My Sweet Vegan

Jess of Let’s Get Sconed gives My Sweet Vegan a test run ~ “I was honestly already a fan of Hannah’s, so I knew I was in for a treat, ba dum! I’ve been reading her Bittersweet Blog for awhile and was even more impressed with her projects upon interviewing her for the online edition of Herbivore Magazine last year (full article for subscribers here, snippet here).

An adorable, enthusiastic and attentive personality shines in Hannah’s writing online, and that extends into her cookbook. Each recipe not only showcases her top-notch photography and food presentation skills, but again, her writing shines. Every recipe has an introduction - whether it describes why Hannah created it, what to serve alongside, when to make - it’s inspiring.

My Sweet Vegan features more sweets than you think you can handle, but you want to. This book is one I’d recommend for vegan bakers with an appreciation for style - whether you’re a passionate beginner or accomplished home baker. Even Hannah’s more basic recipes put a neat spin on things. You’ll find yourself realizing you NEED a heart shaped pan, for example, because it makes life that much cuter.”

(Triple) Chocolate Cheesecake ~ “My most recent creation was the Triple Chocolate Cheesecake. I did skip the chocolate crust and opted for a storebought graham cracker one. So, let’s call it double chocolate. It was very easy to make, and obviously freaking delicious. I added some peanut butter caramel on top, because I can never things alone.”

Peanut Butter Bombs  ~ “These were eaten very quickly by my coworkers, and with good reason. They are surprisingly moist, and the peanut butter filling is a excellent incentive for biting into one!”

Crumb-topped Cranberry Muffins turned Mini Loaves ~ “My boyfriend’s favorite from the book. The cranberry flavor was SO good, and I liked how the citrus added to it. The crumb topping was more sweet coating than ‘crumby’ but it was still good!”

Photography and review from Jess of Let’s Get Sconed

The popular vegetarian magazine, VegNews, featured a review of My Sweet Vegan in their hot off the presses, June 2008 issue.  According to writer Ellen Sarbone, “Anyone with a sweet tooth, especially those who adhere to the “Life is unpredictable: eat dessert first!” philosophy will love the original, easy-to-follow, mouth-watering recipes in My Sweet Vegan.

Hannah Kaminsky, author of My Sweet Vegan, is continuing her book tour through Connecticut.  Following on the heels of her successful signing at the Wilton, CT Borders earlier this month, Hannah will be greeting visitors to the Borders Book Store in Stamford, CT on  Saturday, April 26 from 2-4pm. 

Stop by to meet this young baking and crafting prodigy and get your copy of My Sweet Vegan signed by the author!  If you haven’t yet had the chance to view My Sweet Vegan, several copies will be available in store to peruse and purchase.

What: Book Signing and Meet & Greet with Hannah Kaminsky, author of My Sweet Vegan
When: Saturday, April 26, 2008 from 2:00pm - 4:00pm
Where: Borders Bookstore, 1041 High Ridge Road, Stamford, CT

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.

For her work on My Sweet Vegan, Hannah was recently interviewed and featured in the Stamford Advocate.  Article by Moina Noor …

Think eggs, milk and butter are essential to scrumptious desserts? Hannah Kaminsky will try to convince you otherwise. Kaminsky, who is 19, recently published her first cookbook, “My Sweet Vegan,” which includes more than 70 recipes for goodies such as Root Beer Float Cupcake, Chai “Cheesecake” and Mocha Devastation Cake, for which she won a bake-off at the Dogwood Festival in Fairfield in 2006. Read the rest of this entry »

Hannah Kaminsky, the author of My Sweet Vegan, will be greeting visitors to the Borders Book Store in Wilton, Connecticut on  Saturday, April 12 from 2-4pm.  Stop by to meet this young baking and crafting prodigy, to peruse copies of My Sweet Vegan, and to get your copy signed by the author!

The Details:

What: Book Signing and Meet & Greet with Hannah Kaminsky, author of My Sweet Vegan
When: Saturday, April 12, 2008 from 2:00pm - 4:00pm
Where: Borders Bookstore, 14 Danbury Road, Wilton, CT

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

A “taste” of two cake recipes from My Sweet Vegan via VeggieGirl:

Apple Spice Cake ~ “… Thankfully, this cake was a hit (especially since I had to rush to get it ready, on time) - everyone (especially my brother) loved how each bite of this fluffy, two-layer cake was filled with fresh apple pieces, crunchy walnuts, plump raisins, spices (a mixture of cinnamon, cloves, and nutmeg), and a luscious apple-butter filling …” Read VeggieGirl’s Full Review and Photos 

Triple Threat Chocolate “Cheese” Cake ~ “… In addition to the captivating flavor and aroma, the velvety, mousse-like texture of this “cheesecake” was also quite heavenly. Overall, this devilishly-decadent “cheesecake” was exceptional, and absolutely perfect for the commemoration of a chocolate-lover’s birthday …” Read VeggieGirl’s Full Review and Photos

Photo: Triple Threat Chocolate “Cheese” Cake, copyright My Sweet Vegan