My Sweet Vegan

If berry-picking were an Olympic sport, I’m almost certain that my dad and I would at least take a place on the podium. We’ve certainly been training enough; heading out into the “wilderness” after we both get home from work, hunting for that handful of perfect, jewel-like clusters for hours at a time. Truth be told, my dad’s definitely the one who would take gold in this sport, not me. He’s the one who isn’t afraid to push deep into the piles of thorns, entering unknown and possibly hostile territory, filling up buckets of the most ripe, plump berries that no one else can reach. If it weren’t for his enthusiasm, our bounty of raspberries would be rather pathetic indeed. Although his efforts may manifest as long, cat-like scratches tracing up the lengths of his arms, they also resulted in the biggest berry haul we’ve ever had.

There were fresh berries, of course, but even I couldn’t consume the surplus of raspberries quickly enough, so I took many approaches to preserving out delicious haul. Before long, we had frozen berries, dried and dehydrated berries, pureed berries, and of course, baked berries. These local gems are actually far more tart than the standard commercial variety, so they seemed destined to be included in some baked goods, balancing out the sugar perfectly and creating a harmonious combination of sweet and tart.

How serendipitous was it then, that Meeta announced the theme of this monthly mingle would be summer fruits and chocolate! A match made in heaven, chocolate and raspberries were simply meant to be together, and I knew exactly how to use a handful of those hand-picked treasures. Opting to use up some of the lovely red currants waiting in the fridge as well, I ended up with a simply constructed but complex-tasting chocolate muffin.

Although they may be a bit too sweet for breakfast, I find that these can be a wonderful snack, or a slightly healthier choice over a full-fledged, frosted cupcake. Whenever you decide to eat one though, you’ll be glad that you did!

Berry Chocolate Muffins

1 Cup Orange Juice
1/2 Cup Oil
1/2 Cup Dark Brown Sugar, Packed
1/2 Teaspoon Salt
2 Cups Light Spelt Flour (or Whole Wheat Pastry Flour)
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Cup Rolled Oats
1/4 Cup Dutch-Processed Cocoa Powder
1/4 Teaspoon Cinnamon (Optional)
1/2 Cup Fresh Red Currants
1/2 Cup Raspberries
1/2 Cup Semi-Sweet Chocolate Chunks or Chips

Preheat your oven to 350 degrees and lightly grease 12 muffin cups.

To assemble these muffins, start by combining the orange juice, oil, brown sugar, and salt together in a large bowl. Stir to combine, and set aside.

In a separate bowl, sift together the spelt flour, baking powder and soda, oats, cocoa, and cinnamon. Throw all of your berries and chocolate chunks into the dry mixture, and toss gently to coat. Pour the wet ingredients into the bowl of dry, and stir carefully so as not to break up the berries. Once just combined, spoon the batter into your prepared muffin cups, filling them up about 3/4 of the way to the top. It might seem like a lot of batter, but trust me, it will all fit into those 12 cups!

Bake for 18 - 22 minutes, until a toothpick inserted into the center comes out clean. Let rest in the pans for 10 minutes before turning the muffins out and cooling them completely on a wire rack.

Recipe by Hannah Kaminsky, author of My Sweet Vegan.  Originally posted to her personal blog, Bittersweet.

Hannah Kaminsky has hit TV, Everyday Dish TV that is.  This online vegan cooking show features demos from cookbook authors, bakers, and chefs, and Hannah was pleased to travel to Portland and become a part of it.  She filmed the making of two recipes, but the Whoopie Pies is the first to be released.  View the talented young baker at work in her Whoopie Pie web demo.

Among the hundreds of cookbooks on the market, Vegan.com selected My Sweet Vegan as one of the top ten vegan titles for 2008.  When asked to share one of her favorite recipes for the Vegan.com top ten vegan recipes of 2008, Hannah selected the Root Beer Float Cupcakes from My Sweet Vegan.  Hannah said, “People usually try this recipe out of curiosity, wondering if the cupcakes will actually taste like a root beer float … but once they take that first bite, their hooked!”

Root Beer Float Cupcakes
From My Sweet Vegan

Batter:
1 Cup Root Beer Soda
1 Teaspoon Apple Cider Vinegar
¾ Cup Granulated Sugar
⅓ Cup Canola or Vegetable Oil
½ Teaspoon Vanilla Extract
2 Teaspoons Root Beer Extract
1⅓ Cups All-Purpose Flour
½ Teaspoon Baking Powder
¾ Teaspoon Baking Soda
Pinch of Salt

Chocolate Ganache:
5 Ounces Dark Chocolate, Chopped
¼ Cup Plain Soymilk
1 Tablespoon Maple Syrup

Vanilla Frosting:
1 Cup Vegetable Shortening
3 Cups Confectioner’s Sugar
2 Tablespoons Plain Soymilk
2 Teaspoons Vanilla Extract

Preheat your oven to 350°F (175°C) and line a dozen muffin tins with cupcake papers.

In a large bowl, combine the soda and vinegar and let stand for a few minutes. Add in the sugar and oil, whisking vigorously until slightly frothy. Integrate your extracts. In a small bowl, combine the flour, baking powder, baking soda, and salt. Gently introduce this dry mixture into your large bowl, being careful not to over mix. Distribute the batter evenly between the prepared tins, filling the cupcake liners approximately ¾ of the way to the top. Bake for 18 to 22 minutes, until evenly browned, and a toothpick inserted into the center of a cupcake comes out clean. After letting the cupcakes cool in the pans for about 10 minutes, remove them to a wire rack and allow them to cool completely before preparing the ganache. When the cupcakes are ready, combine all of the ingredients for the ganache in a microwave-safe container and microwave for about 60 seconds. Stir thoroughly to help incorporate the melting chocolate. If the chocolate is not yet entirely smooth, return the sauce to the microwave for 15 to 30 second intervals, stirring between each heating and watching carefully to ensure that it doesn’t burn. Drizzle the ganache in squiggles over the tops of the cupcakes. You will probably have plenty of leftover ganache, but I don’t see that as a particularly bad thing. Allow the ganache squiggles to fully cool and dry before preparing the frosting.

With your stand mixer, beat the shortening thoroughly, until creamed. Add in the confectioner’s sugar, and beat on a low speed, so as not to spray powder everywhere. Incorporate the soymilk and vanilla, and combine thoroughly, until the frosting is thick and creamy. Apply to your cupcakes and enjoy.

Yield: 12 Cupcakes

Scrambling to whip up a dessert for the Passover Seder tonight, there was barely enough time to figure out what to make, let alone actually make it. The solution came to me in the form of a gussied-up, single serve, plated version of my Caramel Macchiato Cheesecake, which can be found in my book, My Sweet Vegan.

In this variation, I used a pan that would give me individual little squares to make each serving a bit more special, and I put the “topping” on the plate to act as a sauce. Still wanting to keep the same sort of pattern on top, I made little domes out of caramelized sugar to finish them off instead.

For this version that’s kosher for Passover, I replaced the crushed cookies with 1 1/4 cups almond meal, 2 tablespoons potato starch, and 1/3 cup cocoa powder. Simple, and gluten-free, too!

Happy Passover!

Left to my own devices, solo meals are hardly even noteworthy. Hummus and chips, or hummus and veggies show up on my personal menu almost very single day, an easy favorite by far. Couscous or rice served up with simple combinations of veg, beans, and spices always makes for a comforting dish, and it can practically cook itself, unattended. In times of stress and exhaustion though, it’s not such an uncommon event to eat cold cereal for dinner, or even just chips, hold the hummus. Satisfying in its own right but at the same time vaguely shameful, I almost never go through any great lengths preparing food if it’s only for myself.

Don’t get me wrong- Simplicity is the key to my daily chow and I wouldn’t have it any other way. The thing is, sometimes I’ll start craving something special, but without an occasion and no one to share it with, I’ll reason that it can wait for another day, because the hassle just isn’t worth it. But you know what? I decided the other day that maybe, just maybe, I’m worth it, and after a particularly draining week, I knew exactly what would cheer me up. So I went for it- I made pancakes.

Yes, pancakes. Simple enough that a 5 year old could make them no doubt, but just the act of heating up that pan, mixing together ingredients, and flipping the small cakes over as the sun beams down over the stove can be even more nurturing than the act of eat. Going out of your way to make yourself happy, make something you want… Well, that’s what I’d call comfort food. These particular pancakes are very straightforward, to the point of being plain, but that’s really the beauty of them. Versatility is the name of the game, and a myriad of fruits, nuts, flours, and fruit purees could call these pancakes home, so it’s impossible to get bored. You could even make them every day with no guilt; How’s that for a pick-me-up?

An impulsive decision lead me to make these, and thus there was no maple syrup to be found. A handful of frozen wild blueberries remedied that problem easily, and likewise, any sort of cut fruit or jam would also be delicious to top it all off.

Pancakes for One

1/2 Cup Flour
1 Teaspoon Baking Powder
1-2 Tablespoons Granulated Sugar
1/4 Teaspoon Pumpkin Pie Spice (Or any mixture you enjoy)
Pinch salt
1/2 Cup Soymilk
2 Tablespoons Fruit Puree (Apple sauce, mashed bananas, pumpkin…)
1 Teaspoon Canola Oil

Stir together all dry ingredients together in one bowl, and all wet in another. Add the wet into the dry and stir just enough to combine the two.

Lightly grease a skillet and turn up the heat to medium, making sure it has time to get hot before adding you batter. When ready, ladle dollops of the batter into your skillet and allow them to sit, undisturbed for 2 or 3 minutes, until bubbles erupt along the top and the edges seem to have firmed up a bit. Flip, and cook for another 2 or 3 minutes on the other side. Move to a plate, eat, and watch your mood miraculously improve.

(Makes about 4 small pancakes)

Reprinted from Hannah Kaminsky’s main blog, Bittersweet.

Brunch can be the most difficult meal for vegans and free-from dieters.  Sweet breakfast pastries are typically made with eggs and milk, while savory options are usually a cholesterol-rich combination of eggs, milk, and cheese.  Luckily, a little forethought and some delicious recipes will allow everyone to enjoy brunch during the festivities of Easter or on any lazy Sunday …

Cinnamon Buns

While homemade cinnamon buns take a little time for rising, they are well worth every luscious bite, and perfect for a leisurely weekend brunch.  This recipe is vegan and free of dairy, eggs, and nuts.

1 Quart Soymilk [or other milk alternative]
1 Cup Canola Oil
1 Cup Granulated Sugar
2 Packets Active Dry Yeast
9 Cups All Purpose Flour, Divided
1 Heaping Teaspoon Baking Powder
1 Scant Teaspoon Baking Soda
1 Tablespoon Salt
1 Cup Margarine, Divided
2 Cups Granulated Sugar, Divided
Loads of Cinnamon

Maple Icing
1 2-Pound Bag Confectioner’s Sugar
2 Teaspoons Maple Extract
3/4 Cup Soymilk
1/4 Cup Margarine, Melted

First off, combine the soymilk, oil, and 1 cup of sugar together in a large pot and place it over medium heat on the stove. Bring it just to a boil while stirring, and then immediately take it off the heat. Let it sit for about 45-60 minutes to cool to below 115 degrees, as anything hotter will kill the yeast.

Once luke warm, add in the yeast and let it get acquainted with the mixture for about 5 minutes. Then, dump in 8 cups of the flour, stir well so that it’s fully incorporated, and cover the whole pot. Let it sit for another hour to rise.

After that hour has passed, (really, there’s a lot of waiting but not much work, you’ll see!) stir in the last cup of flour, along with baking soda and powder, and salt. Now you’re finally ready to get rolling!

On a well floured surface, take out half of the dough and use a rolling pin to coerce it into a very long, rectangular shape. Don’t worry about the exact measurements, but make sure it’s about 1/8 - 1/4 inch thick and longer than it is wide. Now, melt down 1/2 cup of the margrine and pore it liberally all over the dough. Spread it on evenly using a spatula, and then top it with 1 cup of the sugar. Next, just go crazy with the cinnamon shaker; I didn’t measure, but just coat the whole slab evenly and generously, and there should be no problems (I went through about 1/2 of my cinnamon shaker, by the way.) Finally, roll the whole thing up into one sugary, spicy snake and cut it into buns about 1 inch wide. Place the buns into lightly greased (I used 8-inch round, but anything goes) pans- It should make about 7 pans in all. Repeat with the remaining half of dough.

The buns will need to sit for another 30 minutes, but in the meantime, you can start preheating your oven to 350 degrees. Once plump and risen, you can slide those rolls into the oven for a brief 15 - 20 minutes until golden brown and smelling incredible.

While they’re baking away, you can go ahead and make the glaze. Simply combine all the ingredients for it and stir well. Once those buns come out of the oven either drench or drizzle them while still hot, depending on how much holiday cheer you’d like to bestow. Enjoy, but make sure that you share the holiday spirit around!

Tofu Spinach Frittata

This healthy dish is a snap to prepare, and amazingly delicious.  This recipe is vegan and free of dairy, eggs, gluten, and nuts.

 
1 Package Silken Tofu (firm or extra-firm)
1 Tablespoon Soy Sauce
1 Teaspoon Spicy Mustard
1 Tablespoon Nutritional Yeast
1/2 Teaspoon Thyme
1/4 Teaspoon Tumeric
1 Teaspoon Lemon Juice
1 1/2 Cups Cooked or Frozen Spinach
1/2 Medium Onion
3 Cloves Garlic, Minced

Preheat your oven to 400 degrees, grease an 8 inch cake pan and set aside.

Get out your food processor and toss in your tofu, along with all the spices. Puree so well that it makes you nervous. (I honestly thought I had overdone it and made frittata mousse, but that’s actually kind of what you’re aiming for.)

In a small skillet, saute your onions until translucent and deliciously fragrant. Throw in the garlic, and cook for another minute or two. Remove from heat and combine with your [thawed, if originally frozen] spinach. Add to tofu mixture, and make sure all the veggie bits are evenly distributed in the tofu. Pour into the cake pan and slide into the oven for 25 - 30 minutes. Perhaps to would help to set it under the broiler for a bit to brown the top further.

Cut into fourths, it makes 4 relatively small portions. I might suggest making a sizable side to go with it.

Recipes and photos by Hannah Kaminsky, author of My Sweet Vegan

As St. Patrick’s Day approaches, an excitement fills the air. People are preparing their most impressive green outfits, planning meals of “traditional” corned beef and cabbage, and most importantly, stocking up on the libations. Of course, I don’t drink and am not even the least bit Irish, so this holiday has typically fallen through the cracks for me. To be perfectly honest, I still don’t know what it’s all about or how one is supposed to celebrate without imbibing great quantities of alcohol, but I’ve decided that I want to pay my respects to the celebration in the only way I know how: By baking! …

Setting aside the sugar after having overdosed a bit on marshmallows, it was high time to get something green back into my body. And what could be more appropriate for St. Patrick’s day than green clovers, after all? Smuggling a handful of spinach into the young dough, I’ll be the first to admit that it’s not about to fulfill anyone’s daily requirement, but it did add some lovely flavor and just a hint of natural coloring.

Even if this holiday doesn’t hold much significance for me, just pulling those lovely golden buns out of the oven was cause for celebration. Finally, a simple sort of bread that is cooperative, easy, and incredibly tasty, appropriate for more than just special occasions, too. Even my mom was taken aback by how “buttery” they were! For all those who are yeast-phobic, give this one a try- You might just find that you luck will improve. It’s no coincidence that they embody such a fortuitous symbol! 

Four-Leaf Clover Rolls

1 Cup Soymilk
1 Tablespoons Granulated Sugar
1 Package Dry Active Yeast
1/4 Cup Margarine
1 Tablespoon Flax Seeds
2 Tablespoons Water
2 Teaspoons Salt
1/2 Cup Frozen Chopped Spinach, Thawed
4 Cups All-Purpose Flour

1 Tablespoons Margarine, Melted

Briefly heat the soymilk just until it’s lukewarm, around 90 degrees or so. Add in the sugar and yeast and let it sit for about 15 minutes to become frothy and active.

When ready, melt the 1/4 cup of margarine and add it to the liquid mix. Grind up the flax seeds using a spice or coffee grinder, and then process them for just a minute with the water. Incorporate this into the other liquids as well, along with the salt and thawed spinach (make sure you squeeze as much water out as possible!)

Now, transfer this mix into your mixer and begin gradually adding flour in a couple of installments. You may need more or less than called for, so just keep an eye on it and allow it to fully combine everything before changing the amounts. Once it has more or less come together, switch in your dough hook, and allow it to process for about 10 minutes, until it’s a smooth elastic ball. You can also knead it by hand, but be aware that it will take longer to reach the proper texture.

Lightly grease a large bowl and drop the ball of dough in, covering lightly, and allow it to sit in a warm place for about an hour and a half, until doubled in size. After it’s nicely risen, lightly grease a muffin tin in which to house the rolls. Gently punch the dough down, and cut it into four pieces. Each of those pieces should be cut into 12 more pieces, and then you’ll want to roll each of those pieces between your hands to form nice smooth little balls. Fit four balls into each muffin indentation. Cover the whole tray with a clean towel, and let it sit to rise again for one and a half hours.

As the rolls near the end of their final proofing, preheat your oven to 400 degrees and melt the single tablespoon of margarine. Lightly brush the tops of each roll with the margarine just before popping them into the oven. Bake for about 16 - 20 minutes, until golden brown. Let them sit in the muffin tin for 10 minutes after leaving the oven, and then finish cooling them on a wire rack.

Makes 12 rolls.

Recipes and photos by Hannah Kaminsky, author of My Sweet Vegan

This wonderful recipe was created specifically with Valentine’s Day in mind.  It is from the ‘Sweet Starts’ chapter in My Sweet Vegan.  Enjoy!

Strawberry Love Muffins
Recipe and photo from My Sweet Vegan by Hannah Kaminsky

1½ Cups All-Purpose Flour
½ Cup Granulated Sugar
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
¼ Teaspoon Salt
¾ Cup Plain Soymilk
1/3 Cup Canola or Vegetable Oil
1 Teaspoon Vanilla Extract
1 Cup Frozen Strawberries, Thawed and Sliced

Preheat your oven to 375°F (190°C) and grease twelve muffin tins.

Begin by mixing together your dry ingredients (flour through salt) in a large bowl. Gently stir in the soymilk, oil, and vanilla but be careful not to over mix, a few lumps are okay! Fold in the thawed strawberries and pour the batter into your prepared muffin tins, ¾ of the way to the top. Slide your filled tins into the oven and bake for 15 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Let the muffins sit for at least 10 minutes before removing them from the pan. Enjoy with someone you love.

Makes 12 Muffins