Bloody Cups

Every year my office has a staff potluck at Halloween. It's fun. I took over the mantle from the previous organizer's impossible to fill shoes a few years ago. There's competitions for costumes and food - scariest and tastiest food. Last year I found these Bloody Cups from Elephantastic Vegan. These are super easy and super rich. Consider making these for your Halloween parties.

Ingredients:
1 cup frozen raspberries
1 tablespoon agave syrup
2 cups dark chocolate 

Directions:

1. Thaw frozen raspberries and mash into small bits. Warm over medium-high heat to accomplish this, if necessary. 
2. Mix in the agave syrup to sweeten.
3. Set aside to cool.
4. Melt the chocolate via your preferred method. My preferred method is to microwave for 30 seconds, stir, microwave for 30 seconds, stir, repeat until it's all melted. 
5. Keep warm and fluid.
6. Place about 8 or 9 cupcake liners in a muffin pan. 
7. Pour enough chocolate to cover the bottom of each liner by about 1/4" and tilt around so it spreads to all sides. 
8. Allow cupcake liner chocolate to harden in the fridge for a few minutes.
9. Add a teaspoon or so of raspberry filling to each chocolate base. 
10. Pour the remaining fluid chocolate over the filling and tilt as necessary to cover the filling completely. 
11. Harden in fridge for at least 5 minutes.
12. Remove cupcake liners before serving and allow small amounts of raspberry to leak out for a spooky effect.

Notes:

• Store in refrigerator until ready to eat.

Slow-cooker Sweet and Teriyaki Chili

It's the perfect time of year for slow-cooker chili. This has no right being as good as it is. You might think, "Pineapple in my chili?!" But it's oh so good.

Ingredients:

1 onion, diced
2-3 garlic cloves, minced
2 bell peppers, seeded and diced
2 tsp chili powder
1 tsp ground cumin
2 cans (15-oz ea) kidney beans (undrained)
2 cans (14-oz ea) diced tomatoes
3 cups (24-oz) frozen pineapple
2-4 tbsp teriyaki sauce
crackers 

Directions:

1. Throw everything into a 6-8 quart crockpot.
2. Cook on low 6-8 hours, stirring every so often.

Notes:

• Serves 4
• This can also be made stovetop in a large pot by sauteing the first 3 items until translucent, stir in spices to coat, then stir in remaining ingredients (not the crackers). Cook over low for 20 minutes or so until everything is warm and the flavors meld.

Torta Sbrisolona

Back in 2011, I made a Torta Sbrisolona, and we really liked it. It was supposedly a dessert, but we treated it more like a sweet bread - one that you might eat for breakfast or with tea or in a cafe. Again, it was another recipe that used animal products, so I no longer could eat it. Given that the remaining child at home had the same exact complaints (it has nuts and is crunchy), but the adults loved it, I'd say my vegan version is a success!

Ingredients:

3 Tbsp ground flax meal
1/2 cup water
1 tbsp vanilla extract
2 cups whole wheat flour
2/3 cup medium yellow cornmeal (I used Bob's Red Mill medium cornmeal)
2/3 cup fine yellow cornmeal (I used Alber's cornmeal)
1 cup chopped almonds
1 cup caster sugar or baker's sugar
finely grated zest of 1 lemon
1 cup vegan butter, cubed, plus extra for greasing
sifted icing or powdered sugar for dusting


Directions:

1. Whisk the 3 tablespoons flax meal with 1/2 cup water and 1 tablespoon vanilla. Place in refrigerator for 15 minutes.
2. Heat the oven to 350ºF and grease a 10 in round or square cake pan. 
3. In a very large mixing bowl (minimum 6 quarts, bigger is better), combine the plain wheat flour, the two cornmeals, plus the almonds, sugar and lemon zest.
4. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles breadcrumbs.
5. Make a well in the center of the flour mixture and pour in the flax and vanilla mixture. 
6. Give it a brief stir, then quickly finish working the dry ingredients into the wet using your hands to give a solid, pastry-like dough. Do not knead the dough; work it until it only just comes together.
7. Press the dough into the prepared pan to no more than 1" - 1 1/2" depth. Smooth the surface over a little but leave it dimpled as this will enhance the crumbly texture. 
8. Bake for 35-45 minutes until the top is just starting to brown. 
9. Leave the cake to cool in the pan. 
10. Dust with sifted icing sugar and break into chunks to serve.

Other details:

• Serves 8-12.
• This cake is traditionally smashed in the center to be devoured in crumbling chunks with sticky wines or grappa.
• Hazelnuts are sometimes used in place of, or in conjunction with, the almonds.

Double Chocolate Fudge Cookies (Vegan)

When I used to follow the Phil Plait, the Bad Astronomer, he posted a Double Chocolate Fudge Cookie recipe that I enjoyed quite a bit, and reproduced here. I liked them so much that I wanted to make a vegan version. I had to try a couple times to get the correct ingredients, but this is a good replication. Whenever something could be vegan, presume a vegan version, ie chocolate.

Ingredients:

18 ounces semisweet chocolate chips, (1.5 bags)
4 oz unsweetened applesauce
1 teaspoon vanilla extract
3/4 cup plus 2 tablespoons sugar
2/3 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt

Directions:

1. Line cookie sheets with parchment paper.
2. Preheat oven to 325 degrees farenheit. 
3. Place 12 ounces (1 bag) chocolate chips in a large microwavable bowl (glass is best). Microwave on high 30 seconds then stir, repeat until chips are melted and smooth. 
4. Beat sugar, vanilla, and applesauce in a large bowl until thick. 
5. Add melted chocolate and beat until blended, scraping down the sides of the bowl as needed. 
6. Combine flour, cocoa, baking powder and salt in medium bowl and slowly add to the wet chocolate mixture, beating until blended. 
7. Stir in the remaining 6 oz (half bag) of chocolate chips by hand (the dough will be very hard.)
8. Roll by hand into 1-2 tablespoon size balls and place 2 inches a part on the parchment lined sheet.
9. Bake 15 to 20 minutes or until cookies are just cooked enough to hold together. 
10. Cool by pulling parchment paper off the cookie sheets and placing on cool counter top until cookies are firm, then move to wire racks to finish cooling completely.

Notes:

• Makes about 2 dozen.

Chickpea and Asparagus Curry

A nice curry with noddles when asparagus is in season. This recipe came about when I didn't have the ingredients for one of the recipes I had.  

Ingredients:
8-oz dry elbows

olive oil

1 onion, diced
4 garlic cloves, minced
1-2 Tbsp ginger paste
1 bunch asparagus, with stems snapped off
1 can chickpeas, drained and rinsed
1 cup vegetable broth
1-2 tsp mild curry powder
1 can lite coconut milk
1 tsp garam masala
½ tsp ground coriander

Directions:

1. Cook noodles per package directions.
2. Drain, rinse, and set aside.
3. Heat 1 Tbsp oil over medium-high heat.
4. Add onions, garlic, ginger, and asparagus and sauté until the onions are translucent and asparagus is cooked to your liking.
5. Stir in curry powder to coat.
6. Add broth, coconut milk, and chickpeas.
7. Heat over low until warm.
8. Stir in garam masala and coriander, plus salt and pepper if desired.
9. Cover and rest 5 minutes.
10. Taste, adding more garam masala or coriander as desired.
11. Divide noodles equally among 4 bowls.
12. Ladle warm curry evenly over noodles and serve.

Notes:

• Serves 4

Strawberry Sweet Wine Compote Cake Bites

I loved these so much I made them for several events last summer. I based the recipe off One Green Planet's recipe. These use a mini-cupcake tin, which is a perfect bite-sized dessert.


Ingredients:
Strawberry Wine Compote:
1 1/2 cups fresh strawberries (hulled and quartered)
1/2- 3/4 cup sweet wine, such as Riesling, Moscato, Gewürztraminer, or another sweet wine

1/4 cup sugar 

Cupcakes:
3/4 cup almond milk
1 teaspoon apple cider vinegar
1 1/4 cup flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil
1/2 cup sugar
1 teaspoon vanilla extract 

baking spray

Sweet Wine Frosting:
1/4 cup vegan margarine, room temperature
1/4 cup vegan shortening
3-3 1/2 cups powdered sugar
2-3 tablespoons sweet wine of your choice (see above) 

Additional fresh strawberries, hulled and quartered

Additional powdered sugar

Directions:
To Make the Compote:

1. Combine the strawberries, wine and sugar in a small pot and heat over medium high heat. The amount of wine depends on your taste. The 3/4 cup measure will provide a fuller flavor, but it will take a little bit longer for the compote to cook down.
2. Bring the compote to a boil, reduce the heat to simmer. Let the compote simmer for about 10-15 minutes, stirring occasionally. The liquid should have reduced by about 3/4 and all of the strawberries should be broken down. 
3. Set aside and allow to cool.

To Make the Cupcakes:

1. Preheat the oven to 350°F and spray a mini cupcake tin with baking spray.
2. Use a whisk or a fork to mix the apple cider vinegar into the almond milk. Set aside.
3. In a large bowl combine the flour, cornstarch, baking powder, baking soda and salt. Whisk or sift the mixture together.
4. Add the oil, sugar and vanilla to the almond milk mixture. Mix well and add to the flour mixture. 
5. Use a whisk to beat the mixture for a minute, getting rid of lumps. (Electronic mixers are good for this.)
6. Pour the strawberry wine compote into the batter and use a spatula to fold it in. Do not completely mixed, you want ribbons of the compote throughout the cupcakes.
7. Pour batter into each cupcake cup about half-full or so and bake for 9-11 minutes, until the cupcakes are golden brown and a toothpick inserted into the center comes out clean. 
8. Allow the cupcakes to cool in the tin for about 10-15 minutes, then transfer them to a cooling rack to cool completely. 

To Make the Frosting:

1. Use an electric mixer to cream the margarine and the shortening together, beating for about 2 minutes. 
2. Add the powdered sugar half a cup at a time with the mixer on low. 
3. After 2 cups of powdered sugar are added, add 2 tablespoons of wine. 
4. Add 1 more cup of powdered sugar. 
5. Beat for 2 minutes on high (as high as your mixer can go without frosting being flung all over your kitchen!). Taste the frosting, add more sugar or wine as needed.
6. Once the cupcakes are completely cooled, frost them with a butter knife or using a pastry bag. 
7. Dust with powdered sugar for a pretty presentation.
8. Store covered at room temperature.

Notes:

• If you are desperate, you can use frozen strawberries for the compote, but they will not make pretty toppings.
• Makes 48 mini-cupcakes, or so.
• By the way, I shared these with a large group of people that I did not tell they were vegan and then once they found out (because 1 person knew I was vegan and saw me eat one, they were amazed.)

Leeky Polenta

The photo may not look like much, but this creamy leek polenta is buttery and oh-so-tasty! It is a go-to when it's cool out. You can eat it as an entree or as a side.

Ingredients
1-2 Tbsp olive oil
3 large leeks, thinly sliced and diced (be sure to wash thoroughly)
2 cups+ water
2 1/4 cups veg broth
1 cup dry polenta
1/2-3/4 cup unsweetened almond milk
1 tsp salt
fresh pepper, to taste

Directions

1. Heat olive oil in a large saucepan over medium heat.
2. Add the leeks, and stir to coat. 
3. Cover and cook until leeks soften, stirring occasionally, about 10 minutes.
4. Add the water and broth, cover, and bring to a boil. 
5. Slowly pour in the polenta, while whisking simultaneously to prevent clumping of cornmeal. 
6. Reduce the heat to medium-low, and cook until the mixture is thick and creamy, stirring often. 
7. As it begins to thicken, add some of the milk, stir, and continue cooking.
8. Add about ¼ teaspoon salt. 
9. Continue stirring, cooking, and adding more milk and salt, until you’ve got a creamy mixture.
10. Remove the saucepan from the heat, and stir in the remaining tablespoon of nondairy butter. 
11. Season with salt and pepper, to taste, and divide the polenta among plates.

Notes:

• Serves 4 to 6
• Use a wooden spoon for best results.

White Wine Risotto

While I was helping my parents out this past winter, my mother procured several recipes from other vegans she knows that I could make while I was visiting. My mother never wants me to go hungry. One recipe was this White Wine Risotto from Isa Does It that I skipped the "extras" and did my own. The fun fact about Isa Chandra Moskowitz is that her restaurant, Modern Love, has a location in Omaha not far from the home I grew up in. 

Ingredients:
1/2 cup cashews
1 cup water
4 cups or so vegetable broth
olive oil
1 sweet onion, chopped
3 cloves garlic, minced
1 tsp dried thyme
1 1/2 cups Arborio rice
1 1/2 cups white wine 
fresh black pepper
1/2 tsp salt
2 tbsp lemon juice

Directions:

1. Soak the cashews in enough water to cover and adsorb for at least 2 hours or up to overnight.
2. When ready to make the risotto, drain the cashews.
3. Add the cashews plus the 1 cup water to a blender, and blend until smooth. Set aside.
4. Warm a large pot over medium heat.
5. Add olive oil and warm.
6. Saute onions and garlic in oil until translucent.
7. Mix in the thyme and saute for 1 minute more.
8. Add the rice and use a wooden spoon to stir and coat with oil. 
9. Add the white wine and stir occasionally, until the wine is mostly absorbed.
10. Add a few dashes of black pepper and 1/4 tsp salt.
11. Turn the heat to medium-low.
12. Add the broth in 1-cup increments, stirring the risotto after each addition until the broth is mostly absorbed (6-8 minutes per each cup added.)
13. With the last cup of broth, add the blended cashew mixture and lemon juice.
14. Add remaining salt if needed by taste. 
15. The risotto is ready when the rice is chewy but not over-cooked and the sauce is creamy.

Notes:

• Serve topped with an additional green vegetable. I had sauteed brussels sprouts on hand that I served my risotto with. 
• They don't make blenders like they used to. This is my mom's Hamilton Beach that she received as a wedding gift in 1970. (Meanwhile, I've gone through many, many blenders in the last 20 years I've been married.)

Lemon Cupcakes with Lemon Frosting

In search for a vegan lemon cupcake that could possibly replace the delicious Lemon Creme Lemon Cupcakes, I found a recipe at Vegan Cupcake Recipes. The problem is that the recipe is slightly poorly written and there's no creamy center like the cupcakes I've made. In addition, the images shown look like there's a lemon custard in the middle, but that's clearly added in for the photos and the recipe for it is not given. All those drawbacks aside, the cupcakes are delicious. I've fixed the recipe so they issues should be less of a problem. I'm still on the hunt for a vegan cupcake that has all the components of a lemon cream lemon cupcake.

Ingredients:
1 cup vegan margarine, softened
2 cups organic unbleached sugar
1/2 cup non-dairy yogurt
1/4 cup applesauce
2 teaspoons grated lemon rind
1 teaspoon vanilla
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 cups vegan sour cream

Frosting
3 tablespoons vegan margarine, softened
2 1/4 cups organic unbleached sugar (what the recipe calls for, but I need to try it with powdered sugar)
2 tablespoons lemon juice
3/4 teaspoon vanilla
1/4 teaspoon grated lemon rind
1-2 tablespoons soy milk (or other non-dairy milk)


Directions:

1. In a mixing bowl, cream margarine and organic unbleached sugar.
2. Mix in yogurt and applesauce.
3. Add lemon peel and vanilla, and continue to mix well.
4. In a second bowl, combine dry ingredients. 
5. Add to creamed mixture alternately with sour cream (batter will be thick).
6. Fill greased or paper-lined muffin cups with 1/4 cup of batter.
7. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.
8. Cool for 10 minutes; remove to wire racks to cool 
9. Frosting:
10. Cream margarine and organic unbleached sugar in large mixing bowl. 
11. Add lemon juice, vanilla, lemon peel, and soy milk; whip until smooth. This may take awhile as I never got it with granulated sugar to be smooth.
12. Frost cupcakes.

Notes:

• As I noted, either powdered sugar needs to be used in the frosting, which I haven't tried yet, OR you have to whip for a very long time to get nice smooth frosting.

Grilled Yam Nachos

On August 15, in honor of the inventor of Nachos, Ignacio Anaya, I veganized a nachos recipe from Pinch of Yum. I believe my work had published this recipe in a series during 2018 about healthy eating. I had an alternate cheese sauce I planned to use (from my shells n'cheeze) because I knew it was an easy and slightly spicy cheese sauce. However, I ended up just altering the one given. It was a very nice nachos sauce.


Ingredients:
2 large red garnet or jewel yams
1 tbsp olive oil
1 tsp chili powder

1 tsp cumin
1 14-ounce can vegetarian refried black beans
1 cup frozen sweet corn
1 oz. multigrain tortilla chips
chopped cilantro for topping

crumbled vegan cheese of your choosing

For sauce:

1/2 teaspoon Earth Balance butter
1 large clove garlic, minced
1 1/2 cups unsweetened almond milk (or non-dairy milk of your choosing)
2 tbsp flour
1/4 tsp salt – more to taste
1/2 cup shredded non-dairy cheese of choice (I used Daiya cheddar shreds)

Directions:

1. Preheat the grill with medium-high heat.
2. Wash yams and pierce with fork.
3. Wrap in a paper towel and microwave on high for 5 minutes.
4. When cool enough to handle, cut yams into wedges.
5. Toss wedges with olive oil, chili powder, cumin, and salt to taste.
6. Transfer yam wedges to the hot grill and grill for a few minutes on each side until roasted. Be careful because the wedges are likely to slide between the grates of the grill.
7. While grilling, make the cheese sauce.
8. Melt the butter in a small saucepan over medium to medium-high heat.
9. Add the garlic and saute for 1-2 minutes.
10. Add 3/4 cup almond milk and heat until simmering.
11. In a small bowl, whisk the remaining 3/4 cup milk with the flour until smooth.
12. Add to the saucepan and stir until smooth and thick.
13. Turn to low heat, and whisk in the salt and shredded cheese until melted.
14. Remove from heat.
15. Meanwhile, heat the refried beans in the microwave or on the stove per your preference until warmed through.
16. Warm the corn either in the microwave or in a non-stick skillet on the stove. 
17. On a large platter, arrange the chips in a single layer.
18. Top with the grilled yam wedges, black beans, and corn. Drizzle the cheese sauce over the stack and top with the cilantro and additional crumbled cheese.

Notes:

• Serves 4 as an entree, about 520 Calories per serving depending on your chips and how big your potatoes are.
• Serves 6+ as a side.

White Bean Minestrone

This is a great year-round soup. You can serve this warm or cold, but make sure to serve with your favorite crackers.

Ingredients:
olive oil

4 garlic cloves, minced
1 onion, diced
1 red bell pepper, seeded and diced
2 cans (15-oz ea) white beans, drained and rinsed
1 tsp Italian seasoning
1 can (14-oz) diced tomatoes
fresh basil
crackers

Directions:

1. Heat a large pot over medium-high heat.
2. Add olive oil, about 1 Tbsp, and allow to warm up.
3. Sauté garlic, onion, and bell peppers until tender.
4. Stir in Italian seasoning and cook 1 minute.
5. Add beans and tomatoes (with juices), cover, and cook until warm throughout.
6. Garnish with fresh basil and serve with crackers

Notes:

• Serves 4
• Per serving (without crackers): 241 calories, 1.9g fat, 42.4g carbs, 13.6g fiber, 6g sugars, 14.1g protein