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Posts Tagged ‘recipe’

Virtual Vegan Potluck – Chocolate Peanut Butter Pie with Fresh Berries

Posted in Food Blogs, Recipes, Vegan Blogs, Virtual Vegan Potluck, tagged , , , , , , , , , , , on May 11, 2013 | 27 Comments »

Welcome to the third Virtual Vegan Potluck! It’s been great to see this grow so much each time! In case you just happened upon my blog and don’t know what the Virtual Vegan Potluck is, it’s a blog circle of recipes by vegan and vegan friendly bloggers. You can start at the beginning by going to Vegan Bloggers Unite, or see the blogs before or after me in the potluck by following the Go Forward and Go Back links at the bottom of this post. I’m excited to be participating again, and I’ve brought one of my favorite dessert recipes to share!

This recipe originally came from Vegetarian Times many years ago, and I’ve made a few modifications to it over the years. This pie is pretty easy and quick to make, and it’s perfect for sharing! Who doesn’t love peanut butter, chocolate, and berries? I wish I could give each of you a slice in real life!

Chocolate Peanut Butter Pie

I make the crust from scratch because many store bought graham cracker crusts aren’t vegan. Most graham crackers contain honey, but Nabisco Originals don’t. Making a graham cracker crust from scratch isn’t too hard and doesn’t take much time. I think they’re tastier than the store bought versions too! You can also use ginger snaps, vanilla or chocolate wafer cookies, or any other type of cookie or cracker that is dry and crumbly to make a crust. That’s one of the things I like so much about this pie, it’s easily customizable. In addition to changing the flavor of the crust you could substitute almond butter or cashew butter for the peanut butter, and you could top the pie with anything you like – nuts, vegan whipped cream, bananas, etc. Make it your own!

Graham Cracker Crust Ingredients:

1 1/2 cups graham cracker crumbs (about 10-11 whole crackers)

1/4 cup sugar

dash of salt

1/2 tsp cinnamon

5 Tbsp melted vegan butter (Earth Balance or organic Smart Balance)

Graham Cracker Crust Directions:

  • Preheat the oven to 375°.
  • Place the graham crackers in a ziploc bag and seal it shut. Use a rolling pin or a wooden spoon to crush the crackers into crumbs.
  • Pour the crumbs into a mixing bowl and add the sugar, salt, and cinnamon to the crumbs. Stir until combined.
  • Melt the vegan butter and drizzle it over the crumbs. Mix it with a fork until combined.
  • Pour the crumbs into a 9 inch pie plate. Press them into the bottom of the pie plate and up the edges. They should stick together. If any holes form, make sure you fill them in.
  • Bake the crust for about 10-15 minutes. If the sides of the crust slouch down after baking, gently use the back of a spoon to push the crust back up the sides of your pie plate. Let the crust cool fully before putting the filling in.

Ingredients for Pie Filling:

  • 1 cup semi-sweet chocolate chips
  • 1 12-oz. container silken tofu
  • ½ cup pure maple syrup
  • 1 cup creamy peanut butter
  • berries for the top

Directions for Pie Filling:

1. In a food processor or blender, combine the silken tofu and maple syrup and blend until smooth. Add the peanut butter and blend it again until it’s smooth.

2. Melt the chocolate chips, either using a double boiler or heating it in 30 second intervals in the microwave until melted. Stir the chocolate frequently as it melts. Add the melted chocolate to the food processor or blender and blend until smooth. Pour the filling into your cooled graham cracker crust. Smooth the top out and refrigerate the pie at least 20 minutes to firm up.

4. Place the berries on top (or use your topping of choice). You can use fresh berries when in season or thawed frozen berries other times of the year. Keep the pie refrigerated. Enjoy!

Be sure to check out the rest of the potluck by following these links! The blog before me is Mama et de Bebe Hawk and the blog after me is Deerly Beloved Bakery. You can also start at the beginning by visiting Vegan Bloggers Unite!

go_bck-300x257 go_forward-300x243

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Vegan Pie Crust Recipe

Posted in Recipes, tagged , , , , , , , , , , , , , on April 10, 2013 | 4 Comments »

Homemade pie crust is one of those things that can be intimidating to make the first time, but it’s actually not that hard. I got a new pie plate and a pie bird for Christmas, so I wanted to try them out. I veganized a pie crust recipe from The Joy of Cooking to make an apple pie a little while back and the crust came out perfectly. Everyone has their own way of making pie crust, but this one works really well for me.

Growing up, my mom always made her own pie crusts, and she’s really good at it. Maybe I’m just spoiled, but I think homemade pie crust is so much better than frozen store bought crust! It’s really worth the effort to make it yourself. Try out this recipe with your favorite filling. It makes enough for the top and bottom crust for a 9 inch pie plate. It could also work as the top of a pot pie if you added in some savory spices like thyme or rosemary.

A few tips before you start… The recipe calls for using ice cold water. The reason that you want cold water is so the shortening and vegan butter don’t melt in the dough. On that note, the shortening and vegan butter should also be cold when you start working with them. Don’t leave the vegan butter out to soften up. Another important thing is not to overwork the dough or it will get tough. Just do enough to get everything combined. The amount of water you need to add can also vary greatly depending on a lot of different factors. Just pay attention to the dough and only add a little at a time until you have just enough. If you’re wondering what a pie bird is, it’s a little ceramic bird that is open on the bottom and the beak. It helps vent steam out of your pie while it bakes. They help prevent the filling from boiling up and breaking through the crust.

If you want some very detailed and more scientific info about making pie crust and the various factors that come into play, check out this post on Serious Eats called The Food Lab: The Science of Pie Dough.

Ingredients:

2 1/2 cups all purpose flour
1 tsp vegan sugar
1 tsp salt
1/2 cup Spectrum vegetable shortening
1 cup vegan butter (Earth Balance or Smart Balance) or another cup of vegetable shortening
1/3 + 1 tbsp (and maybe more) of ice cold water

Directions:

  • In a large mixing bowl, combine the flour, sugar, and salt. Stir so they are well combined.
  • Break the vegan butter and shortening into chunks and add them to the dry ingredients. Using a pastry cutter or fork, cut the shortening into the dry ingredients. The mixture will start to form crumbs, with some of the shortening and vegan butter remaining in about pea size clumps. Don’t over mix it. It should be dry and crumby, not pasty like a dough or batter.
  • Slowly drizzle 1/3 cup plus 1 Tbsp of ice cold water over the mixture. Using a spatula, gently cut the water into the mixture so it’s evenly distributed. It will start to form into balls of dough that should stick together if you press them together. If the dough won’t come together, continue to add ice cold water 1 tbsp at a time until it does. The dough should be a little on the dry and flaky side however, so don’t add too much water. You can use your hands or the spatula to gently coax the dough together. It’s not going to look smooth like bread dough. It will be a rougher texture. It’s okay to still see little bits of the shortening and butter in the dough. Don’t overwork the dough. Just do enough to get everything combined.
  • Separate the dough into two even balls and wrap them tightly in plastic wrap. Refrigerate them for at least half an hour, but it’s best to leave it several hours.
  • When you’re ready to use the dough, preheat the oven to 425°. Roll the dough out on a floured surface using a floured rolling pin until it has formed a circle big enough for your pie plate. If any holes form, patch them with extra dough. Using the rolling pin to support the dough, pick it up and place it flat in the pie plate. Pinch off excess dough that hangs over the sides.
  • If you’re using a pie bird, place the pie bird in the middle of the crust and fill the pie with your favorite fruit filling around the pie bird. The bird’s head should be sticking out of the top of the fruit. Then roll out the dough for the top in the same way you rolled the bottom. Lift it up with the rolling pin and place it on top of the filling. Cut a little x in the center of the dough so the head of the pie bird can peak through the crust. Crimp down the edges of the dough to form a seal, removing excess dough as you go. If you aren’t using a pie bird, you’ll want to poke the top crust with a fork 6-8 times around the top so the steam can vent.
  • Before baking the pie, I brushed on a little soy milk and sprinkled on some cinnamon sugar, but this is optional. I like the texture and golden color it creates on top though.
  • Bake the pie at 425° for 30 minutes, then lower the temperature to 350° and bake 30 to 45 minutes more. The top of the pie should look golden brown and you should see thick juice bubbling around the edges when it’s done. Pull the pie out of the oven and let it cool. Enjoy!

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Happy New Year! – Vegan Cheesy Bread

Posted in Holidays, Recipes, tagged , , , , , , , , , , , , , , on December 31, 2012 | 2 Comments »

Happy New Year! I hope you all had a good 2012, and if not, I hope 2013 treats you better! Last year, my New Years Resolution was to learn how to make bread. I’m happy to say I feel like I’ve accomplished that goal. Sure, there will always be more to learn about breadmaking, but I’m feeling more confident about my ability to make a decent basic loaf of bread.

This year, I think my New Year resolution will be to try new ingredients that I’ve never used before. It’s easy to get stuck in a rut and use ingredients you are comfortable with, but I’m hoping to branch out and learn to cook new things. But before we move on to 2013, here’s a send off to 2012′s resolution. This isn’t an entirely new recipe, but one that I repurposed to recreate a yummy flatbread pizza.

American Flatbread has a new vegan pizza which I got at Whole Foods. I’ve been told it resembles Papa Johns Cheese Bread pretty closely, though I’ve never had it myself. I wanted to try creating a similar version at home that would be cheaper since their frozen pizzas are small and a little pricey. It turns out the vegan naan recipe I posted a while back makes really yummy vegan cheesy bread! It’s perfect for a New Year party, and you still have time to get the dough started! Happy New Year everyone!

Ingredients:

naan dough (see recipe for ingredients and directions)
Daiya vegan cheese
garlic powder
salt
dried basil
dried oregano

Directions:

  • Follow the recipe for making naan dough. It’s a very easy recipe, but it takes 1 1/2 hours to rise and you also have to roll it out, so factor in that time. When you get to the step where you are rolling the dough into balls, create a baseball to softball sized ball rather than a golf ball sized ball.
  • Once the dough is finished the second rise, roll it out fairly thin (about 1/4 inch thick or slightly thicker is good). Heat your skillet over medium high and drizzle in a little olive oil. Cook the naan on one side for 2-3 minutes until bubbles brown, then flip the naan to cook the other size.
  • As the other side cooks, sprinkle garlic powder, salt, dried basil, and dried oregano on top of the naan. Then sprinkle on Daiya cheese. Lower your heat slightly so the naan doesn’t burn. Cover the skillet with a lid so the Daiya melts. Once the daiya is melted, transfer it to a plate or cutting board and slice. This makes a perfect side to a nice bowl of homemade soup!

Also, here are a few of my bread making adventures from the past year, in case you missed them or want to look back.

Braided Italian Sesame Bread
Rye Bread
Rosemary Dill Bread
Soft Pretzel Rolls
Naan
Cinnamon Buns - (Okay these aren’t technically bread, but they are made from a yeast dough that rises…close enough! They are seriously yummy!)

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Homemade Rye Bread

Posted in Recipes, tagged , , , , , , on November 27, 2012 | 4 Comments »

I didn’t set out to make rye bread. I was trying to make pumpernickel by following a King Arthur pumpernickel recipe, but I ended up with rye bread. I’m still on a quest for a good dark pumpernickel recipe, if anyone knows of one. Despite not turning out to be the type of bread I was expecting, this recipe actually was pretty good.

I made this bread after a trip to the King Arthur store in Vermont. If you find yourself in Vermont, it’s worth a visit! I bought a bag of pumpernickel flour (which is whole rye flour) and followed the recipe on the back with a few small changes. This recipe can be made in a bread machine or by hand. I don’t have a bread machine, so I’ll give the directions for making it by hand.

Ingredients:

2 tsp instant yeast
1 1/2 cups warm water
2 Tbsp brown sugar (they called for non-diastatic malt powder, but I couldn’t find it)
1 cup pumpernickel flour (whole rye flour)
2 1/4 cups unbleached all purpose flour
1/4 cup potato flour
1 1/2 tsp salt
2-3 tsp of caraway seeds.

Directions:

  • In a large mixing bowl combine the instant yeast with the warm water and brown sugar. The water should be warm but not too hot to touch. Let the yeast sit for a couple minutes.
  • Add the rest of the ingredients and mix until cohesive. You can save some of the caraway seeds for the top of the loaf as well if you want. Allow the dough to rest for 30 minutes in a warm (but not hot) place.
  • Knead the dough on a floured surface until it is elastic, but still a little sticky. This should take between 5 and 10 minutes. Leave the dough to rise in a covered bowl in a warm place for 1-2 hours until it is almost doubled.
  • Preheat the oven to 425°. Lightly oil a baking pan and turn your dough onto the pan. Form it into a round or oval loaf. Make 3 slashes across the top of the loaf. Brush the loaf with a little water and sprinkle with seeds of your choice if desired.
  • Bake the loaf for 18-22 minutes until the top is golden brown and it sounds hollow when you thump on the top.

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Spiced Orange Ginger Cranberry Sauce

Posted in Holidays, Recipes, tagged , , , , , , , , on November 19, 2012 | 4 Comments »

As preparations for a vegan Thanksgiving begin, I thought I would throw a new recipe into the mix. I love cranberries, so I wanted to try making my own cranberry sauce this year. It turned out really well and was easier to make than I thought it would be. After minimal prep time, you just need to occasionally stir this sauce as it reduces on the stove. It really takes very little effort for a yummy addition to your Thanksgiving meal. You can also make it a day ahead and let it cool in the fridge overnight, so it’s one less thing you need to make on Thanksgiving day.

If you want some other ideas for vegan Thanksgiving recipes, check out some of my past recipes. I would really recommend the stuffing recipe. It’s my mom’s recipe and a family favorite!

Sides:

Main Dishes:

Desserts: 

Ingredients:

2 12-ounce bags of fresh cranberries
1 Tbsp grated fresh ginger
1 orange (zest and juice) + about 1/2 cup of orange juice
1/2 cup water
1/2 cup brown sugar
1 cup white sugar
2 cinnamon sticks
pinch of cinnamon
pinch of nutmeg

Directions:

  • Rinse the cranberries. Finely grate the ginger. Zest and juice the orange. Add enough orange juice to total 1 cup of juice. I used bottled orange juice, but you could use more fresh oranges if you have them on hand.
  • In a large enough saucepan, combine the cranberries, orange zest and juice, ginger, water, brown sugar, white sugar, cinnamon sticks, pinch of cinnamon and nutmeg. Stir to combine the ingredients and coat the cranberries.
  • Bring the mixture to a boil over medium high heat. Reduce it to a simmer and allow it to simmer for 20-25 minutes until the sauce is thickened. Remove from heat, take out the cinnamon sticks, and cool. Serve cool or at room temperature.

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BBQ Seitan and Broccoli

Posted in Food Blogs, Recipes, Vegan Blogs, tagged , , , , , , , , on November 17, 2012 | 6 Comments »

I recently made a really yummy recipe from the Post Punk Kitchen called Seitan & Broccoli with Pantry BBQ Sauce. There are tons of recipes on Post Punk Kitchen and you can easily search by recipe type or ingredients to find what you’re looking for. It’s the site of cookbook author Isa Chandra Moskowitz, and it’s definitely worth a look.

I mostly stuck to the recipe on this one, but I did change a few small things. In the BBQ sauce I did not use Sriracha hot sauce. I don’t really use hot sauce so I didn’t want to buy it just for this recipe. I also added shallots to the seitan and broccoli because I tend to put shallots in everything. Next time I make this, I will probably tone down the sweetness a bit and use slightly less vegetable broth. It was really good the way the recipe is written, but I think a slightly less sweet, thicker sauce would be perfect.

Ingredients:

1 Tbsp olive oil
1 small yellow onion
3-4 cloves of garlic
1-2 shallots
salt and pepper to taste
1 package of seitan (about 1 lb)
3-4 cups broccoli florets

BBQ Sauce:
1/2 cup vegetable broth
2 Tbsp maple syrup
2 Tbsp molasses
2 Tbsp tomato paste
2 Tbsp peanut butter
1 Tbsp soy sauce
1 Tbsp apple cider vinegar
1 Tbsp prepared mustard
1/2 teaspoon liquid smoke
1/2 tsp Sriracha (optional)

Directions:

  • In a mixing bowl, combine all of the BBQ sauce ingredients and whisk until smooth. Taste the sauce to see if you need to add anything.
  • Chop the onions and shallots and press or mince the garlic.
  • In a large skillet or pan, sauté the onions, garlic, shallots, and sprinkle on the salt and pepper. Once the onions are lightly browned, add in the seitan and sauté until browned.
  • Add the broccoli florets to the pan and cover it with a lid for about 5 minutes, stirring occasionally. Once the broccoli is tender, add the BBQ sauce and stir to coat everything.
  • I served the BBQ seitan and broccoli with a side of homemade cornbread. You could also serve it over rice or another grain.

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Ginger Sesame Stir Fry with Seitan

Posted in Recipes, tagged , , , , , , , , , , , on May 22, 2012 | 5 Comments »

I was in the mood for ginger and a healthy dose of veggies and this is the dish that resulted. It turned out really well especially for being a bit improvisational. Sometimes that’s the best way to cook! I make stir fries pretty often, but it was good to change things up and throw in some new flavors and veggies. It’s quite a colorful dish too. This is a quick and easy recipe that you can make on a weeknight, and the leftovers are perfect for lunch the next day!

Ingredients:

1 yellow squash
About 1 cup of French beans (or green beans)
1 red pepper
1 leek
1 yellow onion
1 or 2 shallots
5 cloves of garlic
1 heaping Tbsp of fresh grated ginger
sesame oil
1 package of seitan
1/4 – 1/2 cup of soy sauce
1/4 – 1/2 cup of rice vinegar
garlic powder
ground black pepper
sticky rice or noodles
sesame seeds

Directions:

  • Prepare your rice or noodles according to the package directions. I used sticky rice for this dish which worked out well. While the rice or noodles are cooking, prepare the rest of the dish.
  • Chop the yellow squash, french beans, red pepper, leek, yellow onion, and shallots. Press or mince the garlic and grate the ginger. Saute these ingredients in a large pan with some sesame oil.
  • In a separate pan saute the seitan in sesame oil so the edges get crispy.
  • Add about 1/4 of soy sauce and a 1/4 cup of rice vinegar to the veggies and let them simmer for a little bit to soak up the liquid.
  • Once the seitan is crispy, add about an 1/8-1/4 cup of soy and 1/8 to a 1/4 cup of rice vinegar. Start with less and add more to taste. Continue to saute so the seitan soaks up the flavor.
  • Combine the seitan with the veggies. Season with some garlic powder and ground black pepper to taste.
  • In a small pan, toast some sesame seeds over medium-low heat. It doesn’t take long for them to toast so keep an eye on them.
  • Once your rice or noodles are finished, spoon some into a bowl. Top with the veggies and seitan. Sprinkle some toasted sesame seeds on top.

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Cinnamon Buns From Vegan Yum Yum

Posted in Recipes, Vegan Blogs, tagged , , , , , , , , , on May 19, 2012 | 4 Comments »

In the morning when I get off the bus, there’s a Cinnabon right next to the stop. The smell always hits me as I walk through the door, and it was making me really crave cinnamon buns last week. I decided to try making some at home.

I found an amazing recipe on Vegan Yum Yum. The cinnamon buns come out just as good or better than Cinnabon. They also probably have just as many calories.  I must admit I felt like I gained 40 pounds just by making these before I’d even tasted one. They contain a lot of vegan butter and sugar. Healthy, they are not, but they are really, really yummy.

One batch made three containers or about 14 cinnamon buns. I would definitely recommend having a plan in place to share these with friends and family. They got good reviews from everyone who tried them. They are addictive, but you really don’t want to eat these all by yourself. You’ll see when you make them.

They rise quite a bit. The dough stays soft and the perfect texture when baked. They don’t dry out, which can happen sometimes with cinnamon buns. I would really recommend making these at least once. This is not a recipe for all the time, but if you want to splurge, these are really worth it.

I’m not going to copy and paste the recipe here, because there are great directions, photos, and a video on Vegan Yum Yum. I would recommend you follow the recipe right from that site, watch the video, and they will turn out perfectly. I’ve included my photos of the process. Hope you enjoy these cinnamon buns!

The yeast proofs while you are prepping the other ingredients.

Mixing all the dough ingredients together.

This is the dough after mixing, but before the first rise.

This is the dough after it’s risen the first time. You can see that it rises quite a lot compared to the last photo.

Once the dough is rolled out, a generous layer of vegan butter goes on top.

On top of the butter goes a generous sprinkling of cinnamon and sugar.

After the vegan butter and cinnamon sugar layers, the dough gets rolled up. On Vegan Yum Yum there are instructions on how to cut the rolls with a piece of thread. This technique works really well, and I would recommend trying it out.

Once the cinnamon buns are in the pans they need to rise again. This recipe made three tins this size, which was about 14 cinnamon buns.

These are the cinnamon buns right out of the oven.

A cinnamon bun, ready to eat, with vegan cream cheese frosting on top. They were yummy warm and cold, whichever you prefer.

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Homemade Vegan Naan

Posted in Recipes, tagged , , , , , , , , , , , , on April 8, 2012 | 8 Comments »

I was inspired to try making my own vegan naan after seeing this recipe posted on the blog Bacon is Not an Herb a while back. She originally found the naan recipe on PETA’s website. I didn’t change anything (besides adding a little salt and garlic powder during cooking) because it’s a simple recipe and it came out well. I’m just sharing in hopes that you’ll feel inspired to make some too!

A lot of times naan that you find in restaurants or stores isn’t vegan, so it was really nice to make my own. I was really missing it from my pre-vegan days! Thanks to Terri from Bacon is Not an Herb for posting this recipe!

Ingredients:

1 tsp. active dry yeast (about a 1/2 package)
1/2 cup warm water
1 Tbsp. sugar
3 Tbsp. soy milk
1 tsp. salt
1 3/4-2 cups bread flour
2 Tbsp. olive oil
salt and garlic powder optional

Directions:

•In a large bowl, dissolve the yeast in warm water. Let stand about 10 minutes, until frothy.

•Stir in the sugar, soy milk, salt, and enough flour to make a soft dough, between 1 3/4 to 2 cups.

•Knead for 6 to 8 minutes on a lightly floured surface or until smooth. Place in a well-oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

•Punch down the dough then roll into golf ball-size pieces and place on a baking sheet. Cover with a towel and allow to rise until doubled in size, about 30 minutes.

•Preheat a pan to high heat and lightly oil. Roll each ball of dough into a thin circle then add to pan one at a time. Cook for 2 to 3 minutes, or until bubbles begin to brown and brush the top side with additional oil. Flip the bread and cook for 2 to 3 minutes on the other side. I tried sprinkling a little garlic powder and salt on top before flipping and it turned out really well. Continue until all the bread is cooked.

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Lemon Orzo with Veggies

Posted in Recipes, tagged , , , , , , , , , , on March 27, 2012 | 2 Comments »

I know it’s not summer yet, but it’s okay to pretend right? This is a light and summery sort of meal that’s perfect for dinner and to pack for lunch the next day. It’s a lemony twist on pasta salad, without all the oily dressing. Boiling the orzo with the lemon juice and lemon rinds infuses the pasta with a light lemony taste. You can add in your own favorite veggies. Some cucumbers, carrots, or artichoke would be a nice addition.

Ingredients:
1 bunch of asparagus
1 small yellow onion
salt
pepper
olive oil
4 lemons
1 cup fresh peas
1 lb of orzo
10 cherry tomatoes
1 red pepper
3 or 4 sprigs of parsley

Directions:

  • Preheat your oven to 450°.
  • Snap off the ends of the asparagus and place them in a roasting pan. Thinly slice the onion and place the slices in the pan. Juice one lemon and pour the juice over the asparagus and onion so they’re evenly coated. Drizzle just a little bit of olive oil on top and season with salt and pepper.
  • Place the asparagus and onions in the oven for about 20 minutes. In the last 5 minutes of roasting, add the fresh peas to the pan.
  • Bring a medium sized pot of water to a boil. Squeeze the juice of one lemon into the boiling water and add in the lemon rinds as well. Make sure you filter out any lemon seeds first. Add the orzo and cook according to the package directions.
  • Chop the cherry tomatoes, red pepper, and fresh parsley.
  • Once the orzo is done, drain it and place it in a mixing bowl or large pot.
  • Cut the roasted asparagus spears into 1 inch pieces. (You can also do this before you roast them if you prefer.)
  • Add the asparagus, onions, peas, and the lemon juice from the roasting pan to the orzo. Add the chopped cherry tomatoes, red pepper, and parsley to the orzo.
  • Juice the remaining two lemons and pour the juice over the orzo. Add salt and pepper to taste. Stir the orzo well so everything is coated with the juice and seasoning.

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