March 7, 2010July 21, 2010 by betsy

Vegan Muhammara Hummus

Yield: about 1 1/2 cups

Muhammara is one of my favorite dips or spreads, Middle Eastern or otherwise. Plus, it can be used to add a burst of flavor to soups, stews or, in this case, hummus. Don’t get me wrong, I have no complaints about the most basic hummus. But, I had some leftover Muhammara that needed to be used, a can of chick peas, and a need for something tasty to nosh on while watching the Oscar’s. And, so, Muhammara Hummus was born. It’s the best of both worlds: the subtle earthiness of creamy hummus gets a boost from robust Muhammara, and the latter is tamed a bit by the less assertive hummus. (The truth is, though, that you can substitute any tasty paste, like a vegan pesto.) To finish it off, I swirl the top with Pomegranate Molasses, a middle eastern condiment I fell in love with at a Turkish tapas restaurant in Washington, D.C. But if you don’t have it or can’t get it, drizzle with balsamic reduction or a little walnut or olive oil.

1-12 ounce can chick peas, rinsed and drained
5 tablespoons Muhammara (or the savory paste of your choice)
4 tablespoons walnut oil
1 tablespoon olive oil (or you can use all olive oil)
juice of 1/2 of a lemon
1 tablespoon dried parsley (or 3 tablespoons fresh minced parsley)
optional garnish: 1 tablespoon or so of pomegranate molasses, balsamic reduction or walnut or olive oil plus a lemon wedge
Fresh raw veggies, pita chips and/or small toasts

Place first 5 ingredients in the bowl of a food processor fitted with a metal blade and process until smooth, scraping down sides as needed. Transfer to a serving bowl and swirl the top with the pomegranate molasses, balsamic reduction or walnut or olive oil. Garnish with a lemon wedge. Serve with fresh raw veggies, pita chips and/or small toasts.

February 14, 2010February 10, 2011 by betsy

Vegan Baked Brie and Chutney en Croute (in Phyllo Dough) with Vegan Sweet and Spicy Curried Pecans

Yield: 1 wheel of vegan “brie”

Since my recipe for vegan “brie” makes two wheels, I had one left over to experiment with. This time, I decided to use phyllo dough for the “croute”–though you could use puff pastry instead–and enclose a hint of fruity and spicy chutney inside. For contrast, I topped it with sweet and spicy toasted pecans. Yum! The perfect winter appetizer.

For this recipe and some 170+ more,
I invite you to purchase my first cookbook:

The Blooming Platter:
A Harvest of Seasonal Vegan Recipes

Vegan Heritage Press
Spring 2011

February 8, 2010July 21, 2010 by betsy

Vegan Muhammara (Middle Eastern Red Bell Pepper, Walnut, and Cumin Spread)

Yield: 1 3/4 cups

This Middle Eastern spread is a hit at parties: it’s unique but not weird. And it’s so versatile because, not only is it a tasty appetizer, but a spoonful or two is delicious stirred into rice or pasta dishes, soups and stews, polenta and the like for a burst of deep flavor. I’ve had a sweeter version in one local restaurant that I didn’t care for as much, though I loved the way it was served: spread onto lettuce leaves and garnished with pomegranate seeds. I’ve also had a version similar to this one in another local restaurant, but I think mine has more flavor.

1-7 ounce jar roasted red peppers, drained
2/3 cup fine fresh or dried bread crumbs
1/3 cup walnuts, lightly toasted and chopped fine (toast at 350 degrees for 10 or so minutes)
2-4 garlic cloves, minced
1/2 teaspoon coarse sea or kosher salt
1 tablespoon fresh lemon juice, or to taste
2 teaspoons pomegranate molasses (wonderful stuff, but you can substitute a sweet dark syrup of your choice)
1 teaspoon ground cumin
1/2 teaspoon dried hot red pepper flakes
1/2 cup oil (the original recipe called for 3/4 cup which was too much; in fact, though thicker, the spread is actually delicious with very little or no oil)

Combine all ingredients except oil, if using, in the bowl of a food processor fitted with a metal blade. Process until smooth and, with motor running, drizzle in optional oil until the mixture comes together.

Source: I cut this recipe out of a culinary magazine a few years back, but I regretfully neglected to note which one.

February 7, 2010December 15, 2013 by betsy

Vegan Cheese Ball with Chipped “Beef,” Mushrooms, Green Onions and Black Olives–A Great Holiday or Super Bowl Snack

Yield: 1 Cheese Ball

This is one of those treats I remember from childhood. It was always a favorite and it always signaled the Christmas holidays. Of course, I haven’t eaten it in MANY, MANY years, but this Christmas when I was home, we stopped over to visit the Crumbleys, some family friends–our parents have known each other since college–and Ann and her chef son, James, had actually made this particular cheese ball. I was filled with nostalgia and determined to clean it up vegan style. It’s a little late for Christmas, but it’s just in time for the Super Bowl!

1-14 ounce box extra firm tofu, drained
juice of one lemon
1 tablespoon Amino Acids
1 tablespoon balsamic vinegar
1 tablespoon light miso
1 tablespoon vegan mayonnaise
1 teaspoon prepared mustard
2 tablespoons nutritional yeast
1 teaspoon pickling or “corning” spice (grind or crush if some of the spices are whole)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Season Salt to taste
coarse sea or kosher salt to taste
1 cup toasted chopped pecans
2-4 green onions, thinly sliced
1 small or medium can mushrooms, drained (ordinarily, I would NEVER use canned mushrooms, but they are a key ingredient)–I prefer the medium size can
1 small or medium can sliced black olives (ditto about the canned product)–I prefer the medium size can

Garnish: 1 small bag pecan chips

Puree first 13 ingredients in food processor until smooth, stopping and scraping down bowl as necessary. Transfer to a medium mixing bowl and stir in remaining ingredients, except pecan chips, by hand.

Line a medium sized bowl–as half-spherical in shape as you can find–with plastic wrap. Spoon and press “cheese” mixture firmly into bowl; smooth top. Fold ends of plastic wrap over to cover. Refrigerate several hours or up to a couple of days to allow “cheese” to set and flavors to marry. Fold plastic wrap back from top surface of “cheese” ball, place a serving platter on top, and invert ball onto platter. You may have to tug gently on corners of plastic wrap to help it release. Remove plastic wrap, gently press pecan chips into the surface, and serve with crackers or small toasts.

January 31, 2010February 10, 2011 by betsy

Vegan Baked "Brie" en Croute (in Puff Pastry) with Vegan Red Wine Onion Jam

Yield: two wheels of vegan “brie”

When I was a vegetarian, one of my guiltiest pleasures was Brie en Croute or brie baked in puff pastry. Good grief that was a lot of calories, fat and cholesterol! I’ve been vegan for a few years now and, while I have made several different vegan cheeses that I love (and have included on this site), I had never attempted my beloved baked brie until today. I think I was afraid it wouldn’t work and I would be inconsolable.

But, I steeled myself and went to work, though it was hardly any work at all. By slightly altering Jo Stepaniak’s vegan brie recipe–essentially omitting the agar and water since I was going to bake mine–the “cheese” came together in a snap in the food processor. And with a fine vegan puff pastry readily available in the freezer section of most grocery stores, courtesy of Pepperidge Farm, the “croute” is a no-brainer too.

Since the base of the “cheese” is tofu and cashews, and since tofu bakes up nicely, there is no chance of oozing and running “seepage,” as there is with diary brie. So there is really nothing to be concerned about. Hot out of the oven it is a glorious thing to behold and it tastes divine on its own or, especially, with grapes and my Vegan Red Wine Onion Jam.

I’ve enjoyed Brie en Croute with all kinds of delicious things baked inside or spooned over the top–e.g. chutney or a pecan praline sauce–but onion jam is so “in” these days and it’s one of my favorite new condiments. You may cook it down as much as you like. I was starving and didn’t cook it as long as I might have so, in the photo, it may be a little less “pulpy” than you will want yours. You can also control the texture by how thinly you slice the onion. You could even dice it instead.

Now, will the taste or texture fool anyone into thinking that this is true dairy brie? No, but it’s so good (and a lot less oily) that no one will care except to be glad that the 8th deadly sin is now practically a virtue.

For this recipe and some 170+ more,
I invite you to purchase my first cookbook:

The Blooming Platter:
A Harvest of Seasonal Vegan Recipes

Vegan Heritage Press
Spring 2011

January 27, 2010February 3, 2012 by betsy

Vegan Queso con Carne Dip (A Super-Healthy Choice for a Super Bowl Snack Supper)

Yield: approximately 4 ½ cups

My “Veggie Table” column in today’s “Flavor” section of the Virginian-Pilot featured Super Bowl snacks that, as the headline read, were “Super Dips without a Super-Size Calorie Count.”

For a lot of folks, the Super Bowl, or “Supper Bowl,” is a New Year’s Resolution buster if you resolved to eat more healthily or lose a few “LBs” in 2010.

But, no worries, you can have your favorite game night dips and eat them too. I’ve cleaned up two all-American favorites: cold spinach dip and hot queso con carne dip. Both are so flavorful and filling—thanks to loads of lean animal-free protein—that you can call them dinner. Plus they are packed with nutrition and are calorie-conscious to boot. In fact, the spinach dip is fat-free.

In this post, I feature my queso dip, the base of which comes from The Ultimate Uncheese Cookbook by Jo Stepaniak. I started with her “Warm Cheez Wiz Sauce” recipe and kicked it up. Essentially, her sauce is like a béchamel only with the addition of nutritional yeast (not an active yeast) which imparts a nutty and “cheesy” flavor, miso and a few other ingredients to create a nice flavor and texture. It doesn’t exactly duplicate melted processed cheese, but you might think it’s even better. It’s certainly better for you. To this base, I add sautéed onion, hamburger style soy crumbles, corn, Ro-tel tomatoes with green chilies, a couple of southwestern spices and a few squirts of fresh lime juice. I serve the addicting concoction right in the skillet I make it in for a down-home no-fuss presentation.

For a marriage made in football heaven, serve this dip with my Vegan Fat-Free Spinach-Bean Dip.

Vegan Queso con Carne Dip

1 tablespoon olive oil
½ of a small to medium yellow onion, finely diced
12 ounces Meal Starters Grillers Recipe Crumbles (hamburger style soy crumbles) or the equivalent of another brand
1 cup fresh or frozen corn kernels
½ cup flour (any kind, but I used whole wheat)
½ cup nutritional yeast flakes
½ teaspoon chili powder
½ teaspoon onion powder
½ teaspoon hot or sweet paprika
¼ teaspoon ground coriander
¼ teaspoon garlic powder
¼ teaspoon dry mustard
2 cups water or plain or unsweetened soy milk (I used 1 cup of each)
¼ cup olive oil
1 teaspoon light or chickpea miso
1-10 ounce can Ro-tel diced tomatoes and green chilies (I used “mild”)
Juice of ½-1 lime
Coarse sea or kosher salt to taste
Optional garnish: chopped fresh cilantro

In a large cast iron skillet over medium-high, heat the first tablespoon of olive oil to shimmering. Add onion and sauté, stirring frequently, until softened. Add soy crumbles and cook until warm through. Then add corn and do the same. Turn off heat and set mixture aside. Make “cheese” sauce: In a medium saucepan, combine flour, nutritional yeast, and next 6 spices. Gradually whisk in the water and/or milk, olive oil and miso. Cook over medium heat, stirring almost constantly with a whisk until bubbly, thick and smooth. Return soy crumble mixture to medium heat and pour “cheez” sauce over. Stir to combine. Add tomatoes and lime juice and continue stirring and heating until entire mixture is bubbly and flavors are combined. Check for salt and add if needed. Garnish with cilantro if desired and serve hot with your favorite dippers.

Source for plain “Cheez Wiz” dip base: The Ultimate Uncheese Cookbook by Jo Stepaniak

January 27, 2010October 12, 2014 by betsy

Vegan Fat-Free Spinach-Three Bean Dip (Another Super-Healthy Choice for a Super Bowl Snack Supper)

Yield: approximately 6 cups (easily halves)

As featured in my “Veggie Table” column in today’s edition of the Virginian-Pilot, another Super Dip for the Super Bowl–or rather, “Supper Bowl,” is this Vegan Fat-Free Spinach-Three Bean Dip.

What’s my secret? Non-dairy alternatives to sour cream, mayonnaise and processed cheese. But these dips are so tasty, no one will know the difference unless, of course, they think they are even better than the originals.

In place of the traditional mayo and sour cream in the spinach dip, I could have substituted the prepared vegan versions (and I do include that option). But I wanted to go low-calorie and no-fat. So I substituted tofu for one and white beans for the other, pureeing them together into a smooth base for the dip. The other ingredients—dried vegetable soup and frozen thawed spinach—are the same. However, wanting still more no-fat protein and fiber, not to mention color and flavor, I added both pinto and black beans along with a little cumin. Perfection! The subtle nod to flavors of the Southwest make the spinach dip a nice compliment to my Vegan Queso con Carne Dip, yet without duplicating flavors.

With dip as virtuous as this, you can afford to dig in with a few Fritos (they’re vegan), but be sure to balance them out with some veggie scoopers like baby carrots.

Vegan Spinach-Three Bean Dip (fat-free if made with tofu in place of mayo and white beans in place of vegan sour cream!)

1-12 ounce package soft Silken tofu (or 1 1/2 cups of vegan mayonnaise)

1-15.5 ounce can white beans, rinsed and drained (or 1 1/2 cups of vegan sour cream)

2 tablespoons lemon juice

1 tablespoon water

1 tablespoon ground cumin

2 envelopes (1 box) Lipton’s Recipe Secrets dry vegetable soup mix

2-9 or 10 ounce boxes frozen spinach, thawed, and moisture squeezed out

1 can black beans, rinsed and drained

1 can pinto beans, rinsed and drained

1 can white beans or dark red kidney beans, rinsed and drained

Pinch coarse sea or kosher salt to taste

In the bowl of a food processor fitted with a metal blade, process first five ingredients. Transfer mixture to a large mixing bowl and stir in remaining ingredients, combining well with a fork. Be sure to separate strands of spinach with your fingers as you add it. (Or, if using mayo and sour cream, just stir everything together.) Check for salt and add a pinch to bring out flavors if desired. Serve cold with your favorite dippers. Note: you can use any type of bean you prefer, even all the same type.

January 24, 2010January 30, 2012 by betsy

Vegan Super Bowl Snacks: Vegan Buffalo Wings with Creamy Vegan Blue “Cheez” Dressing

With the Super Bowl fast approaching, I wanted to direct everyone to a post from about this time last year for my finger-licking “no harm, no fowl” Vegan Buffalo Wings. Game on!

January 23, 2010February 4, 2012 by betsy

Vegan “Sausage” and Red Bell Pepper Puff Pastry Heart Tarts (Perfect for a Vegan Valentine’s Breakfast or Brunch)

Yield: 20 small tarts

Why not serve these savory heart-smart tarts to your sweetheart this Valentine’s Day? They are simple, special, quick and delicious, and they only look and taste like you labored for hours.

When I realized that Valentine’s Day falls on a Sunday this year, I began brainstorming brunch ideas for my vegan column, “The Veggie Table,” in The Virginian-Pilot. For it, I ultimately decided on unforgettable Red Velvet Pancakes. (I’ve posted a teaser with a photo, but will post the recipe as soon as it appears in the Pilot, as per my agreement with them.)

But these little morsels were one of my ideas and they are scrumptious. So if you prefer a savory to a semi-sweet breakfast, then I encourage you to whip up a platter of these heart tarts and serve them with a side of fruit for a very beautiful and satisfying start to the day.

The flecks of red bell pepper make them especially fitting for any of the “red” holidays, so you might cut the pastry out in the shape of stars and make tarts for a Christmas breakfast or brunch. But simple squares or circles would make them suitable for any day of the year.

Though they are especially fitting in the morning, they would also make delicious hors d’oeuvres on an afternoon or evening buffet.

Vegan Pastry:
1 box Pepperidge Farm Puff Pastry Sheets (removed from box and thawed 40 minutes on counter)

Vegan “Sausage” and Red Pepper Filling:
1 tablespoon olive oil
1/2 of a large red bell pepper, finely diced
3 large cloves garlic, sliced
8 ounces tempeh (I used the “garden” variety–no pun intended–with flecks of vegetables)
1 tablespoon soy sauce
1 tablespoon Amino Acids
2 tablespoons maple syrup
1 tablespoon fennel seeds
1 teaspoon ground coriander
1 pinch red pepper flakes
1 “squirt” of lemon juice
1 “squirt” of Liquid Smoke
1 tablespoon whole wheat flour (white would also work)
4 tablespoons unsweetened soy milk (plain would also work)
coarse sea or kosher salt to taste
freshly ground black pepper to taste

Preheat oven to 400 degrees. In a large cast iron skillet over medium-high, heat olive oil to shimmering. Add bell pepper and saute for about a minute or two until it starts to soften. Add garlic and saute another couple of minutes or until garlic softens and just barely begins to develop golden color. Crumble tempeh into skillet, stir well and add next 8 ingredients, sauteing and stirring until tempeh is uniform in color, fennel seeds release fragrance, and mixture is warmed through. Sprinkle with flour and immediately add milk, cooking and stirring until flour no longer tastes raw and mixture begins to bind together. Season with salt and pepper, stir well, and remove from heat.

Cut puff pastry into 20 hearts, 10 per sheet and place on a lightly oiled or Silpat-lined baking sheet. Using a spoon or small scoop, place approximately 2 teaspoons of filling into the center of each heart. Bake on the center oven rack for approximately 16-17 minutes. Remove from oven and serve hot, warm or room temperature.