With fresh fruits and vegetables glistening in the refrigerator and perspiration glistening on my skin even at 8:00 a.m.–or 8:00 p.m.–cool, hydrating, and refreshing gazpacho seemed to need be the order of the day.
Nothing is easier nor more nutritious than chunking up vegetables and fruit and giving it a good whirl in the food processor or heavy duty blender.
Quasi-decadent garnishes include bread cubes toasted in a tiny bit of olive oil and sea salt, roasted and salted sunflower seeds, mint sprigs, and a drizzle of olive oil. I used blood orange flavored for this batch, but unflavored olive oil would be just as delicious.
When the heat’s got you down, this soup will perk you right up.
Tomato-Peach Gazpacho
1 red onion, peeled and quartered
1 large tomato, cored and quartered
1 peach, pitted and quartered
1 tangerine, pitted and quartered
Juice of 1 small to medium lime
1 to 2 cloves garlic or roasted garlic
1/2 teaspoon smoked paprika or to taste
1/2 teaspoon garlic powder
Sea salt and freshly ground black pepper to taste
Garnishes: croutons, roasted and salted sunflower seeds or other seeds or nuts, mint sprigs, drizzle of olive oil, flavored or plain
place everything except garnishes in the bowl of a large food processor or heavy duty blender and process or blend until as smooth as you desire. Ladle into bowls or cups, garnish as desired, and erve immediately or chill, covered, until serving time. Garnish just before serving.
For some reason, probably all Pinterest’s fault, I was craving M&Ms cookies and bars. Pinterest can ignite an obsession like nothing else.
But I learned the hard way not to order Unreal brand chocolate-covered peanuts, basically a vegan M&M, from Amazon in July and Southeastern Virginia. They arrived like this.
Out of three 5-oz bags, only about 50 of the candies were usable–the rest were a melted, cracked, and clumped mess. The upside is that the candies are a beautiful color and taste delicious, so I would buy them again, just in the fall or perhaps directly from the company.
With enough candies to make a half batch of cookies, that is what I did and it was worth it. Besides, I don’t need a lot of cookies around tempting me, but if you are unable to purchase these candies or the equivalent in the grocery store, you might want to wait until a cooler month unless it happens to be cool where you live. And if the latter, lucky you!
My recipe includes simple directions I learned recently for creating a perfect bakery style shaped cookie every time, provided you make the large variety because it takes two scoops.
However you scoop them, you will love them, if you can prevent yourself from eating all of the dough first!
M&M Cookies (vegan & plant-based)
1/2 cup vegan butter
1/2 cup vegetable shortening
1/2 cup brown sugar (I like dark brown)
1/2 cup granulated sugar
2 teaspoons vanilla
1 teaspoon baking soda
2 1/4 cups all-purpose flour
2 to 4 tablespoons non-dairy milk
1/2 cup vegan chocolate chips
1/2 cup vegan M&M style candy
1/2 cup broken pecans or peanuts
Preheat oven to 350°. Line a baking sheet with Silpat or parchment paper. In bowl of electric mixer, cream together butter, shortening, both sugars, vanilla extract, and baking soda. With mixer on medium to low speed, beat in flour in three portions, with 1 or 2 tablespoons milk in between each, scraping down bowl as necessary. Avoid over beating. With mixer on lowest speed or by hand, mix in chocolate chips, candies, and nuts. Using a one tablespoon scoop, make small cookies by placing one scoop about two inches apart in rows. To make bakery style large cookies, after placing one scoop onto baking sheet, put a second scoop in the center and press down very firmly. Big small cookies for about 8 to 10 minutes and large ones for about 12 to 15, or until golden brown.
I think I am becoming an unintended expert at micro-sizing food, mostly out of necessity. Namely becauseI am cooking for one and am a restless cook who grows bored easily if I have to eat the same thing day after day.
My omni partner, Bob, does not eat the way I do, almost on principle. We have had occasional heartfelt discussions, a story for a different day, about my feelings of rejection when he declines even a taste of the dishes I prepare because, as for many of us, cooking is a gesture of sharing and love.
But, he, a smoker for many years, truly tastes food differently and, like all of us, wants to control his own diet. Still, it is fun to cook together as long as we can tailor the ingredients for our own tastes and lifestyles. Basically, anything that can be custom-filled or -topped works well: tacos, pizzas, wontons, fried ravioli, etc. But, I can assure you, he would not go near a tomato pie.
If we weren’t in the middle of a pandemic, I would share with friends as I always have, but many of us are not too keen on eating food from other people’s kitchens right now.
So cakes become cupcakes and cupcake recipes are downsized to make only four and, in this case, a big luscious tomato pie became six luscious two-bite tartlets.
Months ago, I purchased a bag of these tartlet pans at a thrift store to make this really cool metal floral wall hanging for a friend. All of the flowers were assembled out of metal housewares And I featured the end result in my DIY Decor column. I never really thought I would use the leftovers, but they have come in handy on a number of occasions.
Ingredient note: I am a calorie-counter and an avid exerciser. So I use Walton Farms no-calorie mayonnaise available at our Harris Teeter. (It is not great on its own, but when it is mixed with other ingredients with strong flavors, it is worth it to me to save 100 calories per tablespoon.) But use whatever kind of mayo you prefer, including homemade. I make a delicious tofu mayonnaise (available here on this site) with only 10 calories per tablespoon, but I was too hungry to stop and make a batch.
I use Everything Bagel seasoning in my creamy topping because I love the mixture of dried garlic and onion, sesame seeds, poppy seeds, etc. Feel free to omit, as there will be plenty of flavor without it. But, I highly recommend.
Whatever you choose to top yours with, enjoy celebrating these glistening red gems of the season in two-bitesize format.
Mini-Tomato Pie Tartlets Press-In Crust (vegan & plant-based)
6 approximately 1.5 x 3 inch tartlet pans
3/4 cup all-purpose flour
2 tablespoons vegetable oil
1 tablespoon non-dairy milk
Pinch sea salt
Pinch garlic powder
Pinch onion powder
1/4 cup vegan mayonnaise
3 tablespoons shredded vegan mozzarella cheese
1 tablespoon shredded or grated vegan parmesan cheese
1 generous teaspoon thinly sliced green onions
1 teaspoon minced fresh basil or chiffonade
Pinch sea salt
Pinch black pepper
Optional (but recommended): 1/2 tsp Everything Bagel seasoning or to taste
6 slices tomato (to fit your tart pans)
Garnish: fresh basil sprigs
Preheat oven to 350°. Place tart pans on baking sheet. In small bowl, combine flour, vegetable oil, non-dairy milk, salt, and garlic and onion powders. Mix together with a fork until moist and crumbly. Add a drop or two more oil or non-dairy milk if necessary. A little bit of the dough should hold together when pinched with your fingers. Divide into six portions, crumble into the bottom of each tart pan, and press evenly onto sides and bottom. Bake 10 minutes or until set and just beginning to turn golden. Meanwhile, in a small bowl, blend together remaining ingredients except tomatoes and garnish. After tart shells have baked, lay a slice of tomato in each one and top with 1/6 of mixture. Return to oven and bake for another 10 minutes. Garnish with fresh basil sprigs and serve warm or at room temperature.
Yield: 4 cupcakes (easily multiplies to create 1 dozen or more)
I have been craving a big layered coconut cake. I love the look of big desserts. But let’s be honest, with only me and Bob living here–and him not eating my food, practically on principal–never mind food sharing dramatically curtailed because of this pandemic, I did not need a big coconut cake to eat by myself. I didn’t even need a dozen cupcakes.
So I developed this recipe for four cupcakes, but I made them extra special with a layer of coconut pastry cream under the delicious coconut cream cheese frosting. I make the pastry cream in the microwave because it is such a small amount, but you could certainly make it in the smallest saucepan you have.
And I like to pipe the frosting on, even though it will be covered by shredded coconut, just so the pastry cream stays in place. Use a fairly large tip so that the coconut in the frosting won’t clog it.
Coconut Cupcakes with Coconut Pastry Cream and Coconut Cream Cheese Frosting
5 tablespoons all purpose flour 3 tablespoons granulated sugar 1 tablespoon + 1 1/2 teaspoons cornstarch 1/4 teaspoon baking powder 1/8 teaspoon baking soda 1/8 teaspoon sea salt 1/4 cup coconut milk (lite or regular) 1/4 teaspoon vanilla extract 1/4 teaspoon almond extract Coconut Pastry Cream (recipe follows) Coconut Cream Cheese Frosting (recipe follows) Garnish: approximately 1/4 to 1/3 cup shredded coconut, sweetened or unsweetened (I prefer unsweetened)
Preheat oven to 350°. Line 4 muffin tins with paper cupcake liners. In a small bowl, whisk together all ingredients. Divide evenly among lined muffin tins. Thanks for approximately 22 to 23 minutes or until the toothpick inserted in center comes out clean. Cool and then top with 1/4 of the cooled pastry cream followed by 1/4 of the frosting. I like to pipe the frosting on (with a large tip) so the pastry cream stays in place. Sprinkle thickly with shredded coconut.
Coconut Pastry Cream: 1 tablespoon vegan butter 2 tablespoons granulated sugar 1 tablespoon cornstarch 1/8 teaspoon sea salt 2 tablespoons coconut milk (lite or regular) 1 drop vanilla extract 1 drop almond extract Approximately 2 tablespoons shredded coconut (sweetened or unsweetened)
You can make this on the stove top, but because the quantity is so small, I find it easier to make in a small bowl in microwave. Melt together butter and granulated sugar, whisk well, and then whisk in cornstarch and sea salt, followed by coconut milk. Microwave about 30 seconds to thicken. Stir in coconut. Let cool.
Coconut Cream Cheese Frosting: 2 tablespoons vegan butter, softened 2 tablespoons vegan cream cheese, softened 1/4 teaspoon vanilla extract 1/8 teaspoon almond extract Approximately 1 cup powdered sugar If needed: 1 tablespoon coconut milk 1/4 cup shredded coconut (sweetened or unsweetened)
Cream together butter and cream cheese. Best in extracts followed by powdered sugar. If needed to teach desired consistency, beat in a little coconut milk or powdered sugar. Stir in coconut. If piping on, use a large tip that shredded coconut will easily pass through.
Yield: 2 appetizer servings or 1 main dish serving (easily multiplies)
To say I am obsessed with no soya brand wonton wrappers would be an understatement. I love them for fried ravioli, fried wontons, and now baked ravioli.
But as much as I love them, I may love my miso butter sauce even better!
6 wonton wrappers
3 tablespoons cooked filling (I used a mixture of mashed butternut squash, caramelized onion, sliced green onions, shredded mozzarella, and minced garlic)
2 tablespoons vegan butter
2 tablespoons yellow miso
1 tablespoon sliced green onion
1/2 cup vegan dry white wine
8 small leaves fresh sage
Garnish: Fresh sprigs sage
Preheat oven to 350 degrees. On a small baking sheet, lay out the wonton wrappers. One at a time, wet edges by dipping your finger in a cup of water and running around the edge. Place one and a half teaspoons filling in the center, full dough over, and seal edges. Repeat with remaining filling and wonton wrappers. Sprit slightly with non-stick spray or oil and fake for 10 minutes or until golden brown.
While ravioli bakes, make sauce. In a skillet over medium heat, whisk together all ingredients. Simmer to heat through. When wontons are baked, remove from oven, plate, and pour sauce over. Garnish and serve immediately.
This is less of a recipe and more of a mini advertisement for Nasoya brand wonton wrappers, which are vegan and available at mainstream grocery stores, and a method for using them. They are about 3-inches square, handle beautifully, taste delicious and have a lovely texture.
To make 2 appetizer servings of 3 each, or a total of 6, you only need about 3 tablespoons filling. For these I used mashed roasted butternut squash, sliced green onion, and just a drop of soy sauce, sesame oil, minced garlic, and minced ginger. Go easy on the ginger as it easily overpowers.
Simply lay the wontons out flat on a plate or baking sheet, and wet all 4 edges of the first wonton wrapper by dipping your finger in a cup of water and running it around the edges. Place about 1 teaspoon filling in the center, bring corners together at the top, and pinch the 4 seams with dampened fingers to seal. Repeat until all filling is used.
Deep fry for about 1 1/2 minutes at 375 degrees or until golden brown. Drain on paper towel and serve with duck sauce.
Endlessly adaptable, this beautiful tart is “stupid easy.” The crust simply presses into the tart pan and is tender but sturdy. The bottom is spread with a layer of creaminess–vegan cream cheese, cashew cream, or even hummus–and then layered with the sauteed, caramelized or grilled vegetables–or fruit–of your choice. Or why not berries? A flurry of grated vegan cheese is the finishing touch. The recipe below includes the ingredients I used for the version in the photo, but let the seasons and your taste preferences be your guide.
Press-In Crust (recipe follows)
1/2 cup vegan cream cheese, thick cashew cream, or hummus
2 cups tightly packed spinach, sauteed lightly with 1/2 teaspoon grated ginger and sea salt
1 medium onion, thinly sliced and caramelized (to caramelize, I sauté the onion in 1/2 cup water, 1/2 teaspoon salt, 1 teaspoon vegan Worcestershire sauce or Liquid Aminos, 1 teaspoon molasses, 1 teaspoon tamarind molasses or a second teaspoon of regular molasses, 1 teaspoon apple cider vinegar, and 1 large clove garlic, minced)
1 medium grilled peach, halved, cut into 16 wedges, and grilled (I use an indoor grill pan)
Approximately 1/4 cup shredded vegan parmesan
Optional garnish: fresh sprigs of basil
Prepare crust according to directions below and remove from oven. Dollop with tablespoons of cream cheese, return to oven for about 3 minutes, remove, and spread cream cheese with an offset spatula or back of a spoon to cover bottom. (If using cashew cream or hummus, only return to oven if you want it heated.) Layer, in order, with spinach, onion, peaches, and parmesan cheese. Garnish, if desired, with fresh basil.
Press-In Crust:
2 cups all-purpose flour
1 1/2 teaspoons sea salt
1 teaspoon granulated sugar or stevia
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Optional: 1 teaspoon Everything Bagel seasoning
8 tablespoons vegetable oil
Approximately 4 tablespoons non-dairy milk
Preheat oven to 350°. In a medium bowl, stir all ingredients together with a fork, adding more milk if necessary to create a soft, but not sticky, dough. Crumble evenly over an 8-in tart pan and press evenly onto bottom and sides, using the floured bottom of a glass to help press if desired. Place tart pan on a baking sheet and bake for 12 minutes or until lightly golden brown.
Yield: 6 pancakes (I ate one before the photo shoot!; approximately 500 calories for the entire recipe, including a compliments)
These taste like your best memory of peanut butter and jelly sandwiches from childhood, only better and so much more fun to eat.
1/4 cup of purpose flour
2 tablespoons granulated stevia (you can certainly use granulated sugar)
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
6 tablespoons non-dairy milk (I use flax with protein)
2 tablespoons creamy peanut butter
1/4 teaspoon almond extract
Accompanimentd: approximately 2 teaspoons raspberry or your favorite jam, 1/2 teaspoon vegan sour cream, barely a hint of finally chopped peanuts or almonds
Whisk together all ingredients except a compliments in a small bowl. Spray a skillet with non-stick spray and heat over medium. Using a tablespoon measure, create discs of batter about 2 in in diameter. Cook just a minute or two on the first side, flip, and repeat. Serve stacked with about 1/3 teaspoon jam between the pancakes and on top. Add a dollop of sour cream and a sprinkle of nuts.
Yield: 6-2 inch pancakes (I consider this 1 serving, but easily multiplies)
These pancakes are like summer on a plate: light, floral, and lovely. But they are delicious without the lavender if that is just a little too floral for you. Regardless, you will definitely want to drizzle these with your favorite syrup. The little white ceramic dog in the photo is actually a single-serving pitcher.
1/2 cup flour
2 tablespoons sugar (I use granulated Stevia)
1 tablespoon flaxseed meal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon sea salt
1/2 teaspoon culinary lavendar
1/2 cup non-dairy milk (I use flax with protein)
Garnishes of choice: a dab vegan sour cream, culinary lavender buds, maple syrup
In a small bowl, whisk together all ingredients except garnishes. Spray skillet with non-stick spray and heat over medium-high. Using a tablespoon create three discs of batter about 2 inches in diameter. Cook a couple of minutes, flip, and cook a couple more minutes, just until golden brown and pancakes are cooked through. Repeat with more non-stick spray and remaining batter. Stack, garnish as desired, and serve immediately.
