January 18, 2016August 8, 2023 by betsy

Vegan Buche de Noel–with Chocolate Mousse Filling and Mocha Buttercream Frosting

Yield: 12 servings (at least)

Vegans need not forego a rolled cake–for this beautiful buche or any other iteration–if you take advantage of my many experimentations with both ingredients and technique…

I regret that I didn’t have time to experiment with this recipe until after Christmas, but it is so exquisitely beautiful and delicious that I can’t wait a whole year to share. Plus, a winter log cake should be appropriate at least through February, no?

Important note: it is far easier and quicker than it may look from these instructions. And well worth any effort…

After conducting considerable research online, I chose a recipe for Vegan Swiss Roll on the Allergy Mums website (thank you!), filling it with my favorite chocolate mousse and frosting it with my longtime favorite mocha buttercream. The creator of the “sponge” claims that it doesn’t crack and, indeed, her photo is picture perfect. However, I found that not to be the case.

Still, my accomplice and good friend, Janie Jacobson, a healthy foods cooking instructor and cookbook author, and I were unperturbed because the luscious frosting hid any cracks completely.

I have now made two of these cakes–one for an impromptu post-New Year’s tea party and the other for a postponed 12th Night Party on Saturday night. It was a rave both times. But then I made two more rolled cakes according to another recipe and with considerable experimentation on my part in order to perfect the “sponge” to avoid dreaded cracks.

In terms of decorating, yes, I know about aquafaba and have made gorgeous meringues, but I was afraid it might not work for the meringue mushrooms typically used to decorate these yule logs. So I devised my own decoration of sliced almonds to suggest shelf-like mushrooms that grow on tree trunks. Some sprigs of rosemary and cinnamon sticks lend a woodsy note–with rosemary being a surprisingly enticing aroma with chocolate–and a light dusting of powdered sugar suggests a hint of snow.

Someone told me it was the prettiest Buche de Noel she’d ever seen and another that it was my best dessert creation yet. That makes this recipe good enough to share with you.

Vegan Buche de Noel

1 cup soy or other non-dairy milk

2 teaspoons apple cider vinegar

2 tablespoons flaxseed meal

1 1/4 cups all purpose flour (I use white whole wheat)

3/4 cup natural granulated sugar (I use demerera)

2 tablespooons cornstarch

3/4 teaspoon baking powder

3/4 teaspoon xanthan gum

1/2 teaspoon baking soda

1/2 teaspoon salt

1/3 cup canola or other neutral vegetable oil

1 tablespoon vanilla extract

Vegan Chocolate Mousse (recipe follows)

Vegan Mocha Buttercream (recipe follows)

Garnishes: sliced almonds, rosemary sprigs, cinnamon sticks, powdered sugar

Preheat oven to 350 degrees. Spray a rimmed 10 x 15″ pan with non-stick spray. Line with one sheet parchment paper and spray lightly again. Sprinkle a tea towel with a little powdered sugar in a 10 x 15″ rectangle. Set aside.

In a small bowl, whisk together soymilk and vinegar, set it aside to curdle for a couple of minutes, and then whisk in flaxseed meal, making a thickened vegan buttermilk. In a large bowl, whisk together flour, sugar, cornstarch, baking powder, xanthan gum, baking soda, and salt. Make a well in the center and pour in canola oil, vanilla extract, and soymilk mixture. Whisk together for 100 strokes until smooth. (Whisking for a portracted time like this will develop gluten and, hence, structure.) Transfer batter into prepared pan and gently smooth into corners. Bake for 12 to 13 minutes or just until a wooden pick inserted in the center comes out clean.

Allow to cool in pan for 3 minutes and then invert onto prepared tea towel. Carefully peel off parchment paper. With a very sharp knife, trim 1/8 inch of cake from all the edges which tend to be a little dry and may prevent smooth rolling. Working from a long side, fold the excess inch or so of towel over the edge of the cake and carefully roll up like a jelly roll. Tuck edges under and allow cake to cool completely on a wire rack. Carefully unroll, avoiding trying to flatten the cake completely. Gently spread with Vegan Chocolate Mousse. Reroll and place seam side down on a serving platter, nestling it onto a flattened side from the previous rolling. Cut off both ends at a diagonal and position cut pieces to resemble sawed off limbs. Frost with Vegan Mocha Buttercream Frosting. Lightly drag a fork lengthwise down the trunk and cut branches to resemble bark. Garnish as desired with sliced almonds, rosemary sprigs, cinnamon sticks, and powdered sugar.

Tent with foil and refrigerate until about 30 minutes before serving time. Slice with a sharp or serrated knife.

Cake Before Rolling

Vegan Chocolate Mousse

I recommend that you make the mousse 2 hours in advance in case it needs to set up, as tofu varies considerably from brand to brand.

6 ounces extra-firm silken tofu, gently pressed and blotted (if you cannot find extra firm silken tofu, use whatever silken tofu you can find, but be prepared to add two additional ounces or refrigerate for 2 hours to allow it to set up before filling buche)

1/4 cup natural sugar (I like demerara)

6 ounces vegan semi-sweet or bittersweet chocolate, melted and cooled until almost room temperature (the chocolate should be very thick but still spoonable)

1/2 teaspoon vanilla extract

1/8 teaspoon almond or peppermint extract

Pinch sea salt

Place tofu and sugar into food processor and process until very smooth, scraping down the sides of the bowl with a rubber spatula as needed. Add the melted chocolate, extracts, and a pinch salt. Process for several minutes until smooth, scraping down sides of bowl as necessary. Texture should be very thick and creamy. If too thin to hold it’s shape, process with two more ounces of tofu and/or refrigerate, covered, before filling buche.

Vegan Mocha Buttercream Frosting

1/3 cup vegan butter, softened

1 tablespoon + 1 teaspoon instant coffee dissolved in about 2 teaspoons of water (I have also used a Starbucks espresso pod, torn open, and sprinkled in undissolved which works beautifully)

1 tablespoon cocoa powder

3 1/2 cups confectioner’s sugar

2 to 3 tablespoons non-dairy creamer (soy, coconut, etc.)

1/2 teaspoon vanilla extract

In bowl of an electric mixer, cream butter with coffee and cocoa powder. Turn mixer off, add 1/3 of confectioner’s sugar and a tablespoon of creamer, and beat until creamy. Repeat with remaining confectioner’s sugar and creamer, ending with last third of sugar scraping down sides of bowl as necessary. Adjust consistency with additional confectioner’s sugar or creamer as desired. Beat in vanilla until incorporated. If a darker color is desired to contrast more with almonds, add more dissolved coffee, cocoa powder, or both.

January 1, 2016 by betsy

Best Vegan Nicely Spicy Holiday Nuts

Nicely Spicy Holiday Nuts Yield: approximately 2 pounds of nuts

These addicting nuts are perfect for New Year’s Day football watching or any time a protein-packed and exquisite snack is in order.

For years Ina Garten’s recipe for Rosemary Cashews was my go-to for snacking and gift-giving. But I found myself craving something with a little more complex flavor and a little less sweet. So I began experimenting and this was my favorite delicious result. You may substitute pecan halves if you like, but they will likely require less cooking time.

This recipe easily doubles or triples. I triple it and use a large roasting pan.

For gift-giving, I like to package the nuts inside a resealable plastic sandwich bag inside a tin to prevent the tin’s interior from becoming messy.

28 to 32 ounces roasted and lightly salted or salted cashews (the cans I purchase at Bed, Bath, and Beyond come as 28 ounces)

1/3 cup vegan butter, melted

1/2 teaspoon adobo (from a can of chiles in adobo)

Zest of 1 lime

1 teaspoon minced fresh rosemary

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon nutritional yeast (optional but delish)

1/2 teaspoon natural sugar

1/2 teaspoon garlic powder

1/2 teaspoon sea salt

Preheat oven to 350 degrees. Stir together all ingredients in a 9 x 13″ baking pan, and taste and adjust seasoning if desired. Roast for 20 to 30 minutes, stirring frequently until fragrant and lightly golden brown. Remove to a wire rack to cool completely. Store in airtight containers.

January 1, 2016 by betsy

My Mother’s (vegan) English Butter Toffee–THE BEST!

English Butter Toffee--Sallie's My adored late mother (sadly, she passed away on October 2), Sallie Gough, and I made this candy every Christmas, but it is indescribably buttery, silky, and crunchy any time of year…say, for a New Year’s Day party.

I made it this year for my annual Christmas, Channukah, Curry & Confections party–where it was a big hit (any leftover crumbles are divine over vegan ice cream)–and made a batch to leave with my father and sister before I left their home in Mississippi and returned to Virginia after Christmas.

1 pound butter/vegan butter
2 cups granulated sugar
6 tablespoons water
1 tablespoon light corn syrup
8 to 12 ounces vegan dark or semi-sweet chocolate
3/4 cup or so sliced, slivered or finely chopped almonds

Butter a cookie sheet with shallow sides and set aside. In a saucepan with a heavy bottom over medium heat, bring butter and sugar to a simmer, stirring frequently. Whisk together water and corn syrup in a small cup and stir into butter and sugar mixture.

Attach candy thermometer to side of saucepan without letting the tip touch the bottom, and continue to cook mixture until it turns a golden amber color and registers about 300 degrees on the thermometer. You may have to cook it to 350 degrees to achieve the desired color.

Pour immediately onto cookie sheet and spread evenly. Allow to cool completely. Melt chocolate and spread over toffee. Sprinkle with nuts and store in refrigerator until cold. Break into pieces and return to refrigerator, covered.

January 1, 2016January 1, 2016 by betsy

My Grandmother’s (vegan) Atendas–Not-too-Sweet Roll-and-Cut Cookies–THE BEST

Mam-ma's Attendas Roll and cut cookies aren’t just for Christmas anymore…

These family favorites hail from my late paternal grandmother. Not a sugar cookie and not a sand tart–they are their own special thing–she shipped them from Houston to wherever we were spending Christmas, or kept them for our arrival at her house. When she moved to MS, we sometimes made them together. And after she passed away, we have kept the tradition alive in MS and VA.

Often, I have made them for gifts, packaged in tins from the Dollar Tree and tied with festive ribbon. Practically legendary, they were the subject of a food feature I wrote for The Virginian-Pilot, and my sister and I included them in the program we created for Mam-ma’s funeral, so the tradition could spread beyond our family.

Not to sweet, my family prefers them a tiny bit over-browned. These cookies freeze and ship beautifully.

1 pound vegan butter, softened
1 cup granulated sugar
Vegan egg substitute to equal 5 eggs
1/2 teaspoon vanilla extract
1 teaspoon baking powder
5 cups all purpose flour

Preheat oven to 350 degrees. Butter two baking sheets and set aside.

With an electric mixer, cream together butter and sugar until fluffy. Beat in eggs/egg substitutes, one at a time, until well combined. Beat in vanilla and baking powder.

With mixer on low, add flour, 1 cup at a time, mixing just until dough forms. It should be tender, but not sticky, and hold its shape nicely.

Working with small amounts of dough at a time (about 1/8th), on a lightly floured work surface, roll to about a scant 1/4-inch thick and cut with favorite cookie cutters. Place cookies about 1-inch apart on prepared pans and bake about 13 minutes or until golden brown, rotating pans halfway through.

Cool cookies slightly on pans, and then remove to racks to cool completely. Repeat with remaining dough. Store in airtight tins or containers.

December 6, 2015 by betsy

Festive Vegan Wine-Poached Pears with Wine Reduction, Coconut Cream, and Pomegranate Garnish

Since my husband passed away on July 30, I don’t eat or cook as much as I once did. But when I do, I try to make it extra-special as with this beautifully festive, deeply flavorful, but not-too-sweet dessert.

It is liable to be the prettiest guest with the best taste at your holiday table.

Wine Poached Pears

1 bottle (750 ml) vegan shiraz or other red wine (check out Barnivore for a nice list)

Juice of 1/2 lemon

1 medium orange, cut into 6 slices

1 cinnamon stick

1/2 cup sugar (I use demerera)

4 tablespoons maple syrup, divided

4 ripe pears, preferably with stems on for best eye-appeal

Coconut Cream (recipe follows)

Pomegranate seeds (life is too short–and, trust me, I know, to seed a pomegranate, so I buy the seeds in a carton; but here are simple directions for seeding your own)

Optional garnish: 4 star anise pods

Place all ingredients, except 2 tablespoons of maple syrup, in a large (4 quart) pot, partially covered, and bring to a simmer over medium-high. Meanwhile, cut a thin slice from the bottom of each pear so that it will sit upright. Using a mellon baller, core from the bottom to remove seeds and any membrane. Then carefully place each pear, on its side, into the simmering wine and simmer about 25 minutes, turning after 10 to 15 minutes, or until very tender but not breaking down. Adjust heat, if necessary, to maintain a perky simmer. Remove pears to a container or serving platter.

Add remaining 2 tablespoons maple syrup to poaching liquid, orange slices and cinnamon stick and boil, uncovered, until reduced by about half. Liquid should be syrupy but pourable and will thicken as it cools.

For each serving, place an orange slice on each dessert plate, top with a pear, and spoon some of the red wine reduction over the top and around the base. Follow with the Cococnut Cream. Garnish with a sprinkling of pomegranate seeds and, if desired, a star anise pod.

Coconut Cream:

1 cup coconut cream (1/2 of 15.5 ounce can; note: if cream and liquid are separated, remove both, whisk or process together, and measure out 1 cup, refrigerating remainder for another use)

1 tablespoon sugar (I use demerera)

1 tablespoon maple syrup

Seeds of 1 vanilla bean pod (or 1/2 teaspoon pure vanilla extract)

1 tablespoon cornstarch

Zest of 1/2 lemon

Place all ingredients, except lemon zest, in small microwave safe bowl, whisk together, and heat for 2 to 3 minutes in 1-minute increments, whisking after each, until thickened to a sauce consistency. Whisk in lemon zest.

January 2, 2015January 7, 2015 by betsy

Vegan Asian Chex Mix

Somewhere, deep in south central MS, my mother is feeling a sharp pain in her side.

From her perspective, in matters as important as food, tradition should rarely be tampered with, and that includes her “Texas Trash,” aka Chex Mix. But, alas, her daughter is an endless culinary tinkerer and so, having had my annual fix of Mama and Papa’s vintage “Trash” over the Christmas holiday, I came home wanting to give some food gifts to my treasured local freelance clients and wanting just as much to try a new Chex Mix riff I’d been fantasizing about. Airplane travel lends itself to such ruminations.

Though there are some four or five bastardizations–to my mother’s way of thinking–on the back of the Rice Chex box, I had in mind an Asian-inspired version that would borrow the ground Nori sheets from my delectable Vegan Hurricane Popcorn with a Twist. Not knowing how the recipients would feel about seaweed in their Chex Mix, I went easy, creating just a subtle hint. But if a pronounced flavor is more to your liking, use an extra sheet–or two–of Nori.

Consider yourself warned: this stuff is habit-forming. Even my husband–who prides himself on not eating snack foods, yet his normal non-vegan diet is far from anything to brag about–loved it. And its addictive qualities cannot be traced to one ingredient; rather to the contrasts of textures and shapes and, most especially, to the way the seasoning seeps into and adheres to certain tidbits more than others–creating a buttery richness here and a tangy saltiness there–so that no two bites taste quite the same.

Note that, as with all baked goods, the cooling process is just as important as the baking itself, so be sure not to shortcut my quick and easy instructions.

Once cool, the mix can be beautifully stored for keeping or giving in cans–coffee, nut, Pringles, etc.–wrapped in decorative paper. For the uncoated cardboard-lined cans, like the Pringles ones that students give me, I like to place the mix in a resealable sandwich bag first. Actually, I do it for all for extra insurance.

Go ahead, just try and resist!

12 cups Rice Chex (1-12 ounce box)

2 cups Wheat Chex

5 cups “Sesame Nut Mix” (I use this Kroger brand mix of sesame sticks and roasted and salted peanuts and cashews; if your grocery store does not sell something similar, just combine roughly equal amounts of the three key ingredients; substitute crispy noodles from the Asian food aisle or even thin pretzel sticks of you can’t locate sesame sticks, and add a drop or two of sesame oil to the butter mixture if desired.)

1 cup vegan butter, melted (I use Earth Balance, but this is a good opportunity for me to tout my vegan friend and fellow blogger and cookbook author, Bryanna Clark Grogan’s, homemade palm oil-free “Buttah”)

2 tablespoons soy sauce (feel free to use a “lite” variety)

2 to 3 sheets Nori, one sheet at a time torn into small pieces and ground in a spice grinder until very fine, but not quite a powder)

1 tablespoon nutritional yeast

3/4 teaspoon Seasoned Salt (I use Lawry’s brand)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Optional: pinch of red pepper flakes

Preheat oven to 3oo degrees. In a large roasting pan, combine cereal and sesame nut mix. Stir soy sauce, Nori, nutritional yeast, seasoned salt, garlic powder, onion powder, and optional red pepper flakes into melted butter. Drizzle evenly over dry mix and combine, using your hands, trying to coat every piece with the butter mixture. Place pan in center of oven and bake for 30 minutes, stirring really well from the sides and corners to the center, every 1o minutes. To cool, spread mixture out in a thin layer on kitchen counter or baking sheets lined with paper towels or brown paper grocery bags. Cool completely. Store in airight containers or in ziplock bags inside airtight containers for extra protection for about a week.

December 24, 2014December 30, 2014 by betsy

Vegan Corn Maque-Choux

Having stayed in the New Orleans French Quarter with my family over Thanksgiving, I returned home with Corn Maque-Choux on my mind. None of the versions that tempted me on menus there were vegan, so I was obsessed with giving it a try in my own kitchen.

Though corn is quite the summer vegetable, I was craving this Cajun mainstay, so I used frozen corn, and it was delish. Many versions of this recipe abound so, after consulting several, I just started cooking from memory.

I rather like my take on this standard: slightly spicy from dried pepper flakes and a hint of smoked paprika, in addition to the requisite fresh thyme. Plus, with it’s flecks of red bell pepper and green onion, it looks very festive for the holidays.

Plannig to make it a while ago–but becoming sidetracked–and having already purchased the produce, I realized I still had it on hand, yet I am heading out of town on Monday. So, I had to use it up and, in a flash, realized that the Maque-Choux packaged in small glass canning jars that I happened to have would make a very festive food gift for guests at a luncheon I was privileged to attend at noon. (Stay tuned for recipes from close friend Trish Pfeifer’s inspired meal.) So, I went into high gear, also making a Vegan Fresh Fennel and Cranberry Chutney and bird ornaments from recycled Kleenex boxes–tucking all three with alittle tissue inside holiday gift bags–before going to yoga at 9:30 (okay, I was late: 9:40!). Thank goodness Minnie wakes me up early!

1 tablespoon olive oil

2 bell peppers, diced (I used a red and an orange, but both red or 1 red and 1 green is nice too)

Sea salt

4 celery hearts, diced

6 green onions, sliced

2 to 3 cloves garlic, minced

2-12 ounce packages frozen corn (about 5 1/3 cups)

Freshly ground black pepper to taste

1/4 teaspoon smoked paprika

1/4 teaspoon dried red pepper flakes (or to taste)

1 tablespoon unbleached all-purpose flour

1/4 cup plain coconut creamer

1/4 cup unsweetened soymilk

Heat olive oil in a large cast iron skillet over medium-high heat. Add bell peppers and a pinch of salt and saute, stirring occastionally, for about 3 minutes or until softened. Add celery, and do the same. Stir in green onions and garlic and saute, stirring frequently, for another minute or two. Add corn and cook, still stirring occasionally, until defrosted and heated through. Sprinkle with pepper, smoked paprika, dried pepper flakes and flour, and stir to combine. Drizzle creamer and soymilk over the top and cook, stirring frequently, for about 3 minutes or until flour no longer tastes raw and mixture is thickened. Adjust seasoning if necessary and serve or spoon into an airtight container(s) and refrigerate.

December 22, 2014December 21, 2014 by betsy

Vegan Fresh Fennel and Cranberry Chutney

Today, I woke up and suddenly realized that–having been preocupied for the last week–I had a little leftover fresh produce in the fridge, but I’m headed out of town for a week, and it would spoil before I returned.

Invited to a Christmas luncheon at noon, I decided to whip together a couple of things to give as gifts to the other guests. Fortunately, I had a set of 4 ounce canning jars that were perfect filled with the chutney, tucked into small gift bags with an additional jar of Vegan Corn Maque-Choux, a little tissue, and simple little bird ornaments that I also whipped together using recycled Kleenex boxes with beautiful patterns.

It was a busy morning, as I still got to yoga at 9:30 (well, 9:40!), and to the lovely luncheon at the home of close friend, Trish Pfeifer! (Stay tuned for some of her delcious recipes!)

1 tablespoon olive oil

1 medium yellow onion, diced

1 1/2 cups diced fresh fennel (1 bulb + a little bit of the stalks)

Sea Salt

2 to 3 large cloves garlic, minced

1 1/2 cups fresh cranberries, rinsed and drained

1/2 cup turbinado sugar

1/2 cup water

2 tablespoons apple cider vinegar

1/2 cup dry white wine (I used pinot grigio)

In a large cast iron skillet, heat olive oil over medium-high. Add onion, fennel, and a pinch of salt, and saute, stirring frequently, for about 5 mintues or until softened. Add garlic and saute, stirring, for about 30 seconds. Add cranberriesa and sugar, stirring until dissolved. Add water and vinegar and cook, stirring frequently, until most of moisture is evaporated, or about 10 minutes, lowering heat if necessary. Stir in wine, and let simmer, still stirring frequently, for anoter 10 minutes or until thick and pulpy. Adjust salt, sugar or vinegar if desired. Remove from heat, let cool, place into an airtight containers(s), and tie with ribbon and a star anise, if desired.

December 21, 2014 by betsy

Vegan Spiced Cranberry-Orange Tarts in Phyllo Shells

My dear artist friend, Sheila Giolitti’s, cranberry tarts were delicious at an intimate Christmas luncheon I was privileged to attend yesterday. Try these festive two-bite desserts at home: the filling was basically homemade cranberry sauce–just use the recipe on the back of the bag of cranberries–with orange zest and spices–use ground cinnamon, ginger, cloves or whatever you liked–spooned into purchased and baked phyllo shells (buy them frozen; most brands are vegan, but check the ingredients). Flaked coconut was the perfect snowy topping.