burton.

Banana Oat Bundles

2007-08-12T07:08:00.001-07:00

A cross between a cookie and a mini-muffin, these bundles are a tasty, wholesome treat that are fast to prepare and can be enjoyed hot from the oven, or cooled to pack in lunches!

1 cup quick oats
1 cup ground oats (grind quick oats in a processor until fine and crumbly)
1⁄4 cup unrefined sugar
1⁄4 tsp sea salt
1⁄4 tsp cinnamon or ground cardamon
1⁄4 tsp nutmeg
1 tsp baking powder
1 cup overripe banana, puréed (roughly 2 large bananas) (see note)
1 tsp pure vanilla extract
2 1/2 - 3 tbsp organic canola oil

Preheat oven to 350°F (176°C). In a large bowl, combine the oats, ground oats, sugar, sea salt, cinnamon, and nutmeg, and sift in the baking powder. Stir through until well combined. In another bowl, combine the puréed banana, vanilla, and canola oil, stirring through. Add the wet mixture to the dry mixture, and stir through until just well combined. Drop large spoonfuls onto a baking sheet lined with parchment paper. Bake for 12-15 minutes, until lightly golden. Remove from oven and let cool on pan for 1 minute, then transfer to a cooling rack.

Makes 12-15 bundles.

Note: Use a food processor or blender to purée the bananas. It produces a smooth, almost liquefied texture, which takes a long time to achieve by mashing.

Idea: Try adding about 1⁄3 cup of toasted nuts such as walnuts or cashews to these cookies;
alternatively, some dried fruit, or chocolate or carob chips.

Tahini Sauces!

2007-07-30T07:34:00.000-07:00

Tahini-Tamari Sauce (from The Everyday Vegan)

1⁄3 cup + 1 tbsp tahini
1⁄3 - 1⁄2 cup water (adjust for desired thickness)
1⁄4 cup freshly squeezed lemon juice
1⁄4 cup fresh parsley, chopped
2 tbsp tamari
1 tbsp rice vinegar
2 tsp honey alternative (agave nectar or other liquid sweetener)
1 tsp toasted sesame oil
dash of cayenne pepper (optional)
sea salt to taste
freshly ground black pepper to taste

With a handblender or in a blender, combine all ingredients and blend until smooth. Season to taste with extra sea salt and pepper as desired. Makes about 1 1/4 - 1 1/2 cups.

---------------------------------------------------------------------------------

Sesame Mustard Tahini Sauce (from Vive le Vegan!)

This is a rich and zesty sauce that’s very versatile: it can be tossed into cooked pasta, beans, or steamed veggies; drizzled over cooked grains, fresh salads, or veggie patties (such as Moroccan Chickpea Patties); or even mashed into leftover tofu for a snappy sandwich filling. So many possibilities!

1⁄2 cup water (+1-2 tbsp or more, adjust to desired consistency) (see note)
1⁄2 cup tahini
1⁄3 cup apple cider vinegar
1 small clove garlic, chopped
11⁄2 tbsp honey alternative (see note)
3 tbsp tamari
2 tsp Dijon mustard
21⁄2 - 3 tsp toasted sesame oil
1⁄4 - 1⁄2 tsp sea salt (adjust to taste)

With a handblender or in a blender, combine all the ingredients, starting with 1⁄2 cup of the water. Thin out with extra water to desired consistency, and season to taste with additional sea salt and/or honey alternative, if desired. You can add extra tablespoons of water to thin this sauce to a consistency you like – the additional water will also dilute the flavors a little if you find a thicker sauce a bit intense. This sauce also thickens after refrigerating, so you may want to stir in another teaspoon or two of water. Keep in mind that a thicker sauce is good for sandwiches, patties, grains, and spring rolls, or to use as a dip, and a thinner sauce is best for tossing with pasta, or to use as a salad dressing.

For the honey alternative, I like using agave nectar in this sauce, but you can use another liquid sweetener of choice.

Choco-Cinna-Nut Biscotti

2007-07-17T06:33:00.001-07:00

From Vive le Vegan!
A fun twist on biscotti for a chocolate treat that’s not too sweet!

2 cups unbleached all-purpose flour (see note for spelt version)
2⁄3 cup unrefined sugar
1⁄3 cup cocoa powder
3⁄4 tsp cinnamon
2 tsp baking powder
1⁄2 tsp baking soda
1⁄4 tsp sea salt
1⁄2 - 3⁄4 cup nuts (e.g., pecans, almond slivers, walnuts)
1⁄4 - 1⁄3 cup non-dairy chocolate chips
1⁄2 cup pure maple syrup
1⁄3 cup water
1 tsp pure vanilla extract
1 tsp mocha extract (or 1⁄2 tsp almond extract, or more vanilla)
1⁄3 cup organic canola oil
11⁄2 - 2 tbsp unrefined sugar (garnish)

Preheat oven to 350°F (176°C). In a large bowl, combine the dry ingredients, sifting in the flour, cocoa powder, baking powder, and baking soda. In another bowl, combine the maple syrup, water, vanilla and mocha extracts, and canola oil. Add the wet mixture to the dry mixture, and mix until well combined, making a thick dough. Divide the dough in half, and shape into logs (roughly 1" thick, 4" wide, and 8-9" long). Place on a baking sheet lined with parchment paper (make sure there is space between them), and bake for 35-37 minutes. Remove from oven to let cool, about 10 minutes (see note).

Using a serrated knife, cut biscotti strips on a slight diagonal, about 11⁄2" thick. Sprinkle with the unrefined sugar and bake for another 12-20 minutes (less time for chewier cookies, longer for crispier ones). Remove from oven and let cool.

Note: If using spelt flour, add extra flour. Use about 2 cups + 3-4 extra tablespoons.

Tip: Leave the biscotti logs on the baking tray to cool on top of a cooling rack so they can be easily sliced before baking again. When cooling the biscotti slices, you can again leave them on the tray on top of a cooling rack. Note that they will be crispier than if transferred directly to the cooling rack.

Idea: Dip the ends of the biscotti cookies in qood-quality melted non-dairy chocolate and let cool on a baking tray lined with parchment paper.

Makes 12 or more biscotti.

Lemon-Herb Tofu

2007-06-07T07:17:00.000-07:00

The lemon juice and tamari bake into the tofu, and the dried herbs and oil coat each savory piece. If you don’t like to fuss with tofu but want incredible flavor, this recipe is a must!

31⁄2 - 4 tbsp freshly squeezed lemon juice
2 tbsp tamari
2 - 21⁄2 tbsp extra-virgin olive oil
11⁄2 tsp dried oregano
1 tsp dried thyme
1⁄2 tsp dried basil
1⁄2 tsp honey alternative (I use agave nectar)
few pinches freshly ground black pepper
1 350-g pkg (12-oz) extra-firm tofu, cut into squares about 1⁄4" - 1⁄2" thick,
and patted gently to remove excess moisture

Preheat oven to 375°F (190°C). In an 8"x12" baking dish, combine the lemon juice, tamari, olive oil, oregano, thyme, basil, honey alternative, and pepper, and stir through until well incorporated. Add the tofu and coat each side. Bake covered for 15 minutes. Turn the tofu over, and continue to bake uncovered for another 13-15 minutes, turning again when there are just a few minutes of cooking time remaining. At this time, the tofu should have soaked up most of the marinade. Remove from oven and let cool a little before serving; pour any remaining herbs and oil over the tofu.

Note: This tofu makes a very tasty sandwich filling. Take any leftovers and mash, or pulse in a food processor until crumbly, then mix with vegan mayonnaise. See this post for more.

Fantastic French Toast

2007-03-04T07:21:00.000-08:00

Growing up, my husband and I both loved French toast. We also love this recipe because the combination of flax meal and tofu give a texture similar to an egg batter for a traditional tasting – better tasting, actually – French Toast!

1 cup vanilla non-dairy milk
2 tbsp flax meal
1⁄2 cup silken firm tofu
1⁄4 tsp cinnamon
1⁄8 tsp freshly grated nutmeg
1⁄8 tsp sea salt
1 tsp canola oil
8 - 9 slices bread of choice (see note)
2 - 3 tsp organic canola oil (or more, if needed, for frying)

Using a handblender or in a blender, purée the non-dairy milk, flax meal, tofu, cinnamon, nutmeg, salt, and canola oil until very smooth and thick (it will get thicker as it sits a little while and the flax absorbs some of the liquid). Dip a slice of bread in the batter. Turn over and let it sit for a few moments to soak, then remove and place on a plate until ready to fry. In a non-stick skillet over medium-high heat, add the canola oil when hot and reduce heat to low/medium-low. Fry bread for 4-6 minutes on each side, until lightly brown (try to flip only once so that the
batter will set and brown nicely on the bread). Serve with pure maple syrup.

Note: While whole-grain breads are certainly healthier, white bread is traditionally used for French toast. Sometimes the earthy, nutty quality of the whole-grain breads can overpower the flavor of the batter, but it will still taste good, so use whatever you like.

Note: For a wheat-free option, use a white spelt bread (or whole-grain spelt or kamut bread).

(Thanks to Melissa for the photo!)

Roasted Tomato Bean Stew

2007-02-12T05:43:00.000-08:00

This simple stew boasts great flavor from the smoky tomatoes and seasonings, and is thick and hearty from the rice and beans. My daughter’s “soup of choice”!

1 - 1 1⁄2 tbsp olive oil
1 cup celery, diced
1 cup red onion, diced
4 - 5 large cloves garlic,minced
1 tsp sea salt
freshly ground black pepper to taste
2 tsp dried oregano
1 tsp dried rosemary
1⁄8 tsp dried ground sage
2 1⁄2 - 3 tsp vegetarian Worcestershire sauce
1 tbsp hoisin sauce
2 28-oz cans (796-ml) Muir Glen Fire Roasted Diced Tomatoes (see note)
1⁄3 cup wild rice (uncooked), rinsed
1⁄3 cup brown rice, rinsed (short grain is good)
2 - 2 1⁄2 cups water
2 - 3 bay leaves
1⁄2 - 3⁄4 tsp honey alternative
2 1⁄2 - 3 cups cooked adzuki beans (or other small bean)
chipotle hot sauce to taste (optional)

In a large pot over medium heat, heat the oil. Add the celery, onion, garlic, salt, pepper (fairly generous is good), and dried herbs. Stir through, cover, and let cook for a few minutes. Add the Worcestershire and hoisin sauces, tomatoes, wild and brown rice, 2 cups of the water, bay leaves, and honey alternative. Stir through, and increase heat to high to bring to a boil. Reduce heat to low, cover, and let simmer for about 45 minutes. Add the beans, stir through, cover, and let simmer for another 10-15 minutes, until both the brown and wild rice are cooked through and the wild rice has opened up some. The stew will be quite thick, so if desired, add the remaining 1⁄2 cup of water, or more. Remove bay leaves, and season to taste with additional sea salt and pepper.

Makes 6-8 servings.

Note: If you can’t find Muir Glen Fire Roasted Tomatoes, use regular diced tomatoes and simply season more with a little extra vegan Worcestershire sauce, a few dashes of chipotle hot sauce (for that roasted smoky flavor), and a dash of liquid smoke if you like.

Sublime Chocolate Bark

2006-12-18T06:51:00.001-08:00

Recipe for Sublime Chocolate Bark is from Vive le Vegan!, p.138.

I usually make this vegan chocolate bark for Christmas, but it is a perfect personalized gift for any special occasion.

You can customize this bark to make different varieties by choosing the types of dried fruits, nuts, or candy you want in your bark. Imagine a combination of dark chocolate with candied ginger and toasted pecans... or dried cranberries and toasted almonds... or dried mango and toasted hazelnuts.

You won't find these vegan confections anywhere. Your friends and family will love your special creations. Not only will they be surprised by this dairy-free chocolate treat, they will savor the flavors and smooth texture. You can package this bark as simply or elaborately as you like. I simply buy some very inexpensive plastic bags, do my own labels on the computer and tie them with some ribbon.

You'll love this recipe because not only is it delicious, but it is so EASY! No candy thermometers or candy moulds required - just a watchful eye, a rimmed baking sheet, and some parchment paper.

Before starting the recipe, print off my article for some helpful information on chocolate. Now to the recipe...

18 - 20 oz (500-575-g) semi-sweet non-dairy callebaut chocolate, broken into
chunks (or roughly 3 1⁄2 cups if using chips)(see note)
3⁄4 - 1 cup toasted nuts (e.g., pecans, almonds, hazelnuts), skins removed(see note)
1⁄4 - 1⁄3 cup crystallized ginger, chopped into very small pieces (see note)
1⁄4 - 1⁄3 cup dried fruit (e.g., cranberries, raisins), chopped into small pieces (see note)

In a bowl fitted over a saucepan filled with water, place most of the chocolate (reserving a few chunks). Bring the water to low-medium heat until simmering, but not boiling (reduce the heat if it begins to boil). Let the chocolate melt, stirring occasionally, taking care not to let any steam or water get into the chocolate (a must; the chocolate will seize if any water gets into it while it melts or after it has melted). Once melted, stir in the reserved chocolate chunks until they have just melted, then stir in the nuts and dried fruits. Remove bowl from saucepan, and use a dishtowel to dry the hot water off of the bottom of the bowl. Pour chocolate onto a rimmed baking sheet lined with parchment paper and refrigerate (be sure to keep it level) until completely cool and set. Once cooled, break off into pieces and store in plastic wrap in an airtight container, or package in gift bags or boxes.

Notes:

1)You can use another dark chocolate other than callebaut in this recipe, but be sure it’s a similar high quality one. You can also use a combination of semi-sweet and bittersweet chocolate, using bittersweet for roughly 1⁄4 - 1⁄2 of the total amount.

2)Use toasted nuts and dried fruits in combinations and amounts that you like. You can also “top” the bark once the mixture has been poured onto the baking sheet. For instance, try an espresso-themed bark by stirring in toasted almonds and a few coffee beans, or a sprinkle of espresso chocolate chips on top. Or a PB&J theme, by stirring in some peanuts and dried cherries or raspberries.

Recipe for Sublime Chocolate Bark is from Vive le Vegan!, p.138.

Creamy Cashew Dip

2006-12-06T07:00:00.000-08:00

A holiday gift for you! My Creamy Cashew Dip from Eat, Drink, and Be Vegan!

I first mentioned this dip here, and after I included it my recent VegNews article, Leslie also has been excited about it. This dip is just a little sweet and so kids will love to dunk fruit and veggies into it. But, don’t think it’s just kid fare… adults will delight in this dip too!

1/2 cup cashew butter (see note)
2/3 cup vanilla soy yogurt
2 teaspoons agave nectar
1/8 teaspoon sea salt
1/8 teaspoon (rounded) cinnamon

1. Add all ingredients to a mini food processor and puree until very smooth. You can also mix by hand, whisking until very smooth and well incorporated, but if you have a mini processor it is much faster and easier to do.
2. Serve with:
- slices or sticks of pineapple, melon, banana, apple, pear, orange segments
- vegetable sticks including cucumber, carrot, jicama, or celery
- lightly sweetened crackers (ex: Health Valley Amaranth Crackers), sweet breads, or mini-bagels.

Notes:
1) Other nut butters can be substituted for the cashew butter, including almond butter or a natural peanut butter.
2) If using fruits that quickly oxidize and turn brown (ex: apples, pear), toss them in a little freshly squeezed lemon juice diluted with water, or orange juice.

Creamy Hummus

2006-11-27T11:36:00.000-08:00

This recipe is from my cookbook Vive le Vegan!. Family and friends say this delicate hummus is the best they’ve ever had. It’s creamy with a good amount of lemon and just a hint of garlic, unlike some versions that can be heavy with garlic and/or tahini.

2 cups cooked chickpeas (garbanzo beans) (rinse and drain if using canned)
3 1⁄2 - 5 tbsp freshly squeezed lemon juice (adjust to taste)
2- 2 1/2 tbsp tahini
2 tbsp extra-virgin olive oil
1 small or medium clove garlic, sliced
1⁄2 tsp toasted sesame oil
1⁄2 tsp sea salt
1⁄4 cup water (or less/more as desired for desired consistency)
freshly ground black pepper to taste

In a blender or a food processor, combine all the ingredients (starting with 3 1/2 tbsp lemon juice) and purée until smooth, adding just a little water at first, then more if desired to thin it. Scrape down the sides of the bowl several times throughout and purée again until very smooth. Season to taste with additional salt, pepper, and/or lemon juice. If not using right away, transfer to an airtight container and refrigerate.

Coconut Raspberry Squares (from TEV)

2006-05-31T05:13:00.000-07:00

These Coconut Raspberry Squares from The Everyday Vegan (p.182) are a family favorite, and are a must-make for all you coconut lovers!

To read my original post and cooking tips for these bars, link here.

BOTTOM LAYER:
1¼ cup unsweetened flaked coconut
½ cup unbleached all-purpose flour (can use spelt or barley flour for wheat-free)
2 tbsp unrefined sugar
few pinches (about 1/8 - ¼ tsp) sea salt
¼ cup vanilla soy milk
¼ cup pure maple syrup
¼ - ½ tsp. coconut extract
¼ tsp. pure vanilla extract
2 tbsp organic canola oil

FILLING:
½ cup+2-3 tbsp raspberry jam

TOPPING:
½ cup unsweetened shredded coconut
¼ cup unbleached all-purpose flour (or spelt or barley flour for wheat-free)
couple pinches sea salt
1½ tbsp organic canola oil

Preheat oven to 350 degrees F. For the bottom layer, mix dry ingredients together first. Then combine the soy milk, maple syrup, and coconut and vanilla extracts, and mix into dry ingredients, then add canola oil, stirring until just well combined (the mixture will be fairly thick). Press this mixture into a lightly oiled 8” x 8” pan. Spread raspberry jam over this layer. In another bowl, combine topping ingredients, and work into a crumbly mixture with your hands. Sprinkle this topping over the raspberry jam. Bake for 28-30 minutes, until topping is a light golden brown and jam is bubbling a little. Remove from oven, and let cool before cutting into pieces. Makes 12-16 squares.

Nutritional Analysis: For 16 squares, per square: Calories: 175; Total Fat: 9.7g (Sat. Fat: 6.1g); Cholesterol: 0mg; Carbohydrate: 20.7g; Dietary Fiber: 2g; Protein: 1.5g.

Coconut Raspberry Squares are reprinted from The Everyday Vegan (p.182)

Homestyle Chocolate Chip Cookies

2006-01-17T10:43:00.000-08:00

Recipe for Homestyle Chocolate Chip Cookies is from Vive le Vegan!, p.131

Any vegans missing that classic home-made chocolate chip cookie indulgence? Well, now you can indulge without need for the dairy, eggs, white sugar, or even refined flour if you choose. One other bonus - these are super-easy to make!

1 cup unbleached all-purpose flour (see note below for wheat-free version)
1 tsp baking powder
1⁄2 tsp baking soda
1⁄4 cup unrefined sugar
1⁄4 tsp sea salt
1⁄3 cup pure maple syrup
1⁄4 tsp blackstrap molasses
1 - 1 1⁄2 tsp pure vanilla extract
1⁄4 cup organic canola oil (a little generous 1/4 cup)
1⁄3 cup non-dairy chocolate chips

Preheat oven to 350°F (176°C). In a bowl, sift in the flour, baking powder, and baking soda. Add the sugar and salt, and stir until well combined. In a separate bowl, combine the maple syrup with the molasses and vanilla, then stir in the oil until well combined. Add the wet mixture to the dry, along with the chocolate chips, and stir through until just well combined (do not overmix). Place large spoonfuls of the batter on a baking sheet lined with parchment paper and flatten a little. Bake for 11 minutes, until just golden (if you bake for much longer, they will dry out). Let cool on the sheet for no more than 1 minute (again, to prevent drying), then transfer to a cooling rack. Makes 8-10 large cookies.

Note: Unbleached all-purpose flour produces a cookie with a very classic taste and texture, but you can use whole-wheat pastry flour and still have delicious cookies! For a wheat-free version, use barley or spelt flour. With spelt flour, you may need to add an extra 2-4 TB of flour, if it is a refined spelt flour. Also, if using all-purpose flour, if the batter is heavy and dense when mixing in the wet ingredients, add another 1-2 tsp each of maple syrup and canol oil and work through.

Idea: Make a really special dessert treat... ice cream cookie sandwiches! Using two cookies that have been completely cooled in the refrigerator, spread some softened soy ice cream on the underside of one cookie, then place the other cookie on top. Wrap in plastic wrap and freeze until firm!

Recipe for Homestyle Chocolate Chip Cookies is from Vive le Vegan!, p.131