Several weeks ago, a friend of mine made a delicious brunch that included this very simple topping of crushed walnuts and cilantro over a bed of steamed kale. I’d never had anything like it and weeks later, it’s been hard to forget it. So, I started to think of other ways to incorporate it into a meal and, one late night after work when I was too hungry to go grocery shopping and had to make do with what was already in the house, this is what I came up with. This recipe has definitely replaced my standard, too-lazy-to-cook-”pasta and sauce”-go-to and is now living comfortably next to my smoky mac and cheese recipe on the list of easy, quick, comfort meals.

I love the unique flavor of this dish, how filling it is without being overly heavy like most pasta dishes, and how easily and quickly it’s put together. The flavor isn’t overly powerful, but it’s present, if that makes sense. It’s pleasantly delicious, somewhat creamy without using cream, and sure to hit the spot if you want to make a pasta dish that isn’t your standard red sauce and grain meat and cheese variety, but is still comforting.

All the ingredients are healthy, vegan pantry basics and easily found in your standard grocery store. They are also easy to substitute for a gluten free version. Even better yet, this recipe is a two for one deal: the walnut, mustard, and cilantro mixture itself would make a nice dip for crackers, if you’re so inclined. Personally, for that purpose I’d go with a cracker that’s just a simple base–like a rice cracker–to highlight the flavor of the dip.

Enjoy!

Raw ingredients and final product!

Ingredients:
(serves 2)

1 cup walnuts, finely chopped
1/2 cup fresh cilantro, finely chopped
2 tbsp soy sauce
2 tbsp dijon mustard
1 tbsp agave nectar
4 cups cooked fusilli pasta (I used whole wheat)
2 tbsp extra virgin olive oil
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 and 1/2 cups broccoli, chopped into small florets
1 large carrot, shredded
salt and pepper, to taste

Directions:

Process the walnuts in a food processor by pulsing them a few times, until they resemble coarse sand. Be careful not to pulverize them, you don’t want a powder! Pour them into a bowl and add the cilantro, soy sauce, dijon mustard, and agave. Mix well with a spoon until you get a nice paste or “dip” like consistency. Set aside.

In a non-stick skillet on medium heat, saute the onions in the olive oil for about 3 minutes. Add in the garlic and stirring, cook for another minute. Stir in the broccoli and cook for another 4 minutes or until the broccoli is bright green, cooked through, but still firm to the bite. Add in the salt and pepper, to taste. Remember not to add too much salt if you’re using a high-sodium soy sauce. Add the vegetable mixture to the cooked pasta and toss well. Now add the walnut-cilantro mixture and combine well with a spoon until the pasta is evenly coated. Add the shredded carrots and toss until evenly distributed. Serve and enjoy!

It’s Christmas Eve and all I can think about is food. Shocker. As I said in an earlier post, I am out of commission for a big, extravagant Christmas menu. Thanksgiving left me beat and I have been way too busy and overtired from work to even sit down and commit myself to looking up recipes or to try to invent something on the fly. Maybe next year. Definitely next year. Suffice it to say, that I have to feed my family something. I just haven’t figured out what that something is yet. For now, I’ve just had my mind on all those Christmas parties people go to in which they need to bring a dish to share. Why not a fun appetizer that will go flying off the table? Why not a nice festive looking dip?

So, here’s the final piece to my Christmas appetizer trio. This dip is something that came up out of need for something quick and easy to snack on and it hit the spot! The flavor is bold without being overpowering. What I love most about it though, is the festive presentation of the green kale and red kidney beans against the white bean background. It’s also thick and hearty and will serve as a nice lunch, if you’re so inclined. I recommend serving it with crackers that can hold up to it–I used sesame melba crackers. I prefer not adding oils to food if it isn’t necessary (and this dip doesn’t need it) but, if you’re using crackers that are more inclined to break in a dip, you can smooth out the dip by adding 1 to 2 tablespoons of olive oil.

Ingredients:
(makes about 2 cups)

3 medium sized leaves Lacinto kale, de-ribbed, minced
1 – 15oz can kidney beans, rinsed and drained
1 – 15oz can cannellini beans, rinsed and drained
2 cloves garlic, minced
2 tbsp chives, minced
2 tbsp parsley, minced
2 tbsp lemon juice
2 tbsp nutritional yeast
salt and pepper, to taste
1 – 2 tbsp extra virgin olive oil, optional *see note in introduction

Directions:

Combine all ingredients, except the kidney beans, in a medium sized bowl and mash well with a potato masher until you get a thick, but creamy consistency. Add the kidney beans and mash well. You will have some large kidney bean pieces left, but that’s how it’s supposed to be! Alternatively, if you have a food processor, you can first blend the garlic, chives, and parsley. Then add the kale and blend, then cannellini beans, lemon juice, nutritional yeast, salt and pepper, oil (if using), and blend again. Add the kidney beans last and pulse a couple of times to incorporate them. Serve at room temperature or warmed, with vegan crackers or pita chips!

Individual serving plates always add a nice touch!

]]> http://veganprairiefood.wordpress.com/2011/12/24/red-and-green-bean-dip/feed/ 0 melodyveganmartinez Red and Green Bean Dip Red and Green Bean Dip http://veganprairiefood.wordpress.com/2011/12/24/mashed-potato-stuffed-mushrooms/ http://veganprairiefood.wordpress.com/2011/12/24/mashed-potato-stuffed-mushrooms/#comments Sat, 24 Dec 2011 18:40:45 +0000 Melody M. http://veganprairiefood.wordpress.com/?p=1393 ]]>

Here’s the second addition to the Christmas appetizer mini showdown. I tested these out two nights ago for dinner and fell in love. I couldn’t keep myself from eating (a lot of) the mashed potatoes before I even got to stuffing the mushrooms. But it’s because I like mushrooms–correction, it’s because I love mushrooms–that I soldiered on and completed the dish as I refrained from just “double fist-ing” the potatoes in one hand and mushrooms in the other and putting them straight into my mouth. I know, I know, the image isn’t a pretty one. Shrug. What can ya do?! Lucky for me, there was a small portion of mashed potatoes left when the mushrooms ran out…

This recipe is pretty simple and will stand alone as an impressive, hearty, and comforting addition to any party table. That is, if your guests like mushrooms. I know some people don’t. I also know those people are super crazy. Ok, maybe only just a little crazy. Or not at all. Whatever. Enjoy these savory morsels alongside your other appetizers or as a side to your main dish. No one will complain that you didn’t try and make something delicious and pretty! Besides, who doesn’t love food you don’t have to use utensils to eat? Really crazy people, that’s who. Don’t invite crazies to your parties. Happy HanukkahChristmasKwanzaNewYearAtheistPartyTime!

Ingredients:

20 oz baby bella mushrooms
1 to 1 and 1/2 pounds potatoes, peeled (I used russet)
2 tbsp extra virgin olive oil, plus extra for drizzling
2 cloves garlic, minced
1/2 cup green pepper, finely chopped
1/4 yellow onion, finely chopped
leaves of 4 sprigs of fresh thyme, extra for garnish
2 tbsp red wine (use Barnivore for vegan friendly brands)
1/3 cup almond milk
2 tbsp vegan butter
salt and pepper, to taste

Directions:

First, boil the potatoes. When they are ready, place them in a large bowl. Add the almond milk and butter and mash them.

Place a rack in the center of the oven and preheat the oven to 450 F. Lightly grease a baking pan. Set aside.

Next, wash and remove the stems from the mushrooms. Do not throw the stems out; chop them finely. In a nonstick pan, heat the oil for 30 seconds, on medium high. Add the garlic and cook for about 1 minute. Add the pepper, onion and the mushroom stems. Add a dash of salt. Cook for about 5 to 7 minutes, until the peppers and onions have softened and the mushroom stems have exuded their juices. Add the thyme leaves and cook, stirring frequently for about 1 minute. Add the red wine to deglaze the pan and cook for about 5 more minutes. Remove from heat and add the mixture to the bowl with the mashed potatoes. Work the vegetable mixture in with a spoon.

Stuff each mushroom with about 1 tablespoon of the filling. Line the mushrooms two inches apart on the greased baking sheet. Very lightly drizzle each mushroom with olive oil. Bake for 10 minutes in the center of the oven. Remove from oven, let cool for about 2 minutes, garnish with fresh thyme leaves and serve hot.

]]> http://veganprairiefood.wordpress.com/2011/12/24/mashed-potato-stuffed-mushrooms/feed/ 1 melodyveganmartinez Mashed Potato Stuffed Mushrooms Mashed Potato Stuffed Mushrooms Mashed Potato Stuffed Mushrooms http://veganprairiefood.wordpress.com/2011/12/24/stuffed-dates-2/ http://veganprairiefood.wordpress.com/2011/12/24/stuffed-dates-2/#comments Sat, 24 Dec 2011 18:39:02 +0000 Melody M. http://veganprairiefood.wordpress.com/?p=1388 ]]>

I spent enough time in the kitchen on Thanksgiving day for both holidays so, with Christmas coming up in just 1 day, I figured I’d take it easy and work on a whole meal consisting of appetizers (okay, maybe there’s a lasagna in my family’s future too). Anyway, a few days ago, my housemates and I celebrated the first night of Hanukkah. One of my housemates brought almond butter stuffed dates to the table. They were so delicious and easy that I started thinking of other ways to enjoy them and make them more presentable, if you will. So this is what I came up with. I’m simply just sharing this for the sake of sharing yet another super easy vegan delight that will have everybody at your party thinking, “Why the hell didn’t I think of that?!”

As of late, dates have been my go-to source for dietary fiber and potassium. They also pack a powerhouse of good carbohydrates; the kind you need in the middle of a long day of work. Fill these with whatever you fancy. I found that the yogurt filled dates were my favorite. I highly recommend So Delicious Coconut Milk Yogurt if you can get your hands on it and, if like me, you try and stay as far away from the grittiness of soy based yogurts. Another way to enjoy the yogurt filled date is to add some freshly grated citrus like lemon or orange to the top. If you want a combination of sweet and savory, try filling these with vegan cream cheese. If you have kids, this is probably a really good way to get them to sneak something super healthy into their snacking habits! Enjoy!

Ingredients:
(12 servings, 4 dates per serving, about 48 dates total)

18 oz pitted Deglet dates

Fillings:
2 tbsp – 1/4 cup almond butter
2 tbsp – 1/4 cup apple butter
2 tbsp – 1/4 cup non-dairy vanilla yogurt

Toppings:
2 tbsp chopped pecans and/or chopped peanuts
2 tbsp raisins

Directions:

Slice the dates vertically from one end to the other being careful not to cut through the bottom. Fill the middle of each date with desired filling. Top with chopped nuts or raisins for desired combination of filling and topping.

Delicious vegan yogurt and pecans

Apple butter and peanuts

Almond butter and raisins

Garlic and herb mashed potatoes with mushroom, onion, and leek gravy; carnival squash stuffed with savory homemade walnut and chestnut stuffing; sweet potato casserole with maple and brown sugar pecan topping; Gardein stuffed turk'y, arugula salad with toasted walnuts, dried cranberries, roasted squash seeds, grape tomatoes, and fresh heart persimmons served with an agave-lemon vinaigrette; vegetables (parsnips, carrots, butternut squash, onions, green beans) slow roasted in an apple cider, herb, and nutmeg baste; and of course, whole berry cranberry sauce.

Hello, friends! I’ve been away from the blog world for a while since Thanksgiving and the break was much needed. My family’s Thanksgiving dinner came and went with much success. As you may have picked up, my family, despite not all members being vegan, celebrates all holidays with vegan food. Thus, since I’m the most enthusiastic of cooks in my family, it falls on me to plan the menu and make it. This year, thankfully, I had the help of my mother. Usually, I’m no fun to be around in the kitchen, but she stuck with me and proved to be a much needed skilled assistant and taste tester!

I like Thanksgiving dinner because it requires very little planning. I already know what I’m going to make: potatoes, stuffing, gravy, veggies, pies, and either a homemade turkey substitute (last year it was a meatless bean meatloaf) or a prepackaged one, if the option for a good one (like Gardein not Tofurky) exists. So, it’s not the planning that worries me (unlike Christmas) but the logistics of physically carrying out a huge meal by myself or with only one other person. Especially, when I cook this meal any place but my own kitchen.

This year, I was able to make my holiday pies, Pear and Apple Pie and the Pumpkin Pie with Gingersnap Apricot Crust, in advance and freeze the former over two nights and prepare the latter the night before. For the record, many a warm slice of pear apple pie was had with vegan coconut based vanilla ice cream! I arrived at my mom’s house at 11 AM and began prepping around noon. I didn’t leave the kitchen once until we ate, which was around 6 PM. So as you can see, there’s been good reason for my absence on here. I’ve spent enough time in the kitchen for the rest of the year! And yet, I was back at it a week later to bake cakes, quickbreads, and brownies (for fun!) for my coworkers and friends and a birthday cake for my lovely mom. The eating never ends around here.

I’m currently in the works of coming up with ideas for our Christmas menu. Last year I made pizzas for lunch, lasagna for dinner, cookies and cheesecake for dessert, and vegan eggnog. I’m looking to simplify my life this Christmas. But a vegan pecan pie has been requested and so complexity is in order, I take it.

Anyway, back to Thanksgiving. My family was very happy to be full. The highlight of this meal was the gratitude and happiness on my non-vegan brother’s face when he realized he was eating “real food” and the grace with which he went back for seconds and thirds and then took home leftovers. My other brother, who couldn’t join us for dinner, called me the next day to tell me how blown away he was by the meal and the pies and how they succeeded in “knocking him out on the couch” as a proper Thanksgiving meal should. The hours on my feet, the back pain that ensued…it was all worth it just to hear that.

I’ve included here the recipe for my homemade stuffing. I made a similar nut-less version last year, but I think the new changes take the cake! It was definitely the most popular item this year as was, oddly enough, the impromptu salad dressing I made. I will write up the gravy dressing as soon as I get a chance, but until then, please enjoy the stuffing!

Ingredients:
(makes 12 cups)

30 slices of bread, toasted and cut into 1 inch squares
2 tbsp vegan butter
3 stalks of celery, finely chopped
1 large onion, finely chopped
2 tbsp fresh rosemary, finely chopped
2 tbsp fresh savory, finely chopped
3 tbsp fresh sage, finely chopped
3 tbsp fresh thyme
3/4 cup chestnuts, roasted and coarsely chopped
3/4 cup walnuts, toasted and coarsely chopped
2 tbsp ground flax seeds
4 cups vegetable stock
2 tbsp canola oil
salt and pepper, to taste

Directions:

Toast the bread one day in advance, or at least 4 hours before you intend to bake the stuffing. I did this by placing the slices in a single layer, on two un-greased baking sheets and putting them in a 325 F degree oven for 10-15 minutes. Then I flipped them and toasted the other side for 10-15 minutes. If you have two large cookie sheets and at least two racks in your oven, this won’t take too long. When all the bread is toasted, let it sit for a day or at least 3 hours to harden. Then, cut it into 1 inch squares.

When you’re ready to make the stuffing, preheat the oven to 450 F.

With a sharp knife, cut an X on the round side of each chestnut. Place the chestnuts on a small pan, in a single layer. Add 1/4 cup of water and bake for 10 minutes or until the shells begin to open. Remove from oven and shell and peel them while they’re still hot. Once they are all out of their shells, coarsely chop them and set them aside.

Bring the oven down to 325 F. Lightly grease a 9 x 13 inch baking dish. Set aside.

Put the bread pieces in a large bowl. Set aside.

In a large nonstick pan, melt the butter over medium-low heat. Add the onions and celery and cook until softened, about 3 minutes. Add the fresh herbs and the toasted chestnuts and walnuts and cook them, stirring, for 1 minute. Remove from heat and add the mixture to the bowl with the bread. Add the flax seeds, vegetable stock, and canola oil and combine and toss the mixture gently with your hands. Add salt and pepper to taste.

Press the mixture into the baking dish and bake at 325 F for 1 hour or until the top becomes lightly browned. Enjoy!

For some crazy reason, I didn’t think I was busy enough this holiday season and so I decided to make two pies for my small family Thanksgiving get together. There are four of us and two pies. It’s a bit indulgent, but hey, why the heck not? Like I said, I like pie and I like custard type pies especially. So, Thanksgiving wouldn’t be an experience to remember without a proper pumpkin pie, right? Right.

Here’s a recipe I came up with for two reasons. First, after making the pumpkin cheesecake with the gingersnap oreo cookie crust, I couldn’t wait to try a full-on gingersnap crust. It only seemed fitting to hold the crust together with delicious dried fruit like you would a raw crust, and dried apricots caught my eye so, dried apricots it was! The second reason for constructing this pie was an attempt to make a vegan pumpkin pie that was creamy, but didn’t involve using silken tofu (or any soy for that matter) in the place of heavy cream. One of my family members is sensitive to soy and since we celebrate our holidays vegan, I wanted to make sure that I had a traditional pie option that would please everyone. Naturally, I sought solice in cashew cream and as per usual, cashew cream saved the day!

What came of this creation was an incredibly creamy, rich pumpkin pie with a crust that you won’t be able to stop yourself from eating. I’m really pleased with how “rustic” and homemade in appearance the pie came out as well since I’m not a fan of heavily manicured food (think: cupcakes). Some of the edges of the crust burned a little during baking because I “flash baked” the pie for a few minutes at first. I’ve removed that step to (hopefully) prevent that from happening again, but even if it does, the pie is still delicious and it actually adds a nice color contrast to the crust. The taste will hardly be affected.

I’m excited to present it to my family. I hope you will consider sharing this with yours as well!

Remember folks, imperialism and cultural imperialism (a.k.a how the first Thanksgiving came to be) is super awful, but in the spirit of forgiveness, peace, and justice for all creatures – have a happy vegan harvest!

Ingredients:
(makes one 9 inch pie)

Crust:

2 cups gingersnaps, crumbled (I used organic gingersnaps made by Mi-Del)
1 stick (1/2 cup) vegan butter, melted
3/4 cup dried apricots, chopped

Pie Filling:

1 and 1/2 cup cashews, soaked in about 2 cups of water overnight, and then drained
2 cups (1 can) pumpkin
1/4 cup unsweetened nondairy milk (I used almond)
1/2 cup pure maple syrup
1/2 cup organic/vegan light brown sugar
2 to 3 tsp spiced rum, optional (use Barnivore to find vegan brands)
1 and 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
1/8 tsp allspice

Directions:

First soak the cashews in about 2 cups of water and refrigerate for at least 6 hours, but preferably overnight. This will soften them and make the creamy base.

To make the crust, place the gingersnaps in a ziploc bag, seal it and mash them with the back of a pan. I like to use a meat tenderizer. You will have some big pieces, but that’s okay. In a large bowl, combine the cookie crumbles, the apricots, and melted butter. Spoon this mixture into the bowl of a food processor and pulse for about 1 minute to crumble the cookies more finely and blend everything together. Pour the crust into a 9 inch pie pan and with your hands, press it firmly into the bottom and up the sides of the pan. Cover with plastic wrap and refrigerate for at least 30 minutes.

When you’re ready to make the filling, drain the cashews and place them in the food processor. Blend them, on the highest speed, until a thick cream starts to form. If there are still small pieces of cashews, you can run the mixture through a fine mesh sieve to remove them. If you have a high speed blender, like a VitaMix, you can skip the sieving step. Add the remaining ingredients to the blender/food processor and blend for about 2 minutes.

Preheat the oven to 350 F. Remove the pie crust from the refrigerator and pour the filling into it. Bake for 45 to 55 minutes. The pie will be done when a toothpick inserted in the center comes out moist, but still warm. Cool on a wire rack for 30 minutes. Then to complete cooling, refrigerate for another 2 hours.

On the day you’re going to serve it, remove the pie from the refrigerator and let it sit at room temperature for at least 30 minutes. Serve with vegan whipped cream if you like!

As you all may already know, I don’t like apples. Or pears. The day you see me eat one of these fruits raw is the day that no other edible foods exist for me to eat. I’ll even admit, apple pie has never been my favorite of the fruit pies. When it comes to me and pie: it’s custards or bust. As far as fruit pies go, I mostly like the crust. I’m a bread girl, what can I say? That being said, I simply can’t resist apples or pears in baked dishes or in ciders. I don’t know how or why I make the distinction. Maybe it’s the sugar. Or maybe it’s the pure, mind blowing comfort of delicious pastry dough.

In any case, it’s a little surprising that I decided to make a pie with the two fruits I generally don’t enjoy. But it isn’t for me, really. My brother, Job, has always been an apple pie aficionado. I don’t know anyone else who devours apple pie as much or as efficiently as he does. This Thanksgiving, I’ve decided to do a nice little sisterly thing and make him one. Don’t worry, I won’t blow the surprise — he doesn’t read this blog anyway. My brother isn’t vegan (yet), but this pie will likely make him think twice about ever eating another non-vegan pie again!

This recipe is pretty standard. You can chose to use all apples and so, you don’t have to use pears if you don’t want to. I chose to add them–Comice pears, to be exact–because it seemed fitting and different. And as far as pears go, Comice pears are deliciously soft, sweet, and juicy; the perfect match for tart Granny Smiths. The apricot jam glaze is something I’ve always used to replace the egg glaze used for browning the top of conventional non-vegan pies. You can use another jam if you prefer. I simply chose apricot because it’s lighter in flavor and because grape jam doesn’t lend itself to the aesthetics of this pie.

This recipe is pretty straight-forward and simple, but it will take you some time (most of which is just waiting for ingredients to chill properly). Take it along with you to your Thanksgiving feast (and don’t forget the vegan vanilla ice cream)! When everyone is telling you how delicious it is, remember to tell them it’s totally vegan too! Then follow up with stories of all the other awesome things you eat, wear, and use that don’t contain animal products.

As always: spread the love, share the food, be merry, and stuff your vegan face!

Ingredients:
(makes one 9 inch pie)

Crust:

2 and 1/2 cups unbleached all purpose flour
1 tsp salt
2 tbsp organic/vegan sugar
2 sticks (1 cup) Earth Balance Butter, chilled and cut into 1 inch pieces
1/4 cup ice water

Filling:

4 large Granny Smith apples, cored, peeled, and sliced 1/4 inch thick
2 large pears (I used Comice pears), cored, peeled, and sliced 1/4 inch thick
1/4 cup organic/vegan sugar
1/4 cup organic/vegan brown sugar
1 tbsp lemon juice
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
2 tbsp Earth Balance Butter
2 tbsp pure maple syrup
1/8 tsp ground ginger
1/8 tsp allspice
2 tbsp cornstarch

Glaze:

2 tbsp apricot jam (or any vegan jelly/jam you like)
1 tbsp raw turbinado sugar
1 tsp cinnamon

Directions:

First, make the crust. Combine the flour, salt, sugar, and butter in a food processor and pulse until the mixture resembles coarse sand. With the processor still running, add the water in a steady stream through the feed tube until the dough just holds together. Add one or two tablespoons more, if necessary. Turn the dough out onto a well floured surface and roll it into a ball. Divide the ball in half and flatten each half into a small disk. Cover each with plastic wrap and refrigerate for at least one hour.

After the dough has chilled, turn one disk out onto your floured surface and with a rolling pin, roll it into a 12 inch circle. Remember to always roll from the center to the outside and to turn your dough about a 1/4 inch after every roll (this will keep the dough from sticking to your counter top). Place your rolling pin in the center of the circle and gently fold the sides of the circle on top of the rolling pin (as pictured below). This will help you transfer it to the pie dish without breaking it. Gently place the dough in a 9 inch pie pan. Brush off any extra flour and trim and form the edges to fit the pan. Cover with plastic wrap and refrigerate while you make the filling.

Transfering the dough

Bottom crust pre-trimming

Bottom crust post-trimming

Next, prepare the crust top. Roll the disk out, as before, into a 12 inch circle. Transfer the dough to a baking sheet lined with parchment or wax paper and refrigerate until ready to use.

Now, prepare the filling. In a large bowl, gently toss the apples, pears, sugars, lemon juice, cinnamon, nutmeg, and salt. Cover with plastic wrap and let it sit out at room temperature for an hour. Afterwards, strain the apples and pears over a bowl for about 20 minutes. Once you have about 1/2 cup of the juices in the bowl, transfer them to a small sauce pan. Add the butter, maple syrup, ginger, and allspice and bring the mixture to a boil. Boil, stirring frequently, until the juices have reduced to about 1/3 cup. You’ll notice that as the mixture boils, it will start to thicken and resemble syrup.

Coat the apples and pears with the cornstarch and then pour the sauce over the apples and gently toss to combine. Remove the crusts from the refrigerator and let the top crust sit at room temperature for about 10 minutes. Pour the apple and pear filling into the chilled pie crust. Moisten the edges of the crust with a little water and place the top crust over the pan. Trim any excess dough off of the edges, leaving about a 1/2 inch of dough hanging off the edges. Tuck the 1/2 inch under the bottom crust and press on the edges to seal the pie. Using a sharp paring knife, cut five 2 inch slits in the center of the pie dough to allow steam to escape.

Pie filling

Pre-baking

Place a baking sheet lined with aluminum foil in the bottom half of the oven. This will capture any spilling pie juices and prevent them from sticking to your oven. Preheat the oven to 425 F. While you wait for your oven to heat, make an aluminum foil cover for the pie edges to prevent the edges from over browning — you will use this only for the last 10 minutes of baking. Place the pie on the baking sheet and bake for a total of 45 to 55 minutes. About 30 minutes in, cover the edges with the aluminum foil and continue to bake until the pie is done. You’ll notice the juices starting to boil from the edges and slits in the pie. The pie is done when you can easily pierce the fruit from the center of the pie, but it is not “mushy.”

Shut off the oven and remove the pie. Place the pie on a wire rack and gently brush the top with the apricot jam. Sprinkle the raw sugar and cinnamon on top. Place the pie back in the warm oven for about 6 to 7 more minutes. Then, remove it and let it cool for at least 3 hours before serving — this will allow the sauce filling to thicken. When ready to serve, cut into it with a sharp knife. It will still be warm! Serve to delighted guests with vegan vanilla ice cream, if desired.

Although VeganMoFo is over, I feel like I’m still in a mad dash to come up with fun, delicious recipes for the masses. Ah, the holidays: a time centered around families, food, and good will towards men. Why not aim for good will towards all creatures and make your holidays vegan? It’s super easy, super fun, and no one gets hurt–well except for Uncle Bob, but that’s because he over does it on the spiked cider. Oh, Uncle Bob…

One of my roommates has been on an intense pumpkin pie kick lately. So, as much as I’ve wanted to bake pumpkin pie in preparation for the upcoming holiday, I figured we were all maxed out on the pumpkin pies for now. So, naturally, a cheesecake was in order. A pumpkin cheesecake. With cookies. Because…well, because why the hell not? I rarely venture through the cookie aisle in grocery stores, but something drove me there this past week, right to the Newman O’s. When I saw they had ginger oreos, I knew–I knew the time had come for a miraculous, simple, cookie crust. And so it was. And so it is.

This recipe is so easy, you basically have no excuse not to try it this holiday season. The cheesecake filling is thick and smooth and so much like dairy cheesecake, you’ll have everybody fooled. The crust is gingery, crunchy, and practically caramelizes, giving it an overall flavor reminiscent of dulce de leche.

Ok, enough. I can’t say anymore without drooling unattractively, and I’ve got pies to bake, stuffing to pursue, and gravies to concoct! There’s only a little over a week left until my family’s anti-Thanksgiving vegan harvest. I hope this makes it onto your dessert plate; I know it will be on mine! Enjoy!

Ingredients:
(makes one 9 inch cake)

Crust:

2 cups Newman O’s Ginger O’s cookies (2 rows of cookies), crumbled
1/2 cup chopped pecans
1/2 cup (1 stick) vegan butter, melted

Cheesecake filling:

8 oz vegan plain cream cheese (Tofutti or Galaxy Nutritonal Foods brand)
12 oz firm silken tofu (I used Mori-Nu)
1/2 cup canned pumpkin (not pumpkin pie mix)
1/2 cup vegan/organic sugar
1/4 cup vegan/organic brown sugar
1 tbsp pure maple syrup
1 tsp pure vanilla extract
2 tbsp cornstarch
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/8 tsp allspice
3 tsp spiced rum, optional (Use Barnivore for vegan friendly options)

Cinnamon, for serving, optional
Nutmeg, for serving, optional

Directions:

Preheat the oven to 350 F.

First, make the crust. Put the cookies in a large food grade plastic bag (a Ziploc bag) and crumble them by mashing them with a pan. I like to use the flat end of a meat tenderizer. You don’t want to pulverize the cookies, but you also don’t want very large pieces. Pour the cookies in a large bowl. Add the chopped pecans. Pour the melted butter over the cookies and nuts and combine the mixture well with a spoon. Pour the mixture into a 9-inch pie pan. Spread and press it very firmly over the bottom and up the sides of the pan. Using a potato masher will help you press the crust down really well. The more firmly you press it, the better it will hold. Put the crust in the refrigerator to cool while you make the filling.

To make the filling, combine all the ingredients in a food processor and blend until smooth and thick. Pour the filling into the crust, heaping it in the middle. You may need to spread and even the filling out with a spoon. Wrap the outside of the pie dish (from the bottom up to the sides) with aluminum foil and place it in a water bath–this will help distribute the heat evenly and help prevent the top of the cheesecake from cracking. Bake for 50 – 60 minutes. Insert a toothpick in the center of the cake to check for readiness. If the toothpick comes out moist and cool, bake for another few minutes. A little filling on the toothpick is nothing to worry about. Remove from the oven and allow the cake to cool. After cooling, chill the cheesecake in the refrigerator for at least 4 hours; overnight chilling is preferable. When plating and right before serving, lightly sprinkle cheesecake with ground cinnamon and nutmeg, if desired. Enjoy!

Not just tofu and kale...Don't be afraid to ask vegan companies for a full disclosure of their ingredients and sources.

Hello all you loyal hungry people,

I’ve been absent for quite some time–at least it feels that way to me–and so an update is an order. As you may have picked up, I’ve recently moved back to Massachusetts from New Hampshire. And it couldn’t have happened at a more inopportune time–right smack in the middle of VeganMoFo. The twenty recipes I had lined up to go up for the month of October sadly became only ten. I’m still pretty proud that of the ten I blogged, many were made in the midst of a crazy schedule of driving back and forth between states to look at apartments and in the midst of packing, settling into the new place, and interviewing potential roommates. And, many of them are getting a lot of attention still, despite that VeganMoFo is over and that I was forced to stop blogging weeks ago in order to stay afloat with everything else I had to do. It’s November now and I don’t know how I made it here. Coincidentally, I made it to yet another birthday at the same time. Hurrah!

Although other food blogs rarely ever delve into anything but food and especially anything centered on ethics–in order not to piss off potential readers who aren’t vegan or who don’t agree–I’m going to push against the grain.

There have been a lot of changes in my life recently, most notably the move which has limited the amount of time I spend driving back and forth for work and eating in the car. I’ve also been able to catch up on sleep, finally, which has given me the energy I need to reassess my current situation as it relates to the kind of work I want to be doing for a living and the kind of work I want to do with regard to vegan education and advocacy. They’re unrelated, and at the same time, related. Now that I’m settled in a new place, closer to more people and closer to other like-minded vegans, I’m ready to get back to work on all the advocacy goals I’ve had in mind, which among other really great projects unrelated to food, includes recipe writing, cooking, and blogging about it.

Although other food blogs rarely ever delve into anything but food and especially anything centered on ethics–in order not to piss off potential readers who aren’t vegan or who don’t agree–I’m going to push against the grain. I can almost feel the admonishing stares of the vegan food blog goddesses going “Oh no, she didn’t!” But here goes: one other big change is that I went from living by myself in wholly vegan apartment and kitchen to living with non-vegans in a home with a vegetarian kitchen. I won’t lie, it’s jarring, to say the least. It’s been almost 2 years since I’ve opened up a refrigerator or cupboard at home and seen the products of our oppressive culture glaring at me. It’s odd how the mind can, in some ways, ignore this sort of thing in other people’s homes and bodies, but when it’s brought to your own home, your own sanctuary–it smacks you upside the head, confounds, and reminds you of the unjust world you live in and of just why veganism is such an ethical and moral imperative when you seriously consider the interests of other sentient beings. My housemates have been really great about limiting their use of animal products in the kitchen and not using any of my kitchen tools or dinnerware to make or serve non-vegan dishes. Some of them are so close to veganism it’s a wonder they don’t just switch the honey out for agave or coconut syrup.

I’ll never understand the misguided logic behind the desire to be environmentally aware by recycling, using environmentally friendly products, and limiting one’s use of packaged foods while at the same time participating in what has been proven to be the most destructive action against the environment: eating animal products.

I’ll tell you, it’s been a long time since I sat with someone who was relishing in a bit of cheese. That’s not to say I don’t hang out with omnivores, hell, I even date them. I think it’s just that vegetarians are a different sort of breed in that they make the connection between humans and non-humans or speciesism and other social injustices like racism, sexism, ableism, and homophobia, and then effectively stop themselves from seeing it through to it’s logical end, which is a commitment to nonviolence and justice. A commitment to veganism. That’s not to say that they aren’t good, well meaning people. They certainly are. I just think that road block where one thinks vegetarianism is enough, justifiable, or sustainable is a high one to cross for some and can get “comfortable”, especially when so many pro-animal organizations and foodie authors are telling us that we can be ethically and environmentally conscious and still eat animal products. Which reminds me, I’ll never understand the misguided logic behind the desire to be environmentally aware by recycling, using environmentally friendly products, and limiting one’s use of packaged foods while at the same time participating in what has been proven to be the most destructive action against the environment: eating animal products.

Anyway, all this means is that my “cook food to share” mode is in overdrive as it almost seems obligatory that I make massive amounts of food to show just how easy and delicious being vegan is and how entirely unnecessary and environmentally unfriendly eating animal products is.

This delicious, cakey doughnut was made by a partygoer at a Halloween party I attended. I haven't had a real vegan doughnut in a year. It was cold (hence the congealed icing) and I had it for breakfast. It was PERFECT.

In other news, I recently tabled for the Boston Vegan Association at the Boston Vegetarian Food Festival. As far as tabling goes it was pretty standard and fun. I love talking to people about veganism and about the abolitionist approach to animal rights. I love hearing what non-vegans have to say, I love considering their inquiry with seriousness and respect for their concerns, and I love how receptive many of them are to nonviolent, full-on vegan education. One woman actually came up to one of the other volunteers and thanked him because it was his conversation with her the previous year that made her switch from vegetarianism to veganism. What an incredibly wonderful thing to witness! That’s why we do what we do.

Volunteering with Jasmine.

Besides tabling, I was able to do some walking around and enjoy the festival. I attended one of the lectures put on by historian and author, James McWilliams, who made an engrossing case against “local” and “humane” animal products. This was particularly refreshing because his outspoken position is coming in at a time when most pro-animal organizations, foodies, and theorists are focusing on factory farming as “the problem” as opposed what it really is: a symptom of the greater problem of animal use. With his background in American colonialism and environmental history, McWilliams has been able to make some really insightful commentary on the history of modern animal-centered agribusiness. It’s empowering and enlightening to also see him pursing the ethics of animal use with a more rights-minded approach. McWilliams writes for The Atlantic and blogs over at Eating Plants.

I also enjoyed seeing groups dedicated to vegan apparel, especially Herbivore Clothing Company and the local Boston vegan shoe store, Sudo Shoes, back again this year. As well as meeting some of the fine folks over at For The Animals Sanctuary who thankfully made it out this year. I picked up a lot of freebies as well, among them Sunsational nondairy milk which is made from sunflower kernels. It’s sensationally delicious! And gray! I was able to enjoy the baked goods from some but not all of the bakeries there this year as well. Which brings me to my other soapbox ditty.

It came to my attention that the Boston Vegetarian Society who puts on the festival requires that all food served at the festival be vegan. However, honey and some trace animal ingredients are allowed so long as the are clearly marked for festival goers to be aware of. Not all vendors adhere to the “labeling” part, especially if they’re a non-vegan company like Whole Foods–obviously because they have an interest in selling their product. Because of this, whey made its way (no pun intended) into the mouths of many vegans. And this vegan in particular, had herself a taste of honey, by accident. Thankfully, I noticed my faux pas almost immediately after putting that Daiya grilled cheese sandwich in my mouth and was able to spit it out. It’s really alarming that the BVS (made up mostly of vegans) doesn’t take the considerations of vegans (a good number of whom attend the festival) more seriously. It wouldn’t hurt the vegetarians and omnivores who attend the festival to do without animal products for a whole weekend. Their sponsors and vendors, a good number of whom are vegan, would still attend.

…the fact of animal exploitation in the processing of sugar is very clearly defined.

But that wasn’t even my biggest issue. I found out just how unreceptive and unconcerned some vegan food retailers are to adhering to, well, veganism. Of the many vegan bakeries whose tables I stopped by, only a few were honest, prepared, and open to addressing my concern about where they obtained their sugar. As many of you know, there is vegan sugar–that which is processed without the use of animal bones–and there is non-vegan sugar. Many people will be like, “What’s the big deal?” The “deal” is that as a vegan, I reject unnecessary animal exploitation entirely. I refuse to consume anything that it is in my ability to avoid that has animal products in it or that in which results in animal exploitation. Non-vegan sugar, like non-vegan alcohol, and like many products tested on animals, is one such product that it is in everyone’s ability to avoid. And thus, consuming it results in an unnecessary harm caused to animals. Most vegan food bloggers and writers won’t even take on the sugar issue. They won’t even talk about it because it’s controversial for some reason. This surprises me to no end when the fact of animal exploitation in the processing of sugar is very clearly defined.

That being said, I appreciate that some of the vendors there were honest enough to tell me that although they market their product as vegan, it is actually not, as they use non-vegan sugar. There was one very popular vegan bakery in particular, whom I know with my own eyes to be using non-vegan products, who outright lied to me or didn’t take the time to acknowledge my concern. If not harming animals is important to you, and it is in your ability to avoid using any and all animal products within reason, then avoiding companies that market themselves as vegan but benefit from animal exploitation is something all vegans should consider doing. Some may think I’m taking on a “purist” position, but I’m not. I don’t want to participate in animal exploitation if I can help it. And I can. Additionally, this position is simply holding companies accountable for lying to their consumers about their products. Especially when it would benefit the animals and consumers to not consume animal products without inconveniencing the business owner! If it costs 10 more cents to use vegan sugar, then charge more. I, for one, would rather put my money towards a truly just and ethical cupcake than one that’s frosted with animal exploitation for the sake of saving a few cents.

The owner of this company informed me that although she markets her business as vegan, the toppings she offers are not vegan because of the sugar. I spoke with her and she is going to look into using only vegan toppings from now on.

Veganism isn’t hard. Sure, it may inconvenience you in those times when you really want the cupcake or doughnut, but can’t be sure of where the sugar comes from. But in the end you have to make a decision. What’s more important: the momentary pleasure of a non-vegan cupcake or standing up for what you believe in: against the unnecessary harm of animals for something as trivial as frosting?

I urge vegans to consider the sourcing of their ingredients, always. I urge you to consider where you spend your money, what you’re funding, and to ask even vegan restaurants and vendors about their ingredients. With the large public misunderstanding of veganism and with how often it is linked to vegetarianism–as if they are remotely similar–it has been my experience that just because a product is labeled as “vegan” it isn’t necessarily so. Read your labels, ask questions. You have a right to know what you’re putting into your body, you have a right to know if someone was exploited unnecessarily or if your money will help perpetuate animal exploitation.

I hope you’re all well read, well fed, and warm–it’s cold here in Boston. I’m working on a number of vegan entrees and desserts that I’ll hopefully be able to post in time for Thanksgiving. Until then…

Stay vegan,
Melody

Yes, that's cake in an "applicator" on the top right under the Halo Bars. They've literally invented a way to suggestively shove cake into your mouth. It's so wrong and so, so good at the same time.

I’ve been making this recipe for about 3 years now and it’s always been a big hit! In fact, I’ve baked these for every event I’ve had in the past few years — even once making an enormous batch of 350 for a fundraiser at Maple Farm Sanctuary. I remember that many people took cookies home with them and that they were much more popular than the three tiered, professionally made vegan cake that was brought! All thanks to one very insane night of baking. Thankfully, I had help. And even more thankfully, I had Martha Stewart’s help. This is a vegan modification of her carrot cake sandwich cookies. In the original recipe, the frosting is spread between two cookies — and so the batter makes about 40+ cookies. I feel like this is sugar overload and people end up eating just one sandwich. So, I cut Martha’s recipe in half so as not to make so many cookies this time.

A really important step in this process is to squeeze as much moisture out of the grated carrots as you can with your hands (and don’t throw the juice away — drink it or give it to your dog!). Not taking this extra step will result in dough that has too much moisture. When measuring the grated carrots, be sure to “fluff” them up with your fingers, you don’t want 3/4 cup of packed carrots.

This recipe calls for the use of an electric mixer for the dough and a food processor to grate the carrots. I’ve made these without the mixer and with a hand grater. It’s more labor intensive and time consuming, but the cookies turn out just the same.

Also remember, since it’s vegan, you can eat the dough without worry! It’s really, really, yummy and keeps well in the fridge for snacking on later!

Alright, I just made a batch of these for my co-workers because they’d been begging to eat them again. I better get there soon before I convince myself to keep the cookies at home. ‘Til tomorrow, foodie friends!

Ingredients:
(makes about 25 cookies)

1/2 cup (1 stick) Earth Balance Natural Buttery Sticks, coarsely chopped*
1/2 cup packed organic/vegan brown sugar
1/2 cup packed organic/vegan sugar
1 flax egg (1 tbsp finely ground flax seeds + 3 tbsp water)
1/2 tsp pure vanilla extract
1 cup whole wheat flour
1/2 tsp baking soda
1/2 tsp baking powder
1/8 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1 cup whole oats
3/4 cups finely grated carrots (about 1.5 large carrots), *excess moisture squeezed out, see note above
1/2 cup raisins

Cream Cheese Frosting

1/2 of an 8-oz container Tofutti or Galaxy Nutritional Foods plain vegan cream cheese
1/4 cup (1/2 stick) Earth Balance Natural Buttery Sticks
1/2 cup organic/vegan powdered sugar
1/2 tsp pure vanilla extract

Directions:

In a small bowl, prepare the flax egg by whisking the ground flax seeds and water with a fork. Set aside to allow it to thicken.

In a large bowl, combine the white sugar and brown sugar and coarsely chopped butter. Using an electric mixer, beat the mixture on high until fluffy, about 4 minutes. Add in the flax eggs and vanilla and beat the mixture until completely combined.

In another bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. When the mixture is thoroughly combined, add it to the sugar/butter mixture in small batches, mixing with a rubber spatula until just blended. Once all the flour has been added, mix in the oats, carrots, and raisins. Chill the cookie dough in the fridge for 1 hour or until firm.

Once the dough has finished chilling, preheat your oven to 350 F and lightly grease 2 cookie sheets. Using a tablespoon measure shape the dough into round balls–roughly the size of golf balls–and place on the prepared sheets about 2 inches apart. With moistened fingers, gently flatten the cookies slightly.

Bake until lightly browned on the bottom, 12 to 14 minutes. You may want to rotate the cookie sheets in the oven half way through the baking time for more even baking, but I find it’s not necessary. Remove the sheets from the oven and let sit for 5 minutes before transferring cookies to a cooling rack to cool completely.

Cream Cheese Frosting Directions:

Using a rubber spatula, in a small bowl cream the cream cheese until it is smooth. Add the butter in batches and continue to cream the mixture until it is completely blended and smooth. Sift in the powdered sugar, and continue to cream the mixture until it is combined. It is very important to sift in the sugar so you don’t create a lumpy frosting. Stir in the vanilla extract. Spoon the frosting into a piping bag with your desired tip, or packed tightly into the corner of a small Ziploc bag. Cut off a small portion of the corner tip of the bag to create a piping bag. Frost the cookies. If you’re not frosting the cookies right away, refrigerate the frosting until ready to use.

Tip: I highly recommend using an electric mixer on a low setting to do all the mixing in this step because it really blends the butter in well. But it isn’t necessary if you’ve got the muscles!

Credit: modified and veganized from Martha Stewart’s Cookies.