Summer Scrumptious

I am spending July and August in the Hamptons. I know, I know I am one lucky duck! It's only been a week and I've already had the chance to do a ton of cooking, experimenting and baking. The freshest and most ripe summer produce that you could image is out here and it only inspires me to try new things in the kitchen. Although I cannot take you out here with me, I can share with you my culinary successes. You too can taste a little piece of summer wherever you may be. These muffins are easy to make. I used spelt flour, which is easier to digest than white or wheat. I also used a vegan butter in this recipe and I do use an egg. Feel free to experiment with your choice of flours, milks or egg substitute to suite your needs. 

EQUIPMENT: muffin pan (12 regular sized or 24 mini-muffins)

Blueberry Mini-Muffins

For the muffins:

1 3/4 cups spelt flour

1/2 cup organic sugar

2 tsp baking powder

3/4 tsp salt

1 tsp grated lemon zest

1 large egg (or flax goop, or egg substitute)

1/2 cup almond milk (or whole milk)

5 Tbsp Earth Balance (or unsalted butter), melted

1 1/2 cup blueberries

For the topping:

1/2 cup rolled oats

large pinch brown sugar

1/4 tsp cinnamon

2 Tbsp Earth Balance (or unsalted butter)

Preheat oven to 375 degrees. Grease muffin pans with canola oil or use muffin cups.

Whisk together the flour, sugar, baking powder and salt in large bowl, then whisk in the zest. Whisk the egg in another bowl, then whisk in the milk and the butter. Stir wet ingredients into the dry ingredients. Fold in the blueberries with a rubber spatula. Divide among the the muffin cups.

For the topping, stir together the oats, sugar and cinnamon. Using your fingers, pinch the mixture until tiny crumbles form. Sprinkle over the batter in muffin tins. Bake until toothpick comes out clean, about 15 minutes. Allow to cool on rack. Remove from molds and serve warm or at room temperature.

Vegan Baked

Just completed Fran Costigan's 5-day intensive Vegan Baking Boot Camp at the Natural Gourmet Institute and man did I learned a lot! I was completely inspired that I had to share this with you all. Here are just a few of the many fabulously delicious dairy-free, egg-free desserts that we created. All to die for!

(Chocolate Cake to Live For with Chocolate Frosting)

(Vanilla Cupcakes with Chocolate Cream Frosting and Luster Dust)

(Fran discussing Cake Day)

(Vanilla Cake with Pecan Coconut Filling and Chocolate Ganache)

(Carrot Cake)

(Black Bottom Banana Cream Pie)

Vegan Baking Boot Camp Grads 2010

Baked, Not Fried.

Crispy shrimp with cannellini beans.

Ingredients
1/2 cup whole wheat bread crumbs
2 Tbsp chopped fresh rosemary
5 Tbsp olive oil
Freshly ground sea salt and black pepper
1 lb peeled and deveined large shrimp
1 garlic clove, chopped
1 19-ounce can cannellini beans, rinsed
2 bunches arugula, thick stems removed

Heat oven to 400 degrees. In a large bowl, mix the bread crumbs, rosemary, 3 Tbsp of the oil, 1/2 tsp salt and 1/4 tsp pepper. Add the shrimp and toss to coat.

Transfer the shrimp and excess crumbs to a baking sheet. Bake until the shrimp are cooked through and the crumbs are crispy, about 10 to 12 minutes.

Meanwhile, heat the remaining 2 Tbsp of oil in a medium skillet over medium-high heat. Add the garlic and cook, stirring, for a few seconds. Add the beans, 1/4 cup water and 1/4 each of salt and pepper. Cook until heated through, about 2-3 minutes. Remove from the heat and toss with the arugula.

Serve the bean mixture with the shrimp and sprinkle any remaining bread crumbs over the top.

Serves 4.

Holidays

I just returned to New York after spending a week with my family in Florida. Needless to say, as much as I needed a vacation, I found myself in the kitchen. Every night. Strumming up some new and some old recipes to celebrate the holidays. I do have to say that trials in a big kitch are much more exciting than experimenting in my little one in the city. Here is a glimpse of our Christmas Eve and Christmas night menus...we were sure to have options to satisfy everyone's taste buds, with my vegan and non-dairy preferences and the very meat-y, full fat preferences of my husband and brother. I think it all came together perfectly (I even may have convinced some that the vegan recipes might just be more enjoyable than the "real thing").

Almond Butter Chocolate Chip Cookies

These cookies made it to the cookie jar the first night...you have to have treats around the holidays so I made sure to have something that I could enjoy snacking on. I found this recipe from Hello Veggie. They were the perfect thing. Nutty and chocolate-y, vegan and simple to make. I used coconut milk and dark chocolate chips in mine. Maranathan almond butter is one of my favorite things and I was very happy to use it as the main ingredient for a cookie!

Christmas Eve was started with Daniel Boulud smoked salmon, caviar and champagne...we then had our traditional Florida Stone Crabs, served with a wild rice salad (a recipe my mother-in-law introduced me to at Thanksgiving). Being that this was my husband's first Christmas away from home, we were sure to include a little bit of his family tradition with his mother's Santa Clause Soup (an incredible potato-based soup, topped with fresh chives and bacon). I had a little trouble trying to create a non-dairy version for myself, but everyone else thoroughly enjoyed it! (Another challenge for next year!)

Wild Rice Salad

Cook the wild rice in chicken or vegetable broth. Set aside and let cool. Add fresh herbs and vegetables of your choice. I added freshly chopped parsley, green onion, chopped artichokes and halved grape tomatoes. Toss with a simple vinaigrette of olive oil, lemon juice and dijon mustard and top with toasted slivered almonds for a nice crunch. This should all be made at least the day before so the flavors can marinate together. Add the almonds just before serving. I prefer this rice cooked a little al dente but can be cooked longer for a fluffier texture. You might also consider adding shrimp or slivered prociutto ham.

It has started to become a tradition for my husband and I to bring pumpkin pie to the table. We made this for the first time a few years ago and thought we should bring it back again. I considered creating a vegan-ized version but then thought, why mess with a good thing?? (plus, he wouldn't have it any other way!). This Pumpkin Pie recipe is from Williams-Sonoma and will remain in my recipe box for a very long time. The best part is the port-poached cranberry topping! While I personally could not enjoy our pie this year, it was rewarding that everyone else could, and I was sure to have something else to satisfy my sweet tooth.

I found a recipe on Marika Collins' blog madcap cupcake. She has some of the best recipes for sweet vegan treats! I wanted something chocolate-y, decadent and easy to make. This seemed like just the thing that everyone could enjoy. She originally vegan-ized these Nanaimo Bars from a recipe that she had found in the Vancouver Sun newspaper. Anyways, here is my version!

Vegan Chocolate-layered Bars
Bottom layer : 1/2 cup earth balance (or other vegan margarine)
1/4 cup sugar
1/3 cup unsweetened cocoa
1 tbsp flax meal
3 tbsp water
1 tsp vanilla
2 cups crushed graham crackers or crumbs
1 cup unsweetened shredded coconut
1/2 cup chopped walnuts

Middle layer: 1/4 cup earth balance (or other vegan margarine)
2 cups confectioners’ sugar
2 tbsp vanilla custard powder (or instant vanilla pudding powder)
3 tbsp plain soy milk (I used coconut milk)

Top layer: 4 ounces semi-sweet chocolate
1 tbsp earth balance (or other vegan margarine)

Directions

To make bottom layer: Grease a 9-inch square cake pan. (Marika recommends lining the bottom with parchment that stuck out the top so you can lift everything out after). In a small bowl, beat flax meal and water together until frothy, set aside. In a sauce pan over low heat, combine 1/2 cup earth balance, sugar, cocoa, and vanilla . Add flax mixture and stir constantly until mixture thickens. Add graham crackers crumbs, coconut, and chopped nuts, stirring to combine. Press the mixture into the greased pan.
To make middle layer: In a large bowl, beat together 1/4 cup earth balance, confectioners’ sugar, vanilla custard powder, and soy milk until creamy. Spread custard mixture over graham cracker base in pan. Refrigerate until firm, at least 1 hour.

To make top layer: Melt semi-sweet chocolate and 1 tbsp earth balance. Pour over chilled bars and spread over top. Return to refrigerator to chill until firm (at least 1 hour).

For Christmas dinner we had a choice of a rosemary and garlic roast leg of lamb or pan-seared salmon fillets. Served alongside was a warm butternut squash and arugula salad and brussels sprouts and apples. Apple Crisp for dessert. We pulled together a classic recipe for the lamb and a simple preparation for the salmon. We adapted one of Heidi Swanson's brussels sprouts recipe from her 101 Cookbooks blog, both veggie dishes were vegan of course!

Rosemary and Garlic Roast of Lamb

1 leg of lamb, bone in
1/4 cup fresh lemon juice
8 cloves garlic, minced
3 tablespoons chopped fresh rosemary leaves
1 tablespoon salt
2 teaspoons coarsely ground black pepper
1 lb potatoes
1 cup chopped fresh herbs (rosemary, chives and parsley)
2 cups diced onions
2 cups chicken stock
1 cup red wine

Wash and half the potatoes. Season with salt, pepper, a little olive oil and freshly chopped rosemary. Rub a whole leg of lamb with lemon juice and freshly chopped rosemary, minced garlic, salt and pepper. Place the lamb in the center of a roasting pan and assemble the potatoes around it. Roast for 30 minutes at 400 degrees F and then turn down to about 350 degrees F for an hour or so, until the meat is cooked to your liking (a meat thermometer inserted into the center of the roast should register about 145 degrees F to 150 degrees F). In the meantime, on the stove-top, add mixed fresh herbs and onions to pan, stirring to combine. Add chicken stock and wine and reduce over high heat until sauce consistency. Slice lamb and serve with sauce drizzled over the top.

Warm Butternut Squash and Arugula Salad

1 butternut squash, peeled and diced to bite-sized pieces
olive oil
1 Tbsp pure maple syrup
3 Tbsp dried cranberries
salt and freshly ground black pepper
3/4 cup apple cider
2 Tbsp cider vinegar
2 Tbsp shallots, minced
2 tsp Dijon mustard
4 ounces baby arugula
1/2 cup walknuts, halved and toasted
3/4 cup freshly grated Parmesan cheese (optional)

Preheat the oven to 400 degrees F.

Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

Brussels Sprouts & Apples

1 large apple, cut into bite-sized wedges
1 lemon, juice only
fine-grain sea salt
olive oil
2 medium garlic cloves, minced
pure maple syrup
1/3 cup pine nuts, toasted and chopped
12 ounces brussels sprouts, washed and quartered

Soak the apples in a bowl filled with water and the juice of one lemon.

Add some olive oil to a heated pan and stir in the garlic. After you start to smell a nice aroma, stir in the maple syrup, and cook another 30 seconds or so. Drain the apples, and add them to the skillet, cooking for another minute. Scrape the apple onto a plate and set aside while you cook the brussels sprouts.

In the same pan (no need to wash), add a touch more oil, a pinch of salt, and dial the heat up to medium-high. When the pan is nice and hot stir in the brussels sprouts. Cook for a few minutes, stirring a couple times until you get some golden bits, and the rest of the sprouts are bright and delicious. Stir the apple mixture back into the skillet alongside the brussels sprouts 1/2 of the pine nuts - gently stir to combine. Remove from heat and enjoy immediately sprinkled with the remaining pine nuts.

I found a vegan and raw pie crust at Whole Foods while shopping around and was determined to find a way to use it. It was made with organic dates and almonds, among other ingredients. My family was insisting on an apple pie-sort-of-dessert so I thought I'd go the apple route. Because the pie crust directed me to just fill with fresh fruit and serve raw, I opted not to bake the crust. Instead, I baked the apples and topping separately and then filled individual ramekins with the pie crust pressed into the bottom for a nice surprise "crust". It turned out incredibly well!

Oatmeal Crunch Apple Crisp

Filling
6 Granny Smith apples, peeled and thinly sliced
1/2 cup light brown sugar
1 Tbsp lemon juice
1/2 tsp ground cinnamon
2 Tbsp flour

Topping
1/2 cup whole-wheat pastry flour
1/3 cup old-fashioned rolled oats
1/2 tsp ground cinnamon
1/8 tsp salt
2- 4 Tbsp Earth Balance (or other vegan butter), cut into small pieces
1/4 cup walnuts, coarsely chopped

Preheat oven to 375 degrees.

To prepare filling: Combine apples, 1/2 cup brown sugar, lemon juice and 1/2 teaspoon cinnamon in a large bowl. Let stand for 10 minutes. Sprinkle 2 tablespoons all-purpose flour over the apples and toss again. Spray a glass 9x9 pan or pie pan with non-stick spray, fill with the apple mixture and bake for about 30 minutes

Meanwhile, prepare topping: Combine 1/2 cup whole-wheat flour, oats, 1/4 cup brown sugar, 1/2 teaspoon cinnamon and 1/8 teaspoon salt in a medium bowl. Cut in 2 tablespoons at a time of the Earth Balance with a fork (or your hands) until evenly distributed. Stir in the nuts.

After the apples have baked for 30 minutes, remove it from the oven and scatter the topping over the apples. Return it to the oven and bake until the topping is golden and the juices are bubbling around the edges, 20 minutes more. Once cooled, scoop out portions to fit each individual ramekin (trying to keep the topping on top!). Top with whip cream (rice whip is a great vegan option) or ice cream and enjoy!