Happy Fourth of July! It kind of snuck up on us this year. Since it’s been raining nearly every day for the last month it doesn’t feel like summer yet. It’s been hot, but it feels like an extended rainy spring. I can’t believe it’s July already!
We made a rhubarb and peach crumble to celebrate the holiday. If you’re looking for a last minute dessert recipe, this one is really yummy and pretty simple to make. The peaches and rhubarb provide a sweet and tart combo (like strawberries and rhubarb) that compliments the sweet crumble topping.
If you’re looking for something more patriotically colored (and chocolatey) try my Chocolate Peanut Butter Pie with Fresh Berries. Add a little vegan whipped cream or vanilla ice cream and you’ll have red, white and blue!
3 fresh ripe peaches (about 2 1/2 – 3 cups)
3-4 stalks of rhubarb (about 3 cups)
1 lemon (juice and zest)
3/4 – 1 cup of sugar
1/4 cup flour
Crumble Topping Ingredients:
1 cup flour
1/2 cup packed brown sugar
1 tsp cinnamon
1/2 – 3/4 cup vegan butter
- Preheat the oven to 350°. Lightly butter the bottom and sides of an 8 inch baking pan.
- Peel and chop the peaches into about 1 inch pieces. Chop the rhubarb into small pieces. Zest and juice your lemon.
- Place the fruit, lemon juice, and lemon zest in a mixing bowl. Add the sugar and flour and mix until the fruit is evenly coated. I started with 3/4 cup of sugar and then tasted the mixture. It seemed pretty tart so I added a little more. Adjust the sugar to your own tastes. The sugar and flour will started to mix with the juices from the fruits.
- In a separate mixing bowl, combine the flour, brown sugar, and cinnamon for the crumble topping. Add the vegan butter in small chunks. Use a pastry blender or fork to cut the butter in. (Sometimes your hands work well too!) The topping should come together in a crumbly consistency, but not as a big ball of dough.
- Place the fruit mixture in the baking dish. Sprinkle the crumble topping evenly over the fruit.
- Bake the crumble for 40-45 minutes until the fruit filling is bubbly and the crumble topping is golden brown.
With St. Patrick’s Day coming up, I decided to veganize an old favorite, Irish Soda Bread! There are many variations on Irish Soda Bread, some more traditionally Irish, and some more Americanized. I’m not sure exactly where this lies on the spectrum, but it is tasty!
I started with the Irish Soda Bread recipe from Simply Recipes, posted by Elise Bauer, and then made my own adjustments. This recipe is not very sweet, but I liked it that way. If you want it sweeter, you can add a little more sugar. The texture of the bread came out perfect, dense but also fluffy like a scone. There’s also a variety of things you can add or leave out based on your preferences, including raisins, currants, caraway seeds, lemon zest, orange zest, etc. I included raisins and lemon zest. I meant to put caraway seeds in as well, but I forgot to add them, despite making a trip to the store to buy them before I started baking. Sigh. I’m including them in the recipe anyway, in hopes that I remember them next time!
If you’re looking for other Saint Patrick’s Day recipes, check out the recipe for Vegan Irish Potatoes that I posted last year!
4 1/2 cups all purpose flour
3 Tbsp sugar
1 teaspoon salt
1 teaspoon baking soda
4 Tbsp vegan butter
3/4 cup raisins
1 1/2 Tbsp Ener-G egg replacer powder
2 Tbsp warm water
1 3/4 cup soy milk
2 lemons – I used Meyer lemons, which are a little smaller than regular lemons.
1 Tbsp caraway seeds
- Preheat the oven to 425°. In a large bowl, combine the flour, sugar, salt, and baking soda. Cut in the vegan butter using a pastry cutter or a fork. It will form course crumbs in the flour. Add your raisins to the mix.
- In a small bowl, whisk together the egg replacer powder and warm water.
- Zest and juice your lemons. In a small bowl, whisk together the soy milk and 2 Tbsp of the lemon juice. This creates a vegan version of buttermilk.
- Make a well in the center of your dry ingredients. Add the egg replacer mixture, the vegan buttermilk, the lemon zest, and the caraway seeds. Stir the dough until just combined. It will start to pull together into a rough ball. Coat your hands lightly with flour and knead the dough gently. If it’s really sticky, add a little more flour, though this dough is meant to be sticky and rough, not smooth like a yeast bread dough. Don’t over-knead the dough or the bread will be tough. You just need to get it into a ball that you can transfer to a baking pan.
- Line a baking pan with parchment paper if you have it, or lightly grease the pan. Transfer your ball of dough to the pan. Score the top with a large X.
- Bake the bread for 35-40 minutes. I checked it with a chopstick to see if the center was done. If the chopstick comes out clean, it’s ready. Happy St. Patty’s Day!
Since today is the first day of Hanukkah, I thought potato latkes would be the perfect recipe to share with you! I love potato latkes, but hadn’t had them in a long time. I’d never tried making them vegan, but they came out really well. Whether you celebrate Hanukkah or not, I advocate for making potato latkes during the holidays and throughout the year. They’re just so good!
This recipe originally came from About.com by contributor Jolinda Hackett. I made them with a side of vegan sausage and this was a really yummy meal!
4 Russet potatoes or about 3 pounds
1 yellow onion
1 tbsp EnerG Egg Replacer Powder mixed with 4 tbsp water
1 teaspoon salt
1/2 teaspoon pepper
3 tbsp flour
1 tsp baking powder
Tofutti vegan sour cream
- Grate the potatoes into a large bowl. You can use a food processor if you have one strong enough for potatoes. I tried to use my blender, but it didn’t work. As a side note, potatoes turn pink when you grate them. It’s strange, but just a natural chemical reaction. Here’s more info if you want to know why this happens.
- Drain off some of the excess liquid from grating the potatoes.
- Finely chop your onion and add to the grated potatoes.
- Mix 1 tbsp on EnerG Egg Replacer Powder with 4 tbsp of water until well combined. Add it to the grated potatoes.
- Add the salt, pepper, flour, and baking powder to the bowl and mix until everything is well combined.
- Heat up a skillet over medium high heat, and add your vegan butter. Drop the potato mixture into the pan, about 1/3 – 1/2 cup per pancake and flatten them down. Cook until they are golden brown and then flip to cook the other side, making sure the potatoes in the middle are cooked all the way through. Add more butter when you flip the pancakes if needed.
- Serve right away with applesauce or Tofutti vegan sour cream. They are best when they’re hot off the skillet.
This Balsamic Roasted Asparagus would make a great side dish for a holiday dinner! It’s easy to make with little prep work. You can easily and quickly prep it and pop it in the oven while you work on other dishes. It’s festive, simple, and very tasty!
1 bunch of asparagus
ground black pepper
2 cloves of garlic
- Preheat the oven to 425° F.
- Thinly slice the shallots. Press or mince the garlic.
- On a baking pan, drizzle a little bit of olive oil to lightly coat the pan. Sprinkle on the shallots and garlic.
- Snap off the ends of your asparagus to get rid of the tough part. Line up the spears on the pan on top of the garlic and shallots.
- Drizzle a little more olive oil on top of the asparagus. Sprinkle sea salt and black pepper on top.
- Bake at 425°F for about 15 minutes until the asparagus is tender.
- Move the asparagus onto a serving dish and spoon the garlic and shallots on top. Drizzle with a little bit of balsamic vinegar and serve.
I just wanted to do a quick post to share a recipe by a fellow food blogger that reminds me of my childhood. It’s a recipe for vegan mincemeat. My mom used to make mincemeat pies when I was younger, but I haven’t had one in years. I think I may have to try out this recipe! I remember liking it as a kid, and it would be fun to make one this year.
The blog that it comes from is called Frugal Feeding and you should check it out. He posts a lot of recipes that look really good! I’m often left feeling inspired after reading his posts. It’s not a vegan blog, but a lot of the recipes can be easily made vegan.
Traditionally mincemeat would contain beef suet and some sort of beef roast or steak, but this recipe is a vegan friendly version. It’s a British tradition to have mincemeat pie around Christmas or New Years. There’s apparently also a lot of history and traditions surrounding mincemeat or “mince pies”, which I didn’t know about.
I’m wondering if a lot of people in the US still make mincemeat pies? I know my family used to, but it’s not something you hear about often here. Thanks for posting the recipe Frugal Feeding!
I already blogged about The Rutherford Pancake House once, but it seems there’s always more to love. I went for brunch on Sunday, as I often do. This week, the special was Vegan Stuffed French Toast with a layer of vegan cream cheese in the middle and fresh strawberries on top. I couldn’t resist! I love that they always try out new vegan dishes to keep it interesting.
We also got their vegan loaded nachos which were amazing. I really want to try making them at home. They’re topped with chili, daiya cheese, lettuce, tomato, and jalapenos with salsa and vegan sour cream on the side.
And of course, no brunch is complete without a latte or some sort of coffee. This one was pretty perfect. I just would like to applaud Rutherford Pancake House for their creativity. It keeps us coming back.
The holidays are fast approaching. No matter what holiday you celebrate or even if you don’t celebrate anything, tis the season for gatherings of families and friends. As you plan your menus, I’ll be posting some recipe ideas for you to try out and hopefully add to your holiday menus! If you have a favorite or traditional dish you’d like me to try to veganize, leave me a comment and I’ll do my best!