Sunchoke & Sweet Potato Casserole

 

Hi! I have a large number of recipes in drafts, so I'll try to get those up. Hello, long time, no post. I joined a coop this spring, so I've been looking for recipes for vegetables I've never had before. This whole plate (except salad dressing) was from the coop. I essentially doubled this recipe from Food 52. This was so good! When sunchokes and sweet potatoes showed up in the box again, I made it again. 

Ingredients:

Cashew cream:

1 cup cashews (raw, parts & pieces are fine)

2 cups water, divided
2 Tbsp extra-virgin olive oil
1 Tbsp garlic paste
4 tsp freshly squeezed lemon juice
2 tsp salt
black pepper to taste

Casserole:

3 oz veg broth
1 pound sunchokes, sliced into ¼-inch-thick rounds
1-1.5 pound sweet potato, sliced into ¼-inch-thick half moons
5 Tbsp olive oil + extra 
2 garlic cloves, minced
2 shallots, minced
1 tsp sage
1 tsp rosemary 
3 tsp salt
black pepper
1 cup panko breadcrumbs
 Nutritional yeast 

Directions:

Cashew Cream:

1. Combine the cashews and 1 cup water in an airtight container and let soak overnight in the fridge.
2. When ready, drain water from cashews.
3. Combine soaked cashews with 1 cup water, garlic paste, lemon juice, salt and pepper in a blender. 
4. Blend until smooth. 

Casserole:

1. Preheat oven to 425F.
2. Oil or spray a standard casserole dish. 
3. Add veg broth, sunchokes, sweet potatoes, 5 tablespoons olive oil, garlic, shallots, sage, rosemary, salt, and pepper to a bowl and mix.
4. You can layer the mixture in single slices and alternate layers. Or you can dump it all in and make sure the upper level is even.
5. Pour the cashew cream over the top. It's best if all the potatoes are covered.
6. Sprinkle the panko crumbs and nutritional yeast over the top of the potatoes, forming a breading top layer.
7. Cover with foil and bake for 45 minutes.
8. Uncover, switch to broil, and broil for 5. minutes until top is golden brown. 
9. Let sit 5 minutes before serving.
10. Serve warm.

Parsnip, Carrot, and Potato Soup

A bowl of Parsnip, Carrot, and Potato Soup

 I subscribed to a food coop program this spring and am learning how to cook some vegetables I've not worked with as much before. This week is a little cool and rainy (hello, April.) I modified this recipe from Vegan Blueberry to use up more of the vegetables I had this week. 

Ingredients:

1/2-1 Tbsp olive oil

1 onion, diced

3 cloves garlic, minced

1# (1 pound) parsnips, chopped 

1# (1 pound) carrots, chopped

1# (1 pound) potatoes,chopped

64 oz low sodium veg broth

fresh herbs to preference: sage, rosemary, thyme (sometimes these come in a pack together called "poultry blend")

salt & pepper (to taste)

Directions:

1. Heat olive oil on Saute setting on Instant Pot. Add onion and garlic, stirring until the onion has turned translucent. Do not let onion and garlic burn.

2. Add 8 cups of vegetable broth, chopped vegetables, and herbs.

3. Set Instant Pot to "soup" setting and close valve.

4. Once instant pot is complete, vent.

5. Use an immersion blender to blend the soup into a creamy texture.

6. Serve hot, salt & pepper to taste.

Notes:

• Makes 8 servings.
• This recipe uses my Instant Pot, which I don't use all that often. However, you can easily do this on the stove or in a crockpot. Just cook until veggies are fork tender.

Slow Cooker Tailgate Chili

In the deep winter, it's still a great time for chili and slow-cooker chili! 

Ingredients:

1 tbsp olive oil

1 onion, diced
4 garlic cloves, minced
1 can (15-oz) kidney beans, drained and rinsed
1 can (14-oz) diced tomatoes
2 tbsp soy sauce
2 tbsp cocoa powder
2 tbsp nutritional yeast
2-3 tbsp chili powder
1 tbsp (vegan) Worcestershire sauce
1 tsp ground cumin
1 tsp ground cinnamon
½ tsp onion powder
½ tsp garlic powder
¼ tsp ground allspice
¼ tsp ground ginger
dash ground cloves 

1 bay leaf
1 cup dry bulgur wheat

2 cups vegetable broth 
1½ cups corn
1 cup (9-oz) salsa
4-oz guacamole

Directions:

1. Heat oil over medium-high heat. Sauté onions and garlic until translucent.
2. Combine onions and garlic with all ingredients except guacamole in slow cooker. 
3. Cook on low approximately 8 hours.
4. Remove bay leaf and season with salt and pepper.
5. Thin with water or veg broth if necessary.
6. Garnish with guacamole.

Notes:

• Serves 4
• Per serving: 397 calories, 8.1g fat, 73g carbs, 21g fiber, 9.9g sugars, 16.9g protein

Kelley's Quick Burrito Bowl

Wanting to skip the torilla but still want a quick and easy buritto-like meal? Try Kelley's Quick Burrito Bowl!

Ingredients:

1/4 cup vegetable broth

1 bag (16-oz) cauliflower rice
1 bag (16-oz) frozen okra (or broccoli)
1 jar (24-oz) salsa
1 ½ cup roasted corn (or regular)
1 can (15-oz) (vegan) refried beans (or black beans)
4-oz guacamole

Directions:

1. Line a large skillet with ¼-cup broth.
2. Add cauliflower rice and okra (if using broccoli steam separately or microwave as directed) and cook until cauliflower rice is just soft and okra has thawed.
3. Stir in salsa, corn and beans, or serve over cooked cauliflower rice.
4. Top with guacamole before serving.

Notes:

• Serves 2
• Time: 15 minutes or less
• Per serving: 421 calories, 6.5g fat, 77.4g carbs, 16.4g fiber, 26.7g sugars, 22.9g protein 

Bean Burrito

Who doesn't love a burrito? This is an easy recipe for a basic bean burrito. It's a great starting place for yum!

Ingredients

Two​ ​15-ounce​ ​cans​ ​black​ ​or​ ​pinto​ ​beans,​ ​drained​ ​and​ ​rinsed
Water​ 
1​ ​Tbsp​ ​chili​ ​powder,​ ​or​ ​to​ ​taste
1​ ​tsp​ ​ground​ ​cumin
1​ ​jalapeño​ ​pepper,​ ​finely​ ​chopped
6​ ​large​ ​flour​ ​or​ ​corn​ ​tortillas​ ​(corn​ ​tortillas​ ​are​ ​smaller,​ ​so​ ​you​ ​may​ ​need​ ​more)
1​ ​cup​ ​cooked​ ​brown​ ​rice​ ​(seasoned​ ​with​ ​salt​ ​and​ ​perhaps​ ​a​ ​squeeze​ ​of​ ​lime​ ​juice)
2​ ​cups​ ​of​ ​mixed​ ​greens
1-1/2​ ​cups​ ​of​ ​your​ ​favorite​ ​salsa
2​ ​avocados​ ​or​ ​1​ ​cup​ ​guacamole
2​ ​fresh​ ​tomatoes,​ ​chopped

Directions

1. In​ ​a​ ​saucepan,​ ​add​ ​the​ ​rinsed​ ​beans​ ​and​ ​just​ ​enough​ ​water​ ​to​ ​cover​ ​the​ ​beans.
   
2. Add​ ​the​ ​chili​ ​powder,​ ​cumin,​ ​and​ ​jalapeño​ ​pepper.​ ​Cover,​ ​and​ ​heat​ ​over​ ​a low-medium​ ​flame.​ ​It​ ​should​ ​take​ ​about​ ​10​ ​minutes​ ​for​ ​the​ ​water​ ​to​ ​begin​ ​to thicken​ ​(and​ ​evaporate​ ​a​ ​bit)​ ​so​ ​that​ ​the​ ​spices​ ​become​ ​more​ ​incorporated​ ​into the​ ​beans.
   
3. When​ ​the​ ​beans​ ​are​ ​heated​ ​through​ ​and​ ​thickened​ ​up,​ ​begin​ ​filling​ ​the​ ​tortillas.
   
4. To​ ​make​ ​the​ ​tortillas​ ​a​ ​little​ ​more​ ​pliable​ ​(and​ ​delicious),​ ​just​ ​heat​ ​them​ ​up briefly​ ​over​ ​an​ ​open​ ​flame​ ​or​ ​in​ ​the​ ​microwave​ ​for​ ​a​ ​few​ ​seconds.
   
5. Spoon​ ​a​ ​couple​ ​tablespoons​ ​of​ ​rice​ ​onto​ ​a​ ​tortilla​ ​about​ ​1​ ​inch​ ​from​ ​the​ ​bottom, and​ ​spread​ ​it​ ​out​ ​in​ ​a​ ​horizontal​ ​line.​ ​Using​ ​a​ ​slotted​ ​spoon,​ ​scoop​ ​out​ ​the​ ​beans and​ ​add​ ​a​ ​few​ ​tablespoons​ ​on​ ​top​ ​of​ ​the​ ​rice.
   
6. Add​ ​the​ ​remaining​ ​toppings,​ ​such​ ​as​ ​the​ ​lettuce,​ ​salsa,​ ​avocados​ ​or​ ​guacamole, and tomatoes,.​ ​Do​ ​not​ ​overfill,​ ​or​ ​it​ ​will​ ​be​ ​difficult​ ​to​ ​roll.​ ​Begin rolling,​ ​from​ ​the​ ​bottom​ ​up,​ ​tucking​ ​the​ ​sides​ ​in​ ​as​ ​you​ ​go​ ​along.

Notes:

• ​6​ ​servings

Insta-Pot Stuffed Pepper Soup

Soup for the winter, done in the pressure cooker for fast and easy.

Ingredients:

1 cup green or brown lentils

1 cup rice

1 red bell pepper, seeded and diced

1 green bell pepper, seeded and diced

4 cups vegetable broth

1 can (14 oz) petite diced tomatoes

1 Tbsp Italian seasoning

1 1/2 tsp onion powder

1 1/2 tsp garlic powder

1/2 tsp ground ginger

16 oz (usually 2 cans) tomato sauce

2 Tbsp soy sauce

2 Tbsp nutritional yeast

1 tsp Worcestershire sauce

bay leaf

Directions:

1. Place all ingredients in Insta-pot or other pressure cooker. 
2. Stir.
3. Cook on high for 22 minutes.
4. Allow natural release for 10 minutes.

Notes:

• Serves 4

Vegetable Korma

Vegetable Korma is a wonderful winter dish. It's good in the summer, too, but I love its heartiness.

Ingredients:
oil

½ onion, diced
4-5 garlic cloves, minced
2 carrots, diced
4-oz green beans, trimmed
1 potato, diced
½ can chickpeas, drained and rinsed
1 tsp ground coriander
½ tsp ground cumin
¼ tsp turmeric
½ cup tomato sauce
½ cup peas
¼ tsp garam masala
dash cayenne pepper
rice

Directions:

1. Sauté onions and garlic in oil until translucent.
2. Add carrots, green beans, and potatoes, and cook 3-5 minutes more.
3. Stir in coriander, cumin, and turmeric to coat.
4. Add tomato sauce, cover, and bring to a boil.
5. Reduce heat to low and simmer until vegetables are fork tender, adding water as needed. (You want to
6. keep a thin layer of liquid along the bottom).
7. Stir in chickpeas and peas and heat over low until thoroughly warm.
8. Add garam masala and stir to combine.
9. Rest 5 minutes then taste, adding salt or more garam masala if desired. You can also add cayenne
10. pepper for a spicy dish. 
11. Serve with rice (or on warmed pita) 

Notes:

• Serves 2
• Per serving: 394 calories, 3.5g fat, 78.2g carbohydrates, 17.6g fiber, 13.8g sugars, 17.3g protein
• You can add ¼-cup coconut milk for a creamy curry version.

Firecracker Curry Noodles

This is a great meal in the summer or in the winter or any season. When do you light off your firecrackers?

Ingredients:
12-oz dry noodles (e.g. bow-tie firecrackers)
16-oz frozen stir-fry vegetables
1 cup lite coconut milk
1 cup unsweetened almond milk
2-3 tbsp red curry paste
1-2 tbsp low-sodium soy sauce

Directions:

1. Cook noodles according to package instruction, adding stir-fry vegetables 2-4 minutes before the noodles are done to cook briefly. 
2. Drain and rinse under cool water then return to pot. 
3. While the noodles and veggies cook, in a small bowl, whisk together remaining ingredients starting with 2 tbsp curry paste and 1 tbsp soy sauce. 
4. Pour over cooked noodles and vegetables, stirring to combine. 
5. Heat over low until thoroughly warm. 
6. Taste, adding more curry paste, soy sauce, and/or Sriracha as desired.

Notes:

• Serves 4
• Per serving: 428 calories, 8.2g fat, 75.1g carbs, 10.8g fiber, 6.8g sugars, 13.5g protein 

Simple Lentil Chili

There's nothing like a bowl of soup or chili in the cold, wintry months. This simple lentil chili cooks the lentils while simmering the chili. An easy dish for the upcoming weeks between snacks and time-intensive meals.

Ingredients: 

1 onion, diced 

3-4 garlic cloves, minced 

1 bell pepper, seeded and diced 

1 qt vegetable broth 

2-3 tsp chili powder 

1/4 tsp smoked paprika 

1 1/4 cup dry lentils 

1 can (14-oz) diced tomatoes 

crackers 

Directions 

1. Sauté onion, garlic and bell peppers until onion is translucent. 
2. Stir in chili powder and smoked paprika to coat. 
3. Add lentils and cook, stirring frequently, for 1 minute. 
4. Add tomatoes (with juices) and broth. 
5. Cover and bring to a boil. 
6. Reduce heat to low and simmer until lentils are tender. 
7. Salt and pepper to taste, plus more chili powder or smoked paprika if desired. 
8. Serve with crackers or crusty bread.

Notes:

• Serves 4 
• Takes ~40 minutes after prep
• Nutritional Analysis per serving (sans crackers): protein 16.3g, sugars 6.8g, fiber 17.7g, carbs 40.5g ,fat 1.1g , calories 235

Vegetable Rice Casserole

Ingredients:
4 cups cooked brown rice 

2 zucchinis, diced 

10-oz cherry tomatoes, halved 

2 bell peppers, seeded and diced 

1 onion, diced 

2 garlic cloves, minced 

1 cup frozen corn, thawed 

½ cup fresh basil, chopped
½ cup vegetable broth 

2 Tbsp flour 

2 cups unsweetened almond milk

2 tbsp nutritional yeast 

¼ cup breadcrumbs 

Directions: 

1. Cook rice if not pre-cooked. 
2. Preheat oven to 425°F and line a baking sheet with parchment paper. 
3. Place zucchini on baking sheet in a single layer. 
4. Sprinkle cherry tomatoes and bell peppers over zucchini. 
5. Bake 20-25 minutes or until zucchini is roasted and tomatoes are shriveled. 
6. While the vegetables bake, sauté onions and garlic until translucent. 
7. Turn off heat and add flour, stirring to evenly coat onions and garlic. 
8. Stir in cold milk and broth. Stirring until there are no lumps. 
9. Cover and bring to a boil, then reduce heat and simmer. 
10. Once it starts to thicken, turn off heat and stir in nutritional yeast, plus salt and pepper. Set aside. 
11. In a glass casserole dish, mix together cooked rice, roasted veggies, and corn. 
12. Add sauce and mix again. 
13. Sprinkle with basil and breadcrumbs. 
14. Bake 25 minutes or until sauce bubbles and the top is toasty. 

Notes:

• Total Time: 50 min  Active Time: 10 min
• Per serving: 404 calories, 5.6g fat, 78.2g carbs, 11.3g fiber, 10.4g sugars, 15.3g protein
• I do not suggest making this in the summer. This is too warm of a dish for that.

Pumpkin Sloppy Joe

Sticking with the theme of lentils, and the seasonal pumpkin goodness, and warm sloppy joe sandwiches are a great winter meal.

Ingredients:

2 cups cooked lentils 

1 onion, diced 

4-6 garlic cloves, minced 

2 tbsp chili powder 

2 tsp ground cumin 

1 cup vegetable broth 

1 cup canned pumpkin 

¼ cup tomato paste  

pure maple syrup 

8 slices bread 

Directions:

1. Cook lentils if not using pre-cooked. 
2. In a separate skillet, sauté onions and garlic until translucent. 
3. Stir in chili powder and cumin to coat. 
4. Add broth, pumpkin, and tomato paste, stirring to combine. 
5. Taste, adding maple syrup for a sweeter dish. 
6. Stir in cooked lentils. 
7. Heat over low until warm. 
8. Taste, adjusting spices as desired. 
9. Combine to make sandwiches and serve. 

Notes

• Makes 4 sandwiches
  
• Per serving: 390 calories, 4.2g fat, 67.2g carbs, 23.2g fiber, 9.8g sugars, 23.8g protein

Chocolate Chip Cookies

I screenshot this recipe off of no less than three Instagram accounts that I follow. Obviously, I was super excited to make it. The original recipe is from @sixvegansisters. The original recipe called for mini chocolate chips, but I couldn't find any. I've seen it with chocolate chunks in a post by sixvegansisters and I wish I'd gotten the chocolate chunks I like and used those.

Ingredients:
2 1/4 cup flour
1 tsp salt
1 tsp baking soda
2 tsp cornstarch
3/4 cup vegan margarine (from a tub, not sticks)
1/4 cup nondairy milk (I used unsweetened almond milk)
1 cup brown sugar
1/4 cup granulated sugar
2 tsp vanilla extract
1 1/2 cup semi-sweet chocolate chips (vegan)

Directions:

1. Preheat the oven to 350F
2. Line a baking sheet or two with parchment paper.
3. In a mixing bowl, whisk together the dry ingredients (flour through cornstarch.)
4. Using an electric mixer in a large bowl, cream together the margarine, milk, sugars, and vanilla.
5. Using a rubber spatula attachment, add half the flour mixture to the wet mixture and combine.
6. Add the rest and mix until combined.
7. Fold in the chocolate chips.
8. Drop round balls of the size of your choice of the dough onto the parchment lined baking sheets.
9. Bake for 9-11 minutes for small balls, 11-13 minutes for medium balls, and 13-15 minutes for large balls. Continually check to be sure they are baked to your liking.

Notes:
Supposedly makes 1 dozen cookies, but my very large balls made more like 21 cookies.

Pasta with Red Lentils

Resuming posting recipes, starting with this pasta and lentil dish. It's one of my favorites, takes about 20 minutes, and is perfect comfort food.

Ingredients:
1 Tbsp olive oil 

1 onion, diced
3 garlic cloves, minced
1 green bell pepper, seeded and diced
8-oz dry macaroni or shells
1 quart vegetable broth
¼ cup tomato paste 

1 cup dry red lentils 

Directions:

1. Cook macaroni according to package instructions. Drain and rinse. (While boiling, proceed to steps 2-8.)
2. Heat olive oil over medium-high heat in a skillet.
3. Saute onion, garlic, and bell pepper until onion is translucent.
4. Stir in tomato paste to coat.
5. Add broth and lentils.
6. Cover and bring to a boil.
7. Reduce heat to low and simmer until lentils are soft, about 20 minutes.
8. Add salt and pepper to taste.
9. Stir together with cooked macaroni and serve.

Notes:

• Serves 4
• Per serving: 434 calories, 2.8g fat, 78.7g carbs, 20.7g fiber, 4.9g sugar, 26.6g protein

Book Review: Incredible Plant Based Desserts

I was generously offered a e-book copy ahead of release of Incredible Plant-Based Desserts by Anthea Cheng from the publisher for a honest review through Netgalley. My review also appears on Goodreads.

The book starts with some kitchen gadgets that may make your life easier. Then, even though it is called Incredible Plant-Based Desserts, the book starts with some breakfasts. Some of these may be  familiar or unfamiliar. I know I'm not a fan of ONOs or smoothies, so I didn't try some of these based upon that. There are some fun recipes, such as popsicles that people with kids would do well with. The snacks section was full of things I would consider desserts and not snacks, but that's probably my age showing.


Many of the recipes are sweetened by dates. Unfortunately, I do not care for dates - at all. Which means that any recipe that required dates would not be one I would try. I learned that even using dates for sweetening is not something I enjoy based on recipes I have made in the past. However, if you are looking for a less refined sweetener, dates is the way to go.

The layout is pretty. There are beautiful, vibrant color images, and little thought bubbles in painted swirls.

I only tried two recipes: the Chocolate Brownie Peanut Butter Sandwich Cookies and the Cookie Dough Bars. I initially planned to try about six recipes. However, there are two big drawbacks to the recipes in this book: the ingredients can be expensive and hard to find (I paid $15 for just one ingredient for the cookie dough bars) and the resulting treats taste healthy or like non-vegans expect vegan food to taste. Unfortunately, for my family and I, those are deal breakers. My family asked me not to make any more of the planned recipes after two such duds.

I found the recipes to be very easy to make and not particularly time consuming. They also were very rich. So if you like rich treats, these will be right up your alley.

I would recommend this book to vegan families and parents who are trying to make healthier treats for the kids. Many of the recipes engage kids to participate with the decorating and are lunchbox ready.

Slow-cooker Moroccan Chili

It's still chili season, so here is another slow-cooker chili for you. Here's a hint, I have a few of these slow-cooker chili recipes and I hope to get them all up this fall.

Ingredients:
2 baking potatoes
1 onion, diced
2-4 garlic cloves, minced
2 red bell peppers, seeded and diced
4 carrots, sliced
4 celery stalks, sliced
2 cans (15-oz ea) kidney beans, drained and rinsed
2 tbsp Ras el Hanout
2 cans (14-oz) diced tomatoes

Directions:

1. Throw everything except the potatoes together in a 6-8 quart crock pot.
2. Cook on low 6-8 hours until veggies are soft, the chili is warm and tasty.
3. Meanwhile, bake your potatoes.
4. Serve chili over potato.

Notes:

• Serves 4
• You can make this stove-top by sauteing the onion and garlic until translucent, adding the veggies and cooking until tender, stirring in spices to coast, then adding beans and tomatoes plus some water, cooking for about 20 minutes, stirring as needed, until warm and tasty.

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