My Sweet Vegan

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

The much talked about Wheeler’s Frozen Desserts will be holding an Oscar Party on Sunday, February 24th at the Ad Hoc Art Gallery in Brooklyn.  Wheeler and his team will be dishing up their vegan ice cream and Hannah Kaminsky, author of My Sweet Vegan, will be serving a selection of baked goods to accompany the frozen dessert selection.  This event is open to the public, and the details are as follows:

New York Oscar Party

• What: An “ice cream social” to include Wheeler’s Black Label Vegan Ice Cream, Baked Desserts from Hannah Kaminsky, and entertainment from DJ JT out of Philadelphia
• Where: The Ad Hoc Art Gallery, 49 Bogart St, Unit 1G, Buzzer #22 / Brooklyn, NY
• When: Sunday, February 24th, at 1:30pm.
• How do I get there? Taken from the Ad Hoc Art Gallery’s website: “[We are located] next to The Archive coffee shop and Brooklyn’s Natural grocery. We are one short block from the Bogart St. exit of the Morgan Ave. stop on the “L” train. Our front is painted red, you can’t miss it.”

If you get lost, you can get in touch by calling Wheeler, at 617-216-9087, or the folks at Ad Hoc at 718-366-2466.

A bit last minute, but Hannah and My Sweet Vegan will be joining the Cookbook Author Panel at the Borders store in Milford, Connecticut this Saturday (February 16) at 1pm.  Hannah is going to do her best to bake up a sweet or two for sampling, time permitting!  Stop by, visit, and check out the many local cookbook offerings.  Store location and event details are here.

In honor of Valentine’s Day, Hannah Kaminsky will be interviewed on Vegan Radio.  The show will air on Thursday, February 14, between noon and 1pm EST.  If you are in the Northampton, MA area, tune in to 103.3FM.  For out of area listeners, visit the station website www.valleyfreeradio.org for the web stream.

Following the show, a podcast of the interview will be available on www.veganradio.com. 

Update: The show is now available here on Vegan Radio via podcast.

… at Bittersweet Blog.  Delurking from behind her own blog, Hannah formally introduces herself to her many viewers.  Since you may not be able to attend one of her book signings or demos, stop by and say hello, and then read on to enjoy her world of crafting … baking, photography, short stories, knitting, crocheting … Enjoy the inspiration!

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