Spicy and Smoky White Bean-Tomatillo-Sweet Potato Burritos

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Where there's smoke there's fire. In this case, a pile of smoked paprika pureed into filling sweet potatoes paired with nourishing, creamy white beans slow-cooked with jalapeno and herbs. (And really, you'll overcook the beans a bit to ensure a very creamy finished product.) Throw in a little tomatillo for brightness, and you have one seriously satisfying dinner. Plus, leftover burritos make great next-day breakfasts or lunches, too. We suggest you garnish these with fresh cilantro and gently briny black olives (hit a grocer's antipasto bar to buy only as many as you need--they're much better than canned) to balance out the sweet potatoes, but you can keep these as simple (or stuffed) as you like. And if you can stand a little more heat, a vinegary hot sauce will finish these off nicely.

The white beans will be fairly fiery alone, but know that the heat does mellow a bit when combined with all the starch of the potatoes and the tortilla. If you're sensitive to heat, remove the seeds from the jalapeno, or try replacing it with half of a small poblano for a milder dish.

And finally, the baking isn't necessary if you're in a hurry, but we always bake our burritos to toast the tortillas and help the flavors mingle.

Spicy and Smoky White Bean-Tomatillo-Sweet Potato Burritos

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yields 6 medium burritos

8 oz dried navy beans, soaked 8 hours

1 medium jalapeno, thinly sliced

1 dried bay leaf

1 tsp dried oregano

1/2 tsp onion powder

1/2 tsp liquid smoke

1 1/2 cups water

1/2 tsp fine sea or kosher salt

1 lb (1 very large) sweet potato, scrubbed and cut into 1-inch dice

4 oz (a few small-medium) tomatillos, husks removed

1 tsp smoked paprika

1/4 tsp fine sea or kosher salt

6 8-inch flour tortillas

sliced black olives (optional)

freshly chopped cilantro (optional)

vinegar-based hot sauce, such as Cholula brand (optional)

Add the soaked beans, jalapeno, bay leaf, oregano, onion powder, liquid smoke, and water to a slow cooker. Cover and cook on low for 8 hours, until very tender and creamy. Remove bay leaf, stir in 1/2 tsp salt, turn off heat, and let sit with the lid cocked while you prepare the rest of the recipe (the beans will thicken a bit as they stand).

Add the diced sweet potatoes to a pot of water and bring to a boil. Reduce heat, maintaining a steady boil, and cook until very tender, about 20 minutes.

Meanwhile, heat a medium pot of water while you wash the tomatillos. When the water boils, carefully add the tomatillos and boil 3-4 minutes, until they turn from brilliant lime to a darker olive color. Carefully remove with a slotted spoon and transfer to a food processor. Pulse until broken down and saucy. Scrape the food processor out well (no need to wash it) and set the tomatillos aside.

Preheat the oven to 375.

When the potatoes are ready, drain and add them to the food processor. Add about 1 cup of the white beans (they should now be a little saucy, but not drowning--if you have a lot of extra water, drain them), the smoked paprika, and 1/4 tsp salt. Puree until very smooth, scraping down the sides as needed. Stir the tomatillos into the remaining beans.

Heat the tortillas (steaming for about 15 seconds each, as you go, works best for us) and assemble the burritos using about 1/3 cup each of the potato and bean-tomatillo mixtures (the potatoes, you may use slightly more than 1/3 cup, the beans, just a bit less), plus garnishes, if using. Roll up and place seam-side down in a baking dish. Bake until hot and a bit crisped, especially at the ends, about 25 minutes.

Serve with hot sauce, if desired.

MSV's Favorite Breakfast: Dead Simple Jumbo Blueberry Buckwheat Pancake Filled with Almond Butter

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If you like earthy, gently sweet, dense, freshly baked handheld foods, then boy, have we ever got you covered. This has been a staple for years in the MSV kitchen, and winter seems like a good time to share. Comforting and filling, it pairs perfectly with a cup of strong, black coffee and easily takes you through the morning, especially since the calories can be adjusted by using more or less almond butter.

The sweetness from the lightly cooked berries is an obvious appeal, but don't overlook the charms of the raw almond butter. Almond butter made from nuts that haven't been roasted has a more prominent almond flavor and subtle sweetness of its own that works beautifully with the blueberries and the crispy pancake edges scented with coconut.

And of course, there's no reason you can't make smaller pancakes, but this is designed for any given morning, when an item that cooks without much supervision can be a bonus. Plus, eating this pancake with our hands (kinda like a giant whoopie pie) is really fun.

In a pinch, this also travels reasonably well--especially since there's no fork required--though you will, of course, lose the heavenly crispy edges.

Dead Simple Jumbo Blueberry Buckwheat Pancake Filled with Almond Butter

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serves 1

1 tsp unrefined coconut oil

1/4 cup buckwheat flour

1/4 cup chickpea flour

1 tsp turbinado or brown sugar

1/4 tsp baking powder

1/8 tsp ground cinnamon

1/8 tsp ground cardamom

1/8 tsp vanilla extract

pinch salt

1/2 cup water

small handful (app. 1/4 cup) frozen blueberries

1-2 TBSP raw almond butter, to taste

Add the coconut oil to a nonstick pan over medium heat. While it heats, measure out and whisk together all other ingredients, except blueberries and almond butter. The batter will be very thick, but still pourable.

By now, your skillet should be ready. Swirl the oil around the skillet and immediately add the batter. Sprinkle the berries over the surface. Cover and cook until the edges are visibly cooked (this allows for easy flipping, even with the very large pancake), about 3 minutes. Flip and cook, uncovered, until cooked through, another 2 minutes or so.

Transfer to a plate, blueberry-side up. When just cool enough to handle, spread the almond butter on one half. Fold in half and serve with strong black coffee.

Atole de Horchata

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We've been seriously digging on atole over the last few frigid days, specifically, this version made with cinnamon-packed horchata. Start with fragrant rice, nutty (and affordable) pepitas, and a generous portion of cinnamon stick. Add just enough maple syrup to make the corn sing in the final product, and let your stove transform it all into one comforting, fluffy beverage thick enough to drink with a spoon.

Try it out for a light breakfast or a snack any time of day. But keep in mind that, comforting as it is, this atole isn't a sweet indulgence. It's more of a staple item--mild, a little earthy, and soothing. We top ours with extra spice, and strongly suggest you do the same, though it isn't necessary. The horchata recipe calls for vanilla extract for price and convenience, but if you can spare a quarter or so of a fresh bean, use that for a flavorful (and more traditional) substitute.

And, finally, feel free to make the horchata in advance. It keeps well in the fridge for a few days. Use the spent pulp to bulk up oats--the ground rice cooks up softly, of course, and the ground pepita adds a bit of texture and fiber. Add the pulp to 1/4 cup steel-cut oats, combine with 1 1/2 cups water and cook, essentially, like rice: cover, bring to a boil, reduce heat to low, and cook, covered, for about 20 minutes. Sweeten and garnish as you would straight oats. They can be stored in the fridge for several days and reheated on the stove with a little nondairy milk to thin out the mixture, which thickens as it stands.

Atole de Horchata

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yields 2 large or 4 small servings

3 cups horchata, recipe follows, divided

1/4 cup masa harina

1/4 tsp ground cinnamon

1/4 tsp freshly grated nutmeg

pinch ground aniseed

Reserve 1/2 cup of horchata in a medium bowl and set aside. Pour remaining horchata into a medium sauce pan and bring to a boil over medium-high heat. When it begins to boil, working quickly, make a slurry by whisking the masa harina into the reserved horchata. When the pot contents come to a full boil, whisk in the slurry until fully combined, then reduce heat to medium-low, retaining a steady high simmer.

Cook, whisking frequently, until thickened into a near-custard consistency, about 20 minutes. Meanwhile, stir together the ground spices and set aside. You'll know the atole is ready when whisking causes the mixture to come away from the bottom of the pot. Serve immediately, with spoons, and sprinkle a pinch or two of the spice mixture on top of each cup.

Horchata

yields 3 cups, adapted from Pure Vegan

1 cup hot water

1/4 cup jasmine rice

1/4 cup raw pepitas (pumpkin seeds)

2-inch cinnamon stick, broken in half

pinch salt

cold water

2 1/2 TBSP grade B maple syrup

1/4 tsp vanilla extract

Combine the hot water, rice, pepitas, and cinnamon. Cover and let soak at least six hours, or overnight. Blend until smooth and strain thoroughly through a nut milk bag, squeezing to express as much liquid as possible.

Combine the milk with salt, syrup, vanilla, and enough cold water (2 to 2 1/4 cups) to make a total of 3 cups liquid. Note that this horchata separates readily, so stir well before each use.

Slow-Cooker Pinto Bean Mole Tacos with Fresh Cucumber Relish

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While there's no doubt the slow cooker is a versatile tool, it's most obvious to make it work for you on dishes that really benefit from, or even require, long cooking over low heat. Like this high-yield, complex, seriously hearty dish of pinto beans in a thick mole sauce. Tomatoes, peppers, raisins, almonds, and chocolate make for one deeply seductive, rich pool in which to cook tender, meaty pinto beans. And what better way to finish them off than by stuffing them into fresh tortillas? Because the beans are so substantial, we topped them with a beautifully cool--and above all, fresh--cucumber relish to provide a refreshing, crisp shot of green against all that red. The relish flavors mingle while you make the tortillas, and that's what we call good eating.

And easy eating. Soak your beans overnight, and, as long as you have a food processor or blender to do the pureeing, get out of bed only 15 minutes early to put together one rewarding dinner.

Or dinners, plural, really. Note that this recipe makes a ton of beans, enough for a couple dozen tacos with leftovers. Consider this a recipe for a crowd or something to feed you and yours all week (to ten days), or try freezing half for convenience. If you don't plan to hold some beans back, double (or triple) the relish recipe.

And if you still haven't, do give fresh tortillas a try. The standard MSV recipe is the recipe from Viva Vegan! using Maseca brand masa harina. Just mix 1 1/2 cups masa with 1/2 tsp salt and add 1 1/4 cups water. Mix thoroughly with a wooden spoon, then knead it with your hands for a couple of minutes, until it smooths out. That's it. Form into 12 balls, press them in a tortilla press (or roll them out between wax paper) and grill them on a dry griddle for a minute or two on each side, depending on how thick your tortillas are. And do buy Viva Vegan! It's a really nice book.

Slow-Cooker Pinto Bean Mole Tacos with Fresh Cucumber Relish

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sauce adapted from Everyday Food

For the beans:

1 lb dried pinto beans

1 28-oz can diced tomatoes

1 yellow onion, roughly chopped

2 ancho peppers, stemmed, seeded, and torn into strips

1 large chipotle in adobo

1/2 cup almonds, toasted (pre-sliced almonds will make a smoother puree)

1/4 cup raisins

3 oz dark chocolate, chopped

3 garlic cloves, peeled

3 TBSP olive oil

3/4 tsp ground cumin

1/2 tsp ground cinnamon

2 cups water

fine sea or kosher salt, to taste

For the relish:

yields about 2 cups

1/4 cup packed cilantro, chopped finely

2 scallions, white and tender green bits, very thinly sliced

1/2 medium jalapeno, very thinly sliced

1/4 tsp fine sea or kosher salt, or to taste

juice of half a lime

1 medium-large cucumber, seeded and cut into 1/4-inch thick, 1 1/2-inch long baton

To assemble:

Fresh soft corn tortillas (see note above recipe head) or store-bought soft corn tortillas, warmed in a stack in the oven

To make the beans, add the dried beans to a large slow cooker and pour in enough water to cover by a few inches. Cover with a towel and let soak overnight.

Drain and rinse the beans, then return them to the slow cooker and set aside. In a food processor, combine the sauce ingredients from tomatoes through cinnamon. Process until smooth, a couple of minutes, scraping down the sides as needed. Transfer to the slow cooker, add the 2 cups water, and stir well.

Cook on low for 10 hours. At 8 hours, the sauce will still be a bit too thin, so plan to let them cook for the entire 10 hours to thicken appropriately and for the beans to tenderize thoroughly. At 9 1/2 hours, check the beans to make sure they're tender, then add salt to taste. Replace the cover and set aside while you prepare the relish.

Stir together the cilantro, scallions, jalapeno, salt, and lime juice. Add the cucumber and toss gently until thoroughly combined. Adjust salt, if needed, and let sit until mellowed a bit, about 20 minutes, while you make tortillas. Assemble and serve the tacos as soon as the tortillas are ready.

Dead Simple Winter Tomato Soup

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This is one pretty mini-meal in a mug.

Pureed soups are terrific not only for their comforting texture, but also because it means none of the ingredients have to be carefully chopped. Whether you're feeling too busy or too lazy for a big production, this thick, flavorful tomato soup has you covered. Keep this go-to recipe on hand for a warming, seriously sunny bowl that leaves you feeling energized rather than in need of a nap. All winter long.

For a slightly less smooth, but higher protein, variation, replace some or all of the potatoes with any cooked white bean or chickpeas.

Dead Simple Winter Tomato Soup

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serves 4-6

2 TBSP olive oil

1 large yellow onion, roughly chopped

4 cloves garlic, roughly chopped

1 28 oz-can whole tomatoes with their juices

1 lb gold or white potatoes, cut into 1-inch pieces

3 cups water

1 dried bay leaf

1/2 tsp dried rosemary

1 tsp dried basil

1 tsp smoked paprika

1/4 tsp fine sea or kosher salt

2 TBSP smooth natural peanut butter (look for one that contains only peanuts)

1/4 cup nutritional yeast

Heat the oil in a soup pot. Add onions and garlic, and saute until tender and beginning to color, 5-7 minutes. Add all other ingredients except peanut butter and nutritional yeast. Bring to a boil, reduce to a simmer, and cook until potatoes are tender, 20-25 minutes.

Remove from heat, add peanut butter and nutritional yeast, and puree until smooth with an immersion blender. Adjust seasoning and return to the stove to warm through.

Roasted Acorn Squash-Orange-Marinated Beet Salad with Zesty Parsley Dressing

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This salad is way more comforting and way less dramatic than it might seem at first glance. Beet juice makes this dish a little visually intense, but on the tongue, it's really just an accent.

Orange slices provide a perfect pop of freshness in both flavor and texture next to gently sweet, soft, roasted acorn squash. The beets, soaked with fresh sage in balsamic and orange juice, are both sharp and earthy, and a wonderful contrast to the orange components. The salad is then topped off with a garnish of toasted pine nuts and a lively parsley dressing (a perennial favorite in the MSV kitchen) bursting with lime, garlic, and a touch of ginger, made totally luscious by pureeing in a handful of pine nuts.

All those parts may seem a little fussy, but the salad comes together with surprising ease. The beets marinate while the squash roasts, leaving ample time to segment the orange, quickly puree the dressing, and toast the nuts.

For a simple side, take an extra minute to chop and lightly saute the greens from your beets, then toss them just before serving with a generous sprinkle of our Savory Nut Crumble. Throw some spare chickpeas in the pan with the greens if you happen to have them on hand. Dinner is done and gorgeous and overflowing with nutrients.

Roasted Acorn Squash-Orange-Marinated Beet Salad with Zesty Parsley Dressing

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serves 2

1 small-medium acorn squash (1 1/4 lb total weight), cut into bite-size pieces

1 TBSP olive oil

generous pinch fine sea or kosher salt

1 small (or half a medium) beet (2-3 ounces total weight), trimmed, peeled, and grated

12 medium fresh sage leaves (from about 2 sprigs), chopped

2 TBSP balsamic vinegar

2 TBSP water

1/2 tsp natural sugar (evaporated cane juice)

generous pinch fine sea or kosher salt salt

1 medium orange

1 TBSP pine nuts

2-3 TBSP Zesty Parsley Dressing, recipe follows, plus more to drizzle, if desired

Preheat oven to 400. Toss the squash with oil and salt and roast until tender and beginning to brown at the edges, about 45 minutes.

Meanwhile, in a medium bowl, combine the grated beets, chopped sage, vinegar, water, sugar, and pinch salt. Stir and set aside.

With a paring knife, remove the peel and pith from the orange. Working over a bowl to catch the juices, use the paring knife to segment the orange. Set the orange slices aside and pour the caught juice over the marinating beets. Stir to combine.

If your dressing isn't prepared in advance, prepare it now. When the squash is done, remove it from the oven and set aside to let cool a bit. Then pour the beets into a fine mesh sieve and set aside to let drain.

Heat a dry skillet over medium heat, add pine nuts and toast, tossing frequently and watching constantly, until fragrant and just beginning to turn golden in spots, a couple of minutes.

To assemble, add the warm squash, orange slices, drained beets and sage, and 2-3 TBSP of dressing to a serving bowl and toss gently. Garnish with toasted pine nuts and drizzle sparingly with additional dressing, if desired.

Zesty Parsley Dressing

adapted from Moosewood Daily Special

1 small bunch parsley leaves (tightly packed 1/4 cup)

1/4 cup pine nuts

2 TBSP lime juice (from about 2 small limes)

2 TBSP water

1/4 cup extra virgin olive oil

generous 1-inch piece ginger root (about 3/4 oz), finely grated

1 medium clove garlic

1/2 tsp fine sea or kosher salt

Puree all ingredients until smooth.

Party Animals No. 23: Thanksgiving 2013

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For you new readers, the MSV kitchen hosts a real, live Thanksgiving every year. Now that that's out of the way, this is the post that needs no introduction.

But we will add two notes. Recipes below call for both nondairy milk and nondairy butter. This year, for the first time, we used Miyoko Schinner's homemade butter recipe (from the October 2013 VegNews). Our doughs this year were both the fussiest raw and the loveliest finished products we've ever had. Because our kitchen is a home kitchen and not a controlled test kitchen, we can't guarantee either of those were due to the change in butter, but it's the only thing we altered from previous years. But we think it's the combination of that with the cold weather. So you know. As ever, our nondairy milk of choice is our homemade almond-oat.

The recipes for biscuits, cranberry relish, and roasted apples with balsamic drizzle are unchanged from last year.

For our main dish this year, we made a shepherd's pie filled with earthy, meaty Puy lentils, tender eggplant, and rich toasted pecans further flavored by a pile of garlic and given a touch of sweetness and a bit of color from grated carrots.

Lentil Shepherd's Pie

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serves 8

For the potatoes:

1 1/2 lb white or gold potatoes, chopped into 1-inch pieces

1/2 tsp fine sea or kosher salt

2 TBSP olive oil

freshly cracked black pepper, to taste

2 TBSP nutritional yeast

1/2-1 cup nondairy milk, warmed

For the lentils:

8 oz eggplant (half of a medium), peeled and cut into 1/4-1/2-inch dice

1/2 cup unsalted pecan halves

1 cup dried Puy lentils

2 1/2 cups water

2 TBSP olive oil

6 cloves garlic, minced

2 shallots (about 2 oz total weight), minced

6 oz carrot (2 large or 3 medium), peeled and grated

1 tsp dried basil

1 tsp dried parsley

1 tsp dried marjoram

2 TBSP low-sodium tamari

1 tsp liquid smoke

1/4-1/2 cup vegetable broth, divided

1 TBSP chickpea flour

To prepare the potatoes, boil them in enough water to cover by a couple of inches until very tender, about 30 minutes. Drain well and quickly transfer to the bowl of a stand mixer. Use the beater to mash the potatoes thoroughly on low speed, a minute or two. Add the salt, oil, pepper, and nutritional yeast, and beat another half-minute to incorporate, adding nondairy milk to reach your desired consistency. Switch to the whisk attachment and whip for five minutes, until fluffy. (Alternately, use any method you like to mash to the potatoes.)

To prepare the lentil mixture, heat the oven to 400 degrees. Spread the eggplant in a single layer on a cookie sheet and roast 20 minutes, until browned on the edges, tossing halfway through. After tossing, add the pecans to the oven and toast them for the remaining 10 minutes, checking occasionally to avoid burning. Let cool, then process into crumbs in a food processor.

Reduce oven to 350.

Meanwhile, place the lentils in a medium pot with 2 1/2 cups water and bring to a boil. Reduce to a simmer and cook until tender, 20-25 minutes. Set aside in a mesh sieve to allow to drain thoroughly.

Heat 2 TBSP olive oil in a large skillet. Cook the onion, garlic, and grated carrot until tender, about 5 minutes. Add the basil, parsley, marjoram, tamari, and liquid smoke. Stir thoroughly and cook for another couple of minutes.

Whisk together 1/4 cup vegetable stock and chickpea flour to make a slurry. Add the lentils to the skillet, stir to combine, and add the slurry. Stir well and cook until warmed through. The mixture should be very moist, but not saucy. Add more stock, if needed, or continue cooking to let excess moisture cook off, if needed.

Remove skillet from heat, stir in eggplant and pecans, and adjust seasoning. Transfer the lentil mixture to a deep 9-inch-round pan. Scoop the mashed potatoes on top in large dollops all over the surface and gently smooth out to cover. Bake 20 minutes, until potatoes are lightly browned.

This is pretty much the same old beloved dressing we've made each year, but we streamlined the process and went with a chunkier, looser assembly. If you prefer a tighter, more sliceable dressing, simply skip the oven-drying of the cornbread, crumble it rather than cube it, and press the final mixture tightly into the dish before baking.

And finally, we left it out of the recipe this year, but you can add 1/2 tsp of fennel seed along with the walnuts, if desired.

Spiced Walnut-Fig Cornbread Dressing

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serves 8-10

1 loaf (generous 1 lb) cornbread, cut into 1-inch cubes

2/3 cup dried mission figs, quartered

2 TBSP oil

1 large yellow onion, very finely chopped

2 tsp finely chopped fresh rosemary

8 oz walnut halves, finely chopped / crumbled in a food processor

1 tsp dried basil

1 tsp dried oregano

1 tsp dried rubbed sage

1 tsp dried thyme

1/2 tsp crushed red pepper

1/2 tsp garlic powder

1/2 tsp onion powder

2 TBSP low-sodium tamari

fine sea or kosher salt

freshly cracked black pepper

1/2 cup nondairy milk

1/4 cup olive oil

1/2-1 cup vegetable stock

Preheat the oven to 400. Spread the cornbread cubes in a single layer on a baking sheet and cook until dry and barely toasted, 10-12 minutes. Set aside to let cool, then transfer to a large mixing bowl.

Reduce oven heat to 350.

Meanwhile, place the figs in a heatproof bowl and pour in hot water to cover. Let stand 20 minutes, drain, and add them to the cornbread.

Heat 2 TBSP oil in a large skillet. Saute the onion and rosemary until the onion turns translucent, 5-7 minutes. Add the walnut crumbles and all spices, including tamari. Stir and cook until warm, fragrant, and no liquid remains in the bottom of the skillet, about 3 minutes.

Add the contents of the skillet to the mixing bowl and season generously with salt and pepper. Stir to incorporate, breaking up any large cornbread pieces, but being careful not to reduce it to crumbs.

Whisk together the milk, 1/4 cup oil, and 1/2 cup of the vegetable stock. Pour over the mixture and stir well. The mixture should be very moist, but not wet. Add more stock, if needed, and transfer to a lightly oiled baking dish. Bake 45-60 minutes, until golden on top.

So, those are biscuits, because we failed to get a shot of the spaghetti squash. But it tastes way better than it looks, anyway, so don't skip this one (and do feel free to reduce the oil to make it friendly for any weeknight meal). In fact, go ahead and double the Savory Nut Crumble recipe when you go to make it for this dish, because you're going to want to have some on hand to sprinkle on other meals throughout the week. In fact, even if you never make this squash, take five minutes to make a batch of the Savory Nut Crumble. It's a green salad's best friend.

Roasted Spaghetti Squash with a Savory Nut Crumble

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serves 6-8, adapted from The Cheesy Vegan

1 small-medium spaghetti squash (about 2 1/2 lbs total weight)

1/4 cup olive oil, plus additional 2 tsp, for roasting

1/2 tsp dried thyme

1/2 tsp dried basil

1/4 tsp dried rosemary

1/4 tsp smoked paprika

1/4 tsp freshly grated nutmeg

Savory Nut Crumble, recipe follows, to taste

Preheat the oven to 400. Split the spaghetti squash lengthwise, discard the seeds, rub the cut sides with 2 tsp oil, and roast, cut-side down, until tender, 45-60 minutes. Let cool.

Add the thyme, basil, rosemary, and paprika to a skillet with 1/4 cup oil and warm gently. When the squash is cool enough to handle, scrape out the flesh into a serving dish. Remove the oil from heat, grate in 1/4 tsp nutmeg, and toss thoroughly with the squash. Top generously with the Savory Nut Crumble and serve.

Savory Nut Crumble

1/4 cup raw almonds

1/4 cup raw walnut halves

2 TBSP nutritional yeast

zest of 1/2 lemon

1/4 tsp fine sea or kosher salt

Process the almonds in a food processor until broken up into small pieces. Add all other ingredients and process into crumbs. Store in an airtight container in the refrigerator.

Oh, hi, pie. We never use anything but Gesine's pie dough. It just works. (Unless we're making a cookie crust, of course. Because those are just dead simple.)

Sorghum-Maple Pecan Pie. We used Isa's recipe, replacing half of the maple syrup with sorghum syrup. We also whipped up a batch of vanilla salt (made by stirring the contents of 1 vanilla bean into 1 TBSP fleur de sel) to sprinkle on individual slices, as desired. Ridiculously good with the vanilla salt. Expensive, but good.

Pear-Cranberry Pie. To our tongues, this pie tastes exactly like the season. To fill our pie, we stirred together the following:

2 pears, thinly sliced

1/2 cup fresh cranberries

zest of 1/2 lemon

1 TBSP lemon juice

1/4 tsp cinnamon

1/4 tsp nutmeg

1/2 tsp vanilla extract

6 TBSP natural cane sugar (evaporated cane juice)

2 TBSP quick-cooking tapioca

To finish it off, we suggest milking the top and sprinkling with a cinnamon-sugar mix (we use 1 part cinnamon to 2 parts sugar). Then bake until golden and bubbly.

Oaxacan Cornbread-Stuffed Roasted Poblanos

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These roasted poblanos, filled with a savory, fruity, cornbread stuffing, make a terrific main dish for any fall entertaining you may have on the calendar. The apples and prunes pair perfectly with the fiery bits of the peppers, while the cornbread provides comforting heft and texture. Throw in a healthy amount of onion and garlic for heady aroma, and you've got yourself a feast.

Because there are so many components, this dish does require a fair amount of time to assemble. Make the cornbread and wild rice a day or two in advance to make prepping these peppers substantially easier. In a pinch, you can omit the rice.

These peppers are best served fresh, but if you have leftovers, they freeze reasonably well and make for satisfying, effortless dinners. Reheat them, wrapped loosely in foil, in the oven for 45-55 minutes, until heated through.

Oaxacan Cornbread-Stuffed Roasted Poblanos

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yields 10 peppers, serves 5, stuffing adapted from Saveur

1 cup water

1/4 cup dried wild rice

1/2 loaf (generous 1/2 lb) cornbread, cut into 3/4-inch dice

4 TBSP olive oil, divided, plus another 1-2 tsp

1 large white onion, finely chopped

2 cloves garlic, minced

1 rib celery, thinly sliced

1 large (7-8 oz) tart apple, such as Granny Smith, cored and chopped

3 oz pitted prunes (about 12), quartered

1/2 tsp ground cumin

1/4-1/2 tsp black pepper, to taste

1/4 cup finely chopped flat-leaf parsley

1/2 TBSP orange zest, from about half an orange

fine sea or kosher salt, to taste

10 poblanos (about 5 inches long with a 2-3-inch-wide top)

Bring the cup of water to boil and add the wild rice. Cover, reduce heat to low and cook until tender but not too soft, about 50 minutes. Pour off any excess liquid and set aside.

Meanwhile, dry the diced cornbread on a cookie sheet in a 400-degree oven until gently toasted, 10-12 minutes. Transfer to a large mixing bowl and set aside.

Heat 2 TBSP olive oil in a large skillet over medium heat. Add the onions, garlic, and celery, and cook until soft, about 10 minutes. Add the apple, cover, reduce heat to medium-low and let cook 5 minutes. Remove cover, raise heat to medium, add the prunes, cumin, pepper, parsley, and orange zest. Stir well and cook until the mixture is hot and there is no water in the bottom of the skillet, 2-3 minutes. (The mixture will still be moist, but the bottom of the skillet should not have any pooled liquid remaining.)

Add the contents of the skillet to the cornbread, season generously with salt, add the remaining 2 TBSP olive oil, and stir gently to combine. Gently break up any large chunks of cornbread with your spoon, but take care not to reduce the mixture to crumbs. Set aside.

Cut a hole around the stem of a pepper. Remove and reserve the stem, (shake off loose seeds, if any, from the stem, but mostly these will be anchored tight--don't worry about those). With a spoon, scrape out any thick membrane and seeds from the inside of the pepper. Replace the top, set aside, and repeat with remaining peppers.

Pack each pepper with about 1/3 cup of stuffing, pressing gently to fill, replace the stem, and arrange in a 9x13 baking dish. Drizzle with 1-2 tsp of olive oil and sprinkle on a generous pinch of coarse salt. Bake at 400 degrees until dark, very tender, and blistered in spots, 30-40 minutes. Serve hot.

Gochujang-Brown Rice-Adzuki Bean Burgers with Kimchi and a Ginger-Parsley Spread

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Spicy, nutty, and substantial, this burger is ready for cool weather. Toasted pecans, sesame seeds, and oats provide great depth of flavor while brown rice and adzuki beans provide binding and a satisfying, chunky body. This burger gets nice and crisp on the outside while the ground toasted nuts keep the texture firmer on the inside. 

For those who like it hot (that's us), there's a generous helping of gochujang paste baked right in that pairs well with the cooling, tangy ginger-parsley spread and sweet-funky butternut squash kimchi. Feel free to adjust the quantity if you're sensitive to heat. 

Gochujang-Brown Rice-Adzuki Bean Burgers with Kimchi and a Ginger-Parsley Spread

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yields 8 burgers

For the burgers :

1/2 cup dried adzuki beans, soaked 8 hours 

1/2 cup dried brown rice of choice

3/4 tsp fine sea or kosher salt, divided

1/2 tsp garlic powder

1/2 tsp onion powder

3 TBSP gochujang paste

1/2 cup rolled oats

1/2 cup pecan halves (unsalted) 

2 TBSP sesame seeds

For the Ginger-Parsley Spread :

1/2 cup plain nondairy yogurt

2 tsp seasoned rice vinegar

1/8-1/4 tsp salt, to taste

1 2-inch piece ginger (generous 1 oz), minced

1/4 cup flat-leaf parsley

To serve: 

8 buns

kimchi, store bought or homemade 

Drain and rinse the adzuki beans, then cook at a low simmer in 2 cups of water with the pot lid cocked. When the beans are nearly done, around 45 minutes, add 1/4 tsp of the salt and cook until tender, another 15 minutes, or as needed. Drain well.

Meanwhile, bring 1 cup of water to boil in a small pot, add the brown rice, cover, bring back to a boil, and immediately reduce heat to low. Let cook undisturbed for 30 minutes, until all water is absorbed and the rice is tender.

Preheat the oven to 375. 

Transfer the cooked rice and beans to a large mixing bowl and set aside. Stir in the remaining 1/2 tsp salt, garlic powder, onion powder, and gochujang paste. Mash roughly with a potato masher, leaving plenty of chunks. Set aside.

In a dry skillet, toast the oats, pecans, and sesame seeds, tossing frequently, until the oats are toasted and fragrant. Transfer to a food processor and process until the pecans are well ground. Stir into the bean and rice mixture. Press a handful of the mixture together. If it holds, shape into 8 tightly packed patties. If not, mash the mixture until it holds together when shaped.

Bake for 15 minutes, flip carefully, and bake another 10-15 minutes, until browned and crispy on the outside. Leftovers are best reheated in the oven. 

To make the ginger-parsley spread, puree all ingredients until uniform in texture. Adjust vinegar and salt to taste. Serve burgers topped with the yogurt spread and kimchi.  

Chickpeas and Kalamata Olives in a Spiced Tomato Sauce

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The name says it all: satisfying chickpeas and potent olives are thrown into a pan with a pile of tomatoes, lemon slices, and an assertive blend of spices, then left to cook into one impressive, saucy, Moroccan-inspired  dish. Make the rice while it simmers, and dinner is served. And really good.

Since making your beans from the dried state results in a firmer bean than canned, we suggest doing that here for a satisfying main-dish texture, not to mention flavor you can control, and lower cost. Do note, if your beans take longer than the suggested time in this (or any) recipe, don't panic. Older beans can take longer to cook, sometimes significantly.

To allow comfortably for the longer cooking time, try putting this together on a weekend day while you're doing other things around the house. You'll be rewarded with a dish worth the extra wait. Or make the beans in advance, on an evening while you're cooking a different meal. With beans already prepared, the whole thing comes together in just about half an hour. If you do use canned, you'll need 2 1/2 cups of beans, well rinsed and drained, and add a bay leaf to the whole mixture before covering to let simmer. Remove it along with the spent lemon slices before serving.

Chickpeas and Kalamata Olives in a Spiced Tomato Sauce

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serves 3-4

1 cup dried chickpeas, soaked 8 hours

3 1/2 cups water

1 dried bay leaf

1/2 tsp liquid smoke

1/2 tsp fine sea or kosher salt, divided

2 TBSP olive oil

2 tsp ground cumin

4 cloves garlic, minced

1 28-oz can whole, peeled tomatoes

1 TBSP smoked paprika

 1 TBSP turbinado or brown sugar

1/2 tsp ground ginger

1/2 tsp crushed red pepper flakes

1/2 tsp ground cinnamon

scant 1/2 cup kalamata olives (meaning, aim for under the line rather than over)

1 lemon, scrubbed, cut into 1/4-inch-thick slices

Drain and rinse the soaked chickpeas. Place them in a pot with the water, bay leaf, and liquid smoke. Cover, bring to a boil, cock the lid, reduce heat to medium-low, and cook at a low simmer until tender, about 60 minutes, checking occasionally after 45 minutes. When the chickpeas are almost done, add 1/4 tsp of salt (reserve the other half) and continue cooking until done. Drain well. 

In a large skillet, heat the oil over medium heat. Add the chickpeas and cumin and cook for 3 minutes, tossing frequently.  Reduce heat to medium-low, add the garlic, and cook, stirring/tossing constantly, an additional 2 minutes.

Carefully crush the tomatoes individually into the sauce pan with your hands and pour in their liquid. Stir in all remaining ingredients, except reserved salt, topping with the lemon slices. Bring to a boil, cover, and cook over low heat for 15 minutes. Remove lid and simmer, uncovered, an additional 5-10 minutes, until thickened to the desired consistency (increase the heat a bit, if needed, to maintain a steady simmer). Taste and add the remaining 1/4 tsp salt, if needed. 

Remove lemon slices and serve over rice, any grain of choice, or with a generous serving of crusty bread.

Masala Chai-Sweet Potato-Peanut Butter Spread

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This terrific spread makes instant, deeply satisfying breakfasts and late-night snacks. Plus, brunch. On top of that, it's simple to prepare and is based on two easy-to-find nutritional powerhouses: sweet potatoes and peanut butter. But the addition of masala chai is what makes this a recipe you'll want to keep on hand all fall (and winter and spring) long.

Spicy and complex with sweet, comforting notes, this spice blend is downright haunting. After savoring the range of flavors once, you'll want to dive right back in. Naturally, it makes a charming accompaniment to fruit and works brilliantly on toast (not to mention buttery whole wheat biscuits), and likely perks up morning oats like a champ. We can only assume a generous addition of chocolate would transform this spread into a seductive tart filling.

If you've only had masala chai as a milky, aggressively sweetened beverage, try this fluffy, subtly silky spread for an elegant reintroduction. That said, if you're preparing this for children or anyone sensitive to heat, proceed cautiously with the freshly cracked black pepper and ground ginger. It won't have the same complexity, but it should still produce tasty, handy results.

Masala Chai-Sweet Potato-Peanut Butter Spread

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yields about 1 cup 

10 oz sweet potato, about 1 medium potato, scrubbed and chopped into 1-inch dice

1/2 cup water

1 family-size black tea bag

1/3 cup smooth peanut butter (look for a brand that contains nothing but peanuts) 

1/2 tsp vanilla extract

pinch salt

2 tsp maple syrup

1 tsp freshly cracked black pepper

1 tsp ground ginger

1/2 tsp ground cinnamon

1/2 tsp ground cardamom

1/8 tsp freshly grated nutmeg

1/16 tsp ground cloves

Place the cubed sweet potato into a medium sauce pan and add enough water to cover. Boil for 20 minutes, until very tender. Meanwhile, heat the 1/2 cup water separately, stopping shy of boiling, and steep the tea bag five minutes. Discard the tea bag and reserve the tea. 

When the sweet potatoes are ready, drain well and add them to a food processor fitted with the S blade. Add all other ingredients except the brewed tea. Process on low until very smooth, about 30 seconds. Scrape down the sides, start the motor again, and drizzle in the tea until the desired consistency is reached (we used a little over half of the 1/2 cup, about 1/3 cup, for a thick spread). 

Chocolate Layer Cake with Mimosa Creamsicle Frosting for MSV's First Anniversary

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To treat ourselves on this special occasion of MSV's first anniversary, we started with a decadent chocolate cake and topped it with a very nontraditional, but lavish in its own way, frosting. In order to keep the cake the star here, the mimosa creamsicle frosting is light, incredibly silky, and the sweetness is toned down from traditional icings to ensure the orange and sparkling wine flavors aren't drowned out by sugar. Rest assured, the mixture is still thick for easy frosting, and the crumb coat hardens perfectly in the freezer.

Now for something extra. You may have noticed Market Street Vegan doesn't talk about the why(s) of veganism, but about the how. Or our version of it, anyway. Plants are good, and good for you, and there are so crazy-many of them, you'll never want for variety. And while it's important for us to provide context for the dishes here--food you can't smell or taste without committing to making it yourself--we avoid stories about how we come up with ideas for recipes, because zzzzz. But today we're getting indulgent. 

The original idea for MSV's anniversary cake was totally different from this. It was scrapped so we could do something bigger: indulge in chocolate and sparkling wine and lots of words. Week after week, without comment, the recipes on MSV never contain animal products. We're so busy appreciating plants for what they are, there's no need to mention what they aren't. But today, we explicitly say this cake doesn't include animal products. Because, of course, lots of cakes do. Most baked goods contain cows' milk and chickens' eggs, products commonly considered harmless because the animals farmed to produce them can do so for a few years before being slaughtered after their productivity drops. 

Even if these farmed animals are kept under the most generous of conditions, the farming process always involves killing, and it's easy never to think much about, or even to avoid learning at all, a few facts:

1. Cows are mammals, and like other mammals, they lactate to feed their young. To induce and sustain milk production, we impregnate them repeatedly. Therefore, lactating cows necessarily have multiple offspring that must be dealt with. While female calves can be turned into dairy cows, male calves would literally eat the profits of their mothers' milk if allowed to live. These calves are slaughtered for veal and rennet (made from the calves' digestive enzymes--we use it in cheese production). 

2. Likewise, allowing lots of roosters to live would be prohibitively expensive in producing chickens' eggs, since only hens lay eggs. Most male chicks at hatcheries are killed, sometimes ground into feed for other farmed animals. 

3. These products are harsh in other ways, too. The environmental effects of cattle in particular are terrible due to increased water use, plus waste and methane production. And that's before you get to land needs. First, the animals themselves need more ground than plants. Further, we use many times more land growing crops to feed those animals before eating them or their secretions than we would need to grow plants for us to eat directly. 

If you find any of those facts affecting but can't imagine giving up your brunch omelet or creme fraiche, then please consider making a difference where you won't even notice one: in your baked goods. Before you next reach for your old muffin recipe, check out a celebrated, reliable, free resource for alternatives.

Baking is not an animal-dependent mystery. Protein provides structure, sugar tenderizes and sweetens, fat tenderizes and satiates, and the introduction of air leavens. A variety of nondairy milks are available in most of this town's large grocers, or if you have a few spare minutes, any device that blends stuff, and internet access, tutorials abound on how to easily make your own. The effects of buttermilk can be duplicated by adding vinegar. Your pancakes and cupcakes and cookies won't suffer. And seriously, even tofu in dessert is--promise--not weird. As with any tool or ingredient, you learn what works.  

Generally, the problem with veganism as an alternative diet isn't the "veganism" part, but the "alternative" bit. Cultures operate around and perpetuate customs, habits, and the idea of changing those routines is far more daunting than doing the actual cooking. But isn't habit a monstrous reason to take lives? 

This is ideally what MSV communicates in every post: there are options , and an abundance of them. Please consider trying some of those options, looking for those opportunities when animal products are used only out of habit. Baked goods are an easy, seriously pleasurable place to start. 

Chocolate Layer Cake with Mimosa Creamsicle Frosting

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makes 1 6-inch cake 

For the cake , from Vegan Cupcakes Take Over the World via Chow.com

1 cup nondairy milk (we used homemade almond-oat)

1 tsp apple cider vinegar

3/4 cup natural cane sugar (evaporated cane juice) 

1/3 cup vegetable oil

1 1/2 tsp vanilla extract

1 cup cake flour

1/3 cup cocoa powder (Equal Exchange is available at Three Rivers Market) 

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

Preheat oven to 350.  

Whisk together the wet ingredients (milk through vanilla). Set aside while you grease and flour two 6-inch cake pans. Set aside.

Sift together the dry ingredients (flour through salt). Whisk half the dry ingredients into the wet. Add the remaining flour mixture and whisk to create a smooth batter in as few strokes as possible. Divide the batter evenly between the prepared pans and bake until a tester comes out clean, 24-26 minutes.

Transfer the pans to a wire rack and let cool 20 minutes. Run a knife around the edge and turn the cakes out onto the rack, turn over, and let cool completely. Chill until ready to frost, if needed.  

For the Mimosa Creamsicle Frosting: 

1 12-oz package firm silken tofu

1/2 cup melted refined coconut oil

1/2 cup powdered sugar

1/4 tsp vanilla extract

2 TBSP sparkling wine

pinch salt

zest of 1 orange, divided

1/3 cup Mimosa Reduction, recipe follows

Reserve half of the orange zest and transfer to an airtight container. Puree all other ingredients until very smooth. Chill 8 hours or more. 

For the Mimosa Reduction :

juice of 1 orange (about 1/3 cup)

1 cup sparkling wine

Combine ingredients in a small sauce pan. Bring to a boil, reduce heat, and simmer until mixture is reduced to 1/3 cup, about 30 minutes. (To measure, pour 1/3 cup water into your sauce pan before you begin, and mark the level on a ruler or utensil handle. Remove the water and proceed with the recipe.) 

To assemble :

Level the bottom layer as needed. Spread on a thick layer of frosting, add the top layer, and spread a very thin layer of frosting over the cake. Transfer to the freezer for 15 minutes. Continue frosting and garnish with reserved orange zest.

Thanks for reading, this and every week. We'll be back to normal next week with something shorter and lighter. 

Garlicky Za'atar-Spiced Carrot Greens and Roasted Pumpkin Sauce

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This is one hard working condiment. Essentially a bulked-up chimichurri, a pile of carrot greens are lightly steamed with cilantro and blended up with jalapeno, a bunch of garlic sauteed in olive oil, tender roasted pumpkin, and a healthy dose of fragrant za'atar. The result is a bit creamy from the pumpkin, but crisp and fresh from the lightly treated greens. It's the perfect way to clean out your fridge (because whatever's in there tastes great with garlic and za'atar) and is about as versatile as it gets.

We tossed it with whole wheat orzo, but there aren't too many grains, legumes, or veggies this won't perk up. Plus, with all that green and orange, it's a great way to boost the nutrition of any meal. We've even used it as a sandwich spread and a soup base.

This makes a big batch, just the thing to blend up and keep on hand in the fridge to pull out a serving or two at a time over the next few days.  Naturally, you can substitute the carrots from your greens for some of the pumpkin, but as you can see above, the young carrots we had were too pretty to be pureed. And of course, any winter squash should work in place of pumpkin.

Again, this is a great way to use up extra winter squash and greens that don't always get put to use, but there's no reason spinach and canned pumpkin or squash shouldn't produce good results if convenience is your priority. But maybe the biggest advantage of home-roasted pumpkin is that the toasted seeds make a terrific garnish on top of any grain or bean you toss this sauce with. 

Garlicky Za'atar-Spiced Carrot Greens and Roasted Pumpkin Sauce

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yields about 2 1/2 cups

greens from 8 young carrots, washed, tough stems removed

1 bunch cilantro, tough stems removed

1/4 cup extra virgin olive oil

8 cloves garlic, peeled

1/4 cup za'atar

1 large jalapeno, seeded and roughly chopped 

juice of 1 lime

2 cups roughly mashed roasted pumpkin, or other winter squash, flesh (from about 1/2 small pumpkin, about 7 inches in diameter) 

1/4 tsp fine sea or kosher salt

Bring two inches of water to a boil covered with a steamer basket. Place the carrot greens in the basket, top with the cilantro, cover, and steam for 2 minutes, until lightly wilted and bright green. Transfer to a food processor fitted with the S blade.

Heat the oil gently in a small pan.  Add the garlic and cook, without browning, until softened, 5 minutes. Remove from heat, carefully stir in the za'atar and allow to cool for a minute before adding to the food processor along with all the other ingredients.

Puree, scraping the bowl every half minute or so, for 3 to 4 minutes, until very smooth. Adjust seasoning.

Reheat leftovers on the stove top, thinning with a little vegetable broth, as needed.

Serious Grilled Vegan Sandwiches: Deli-Style Tempeh with Apples and Almond-Mustard Sauce (Plus a Tofu-Fig-Tahini Mustard Variation)

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Another round of satisfying soyfood sandwiches (our earlier tofu sandwiches post is one of MSV's most popular): Here, hardy tempeh gets rubbed with the time-honored combination of freshly cracked black pepper and fragrant coriander, and is then baked until gorgeous. Topped with sweet, crisp apple slices and a dead simple, dead fabulous spread made by combining nothing more than almond butter and the best stone ground mustard you can afford, this healthy hunk of nourishment on pumpernickel is seriously good. (We grabbed a jar of Lusty Monk from Just Ripe. Totally expensive, but a jar lasts a while, and not splurging on canned beans for a week or two will make up the difference for us. Worth it if you can indulge.) 

The nuttiness of the tempeh really shines when paired with the spices and apples, but because it's still September, below this recipe is a variation using tofu, figs, and tahini. While both the proteins take a bit of time to prep--almost all inactive--they can easily be made in advance.

A final note, about almond butter: We prefer raw, unsalted almond butter in pretty much every situation. It's milder, subtly sweet, retains more almond flavor, and generally plays extremely well with others. Roasted almond butter will surely work, but the toasted-nut flavor will be more assertive. You may want to experiment with the ratio of almond butter to mustard if you use it.

Deli-Style Tempeh Sandwiches with Apples and Almond-Mustard Sauce

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 makes two very large sandwiches

8 oz tempeh

1 no-salt added vegetable bouillon cube

1/2 cup water

1/4 tsp fine sea or kosher salt

1/4 tsp liquid smoke

1 1/2 TBSP freshly cracked black pepper

1 tsp ground coriander

1/2 tsp smoked paprika

1/8 tsp onion powder

1/8 tsp garlic powder

1 tsp extra virgin olive oil

2 TBSP almond butter (see note above) 

4 tsp stone-ground mustard

4 huge slices dark bread (from a 2-lb boule) 

6-8 apple slices 1/4-inch thick (from about half an apple) 

Steam the tempeh for 15 minutes.  Meanwhile, place the bouillon cube in 1/2 cup water and heat until dissolved. Remove from heat. Transfer broth to a loaf pan. Stir in salt and liquid smoke.

Once the tempeh has steamed, carefully transfer it to the broth and let marinate 30 minutes, flipping halfway. 

Preheat oven to 350. 

Combine the pepper, coriander, paprika, onion powder, and garlic powder.  Remove the tempeh from the broth (reserve remaining broth) and rub the spice mix over the surface. Transfer to a pan, pat on any fallen spices, and drizzle 1 tsp oil evenly over the surface of the tempeh. Bake for 30 minutes, until golden.

Preheat a sandwich press or countertop electric grill with closing lid (or try the skillet-with-a-weight method, but you do want to press these sandwiches to toast and firm the bread and glue the whole thing together a bit.) In a small bowl, stir together the almond butter and mustard. Use the excess marinating broth to thin it to your desired consistency (we keep ours fairly thick) and divide the mixture between two slices of bread.

Slice the tempeh crosswise into 1/2-inch-thick slices and divide evenly between the two remaining naked slices of bread. Top with apples, sandwich, and press/grill.

Variation: Deli-Style Tofu Sandwich with Fresh Figs and Tahini-Mustard Sauce 

Replace the tempeh with one pound of tofu, pressed for an hour. Make the same broth for a marinade as above, but increase salt to 1/2 tsp. Use a container that will leave the tofu half-submerged and marinate for 1 hour, flipping halfway (30 min won't ruin anything if you're pressed for time). Double the spice rub quantities and increase the oil drizzle to 1 TBSP before baking. Bake as above. Use a quarter of the entire baked tofu slab per large sandwich, slicing about 1/8-inch thick. Replace the apple with about two small ripe sliced figs per sandwich and substitute the almond butter with tahini.

Cornmeal-Bourbon Shortbread Cookies

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Shortbread cookies: a portrait of simplicity framed by irresistible decadence. This cornmeal-bourbon shortbread features rich olive oil, fluffy white flour, crunchy yellow cornmeal, and under it all, whiskey notes from using a homemade bourbon syrup as the sole sweetener. (We resisted the urge to add lime zest, but certainly wouldn't judge you for going for it.) Feel free to swap out maple syrup if you prefer, but the bourbon syrup is great to have on hand if you can afford to splurge on making a batch. Drizzle it as-is over Johnnycakes, cut it with maple syrup for pancakes, or combine it with balsamic vinegar for an ice cream topping or a glaze for roasted vegetables.

A bit crisp on the outside, tender inside, rich, and flavorful, the cookies are seriously addictive. Plus, since they call for liquid fat in the form of olive oil, the dough mixing is effortless. They're easy enough to whip up on a weeknight and elegant enough to offer guests. Savor one alone, or with a cup of coffee, or pair them up with other treats. In fact, we're pretty sure this recipe will reappear more than once this autumn and winter as a tart crust.

A note on shaping: These can be shaped at the time of mixing by manually forming patties. This produces a more dome-shaped cookie (as seen in the ice cream sandwich photos). Alternately, the dough can be formed into a log and chilled, then sliced with a very sharp knife (we used a large bread knife) into rounds. The chilled cookies are closer to a traditional shortbread, keeping a more uniform shape and a slightly firmer exterior (see top photo). Both methods work. If you'd rather get your hands dirty or are short on time, shape immediately. If you prefer to wait for simpler shaping, chill the dough.   

Cornmeal-Bourbon Shortbread Cookies

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yields 1 dozen  cookies

3/4 cups cornmeal

1/2 cup all-purpose flour

1/4 tsp fine sea or kosher salt

1/2 tsp baking soda

1/3 cup olive oil

1/3 cup Bourbon Syrup, recipe follows

1/2 tsp vanilla extract

Preheat oven to 350 (if shaping immediately--see note above--if not, wait until the dough has finished chilling before heating the oven).

Whisk together the cornmeal, flour, salt, and baking soda.

In another bowl, whisk together the oil, syrup, and vanilla. Add wet ingredients to dry and stir until fully incorporated. You'll get a sandy mixture that holds together when squeezed. 

Form the cookies into 12 2-inch patties, transfer to a nonstick cookie sheet, and bake 15 minutes. Let cool on the pan 5 minutes (this ensures the cookies bind fully). Transfer to a wire rack to cool completely. 

Alternately, form the dough into a log 2 inches thick (about 7 inches long). Roll up in plastic or foil, chill for one hour, and with a very sharp knife, slice into 12 rounds. Bake as directed above.

Bourbon Syrup

yields about 1 cup

1/4 cup bourbon

1/4 cup water

1 cup natural cane sugar (evaporated cane juice)

1/4 tsp vanilla extract

Combine all ingredients in a small saucepan. Bring just to a boil, reduce heat, and cook at a low simmer for 10 minutes, until thickened and syrupy. 

White Corn Chowder

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It's worth repeating that corn stock is really good. That goes double for corn chowder made with corn stock. With fresh dill, a head of cauliflower, and an armful of corn, you've got a summer dish worth lingering over. We indulged our love of heat by adding a habanero to the stock, but feel free to omit it, if you prefer.

White Corn Chowder

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serves 8 

6 medium ears corn

4 large (or 6 smaller) cloves garlic

1 habanero pepper (optional) 

4 cups water

1 TBSP olive oil

1 large onion, finely chopped

generous 2 cups small cauliflower florets, from about 1 medium head

1 stalk celery, thinly sliced

1 tsp dried marjoram

1 dried bay leaf

1/2 tsp fine sea or kosher salt

2 TBSP chopped fresh dill

2 cups nondairy milk

black pepper, to taste

Remove the husks and silks from the corn. In a large mixing bowl, place the cob tip-down in the center and, holding the end, use a small knife to cut the kernels off in a downward motion so they're caught by the bowl. Repeat with remaining ears and transfer the stripped cobs to a soup pot. Set the kernels aside.

Add the garlic and habanero, if using, to the soup pot and add the water. Boil, reduce heat, and simmer, covered, for 45 minutes. Strain. This should produce about 3 cups of stock.  If you're short, add enough water to make 3 full cups. Set aside

In the now-empty soup pot, heat the TBSP of oil and saute the onion until translucent, about 10 minutes. Add the cauliflower, celery, marjoram, bay leaf, salt, and stock. Cover, reduce heat to medium-low, and cook for 5 minutes. Add the corn kernels and dill, and simmer, uncovered, another five minutes. By now, the cauliflower should be tender (if not, cover and simmer a few minutes more). Remove from heat.

Add the milk and black pepper. Pulse with an immersion blender until thickened, but still chunky. (If you don't have an immersion blender, remove a couple of cups of soup, carefully blend/process with the milk, and return it to the pot.) Adjust seasoning and reheat gently. 

Tea Sandwiches Two Ways: Tomato-Basil with Peach-Corn Creme and Cucumber-Mint with Strawberry-Balsamic Creme

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These simple, refreshing sandwiches are perfect for a spread designed for casual nibbling or a light lunch paired with soup. To cram in as many of summer's flavors as possible in their freshest states, we pureed raw fruits and veggies with sweet, thick coconut cream to make two delectable spreads. Thin slices of tomato get topped with fresh basil leaves and a healthy drizzle of corn-peach creme. Pale green cucumber pairs with mint leaves and a pretty pink strawberry-balsamic creme.

If the idea of removing crusts sounds silly, it sounds less so once you realize you can use the discarded crusts to make cinnamon-sugar sticks to snack on. If that isn't convincing, feel free to leave the crusts on while you soak up late summer on wheat. 

Note: You'll need to plan to stash a couple of cans of coconut milk in the refrigerator a day or two in advance to allow time for the cream to separate. Use the thick cream for the recipe, and reserve the thinner liquid for another use.

Tomato-Basil Tea Sandwiches with Peach-Corn Creme

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For the creme: 

coconut cream from 1 can of full-fat coconut milk

kernels from 1 small corn cob (scant 1/2 cup) 

1 medium peach (2 1/2-inch diameter), peeled and pitted

generous pinch salt

juice of 1 small lime (generous 1 TBSP) 

Puree all ingredients until smooth. Refrigerate to thicken, or freeze for 20-30 minutes for faster results. 

To serve:  

thin tomato slices

fresh basil leaves

bread (we used Flour Head Everyday Wheat) 

Layer the tomato, basil, and creme. Sandwich, cut, if desired, and serve. 

Cucumber-Mint Tea Sandwiches with Strawberry-Balsamic Creme

For the creme: 

coconut cream from 1 can of full-fat coconut milk

10 medium-large trimmed and halved strawberries (about 1 cup) 

generous pinch salt

1 TBSP balsamic vinegar

Puree all ingredients until smooth. Refrigerate to thicken, or freeze for 20-30 minutes for faster results. 

To serve: 

thin cucumber slices

fresh mint leaves

bread (we used Flour Head Everyday Wheat) 

Layer the cucumber, mint, and creme. Sandwich, cut, if desired, and serve. 

Party Animals No. 20: Polenta Chiles Rellenos with Pineapple-Chipotle-Pepita Salsa for Grilling with Pals

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Stuffed vegetables are a great, filling grilling option. Here, creamy, savory polenta poured in tender peppers is served on a saucy-chunky blend of sweet seared pineapple, chipotles en adobo, and toasted pepitas. Brunch, dinner, whenever. Using our standard healthy skin-on, top-loaded stuffing method, along with quick-cooking yellow corn grits, makes the peppers a snap to assemble. Have a cocktail and chips with salsa to nibble while you wait for the peppers to cook. Serve with refritos and rice for a seriously satisfying and spicy meal.

And, naturally, they can be roasted in the oven, too. 

Grilled (or Roasted) Polenta Chiles Rellenos with Pineapple-Chipotle-Pepita Salsa

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serves 4 

 For the peppers:

4 poblano peppers, 5-6 inches in length (2-3 inches wide) 

2 cups water

1/3 cup quick-cooking yellow corn grits / polenta

3 TBSP nutritional yeast

1/2 tsp garlic powder

1/2 tsp pimenton

1/2 tsp dried oregano

1/4 tsp dried marjoram

1/2 tsp fine sea or kosher salt

1 TBSP extra virgin olive oil (optional) 

For the salsa: 

1/4 cup raw pepitas

4-5 ounces large pineapple chunks (about 1/2 cup chopped) 

2 chipotles en adobo

1/4 tsp fine sea or kosher salt

Heat your grill, or heat your oven to 400 degrees.

Cut a hole around the stem of a pepper. Remove the stem, reserving, and pour all the seeds out of the pepper (shake off loose seeds, if any, from the stem, but mostly these will be anchored tight--don't worry about those). With a knife, scrape/cut out any thick membrane from the inside of the pepper, being careful not to cut through. Set aside with the top so you can match them up later and repeat with remaining peppers. 

Bring 2 cups of water to a boil. While it heats, whisk together the polenta, nutritional yeast, garlic powder, pimenton, oregano, marjoram, and salt in a bowl. When the water begins to boil, whisk in the mixture in small, steady stream. Bring back to bubbling, reduce heat to low, cover, and simmer 5 minutes, stirring occasionally. Remove the lid and cook, stirring, one additional minute. Remove from heat and stir in olive oil, if using (it adds a touch of richness, but isn't necessary). 

Spoon the polenta into the peppers, filling 1/2-3/4 inch from the top, and place the stem firmly back in place--it should create a pretty good seal. Grill until blackened and tender, about 20 minutes, flipping carefully halfway through (if you squeeze them, you'll lose filling). If roasting, transfer to a baking sheet and bake until tender and darkened, 30-40 minutes.

While the peppers cook, heat a dry skillet over medium heat and add the pepitas. Toast, tossing frequently, until they begin to pop and turn golden, 3-4 minutes. Transfer to a plate to cool a bit. Add to the hot pan the pineapple chunks and sear until lightly browned, about 2 minutes on both sides. Transfer the pineapple to a mortar and add the chipotles (remove the seeds first for a milder heat, if needed) and salt.  

Use a coffee grinder to grind the toasted pepitas to a powder. Add to the mortar and pound with the pestle until saucy, but still chunky, making sure the chipotles are well broken up. Alternately, pulse in a small food processor. 

Divide the salsa evenly among four plates and top each with a pepper. 

Dead Simple Peanut Butter Mousse

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Summer breakfast. Or dessert. Brunch offering, for sure. With fresh berries, or cacao nibs, maybe a drizzle of liqueur. This truly dead simple mousse takes mere minutes to put together with a food processor and disappears almost as fast.  Gently sweet, but with layers of flavor, it's as versatile as it is addictive.

The initial result is more of a pudding, but left to chill in the fridge, it firms up into a terrific fluffy mousse. The silken tofu gives great texture and extra protein, but its distinctive flavor is subdued (one of those no-one-would-guess dishes) once paired with rich peanut butter and seasoned with maple, vanilla, lemon, and brandy. Mmm, brandy.

A note about peanut butter: we recommend using a smooth commercial variety that contains nothing but peanuts. We use Field Day Organic Smooth Peanut Butter here, which we found at Three Rivers. While not runny, it's thinner than freshly ground peanut butter from the bulk section, and truly silky-smooth.

Dead Simple Peanut Butter Mousse

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yields about 2 1/3 cup 

1 12-oz package firm silken tofu

1/2 cup smooth peanut butter (see note, above)

1/4 cup maple syrup (we like grade B)

2 TBSP lemon juice

1 TBSP brandy

1 tsp vanilla extract

1/4 tsp salt

Place all ingredients in a food processor fitted with the S blade. Process for 1 minute. Scrape down the sides and bottom with a rubber spatula. Process another minute. Chill for at least two hours, if you're pressed for time, or preferably overnight or from morning to late afternoon. 

Simmer-Free Savory Summer Tomato Pasta

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We're in love with summer tomatoes, and we're in love with this no-cook tomato sauce. In the time it takes to cook pasta, fresh, ripe tomatoes mingle with a few assertive ingredients (use the best quality olive oil you can afford) to produce summer eating at its easiest and most flavorful.  It works for instant dinners or unexpected casual entertaining. It just plain works. Garnish with fresh herbs, if you have some handy.

Simmer-Free Savory Summer Tomato Pasta

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serves 2, adapted from No-Cook Pasta Sauces

3 TBSP extra virgin olive oil

1 large clove garlic

3/4 lb tomatoes, chopped

2 umeboshi, minced

1/4 tsp crushed red pepper

zest of 1 lemon

1 TBSP nutritional yeast

8 oz whole wheat penne, or pasta of choice

Combine all ingredients, except pasta, in a serving bowl, being sure to catch all the tomato juices. Stir well and set aside while you cook the pasta according to the package directions.

Drain the pasta well, add it to the serving bowl, and toss thoroughly. Serve immediately garnished with fresh herbs, if desired.