January 23, 2014 by betsy

Vegan Tempeh and Turnip Green Soup

Tempeh and Turnip Green Soup Yield: 4 hardy servings

Today is a second “snow day” with temps in the twenties–far milder than much of the country (and world!) I realize–and I’ve been home from school craving something warming and nutritious. I love alliteration and happened to have some tempeh on hand so when there was no pre-chopped kale (sorry, I was feeling lazy) at the grocery store, but there were turnip greens, I greedily tucked a big bag into my basket.

I happened to have a can of white beans in the pantry and debated adding them, but I have something else in mind for them and there is PLENTY of protein in this soup thanks to the tempeh, as well as just the right amount of creaminess from the nip of non-dairy creamer. But feel free to add beans if “beans and greens” along with the tempeh sounds more satisfying, or if you want to stretch the soup for a larger group.

Because greens where I come from are typically eaten with pork (sorry!), I used fennel and smoked paprika for a nod in that direction. Note that the hint of sweetener is optional but, while I love bitter greens, tempeh is also a tiny bit bitter–or maybe pungent is a better word–so I feel the sweetener creates a better balance of flavors. And, while it may sound odd to add vinegar to bitter flavors, malt vinegar is wonderfully mellow and complex and actually enhances those flavors which is probably why we southerners love vinegar sprinkled over our greens. Finally, if you can’t easily obtain nutritional yeast, feel free to omit, but it adds a subtle richness and depth that is difficult to duplicate.

4 cups vegetable stock (or 4 cups water + 4 veggie or “no-chicken” bouillon cubes)

2 bay leaves

1 tablespoon olive oil

1 medium yellow onion, diced

Sea salt

Freshly ground black pepper

2 large cloves garlic, minced

8 ounces tempeh, cut into bite-size cubes

1 teaspoon fennel seeds

1/2 teaspoon smoked paprika

1/4 teaspoon red pepper flakes

8 cups chopped turnip greens

2 tablespoons nutritional yeast (optional)

1 teaspoon natural sugar, agave nectar, or maple syrup

1 tablespoon malt vinegar

2 tablespoons non-dairy creamer (I used So Delicious coconut milk creamer)

In a covered 4-quart saucepan over medium-high heat, bring the stock to a simmer, reduce heat to medium. Meanwhile, heat the tablespoon of oil in a large cast iron skillet over medium-high. Add onion and a pinch of salt and pepper, and saute about 7 to 8 minutes, stirring frequently until beginning to turn golden brown. Add garlic, and continue sauteeing for another minute or two, stirring frequently. Add tempeh, fennel, smoked paprika, and red pepper flakes, and saute, stirring frequently, for about five minutes or until tempeh is coated in the spices and hot through. Add half the greens and about 1/2 cup hot stock and cook down for a couple of minutes, stirring frequently. Repeat with remaining greens and another 1/2 cup of stock. Stir in nutritional yeast, sugar and vinegar until completely combined. Add contents of skillet to stock, bring to a simmer and cook for about 15 minutes, stirring in the 2 tablespoons non-dairy creamer at the end. Check for seasoning, adjust as necessary, and serve immediately.

January 21, 2014 by betsy

Vegan Figgy Pudding Bundt Cake (aka THE Moistest Cake You May Ever Eat!)–A So Delicious 3 Course Recipe Contest Entry

Figgy Pudding Cake With a lone bottle of root beer in the fridge from I-don’t-know-when (I rarely if ever drink a soda, even organic) and the mention of gingerbread in Donna Tartt’s latest novel, The Goldfinch (which I highly recommend), I woke up today dead-set on making a gingerbread bundt cake with that root beer. However, it seemed to need something else, as I have a delicious recipe for one with ginger and cola on The Blooming Platter and I was wanting to create something new.

I browsed around in the grocery store for just the right thing for my spicy cake, tucking an orange into my basket for some nice winter citrus notes, but I still wasn’t satisfied, as the other cake also includes orange. Putting away my few groceries, I noticed that I had both Calmyra and mission dried figs plus almond paste in the pantry. Perfect! My bundt cake would have a fig, pecan, almond paste, and orange zest tunnel of love.

Only the tunnel part didn’t quite work out. The filling dispersed itself into the batter creating a deeply complex, spicy and ultra-moist, rich mahogany brown cake. Heavenly. Is it worth creating the filling even if it doesn’t create a visual contrast through the middle of the cake? You bet it is! In fact, this cake is such a “winner” that I decided to enter it in the So Delicious 3-Course Recipe Contest because I use three of the delicious and nutritious So Delicious products in this one recipe!

Filling:

8 Calmyra dried figs, stemmed and quartered

8 Mission dried figs, stemmed and quartered

3/4 cup organic root beer, heated

1 cup pecan pieces

Zest of 1 large navel orange

1/4 cup almond paste (I purchase it canned in the grocery store on the baking aisle)

1 tablespoon natural sugar

1/8 teaspoon sea salt

1 tablespoon brandy (bourbon or port would be lovely too)

Place figs in a small bowl and pour heated root beer over. Let sit for 30 minutes; drain, reserving root beer. In a food processor, pulse pecans a few times, add drained figs, pulse a few more times, then almond paste, and pulse again. Add remaining ingredients and pulse just until all ingredients are finally chopped, and coming together almost like a very textured cookie dough. Set aside while you prepare cake batter.

Cake:

2 1/2 cups unbleached all-purpose flour

1/2 cup natural sugar

2 teaspoons baking powder

2 tablespoons ground ginger

2 teaspoons cinnamon

1 teaspoon five spice powder

1/2 teaspoon ground cloves

1/2 teaspoon sea salt

1 cup canola oil

1 cup molasses (not blackstrap)

1/2 cup maple syrup

1/2 cup So Declicious Coconut Milk

1/2 cup So Delicious Coconut Milk Creamer

1 cup root beer (1/4 cup from the drained figs + an additional 3/4 cup)

1 teaspoon baking soda

Vegan Orange-Almond Glaze

Optional garnish: pecans and orange zest

Optional accompaniment: So Delicious Cultured Coconut Milk

Preheat oven to 350 degrees. Grease and flour a srandard (10-inch) bundt pan. Place all dry ingredients, except baking soda, in a large bowl. Make a well in the center and pour in all wet ingredients, except root beer. Whisk together just to incorporate the wet ingredients into the dry. In a small bowl, add baking soda to root beer–it will fizz–and then whisk root beer into the cake batter just until incorporated. Pour half of batter into prepared pan. Sprinkle filling evenly over the top sruface, and pour remaining batter evenly over filling to cover. Bake for 50 minutes or until a toothpick inserted in the center comes out clean. Let cool on a wire rack for 15 minutes, loosen around both outside and inside edges with a plastic knife, and invert onto serving platter. Let cool. *Drizzle with glaze. Garnish if desired. Serve thin slices with a spoonful of yogurt if you like. Note: if you want to achieve utter decadence, brush cake with a tablespoon or two more brandy (or bourbon or port) before glazing.

Vegan Orange-Almond Glaze:

Juice of 1/2 of the previously zested orange

1 tablespoon non-dairy creamer (soy or coconut milk)

1/4 teaspoon almond extract

3/4 cup powdered sugar

Whisk together all ingredients in a small bowl until smooth.

January 18, 2014January 18, 2014 by betsy

Vegan Curried Carrot and Chickpea Cakes with Lemon-Ginger Yogurt (A So Delicious 3 Course Recipe Contest Entry)

Curried Chickpea and Carrot Cakes Yield: 4 appetizer servings (easily doubles)

Not too long ago, I created and posted a recipe for Kale Kakes. I loved them so much that I started searching about in my refrigerator and pantry for some other healthy ingredients with which I could concoct a different version.

I discovered some pre-shredded carrots in the fridge and was going to make savory “carrot cakes.” But then a can of chickpeas caught my eye and that combination sounded delicious not to mention providing a little more protein. But if two “Cs” are good then three are better, hence the addition of a hint of curry powder. However, if you aren’t a fan, just leave it out.

They needed a contrasting topping and with this nod in the direction of India, one with a yogurt base seemed the most fitting, especially one with a hint of coconut like So Delicious Cultured Coconut Milk. A little lemon and ginger added simple layers of flavors for the perfect creamy accompaniment.

I was almost finished but when I realized my recipe wouldn’t require the whole can of chickpeas–and not liking to accumulate too many odds and ends in the fridge–it struck me that I could roast them and use them as a little garnish. Voila! A simple little app that could almost be a perfect mini-meal.

In fact, I thought it was so good, I entered it in the appetizer category of the So Delicious 3 Course Recipe Contest! Do you think I have a winner?

Vegan Savory Curried Carrot and Chickpea Cakes:

2 tablespoons olive oil

1-15.5 ounce can chickpeas, rinsed and drained

1/2 cup unbleached all purpose flour (I use white whole wheat)

1/2 teaspoon curry powder

1/4 teaspoon ground cumin

1/4 teaspoon garlic powder

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

1/4 cup + 1 to 2 tablespoons So Delicious Coconut Milk Creamer (“origina”l flavor)

1 cup very lightly packed grated raw carrot

Garnish: skillet roasted chick peas and a few shreds of fresh raw carrot

Heat 1 tablespoon olive oil in a large cast iron skillet over medium-high. Set aside 1/2 cup chickpeas and add remaining ones to the pan. Roast for 10 minutes or until lightly golden brown and slightly crunchy, stirring occasionally. Remove to a small cup or bowl. Meanwhile, in a medium bowl, whisk together flour, spices, baking powder and soda, and salt and pepper. Make a well in the center and pour in 1/4 cup creamer. Whisk to make a smooth batter. Stir in the reserved 1/2 cup chickpeas and carrots, adding remaining 1 to 2 tablespoons creamer to loosen batter slightly. It should still be fairly thick and spoonable, almost like a fritter batter. Heat remaining tablespoon of olive oil in the skillet in which you roasted the chickpeas. Divide the batter into 4 equal mounds and cook for a couple of minutes or until golden on each side. Serve topped with a tablespoon of the Lemon-Ginger yogurt, a few of the roasted chick peas and a few carrot shreds.

Lemon-Ginger Yogurt:

1/4 cup So Delicious Cultured Coconut Milk

1/4 teaspoon fresh grated ginger

1/4 teaspoon lemon zest

Sea salt to taste

Freshly ground black pepper to taste

Whisk together all ingredients in a small cup or bowl.

January 14, 2014January 14, 2014 by betsy

Savory Vegan Layered Hummus and Kale Cheesecake

DSCN2354

I am super-excited to share this recipe with you! Excited because I found NOTHING like it online when I got the initial brainstorm AND excited because the good folks at Tofutti wanted to publish it. Plus, my carnivorous husband and friends love it!

So, Savory Vegan Layered Hummus and Kale Cheesecake. Sound weird? It’s not! It is utterly delicious, really easy, and beautiful to boot. It is even quite festive.

A generous gift of way too much homemade hummus to consume while it was still fresh led to a brainstorming session about how to use up a good portion of it. A pumpkin cheesecake came to mind, as the hummus is about the same texture. And this particular variety–garlic-red pepper–was about the same color. “So what about a savory hummus cheesecake?” I wondered. As I mentioned, a little online research revealed no such thing, so I set out on my own, using my go-to cheesecake recipe as a starting point.

But a whole hummus cheesecake, while scrumptious-sounding, also sounded like perhaps too much of a good thing. So, a huge bag of chopped kale, also needing used while still fresh, inspired the idea of layers: a kale and hummus batter on the bottom with just a hummus batter on the top.

Since pita chips are so tasty with hummus, I made a pita chip crumb crust, though a bagel chip–or even cracker–crumb crust would be equally as tasty. I simply mixed finely processed crumbs with a little melted vegan butter and pressed the mixture into an 8-inch spring form pan. Once baked and cooled, I “frosted” the whole thing with vegan sour cream and garnished it with sliced cucumbers and red bell pepper strips to echo the green and red color scheme of the cheesecake for a lovely presentation. However, by all means, you should feel free to let your imagination be your guide.

Note that you can use any flavor of hummus you prefer, though one with a reddish hue contrasts handsomely with the kale layer.

DSCN2367

January 13, 2014January 13, 2014 by betsy

Tofutti Vegan Mayo from The Blooming Platter

Recently, the good folks at Tofutti asked me to create a vegan mayonnaise using their Tofutti Better Than Sour Cream as a base. Using that product as a creamy white base, this “mayo”–based on my tofu-based mayo in The Blooming Platter Cookbook–whips together in a flash.

It boasts an appropriately complex yet subtle taste that won’t overwhelm or conflict with other flavors, so you can use it as you would any other homemade or commercially-prepared mayonnaise. Though I use paprika and turmeric, the mayo takes on just a hint of color as you can see in the photo.

Click on the hyperlink to go to the Tofutti site and access my easy, tasty recipe: Tofutti Mayo (Vegan)

January 7, 2014January 7, 2014 by betsy

The Blooming Platter’s “Vegan Q & A Tuesday” with Nava Atlas

It’s time for Q & A Tuesday, The Blooming Platter’s first Tuesday focus on a “featured force” in the vegan culinary world shamelessly adopting Donald Lipton’s Q & A format from “Inside the Actor’s Studio.”

Featured Force: Nava Atlas

Nava Atlas has written many well-known vegetarian and vegan cookbooks, most recently Wild About Greens, Vegan Holiday Kitchen, and Vegan Soups and Hearty Stews for All Seasons. Her site, VegKitchen, is one of the leading web resources for vegan recipes and plant-based kitchen tips. Nava is also a visual artist, whose work has been shown nationally in museums, galleries, and alternative art spaces, and is part of numerous museum and university collections. Specializing in limited edition artist’s books, her personal work deals with themes of gender and social justice. You can see more of her work at Nava Atlas Art. Nava lives in New Paltz, NY, not far from her beloved NYC.

Q & A

What is your favorite word?

When I first saw this question, I though it was for any favorite word, and I immediately thought of a couple of my favorite words, for no rational reason at all, barnacle and brackish. But then I realized you were looking for culinary words. I suppose if one were so inclined, one could eat barnacles that grow on a ship’s bottom in brackish water, but that wouldn’t be me. So to make a long story short, my favorite culinary word is bountiful. I guess I like “b” words in any case.

What is your least favorite word?

In terms of culinary words, my least favorite words are things like “steak” or “pork” which turn animals into the “absent referent,” a term coined by Carol J. Adams.

What turns you on?

Again, I’m assuming you’re referring to food … I’m mainly turned on by vegetables. I’m a passionate veggie lover and have rarely met one that I didn’t like.

What turns you off?

Meat or anything that looks like meat. Yuck.

What sound or noise do you love?

A stew gently bubbling. Though I must say I enjoy the gentle sizzle that happens when you deglaze a pan.

What sound or noise do you hate?

The annoying sound of a teakettle whistling.

What makes you curse in the kitchen?

When I’m in the midst of making something and realize I’m out of a key ingredient for which there’s no ready substitute — like ginger, for example.

What profession other than your own would you like to attempt?

As you know I’m already involved in several professions — I’m a visual artist (http://www.navaatlasart.com) and a complete literature geek and nonfiction writer (http://www.literaryladiesguide.com); and in addition to producing a cookbook every year or two, I also run a very large veg food site, VegKitchen (http://www.vegkitchen.com). But if I could wake up one morning with another new skill, I’d love to be able to play the fiddle. I’ve always fantasized about that. But I’m not talented musically, so I’ll have to be content with listening to fiddle music and playing the air fiddle.

What profession would you not like to do?

I would not like to teach. I do like speaking, so it’s not about shyness, but as a natural introvert, teaching would suck all the energy out of me.

If heaven exists, what would you like to hear God say when you arrive at the pearly gates?

If there were such a thing as pearly gates or an all-powerful God or Goddess, I’d like an explanation as to why so many people are sentenced to a life of suffering and why there is so much injustice in the world.

Quick Black Bean and Sweet Potato Chili

With the addition of sweet potatoes, this easy chili is filling and warming. Baking or microwaving the sweet potatoes ahead of time cuts down on both the preparation as well as the cooking time. Serve with stone-ground whole grain tortillas — they’re great for dipping into the chili, or even for grabbing some of it, soft taco style. Serve with a simple salad and/or a side of sautéed greens or steamed broccoli. Adapted from The Vegetarian Family Cookbook.

Serves: 6 or more

2 medium-large sweet potatoes (about 1 1/2 pounds)

2 tablespoons extra virgin olive oil

1 large onion, chopped

2 to 3 cloves garlic, minced

1 medium red or green bell pepper, diced

5 cups cooked or three 15- to 16-ounce cans (drained and rinsed) black beans

One 28-ounce can diced tomatoes (try fire-roasted)

1 or 2 small fresh hot chiles, minced,

or one 8-ounce can chopped mild green chiles

2 teaspoons good-quality chili powder

2 teaspoons ground cumin, or more, to taste

1 teaspoon dried oregano

1/4 cup minced fresh cilantro, or more, to taste, plus more for garnish

Salt to taste

Bake or microwave the sweet potatoes until just firm. When cool enough to handle, peel and cut into 1/2 to 3/4-inch dice. Set aside until needed.

Heat the oil in a large soup pot. Add the onion and sauté over medium heat until the onion is translucent. Add the garlic and continue to sauté until the onion is golden.

Add the remaining ingredients except the cilantro and salt. Add 1/2 cup water, bring to a slow boil, then lower the heat and cover. Simmer gently for 15 minutes.

Add the sweet potato dice and continue to simmer for 10 to 15 minutes longer, or until the vegetables are tender and all the flavors are nicely melded.

Stir in the cilantro, then season gently with salt. If time allows, let stand off the heat for an hour or two, then heat through as needed. Top each serving with extra cilantro, if desired.

January 4, 2014January 5, 2014 by betsy

World’s Easiest Vegan Kale “Kakes”

DSCN2334 Yield: 12-2.5-inch cakes

(4 servings)

A recipe prepared by Giadia De Laurentiis on her “Giada at Home” Food Network program inspired this recipe: waffles with pancetta (ick!) and cinnamon. The inspiration was certainly not pork(!); rather it was the combination of sweet and savory.

Since it was New Year’s Day, I was wanting “good luck” foods, and I had already enjoyed griddled tempeh with maple syrup and vegan Hoppin’ John for breakfast at the Sanderling Inn. So, I was craving greens for dinner. And these “kakes” took the cake!

I enjoyed mine without any spices, but feel free to kick them up with curry powder or whatever your imagination seizes on.

1 cup all purpose or white whole wheat flour (I use the latter)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon sea salt or to taste

1/8 teaspoon freshly ground black pepper

1 cup unsweetened soymilk + 2 to 4 tablespoons, if necessary

1/4 cup vegan butter, melted in skillet

3 cups very finely chopped kale (I use a food processor for this task, processing the kale in two batches.)

Filling, topping, and garnish of your choice (I like vegan sour cream, cashew cream or a jam/chutney for the filling, maple syrup over the top, and a garnish of toasted pumpkin seeds or nuts, but the sky’s the limit!)

Place all dry ingredients in a medium bowl. Make a well in the center, add 1 cup soymilk and the melted butter, and whisk just until combined. Stir in kale–it will look like way too much–and add additional soymilk to create a thick spoonable batter.

Lightly spray skillet in which butter was melted with nonstick spray and spoon batter into 4-2.5-inch circles, lightly smoothing top if necessary. Cook a couple of minutes or until lightly browned, flip with a spatula and cook for an additional 2 or so minutes on reverse. Remove to a plate and keep warm. Repeat with remaining batter.

Serve with sour cream, cashew cream, chutney, etc., a generous drizzle of maple syrup, and a sprinkle of toasted pumpkin seeds or nuts.

January 2, 2014January 2, 2014 by betsy

My Latest Painting: “Borne Back Ceaselessly Into the Past”

We Are Borne Back Ceaselessly Into the Past My latest painting: “Borne back ceaselessly into the past,” a Xmas gift for a college friend. A local waterworks tower and The Great Gatsby held great significance for us.

“Gatsby believed in the green light, the orgastic future that year by year recedes before us. It eluded us then, but that’s no matter — tomorrow we will run faster, stretch out our arms farther. . . . And one fine morning ——

So we beat on, boats against the current, borne back ceaselessly into the past.”

Did anyone catch that visual reference to the green light of the future?

December 25, 2013December 24, 2013 by betsy

Merry Christmas, Blooming Platterists!

Since I published the “First Day of Christmas” post yesterday to allow a little grocery shopping time, I wanted to leave all you Blooming Platter supporters a cheerful post on Christmas, albeit one without a recipe, as I assume the menu is set and the cooking begun.

Have a lovely, healthy, tasty and “conscious” Christmas!

DiJulio Holiday Card