October 17, 2009July 21, 2010 by betsy

Vegan Banana Bread with Peanut Butter Streusel

Yield: one 5-8″ loaf

Bananas intended for morning smoothies ended up in one moist and delicious breakfast quick bread. A peanut butter streusel was just the little extra somethin’-somethin’ it needed to set it apart from ordinary banana bread which is admittedly hard to beat.

Batter:
1 cup all purpose flour
1 cup whole wheat flour
(or substitute 2 cups white whole wheat flour for both flours) ½ cup packed brown sugar
½ cup oatmeal
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1/2 cup canola oil
1/2 cup maple syrup
1/2 cup unsweetened soy milk (plain or vanilla would be good too)
3 very ripe bananas, peeled and pureed or mashed well by hand
2-3 teaspoons vanilla extract
optional: ½ teaspoon almond extract

Streusel:
2 tablespoons crunchy “natural” peanut butter
2 tablespoons whole wheat flour
2 tablespoons brown sugar
2 tablespoons oatmeal

Preheat oven to 350 degrees. Oil a 5 x 8” metal loaf pan with non-stick spray.

To make batter, place all dry ingredients into a large mixing bowl. Make a well in the center and pour in oil, soy milk, banana and extract(s). Stir together just until wet and dry ingredients are combined. Spoon batter into pan and gently smooth top.

In a small bowl, combine streusel ingredients with your fingers. Sprinkle streusel over the top of the banana bread and, using the palm of your hand, gently but firmly press it into the surface of the batter. Bake for 1 hour or until toothpick inserted in center comes out clean or nearly clean. There should be no raw batter clinging to the pick. Cool for 10 minutes in pan on wire rack. Run a knife around edges, remove from pan onto a plate or your hand and then invert with streusel side up onto rack. Cool completely before slicing.

October 3, 2009July 21, 2010 by betsy

Vegan Sweet Potato Pancakes with Vegan Sour Cream Maple Syrup

Yield: 6-8 pancakes

I am so sorry that I haven’t posted in a while. The last couple of weeks have been hectic, but amazingly fulfilling, at school. As the citywide Teacher of the Year, I was invited to give the “keynote” presentation last Wednesday night at a lovely dinner given in honor of all 89 Teachers of the Year (TOY) in our district, one per school.

My speech included a beautiful video of six of my students talking about their work. Though it was a team effort, I give Steve Delaney, our inimitable Computer Resource Teacher, most of the credit, as it simply wouldn’t have come to be without his creativity, commitment and technological wizardry. Over the last two+ weeks, he and I spent countless hours brainstorming, interviewing, piecing together and perfecting the video, him more than me. Meanwhile, I was writing, rewriting, tweaking or practicing my speech in every spare moment. But neither Steve nor I, both a little (okay, a lot) Type-A, would have wanted it any other way.

This morning, however, I couldn’t deal with my cooking furlow any longer. So I made pancakes inspired by a bag of sweet potatoes given to me by my friend David who bought them from a farmer at his church. I have been keeping them in the garage (cooler and darker than the house), where I have caught our 16 year old dog, Webster, eating raw sweet potatoes on three different occasions. So, I had to retrieve some before they were all gone. [Don’t worry, Webster doesn’t live in the garage. He just passes through with me on our way to or from our daily walks. He’s slow coming in (he’s slow doing everything except eating!), so I leave him out there “unattended” to come in at his leisure which is when he has helped himself to the spuds.]

As a topping, I love vegan sour cream on sweet potatoes, so I thought it would be good whisked into some maple syrup for the pancakes…and it was!

My wonderful family has been here this week for the previously mentioned dinner, and they arrived this morning from their hotel at the beach just in time to sample the pancakes. My Mom said it smelled like fall in our house. She loved the pancakes (they all did!) and thought they would be good with a squeeze of lemon or zest in the Vegan Sour Cream Maple Syrup. And I agree. But they are delicious even without.

1/2 cup whole wheat flour
1/2 cup self-rising flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoons brown sugar (or raw sugar)
2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1 1/2 cups unsweetened soy milk (plain or vanilla soy milk would be good too)
1 lightly packed generous cup of grated or finely chopped sweet potato; about 1 small potato (I used the food processor fitted with a metal blade)
generous 2/3 cup chopped walnuts
2 scant tablespoons vegan butter (I like Earth Balance)

Sour Cream Maple Syrup:
4-6 tablespoon vegan sour cream
4-6 tablespoons pure maple syrup
a squirt of lemon juice or a little zest (optional)

Whisk together and set aside. (You may heat gently in microwave for a few seconds if desired.) Note: you can make as much syrup as you like; just whisk together equal parts vegan sour cream and syrup.

Garnish:
Large walnut pieces or halves

In a medium mixing bowl, place first 8 ingredients. Make a well in the center and pour in soy milk. Stir together until almost combined, add sweet potato and walnuts, and continue stirring just until well combined. In a large cast iron skillet over medium-high heat, melt up to 1 scant tablespoon of the butter. Using a 1/3 cup measure, make two-three pancakes (or a 1/4 cup measure to make 3-4 pancakes), spreading ever so slightly if needed just to flatten tops. Cook a minute or two on the first side or until just a few bubbles appear, you get a high rise, and the edges appear set. Gently flip and cook another couple of minutes on the reverse. Avoid overcrowding. This batter is fairly thick, but if pancakes look like they are going to run together, just cook a couple at a time, and add butter to keep skillet greased as needed. If pancakes are cooking too quickly, lower heat to medium, especially for second side. When cooked through, remove pancakes to plates or a serving platter, keep warm, and repeat with remaining butter and pancake batter.

Serve with Vegan Sour Cream Maple Syrup and top each serving with walnut pieces or halves. (Homemade candied walnuts, like the ones in the photo–which are actually brown sugar and herb–are an extra-special garnish.)

September 20, 2009July 21, 2010 by betsy

Vegan Caramel Apple Pancakes

Yield: 8 pancakes

These pancakes are like a fall festival on a plate. However their creation was no picnic. My previous two attempts were utter failures, but the third time was the charm. In one of the earlier iterations, applesauce had too weak of a flavor and, in another, grated apple made the batter way too moist to cook properly. Apple butter plus dried apple proved to be the winning combination. (Note: there is no butter in apple butter.) With a simple caramel sauce and a sprinkling of nuts, all that’s missing from these caramel apple treats is the stick!

Vegan Caramel Sauce:
1/2 cup soy creamer
1-2 teaspoons cornstarch
1/4 cup vegan butter (I like Earth Balance)
1/2 cup packed brown sugar

Whisk together in a small saucepan and bring to a simmer over medium-high heat, stirring occasionally. Simmer for two-three minutes and remove from heat. Sauce will thicken as it cools.

Pancakes:
2 scant tablespoons vegan butter (I like Earth Balance) or 1 tablespoon canola oil + 1 tablespoon vegan butter (the high sugar content from the apple butter can result in over-browning; a little oil reduces the chances)
1/2 cup whole wheat flour
1/2 cup self-rising flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon apple pie spice or 2 teaspoons cinnamon + 1/2 teaspoon ginger + 1/2 teaspoon nutmeg
1 cup apple butter (there is no butter in apple butter!)
1 cup unsweetened soy milk (plain or vanilla soy milk would be good too; vegan buttermilk is a little overpowering for the subtle pumpkin flavor)
1 cup dried apple slices, cut into small dice (they stay chewy, so they should be small, about 1/4-inch)
1 cup chopped or broken walnuts or pecans

Garnish: chopped walnuts or pecans

In a large cast iron skillet over medium-high heat, melt 1 scant tablespoon of the butter or 1/2 tablespoon butter with and 1/2 tablespoon oil. Meanwhile, in a medium bowl, stir together dry ingredients. Make a well in the center and add apple butter and soy milk. Stir just until combined and few lumps remain. Gently stir in dried apple and nuts. Using a 1/4 cup measure, make three pancakes in skillet. Cook 2-3 minutes on the first side, gently flip and cook another 2-3 minutes on the reverse. Add butter (or butter and oil) to keep skillet greased as needed. You may also need to lower the temperature a little closer to medium so that they cook through without becoming too brown on the exterior. (Note: Only a few bubbles will appear in this batter indicating doneness. So look for a fairly high rise and golden brown edges.) When cooked through, remove pancakes to plates or a serving platter, keep warm, and repeat with remaining scant tablespoon of butter (or butter and oil) and pancake batter. Serve with Vegan Caramel Sauce and a sprinkling of chopped walnuts or pecans.

September 19, 2009July 21, 2010 by betsy

Vegan Lemon-Blueberry-Walnut Pancakes

Yield: 6-8 pancakes

Inspired by my recently posted Lemon-Blueberry-Pecan Cookies, these pancakes are a twist on the more traditional blueberry variety. Made with the dried blueberries that I had leftover after making the cookies, these pancakes can be enjoyed even when blueberries are no longer in season. Lemon zest brightens the batter and, though it may sound odd, I highly recommend topping each serving with a lemon wedge and encouraging diners to squeeze the lemon juice over the pancakes and syrup. Wow! The cardamom powder is optional. Though I’m not a huge fan of it in sweet foods–I love it in Indian food–it has a slight lemony undertone that complements these pancakes beautifully.

1/2 cup whole wheat flour
1/2 cup self-rising flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoons brown sugar (or raw sugar)
pinch of cardamom (optional)
1 generous cup unsweetened soy milk (plain or vanilla soy milk would be good too)
1/2-2/3 cup dried blueberries
Zest of 1 lemon
1/2 cup chopped walnuts or walnut pieces
2 scant tablespoons vegan butter (I like Earth Balance)

Topping:
Pure Maple Syrup, gently heated if desired

Garnish:
Lemon Wedges

In a medium mixing bowl, place first 6 ingredients. Make a well in the center and pour in soy milk. Whisk together until almost combined, add blueberries and walnuts and continue whisking until well combined. In a large cast iron skillet over medium-high heat, melt 1 scant tablespoon of the butter. Using a 1/3 cup measure, make three pancakes (or a 1/4 cup measure to make 4 pancakes), spreading ever so slightly just to flatten tops. Cook a minute or two on the first side or until just a few bubbles appear, you get a high rise, and the edges appear set. Gently flip and cook another couple of minutes on the reverse. Avoid overcrowding. This batter is thick, but if pancakes look like they are going to run together, just cook a couple at a time, and add butter to keep skillet greased as needed. If pancakes are cooking too quickly, lower heat to medium, especially for second side. When cooked through, remove pancakes to plates or a serving platter, keep warm, and repeat with remaining scant tablespoon of butter and pancake batter.

Serve with maple syrup and top each serving with a lemon wedge. Encourage diners to squeeze lemon over pancakes and syrup.

September 6, 2009July 21, 2010 by betsy

Vegan Chocolate Banana Smoothie

Yield: 2-1 cup servings or 1-2 cup serving.

Otherwise known as the world’s easiest, lightest and tastiest smoothie, this one is a cool, creamy and hydrating blend of lite chocolate soy milk, plain soy milk, banana and ice. At only 210 calories for the 2 cup serving, it is a very sensible and satisfying way to start the day. Though it is packed with protein and potassium, it won’t weigh you down.

I may be wrong, but it seems when people describe their smoothie concoctions to me, they have gone way overboard, packing in hundreds and hundreds of calories of milk, yogurt and fruits of several kinds. Perhaps they need all those calories to last until they have their next meal, but I find many smoothies–including commercially prepared ones–to be too much of a good thing.

So, I keep it simple, emphasizing nutrition, taste, texture (I like them to feel decadent going down!) and rehydration after a night’s sleep. To that end, I have come to rely on calorie-free ice to contribute to the froth factor, as well as to impart a creaminess that isn’t cloying.

By far the most “painful” part of this oral surgery experience, other than the price–ouch!–is the soft diet for two to four weeks. I’ve had this smoothie for breakfast for two of the last three days and, while I love it, I suppose I crave a lot of variety of texture–among other things–in my food. But that isn’t possible right now. (And it’s only been two full days!) Cool foods like this one, though, have an added benefit: since yesterday I’ve been experiencing “rebound swelling,” known in our house as “chipmunk face,” and the cold is supposed to help reduce it.

Lunch and dinner are probably the most difficult. (Oh, and snacks. My beloved nuts are off limits.) Last night’s dinner at our favorite Mexican restaurant was, for me, completely smooth refried beans with a practically pureed salsa. I love frijoles, but I love them with whole wheat tortillas, caramelized onions, chopped tomato…you get the picture. The silver lining, though, is that last night was the first time in my life that, instead of eating WAY too many chips with salsa before the meal came, I ate none!

Stay tuned as I try to spice up this post-op eating plan.

3/4 cup lite chocolate soy milk (or regular if you don’t mind the additional calories)

1/4 cup plain soy milk (it’s what I had, but lite or unsweetened is fine too)

1 banana, broken into chunks

8-10 ice cubes

Place all ingredients into a blender container. If you have an “ice crusher” feature, crush the ice for a few cycles and then blend on high until all ingredients are completely combined, ice is incorporated, and a creamy-frothy consistency is achieved. If you have no such feature, just blend on your favorite setting to achieve the same results.

August 18, 2009July 21, 2010 by betsy

Vegan Peaches-n-Cream Smoothie

Yield : 2 servings or 1 large one

In our area of Virginia, August means one thing: peaches. Sweet and juicy with just a hint of mellow tartness, they are a big and beautiful consolation for the heat and humidity.

Last week, I picked up several at Stoney’s Market and made some homemade vegan peach ice cream. With one leftover peach and with ice cream in the freezer, I knew what I was having for breakfast today.

Plus, I was in a rush to get to the orthodontist (yes, I’m getting Invisiline braces at my “ripe” age) and this smoothie travels well in my insulated Starbucks cup. You’ll notice I dressed it up a bit for the photo before transferring it into my travel cup and dashing out the door. Most days, I prefer a drinkable breakfast like this that hydrates with a delectable infusion of protein and vitamins.

1 cup unsweetened soy milk (plain, vanilla or vanilla light would be perfect too)
1/2 of a large peach, pitted, and cut into chunks (I leave the skin on for color and nutrition)
2 tablespoons orange juice concentrate
10 ice cubes
Optional: 1 scoop (about 1/2 cup) vegan ice cream (I used homemade peach, but vanilla or a sorbet would be nice too and purchased is fine; if you don’t add the ice cream, you might want to add a couple of packets of Splenda or the sweetener of your choice)

Garnish: 2 small wedges from the remaining 1/2 peach and 2 optional straws (or one of each if preparing one large serving)

Place all ingredients into the glass container of an electric blender and blend until smooth. My blender (Krups 4-speed) has an “ice crusher” feature, so I run it on that speed until the ice sounds broken up and then switch it to high for a few seconds. Avoid over-blending, as it may thin the mixture out too much. Pour into one or two glasses and garnish the rim(s) with a peach wedge. Serve with a straw if desired.

July 19, 2009July 21, 2010 by betsy

Vegan Ham Steaks or Vegan Sausage Patties

Yield: 4 servings (2 steaks or patties per serving)

Created for my Vegan Snap Bean “Stew” with Vegan Double Corn Finger and Faux Ham Stacks, these ham steaks are great for virtually any application calling for sliced ham. With the addition of fennel seed, they take on the flavor profile of sausage and are perfect in Sausage Biscuits or in any other preparation calling for sausage patties. You could even try crumbling it.

1 cup water
2 tablespoon soy sauce or tamari
1 teaspoon Amino Acids or vegan Worcestershire sauce
1/2 teaspoon Liquid Smoke
1 tablespoon nutritional yeast
1 teaspoon brown rice syrup (or maple syrup)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder (you may substitute garlic salt; just omit sea or kosher salt)
1/2 teaspoon sea or kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano
1/4 teaspoon ground dry mustard
Sausage Patties only: 1/4 teaspoon fennel seeds
1/8 teaspoon dried sage
8 ounces tempeh, sliced crosswise into 4 pieces

Combine all ingredients except tempeh in a large skillet and bring to a simmer over medium-high heat. While stock heats, stand each piece of tempeh on one of its long sides and, with a sharp knife, carefully slice it in half through the middle to make two thinner pieces. Place the 8 pieces of tempeh into the stock and simmer for 12-15 minutes or until almost all of the moisture is evaporated, being careful not to let it scorch. Add a little bit more water, if needed, to prevent stock from evaporating too quickly.

Stock Source: Stock is adapted from La Dolce Vegan! by Sarah Kramer

July 12, 2009February 10, 2011 by betsy

Vegan Carrot Cake Pancakes with Cream Cheese-Orange Sauce

Yield: 8 pancakes

One of my favorite cakes is now suitable for breakfast. Carrot Cake Pancakes are not only a delectable way to start the day, but a tasty way to sneak a bit of carrot into a recalcitrant child’s (or partner’s) diet.

I love vegan cream cheese frosting on carrot cake and I also like a hint of orange zest in or on the cake. So, while I didn’t have any oranges, I did have some Orange Sauce left over from my Gingerbread Pancakes last week. *I reheated it and whisked it together with vegan cream cheese to make a lite and lovely sauce for the Carrot Cake Pancakes that is reminiscent of the frosting I’m crazy for, but without the calorie damage.

*Note: I reheated the Orange Sauce very gently, as reheating a sauce bound with arrowroot powder can cause the sauce to “break” and become runny. It did become just a little thinner, but you won’t run into that challenge if you make the Cream Cheese-Orange Sauce from scratch rather than reheating leftover Orange Sauce, as I did.

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

July 8, 2009July 21, 2010 by betsy

Vegan Gingerbread Pancakes with Orange Sauce

Yield: 8 pancakes

These pancakes are not for sissies! I love gingerbread, but it may be an acquired taste for some. Like their namesake, these pancakes have a very deep flavor that is offset beautifully by the orange sauce. And they look so pretty and summery with a little sprig of mint. Some orange zest and/or a slice of orange would also look nice on top in warm or cold weather months.

The inspiration for the spice blend–the dry mustard is not an error!–comes from Sally Schneider’s gingerbread recipe as adapted by Lynn Rosetto Casper of The Splendid Table. For the sweetener, you’ll notice that I used three different types–four if you count the one in the sauce–because each contributes different characteristics to the final product. But if you just have one or two of them on hand, use what you have. I felt more sweetener than I usually use was needed to mellow the other bold flavors, but it makes the batter more susceptible to burning, so cook these at a slightly lower temperature than normal.

Despite their assertiveness–or maybe because of it–these pancakes are delectable.

1 cup unsweetened soy milk minus 1 tablespoon (plain or vanilla soy milk would be good too)
1 tablespoon apple cider vinegar
1 tablespoon + 1 teaspoon instant coffee (I use decaf)
1 tablespoon mild molasses (not blackstrap)
1 tablespoon brown rice syrup
1 tablespoon brown sugar (or raw sugar)
1/2 teaspoon vanilla
2 tablespoons fresh ginger
zest of 1/2 of a lemon or small orange (don’t omit; I think it is needed for balance)
2 scant tablespoons vegan butter (I like Earth Balance)
1/2 cup whole wheat flour
1/2 cup self-rising flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon dry mustard
1/8 teaspoon or a pinch of ground cardamom

In a small cup or bowl, whisk together soy milk and vinegar to make vegan buttermilk. It will curdle in just a couple of minutes. When it does, whisk in next six ingredients, ending with the fresh lemon or orange zest, until coffee is dissolved. In a large cast iron skillet over just slightly higher than medium heat, melt 1 scant tablespoon of the butter. Meanwhile, in a medium bowl, stir together both flours and remaining pancake ingredients. Make a well in the center and add the soy milk mixture. Stir just until combined and few lumps remain. This batter spreads a little more than most of my others, so I would cook only two pancakes at a time using a 1/4 cup measure. Cook fairly slowly for a few minutes on the first side. Also unlike some of my other pancakes, bubbles will appear in this one indicating doneness. When done, gently flip and cook another few minutes on the reverse. Add butter to keep skillet greased as needed. When cooked through, remove pancakes to plates or a serving platter, keep warm, and repeat with remaining scant tablespoon of butter and pancake batter. While pancakes cook, make Orange Sauce (below). Serve pancakes with generous spoonfuls of the sauce and garnish with a sprig of mint and/or a slice of fresh orange or a sprinkling of orange zest.

Orange Sauce:

1 cup orange juice
1 tablespoon arrowroot powder
1 tablespoon maple syrup
zest of 1/2 half of a lemon or small orange

Garnish: a sprig of mint and/or a slice of orange or fresh orange zest per serving

In a very small bowl or cup, whisk 2 tablespoons of orange juice with 1 tablespoon of arrowroot powder until fully incorporated. In a small saucepan over medium high heat, bring remaining orange juice to a gentle boil. Remove from heat and whisk in arrowroot mixture. It will thicken almost immediately. Then whisk in maple syrup and zest. Serve immediately. Reheating is not recommended as arrowroot could “break,” causing the sauce to become too thin.