Low Fat Vegan Cooking

I am a friend of the footless,
I am a friend of all bipeds,
I am a friend of those with four feet,
I am a friend of the many footed!

                           Anguttara Nikaya IV 67

June 26, 2010

Multi-Grain Gluten Free Pancakes and Raspberry Sauce

Filed under: Breakfast, Gluten Free, Higher Calorie Density — Tags: , , , , , — admin @ 1:02 am

Multi-Grain Gluten Free Pancakes featuring Buckwheat with Raspberry Sauce

Multi-Grain Gluten Free Pancakes with Raspberry Sauce

The first five times i made this recipe, the pancakes were different every time, as i adapted the recipe depending on how my husband and i liked the last batch.  From then on they have remained more or less the same, depending only on what flours i have.

I have come to like these particular pancakes better than my long favorite whole wheat ones.  And with all the flavors, even a person new to low fat cooking might not miss the oil.

Makes about 21 ¼ c. pancakes

Preparation about 45 minutes, including time to do other things like the rest of the meal

Freezes well

Best fresh off the stove

¾ c. brown rice flour

¾ c. buckwheat flour

¼ c. sorghum flour

¼ c. amaranth flour

2 T. ground flax seeds

¼ c. vegan sugar (raw is fine)

1 T. baking powder

1 t. baking soda

1 t. agar agar (flakes or powder)

½ t. salt

2 c. vegan milk

Heat oven to 170°.

Mix dry ingredients together (everything but the vegan milk).  Add milk and stir until all the dry ingredients are moistened.

Heat a non-stick skillet or two briefly.  Drop batter on the skillet and cook about 1 minute per side.  Keep warm in the oven until all are done and/or all partakers are assembled.

Serve with raspberry sauce, maple syrup, or fresh fruit with or without soy yogurt.

Raspberry sauce:

Makes about 4 servings

Preparation about 5 minutes

Freezes well

Can be made ahead

Wash 1 ½ c. fresh raspberries.  Drain well.  Put in a small pan with 2 T. vegan sugar.  Heat about 4 minutes, until the berries release their juice.  Stir frequently at first, and then constantly.

Adapted from Ellen’s excellent website I Am Gluten Free

Nutritional information – not guaranteed to be accurate:

Per pancake if 21 are made:  65 calories/1.4 g protein/.9 g fat

Per Serving if you have 4 servings:  342 calories/7.8 g protein/4.7 g fat

June 12, 2010

Pasta with Tofu, Veggies and Tomato – A Low Fat Vegan Mac and Not-Beef

Filed under: American Cuisine, Gluten Free, Higher Calorie Density, Main Dishes — Tags: , , , — admin @ 1:05 am

Brown Rice Pasta with Tofu, Tomato, Celery, Onion, and Broccoli

Pasta with Tofu, Veggies and Tomato – A Low Fat Vegan Mac and Not-Beef

I have heard people rapturous over the original version of this dish, though it is not one from my childhood.  But the first time i made a vegan higher-fat vegan version, i recognized it as classic down-home cooking.  When i started eating full-time low fat vegan food, i tried to make a low fat version, but i was mystified how to get it right.  Lately i have been cooking tofu for stir-fries in tamari and maple syrup, and it finally occurred to me that although nothing like vegan beef strips, it would go well with the rest of this dish.  And it did.

To my mind, this is one of the medium low fat dishes that omnivore eaters might like.  You might try it at a barbecue or potluck this summer.  (It’s okay cool, but it’s better warm.)  If you want the tofu to taste more like the packaged baked tofu you can buy, double the tamari and maple syrup.

I prefer kale in this dish, as you can just stir it in, but broccoli is also good.  If you’re using kale, or another green, add it when the other veggies are almost done.  But with broccoli, put it in at the beginning with the onions and celery.

I’ve made this with diced canned tomatoes, and it comes out all right, but i prefer fresh tomato.

Makes about 4 servings

Preparation about 30 minute

Can be made ahead

Freezes okay, although the tofu texture changes

The pasta:

2 ¼ c. brown rice or whole wheat pasta such as macaroni or fusilli

The tofu:

7 – 8 oz. firm or extra firm tofu

2 T. low sodium tamari

2 T. maple syrup

The veggies:

1 large onion (about 1 ½ c. chopped)

4 stalks celery

½ – 1 bunch kale or other greens or:

1 – 2 stalks broccoli

1 t. dried ground chilies

1 t. ground cumin

1 t. dried basil (fresh is okay too!)

1 t. dried oregano (fresh is okay too!)

1 t. ground paprika

1 – 2 large or 4 medium tomatoes

Boil pasta according to direction.  Drain.

Meanwhile, chop tofu into about ¼” x ¼” dice.  Stir together the tamari and maple syrup in a heavy skillet like cast iron.  Add the tofu and cook over medium heat, stirring occasionally, until the sauce is absorbed.  Watch closely and stir frequently when the liquid is almost absorbed.

As you have a moment, chop the onion, celery, and greens or broccoli.  Put them in a medium pot with ½ c. water but don’t turn it on until it is all chopped.  Add spices but not the tomato – not yet.  Add broccoli, if using, but not other greens.  Remember to take out the tough center stem of greens like kale, or cut out the stems of chard, and chop and add to the onion mix, but reserve the leaves for later.

Cook the onion and celery mix until tender, about 7 minutes.

When everything is done, combine well.

Adapted from Veggie Beef Pasta in the incomparable La Dolce Vegan by Sarah Kramer

Nutritional information for the dish using 2 c. broccoli – not guaranteed to be accurate:

Per Serving – 300 calories/12.8 g protein (17%)/5.6 g fat (16.6%)

Curried Cauliflower and Sweet Potato Salad

Filed under: Gluten Free, Higher Calorie Density, Indian Cuisine, Low Calorie Density, Salads, Side Dishes — Tags: , , , , , — admin @ 1:03 am

Curried Cauliflower and Sweet Potato with Currants and Red Onion

Curried Cauliflower and Sweet Potato Salad

This is another adaptation in my attempt to learn to present my cooking more attractively.

I really loved this salad, and as i always do, i made enough for the next day too.  But overnight in the frig did not improve it.  The onion “cooked” in the vinegar, a flavor i love in pressed salad, but it did not go at all with the curry spices.  So that’s why i am saying serve it the day you make it.  It needs to sit an hour or two for the curry to flavor the cauliflower, but that’s all.

The recipe called for currants.  I thought i didn’t like them, and have been substituting raisins for any currants i come across in recipes for years, but i decided to try them again, just to be sure, and i loved them.  The organic ones i tried were sweeter than raisins and didn’t have the annoying little seeds i remembered.

I also recommend the optional toasted pine nuts and sunflower seeds.  They really add beauty and flavor to the salad.  Sunflower seeds are another food i thought i didn’t like, except for in granola.  I figured out this is because they are toasted – it makes all the difference.

Makes 4 servings

Preparation about 15 minutes

Serve within a few hours

The veggies:

1 head cauliflower, any color

1 small red onion

2 medium sweet potatoes

The dressing:

½ c. rice vinegar

2 T. vegan sugar

2 t. curry powder, hot or mild

½ t. salt (optional)

1/8 t. ground black pepper

The currants:

½ c. currants

The garnishes (optional):

½ c. toasted pine nuts

¼ c. toasted sunflower seeds

½ c. chopped cilantro

Early in the day, bake or microwave the sweet potatoes until quite soft and tender.  Cool.  Peel and chop into bite sized pieces.

Cut the cauliflower into florets, or half florets, if they are not bite sized.  Steam the cauliflower in or over boiling water about 4 minutes, until just tender.  Drain.

Meanwhile, mince the onion, and start the dressing:

Mix the ingredients for the dressing together in a small bowl.

Put the cauliflower, onion, sweet potatoes, and currants into a bowl or storage container.  Pour the dressing over this and mix well but carefully so as not to damage the florets.

Refrigerate at least 2 hours.

Sprinkle with the pine nuts, sunflower seeds, and chopped cilantro, if using.

Adapted from Great Chefs Cook Vegan by Linda Long

Soy Panna Cotta with Fresh Berries and Two Sauces

Filed under: Desserts, Gluten Free, Higher Calorie Density, Italian Cuisine — admin @ 1:01 am

Soy Milk Panna Cotta with Blackberries, Raspberries, Grapes, Apricot and Blackberry Sauces

Soy Panna Cotta with Fresh Berries and Two Sauces

I recently decided to learn more about presentation, and got two books by vegan chefs to work my way through.  Here is my first attempt.  It’s actually a pretty simple pudding made elegant with agar agar and two simple sauces, plus fresh fruit.

Panna Cotta comes from Italy originally, but from there it has become widely diverse.  I have seen Panna Cotta with fruit from mangosteen to raspberries, plus chocolate and caramel sauces.

The beauty of this dessert lies in the agar agar making the pudding stiff.  It looks elegant, but it is pretty low fat.

I recommend using a vanilla bean if you can afford it, for the more intense vanilla flavor, but also for the little black specks in the pudding and apricot sauce.

I used soy milk, as this was my first attempt, but i plan to try almond milk.  Now that i see how easy it is, i think any vegan milk would do.

I actually got the fruit for this twice.  Last week i got too busy to experiment, and i ate the fruit before it went bad, so i got it all again – luckily raspberries and blackberries are in season, and are not too dear.  But it’s all for a good cause.

Last night i made the blackberry sauce and went to put it in the freezer to cool quickly for dinner.  It slid off the shelf and the bowl shattered and the blackberry sauce went everywhere!  After i cleaned it all up, i made the sauce again, but this time i just put it in the refrigerator in a jar until today.

Makes 4 servings

Preparation about 1 hour, divided

Panna Cotta keeps in the refrigerator for a couple of days

The pudding:

4 c. vegan milk

2/3 c. refined sugar

1 vanilla bean or 2 t. vanilla extract

4 t. powdered agar agar (not flakes)

Blackberry Sauce:

6 oz. fresh blackberries (about 1 c.)

2 T. refined sugar

Apricot Sauce:

¼ c. apricot jam (sugar free if possible)

1 c. white grape juice or sweet white wine

½ vanilla bean or 1 t. vanilla extract

The fruit:

1 c. fresh blackberries

1 c. fresh blueberries

1 c. fresh raspberries

½ c. seedless grapes

Make the pudding:

Have ready ramekins or small bowls that will give a nice shape to the finished pudding.

Measure the vegan milk and sugar into a heavy medium pan.  Scrape the seeds out of the vanilla bean and stir in well.  A whisk makes short work of this.  Add the bean to further flavor the pudding and heat to a simmer over medium heat, stirring frequently.

Sprinkle the agar agar a teaspoon at a time and stir in well after each teaspoon.  Stir until it boils, then boil and stir two minutes.  The mixture will be thin.

Scoop out the vanilla bean, or strain it out, if it isn’t all in one piece.

Pour the pudding into the ramekins.  You can measure ½ c. if you want to have them all the same.  Cool at least 2 hours.  The pudding should be quite firm.

Make the blackberry sauce:

After you get the pudding squared away, make the sauces, as they need to cool too.

Crush the blackberries and 2 T. sugar in a small saucepan with a fork.  You have to press pretty hard to get the juice out. Make sure the sugar is all dissolved.  Let this sit at least 10 minutes.

Then put the mixture on the stove and stir and simmer about 5 minutes, until there are several tablespoons of juice in the pan.

Make the Apricot Sauce:

Meanwhile, heat the apricot jam and grape juice/wine with ½ scraped vanilla bean, stirring constantly until it is smooth.  Boil 1 minute. Remove from heat and take out or strain out the vanilla bean, and chill at least 2 hours.

Assembling or plating the Panna Cotta:

Put each ramekin of chilled pudding into a bowl of warm water that will heat the pudding but not flow over the top.  Count slowly to 5.  Dry off the ramekin and invert it over the center of the plate or bowl you will be using.  Be sure the bowl is big enough for the presentation of fruit and sauce around the edges.  If the pudding stubbornly won’t come out, run a sharp knife, or, ideally, a small icing offset metal spatula carefully around the edge.  Invert again, and maybe tap it a little.  Repeat if necessary.

Spoon the apricot sauce around the edges of the pudding, using about ¼ of the sauce.

Spoon the blackberry sauce along one side of the pudding, on top of the apricot sauce.

Arrange the berries and grapes on top of the pudding and sprinkle a few in the sauce if you want, but you want the sauce to show clearly.

Carry carefully to the table.  Accept accolades.

Adapted from Great Chefs Cook Vegan by Linda Long

June 5, 2010

Gazpacho

Filed under: Gluten Free, Higher Calorie Density, Low Calorie Density, Soups, Spanish Cuisine — Tags: , , , , , , , , , — admin @ 1:04 am

Gazpacho with Tomato, Cucumber, Zucchini, Celery, and Scallions

Gazpacho

Gazpacho is one of the few dishes from my childhood that is vegan, and the way my mother made it, low fat.

I think of it as soon as the days start to lengthen and warm up.

I have heard this called “salad in a soup,” and it certainly is raw veggies like a salad.  I prefer them chopped, as i first had it, although many people prefer gazpacho completely pureed.  Of course, you get more fiber if you don’t blend the whole thing, and the soup will fill you more for fewer calories.

You can use fresh tomatoes if they are in season, and blend them with herbs before you add the other vegetables, or you can use tomato juice.  (Or both!) If you are doing this, it’s nice to put in some chopped celery, which doesn’t seem to fit in the soup with the other chopped vegetables, but adds a nice taste if pureed.

(Note:  For the last decade, i have been sensitive to canned tomatoes. I get uncomfortable and sometimes have an itchy throat.  Once i was making a large pan of tomato sauce and it splashed on my arms and left little red marks and heat, like chicken pox).  I am fine with fresh tomatoes, so i thought it must be something in the canning process.  I eventually thought to try organic canned tomatoes and got no reaction.  I then learned that most tomatoes are peeled with lye, but not organic tomatoes, and i wondered if that could be it.  I’ve had canned tomatoes in a dish made away from home a few times, and had the same reactions. Anyway, i would recommend organic tomato juice if you plan to use juice.)

I have lately decided that dry minced garlic gives a less strong, raw taste, which i don’t mind, but try to avoid if i’m going to be around other people.  I use about ¼ t. dry minced garlic per clove of garlic called for in a recipe if it’s not going to be cooked.

Other vegetables can certainly be added, or subtracted, depending on your taste, and what you have on hand.  You probably don’t want anything too crunchy or stringy unless you are going to puree it in a Vita Max type blender.

You will see that i include Italian herbs in the recipe, although the soup originated in Spain.  (Would you know what i meant if i said Spanish herbs?  I’d have to look it up.) There it was often made with stale cubes of bread, which you might want to try.  (Personally, i don’t like soggy bread.)

Gazpacho

Makes about 4 servings

Preparation about 30 minutes

Can be made ahead

4 large tomatoes, pureed or 2 c. tomato juice

1 large cucumber

2 small zucchini

1 large red pepper

1 avocado (optional)

4 scallions

½ c. fresh minced Italian type herbs, such as basil, thyme, sage, marjoram, and/or oregano

2 T. red wine or balsamic vinegar

2 T. lemon juice

1 clove garlic, minced or pressed (or dry minced garlic)

5 – 25 drops Tabasco

Garnish:  fresh herb leaves

Chop all the vegetables into small dice, about ¼ inch x ¼ inch.  Mix with the rest of the ingredients and allow to marinate in the refrigerator 2 – 24 hours.

Garnish with a few fresh herb leaves.

Thanks Mom.

May 29, 2010

Cucumber Sandwiches with Tofu Cheeze Spread

Filed under: English Cuisine, Gluten Free, Higher Calorie Density, Sandwiches — admin @ 1:06 am

Cucumber Sandwiches with Tofu Cheeze Spread and Watermelon Radish

Cucumber Sandwiches with Tofu Cheeze Spread

I have always loved cucumber sandwiches.  I found the switch to vegan effortless with Tofutti’s Better Than Cream Cheese.  But when i began to cook exclusively low fat, i had a problem for a while replacing that.  Then i happened upon a recipe for a tofu dip that once i tried it, i immediately saw that it was the answer to low fat vegan cucumber sandwiches.

The idea is to get the tofu as firm as possible, so it is more like cheese, and spreads nicely.  I’ve successfully used firm regular tofu instead of silken, although not everyone will enjoy the more grainy texture of that.  You can add any herbs you want – fresh are highly desirable here – and nutritional yeast gives an added cheesy flavor.  Mint is traditional for cucumber sandwiches, so if you can get that, you might not want the contrast with the nutritional yeast.

If you can find watermelon radish, they really add crunch, interest and color to the sandwiches.  Watermelon radishes are kind of gray and uninteresting until you slice them.  Then – Wow!  Red radishes would work too, though they are usually hotter, which might not be what you want for a refined tea.

Cucumber sandwiches would be a great addition to hors d’ oeuvres for a party.  For lunch, you could make a large closed bread sandwich, and maybe add some lettuce.  (If you aren’t eating the sandwich right away, it is nice to store the lettuce separately so it doesn’t get limp.)

Tofu Cheeze Spread (recipe follows)

4-8 slices Whole wheat or gluten-free bread

½ cucumber

1 watermelon or 4 red radishes

4 sprigs fresh herbs or mint for garnish

Peel the cucumbers, if desired, or run a fork down a whole cucumber, making long stripes until the whole cucumber is covered, to make an interesting design on the cucumber slices.  Slice the cucumber thick or thin, depending on how much cucumber you want to bite.

Peel the watermelon radish.  Slice it or the red radishes – you probably only want a thin piece.

For small sandwiches, cut the bread into fourths.  Spread the bread fairly thickly with the tofu cheeze spread.  Top with cucumber and radish.  Top with more bread, if desired.

Garnish with herbs and/or mint.  Serve immediately or cover with plastic wrap or store in the refrigerator in a covered container.  It’s best not to let the sandwiches sit too long as the bread gets soggy.

Tofu Cheeze Spread

Makes about 4 large sandwiches

Preparation about 10 minutes, plus draining the tofu for at least 20 minutes

Can be made ahead

Keeps in the refrigerator about 3 days

14-16 oz. silken tofu (fresh is better)

½ c. minced fresh herbs such as basil, marjoram, parsley, thyme, sage, mint, and/or tarragon

4 scallions

1 T. lemon juice (optional)

1-4 T. nutritional yeast

½ t. salt (optional) or 2 T. low sodium tamari

Line a mesh strainer with 2 layers of cheesecloth.  Crumble tofu into the cheesecloth and let drain at least 20 minutes.  Squeeze the tofu in the cheesecloth well.  Put the drained tofu in a blender or food processor.

While the tofu is draining, mince the herbs and scallions.  Add to the drained tofu with the optional nutritional yeast and lemon juice.  Blend until smooth, scraping down the sides as needed.

It’s best to let this sit for at least a few hours in the refrigerator for the flavors to blend.

Adapted from Fresh Herbed Tofu Sour Cream Dip by Emily Webber in the July 2009 McDougall Newsletter

Spinach Quiche Revisited

Filed under: Higher Calorie Density, Main Dishes — admin @ 1:05 am

Spinach Quiche with Herbed Bread Crumb Crust

Spinach Quiche Revisited

You might remember this quiche from last December.  This time i made individual ramekins and put the crust on top after the quiche had baked.  I sautéed the breadcrumbs with fresh herbs in 1 T. almond butter to give it a little crisp.  The crust i put on the bottom of the quiche got brown before the tofu was really firm enough.  This method avoids that problem.

Quiche is a traditional part of many teas.  Give this a try and tell me if you miss the cheese!

Cherry or Berry Triffle

Filed under: Desserts, English Cuisine, Higher Calorie Density — admin @ 1:01 am

Cherry and Raspberry Triffle

Cherry or Berry Trifle

When i was a really little girl, my mom was going to college, and she left me with my Great Aunt and a little table set for a tea party with my stuffed animals.  I remember the absolutely exquisite table she set that kept me busy and not missing her the whole time she was gone.  In fact, i am not sure i really noticed she was gone.

We had grown-up teas all my life.  There was a tea shop that my mom and i loved to go to when we lived near enough to see each other regularly.  I began to make my own teas when i became vegan.  I didn’t find it difficult.  Most teas are easily made vegetarian, and most food with dairy in it easily translates into vegan with soy cream cheeze, vegan cheeze, vegan margarine, and soy whipped cream.

I had intended this tea for the first day of spring, but, well, things got away from me for a while with other more urgent projects.

It’s a little harder to make a low fat tea, and although the tea i am presenting here is not extraordinarily low fat, it’s lower in fat than i used to eat, and is quite tasty.  And pretty.

I actually wasn’t overly fond of trifle as it is traditionally made with rich pudding and brandy laced cake.  But trifle is so traditional for an English tea, i made a vegan one, and i loved it.  Pudding, fruit, and cake go quite nicely together, and if you layer them in a tall glass, it can be quite elegant.

I had planned to just use cherries, but i ran out, and got some raspberries out of the freezer, and i thought the bright red raspberries contrasted well with the dark sweet cherries.

Instead of brandy, i used a little bit of Amaretto, which i find a lot less harsh.  Another way to go would be to use a small amount, maybe ¼ t. of raspberry or orange extract, or a different liqueur.

It is best to make trifle well ahead of when you plan to serve it, both to get it to the right temperature, and to let the flavors blend.  But i did not do this, and it was quite delicious.

Cherry or Berry Trifle

Makes 4 servings

Preparation about 1 hour

Can be made ahead about 1 day, but is not as pretty

Cake can be frozen, nothing else

Vanilla Cake

Vanilla-Almond Pudding

Liqueur or fruit extract

About 3 c. Fresh or Thawed Frozen Berries

Creamy Sauce

Recipes follow.

Make the cake first and cool.  While the cake is baking, make the pudding and sauce.

To assemble:

Cut the cake or crumble into small pieces.  I made cupcakes and cut one cupcake for each individual trifle into about ¼ inch squares.

Drain the berries well, if necessary.

Put about ¼ c. pudding in the bottom of a tall glass, or pretty bowl(s), either individual or one large bowl.  For an individual serving, add about  6 T. berries, which you might like to first mix with a little sugar, say about 3 T. for 3 c. fruit.

Top with half the cut-up cupcake.  Sprinkle with 1 – 3 t. liqueur.  Some people spread the cake with jam before it’s cut.  I don’t think this adds anything, but it is more authentic, and gives you another chance to contrast flavors, with say, an apricot jam with fresh strawberries.

Repeat.  End with the creamy topping.  Gauge how much to use for each layer depending on how big your glass or bowl is.

Top with one to three perfect berries or cherries.

Refrigerate until a half hour before serving.

Vanilla Cake

 

Makes about 12 servings

Preparation about 20 minutes

Can be made ahead

Freezes well

1 ½ c. whole wheat pastry flour

2 t. baking powder

1 ½ t. Ener-G Egg Replacer

¼ t. salt

¾ c. vegan sugar

¾ c. vegan milk

2 T. water

2 t. vanilla extract

1 t. almond extract

Preheat oven to 350°.

Mix dry ingredients.  Add wet ingredients and mix just until mixed.

Pour into cupcake paper lined muffin tin, or lightly oiled 8 x 8 inch baking pan.

Bake 20-25 minutes for cupcakes, or 25-30 minutes for cake.

Cool.  If you’re in a hurry, you can stick the cake you need in the freezer for about 45 minutes.  You will have leftovers, which can be frozen.

I invented this cake recipe when i was first a vegan and did not have any vegan cookbooks.  I later discovered Sarah Kramer, who in How It All Vegan, had a very similar recipe, but instead of 1 ½ c. sugar and ½ c. margarine, she had half those amounts.  Well, that is just like me to want more fat and sugar.  But i decided she was right, until i started baking low fat, and found the cake was fine without any fat, except what’s naturally in the flour and so on…

Vanilla-Almond Pudding

Makes 4 ½ c. servings

Preparation about 20 minutes

Can be made ahead

Keeps refrigerated about 2 days

¼ c. arrowroot or cornstarch, stirred into:

½ c. vegan milk (i prefer soymilk for this)

1 ½ c. more of the same kind of vegan milk

1/3 c. vegan sugar

1 t. vanilla extract

½ t. almond extract

Mix arrowroot (which gives a milder flavor and gentler thickness) with ½ c. vegan milk.  Set aside.

In a medium saucepan, mix the 1 ½ c. vegan milk and sugar.  Heat until bubbles form, but don’t let it boil.

Stir in the arrowroot/cornstarch and over medium heat, cook and stir until thickened.

Remove from heat and stir in the extracts.

Cool.  If you’re in a hurry, you can put it in the freezer for about half an hour, but set a timer so it doesn’t freeze, which would ruin it.  The water in soymilk freezes and separates from the creamy soy part.  I don’t know about other vegan milks, but i would think they would be similar.

I’ve made this pudding for so many years, i don’t even look at my recipe card, but originally i adapted a recipe from Laurel’s Kitchen.

Creamy Sauce

Makes 4 servings

Preparation about 15 minutes

Can be kept refrigerated about 2 days

7 oz. silken tofu (fresh is better)

¼ c. powdered sugar

2 T. vegan milk

1 t. vanilla extract

½ t. almond extract

1 t. lemon juice (optional, gives more of a sour cream flavor)

4 t. cashew or almond butter (optional, makes the sauce richer, but with trifle you don’t really need that)

Put everything in a blender or food processor.  My blender works better for this sauce.  Mix until smooth.

Refrigerate until ready to use.

This is my own recipe, but the first creamy vegan sauce i made was from a recipe from Vegan Planet, and i am grateful to Robin Robertson for it.

May 22, 2010

Potato Scallion Bread

Filed under: Breads, Higher Calorie Density — admin @ 1:02 am

Potato Scallion Whole Wheat Bread

Potato Scallion Bread

I never made potato bread before, but i liked the ones i bought.  It’s very simple – you just put some mashed potatoes in place of some of the flour and liquid.  To make a savory bread, i added scallions, although chives or onions would be good too.

I liked this bread, but something in the back of my mind is thinking of a different way to do it.  It’s still largely unconscious, and i know sometimes these things take years to come to light, so meanwhile, here’s what i’ve done so far with potato bread, and i’ll make an addition if i get any better ideas.

Makes 1 loaf, about 12 slices

Preparation about 35 minutes, plus 10 minutes for the yeast to wake up

Can be made ahead, though all bread is wonderful warm

Freezes well

2 ¼ t. /1 package active dry yeast

1 c. warm water (105°)

1 T. vegan sugar

2 t. salt

1 c. mashed potatoes

1 c. vegan milk

About 5 c. whole wheat flour

1 c. minced scallions, chives, or onion

Make sure all your ingredients are at room temperature, except the water and vegan milk which you will heat.

If you don’t have mashed potatoes, just cook a large chopped potato in water to cover it about 15 minutes until tender but not falling apart.  Drain.  Put the drained potatoes back on a low burner for about 1 minute, stirring constantly, to dry and fluff them.  I learned this secret from the old Galloping Gourmet show.  Mash with fork or potato masher.  Don’t put it in the food processor, it gets too starchy.  If you cook the potatoes just before you add them to the yeast mixture, cool them with the cold measured vegan milk, and mix well.

Heat the water until warm but comfortable enough to leave your finger in it, which is about 105°.  Add yeast and sugar and stir gently.  Wait 10 minutes until the yeast has dissolved and bubbled and begun growing.

Meanwhile, gently heat the vegan milk to the same temperature, unless you use it to cool the potatoes.

Add salt and mix.  Add potatoes, the vegan milk, scallions, and flour. A mixer makes bread making easy, but kneading is its own kind of peaceful, creative, and meditative activity.  Knead about 10 minutes, adding flour if it gets too sticky, until dough is elastic and stretches thinly when you pull a piece apart.

Place in a clean bowl and cover with a damp towel, and leave in a warm place for about an hour, until dough has about doubled.  Punch it down (gently) and knead a few minutes, then shape into a loaf.  You can bake in a loaf pan, or on a parchment lined baking sheet.  You can form your bread into one or more round loaves or flatten it like focaccia, or make individual rolls. If you use a loaf pan, you will need to oil it slightly to be able to get the bread out in one piece.  Cover whatever loaf or rolls you made, and let rise about 45 minutes, until they are about one third bigger.

Preheat the oven to 400° about 15 minutes before you’re ready to bake the bread.

Bake the loaf about 40 minutes and a smaller bread about 10 minutes less.  Cool before you peel the parchment paper off, and slice.

Adapted from Vegan Planet by Robin Robertson

http://www.globalvegankitchen.com/

Nutritional information – not guaranteed to be accurate:

Per Serving – 1/12th loaf:  200 calories/8.3 g protein (16.6%)/1.3 g fat (5.9%)

May 15, 2010

Tofu Benedict with Roast Beets and Asparagus

Filed under: American Cuisine, Breakfast, Gluten Free, Higher Calorie Density, Main Dishes, Sauces, Side Dishes — admin @ 1:05 am

Tofu Benedict with Roasted Beets and Asparagus

Tofu Benedict with Roast Beets and Asparagus

My special treat for breakfast was Eggs Benedict.  It turns out this was probably an American invention, which was either invented from scratch several times, or adapted without noting the original dish that the chef knew about.  I see chefs often do this if they change the dish.  I know that recipes can be invented in more than one place, as i have invented something myself, and then found other quite similar recipes.

In any case, i saw several recipes for Tofu Benedict which didn’t differ much from the recipe i originally tried, which like so much else, was by Sarah Kramer, and was far superior to any other version.  I wanted a special occasion breakfast, and pulled out my notes on that recipe, and then made it lower fat, and here is the result.  I must say, i did like it with the veggie bacon as well as the tofu of the original version, but it is satisfying both from taste and from knowing you are eating a relatively healthy dish.

Tofu Benedict would be good for supper or lunch, too.

My tofu comes in 14 oz. packages, though i often see recipes for 1 lb.  I think either amount works, if you don’t want to waste food, although the smaller amount is fine, if you want to use it.

If you are going to serve roast vegetables, start them first, as they take longer to bake.

Makes 4 servings

Preparation about 45 minutes

Tofu can be marinated and sauce made ahead

14-16 oz. firm tofu, drained and pressed

¼ c. apple cider vinegar

¼ c. low sodium tamari

4 slices whole wheat or gluten-free bread

4 large or 8 small slices tomato

Sauce:

½ c. nutritional yeast

2 T. whole wheat flour,  or brown rice

½ t. salt (optional)

1 c. water or vegan milk

1 t. low sodium tamari

1 t. Dijon mustard (optional)

Whisk together vinegar and tamari.  Pour this into an 8 x 8 baking dish.  Slice the tofu and put it into the pan, then turn it over.  Marinate at least15 minutes, turn the tofu, and marinate at least 15 more minutes.

Preheat oven to 450° the last fifteen minutes you marinade the tofu.

Bake the marinated tofu in the marinade about 20 minutes, until it is browner and a little firmer, and the marinade is largely absorbed or evaporated.

Meanwhile, stir the nutritional yeast, flour, and optional salt together.  Add water or vegan milk and tamari and stir well.  Stir in optional mustard.  Simmer on low heat, stirring frequently, until ready to serve.

Toast the bread a few minutes before the tofu is done.

On each slice of toast, place 1 tofu piece, 1 or 2 slices of tomato, and 1/4th of the sauce.  Serve immediately.

Adapted from Faux Eggs Benny in How It All Vegan by Sarah Kramer. 

Nutritional information – not guaranteed to be accurate:

Per Serving – 346 calories/38.2 g protein (11.1%)/10.1 g fat (26.2%)

Roast Beets and Asparagus

Makes 4 servings

Preparation about 10 minutes

Can be made ahead

Freezes well

4 large beets

2 bunches asparagus

salt and/or spices such as barbecue spices

The secret to roasting vegetables without oil is to cover them.  You still get most of the roasted flavor, but without the dryness that you can easily get with roasting without a moistening ingredient.

Slice the beets about 1/3 inch thick, and either leave the asparagus whole or cut it into bite sized pieces.  Break off the tough ends of the asparagus.  Just bend it and it will break along where the tough part begins.  Or you can cut it off about where it gets thick, if you want straight ends.

Put the vegetables on a baking sheet in a single layer.  You might want to use two separate pans so the asparagus doesn’t turn beet red.  Sprinkle with the seasoning of your choice, and cover with parchment paper.  Seal this in with aluminum foil.  The parchment paper stops any aluminum from contaminating the veggies.

Bake at 450° about 45 minutes, or until tender.  Serve warm or room temperature.

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