YOU ARE INVITED TO JOIN IN ON MY VEGAN FEAST OPEN COOKING FORUM!

January 5, 2004-- WHO NEEDS CHICKEN SOUP?

January 19, 2004-- CELEBRATE LUNAR (CHINESE) NEW YEAR, THEN ROBBIE BURNS' NIGHT

January 26, 2004-- PUDDING CAKES—THEY ARE CHEAP, QUICK, EASY AND VEGAN!

February 2, 2004-- PANCAKES FOR BREAKFAST!

February 9, 2004-- A VALENTINE'S BREAKFAST IN BED FOR YOUR SWEETIE!

January 5, 2004-- WHO NEEDS CHICKEN SOUP? VEGAN SOUPS FOR JANUARY COLD(S)

BRYANNA’S VEGAN ONION SOUP Serves 6

Yes, you can make an excellent onion soup without beef stock. This recipe, spiked with marsala, is very easy and makes an excellent light supper. This is actually a Northern Italian version of French Onion Soup, from my book "Nonna's Italian Kitchen".

1 and 1/4 lb. onions, sliced very thinly
1 T. extra-virgin olive oil
1 T. unbleached sugar or maple syrup
1 tsp. salt
8 c. hot water
6 good vegetarian bouillon cubes (or enough for 6 c. water)
4 tsp. Marmite yeast extract
2 tsp. soy sauce
2/3 c. marsala (or dry sherry, Madeira or sauterne)
freshly-ground white pepper to taste
6 thick slices rustic Italian or French-style bread, toasted
Soymage vegan Parmesan substitute (and you can add some grated vegan "mozza"-type soy cheeze, too, if you like)

In a large heavy pot, heat the oil over medium heat. Add the onions and saute until they become tender and start to brown, stirring often and adding a little water from time to time, if they start to stick.

Add the sugar and salt and stir briefly. Add the water, bouillon, Marmite, and soy sauce. Cover and simmer for 30 minutes. Add the wine and simmer uncovered for about 5 minutes. Taste for seasoning and add the white pepper to taste.

Place a piece of toast in each soup bowl and ladle the soup over it. Sprinkle liberally with soy Parmesan and serve hot.

BRYANNA'S SUPER-QUICK CHICKENLESS NOODLE SOUP serves 6-8

Adapted from my book "20 Minutes to Dinner".           

Many of us grew up on canned or packaged or even homemade chicken noodle soup, and it remains one of the number one "comfort foods" in North America.  Fortunately, it's easy to make without sacrificing any chickens! 

10 c. chicken-like vegetarian broth

1-2 c. (3.5-7 oz.) broken cappellini or vermicelli pasta (very thin spaghetti) OR Asian rice vermicelli

1/2 c. dried soup vegetable flakes (You can omit these if you can’t find them—I buy them in my supermarket herb&spice bulk section)

1/2 c. dry textured vegetable protein granules

1/4 c. nutritional yeast flakes

1/4 c. minced fresh parsley

2 T. soy sauce

2 T. dried onion flakes

1 tsp. garlic granules

1/2 tsp. white pepper

Optional:  1 c. frozen petit pois (baby peas)

Place everything in a large pot and bring to a boil.  Turn down the heat, cover and simmer for about 10 minutes.  Serve with crackers or toast.

WHEN YOU HAVE A COLD, add about 1/4 tsp. cayenne pepper, and omit the garlic granules, squeezing a whole fresh clove of garlic from a garlic press directly into each bowl of soup.

BRYANNA'S EASY VERSION OF HOT AND SOUR SOUP     serves 4-6

This popular soup is easy to make at home, and it's great for cold-sufferers!  The sauerkraut is a similar and more easily obtainable substitute for Szechuan preserved vegetables.

Adapted from my book "20 Minutes to Dinner".

4 c. vegetarian broth

6 oz. medium-firm tofu

4 oz. sauerkraut

1/2 c. frozen petit pois (baby peas

1/2 c. sliced fresh mushrooms (button, shiitake or oyster)

3 dried Chinese mushrooms, ground to a powder in a DRY blender

2 green onions, chopped

2 slices fresh ginger, chopped

2 T. dry sherry

1-2 T. soy sauce

1 T. rice, cider or white wine vinegar (or more to taste)

1/2 tsp. liquid hot pepper seasoning (or more to taste)

1 T. cornstarch dissolved in 1 T. cold water

Optional:  a sprinkling of ground Szechuan pepper

                       julienne strips of carrot or other vegetable

                       a sprinkle of Chinese roasted sesame oil

In a medium pot, place all of the ingredients except the dissolved cornstarch and Optionals.  Bring to a boil, then turn down and simmer for about 5-10 minutes.  Add the dissolved cornstarch.  Bring to a boil, stirring until it has thickened slightly and is clear, and serve immediately.

BRYANNA'S GOLDEN VEGETABLE NOODLE SOUP

From my first cookbook, "The Almost No-Fat Cookbook".

1 large onion, chopped

1/2 c. chopped celery 

1 minced garlic clove 

8 c. hot water

1/2 c. yellow split peas, rinsed

1/2 tsp. tumeric

1 bay leaf

1 c. (whole wheat, if you like) thin spaghettini, broken

1 c. frozen peas

1/2 c. chopped carrot      

1/2 c. parsley, chopped

1/3 c. nutritional yeast flakes

1 T. salt

1/2 T. soy sauce

In a large pot, steam-fry until tender the onion, celery and garlic.  (Can also saute in a little olive oil.)

Add and simmer for 1 hour water, split peas, tumeric and bay leaf. Add the rest of the ingredients. Cook just until the noodles are soft and the carrots are tender, adding freshly-ground pepper, if you like.

WHEN YOU HAVE A COLD, add about 1/4 tsp. cayenne pepper, and squeeze a whole fresh clove of garlic from a garlic press directly into each bowl of soup.

Vegetarian Haggis Recipe for Robbie Burns' Night            

CHINESE (LUNAR) NEW YEAR (YEAR OF THE M0NKEY, JANUARY 22):

KUNG HEY FAH CHOY!*  (*means “I wish you a prosperous New Year”)

Sources are “Let’s Celebrate” by Caroline Parry (a book explaining many holidays), and “Gung Hay Fat Choy” by June Behrens.

NOTE: The Chinese calendar is actually “lunisolar”, based on the cycles of both the moon and the sun, but that’s sounds a bit complicated, so I’ll just leave it at “lunar”!  The holiday starts on the second new moon after the winter solstice, so it can fall anywhere between January 21 and February 20th. 

Yahoo!  Time to party BIG TIME!

Chinese New Year (actually, it is probably more accurate to say “the Lunar New Year”, because many Asian communities besides the Chinese celebrate it—the Vietnamese, Korean, Laotian, Cambodian, and Tibetan people, particularly) is actually two big celebrations in one—New Year’s Day and everyone’s birthday!  According to Chinese tradition, everyone adds one year to their age on New Year’s Day. It is also an important family get-together event, because one must try to see every family member face-to-face!  Since Chinese families used to be large, and perhaps spread far apart, the New Year’s festivities would last for a month, in order to see everyone1  Now they generally last for about a week.

On New Year’s Eve (tonight) there is a huge family feast for as many members of the family as possible.  Offerings may be made to family ancestors.   Doors and windows are sometimes sealed with red good luck papers.  At midnight, the oldest person says the first New Year’s Greeting.  The children get to stay awake all night, because the Chinese believe that the longer the children stay awake, the longer their parents will live! (Better not let that get around!)

Red is a good luck color, so you will see red everywhere.  The table for the feast is set with a red cloth and red candles.  And, surprise!  IT IS A VEGETARIAN FEAST!  No meat is served because harm would have to be caused to obtain meat and this would be bad luck (too bad this doesn’t extend to the rest of the year!).  There are often 12 courses served, for the 12 years in the Chinese zodiac, and there should be enough food so that there are leftovers for the next day, when no cooking is supposed to be done.

While the grown-ups enjoy a long meal, the children play games and ask riddles.  They usually also receive gifts of “lucky money” (lai see) wrapped in red paper envelopes.

At midnight, firecrackers explode to bring in the New Year and scare away evil spirits (this is the reason for noisemaking festivities at the New Year festivals of almost every culture!).  In the morning the good luck seals on the doors and windows are broken.

The belief is that whatever happens on New Year’s day will influence the rest of the year, so everyone is very careful to say and do the right things, to thick good thoughts and speak kind words.  Visitors are offered gifts of sweets and fruit.  Debts and old quarrels are settled and everyone wears new clothes.  The house is cleaned thoroughly and lots of food made ahead.  Red and orange scrolls with Chinese characters conveying messages of good health, good, luck, long life, prosperity, and happiness, and flowers and pyramids of fruit decorate the houses.  Oranges and apples are the usual fruit, since apples are symbols of good luck and apples and oranges are both round (another lucky symbol) and are red and orange—colors of joy!  Kumquats are another round, orange fruit that symbolize “golden luck”

.

In any community with a fair-sized Chinese population, there will be a colorful and noisy parade with a dragon (symbol of strength and goodness) and lion dancers   Art exhibits, martial arts exhibitions, traditional dancing and music, and Chinese opera are enjoyed, and, of course, there is lots of food!

Traditionally, the festivities end 14 days later with the Feast of the Full Moon, also known as the Feast of the Lanterns.

Some New Year food customs:

Fresh bean curd or tofu is not included as it is white and unlucky for New Year as the color signifies death and misfortune. Candied lotus seeds symbolize more sons; watermelon seeds more children.  These days, gold-wrapped chocolate coins symbolize wealth.  Candied lotus root is for endless friendship, and coconut for good relations between fathers and sons.  Sweet things are for the sweetness of life; dumplings represent wealth, and romaine lettuce is for prosperity.

In other Asian communities that celebrate at the same time, many customs, such as cleaning the house, visiting, exchanging gifts of food and red envelopes of money, games of chance, fireworks, new clothes, etc.. are the same.  Tibetans eat a special nine dumpling soup with fortune-telling tokens in them.   

In Vietnamese communities, there is a two-day holiday called Tet.  Homes are decorated with peach blossoms, which represent peace and luck.  During the two days of celebration no real cooking is done-- snack foods (such as steamed rice cakes) and sweets are eaten.  But on the day after the official celebration there is usually a big family meal with traditional foods such as spring rolls. 

Try to find a book or website on Chinese horoscopes so that your guests can find their Chinese/Vietnamese signs and predict their luck in the year ahead!

Look for rice papers, rice vermicelli noodles and other Oriental foods in large supermarkets or Asian grocery stores. 

HERE ARE SOME MORE SITES WITH INFO ABOUT LUNAR NEW YEAR AND CUSTOMS:
http://www.c-c-c.org/chineseculture/festival/newyear/newyear.html

http://www.epicurious.com/e_eating/e04_chineseny/chinese_newyear.html

http://www.foodtv.com/holidays/chinesenewyearindex/0,5647,,00.html

 CHINESE MENU

(unless otherwise indicated, recipes are from my book “Authentic Chinese Cuisine for Contemporary Kitchens”)

Sizzling Rice Soup*

Vegetarian Potstickers (buy frozen)

Jai (Ji) (Buddha’s Delight or Lo Han Vegetable dish)*

Steamed long grain rice

Eight Treasure Steamed Rice Pudding*

NOTE: You may need to visit an Asian grocery store for some of the ingredients here.

BRYANNA’S SIZZLING RICE SOUP     Serves 4

Serve this for company!  The fried rice crusts sizzle loudly (great for New Year!) and dramatically when you pour the hot soup over them, so do this at the table for maximum effect.

1/2 recipe Rice Crusts

SOUP:

6 c. vegetarian broth

6 oz. Chinese broccoli or other Chinese greens, or Swiss chard, kale or collard greens, washed, trimmed and sliced

2 medium carrots, thinly sliced or julienned

6 dried Chinese black mushrooms, soaked, trimmed and sliced

1/2 c. frozen petit pois (baby peas)

1/2 c. sliced celery

3 T. dry sherry

1/2 tsp. salt

1/4 tsp. white pepper

1 c. reconstituted soy protein chunks

1/4 c. cornstarch, wheat starch, arrowroot powder, or water chestnut flour

Heat your oil for deep-frying in a wok or heavy frying pan to 375? degrees F.

Meanwhile, heat the soup broth in a large pot over high heat.  Add all of the other soup ingredients EXCEPT the textured soy protein chunks.

While this simmers, deep-fry the soy protein chunks, after rolling them in starch or water chestnut flour to coat.  When they are golden and crispy, drain them on paper towels on a cookie sheet in a 200 degrees F oven.

Immediately deep-fry the Rice Crusts a few at a time, until puffed and golden brown.  Drain them with the soy protein.  As soon as they are done, add the soy protein to the soup.  Carry the soup to the table, distribute the fried Rice Crusts evenly among four large soup bowls, and ladle the hot soup over the Rice Crusts.

RICE CRUSTS

Rice crusts are crispy, golden fried pieces of dried-out steamed rice that are served in soup, like a dumpling, or as a base for a savory stir-fry, as fried noodles are.

Cook 1 c. short-grain white rice in 1 c. water for 25 minutes.  Take off the heat and let it stand 5 minutes.  Spread the rice 1/4" thick on an oiled cookie sheet, cut into 2" squares, and bake at 350 F for about 30 minutes, until firm and dry, but don't let it brown.

The rice crusts can be kept (after cooling) in a plastic bag in the refrigerator for a couple of weeks.

The rice crusts are deep-fried just before serving in oil at 375?F until they are puffed and golden.  Drain on paper towels and use immediately.

BRYANNA’S BUDDHA'S DELIGHT (LO HAN VEGETARIAN DISH OR EIGHT TREASURE  VEGETARIAN DISH), OR JAI (JI)     Serves 4

This is sometimes the only vegetarian dish on the menu in Chinese restaurants and it can be extremely simple or composed of many ingredients.  The "eight treasures" refer to 4 fresh ingredients and 4 dried.  This is a traditional family Chinese New year dish, each ingredient having meaning and symbolism.

NOTE: Some sliced bamboo shoots and/or diced celery can also be added, if you like.

8 dried Chinese black mushrooms

1/2 oz. dried "golden needles" (dried tiger lily buds)

1/2 oz. dried tree ear (black) fungus (wood ear)

2 oz. dried bean curd (yuba) sticks

4 oz. fresh mushrooms, sliced

1/2 lb. Napa or Savoy cabbage, sliced

2 c. canned braised Chinese gluten, or homemade baked or fried gluten balls, cut in half

       OR seitan or canned Chinese vegetarian “roast duck” (mun chai’ya) or any favorite meat substitute (fresh tofu is not served at New Year’s meals)

2 c. almost any fresh vegetable, such as broccoli, cauliflower, snow peas, green beans, bean sprouts, carrots, etc., cut bite-size if necessary

mushroom soaking liquid plus vegetarian broth to make 2 c.

2 T. oil

1/4 c. light soy sauce

2 T. dry sherry

1 T. vegetarian stir-fry sauce (vegetarian "oyster sauce")  (can omit)

1 tsp. sugar

2 T grated fresh ginger

2 T. chopped green onion

1 tsp. roasted sesame oil

Soak the dried mushrooms, golden needles, and tree ear fungus in boiling water to cover in separate bowls while you prepare the other ingredients.

Break the yuba sticks into manageable pieces and soak for 10 minutes in warm water.  When they have softened, drain them and cut them into 1" pieces.

Cut and discard the stems off the soaked mushrooms.  Slice the mushrooms.  Cut the hard tips off the "golden needles" and cut them in half.  Chop the tree ear fungus coarsely.

Heat a wok over high heat.  When hot, add the oil.  When the oil is hot, add gluten and bean curd sticks; fry until starting to change color.  Add the soaked dried ingredients, mushrooms and other vegetables (except snow peas, if using). Stir-fry for a few minutes. Add remaining ingredients except snow peas, green onions, and sesame oil.  Simmer about 5 minutes.  Add snow peas, if using and cook 3 minutes.  Sprinkle with the green onions and  sesame oil and serve with hot rice.

January 26, 2004-- PUDDING CAKES—THEY ARE CHEAP, QUICK, EASY AND VEGAN!

When I first made what I call a “pudding cake” for my husband--  a small square cake that starts with a thick batter on the bottom and sugar and boiling water poured over the top, and ends up with a tender cake with a gooey sauce on the bottom--  he called it a “pudding au chomeur”.  He’s from Quebec and he said it was a very common dish and meant “unemployment pudding”!   Evidently it appeared in many permutations all over North American in the 1930’s during the Great Depression.   Presumably that was because it required no eggs and pretty cheap ingredients.  Since then, I’ve heard it called “poor man’s pudding” and “Depression pudding”.  It’s a great gooey dessert for vegans because it does not require eggs and you can use any non-dairy milk in it.   It’s also a great vehicle for experimentation.  Here are some versions that we love—see what you can do!  Blueberries?  Rhubarb? 

February 2, 2004-- PANCAKES FOR BREAKFAST!

On a cold February morning, especially on a weekend, pancakes are a favorite with virtually everyone!  Now I don't slather them with either butter or vegan Earth Balance, as shown in the picture, anymore, but the following vegan pancakes can be eaten traditionally with maple syrup and Earth Balance, or just maple syrup, fruit syrup, low-sugar jam or any other favorite topping.  You'll find something for everyone-- a new recipe for super-easy "fizzy" vegan pancakes, pancakes made from whole wheat berries, wheat-free corn pancakes, and an elegant orange-cornmeal-pecan recipe!

Click here for a recipe for Feather-Light Oatmeal-Apple-Walnut Pancakes (you'll have to scroll down a little).

BRYANNA’S NEW FIZZY PANCAKES

Makes 15/ 3” pancakes  (soy-free)

This is the easiest pancake recipe and makes light, tender almost-no-fat pancakes every time!  Use it as a basic recipe for your own innovations.

1 and 1/2 c. wholewheat pastry flour (don’t use regular wholewheat, or they will be tough)

2 T. ground flaxseed

1 and 1/2 tsp. baking powder

3/8 tsp. salt

1/341 ml bottle (a scant 1 and 1/2 c.) soft fruit cider or fruit-flavored seltzer water

Optional: 1/2 T. vanilla

Have your pancake griddle all ready to go, because this is fast!  Heat a non-stick griddle or skillet (an electric griddle cooks very evenly), or a heavy cast iron one, over high heat.  When it’s hot (drops of water dance on the surface when sprinkled on, the disappear quickly), turn it down to medium  (I usually turn my electric griddle to 325 degrees F).  Rub a little oil over the surface with a scrunched-up paper towel. 

Mix the dry ingredients together in a medium bowl.  Pour in the cider or seltzer water and optional vanilla.  Mix briefly—don’t over-mix.  It will have lumps—that’s fine.  (This batter is a little more runny than ordinary pancake batter.)

Spoon the batter onto the surface, not crowding, because they spread a little.   (Use about 3 T. batter for each pancake.) I like to make small pancakes, no larger than 4” across –vegan pancakes seem to cook better this way.

When bubbles appear on the tops, flip them over gently, loosening the bottoms carefully. 

When  the underside is golden and the inside is cooked (you can check one with a fork to make sure), serve them immediately.  Don’t overcook these—they should still be kind of puffy when you take them off the griddle.  If you let them overcook, they’ll go flat and won’t be as light and cakey as they should be.  Serve hot with maple syrup or other favorite toppings.

BRYANNA’S FEATHERLIGHT CORNMEAL-ORANGE-PECAN PANCAKES        

makes about 24 four-inch pancakes     (can be soy-free)

From my book “The Fiber for Life Cookbook”.

For a lower-fat pancake, omit the nuts—these are good with blueberries added!

Fruit juice and wholewheat pastry flour make an extra-light eggless pancake that is as good-for-you as it is delicious. 

1 and 1/2 c. wholewheat pastry flour OR 1 and 1/4 c. regular wholewheat flour

1 c. cornmeal (stone-ground, if possible)

1/4 c. soy flour or chickpea flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

2 c. orange juice (freshly-squeezed, preferably)

1 c. water

2 T. finely-grated (organic) orange zest

1 T. oil

1/2 c. finely-chopped toasted pecans  (you can substitute unsweetened shredded coconut for the pecans, if you like)

In a large bowl, whisk the flour, cornmeal, soy or chickpea flour, baking powder, baking soda, and salt together well.  Add the remaining ingredients and stir briefly, just to mix—lumps are okay.  (This batter is a little more runny than ordinary pancake batter—the cornmeal really sucks up the liquid as it cooks.)

Heat a non-stick griddle or skillet (an electric griddle cooks very evenly), or a heavy cast iron one, over high heat.  When it’s hot (drops of water dance on the surface when sprinkled on, the disappear quickly), turn it down to medium  (I usually turn my electric griddle to 325 degrees F).  Rub a little oil over the surface with a scrunched-up paper towel.  Spoon the batter onto the surface, not crowding, because they spread a little. (Use a scant 1/4 c. measure for each pancake.) I like to make small pancakes, no larger than 4” across --  vegan pancakes seem to cook better this way.

When bubbles appear on the tops, flip them over gently, loosening the bottoms carefully. 

When  the underside is golden and the inside is cooked (you can check one with a fork to make sure), serve them immediately.  Don’t overcook these—they should still be kind of puffy when you take them off the griddle.  If you let them overcook, they’ll go flat and won’t be as light and cakey as they should be.  Serve hot with maple syrup or other favorite toppings.

BRYANNA'S WHEATLESS CORNCAKES      makes about 12/  3-4" pancakes   

(wheat-free and can be soy-free)

If you love corn, as I do, you'll love these.  They're good for any meal-- with maple syrup or fruit sauces for breakfast; or, for lunch or supper, with chile or gravy; or try  tofu sour crème with red pepper or jalapeño jelly! 

For a change of pace, you can add minced bits of red and/or green pepper (mild or hot); chopped sauteed onion or minced raw green onion; or fresh herbs to the batter.  These savory pancakes can be served with vegetarian chile over them for a supper dish.

1 c. stone-ground cornmeal

1 c. non-dairy milk

1/4 c. water

1 T. EnerG Egg Replacer powder

1 tsp. baking powder

1 tsp. salt

1 c. cooked, canned or thawed frozen corn kernels, drained as dry as possible

In the blender, mix the cornmeal, soymilk, water, optional flaxseeds, egg replacer, baking powder and salt.  Mix for about a minute.  Add the corn and mix briefly, just to chop the corn.   Do not add more cornmeal if the batter seems runny.  Cornmeal absorbs a lot of liquid as it cooks.

Heat a non-stick griddle or skillet (an electric griddle cooks very evenly), or a heavy cast iron one, over high heat.  When it’s hot (drops of water dance on the surface when sprinkled on, the disappear quickly), turn it down to medium  (I usually turn my electric griddle to 325 degrees F).  Rub a little oil over the surface with a scrunched-up paper towel.  Spoon the batter onto the surface, not crowding.  I like to make small pancakes, no larger than 4” across –vegan pancakes seem to cook better this way.

When bubbles appear on the tops, flip them over gently, loosening the bottoms carefully. 

When  the underside is golden and the inside is cooked (you can check one with a fork to make sure), serve them immediately. (Don’t overcook these—they should still be kind of puffy when you take them off the griddle.  If you let them overcook, they’ll go flat and won’t be as light and cakey as they should be.)

BRYANNA’S WHEAT BERRY PANCAKES

makes about 12/ 3-4" pancakes

Would you guess that you could make deliciously light pancakes from freshly-ground wheat in minutes-- and without an expensive grain mill?  Try these!

1 c. whole wheat kernels (preferably soft wheat)

1 and 1/3 c. water

1/2 T. powdered egg replacer

1 T. ground flaxseed

1/2 c. soymilk or other non-dairy "milk"

1 T. lemon juice

1/3 c. corn flour (fine cornmeal) or other flour

1 T. baking powder

1 T. vegan sugar or syrup

1/2 tsp. salt

1/2 tsp. baking soda

Place the wheat kernels, water and flaxseed meal or egg replacer in the blender.  Blend at high speed for about 2 minutes.  Add the soymilk and blend for another 2 or 3 minutes, or until the mixture is quite smooth.  Add the remaining ingredients and blend until well-mixed. 

Heat a non-stick griddle or skillet (an electric griddle cooks very evenly), or a heavy cast iron one, over high heat.  When it’s hot (drops of water dance on the surface when sprinkled on, the disappear quickly), turn it down to medium  (I usually turn my electric griddle to 325 degrees F).  Rub a little oil over the surface with a scrunched-up paper towel.  Spoon the batter onto the surface, not crowding.  I like to make small pancakes, no larger than 4” across –vegan pancakes seem to cook better this way.

When bubbles appear on the tops, flip them over gently, loosening the bottoms carefully. 

When  the underside is golden and the inside is cooked (you can check one with a fork to make sure), serve them immediately. (Don’t overcook these—they should still be kind of puffy when you take them off the griddle.  If you let them overcook, they’ll go flat and won’t be as light and cakey as they should be.)

February 9, 2004-- A VALENTINE'S BREAKFAST IN BED FOR YOUR SWEETIE!

Here’s a special, mostly make-ahead, Valentine vegan breakfast for you and your sweetie.

Photo by John Kelly

MENU:

(These recipes make enough for 4 or more, just in case you want to share with your children!)

*Tofu and Vegetable Frittata (can be made the day before)

*Danish Vegan Heart-Shaped Coffee Cake (can be made and shaped the night before and baked in the morning)

*Fruit in Rosewater Syrup (can be made the night before)

*Soy Cappuccinos or Vegan Hot Chocolate

BRYANNA’S TOFU AND VEGETABLE FRITTATA

(This information and recipe is from my book “Nonna’s Italian Kitchen”)

ABOUT FRITTATE (Italian plural for “frittata”)

Frittate are Italian omelettes, which are thick and firm.  They are usually full of vegetables, and often contain potatoes or leftover pasta, as well.  The traditional way to cook a frittata is in a skillet on top of the stove, but this simple tofu mixture works better in the oven.

Frittate are usually served at room temperature and they make an excellent between-meal snack, either eaten out of hand, or on a piece of crusty bread-- great picnic food too!  Although Italians do not eat eggs for breakfast, frittate are wonderful make-ahead brunch fare.

I'm giving you the basic vegan frittata batter and some of my favorite ways to use it, but feel free to substitute your own favorite vegetables and herbs.  This eggless version has excellent flavor and texture, even an egg-like color (the batter looks very pale, but goes a darker yellow when cooked).

BRYANNA’S BASIC FRITTATA MIXTURE AND

 INSTRUCTIONS    

Makes 2 10" frittate

Batter:

1 lb. medium-firm tofu

6 T. unbleached white flour (or 1/4 c. brown rice flour)

1/4 c. nutritional yeast flakes

1 T. water (or dry white wine, marsala or dry sherry)

1 tsp. baking powder

1/2 tsp. salt

1/2 tsp. turmeric

1/4 tsp. white pepper

Additions:

2 T. extra-virgin olive oil

1 large onion, thinly sliced (can substitute all or some green onion, or leek)

2 medium cooked potatoes, peeled and sliced freshly-ground black pepper

about 2 T. Soymage vegan Parmesan substitute to sprinkle on top

Optional Additions: (1-2 c. total)

1 T. to 2/3 c. chopped fresh herbs:  can be simply Italian parsley, or a mixture of parsley, basil, mint, sage, etc.

some chopped vegetarian "ham", "Canadian back bacon", or "pepperoni", or some cooked, crumbled vegetarian Italian "sausage"                     

a few sliced black Italian olives

a bit of chopped sundried tomato (in oil, or rehydrated)

a few thinly-sliced cooked or canned or marinated artichoke hearts

2 cloves garlic, minced

1/2 c. chopped cooked "bitter greens", such as arugula, dandelion, endive, borage, etc. 

thinly sliced bell pepper-- any or all colors

thinly-sliced zucchini or other summer squash

other vegetables, crisply-cooked and cut in small pieces-- asparagus, broccoli, cauliflower, mushrooms, greens, green beans, zucchini flowers, eggplant, etc..

Preheat oven to 450 degrees F. 

Place 1 T. olive oil in each of two 10" cast iron skillets or baking dishes and place them in the oven while it heats up.

Blend all ingredients in a food processor until very smooth.

Add the onion and any vegetables that need to be sauteed to the hot oil in the pans in the oven.  Bake them for about 5 minutes, then add them to the batter in a bowl, along with all other additions, and the potatoes, pasta, etc..  Lower oven temperature to 350 degrees F.

Divide the mixture evenly between two 10" cast iron skillets, well-oiled with olive oil, and spread evenly to the edges.  Sprinkle with pepper and soy Parmesan.  Bake for 30 minutes. Cool on racks for 10 minutes, then loosen the bottom and cut each frittata into 6 pieces.  Eat warm, or at room temperature.  Store leftovers in a covered container in the refrigerator.  They make great sandwich fillers!

My favorite frittata is one made with onions, potato, red and green peppers, and artichoke hearts or zucchini, perhaps with some fresh basil and Italian parsley.

COMMON VEGETABLE COMBINATIONS FOR FRITTATE: 

leeks and peas with fennel or mint

Swiss chard with breadcrumbs and marjoram

potato and onion with a pinch of red pepper flakes

mushrooms and parsley, and substitute marsala wine for the water

artichoke hearts, asparagus, parsley, a bit of lemon, dry white wine instead of water in the recipe

fried or grilled eggplant

artichoke hearts, potatoes, roasted red pepper, veggie "ham" or “Canadian back bacon”

browned or caramelized onions (with or without other vegetables)

green beans and potatoes

asparagus and mushroom, with potato or spaghetti

BRYANNA’S VEGAN DANISH HEART-SHAPED YEASTED COFFEE CAKE

Make this lovely yeasted coffee bread for your sweetie for breakfast on Valentine’s Day—you can make it as far as the shaping the night before and let it have the last rise in the refrigerator.  Then you can bake it fresh in the morning.

1 c. rich soymilk (such as Vitasoy)

1/4 c. Earth Balance

1/4 c. light granulated unbleached or white beet sugar

1/2 tsp. salt

1 packet (2 and 1/2 tsp. dry active baking yeast (NOT instant)

1/4 c. warm water

3 c. unbleached flour (NOT pastry flour)

1/2 tsp. pure almond extract

1 tsp. grated organic lemon zest

CINNAMON NUT FILLING:

3 T. melted Earth Balance

1/2 c. brown sugar or Sucanat

1 and 1/2 tsp. cinnamon

3/4 c. sliced almonds

In a small saucepan (or in a bowl in the microwave), scald the soymilk (heat to just before boiling).  Remove from heat.  Add the Earth Balance, sugar and salt.  Stir until butter melts and let cool to just warm.

When the soymilk is just warm dissolve the yeast in the warm water.  When it is soft, add it to the milk mixture in a medium bowl, or bowl of an electric mixer with a dough hook, along with the almond extract and lemon zest.  Stir in 1 and 1/2 c. of the flour and beat well.  Gradually add 1 more cup flour to make a soft dough.  Turn out on a board and knead 5 minutes, adding some of the 1/2 c. flour, as necessary.  The dough should be soft and velvety smooth.

IF YOU WANT TO MAKE THE DOUGH IN A FOOD PROCESSOR, add 2 and 1/2 c. flour to the bowl, then, with the motor running, pour in the liquid ingredients.  Process until it comes to a ball on the blade, adding a little more flour if necessary—but don’t make too dry, and process 30 seconds.

Place the dough in an oiled bowl and let rise, covered, in a warm place til doubled, about 1 and 1/2 hours.  Punch down.

On a floured surface, roll the dough into a 12 by 18” rectangle.  Brush the dough evenly with the 3 T.  melted Earth Balance (from filling ingredients), leaving an inch un-brushed all around the edges.  Sprinkle evenly with the brown sugar and cinnamon, and then the almonds.  Roll up jelly-roll fashion, starting with one of the long sides.  Pinch the seams to seal.  Now fold the roll in half over itself.

Pinch the ends together and tuck under.  Place on a large  and floured baking sheet and cut with a sharp knife as in the picture , extending  the shallow slash to one inch from the other end.  Now pull gently and spread out to form a heart, as in the picture: 

Pinch the end slightly to form a point.  Cover and let rise in a warm place until doubled, about 45 minutes. 

(Or, if you want to prepare it the night before to bake in the morning, brush with oil, cover with plastic warp, or place inside of a large new plastic bag and seal. Leaving room to rise, and refrigerate overnight.

Have your oven preheated to 350 degrees F when ready to bake.  Bake the bread about 25 minutes, or until golden brown.  Serve warm.

BRYANNA’S FRUIT IN ROSEWATER SYRUP      serves 8

Adapted from my book “The Almost No-Fat holiday Cookbook”.

Rosewater is frequently used as a flavoring in Middle Eastern cooking, and it goes particularly well with fruit for a light dessert.  Rosewater can be purchased in Middle Eastern or East Indian grocery stores, and some health food stores or pharmacies.

Rosewater Syrup (makes 3 c.):

1 c. fruit concentrate syrup, or  thawed, frozen apple juice or white grape juice concentrate

2 c. water

juice of 1/2 a lemon

1/2 tsp. rosewater

Fresh fruit of choice (about 1 c. per person), seeded, peeled, trimmed and cut into bite-sized pieces

Place the water and syrup in a medium saucepan and bring to a boil over high heat.  Reduce heat to low and simmer for 15 minutes.  Add the lemon juice and rosewater and cool.

To serve with fruit, pour the syrup over the prepared fruit and refrigerate until ready to serve.  Garnish with fresh mint, lemon balm or roses.

BRYANNA’S MEXICAN-STYLE HOT CHOCOLATE     Serves 4

Adapted from my book “The Almost No-Fat Holiday Cookbook”.

Mexican hot chocolate is a rich concoction of frothy whipped  milk, melted chocolate and sugar, with a hint of almonds and cinnamon.  Blending hot water, tofu and cocoa powder (which gives the chocolate taste without the cocoa butter) results in a rich-tasting, frothy hot drink, minus the fat!

3 c. boiling water

8 oz. medium-firm tofu OR  firm or extra-firm SILKEN tofu

1/4 c. vegan sugar or to taste

1/4 c. unsweetened organic cocoa powder

1 tsp. vanilla

1/2 tsp. pure almond extract

1/4 tsp. salt

1/4 tsp. cinnamon

Mix all the ingredients in the blender until smooth and foamy.  (IMPORTANT SAFETY NOTE:  Take the center cap out of the blender lid and cover loosely with a folded tea towel while blending hot liquids, to avoid an explosion caused by stream build-up in the blender.) Pour into hot mugs and serve immediately.

VARIATIONS:

mocha version: use hot organic coffee or coffee substitute instead of water.

NORWEGIAN HOT CHOCOLATE:  Add drops of rum extract to taste and melt a tsp. of Earth Balance in each cup.

PEPPERMINT:  instead of almond extract, use peppermint extract.

SOY CAPPUCCINOS

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, 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.)