As Father’s Day approached on Sunday–coupled with a desire for a mid-afternoon two-bite sweet treat with some healthful benefits now that I am home for the summer–I created these simple energy balls inspired by my late Papa’s favorite: German Chocolate Cake.
1 cup dates, Medjool if possible (if not Medjool, cover in hot water and soak at least a half hour until very pliable, drain) 1/4 cup cocoa powder 3 tablespoons almond, cashew, or pecan butter 1 tablespoon maple syrup 1/2 teaspoon almond extract 1 cup shredded unsweetened coconut 1/2 cup pecan pieces Up to 1/2 cup coconut flour to stiffen mixture Garnishes: app 18-20 Pecan halves 1/2 cup chocolate chips, melted in a saucepan over low heat or in a snall bowl in the microwave in 30-45 second intervals, whisking in between (if using a saucepan, transfer melted chocolate to a small cup or bowl)
Place all ingredients, except coconut flour and garnishes, in food processor and pulse until mixture comes together in a pliable ball, adding coconut flour as needed. If you want larger pecan pieces, add them later in the process. Using rounded tablespoons of dough, form into balls and insert a pecan half halfway into the top of each. Using pecans as handles, dip balls in melted chocolate halfway up the sides. Place on a piece of parchment, waxed paper, or foil to set up. Store, tightly covered, in refrigerator, or a cool, dry place.
I’m not sure why I was craving (plant-based) Buffalo wings for Sunday night’s dinner, but I was. Maybe it was all the buzz about Juneteenth on Friday with picnic fare.
But, we went to an unrelated party Saturday night with a creamy dip I couldn’t eat, and I love dip for dinner. So my craving shifted to the uber popular Buffalo Dip with chickpeas. But, I didn’t want all the cheese, as shredded cheddar is not part of the traditional Buffalo “wing” experience.
Neither are white beans, but I opted for pureed cannolini beans as the base. Then I made a simple vegan Buffalo Sauce and whisked it in.
I could have then stirred in vegan blue cheese dressing, but I opted for a little more restraint: 2 tablespoons each plant-based cream cheese and sour cream plus garlic and onion powders and minced parsley. The blue cheese would come at the end.
For texture contrast and still more protein, I stirred in diced chick-un and chickpeas. But because I am a fried chick-un or cauliflower wing gal, but didn’t want to use a processed fried product, I sprinkled fried onions over the top before baking. The ones of green bean casserole fame are plant-based!
When my dip emerged from the oven, bubbly, tangy, and spicy, I crumbled Follow Your Heart feta over the top. It is a good substitute for their blue cheese, which I didn’t have on hand.
Lastly, I sprinkled on a little more parsley, and I served it with celery sticks, natch. And a nonalcoholic Mich Ultra Zero.
Dip dinner done right!
Healthier Buffalo Chick-un Dip Yield: 4-6 sevings as a meal
1/4 cup vegan butter, melted 3 tablespoons hot sauce like Frank’s (I used Sriracha) 1 tablespoon tomato paste (not sauce) 1 tablespoon apple cider vinegar 1 tablespoon finely chopped parsley 1 teaspoon Liquid Aminos 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon smoked paprika 1-15 ounce can cannolini beans, drained and pureed (use food processor, blender, or smoothie maker like a Magic Bullet) 1-15 ounce can chickpeas; well drained 2 cups chopped faux chick-un (I use Morning Star frozen strips, thawed in microwave) Topping: approximately 1 cup crispy fried onions (most brands in a can or package are vegan, but check ingredients) Garnishes: a couple tablespoons finely chopped parsley and about 1/4 cup crumbled vegan blue cheese or feta Accompaniment #1: celery sticks Optional accompaniment #2: non-alcoholic beer (I enjoy Michelob Ultra with this dish)
Preheat oven to 350 degrees. Grease an 8-inch baking dish. Whisk together first 9 ingredients until completely combined to make Buffalo Sauce. Whisk sauce into pureed beans. Stir in chickpeas and diced chick-un. Transfer mixture into prepared baking dish, and sprinkle top evenly with fried onions. Bake for about 20 minutes or until heated through. Cover with foil if onions start to brown too quickly. Remove from oven, sprinkle with feta/blue cheese and more parsley, and serve with celery sticks and a nonalcoholic beer, if desired.
A gift of farmstand peaches led to the creation of this simple dish that is more than the sum of its parts.
I wanted the fruit to remain close to its juicy and sweet-tart raw state, but be elevated to dessert status.
A simple streusel topping did the trick. I love all kinds of streusel and make a delicious one with melted butter and oats. But it is quite crisp, and I wanted something a little puffier.
So I didn’t melt the butter or add oats, but I did stir in baking powder for lift and pecans for a tender crunch. A hint of earthy citrusy notes from cardamom is a beautiful complement to the fruit.
Peach Crumble with Cardamom (vegan/plant-based)
Yield: 8 servings
5 peaches, halved, pit removed, and cut into 8 wedges each or chopped into large pieces 2 tablespoons flour 1 tablespoon Peach Schnapps (De Kuyper is vegan) or fresh lemon juice 1/2 cup vegan butter, very slightly softened 1 cup flour 1/2 cup brown sugar 1/2 cup pecans 1/4 cup natural granulated sugar (like demarera) Optional, but recommended: 2 teaspoons minced basil + more for garnish 1 teaspoon baking powder 1/2 teaspoon ground cardamom Accompaniment and optional garnish: vegan vanilla ice cream or whipped topping like Cocowhip + a light sprinkling of minced basil
Pregeat oven to 350. Grease 8 to 10″ baking dish. Distribute peaches in an even layer in prepared dish. Use your fingers to crumble steusel over the top, covering completely. Place dish on a rimmed baking sheet to catch potential drips, and bake 25-30 minutes or until top is medium golden brown. Serve warm with ice cream or whipped topping if desired. Store any leftovers covered in refrigerator.
I have yet to run across a banana bread I didn’t love. Years ago, I started adding coffee to the batter thanks to Molly Katzen’s recipe in the Enchanted Broccoli Forest.
In this not-to-sweet vegan iteration that a friend dubbed “perfect,” I add a few other unexpected ingredients to create a warm, savory profile: I brown the vegan butter for a hint of caramel, stir in some miso for rich umami depth, and sprinkle in cardamom for an earthy and slightly lemony note.
The halved banana garnish is the chef’s kiss.
Miso Banana Bread
3 medium bananas + 1 sliced lengthwise for garnish 1/2 cup vegan butter, melted and lightly browned over medium heat (watch closely, remove from heat, and add to banana mixture when just golden) Optional but highly recommended: add 1 teaspoon espresso powder or cheap instant coffee, and dissolve in banana-butter mixture 3/4 cup brown sugar 3 tablespoons white or yellow miso 1 teaspoon vanilla extract 2 cups all-purpose flour or 1:1 gluten-free baking mix 2 teaspoons baking powder 1 teaspoon ground cardamom 3/4 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Optional: 3/4 to 1 cup pine nuts or pecan pieces plus a few for the top
Preheat oven to 350 degrees. Grease a 5×8″ loaf pan. In large bowl of electric mixer, mash 3 bananas on low speed. Add browned vegan butter, optional espresso, brown sugar, miso, and vanilla, and beat on low speed until combined. Add all remaining ingredients and beat again on low speed, scraping down sides of bowl as necessary, just until batter is smooth. Stir in optional chopped toasted nuts until evenly distributed in the batter. Transfer batter into loaf pan and smooth top. Nestle halves of remaining banana, cut side down, side by side, and slightly offset, like parentheses, on top. Sprinkle, if desired, with a few reserved nuts.
Bake for 50 to 60 minutes or just until well risen, golden brown on top, and a toothpick/skewer inserted in center comes out clean or with a few moist crumbs attached. If bread starts browning too quickly, cover with a sheet of aluminum foil (shiny side up) and continue baking until done. Cool 5 to 10 minutes in pan on wire rack, invert onto a plate, and then again back onto wire rack to cool completely.
Note: I took this bread, simply wrapped in parchment paper and tied with ribbon, to happy hour with a friend, the one who pronounced it “perfect.” She later shared that she ate 2/3 of it herself. I’ll drink to that!
This super simple vegan quiche is summer personified, but enjoy it all year since spinach is traditionally a winter green.
Never struggle with rolling out a temperamental crust again, as this one simply presses into a pie or tart pan and emerges tender but sturdy. Plus, I think a crust should taste as good as the filling, so mine is subtly savory.
You can use it myriad ways, but this recipe calls for a tofu-based spinach and onion filling that is as light and lovely as can be.
Press-In Crust (recipe follows) 1 tablespoon olive oil 1 medium onion, diced Pinch salt 3 cups tightly packed spinach (basically, 2 big handfuls) 14 ounces extra firm tofu 1 tablespoon nutritional yeast 1 teaspoon Liquid Aminos 1 teaspoon mustard (any kind, e.g. whole grain, yellow, etc.) 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon sea salt or to taste 1/4 teaspoon freshly ground pepper Highly recommended garnish: 1 teaspoon Everything Bagel Seasoning
Prepare crust according to directions below and remove from oven. Leave oven on. Meanwhile, heat oil in large skillet over medium, add onion and a pinch salt, and sauté, stirring frequently, until softened. Add spinach, and continue sautéeing and stirring occasionally until wilted. Remove from heat. In large bowl of food processor, process tofu and remaining ingredients, except garnish, until smooth, scraping down sides of bowl as necessary. Remove blade, and gently stir in spinach mixture. Spread filling evenly in baked crust and gently smooth top. Sprinkle with Everything Bagel Seasoning. Bake about 20 minutes or until firm.
Press-In Crust:
2 cups gluten-free 1:1 baking mix (if not gf, you can use all-purpose flour) 2 tablespoons chia seeds 1 1/2 teaspoons sea salt 1/2 teaspoon black pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 8 tablespoons vegetable oil Approximately 4 tablespoons non-dairy milk
Preheat oven to 400°. In a medium bowl, stir all ingredients together with a fork, adding more milk if necessary to create a soft but not sticky dough. Crumble evenly over an 8-inch tart pan and press evenly onto bottom and sides, using the floured bottom of a glass to help press if desired. Place tart pan on a baking sheet and bake for 10 to 12 minutes or until lightly golden brown.
This is the perfect vegan dessert for when you love plump, juicy strawberries, but want something a little more that doesn’t change the strawberries’ taste or texture but enhances both with a creamy contrast. My Cardamom Creme Fraiche does the trick: it is silky, tangy-sweet, and subtly fragrant with the earthy citrus notes of cardamom. And it is simply beautiful.
Note: it is strawberry season here in Eastern Virginia, but blueberries would be a lovely substitute later in the summer.
2-5.3 ounce cartons Silk Greek vanilla yogurt 1 cup Cocowhip 1/2 teaspoon ground cardamom 1/4 teaspoon almond extract 4 large strawberries, halved and thinly sliced or diced Garnish; 2 whole strawberries
In a medium bowl, fold together all ingredients, except strawberries. Spoon one-fourth of mixture in the bottom of two glasses, top each with half the sliced berries. Top with the remaining one-fourth each of the mixture. Serve immediately or refrigerate, covered. Top each with a whole berry before serving.
Yield: approximately 24 silver dollar pancakes (or 12 medium-sized pancakes)
Strawberry season, leftover Basil Creme Fraiche, and a gift of a summer bouquet somehow became this easy, elegant brunch dish.
Feta Pancakes with Fresh Strawberries and Badil Creme Fraiche
1 cup gf flour (use a 1:1 baking substitute) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 1 cup unsweetened non-dairy milk (I prefer soy) 1 teaspoon balsamic vinegar 1/2 cup vegan feta (I love Follow Your Heart) 3 tablespoons pine nuts, lightly toasted or not Basil Creme Fraiche (recipe follows) 6 large strawberries halved, if making a dozen medium pancakes, or sliced into 6 slivers each, if making 2 dozen silver dollar size Garnishes: edible greenery like tiny basil or mint leaves and pine nuts, lightly toasted or not
In medium bowl, whisk together all dry ingredients. Make a well in center, pour in soymilk and balsamic vinegar, and whisk until completely combined. Stir in feta and pine nuts.
Turn oven to warm. Lightly spray a skillet with nonstick spray and heat over medium. If making silver dollar-sized pancakes, drop tablespoons of batter into skillet about 2 inches apart, spread gently into a disk with back of tablespoon, and cook a couple minutes or until small bubbles start to appear. Flip and cook for a couple more minutes or until golden brown on underside. Remove to an ovenproof tray or platter and place in warm oven. Repeat with remaining batter. If making medium-sized pancakes, follow the same directions using 1/4 to 1/3 cup batter for each. Spray skillet with non-stick spray, as needed, away from open flame.
Serve pancakes with a dollop Basil Creme Fraiche (1 tablespoon for small or 2 for medium pancakes) and fresh strawberries (a thin slice for small and a half for medium pancakes). Serve immediately garnished as desired with edible green leaves and a sprinkle of pine nuts.
Basil Creme Fraiche Yield: 2 cups
1 cup Silk brand Greek vanilla yogurt 1 cup Cocowhip (or your favorite vegan whipped “cream”) 2 tablespoons finely chopped fresh basil
Fold together all ingredients until well-combined and refrigerate, covered, until serving time.
A recent student trip to center city Philadelphia and many meals at Reading Terminal Market right next to our hotel inspired this dip. In particular, it was an order of vegan onion rings served with chipotle mayo at Fox & Son Fair Food that did it. That dipping sauce was face-plant worthy, but I kept imagining it with spinach along with onion. I had barely unpacked my suitcase at the end of the trip than I was in the kitchen, whipping up this Spinach Skinny Dip!
1 tablespoon olive oil 1 large onion, diced Pinch sea salt 12-ounce package frozen chopped spinach 12-ounce package frozen riced cauliflower (or a second package of frozen spinach) 1/4 cup vegan cream cheese 1/4 cup vegan mayo 1/4 cup vegan mozzarella or similar white vegan cheese 1/4 cup vegan shredded parmesan (I like Follow Your Heart) 2 chilies in adobo, minced + a little adobo 1/2 teaspoon ground cumin Sea salt and freshly ground black pepper to taste Optional: juice of 1/2 to 1 lime, to taste Accompaniments: potato or corn chips, raw vegetable strips, toasted pita triangles, or the like
Note: if you really want that onion ring decadence that inspired the dip, top it with a few canned fried onions, you know, of green bean casserole fame. Check to make sure they are plant-based, but they usually are.
Heat oil in large skillet over medium heat. Add onion and a pinch salt, and saute, stirring frequently, until onion is softened and lightly golden. Break up cauliflower into skillet, and stir until thawed and warm through. Repeat with spinach. Stir in remaining ingredients until cheeses are melted. Taste, adjust seasoning if desired, and serve immediately with chips, raw vegetables, and/or toasted pita.
This combo is like chocolate dipped strawberries meet caprese salad. Sound weird? I promise it’s not…or if it is, you won’t care!
Ultra-moist, this dessert is my take on the 3-ingredient so-called “dump cake” made with cake mix, pie filling, and eggs for which I substitute aquafaba.
I add lemon juice to the batter to balance the sweetness and balsamic vinegar for a savory undertone, along with vanilla and almond extracts for depth. Chocolate chips are so pretty and tasty dotting the top.
To my topping of 2-ingredient lazy gal’s plant-based creme fraiche, I add minced fresh basil. It is undeniably savory and a bit unexpected–if I were a dog, one ear would definitely go up–but, to me, it’s addictingly so.
I garnish each piece of cake with a sprinkling of chocolate chips and a sprig of basil for a serving of summer personified.
Aquafaba from 1-15 ounce can chickpeas (reserve chickpeas for another use) 1 box strawberry cake mix (13.25 to 15.25-ounces) 1 21-ounce can strawberry pie filling Juice from 1/2 medium lemon 2 teaspoons balsamic vinegar 2 teaspoons vanilla extract 1 teaspoon almond extract Zest of 1 medium lemon 1/2 cup chocolate chips Basil Creme Fresh (recipe follows) Garnish: chocolate chips and basil sprigs
Preheat oven to 350 degrees. Grease a 9 x 13-inch pan. In a large bowl, stir together all ingredients, except chocolate chips, topping and garnish, until completely combined. Transfer to prepared pan and gently smooth top. Sprinkle with 1/2 cup chocolate chips. Bake for 30-35 minutes or until top is set, and a toothpick inserted in center comes out clean or with barely any moist crumbs clinging to it. *Cool, cover, and refrigerate for at least a couple hours before serving. Serve topped with a dollop of basil creme fraiche, a sprinkling of chocolate chips, and a sprig of fresh basil. *Note: This cake is a bit sticky once cooled, and refrigeration reduces the tacky factor.
Basil Creme Fraiche
1 cup vanilla Greek style plant-based yogurt (I like Silk brand) 1 cup fairly firm plant-based whipped topping (I like Cocowhip) 2 tablespoons minced fresh basil
Gently fold together in a medium bowl until completely combined. Cover and refrigerate until serving time.
Turns out cardamom was made for lemon and blueberry…and that creme fraiche, ya’ll!
This is my take on the 3-ingredient so-called “dump cake” made with cake mix, pie filling, and egg replacer.
My version is lemon and blueberry which I nudge in a Middle Eastern direction. I add lemon zest to the batter for a little pop of freshness and cardamom to both the batter and my 3-ingredient lazy gal’s plant-based creme fraiche. A garnish of pine nuts is the chef’s kiss.
Yield: 12 servings (9 x 13″ cake)
3 flax eggs (1/4 cup + 2 tablespoons ground flax seed meal whisked together with 1 cup + 1 tablespoon water and set aside to gel for a couple minutes) 1 box lemon cake mix (13.25 to 15.25-ounces) 1 21-ounce can blueberry pie filling 1/2-1 teaspoon ground cardamom to taste Zeat of 1 medium lemon Cardamom Creme Fresh (recipe follows) Garnish: Pine nuts, lightly toasted if desired
Preheat oven to 350 degrees. Grease a 9 x 13-inch metal pan. In a large bowl, stir together all ingredients, except topping and garnish, until completely combined. Transfer to prepared pan and gently smooth top. Bake for 35 minutes or until top is set, and a toothpick inserted in center comes out clean or with barely any moist crumbs clinging to it. *Cool, cover, and refrigerate for at least a couple hours before serving. Serve topped with a dollop of Cardamom Creme Fraiche and a sprinkling of pine nuts. Store any leftovers, covered, in refrigerator. *Note: This cake is a bit sticky once cooled, and refrigeration reduces the tacky factor.
Cardamom Creme Fresh
1 cup vanilla Greek style plant-based yogurt (I like Silk brand) 1 cup fairly firm plant-based whipped topping (I like Cocowhip) 2 teaspoons ground cardamom
Gently fold together in a medium bowl until completely combined. Cover and refrigerate until serving time.
