Monthly Archives: January 2012

Jan 31 2012
5 Comments
Entertaining, Main Dishes, Starters and Small Plates

Red Lentil & Spinach Turnovers

Spinach & Lentil Turnovers on PlateAll that really needs to be said about these is: mmmmm.  Flaky pastry dough, spinach and creamy red lentils with a little bit of spice.  Yeah.   These make a perfect lunch along with a cool, crisp salad, or if made smaller, could be handily applied as an appetizer.  To get ahead of the meal game, make up a batch to the point of baking*, wrap well and pop into the freezer.  You can them bake them straight out of the freezer (removing the plastic or foil wrap, of course).

Red Lentil & Spinach Turnovers
Makes 6

Dough:
Jar of Red Lentils2 cups whole wheat pastry flour
pinch salt
1/2 tsp. baking powder
1/2 cup vegan shortening
4-6 tbsp. ice water
1 tbsp. olive oil

Filling:
1/4 cup vegetable broth
1 onion, finely chopped
1 clove garlic, minced
1 tsp. cumin seeds
1/2 tsp. ground coriander
1/2 cup red lentils
1 cup boiling water
8 oz. spinach
1 tbsp. lemon juice

Prepare the dough:
Place the flour, salt and baking powder in the bowl of a food processor.  Pulse a few times to mix.  Add the shortening in pieces and pulse to incorporate.  Add the oil to the 6 tbsp. water and slowly pour into the dough while processing.  Only add as much water as needed to form a solid dough – a ball should form as the dough spins in the bowl.

Remove the dough and knead a few times if necessary.  Flatten and then wrap with plastic wrap and put into the refrigerator for at least 30 minutes, or even overnight.

Dough with Rolling Pin

Prepare the filling:
Heat the vegetable broth in a large saucepan and cook the onion and garlic until soft.  Add the cumin seeds and coriander and cook an additional 2-3 minutes.

Add the red lentils and stir in the boiling water.  Bring mixture to a boil, cover, reduce the heat and simmer for 10-15 minutes or until lentils are soft.  If necessary, uncover and gently cook until all the water has cooked off or been absorbed.  Set aside.

Steam the spinach until just tender.  Drain well and chop.  Add the spinach to the lentil mixture and stir well to combine.  Season with salt and pepper.

Assembly:
Remove the dough from the refrigerator a few minutes before assembling the turnovers.  Roll the dough out on a lightly floured surface and cut out six 6″ rounds.  Divide lentil mixture between the circles and brush a bit of water around the edges.  Fold dough over to make a half circle and gently press the edge with the tines of a fork.  Prick each turnover a few times on the top.

Place the turnovers (3 to a pan) on baking sheets lined with parchment paper.  Bake for about 25 minutes or until lightly browned on top.

Open Turnover

* Before I wrap and freeze the unbaked turnovers, I line a baking pan with parchment and put the turnovers on the parchment then place the pan in the freezer for 15-30 minutes.  This firms up the dough.  Then I wrap the turnovers well in plastic and put them in gallon freezer bags.

(This recipe comes from Sarah Brown’s Vegetarian Bible, mentioned many-a-time on this blog.  I didn’t change the pastry recipe at all, but I did do my usual veggie broth instead of oil saute for the filling.)

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Jan 30 2012
6 Comments
Beverages

Pineapple-Ginger Elixir

Glasses of Pineapple JuicerSometimes when it’s cold and gray out, you want something warm and comforting, and sometimes…you want something as bright and cheerful as the summer sun.  And I don’t know about you, but I’d rather drink a few of these than pound the vitamin C tablets.

Pineapple-Ginger Elixir
Makes enough for 2

4 cups fresh pineapple, cubed
2 tbsp. fresh ginger, minced or microplaned
1/4 cup light coconut milk
2 1/2 tbsp. lime juice
1 tbsp. maple syrup
1 1/2 tsp. vanilla extract
1/4 tsp. cinnamon
1/4 tsp. cardamom

Puree the pineapple cubes and 1/2 cup of water in a blender until smooth.  Strain mixture through a fine strainer into a bowl, stirring with a spoon to extract as much liquid as possible.  Discard (or compost) the pulp.  Return liquid to blender.

Add the coconut milk, lime juice, maple syrup and spices.  Process until smooth.  Serve over ice, if desired, and garnish with additional pineapple and mint sprigs.

Pineapple(This is a recipe from Vegetarian Times.  It appears here pretty much unchanged – I just reduced the amount of maple syrup.)

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Jan 29 2012
5 Comments
Bread, Breakfast, Yeast Breads

Better than Doughnuts: Peanut Butter & Jam-filled Tangzhong Bread

Tangzhong Roll with Soy MilkThis is a case of “do as I say, not as I do.”  When I mixed this dough together I was completely puzzled.  Why was the dough so wet and sticky?  Had KAF made a mistake in their recipe?  I added flour and more flour and fought with the dough sticking resolutely to my fingers.  Then I looked again at the recipe.  Oops.  Instead of adding one half cup of the starter, I’d added it ALL.  Luckily, the dough came out just fine – though I had lots more than the original recipe.  As a result, I ended up with 16 delicious rolls instead of only six.  So…I’m offering the recipe as written – well, with my vegan modifications – and not as I incorrectly interpreted it.  These rolls are very delicious and they can be filled with an infinite number of ingredients from sweet to savory.

Peanut Butter & Jam-filled Tangzhong Bread
Makes 6

Starter:
3/4 cup unbleached bread flour
2 cups cool water

Dough:
1 3/4 cup whole wheat white flour
1 3/4 cup unbleached all-purpose flour
1/4 cup water
1 1/2 tsp. instant yeast
1/3 cup maple sugar, divided
1/2 cup tangzhong starter
1 tsp. salt
1 tbsp. egg replacer + 3 tbsp. water (whisk together until frothy, then let sit for a few minutes)
1/2 cup warm soy milk
3 tbsp. unsweetened applesauce

Filling:
~5 oz. fruit-juice sweetened jam (I used strawberry)
chunky, natural peanut butter, as needed…
a few dashes of cinnamon

Make the starter:
Put the bread flour in a medium-sized saucepan and slowly whisk in the water.  Cook the mixture over medium heat, whisking constantly, until it thickens and bubbles a few times.  Remove from the heat and allow to cool to room temperature.  Use right away, or store in the refrigerator for up to 3 days.

Bowl of StarterMake the dough:
In a large bowl, combine the white whole wheat flour, water, yeast and 2 tsp. of the maple sugar.  This forms a rather thick dough, so you may need to use your hands.  Let rest for 5 minutes.  Add 1/2 cup of the starter, salt, remaining maple sugar, egg replacer/water mixture, soy milk and AP flour.  Mix until a dough forms, then transfer to the counter and knead for about 5-6 minutes, adding more flour as necessary to keep dough from sticking to hands.  Dough should be smooth and elastic.  Cover and let rise for one hour.

After the dough has risen, punch it down and divide into 6 equal pieces.  Form the pieces into rounds and cover with a clean kitchen towel to rest while you put together the ingredients for the filling.

DoughMake the filling:
Combine the jam and cinnamon in a small bowl.  Have the peanut butter handy.

Assemble the rolls:
Preheat oven to 350F and line a small baking pan with parchment paper.  Roll out each piece of dough to a roughly 3″ x 8″ rectangle.  Spread a small amount of peanut butter on the dough – you’re not aiming for perfection – just smear it on there.  Spread about 1 tbsp. of jam on top of the dough and loosely roll up the dough from the long side.  Fold the roll into thirds.  Proceed with the remaining dough and tuck each roll next to each other on the baking pan.  Cover with a clean kitchen towel and let rise for 30 minutes or until puffy.

Gently brush the tops of the rolls with soy milk, if desired, and bake for 30 minutes or until brown on top.  The rolls will sound hollow when tapped.  Place pans on cooling rack and allow to cool for at least 30 minutes before devouring.

Tangzhong Rolls in Pan

Baked Tangzhong Rolls in Pan(The recipe comes from the winter 2012 edition of The Baking Sheet, by King Arthur Flour.  KAF used a filling made of tahini, honey and dried cranberries.  Good, but… I wanted something closer to what you would find in a doughnut – jam – and peanut butter is always good.  I upped the amount of white whole wheat flour, used applesauce in place of butter, subbed egg replacer for one egg and used soy milk instead of dairy milk.)

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Jan 28 2012
5 Comments
Cookies and Bars

Whole Wheat Chocolate Chip, Cranberry & Pecan Cookies

Closeup of CookiesIf you don’t bake up a batch of these cookies and sample them for yourself, how are you going to know how unbelievably delicious vegan baking can be??  These are a real stand-out.  Soft and nutty with big bites of chocolate chips, cranberries and toasted pecans.  I added an extra zing of orange flavor (which pairs so beautifully with both chocolate and cranberries) by adding orange zest.  Truly addictive.

Whole Wheat Chocolate Chip, Cranberry & Pecan Cookies
Makes ~15 large cookies

1 1/4 cups white whole wheat flour
1/4 tsp. salt
1/4 tsp. baking soda
1/2 tsp. baking powder
3/4 tsp. powdered stevia
Bowl of Cookie Dough1 tbsp. egg replacer + 3 tbsp. water (whisk together until frothy, then let sit for a minute)
2 tbsp. orange juice
1 tsp. vanilla extract
1/4 cup unsweetened applesauce
1/4 cup vegan butter
1 cup vegan semi-sweet chocolate chips
1 cup dried cranberries
3/4 cup toasted pecans, chopped
zest from 1/2 an orange, optional

Preheat the oven to 350F and line two baking sheets with parchment paper.

In a large bowl, combine the white whole wheat flour, salt, baking soda, baking powder and stevia.  Set aside.

In a medium-sized bowl, cream the maple sugar and the vegan butter until smooth.  Stir in the applesauce, orange juice, egg replacer/water mixture and the vanilla extract.  Stir this mixture into the flour mixture until combined – then fold in the chocolate chips, cranberries and pecans.

Drop by the tablespoon, smoothing them a bit if desired, onto the baking sheets.  Bake for 12-14 minutes – rotating pans halfway through – until just starting to brown at the edges.  Take care not to overbake.  They’ll appear slightly underdone, but will firm up as they cool.  Let sit on the baking sheets for a minute, then transfer to wire racks to cool completely.  Serve with homemade chai tea.

Cookies Ingredients(This recipe comes from the side of a 5-lb. bag of King Arthur Flour White Whole Wheat Flour – which, by the way, is a fantastic whole grain product.  What changes did I make, you ask?  Here’s the rundown: I halved the amount of “butter,” using applesauce to make up the remainder; used egg replacer; reduced the sugar to 1/4 cup of maple sugar – instead of 3/4 cup refined white sugar, and used stevia to make sure the sweet factor was just right.  And, I added orange zest.)

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Jan 27 2012
5 Comments
Main Dishes, Quick & Easy, Soups and Stews, Vegetables

Spicy White Bean & Hominy Chili

Bowl of Spicy White Bean & Hominy StewIf it is cold do we not shiver?  If we are ill, do we not sniffle?  When we are sad, do we not require hugs, understanding and something soothing for our tummies?  Do we vegans need, from time to time, comfort food – just like everyone else?  You bet your sweet bippy we do!  This chili is the perfect example of nourishing, plant-based comfort food to brighten any vegan’s day.

Spicy White Bean & Hominy Chili
Serves 4

Can of White Hominy2 15 oz. cans white beans, rinsed and drained
1/2 cup vegetable broth
1 4 oz. vegan chipotle/chorizo sausage, chopped
1 large onion, diced
3 cloves garlic, minced
2 poblano chiles, seeded and chopped
1 tsp. chili powder
1 tsp. cumin
3 cups vegetable broth
1 tsp. dried oregano
1/2 tsp. salt
1 15.5 oz. can white or yellow hominy
2 tbsp. cilantro, chopped
1 avocado, chopped
lime wedges

Mash 2/3 cup of beans and set aside.

Heat vegetable broth in a soup pot and saute the sausage in 1/4 cup vegetable broth.  Add the onions, garlic and poblanos and saute for 5 minutes.  Add the chili and cumin powders and cook for 30 seconds.  Add the mashed beans, whole beans, 3 cups vegetable broth, oregano, salt and hominy.

Bring to a boil, cover and reduce heat and simmer for 20 minutes or until thickened.  Garnish with cilantro and chopped avocado.  Scallions would be good, too.

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Jan 26 2012
5 Comments
Bread, Muffins, Biscuits and Scones

Rainy Day Comfort: Maple Scones with Cherries & Chocolate Chunks

Plate of Scones with JamYesterday was cold and gray and wet.  Perfect for a day in the kitchen.  I’ve been craving scones – they are so cozy and comforting – but they pose a challenge due to the fat/butter content.  A scone’s flaky-tenderness owes its very existence to fat.  But being a low-fat, low-sugar vegan doesn’t mean giving up these treats.  I took a recipe for Brown Sugar Scones from King Arthur Flour and changed up the flavors – and reduced the fat content by half – by using prune puree.  The original called for raisins and walnuts, but I wasn’t having any of that.  Chocolate and cherries sounded much better to me.  I added maple and vanilla extracts for additional flavor.  The smell when baking is out of this world.  The scones bake up tender inside with a crisp exterior and look (and taste) lovely nestled up to a steaming cup of Earl Grey.

Maple Scones with Cherries & Chocolate Chunks
Makes ~15 2″ Scones

Plates of Scones with Tea1 1/2 cups white whole wheat flour
1 cup all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup maple sugar
1 tbsp. cinnamon
1/4 cup vegan butter
1/4 cup prune puree
3/4 cup “buttermilk” (add 1 tsp. apple cider vinegar to soy milk and let sit for a few minutes)
1 tsp. vanilla extract
1 tsp. maple extract (optional)
1/2 cup dried tart cherries, roughly chopped
2 oz. vegan semi-sweet chocolate chunks
soy milk, for brushing tops of scones, if desired

Preheat oven to 400F and line 2 baking sheets with parchment paper.

In a large bowl, mix together the flours, baking powder, baking soda, salt, maple sugar and cinnamon.  Work the vegan butter in using a fork, to form a coarse meal.  Set aside.

In a medium-sized bowl, combine the prune puree, “buttermilk,” vanilla and maple extracts and pour into the flour mixture.  Add the cherries and chocolate chunks.  Stir until just combined adding small amounts of soy milk if needed.

On a lightly floured surface roll or pat out the dough until 1″ thick.  Cut into rounds using a 2″ cookie cutter and transfer the scones to the baking sheets.  Gather up the “scraps” and make scones until all of the dough is used.  Chill the scones in the freezer for 15 minutes.

When ready, brush the tops of the scones with soy milk, if using.  Bake for 20-22 minutes or until browned on top.  Cool on wire rack until ready to serve.

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Jan 25 2012
1 Comment
Main Dishes, Quick & Easy, Soups and Stews

Brunswick-ish Stew

Bowl of Brunswick StewA few years ago, before Kel and I became vegetarians, we had a terrible episode in North Carolina.  We really, really wanted barbeque, but somehow, barbeque joints eluded us.  After meandering far off of the highway, we came into a town that boasted two places, but it was Sunday, and only one of them (the less famous one, apparently) was open.  So we pulled in, our stomachs growling and our mouths anticipating good southern barbeque.  That was our first mistake.  Our second mistake was ordering the Brunswick stew.  What came to the table was simply warmed up…slop…straight out-of-the can.  It was horrible to look at and even more horrible to eat.  The barbeque wasn’t much better.  That trip cured us of seeking that particular type of meat and it wasn’t long afterwards that we gave up meat altogether.

So, I was a little bit wary when I came across this recipe for Brunswick stew, but I decided to give it a try.  Suspecting that I’m not a big fan of succotash (lima beans…), I substituted bell peppers and black-eyed peas – so probably, this really can’t be considered Brunswick stew.  Whatever it is, it’s pretty darn good.  I served this with Onion and Walnut Stuffed Beer Bread.

Brunswick-ish  Stew
Serves 4-6

TVP in Small Bowl1/4+ cup or so of vegetable broth (for sauteing)
1/2 cup TVP, reconstituted in boiling water
1 package vegetarian sausage links, cut into 1/2″ pieces
1 medium-sized onion, diced
1 stalk celery, chopped
1 large potato, peeled and diced
2 cloves garlic, minced
1 1/2 tsp. peeled, grated ginger
3 1/2 cups vegetable broth
1 14.5 oz. can diced tomatoes, with juice
1 15 oz. can black-eyed peas, rinsed and drained
1 yellow, orange or red bell pepper, seeded and chopped
3 tbsp. vegetarian Worcestershire sauce or soy sauce
1/2 tsp. Tabasco
2 tsp. prepared mustard
1 tsp. agave nectar
1/2 tsp. allspice
salt and pepper to taste
1/2 tsp. Liquid Smoke

In a large pot over medium heat, saute vegetarian sausage links in vegetable broth until lightly browned.  Remove from pan and set aside.

Add the onion, celery, potato, bell pepper, garlic and ginger along with additional vegetable broth, cover and cook until the vegetables are soft, about 5 minutes.  Add the 3 1/2 cups vegetable broth and stir in the tomatoes, black-eyed peas, Worcestershire sauce, Tabasco, mustard, agave nectar, allspice and salt and pepper.  Bring to a boil, then reduce the heat to low and simmer, uncovered, stirring occasionally until the vegetables are very tender – about 45 minutes.

During the last 10 minutes of cooking, add the reserved sausage, the TVP and the Liquid Smoke.  Divide among bowls and serve.

(Another solid recipe from The Vegetarian Meat & Potatoes Cookbook, by Robin Robertson).

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Jan 24 2012
2 Comments
Cookies and Bars, Desserts

Other People’s Food

Square of Fig BarThis week I’m making recipes solely from blogs I’ve discovered since creating An Unrefined Vegan and I thought I’d share a few here.

I loved Fig Newtons as a kid but gave up eating them years ago.  So when I saw the link for Skinny Figgy Bars posted on Susan Voisin’s Facebook page I immediately followed it back to her blog, FatFreeVegan.  I made a batch the same day.  These are quick and easy to make and the fact that there is no added fat or oil aligns perfectly with the way we enjoy eating these days.

Plate of Pancakes with Maple Syrup BottleLook at how beautiful these are!  This is another recipe from FatFreeVegan.  I made very minor changes to the recipe: using white whole wheat flour and zero all-purpose flour; subbing powdered ginger instead of nutmeg and adding a 1/4 cup of unsweetened soy milk because the batter was quite thick.  I also mixed the batter up and let it sit in the refrigerator overnight.  These cook up to a beautiful golden-orange color and have a lovely light citrus flavor with just a hint of spice.  Here’s where you can find the recipe:  Golden Spice Pancakes.

Scramble Tofu SandwichI mentioned in a previous post that I was going to try the scrambled tofu recipe from Bacon is not an Herb – and I did – to great success.  It changed this skeptic’s mind about the tofu-as-egg concept.  It’s quick and delicious and you can change up the flavors and add whatever veggies you have on hand.  We had some for dinner alongside roasted sweet potatoes and with the leftovers had really yummy sandwiches with a schmear of Vegenaise, thin slices of red onion and fresh bib lettuce on homemade Easy Herb Focaccia.

Bowl Pasta I made this super simple pasta last night using a recipe for Mushroom Ragu from VeganChef.  As suggested in a note on the recipe, I used a little bit of dry red wine when simmering the sauce and I paired it with whole wheat orecchiette, a sprinkling of nutritional yeast and extra fresh basil on top – delicious.  A healthy dose of chopped kalamata olives would be really nice, too…

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Jan 23 2012
4 Comments
Bread, Muffins, Biscuits and Scones

Whole Wheat Cornbread

Slices of Whole Wheat CornbreadWhen I make chili, I almost always make cornbread – me and everyone else, right?  I love the taste of “pure” cornbread (made nearly wholly with cornmeal) except I have a little problem with it: it makes me choke.  Maybe that’s why traditionally it’s served with butter and honey?  My solution was to create a cornbread with a preponderance of wheat flour.  It eliminates the choking feeling, yet retains enough corn flavor to pair up perfectly with a spicy vegetable chili.

Whole Wheat Cornbread
Makes 8 generous pieces

1 1/2 cups whole wheat pastry flour
1/2 cup fine ground cornmeal
Scoop of Cornmeal2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tbsp. egg replacer + 6 tbsp. water (whisk together until frothy, then let sit for a minute)
1/4 cup prune puree
1/4 cup maple sugar
1 cup buttermilk (1 tbsp. lemon juice stirred into 1 cup soy milk; let stand for a few minutes)

Preheat oven to 400F and lightly spray a 9″ x 9″ pan with cooking oil.

In a large bowl, whisk together the whole wheat pastry flour, cornmeal, baking powder, baking soda and salt.  In a separate bowl, whisk together the egg replacer/water, prune puree, maple sugar and buttermilk.  Pour this mixture into the dry ingredients and stir to combine.

Spread the batter into the baking pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.  The top should be a nice crusty, golden brown.

Piece of Cornbread with Chili

(I based my recipe on one from Moosewood Restaurant New Classics.  Everything dairy-related got the kibosh and I used prune puree – surprisingly effective here – instead of oil; maple sugar stands in for brown sugar.)

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Jan 22 2012
3 Comments
Bread, Muffins, Biscuits and Scones

Chunky Monkey Muffins: Put Down the Ice Cream Scoop

Chunky Monkey MuffinsI never did try Ben & Jerry’s Chunky Monkey ice cream (I was heavily addicted to Phish Food, myself), but apparently the inspiration for these muffins is that particular ice cream flavor.  These are delicious: soft, chocolatey and nutty with little bursts of sweet-tart pineapple.  I love the nuttiness that the wheat germ and oat bran impart.  I veganized this recipe, naturally, using a bit of peanut butter (almond butter would work as well) instead of oil, egg replacer instead of eggs and a combination of stevia and maple sugar to lighten the sugar load.

Chunky Monkey Muffins
Makes 1 dozen

2 very ripe bananas, mashed
1 tbsp. egg replacer + 3 tbsp. water (whisk together until foamy then set aside for a minute)
1/2 cup buttermilk (add 1/2 tbsp. lemon juice or apple cider vinegar to 1/2 cup soy milk, let sit to curdle)
1/4 cup chunky natural peanut butter
1/4 cup maple sugar
1 1/2 tsp. vanilla extract
1 1/2 cups whole wheat pastry flour
1/2 cup toasted wheat germ
1/4 cup oat or wheat bran
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. stevia powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 cup vegan semi-sweet chocolate chips
1/2 cup pineapple chunks, drained and chopped

Preheat oven to 400F and line 12 muffin tins with paper cups.

In a large bowl, stir together the bananas, egg replacer, buttermilk, peanut butter, maple sugar and vanilla extract until smooth.  Set aside.

In a medium-sized bowl, whisk together the whole wheat pastry flour, wheat germ, wheat or oat bran, baking powder, baking soda, stevia powder, salt and cinnamon.  Add this mixture to the banana mixture and stir to combine.  Stir in the chocolate chips and the pineapple chunks.

Divide the batter between the 12 muffin tins and bake for 25 minutes or until the tops are toasty brown and a toothpick inserted in the center comes out mostly clean.  Allow muffins to cool in pan for a few minutes, then transfer to a wire rack.

(This recipe comes from 366 Delicious Ways To Cook Rice, Beans and Grains, by Andrea Chesman.  If it involves rice, beans or grains…it’s in this book.)

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