Archive for Vegan

Butternut Squash Biscuits with Jalapeno Butter

You can make these vegan – details at the bottom of the page:

1 1/2 cups butternut squash, cooked and pureed (I mix in freshly ground nutmeg, sea salt, and black pepper)

1 egg, beaten

1/4 cup canola oil

1/4 cup buttermilk

2 tablespoons brown sugar

2 cups whole wheat flour

1/2 cup oatmeal

4 teaspoons baking powder

1/3 cup pecans, chopped (you can skip these if you make the jalapeno butter, but they are especially nice if you are just topping w/regular butter)

Preheat oven to 450°F.

Peel and seed squash.  Cut into chunks and steam until tender (10 minutes or so).  Cool, mash, season with sea salt, black pepper, and a little nutmeg.  Measure out 1 1/2 cups of puree into a large bowl for this recipe, and freeze the rest for another time.

Add in the oil, egg, buttermilk, and brown sugar and mix well.

In a separate bowl, mix the rest of the ingredients, then add to squash and mix until all the dry is incorporated.

Combine all ingredients in large bowl and mix with fork or spoon until well blended.

Drop heaping tablespoons onto a sheet pan with parchment (I use a 1/4 cup q1scoop).  Brush with jalapeno butter (recipe below), and bake.

Bake for 10-12 minutes.

To make the biscuits vegan, skip the buttermilk.  Add 1/4 cup soy yogurt or soy sour cream, and 1 teaspoon egg replacer powder beaten with 2 T. water.  Sub vegan margarine for the butter in the following recipe.

To make Jalapeno Butter:

1 T. minced jalapeno (no seeds or pith unless you want it really hot)

1/2 t. sea salt

1/2 t. galangal (or dried ginger)

zest of one orange

Start with 2 T. butter in a small saute pan.  Slowly melt the butter with the rest of the ingredients over low heat, and saute until it smells great.  Add 4 T. more butter and turn off heat.  Allow to melt, whisk together, and let the butter cool.


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Honey-Buttermilk Cornbread with Blueberries

Hmmmm, you think. Interesting. Trust me. Fabuloso with a capital F.

This is a sweet cornbread recipe (sans blueberries) that I’ve used for years. I’d make it at Grins Cafe as both regular and vegan cornbread whenever we’d have our chili, and there was nothing better. One of the most important ingredients is the honey that is brushed on the top right after coming out of the oven. Read the rest of this entry »

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Toast the Nuts

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Really Good Banana Bread

I mentioned a few posts ago (pre-plum craziness) that I had a couple favorite banana bread recipes, and promised to write about them. It just so happened that I had three perfectly ripe bananas (spotted but not rotten), so I made a quick batch Friday. I based my bread on The Best Recipe by Cook’s Illustrated. This is a desert island cookbook for me – assuming my desert island had a kickin’ kitchen.

I do a few things differently than their published version and have made it as a vegan bread with success. Read the rest of this entry »

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Chinese Plum Sauce

Finally finished my first batch of Chinese Plum Sauce. I made a new batch of the Plum Jam (see previous post) which gave me about 6 cups of thick plum jam. I then added the following:

1/4 c. rice wine vinegar
1 yellow onion, minced very tiny
3 T. garlic powder (you could also use minced garlic, but I thought the garlic powder would disappear in the sauce better)
1 T. cayenne powder
A whole lot of minced fresh ginger – ginger powder wouldn’t have the same zip and the zip is a crucial ingredient. I peeled a big fat piece of fresh ginger, then sliced it up into small pieces. I then put all the ginger through my garlic press to break down all the fibers and to get as much ginger juice out of it as possible. You could run the ginger slices through a food processor with similar results, or use a mortar and pestle.

Tomorrow I’m going to marinate both some pork loin and some x-firm tofu with the sauce and make a stir-fry. I’ll let you know how it turns out.
By the way, both the plum jam and the Chinese Plum Sauce ARE good enough to buy plums for specifically – the recipes would be keepers even without a plum tree outside my kitchen window!

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Plums, plums and more plums

We harvested a couple hundred plums off the one little tree in our side yard yesterday. The kitchen smells fantastic. I refuse to let any of them go to waste, so I have a big project ahead of me. picked plumsAs my first order of business, I sorted them and put all the ones that were splitting or busted from falling from the tree in a separate container. I am making a batch of Chinese Plum Sauce with these. I’ll probably end up making some straight ahead plum jam at some point, but we don’t use many sweet spreads around my house, so I’ll start with the savory.
What I’m doing is using a recipe I found online for a plum jam and combining it with a Chinese Plum Sauce recipe that calls for a jar of plum preserves as its main flavor. The gist of it is that I’ll be cooking down the plums with sugar, water, vanilla and a little orange zest, then adding the savory elements. Here’s the official plum jam recipe: Read the rest of this entry »

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The Best Thing EVER to do with Fresh Figs

I know, I know, I’m sure the official answer is just to eat them straight off the tree. But you’ve got to try this combo – it takes the texture and flavor of fresh figs to a new level. I remember this dessert from when I was training under Chef Lynn Walters at the Natural Cafe in Santa Fe (holla!). We’d take Haagen Daaz coffee ice cream, homemade caramel sauce and figs and make a sundae. We probably topped it with walnuts or pecans, but since I am in the home of the filbert these days, I used toasted hazelnuts. It was every bit as good as I’d remembered!!

Fresh Fig Sundae

The recipe for the caramel sauce couldn’t be easier:

Caramel Sauce

4 T. butter, 1 c. heavy cream, 1 1/4 c. brown sugar – melt on low, then simmer on med-low until desired thinkness has been reached, stirring often. I cooked mine about 5 minutes.

***I’ve made a vegan caramel sauce before just by subbing vegan margarine for the butter and soy milk for the cream. The real question is whether there is a quality (as in, doesn’t taste like Folgers) coffee-flavored soy or rice ice cream out there…

Just look at how beautiful these figs are! Seriously, I just want to lick the screen.

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