Bryanna
Clark Grogan |
THREE CHRISTMAS
DINNER SALAD OPTIONS
BRYANNA’S
CRANBERRY-ORANGE-FENNEL SALAD WITH BABY SPINACH AND PECANS serves
6
I got the idea
for this salad from a picture out of an old “Better Homes and Gardens”
magazine (the recipe was missing). It was delicious and a big hit!
Salads often remain behind at holiday dinners, but this one was
gobbled up fast! There’s lots of room for experimentation.
IDEAS: You could
substitute raw soft berries, such as raspberries, for the cranberries,
if you wish. You might like to use an aromatic nut oil in the vinaigrette.
2 c. raw cranberries
1/2 c. water
1/4 c. light unbleached sugar or maple syrup
6 c. cleaned, ready-to-eat baby spinach
3 large oranges, peeled and thinly sliced
8 oz. fennel root, trimmed and cut into thin strips
(you could also use jicama, jerusalem artichoke, or even celery—it
has to be crunchy)
3/4 c. chopped toasted pecans (or other nuts)
1/2 c. Balsamic Vinaigrette (below), made with the optional sugar,
or with maple syrup
Well ahead of
serving time, combine the cranberries, combine the cranberries,
water and sugar. Bring to a boil, then boil gently, covered, for
2 minutes. Pour into a bowl, cover and chill. Drain the cranberries,
reserving 1 T. of syrup.
Arrange the
spinach on 6 salad plates (or on a large platter). Arrange the oranges,
fennel, cranberries and nuts on top aas artistically as you can.
Mix the reserved cranberry syrup with th dressing and drizzle over
the salad(s). Serve immediately.
BRYANNA’S
BALSAMIC VINAIGRETTE makes 1 and 1/2 c.
This is one
of our our favorite dressings. It keeps for several weeks in the
refrigerator-- just shake it a little before serving.
1 c. water or
light broth
2 tsp. cornstarch or potato starch
1/4 c. extra-virgin olive oil
10 T. balsamic vinegar
1 to 3 cloves of garlic, crushed
1 and 5/8 tsp. salt, OR 2 and 1/8 tsp. herbal salt
OPTIONAL: 2 and 1/2 T. brown sugar or Sucanat
Place the water
or broth and starch in a small pot and stir over high heat until
it thickens and turns clear (cornstarch has to boil; potato starch
does not). Whisk or blend in the remaining ingredients, bottle and
store in the refrigerator.
VARIATIONS:
For Dijon-Balsamic
Vinaigrette,
omit half the salt and add 1 and 1/2 T. Dijon mustard; a chopped
green onion is optional.
For Roasted
Garlic Balsamic Vinaigrette,
omit the raw garlic and add instead a whole head (12 cloves) of
Roasted Garlic , or from a jar. Use only 7 T. balsamic vinegar and
1 and 1/4 tsp. salt; add a generous 1/4 tsp. freshly-ground black
or white pepper and 1 and 1/4 T. Dijon mustard. Blend all of the
ingredients in a blender until smooth and creamy. Delicious!
For Creamy Balsamic
Vinaigrette,
add 1/3 c. vegan mayonnaise
BRYANNA’S
ARUGULA AND BEET SALAD WITH BALSAMIC DRESSING AND WALNUTS serves
4 to 5
Arugula (also
known as rocket) is a dark green, peppery green which has finally
gained the popularity it deserves. It's still expensive to buy,
but it grows easily, especially in spring and fall, so if you have
any tiny patch of ground, I recommend that you grow some (it grows
like a weed, so you don't have to have a green thumb!).
1/2 recipe Balsamic
Vinaigrette, below (make this ahead of time)
SALAD:
5 c. of cleaned and trimmed arugula leaves
1 and 1/4 c. julienned cooked or canned beets (this is really sensational
when made with Italian-Style Roasted Beets, below)
1/2 c. chopped, toasted walnuts
OPTIONAL: 1 crisp, red apples, or pears, or Asian pears, unpeeled
and sliced thinly, then julienned (keep in acidulated water—water
with a little lemon juice added—until serving time to prevent browning)
Just before
serving, arrange the arugula leaves evenly on salad plates, then
scatter the beets evenly over them. Top with a couple of talespoons
of nuts, and then the optional fruit, if using. Drizzle each serving
with some of the dressing.
ROASTED BEETS,
ITALIAN-STYLE
Once you taste
roasted beets, you'll never boil a beet again! Roasted beets are
so sweet, with a slightly smoky taste.
To roast beets,
wrap small beets, or chunks of large ones (unpeeled) in two layers
of aluminum foil. Bake them on a cookie sheet at 400 degrees F for
about two hours, or until tender when pierced with a fork. If you
have a woodstove or wood heater, you can place the foil packets
of beets right in the coals of your fire-- this gives them an extra-special
flavor.
Our favorite
way to serve them is to peel them (under cold running water) and
slice them while they are still hot. The beets slices are spread
out on a platter and drizzled with extra-virgin olive oil, salt,
freshly-ground pepper, and chopped fresh Italian parsley or mint.
Add a little balsamic vinegar, too, if you like. Serve at room temperature.
BRYANNA’S
WATERCRESS AND SUNCHOKE SALAD WITH CRANBERRY VINAIGRETTE
serves 6
This is a beautiful,
crunchy salad—great for winter.
Sunchokes are
also known as Jerusalem artichokes, but they actually are part of
the sunflower family (and native to North America), thus the more
modern name. They can be cooked much like potatoes, but they are
also delicious raw, with a sweetness and crisp texture reminiscent
of fresh water chestnuts.
They grow literally
like a weed-- in fact, you are well advised to grow them in large
washtubs so that they don't take over the whole garden! Plant them
in either fall or spring and harvest them as you need them the next
fall after the stalks, with their pretty blue flowers, have died
down. Just leave them right in the ground and dig them up as needed.
Or look for them in good produce markets and health food stores.
CRANBERRY
VINAIGRETTE:
1 c. cold water or light vegetable broth mixed with 2 tsp. cornstarch
(NOTE: If you would like to use some oil, use only 3/4 c. water
or borth and 1 and 1/2 tsp. cornstarch, and add 1/4 c. extra-virgin
olive oil)
1/3 c. red wine vinegar, berry vinegar, or balsamic vinegar
1/4 c. chopped fresh or thawed, frozen cranberries
1/4 c. chopped green onion
2 T. lemon juice
2 cloves garlic
1 tsp. roasted (Asian) sesame oil
2 tsp. salt or herbal salt
freshly ground black pepper to taste
pinch of cayenne pepper
SALAD:
1 lb. raw sunchokes (get the roundest ones you can find, with the
least knobs, as they are easier to peel)
1 head of butter lettuce, washed and dried
2 bunches of watercress, washed, dried and trimmed
1 medium red or sweet onion, thinly sliced
To make the
Cranberry Vinaigrette, stir the water or broth and cornstarch together
in a small saucepan over high heat until it thickens and turns clear.
Pour into the blender with the remaining vinaigrette ingredients
and blend until smooth. Place in a cruet or pitcher and refrigerate
until serving time.
To make the
salad, scrub and peel the sunchokes and slice them thinly. You can
make one large salad on a platter, or individual salads. Either
way, line the dish first with the butter lettuce, then the watercress.
Top with the sunchoke slices and onion slices. If made ahead of
time, cover well with plastic wrap and refrigerate until serving
time. Dribble with a little of the Cranberry Vinaigrette just before
serving and pass the rest.
MAIN ENTRÉE
OPTIONS:
BRYANNA'S
SOY AND SEITAN "TURKEY" (WITH STUFFED “TURKEY”, AND STUFFING RECIPE)
Makes about
3 lbs.
The combination
of tofu and soy or chickpea flour with the gluten makes a seitan
that is tender, not rubbery, and which slices easily, even in VERY
thin slices. This recipe makes outstanding sandwich material.
DRY MIX:
2 c. pure gluten powder (instant gluten flour; vital wheat gluten)
1/2 c. full-fat soy flour or chickpea flour
1/2 c. nutritional yeast flakes
2 tsp. onion powder
1 tsp. garlic granules
1/4 tsp. white pepper
WET MIX:
12 oz.firm to extra-firm tofu
1 and 1/2 c. water
3 T. soy sauce
1 T. olive oil
BASTING BROTH:
2 c. hot water
1/3 c. “chicken-style” vegetarian broth powder
2 T. olive oil
OPTIONAL: 4 cloves garlic, crushed
1/2-1 tsp. poultry herbs (sage, thyme, rosemary), crushed well
Preheat the
oven to 325 degrees F.
Mix the Wet
Mix ingredients in food processor until smooth. Add the Dry Mix
and process briefly until it forms a ball on blade. Remove and,
with wet hands, form into 2 loaves. Place each loaf in an oiled
loaf pan and press down a bit with your hand. Mix the Basting broth
ingredients in a small bowl and pour about 1/2 a cup over each loaf.
Cover each loaf pan with foil and place in the oven.
Bake for 30
minutes, add about half of the remaining Basting broth and bake
another 30 minutes, basting the top now and then. Turn the loaves
over, carefully loosening around the edges and from the bottom with
a small, thin spatula first. Add the remaining Basting Broth and
bake about 30 minutes more, basting frequently. The loaves should
completely soak up the broth by the end of the cooking time. If
they don’t, cook until they do. Remove from the pans and serve or
let cool. Can be frozen.
Slice this VERY
thinly for sandwiches, or you can slice it into 1/4"-thick "cutlets"
for scaloppine, into chunks for stews and potpies, slivers for stir-fries,
or oblong chunks for "fried chicken", or other "chicken" dishes,
browning first in a little oil.
OR A STUFFED
“TURKEY",
Serve with more
stuffing baked in a pan, mashed potatoes, cranberry sauce, and Yeast
Gravy (see below).
METHOD #1: Divide
the dough in half and roll each half out on a damp, clean counter
with a wet rolling pin to make a circle 15” across, more or less.
Mound about 3 and 1/2 c. stuffing in the middle. Sprinkle the top
with roasted (Asian) sesame oil. Fold the dough up around the stuffing
in a loaf shape, pinching very well to seal the dough. Smooth into
loaf shape and place each loaf in a very well-oiled 9x5” loaf pan.
Now proceed as in the basic recipe, EXCEPT make 1 and 1/2 times
the Basting Broth recipe.
METHOD #2: This
version is baked twice, but most of it can be made ahead of time.
Make each half of the dough into a flat round disk about 8” across.
Bake them, as directed, in two 10” round baking dishes. (This can
be done a couple of days ahead, if you like.) When they are done,
make a large “sandwich” with one of the loaves on the bottom, a
layer of stuffing on top of that (you’ll need more stuffing baked
on the side) aand the other loaf on top of that. Then wrap and bake
again with a yuba (beancurd skin) “skin”, as directed below.
IF YOU WANT
A “SKIN” ON THE “TURKEY” (you can do this on the plain version,
or either of the stuffed versions.), bake the “turkey (either stuffed
or unstuffed, as directed above. Then it has to be bake again with
the “skin”, but the pre-baking can be done several days ahead of
time.
You will need
2-4 large sheets of dried or fresh (probably frozen) Chinese beancurd
skin (yuba in Japanese). This product is simply the "skin" that
forms on the top of soymilk when it is heated (just as it does with
ordinary milk). The "skin" is lifted off and dried, and is considered
a delicacy in Chinese and Japanese cuisine. In its dried form, it
keeps for a long time, as long as it is stored airtight. When reconstituted,
wrapped around tofu or other fillings, and baked, it becomes delicately
crispy.
Soak the dried
beancurd skin in warm water to cover while you make the assemble
the “turkey”. If you are using fresh or frozen, fresh yuba, thaw
it out, if necessary. If it is pliable, you can use it “as is”.
If it seems a bit dry and hard to fold, etc., then dip it in warm
wate for a minute—just to soften. If you leave it in the water too
long, it will start falling apart.
Oil a baking
pan that the “turkey" fits into with a little room to spare, or
a cookie sheet with sides (jelly roll pan) with the Chinese sesame
oil. Line another pan, such as a cookie sheet, with the prepared
beancurd skin, overlapping if necessary to make it big enough to
cover the whole “turkey”. (There will be overhang—this is good.)
Place the roasted (stuffed or unstuffed) “turkey" on top. Fold the
overhanging beancurd skin over the ”turkey” to cover. Brush with
olive and/or Chinese roasted sesame oil. Now invert th ewrapped
"turkey" onto the prepared baking pan. If made ahead, cover the
pan and refrigerate until baking time.
Preheat the
oven to 350 degrees F. Bake the ”Turkey”, uncovered, for 1 hour,
basting now and then with oil (olive/sesame oil combination). Loosen
the edges carefully and slide it onto a serving plate.
BRYANNA’S
BREAD STUFFING: (You need about 7 c. stuffing for 2 loaves—use
your own favorite, or try this traditional one.)
1 T. olive oil
1 large onion, chopped
1 c. celery and tops, chopped
about 3/4 lb. bread cubes or cornbread cubes, or a mixture
about 1 and 1/2 c. vegetarian broth
about 1/2 tsp. EACH of sage, thyme and savory or to taste
OPTIONAL: pinch of dried rosemary
salt and freshly-ground black pepper to taste
(you won't need salt if the broth is salted)
To make the
stuffing, saute the onion and celery in a large lightly-oiled or
non-stick frying pan in the oil until softened, adding a little
broth if necessary to keep from sticking. Remove from heat and add
the remaining stuffing ingredients. The bread should be moist. Mix
well.
STUFFING
VARIATIONS: Everyone has very personal likes and dislikes when
it comes to stuffing. Obviously, I like a basic sage and onion one
with celery and other herbs. Feel free to add your favorite ingredients.
Here are some suggestions: chopped fresh parsley or other fresh
herbs; soy bacon bits; chopped apples, cranberries or pears; dried
fruit; vegetarian sausage; chestnuts; a bit of brandy, whiskey or
wine in place of some of the broth; some cooked wild rice (see recipe
above) in place of some of the bread; steam-fried mushrooms (any
kind)-- if you used to be fond of oyster stuffing, use oyster mushrooms
and maybe a bit of Chinese vegetarian "oyster" sauce (which is made
with mushrooms, but tastes quite "oystery").
BRYANNA’S
TOFU "TURKEY" WITH BREAD OR CORNBREAD STUFFING
Serves 8
This doesn't
really look like a turkey (it's square), but that wasn't my intention.
It does have a taste and texture quite similar to turkey breast
with crispy skin, with a moist stuffing layered in between. (You
can use your own favorite stuffing, if you prefer.)
NOTE: If you're
making cornbread stuffing, be sure to make the cornbread (see recipe
below) several days ahead of time.
As long as you've
marinated the tofu for several days, this dish is easy and fast
to put together (in fact, you can assemble it the day before you
cook it), and it's tasty when cold, too. I like it any time of the
year!
The only really
unusual ingredient needed for this recipe is dried Chinese beancurd
sheets (called yuba in Japanese), which can be found in Asian grocery
stores and some health food stores and large supermarkets. This
product is simply the "skin" that forms on the top of soymilk when
it is heated (just as it does with ordinary milk). The "skin" is
lifted off and dried, and is considered a delicacy in Chinese and
Japanese cuisine. In its dried form, it keeps for a long time, as
long as it is stored airtight. When reconstituted, wrapped around
tofu or other fillings, and baked, it becomes delicately crispy.
2 sheets of
dried Chinese beancurd skin (yuba)
2/ 14 oz. pckgs. reduced-fat extra-firm or pressed tofu
Chinese sesame oil or a combination of sesame and olive oils for
oiling the pan and brushing the yuba
TOFU MARINADE:
3 c. water
1/2 c. soy sauce
6 T. nutritional yeast flakes
4 tsp. crumbled sage leaves
1 tsp. onion powder
1 tsp. dried thyme
1 tsp. dried rosemary
STUFFING:
1 T. olive oil
1 large onion, chopped
1 c. celery and tops, chopped
4 c. fresh wholewheat bread or cornbread cubes
1 c. vegetarian broth
about 1/2 tsp. EACH of sage, thyme and savory or to taste
pinch of dried rosemary
salt and freshly-ground black pepper to taste (you won't need salt
if the broth is salted)
The day before
or several days before cooking,
slice the tofu into 5 long slabs per package. Combine the marinade
ingredients and place the tofu with the marinade to cover in a covered
container. Refrigerate until you use it, shaking or stirring occasionally.
Soak the dried
beancurd skin in warm water to cover while you make the stuffing.
To make the
stuffing,
saute the onion and celery in a large non-stick frying pan with
the oil until softened. Remove from heat and add the remaining stuffing
ingredients. Mix well.
To assemble
the "turkey" (which can be done the day before cooking), oil a 9x9"
square baking pan with the Chinese sesame oil. Line the pan, bottom
and sides with an overhang, with the soaked beancurd skin.
Cut one third
of the marinated tofu to fit the bottom of the pan. Top this layer
of tofu with half of the stuffing. Cut another third of the tofu
to fit over that. Top with the remaining stuffing. Cut the last
of the tofu to fit and place it over the stuffing. Fold the overhanging
beancurd skin over the casserole. If made ahead, cover the casserole
and refrigerate until baking time.
Preheat the
oven to 350 degrees F. Bake the casserole, uncovered, for 1 hour,
basting now and then with oil. Loosen the edges carefully and invert
it onto a serving plate. Serve, cut into 6 squares, with Rich Brown
Gravy (below) and cranberry sauce.
STUFFING
VARIATIONS: Everyone has very personal likes and dislikes when
it comes to stuffing. Obviously, I like a basic sage and onion one
with celery and other herbs. Feel free to add your favorite ingredients.
Here are some suggestions: chopped fresh parsley or other fresh
herbs; soy bacon bits; chopped apples, cranberries or pears; dried
fruit; vegetarian sausage; chestnuts; a bit of brandy, whiskey or
wine in place of some of the broth; some cooked wild rice (see recipe
above) in place of some of the bread; steam-fried mushrooms (any
kind)-- if you used to be fond of oyster stuffing, use oyster mushrooms
and maybe a bit of Chinese vegetarian "oyster" sauce (which is made
with mushrooms, but tastes quite "oystery").
BRYANNA'S
TOFU POT PIE Serves 6
This recipe,
adapted from The Farm Vegetarian Cookbook, has remained a steady
favorite over the years. It is still the centerpiece of our vegetarian
Thanksgiving and Christmas dinners, even when I serve a more elegant
main dish as well.
For holiday
meals, I double the recipe and make it in a 14" cast iron skillet.
We serve it with mashed potatoes, cranberry sauce, and a variety
of vegetable dishes.
If you would
like to make it more "gourmet", you can use chanterelle mushrooms
and add some chopped fresh herbs, such as savory, but we prefer
it this way.
It may seem
a bit of a production, but you could make the crust the day before,
cook the tofu cubes whwen you have something else in oven, and/or
make the filling a day or two before cooking-- then assemble the
pie just before baking.
One 9-10" Pastry
crust (see my low-fat crust in dessert section, below)
1 lb. medium-firm tofu, cut into 1/2" cubes
1/2 c. wholewheat flour
2 T. nutritional yeast flakes
1 tsp. salt
1/2 tsp. garlic granules
1 recipe Yeast Gravy (see below) made with ONLY 1 T. soy sauce
1 large onion, chopped
2 medium carrots, peeled and diced
4 oz. fresh white or cremini mushrooms, sliced
1/2 c. celery, diced
1/4 c. water
1 and 1/2 c. frozen petit pois (baby peas)
2 T. soy sauce
1/2 tsp. garlic granules
soymilk for brushing
Preheat the
oven to 500 degrees F. Mix the flour, nutirional yeast, salt and
garlic granules in a paper bag. Shake the tofu cubes in the bag
until they are well-coated. Place the cubes on lightly-oiled dark
cookie sheets and bake for 7-10 minutes, or until golden on the
bottom. Turn them over and bake 7-10 minutes more, until golden
all over. Remove from the oven and set aside.
Heat a large
lightly-oil or nonstick skillet over medium-high heat. Add the onion
and steam-fry until they soften, adding a little water as necessary
to keep from sticking. Add the carrots, mushrooms, celery and water.
Cover and cook 10 minutes.
Add the peas,
soy sauce, garlic granules, and the tofu cubes. If you are not baking
the pie in the skillet, pur the mixture into a deep-dish 10" casserole
or pie pan and stir in the Yeast Gravy.
Preheat the
oven to 400 degrees F.
Roll out the
pie crust to fit the pan and cover the tofu muxture with it. Cut
decorative slits in the top, crimp the edges and brush the whole
thing with soymilk. Place the pan on a 14" round pizza pan or a
cookie sheet to catch any drips. Bake for 30 minutes. Serve hot.
For individual
servings you can make this in small pie pans or casserole dishes,
which can be frozen before baking.
BRYANNA'S
SEITAN ROAST IN A FRENCH BREAD CRUST AU JUS Serves 8
This juicy,
herb-scented seitan roast in a crusty French bread "basket" (inspired
by a Roman recipe in the April 1980 issue of Sunset magazine, which
used a pork or lamb roast) will be the hit of a company dinner.
The roast can be made and sliced and reassembled several days ahead
of time and the bread dough can be made the day before and refrigerated.
The crusty bread
is perfect to soak up the tasty seitan broth-- much better than
the greasy pastry crusts that are the usual wraps for elegant loaves
and roasts. Serve gravy as well, for those who prefer it.
1 Seitan Roast
(ABOVE), made 1 to several days ahead and refrigerated, covered,
in its cooking broth
1 recipe French Bread dough (made with 6 c. flour) made up to 24
hours ahead and refrigerated, well-covered in plastic (use your
favorite, or recipe below)
1 recipe Cornstarch Glaze for Bread (see below)
Herb Mixture:
6 cloves garlic, minced
1/2 c. minced fresh parsley
1 and 1/2 tsp. crumbled dried sage leaves
1 and 1/2 tsp. dried rosemary, basil or other favorite herb
1/4 tsp. freshly-ground black pepper
2 to 3 hours
before serving,
remove the Seitan Roast and the French bread dough from the refrigerator.
Slice the roast neatly into thin slices, then reassemble the roast
and wrap white string around it like a package to hold the slices
in place so that it looks like a roast shape again. Reserve the
broth.
Use a tape measure
to measure the circumference of the roast at the thickest point,
and the length at the longest point, and jot those numbers down.
Punch the dough
down and turn it out on a lightly-floured surface. Roll it out into
a rectangle 1/4" thick. Cut the dough 2" longer than the roast's
circumference and 3" wider than its length. Place any dough trimmings
in a plastic bag and refrigerate until later.
Spread half
of the Herb Mixture down the center of the dough rectangle in a
strip about the size of the roast. Place the reassembled roast down
on this mixture. Spread the remaining Herb Mixture over the top
of the roast. Brush water all around the edge of the dough and fold
the sides of the dough up over the roast so that the edges overlap
slightly in the middle. Press the edges together. Fold in the ends
and seal them.
Place the roast,
seam-side-down, on a lightly-oiled shallow baking pan. Let stand,
lightly covered, in a warm place until puffy, 30 to 60 minutes.
Meanwhile, make the Starch Glaze and set aside.
(If you like,
form the dough trimmings into 2" balls, then flatten them out into
5 or 6" rounds. Cover them loosely and let them stand in a warm
place until puffy, then brush them with the Cornstarch Glaze and
sprinkle with garlic salt or herbs. Bake them on a cookie sheet
alongside the roast for about 20 minutes, or until golden. Serve
warm with the roast, or for another meal.
Preheat the
oven to 375 degrees F. When the dough is ready, prick it with a
fork around the sides in 3 or 4 places. Brush with the Starch Glaze
and bake 15 minutes. Brush again and bake 35-40 minutes longer,
or until the crust is golden brown.
Meanwhile combine
the reserved seitan broth with water (you can use part dry wine,
if you like) if it is too strong (you might need as much as 1/2
c. water to each 3/4 c. broth). Heat this before serving (if you
use wine, boil it for a few minutes to cook off the alcohol).
To serve, cut
the top off the bread "basket" with a serrated knife, cut the string
and pull the strings out. Lift out the seitan slices, cutting or
breaking off pieces of bread with each serving. Pass the broth (and
gravy, if desired) to serve with the roast and bread.
BRYANNA'S
CORNSTARCH GLAZE FOR BREAD
This simple
glaze is used in place of egg white to help toppings adhere to the
tops of loaves, or for a shiny crust.
1/2 c. cold
water
1 tsp. cornstarch
Mix the water
and cornstarch together in a small saucepan. Stir constantly over
high heat until thickened and clear.
BRYANNA'S
BASIC BEEFY SEITAN ROAST
NOTE: If you
can't get yeast extract (Marmite or Vegemite) OR dark miso, then
use half again as much more soy sauce (for instance, use 3 T. soy
sauce in the gluten mixture, and 6 T. in the cooking broth).
This is good
hot (you can make hot "beef" sandwiches with your favorite gravy,
or "French Dip" sandwiches on hard rolls, see text below), or sliced
cold for sandwiches (Slice very thinly-- this is easier when it's
cold).
Make the whole
recipe and use the leftovers for sandwiches; or grind some in a
meat grinder or food processor for "hamburger"; cut some of it into
strips for stir-fries and stroganoff; and/or cut thicker slices
for "steaks" or "cutlets" to pan-fry, grill or broil (with or without
a breading; with or without a salt-free grilling sauce, barbecue
sauce or marinade).
Use the leftover
cooking broth to enhance sauces, or thin it out a little with some
water for a French Dip for sandwiches! (3/4 c. cooking broth with
1/2 c. water, plus a bit of garlic granules.)
In a dry bowl
mix together:
2 c. pure gluten
powder (Do-Pep; Vital Wheat Gluten)
2 T. nutritional yeast flakes OR 1 T. engevita yeast (you could
omit these if you can't get them)
1 tsp. onion powder
1/2 tsp. garlic granules
pepper to taste
In a smaller
bowl whisk together:
1 and 1/2 c.
cold water OR broth from soaking Chinese dried mushrooms
2 T. soy sauce (or mushroom soy sauce)
2 T. ketchup
2 tsp. Marmite or other yeast extract (or 1 T. dark miso)
2 tsp. gravy browner (like Kitchen Bouquet) OR veg. worcestershire
sauce
Pour the broth
into the gluten mixture and mix it into a ball. Place the ball in
a roasting pan with a cover large enough for the ball to double
(press it down to flatten a bit).
Heat the oven
to 350 degrees F. Pour over the gluten ball a Cooking Broth made
by mixing together:
4 c. water or
broth from soaking dried Chinese mushrooms
1/4 c. ketchup
1/4 c. soy sauce or mushroom soy sauce
4 tsp. Marmite or other yeast extract (or 2 T. dark miso)
4 tsp. gravy browner (like Kitchen Bouquet) OR vegetarian worcestershire
sauce
Bake uncovered
for 1/2 an hour. Prick the roast all over with a fork and turn it
over. Lower heat to 300 degrees F and bake covered for 1 more hour,
turning once in a while. OR cook in slow-cooker on HI for 10 hours.
For cutlets
(or steaks),
divide the uncooked gluten mixture into twelve pieces and flatten
them with your hands and/or a rolling pin as thin as you can (they
will expand-- you can slice them more thinly after cooking, to use
as "scaloppine", etc.). For stew chunks, cut into very small pieces
(they will expand). Bake them in the Cooking Broth at 350EF for
30 minutes, covered, and then at 300 degrees F, covered, for 30
minutes. Cool and store in the Cooking Broth.
Slow-Cooker
Method:
Cook the roast in a slow-cooker on HIGH for 10 hours, the cutlets
or stew chunks for about 6 hours.
Stove-Top Method:
Bring the cooking broth to a boil in a large pot on the stove and
slip the gluten in. Immediately turn the heat down and keep the
broth a a low simmer (DO NOT BOIL-- this makes the seitan spongey).
Simmer for about 1 hour for cutlets and chunks; 1 and 1/2-2 hours
for a roast. Cool and store in the broth.
Ground Seitan:
Use seitan made by any method, in any shape. Cut into chunks and
run them through a regular meat-grinder or a food processor. You
can then freeze them in convenient measurement
FOR POT ROAST,
during the last hour, surround the loaf with 8 potatoes, quartered,
6 carrots, cut in 2" chunks, and 3 medium onions, peeled and cut
into halves or quarters (use other root vegetables, if you prefer).
Make gravy by
thinning the remaining Cooking Broth to taste with water or dry
wine, and thickening it with 2 T. browned flour whisked into every
2-3 c. liquid-- whisk over high heat until it boils and thickens,
then simmer on low a few minutes. Add sauteed mushrooms, if you
like. (can use broth on 2 and 1/2 c. Textured Vegetable Protein)
ONE CUP OF
PURE GLUTEN POWDER YEILDS 12 OZ. COOKED SEITAN, OR 3 C. GROUND OR
CHOPPED SEITAN, EQUIVILANT TO 1&1/2 LBS. BEEF.
(Use low-salt grilling and barbecue sauces on this product-- as
it is salty already.)
CAN’T FORGET
THE GRAVY!
BRYANNA’S
RICH BROWN (FAT-FREE!) YEAST GRAVY Makes about 2 and 1/2 c.
(can double the recipe)
2 and 1/2 c.
water (or use 1/2 c. dry white wine inplace of 1/2 c. of the water)
1/3 c. unbleached white flour
1/3 c. nutritional yeast flakes
2 T. soy sauce
1/2 tsp. salt
OPTIONAL: a few shakes of gravy browner (or use mushroom soy sauce,
which is darker)
In a heavy saucepan
over high heat, whisk the yeast and flour together until it smells
toasty. Off the heat, whisk in the water, soy sauce, salt andgravy
browner, if using. Stir constantly over high heat until it thickens
and comes to a boil. Reduce the heat and simmer for 2-5 minutes.
This can be made ahead and reheated. You can add sauteed mushrooms,
if you wish.
MICROWAVE
OPTION:
In a 1 and 1/2
qt. microwave-proof bowl, mix the flour and yeast. Toast this in
the microwave on HI for 3 minutes, uncovered. Whisk in remaining
ingredients. Cover and cook on HIGH for 3 minutes. Whisk. Cover
and cook again for 3 minutes on HIGH. Whisk. Or, make 1/2 the recipe
in a 4 c. microwave-safe glass measuring container, and cook as
above, but in 2 minute increments. (If you double the recipe, use
a large container or bowl and cook half again as long.)
FOR A “GIBLET-STYLE”
GRAVY: Add chopped sauteed mushrooms, or reconstituted textured
soy protein granules (or chopped chunks or cutlets), or chopped
seitan, or chopped Chinese canned vegetarian “roast duck” (mun chai’ya),
or vegetarian “hamburger crumbles”.
SIDE DISHES:
BRYANNA’S
CAUSA (kow-sah) (Peruvian Tri-color Potato Salad Terrine)
This isn’t traditional,
but, because of my Peruvian heritage, I like to serve it at holiday
meals. It’s very beautiful and very tasty. It’s hard to describe
because, when you say, “a potato salad made out of mashed potatoes”,
that doesn’t sound very appetizing! But it’s wonderful! It is usually
full of oil and stuffed with seafood, but this recipe is low in
fat and vegan.
Cook separately:
1 lb. EACH russet
potatoes, Yukon Golds, and purple or blue potatoes
Microwave or
steam the purple potatoes (rather than boiling) for 12-14 min (per
lb.), or they will fall apart.
Drain and peel
the potatoes and mash them seperately. Mash EACH batch of potatoes
with a mixture of:
3 and 1/2 T.
lemon salad dressing made with olive oil (see below)
2 T. vegan mayonnaise
1/2 tsp. salt
(so you need three times this amount)
For the Filling:
Sauté in about
1 T. olive oil:
3 cloves garlic, minced;
2 sliced onion;
2 peppers (any color), sliced.
When soft, add:
1 T. pickled jalapeños, minced;
1/3 c. minced pitted kalamata olives;
juice of 1/2 a lemon;
salt and pepper to taste.
NOTE: You could
season with further miso, use some mushrooms, oyster or other mushrooms,
nori or dulse, or chopped Chinese vegetarian “shrimp”.
To assemble:
Line a large
loaf pan with oiled foil or plastic wrap, with an overlap. Press
the Yukon Gold mixture in the bottom of the pan. Add 1/2 the filling,
then the purple potatoes, remaining filling, then russets. Smooth
the top, fold the overlap over and refrigerate several hours or
days.
Unmold onto
a platter and garnish with olives, tofu feta (see recipe above),
roasted or raw red peppers, sundried tomatoes in oil, lettuce, chunks
of corn on the cob, chunks of cold cooked sweet potatoes.
BRYANNA’S
MOTHER'S LEMON SALAD DRESSING Makes about 1 c.
(enough for a salad for 8)
My mother never
bought prepared salad dressing, and neither do I. This is my version
of the one we had on our big daily bowl of salad greens when I was
growing up.
My mother never
measures, but I have figured out a formula for those who like to
use exact amounts.
This method
of mixing is easy and convenient for small amounts made just before
dressing the salad.
1/2 tsp. salt
2 small cloves garlic, minced or crushed
10 T. extra-virgin olive oil
NOTE: To reduce fat and calories substitute chickpea or cannellini
(white) bean broth (broth from cooking them) for up to 1/2 c. (8
T.) of the olive oil. Use at least 2 T. olive oil.
2 T. fresh lemon juice
With the back
of a teaspoon in a small round-bottomed bowl (or use a medium-sized
mortar and pestle), mash together the salt and garlic until it is
like a paste. (The salt grains will help mash the garlic to a paste
and the garlic juice will dissolve the salt.) Whisk in the olive
oil (and/or broth) and lemon juice with a fork, or small wire whisk.
(If you prefer,
use crushed garlic and just shake everything in a jar.)
GREEN ONION
MASHED POTATOES Serves 6
I don't care
how elegant the meal, I want mashed potatoes to go with my gravy!
Without the green onions, this is a good basic rule to follow for
making well-seasoned mashed potatoes without butter and milk or
cream.
12 medium russet
or Yukon Gold potatoes, peeled and cut into even chunks
1 c. plain soymilk or other non-dairy "milk" OR tofu sour cream
1 c. minced green onions
salt and white pepper to taste
Boil the potatoes
in water to cover until tender. Drain them and mash them in the
pot. Beat in the soymilk (or alternate) and green onions, and season
with salt and pepper to
taste. Serve hot with gravy. NOTE: Leftovers are delicious made
into little "cakes" and browned over medium heat in a heavy lightly-oiled
or non-stick skillet.
VARIATION:
You can add cooked, pureéd, roasted, grilled, or leftover vegetables
to mashed potatoes. Try mixing them half and half with mashed cooked
carrots, winter squash, sweet potatoes, parsnips, turnips, rutabagas,
or celeriac.
BRYANNA’S
BRUSSELS SPROUTS WITH RED PEPPERS Serves 8
Brussel sprouts
are a traditional vegetable for Christmas dinner in countries with
a large population of English ancestry. If you think of Brussels
sprouts as soggy little heads of gray-green cabbage, you've only
had over-cooked Brussels sprouts. In actuality, these little bright
green sprouts, when cooked only briefly (or used raw, cut in half,
as crudites), are bright green, crispy, tasty and beautiful! Paired
with bright red bell peppers, they make a gorgeous holiday vegetable
dish.
If cooking the
sprouts whole, cut little crosshatches in the stems to promote even
cooking. I like to steam-fry or stir-fry them, cut in halves or
quarters. This preserves their crisp texture and bright green color
better than steaming. (By the way, sprouts stay bright green when
microwaved.)
Have everything
ready and quickly cook this dish at the last minute.
2 lbs. fresh,
trimmed Brussels sprouts, quartered
3 c. sliced red bell pepper
1 c. chopped green onions
1 c. vegetarian broth
4 cloves garlic, minced
salt and freshly-ground black pepper to taste
Heat a nonstick
or lightly-oiled large skillet or wok over high heat. Add the sprouts
and garlic and a a few drops of broth and stir-fry briefly. Add
the peppers and the broth and stir-fry over high heat, uncovered,
for 2 minutes. Cover and cook for 1 minute. Add the green onions,
salt and pepper to taste, and stir-fry briefly just to heat. Pour
into a warm serving bowl and serve immediately.
BRYANNA’S
RED CABBAGE AND BEETS WITH APPLES Serves 8
This is another
beautiful and delicious winter vegetable dish that is perfect for
a holiday dinner. Like the one above, it requires very little time,
but should be made at the last minute.
6 c. (about
1 and 1/4 lb.) shredded red cabbage
1 and 1/2 c. shredded peeled raw beets (about 6 oz.)
1 medium onion, thinly sliced
1 large apple, grated
1/3 c. apple cider vinegar
2 T. Sucanat or brown sugar
1/4 tsp. allspice
salt and freshly-ground black pepper to taste
In a large nonstick
or lightly-oiled skillet or wok, steam-fry ( or stir-fry with a
little oil or Earth Balance) the cabbage, beets and onions, using
a little bit of water or broth just to keep from sticking. Stir-fry
for 2 or 3 minutes, just until the cabbage begins to wilt.
Add the apple,
vinegar, sugar and allspice. Stir-fry about 1 minute, or until the
apples are hot. Add salt and pepper to taste, then pour into a warm
serving dish and serve immediately.
BRYANNA’S
CRANBERRY SAUCE WITH VARIATIONS
Serves 10-12 as a condiment
I always like
to make my own cranberry sauce instead of using canned, and it's
one of the easiest parts of a holiday dinner to make, especially
since it can be made several days ahead. Lately, I've been trying
variations on the basic sauce, which add freshness to the menu.
You can make our lower-sugar version of the old-fashioned basic
sauce, or try a newfangled variant-- it's up to you!
12 oz. pckg.
fresh cranberries, rinsed, sorted and trimmed
1 c. cranberry juice cocktail, OR a cranberry and fruit juice mix
(like cranapple or cranberry-
raspberry)
1/2 c. unbleached sugar or Sucanat
Combine the
ingredients in a large heavy, non-aluminum saucepan and bring to
a boil. Turn the heat to medium and cook about 10 minutes, or until
the cranberries have popped open. Skim off any foam, cool and place
the sauce in a serving dish. Cover and refrigerate until serving
time.
A DOZEN VARIATIONS:
(You might want to combine some of the variations.)
1.) For Maple
Cranberry Sauce: add 1/2 tsp. maple flavoring OR use 1 c. pure maple
syrup instead of the sugar.
2.) Use 1 c.
grain or fruit concentrate syrup instead of sugar.
3.) Use apple,
orange or other fruit juice instead of cranberry juice.
4.) For a citrus-flavored
sauce, use orange juice for the liquid, or add 2 T. lemon juice,
and add 1/4 of orange-flavored brandy or liqueur (after cooking);
or 1/2 tsp. pure orange or lemon extract (after cooking); or the
grated zest of one orange or lemon; or 2 small seedless oranges
or large tangerines, chopped; or stir in 1/4 c. of orange marmalade
after cooking.
5.) Add 1/4
c. prepared horseradish or 2 T. chopped jalapeño for cranberry sauce
that packs a punch!
6.) Add a cinnamon
stick or 1/4 tsp. ground cloves or allspice, or 1/2 tsp. ground
ginger (or 2 T. grated fresh ginger or chopped candied ginger);
or add 1/4 c. of ginger marmalade after cooking.
7.) Use 1/2
c. port or other fortified wine instead of 1/2 c. juice.
8.) For a tangy
sauce, add 1/4 c. of cranberry or raspberry vinegar.
9.) For a No-Sugar
Cranberry Sauce, use 2 c. thawed frozen apple or pear juice concentrate
instead of BOTH the juice and sugar.
10.) Add 1/4
c. cranberry or other red berry liqueur, after cooking.
11.) Add 1/2
c. dried cranberries, raisins or other dried fruit.
12.) Add a chopped
apple or pear.
Use this for
crusty rolls or Seitan Roast in a French Bread Crust (above):
BRYANNA’S BASIC FRENCH, ITALIAN OR CRUSTY BREAD, AND VARIATIONS
2 loaves or 12-16 rolls
This type of
bread is actually a very simple one and easy to make. Just remember
not to try and speed it up-- it needs time to develop flavor and
texture. It also needs a hot oven and some moisture at the beginning
of the baking, to develop "oven spring" (the last burst of rising)
and to form a golden crust.
You will notice
that this bread contains no sweetener or oil. The yeast can feed
off the natural sugars in the flour, so needs no sugar. The lack
of oil gives the bread a crisp crust and chewy texture, as you expect
with this type of bread, but makes it stale fast. So, if you aren't
going to eat it within a day, freeze it. (The moist dough keeps
this bread from being dry.)
NOTE: You can
make this dough in a large food processor, or in two batches in
a medium food processor, processing for about 30 seconds. Omit the
first rising of the "sponge".
1 T. regular
baking yeast
2 c. very warm water
3 c. unbleached or wholewheat flour
2 tsp. salt
3 c. unbleached flour
Starch Glaze (See recipe for seitan Roast in a Crust)
In a large bowl
or bowl of a heavy-duter mixer dissolve the yeast in the water for
about 5 minutes. Stir in the first 3 c. of flour and the salt. Beat
well, cover with plastic wrap and let this "sponge" (batter) rise
for 1 or 2 hours in a warm spot OR overnight in the refrigerator.
Stir in the
last 3 c. flour a little at a times, adding only as much as necessary
to make a kneadable dough. Knead the dough with the dough hook of
a heavy-duty mixer or by hand on a lightly-floured surface for about
10 minutes. Add a little more flour as needed, but be careful not
to make the dough too dry-- it should be moist but not sticky, and
very pliable.
Slam the dough
down hard on the surface a few times after kneading (to get rid
of air bubbles). Place the dough in a large lightly-oiled bowl,
cover well and let rise at room temperature until doubled. Punch
down. if you like, let it rise once again, but this isn't necessary.
Punch the dough
down and divide it in half. Shape the dough into 2 long loaves,
or rounds or braided loaves, or into 12-16 loaf-shaped rolls. Place
on non-stick or lightly-oiled cookie sheets sprinkled with cornmeal
or semolina cereal. Sprinkle the tops with flour, cover or place
inside of large plastic bags, and let rise at room temperature until
doubled.
Meanwhile, preheat
the oven to 425 degrees F.
In order to
generate steam in the oven, you can place a shallow pan of hot water
in the bottom of the oven, OR squirt the loaves and the walls of
the oven two or three times in the first 10-15 minutes of baking
with cold water in a plant mister.
Before baking,
slash the loaves in several places with a razor blade. Spray with
water if you wish. Bake 5 minutes. Spray again, if you wish. Bake
5 more minutes. Spray again, if you wish. Bake 5 more minutes. (If
you are using a pan of water in the ven, remove it at this point.)
Brush the loaves with Starch Glaze and bake 15-20 minutes more,
or until the bread is a rich golden brown. (Rolls will take less
time.) Remove bread from pans and cool on racks.
When the bread
has cooled, you can freeze it wrapped in foil, then reheat it wrapped
in the foil at 350 degrees F for 20 minutes (or in the microwave
wrapped in a paper towel for 1-2 minutes).
BRYANNA’S
NO-KNEAD LIGHT AND TENDER WHOLEWHEAT DINNER ROLLS
makes 9-12 buns
These are excellent!
The dough can be used for hamburger and hot-dog buns, too.
1 T. regular
(not instant) yeast
1 c. warm water
2 c. warm soymilk
1/4 c. instant potato flakes (you can get an organic kind in health
food stores)
2 T. oil
2 T. maple syrup or unbleached sugar
2 tsp. salt
1/4 c. ground flaxseed
OPTIONAL: 1 T. nutritional yeast flakes
4 c. wholewheat flour (NOT pastry flour)
Soymilk for glazing
OPTIONAL: sesame seeds or other desired topping
Dissolve the
yeast in the water. Add to the soymilk in a medium bowl, along with
the potato flakes, oil, syrup or sugar, salt, and optionals.
Add the flour
and stir with a heavy wooden spoon as long as you can (up to 2 minutes,
but I’ve made this with almost no stirring, and they turn out well).
Cover and let rise in a warm place for 30 minutes.
Pat the dough
out on a floured surface and cut rounds with a biscuit cutter. Place
close together on a greased baking pan, cover and let rise 30 minutes
or until doubled, while you heat the oven to 350 degrees F.
Bake for about
15 minutes. If you want the tops to be shiny, brush the rolls with
soymilk before baking. Yopu can also sprinkle them with sesame or
poppy seeds after brushing with soymilk.
Bake 15 minutes.
Cool on racks.
BRYANNA’S
TOFU "BATTER PUDDINGS", "YORKSHIRE PUDDINGS", WHATEVER!
Serve with seitan
roast and vegetarian gravy.
Makes 12
Heat oven to
450 degrees F.
Grease 12 muffin tins liberally with Earth Balance. Heat them in
the oven just before you fill the pans-- for about 5 minutes.
In food processor
mix:
1/2 c. water
3/4 c. medium-firm regular tofu (extra-firm silken would probably
be all right too)
1/2 c. plus 2 T. unbleached white flour
1 T. EnerG powdered egg replacer
1/2 tsp. baking powder
3/8 tsp. salt
1/8 tsp. tumeric (for "eggy" color)
Process til
it's a very smooth batter. Divide equally between the hot muffin
cups. Bake 15 minutes, turning the pan after 5 minutes if your oven
has "hot spots". After 15 minutes, flip the "puddings" over with
a fork and bake 5-10 minutes more, or until crispy on the outside.
They don't puff
as much as the egg ones, or stay puffed forever, but they do have
a crisp outside and a soft inside with air pockets, and they taste
really nice.
DESSERT OPTIONS;
SEE BELOW
THIS RECIPE FOR TRIFLE VARIATION:
BRYANNA’S VEGAN
TIRAMÍSU (the easiest possible, the lowest-fat possible, while still
tasting rich and decadent!) Serves 6-8
Tiramísu means
“pick me up” in Italian, and is a very popular North American dessert
now, usually full of fat-laden mascarpone or cream cheese and whipped
cream. The original Italian version was like a trifle, with a custard
mixture folded into the mascarpone (rich Italian cream cheese).
Now, most North American recipes skip the custard part. I skipped
it in this recipe too, to make it easier.
The recipe looks
complicated because there are various components, but many of them
can be storebought, or easily made (even several days before). You
can use leftover cake, or a storebought one (if you can get vegan
cakes).
The components:
#1 VEGAN
WHIPPED TOPPING:
Use your favorite
non-dairy whipped topping; see the options and recipes at the end
of this post.
****************************************
#2 VEGAN CAKE BASE:
You can use
1/ 8 or 9” layer of any light, plain vegan white or yellow cake
(slightly stale is okay), sliced in half horizontally. Here is one
such recipe:
VEGAN GENOISE
CAKE Makes two 8" layers
1 and 3/4 c.
white or wholewheat pastry or cake flour
1 c. light unbleached sugar, ground fine in a dry blender, or white
beet sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 c. good-tasting dairy-free margarine (Earth Balance)
OR 3 and 1/2 T. light oil
2/3 c. water
1/2 c. non-dairy milk
2 tsp. vinegar
2 tsp. vanilla
OR 1 tsp. pure almond or lemon extract (almond is best for tiramísu)
Preheat oven
to 350 degrees F.
Mix the dry
ingredients together with a whisk in a large mixing bowl. Add the
margarine or oil and the water and beat with an electric mixer for
a minute. Add the remaining ingredients and beat one more minute.
Divide equally between two 8" greased and floured round cake pans.
Bake 25 minutes, or until cakes test done. Cool on racks for 5 minutes,
then loosen cakes and remove from pans to finish cooling.
VARIATION:
(You can make a real chocolately tiramísu with this variation)
Chocolate Genoise--
Substitute 1/3 c. of Dutch cocoa powder for 1/3 c. of the pastry
flour. Use vanilla or almond extract.
Or, if you prefer
a “ladyfinger” base, try this fat-free recipe:
“LADYFINGER”
CAKE : (this is made specifically for tiramísu)
2 T. Ener G
egg replacer powder (no substitutes)
6 T. water
1/2 c. light unbleached sugar or white beet sugar
1/4 c. non-dairy milk
1/2 tsp. EACH pure vanilla and almond extracts
1 c. white or wholewheat pastry flour
1 tsp. baking powder
1/4 tsp. salt
Preheat oven
to 350 degrees F.
In a medium
bowl beat together the water and egg replacer powder with an electric
mixer for abpout 10 minutes, or like egg whites beaten to “soft
peak” stage. Add the sugar and beat again til dissolved. Beat in
the “milk”. Sift together the dry ingredients and fold into the
beaten mixture, mixting and folding gently. The batter should be
foamy and light.
Divide between
two greased round 8 or 9” cake pans. Bake for about 15-20 minutes,
or til cake is lightly golden, coming away from the sides of the
pan, and starting to split a little. Cool on racks.
******************************
#3 VEGAN
“MASCARPONE “ FILLING
As the base
for the filling, use:
2 c. Tofutti’s
“Better Than Cream Cheese” (soften it by whirling in food processor
for a few minutes),
OR the following
mixture:
TOFU-CASHEW
“MASCARPONE”
1 (12.3 oz.)
box extra-firm SILKEN tofu
1/2 c.+ 2 T. raw cashew pieces, ground very fine
2 T. fresh lemon juice
pinch salt
Whirl in a food
processor at high speed for several minutes. Be patient-- it has
to be VERY smooth. You may have to stop the machine a couple of
times and scrape the sides and push the ingredients that have accumulated
under the blade towards the middle. Blend til as smooth as possible.
NOW ADD to either
the tofu-cashew mixture above,
or the 2 c. “Tofutti’s Better Than Cream Cheese”, and process in
food processor:
1/2 c. light
unbleached sugar or white beet sugar
2 T. rum, brandy, amaretto, kahlua, etc.**(see note below)
1 tsp. vanilla
Set aside in
refrigerator.
*********************************************************
#4 COCOA-SUCANAT/SUGAR SPRINKLE: (Use grated dairy-free dark
chocolate, if you prefer)
Handy to sift
or shake on top of cakes and puddings instead of grated chocolate,
or use on capuccinos, etc.
In blender,
mix until powdery:
1/3 c. dutch
(dark) unsweetened cocoa
3 T. Sucanat or dark unbleached sugar
Store in a covered
jar or shaker bottle.
**************************************************
#5 ESPRESSO-LIQUOR MIXTURE:
Mix together:
1/3 c. freshly brewed espresso, or espresso made from 1/3 c. boiling
water and 1 packet instant espresso powder*(see note below)
3 T. rum, brandy, amaretto, kahlua, etc.**(see note below)
******************************************************
TO ASSEMBLE:
Place one half
of the horizontally sliced cake layer or one of the “Ladyfinger
Cake’” layers (component #2) in the bottom of a shallow 8-9” glass
baking or serving dish.
Sprinkle with
1/2 of the Espresso-Liquor Mixture (component #5).
Top with 1/2
of the Vegan “Mascarpone” Filling (component #3), smoothing over
evenly.
Sprinkle with
some of the Cocoa-Sucanat/Sugar Sprinkle (componet #4).
Lay the remaining
cake on top of that. Sprinkle the remaining Espresso-Liquor mix
over that. Top with the remaining “Mascarpone” Filling, and more
of the cocoa sprinkle. Decorate with the “Whipped Topping” (component
#1) and sprinkle with more of the cocoa sprinkle.
Cover carefully
and refrigerate for AT LEAST 4 hours before serving; use within
three days.
NOTES: *if
you don’t like caffeine, use the best quality decaffeinated dark
Italian roast to make the espresso, or a strong coffee substitute.
**If you object
to liquor, use a flavored Italian syrup, like the kind they use
for flavored coffee in place of the liquor. They have nice nut-flavored
ones, such as almond and hazelnut.
BRYANNA’S
VEGAN TRIFLE VARIATION: use the same cake (you could also use
the Vegan "Pound Cake" recipe that's on the vegsource homepage)
and whipped topping options. Instead of the coffee/liqueur mixture,
drizzle the cake layers with rum, brandy, dry sherry or other preferred
liquor. Instead of the “mascarpone” filling, use a vegan vanilla
pudding ( there are natural brands in your health food store) or
custard (see recipe below), along with fresh fruit and/or fruit
jam of choice. Sprinkle the top with sliced toasted almonds, or
other nuts.
BRYANNA'S
POURED CUSTARD Makes 4 servings
(NOTE: for custard sauce, use only 3 T. custard powder.)
This tastes
much richer than just using soymilk.
NOTE: Custard powder is a common item in Canada, Great Britain,
Ireland, and Australia, but if you can't find it in the USA (try
a gourmet food store that sells foreign foods), use an equal amount
of cornstarch and add a pinch of Spanish saffron to the water.
In blender mix:
2/3 c.firm or extra-firm lite SILKEN tofu
1 and 3/4 c. water
4 T. Bird’s custard powder (see Note above)
4 T. light unbleached sugar or white beet sugar
1/2 tsp. vanilla or other extract
1/4 tsp. salt
Pour into a
heavy saucepan and stir over high heat til thickened. Or micro 3
min. Whisk. 2 min. Whisk. Chill.
BRYANNA'S
STEAMED OHIO PUDDING WITH BRANDY SAUCE
Serves 8
This is an old-fashioned American steamed pudding which contains
not only no suet, but no fat of any kind! And yet it's moist and
delicious due to the grated raw carrot and potato.
If you have
a pressure cooker, you can steam the pudding without the pressure
valve for 20 minutes, then at 10 lbs. pressure for 60 minutes. Let
the pressure drop naturally.
The pudding
can be made several days ahead of time, then reheated by steaming
for about 30 minutes.
1 c. sugar or
Sucanat
1 c. wholewheat pastry flour
1 c. raisins (or other dried fruit, chopped)
1 c. currants (or other dried fruit, chopped)
1 c. finely grated raw peeled potato
1 c. finely grated raw peeled carrot
2 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground allspice
Brandy Sauce:
1 c. water
1/2 c. Sucanat or brown sugar
3 T. brandy (or use 1 tsp. brandy flavoring)
1 T. cornstarch
pinch of salt
Lightly oil
a 2 qt. bowl or pudding mold. Heat water in a large pot large enough
to hold the mold.
In a large bowl, mix the sugar, flour, baking powder, salt, soda
and spices. Add the dried fruit and grated vegetables and mix everything
together very thoroughly with your hands. Press the mixture into
the mold and cover with the lid, or oiled brown paper or a double
layer of foil, tied in place with string.
Place the mold
on a rack in the pot of water, so that the water comes halfway up
the side of the mold. Cover and steam for 3 hours, keeping at a
simmer and adding boiling water when the water level goes down.
Remove the pudding
from the water and cool on a rack for 10 minutes before unmolding
it onto a serving platter. Serve warm with Brandy Sauce.
Brandy Sauce:
In a small saucepan, mix together the water, sugar, cornstarch and
salt. Bring to a boil, stirring, over high heat. When it thickens,
allow it to boil for 1 minute. Remove from the heat and stir in
the brandy or brandy flavoring.
FROM BRYANNA:
ALEJANDRO'S FAVORITE STEAMED DATE PUDDING WITH LIQUOR SAUCE Serves
6-8
This is a light
steamed pudding that my father, Alejandro Urbina, loved. It's easy
to make, can be made ahead of time, and is not as heavy as many
Christmas puddings.
PUDDING INGREDIENTS:
1 and 1/4 c. wholewheat pastry flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. sugar
1/2 c. soft wholewheat breadcrumbs (from a light wholewheat bread)
1 c. canned pumpkin, or pureed squash
1 c. chopped pitted dates
1 c. chopped walnuts
1 tsp. vanilla
1 and 1/2 T. oil, or melted margarine
1/2 c. non-dairy milk
LIQUOR SAUCE
INGREDIENTS:
3/4 c. brown sugar
1 T. cornstarch
pinch salt
1 c. water
1 T. vanilla
3 T. whiskey, brandy or dark rum
OPTIONAL: 2-4 T. good-tasting non-dairy margarine (such as Earth
Balance)
Sift together
the flour, baking powder, baking soda and salt in a medium bowl.
Mix in the sugar, breadcrumbs, dates, and walnuts. In another bowl,
beat together the pumpkin, vanilla, oil, and milk. Mix this into
the dry ingredients and mix just until it's mixed well-- don't beat.
Spoon this batter into a greased 8 and 1/2 x 4 and 1/4" loaf pan
or a pudding mold, filling 2/3 full. Cover the pan tightly with
foil and steam over simmering water in a covered pot for 1 and 1/2
hours. Cool for 5 minutes before loosening the sides with a knife
and inverting on a plate. Serve immediately, with Liquor Sauce,
or re-steam for 30 minutes before serving to re-heat.
TO MAKE LIQUOR
SAUCE:
Mix the sugar,
cornstarch, salt and water in a small saucepan. Stir constantly
until it comes to a boil, then simmer 5 minutes. Remove from heat
and add vanilla, liquor, and optional butter or margarine. Serve
hot.
BRYANNA’S
EASY TOFU-CASHEW CHEESECAKE WITH CHRISTMAS
VARIATIONS
one 8" cheesecake
This is a small
cheesecake for the simple reason that we usually overeat the big,
thick ones (you are supposed to eat a small slice of those, but
who ever does?). This tofu cheesecake is relatively low in fat,
but is creamy and rich, AND very easy and quick to make. We thought
it the best tofu cheesecake we'd ever tasted, and the fat-free graham
cracker crust is excellent.
The recipe may
be doubled for a deeper pan. In this case, bake for 50-60 minutes.
Crumb Crust:
3/4 c. vegan graham cracker crumbs
3 T. light corn syrup or brown rice syrup
Filling:
1 (12.3 oz.) box extra-firm SILKEN tofu
1/3 c. raw cashew pieces, ground finely in a mini-chopper or coffee/spice
mill
6 T. light unbleached sugar or white beet sugar
juice of one large lemon (@ 5 T.)
finely-grated zest of half a large lemon (preferably organic)
1 T. cornstarch
1/4 tsp. vanilla
1/4 tsp. salt
Fruit Preserve Topping:
1/2 c. light (low-sugar or fruit-sweetened), chunky fruit preserves
of choice
1/2 T. lemon juice
OPTIONAL--Tofu
Sour Creme Topping:
1 C. Tofutti “Better Than Sour Cream”
1/2 T. light unbleached sugar
1/2 tsp. vanilla
Preheat the
oven to 350 degrees F.
Mix the graham
cracker crumbs with the syrup and press onto the bottom and sides
of a lightly-oiled 8" pie pan.
Place the filling
ingredients (make sure that the cashews are ground as directed)
in a food processor or blender and blend until VERY smooth (be patient).
Pour into the crust. Bake 25-35 minutes, or until the filling is
set and slightly cracked around the edges. Cool on a rack, then
refrigerate for about four hours before serving.
For the Fruit
Preserve Topping, melt the preserves with the lemon juice in a small
saucepan, then spread over the top of the cheesecake.
If you are using the optional Tofu Sour Creme Topping, blend the
ingredients in a blender, food processor, or with a hand blender.
Spread over the chilled cheesecake before you add the fruit topping,
or use instead of the fruit topping.
VARIATIONS:
Pumpkin Cheesecake:
Use gingersnap crumbs instead of graham cracker crumbs in the crust.
Use 6 T. dark unbleached sugar and 6 T. light unbleached sugar.
Use only 1 and 1/2 T. lemon juice. Use 2 T. cornstarch. Add half
of a 14 oz. can pumpkin (1 c. packed-- drain overnight if homecooked)
and 3/4 tsp. pumpkin pie spice. Omit lemon zest. Top with a nondairy
whipped topping of your choice. You could also top this with sugar
nuts or a toffee-type candy, crumbled, or chopped candied ginger.
Espresso Cheesecake:
Use chocolate wafer cookie crumbs instead of graham cracker crumbs
in the crust. Use only 1 and 1/2 T. lemon juice and add 3 T. Kahlua.
Add 3/4 T. espresso powder. Omit lemon zest, and use 1/2 tsp. vanilla.
If the mixture doesn't seem sweet enough, you may want to add about
2 T. more sugar.
Top the cooled
cheesecake with Chocolate-Soy Ganache (below) while the ganache
is still hot, and sprinkle with a few toasted almonds or hazelnuts.
Chill for several hours.
Irish Coffee
Cheesecake: The same as the Espresso Cheesecake variation, but use
Irish whiskey instead of Kahlua. Omit the Chocolate-Soy Ganache
topping, and use favorite vegan whipped topping instead.
Amaretto Cheesecake:
Use only 1 and 1/2 T. lemon juice and add 3 T. Amaretto. Omit lemon
zest and vanilla. Use 1/4 tsp. pure almond extract instead.
Use topping
of 1 C. tofu sour crème mixed with 1 T. unbleached sugar, 1/4 tsp.
vanilla, and 1/2 T. Amaretto, and sprinkle with 1/4 c. toasted almonds.
Chocolate Cheesecake:
Omit cornstarch and use 2 T. Dutch cocoa instead. Use 1/2 c. plus
1 T. unbleached sugar. Use only 1 and 1/2 T. lemon juice and add
3 T. chocolate, coffee, almond, orange, or hazelnut liqueur. Omit
lemon zest and use 1/2 tsp. vanilla. (You may add 1 c. [6 oz.] semisweet,
non-dairy mini-chocolate chips or chopped semisweet, non-dairy chocolate
to the batter after blending, if you wish.) Use a Topping of 1 C.
tofu sour creme mixed with 1 T. unbleached sugar, 1/2 T. of appropriate
liqueur, and 1/4 tsp. vanilla. Sprinkle the top with non-dairy semi-sweet
chocolate shavings.
Chocolate-Mint
Cheesecake: This variation-- a great one for Christmas-- was suggested
by my good friend Holly Walker.
Use only 1 and
1/2 T. of lemon juice in the filling. Omit lemon zest. Use chocolate
wafer cookie crumbs for the crust. Stir 1 c. (6 oz.) of semi-sweet,
dairy-free mini-chocolate chips (or dairy-free semisweet chocolate,
cut into small bits) into the blended filling before scraping it
into the crust. After baking and cooling the cheesecake, pour about
1/2 a recipe of Chocolate-Soy Ganache (below), to which you have
added 1/2 tsp. peppermint extract, over the top of it, while the
ganache is still warm. Spread evenly over the top and chill for
several hours.
BRYANNA'S
CHOCOLATE-SOY GANACHE
Makes about 1 and 1/2 c.
A ganache is
a rich, fudgy chocolate icing that firms up when cooled. It is usually
made with heavy cream, but rich, full-fat soymilk blended with silken
tofu makes a wonderful substitute.
Remember that
the quality of your ganache depends upon the quality of the chocolate
you use.
6 oz. excellent-quality
dairy-free semi-sweet eating chocolate or chocolate chips (1 c.)
1/2 c. full-fat soymilk
1/3 c. extra-firm SILKEN tofu
1 tsp. vanilla OR 1 T. brandy or liqueur of choice
Break the chocolate
up and process it finely in a dry food processor. Leave the chocolate
in the processor.
Whip the soymilk
and silken tofu together in the blender or with a hand blender until
VERY smooth. Heat it in the top of a double boiler over simmering
water until almost to the boiling point, or microwave it in a microwave-save
bowl for about 1 minute at 50 percent power, o | 
