Pecan Ginger Vanilla Butternut Squash October 29, 2011

Serves 4

This is a delicious and simply flavorful way to enjoy the supremely healthful and warming butternut squash in autumn. If I feel extra spicy, I add some nutmeg and cinnamon.

1 butternut squash, about 2 pounds, peeled, seeds removed, and cut into 1-inch cubes

Vegetable oil

1 cup chopped pecans

¼ cup vegan butter

2-3 teaspoons grated fresh ginger

2 teaspoons pure vanilla extract

Sea Salt

Fresh Lime juice

Cayenne pepper, optional

Agave syrup, optional

 

Preheat oven to 400 degrees F. Coat the cubed squash with a little vegetable oil and spread in a large baking pan. Sprinkle with salt and roast, tossing occasionally until the cubes begin to brown and are tender, about an hour.  Remove from oven.

(You can also boil the squash until tender (and then drain) if you prefer.)

Heat a large sauté pan over medium heat and dry toast the pecans. Toss frequently or they will burn. Once they start to brown very lightly, remove the nuts from the pan.

Melt the vegan butter in the pan with the nuts over medium-high heat.

Toss the nuts to coat with butter, then add the squash and toss until coated.

Add the grated ginger, vanilla extract, salt to taste and toss gently.

Turn off the heat and add lime juice, more salt if needed, and optionally, drizzle agave syrup over the squash and sprinkle cayenne pepper to taste.

Serve immediately.

(You can prepare the squash and nuts in advance if desired.)

 

Zucchini Basil Soup

Serves 4

4 tablespoons olive oil

1 onion, finely chopped

3 chopped garlic cloves

About 5 cups unpeeled, chopped zucchini (about 4 medium)

1 medium potato, chopped into small pieces

4 cups light vegetable broth

1/2 cup fresh basil, loosely packed, chopped

2-3 teaspoons lime juice

Sea salt and pepper (black and cayenne) to taste

 

Heat the olive oil in a large pot over medium-high heat.

Add the onion, garlic and potato and sauté until the onions are lightly browned.

Add the zucchini and sauté until soft, stirring often. Sprinkle with salt.

Add the broth and water, and bring to a simmer.

Reduce heat and simmer gently for about 20 minutes.

Remove from heat. Add the basil.

Purée in a blender or food processor until smooth, working in batches if necessary, or use a blender stick.

Add the lime juice, and salt and pepper to taste.

Garnish with lime wedges and sprigs of basil.

Serve hot or chilled. Store refrigerated.

* You can also add mint to the soup, or use it instead of basil. If you do not have fresh herbs, you can add your own dried herbs to the soup.

Vegetable Frittata

1 small onion, chopped

2 cloves garlic, finely chopped

3 tablespoons olive oil

1 1/2 cups vegetables and herbs, such as: chopped mushroom, tomatoes, peppers, finely sliced zucchini, spinach

2 tablespoons fresh parsley, or ¾ teaspoon dried parsley

2 tablespoons fresh basil, or ¾ teaspoon dried basil

1/4 teaspoon salt

1/4 teaspoon pepper

1 cup silken tofu, blended

1 medium potato, finely shredded

2 tablespoons flour

3/4 teaspoon salt

1 tablespoon water

 2 teaspoons lemon juice

 1/4 teaspoon turmeric

 

In a large sauté pan, sauté the onion and garlic in the olive oil until lightly browned.

Add the vegetables to the pan and sauté until tender, tossing occasionally.

Add the parsley, basil, salt and pepper.

Place the mixture in a large bowl and set aside.

Combine the blended tofu and shredded potato.

Stir in the ¾ teaspoon salt.

Spread the tofu mixture in an oiled sauté pan. Spread the vegetable mixture on top.

Cook on medium heat until the bottom portion is set and lightly browned on the bottom (about 8 minutes).

Carefully remove and place the frittata on a baking sheet and broil on low for 10 minutes or until light to medium brown. Serve immediately.

Spinach Bread Pudding

Serves 6

1 day-old multigrain baguette

Sautéed Mixture

1/4 cup olive oil
1/4 cup dried mushrooms, soaked for an hour in 1/2 cup water, reserve soaking water, then chopped roughly
1 cup fresh sliced mushrooms
1 small onion, chopped
4-5 cloves garlic, finely chopped
1 stalk celery, diced
5-6 leaves fresh sage (or 1/2 teaspoon dried)
2 teaspoons fresh marjoram (or 1/2 teaspoon dried)
2 teaspoons fresh thyme (or 1/2 teaspoon dried)
1/4 teaspoon salt

Sauté until light brown.

Sauce
1 1/2 cups silken tofu, drained
2 cups fresh or frozen spinach, packed
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon nutritional yeast
2 tablespoons olive oil
2/3 cup vegetable broth
Soaking water from dried mushrooms

Blend all in food processor or blender until smooth.

Preheat oven to 375 degrees F and oil a 9×13 pan. Rip or cut the bread into bite-sized pieces or cubes. Lay the cubes evenly on the pan.
Drop the sautéed mixture evenly over and between the bread cubes. Pour the sauce evenly over the bread and sautéed mixture. 
Bake for 35 minutes or until bread pieces are light brown and crisp on top.

Indian Spiced Bread Pudding with Orange-Rose Crème Sauce

This is a creamy, rich spin on bread pudding that is infused with multidimensional Indian dessert spices.

Serves 8

Bread Pudding

6 to 7 cups day-old French bread (about 1 loaf), torn into 1-inch cubes

¾ cup silken tofu, well-drained

2 ½ cups vanilla almond or soymilk

½ cup turbinado sugar

¼ cup maple syrup

3 tablespoons vegan butter substitute, melted

1 tablespoon vanilla extract

2 teaspoons cornstarch

1 teaspoon ground cinnamon

½ teaspoon salt

½ teaspoon ground cardamom

1/3 cup raisins

1/3 cup slivered almonds

 

Orange Rose Crème Sauce

2 teaspoons rose water

2 tablespoons cornstarch

2 tablespoons water

2 cups vanilla soy creamer, or 2 cups plain soy creamer plus 1 teaspoon vanilla extract

2 tablespoons orange zest

1 tablespoon freshly squeezed orange juice

 

To make the bread pudding, preheat the oven to 325 degrees F and oil a 9×13 inch baking pan. Spread the bread cubes in the pan. Combine the tofu, soymilk, sugar, maple syrup, vegan butter substitute, vanilla extract, cornstarch, cinnamon, salt, and cardamom in a food processor or blender and blend until smooth. Stir in the raisins and almonds. Pour evenly over the bread cubes, making sure they are all coated well. Press the bread cubes gently so they soak up the liquid. Tuck most of the raisins under or between the bread cubes so they stay moist. Let rest for 5 to 10 minutes to allow the bread cubes to soften, occasionally pressing them down so they soak up the liquid. Bake for 35 to 40 minutes, until the top is light golden brown. Let cool in the pan.

To make the sauce, combine the cornstarch and water in a medium saucepan and whisk until there are no lumps. Add the soy creamer, sugar, and rose water and cook on medium heat, whisking often, until the mixture begins to simmer and thicken slightly, about 12 minutes. Remove from heat and stir in the orange zest and juice. Stir prior to serving.

Serve the pudding and sauce warm, cold, or at room temperature. To serve, spoon the sauce over the pudding, topped with vanilla soy ice cream or whipped cream if desired. Store leftover pudding and sauce tightly covered in the refrigerator.

 

Lime Muffins with Lime Glaze

Tangy and moist, these delicious muffins are sure to please at any brunch!

 

Serves 10-12

 

Time to prepare: 30 minutes

 

1 1/2 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 cup granulated sugar

1/3 cup vegan butter substitute, at room temperature

1 cup soymilk

1 1/2 tbsp. fresh lime juice

1 – 1 1/2 tbsp. lime zest (zest from 2 limes)

1 tsp. white vinegar

1 tsp. lemon extract

 

Lime Glaze

2 tbsp. granulated sugar

2 tbsp. lime juice

1 tsp. lime zest

 

Lime Muffins

 

Preheat the oven to 350 degrees F.

Oil and flour a standard 12-muffin pan.

Combine the flour, baking powder, baking soda, and salt in a large bowl.

Beat the sugar and vegan butter substitute until fluffy in a separate large bowl.

Add the soymilk, lime juice, lime zest, vinegar and lemon extract and mix.

Add the flour mixture and stir until just combined.

Pour into the prepared muffin pan and bake for about 20-23 minutes, or until a toothpick inserted into the center comes out clean.

Cool and glaze.

Lime Glaze

 

Combine the sugar and lime juice in a microwave-safe bowl and microwave at medium power for 40 seconds. Alternatively, heat the sugar and lime juice in a small saucepan on low heat and stir until the sugar is dissolved.

Stir in the lime zest.

Remove the cooled muffins from the pan and drizzle the glaze over them.

Store covered at room temperature or in the refrigerator (for longer storage).

Mexican Hazelnut Spice Fudge Brownies

The combination of sweet, rich, dark chocolate with a twist of spice in a fudgy brownie is delightful.

Serves 9

 

1/2 cup raisins

1 teaspoon instant coffee granules

1/3 cup water

1/2 cup hazelnuts (whole or chopped), lightly toasted

4 ounces semi-sweet chocolate or 2/3 cup chocolate chips, melted

2 tablespoons unsweetened cocoa powder

1 cup granulated sugar

1/3 cup vegan butter substitute

1/3 cup nondairy milk

1 teaspoon vanilla extract

1 teaspoon white vinegar

1 1/4 cup unbleached all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon sea salt

1/8 – 1/4 teaspoon cayenne pepper

1/3 cup dark chocolate chips

 

Oil and flour a 9×9 square pan and preheat oven to 350 degrees F.

Process the hazelnuts in a food processor until ground. Mixture does not have to be very finely ground.

Combine the raisins, coffee and water in a small bowl and microwave for one minute. You can also boil the mixture over the stove for one minute.

Add the mixture to the hazelnut mixture in the food processor and process until it becomes a paste. Mixture does not need to be completely smooth.

Combine the 4 ounces of melted chocolate with the sugar and vegan butter in a large bowl.

Add the nondairy milk, vanilla and vinegar.

Add the mixture from the food processor.

In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, salt and cayenne.

Add the dry mixture to the wet mixture and stir until combined.

Stir in the chocolate chips.

Spoon evenly into pan and bake for about 35 minutes, until the center is set. Cool, slice and serve.

 

Apple Strudel Rollups

These delicious, portable, individual apple strudels are the perfect ending to a gourmet vegan picnic.

 

One 17.3 ounce/490 gram package of 2 puff pastry sheets, thawed overnight in the refrigerator

2 tbsp. raisins (optional)

2 tsp. rum or brandy (optional)

2 Granny Smith and/or Golden Delicious apples, very finely chopped

1 1/2 – 2 tbsp. granulated sugar or agave nectar

1 1/2 tsp. lemon juice

1 tsp. cinnamon

2 tbsp. chopped walnuts (optional)

2 – 3 tbsp. apricot and/or orange preserves

 

Granulated sugar and/or cinnamon, for garnish

Oil spray or vegan margarine or butter

Flour, for dusting

 

Prepare the filling. Toss the optional raisins with the rum or brandy in a small bowl.

Place the finely chopped apples in a large bowl and add the raisin mixture, sugar, lemon juice and cinnamon, and mix well.

Toast the optional walnuts in a skillet on low to medium heat until they begin to lightly brown. Immediately add them to the apple mixture and stir until evenly combined.

Let the mixture sit for 15-20 minutes.

Preheat oven to 375 degrees F.

Lightly oil and flour two baking sheets.

Roll out the first pastry sheet to a 12 inch x 12 inch square using a rolling pin on a lightly floured, flat surface. You can make the sheet even larger (and thinner) if you would like.

Use a knife or pizza cutter to divide the pastry sheet lengthwise equally into 4 strips.

Separate and roll the sheets again to make them a bit thinner.

Spread about a teaspoon of the preserves over each strip.

Place about 1 1/2 tbsp. apple filling at one end of the strip.

Fold and tuck the dough over the filling, and roll the rest up.

Pinch the edges to seal well.

Place on the baking sheet, leaving plenty of space between them since they will puff up and become much larger.

Repeat with the second sheet of pastry.

Sprinkle sugar and/or cinnamon on top of the pastries.

Bake the rollups for 25-28 minutes, or until they are fully puffed and lightly browned.

 

You will have leftover filling. Refrigerate it and enjoy it warmed up, over vanilla soy ice cream.

 

Pack the baked and cooled rollups in large containers or baskets so that they do not get crushed. Pack them in a single layer if possible.

 

Serving suggestion: if you can bring vanilla soy ice cream to your picnic in a freezer pack, serve a scoop on the plate as a great complement to these strudel rollups!

 

Coconut-Lime Tart

Exceptionally tangy and creamy, this tart is always a hit! It’s the perfect complement to any curry dish.

Graham Cracker Crust

1 1/2 cups graham cracker pieces or crumbs (about 1 sleeve of graham crackers)

1/3 cup canola oil

1 tablespoon granulated sugar

1 tablespoon water

 

Preheat the oven to 350 degrees F and oil and flour a 9-inch tart pan.

Process the graham crackers in a food processor or blender until finely ground.

Add the oil, sugar, and water and process until combined.

Press into the prepared pan.

Bake for 10 minutes.

Let cool before filling.

 

Filling

1 1/2 cups firm silken tofu, well drained

1 cup soy cream cheese

1 cup granulated sugar

5 tbs. cornstarch

1/2 cup lime juice

2 tbs. lime zest

2 tsp. vanilla extract

1 tbs. coconut extract

 

Shredded coconut for garnish

 

Combine the tofu and soy cream cheese in a food processor or blender and process until smooth and creamy.

Combine the sugar and cornstarch in a small bowl, mix well, and add to the tofu mixture.

Process again, stopping to scrape down the sides of the container as needed, until completely smooth.

Transfer to a medium saucepan and cook on medium heat, whisking almost constantly, for 5 to 7 minutes, or until the mixture begins to thicken. It should not come to a boil or begin to get too lumpy. Some small lumps are ok, but try to whisk them out.

Pour into a bowl and whisk in the lime juice, lime peel, and extracts.

Stir constantly until well combined, mashing any small lumps that may have formed.

Pour into the cooled crust.

Cool, cover loosely, and refrigerate for at least 2 hours before serving.

Garnish with the shredded coconut prior to serving.

Store any remaining tart loosely covered in the refrigerator.

 

Moroccan Almond Orange Cookies

Not your typical cookies, these are bursting with flavor, and very quick to make.

Makes one dozen cookies

 

1/2 cup vanilla flavored soy or almond milk

1/2 cup all-purpose flour

1/4 cup granulated sugar

2 teaspoons vegan butter substitute

1/3 cup sliced almonds (raw or lightly toasted)

1/3 cup chopped candied orange peel

½ teaspoon orange zest (optional)

 

Preheat oven to 350 degrees F and oil a baking sheet.

Cook the milk, flour, sugar, and vegan butter in a small saucepan over low heat for 1 minute or until melted.

Use a wooden spoon to mix until integrated with no lumps. Do not let the mixture come to a boil.

Remove from heat and stir in the almonds, orange peel and optional orange zest. The mixture will be somewhat thin.

Spoon evenly onto the baking sheet.

Bake for 10 minutes or until the cookies firm and the edges just begin to brown very lightly.

Let the cookies cool for 3 minutes on the baking sheet and then remove them with a spatula. Cool on racks.

Store in a sealed container.