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From my book “Soyfoods Cooking for a Positive Menopause”.
Blend in blender until very smooth:
10 medium frozen strawberries (5 large ones), chopped
1 c. soymilk (can be lite)
1/2 c. silken tofu (any kind—can be lite)
2 T. vegan sugar or Grade A light maple syrup
1/4-1/2 tsp. pure almond extract
BRYANNA’S EASY VEGAN “EGGS BENEDICT”
(lots of flavor and way less fat, too!)
Serves 2 generously
The first time I posted this, I used a baked tofu omelet recipe, but then decided that it was too much preparation. This recipe gives you two easy egg alternates to choose from.
2 English muffins, split(any kind you like—I prefer sourdough)
4 rounds of “Fried Egg Tofu” the same size as the English muffins
ALTERNATE: Use about 1/4 c. “Tofu Scramblers”, instead of 1 round of tofu.
VARIATIONS:Add a layer of cooked, drained spinach,sauteed mushrooms, or steamed or grilled asparagus, or grilled tomato or other veggies under the “bacon”.
Make the Hollandaise sauce and keep it warm in the top of a double boiler over barely simmering water.Melt the Earth Balance in a small frying pan and cook the “bacon” slices until lightly browned.Prepare the“Fried Egg Tofu” (very quick to make). Toast the muffins (“butter” them while warm with a little Earth Balance, if you like—I don’t).Place two muffin halves on each plate, add a slice of “bacon” and a round of tofu.Top with warm Hollandaise and garnish with a sprig of parsley.Serve immediately.
"FRIED EGG" TOFU (From my book “Soyfoods Cooking for a Positive Menopause”)
This is a super-easy, but delicious egg substitute.Simply take as many slices as you like of medium-firm regular tofu (I suppose you could use extra-firm SILKEN tofu instead) sliced 1/2"-thick, cut the tofu carefully into English-muffin-sized rounds (use an inverted cup as a guide), and coat all sides well with nutritional yeast flakes.Brown the slices over medium-high heat in a nonstick skillet with a little bit of olive oil or Earth Balance until golden-brown on both sides.Eat plain, or as a "fried egg" sandwich, with ketchup, etc.., or use in vegan “eggs Benedict”.
BRYANNA’S TOFU SCRAMBLERS
Use 1 T. Homemade Tofu Scrambler Mix for each 4 oz. (about 1/2 c.) firm (regular, NOT silken) mashed tofu, or 1/4 c. mix for each lb.. (Shake or stir mix before measuring.)
Mix it in well and scramble in a nonstick pan, sprayed lightly with oil from a pump-sprayer, until nicely eggy-yellow and the consistency you like, OR, you can microwave it, covered, in a sprayed microwave-proof glass dish, sprayed with oil (12-13 oz. takes about 5 minutes).
For Ultra-Creamy Scramblers:mix in 1 T. vegan mayonnaise before cooking.
Optional Additions: You can add some chopped veggie “Canadian bacon” or “ham”, or veggie “bacon” chips or bits (I soak mine in boiling water and then drain, for a more ham-like taste and texture).You can add sauteed or steam-fried onions, green onions, mushrooms, bell peppers, tomatoes, etc., if you like.In the microwave, I just place the chopped veggies in the bottom of the dish, put the tofu on top, and cook as usual, then mix in the veggies.
BRYANNA’S DELICIOUS HOMEMADE TOFU SCRAMBLER MIX
1 c. nutritional yeast flakes
5 T. plus 1 tsp. onion powder
4 tsp. curry powder
4 tsp. salt
4 tsp. turmeric
4 tsp. ground cumin
Mix in a DRY blender.Store in a covered jar.
BRYANNA’S VEGAN HOLLANDAISE SAUCEmakes 1 c. (Can be soyfree.)
Creamy, smooth and butter-y.
1/2 c. plus 1/4 c. unflavored soymilk or other nondairy milk(3/4 c. total)
2 T. Earth Balance or Soy Garden Natural Buttery Spread, melted and kept warm
1 and 3/4 T. cornstarch or wheat starch* See Note Below
1 T. fresh lemon juice
1/2 tsp. salt
pinch of white pepper or a dash of hot pepper sauce
tiny pinch of tumeric (less than a 1/16th of a tsp—more makes a phony-looking color)
*Note: Do not substitute arrowroot, tapioca starch, or kuzu— I tried these and the results were not satisfactory.
1.) Heat the 1/2 c. soymilk until not quite simmering—pour into the blender container along with the salt, pepper or hot sauce, and cover to keep hot while you melt the Earth Balance and go on to the next step.
2.) In a small (2 c.) saucepan or microwave-proof bowl, mix together the first 1/4 c. of soymilk and the cornstarch and tumeric, and whisk together well.
2a.) If making in a pot on the stovetop, stir constantly over high heat until thick and translucent, shiny yellow, not a dull yellow —OR:
2b.) MICROWAVE OPTION:Use the microwave-proof bowl for the mixture, and microwave on HIGH 20 seconds.Whisk.Repeat two times, or until thick and translucent, shiny yellow, not a dull yellow.
3.) Scrape the yellow cornstarch mixture into the blender container containing the hot milk mixture, and add the lemon juice.Blend well, adding the MELTED Earth Balance slowly through the hole in the lidwhile the machine is running.Blend until the mixture is pale yellow and frothy and emulsified (you can't see any oil globules).
4.) Serve immediately, or, if it has cooled down too much, heat briefly in the microwave at a low setting, or keep warm in the top of a double boiler over barely simmering water, or keep hot on an alcohol burner briefly before using.The cooled mixture may be reheated gently, as well.
This can be made the evening before:
BRYANNA’S WHOLEWHEAT "SOUR CRÈME" COFFEE CAKE
1/ 10” bundt or tube cake
From my book “The Fiber for Life Cookbook”.
This is a delicious version of everybody’s favorite coffee cake, moist and rich-tasting, but with much less fat than usual.You can use reduced-fat soy products, if you wish.
BATTER:
WET MIX:
1/4 c. water
1 T. flaxseeds
1/3 c. smooth, unsweetened applesauce
3 T. oil
1/4 c. soymilk
1 c. sugar
1 tsp. vanilla extract
DRY MIX:
1 c. wholewheat pastry flour
3/4 c. unbleached flour
1/4 c. oat bran
1 tsp. EACH baking powder and soda
1/2 tsp. salt
“SOUR CRÈME” MIX:
1/2 c. medium-firm tofuOR firm or extra-firm SILKEN tofu
1/2 c. soymilk
1 T. lemon juice
Topping:
1 c. chopped nuts (walnuts or pecans)
1/3 c. melted good-tasting nondairy margarine
2/3 c. brown sugar
1 tsp. cinnamon
Preheat oven to 350 degrees F.Grease and flour a 10” bundt or tube cake pan.
In a blender, blend the water and flaxseeds until “gloppy” like egg whites (see p.).Add the remaining Wet Mix ingredients and blend process well.Pour into amedium mixing bowl.
Whisk together the Dry Mix ingredients in another bowl.
In the blender (no need to wash it out after blending the Wet Mix) blend the “Sour Crème” Mix ingredients until VERY smooth.
Add the Dry Mix and the “Sour Crème Mix” alternately to the Wet Mix, starting and ending with the Dry Mix and stirring as little as possible.
Mix the Topping ingredients together well in a small bowl.Sprinkle half of the Topping into the bottom of the bundt pan.Top with half the batter.Sprinkle the rest of the Topping over that and end with the remaining batter.
Bake 45 minutes.Test with a cake tester.Let the cake sit on a rack for 5 minutes, then loosen it carefully with a butter knife and invert carefully onto a serving plate.Cool on a rack.
photo by John Kelly
SPECIAL COCOA, COFFEE AND TEA IDEAS (from my book “Soyfoods Cooking for a Positive Menopause”):
SOY CAPUCCINOS, LATTES, AND ICED COFFEE DRINKS
NOTE:Use organic, naturally-decaffeinated coffee, but use a dark roast, such as French or Italian, freshly-ground.
My husband has a soy cappuccino every morning and now prefers it to the dairy kind.Make it the same way as you would an ordinary cappuccino (espresso with frothed milk) (or latte, which is espresso with hot milk add, or iced latte, which is simply a latte over crushed ice), but use lowfat or regular soymilk instead of dairy milk.You may have to try different brands of soymilk to see which one you prefer. We find that soymilk froths up just fine.My husband prefers the coffee made in one of those tiny little Italian stainless-steel stove-top espresso makers, and he now uses one of those great new and inexpensive plunger-type milk frothers, so it isn't necessary to have an expensive machine to make cappuccinos at home.(Hot milk can also be frothed, although not quite as well, in a blender.)
For icy and refreshing Vietnamese Coffee, you can make a strong espresso (about 6 T. liquid espresso per person) and mix it with 2 T. Sweetened Condensed Soy Milk per serving, then pour it over a tall glassful of roughly-crushed ice (about 6 cubes per glass).Serve with a straw.Delicious!
For Capuccino "Milkshakes", blend one serving of cooled espresso with about 1/2 c. cold plain, vanilla, almond, or chocolate soymilk and a big scoop of soy frozen dessert-- any flavor that goes with coffee .When smooth, pour into a tall glass and serve with a straw.
For an easier, lower-fat "Cappuccino Shake",blend one serving of cooled espresso (sweeten to taste, if you like) with 1/3-1/2 c. cold plain, vanilla, almond, or chocolate soymilk, 1 T. isolated soy protein powder, and 3 or 4 ice cubes until frothy and thick.You can also freeze the espresso in ice cubes and blend them with soymilk and sweetener to taste.
For a Mocha Latte make a latte using your favorite chocolate-flavored soymilk.
BRYANNA'S SWEETENED CONDENSED SOYMILK
equal to a 14 oz. can ofsweetened condensed milk-- 1 and 2/3 c.
This is from my book "Soyfoods Cooking for a Positive Menopause".
I devised this primarily to make Vietnamese Coffee, but it can be used in baking and candy-making instead of the dairy product.It's fast to make and keeps in the refrigerator for several weeks.
1 c. light unbleached sugar or white beet sugar
2/3 c. boiling water
6 T. bulk soymilk powder
5 T. isolated soy protein powder
1 T. melted good-tasting nondairy margarine (Earth Balance)
Combine all ingredients in a blender until the sugar is dissolved and the mixture is thick.Pour into a clean jar, cover and refrigerate.It thickens when chilled.
BRYANNA’S CHAI (SPICED INDIAN TEA WITH SOYMILK)
Makes 4 servings
Chai, which is sold by street vendors all over India and Nepal, is all the rage as the trendy alternative to espresso and you can buy mixes and even ready-made varieties in cartons.But it's very easy to make it at home.You should use the cardamom, but you can vary the other spices.Some possibilities are fennel, nutmeg, white peppercorns, star anise, allspice, coriander seeds, and vanilla.
Tea has far less caffeine in it than coffee, but you can use a naturally-decaffeinated variety if you can find an acceptable one, or use the herbal alternative suggested below.
For Iced Chai, sweeten it a little more than for hot tea, let it cool, and pour it over a tall glass of crushed ice.
For a caffeine-free Chai, omit the black tea and use Rooibos tea instead (2 bags, if you can't find it loose).Rooibos (pronounced roy-bush; it means "red bush" in Afrikans) is the bark of a South African bush and this delicious herb tea is very popular there.They have huge factories for packaging it.(As far as we know, it is not wild-crafted, so there is no danger of it's popularity wiping it out.)We have been familiar with this tea for many years, because my husband has South African family connections and they send it to us, but it is just beginning to be known in North America. It has a slightly malty flavor, but it is the only herbal tea that I know of that can be enjoyed the way we Westerners prefer black tea-- with milk and sugar.It reputedly has a high mineral content.
Bring the water to a boil and add the spices.Cover and simmer gently for 10-15 minutes.Turn off the heat and add the black tea.Cover and let steep for a few minutes.Heat the soymilk gently in a large saucepan.Strain the tea into the hot soymilk.Sweeten to taste.Serve hot, or refrigerate and serve over ice.
BRYANNA'S EASY NON-DAIRY HOT COCOA
serves 1
This is adapted from a recipe in my book "Soyfoods Cooking for a Positive menopause".
Of course, you can just heat up your favorite chocolate-flavored soymilk or other non-dairy milk, if you like, but we usually just have plain soymilk in the house and flavor it ourselves in different ways.
For a dark, rich-tasting brew, use dutch cocoa; for a milder drink, use regular cocoa powder.Isolated soy protein powder makes this very creamy without added fat.
1 c. VERY HOT soymilk (reduced-fat is fine) or other non-dairy milk
1/2 T. unsweetened cocoa powder
1 T. unbleached sugar or beet sugar or Sucanat
1 T. isolated soy protein powder
1/4 tsp. vanilla or 1/8 tsp. almond or peppermint extract
Mix everything with a hand blender or in the blender until well blended and smooth. (Take the plastic center part of the blender lid out and cover the wholething with a folded tea towel before blending-- this prevents steam build-up inside the blender, which can cause hot liquid to explode out.)Pour into a mug and serve immediately.
(MICROWAVE OPTION:Blend mixture using cold "milk".Pour into a large microwave-safe mug [large enough to prevent boil-overs] and microwave on HIGH for 1 and 1/2 TO 2 minutes.Whisk before serving.)
VARIATIONS:
1.) For "Mexican Chocolate", add a pinch of cinnamon.
2.) For Christmas breakfast, use a candy-cane stir-stick.
3.) For a Mocha version, add 1 tsp. instant coffee or coffee substitute.
4.) For "Norwegian Chocolate", add 1 tsp. of rum (or a few drops of rum extract) and a drop of butter flavoring extract.
5.) For a "special" cocoa, add a tablespoon or so of chocolate, coffee, orange, almond or other favorite liqueur, brandy or rum to the cocoa.
MAY 3, 2004-- ASPARAGUS TIME!!
This is the time of the year to go crazy eating asparagus (at least, in my part of the world)!
Asparagus is a member of the Lily family.It’s low in calories, less than 4 calories per spear, and contains no fat or cholesterol. It’s very low in sodium and a good source of potassium, fiber (3 grams per 5.3 oz. serving). It’s an excellent source of folacin,which is necessary for blood cell formation, growth, and prevention of liver disease, and a significant source of thiamine and vitamin B6. It is also one of the richest sources of rutin, a substance which strengthens capillary walls.
Asparagus FAQs about choosing, storing and cooking asparagus:
My favorite way to prepare asparagus these days is to trim it, cut it into 2” diagonally-cut pieces, toss with a little olive oil and salt in a shallow baking pan and place it about 3-4” inches below the heat of my oven’s broiler.I keep an eye on it and toss the asparagus when it starts getting a bit charred on the top.Keep tossing now and then until it is done to your liking.This takes 10 minutes or less.Eat “as is” or add to salads, pasta dishes, etc.
BRYANNA’S QUICK LOW-FAT VEGAN PASTA ALLA PRIMAVERA
Serves 6
Adapted from my book “20 Minutes to Dinner”
This is my version of Pasta Primavera, the famous pasta dish with spring vegetables and a creamy sauce.My version is gorgeously creamy, but almost fat-free. You can “steam-fry” (saute without fat) the vegetables, or grill or broil them for a great smoky flavor!Both methods are quick and easy and can be done while the pasta cooks.
This is good enough for company!
1 lb. dry linguine, fettucine or tagliatelle
1 (12.3 oz.) box firm or extra-firm SILKEN tofu
2 T. plus 1 tsp. lemon juice
1/2 tsp. vegan sugar
1/4 tsp. salt
1/2 c. vegetarian broth
1 medium onion, minced
1 or 2 large cloves of garlic, minced
1 lb. thin asparagus, trimmed and cut diagonally into slices
1/2 lb. fresh mushrooms, sliced
1 medium zucchini or other summer squash, cut into 1/4" rounds
1 small carrot, peeled, halved lengthwise and sliced diagonally 1/8th" thick
6 oz. cauliflower, cut into small slices
2/3 c. vegetarian broth
OPTIONAL: 1 T. cornstarch mixed with 2 T. cold water
2 T. fresh basil (or 2 tsp. dried)
1 c. petit pois OR 2 c. snow peas (edible pod peas), sliced 1" wide
5 green onions, chopped
salt and pepper to taste
soy parmesan to pass at the table
Put the pasta on to boil in a large pot of salted water.
In a blender or food processor, blend the silken tofu, lemon juice, sugar and salt until VERY smooth.Set aside.
In a lightly-greased or nonstick skillet or wok, heat the first 1/2 c. of broth.When boiling, add the onions and garlic and simmer for 2 minutes.Add the asparagus, mushrooms, cauliflower, zucchini, and carrot and stir-fry 2-3 minutes.
Still over high heat, add the blended tofu mixture, remaining broth, and basil.Cook until the liquid thickens slightly, adding the optional dissolved cornstarch if necessary to thicken.
Add the peas and green onions to the sauce and cook 1 minute.Taste for salt and pepper.When the pasta is al dente, drain it and add it to the sauce.Toss well and serve hot, with soy parmesan.
BROILED VEGETABLE OPTION:Instead of steam-frying the vegetables, broil them in a large roasting pan, until they are just tender and slightly charred!First toss the vegetables with a bit of no-fat vinaigrette dressing-- commercial or homemade—or olive oil and a bit of salt. Place the pan under your stove's broiler, about 3" from the heat, stirring now and then, until they are to your liking.
BRYANNA’S ASPARAGUS TOFUWITH BLACK BEAN SAUCE
serves 4
Adapted from my book “20 Minutes to Dinner”.
This is one of my family's all-time favorites, an adaptation of a Cantonese dish usually made with chicken.(Actually, you can make almost any Chinese chicken-breast stir-fry vegetarian by substituting an equal amount of extra-firm tofu for the boneless chicken breast.)
12-14 oz. extra-firm tofu (NOT silken), cut into slivers
2 tsp. dry sherry
1 tsp. water
1 tsp. soy sauce
1 tsp. cornstarch
1 T. oil (I like expeller-pressed Chinese peanut oil)
1 T. Chinese black bean sauce
2 cloves garlic, minced or crushed
1 lb. asparagus, cut diagonally into 1" pieces
1 medium onion, cut into 6 wedges and layers separated
Cooking Sauce:
1/2 c. cold water or light vegetarian broth
1 T. soy sauce
1 T. cornstarch
1/2 tsp. sugar or alternate
Mix the tofu slivers with the sherry, 1 tsp. water, cornstarch, and soy sauce in a bowl.
Heat a medium nonstick skillet or wok over high heat.Add the oil. When hot,add the garlic and black bean sauce, then the marinated tofu.Stir-fry for 3 minutes, then remove to a bowl.Add the asparagus and onion to the pan and stir-fry 30 seconds.Add 2 T. water to the pan, cover, and cook 2 minutes.Remove the cover, add the tofu mixture, and the Cooking Sauce.Stir-cook until the sauce has thickened, and serve immediately with rice.
BRYANNA’S ASPARAGUS-NOODLE SALAD WITH SESAMEServes 8
Adapted From my book “Authentic Chinese Cuisine for the Contemporary Kitchen”.
This is a very easy, versatile and delicious salad, adapted from a recipe in Deborah Madison's Vegetarian Cooking for Everyone (Broadway Books, NY, 1997).I take it to potlucks frequently and invariably have several requests for the recipe.You can substitute other vegetables if you don't have the ones I suggested, and, instead of adding the optional baked or marinated or vegetarian "ham", you could use leftover deep-fried or oven-fried tofu; or any deep-fried or oven-fried chicken; or canned vegetarian "roast Duck" (mun chai’ya) or other Chinese canned gluten "mock meats.
1 lb. vermicelli or cappellini (thin Italian pasta)
OPTIONAL: slivers of commercial Asian-style baked or marinated tofu, or vegetarian"ham" or "Canadian bacon" (Yves)
DRESSING:
7 T. soy sauce
1/4 c. toasted sesame oil
3 and 1/2 T. dark unbleached sugar
3 T. balsamic vinegar
3 T. water
1 T. grated fresh ginger
2 tsp. salt
1 tsp. chili garlic paste
1-2 cloves garlic, crushed
Cook the noodles in a large pot of boiling water until tender.Drain well.Mix the Dressing ingredients together well and pour over the noodles.Toss well.Add the green onions, sesame seeds, vegetables, and any Optionals.Toss well.Store in the refrigerator, but bring to room temperature before serving.
BRYANNA'S VEGETARIAN ASPARAGUS QUICHE
Makes 1 9" quiche or 4 individual ones
Adapted from my book "Soyfoods Cooking for a Positive Menopause".
This is really delicious, as smooth and rich-tasting as the real thing!NOTE:The quiche needs to be cooled at least to room temperature to be firm
9" unbaked pie shell (or divide pastry into 4 individual foil tins) (check label to make sure there’s no lard in I, or use your favorite homemade crust)
2 slices Yves Veggie “Canadian Bacon”
1/2 lb. thin young asparagus, trimmed and sliced into 1” pieces on the diagonal, steamed tender or broiled as above
1/4 c. Soymage 100 percent dairy-free Parmesan substitute
1 and 3/4 c. soymilk
1/2 c. medium-firm regular tofu OR firm silken tofu
1 "chicken-style" vegetarian bouillon cube (or enough for 1 c. liquid), crumbled
1 and 1/2 T. cornstarch plus a pinch of Spanish saffron
1/2 tsp. agar powder (or 1 T. flakes)
1/2 tsp. salt
a pinch of pepper and nutmeg
OPTIONAL: fresh herbs to your liking
Preheat oven to 425 degrees F (or 400 degrees F for individual quiches).
Pre-bake the crust (prick all over with a fork) for 5 minutes.Remove from oven.
Brown the "ham" in a nonstick pan .Slice it thinly and scatter over bottom of pastry.Scatter the cooked asparagus over that.
Blend the remaining ingredients well in the blender and pour over veggie "ham" in the crust.Bake 10 minutes, then cover edges of pastry with strips of foil and bake 20 minutes more (or bake individual quiches at 400 degrees F for 25 minutes).
The quiche needs to be cooled at least to room temperature to be firm, and keeps well, refrigerated, for a few days.You could also make mini-quiche-tarts with this mixture.
MAY 15, 2004-- MEATLESS LOAVES
Tired of squishy vegetarian loaves? These easy recipes, using a variety of main ingredients (from frozen tofu, to textured soy protein, to commercial veggie "hamburger" crumbles) are sliceable and will be enjoyed by the whole family! Remember that all meatless loaves will firm up when cooled and can then be reheated.
If you are looking for a good vegan gravy recipe, try this
This was my first successful meatless loaf recipe:
BRYANNA’S SAVORY TOFU DINNER LOAFserves 6
This is adapted from my first cookbook, “The Almost No-fat Cookbook”.(I've added a microwave option for cooking the onions, which is the most time-consuming part of this recipe, since they have to be very soft and beginning to borwn.)
If you're craving good old American meat loaf, you are in for a treat.This simple recipe is amazingly good, hot or cold, and makes delicious "meatloaf" sandwiches.It can be doubled, and you can try different seasonings.You can also bake the mixture in 12 muffin cups for about 20 minutes, if you like.
1 c. fresh wholewheat breadcrumbs
1/3 c. water (or wine)
2 c. minced onions (2 large onions)
2 cloves garlic, minced
1 and 1/2 lbs. frozen medium-firm tofu, thawed, squeezed dry, and crumbled
1/4 c. soy sauce
1/2 T. tomato paste or 1 T. ketchup (you can use an organic and/or fruit-sweetened version)
1 tsp. gravy browner (such as Kitchen Bouquet)
1/2 tsp. EACH dried basil, sage and oregano
1/4 tsp. EACH dried thyme and savory
freshly-ground black pepper to taste
1/4 c. instant gluten powder (vital wheat gluten)
In a large bowl mix together the breadcrumbs and water or wine.Set aside.
In a large lightly-oiled or nonstick skillet, cook the onions and garlic slowly over medium heat, adding a little water as necessary to keep from sticking, until the onions are very soft and beginning to brown.This is very important to the taste and texture of the dish, so don't undercook them.
MICROWAVE OPTION:Microwave the onions and garlic in a covered dish or casserole on HI for 10 minutes.
Preheat the oven to 350 degrees F.
Add the onions to the breadcrumbs along with the frozen tofu, soy sauce, tomato paste or ketchup, herbs, gravy browner, and pepper to taste.Mix well and allow the mixture to cool thoroughly.(If you don't cool the mixture, the gluten will turn to "strings" when you add it-- you can speed up the cooling by spreading the mixture on a cookie sheet and placing it in the freezer for a few minutes.)
Add the gluten powder and mix well.Pat the mixture into a lightly-greased or nonstick 9" round cake or pie pan.If you like, spread the top with a thin layer of ketchup, tomato sauce, or any other sauce you think might be good that has a similar consistency.Bake 30 minutes, then let sit for 10-15 minutes before cutting into wedges.(It firms up more when cold.)
MOCK CHICKEN LOAF FLORENTINE
(Adapted from PETA’s “The Compassionate Cook”)Serves 6-8
This is really tasty!
10 oz. Package frozen chopped spinach, thawed and squeezed well
2 T. olive oil
1 small onion, minced
2 T. “chicken-style” vegetarian broth powder
OR enough “chicken-style” vegetarian bouillon cube for 2 c. liquid (some cubes are for 1 c., others for 2, so read the package)
1 and 3/4 c. boiling water
2 c. plain dry textured soy protein granules
1 lb. medium-firm tofu, drained
1 c. gluten flour (doesn’t matter if it’s pure gluten or the mixed kind)
1 T. nutritional yeast flakes
1/2 T. salt
1 tsp. garlic granules
1/4 tsp. EACH dried sage, thyme, rosemary and marjoram
1/2 tsp onion powder
2 T. soy sauce
Heat the first 2 T. oil in a skillet and saute the onion until softened. Dissolve the bouillon in the boiling water.Add to the soy protein granules and let sit 10 minutes.Preheat oven to 350 degrees F.
Mash the drained tofu and mix with the spinach, soy protein granules and remaining ingredients, except the gluten flour. Mix well.Add the gluten flour and mix well again.Pat into a greased 8 and 1/2 by 4 and 1/2 loaf pan.Bake 45 minutes.If it browns too fast, cover with foil.Let loaf stand 10 minutes before loosening edges with a knife and turning onto a platter.Serve with your favorite vegetarian gravy.
I found a recipe online that looked simple and good and have been fooling around with it.The original recipe was vague in the liquid measurement department.Here's my version-- we really liked it, especially for sandwiches.The original was posted on http://www.fatfree.com by Mara Van der Pas.
ONION "MEATLOAF" REVISED BY BRYANNA
Makes 16 slices (9x5” loaf pan)
1 c. rolled oats (old-fashioned kind)
1 c. plain dry textured soy protein granules
1/2 c. whole wheat flour
1/2 c. minced celery
2T.- 1/2 c. minced parsley
herbs to taste-- I used about 1/2 tsp. EACH dried thyme and basil
2 c. hot water
1 packet onion soup mix (such as Lipton's "Recipe Secrets Beefy Onion Soup and Dip Mix", which is vegan, despite the name; Fantastic Foods has an organic version, and some no-name brands are vegan, too)
1/2 c. ketchup (you can use an organic and/or fruit-sweetened version)
Mix everything together in a bowl and pack the mixture into a large, sprayed loaf pan (9x5"). Spread more ketchup or barbecue sauce on top of the loaf.Let stand 30 minutes or more in the refrigerator.Preheat oven to 375 degrees F. .Bake 1 hour.
IMPORTANT:Allow to cool completely.Then you can slice it up and reheat in the microwave or in the oven (covered) or by steaming, or serve it cold.It's good with gravy or tomato sauce, etc..
BRYANNA’S GOOD VEGAN “MEATLOAF" WITH POTATO AND OATS
Serves 12-16
This recipe makes a good all-around vegetarian “meatloaf”, and the leftovers can be used as vegetarian “crumbles”.You have the option of using veggie “hamburger crumbles’, or ground seitan, or textured soy protein granules.The scrubbed potato, oatmeal, optional flaxseed and onions make it a fairly high-fiber protein dish.And, by the way, you can halve the recipe, if you like.
4 c. vegetarian “hamburger crumbles” (such as 2 pckgs. Yves “Ground Round” plain)
OR ground seitan (NOT ginger-flavored) mixed with 1/4 c. hot vegetarian broth in which you have dissolved 1 tsp. Marmite yeast extract or2 tsp. dark miso
OR use 3 c. plain dry textured soy protein granules soaked in 2 and 1/2 c. hot water with vegetarian bouillon for 2 c. broth, 4tsp. Kitchen Bouquet gravy browner, and 1 T. Marmite yeast extract or2 T. dark miso
1 c. raw oatmeal
8 oz. potato, scrubbed or peeled and grated
2 medium onions, finely minced (a food processor does this best)
1/4 c. soy sauce
1/4 c. ketchup (you can use an organic and/or fruit-sweetened version)
1/4 c. nutritional yeast flakes
OPTIONAL: 1/4 c. ground flaxseed
1 tsp. salt
1 tsp. garlic granules
1 tsp. EACH dried thyme and savory
1/2 tsp. EACH dry basil, oregano and sage
1/2 tsp. freshly-ground black pepper
If you want a fine-textured loaf, grind the “crumbles”, the seitan, or the reconstituted soy protein in a food processor or a food mill until ground quite fine.If you want it rougher-texture, leave it “as is”. Mix all of the ingredients in a large bowl.Mix well with your hands.
Press the mixture into a greased 9x5" loaf pan.Cover with a thin layer of ketchup, barbecue sauce,or tomato sauce, if you like.Bake at 400 degrees F for 1 hour, covering for the first 1/2 hour. Let stand 15 minutes; turn out on a plate.This firms up as it cools. Great on sandwiches!
BRYANNA'S HIGH-FIBER VEGETARIAN “MEATLOAF”
makes 1/ 10” round loaf or one 9x5” rectangular loaf
From my book “The Fiber for Life Cookbook”.
This simple recipe was adapted from an original recipe given to me by Dee Selchelski of Atlanta, Georgia.Most concentrated vegetarian protein foods (except legumes) are not very high in fiber, so I have adapted this loaf to add more fiber.It’s simply delicious and open to lots of experimentation with seasonings.
2 c. boiling water
vegetarian bouillon for 4 c. broth
1/2 c. ketchup (you can use an organic and/or fruit-sweetened version)
2 T. soy sauce
2 c. plain dry textured soy protein granules
1/2 c. oat bran (or quick oats)
1/2 c. wheat bran (or rice bran)
1/4 c. ground flaxseed
2 T. extra virgin olive oil or roasted (Asian) sesame oil
1 T. nutritional yeast flakes
1 tsp. EACH garlic granules, onion powder, and dried thyme (or other herb of choice) freshly-ground black pepper to taste
TOPPING:ketchup, tomato sauce, or barbecue sauce; or any other glaze that you prefer
Preheat the oven to 375 degrees F.
In a medium bowl, dissolve the bouillon in the boiling water.Add the ketchup and soy sauce.Add the soy protein and let stand 5-10 minutes, or until the liquid is all absorbed.Add the remaining ingredients, except the Topping.Mix well.Pack into an oiled 10” shallow glass casserole, or a 9x5” loaf pan.Spread the Topping sauce over the top evenly.Bake for 45 minutes.This is good cold or hot, and makes great sandwiches!
Now, for the gravy!
BRYANNA’S RICH BROWN (FAT-FREE!) YEAST GRAVY
Makes about 2 and 1/2 c.
This fat-free and delicious brown gravy is one of our favorite staples.
ALLERGY NOTE: To make this wheat-free, omit the wheat flour, toast the nutritional yeast flakes on their own. After that step is done, add 5 T. of rice flour and continue with the recipe. (1/3 of a cup is about 5 and 1/2 T.; you want a little bit less rice flour than wheat flour.)
2 and 1/2 c. water
1/3 c. unbleached white flour
1/3 c. nutritional yeast flakes
2 T. soy sauce
1/2 tsp. salt Optional: a few shakes of gravy browner, such as Kitchen Bouquet (or use mushroom soy sauce, which is darker), for a darker color
In a heavy saucepan over high heat, whisk the yeast and flour together until it smells toasty. Off the heat, whisk in the water, soy sauce, salt and gravy browner, if using. Stir constantly over high heat until it thickens and comes to a boil. Reduce the heat and simmer for 2-5 minutes. This can be made ahead and reheated.
MICROWAVE OPTION:
In a 1 and 1/2 qt. microwave-proof bowl, mix the flour and yeast. Toast this in the microwave on HI for 3 minutes, uncovered. Whisk in remaining ingredients. Cover and cook on HI for 3 minutes. Whisk. Cover and cook again for 3 minutes on HI. Whisk. Or, make 1/2 the recipe in a 4 c. microwave-safe glass measuring container, and cook as above, but in 2 minute increments.
VARIATIONS: You can use some wine instead of some of the water, if you like, and you can add sauteed mushrooms, onions, vegetarian “hamburger crumbles” and other vegetarian meat alternates, if you wish.
In the late spring and summer, especially, I miss feta-- it is so great for simple hot-weather meals! So, I set about creating my own vegan versions. The first recipe is the one that I make the most often, but following it are some other old favorites, including a soy-free vegan "feta" made from almonds!
One of our favorite summer meals is a plate with some homemade crusty bread, a head of roasted garlic to spread on it, along with cubes of herb-marinated vegan "feta" and a hearty salad like tabbouleh. Here is a picture of a recent meal we had:
BRYANNA'S QUICK TOFU "FETA"
Makes about 3 c.
Adapted from my book, "Soyfoods Cooking for a Positive Menopause".
This is excellent and very easy to make (especially in a microwave)!It even melts when heated, so you can grill it in grape leaves, or coat it in breadcrumbs and fry it til crispy on the outside and melty in the middle. use a little less salt, and it can be used instead of mexican "queso fresco" or Italian "ricotta salata".
This versatile recipe will allow you easily convert many ethnic recipes to make them low-fat, and dairy-free.
12-14 oz. firm regular (NOT silken) tofu, crumbled
NOTE:You can use 8 oz. medium-firm mixed with 4-6 oz. extra-firm tofu, if you have no firm tofu)
2 tsp. agar powder (or 4 T. flakes)
1/4 c. water
1 tsp. vegan sugar
2 T. neutral-tasting cooking oil
2 and 1/2 tsp. salt
1 T. light miso
6 T. fresh lemon juice
Blend the tofu, agar, water, sugar, oil, and salt in a food processor until very smooth.Place the mixture in a heavy-bottomed small saucepan and stir over medium heat until it bubbles for a few minutes and thickens.MICROWAVE OPTION:Place the mixture in a microwave-safe bowl and microwave on HI for 3 minutes.Whisk briefly.Microwave 2 minute more.
Whisk the miso and lemon juice into the cooked mixture.(You add these last because the lemon juice interferes with the jelling of the agar if cooked with it, and you want to preserve the enzymes the miso.)
Pour it into a flat container, cover and chill until firm.Cut into squares. To store, make a fairly salty brine of water and salt (about 1 T. salt per cup of water) boiled together for 5 minutes, cool it, and pour it over the chunks of “cheese” to cover.The “feta” will keep for several weeks in a covered container in the refrigerator in this brine.
VARIATIONS:
FOR HERBED FETA :
Zatar "Feta" on left and Herbed "Feta" on right
Place cubes of "feta" in a jar, and cover completely with oil (I use a plain neutral cooking oil because olive oil gets cloudy and thick in the refrigerator-- you can rinse the plain oil off when serving and drizzle with a little extra-virgin olive oil for flavor, if you like). Now pack the jar with sprigs of any fresh herbs that you liek, plus a few garlic cloves (whole, peeled), perhaps, a few dry bay leaves, and a few dried red chili peppers for color. you can also add some Greek olives, if you like. Keeps in the fridge for weeks, and the herb flavors penetrate the "feta" as it stands.
ZATAR "FETA":
Roll the cubes of "feta" in zatar, a delicious Lebanese spice mixture of lemony-tasting reddish sumac, sesame, thyme and sometimes other herbs. Then store in oil as above. Delicious and exoic-looking!
Notes about sumac and zahtar (or zatar or za'atar): Both can be purchased at North African or Middle Eastern markets, or online at http://www.buylebanese.com/(worldwide shipping from Lebanon—type “sumac’ into search box, or go to “herbs and spices” link and scroll down for zatar mixtures); or at http://www.seasonedpioneers.co.uk/index.htm (a UK site); orthis one from the USA: http://www.worldspice.com/ (click “spices and herbs” and then “North African, etc” for sumac, and “original blends” for zahtar); The Great American Spice Company has zahtar here: http://www.americanspice.com/ (go to “spice blends, w-z” for zatar, and“spices and herbs, r-s” for sumac.
Here is a link to an authentic zahtar recipe with a variation that does not require sumac, and an good explanation of the spice mixture and its uses:
TOFU "RICOTTA SALATA" (used in some Italian recipes-- it's a salty dry ricotta that can be crumbled or grated and is used on some pastas) or TOFU "QUESO FRESCO" (ubiquitous mild fresh Mexican white cheese-- use in many Mexican recipes):
Use only 2 tsp. salt.This can be stored in the refrigerator in a covered container with oil to cover for several weeks.
CREAMY VERSION:instead of firm tofu, use 2 and 2/3 c. extra-firm SILKEN tofu, and use 3 tsp. agar powder (or 5 T. flakes)
“CHÈVRE” (like a creamy goat cheese):
Use the Creamy Version; omit the oil and use 4 T. tahini; use only 8 tsp. lemon juice and 1 tsp. salt, and use 4 T. miso.You can roll this into balls or logs when almost firm and roll in peppercorns, or herbs, and then store in the refrigerator in a jar of oil to cover.
"YOGURT CHEEZE" AND "YOGURT CHEEZE" BALLS (Use in Middle Eastern cooking):
Use the creamy version.Use only1 T. salt and NO miso.Good on pita crisps, rye crisp and sesame crackers.
If you like, roll the "yogurt cheeze", when firm enough, into balls, which you store in a jar of oil in the refrigerator.You can roll the balls in herbs (especially thyme), or zatar (a sumac-thyme-sesame mixture) or Aleppo pepper first, if you like.Or add bay leaves, thyme sprigs and red chiles to the jar.
BRYANNA'S QUICK “FETA” CRUMBLEFOR COOKING
makes about 1 c.
Use this in casseroles, dips, and other dishes where you would use crumbled feta.
1 c. crumbled firm tofu
1 T. light miso
1/2 T. lemon juice
1/4 tsp. salt
Mash the ingredients together well and use immediately.
BRYANNA'S LONG METHOD TOFU "FETA"Makes 2 c.
From my first book, "The Almost No-Fat Cookbook".
Cut into cubes or slices:
1 lb. extra-firm regular tofu OR extra-firm SILKEN tofu (depending on the texture you want)
Marinate in a brine of:
1 c. water
1/2 c. light miso
2 T. lemon juice or white wine vinegar
1 tsp. salt
Keep this refrigerated in a covered jar for up to three weeks before using, shaking the jar every day.This will keep for another three weeks or so, getting stronger as it stands. When you remove it from the brine, it can be stored in a jar of oil--with or without herbs-- (as for Herbed Tofu "Feta") in the refrigerator for several weeks.
BRYANNA'S ALMOND “FETA”makes about2 and 1/2 c.
(soy-free)
This can be sliced or crumbled to use in salads, antipasto plates, or on pasta.Use less salt, and it can take the place of “ricotta salata” or Mexican “queso fresco”.
1 c. hot water
1/2 c. whole blanched almonds
1 c. cold water
1/4 c. . fresh lemon juice
4 T. cornstarch (organic is available)
1 T.oil
1 tsp. maple syrup
2 and 1/2 tsp. salt
3/4 tsp. agar powder (or 4 and 1/2 tsp. agar flakes).
Place the hot water and almonds in the blender and blend until a very smooth "cream" results-- be patient.It cannot be grainy.Add the rest of the ingredients and blend again well.
Pour the mixture into a medium, heavy-bottomed saucepan and stir constantly over medium-high heat until it thickens and comes to a boil.Turn the heat down to medium and cook 1 minute more, stirring.
MICROWAVE OPTION:Pour the mixture into a large microwave-safe bowl or beaker.Microwave 2 minutes on HI.Whisk.Microwave 1 to 2 minutes more, or until thickened.
Pour the mixture into a flat container, cover and let chill until firm.
TO STORE, make a fairly salty brine of water and salt (about 1 T. salt per cup of water) boiled together for 5 minutes, cool it, and pour it over the chunks of “cheese” to cover.The “feta” will keep for several weeks in a covered container in the refrigerator in this brine.
Mexican-Style “Queso Fresco” or Almond “Ricotta Salata” (a dry ricotta that is crumbled or grated into some Italian recipes):
use only 2 tsp. salt.This can be stored for several weeks in the refrigerator covered in a light oil, rather than the salty brine, in a covered container.Rinse the oil off before using.
June 14, 2004-- EASY VEGANIZED "FAST-FOOD" FAVORITES FOR FATHER'S DAY
RECIPE #1)
BRYANNA’S VEGAN “BUFFALO WINGS”
Serve these crispy treats with celery sticks and:
The traditional sauce:
1/2 c. Earth Balance melted with
1 c. Louisiana brand hot sauce.
If you like "blue cheese" dressing with this dish as well, you might want to try: my “Cheezy Salad Dressing" as a vegan alternative.
THE COMPONENT RECIPES FOR THE “WINGS”:
BRYANNA'S TOFU“BUFFALO WINGS”
Serves 4
If you prefer to shallow-fry these in hot oil, go right ahead, but this methods makes a great crispy, almost fat-free dish.
Adapted from a recipe in my book "Soyfoods Cooking for a Positive Menopause",
1 lb. firm tofu, cut into oblong pieces and marinated for at least 12 hours in
Lightly oil two dark cookie sheets.(Dark cookie sheets brown foods better.)
Remove the tofu from the marinade and coat them all over with the Spicy Flour.Dip the floured pieces in the Dipping Mixture, coating all over, then roll them in homemade shake-and-bake mixture to coat.(You may find this easiest if you use two forks for dredging the tofu in the flour, two other forks for immersing them in the Dipping Mixture, and two more for dredging in the shake-and-bake-mixture.)
Place the tofu, not touching, on the cookie sheets.Bake for about 10 minutes, or until golden and crispy on the bottom.Turn them and bake for 7-10 minutes more, until golden all over.
BRYANNA’S BREAST OF TOFU Marinade: 1 and 1/2 c. water 1/4 c. soy sauce 3 T. nutritional yeast flakes 2 tsp. dried sage leaves, crumbled (or 2 T. fresh, chopped) 1/2 tsp. dried rosemary (or 1/2 T. fresh) 1/2 tsp. dried thyme (or 1/2 T. fresh, chopped) 1/2 tsp. onion powder
Prepare the marinade by mixing all of the ingredients together in a 5 c. rigid plastic container with a tight lid.Place the tofu pieces in the marinade so that it is fairly tightly-packed and covered with liquid. Cover and refrigerate for up to two weeks, shaking daily.
BRYANNA’S LOW-FAT, CHEAP “SHAKE-AND-BAKE”
Makes 1 and 1/2 c.
This is usually made with cornflake crumbs, but I never have cornflakes around and I wanted a more inexpensive version, so I made up this one with breadcrumbs.It’s great!
Mix in food processor and process til fine and well mixed:
1 and 1/2 c. fine dry breadcrumbs (preferably light wholewheat)
2 T. wholewheat flour
1 T. olive oil
1/2 T. EACH sea salt and vegan sugar
1 tsp. Old Bay Seasoning or Cajun Spice
3/4 tsp. EACH paprika, garlic granules or powder, and onion granules or powder
1/2 tsp. tumeric
BRYANNA'S "CHEEZY" SALAD DRESSING
Makes about 1 and 1/2 c..
Combine in blender until smooth:
2/3 c. extra-firm SILKEN tofu OR medium-firm tofu
1/3 c. water
3 T. lemon juice
2 T. tahini
1 T. cider, white wine or rice vinegar
1 T. light miso
1/2 tsp. salt
1 large clove garlic, peeled
1/4 tsp. white pepper
1/4 tsp. soy sauce or vegetarian worcestershire sauce.
If it's too thick, add a little more water.Place in a covered jar and refrigerate.
NOTE: Do not use "hamburger crumbles" for this-- they will not stick together to make balls. You have to use the "Gimme Lean"!
For 1 package of Lightlife “Gimme Lean” (hamburger-type) add:
1/4 c. of dried breadcrumbs soaked with
1/4 c. soymilk
2 large clove garlic, peeled and pressed
2 T. lemon juice
1/2 tsp. dry basil
1/4 tsp. dry marjoram
1/2 tsp. dry thyme
1/2 tsp. dry rosemary
1/2 tsp. freshly-ground black pepper
2 T. minced fresh parsley
Mix well and form the mixture into small patties or balls.Brown the patties or balls in a little olive oil until nicely browned.Serve the gyro “meatballs” in pitas, flatbreads, or crusty rolls with tomato cucumber, and red onion slices, with the following sauce.
Cut up the potatoes into small chunks and brown them in a large nonstick skillet with a little bit of olive oil, adding salt and Old Bay or taco seasoning to taste.Keep warm in a low oven.
Heat the Bean Dip in a glass casserole in the microwave or the oven.Heat the taco shells according to the package directions.Havethe salsa, chopped greens and “sour creme” ready.To assemble each taco (you can do this, or place everything on the table and let the diners do their own), smear some Bean dip in the bottom of the taco shell, add a scoop of potatoes, some greens, a dollop of salsa, and “sour crème’ to top it off.Get out the napkins and enjoy!
This fat-free dip gets it's light texture from being whirled for several minutes in the food processor.It can be made with black, red, or pinto beans, and it’s good hot or cold.It also makes a great low-fat stand-in for "refried" beans in any Mexican or southwestern dish.
3 (15 oz.) cans (4 and 1/2 c. cooked) plain black, small red, or pinto beans, drained
1 small onion, minced
2 T. cider or red wine vinegar
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
3 cloves garlic, crushed OR 1 tsp. garlic granules
1 tsp. chile powder(any kind—try some of the more exotic, dark varieties)
liquid hot red pepper sauce to taste, with a few dashes of liquid smoke
(OR use 2 tsp. chile chipotle instead of BOTH the hot sauce AND the chile powder)
Place all ingredients in a food processor and blend for several minutes, until very smooth.Place in a serving bowl, cover and refrigerate.
If you like, heat the dip in the microwave on HIGH for about 3 minutes, or in a skillet (stirring constantly) until hot through before serving.
JUNE 27, 2004-- VEGAN BURGERS FOR CANADA DAY (JULY 1ST) AND 4TH OF JULY BARBECUES
Photo by John Kelly
BRYANNA’S TERIYAKI TOFU BURGERS
Makes about 8 "burgers"
From my book “Soyfoods Cooking for a Positive Menopause”.
Serve these like a "cutlets", or burgers on sesame buns, or slice them up and eat in a wheat tortilla, or add to a stir-fry.
24 oz. firm tofu, sliced 1/4" thick
Teriyaki Marinade:
1/2 c. EACH soy sauce and water
1/4 c. dry sherry or white wine (or apple, pineapple or white grape juice)
1/3 c. maple syrup or unbleached sugar
1 tsp. grated fresh ginger (or 1/4 tsp. powdered)
1 clove garlic, crushed
Mix together the marinade ingredients in a small pot and simmer for a few minutes over high heat.Pour the sauce over the tofu slices in a covered container, covering the slices with the sauce.Cover and refrigerate for up to a week.Grill or broil the slices, or pan-fry in a nonstick skillet over medium-high heat until browned on both sides.
BRYANNA’S BEST-EVER TOFU “BURGERS”
Makes 6 large “burgers”
From my first book, “The Almost No-Fat Cookbook”.
This “burger” has the chewy texture and juiciness associated with a truly good burger.In this recipe, frozen tofu provides the chewiness, and the dark marinade lends a "meaty" flavor and moist juices.It’s not really a “burger”, since it consists of a slab of marinated tofu, but no matter—it’s good!
2 lbs. medium-firm or firm tofu, frozen at least 48 hours
Marinade:
1 and 1/2 c. water
2 T. soy sauce (regular or mushroom )
2 T. ketchup
2 tsp. Marmite, Vegemite or other yeast extract, (gives a “beefy” flavor)
OR 4 tsp. red or dark miso
OPTIONAL: 1/2-1 tsp. liquid smoke
1/4 tsp. garlic granules
1/4 tsp. dried oregano
1/4 tsp. dried basil
1/4 tsp. onion powder
OPTIONAL: gravy browner (for color—or use dark or mushroom soy sauce instead of regular soy sauce –see above)
Thaw out the tofu.Slice each pound block into three thick slices.Place the slices on a cookie sheet covered with a couple of clean, folded tea towels.Cover the slices with more tea towels and another cookie sheet.Weigh this arrangement down with something heavy for about 15-20 minutes.Now the tofu slices are ready for marinating.
Mix the marinade ingredients together and pour over the prepared tofu slices in a shallow container in one layer.Cover and let marinate for several hours or days.
Just before serving, pan-fry on a lightly-oiled heavy skillet or nonstick skillet over medium-high heat until browned on both sides.Or cook on an indoor grill.Serve on buns with all the trimmings.
BRYANNA’S VEGETARIAN "BURGERS" WITH SOY PROTEIN
Makes 6-8 large to medium-large burgers
(Adapted from a recipe that appears in amny of my books.)
You can multiply this recipe and freeze it.Crumble the cooked mixture into casseroles, etc. (it's better to use commercial vegetarian "hamburger crumbles" in sauces); or use the patties instead of cutlets, Salisbury steaks, minute steaks, etc..This recipe uses tofu, textured soy protein and gluten powder.
2 c. dry textured soy protein granules
1 and 1/2 c. boiling water
2 T. soy sauce (use Chinese dark soy sauce or mushroom soy sauce, if not using gravy browner) 2 T. yeast extract (Marmite; Vegemite, etc.)(this gives a “beefy” flavor)
1 T. ketchup or tomatoey barbecue sauce
1 tsp. gravy browner OR vegetarian Worcestershire sauce
OPTIONAL:1 tsp. liquid smoke
8 oz. medium-firm tofu, mashed
2 tsp. marjoram
1 tsp. EACH garlic granules, onion powder and thyme
black pepper to taste
1 c. pure gluten powder(Vital wheat gluten)
In a medium bowl, pour the boiling water mixed with the soy sauce, Marmite, ketchup and gravy browner over the soy protein granules.Let stand for about 5 minutes.Add the mashed tofu and seasonings.
Cool this mixture thoroughly (you can speed this up by spreading mixture on a plate and freezing for a few minutes) before adding the gluten powder-- this keeps the gluten from clumping into strings.
Mix well with hands.Shape into 6-1/2”-thick 8 patties. Steam over simmering water for 20 minutes. (Make sure to spray the steamer rack with oil first.)Place the burgers on cookie sheets and chill thoroughly before stacking with wax paper in between and refrigerating or freezing in a rigid plastic container with a tight cover.
Steaming cooks the gluten and keeps the burgers moist, but also firms them up nicely when cooled, so they can be browned, grilled or added to recipes later.To brown, use a non-stick pan with a bit of olive oil.To grill, brush both sides with a little olive oil or toasted (Asian) sesame oil first.These work well on an electric indoor grill—you can grill onion slices and mushrooms alongside.Serve with a good barbecue sauce.
BRYANNA'S BOURBON BARBECUE SAUCE
(not in any of my books)
Mix together in a pot and simmer for 15 minutes:
2 c. ketchup (can be organic kind, but you may have to water it down a bit if it's really thick)
1/2 c. molasses (your favorite)
1/3-1/2 c. bourbon whiskey (Jack Daniels is vegan, by the way!
1/4 c. smooth Dijon mustard (do not substitute "ballpark" mustard, the common American type)
2 T. vegetarian Worcestershire sauce OR soy sauce
1 T. liquid hot pepper sauce (no fish, if it's an Asian brand)
2 T. cider vinegar
2 tsp. paprika
1 tsp. garlic granules
1 tsp. onion powder
1 tsp. liquid smoke
Place in a covered jar and refrigerate.
AUGUST 1, 2004-- HOMEMADE VEGAN POPSICLES YOU CAN MAKE EASILY AT HOME!
Making your own popsicles is VERY easy! And cheap, too. Your kids and grandkids will love you and you can be satisfied that they are having a healthful vegan treat. You can make more sophisticated versions for adults, too!
You can use the cheapest molds from the dollar store, or more expensive ones from Tupperware or a gourmet store-- they taste good either way!
BRYANNA’S PINEAPPLE SHERBET POPS
Makes about 18 small popsicles
one 12.3 oz. box firm or extra-firm SILKEN tofu
1/3 c. light unbleached or white beet sugar
4 tsp. lemon juice
3/4 tsp. vanilla
19 oz. can unsweetened crushed pineapple in juice (with juice)
1/4 tsp. coconut extract
Blend until smooth and freeze solid in popsicle molds.
BRYANNA’S ORANGE CREAMSICLES
Makes 16 small popsicles
1 c. non-dairy milk
1 (12.3 oz.) pckg. firm or extra-firm SILKEN tofu
6 oz. can frozen orange juice concentrate
1/3 c. light unbleached sugar or white beet sugar
1 tsp. vanilla
pinch salt
Blend until smooth and freeze solid in popsicle molds.
BRYANNA’S TOFUDGESICLES
Makes about 12 small popsicles
1 (12.3 oz.) pckg. firm or extra-firm SILKEN tofu
2/3 c. non-dairy milk
1/3-1/2 c. unbleached sugar or white beet sugar
2 T. organic unsweetened cocoa powder
4 tsp. vanilla
pinch salt
(for “sophisticated” fudgesicles, you can add a packetof espresso powder and/or 1 T. coffee, chocolate, orange or nut liqueur)
Blend until smooth and freeze solid in popsicle molds.
Mix all the ingredients EXCEPT the vanilla and optional liqueur in a blender or with a hand blender until smooth.Pour into a medium, heavy-bottomed saucepan OR a large microwave-safe bowl.
STOVE-TOP METHOD: Stir constantly over high heat with a wooden spoon until it thickens and comes to a boil.Turn down the heat to low, cover and cook one minute.Stir in the vanilla and optional liqueur.
MICROWAVE METHOD: Cover bowl and microwave on HI for 5 minutes.Whisk in vanilla and optional liqueur.(If you want to make half the recipe, microwave for 3-4 minutes.)
Cool a bit before pouring into popsicle molds.
BRYANNA’S LIKE REAL FRUIT ”POPSICLES”
Makes 16 small popsicles
Mix:
1 tsp. agar powder OR 2 T. agar flakes with
1 and 1/2 c. cold water
Let soak for a few minutes, then, either cook in a saucepan , simmering for a few minutes, or microwave for a few minutes, to dissolve.
Stir in to dissolve:
1 c. light unbleached sugar or white beet sugar
Add:
2 c. double-strength fruity herb tea (I like berry tea mixtures)
1/2 c. frozen fruit juice concentrate (this can be any kind—just apple; or an apple-peach-pear juice blend; or orange; or pineapple; or raspberry; or an apple-berry blend; a cranberry blend, etc.)
Freeze in molds.
AUGUST 16, 2004-- GOT LOTS OF BASIL? MAKE VEGAN PESTO!
ABOUT PESTO
Pesto, formerly a specialty known only in Liguria (a province of Italy on the Italian Riviera, of which Genoa is the largest city), is now as equally popular as marinara sauce in all corners of the Western world.But it has been badly bastardized-- made with cilantro, for instance, an herb which most Italians abhor.And most American pestos are far heavier on the garlic than Ligurian pesto-- it is the basil you should smell, not the garlic.
This pesto recipe is pretty standard, except that I use Soymage Parmesan substitute instead of the dairy cheese (there are some variations below for those who do not wish to use, or cannot obtain, the soy parmesan or who are allergic to soy).Use the freshest, most aromatic fresh basil that you can find, because that is the soul of pesto.
If you have a bumper crop of basil in the late summer, consider making Basil Paste for Freezing and using that in your winter pesto, instead of freezing the pesto itself.I think that this method preserves the color and flavor better.
Although the Genoese insist that using a mortar and pestle (from which the name "pesto" originates) is the ONLY way to make authentic pesto, I must confess that I probably wouldn't make it very often if that were my only recourse.And I suspect that many Italian cooks would agree-- certainly most North Americans would!I don't think you will have any complaints about this food processor method, but if you want to try it the old-fashioned way, place the finely-chopped garlic, nuts and a pinch of coarse salt in a large mortar and crush with the pestle to make a smooth paste.Add the basil a little at a time and crush it to a coarse paste, adding a little more salt if needed.Gradually crush in the soy parmesan, then drizzle in the olive oil and work it until it is very smooth.
USING PESTO: Pesto without the cheese is stirred into minestrone; otherwise it is used on wide, flat pastas and gnocchi .Ligurians don't use it as freely as North Americans do, but I must confess that I do love it on grilled mushroom caps.
For an appetizer, grill polenta slices and top with vegan pesto.
Dot vegan pizza with vegan pesto for a delicious treat!Or add a little to your homemade calzoni.
Spread vegan pesto on grilled vegetable sandwiches, or mix it with vegan mayonnaise for a tasty spread.
BRYANNA’S PESTO GENOVESE VEGAN (CAN BE SOY-FREE)
Makes about 1 and 1/2 c.
From my book “Nonna’s Italian Kitchen”.
To serve pesto with pasta, dilute it with a little of the water the pasta was cooked in and toss it with the pasta.
NOTE: I recently read a food article that said, if you very briefly blanch the basil (just dip in boiling water for a second or two) before making pesto, the color will stay true, but I haven't tried that yet.
1/4 c. lightly-toasted pine nuts, or chopped walnuts, filberts (hazelnuts), almonds, or Brazil nuts (if you are allergic to nuts, you can omit them, or use shelled, lightly-toasted sunflower and/or pumpkin seeds instead)
2-4 cloves garlic (NOTE:the garlic should not overwhelm the basil in authentic pesto.)
1 tsp. salt
Optional: 1/2 T. lemon juice to preserve the color
Place everything in a food processor and process until a paste forms.
Place the paste in two or three small containers (the less air the pesto is exposed to, the better).Cover the pesto with a thin film of olive oil or a piece of plastic wrap (touching the pesto), to prevent discoloration, and cover tightly.Refrigerate.Use this up within two or three days (you can halve or even quarter the recipe).After that, you should freeze it in small containers or make frozen cubes of it in ice cube trays (pop the cubes into zip-lock freezer bags after they are frozen solid), but don't leave it in the freezer for more than a month or so, or it loses flavor.
VARIATIONS:
#1.)(CAN BE SOY-FREE) Omit soy Parmesan and, instead, use 1/4 c. nutritional yeast flakes along with 1 and 1/2 T. chicken-like broth powder (check for soy protein if you have a soy allergy), and 1 T. lemon juice.
#2.)(CAN BE SOY-FREE.) Omit soy Parmesan and use instead 2 T. light soy or chickpea miso. Omit the salt.
#2A.)(CAN BE SOYFREE)Combine #1 and #2 by omitting soy parmesan and using 2 T. nutritional yeast, 1 T. light soy or chickpea miso, 3/4 T. chicken-like broth powder (check for soy protein if you have a soy allergy), and 1 T. lemon juice.
ingredients for version #2A
3.) For a low-fat version that is still quite delicious, omit all or some of the oil and substitute instead an equal quantity of one of the following, or a mixture: medium-firm or silken tofu; mashed cooked cannellini beans; chickpea or white bean broth.
#4.) Winter Pesto:This is an authentic method of stretching expensive storebought fresh basil during the winter months.In the basic recipe, or any of the variations, use 2 c. fresh basil and 2 c. fresh Italian parsley leaves, instead of 4 c. basil, adding about 2 T. of chopped fresh marjoram, if you can find it.
#5.) Using Frozen Basil Paste:Use about 1 c. Basil Paste for Freezing (see below) instead of the fresh basil in the basic pesto recipe, or variations #1, 2, and 3.Omit 2 T. plus 2 tsp. olive oil.For Winter Pesto, above, use about 1/2 c. of Basil Paste for Freezing instead of the 2 c. fresh basil and omit 4 tsp. olive oil.
BRYANNA’S BASIL PASTE FOR FREEZINGMakes 1 and 1/2 c.
This is an easy way to prepare large quantities of basil for freezing, and it keeps the bright green color.You can make pesto with this paste , and I prefer doing this to making large quantities of pesto for freezing, because the flavors are better preserved.
8 c. loosely-packed fresh basil leaves
1/4 c. extra-virgin olive oil
2 T. lemon juice
In a food processor, blend the ingredients to a paste.
TO STORE:
Method #1-- Pack into containers measuring the size you will use most often, or freeze in ice cube trays (placed inside plastic bags), then pop the cubes out into storage bags.One regular cube contains about 2 T. paste, so each cube is equal to about 2/3 c. of loosely-packed fresh basil leaves.The tiny cubes hold about 1/2 T. (1 and 1/2 tsp.) each of paste, which = about 3 t. chopped fresh basil.
Method #2--Spreadthe paste out thinly on sheets of waxed paper or heavy plastic wrap and then roll them up like jelly rolls.Pop the rolls into plastic bags and freeze them.Then you can unroll just a little at a time and break off small quantities to use in recipes that call for fresh basil.1 tsp. paste equals about 2 T. chopped basil.
BRYANNA’S GRILLED MUSHROOMS WITH PESTO (CAN BE SOY-FREE)
I know that it is considered near-heresy in Liguria to use pesto for anything other than pasta or soup, but I can't resist passing on this very simple, but absolutely delicious idea.
Take the stems off of however-many largish mushroom caps you desire (criminis are delicious, but the white ones are fine).Fill the caps with vegan pestoand place them on an oiled cookie sheet.Place them about 4" under the broiler of your oven and cook them until the mushrooms are a little browned around the edges and the pesto is bubbling.Serve warm (with knife and fork-- they tend to be juicy).
VARIATION: Grilled Eggplant with Pesto-- Grill eggplant slices as directed on p.in the a scapici recipe.Spread the grilled slices thinly with vegan pesto, roll up and serve hot or at room temperature.
AUGUST 30, 2004-- OVERRUN WITH ZUCCHINI? TRY THESE DELICIOUS VEGAN ZUCCHINI RECIPES
BRYANNA’S ZUCCHINI AND RICE “SAUSAGE” PATTIES
Makes 10 patties
From my book "The Fiber for Life Cookbook".
These are very tasty all on their own, hot or cold.They would make a nice brunch dish.
3/4 c. short grain brown rice
1 and 1/8 c. water
pinch salt
2 lbs. zucchini, shredded
2 T. coarse (kosher) salt (this gets washed away)
1 T. olive oil
4 oz. vegetarian “ham” or “back bacon”, chopped fine (in a food processor)
1/2 c. firm tofu, well-mashed
1 T. minced or crushed garlic
1 T. lemon juice
1 T. nutritional yeast
1 T. minced fresh basil (or 1 tsp. dried)
1/2 T. minced fresh marjoram (or 1/2 tsp. dried)
1/2-1 tsp. salt (depending on saltiness of “ham” or "bacon")
freshly-ground black pepper to taste
Mix the rice, water and pinch salt in a small saucepan with a tight lid.Bring to a boil, then reduce heat to low, cover and cook for 45 minutes.
Meanwhile, mix the shredded zucchini and coarse salt in a sieve or colander and set it to drain while the rice cooks.
When the rice is cooked, scoop it into a bowl.Rinse the zucchini well and then squeeze it dry in a clean tea towel.
Heat the oil in a non-stick skillet.Add the chopped “ham” and brown a bit.Add the zucchini and garlic and sauté briefly.Add to the rice with the remaining ingredients.Mix well.Chill the mixture for a couple of hours.Form into 10 patties.I grilled mine on an indoor grill for about 7 minutes.You could also pan-fry them over medium heat with just a little olive oil.Or, you could dredge them in breadcrumbs and fry in oil.
BRYANNA’S ZUCCHINI IN PADELLA (SAUTEED ZUCCHINI SLICES)
Serves 4
This is a very common Italian method of cooking zucchini-- another example of the way a few simple ingredients can meld into something outstandingly delicious.Be sure to use zucchini no larger than about 8" long.
1 and 1/2 lbs. young zucchini, sliced in 1/4"-thick circles
2 T. extra-virgin olive oil
3 cloves garlic, thinly sliced
1/4 tsp. dried red chile pepper flakes
2 T. minced fresh Italian parsley
salt and freshly-ground pepper to taste
Heat the olive oil in a large non-stick skillet over medium-high heat.Add the garlic and red pepper flakes and saute until the garlic just begins to turn golden (DO NOT BROWN).Add the zucchini, sprinkle with salt, and raise the heat to high.Cover the skillet and cook the zucchini for about 10 minutes, stirring often and watching for any signs of sticking (the zucchini should give up enough of its own liquid, but add a few drops of water if necessary.When the zucchini is very tender, stir in the parsley, taste for salt, and grind pepper over the dish.Serve immediately.
VARIATION:Add a sliced onion, 1 c. chopped fresh or canned plum tomatoes, and 1 tsp. chopped fresh basil or oregano.Cook without a cover until the juices have almost all evaporated.You can sprinkle this with Soymage Parmesan substitute, if you like.
BRYANNA’S ZUCCHINI WITH GINGER
Serves 4
From my book "Authentic Chinese Cuisine for the Contemporary Kitchen".
Zucchini is not a Chinese vegetable, but its delicate flavor and texture adapts well to mildly-flavored stir-fries.
1 lb. medium zucchini
1 T. oil
1 T. grated fresh ginger
1/2 c. vegetarian broth
1 T. dry sherry
2 tsp. light soy sauce
1 tsp. roasted sesame oil
Cut the zucchini into 1/4" slices.Heat a large wok or heavy skillet over high heat until very hot, then add the oil.When the oil is hot, add the zucchini and ginger.Stir-fry one minute.Add the broth, soy sauce, and sherry.Stir-fry over high heat until the broth cooks down a bit and the zucchini is crisp-tender.Remove from heat, sprinkle with the sesame oil and serve.
BRYANNA’S DELICIOUS ZUCCHINI BISQUE
Serves 6
From my new book "The Fiber for Life Cookbook".
This is abslolutely delicious— try it!
2 and 1/2 lbs. zucchini (unpeeled), cubed (any size, but with tender skin, that you can scrape easily with your fingernail)
3 T. extra-virgin olive oil
4 cloves garlic, minced
2 and 3/4 c. vegetarian broth
1/3 c. White Wave Silk organic soy creamer
(OR use 3 T. non-dairy milk blended with 3 T. silken tofu, vegan mayonnaise, or raw cashews; or 1/3 c. soymilk blended with 1/2 T. soy protein powder)
salt and freshly-ground pepper to taste
Soymage vegan parmesan substitute
Heat the olive oil in a medium pot.Add the zucchini cubes and garlic and sauté over medium heat for 10 minutes.Don’t brown it.
Add the broth and simmer for 5-10 minutes.Puree 2/3 of the mixture in a blender (take the middle part of the lid off to allow hot steam to escape and cover it loosely with a folded tea towel) and then add back to the pot.OR you can puree it right in the pot with a hand immersion blender, leaving it slightly coarse.Add the “cream”, and taste for salt and pepper.Heat briefly.Serve with soy parmesan sprinkled on each serving.
BRYANNA’S OVEN-FRIED BREADED ZUCCHINI
Adapted from my book "Nonna's Italian Kitchen".
Cut zucchini into 1/2"-thick slices.Preheat the oven to 400 degrees F.Lightly oiltwo or three dark-colored cookie sheets (foods brown better on dark sheets).
Have ready a bowl of plain flour, a bowl with 1 c. of soymilk (or nutmilk) curdled with 2 tsp. of lemon juice of vinegar, and a bowl full of Cheesey Breadcrumbs (see below).
Dip each piece of zucchini into the flour, then the soured milk, then coat all over with the Cheesey Breadcrumbs.Place them on the cookie sheets.If you have a spray pump for oil, spray them with a fine mist of extra-virgin olive oil.
Bake the zucchini for 10 to 15 minutes per side, or until they are soft in the center and golden on both sides. (Test one to see if it is done in the center.)If they are browning too fast, move them to a higher oven rack and/or reduce the heat a little.Serve hot.
For "Cheesey Breadcrumbs",
which are excellent for breading oven-fried vegetables, mix 1 lb. fine fresh breadcrumbs with 3/4 c. Soymage Parmesan substitute (orAlmanzano), 1 and 1/2 tsp. salt, and 1/2 tsp. freshly-ground pepper.Keep frozen.
For Seasoned Breadcrumbs (Pangrattato alle Erbe), add to the Cheesey Breadcrumbs, 2 T. dried parsley, 1 and 1/2 T. dried oregano, 1/2 T. dried basil, and 1/4 tsp. garlic granules.
BRYANNA’S PASTICCIO CON CUCUZZEDDI (SICILIAN ZUCCHINI AND "MEAT" LAYERED WITH PASTA)
Serves 6-8
Adapted from my book "Nonna's Italian Kitchen".
"Cucuzzeddi" is zucchini in the Sicilian language and if you have a surplus in your garden, here is a delicious way to use it.The dish is somewhat like lasagne, but without the Besciamella sauce.
1 lb. lasagne noodles (do not use the precooked kind) (wholewheat or rice lasagne are fine)
1 and 1/2 lb. zucchini, sliced 1/2" thick
2 T. extra-virgin olive oil
1 large onion, minced
4 cloves garlic, minced
3 c. commercial vegetarian "hamburger crumbles" (such as Yves Veggie “Ground Round”)
2 lbs. ripe plum tomatoes, chopped
OR a 28 oz. can plum tomatoes or diced tomatoes, with juice
1/2 c. vegetarian broth
1/4 c. chopped fresh basil
1/4 c. chopped fresh Italian parsley
1 tsp. salt
freshly-ground black pepper to taste
about1 c. Soymage Parmesan substitute
Boil the noodles in lots of boiling salted water until al dente.Rinse under cold running water, drain and lay out flat.
Brush or spray the zucchini slices with extra-virgin olive oil and grill them, or lay them on cookie sheets.Broil 3-4" from the heat until starting to brown.Turn over and broil the other side until the middle is soft and the last side starts to brown.Set aside.
In a large non-stick skillet, heat the 2 T. olive oil over medium-high heat.Add the onion and garlic and sauté until the onion starts to soften.Add the soy protein or seitan, the tomatoes, broth, basil, parsley, salt and pepper.Simmer this for about 30 minutes, or MICROWAVE OPTION, place it in a microwave-safe bowl and cook on high for 10 minutes.Taste for seasoning.
Preheat oven to 350 degrees F.
Oil a 9x13" baking pan. Layer 1/3 of the noodles, 1/3 of the sauce, half the zucchini and 1/3 c. of the soy Parmesan.Repeat this layering, then top with the last 1/3 of the noodles, 1/3 of the sauce, and remaining soy Parmesan.Bake for 30 minutes, and let rest for 10 minutes before cutting.
SEPTEMBER 12, 2004-- VEGAN
LUNCHBOX CAKES
Lunchbox cakes have to be quick and easy to make, more-or-less healthful, with no fussy, messy icings. The following recipes fit the bill!
BRYANNA’S LOWER-FAT, MOIST-AND-TENDER MUDPIE
CAKE (OR WACKY CAKE OR CRAZY CAKE)
Makes one 8" square cake (or 1 9 or 10” round cake) OR 2/ 8” round layers , OR 9 cupcakes (cake can be doubled for 9x13” sheet cake)
This is a new version of a wartime eggless cake (also called Wacky Cake or Crazy Cake because it was mixed right in the pan) that became very popular in the 50's and 60's.My kids loved making it and eating it.I've changed the original version to make it lower in fat.It is important to use pastry flour (or cake and pastry flour), since the amount of fat in the recipe is small, and using regular flour could make a tough cake.
It's still easy, chocolatey, and tender, so we often use it as a layer cake, a sheet cake or for cupcakes Try it with Broiled Coconut Frosting (below), or Easy Silky Vegan Chocolate Icing (below, 1/2 a recipe).
Non-chocolate variations can be used for upside-down cakes, "cottage pudding", etc..
COOKING NOTES;
**I actually prefer using brown sugar in chocolate recipes—I think it improves the flavor.
**Measure the flour after aerating it in the bag with a spoon, then sift it; also measure the sugar before sifting
DRY MIX: (please read Cooking Notes above)
1 and 1/4 c. white or wholewheat PASTRY flour, sifted after measuring
1 c.finely granulated unbleached or white beet sugar OR fine brown sugar OR Sucanat, sifted or pressed through a mesh strainer
1/3 c. organic cocoa
1 tsp. baking soda
1/4 tsp. salt
WET MIX: (see note above if you are using coarse sugar)
1 c. plus 3 T. water (cold coffee can also be used, if you like)
3 T. oil
1 T. vinegar
1/2 T. vanilla
Preheat the oven to 350 degrees F.
Whisk the dry ingredients together well in a medium bowl.Blend the liquid ingredients in a blender until smooth, then pour into the dry ingredients and mix briefly with a whisk (important) until smooth-- do NOT beat, or the cake will be tough.Scrape into a lightly-oiled or sprayed 8" square or9-10" round cake pan, or two 8” layer cake pans, or 9 muffin cups.Bake for 25-35 minutes (may take longer if you have doubled the recipe for a 9x13” pan) minutes, or until a cake tester comes out clean.Cool on a rack thoroughly before eating (this improves flavor—I don’t think this cake is at its best when still warm).Serve right from the pan, or gently loosen and invert on a plate.Frost as desired, or serve with non-dairy frozen dessert and/or fruit.
My kids used to love this with a Broiled Coconut Frosting (below), which makes it taste a bit like a German chocolate cake.
VARIATIONS:
WHITE WACKY CAKE:This can be used as a "Cottage Pudding” with a fruit sauce, stewed fruit, or any sweet sauce); or used for upside-down cake batter; or sliced horizontally in half and jam spread between the layers.It's also good with a chocolate icing or ganache.
Omit the cocoa and use 1 and 1/2 c. white pastry flour.Use only 1/2-3/4 c. very light unbleached sugar or white beet sugar, and use lemon juice instead of vinegar.Use only 1 tsp. vanilla.You can also add 1/2 tsp. of lemon, almond, coconut, or orange extract.
QUEEN ELIZABETH CAKE: ( A favorite old Canadian recipe)Add 1 c. chopped pitted dates to the White Wacky Cake version, and top the cooled cake with Broiled Coconut Frosting (above).
SPICE CAKE:Use dark unbleached sugar, Sucanat or brown sugar in White Wacky Cake version.You can use wholewheat pastry flour in this version.Add 1/2 tsp. cinnamon, 1/2 tsp. ground allspice, and 1/4 tsp. freshly-grated nutmeg.
LEMON CAKE:Omit vanilla from White Wacky Cake version.Use 4 T. fresh lemon juice and 1 c. water for TOTAL liquid (no vinegar).Add the grated zest of one lemon (preferably organic).OPTIONAL:Add 2-4 T. poppy seeds.
ORANGE CAKE:Add the grated zest of one orange and 3/4 c. dried currants OR 2-4 T. poppy seeds to the White Wacky Cake version.
Omit water and lemon juice and use 1/4 c. orange juice.Top the warm cake with 1/2 c. orange marmalade melted with 1 T. orange juice.
BRYANNA’S LOWER-FAT BROILED COCONUT FROSTING--Mix together 1/3 c. brown sugar or Sucanat, 2 T. soymilk or nut milk, or soy creamer, 3/4 c. unsweetened coconut flakes, and (optional) 1/2 c. chopped nuts.Spread over the cooled cake.Place 3-4" under the hot broiler of your oven and broil until bubbly and lightly browned-- watch carefully or it will burn!This only takes a very short time!
BRYANNA’S PEANUT BUTTER BROILED ICING
My kids used to love this on Mudpie Cake, but it’s good on other cakes, too.
3 T. Earth Balance
1/2 c. brown sugar
1/3 c. natural peanut butter
2 T. non-dairy milk
1/3 c. chopped roasted peanuts or other nuts
Cream together the Earth Balance, brown sugar and peanut butter.Add the non-dairy milk and stir well.Stir in the nuts.Spread over the warm (8-9”square).Place in broiler about 4” below the heat source.Broil JUST until the topping starts to bubble. WATCH CAREFULLY OR IT WILL SCORCH!
BRYANNA’S EASY SILKEN VEGAN CHOCOLATE ICING
This is enough for a layer cake.It makes a nice not-too-sweet fluffy frosting.With the smaller amount of chocolate and the syrup, it’s kind of like a milk chocolate icing.It’s not “tofuey” at all!
One 12.3 oz. box extra-firm SILKEN tofu, crumbled
2 T. vanilla, or a liqueur or rum or brandy, etc.
4 oz. dairy-free organic semisweet chocolate (chips are fine)
2 T. vegan organic chocolate syrup
( for a firmer, more intensely chocolate icing, omit the syrup and use 6 oz. Chocolate)
Melt the chocolate and blend with the other ingredients in a food processor until ABSOLUTELY smooth.Chill for 1/2 hour or so before icing the cooled cake.It firms up more after refrigerating the cake.
BRYANNA’S APPLESAUCE DATE CAKE
Serves 12
Applesauce replaces the eggs and butter in this deliciously moist cake (it's even better the next day!).
1 c. unsweetened smooth applesauce
1 c. wholewheat pastry flour
1/2 c. vegan sugar or Sucanat
1/4 c. oat flour (oatmealground in a DRY blender)
3 T. orange juice
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. ground nutmeg
1/8 tsp. ground allspice
1 c. chopped pitted dates
Preheat the oven to 350 degrees F.Oil and flour a 9" square cake pan.
In a small saucepan, slowly warm the applesauce with the orange juice.
Mix the flours, sugar, salt and spices in a medium bowl.Stir the baking soda into the applesauce (it will foam up).Pour this immediately into the flour mixture and stir briefly but thoroughly.Add the dates and mix briefly again.Scoop into the prepared pan, smooth the top and bake for 10 minutes.Reduce the heat to 325 degrees F and bake about 25-30 minutes more, or until it tests done with a cake tester.Cool thoroughly on a rack and cut into 12 bars. No icing required!
BRYANNA’S RUSTIC RHUBARB CAKE
makes 1/ 9x13" cake
This is one of our old family favorites—easy and always appreciated.
DRY MIX:
1 and 3/4 c. wholewheat pastry flour PLUS 1/4 c. oat bran
OR 2 c. wholewheat pastry flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground allspice
2 c. chopped fresh or frozen rhubarb
WET MIX:
1/3 c. smooth unsweetened applesauce
3 T. oil
1 c. sugar
7/8 c. nondairy milk
TOPPING:
1/2 c. brown sugar
1 tsp. cinnamon
1/4 c. chopped nuts (walnuts or pecans) or shelled sunflower seeds
Preheat oven to 350 degrees F.Grease a 9x13" cake pan.
Whisk together the Dry Mix ingredients in a medium mixing bowl.Stir in the rhubarb. In a blender, blend the Wet Mix ingredients until smooth.Mix the Wet Mix into Dry Mix, stirring as briefly as possible.Spread into prepared pan. Mix the Topping ingredients together in a small bowl.Sprinkle the Topping evenly over the cake.Bake 35 minutes.Test for doneness.Cool on a rack and serve right out of the pan, cut into squares.
Photo by John Kelly
ingredients for version #2A
