Mushroom Crepes October 29, 2011

I’m in love with Provence. I traveled through the region several years ago, enjoying the fresh wines, fruits and vegetables, bread, culture, people and scenery. Back home, I wished to capture something of the food in a way suitable for a vegan, since the overwhelming majority of the cuisine is not. Here’s a nod to the French crepe, without the dairy to weigh it down, yet equally delicious! The traditional version was a former favorite food of mine, executed perfectly by my mother when she entertained, but full of eggs and dairy. I let go of her special crepes when I became vegan, and was thrilled to come up with this delectable alternative that approximates the original!

Yield: 4 servings

 

Crepes

1 cup unbleached, all-purpose flour or whole wheat pastry flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup plain soymilk (preferably unsweetened)

1/4 cup water

Olive oil for cooking

 

Filling

3 tablespoons olive oil

1 small onion or 1/2 large onion, chopped

4 cloves garlic, chopped

2 tablespoons finely chopped fresh herbs of your choice (mixture of parsley, thyme, marjoram, rosemary etc.)

1/2 teaspoon salt

1/4 teaspoon pepper

 

 

Sauce

2 tablespoons vegan butter substitute

2 tablespoons flour

1 cup unsweetened plain soymilk

Pinch nutmeg

 

Garnish

1/3 cup shredded soy cheese

 

Preheat oven to 350 degrees F. To make the crepes, combine the flour, baking powder and salt. Whisk in the soymilk and water until there are no lumps, but do not over mix or the crepes will be rubbery. Divide the batter into 4, and preheat a 8-inch nonstick pan on medium heat. Use a small amount of olive oil and cook each side of the crepe until it begins to lightly brown.

To make the filling, heat the oil in a medium sauté pan. Sautee the onions and garlic until they are light brown. Remove from heat. Stir in the herbs, and add the salt and pepper.

To assemble the crepes, add one-fourth of the filling to the center of each, and roll it up, placing it in a 9×13 pan.

To make the sauce, melt the vegan butter substitute over low heat. Add the flour and cook 4 minutes. Stir the milk in slowly and mix until smooth. Cook over low heat until the mixture thickens and is smooth. Pour the mixture over the crepes. Garnish with the cheese. Bake uncovered for 20 minutes.

 

Mediterranean-American Wraps

We eat these wraps at our house often, and they’re a huge hit with guests and kids alike. The combination of ingredients is both refreshing and satiating. My husband developed the arrangement of sauces, and the wraps are a perfect example of his two main cooking philosophies: layer and dip many types of tasty sauces, and spice is nice. I tend to go simple and easy with day-to-day cooking, but he likes to make each meal quite elaborate, and the contrast is a super way to mix things up.

Yield: 8 servings

Chopped tomatoes and cucumbers, tossed with olive oil and salt

6 extra large flour tortillas, wraps or lavash bread, any color

1 cup basmati rice

1/2 teaspoon salt

Sauce

1 package silken tofu (12.3 ounces), drained

2 teaspoons apple cider vinegar

1 large clove garlic, minced

1/4 teaspoon salt

1/4 teaspoon paprika

1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper (optional)

1 tablespoon plain soymilk (optional)

Eggplant Salad

1 medium to large eggplant

1 large tomato

1 large clove garlic

1/2 red or green bell pepper

1 tablespoon fresh lime or lemon juice

1/2 teaspoon salt

1/4 of a chili (optional)

Tofu

1 package firm regular tofu, drained

2 tablespoons olive oil

2 teaspoons soy sauce

1/2 tsp maple syrup

2 tablespoons fresh lime juice

1/2 teaspoon vegan butter substitute

 

Prepare the rice according to the package directions, and add 1/2 teaspoon salt. Set it aside when it is done cooking.

To make the sauce, process all of the ingredients in a blender or food processor until smooth. Stir in a tablespoon of soymilk to thin the mixture if desired. Keep the sauce in the refrigerator until you assemble the wraps. You can make this a day in advance.

Prepare the Eggplant Salad. Preheat oven to 375 degrees F. Place the eggplant in a baking pan with a rim. Use a fork to pierce 8 sets of holes on all sides. Cook it for 20 minutes. Turn the eggplant over and broil it on low to roast the skin, around 3-5 minutes. Keep a close eye on the eggplant, and don’t allow it to burn. Flip it over and broil it another 3 minutes. Let it cool then peel off the skin. Place the pulp in a blender or food processor. Add the tomato, garlic, pepper, juice and salt and pulse to combine.

To make the tofu, cut it into 3/4-inch cubes. Cook the tofu in a medium sauté pan on medium heat in its own juice and the water will evaporate. Add the olive oil, soy sauce and maple syrup and cook it until it reaches a golden color. Add the lime juice and the vegan butter substitute and cook another minute or two. Set aside the tofu until you are ready to assemble the wraps.

To assemble the wraps, spread sauce, eggplant salad on the wrap. Add the tofu and fold over the sides of the wrap, then roll up the wrap up from the bottom. Serve immediately.

Banana Curry

If you’re a foodie like me, there’s probably a dish or two from your travels that you carry in your memory and always wish you could have again. It’s so true with this dish. I tasted it a decade ago somewhere in Southern California and have never had it since, so I had to make it myself. This curry combines sweet and spicy perfectly. Adjust the heat level to your personal preference and build your own ideal curry with the optional additions you select. Get the health benefits of potassium, the magical brain-stimulating qualities of turmeric, and add in the fun of creating your own special combination of ingredients. It’s a great “introductory” curry that can be mild enough to be exceptionally palatable to those unaccustomed to eating curries. Even my 4 year-old son loves it!

Yield: 6 servings

 

2 tablespoons vegetable oil or coconut oil

1 medium onion, chopped
1 can coconut milk
1 cup plain soymilk

2 tablespoons curry powder (add more if desired)
1 teaspoon nutmeg

1/2 teaspoon cumin
1/2 teaspoon salt
2-3 bananas (ripe but not overripe or mushy), split and cut into 1-inch chunks

Additions – choose any or all that you like:

3/4 cup firm tofu cubes (3/4 inch big)
1/2 cup chickpeas

1/4 cup pineapple chunks
3 tablespoons shredded unsweetened coconut
3 tablespoons raisins
1/4 cup cashews
Heat the oil in a large saucepan over medium-high heat. Sauté the onion in the oil until it is translucent. Add the coconut milk and milk. Reduce the heat to medium, add in any of the optional ingredients you are using, and add the spices. Stir thoroughly and cook for ten minutes. If the mixture begins too high a simmer, reduce the heat to low-medium. Add the bananas, and continue to cook until the bananas are hot, stirring gently so they don’t disintegrate, about 4 minutes. Serve immediately with basmati rice.

 

Fig Walnut Scones with Maple Glaze

Figs are a precious, unique, sensual fruit and a historical part of several world religions and cultures. Driving along desert roads, I recall stopping at small stands to purchase in-season fresh figs in Israel as a child. Now I tend to use dried figs in my baking, out of necessity, but they are still divine. I confess that I didn’t think it was possible to make tasty scones using whole-wheat flour, but I proved myself wrong here. The health factor is turned up a notch in these stunning scones, and they make the brunch crowd oh-so-happy! I know my own crowd loves them, and they don’t last very long.

Yield: 10 scones

 

1/3 cup granulated sugar
1/2 cup vegan butter substitute, slightly softened but not at room temperature
1/2 cup soymilk
1 teaspoon vanilla

1 cup whole wheat flour

1 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda
1/4 tsp cinnamon

1/3 walnuts

1/3 chopped dried figs

Maple Glaze

3 tablespoons maple syrup

1 tablespoon powdered sugar

 

Preheat oven to 350 degrees F. Grease 1-2 baking sheets.

Beat the vegan butter and sugar with an electric mixer. Add the soymilk, lemon juice, peel and extracts. Combine the flours, baking powder, baking soda and cinnamon in a separate bowl. Combine the two mixtures. Knead the dough until the dry mixture is incorporated. Fold in the walnuts and figs very gently.

Form the dough into a 1-2 inch tall round disk. Slice like a pizza into 10 slices and spread the slices out on the baking sheets. Bake for 23-25 minutes or until light brown.

Prepare the glaze. Stir the maple syrup and powdered sugar until the sugar is dissolved and there are no lumps.

Let the scones cool for about 10 minutes. Brush on the glaze and serve immediately.

 

Lime Raspberry Cheesecake

Have a bite of citrus perfectly complemented by the tartness of raspberry, balanced by the natural sweetness of agave and maple, swimming in a sea of creamy filling atop a crispy crust.

Yield: 12 servings

Crust
2 cups graham cracker pieces or crumbs (or 1 sleeve of graham crackers)
1/3 cup canola oil
3 tablespoons water
1 tablespoon agave nectar

Preheat oven to 350 degrees F. Grind the graham crackers in a food processor or blender. Add the oil, sugar and water and mix until combined. Press into a 9-inch pie pan or spring form pan. Bake for ten minutes. Let cool and then fill.

Filling
3 packages (12.3 ounces each) silken tofu, drained
1 package (8 ounces) tofu cream cheese
1 cup agave nectar
1/4 cup maple syrup
1/4 cup lime juice
2 tablespoons lime zest (or zest of 2 limes)
1 teaspoon vanilla
2 teaspoons cornstarch
2 teaspoons lemon extract

Topping
1 cup berry juice
2 tablespoons agar powder
1/2 cup fresh or frozen raspberries

Process the tofu, cream cheese sugar, agave, maple syrup, lime juice, lime zest, vanilla, cornstarch and lemon extract in a food processor or blender until smooth and creamy. Prepare the cheesecake for a water bath by wrapping the bottom of the spring form pan in aluminum foil first so that there are no leaks when you put it in the water bath. Place the pan in a roasting pan with 1-2 inches of water that come up the sides of the cheesecake pan. Pour the batter onto the crust. Bake for an hour and 20 minutes or until the sides pull away from the edges but the middle is not completely firm. Let cool and then refrigerate all day or overnight before serving. Keep refrigerated.

To make the topping, cook the juice with the agar powder in a medium saucepan over medium heat until it boils, around 7 minutes, stirring often. Stir in the raspberries and mash them up. Let the mixture cool in the pan for about a half hour. Spread the mixture over the cooled cake then chill it for at least an hour before serving the cheesecake.

Capellini Pesto

Yield: 6-8 servings

2/3 cup chopped high-quality green olives (the kinds with pits that you can remove)
2 1/2 cups washed packed Fresh basil (1 large bunch)
3 cloves garlic, roughly chopped
1/4 cup extra virgin olive oil
1/4 cup raw walnut pieces
1/4 cup water
3/4 tsp salt
1/8 teaspoon black pepper
 (optional: 1/4 cup finely chopped sundried tomatoes that were packed in oil)-add after process other stuff

Serve with 1 lb pasta with reserved 1/2 cup cooking water and toss the pasta, pesto
Sprinkle with additional salt and pepper and sprinkle vegan Parmesan liberally over the pasta.

Chocolate Raspberry Smoothie

 

These dessert smoothies taste decadent and a cinch to make.

 

For each smoothie:

 

1 cup vanilla nondairy milk

½ cup frozen raspberries

2 tablespoons dark chocolate chips

1-2 teaspoons agave nectar

Vegan whipped cream, chocolate shavings and chocolate syrup for garnish, optional

 

Blend the milk, raspberries, chocolate chips, and agave nectar in a blender.

Garnish with whipped cream and chocolate, if desired.

Tofu Omelet

Yield: 1 omelet

1/2 cup silken tofu
1/3 cup all-purpose flour
1/3 cup water
1 clove garlic, chopped roughly
1/4 teaspoon salt (or to taste)
1/8 teaspoon pepper (or to taste)
1/4 teaspoon dried basil
1/4 teaspoon dried tarragon
1/16 teaspoon turmeric
Oil for frying

Blend all of the ingredients in a food processor or blender until mostly smooth, but some texture remains, no longer than thirty seconds. The batter will be thick.
Coat an 8-inch sauté pan with 1-2 teaspoons olive oil or spray with oil. Place the batter on the pan, spreading it out as much as possible. Cook on medium-high heat for about 4 minutes on each side, or until golden brown. Double the recipe to make a large omelet in a large sauté pan. You can sprinkle mushrooms, onions, shredded vegan cheese, or your favorite toppings on top as you cook the first side.

Chocolate Almond Spice Tart

This tart is hearty and the center is creamy and similar to a cheesecake. The spice is not overwhelming, yet it is exotic, with cayenne pepper enhancing the combination of cardamom and cinnamon that bring a different dimension to dark chocolate and almond flavors.

Crust

1/2 cup vegan butter substitute, slightly softened but not at room temperature

1/2 cup soy cream cheese

2 tablespoons granulated sugar

1 cup blanched almonds, ground

2/3 cup all-purpose flour

¾ teaspoon cardamom powder

Filling

1 cup (6 ounces) semisweet chocolate chips

1/4 cup granulated sugar

1 tablespoon vegan butter substitute

1 cup soy cream cheese

1 cup soymilk

1/4 cup cornstarch or arrowroot powder

1 teaspoon vanilla

¾ teaspoon cinnamon

1/8 t cayenne pepper (use a couple extra shakes if you are daring)

2 tablespoons slivered almonds

Beat the vegan butter substitute, cream cheese and sugar using an electric mixer or wooden spoon until creamy. Add the ground almonds, flour and cardamom and knead with your hands until just combined. Do not overwork the dough. Cover the dough with plastic wrap and refrigerate it for at least a half an hour, and up to two days.

Preheat oven to 325 degrees F. Oil a 9-inch tart pan with a removable bottom.  If you don’t have one you can use a 9×9 square pan. Press the dough into the pan and up the sides. Bake for 25 minutes then let cool.

To make the filling, melt the chocolate, sugar and vegan butter in a double boiler over gently simmering water or in a glass or ceramic bowl in the microwave. Add the mixture to a blender or food processor. Add the cream cheese, soymilk, cornstarch or arrowroot, vanilla, cinnamon and cayenne pepper and process until smooth and creamy, scraping down the sides as needed. Pour into the cooled crust.

Sprinkle the almonds over the filling and press down slightly so they stick. Bake 25-30 minutes, or until the edges are set, but there is still movement in the center of the filling.

Let cool then cover loosely and refrigerate several hours or overnight before serving. Keep refrigerated.

Potato Garlic Soup

This was my mom’s recipe for health when you are sick! I am so glad she shared this with me before it was too late. Garlic is always my go-to when I feel that I am getting sick, the more, the better, and the less cooked, the better too! There is a ton in this soup but it is quite palatable.

 

¼ cup extra virgin olive oil

2-3 heads garlic

6 cups light vegetable broth

3 medium potatoes, chopped into small pieces

Salt , Pepper and Garlic Powder to taste

Garlic Croutons or Chopped Chives, optional garnishes

 

In a medium soup pot, gently sauté the whole garlic cloves in olive oil without allowing them to brown.

Add the potatoes and cook for another minute or two.

Add the broth.

Simmer until the potatoes are soft.

Let cool then blend the soup.

Garnish with garlic croutons or chopped chives if desired.

*You can make the soup thinner with more broth or thicker with more potato if you prefer.