January 23, 2025January 23, 2025 by betsy

Banana Bread Cookies with Chocolate Chips, Walnuts & Cream Cheese Glaze (vegan & plant-based w/ gf option)

At our school, each teacher is assigned a group of students with whom we enjoy a communal meal every other day. This changes quarterly, and we dine with our Advisory Groups on alternate days throughout the year.

Our new groups started just after winter break, and mine has come together–boys and girls–over cookies!

It started because two girls engaged me in a conversation about cooking and baking. I asked a favorite recipe to bake, and one said Chocolate Crinkle Cookies, a childhood favorite of mine too. I asked if they had ever tried Red Velvet Crinkle Cookies, they had not, so I made some for them. Everyone devoured them–politely taking several with a napkin–and even boys from other tables came over and asked if they could have some. The answer, “Of course!”

Last week, they mentioned Banana Bread Cookies with Chocoate Chips and Walnuts, so with Monday a holiday and more time for baking, I did some research, tweaked a recipe I found, added a thick frosting-like glaze, and took them to lunch on Tuesday. It was so cold, I “refrigerated” them in my car!

There was not a cookie left standing with my group–politely–taking ones for themselves and friends and, again, kids stopping by to ask if we would share…and yes we would!

The best part is the connection and conversation around the cookies…the Three Cs!

Note: I always warn of nuts as even Miyoko’s vegan butter is made from cashews.

Bread Cookies with Chocolate Chips & Walnuts (vegan & plant-based w/ gf option)
Yield: 12 cookies

Cookies:
2-6-inch long very ripe bananas
1/2 cup packed dark brown sugar
1/4 cup natural granulated sugar
1/3 cup vegan butter, melted (I love Miyoko’s)
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 1/4 gluten-free 1:1 baking mix (Bob’s Red Mill is my choice) or all-purpose flour
Pinch salt if not using salted vegan butter
1/2 cup vegan chocolate chips (check to see if they are gluten/allergen-free if necessary) + more for garnish if desired
1/4 cup chopped walnuts + more for garnish (or use 12 halves for garnish)

Preheat oven to 350 degrees. Line a large cookie sheet with Silpat or parchment paper. In large bowl of electric mixer, beat banana and sugars on medium speed until creamy and smooth. Add remaining ingredients, except chocolate chips and nuts, and beat on low speed until completely combined, scraping down sides of bowl as necessary. Avoid over beating, especially if using all-purpose flour. Fold in chocolate chips and nuts. Use a cookie scoop or tablespoon to make twelve 2-tablespoon size mounds, 2 inches apart. Bake about 5 minutes, press down tops with a spatula to about 1/2-inch thick, and bake for another 6 to 8 minutes or until lightly brown and set. (Sometimes I press down again.) Cool, spread with about a teaspoon of glaze, and garnish as desired with chocolate chips and walnuts.

Glaze:
2 tablespoons (1 ounce) vegan cream cheese, at room temperature, or microwaved a few seconds until very soft
1 tablespoon vegan butter, at room temperature, or microwaved a few seconds until very soft
1/8 teaspoon vanilla extract
1/4 cup confectioner’s sugar (check to make sure it is gluten-free if necessary)

Whisk together in a small bowl to make a thick glaze.

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January 20, 2025January 20, 2025 by betsy

Buttery Spiced Crackers–Customize Your Way (vegan & plant-based)

These crackers are as addicting as you choose to make them! Beatiful on a plant-based charcuterie board, they also play nicely with dips, spreads, and soups. Packed in tins, they make a welcome gift from your kitchen any time of year.

After experimenting with several approaches for holiday gift giving, I developed this recipe/method, which is vastly preferable–perfection, actually, to tossing the crackers in melted butter, as that leads to soggy, unevenly coated crackers and even to broken corners if square shapes are used.

Just look for seasoning blends that don’t list salt as the first or second ingredient…or serve extra beverages!

Buttery Spiced Crackers
Yield: approximately 35 crackers

35 very plain vegan crackers (I use just under 1 sleeve Carr’s Table Water Crackers)
2 tablespoons melted vegan butter, preferably unsalted (I am a Miyoko’s fan)
2 tablespoons olive oil
1 tablespoon seasoning blend, e.g., garlic herb, chili garlic, taco, a mixture, etc. (beware salt content if salt is first or second ingredient)
Optional: 2 to 3 teaspoons nutritional yeast

Preheat oven to 250 degrees. Line large cookie sheet with Silpat or parchment paper. Arrange crackers upside down in rows, not overlapping (7 rows of 5 works perfectly on my cookie sheet). Whisk together melted butter, olive oil, and seasoning. Brush/dab on each cracker, flip, repeat, and sprinkle each with a tiny bit of nutritional yeast if desired. (Crackers need not be completely covered in butter, but they should be fairly evenly and generously coated. If you think you may run out of the sesoning mixture midstream, whisk in a little more olive oil.) Bake 20 minutes, cool completely, and serve with plant-based cheese, dip, or soup, though they are tasty enough on their own with a glass of wine. Store leftovers in an airtight container.

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January 19, 2025January 19, 2025 by betsy

Creamy Mediterranean Root Vegetable Stew (vegan & plant-based)

This meal-in-a-bowl stew is a looker! Not just a pretty face, though, it is indescribably delicious–a little sweet and a little tangy–and the garnishes take it straight over the top. If you haven’t tried tamarind syrup, now may be the time. It is available at international food markets or online. But, if you don’t have any or can’t locate it, the stew is still one-of-a-kind.

Creamy Mediterranean Root Vegetable Stew (vegan & plant-based)

Yield: 4-6 servings

1 small yellow onion, diced or slivered
1/3 cup diced carrot
1/3 cup diced celery
1/2 red bell pepper, diced or slivered
1/2 green bell pepper, diced ir slivered
1/8 teaspoon each sea salt and freshly ground black pepper
3 large cloves garlic, minced
2.5 ounces baby kale
1-10 ounce package frozen riced cauliflower, cooked according to package directions (I microwave)
1-12 ounce package frozen root vegetables: carrots, beets, parsnips, sweet potatoes (I use Hanover brand frozen root vegetables for an air fryer, but cooked them in the microwave, as alternatively directed)
1-14.5 ounce can fire-roasted tomatoes
1 large bay leaf
1/4 cup finely chopped parsley
1/2 teaspoon ground coriander
1/2 teaspoon ground tumeric
2 cups vegetable stock (I use a roasted garlic paste + 2 cups water)
1-15 ounce can lite coconut milk
8 to 10 ounces hummus, plain or flavored (I use Ithica brand Lemon Garlic)
Optional garnishes: crumbled vegan feta (I love Follow Your Heart), coarsely chopped roasted and lightly salted pistachios, finely chopped parsley, tamarind syrup

In large soup pot or Dutch oven, heat olive oil over medium. Add onion, carrot, celery, bell pepper, salt, and pepper, and saute, stirring frequently, until softened, about 3 or so minutes. Add garlic and saute, stirring, for about 30 seconds. Add all remaining ingredients, except garnishes, stir well to combine, and bring to a gentle simmer for about 20 minutes to allow flavors to marry. Adjust heat as necessary throughout, stirring occasionally. Serve warm, garnished as desired, in big bowls.

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January 19, 2025January 19, 2025 by betsy

Kale, Corn & Coconut Milk Soup with Optional “Sausage” (vegan & plant-based)

As we in Coastal Virginia prepare for a January Arctic blast from Siberia(!), a warm-you-from-the-inside-out soup is on my mind. With inspiration from Mexican cuisines, redolent of cumin and coriander, this meal-in-a-bowl needs served with nothing other than a spoon. Enjoy!

Kale, Corn & Coconut Milk Soup (with optional sausage)
Yield: approximately 6 servings

2 tablespoon olive oil
1 small onion, diced
1 red or orange bell pepper, diced or thinly sliced
1/8 teaspoon each sea salt and freshly ground black pepper
3 cloves garlic, minced
1 tablespoon tomato paste
2 teaspoons ground coriander or to taste
1 teaspoon ground cumin, or to taste
2 links vegan sausage, preferably chipotle or chorizo flavored, sliced 1/4-inch thick
10 ounces frozen riced cauliflower, cooked according to package directions (I use the microwave)
2 cups cooked corn, canned (1-15.5 ounces, rinsed and drained), fresh, or frozen
2 cups vegetable stock
1-15.5 ounce can lite coconut milk
8 ounces chopped kale or baby kale
Optional garnishes: crumbled vegan feta, chopped parsley or cilantro

In large soup pot or Dutch oven, heat olive oil over medium. Add onion, bell pepper, salt, and pepper, and saute, stirring frequently, until softened, about 3 or so minutes. Add garlic and saute, stirring, for about 30 seconds. Add all remaining ingredients, stir well to combine, and bring to a gentle simmer for about 20 minutes to allow flavors to marry. Adjust heat as necessary throughout, stirring occasionally. Serve warm with a generous garnish of crumbled vegan feta and herby cilantro or parsley.

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January 19, 2025January 19, 2025 by betsy

Kale, Cauliflower & White Bean Soup (vegan & plant-based)

Kale, Cauliflower & White Bean Soup
Yield: approximately 4-6 servings

January days don’t get grayer than this in Coastal Virginia as we prepare for an Arctic Blast from Siberia…and I crave it: the moodier the better. And with weather like this, my thoughts turn to soup–though, truthfully, my thoughts are never far from soup–and this one checks every hardy and healthful box. Hope you enjoy!

2 tablespoon olive oil
1 small onion, diced
1/3 cup diced carrot
1/3 cup diced celery
1/8 teaspoon each sea salt freshly ground black pepper
3 cloves garlic, minced
1 bay leaf
2 teaspoons Italian seasoning, or to taste
1 teaspoon rubbed sage, or to taste
10 ounces frozen riced cauliflower, cooked according to package directions (I use microwave)
1-15.5 ounce can cannellini beans, rinsed and drained
4 cups vegetable stock
8 ounces chopped kale, thick stems removed, or baby kale

In large soup pot or Dutch oven, heat olive oil over medium. Add onion, carrot, celery, salt, and pepper and saute, stirring frequently, until softened, about 3 or so minutes. Add garlic and saute, stirring, for about 30 seconds. Add all remaining ingredients, stir well to combine, and bring to a gentle simmer for about 20 minutes to allow flavors to marry. Adjust heat as necessary throughout, stirring occasionally. Serve warm in big bowls with crusty bread for sopping if desired.

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January 6, 2025January 6, 2025 by betsy

Gingerbread Mug Cake (vegan & plant-based with gluten-free option)

I created this recipe–which cooks for only 2 minutes!–on a recent Sunday morning at the end of our winter break. It was on the heels of having just created, if I do say so, The Best, Moistest Gingerbread Loaf as a gift. I was still craving holiday flavors and pretty sure I couldn’t trust myself with a whole loaf in the house. So, this was the perfect, spicy answer.

The texture is a little different because of cooking in the microwave–similar to a bread pudding–but the flavor is virtually identical.

Before I could photograph it, the Cocowhip started to melt and I was momentarily disappointed. But then I thought, “That’s how it really looks: warm and pleasantly melty.”

Gingerbread Mug Cake (vegan & plant-based with gluten-free option)

Yield: 1 serving (easily mutiplies)

1 tablespoon vegan butter
1/4 cup gluten-free 1:1 baking mix or all-purpose flour
2 tablespoons granulated stevia or natural sugar
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allsice
1/8 teaspoon freshly grated black pepper
1/8 teaspoon ground cloves
1/8 teaspoon grated nutmeg (freshly grated if possible)
Pinch sea salt if vegan butter is unsalted)
2 tablespoons non-dairy milk
Optional: 1/4 teaspoon espresso powder dissolved in non-dairy milk
1 tablespoon unsweetened applesauce
1 teaspoon dark molasses
1/8 teaspoon vanilla extract
Garnishes:
2 tablespooons Silk vanilla Greek yogurt or Cocowhip (feel free to use your favorite brands, but I love these)
1 tablespoon chopped or halved walnuts or pecans

In microwave-safe mug, cup, or very small bowl, melt butter and swirl around sides. In another small cup or bowl, use a fork or mini whisk to combine all remaining ingredients until a smooth batter forms. Transfer to buttered vessel, gently smooth top, and microwave on high for 60 to 90 seconds, just until top is set. Serve warm topped with Silk vanilla Greek yogurt or Cocowhip and nuts, if desired.

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January 2, 2025January 2, 2025 by betsy

Miso Butter Vegetable Soup (vegan & plant-based)

Miso Butter Vegetable Soup
Yield: 4 servings

So many people–including me–have been very sick this holiday season. A bowlful of colorful, flavorful antioxidants seemed in order, so I whipped this together for lunch today using what I had on hand…and I will keep making it year round, in sickness and in health!

Out of hot chili crisp, I reached for miso instead, and I am not mad about it. I like to serve this soup with both a spoon and chopsticks, though slurping the broth–and inhaling the steam–is perfectly acceptable.

1 tablespoon olive oil
1 small yellow or white onion, slivered
1 red or green bell pepper, seeded, stemmed, and slivered
10 ounces frozen riced cauliflower, cooked according to package directions (I microwave)
12 ounces mixed Asian vegetables, cooked according to package directions (I microwave)
8 ounces fresh baby spinach
4 ounces fresh arugula
2 cups vegetable stock
2 tablespoons yellow miso
1 tablespoon vegan butter
1 tablespoon dried tarragon
1/2 teaspoon Chinese Five Spice or Japanese Seven Spice or to taste
1/2 teaspoon garlic powder
Optional garnish: roasted and lightly salted cashews or peanuts

In large soup pot, heat oil over medium. Add onion and peppers and saute, stirring frequently 3 to 5 minutes or until tender. Add remaining ingredients in order–adding greens in batches if desired–and stir well until greens are wilted. Continue simmering, stirring often, until most of moisture is evaporated. Serve hot in bowls topped with nuts if desired.

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January 2, 2025January 2, 2025 by betsy

The Best, Moistest Gingerbread Loaf (vegan & plant-based with gluten-free option)

The Best, Moistest Gingerbread Loaf (vegan & plant-based with gluten-free option)

Craving gingerbread, I studied recipe after recipe before making a loaf as a foodie friend’s Christmas gift. She live it, but, just tasting the batter, I thought it could be improved. I wanted more spice (so I added allspice and black pepper), more richness (I added a small amount of melted vegan butter along with the oil), and better balance for the tanginess from the applesauce (I added espresso powder). Honestly, it is perfection…and I hope you agree!

I had visions of swathing it in orange-bourbon-cinnamon cream cheese frosting, maybe with a hint of molasses, and, while that would be delicious, it needed nothing but a cup of tea on the side!

Notes:
A half recipe fits perfectly in a mini loaf pan (5¾” x 3¼”). Shorten baking time to about 35 minutes.

Discovering I was out of baking powder during one of my test batches, I looked up a substitute, it worked perfectly, and I included it below as an option.)

Recipe

2 1/4 cups 1:1 gluten-free baking mix (like Bob’s Redmill; I am not gf, but prefer it in rustic baked goods) or unbleached all-purpose flour
1/2 cup packed light or dark brown sugar (I prefer dark brown)
2 teaspoons baking powder (or sub 1/2 teaspoon baking soda and 1 teaspoon lemon juice)
1/2 teaspoon baking soda
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon grated nutmeg (fresh grated if possible)
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon sea salt
1/8 teaspoon freshly ground back pepper
1 cup non-dairy milk (I prefer unsweetened soymilk)
Optional (but recommended): 1 to 2 teaspoons espresso powder)
1/2 cup molasses (use blackstrap only if you want a very pronounced flavor)
1/2 cup unsweetened applesauce
1/4 cup vegetable oil
2 tablespoons vegan butter, melted (I use Myokos)
2 teaspoons vanilla extract

Preheat oven to 350 degrees. Oil a standard loaf pan (4.5 x 8.5″ or 5 x 9″). Place all dry ingredients in large mixing bowl: baking mix, brown sugar, baking powder, baking soda, and spices. Whisk together and make a well in center. Dissolve espresso powder in non-dairy milk, if using. Into well, pour all wet ingredients: non-dairy milk, molasses, applesauce, oil, vegan butter, and vanilla, and whisk into dry ingredients just until all lumps dissolve. Transfer into prepared pan, gently smoothing top. Bake 55-60 minutes or until wooden pick inserted deep into center comes out clean. Cool in pan 10 minutes. Invert onto plate and then onto wire rack so top is up. Cool slightly or completely before slicing. Reheat slices a few seconds in microwave, if desired.

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December 25, 2024December 26, 2024 by betsy

Beer Bread with Optional Christmas Tree Garnish (vegan & plant-based)

Yield: 12-16 servings

Beer Bread for Christmas…and Beyond! (Vegan & Plant-based…of course!)

If you are still in the Christmas spirit, you can whip up this beautiful and delicious no-rise yeast-free bread in about 45 minutes with most of that baking time.

If not, you can transform the rosemary garnish into a branch with berries all winter or with vegetable flowers come warm weather.

Plus, the bread is just as crave-worthy with no garnish at all.

I had seen these breads on Pinterest, but didn’t want the rise time even of focaccia. I remembered beer bread, which is typically baked in a loaf pan for about 50-60 minutes, and decided to press it into a square pan, more like focaccia, and shorten the baking time.

I also added garlic powder to the mixture and changed the amount of butter I had seen in several recipes, from 1/4 to 1/2 cup, to 6 tablespoons. Some melted it and used in the bottom and over the top, some sliced it over the top. I melted it and used 2 tablespoons in the bottom and 4 over the top.

With a flavor and texture reminiscent of a sourdough biscuit because of the fermentation of the beer and all the butter, I find it irresistibly tasty and easy.

Next time, I would add the garnish about halfway though so it doesn’t get crispy and take on a hint of that Charlie Brown’s Christmas Tree look.

Note: I actually found fresh currants at Harris Teeter for the ornaments, but you can use halved grape tomatoes, peppedew peppers, red bell pepper pieces, sliced black olives, etc.

However you garnish or not, enjoy all year long!

Beer Bread

6 tablespoons vegan butter
3 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon garlic powder
1/2 teaspoon sea salt
1-12 ounce beer (Barnivore lists vegan beer)

Optional Christmas Garnish: fresh rosemary stalks, fresh red currants, halved grape tomatoes, peppedew peppers, red bell pepper pieces, black olive slices, etc.

Turn oven to 350 degrees. Place butter in pan–8-inch round or square–and place in oven to melt while it preheats.

In a large mixing bowl, combine flour, baking powder, garlic powder, and sea salt with a fork. Drizzle in beer, stirring with a fork, until a smooth dough forms.

Transfer all but 2 tablespoons melted butter to a small cup or ramkin. Transfer dough into prepared pan and smooth with fingers. If not garnishing, pour or brush remaining butter over the top and place in oven for thirty-five minutes or until lightly golden brown.

If garnishing, do not pour butter over the top. Bake about 20 minutes; remove from oven; arrange rosemary stalks in a Christmas tree shape; place fresh red currants, halved grape tomatoes, peppedew peppers, red bell pepper pieces, sliced black olives, etc. as ornaments; brush and dab butter over the top; and bake for remaining 15 minutes or until lightly golden brown.

Cool slightly, slice, and serve right away. Cover any leftovers tightly.