Friday, April 19, 2013
A SCRUMPTIOUS BRUNCH FROM "BETTY GOES VEGAN"
I have to apologize for being so silent during the last two weeks! I've been wanting to write this post on the new cookbook "Betty Goes Vegan" for a month, but life keeps getting in the way! I've never met Annie and Dan Shannon, but what a dynamo pair they must be. This project was a huge commitment (good thing there are two of them, is all I can say!) and they can be very proud of their achievement.
Their fun and slightly cheeky "Betty Goes Vegan" is not only a massive hit, but it's a massive collection (500 recipes) of comfort-food vegan dishes. For anyone who grew up in North America, with a Betty Crocker cookbook of some kind or other (perhaps a tattered and dog-eared one that belonged to your mother or grandmother; perhaps the 2010 version that the Shannons used for this project), this is nostalgia gone vegan. The Shannons have perfected vegan versions of many all-American favorites, such as biscuits with gravy, fried eggs (yes, indeed!), brisket and cabbage, German potato salad, Snickerdoodles, and crab cakes, plus numerous international recipes such as the "great English breakfast", Italian Wedding Soup, Ramen bowls, Caribbean black beans with rice, Paella, and lots more. The dessert section is 100 pages alone! So many choices, so little time!
I wanted cook a whole meal from the book for this blog post, but it was very difficult to choose the recipes. In the end, I decided to do a brunch menu-- the Denver Omelet (which was a favorite of mine as a teenager), the Creole Potato Wedges, the pillowy-soft-in-the center Garlic and Cheese Biscuits (see photo below).
For the vegetable dish to round out the meal I made the spicy, creamy Old Bay Coleslaw-- a real winner:
I had planned on doing a dessert, but, to tell you the truth, we wouldn't have been able to eat it! Another time (DH will be happy).
The meal was a huge success-- DH loved all of it and everything was quite easy to prepare. And, honestly, your picky omnivore brother-in-law would be hard-pressed to find fault with this brunch! (That reminds me-- BGV would be a great gift for a new vegan or thinking-about-it friend or relative.) Here are two of the recipes I made from this fabulous addition to the vegan cookbook universe, courtesy of Grand Central Publishing.
DENVER OMELET from “Betty Goes
Vegan by Annie & Dan Shannon”
Makes 2 large or 4 small servings
(reproduced with permission)
(reproduced with permission)
Ingredients:
Filling
Olive oil
cooking spray
Dash of liquid smoke
1 green bell
pepper, diced
1/2 red onion,
diced
3/4 cup diced
vegan ham, smoked tempeh, or
Hickory Smoked Tofurky Deli Slices
1/2 cup shredded
Daiya vegan cheddar cheese or your favorite vegan cheese
1/2 cup shredded
smoked cheddar Sheese (I can't get Sheese where I live, so I used some vegan cheddar with few sprinkles of liquid smoke BCG)
Diced fresh
chives for topping
Freshly ground
lemon pepper
Omelet
1 (14-ounce)
package tofu (I didn't know what kind of tofu to use, so I used firm: BCG)
1 tablespoon soy
coffee creamer
2 tablespoons
nutritional yeast
1 tablespoon
cornstarch
1/2 teaspoon onion powder
1/4 teaspoon cumin
1/4 teaspoon miso paste
1/4 teaspoon turmeric
1/2 teaspoon Bragg’s liquid aminos (I used low-sodium soy sauce: BCG)
1/4 teaspoon paprika
Crushed pink Himalayan salt (I used kosher salt: BCG) and crushed peppercorns, optional
Freshly ground lemon pepper
2 to 3 tablespoons margarine per omelet (I used my palm oil-free vegan Buttah: BCG)
1/4 teaspoon cumin
1/4 teaspoon miso paste
1/4 teaspoon turmeric
1/2 teaspoon Bragg’s liquid aminos (I used low-sodium soy sauce: BCG)
1/4 teaspoon paprika
Crushed pink Himalayan salt (I used kosher salt: BCG) and crushed peppercorns, optional
Freshly ground lemon pepper
2 to 3 tablespoons margarine per omelet (I used my palm oil-free vegan Buttah: BCG)
Directions:
· First
prepare the filling.
· Spray
your cast-iron skillet or frying pan (I used a 10-inch skillet: BCG) with a light coating of olive oil, toss in
a dash of liquid smoke, and place over medium heat.
· Then
toss in the bell pepper, red onion, and vegan meat.
· Fry
until the vegan meat browns and the vegetables are tender.
· Move
the vegetables and vegan meat mixture from the skillet into a large bowl and set
the skillet aside.
· Keep
whatever oil is left over from the vegetables and vegan meat in the skillet for
a little extra flavor.
· Begin
preparing the omelet. In a food processor, blend the tofu, soy coffee creamer,
nutritional yeast, cornstarch, onion powder, cumin, miso paste, turmeric, Bragg’s,
and paprika until you get a smooth paste.
· Here’s
where you can taste the blend to see if you want salt or pepper. I tossed a
pinch of lemon pepper into one of the omelets at this step and really liked it.
· Next,
melt 1 to 2 tablespoons of the margarine over medium heat in the same skillet
you used for the vegetables and vegan meat.
· Now
separate your tofu blend into two equal portions.
· Once
the skillet is warm and the margarine is melted, pour one portion of the tofu blend
into the center of the skillet and spread it out like a nice even pancake.
· You
have to move pretty fast so that your omelet doesn’t form lumps.
· If
you don’t move fast enough, you can always use a spatula to spread it out
evenly. (I spread it out to about 7 inches in diameter and used wet fingers to smooth it out: BCG)
· Watch
for bubbles and cracks. If you get a bubble, try and gently pop it with a fork.
Cracks can be smoothed over with uncooked tofu blend.
· Let
the tofu blend fry for 5 to 8 minutes. During that time, use your spatula to
keep loosening the edges.
· Once
the edges begin to get brown and crispy, gently use your spatula to lift and
check the progress of the omelet.
· You
want the omelet to be golden and crispy, so make sure you can see that
beginning to happen before you toss in your fillings.
· Don’t
worry if the center is still a little soft.
· Make
an even layer of half the vegetable and vegan meat filling on one half of the
omelet; then top with a layer of half the vegan cheddar and Sheese.
· Cook
for another 2 minutes to let your vegan cheese and Sheese melt a little and
heat the vegetables and vegan meat.
· Keep
an eye on your edges to make sure they don’t burn.
· Now
here’s where it gets tricky. Seriously. Take your spatula and flip the empty
side of the omelet over the side with the fillings.
· Very
gently move your omelet to the plate by turning your skillet and slowly sliding
the omelet out, using your spatula to guide and control it.
· Keep
the first omelet warm in the oven while you make the second one with the other
half of your ingredients.
· To
serve, just toss some fresh chives and pepper on top.
· This
makes 2 pretty huge omelets, or you could always split them into 4 smaller
ones.
GARLIC AND CHEESE BISCUITS from “Betty
Goes Vegan" by Annie & Dan Shannon
Makes 1 -1 ½ dozen biscuits
(reproduced with permission)
(reproduced with permission)
Ingredients:
2 cups Bisquick
mix (There's a homemade mix in the book, which you can use instead, if you prefer: BCG)
2⁄3 cup soy milk
2 tablespoons
nutritional yeast
1/2 cup shredded
Daiya vegan cheddar cheese or your
favorite vegan cheddar
1/4 cup olive
oil
1/4 teaspoon garlic powder
1 clove garlic, minced
1/4 teaspoon dried dill weed
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried rosemary, crushed
1 clove garlic, minced
1/4 teaspoon dried dill weed
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried rosemary, crushed
Directions:
· Preheat
the oven to 450°F.
· In a
bowl, combine the Bisquick mix, soy milk, and nutritional yeast with a handheld
mixer until completely mixed.
· Stir
in the vegan cheese with a spoon.
On an ungreased cookie sheet, drop spoon-size clumps. They won’t be pretty, but it’s important that they don’t get too thick or they won’t bake all the way through.
On an ungreased cookie sheet, drop spoon-size clumps. They won’t be pretty, but it’s important that they don’t get too thick or they won’t bake all the way through.
· Bake
for 8 to 10 minutes, but keep an eye on them.
· They
bake fast. Pull them out once they’re golden.
· In a
bowl, mix the olive oil, garlic powder, garlic, dill weed, thyme, and rosemary.
· Brush
the warm biscuits with the herbed olive oil.
· Once
they’ve cooled, eat them. (We ate them while still warm! BCG)
Enjoy!
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4 comments:
Thanks Bryanna! I was a fan of the 'Denver' in my youth, too! This whole brunch looks great!
I really need to try out these biscuits. I miss the cheese biscuits from Red Lobster from my pre-vegan days.
Wonderful review, I have added Betty Goes Vegan to my wish list.
By the way, your RSS feed has stopped working. The last update was March 14, 2013
I've been reading a lot of reviews of this book and most seem to be positive. I have an '80's edition of Betty Crocker cookbook and I'm dying to check out this vegan version. Your pictures have made me want it even more. Thanks Bryanna!
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