Party Animals No. 16: Happy Hour at Home with a Raspberry Yerba Buena Recipe

When we invited a handful of people over for happy hour at our place, it seemed like the perfect time to test drive Pure Vegan . Yowza. The title is dumb and the conceit (proud hedonist) discomfiting, but the recipes are aces.  We prepared five dishes from the book for this gathering, and every one was exceptional.

We also adapted a syrup from the blissfully useful Vegan Food Gifts  to make a pitcher of Raspberry Yerba Buenas (recipe way below). We took her treasured idea of premixed booze for gifts and applied it to parties. Not only does it simplify drink making once the party is underway, it also allows you to know in advance exactly how much liquor you're handing out, so you can budget your party to the penny.

Top: Fig Paste (seriously next level--the flavor balance is nailed down tight), Right: Pear Chips (beautiful), Left: Chile Peanuts (we skimmed an 8-oz mason jar's worth of these off the top for a thank-you gift, even) 

Left: Muhammara (gorgeous and kicky), Right: Vegetable Ceviche (MSV's pick for Official Summer Dish of 2013, but we subbed capers for the called-for olives). These were served with crudite and a stack of fresh tortillas (not pictured, but always highly recommended).

Bright, beautiful, and refreshing at any warm-weather event. Or make the Raspberry-Ginger-Lime Tequila for a gift.

Raspberry Yerba Buena

Print the recipe 

syrup adapted from Vegan Food Gifts 

 For the Raspberry-Ginger-Lime Tequila:

1 heaping cup frozen (or fresh) raspberries

1 1/2 limes, sliced

1/3 cup ginger root, sliced

1 1/2 cups natural cane sugar (evaporated cane juice) 

1 1/2 cups water

1/4 cup, plus 2 TBSP lime juice

3 cups tequila blanco

 To serve: 

mint

club soda

lime slices or wedges, for garnish

In a medium sauce pan combine the raspberries, lime slices, ginger, sugar, and water. Bring to a boil, reduce to a simmer, and cook for 1 hour. Let cool completely.

Strain and discard the solids from the syrup, then combine the syrup with the lime juice and tequila.

To serve, crush a sprig of mint in the bottom of a serving glass with the back of a spoon. Top with ice, pour in 1/3 cup of the Raspberry-Ginger-Lime Tequila and 1/3 cup club soda. Garnish with lime and serve.

Classic Vegan Pesto Genovese

We have a bonus post this week because basil has officially exploded, and this recipe deserves its own page. As noted earlier, MSV pesto relies on red miso paste for salt and remarkable depth of flavor we haven't found anywhere else. (We tried making pesto with nutritional yeast once. Once.) It's a valuable ingredient, and keeps for weeks in the refrigerator.

With pine nuts and several tablespoons of olive oil, pesto isn't cheap to make, but it's a rich condiment, so a little goes a long way. Until you want a lot. Try our spinach pesto for a more affordable, but still satisfying, variation. (And to take the price tag down another notch, try substituting sunflower seeds for the walnuts in that recipe.)

Classic Vegan Pesto Genovese

Print the recipe 

yields about 2/3 cup 

2 oz basil, leaves only, from two large bunches (about 1 cup of tightly packed leaves) 

1-2 medium cloves garlic, to taste

2 tsp red miso paste

1/4 cup pignoli (pine nuts) 

1/4 cup good quality olive oil

Puree all ingredients until smooth. 

Vegan Panna Cotta with Balsamic Macerated Strawberries

Oh, look. Strawberries and cream.

With ripe berries, such a perfect pairing wants only a gentle enhancement of both foods' abundant natural appeal. Plus, since agar powder sets up quickly, all you need to do is set aside less than ten minutes to prepare the cream before you make your meal, and this creamy, gorgeous, indulgent dish finishes in the fridge until time for dessert. Perfect for (surprise) entertaining or any other special occasion. Like the season's first strawberries.

And, of course, remember that if you don't have ramekins, you can always serve panna cotta without unmolding--use wine glasses if you have them, or if you don't, any short drinking glass will do the trick. 

Vegan Panna Cotta with Balsamic Macerated Strawberries

Print the recipe 

serves 4 

1 14-oz can full-fat coconut milk (we use Thai Kitchen brand) , stirred if separated

3 TBSP natural cane sugar (evaporated cane juice) 

1/4 tsp plus 1/8 tsp agar agar powder

1 tsp vanilla extract

For the strawberries: 

1 pint strawberries, trimmed and halved (or sliced, if large) 

1 tsp natural cane sugar (or a little more, if your berries are tart) 

1 tsp good-quality balsamic vinegar

1 tsp lime juice  

generous pinch freshly cracked black pepper

One hour before serving, combine all the ingredients for the strawberries, toss well, cover with a towel, and set aside for the full hour.  

Meanwhile, to make the panna cotta, pour 1/2 cup of the coconut milk into a small saucepan and pour the rest into the bowl of a food processor fitted with the S blade.

To the milk in the saucepan, add the 3 TBSP sugar, all the agar powder, and vanilla extract. Bring to a boil over medium-high heat, immediately reduce to a low simmer, and cook, whisking frequently, over low to medium-low heat for 5 minutes.

Immediately pour the heated milk mixture into the rest of the milk in the processor and process on the lowest setting for 1 minute. Scrape the sides, stir to ensure no thick, syrupy clumps have settled to the bottom, and process for 1 minute more.

Pour the mixture evenly into four ramekins (we have 8-oz ramekins). Because the lightest, frothiest cream will pour off first, pour a small amount into each ramekin, then go back and fill each with the remaining cream to ensure even setting. Transfer to the refrigerator and leave until fully set, 45-60 minutes.

To unmold onto plates, run a thin knife around the circumference, invert the ramekin on the plate, give the bottom a few taps with the handle of the knife, and remove the ramekin. (If it doesn't come out on the first try, insert the knife at the side again and give a gentle pull inward to release the bottom, then invert the ramekin onto the plate and tap it again.) The panna cotta will jiggle, but will unmold cleanly, will keep its shape when cut into, but have a very creamy mouthfeel. Spoon the macerated strawberries over the top, and serve.

Citrus Couscous Salad with Stuffed Dates

Bright, fluffy couscous and warm-colored veg combine to make one seriously sunny salad. The dates--stuffed with Brazil nuts lightly glazed with cranberry and orange--are optional, but a really nice touch if you have time to prepare them. If you don't, in order to maintain the caloric heft, try quickly chopping a handful of nuts and dates and stir them directly into the salad with the vegetables.

Citrus Couscous Salad with Stuffed Dates

Print the recipe 

serves 4-6 

For the stuffed dates: 

20 Brazil nuts

generous pinch salt

1/4 tsp oil

juice of half an orange (1/4 cup) 

1/2 cup unsweetened cranberry juice

1/2 cup natural cane sugar

20 dates, sliced cleanly open and pitted

 For the salad:

juice of half an orange, plus enough water to yield 2 1/4 cups

1 tsp ground coriander

1/4 tsp fine sea or kosher salt

1/4 tsp turmeric powder

1 1/2 cups couscous

1 bunch cilantro (about 1/2 loose cup), chopped

1 large red pepper (about 7 oz total weight)

4 medium-large carrots (8 oz total weight) 

2 TBSP extra virgin olive oil

juice of 1 lime

To prepare the dates: Preheat the broiler. Toss together the Brazil nuts, pinch salt, and 1/4 tsp oil. Monitoring closely, broil until just beginning to darken, 5-7 minutes. 

Meanwhile, combine the orange and cranberry juices along with the sugar in a small sauce pan. Simmer for 15 minutes, until thickened. Add the toasted nuts to the cranberry syrup, coat well, and stuff one nut into each date. Set aside.

To prepare the salad: Combine the orange juice and water, coriander, salt, and turmeric in a small pot and bring to a boil. Turn off heat, stir in the couscous and cilantro, cover, and let sit for 10 minutes. 

While the couscous sits, cut the pepper into matchsticks 1 1/2-2" in length and shred the carrots with a peeler, or cut them into matchsticks with a sharp knife. 

Fluff the couscous with a fork and stir in the vegetables. Whisk together the oil and lime juice, stir into the salad thoroughly, and adjust seasoning, if necessary.

Serve warm or at room temperature garnished with the stuffed dates. 

Stuffed Polenta

An easy, tasty solution for an abundance of herbs and spring greens, this stuffed polenta makes a bright, satisfying lunch when paired with fresh fruit. The garlic and rich olive oil flavors work particularly well with spicy greens like arugula, but feel free to use anything you have on hand, including salad greens. 

Stuffed Polenta

Print the recipe

serves 4 

1 TBSP extra virgin olive oil

1 large clove garlic, minced

1 large handful greens, chopped

3 cups water

1/2 tsp salt

1 cup dry polenta (coarse corn meal) 

1/4 cup nutritional yeast

2 TBSP fresh oregano

1 TBSP fresh thyme

Preheat oven to 375 degrees.

Heat the oil over medium heat in a skillet. Add the garlic and cook until fragrant and beginning to soften, a couple of minutes. Add the greens and cook until wilted and brilliant green. Remove from heat and set aside. 

Heat the water and salt in a large sauce pan over medium-high heat. When the water begins to boil, add the polenta in a small, steady stream, whisking constantly. Reduce heat to low and cook, stirring, for 8 minutes. Add the nutritional yeast and fresh herbs and cook for an additional 2 minutes. Remove from heat.

Pour half the polenta into a 9-inch tart (or springform) pan. Spread the greens evenly over the bottom layer, and top with remaining polenta. Bake for 20 minutes, until golden on top. Let cool five to ten minutes before cutting. 

Potato and Spinach Pesto Flatbread

With thin, golden potatoes blanketing a crusty, chewy base, this loaded flatbread is way comforting and seriously family- and party-friendly (and don't forget about brunch). The dough takes its cues from the convenience of the slow cooker. Just stir together the dough ingredients in the morning and have this beautiful little whole wheat number almost ready to go after happy hour.

Bonus points for getting in a pile of green via the spinach-walnut pesto. Note that all the varieties of vegan pesto from the MSV kitchen are salted solely from red miso paste. And because it's fermented (and more pungent than light miso), red miso gives the finished product every bit of depth of flavor you expect from pesto. The result is totally unimpeachable and frequently necessary.

Potato and Spinach Pesto Flatbread

Print the recipe 

serves 4 

For the dough: 

1 1/2 cups whole wheat flour

1/2 cup all-purpose flour

1/2 tsp active dry yeast

3/4 tsp fine sea (or kosher) salt

1 cup water

For the Spinach-Walnut Pesto: 

4 oz (2 packed cups) fresh baby spinach leaves

2 cloves garlic, peeled

2 tsp red miso paste

1/4 cup shelled, unsalted walnuts

1/4 cup extra virgin olive oil

To assemble: 

1 medium Yukon gold potato (about 7 oz total weight) 

black pepper, to taste

In a large mixing bowl, combine the flours, yeast, and salt. Add the water and mix until a shaggy dough forms. Cover with a towel and let rise 8-9 hours. Punch the dough down, fold it over itself a few times, replace the towel, and let rise another hour. 

While the dough undergoes its second rise, prepare the pesto by pureeing all ingredients until smooth. Scrub the potato and cut into very thin slices (1/16")--this will ensure they cook fully. 

Thirty minutes before the dough is ready, preheat the oven to 450, preferably with a pizza stone on the lowest rack. Liberally dust a pizza peel with cornmeal. 

When the dough is ready, transfer it to the prepared peel and dust the top liberally with cornmeal. Roll it out to a circle 12-13 inches in diameter (make sure the dough is not sticking to the peel at all times--if it starts to, stop and dust the peel with more cornmeal before proceeding). Using a fork, dock the dough, leaving a 1/2-3/4-inch border for a crust, if desired. Top with the pesto and potato slices, sprinkle with freshly cracked black pepper, transfer to the oven, and bake for 20 minutes. The crust will be golden and sound hollow when tapped and the potatoes will have begun to brown in spots. 

Let cool for five minutes before serving. 

Bok Choy Stuffed with Two Mushrooms and Cashews

These last weeks in Knoxville have been an emphatic reminder than spring brings as much cool rain as it does sunny afternoons. And so when the first Saturday Market Square Farmers' Market opened on a gray, chilled morning, the pretty adorable head of bok choy we picked up there was headed for a dish that felt substantial and warming. Keeping it simple and reliable, this stuffed bok choy opens to reveal a mound of salty, meaty mushrooms and a smattering of crunchy cashews. All the comfort of Asian lettuce wraps in a stunning presentation. (And unlike lettuce wraps, this knife-and-fork dish can be served worry-free on first dates.)

A note on serving: The amount of time it takes the bok choy to finish in the oven is exactly the amount of time it takes to whip up a batch of miso soup with plenty of cubed tofu and any other garnishes you have on hand, turning this into a protein-rich meal for two. 

Bok Choy Stuffed with Two Mushrooms and Cashews

Print the recipe

serves 2 

1/2 ounce dried black morel mushrooms (or other dried mushroom) 

1 head bok choy (generous 1/2 lb total weight)

8 oz button mushrooms

1 clove garlic

1 TBSP sesame oil, plus more for baking

1 TBSP low-sodium tamari

1 tsp seasoned rice vinegar

several dashes red pepper flakes, to taste

1/4 cup unsalted cashews, roughly chopped

Preheat the oven to 350. 

Place the morels in a bowl, pour hot water over them, and cover loosely with a towel. Let sit for 30 minutes.

Meanwhile, wash the bok choy, pat dry, and set aside to let dry totally.

Clean the button mushrooms with a slightly damp towel and discard any tough stems. Slice the mushrooms very thinly and mince the garlic.

When the morels are ready, drain them thoroughly (reserving the soaking liquid for soup, straining it before using to remove any bits of dirt), and chop roughly.

Heat the 1 TBSP sesame oil over medium heat. Add the garlic and saute for just a minute, until fragrant. Add the mushrooms and cook until they have released all their water, 3-5 minutes. Add the tamari, vinegar, red pepper, morels, and cashews. Cook until the liquid has evaporated, another 3 minutes (the mixture will still be moist, but there shouldn't be liquid left in the pan). Remove from heat.

Holding the bok choy in one hand so that the outer leaves create a container, spoon the mushroom mixture into the center. Gather the top of the leaves together and gently lay into a lightly oiled roasting pan. Drizzle an additional teaspoon or two of sesame oil over the bok choy and cook for 20 minutes. The top outer leaves will be a bit crispy and the stalks will be a vibrant green. 

Grapefruit-Pea-Pistachio Salad with Cilantro-Mint Vinaigrette

If you like grapefruit, you'll love this salad. The title says it all: juicy, tart grapefruit, paired with peas for a shot of earthy sweetness, goes for a bath in a pile of fresh herbs and a spring mix of greens. A great example of how vibrant and varied green side salads can be (despite what all the restaurants have told you).

Grapefruit-Pea-Pistachio Salad with Cilantro-Mint Vinaigrette

Print the recipe

serves 2 generously

1 bunch cilantro (1/2 packed cup) 

1/2 loose cup mint leaves

3 TBSP extra virgin olive oil

1 TBSP white vinegar

salt, to taste

1 grapefruit

1/2 cup shelled peas (frozen or fresh) 

2 1/2 ounces spring mix greens (1 very large handful)

1/4 cup shelled pistachios (from 1/2 cup unshelled) 

In a small food processor, combine the cilantro, mint, oil, vinegar, and salt. Process until the herbs are well shredded.

With a paring knife, remove the grapefruit rind and pith. Over a serving bowl, cut the grapefruit into segments, letting all the juice fall into the bowl with the segments. 

In a small sauce pan, bring 2 cups of water to boil. While the water heats, prepare an ice bath. Once the water has boiled, add the peas, and bring back to a boil. Cook for 30-45 seconds, until brilliant green, and transfer peas to the ice bath. 

To the grapefruit in the serving bowl, add the greens and herb vinaigrette and toss thoroughly. Drain the peas, pat dry, and add them with the pistachios to the serving bowl. Toss to incorporate, and serve immediately. 

Party Animals No. 15: Nut-and-Seed Psyllium Loaf with Herb Jam and Butter Bean-Dijon Hummus for a Potluck with Pals

1. Loaf from here. ​This has been really handy to keep in the freezer, though if you opt to keep it fresh, we still recommend toasting before serving to improve texture and aroma. And not only of the nuts and seeds. Toasting also teases out the maple syrup and coconut oil (the most heavenly combination of foods ever), which is nice since you don't get to dig into the loaf while it's still warm from the oven. We've been putting it to work in other ways, too. Last time we made it, we added 1/3 cup dried apricots and 1/2 cup dried cherries. After slicing the loaf, dehydrate the slices at 125 degrees for something like 15 hours, et voila: granola biscotti.

2. We wish we'd thought of herb jam, but since we didn't, we're glad Paula Wolfert did. That said, this recipe results in a fatty consistency something like creamed spinach, which we weren't crazy about. Next time, we'll decrease the fat and likely increase the acid. In fact, the first time we tried this loaf with a green accompaniment, it was spiced pickled kale. Incredible pairing. Because the loaf is so rich, it really benefits from acidic garnishes.

3. Finally, we made Dreena Burton's white bean hummus, substituting creamy butter beans for the cannellini. So great.​ The dijon in this is genius.

Lemon-Chamomile-Matcha Cream Tart with a Lemon Snap Crust

April in Knoxville has been unseasonably warm, even while we're stuck counting the days until the start of the Market Square Farmers' Market and the weeks until spring's edible abundance ramps up. In the meantime, celebrate in the kitchen the same seasonal blooming we've been enjoying outdoors with this elegant cream tart. Bright, soothing, and floral, the first tastes of lemon and chamomile (if "breezy" were a flavor, it would certainly be lemon-chamomile) are grounded by a touch of grassy matcha(*). For the base, a cookie crust made with Mi-Del brand lemon snaps is as easy to make as it is tasty. 

The filling is gorgeously creamy and substantial without sitting on your stomach like a brick, so you'll still feel up for frolicking in the sun after dessert. For a mousse-like variation, note that the filling makes a perfectly satisfying dessert all on its own. We've enjoyed it both with and without the crust: the additional lemon and sugar in the crust bring the lemon flavor forward and mellow the tea further, while serving the filling solo in small cups highlights the chamomile and matcha.  

(*We were thrilled to find both matcha powder and dried chamomile flowers at Tea at the Gallery.) 

Lemon-Chamomile-Matcha Cream Tart with a Lemon Snap Crust

Print the recipe 

 yields 1 9-inch tart

20 Mi-Del brand lemon snaps (125 g) 

zest of 1 lemon (scant 1 TBSP) 

1/4 cup melted unrefined coconut oil

2 cups full-fat coconut milk (We use and recommend Thai Kitchen brand, which is thickened. If you use a thinner milk, you may need to experiment with additional cashews or agar.)

2 generous TBSP dried chamomile (by "generous," we mean here that when you scoop out the chamomile flowers, err on the side of going over the rim rather than under)

1/2 cup raw, unsalted cashews

2 tsp matcha powder

1/4 cup plus 2 TBSP lemon juice (from about 2 lemons) 

2/3 cup natural cane sugar

pinch salt

2 tsp agar agar powder (available at Three Rivers co-op in the bulk spice section) 

Line the sides of a 9-inch round springform pan with wax paper, using a piece of tape to secure the end.

In a food processor, process the cookies to crumbs. Add the lemon zest, process to incorporate, and stir in the melted coconut oil. Press into the bottom of the prepared springform pan and transfer to the refrigerator.

Heat the coconut milk over medium heat and measure the chamomile into a bowl large enough to hold the milk. As soon as you see steam begin to lick the sides of the sauce pan, remove from heat, and pour the milk over the chamomile. Set aside and let steep for 30 minutes. 

Meanwhile, in a coffee grinder, process the cashews to a fine powder. (You may use a food processor for this, but your filling may not be as smooth.) Transfer the cashew powder to a food processor, add the matcha, and pulse to incorporate. 

In a small sauce pan, combine the lemon juice, sugar, salt, and agar powder. Stir to combine. Bring to a boil, reduce heat, and simmer for 5 minutes. Remove from heat and let stand until for at least 10 minutes, or until the chamomile has finished steeping. 

When the chamomile has steeped for 30 minutes, strain out the flowers and add the infused coconut milk to the cashew-matcha mix in the food processor. Process until well combined, add the agar syrup and process again until well combined. The mixture will be quite thin. Give it a stir with a plastic spatula to release any large air bubbles that formed during processing. 

Pour the cream over crust and return to the refrigerator. Let set overnight. When ready to serve, very gently and slowly remove the wax paper.

If making the mousse variation, transfer to any container (the deeper it is, the longer it may take to set) and let set overnight, or as needed to firm up all the way through. The mousse may be served chilled or at room temperature, as once the cream sets, room temperature will not affect consistency. The tart version, however, is best served chilled, since the crust uses coconut oil as a binder, which softens considerably at room temperature. 

Rice Balls Two Ways: with Dead Simple Chunky Chia Fig Jam and with Spiced Pickled Kale

Adorable, portable, and with the right fillings, a real treat to pull out when you need a pick-me-up, onigiri are easy to love. And with the plastic wrap method, easy to shape. Sweet or savory, white rice or brown, make sure you take the extra minute to toast the sesame seeds. It takes very little effort, and because they're the only seasoning the rice gets (aside from the filling, of course), their beautifully nutty flavor really shines. 

Note that not all brown rice will work for rice balls, but we used the short grain variety (not labeled as sushi rice) available in the bulk section of Three Rivers co-op with great results. 

And, finally, this week's post is arriving a bit early, but we'll return to our normal schedule next week. 

Stuffed Rice Balls (Onigiri)

Print the recipes 

yields 11 rice balls 

2 cups uncooked sushi rice, white or brown [see note on rice, above]

2 TBSP sesame seeds

For the filling: 

1 batch Dead Simple Chunky Chia Fig Jam, recipe follows

or 

3/4 cup Spiced Pickled Kale, recipe follows

Bring 4 cups (1 quart) of water to boil. Add rice, cover, bring back to a boil, and reduce heat to low. Let cook 25 minutes, or until the rice has absorbed all the water.

While the rice cooks, toast the sesame seeds until fragrant in a dry skillet. Set aside and let cool. When the rice is cooked, transfer it to a clean work surface, spreading it out, and allow to cool for a few minutes. 

Line a small bowl with a piece of plastic wrap. Place 1/2 cup rice into the bowl, make a well in the center, and add 1 generous tsp of fig jam or 1 TBSP of pickled greens to it. Pull the sides of the plastic wrap up and twist tightly at the top, keeping the plastic very close to the rice and being careful not to trap air (which will make your plastic likely to tear while you shape). Press and shape with your hands, remove from the plastic and sprinkle both sides with sesame seeds. Continue with remaining rice and filling.

Spreadable figs! 

Dead Simple Chunky Chia Fig Jam

6 large dried Turkish figs

1/2 cup unsweetened apple juice

pinch salt

1 tsp chia seeds

Chop the figs into a small 1/4-inch dice. Gently simmer the figs, apple juice, and salt until the figs are very tender, 5-7 minutes.

Meanwhile, process the chia seeds to a powder in a coffee grinder. (Chia seeds will thicken the jam in their whole form, but will remain crunchy. Here, you really want the fig seeds to be the only seeds under tooth, so it's best to powder the chia.) 

When the figs are soft and have begun to break down, remove them from heat, stir in the chia powder and let thicken for at least 20 minutes before using. Transfer to the fridge for longer storage. 

We're in love with this stuff. Nice in the rice balls, for sure, but there aren't many foods this won't improve. Our current favorite, totally delicious, wonderfully instant sandwich: pickled kale, Tomato Head hummus, and plain Twin Oaks tofu (we don't even bother to press it for this) on wheat. Grill and devour. The following recipe makes enough for 1 quart jar, which lasts only a week or two in our kitchen. Luckily, this recipe is simple to assemble, so a new batch is never far away.  (While we're waiting for the new kale, we happily munch on the pickled onion, dulse, and jalapeno from the bottom of the previous jar.)

Spiced Pickled Kale

adapted from Canning for a New Generation via The Perfect Pastry 

2 cups apple cider vinegar

1/3 cup balsamic vinegar

2 TBSP water

1 1/2 tsp fine sea (or kosher) salt

2 tsp natural cane sugar

2 bunches fresh lacinato kale (about 20 oz total weight), stemmed and cut into scant 1/2-inch ribbons

1 TBSP brown mustard seed

1 tsp whole allspice berries

1 tsp green cardamom pods, lightly crushed

1 large jalapeno (about 1 oz total weight), thinly sliced

2 cloves garlic, crushed

1/2 small onion (2-3 ounces' worth), thinly sliced

1/2 cup (scant 1/2 oz) dulse, chopped

In a small pot, bring the vinegars, water, salt, and sugar to a boil and simmer for 5 minutes. (Do this even if you're not canning for long-term storage--it mellows the vinegar.)

Meanwhile, in a quart jar, layer the onion, garlic, jalapeno, dulse, cardamom, allspice, and mustard seeds.  Stuff the greens on top (you'll really have to do some cramming, but they'll shrink after you pour the hot vinegar in). When the vinegar is ready, pour it into the jar. Press down the greens as necessary to submerge and put on the lid. Let cool at room temperature overnight, then transfer to the fridge.

Pumpkin-Cashew Cinnamon Rolls for the Moderate Sweet Tooth

These pumpkin rolls allow you a mild indulgence while still recognizing that it's never not fun to unravel a big, puffy, golden swirl of bread. Adapted from an old favorite, they really put the "cinnamon" back in "cinnamon roll," swapping sugar overload for a spice-spiked, fluffy cashew puree, which also provides a slight nutritional boost. The addition of white whole wheat flour adds another layer of flavor.

While these pumpkin rolls are satisfying treats as-is, it's easy to sweeten them up with a simple icing or generous drizzle of sweet-tart apple syrup. 

Pumpkin-Cashew Cinnamon Rolls for the Moderate Sweet Tooth

Print the recipe 

yields 8 large rolls, adapted from BrokeAss Gourmet 

2 1/2 cups white whole wheat flour

1 cup all-purpose flour

1/2 tsp salt

1 cup warm water

scant TBSP active dry yeast

2 TBSP plus 2 tsp natural cane sugar, divided

generous 1/2 cup canned pumpkin

2 TBSP orange juice (from a carton is fine) 

vegetable oil, for greasing

2 tsp cinnamon

1 tsp freshly grated nutmeg

2 TBSP turbinado (or brown sugar) 

1 TBSP coconut oil, softened

1 TBSP nondairy milk (or water) 

1/2 cup raw, unsalted cashews, soaked for 8 hours

In a mixing bowl, sift together the flours and salt. 

In the bowl of a stand mixer, combine the water, yeast, and 2 tsp sugar. Add the pumpkin and orange juice, and mix well with the paddle attachment.

Reserve 1/2 cup of the flour, add the rest to the pumpkin mixture, and mix until you get a slightly shaggy dough that can be kneaded. Switch to the dough hook attachment and knead, adding the remaining 1/2 cup flour as needed until the dough is smooth and springy, 3-4 minutes. 

Lightly oil a mixing bowl and transfer the dough. Cover loosely and let rise until doubled in size, 30 minutes (an hour if your kitchen is cool). 

Meanwhile, process the cinnamon, nutmeg, remaining 2 TBSP sugar, turbinado, coconut oil, milk, and cashews to a paste. 

Preheat the oven to 375. 

When the dough is ready, transfer it to a floured surface and roll out to a 14x14-inch square. Spread the cashew mix evenly over the surface, all the way up to the very edge (otherwise the cinnamon rolls cut from the ends won't have their share of filling). Roll up the dough into a fat log, pinch to seal, and set it seam-side down on your work surface. Cut the log into 8 portions (we use unflavored dental floss for this), transfer the rolls to a baking sheet, and bake until golden and hollow sounding when tapped, 25-30 minutes.

Anytime Saucy Chiles Rellenos

This lighter version of chiles rellenos makes a killer breakfast (so you can imagine how long they'd last on a brunch table), but they're still filling enough for dinner. There's a lot to love: Big, spicy chiles loaded with a heap of dark beans smothered in a thick cashew sauce made flavorful in a snap by adding prepared salsa.

Rather than the usual chiles rellenos method (roast, then peel, seed, stuff, batter, and fry), this healthy recipe calls for simply stuffing the peppers from the top and kicking up your feet while the oven does the work. The only downside is a long roasting time, but we'll take inactive periods over a mountain of fuss every time. Plus, remember that while you're making dinner, you're also knocking out tomorrow's breakfast.

Anytime Saucy Vegan Chiles Rellenos

Print the recipe 

serves 3-4 

5-6 large poblano peppers (4-5 inches long, about 3 inches wide at the top) 

1/2 cup raw, unsalted cashews

1/4 cup nutritional yeast

1 tsp corn starch

1/2 tsp fine sea or kosher salt

3/4 cup water

1/2 cup prepared salsa [see Note] 

1/4 cup chickpea flour

1 15-oz can dark beans such as pinto, kidney, or azuki, drained and rinsed

1/2 TBSP olive oil

Preheat the oven to 400. 

Cut a large opening around the stem of each poblano. Pull out the stems, shake off any loose seeds, and reserve (lay each stem next to its pepper so you know which came from which). Remove any seeds and thick membranes from the body of the peppers. Set aside. 

In a coffee grinder, grind the cashews into a powder. Transfer to a pot and whisk them together with the nutritional yeast, corn starch, salt, and water. Cook until the mixture becomes a thick paste, 4-5 minutes. Whisk in the salsa, then whisk in the chickpea flour. Stir in the beans. 

Spoon the filling into each pepper, replace the stems (this will keep the filling from leaking out during baking), and transfer to a baking dish. Drizzle the oil over the peppers. 

Bake, loosely covered, for 1 hour. Uncover, and cook an additional 20 minutes.

[Note: For the salsa, we recommend a piquant, smoother variety such as Herdez Taquera. If you're sensitive to heat, try using a chunkier, milder salsa like Big S Farms Smoke on the Mountain, but puree it separately before adding it to the sauce to maintain the texture.]

Grain Chemistry No. 2; Party Animals No. 14: (Mostly) Homemade Vegan Double Chocolate Stout Mallomars

While whipped farina certainly has its limitations, it turns out that making a fluffy, if relatively airy and delicate, marshmallow creme to be piped on vanilla cookies and covered in chocolate is not among them. To offset the effort of making the creme at home, we went for convenience in the base cookie by grabbing a bag of Mi-Del brand vanilla snaps from the grocery.

We made our creme with Young's Double Chocolate Stout for a St. Patrick's Day gathering, which dramatically deepens the chocolate flavor in the finished treat. A lighter, more traditional vanilla mallomar can be made by simply replacing the beer with water.  For yet another variation, you can double down on the lemon note in the creme  by replacing the vanilla snaps with Mi-Del brand lemon snaps and garnish with lemon zest before the chocolate sets.

Vegan Double Chocolate Stout (or Vanilla or Lemon) Mallomars

Print the recipe 

makes 30-36 cookes, depending on how much creme you pipe on ; marshmallow creme adapted from here

2 tsp agar powder

3 TBSP cold water

juice of 1 lemon, plus enough chocolate stout beer (or water) to yield a total of 1 1/2 cups liquid (about 1 1/4 cups of beer--we used Young's Double Chocolate Stout) [Note: reserve the lemon zest for garnish if you're making the lemon variation.]

1/4 cup wheat farina (Cream of Wheat brand cereal) 

1 cup natural cane sugar

1/4 cup water

1/2 tsp vanilla extract

about 3 dozen Mi-Del brand vanilla (or lemon) snaps

10 oz dark chocolate, broken into pieces (we used 71% Equal Exchange brand)

1 tsp vegetable oil

Combine the agar and cold water in a small bowl and set aside.

Bring the lemon juice and beer to a boil, whisk in the farina, reduce heat to medium-low and cook, whisking, until thickened, 3-4 minutes. Transfer the hot mixture carefully to a stand mixer with the whisk attachment and whip on medium for two minutes. Increase the speed to medium-high and whip for another 10 minutes.  It will have increased in volume and greatly lightened in color.

Meanwhile, whisk together the sugar and 1/4 cup water and heat until it reaches 235 degrees. Remove from heat and stir in the vanilla and agar sludge. Add the syrup to the whipped farina and whip for another 2 minutes on medium-high, until fluffy. Transfer to the refrigerator and let chill for 30 minutes.

Layer a cookie sheet with wax or parchment paper and lay the cookies out on it. 

When the creme has chilled, transfer  to a piping bag and top each cookie with about 1 TBSP of creme, or to your liking. Let the cookies sit in the refrigerator for 2 hours to let the creme set onto the cookies. 

When ready to coat, gently melt the chocolate in a double broiler and stir in the oil. Place one cookie in the pot with the chocolate, spoon chocolate over the top to coat and remove with a fork, letting excess chocolate drip back into the pot. Return the coated cookie to the paper-lined cookie sheet and repeat with remaining cookies. Store in fridge to let the chocolate set. Remove from fridge half an hour before serving.

Tempeh-Arugula Soba Bowl with Tahini Dressing

Comforting, quick to assemble, and nutrient-packed, this bowl is a natural fit for lunch. The oil-free dressing cuts rich, bitter tahini with spicy ginger and subtle sweetness from steamed carrots. We love the sharp bite of milder baby arugula against the fluffy, starchy noodles, but if you're sensitive to its assertive flavor, try a mix of baby arugula and baby spinach.

Tempeh-Arugula Soba Bowl with Tahini Dressing

Print the recipe 

serves 3-4 

8 oz tempeh

2 large carrots, peeled and roughly chopped

2 bundles (about 180 g) soba noodles

1/2 cup tahini

2 TBSP reduced-sodium tamari

1 TBSP apple cider vinegar

1 TBSP dill weed

1 large knob ginger, about 2x1 inches

1/8-1/4 tsp cayenne

1/2 cup water

5 oz baby arugula

Steam the tempeh and the carrot pieces in the same steamer basket for 20 minutes. 

Meanwhile, bring a medium pot of water to boil and add the soba noodles. Cook at a rolling boil for 5 minutes, drain, and rinse in cold water until the noodles are no longer warm.  Drain again and transfer to a large serving bowl.

In a small food processor/chopper, process the tahini, tamari, vinegar, dill, ginger, and cayenne into a paste. Add the 1/2 cup water and puree until very smooth--this may take a minute. 

When the tempeh and carrots are ready, add the carrots to the dressing and puree until smooth. Separately, process the tempeh into crumbles (in a processor/chopper, or, once it has cooled a bit, chop finely with a knife) and set aside. 

Thoroughly combine the noodles, arugula, and dressing. (Keep tossing--soba noodles can resist separating.) Add the crumbled tempeh and toss until incorporated. Serve at room temperature or chilled.

Grain Chemistry No. 1: Savory Carrot Souffle

In case you didn't know, wheat farina--found dirt cheap in any chain supermarket in town under the Cream of Wheat brand of fortified wheat cereal--when whipped hot, will gain crazy volume. (There's even a tasty, and apparently traditional Latvian, dessert mousse made of it.) Those stretched proteins can give loft to some baked items, like these flavorful, colorful little carrot-spinach dishes. Because the pureed carrot base is so dense, these souffles will puff only gently, but even without dramatic lift, the farina gives these a decidedly fluffy mouthfeel that we're pretty sure is destined for this year's Thanksgiving table. Or any brunch table between now and then.

Savory Carrot Souffle

Print the recipe 

yields 1 large or 8 individual souffles in 8-oz ramekins 

2 lbs carrots, peeled and roughly chopped

3 TBSP ground flax

3 TBSP water

2 tsp olive oil

1 medium onion, finely chopped

handful fresh baby spinach (or fresh spinach, chopped) 

1 cup nondairy milk

1 cup oat bran (bread crumbs should work, if you prefer) 

1 tsp salt

1/8 tsp cayenne

1/4 tsp black pepper

2 TBSP vegetable oil

1 tsp prepared yellow mustard

2 tsp dried oregano

1 tsp dried dill weed

1/2 tsp smoked paprika

juice of 1 lemon, plus enough water to make 1 /12 cups total liquid

1/4 cup wheat farina

Boil the chopped carrots until tender, about 10 minutes.

Meanwhile, mix 3 TBSP ground flax with 3 TBSP water and set aside. 

Heat the 2 tsp olive oil over medium heat and saute the onion until it begins to soften, about 3 minutes. Add the spinach and cook until wilted. Remove from heat.

In a mixing bowl, combine the milk, oat bran, salt, cayenne, and black pepper. Stir in the flax mixture, then add the onions and spinach and stir to combine. 

When the carrots are ready, drain and puree them with the 2 TBSP oil, mustard, oregano, dill, and paprika. Stir the carrot puree into the onion-spinach mixture and set aside. 

Bring the lemon juice and water to a boil. Whisk in the farina, reduce heat to medium-low and cook, stirring, until thickened, 3-4 minutes. Quickly transfer to a stand mixture with the whisk attachment and beat on medium for two minutes. Increase the speed to medium-high and beat for another 8-9 minutes, until glossy and increased in volume. 

While the farina is being whipped, preheat the oven to 350.

When the farina is ready, fold it into the souffle base. Transfer to lightly greased souffle dishes and bake for  25-30 minutes, until puffed and golden. Serve immediately. 

Party Animals No. 13: Ancho Chickpea-Tempeh Tamales (or Tacos) with Cilantro Crema

If it weren't for the fact that tamales are wonderfully versatile, and that we're big fans of variety, we could easily call this The Only Tamale Filling You'll Ever Need. The sauce not only has great depth from a combination of bitter anchos, robust coffee, and a touch of sweet mango, but the slow cooker takes care of babysitting the cooking process. And that's before you even get to the ground chickpea-tempeh mix, which gives seriously great texture, and takes about one minute of active time to prepare. And you don't even have to touch a knife. Make your tamale dough (or tortillas) while the tempeh steams, and you're ready to begin assembly in no time.

Note: The filling recipe is a big one. It makes enough for 20-24 tamales, plus a dozen tacos, which can be very handy. Eat tamales one night, freeze the leftovers to eat over the next few weeks, and you still have filling for a taco night that weekend. If you only want to make one or the other, simply halve the filling recipe. 

Ancho Chickpea-Tempeh Tamale (or Taco) Filling with Cilantro Crema

Print the recipe 

yields enough for 40-48 tamales or 24 tacos

For the Ancho Chickpea-Tempeh filling: 

1 1/2 cups water

4 anchos (about 2 oz), trimmed, seeded, and torn into strips

1 large yellow onion

4 cloves garlic

1 TBSP natural cane sugar

1 TBSP vegetable oil

juice of 1 lime

1 tsp dried oregano

1/2 cup frozen diced mango

1 TBSP ground coffee

1 vegetable bouillon cube

1 8-oz block tempeh

1 15-oz can chickpeas

1/4 teaspoon fine sea (or kosher) salt

Heat the 1 1/2 cups water in a kettle on the stove (if you use a press to make coffee--if you use a drip maker, brew one cup of coffee in your machine and heat only 1/2 cup water in a small sauce pan). While it heats, place the ancho strips in a bowl with enough warm water to cover and let soak.

Meanwhile, roughly slice the onion and add it to your slow cooker. Peel and halve the cloves of garlic, and add them to the cooker with the sugar, oil, lime juice, oregano, and mango. By now, your heating water should be hot (but not boiling--if it begins to boil while you're working, remove it from heat and proceed). Pour one cup into your press with the ground coffee, and pour the other half cup into a small sauce pan with the bouillon cube. Heat and stir until dissolved, then add it to the slow cooker along with the ancho strips once you've drained them (the soaking water will be bitter--discard it). When the coffee is ready, pour it into the slow cooker, give everything a quick stir to distribute, and cook on low for 8 hours. When ready to proceed, turn off the heat, and cock the lid to let some heat escape.

Meanwhile, steam the block of tempeh for 20 minutes. While it steams, drain and rinse the chickpeas and transfer them to a food processor.

Carefully puree the hot ancho sauce with an immersion blender until smooth. Return the lid. 

When the tempeh is ready, carefully transfer it to the food processor and add the 1/4 tsp salt. Process until the mixture is ground to your liking (we like a fairly fine grind--you shouldn't be able to identify large chickpea chunks, basically) and carefully stir it into the ancho sauce. 

For the Cilantro Crema: 

1 can navy beans, drained, but not rinsed

1 small clove garlic

1 bunch cilantro (large handful) 

1/4 cup vegetable oil (we like safflower for this) 

juice of 1 lime

1/4 tsp fine sea (or kosher) salt

Puree all ingredients until creamy and very smooth. 

To serve: 

1 recipe tamale dough from Veganomicon 

8 oz corn husks, soaked in warm water for about 30 minutes (we get ours at El Girasol in Bearden)

1 recipe fresh tortillas 

To assemble the tamales, lay a corn husk in landscape orientation in front of you. Scoop about 3 TBSP of dough and flatten it into a large circle on the husk. Place 1 TBSP of filling in the middle of the dough, pull in the top and bottom to cover the filling completely, pull in the small ends as best you can (the loose filling will make this more difficult than with some other fillings) and roll it up in the husk, making sure the husk encases it completely and no dough is left exposed. Tie each end with pieces of husk and repeat until you've used all the dough. Steam for 35 minutes and serve with the cilantro crema.

A note about assembly: Because the filling is so saucy, it doesn't make for the neatest tamale assembly we've ever undertaken. But it does work, and we were beyond thrilled with the final result. If you're brand new to tamale making, or if you simply don't want to spend the effort (even though we believe the reward is more than worth it), rest assured that these make great tacos, too. Alternately, try filling the tamales with only the naked ground chickpea-tempeh mix for easy assembly, and spoon the ancho sauce generously over the cooked, unwrapped tamales at the table.

Butternut Squash-Leek Cakes with Red Wine-Balsamic Reduction

These cakes are a simple showcase for winter squash. But they turn into a weeknight treat with the addition of a sweet, fruity sauce that cooks down while you cook the cakes. 

Butternut Squash-Leek Cakes with Red Wine-Balsamic Reduction

Print the recipe 

serves 3

1 medium butternut squash (or any winter squash), trimmed, peeled, and cut into large 1-inch dice (about 5 cups) 

3 leeks

1 TBSP olive oil

1 tsp dried sage

1/2 tsp dried oregano

salt, to taste

1 cup oat bran (bread crumbs should work, if you prefer) 

1/2 cup red wine

1/4 cup balsamic vinegar

1 shallot, quartered

pinch salt

2-3 TBSP oil, for cooking

Steam the butternut squash until tender, about 20 minutes. 

Meanwhile, peel away the tough outer layers of the leeks and chop the white and tender green parts only (this will yield about a cup).  Heat the 1 TBSP of oil and saute the leeks with a pinch of salt until tender and browned, about 10 minutes. Transfer to a mixing bowl.

When the squash is tender, add it to the bowl and stir in the sage, oregano, salt, and oat bran. Set aside to let cool.

While the cake mix cools, add the red wine (we used a Garnacha) to the pan you used to brown the leeks. Bring to a simmer, add the shallot, vinegar, and a pinch of salt. Simmer over medium-low heat until a syrup consistency is reached, 10-20 minutes.  (The type of vinegar you use will affect the cooking time. We used an already thick walnut balsamic from The Tree and Vine on Union that a friend gave us. A thinner variety will put your cooking time on the longer end of the range. Don't worry if it takes a little extra time.) When it's ready, pour the reduction through a sieve and discard the solids.

When the cake mix is cool enough to comfortably handle, use a potato masher to mash the mixture just until a handful will stay together when formed into a cake. Test the mixture after every few mashes, and leave as many large chunks of squash intact as possible. Adjust seasoning, if necessary, and form cakes about four inches in diameter, an inch or less thick. (We got 9 cakes.)

Oil a pan or griddle and cook the cakes in batches until browned and warmed through. Serve with the reduction. 

Seriously Sweet: Homemade Maple-Rum Cream and Pure Apple Syrup (or Wintertime Apple Molasses)

Just a quick bonus post this week to highlight all the sugar we made over the weekend (because they may appear on the blog at a later date as suggested garnishes), starting with the wonderful maple-rum cream that was inspired by a comment on this post:

Maple-Rum Cream

Print the recipes 

variation inspired by a comment on this post

3 parts grade-B maple syrup to 1 part dark rum (For this batch, that meant 2 1/4 cups syrup to 3/4 cups rum.)

The notes on the post linked above are good ones, so we encourage you to read it closely, watch the ATK video, and approach this process with precision in mind. We will note that it took even longer for us to stir the mixture to cream--a full 40 to 45 minutes--but we were handling the workload alone. Plus, we don't doubt that the sugar content of the grade-B syrup and the addition of alcohol might have upset the process (we get excited about the chemistry of cooking, but lack sufficient respect for it when adding delicious booze and using the tastiest syrups are involved). Additionally, like hers, our result was quite firm, but wonderfully silky, and it responds readily to heat. Melts in your mouth. Watch carefully when rewarming.

Next, we found out about apple molasses, or boiled cider. Since it's February, there's no cider to be found, but we checked the co-op juice aisle and found Field Day brand unsweetened, unfiltered apple juice. Since the only difference we could discern was pasteurization, we refused to believe that we couldn't cook it down into something incredible. We weren't wrong.

We followed the instructions linked above, except for the starting amount. Rather than worrying with fractions, we decided it was easiest to work with whole numbers to reduce by one-seventh. Happily, boiling 21 cups of juice down to 3 cups filled a 750 mL bottle perfectly.

Pure Apple Syrup

from here

Pour three cups of water into a soup pot and mark the level on the end of a wooden spoon or ruler. Empty the pot, pour in 21 cups of unsweetened, unfiltered apple juice (a 1-gallon jug, plus an additional 5 cups) and cook at a high boil until it's reduced to the level you marked on your spoon. (For us, this took a little under 3 hours.)

The syrup will continue to thicken a bit as it cools, and, at this level of reduction, settles at a thick, pourable syrup consistency (it does not get as thick as molasses) when stored in the refrigerator.

Party Animals No. 12: Soft Pretzels Two Ways for a Game Night with Pals

Soft pretzel recipe from, of course, The Joy of Vegan Baking. Half were sprinkled with sea salt, the other half brushed with coconut oil and pressed into a cinnamon-sugar mix. Not only are these a sweet offering at gatherings, the dough is easy to work with. And since puffy little pretzels are pretty adorable by definition, the shaping process is very forgiving (and not at all complicated). The best part? Knowing how easy they are to make doesn't make them any less fun to eat.