Bryanna Clark Grogan’s Vegan Feast Kitchen/ 23rd Century Table

About 10 years ago, I developed the original of this recipe for my now-defunct cooking newsletter The Vegan Feast Kitchen.  I was going for a partially whole-grain, low-fat, moist muffin with good structure.  (I don't like dry muffins.) In those days, I often used medium-firm or silken (extra-firm) tofu as an egg replacer in this type of baking, and it worked well. The other day I came across the recipe and I had all the makings. They sounded perfect for a cold winter day, along with a hot cup of tea. 

As I was assembling the ingredients, I wondered if I could use aquafaba instead of the tofu (my freezer is full of aquafaba ice cubes!). I had my doubts, because tofu is solid and aquafaba is liquid.  But, you never know til you try, so I took the plunge and substituted aquafaba for the tofu, measure for measure, but cut the non-dairy milk down by 1/4 cup. I also decided to cut the sugar down by a third, which turned out to be a good decision. The batter was very moist, even by my standards (my muffin and cake batters tend to be more moist than traditional ones) and I was a bit worried, but there was not much I could do about it at that point, so into the oven they went.

I also opted for using the two-thirds of the batter for muffins and one third for mini tea breads in little fruitcake pans, just for the heck of it.

It worked! The muffins and the tea breads came out beautifully.  (Note: I don't know if the batter would turn out so well in a large loaf pan.) The crumb was moist but the muffins and bread were easy to slice, and the flavor and aroma were balanced and delicious. This recipe is definitely a keeper and I'm happy to be able to use up some of my aquafaba stash in all of my old muffin recipes.


  
Printable Copy







Enjoy!

I had a potluck to go to Thursday night and had to make something the night before, as I was going to be on the go all day on Thursday.  A hearty full-meal salad is always my go-to dish for this type of situation, but I wanted to make up something colorful and interesting for a rather bleak November day.  After assessing the possibilities in my cupboard and refrigerator, I came up with an idea for a non-Asian-style red rice salad that turned out to be really delicious-- enough so that I will make it again this coming Wednesday for another potluck. And, I think it would be an excellent holiday salad, as well.

Whole grain, low-fat, fiber-rich, easy to make, and mighty tasty-- what more could you ask for?  Versatility, perhaps?  Feel free to experiment with different nut and dried fruit combinations (hazelnuts & dried apricots; pecans & dried sour cherries; dried figs & roasted pumpkin seeds immediately come to mind), and to substitute other crunchy vegetables for the ones I used.


Printable Recipe

BRYANNA'S RED RICE, WHITE BEAN & VEGETABLE SALAD WITH TOASTED ALMONDS, DRIED CRANBERRIES AND CREAMY BALSAMIC DRESSING
Serves 12
See the blog text for ideas for variations. This makes enough for a party or potluck, and, if you are lucky, you'll have some left over for a school or work lunch.

2 cups Thai (long grain) red rice
4 cups water
1/2 tsp. salt
2/ 19 oz. cans white kidney beans or cannellini beans, drained and rinsed (or use 3-4 cups home-cooked)
1 orange or red bell pepper, seeded and diced
1 yellow or green bell pepper, seeded and diced
2 cups diced celery (with leaves)
6 green onions, trimmed and thinly sliced (both green and white parts)
3/4 cup dried cranberries
1/2 cup slivered almonds
1 tsp. olive oil
1/2 tsp. dark sesame oil
Creamy Balsamic Dressing: 
Blend together in a blender or with a stick/immersion blender,
1 cup Low-Fat Balsamic Dressing (see recipe below)
and
1/2 cup Low-Fat Vegan Mayonnaise (or use Tofu Mayonnaise, Reduced Fat Vegenaise, or Spectrum Naturals Eggless Vegan Light Canola Mayonnaise)

You can cook the rice in a pot on the stove,or in a rice cooker.  if you use the rice cooker, follow the directions for your machine, using the rice, water and salt called for above.  Otherwise, place these ingredients in a medium pot with a tight lid, bring to a boil, then turn down to a simmer, cover and cook for about 45 minutes, or until the rice is tender and no liquid is left.  Fluff it with a fork.

Spread the cooked rice out on a baking sheet and allow it to cool a bit.  It should be warm, but not hot and not chilled.  In a large bowl, mix the rice with the rinsed, drained beans, peppers, celery, green onions and dried cranberries..  Mix together your dressing and toss with the salad ingredients in the bowl.

In a small, heavy skillet (cast iron is good), heat the olive oil and sesame oil and add the slivered almonds.  Stir constantly with a wooden spoon until the almond slivers become golden.  Remove from heat immediately and add to the salad.  Toss once again, cover and refrigerate until serving time.  Bring the salad to room temperature before serving.  Garnish with fresh herb or parsley sprigs, or leafy celery stalks, or more toasted almonds.

Low-Fat Balsamic Dressing:
1 cup aquafaba or Fat-Free Oil Substitute for Salad Dressings
1/4 cup extra-virgin olive oil
1/4 cup good quality balsamic vinegar (Costco's Kirkland brand is a good commercial version)
1 tablespoon brown sugar
1 tablespoon red wine vinegar
1 tablespoon smooth Dijon mustard
1 clove garlic, crushed
1 teaspoon salt

 Whisk, shake, or blend the ingredients together well, bottle and store in the refrigerator.

Enjoy!

I had to make a healthy "goodie" for my granddaughter's school lunch last night, and I remembered a recipe I had seen on the blog of Camilla V. Saulsbury, whose delightful book "Enlightened Chocolate", I reviewed last month. I recalled that it could be easily veganized and I had most of the ingredients.

It was easy and quick to make, and full of healthful ingredients. I made them with tahini because they don't allow peanut butter in her school. It was a big hit with my grandaughter, AND her grandfather, and me, too, as well as a vegan friend (adult) who stopped by. This is definitely a keeper!

Printable Recipe

CAMILLA'S NO-BAKE VEGAN OATMEAL ENERGY BARS WITH DRIED CRANBERRIES, ALMONDS, AND CHOCOLATE CHIPS
Makes 16 bars

This is Camilla Saulsbury's recipe, with my slight adjustments. View the original recipe here:

WISHING YOU ALL A JOYOUS HOLIDAY SEASON, AND TRUE PEACE IN THE NEW YEAR!

This will be the last blog for a week or so, as I have lots of family coming tomorrow, and then DH and I go to Vancouver for a couple of days. We're just getting together to have a good time together, eat good food, and enjoy some down time. DH and I just put the tree and lights up yesterday. Presents are only for the grandchildren-- no orgy of spending!

Here's a little gift for you-- these rolls are lovely for a holiday breakfast!


Printable Recipe
BRYANNA'S ABM (OR NOT!) PUMPKIN CINNAMON ROLLS WITH PECANS AND DRIED CRANBERRIES

These light cinnamon rolls have the goodness of pureed pumpkin swirled in with the usual cinnamon-sugar mix. The dough is easily made in your bread machine. AND there is less than 1 tsp. of vegan butter in each roll! PS: If you prefer, you can knead with a stand mixer or by hand (but don't add too much flour while kneading-- oil your hands and the kneading surface if necessary)

DOUGH
1 cup warm nondairy milk (soy milk is the best for this type of baking, as it makes a soft roll-- try nut milk if you can't eat soy)
3/4 cups warm water
2 Tbs. vegan butter, in small pieces (try my homemade palm oil-free vegan Buttah)
4 cups unbleached white flour
1/2 cup wheat germ
1/4 cup organic unbleached sugar
1/4 cup mashed potato flakes (can be organic)
1 tbs. salt
2 tsp. dry active baking yeast (or 1 1/2 tsp. instant yeast)
FILLING
1/2 cup brown sugar
1/3 cup vegan butter, softened (try my homemade palm oil-free vegan Buttah)
1 cup solid-pack canned (unsweetened) pumpkin OR mashed, drained cooked winter squash
1 tsp. cinnamon
ADDITIONAL:
3/4 cup chopped pecans
1/2 cup dried cranberries
GLAZE
1 cup organic powdered sugar
2 Tbs nondairy milk

TO MAKE THE DOUGH:
place the dough ingredients in your bread machine in the order given, cover and set on the dough cycle.

Meanwhile, make the filling:
Combine the brown sugar and Earth Balance well, then stir in the pumpkin and cinnamon. Set aside.

To assemble:
When the Dough Cycle is finished, remove the dough and, on lightly floured cooking parchment, roll out the dough into an 18 x 13-inch rectangle. Spread the Filling to within 1 inch of the long sides. Sprinkle with the pecans and cranberries. Roll up the dough like a jelly roll, folding the long side nearest you in and rolling away from you. Seal the edges.

With a sharp serrated knife, cut the cylinder in half, then cut each half into 12 rolls.

Place the rolls cut-side-down in a greased 10x17-inch baking pan. Cover and rise in a warm place until doubled.

Meanwhile, preheat the oven to 375°F. Bake the risen rolls for about 20 minutes, or until golden. Cool slightly on a rack. Mix the Glaze ingredients together and drizzle over the warm rolls. Serve warm.

Serves 24
Nutrition Facts
Nutrition (per serving): 218.8 calories; 26% calories from fat; 6.7g total fat; 0.0mg cholesterol; 329.0mg sodium; 127.1mg potassium; 36.4g carbohydrates; 2.6g fiber; 7.2g sugar; 3.8g protein; 5.5 points.


Love and light,