Thursday, November 26, 2015

Grammy's Corn Pudding

2 flax eggs (2 tablespoons ground flaxseeds + 1/4 cup water)
3/4 cup whole grain corn flour
3/4 cup corn meal
2 tablespoons cane sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
8oz silken tofu
1/2 cup earth balance vegan butter, melted
1-3/4 cups frozen whole kernel corn, thawed
1 (16oz) can cream style corn

Preheat oven to 350 degrees, and lightly grease a long shallow baking dish (something between 8x8 and 9x13).

Prepare flax eggs by mixing together ground flaxseed and water. Place in refrigerator to chill for several minutes, until thickened.

In a mixing bowl, combine the other dry ingredients: corn flour, corn meal, sugar, baking powder, baking soda, and salt. Stir until thoroughly mixed.

Use a food processor to blend the silken tofu until smooth.

In the mixing bowl with corn meal mixture, combine all other ingredients: silken tofu, flax eggs, vegan butter, frozen corn, and creamed corn. Stir to combine. Pour mixture into the baking dish and bake for 45 minutes, uncovered.

Chocolate Tofu Pie

Chocolate Graham Crackers (enough to make 1-1/2 cup crumbs)
1/4 cup cane sugar
6 tablespoons earth balance vegan butter, melted

10 ounces chocolate chips (dairy free)
2 (12 1/3 ounce) packages extra-firm silken tofu
1⁄4 cup maple syrup
1 tablespoon vanilla
1⁄8 teaspoon salt

Prepare the crust
If using a pre-made crust, skip this section.

Preheat oven to 375°F Grease a 9-inch pie pan.

Use a food processor to blend your graham crackers into crumbs. Measure out 1-1/2 cups of crumbs.

In a small bowl, combine crumbs, sugar, and melted butter. Stir until well mixed. Don't worry, it won't come together into a dough. Using your fingers, firmly press into the bottom of your prepared pan.

Bake at 375°F for 7 minutes. Remove from oven to cool.

Assemble the pie
Preheat/reduce oven to 325°F.

Melt chocolate chips in the microwave or over a double broiler.

In a food processor or blender, blend the tofu until it forms a smooth paste.

In a large mixing bowl, combine melted chocolate, syrup, vanilla and salt. Stir until smooth. Fold in the blended tofu. Pour filling over top of crust and bake for about 45 minutes. Allow to cool, and chill for several hours before serving.

Adapted From

Chocolate Graham Crackers

3/4 cups + 2 tablespoons Bob's Red Mill flour
2 tablespoons unsweetened cocoa powder
1/2 cup brown rice flour
1/3 cup dark brown sugar, tightly packed
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons earth balance butter, cold
2 tablespoons agave nectar
2 tablespoons almond milk
2 teaspoons vanilla extract
1 tablespoon cane sugar, for sprinkling on top

Preheat oven to 350°F. Combine flours, cocoa, sugar, baking soda, and salt in a large bowl and stir until thoroughly combined. Add cube of vegan butter and cut butter into flour mixture using a fork (or pastry cutter, if you have one) until pea-sized chunks remain.

In a medium bowl whisk together agave, almond milk, and vanilla until thoroughly combined. Stir together; dough should come together in a ball after a bit of working. If you have trouble getting the dough to fully come together, work any additional floury bits into the dough clump by hand (as you would with pie dough).Flatten into large disk, wrap in plastic wrap and refrigerate until dough is slightly firm, about 30 minutes.

On a large surface lightly floured with cocoa powder roll dough out to 1/8” thick. Using a biscuit or cookie cutter, cut out 24 rounds and transfer to parchment lined baking sheets. You can also slice the dough into rectangles if you don't need anything fancy.

Prick cookies with a fork and bake for 8-10 minutes or until dry to the touch. Halfway through baking remove cookies from oven and sprinkle with granulated sugar, if desired. When cookies are done remove from baking sheet and transfer to wire rack to cool completely. Store in an airtight container for up to 3 days.

Adapted From

makes about 24 crackers

Sunday, November 22, 2015

Sweet Potato Casserole

2 large sweet potatoes
1 tablespoon earth balance butter
1/2 teaspoon vanilla extract
2 - 3 tablespoons pure maple syrup
1/2 teaspoon fine grain salt
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon

2 tablespoons earth balance butter
2 tablespoons brown sugar
3 tablespoons brown rice flour (or white flour)
1/3 cup chopped pecans (or walnuts)

Preheat the oven to 350 F and lightly grease a 2 quart casserole dish with canola oil.

Peel and cube the sweet potatoes. Microwave in a large bowl, in increments of 5 minutes and stirring in between, until soft. This will probably take about 10 -15 minutes. Mash the sweet potatoes with the butter until smooth. Add the vanilla, maple syrup, sea salt, nutmeg and cinnamon to the sweet potatoes. Scoop into casserole dish.

Next, mix the topping ingredients together until well-combined. Sprinkle topping mixture over the casserole. Bake for about 45 minutes uncovered, until crispy and bubbling.

Adapted From

Thursday, November 19, 2015

Lentil Stuffing

half a loaf wholegrain bread (about 6 slices)
1/3 cup uncooked green lentils (cook in 1 cup vegetable broth)
1 tablespoon olive oil or vegan butter
1/4 white onion, diced
1/2 cup celery, diced
salt & pepper
1 vegetable broth (for stuffing mixture)
1 flax egg (1 tablespoon ground flaxseed + 2.5 tablespoon water)
1/2 teaspoon paprika
1/2 teaspoon dried sage

The night before, cube your bread and set it in a large bowl to dry out - you want it to be the texture of day old bread - noticeably dry but not rock hard.

The day of, if you haven’t already cooked your lentils, do so now by thoroughly rinsing in cold water, then adding to a small saucepan with 1 cup veggie broth or water. Cook over medium-high heat until a low boil is achieved, and then lower to a simmer and continue cooking uncovered for 15-20 minutes.

Preheat oven to 350 degrees and line an 8x8 pan with foil or spray with nonstick spray. Prepare flax egg and set aside. Sauté onion and celery in the olive oil or vegan butter and season with a bit of salt and pepper. Cook until fragrant and translucent - about 5 minutes.

To the bowl of bread, pour most of the broth then add the remaining ingredients (sage, paprika, cooked veggies, flax egg, and lentils) and mix until combined. The key is to make sure it is about the consistency of a meatloaf. If it’s too dry, add more broth and mix again. If it’s gotten too wet, add more bread.

Transfer mixture to the prepared pan and cover with foil. Bake at 350 for 30 minutes, then remove the top layer of foil so the top can brown. Increase heat to 400 degrees and bake for another 10 minutes, or until the top is well browned and crisp.

Remove from oven and let cool slightly before serving. Leftovers reheat well in the microwave or oven, though best when fresh.

Adapted From

Wednesday, November 18, 2015

Tofu Quiche

1.5 - 2 medium-large potatoes (about 3 cups grated)
2 tablespoons melted vegan butter (or sub olive oil)
1/4 teaspoon sea salt and pepper

12.3 ounces extra firm silken tofu, patted dry
2 tablespoons nutritional yeast
3 tablespoons hummus
Sea salt and black pepper (to taste)
1/2 teaspoon paprika
1/2 teaspoon tumermic
3 garlic cloves, chopped
3 scallions, thinly sliced
1 bell pepper, diced
1/4 cup sun-dried tomatoes
1 cup chopped broccoli

Preheat oven to 450 degrees F and lightly spritz a 9.5 inch pie pan with non-stick spray.

Grate potatoes and measure out 3 cups. Then transfer to a clean towel and firmly squeeze out excess moisture. Add to pie dish and drizzle with melted vegan butter and 1/4 tsp each salt and pepper. Toss to coat, then use fingers press into the pan and up the sides to form an even layer. Bake for 22-27 minutes or until golden brown all over. When crust is done, lower oven temperature to 375 degrees.

While crust is baking, heat a pan over meduim heat, spray with non-stick spray. Prep veggies and toss into pan with garlic and healthy pinch each salt and pepper. Cook until veggies start to brown.

To prepare tofu filling, add drained tofu to a food processor with nutritional yeast, hummus, spices, and a heaping 1/4 tsp each sea salt and black pepper.

Once veggies are cooked, combine them in a mixing bowl with tofu mixture and sun-dried tomatoes. Toss to coat, then add to the crust and spread into an even layer.

Bake quiche at 375 degrees for a total of 30–40 minutes or until then top appears golden brown and firm. If the crust begins to get too brown, loosely tent the edges with foil. Let cool briefly and then serve with fresh herbs or green onion.

Store leftovers loosely covered in the fridge for up to two days. Reheat in the microwave or in a 350 oven.

Adapted From

makes 8 slices
184 calories

Crispy Breaded Tofu

14 oz block of extra firm or firm tofu, pressed
1 tablespoon soy sauce
2 tablespoons ketchup
1 teaspoon maple syrup or other sweetener
½ teaspoon hot sauce
2 teaspoon oil
½ teaspoon garam masala (or ½ teaspoon ground cumin and ½ teaspoon ground coriander)
½ teaspoon garlic
¼ teaspoon salt

Breadcrumb Coating
¾ cup breadcrumbs
¼ teaspoon salt
¼ to ½ teaspoon cayenne pepper
1 tablespoon nutritional yeast

Slice the slab into 8 rectangles. Press the tofu for half an hour between kitchen towels and under a heavy weight to remove excess moisture. Mix the marinade ingredients. Dip the tofu in the marinade and coat all sides to make an even coating that is not too thick or too thin. Place the tofu strips in a container with a lid. Refrigerate for at least half an hour or longer.

When ready to cook, preheat oven to 425 F. And begin heating a grill pan over medium high heat on the stove.

Mix everything for the breadcrumb coating. If the breadcrumbs are too large, pulse them a few times in a blender and use. Place each tofu strip in the breadcrumb mixture. Flip to coat all sides. Oil your pan and place the breaded tofu on the pan. Cook 7 to 9 minutes each side or until browned.

Bake at 425 for 30 minutes, flipping half way through. Serve over salad or rice, or with dipping sauce.

Adapted From

makes 8 crispy tofu strips

Thursday, November 12, 2015

Pumpkin Gingersnap Muffins

Dry Ingredients
1 2/3 cups unbleached flour
1 tablespoon pumpkin pie spice (see below for ingredients)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1/3 cup chopped walnuts

Wet Ingredients
1 tablespoon ground flax seeds
3 tablespoons water
3 tablespoons unsweetened almond milk
1 cup unsweetened pumpkin puree
1/3 cup vegetable or melted coconut oil
3 tablespoons pure maple syrup
1/2 cup packed brown sugar
1/4 cup blackstrap molasses

Pumpkin Pie Spice
4 teaspoons cinnamon
2 teaspoons ground ginger
1 teaspoon grated nutmeg
1 teaspoon ground allspice
1/2 teaspoon ground cloves

Crumb Topping
2 tablespoons walnut pieces
1/4 cup unbleached flour
2 tablespoons cane sugar
1 tablespoon light brown sugar
1/8 teaspoon baking powder
Pinch of salt
1 tablespoon earth balance

Preheat the oven to 350F. Line a muffin pan with large parchment paper liners.

In a mug or small bowl, whisk together the flaxseed and water. Set aside for a few minutes to thicken.

In a large bowl, whisk together the dry ingredients (flour, pumpkin pie spice, baking soda, baking powder, and salt).

In a medium bowl, whisk together the wet ingredients until smooth (flax mixture, pumpkin puree, oil, maple syrup, brown sugar, and molasses).

Add the wet mixture to the dry ingredients and stir until just combined. No patches of flour should remain. Be sure not to overmix the batter. Set the batter aside.

In a small bowl, make the crumb topping. Melt the earth balance, then stir in the remaining ingredients. Adjust flour accordingly until mixture is dry and crumbly.

If using, fold the chopped walnuts into the muffin batter. Divide the batter equally between the 12 muffin liners. They should be about 3/4 full or a bit more. Cover with the crumb topping. Gently press the topping onto the muffins so it adheres.

Bake the muffins for about 20 minutes until a toothpick comes out clean. Cool the muffins in the pan for 5-10 minutes, and then transfer each muffin onto a cooling rack until completely cool.

Adapted From

makes 12 muffins

Sunday, November 8, 2015

Brown Rice Halwa

Sooji Halwa is an Indian dessert made with semolina, a course wheat flour that's frequently used in pasta, cereal, and couscous. This version is made instead with brown rice flour, which is readily available in most American grocery stores. The result is a sweet, nutty dessert (or eat it at breakfast if you have a sweet tooth). There really isn't a good parallel to American food, the best way to describe this dish in American terms is dessert cream of wheat.

1/2 cup brown rice flour (or kamut flour, semolina flour, cream of wheat, or other coarse grain flour)
1-2 tablespoons earth balance butter
1/3 cup warm water
3-4 tablespoons cane sugar
1/8 teaspoon cardamom powder or saffron strands
1/4 cup cashew pieces
1/4 cup golden raisins (or dried cranberries)

In a pan, add the earth balance and heat on low-medium heat. Once it's melted, add in the brown rice flour. Mix well, and roast for 8-9 minutes. Stir occasionally. At about 6 minutes, it should start to become fragrant and the color will change.

Add in the cashews and cranberries and roast for another minute. Add in the sugar and cardamom powder and/or crushed saffron strands. Give it a quick mix.

Add in hot water and mix to combine. Cover the pan and cook for 2 minutes on very low heat.

Add another 1/4 cup water, if you'd like it a bit thinner. Water quantity depends on the grain used too. Uncover, mix again, take off heat, cover and let sit for another 2 minutes before serving. Top with chopped roasted or raw cashews, pistachios.

Adapted From

makes 2 servings
calories  |  g fat  |  g carbs  |  g protein