Friday, March 30, 2012
MY UPDATED HOMEMADE PALM OIL-FREE (& COCONUT OIL-FREE) VEGAN BUTTERY SPREAD—BUTTAH!
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Photo by Christina Hoheisel (PS: Christina not only did a fantastic job photographing my Buttah, but went out and found the ingredients, ordered the molds and tackled the recipe, mastering it on the first try! Thank you so much, Christina!)
PAGE UPDATED: MARCH 29, 2018 |
You
may wonder why a food writer like me, who advocates very moderate use of fat in
the diet, would take the time to develop a full-fat homemade vegan buttery
spread.
In 2011 (was it really that long ago?) a woman whom I have admired from
afar for years wrote to me. Her name is Kay Bushnell and I read her vegan
cooking column, Cooking Green, in the Loma
Prieta Sierra Club Newsletter for years. (2018 note: Sadly, the column no longer exists.) Kay asked me if
there was an alternative to vegan margarine utilizing palm oil and outlined the
reasons why she was asking.
I’m
ashamed to admit that it took me so long to act on what Kay was telling me. However,
I never forgot about what Kay told me, or her request. When 2012 arrived, with
my new book finally launched, I decided that this would be my first project for
the New Year, and I wrote to Kay to let her know that I was committing to developing
an alternative product. She signed on as a tester, and I later recruited a few
more.
I
worked on this recipe from the beginning of January until the end of March 2012. I wanted my spread to look and taste and behave much like dairy butter. I wanted to be able to
use it in baking. I wanted it to be easy and quick to make, with minimal
equipment required. I wanted it to cost no more than the most popular vegan
margarine. I wanted options to make it
with organic and even fair trade ingredients. And I wanted—no, required-- it to have a healthy balance
of saturated, monounsaturated and polyunsaturated fats, with the
monounsaturated fat playing the starring role—and that meant that my recipe would NOT be coconut oil-based.
I’m happy to say that I succeeded on
all counts! Cocoa butter (organic, fair trade, if you can manage it) mixed with a vegetable oil high in monounsaturated fat proved to be
the answer, along with a few other simple ingredients. (You can read about the qualities of cocoa butter in the material below.)
I tested it in vegan icing, pie crust, cake, scones and biscuits, with no
problems at all.
Buttah
is really delicious and, besides proving itself in the baking department, it has
passed the taste-test with two picky 12-year-old granddaughters (not vegan), a
table-full of omni dinner guests who nearly finished off a whole batch, and a
mixed bag of tasters at a cocktail party. So, I’m proud to put my name on a
homemade product which, as Erik Marcus of vegan dot com wrote, is “… a butter recipe capable of
destroying your cravings for dairy products.”
(PS: Erik
Marcus of vegan dot com kindly provided me with a
platform larger than my own to introduce my recipe to the vegan community, and I thank him for it. However, I have made improvements and a "tub" variation over the last 6 years, so I am posting the updated recipe on my dedicated "Buttah" page.)
But, before you jump over to the recipe, please bear with me once again. Though the recipe itself is simple and quick to make, you’ll have greater success with it if you read the information I have compiled on a dedicated Buttah page on this blog concerning ingredients, molds and equipment, where to purchase them, nutrition, and fat breakdown. In addition, that page includes material on the palm oil question and the threat to orangutans, and cruelty to Macaque monkeys in coconut production. There are also links to printable copies of both recipe and information.
But, before you jump over to the recipe, please bear with me once again. Though the recipe itself is simple and quick to make, you’ll have greater success with it if you read the information I have compiled on a dedicated Buttah page on this blog concerning ingredients, molds and equipment, where to purchase them, nutrition, and fat breakdown. In addition, that page includes material on the palm oil question and the threat to orangutans, and cruelty to Macaque monkeys in coconut production. There are also links to printable copies of both recipe and information.
So, good
readers, before you get started, please read the important information on my dedicated Buttah page... and then have fun making your own vegan Buttah from the updated recipe (with a "tub version") on the same page.
Thank you for your patience in waiting for the recipe and in reading through all of my information. I sincerely hope that you enjoy making and using Buttah, and pass on the palm oil info to others, including food companies. In fact, let's write to our favorite food companies and let them know that we love their vegan product(s), but could they please find an alternative to palm oil, because... and add some info such as:
http://www.saynotopalmoil.com/Whats_the_issue.php
https://www.rainforest-rescue.org/topics/palm-oil
PS: A BIG “THANK YOU”, BTW, to Mattie at veganbaking.net for his ground-breaking recipe for "Vegan Butter", which provided a launching pad for developing my own recipe. Mattie provides so many details about how butter works and how the ingredients in his recipe work. I was aiming for a product with much less saturated fat, but his work is invaluable.
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Photo by Christina Hoheisel (PS: Christina not only did a fantastic job photographing the Buttah, but went out and found the ingredients, ordered the molds and tackled the recipe, mastering it on the first try! Thank you so much, Christina!)
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Enjoy!
Sunday, March 25, 2012
VEGAN EASTER SEASON RECIPES AND DINNER PICS ON THIS BLOG
Just in case you're out of ideas or want to make something out of the ordinary this year!
Pics from another fantastic Vegan Easter Dinner Party with our Vegan Dinner Group
MORE RECIPES FOR THE EASTER SEASON:
APPETIZERS
Lower-Fat,
Fiber-Rich Guacamole
Smoked Almond-Mushroom Pâté
New & Improved Tofu Eggless Salad
Vegan Labeneh ("Yogurt Cheese") Spread
Vegan Low-fat, Creamy Artichoke and Spinach Dip
Vegan Whole Grain Pizzelle Crackers
Smoked Almond-Mushroom Pâté
New & Improved Tofu Eggless Salad
Vegan Labeneh ("Yogurt Cheese") Spread
Vegan Low-fat, Creamy Artichoke and Spinach Dip
Vegan Whole Grain Pizzelle Crackers
BEAN AND LENTIL (LEGUME) DISHES
Robin Asbell's Armenian Red-Lentil and Apricot Stew with Sesame Rice
Robin Asbell's Armenian Red-Lentil and Apricot Stew with Sesame Rice
BEVERAGES
Rich South American-Style Hot Chocolate
Rich South American-Style Hot Chocolate
BREADS, MUFFINS, PIZZA
Chocolate/Cocoa Nib Scones
Chocolate/Cocoa Nib Scones
No-Knead Fluffy Hazelnut/Bran Dinner Rolls
Almond Crumb Cake Muffins
Chocolate-Orange-Pecan Muffins
Cinnamon Roll Lamb
No-Knead, Refrigerated, Sort-Of-Pot-Baked Ciabatta Buns
Almond Crumb Cake Muffins
Chocolate-Orange-Pecan Muffins
No-Knead, Refrigerated, Sort-Of-Pot-Baked Ciabatta Buns
BREAKFAST/BRUNCH DISHES
GF Crispy, Corny Cherry/Toasted Almond Delight Waffles
A link to my recipe for Vegan Seltzer Waffles with Crispy Sweet Potatoes and Light Chik'n Gravy
Spanish Potato Omelet and Romesco Sauce
GF Crispy, Corny Cherry/Toasted Almond Delight Waffles
A link to my recipe for Vegan Seltzer Waffles with Crispy Sweet Potatoes and Light Chik'n Gravy
Spanish Potato Omelet and Romesco Sauce
Traditional-Style
Vegan “Buttermilk” Biscuits
Bryanna's New Tofu "Bacon"
Vegan Waffles Made with Seltzer Water!
Bryanna's New Tofu "Bacon"
Vegan Waffles Made with Seltzer Water!
CAKES, CUPCAKES AND MUFFINS
Vegan White Coconut Cake with Coconut-Pecan Frosting
Vegan "Butterfinger" Cake (Chocolate and Peanut)
Vegan "Butterfinger" Cake (Chocolate and Peanut)
Vegan Lemon (or Lemon-Coconut) Pound Cake (fairly low-fat)
Rustic Apple/Pecan Crumb Cake with Gianduia (Chocolate Hazelnut Spread) Drizzle
Vegan Peanut Butter/Chocolate Molten Lava Cakes
New Lower-Fat Chocolate Mudpie Cake with Coffee/Coconut/Pecan Frosting
Rustic Apple/Pecan Crumb Cake with Gianduia (Chocolate Hazelnut Spread) Drizzle
Vegan Peanut Butter/Chocolate Molten Lava Cakes
New Lower-Fat Chocolate Mudpie Cake with Coffee/Coconut/Pecan Frosting
Vegan
Coconut Macaroons
Lower-Fat Vegan Peanut Butter Cookies (with Chocolate Peanut Blossom Cookie variation)
Lower-Fat Vegan Peanut Butter Cookies (with Chocolate Peanut Blossom Cookie variation)
Sparkling
Peach Sorbet
Quick and Easy, Creamy Berry Frozen "Soygurt"
Quick Vegetable-Based Vegan Lemon or Lime Curd!
Tofu "Shrikand" (Gujarati "Yogurt" Pudding)
Quick and Easy, Creamy Berry Frozen "Soygurt"
Quick Vegetable-Based Vegan Lemon or Lime Curd!
Tofu "Shrikand" (Gujarati "Yogurt" Pudding)
GRAIN DISHES
Saffron-Edamame Risotto with Oyster Mushroom Saute
Saffron-Edamame Risotto with Oyster Mushroom Saute
One of my all-time favorites-- Potato
Kibbeh (bulgur)
MAIN DISHES
My
Mom's "Chik'n" with White Wine and Rosemary, Veganized
Catalonian "Meatballs" in Saffron and Almond Sauce (Albóndigas en Salsa de Almendra)
Meatless Kibbeh
Catalonian "Meatballs" in Saffron and Almond Sauce (Albóndigas en Salsa de Almendra)
Meatless Kibbeh
PASTA AND NOODLES
Two
Creamy Pasta Dishes (Creamy Mushroom Fusilli and Alfredo
Mushroom-"Chicken" Farfalle [bow-tie pasta] Casserole)
PIES AND PASTRIES
SALADS AND DRESSINGS; PRESERVES
Blueberry/Pomegranate
Vinaigrette
Asparagus, Broccoli and Radish Salad with Hazelnuts
Pomegranate Molasses Salad Dressing
A List of my Low-Fat, Tasty Salad Dressing Links
Asparagus, Broccoli and Radish Salad with Hazelnuts
Pomegranate Molasses Salad Dressing
A List of my Low-Fat, Tasty Salad Dressing Links
VEGETABLE DISHES
Happy Cooking and Happy Easter!
Monday, March 19, 2012
CRISPY TOFU "SCALLOPS" WITH CUCUMBER TARTAR SAUCE
There aren't many vegan fish substitutes readily available in markets, but sometimes I crave something "seafoody". This is one of the recipes I've come up with over the years to satisfy that. Kids really enjoy these crunchy nuggets, and big kids, too! The bran flakes make a nutritious, crispy, and nicely-browned coating for the "scallops" and you don't need alot of oil, so, along with the cucumber sauce, it's a healthful and fairly low-fat meal, high-fiber and high in protein, too.
Printable Recipe
BRYANNA'S CRISPY TOFU "SCALLOPS"
WITH CUCUMBER TARTAR SAUCE
This is a fun recipe for a casual
dinner. A salad and
perhaps some oven-fries would complete this meal. The leftovers are good cold, too!
12 oz firm tofu, drained
whole wheat flour for dredging
1/2 cup soy, hemp or nut milk curdled with 1/2
Tbs. lemon juice
2 cups plain bran flakes cereal, ground in
a dry blender or food processor to a crumb texture
(you can use an organic variety, such as Nature's Path)
(you can use an organic variety, such as Nature's Path)
1/4 cup oil for pan-frying
Marinade:
1 cup water
3 Tbs vegetarian mushroom-based
"oyster sauce"
(There is information about this type of
sauce and a homemade recipe at this post)
1 Tbs lemon juice
1 Tbs olive oil
1 Tbs dulse flakes or nori flakes
2 cloves garlic, crushed
1/2 Tbs sugar
1 tsp salt
freshly-ground black pepper to taste
Cucumber Tartar Sauce:
1 cup Eggless Low-fat Mayonnaise or Tofu Mayonnaise (my recipes at the links; OR use Reduced-Fat Vegenaise or Spectrum Eggless, Vegan Light Canola Mayo)
6 Tbs minced green onion
6 Tbs minced slicing cucumber (the kind with
the edible peel, which we call English cucumber in Canada--often sold as "Persian, "seedless" or "burpless" cucumbers-- see varieties here)
1/2 Tbs dried dillweed
cider, rice or white wine vinegar to taste
Early in the day, slice the drained tofu
about 1/2" thick and cut it into rounds with a a very small round biscuit
cutter, about 1" across. (I used the removable center of a biscuit cutter, which attaches to make it into a doughnut cutter-- like this. Sets of round cookie/biscuit cutters in graduating sizes have a small cutter like this, too.) Then
slice the rounds in half horizontally to make smaller "scallops" (see
pictures below).
Combine the Marinade ingredients in a
container and add the "scallops".
Cover and refrigerate until serving time.
Combine the Tartar Sauce ingredients in a
small bowl and refrigerate until serving time.
Set up shallow bowls with the wholewheat
flour, curdled soy or nut milk, and bran flake crumbs in a line on your counter. Dredge the marinated "scallops" in
the flour, then the curdled soy or nut milk, and then coat all over with the bran flake
crumbs. Place on a cookie sheet, not
touching.
Heat the oil in a large skillet, such as cast iron, carbon steel or hard anodized. When hot, add the coated
scallops, turn the heat to medium-high, and fry until crispy on both
sides. Drain on paper towels and serve hot with the Tartar
Sauce.
Nutrition Facts
Nutrition (per serving): 345.7 calories; 55%
calories from fat; 21.9g total fat; 0.0mg cholesterol; 546.5mg sodium; 436.7mg
potassium; 30.9g carbohydrates; 6.2g fiber; 5.9g sugar; 12.4g protein ; 7.9
points.
Enjoy!
Enjoy!
Wednesday, March 14, 2012
BREAD MACHINE CINNAMON-NUT MONKEY BREAD
A "monkey bread" is a sweet or savory loaf made by putting together small squares or balls of dough with melted "butter" and nuts plus cinnamon sugar OR herbs (and sometimes cheese with the herbs-- you could use vegan parmesan). The bread is pulled apart to eat-- kids love it! I don't use a bread machine very often, but I thought it would be fun to make a specialty bread IN the bread machine-- not just the dough, but the shaped bread as well. The result was great! It would even make an easy and yummy Easter breakfast bread.
BRYANNA'S VEGAN BREAD MACHINE CINNAMON-NUT MONKEY BREAD
Servings: 8; Yield: 1 small loaf
DOUGH:
1 cup
nondairy milk
1 1/2 T. oil
2 1/2 cups unbleached white flour
2 Tbs
wheat germ
2 Tbs
organic unbleached granulated sugar
1 tsp
salt
1 tsp dry active baking yeast (or 3/4 tsp. instant or bread machine
yeast)
FILLING:
3 Tbs
melted vegan buttery spread (stay tuned for my homemade version, which will be posted very soon, I promise!)
1/3 cup
chopped nuts of choice
1/3 cup
cinnamon sugar (mix 2 tsp cinnamon with 1/3 cup organic unbleached granulated sugar)
Mix the dough ingredients in your bread
machine pan as instructed in the directions for your machine. Set on the Basic
cycle with a light crust.
Check your manual to see when the last
"punch-down" or "knock-down" is. Figure out how many
minutes that is from when you start the machine and set your kitchen timer for
that number of minutes. You want it to alert you when it is about 5 minutes BEFORE
the "punch-down". Important:
have your rolling surface ready and your ingredients at hand before the next step.
The last 5 minutes before "punch-down" PLUS the first 5 minutes of the final rise, combined, is your 10 minute "window" to remove the dough, roll it, cut it and layer it in the pan with the filling. It's plenty of time-- don't worry! (Or, if you have a "pause" feature, set the timer for when the last "punch-down" is due.)
The last 5 minutes before "punch-down" PLUS the first 5 minutes of the final rise, combined, is your 10 minute "window" to remove the dough, roll it, cut it and layer it in the pan with the filling. It's plenty of time-- don't worry! (Or, if you have a "pause" feature, set the timer for when the last "punch-down" is due.)
When the timer "dings", remove
the pan from the machine (and start the "pause" feature" if you
have one), and then take out the dough (AND the paddle) and roll it out on a
floured counter to a 12x9-inch rectangle. (DO NOT PRESS "STOP" ON THE
MACHINE OR UNPLUG IT! You do not want to interrupt the cycle!)
Cut the dough as evenly as possible into 24
squares.
Layer 8 squares in the bottom of the pan around where the paddle
usually sits. Brush with 1 Tablespoon of melted buttery spread and sprinkle with
1/3 of the nuts and 1/3 of the cinnamon sugar. Repeat with 8 more squares and
1/2 the remaining filling ingredients. Repeat with the remaining squares and
filling ingredients.
Click the pan back into place in the
machine. (Be sure that the last "punch-down" has occurred already
before you do this.) Cover and let the machine proceed with the rising and
baking (stop the "pause" function if you have activated it.)
When the bread is ready, loosen the sides
and slide it out. Enjoy it warm or at room temperature!
Nutrition Facts
Nutrition (per serving): 297.1 calories;
32% calories from fat; 10.9g total fat; 0.0mg cholesterol; 326.3mg sodium;
126.8mg potassium; 44.0g carbohydrates; 1.8g fiber; 12.4g sugar; 42.1g net
carbs; 6.1g protein; 6.5 points.
NOTE: This was tested in an OsterExpressbake on the Basic Cycle. Use the light crust option, as this browns very
easily with the sugar and Earth Balance.
Tuesday, March 6, 2012
LOWER-FAT, FIBER-RICH VEGGIE "GUACAMOLE"
This recipe is from my book World Vegan Feast. Born and raised in California
In World Vegan Feast, the guacamole is a component in this recipe: Masa Crepes with Green Filling, Topped with Black Bean and Corn Salsa and Lower-Fat Guacamole
NOTE: You need a food processor for this recipe.
In World Vegan Feast, the guacamole is a component in this recipe: Masa Crepes with Green Filling, Topped with Black Bean and Corn Salsa and Lower-Fat Guacamole
NOTE: You need a food processor for this recipe.
BRYANNA’S
LOWER-FAT, FIBER-RICH VEGGIE "GUACAMOLE"
Yield: 2 cups
5 oz whole small green beans (frozen are fine)
5 oz frozen baby lima beans (do not use cooked, dried lima beans!)
1/2 cup (4 ounces) extra-firm SILKEN tofu (OR well-rinsed cooked or canned white beans)
2 to 3 tablespoons fresh (or bottled organic) lemon or lime juice
2 cloves garlic, crushed
1 teaspoon salt
1/2 teaspoon ground cumin
1 small ripe avocado
1/4 cup chunky, spicy tomato salsa (no sugar!)
Cook the beans (both kinds) in water just to cover for about 5 minutes, or just until completely tender but not mushy.
Drain the beans and place in the food processor, along with the tofu, lemon juice, garlic, salt and cumin. Cut the avocado open, discard the seed and scoop all of the avocado flesh out with a spoon and into the food processor bowl.
Process until smooth, stopping the machine a couple of times, to scrape the sides and bottom of the bowl.
Add the salsa and pulse the mixture until it is all mixed in. Taste for seasoning (add more citrus juice, or salsa, or even hot sauce, to your taste, if you like). Place in a covered bowl and refrigerate.
Nutrition Facts
Nutrition (per 1/4 cup serving): 71.8 calories; 37% calories from fat; 3.2g total fat; 0.0mg cholesterol; 288.6mg sodium; 236.1mg potassium; 8.7g carbohydrates; 2.9g fiber; 0.6g sugar; 5.8g net carbs; 3.3g protein; 1.1 points.
Enjoy!
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