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

My friend Fireweed gave us a large bundle of her home-grown rhubarb the other day, and I was trying to think of something out of the ordinary to do with some of it.

Fireweed's beautiful bundle of home-grown rhubarb and garlic (photo by Roxanne Cave)

My lemon curd recipe is somewhat unusual, as it is not only vegan, but vegetable-based.  You can read about it, and get the recipe, at this blog post. I make it in the microwave, and I did the jam in the microwave, too, so these components of the recipe are easy and quick to make in small quantities. the lemon curd is luscious, sweet and tangy, and Betsy has used it in another of her amazing recipes, Vegan Lemon Verbena Shortbread Sandwich Cookies with Vegan Lemon Curd Filling. I really have to thank her for the inspiration-- I may never have thought have using it in ice cream if it hadn't been for her!

In any case, the ice cream turned out wonderfully well. We had dinner guests last night and they (normally moderate eaters) eagerly consumed second helpings (as did DH and I). The ice cream would be very good all on its own, too, or swirled with a raspberry coulis instead of the rhubarb. I hope you'll give it a try!

Printable Copy


            

This was a cake I developed for a wedding 6 years ago.  I did a post on it at the time, but I removed it because, not only were the information links broken, and the recipe contained palm oil products, but I had written it in haste and it needed to be re-done.  So, here its is again, re-written and sans palm oil!

I must confess that, even though I've always loved to cook, I have never thought of myself as a sweet baker, really (yeast baking, yes, however). I never imagined myself making a wedding cake!  But, I have made a few since becoming a vegan, for family and for paying customers, and I'll wager that, though they might not look as slick and gorgeous as even the average supermarket bakery cake, they taste a heck of a lot better! 

In any case, I hope I have provided enough information to help the novice-- if not, I'm  sure you'll let me know! And I hope that the fact that I can manage this in my little kitchen, with my rather low self-confidence in this area of baking, will be reassuring.

It makes a great birthday cake, BTW.  My DIL made it once for the principal of the Denman Island Elementary School where she teaches. Said principal is a vegan and one of of our Vegan Dinner Group friends, and she remembers that birthday cake fondly to this day.  DIL, being the very creative person that she is, added rose water to the cake and decorated it with rose petals!
BRYANNA’S HOMEMADE PALM-OIL-FREE, NON-HYDROGENATED “CAKE RELEASE” (PAN COATING OR PROFESSIONAL BAKER'S GREASE)

Enjoy!

UPDATE: For recipes using this Lemon Curd, see my recipe for Creamy Vegan Lemon Curd Ice Cream with Rhubarb/Ginger Jam Swirl



and The Blooming Platter's Betsy DiJulio's recipes for Vegan Lemon Verbena Shortbread Sandwich Cookies with Vegan Lemon Curd Filling and Vegan Basil-Blueberry and Lemon Curd Ice Cream (with Lemonade Cooler Option).
This sweet spread is adapted from a recipe by food writer William Woys Weaver. It's a really novel recipe using parsnips, of all things, as the base! That intrigued me, because it sounded a lot more healthful than a sugar/cornstarch mixture (although I do have a recipe for that type of vegan lemon curd, because I don't always have parsnips around the house!). However, I found his recipe way too sweet and not lemony enough, plus I wanted to make it quickly, so here's my version.

BTW, parsnips are virtually fat-free and very low in calories (only 60 calories in 1/2 cup when cooked). Parsnips are a good source of folate and also contains some iron. This root vegetable is also a source of magnesium, potassium, vitamin C and pantothenic acid. 1 cup of cooked parsnips gives you a hefty 6.4 grams of fiber, too!

The finished product

                              Printable Recipe

BRYANNA'S QUICK VEGETABLE-BASED VEGAN LEMON (OR LIME) CURD
Yield: 2 1/4 cups

This lemon curd is delicious in tarts, as a cake filling, or as a spread on scones. NOTE: You can add a tiny bit of  natural food coloring for a more yellow or green look, if you like! (Here's another brand and one more.) You can also devise your own natural food color from your kitchen. For instance, some kale or spinach juice (from raw greens) can be used for a green color; or a bit of saffron water (soak a bit of saffron in hot water), or carrot or yellow beet juice to make the lemon curd a bit brighter yellow (you don't need much of either).  Here's an article on making food colorings.

NOTE: if you don't have a microwave oven, steam the cubed parsnips until tender instead of microwaving them, and cook the processed mixture in a small heavy saucepan over medium-high heat, whisking all the time, until thick and glossy. Proceed frm there as instructed in the recipe.

1 lb parsnips, peeled and diced
1 1/2 cup light granulated unbleached organic sugar
3 tablespoons vegan butter (try my homemade palm oil-free vegan "Buttah")
3/4 cup freshly-squeezed lemon or lime juice (or you can use bottled organic juice)
finely grated zest of two large organic lemons or limes
1 pinch turmeric
1 tablespoon more lemon or lime juice

Microwave the parsnips with 1 cup water in a covered 2-qt. Pyrex dish for 10 minutes, or til very tender.

Drain if necessary and place in a food processor with the remaining ingredients, except for the last tablespoon juice. Process until very smooth.

Scrape the mixture into a 2 qt microwave-proof bowl. Microwave on 100% power for 4 1/2  minutes, uncovered. Whisk until smooth and microwave on 100% power for 4 1/2 minutes more. It should be thick and glossy. Add the remaining tablespoon juice and whisk vigorously for a minute or two. Scoop the mixture into a jar or dish, cover and refrigerate. Keeps 2 weeks. Serve at room temperature.

Nutrition Facts 
Nutrition (per 2 tablespoons): 100.3 calories; 14% calories from fat; 1.7g total fat; 0.0mg cholesterol; 11.7mg sodium; 110.0mg potassium; 22.2g carbohydrates; 1.3g fiber; 18.1g sugar; 20.9g net carbs; 0.4g protein.






Enjoy!