Food

This page is a work in progress. All recipes are vegan, and unless stated otherwise, these are all original works. I will be bringing over all of my recipes in time, but for now there’s…

Sexy Beets
Mmmm… Chocolate Pie
Ten Minute Chocolate Cake
Chocolate Covered Matzoh
Vegan Green Bean Casserole
Phabulous Philadelphia Pumpkin Chocolate ChampionChip Bunt Cake
Agave Sweetened Chocolate Pudding
Mom-Mom’s Mini Blackbottom Cupcakes
Noodle Kugel
Corny As You Like It Cornbread
Raw, Marinated Tofu, Which Is WAY Tastier Than It Sounds
Double Chocolate Stout Brownies, aka Beerownies
Oatmeal Pancakes
Those Awesome Chocolate Chip Cookie Scone Things, The Ones With Tahini
Mmmm… Muffins
Chocolate Zucchini Cake

Sexy Beets

If you think of beets strictly in terms of borscht, it’s hard to imagine that beets can be sexy. But this is some damn sexy food. Impress. Indulge.

Start with 3 to 4 large whole beets. Peel them and slice into ½ inch slices. Steam the beet slices for 12 to 15 minutes in a pot with a steamer basket. After the beets are steamed, cool and marinate.

Marinade
¼ cup canola oil and 1 tablespoon extra virgin olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon dry thyme leaves
1/8 teaspoon paprika
1/8 teaspoon dry basil leaves
1/8 teaspoon dry oregano
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
pinch cayenne pepper

Marinate the beets while you prepare the vinaigrette and the rest of the food, or overnight if possible.

Vinaigrette
3-4 tablespoons walnuts, chopped
2 tablespoons olive oil
salt and pepper to taste
2 tablespoons balsamic vinegar
½ to 1 tablespoon agave nectar, or sweetener of choice

Heat your barbecue grill. Heat olive oil in a small skillet on the stove over medium heat. Add chopped walnuts, season with salt and pepper, and let the walnuts toast in the oil for about 5 minutes until slightly browned. Remove from heat, let cool, and add balsamic vinegar and agave. Blend well. Set aside.

To finish, grill beets on both sides for 2 minutes. Place slices of beets on each plate and top with vinaigrette and walnuts. Also nice over a wild rice blend.

Ten Minute Chocolate Cake

Zero to cake in under ten minutes! Sate a chocolate craving surely and swiftly.

Ingredients
1 serving powdered egg replacer (1 1/2 tsp. + 3 tbsp water)
1 tsp baking powder
1/2 cup sugar
1 1/2 tbsp oil
1/4 cup soy milk
1 tsp vanilla extract
3 tbsp cocoa
1/2 cup flour
dash salt
chocolate chips, as desired

Whisk together egg replacer and baking powder until foamy. Add remaining ingredients except chocolate chips, and stir until just mixed. Batter will be very thick. Transfer to 6″x6″ plastic container misted with cooking spray. Top amply with chocolate chips. Microwave for two and a half minutes. (Times will vary, depending on the caliber of the microwave.) Let cool a bit, then dig in. Fab with the frozen dessert of your choosing. Keep covered, store in fridge.

As always, this should translate back to conventional ingredients (one egg and dairy milk), however it may be a little denser and closer to brownie consistency. Enjoy!

Chocolate Covered Matzoh

Ingredients
1/2 cup vegan margarine or butter
1/2 cup brown sugar
4 boards matzoh
1 – 1 1/2 cups chocolate chips
kosher salt

Heat the oven to 350. Melt the margarine and brown sugar in a sauce pan, bringing it just to a boil. Place matzoh on a cookie sheet sprayed with cooking spray. Spread the sugar mixture over the matzoh and bake for 11 minutes. Remove from oven, sprinkle a pinch of kosher salt over each board of matzoh, and distribute the chocolate chips over the four boards. Place everything back in the oven (turned off) for two minutes. Remove, spread the chocolate with a knife, and chill. Yum. Optional: sprinkle toasted walnuts over the melted chocolate.

Vegan Green Bean Casserole

Ingredients
1 16oz. bag frozen green beans, thawed
1 small package sliced mushrooms
1 1/2 cups Imagine Creamy Mushroom Soup
1 tbsp. cornstarch in just enough water to make a slurry
2/3 cups french fried onions plus extra for garnish

Saute mushrooms until well cooked, seasoning with salt and pepper. Add mushroom soup. Stir in cornstarch slurry and mix until just a bit thickened. Add soup mixture to green beans and stir in onions. Bake in a 1 1/2 or 2 qt. casserole at 350 for 40 minutes. (I used a 2 qt. 9×9 pyrex dish.) Garnish with fried onions.

Phabulous Philadelphia Pumpkin Chocolate ChampionChip Bunt Cake

Few things get me motivated like a good cake recipe. One weekend we stopped at Scott’s parents’ house to celebrate his birthday on the way back from State College, and his mom made a chocolate chip pumpkin cake. The cake looked amazing -a lovely burnt orange bundt cake topped with chocolate- and pumpkin is a common egg replacer, so I knew it would be simple to veganize.

The results were terrific. Not only is it delicious, but there are no fancy ingredients or techniques. Everything comes from a regular grocery store, and I didn’t even use proper cake-making techniques – just threw everything in the bowl- and it still came out great.

So, since I made this for the first time on the day the Phillies won the world series (I was enjoying my second piece of it in the eighth inning.) and Scott’s mom has probably been making this since the last time the Phillies won the world series, it shall henceforth be know as Phabulous Philadelphia Pumpkin Chocolate ChampionChip Bunt Cake. Get it? Bundt? Bunt?

Ingredients
2 Cups flour
2 Cups sugar
4 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 tsp vanilla extract
1 Cup oil
2 1/2 Cups pumpkin
1 Cup chocolate chips

Ideally, sift the dry ingredients together (except chocolate chips), combine wet ingredients in a separate bowl, and add dry ingredients to wet ingredients. Or, just throw everything in a bowl. Stir until just mixed, pour into greased and floured bundt pan, and bake at 350 degrees for 1 hour 5 minutes. When cool, top with chocolate glaze.

Chocolate Glaze
Ingredients
3/4 cup chocolate chips
1 tbsp. syrup (corn, maple, pancake, whatever)
3 tbsp margarine
1/2 tsp. vanilla extract

Microwave 45-60 seconds, stir until completely melted.

Agave Sweetened Old-Fangled Chocolate Pudding

Ingredients
1/3 Cup unsweetened cocoa powder
1 Tbsp of flour
3 Tbsp cornstarch, packed
1/2 – 2/3 Cup agave
2 Cups unsweetened coconut milk (or any other form of unsweetened milk – if using sweetened milk, reduce agave)
1 Tsp Earth Balance Buttery Sticks (or margarine)
1 Tsp vanilla extract

Mix dry ingredients in a heavy medium saucepan. Combine milk and agave in a separate bowl and whisk together. Add to dry ingredients and whisk together until combined. The mixture will taste somewhat bitter, but will get sweeter as the ingredients cook. Continue to whisk mixture over medium heat until thickened and beginning to simmer, about 5 minutes. Simmer 1 minute, stirring constantly. Remove from heat. Stir in buttery sticks and vanilla extract.

Divide pudding between 5-6 custard cups. Chill until cold, about 2 hours, cover.

Mom-Mom’s Mini Blackbottom Cupcakes

This is one of my favorite treats from childhood, resurrected after I inherited my grandmother’s recipe. The ingredients for the cupcake part are vegan in the original recipe box. The filling uses Tofutti cream cheese, and a little soy yogurt and cornstarch instead of one egg. They taste exactly the way I remember.

Chocolate Cupcake Ingredients
1 1/2 Cups flour
1 Cup sugar
1/4 Cup cocoa
1 tsp. baking soda
1 Cup water
1/3 Cup oil
1 tbsp vinegar
1 tsp vanilla extract

Whisk the dry ingredients together, then add wet ingredients and stir until just mixed. Spoon into mini muffin tins, with liners. Use about one tablespoon full per cup.

Cream Cheese Filling Ingredients
8 oz. Tofutti cream cheese
1/3 Cup. sugar
1 tbsp plain, unsweeted soy yogurt
2 tsp cornstarch
1 tsp vanilla extract
pinch of salt
12 oz. chocolate chips (one package)

Cream the cream cheese and sugar, then stir in yogurt. Stir in remaining ingredients, add chocolate chips. Spoon one heaping teaspoonful into each cup of chocolate batter.

Bake at 350 for 20 minutes. Cupcakes will be squishy while still warm, but will firm after being refrigerated overnight.

Noodle Kugel

Ingredients
1 block extra firm tofu
3/4 Cup vegan mayonnaise
1/2 Tsp salt
3-4 cups small flat noodles
2 Tbsp oil
1/3 Cup flour
1 3/4 Cups unsweetened coconut milk, warmed (or any other form of unsweetened milk – if using sweetened milk, reduce sugar)
1/2 Cup + 1 Tbsp sugar
1/2 Tsp vanilla extract
1 Tbsp nutritional yeast
1/2 cup golden raisins
cinnamon
corn flake crumbs
margarine

Boil noodles and drain. Set aside.

Combine tofu, mayonnaise, and salt in a food processor just enough so that it is fully incorporated, but not thoroughly smooth. Set aside.

Combine oil and flour in a saucepan over medium heat, and gradually add warmed non-dairy milk, whisking constantly until mixture is the consistency of thick cream. Remove from heat, and add sugar, nutritional yeast, and vanilla extract.

Combine noodles, tofu mixture, and flour mixture in a large bowl. Add raisins and a dash or two of cinnamon. Spoon into greased 2 qt. casserole. Top generously with corn flake crumbs, and dot with margarine. Bake at 350 for 45 minutes. Kugel will firm up as it cools (and if your mayonnaise leaves any aftertaste – some brands may – this will disappear as it cools, and will not reappear if kugel is reheated).

Corny As You Like It Cornbread

Ingredients
1 cup corn meal
1 cup all-purpose flour
1/4 cup sugar
1 tbsp baking powder
1 tsp salt
1/4 cup oil
1 cup soy / rice / coconut / whatever non-dairy milk
1/2 cup applesauce
up to 1 cup frozen corn, depending on how corny you like it

Combine dry ingredients (except for corn kernels). Add wet ingredients, and stir until just mixed. Fold in corn kernels. Pour into a greased 9×9 pan. Bake at 425 for 20-25 minutes. If you’re into it, dot with margarine or brush with oil after about fifteen minutes.

Raw, Marinated Tofu, Which Is Way Tastier Than It Sounds

Ingredients
1 block firm or extra firm tofu
1/4 cup soy sauce
3 tbsp sesame oil
5 tsp. balsamic or red wine vinegar
1 tbsp agave or sugar, to taste
1 tbsp sesame seeds, to taste
garlic powder, to taste
crushed red pepper, to taste

This is a quick and tasty snack, but be careful, this makes it way too easy to eat an entire block of raw tofu in one sitting, which I really can’t recommend.

Press the water out of the tofu any way you like it – either cut into slabs and press with a paper towel; or place between two plates, and rest a heavy object on top, let sit for ten minutes and drain the water. Turn the tofu over, and repeat.

While the tofu is draining, combine the marinade ingredients and whisk together. I use a few shakes of garlic powder, and a few shakes of red pepper flakes – everything to taste, depending on how spicy or savory you like your marinade.

Cube the tofu, place in a shallow dish, and pour on the marinade. The longer sits, the more the flavors develop, but it is pretty darned good right away.

Double Chocolate Stout Brownies, aka Beerownies

The original version of the recipe called for a double chocolate stout. I loved the results with the chocolate stout, but using Guinness is amazing – changing the beer in this recipe will change the flavor profile in a subtle, delightful way. Alas, Guinness is not vegan, so if you are sticking with vegan beer and want the same effect, try another really dark bitter beer, perhaps Yeungling Porter? For the conventional version of this recipe: omit the egg replacer, applesauce, and baking powder and use three eggs instead; regular butter instead of buttery sticks; and regular white chips in the batter and melted down for the topping.

Vegan white chips are available here, or at kosher grocery stores.

Cocoa butter doesn’t always show up in the food section of a store. Check the health and beauty aisle and read labels; some brands -NOW, for example- are food grade.

Ingredients

12 oz chocolate stout (I used Brooklyn Brewery Double Chocolate.) OR any really dark, bitter beer.
1 cup cocoa powder, unsweetened
2 cups sugar
1/2 cup earth balance buttery sticks, melted
2 tbsp vanilla extract
1 tbsp instant coffee
1/2 c. applesauce
2 egg’s worth powdered egg replacer, mixed
1 tbsp baking powder
1 c. all-purpose flour , plus 1 tsp for dusting chocolate chips
1 c. whole wheat flour
3/4 teaspoon salt
1 c. semisweet chocolate chips (or 1/2 c. semisweet and 1/2 c. vegan white chocolate chips)
White chocolate topping

Heat oven to 350°F Line a 13x9x2 baking pan with aluminum foil, and grease foil (not extended edges) with cooking spray or oil.

Sift together flour, baking powder, and salt in a bowl. Set aside.

Dust chocolate chips in remaining flour. Set aside.

In large bowl, whisk together stout and cocoa powder until blended and smooth, or blend on low in a stand mixer with whisk attachment. Blend in sugar, butter, vanilla extract, coffee, applesauce, and egg replacer, one at a time. Combine until just mixed. Add dry ingredients, and blend until just mixed, then fold in chocolate chips.

Spread mixture in the pan, leveling the surface with a spatula. Bake 42 to 45 minutes, until top is shiny and dry, and a wooden pick inserted in the center comes out with a few moist crumbs attached.

Remove from oven and let cool completely. When COMPLETELY COOL lift out from pan by foil ends and transfer to a cutting board.

Drizzle white chocolate topping over brownies with a spoon or fork.

White Chocolate Topping
Ingredients

1/4 cup cocoa butter or vegetable shortening
1/3 cup powdered sugar, sifted
1 tsp soy milk powder
1 tsp vanilla extract

Melt cocoa butter (or shortening) over stove. Reduce to very low heat, and whisk in remaining ingredients, except for vanilla extract. When smooth, remove from heat, and whisk in vanilla extract.

Oatmeal Pancakes

Ingredients

1 cup flour (I use whole wheat)
1/2 cup quick oats (not instant)
1 tbsp sugar or agave
1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 tbsp canola oil
1 – 1 1/4 cups sour soy (or whatever) milk (milk + 1-2 tsp. vinegar)
1/2 – 1 tsp vanilla extract

Combine dry ingredients in a bowl. Combine wet ingredients separately and add to dry ingredients. Stir until just mixed. Cook over medium heat, makes about six pancakes. Batter will thicken on standing.

Those Awesome Chocolate Chip Cookie Scone Things, The Ones With Tahini

I absolutely love these cookies. They are halfway between a cookie and a mini scone – earthy, nutty, and just sweet enough, much like yours truly. Because they are sweetened with maple syrup they are a little bit easier on the old blood sugar that regular cookies.

Ingredients

2 cups flour
1 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
1 cup Earth Balance Buttery Sticks (or butter, if you’re using conventional ingredients)
3/4 cup maple syrup
1-2 tsp vanilla extract
1/3 cup tahini
3/4 – 1 cup chocolate chips
3/4 – 1 cup chopped walnuts

Sift dry ingredients together (except chocolate chips and walnuts) and set aside. Beat Buttery Sticks on high speed until smooth. Add remaining wet ingredients, beat on high speed until completely blended and creamy. This can take a few minutes, but the ingredients will eventually emulsify and get sort of fluffy. Blend in dry ingredients. Fold in chocolate chips and walnuts. Drop rounded tablespoons of dough on an ungreased cookie sheet and bake at 350 for 12 minutes. Allow to cool on cookie sheet for a few minutes, then transfer to the fridge.

Mmmmm… muffins

This muffin recipe is quite versatile. I usually make these with blueberries, but you could substitute other fruit, nuts, or chocolate chips. It also converts nicely to a coffee cake recipe, and it will make your house smell nice.
Ingredients
2 bananas, mashed
2 cups flour (all unbleached all-purpose, or 1 cup all purpose and 1 cup whole wheat is nice, too)
1/2 cup sugar
1 tbsp baking powder
1/2 tsp salt
1/4 cup agave or 1/2 cup sugar
1/4 cup oil
3/4 cup sour soy, almond, whatever milk (milk with 1 tsp of vinegar)
1 – 1 1/2 cup fresh or frozen blueberries, or chocolate chips

Mash bananas with a potato masher until liquidy. Add in remaining ingredients and stir until just mixed. (If using 1/2 whole wheat flour, this batter will be VERY thick). Spoon into greased muffin tins. Bake at 350 for 40 minutes with fruit, 35 minutes with chocolate chips. Makes 12 muffins. Optional: add crumb topping, see below. (I never use the crumb topping on the muffins. I think they are sweet enough without it, and I am a muffin purist. I like my muffins simple.)

To convert to coffee cake:
Omit berries, add 1/4 cup vegetable shortening. Combine bananas and shortening in mixer. Add oil, sour milk. Mix well. Stir in dry ingredients. Pour in a 9X9 pan and top with crumb topping. Bake at 350 for 40-45 minutes.

For crumb topping, combine 1/3 cup margarine, 1/3 cup brown sugar, and 1/3 cup chopped walnuts. Cut in 3/4 cup flour.

Chocolate Zucchini Cake

One of my favorite items of kitchen kitsch is the church cookbook. I am mildly ill and greatly entertained by the fact that inclusion of a recipe into a church cookbook requires at least one of the following ingredients: a cup of mayonnaise, a packet of jello, a tub of cool whip, or ham. As far as I am concerned, the holy grail of church cookbook recipes would be the one that includes mayonnaise, jello, a whole tub of cool whip and ham cubes all baked into a bundt pan.

That said, my roommate in college used to make this thing from her parents’ church cookbook that contained mayonnaise, cream cheese, and an entire tube of refrigerated biscuit dough, and it was freaking delicious.

Anyway, this recipe for Chocolate Zucchini Cake comes from Scott’s mom’s church cookbook. The original recipe did not contain any mayonnaise -how did they sneak this one in?- but it did contain one egg and sour milk. I substituted soy yogurt for the egg and whatever non-dairy milk I have plus vinegar for the sour milk.

IMPORTANT: This cake will reward you for patience. Eat it straight out of the oven, and it has zucchini aftertaste. Let it cool, and the zucchini becomes undetectable, and it’s tasty. Let it sit in the fridge overnight, and you have a spectacular cake / brownie hybrid that will knock your socks off. The longer it stays in the fridge, the better it gets. I made this Friday, and I would say that based on how much of it I have eaten, it hit peak delectability sometime late Monday.

Ingredients

1/4 margarine
1/4 cup vegetable shortening
1/2 cup canola oil
1/4 soy yogurt
1 tsp vanilla extract
1/2 cup sour milk (soy milk, or whatever you use, plus 1 tsp vinegar)
1 1/2 cup sugar
2 1/1 cups flour
4 tbsp cocoa powder
2 tsp baking soda
2 cups shredded zucchini (one medium – large zucchini)
12 oz. chocolate chips

Beat margarine and shortening in an electric mixer. Beat in oil, soy yogurt, vanilla, and sour milk. Sift dry ingredients, and add gradually. Stir in zucchini last, do not overmix. Spoon into greased and floured 13″x9″ pan and top with chocolate chips. Bake at 325 for 45-50 minutes.