Beautiful bright greens deserve a special place on the holiday table. And my “creamed” version of my favorite winter green–kale–is practically virtuous, as its creaminess comes from pureed white beans. Rich and decadent tasting, your guests will be none the wiser.
As you can see in the photo, when I created the recipe initially, it was to stuff inside an enormous (vegan) tempura-battered onion ring from Ruth’s Chris in a “Restaurant Redux.” When you follow the link, you will not only discover the recipe but an explanation for why I was in a steak house. It wasn’t to eat steak, that’s for sure! And, sadly, not long after I created this recipe, Ruth’s Chris ditched their tempura battered onion rings in favor of breaded ones, which are not vegan. Probably just as well; those were a splurge.
But my “Creamed” Kale is just as tasty and far more healthy served in a pretty casserole dish, ramekins, or stuffed in the likes of acorn squash. Any way you serve it, you can’t go wrong with this delicious and nutritious–not to mention super simple–embrace of one of winter’s finest gifts.
This just in from the Shameless Commerce division…
I just received this email tonight from Cole Williams, a gifted former Advanced Art student, who now attends college at VCU and I couldn’t have scripted a better marketing message…
He writes:
“…Anyway, the reason I am emailing you is to express my appreciation and admiration for your wonderful cookbook- The Blooming Platter. My aunt who lives in California is a vegetarian and a WONDERFUL cook whom I share many recipes and ideas with, and I decided to get her a copy of your cookbook for Christmas. It arrived and while flipping through it I fell in love and decided I needed a copy for myself! I have been doing an increasing amount of cooking in the past few years (especially lately- it’s the cheapest way to eat in college) and eat a largely plant-based diet. The recipes on TheBloomingPlatter.com and in your cookbook give me a lot of inspiration as they are very healthy (an important aspect, to me) and don’t compromise on flavor one bit. I’m especially fond of the Thai/Asian style dishes as well as anything with fall vegetables- I absolutely love winter squash. I thought I would like to let you know that your ideas are impacting young minds!”
With its heavenly–and earthy–star anise garnish and its anise-and-sage dressing, this simple and flavorful side-dish seems made for the winter holiday table.
My Cous-Cous with Grilled Butternut Squash feeds two birds with one cracker (as opposed to killing two birds with one stone!) because it is both starch and vegetable in one. And, never fear, you won’t find me outside grilling in December (or any time for that matter), as I am an indoor grill pan devotee and that’s all you need for grilling the squash–my trustee pan is made by Lodge–though you could roast it instead.
If sumac is new to you, you should be able to find it in Mediterranean markets. It is a beautiful golden reddish color and imparts a mellow tartness. If you can’t find it, feel free to substitute just a little lemon zest, but its unique flavor makes it worth the hunt. I love nutty undertones this time of year, and the sesame provides just the right hint, and is especially compatible with the sumac and anise.
If you have the green part of your menu taken care of, this would be an excellent addition. (And, if you don’t, stay tuned, as greens are coming up!)
I must have been on quite a Christmas roll in 2009, as both The Big White Cake and this delectable, non-vegan-approved “Cheese” Ball come from that year.
To the uninitiated, Christmas wouldn’t be Christmas down South without a big globe of creamy deliciousness surrounded by crackers. All kinds of goodies, both vegan and not, are typically held together by a mixture of cream cheese and shredded harder cheeses. My version is made from tofu and, though I love tofu in all its guises, those who don’t will be none the wiser.
In early December of 2009, we were visited by our good friends Marc and Julianne Curvin on the same weekend we brought home our then 1 year old old Great Dane, Minnie, from the SPCA. They were the perfect house guests to calm our nerves as this new dog found her place in the pack, a fact that Huff the Great Dane was none to happy about and remained poised for attack for a good 36 hours. The Curvins had both had Schutzhund (“protection dog”) training with their glorious German Shepherds and were the perfect calming and commanding presence.
That Saturday night, we were all invited to a holiday gathering hosted by Becky Bump and Reese Lusk at their magical lakeside cabin. I was delighted to go for many reasons–mainly the great food and conversation–but also to be able to put dear Minnie in her big crate and take a break from dog monitoring, as it wasn’t until about mid-day on Sunday that Huff went down into the play position and all was well in our Peaceable Kingdom.
Though Becky and Reese provided every other course of a beautiful and delicious Asian-inspired meal, I brought this appetizer and it was all but devoured by carnivorous guests before we sat down to the feast.
I think you too will love my cheese ball as a starter course for your Christmas meal or holiday party.
For the next 12 days leading up to Christmas, it is my pleasure to share some of my most treasured vegan recipes, some old favorites and some brand new, perfect for this grand holiday.
I’m starting with dessert, as this recipe(from 2009) might take a little bit more preparation and planning than the others. However, when you present this beauty to your loved ones, the smiles on their faces and their oohs and ahs will make any extra little bit of effort entirely worth it.
Named after Southern Living Magazine’s annual cover cake for their December issue, “The Big White Cake” is a bit of a misnomer, for though the frosting is a luscious pillowy white, the cake is German chocolate. And between the rich layers is a festive–and lightly spiked–adaptation of traditional German chocolate cake filling with it’s nuts and coconut. Dried cranberries and citrus make it a true celebration of winter and gift of the season.
Sugared fruit guilds this delicious, impressive lily. And for all of its wow-power, “The Big White Cake” is really not difficult at all.
My Handsome 84-Year Old Father, Byron Gough; Huff; and My Beautiful Sister-in-Law, Terri Ann Lindelow
Ever since the year after we were married, Joe and I have enjoyed the annual privilege of hosting Thanksgiving for our respective families.
The venue has changed from our small first house to the roomier home we built 13 years ago as have the number of people gathered around the table, for family members and friends have come and gone through death, divorce, relocation, engagement, or just scheduling conflicts.
Everyone misses Joe’s now deceased parents and, this year, an engagement and a work schedule prevented one of our nieces and our nephew from coming. But, my parents and sister all joined us this year. (Impending knee surgery had kept my sister and mother home last year and my father, especially, felt guilty for coming without them, though they encouraged him.)
Both of Joe’s sister’s, one niece, and his married sister’s husband all were able to come, which made for a convivial group of 9 plus two hungry Great Danes.
I loved having my sister stay at our house, but I also loved visiting our parents at their beachfront hotel, and taking long (like 7 miles long) walks on the boardwalk with Joe’s younger sister from his families’ beachfront hotel.
There were lunches and dinners both in and out, movies, a couple of exciting football games (MS State vs. Ole Miss and Auburn vs. Alabama), dog walks, a bit of shopping with my mom and sister–we had to get Mom something pretty to wear for the holidays and she no longer drives (words I thought I would never utter)–planning for an SPCA fundraiser (more on that later), and lots of conversation, teasing and laughter.
Our tasty dinner–we usually eat around 6 p.m.–consisted of the following vegan dishes:
Everyone seemed to love it all, but the dressing was a particular favorite. I had found a recipe for Double Corn-Cornbread Dressing in the November issue of Better Homes and Gardens. I was excited that it incorporated spinach in a great enough amount that each serving included a healthy serving. So, I basically followed their recipe (substituting a vegan broth for their chicken broth). But, as a child, I loved my mom, Sallie’s, Double Corn Fingers, so I decided to use my veganized version of that recipe in place of the cornbread and it was absolutely scrumptious in this teen-to-adult-pleasing stuffing!
Vegan Double Corn Finger, Baby Spinach, and Caramelized Onion and Corn Stuffing
Serves 8-10 (with other side dishes)
1 cup vegan butter, divided
1 cup self-rising cornmeal
1 1/4 cup self-rising flour
1-15.5 ounce can creamed corn (which is vegan)
3 cups frozen corn kernels, thawed
1 large red onion, halved, and cut into thin wedges
Sea salt
Freshly ground black pepper
6 cups fresh baby spinach
2 to 2 3/4 cups no-chicken broth or vegetable broth (I think the no-chicken broth has a richer flavor)
Preheat oven to 425 degrees. Place1/2 cup butter in a 9 x 13″ metal baking pan and slide into oven just until butter melts. Remove pan and set aside. Meanwhile, in a medium size mixing bowl, combine self-rising flour and cornmeal. Make a well in the center and pour in creamed corn and the melted butter. Stir together with a fork until completely combined. Dough will be a little sticky. Spread evenly into prepared pan and bake for 15 minutes or until lightly golden on top. Remove from oven and let cool. Reduce oven temperature to 325 degrees. (Can be made a day ahead up to this point.)
Meanwhile, melt remaining 1/2 cup butter in large cast iron skillet over medium high. Add corn, onion, and salt, and cook, stirring frequently for about 15 minutes or so, until butter begins to brown and corn and onion begin to caramelize. Stir in pepper. Adjust heat as necessary. Remove from heat.
In a very large bowl, break up cornbread into bite size pieces. Add corn and onion mixture and spinach. Toss to combine well. Drizzle with broth to moisten and lightly toss to combine. Spoon into a greased 3-1uart baking dish and bake, uncovered for 40 minutes or until dressing is heated through and lightly browned on top. Serve warm. (Alternatively, dressing may be made up to to the point of baking, covered, refrigerated for up to a day, placed in a cold oven, and then baked at 325 degrees, covered, for 25 to 30 minutes and uncovered for an additional 25 to 30 minutes. Recover if it appears to be browning too fast or drying out.)
Recipes for fudge abound. But today’s cooks seem to opt for foolproof methods that either call for marshmallow cream or condensed milk (both non-vegan ingredients) to prevent that unappetizing and very disappointing sugar crystallization.
Though the area where I live has come a long way in terms of vegan grocery accessibility, we still don’t have vegan condensed milk that I know of. I’m sure I could order it online, but when I get ready to make fudge, it isn’t with much advance warning. No, it’s a response to an intense and irrepressible craving!
A couple of years ago, Jonesin’ for 7-layer Bars and racking my brain for a condensed milk substitute, it suddenly occurred to me that Cream of Coconut was about the same consistency and sweetness. So, I substituted it, and it worked beautifully! This year, craving some post-holiday holiday fudge–because I never got around to it before Christmas–I wondered if Cream of Coconut could be substituted for condensed milk in a simple fudge recipe.
Indeed it can! And, though I love the taste of coconut, it is undetectable. The fudge just tastes like deep, dense,-yet-silky chocolate with nuances of sea salt and vanilla.
For my fudge redux, I modified a recipe that I found online in a number of ways. In addition to the Cream of Coconut substitution, I also used vegan butter and vegan chocolate: a no-brainer. But then I also added 1/3 cup of cocoa for greater depth and density, a pinch of coarse sea salt because I love the way sugar and salt play together, and, though most fudge recipes don’t call for it, I added a spot of vanilla extract for a little bit of complexity. And I wouldn’t change a thing!
Because vegan chocolate is rather “dear,” I opted for 9 ounces (the size bag that I can purchase here) instead of a pound of chocolate chips/chunks as the original recipe called for. But, certainly, if you don’t mind spending about 10 bucks on the chocolate alone, use a pound or 18 ounces (2-9 ounce bags of chips) and the full can of Cream of Coconut, doubling the other ingredients as well.
Recipes calling for a pound of chocolate are typically made in an 8-inch square pan for a nice thick slab. But, even though I only made about half of a typical recipe, I still used an 8-inch square pan and felt that, especially with a generous coating of crushed peppermint, the slab was plenty thick. This candy is very rich! But if depth is important to you for appearance, just use a 4 x 8″ or 5 x 9″ loaf pan.
Regardless, I think the results are fabulous and hope you agree!
9 ounces vegan semi-sweet chocolate chips/chunks
1/4 cup vegan butter
7 ounces Cream of Coconut (not coconut cream, milk, etc.; Coco Lopez is a common brand)
1/3 cup cocoa powder
1/4 teaspoon pure vanilla extract
1/8th teaspoon coarse sea salt
Optional: 3 to 5 ounces soft peppermint sticks, crushed
Oil an 8-inch square pan with non-stick spray or vegan butter and set aside. In the microwave or in a double boiler, melt together vegan chocolate chips/chunks and vegan butter. Remove the bowl or pan from the heat and whisk in Cream of Coconut, followed by cocoa powder, vanilla extract and coarse sea salt. Pour fudge mixture into the prepared pan, lightly smoothing the top. Let cool to room temperature and then either cover and refrigerate until cold and very firm, several hours or over night or, first, sprinkle the top with optional crushed peppermint, pressing lightly with your palm to adhere it to the surface, and then chill. Slice into squares and serve immediately, refrigerating any leftovers.
My fellow vegan cookbook author friend, the gifted and generous Bryanna Clark Grogan, mentioned making an apple crisp to take to a friend–along with a lasagna!–in a recent email. I told her that I rarely allow myself to make crisps, cobblers and such, as I don’t know when to stop eating them. They just go down so easily with their tender filling and crunchy topping.
But, alas, she “planted the seed” and I couldn’t resist, especially since I had all of the ingredients on hand, and since Hurricane Sandy was pelting our coast at the time making venturing outside unappealing at best. I had inadvertently neglected to post it back then, but decided to now, as I think it would make a beautiful and welcome addition to your holiday table.
Lately I’ve seen several recipes for chai-flavored this and that, which sounded perfect for this cool and drizzly day. So, I decided that my Crisp’s streusel-like topping would be infused with all of those warm chai spices, including the somewhat surprising black pepper. I found my ratio of spices quite delectable, but feel free to experiment, as proportions vary widely, at least in the recipes I consulted, so that I ultimately decided to create my own.
Wow! The aroma in our kitchen was particularly inviting! I think you’ll love the tanginess and slight chewiness of the dried apricots playing off of the otherwise creamy and sweet–but not too sweet–apple and pear filling. And the gentle heat of the black pepper is perfect in the mix.
Enjoy with vegan vanilla ice cream or your favorite vegan whipped “cream”! I would love for you to try my “invention” ofVegan Whipped “Cream” published in November by VegNews (thanks VN food editors!). It is unlike anything else I’ve seen published in print or online. Very exciting…and you will love it. Just be sure to “whip it good”! (Bryanna was my co-tester for this recipe and when she gives something a “thumb’s up,” you KNOW it’s the best.)
I hope you have the bloomin’ best holiday ever!
2 tablespoons olive oil (you may substitute vegan butter, but there is a fair amount of vegan butter in the topping)
2 large apples (any sweet-tart variety recommended for cooking), stemmed, cored, and cut into 1/2 to 3/4-inch pieces
2 small pears, stemmed, cored, and cut into 1/2 to 3/4-inch pieces
1/4 cup natural sugar
1 tablespoon + 1 teaspoon fresh lemon juice
Pinch of sea salt
1/2 cup chopped dried apricots (about a 1/4-inch dice)
1/4 cup unbleached all-purpose flour
Chai-Scented Streusel Topping (recipe follows)
Accompaniments: vegan vanilla ice cream or vegan whipped “cream”
Oil 8 1/2-cup ramekins, place them on a baking sheet, and set aside. Preheat oven to 350 degrees. In a large cast iron skillet set over medium-high, heat olive oil to shimmering. Add apples, pears, sugar, lemon juice, and a pinch of salt. Saute, stirring frequently, for about 3 minutes, or until tender and just starting to break down. Add apricots and cook, stirring, one minute more. Turn off the heat and stir in flour just until well-incorporated. Divide the mixture evenly among ramekins and top with Chai-Scented Streusel by breaking it into small moist clumps almost completely covering the top surface of the filling. Place the tray of filled ramekins on the center rack of the oven and bake for 20 minutes or until filling is bubbly and streusel is golden brown. Remove the pan from the oven and cool 5 to 10 minutes before serving accompanied by ice cream or whipped “cream.”
For the Chai-Scented Streusel Topping:
3/4 cup unbleached all purpose flour
Optional: 1/2 cup old fashioned oats (I didn’t have any or I would have added)
2 teaspoons ground cardamom
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground black pepper
1/2 cup natural sugar
1/2 cup pecan pieces
1/2 cup vegan butter
Combine all dry ingredients in a medium-size bowl. Break butter into pieces and work into dry ingredients with your fingers until well-combined. Avoid over-working or butter will melt from the heat of your hands.
When my new long-distance friend and fellow (amazing) Vegan Heritage Press cookbook author, Bryanna Clark Grogan (World Vegan Feast and others), was helping me test the recipes for this dessert, she served it to friends, one of whom said, “This is the best ——- cake I’ve ever eaten!” That’s good enough for me! And I trust it will be for you too.
The Back Story
Back in my pre-vegan years in Nashville, I did some moonlighting as a catering assistant for my dear friend Monica Holmes at her award winning Clean Plate Club. She made what can only be described as a transcendent Flourless Chocolate Cake. Since this type of cake contains no flour, the batter relies on eggs for structure and lift.
I knew there had to be a way to veganize it, but the recipes I’d researched, including from people I respect in the field, looked and sounded like vegan chocolate cheesecakes made with tofu or they contained beans and appeared a bit dry with a crackly top, or they actually included some flour. I’m sure all are delicious, but they aren’t what I wanted.
I wanted something as dense, moist, silky and rich as the original. And that’s what I got, but not until I had baked the cake about 5 times (and made the cream about 7)! At least. The first try was an unmitigated disaster. But it had potential, and that just spurred me on to redouble my efforts. Meanwhile, the generous Bryanna, in British Columbia, was doing the same with the recipe revisions I’d send her, and we were comparing notes. Bry, I love you for many reasons, including your help with this feat o’ chocolate and cream!
My version of the cake is, indeed, based on tofu, but it has some “secret” ingredients responsible for its fabulousness which you are sure not to confuse with cheesecake. It’s its own brand of wonderful.
And the cream, well, it is truly revolutionary. At least, I could find no similar recipes online. As you can see in the photo, it is a beautiful thing to behold. Plus, it is fat-free, cholesterol-free, soy-free, gluten-free (if your extracts are gluten-free), and low calorie! Not only that, but it is delicious and a breeze to make.
For a very long time, I had been thinking that there had to be a way to make homemade vegan whipped cream from one of the vegan creamers. I love both savory and sweet cashew cream, but it is a little heavy and thick, calorie laden, and distinctively flavored. Ditto coconut cream aerated in one of those n2o cartridge-powered whippers.
My cream is delicious with a creamy-fluffy, even billowy texture, and a more neutral flavor (but by neutral, I don’t mean bland!). You will love it on all of your desserts that call for a whipped topping. The base is coconut milk creamer. But can you guess the secret ingredient that makes the magic happen? Funny story about the coconut milk creamer: I purchased it, disappointed that my grocery store was out of soymilk creamer. But what a happy accident! It turns out that the recipe ONLY works with the coconut milk creamer. With soymilk creamer, you get something akin to pastry cream instead.
The Recipe and Thanks to VegNews
Many thanks to the brilliantly talented and generous food editors et al at VegNews for publishing these recipes in “What’s Cooking” online. Please click right HERE to be taken directly to their site for both. And while you’re there, if you haven’t already, enjoy all the good things VegNews offers its readers on a daily basis.
Happy Thanksgiving
I’m posting this recipe now just in case you, like me, are offering chocolate for the first time for Thanksgiving. But, personally, I think the winter holidays are the dessert’s time to shine, dressed up with a little pomegranate seed bling, as in the photo, or a bit of crushed peppermint. In the summer, it has to be raspberries.
Beautiful bright greens deserve a special place on the holiday table. And my “creamed” version of my favorite winter green–kale–is practically virtuous, as its creaminess comes from pureed white beans. Rich and decadent tasting, your guests will be none the wiser.
This just in from the Shameless Commerce division…
With its heavenly–and earthy–star anise garnish and its anise-and-sage dressing, this 
I must have been on quite a Christmas roll in 2009, as both 
For the next 12 days leading up to Christmas, it is my pleasure to share some of my most treasured vegan recipes, some old favorites and some brand new, perfect for this grand holiday.
Everyone seemed to love it all, but the dressing was a particular favorite. I had found a recipe for Double Corn-Cornbread Dressing in the November issue of Better Homes and Gardens. I was excited that it incorporated spinach in a great enough amount that each serving included a healthy serving. So, I basically followed their recipe (substituting a vegan broth for their chicken broth). But, as a child, I loved my mom, Sallie’s, 
