Croquembouche

I was super curious experiment and to see how the new Follow Your Heart vegan egg would work in a recipe that heavily relies on eggs. These definitely didn't rise and puff up the same as a non vegan cream puff does but they did hollow out and they tasted amazing! I ended up sandwiching 2 puffs together to make one rounder puff and then I was able to stack them and make the classic croquembouche shape! I'm sure with some more experimentation, a super fluffy round cream puff is possible with the Follow Your Heart vegan egg, but for my first try, I was still happy flavor wise and think the end result is perfect for a holiday party dessert or centerpiece. 

For the filling: 

Combine 2 cups of non dairy milk, 3/4 cup sugar, 3 Follow Your Heart eggs (6 tablespoons powder mixed with 1 1/2 cup ice water) and 1/4 cup cornstarch in a small saucepan. Heat over medium low stirring constantly till the mixture begins to thicken. Add in 1 tablespoons vegan butter and 2 tablespoons sugar. Chill at least 2 hours. Place filling into a pastry bag fitted with a small round tip.

For the puffs: 

Preheat oven to 425 degrees F.

Combine 1 cup water, 8 tablespoons vegan butter, and 2 teaspoons sugar in a medium sauce pan and bring to a boil. 

Add 1 cup of flour into the liquid mixture and stir with a wood spoon till a dough forms. Keep cooking over low heat and stirring to cook out some of the moisture. Place this mixture into the bowl of an electric mixer fitted with the paddle attachment. 

Combine 6 tablespoons of Follow Your Heart vegan egg powder with 1 and 1/2 cups ice cold water. Whisk to combine. With the mixer on medium low speed, add the egg mixture into the dough and continue to mix till smooth. 

Place dough in a pastry bag fitted with a round tip. Pipe equal sized mounds onto parchment lined baking sheet about an inch apart. Bake for 15 minutes at 425 F, reduce heat to 375 degrees F. and bake another 20 minutes. 

Since these didn't puff up quite as much as traditional cream puffs do, I filled them all and attached 2 together to make one round puff. Using a small knife, poke a hole into the back of each puff and insert the tip of the pastry bag filled with the filling into each puff and pipe a little filling into each one. Then sandwich 2 together using some of the caramel. 

For the caramel:

Combine 1 1/4 cup sugar and 1/3 cup water in a small saucepan. Bring to a boil and let cook till a medium amber color. Let cool slightly. 

To assemble: Dip one edge of each puff into the caramel and arrange about 5 in a circle for the bottom layer. Then use 4 more for the next layer to make a smaller circle, 3 for the next, etc. I topped it off with 1 small puff. To get the spun sugar i used the back of a metal spoon to push on the sugar coating the outside and kinda pull back and make circular motions around the croquembouche. I did this a bunch of times till I got lots of spun sugar going on. 

I have a little cotton candy maker that I got from Bed Bath and Beyond a few years ago and just made some simple white cotton candy with organic sugar to put the croquembouche on but its totally not necessary! 

Pfeffernüsse

Vegan Pfeffernusse

Ingredients:

1/2 cup vegan butter, softened (I use Harvest Award brand)

3/4 cup sugar (Wholesome Sweeteners brand)

1/2 cup brown sugar (Wholesome Sweeteners brand)

1/2 cup molasses

1/4 cup vegan honey (I used BeeFree Honee brand)

3 tablespoons @followyourheart vegan egg

3/4 cup ice cold water

1 teaspoon almond extract

2 teaspoons vanilla extract

4 cups cake flour (can substitute APP flour or GF flour if needed) 

1 tablespoon cocoa powder

2 teaspoons cinnamon

2 teaspoons ginger

1 teaspoon clove

1 teaspoon freshly ground white pepper (black pepper is totally okay too)

1 1/2 teaspoons baking soda

1 cup powdered sugar (Wholesome Sweeteners brand)

2 to 4 teaspoons non diary milk or water

Cream together the vegan butter, sugar, brown sugar, molasses, and honey till smooth. 

In a small bowl, whisk together the vegan egg, cold water, almond extract and vanilla extract. Add into the molasses mixture and mix till combined.

In a separate bowl, sift together the flour, cocoa powder, cinnamon, ginger, clove, black pepper, and baking soda. Add into the molasses mixture and mix till soft dough forms. Chill for about an hour.

Preheat oven to 325 degrees. Line a baking sheet with parchment. Roll about 2 tablespoons of dough into a ball for each cookie. Place an inch apart on baking sheet. Bake for 10 to 12 minutes. Let cool.

Whisk together the powdered sugar and the non dairy milk to make the icing. Coat each cookie with the icing and set on a cooling rack set over parchment paper to catch the icing that drips. Let the icing set on the cookies for about about hour. 

Thanksgiving Recipe Roundup!

A few of my favorite Thanksgiving recipes from last year in one place!


Pumpkin Cheesecake Brownies

Herbed Cornbread Stuffed Mushrooms

Rosemary Ginger Cranberry Cocktail

Herbed Buttermilk Biscuits

Orange Glazed Rainbow Root Vegetables

Sautéed Brussels Sprouts with Candied Walnuts

Spiced Pumpkin Churros with Cinnamon Chocolate Sauce

6 tablespoons palm oil free vegan butter (I love Harvest Award Brand)

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon ground clove

1/4 teaspoon all spice

1/4 teaspoon nut meg

1/2 cup pumpkin puree

2 cups water 

(or substitute all spices for 2 teaspoons pumpkin pie spice mix if you have it)

2 cups all-purpose flour (can substitute GF)

2 tablespoons ground flax seed

2 teaspoons Ener-G egg replacer

5 tablespoons water 

About 2 cups Vegan sugar for coating (Imperial Brand pure cane sugar is bone char free)

1 tablespoon ground ginger

In a medium sauce pan, combine the vegan butter, vanilla, spices, pumpkin and water.  Heat over medium till the mixture is hot and the butter is melted. 

Meanwhile, combine the ground flax, Ener-G egg replacer, and 4 tablespoons water. Whisk. Let sit about 5 minutes.

Transfer to the bowl of a stand mixer fitted with paddle attachment. Add in the flour and beat till soft dough forms. Add in the flax mixture and beat till smooth. This part can also be done by hand with a wooden spoon!

Heat about 4 inches of oil in a large pot. Heat to 350 degrees. 

In a medium bowl, combine the sugar and ginger.

Place dough into a piping bag fitted with a medium star tip. In once hand, hold the piping bag over the hot oil. In the other, hold a pair of kitchen scissors or sharp knife. Pipe about 4 inches of dough out above the oil and cut the dough free into the oil. Repeat with remaining dough. Fry till golden, about 4 minutes. Drain on paper towels and toss with the cinnamon sugar.

For the chocolate: Melt about 1/2 cup semi sweet vegan chocolate chips over a double boiler with 3 tablespoons non dairy milk and 1 teaspoons cinnamon. Whisk till smooth. 

Serve churros warm with the dipping sauce. 

Autumn Pumpkin Pasta

Pumpkin Cashew Cream Sauce, Sage and Hazelnut Pesto, and Oven Roasted Baby Squash

For the vegetables, I used a baby squash mix, cut into bite sized pieces, tossed in a little olive oil, salt, and pepper and roasted at 400 degrees for 15 to 20 minutes till softened and nicely browned. 

For the pasta, I used Williams Sonoma pumpkin pasta and cooked according to packaged directions, but any pasta will work!

For the Autumn Pesto

1/4 cup fresh sage leaves

1/2 cup flat leaf parsley 

1/4 cup chopped hazelnuts

1 tablespoon pine nuts

1/2 cup olive oil

Combine all ingredients in a food processor and pulse till almost smooth, adding more olive oil if necessary. 

For the sauce:

1 tablespoon olive oil

1 onion

2 cloves garlic

1 teaspoon chopped rosemary

1 teaspoon chopped thyme 

1 cup cashews, soaked over night

1/4 cup nutritional yeast

1/2 cup pumpkin puree

1/4 cup chopped marinated red bell pepper

salt and pepper to taste

Heat olive oil in a saucepan over medium heat. Add in the onion, rosemary and thyme. Sauté till onions are soft. Add in the garlic and cook for just a minute more. Transfer to blender or food processor.

Add the cashews, nutritional yeast, pumpkin, and red pepper to the blender. Turn blender on. Add a little water at a time till you get the consistency you want. Like a cream sauce consistency. Taste and adjust with salt and pepper if needed. 

Toss the pasta with the cashew sauce and roasted vegetables. Drizzle with pesto and top with grated vegan mozzarella cheese (I love Follow Your Heart or Field Roast!!)

Almond Ricotta Puff Pastry Tarts with Caramelized Onions, Thyme, and Fresh Figs

(Photo by Lu Tapp, @dustylu on Instagram)

I had the pleasure of serving some of my vegan creations at one of GoodCarma studio's recent events! So happy to share plant based goodness with so many people! I also had the pleasure of having my food photographed by one of my favorite people and photographers, Lu Tapp. This fig tart is one of the appetizers I made for the party! 

Ingredients:

1 1/2 cups blanched almonds (soaked in cool water overnight)

1/2 cup water

1 package vegan puff pastry dough, thawed 

2 tablespoons lemon juice

1/2 cup vegan cream cheese (I like Trader Joes)

1/4 cup all-purpose flour

1 tablespoons fresh thyme leaves

3 large onions

2 tablespoons olive oil

salt and pepper to taste

Balsamic reduction (balsamic vinegar, water, and vegan apple honee, slowly reduced for about 35 minutes)

Strain the blanched almonds. Place into a blender or food processor with 1/2 cup fresh water. Blend till smooth, no almond chunks.

Line a sieve with cheese cloth. Pour almond mixture into the cheese cloth and let sit in refrigerator overnight.

For the puff pastry shells, preheat the oven to 400 degrees.

Usually there are 2 sheets of dough per package. I used 1 sheet cut in half lengthwise for each shell. Place the half sheet of dough into a rectangular tart pan, letting the puff pastry go up the sides of the tart pan. Bake in preheated oven till puffy and lightly golden brown, about 15 to 20 minutes. The middle will puff up so using a sharp knife, outline with middle of the tart and remove the top layer to reveal a nice pocket for your filling! 

Peel and slice the onions. Heat olive oil in a large skillet over medium and add in the sliced onions. Turn heat to medium low. Slowly caramelize onions for about 40 minutes till deep golden brown and soft. You can add a little sugar towards the middle to help with the caramelization process. 

Combine the almond mixture with the lemon juice, vegan cream cheese, thyme, flour, salt and pepper to taste and mix till smooth. Fold in the caramelized onions. 

Spread the almond mixture into the bottom of your tart shell. Bake in 350 degree oven for about 30 minutes till the filling is slightly set.

Let cool and top with thinly sliced fresh figs and balsamic reduction.

(Photo by Lu Tapp, @dustylu on Instagram)

Vegan Double Chocolate Crinkle Cookies

Double chocolate vegan crinkle cookies!!  I think that technically, possibly, theoretically these may be considered a Christmas cookie....and its smack dab in the middle of summer. When we were younger, my mom would make these for us pretty much any time during the year for no special reason other than we wanted cookies and we loved chocolate, so why not? :)

Vegan Double Chocolate Crinkle Cookies

(adapted from Martha Stewart)

1/2 cup vegan butter or shortening, room temperature

3/4 cups brown sugar

3/4 cups granulated sugar

8 ounces dairy free dark chocolate, melted and cooled slightly

3 teaspoons EnerG egg replacer (or 2 flax eggs)

2 teaspoons vanilla extract

1/4 cup non dairy milk of your choice

1 and 1/4 cup all-purpose flour

1/2 cup cocoa powder

2 teaspoons baking powder 

Powdered sugar and granulated sugar for coating

Cream together the vegan butter, brown sugar, and granulated sugar till light. Add in the melted chocolate, egg replacer, vanilla, and non dairy milk. Mix well. Sift together the flour, cocoa powder, and baking powder. Add into the wet ingredients and mix just till combined. The dough will be fairly stiff. Refrigerate if necessary.

Preheat oven to 350 degrees F. Roll dough into 1 inch balls. Coat first in granulated sugar. Then roll in the powdered sugar. Place 2 inches apart on a parchment lined baking sheet. Bake for about 10 minutes. Remove from oven. The cookies may not flatten out so with a plate or the bottom on a glass, gently press down on each cookie right out of the oven if they have not flattened. This will help create the cracked look. They are very soft at first but crisp up when they cool. 

​

Cauliflower Spinach Griddle Cakes

Cauliflower spinach griddle cakes stacked with crispy potato hash, vegan chive cheese, beets, and garlic aioli. If you can't get your hands on the Utopian cheese, you can substitute it for any vegan cream cheese. Just add in some chive and dill. This makes a great appetizer!! 

For the potatoes:

Wash and cube 3 potatoes. Heat a few tablespoons of olive oil in a cast iron skillet. Add the potatoes and cook over medium heat till nicely browned and crispy. About 10 to 15 minutes. Season with salt, pepper, and aji amarillo. Remove potatoes from pan. You can use the same skillet to cook the griddle cakes. 

For the cauliflower spinach griddle cakes:

In a small bowl combine 2 tablespoons ground flax seeds with 4 tablespoons water. Let sit for 5 minutes to thicken. 

Place about 3/4 cup of cauliflower florets into a food processor (you can use fresh or thawed frozen) Pulse till crumbly.You want to end up with about 1/2 cup of the crumble cauliflower. Julienne 3/4 cup fresh spinach leaves. Set 1/4 cup aside for later. Combine the cauliflower and 1/2 cup of spinach in a bowl. Toss with 2 tablespoons corn starch and the flax mixture. Add in 1/2 cup to 3/4 cup of all purpose flour. Mix to combine.

Add a few more tablespoons of olive oil in the cast iron skillet and heat over medium high. Drop spoonfuls of the batter into the oil and cook on each side till browned, flattening with the back of a wooden spoon if necessary.

For the aioli:

Combine 1/4 cup Veganaise, 1/2 clove of minced garlic, and a dash of non dairy milk. 

To assemble: 

Dice up 1 cooked and peeled red beet. Stir the diced beets into some soft vegan nut cheese. (I used Vtopian’s chive and dill). Spread the cheese mixture onto the griddle cakes. Toss the reserved spinach with a little lemon juice and olive oil. Layer the cakes with the crispy potatoes, a drizzle of the garlic aioli, and the fresh julienned spinach.    

Blackberry Mint Infused Water

A simple way to feel refreshed and energized. It is so easy to create rejuvenating fruit waters. Just blend a few blackberries and mint leaves with fresh alkaline water. Strain through a mesh sieve and pour over ice. Garnish with some more mint leaves.

Super Simple Vegan Chocolate Mousse

1 can full fat coconut milk, refrigerated
1/4 to 1/2 cup dark chocolate chips (dairy free, melted and cooled slightly) 
1 to 3 dates (for sweetness)
1 teaspoon vanilla extract

Scrape the solid coconut cream from the top of the can of coconut milk. Test out different brands to see which one works the best for you. I find some brands will have 90 percent solid coconut cream at the top while others only have an inch or so. The can I used was almost fully solid. So once I scraped away the opaque solid from the top and was left with only about of inch of clear coconut water at the bottom. Blend the solid coconut cream with the cooled melted chocolate, vanilla as many dates as you want for sweetness. You can also add in maple syrup or any other sweetener that you prefer. Blend till smooth. Refrigerate for about an hour if you want a firmer texture. The great thing about this recipe is it is very forgiving. You can add more chocolate, more sweetness, more coconut all to taste. The main thing to focus on is the texture and just keeping the mixture cool!

Vegan Nachos

For the nacho cheese:

1 cup raw cashews

1/2 cup nutritional yeast

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon paprika

1/4 cup roasted red bell pepper

1 whole roasted green chili

1 lemon, juiced

Pour about 2 cups of very hot water over the cashews. Let sit for about 15 to 20 minutes. Remove cashews from water. Place the soaked cashews, 1 cup of fresh water, and remaining ingredients in a blender. Blend on high till very smooth. Check for consistency. If too thick, add more water. If too thin, add more cashews. 

To assemble, layer warm tortilla chips with Beyond Meat crumbles, white beans, chopped tomato and avocado. Drizzle the nacho cheese between the different layers and top with some fresh chopped cilantro and more nacho cheese. 

Sweet Potato Dumplings in Green Thai Coconut Curry

Sweet Potato Dumplings in Green Thai Coconut Curry with Shitake Mushrooms, Red Pepper, Peas, and Crispy Tofu. A blend of cilantro, basil, spinach, jalapeño, garlic, ginger, lemongrass, lime, and cumin make for the base of the curry. 

For the green thai curry:

In the bowl of a food processor, combine 2 teaspoons ground cumin, 1/4 cup basil leaves, 1/4 cup cilantro leaves, 1/4 cup fresh spinach, a 1-inch piece of fresh ginger (peeled), 3 inches of lemon grass (tough outer layer removed), 3 cloves of garlic, 1/4 to 1/2 of a jalapeño (depending on the spice level you like), the juice and zest of 1 lime, 1/4 to 1/2 cup olive oil and 1/4 cup water. Blend till very smooth, adding more oil or water to get a nice smooth paste.

Heat 2 tablespoons of olive oil in a medium pan. Slice 2 shiitake mushrooms into 1/2-inch pieces. Sauté till nicely browned. Add in 1 red pepper, sliced. Cook another couple of minutes. Turn heat to low. Add in the green curry sauce and cook for about 3 minutes on low. Add in 1 can of full fat coconut milk. Stir and taste to adjust seasoning. Season with soy sauce, more cumin, more jalapeño if you want it spicier, etc. 

Add in 1 cup of frozen peas and keep over low heat until ready to serve.

For the dumplings:

2-3 medium sized sweet potatoes (You need roughly 2 cups mashed)

1 tablespoon ground flax seed

2 tablespoons water

1 teaspoon salt

1/2 teaspoon pepper

1 cup all-purpose flour (Plus extra for rolling)

Steam, microwave, boil or roast your potatoes. Remove skins. Put through a ricer if you have one, otherwise just mash well. 

Combine flax seed and water. Let sit for 5 minutes. Stir the flax mixture, salt and pepper into the sweet potato. Using your hands, incorporate the flour into the sweet potato. You are looking for a very soft dough. It is going to be sticky, but you can add more small amounts of flour if you feel it is too soft to handle. Dust your surface with flour. Taking small amounts at a time (about 1/2 cup), roll the dough into 1-inch thick ropes. Using a sharp knife, cut the ropes into 1.5 inch dumplings. 

Bring a large pot of water to a boil. Add in the dumplings are cook for about 1 minute and a half, till the dumplings begin to float. Remove from water, toss with a little olive oil and chopped cilantro. 

For the tofu:

Cut into 1 inch cubes and press between paper towel to remove as much liquid as possible. Heat some olive oil in a skillet and sear the tofu on both sides. Medium low for about 7 minutes on each side. 

To serve, spoon curry into a bowl. Top with some sweet potato dumplings, crispy tofu, fresh cilantro, basil, and a drizzle of coconut milk. 

Vegan Pistachio Lemon Sugar Cookies with a Blueberry Vanilla Cream Filling

Ingredients: 

1 1/2 cups powdered sugar 

1 cup Earth Balance, softened

1/4 cup non-dairy milk

1 teaspoon vanilla 

1 teaspoon lemon zest

2 1/2 cups all-purpose flour 

1/2 cup ground pistachios

1/4 teaspoon matcha (for color)

2 tablespoons corn starch

1 teaspoon baking soda 

In bowl of a standing mixer, beat the sugar, Earth Balance, and non-dairy milk till creamy. Add in vanilla and lemon zest. In a separate bowl, whisk together flour, pistachios, matcha, corn starch, and baking soda. Add to the butter mixture. Mix just till combine. Wrap and refrigerate for 1 hour. 

Preheat oven to 375 degrees F. When chilled, roll out onto lightly floured surface. Cut out circles. Using a small heart shape, cut out the center of half the circles. Place cookies on parchment lined baking sheet. Bake for 7 to 9 minutes till lightly golden. Let cool.

For the filling, you can use anything. Jam, chocolate, nut butter, etc. I mixed equal parts vegan cream cheese with blueberry preserves, added a teaspoon of vanilla extract and a teaspoon of lemon juice. Just spoon a teaspoon of filling into each whole circle and top with a heart cut out circle. 

Baby Balla Mushroom Sliders

Grilled balsamic baby bella mushroom sliders with spinach, ranch dressing, heirloom tomatoes, and crispy golden beets and shallots. 

For the mushrooms:

Remove stems from baby bella mushrooms. The pack I bought had 8. In a shallow dish combine 2 tablespoons soy sauce, 2 tablespoons balsamic vinegar, 2 tablespoons olive oil and 1/4 teaspoon liquid smoke. Place mushrooms into the shallow dish with the marinade and let sit for about 15 minutes, turning occasionally. 

You can grill these on a barbecue or in a skillet. Either way, brown on each side. I like to set a small heavy pan on top of the mushrooms to push them down. That helps to get then nicely browned with grill marks if using a barbecue or grill pan. Set aside.

For the crispy beets and shallots:

Cut the beets and shallots into super thin strips. First i cut the beets into thin coins, then sliced those into strips. Heat a pot filled with about 4 inches of vegetable oil to 375 degrees F. Fry the beets and shallots together till lightly browned and crispy. Then will get crispy once they cool. Don't let them get too brown or they will taste burnt. Set on paper towels to drain. Season with a bit of salt.

I sliced and toasted small vegan buns. Spread Follow Your Heart vegan ranch dressing on the top and bottom bun. Place some baby spinach on the bottom bun. Add a slice of heirloom tomato. Then the grilled mushroom, cap side up. Top with the crispy beets and shallots and finish with the top of the bun.  

Rosemary Lavender Galette Filled with Pears, Walnuts and Herbed Vegan Cheese

This galette is both savory and sweet. A flaky rosemary and lavender crust. The sweet pears compliment the salty herbed vegan cheese. The walnuts add a nice crunch. A drizzle of vegan BeeFree Honey is the perfect finishing touch.

For the crust:

3 cups all-purpose flour

1 teaspoon chopped rosemary

1 teaspoon chopped lavender leaves

1 tablespoons sugar

1/2 teaspoon salt

1/2 teaspoon cracked pepper

16 tablespoons vegan butter, cubed and chilled well

1/2 cup ice water

Combine flour, rosemary, lavender, salt, and pepper in a food processor. Add in the cold cubed vegan butter. Pulse about 15 to 20 times till butter is cut in and mixture is crumbly. Slowly add in the ice cold water while pulsing till dough forms. Wrap in plastic wrap and let chill for at least 30 minutes.

Preheat the oven to 400 degrees F. 

For the filling:

1/4 to 1/2 cup vegan cream cheese

1/4 cup crushed walnuts

2 pears, thinly sliced with skins left on

2 tablespoons vegan herb cheese (I used TreeLine and KiteHill which I get at WholeFoods)

1/2 teaspoon chopped rosemary

1/2 teaspoons chopped lavender leaves

salt and pepper

Roll out the chilled dough into a large 1/4 inch thick circle. Spread vegan cream cheese in the center of the dough, leaving about a 1-inch ring around the edge free of cream cheese. My favorite vegan cream cheese either the Trader Joes brand or the KiteHill brand. Sprinkle half of the crushed walnuts over the cream cheese. Arrange thin pear slices over the cream cheese starting in the middle. Sprinkle the rest of the crushed walnuts along with the chopped herbs over the top of the pears. 

Drop small little spoonfuls of the vegan herb cheese over the tart. Begin to fold up the edges of the tart, slightly overlapping itself. Leave about a 4 to 5 inch circle open in the middle so you can see the pears.]

Vegan pie crust tends to not brown that much so my vegan egg wash really helps with that! I use equal parts of The Vegg vegan egg yolk replacer powder, soy milk, melted vegan butter, and sugar. I whisk them together and brush over the crust before baking.  Finish off with some more fresh cracked pepper over the whole tart. 

Bake in preheated oven for 30 to 40 minutes till browned. Let cool slightly before serving. Drizzle with vegan BeeFree Honee made from apples. 

Sautéed Kale and Vegan Apple Sage Sausage over Creamy Polenta

Garlic and white wine, sautéed kale, broccolini, tomatoes, and Field Roast vegan apple sage sausage on top of creamy polenta, finished with a drizzle of basil lemon olive oil. Vegan cream cheese makes the polenta creamy without watering it down. The vegan apple sage sausage adds a nice heartiness to the dish. And a drizzle of citrusy basil oil helps to brighten up this warming dish.

For the polenta:

3 cups vegetable broth or water

1 cup organic cornmeal

2 tablespoons vegan cream cheese (I prefer Trader Joes brand)

1 tablespoon vegan butter (preferably palm oil free)

Salt and pepper to taste

Bring vegetable broth or water to a boil. Slowly whisk in organic cornmeal. Reduce heat to low and cook for about 15 minutes, stirring often. Turn off heat. Add in vegan cream cheese, vegan butter, salt and pepper to taste. 

For the topping:

Heat a couple of tablespoons of olive oil over medium heat in a saucepan. Add in about 1 cup of chopped kale, a few bunches of brocollini (thicker stems removed), 1/2 cup cherry tomatoes (whole), and 2 to 3 roughly chopped Field Roast apple sage sausages (I used to mini ones). Sauté for a couple of minutes till the tomatoes start to blister slightly and the sausage starts to brown. With the back of a wooden spoon, gently squish each tomato. Add in 3 cloves of chopped garlic. Cook for a minute or so. Add in 1/2 to 3/4 cup vegan white wine. Continue to cook till the wine is reduced a bit. Season with salt and red pepper flakes if you like a little heat. 

Spoon polenta onto a dish and top with the sautéed mixture. Spoon the sauce over the top. And finish with a drizzle of basil lemon olive oil. (Simply the juice of 1/2 a lemon mixed with a few tablespoons of olive oil and some chopped basil).

Miso Tofu and Vegetable Brown Rice Bowl

White miso, tamari, and coconut sugar glazed tofu, sautéed baby bok choy, red cabbage, and sugar snap peas serve with brown rice, topped with chili lime cashews! This recipe makes about enough for 1 person but adjust according to how many you want to feed! 

For the tofu:

1 tablespoon white miso paste

2 tablespoons soy sauce or tamari

1 teaspoon coconut sugar. 

4 ounces organic non-GMO extra firm tofu

Whisk together the miso paste, soy sauce (or tamari), and coconut sugar to combine. Cut tofu into 1-inch thick slices. Place tofu into the miso mixture and let sit for about 5 minutes. Remove from mixture and using side of bowl, scrape off most of the miso mixture from the tofu pieces. Heat a small amount of oil in a non-stick skillet and brown the tofu on each side. 

For the veggies:

1/4 cup roughly chopped baby bok choy

1/4 cup thinly sliced red cabbage

1/4 cup sugar snap peas

1 tablespoon white miso paste

1 to 3 teaspoons soy sauce or tamari (depending on how salty you want it)

1/2 teaspoon sesame oil

For the veggies, heat a small amount of oil in a pan. Add in baby bok choy, red cabbage, and sugar snap peas. Add in the white miso paste, soy sauce or tamari, and sesame oil. Cook the veggies over medium heat until cooked through and lightly browned. 

For the cashews:

1/4 cup raw unsalted cashews

1 teaspoon chili paste

1/2 teaspoon fresh lime zest

 Toss raw cashews with the chili paste and lime zest. 

For the brown rice, cook according to package directions.

Place rice and veggies in a bowl. Top with the tofu, chili lime cashews and some sesame seeds. 

Vegan French Toast with Blueberry Maple Syrup

This french toast is not only vegan, but free of refined sugars. The batter is made from coconut milk, The Vegg egg yolk replacer, coconut sugar, and vanilla extract. I like the texture of fresh and cooked blueberries so I combine the two with maple syrup and coconut sugar to make the topping for the french toast. You can use any bread that you want. I used a homemade french baguette for this but any bread will do as long as it isn't too soft. 

Ingredients:

1 can coconut milk (Both full and low fat works)

2 teaspoons coconut sugar

1 teaspoon vanilla

1 tablespoon of The Vegg egg yolk replacer (can be purchased here)

1 to 2 tablespoons water (if needed)

Combine the coconut milk, coconut sugar, and vanilla in a blender. With the blender running on low, slowly drizzle in The Vegg. Adding The Vegg in with the mixer running ensures you don't get any clumps and it mixes in evenly. Let this mixture blend for about 30 seconds. Check the consistency. If it seems too thick you can add in some water. You just want it thin enough to it will soak into the bread. 

Slice your bread of choice. You can do thicker slices like I did or thiner slices. 

Pour the mixture into a shallow dish and soak the bread slices for a few minutes. This all depends on the thickness and type of bread you use. I used a thicker cut french baguette so I let them sit in this mixture for a good 3 to 5 minutes. 

Preheat oven to 325 degrees F. 

Heat a skillet over medium high heat. Add a small amount of oil. You can even use a paper towel to get out most of the oil to leave a thin layer. Cook your french toast on each side till browned, about 4 minutes each side. Place brown french toasts on a parchment lined baking sheet. Bake in preheated oven for 15 to 20 minutes. This part is especially important if you have used thick slices. This ensures that the insides are fully cooked through. This makes for a crunchy outside and soft inside. If you used really thin slices you may be able to skip this step entirely. 

For the blueberry maple:

I take 1/4 cup of blueberries and 1/4 cup maple syrup and cook them in a small skillet over medium heat until soft and like a compote. Remove from heat. Stir in 1/4 cup fresh blueberries and 1 teaspoon of coconut sugar.

To serve, place french toast on a plate. Top with vegan butter and your blueberry maple sauce. You can dust with powdered sugar if you aren't avoiding refined sugars. 

Garlic Ginger Jackfruit Steamed Buns

Steamed buns filled with sweet garlic ginger jackfruit, quick kimchi style napa cabbage, and Srirach mayo.

My inspiration and guide in coming up with this vegan recipe was this recipe from Steamy Kitchen.

For the quick kimchi:

1 head napa cabbage

3 tablespoons salt

1 tablespoons freshly grated ginger

2 teaspoons minced garlic

2 tablespoons chopped scallions

1 tablespoons hot chili sauce

1 teaspoon sesame oil

1 teaspoon sesame seeds

1 tablespoon soy sauce

1 tablespoons rice wine vinegar

Wash and quarter the napa cabbage. Place in a large bowl and sprinkle the salt over the cabbage. Let the cabbage sit for at least 1 hour, tossing occasionally. I do this first and then let the cabbage sit while I prepare everything else.

After about an hour, squeeze the now slightly wilted cabbage to remove the liquid and rinse. Roughy chop the cabbage.

In a small bowl, whisk together the ginger, garlic, scallions, chili sauce, sesame oil, sesame seeds, soy sauce, and vinegar. Add in the cabbage and toss to coat. 

For the jackfruit:

2 15-oz can of jackfruit (in water, not syrup!)

2 tablespoons olive oil

3 tablespoons freshly grated ginger

4 cloves garlic, minced

1/4 cup diced scallions

2 tablespoons soy sauce

3 tablespoons brown sugar

2 tablespoons rice wine vinegar

1 tablespoons mirin

1 teaspoon liquid smoke

2 tablespoons vegan store-bought BBQ sauce of your choice

2 teaspoons hot chili sauce

2 teaspoons sesame oil

1 tablespoons vegan mayonaise 

Drain and rinse the jackfruit. Usually it comes in triangular like shapes. Each triangular piece of jackfruit has 3 textures. The tip of the triangle is stringy. The wider end of the triangle is more solid and inside the wider part of the triangle, there are round seed pods. I shred the stringy parts with my fingers, and chop up the wider solid part, particularly making sure to chop up the round parts simply because they are kind of strange looking and I find it more appetizing to chop them up!!

In a medium sized skillet, heat olive oil over medium heat. Add in the ginger, garlic, and scallions. Cook about a minute, careful not to burn the garlic. Add in the jackfruit and cook for a few minutes. 

In a small bowl, combine soy sauce, brown sugar, vinegar, mirin, liquid smoke, BBQ sauce, chili sauce and sesame oil. Add into the jackfruit and let the liquid kind of caramelize. Stir and continue to cook until the jackfruit softens a bit and all the flavors soak in. Stir in the vegan mayonnaise to add richness.

Spread the jackfruit in an even layer on a parchment lined baking sheet and broil for about 10 to 15 minutes till nicely browned. You want some of the edges to get a little crispy, almost charred. But watch carefully to make sure it doesn't brown TOO much! 

For the buns:

1/4 cup vegan sugar

1 3/4 cup warm water

1 tablespoon yeast

6 cups all-purpose flour

1 tablespoon baking powder

2 tablespoons vegetable shortening, melted

Combine the sugar, warm water, and yeast in a small bowl. Let sit 10 minutes till foamy. Stir in the melted vegetable shortening.

In the bowl of a stand mixer, combine flour and baking powder. Add in the yeast mixture and mix till combined. You want a soft but not sticky dough. Turn out dough onto a lightly floured surface and knead till smooth, about 10 minutes. 

Place dough in a lightly greased bowl and cover with plastic wrap and a kitchen towel. Let rise for a couple of hours. I turn my oven to low and set the bowl right on the stove top and this shortens the rise time to only an hour.  

Divide risen dough into 32 equal pieces and roll into balls. Let rest for 10 minutes. Flatten and gently roll each ball into an oval shape about 3 inches by 4 inches. Gently fold over to make the bun shape. Place each prepared bun on a small piece of parchment paper.  You will steam them on the parchment to ensure they don't stick.

To steam, use a bamboo steamed or a regular pot with a steamer rack placed inside. As long as its pretty flat, you are good. Fill pot with water for steaming. Bring to a boil and reduce heat to medium. Place a few of your prepared buns into your bamboo steamer or on your steaming rack. You will need to cook these in a few batches. Place lid on pot. Steam for 15 minutes. 

To fill, carefully open your steamed bun. Spread some JustMayo brand Sriracha mayo on one side, add in some jackfruit, kimchi cabbage, and top with some sliced chili. 

Easter Carrot Bundt Cakes with Coconut Macaroon Nests

For the carrot cake:

1/4 cup ripe banana, mashed (about 1/2 of a banana)

1/2 cup vegan butter (preferably palm oil free)

1 cup vegan sugar

1 teaspoon vanilla extract

2 teaspoons orange zest

1 1/2 teaspoon baking powder

2 teaspoons cinnamon

1 1/4 cups all-purpose flour

1/4 cup non-dairy milk

1 cup peeled and grated carrots

(optional:1 cup of walnuts or raisins)

Preheat oven to 325 degrees F. Grease and flour whatever baking dish you are using. I used 6 mini bundt pans but you can also use two 8-inch rounds or a 13 by 9 rectangle. 

In a stand mixer, cream the banana and vegan butter till smooth. Add in the sugar and beat for 2 to 3 minutes till light and fluffy. Add in the vanilla and orange zest. 

In a medium bowl, whisk together the baking powder, cinnamon, and flour. 

With the mixer running on low, alternately add in the dry and wet ingredients, starting and ending with dry. Scrapes sides of bowl. Add in the grated carrots and walnuts/raisins if using. Mix just to combine. Divide evenly among pans. 

Bake in preheated oven for about 30 to 45 minutes, depending on which size pan you are using. Let cool completely. 

For the macaroons, I used this recipe from VeganBaking.net.

I followed the directions exactly, I just made small foil balls, lightly greased them, and pushed them into the macaroons before baking. Let them cool and then gently remove foil ball.

For the buttercream:

3/4 cup vegan butter

1/4 cup vegan cream cheese (I prefer Trader Joe's)

3 powdered sugar

1 teaspoon vanilla extract

1 to 2 tablespoons non-dairy milk

Pink or red organic all-natural food coloring (I get mine from WholeFoods) 

Cream together the butter and cream cheese till smooth. Add in powdered sugar, vanilla and food coloring. Beat till smooth. Add in non-dairy milk if necessary. Place into a piping bag fitted with a large round tip.

For the eggs, I used Satin Ice brand white fondant. They specifically state on their website that it is vegan. They use only plant based ingredients and their sugar is not filtered through bone char! I color small amounts of the fondant with all natural organic blue and green food coloring. I rolled the fondant into small egg shapes the right size to fit into my macaroon nests. I mixed some red food coloring with the green to create a brownish color and using a small sturdy brush, flicked some onto the little eggs to make them speckled.

To assemble, I piped the buttercream around the top of the mini bundt cakes. Then placed a coconut macaroon nest on top. Fill it with a little shredded coconut and placed 3 eggs in each macaroon nest.