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

Yes, I am now the proud owner of a Cuisinart BRK-200 Brickoven. What, you might ask, do I need with another gadget on my (small) kitchen countertop? Well, it wasn't just a whim-- I actually had a good reason! It was either get this or buy a new stove. We bought our stove about 1 1/2 years ago and it's great-- I love it. Except for making pizza. Unfortunately, we did not realize when we bought it that the "covered element" is not on the bottom of the oven, but in the back wall! For this reason, pizza, even on a stone, never gets golden-brown and a bit crispy on the bottom. This has been a source of frustration for me.

When I read about this countertop oven with a brick lining that can handle a 12" pizza and lots more (and has convection), I decided to go for it. I made room on my counter by eliminating alot of junk and the small toaster oven. Our cupboards are at least 2 feet above the counter, so there was plenty of head-room.

My first experiment after setting up the oven was roasted asparagus, which I forgot to take a picture of. But, it was delicious! The oven heated up quickly and I'm sure it takes alot less energy to cook a pan of asparagus in this .9 cubic ft. space than in my 30" oven!

Next was pizza, of course:



As you can see, I baked it right on the stone. I preheated the oven to 500 degrees F for 30 minutes (it takes a while for the stone to absorb all the heat). I made three 12" pizzas out of my dough recipe. The first one was a little dry, I thought, so I turned it down to 450 degrees F and the next two were great! The pizza bakes in 7-8 minutes.

Other experiments:



I roasted fruit and vegetables for a new salsa recipe for the upcoming Vegan Feast newsletter.



I made vegan coconut macaroons for the upcoming Vegan Feast newsletter.



Oven-frying marinated tempeh slices in a crispy coating for the upcoming Vegan Feast newsletter.



Oven-frying tofu slices for Japanese Noodle Soup.

The oven (without the stone) will heat up to 350 in 4 minutes, and 450 in 6 minutes. I figure this will be a big savings in electricity when doing small batches of this and that. But you can fit a large pie pan in the oven and I'm sure I can do a casserole, a seitan roast, a pan of brownies, etc., in it.

For just the two of us, I think I'll be using it every day. For large family gatherings and dinner parties, I'm sure it will come in very handy as an extra oven!

For oven-frying food items and roasting vegetables to avoid using alot of oil it will be great-- no guilt about firing up the big oven!

So far, I'm loving it-- no regrets! It's easy to use and many of my pans and casserole dishes fit in it. Next on my list to try is a loaf of crusty bread, which I'm told it does really well right on the stone. (Another recipe here.) And I have a perfect-sized cast iron pot in which to try the crusty no-knead bread in my new oven, too!

Cheers!

                 Hunan spicy home-style bean curd (tofu)

Here's a spicy tofu dish that is simple and quick to make, and you can make it as spicy as you like-- this dish is from the Hunan province of China, where they like it hot!

Comments on Hunan cuisine from The China Daily:

"Hunan Cuisine Also known as Xiang Cai, Hunan cuisine has already developed into a famous culinary school in China. Hunan dishes consist of local dishes from the Xiangjiang River area, Dongting Lake area and Western Hunan mountain area. Hunan's culinary specialties are akin to those of the chili-rich Sichuan dishes. It is also characterized by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division. However, Chili, peppers, garlic (suan) and an unusual sauce, called "strange-flavor" sauce (guai wei jiang) on some menus, enliven many dishes, with a somewhat drier intensity than that of their Sichuan counterparts. Sweetness, too, is a Hunan culinary passion, and honey sauces are favored in desserts such as water chestnut or cassia flower cakes...

Hunan food is characterized by its hot and sour flavor, fresh aroma, greasiness, deep color, and the prominence of the main flavor in the dishes. Hunan food is hot because the climate is very humid, which makes it difficult for human body to eliminate moisture. The local people eat hot peppers to help remove dampness and cold. The main cooking methods for Hunan dishes are braising, double-boiling, steaming and stewing... Rice is the staple in Hunan, but northern-style side dishes and fillers are also popular: bean curd "bread" rolls or dumplings and savory buns. They are further signs that Hunan is one of China's culinary heartland, incorporating many flavors and regional influences."  There is a longer piece here.

I adapted this dish to be vegan, and also pan-fried the tofu in a nonstick pan with just a little oil, instead of deep-frying it. I left out some of the extra oil at the end of the recipe, too, and used a little more soy sauce. We really enjoyed this!


Printable Recipe
 
BRYANNA'S VEGAN VERSION OF PENG'S HOMESTYLE BEAN CURD (TOFU)
Adapted from a recipe in the "Revolutionary Chinese Cookbook: Recipes from Hunan Province"  by Fuchsia Dunlop.
Serves 4  
(The original recipe said it served 2, but, even with our healthy appetites, it served 4 nicely with rice!)

OPTIONAL: a handful of thinly sliced seitan or any meat sub
1 tsp dry sherry (this is instead of Chinese rice wine)
1 1/4 lbs. firm regular tofu, drained
2 Tbs oil
2 fresh red chili peppers, cored and seeded and cut in thin diagonal slices
       OR 1-2 Tbs. Chinese chili sauce/paste plus 1 small red bell pepper, julienned
1 Tbs finely chopped garlic
3 Tbs Chinese fermented black beans, rinsed (or Chinese black bean sauce)
1 cup chicken-style vegetarian broth
1 tsp dark soy sauce, or to taste
3/4 tsp cornstarch mixed with 1 Tbs cold water
1/2 tsp dark sesame oil 
3 green onions, sliced thinly on the diagonal

In a bowl, combine the seitan and wine. Mix well and set aside. If you aren't using the seitan, add the wine to the stir-fry later, along with the soy sauce.

Cut the tofu into oblong slices, about 1/2-inch thick. Pat dry. In a large nonstick skillet or stirfry pan, heat the oil over high heat. Add the tofu and fry until the slices are just tinged with gold on both sides. Drain on paper towel and set aside.

Add the garlic and chilies to the hot pan and let them sizzle for a few seconds until fragrant. Add the seitan, if using and stir-fry it briefly. Add the black beans, still stirring constantly. Pour in the broth and soy sauce. Add the fried tofu and bring to a boil. Lower the heat and simmer for 3 minutes.

Stir in the cornstarch mixture and sesame oil and toss with the ingredients briefly, just until the sauce thickens. Taste for seasoning and add more soy sauce, if you like. Sprinkle with the green onions and serve with rice.

Nutrition (per serving): 202.3 calories; 59% calories from fat; 14.0g total fat; 0.0mg cholesterol; 630.0mg sodium; 421.7mg potassium; 9.3g carbohydrates; 2.3g fiber; 2.5g sugar; 6.9g net carbs; 12.9g protein.

Enjoy!

Fresh Pineapple-Noodle Stir-Fry from my book World Vegan Feast

Last night I felt like having a light, Asian-style noodle dish, and I had a few ingredients that needed using-up-- namely, some sliced chard, what was left of a fresh pineapple, and two portobello mushrooms that wouldn't last too much longer. I also wanted something high in fiber and low in fat.  Fresh Pineapple-Noodle Stir-Fry  is what I came up with and it was delicious! UPDATE: The recipe is in my book World Vegan Feast.

To tell you the truth, I haven't used fresh pineapple that often before, but now we can get fresh organic pineapples for a decent price, so I've been buying one now and then. I'm experimenting with some fresh pineapple recipes for my (update: now defunct) quarterly newsletter, the Vegan Feast, which is why I had some left over. Even though fresh pineapple can be very sweet, it also has a tartness that canned unsweetened pineapple doesn't have, making it a great addition to a savory dish such as the one below.

For the protein component in this dish, I used Soy Curls™, which I reconstitute in hot chicken-style veggie broth (I use equal measures dry Soy Curls™ and broth). However, in this dish you could use strips of any chicken-style vegan meat analog, including seitan; or Yves, MorningstarFarms, LightLife, or President's Choice stir-fry style "chicken" strips; or grilled or fried tempeh strips; or strips of baked seasoned tofu.

What are these Soy Curls™ I keep mentioning and why do I like them so much? (PS: I do not get a commission for this endorsement, nor do I sell them!)



They are somewhat like dried textured soy protein, but superior in texture and also less processed. They are made only from WHOLE (non-GMO) soybeans, so they contain all the fiber and natural oil, and have no additives or preservatives. (For this reason, I freeze them, even though they are a dried product, to prevent rancidity.)

Organic Kingdom, an online food store from Burlington, VT, describes them like this:

"Soy Curls are a delicious natural, delicately textured product made from 100% whole soybeans. The exquisite flavor results from a special process of lightly cooking, and texturing. Soy Curls contain the natural goodness of the soybean including all essential amino acids. Soy Curls are high in fiber, easy to prepare, no cholesterol and contain the whole bean. Non GMO, grown without chemical pesticides."

When reconstituted in hot broth (which takes only 5 minutes or so), the strips are like tender chicken (though you could flavor them differently). (I usually reconstituted more than I am using at that particular time and freeze the remaining for really quick meals.) They are very versatile and wonderful for stir-fries, casseroles, etc.. You will see a number of recipes I have developed for them on this blog (Update: and in my book, World Vegan Feast).

Because I have to order them by mail, I buy them in bulk, in a 12 lb. box, which I usually split with a friend.

I only have to order them 2 or 3 times a year. You can find out where to buy them online and in Canada,the USA, the Caribbean, and in Europe on this page. amazon.com carries them in a variety of sizes and bags, and even the "crumbs, which can be used like TVP granules (here's a recipe using them), or you can order them right from Butler Foods. Most Seventh Day Adventist stores sell them in bulk.



HERE ARE THE SOY CURL RECIPES ON THIS BLOG (PARTIALLY UPDATED JAN. 6, 2018-- STILL SOME LINKS TO ADD):


http://veganfeastkitchen.blogspot.ca/2015/11/vegan-one-pot-pasta-with-broccoli-spicy.html

http://veganfeastkitchen.blogspot.ca/2014/04/our-energy-saving-experiences-one-pot.html

http://veganfeastkitchen.blogspot.ca/2012/06/spur-of-moment-pastaveggie-dish-comes.html

Fresh Pineapple-Noodle Stir-Fry from my book World Vegan Feast

Vegan Thai-Style "Chicken" Barley Risotto, ready to serve

Happy New Year, everyone! I'm hoping for a year of peacemaking and global justice-- not to much to ask, I don't think! Anyway, I hope you had a lovely holiday. Ours was noisy and fun-- all my kids and their families, my mother, my sister and family were here, though I didn't have to do all the work!

I want to give you my version of a recipe from Cooking Light magazine that I veganized last night. It's perfect after the excess holiday food-- spicy and interesting, but wholegrain and full of vegetables. (PS: I'm happy to report that I did not gain weight over the holidays-- not sure how I pulled that off!) I also added my microwave instructions, so that you don't have to stir so much! We really enjoyed this dish.

Before serving

Printable Recipe

BRYANNA'S VEGAN VERSION OF THAI "CHICKEN" BARLEY RISOTTO 
Servings: 4 

1 Tbs dark sesame oil, divided
1 1/2 cups chopped green onions, divided
2 Tbs minced garlic, divided
1/2 cup uncooked pearl barley
1/2 cup chopped fresh cilantro or basil, divided
1/8 tsp black pepper
2 cups veggie chicken broth
(For the Microwave Version below, use 3 cups broth)
1/4 cup dry sherry
2 jalapeño peppers, seeded and minced
1/4 cup fresh lime juice or bottled organic lime juice
1 Tbs brown sugar
1 Tbs water
1 1/2 tsp rice or cider vinegar
1 tsp low-sodium soy sauce 
1/2 tsp fish-free red curry paste 
1 Tbs chopped peeled fresh lemongrass or lemon zest
1 tsp grated peeled fresh ginger
3 cups thin strips of commercial vegan "chicken strips" or reconstituted Soy Curls (you could probably use a commercial baked or marinated tofu, too-- one with neutral or Asian flavoring)
1 1/4 cups red bell pepper strips
1 cup sugar snap peas, trimmed
1 cup lite coconut milk OR Bryanna's Mock Coconut Milk
4 tsp chopped peanuts

 Heat 1 1/2 teaspoons of the sesame oil in a medium saucepan over medium-high heat. Add 1/2 cup of the green onions and 1 tablespoon garlic; sauté 1 minute. Stir in the barley, 1/4 cup cilantro or basil, black pepper, 1/2 cup broth, the sherry, and jalapeños; bring to a boil. Cook 3 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 15 minutes).

Combine juice and next 5 ingredients (juice through curry paste); set aside.

Heat remaining 1 1/2 teaspoons of sesame oil in a large nonstick skillet over medium-high heat. Add remaining 1 cup green onions, 1 tablespoon garlic, lemongrass or zest, and ginger; sauté 1 minute. Add "chicken", bell pepper, and peas; sauté 2 minutes. Stir in barley mixture, juice mixture, and coconut milk; bring to a boil. Reduce heat; simmer 5 minutes or until sauce thickens, stirring occasionally. Stir in 1/4 cup cilantro or basil. Sprinkle each serving with 1 teaspoon peanuts.

MY MICROWAVE VERSION: I used a 2 qt. Pyrex round casserole dish. I "sweated" the 1/2 cup green onions and 1 Tbs garlic in the oil for a couple of minutes (covered) in the microwave. Then I added the barley, basil (or cilantro), 3 cups broth (yes, all at once!), sherry, and jalapeños. I microwaved this on high, UN-covered, for 7 minutes. I stirred it and microwaved it for 7 more minutes.

I sauteed the remaining green onion, garlic, lemongrass (or zest, as in my case), and ginger for a few minutes in a nonstick skillet. I added the red pepper, "chicken" sub, and peas and sauteed briefly. Then I added it to the casserole after the last 7 minutes of microwaving, along with the lime juice mixture and the coconut milk. I microwaved it for about 5 minutes more-- it depends on how "soupy" or "dry" you like your risotto.

Nutrition Facts using Lite Coconut Milk
Nutrition (per serving): 352.1 calories; 32% calories from fat; 13.0g total fat; 0.0mg cholesterol; 295.6mg sodium; 501.3mg potassium; 43.2g carbohydrates; 10.0g fiber; 10.4g sugar; 33.2g net carbs; 15.4g protein; 7.3 points.
Nutrition facts if you use Bryanna's Mock Coconut Milk instead of lite coconut milk: Nutrition (per serving): 340.4 calories; 28% calories from fat; 10.8g total fat; 0.0mg cholesterol; 346.8mg sodium; 572.1mg potassium; 44.1g carbohydrates; 10.3g fiber; 11.9g sugar; 33.8g net carbs; 15.7g protein; 6.9 points.

Original Recipe Source: Cooking Light, March 2003

Have a Happy, Healthy and Peaceful 2008!

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,

I've been intrigued by cocoa nibs lately. They are in vogue right now, but many are at a loss as how to use them (me, too!). Loving almost all things chocolate, I bought some at my natural foods store and began researching. They are not sweetened, so they have a deep, slightly bitter flavor, and a crunchy texture.

In my research, I found an article about cocoa nibs by Alice Medrich on the Scharffen Berger Chocolate website (I did have a link to this, but they seem to have removed the article and I can't find it online anymore), a cookbook writer of great renown in the chocolate world and beyond.

She wrote: "Cocoa nibs are the purest, most elemental form of chocolate available. Curious chocolate lovers and cooks should be excited. Nibs are tiny nuggets of roasted cocoa beans, not yet crushed or ground to homogeneity, not yet transformed into unsweetened chocolate or processed into smoother or more refined forms of sweetened chocolate. In short, nibs are cocoa beans on the brink of becoming chocolate and, as such, they are a unique and fascinating new ingredient."

She ends the article:

"Over the last several months, I have tried nibs in almost everything, from hors d'oeuvres to dessert. Lesson No. 1 is: Do not expect nibs to act like chocolate chips; they are neither sweet, smooth nor soft.

With the idea of exploring the nut-like qualities of nibs, I started my experiments by baking all kinds of cookies. Butter cookies are an especially good medium. The nutty-but-chocolatey flavors in the nibs infuse the rich cookie gradually, getting more pronounced over a few days, during which time the flavor and texture of a butter cookie always improves anyway. The cookie is crunchy and the nibs are, delightfully, even crunchier; a happy union. I've found that nibs work best in cookies that bake for a relatively short time. Long baking, or twice baking as for biscotti, often results in excessive bitterness.

A few sweet and savory ideas

Here are some ideas for using cocoa nibs in your home.

Grind some nibs with coffee beans before making coffee

Sprinkle nibs, as you would toasted nuts, on a simple salad of field greens dressed with good olive oil and red wine vinegar

Add nibs to Bolognese sauce (vegan, of course! BCG)

Make your favorite chocolate chip cookie recipe but omit the chocolate chips. Add 2/3 cup of coarsely chopped nibs and 1 cup each currants (or raisins) and walnuts. Make the cookies small and dainty.

Sprinkle nibs on bread and butter; sprinkle with sugar if desired.

Sprinkle nibs over ice cream"



I wasn't too impressed with them in the chocolate chip cookie, but thought they might have possibilities in a savory dish. I think she's right in her assessment that they shine in a simple cookie, such as a "butter" cookie. I've always loved Mexican dishes containing chocolate, but there are some savory Italian dishes that could handle some chocolate, as well. I am working on some ideas!

In the meantime, I got Alice's book Bittersweet out of the library and found that she had some interesting savory dishes in it. The following soup intrigued me, and I happened to have roasted two large squash the day before, so I decided to veganize it. Despite some remarks by reviewers that this recipe sounded "weird" or "strange", we loved it! When you stir the cocoa creme into your portion of the soup, it adds such a depth of flavor!



Printable Recipe

BRYANNA'S VEGAN VERSION OF ALICE MEDRICH'S ROASTED SQUASH SOUP WITH COCOA BEAN CREAM
Servings: 6  (Gluten-Free and can be Soy-Free)
"A perfectly delicious fall soup with the added delight of drizzled cream infused with crushed cocoa beans." The original recipe is from Alice Medrich's book "Bittersweet: Recipes and Tales from a Life in Chocolate" (Artisan, NY, 2003).



It IS perfectly delicious! I veganized this, used a slightly-different cooking method, and added a few minor touches of my own. It just seemed to need a little boost when I tasted it in the pot, which is why I added the agave and sherry.

1 3/4 lb oven-roasted , peeled butternut squash
1 medium yellow onion, chopped
2 Tbs olive oil
6 cups chicken-style vegetarian bouillon-- I like Better Than Bouillon Vegan No-Chicken Soup Base (the original recipe called for only 4 cups, but I added 2 cups more because my soup was too thick)
1/4 cup dry sherry (my addition- BCG)
1 Tbs chopped fresh sage leaves (or 1 tsp dried-- but NOT powdered- BCG)
1 Tbs agave nectar (my addition- BCG)
1/2 tsp salt
freshly-ground white pepper
Vegan Cocoa Creme:
3 Tbs cocoa nibs (crushed as directed in recipe below)
2 Tbs full-fat soymilk or nut milk
2 Tbs vegan coffee creamer
6 Tbs vegan sour creme, commercial or homemade (my tofu sour creme and my cashew sour creme)

In the original recipe:
2 1/2 to 3 lbs. butternut squash was called for, quartered, peeled and seeded and cut into chunks, then roasted with the onions (cut into 8ths), olive oil and salt at 450°F for 25 minutes or until tender.

In my version of the recipe:
I had already roasted quite a bit of squash the same way, minus the salt, so I used 1 3/4 lb. pre-roasted, peeled squash, and I sautéed the onion, chopped, in the olive oil right in the pot, and added the salt to the soup.

So, here's what I did:
In a large soup pot, heat the olive oil and saute the onions over medium-high heat until tender and a little browned. Add the squash, bouillon, sherry, agave, sage, and salt. Simmer briefly while you prepare the Creme.

Crush the cocoa nibs with a rolling pin between sheets of cooking parchment. Mix the cocoa nibs with the soy or nut milk in a small pitcher and microwave at half power for 1 minute, or bring to a simmer in a small saucepan, to infuse the milk with the cocoa flavor. Mix together the creamer and sour creme with a small whisk. Mix in the cocoa/milk mixture. Set aside.

Puree the soup in the pot with a hand immersion blender untl very smooth. Add the pepper and taste for salt.

Divide between 6 soup bowls. Drizzle the cocoa creme over each bowl and serve.

Nutrition Facts
Nutrition (per serving): 134.7 calories; 33% calories from fat; 5.2g total fat; 0.0mg cholesterol; 218.3mg sodium; 331.8mg potassium; 19.2g carbohydrates; 1.3g fiber; 4.3g sugar; 17.9g net carbs; 2.7g protein; 2.9 points.

Enjoy!

I've been hearing about Silk's Pumpkin Spice Soymilk, but I can't find it where I live, so I decided to make my own. I looked around for some recipes on the 'Net, but most seemed to involve inordinate amounts of cream and ice cream, or the vegan equivilants. Well, that's a milkshake! I wanted to make something lighter, and still festive. So, I started with my Vegan "Eggnog" recipe from my book "The Almost No-Fat Holiday Cookbook", and worked from there until we were satisfied-- very satisfied!

And just what is a "nog", anyway? Well, Nanna Rognvaldardottir of Iceland, in her article on the history of eggnog, states that the drink adopted the nog part of its name from the word noggin, a Middle English phrase used to describe a small, wooden, carved mug in which to serve alcohol.

She writes: "It all began in England, where eggnog was the trademark drink of the upper class. "You have to remember, the average Londoner rarely saw a glass of milk," says author/historian James Humes (July 1997, "To Humes It May Concern"), former speech writer and adviser to four presidents. "There was no refrigeration, and the farms belonged to the big estates. Those who could get milk and eggs to make eggnog mixed it with brandy or Madeira or even sherry." But it became most popular in America, where farms and dairy products were plentiful, as was rum. Rum came to these shores via the Triangular Trade from the Caribbean; thus it was far more affordable than the heavily taxed brandy or other European spirits that it replaced at our forefather's holiday revels.

An English creation, it descended from a hot British drink called posset, which consists of eggs, milk, and ale or wine. The recipe for eggnog (eggs beaten with sugar, milk or cream, and some kind of spirit) has traveled well, adapting to local tastes wherever it has landed. In the American South, bourbon replaced ale (though nog, the British slang for strong ale, stuck). Rich, strong eggnog — the richer and stronger, the better — is no stranger to holiday celebrations in New Orleans, and at this time of year the drink takes its place alongside syllabubs on the traditional southern table. (Syllabub is a less potent mixture than eggnog but just as rich. Made with milk, sugar and wine, it straddles the line between drink and liquid dessert.)

Eggnog goes by the name coquito in Puerto Rico, where, not surprisingly, rum is the liquor of choice (as it is these days for many eggnog lovers in the U.S.). There the drink has the added appeal of being made with fresh coconut juice or coconut milk. Mexican eggnog, known as rompope, was created in the convent of Santa Clara in the state of Puebla. The basic recipe is augmented with a heavy dose of Mexican cinnamon and rum or grain alcohol, and the resulting drink is sipped as a liqueur. In Peru [where my father was born] holidays are celebrated with a biblia con pisco, an eggnog made with the Peruvian pomace brandy called pisco."

So, no ice cream involved! I think my drink qualifies as a nog-- at least, it does when you add the rum! But it could be called a "soynog" instead of an "eggnog". (SEE THE NEW SOY-FREE VARIATION IN THE RECIPE BELOW.)

I find that the silken tofu gives the drink a richness and smoothness that the eggs would give you, and the pumpkin gives it a depth of taste, in a subtle way, and a warmth of color.

Printable Recipe

I just had to show you this--- my mother, Eve Urbina, was 90 years old in early November this year. Here is a photo of her at a family birthday party for her. She is still beautiful!



Okay, now about that pâté...



I think this pâté is my closest to "the real thing". This elegant pâté makes an excellent spread on celery sticks, crackers, rye crisp, melba toast, regular toast, bruschetta, or pita crisps, and an elegant starter when served with crusty French bread on a bed of lettuce; or scrumptious sandwich material. I take it to our neighborhood potluck every year, to rave reviews from all the omnis!  The recipe will be in my new book, coming out August 2011.

NOTE: I made this in the Vita-Mix this year-- a double batch, actually-- and it was super-smooth!




Cheers!

Mocha Devastation Cake, cake and photo by Hannah Kaminsky

Not my treats this time, but delectable vegan desserts presented in a new book called My Sweet Vegan by Hannah Kaminsky of the bittersweet blog. I was privileged to see a copy of the proofs before it was published and to write a "blurb" for the cover. Unfortunately, my piece was not there in time for the printing, but it's on the book's webpage, and here's what I wrote (and I meant every word of it!):

"This is going to be the book vegans reach for on special occasions, or when company comes, or just for those times when your sweet tooth gets the better of you! There is an amazing variety of goodies, from simple to sublime, even some gluten-free and diabetic-friendly! Hannah pays attention to detail and I especially like her well-written instructions, and notes on ingredients and equipment, important for new vegan cooks and bakers. Most of the recipes call very easily-accessible ingredients, and even in the odd recipe where she uses ingredients in an unusual way, they should not be difficult to find. And a plus-- the fat content in most of the recipes is not excessive. This book will be happily splattered and dog-eared by use in no time!"
~ Bryanna Clark Grogan, author of 'Nonna's Italian Kitchen' and 8 other vegan cookbooks, and The Vegan Feast Newsletter




Hannah Kaminsky at work

I'm sure that Hannah must be sorely tired of hearing this, but it is quite amazing that she is only 18 years old and not only has she created a huge repertoire of fabulous vegan desserts, but she has written such a professional book! There is even a food-allergy index in the back of the book (gluten-free, wheat-free, peanut-free, tree nut free, and soy-free). And, in addition, she also created all of the beautiful photos in the book! Congratulations are definitely in order!

The first recipe that I tried from the book was the Plum-Good Crumb Cake, with little plums from a tree in our yard. Fantastic! Here's a photo of it from Hannah's book:


photo by Hannah Kaminsky

Buy some copies of this book for holiday gifts-- especially one for yourself! It is available from various outlets-- this page has a list of links. NOTE FOR CANADIANS: There is some difficulty with amazon.ca at the moment-- the book is not appearing as it should. However, it is actually less expensive for Canadians to purchase the book from amazon.com right now due to the exchange. The Canadian shipping is very inexpensive right now. So, you don't have to hold out for amazon.ca. Cosmo's Vegan Shoppe also has it on sale, and they ship internationally without a problem.

Here are photos of just a few of the recipes in My Sweet Vegan, all courtesy of Hannah and Fleming Ink:


Not-Nog Cupcakes, photo by Hannah Kaminsky


Peanut-Plus Cookies (gluten-free, with a surprise ingredient!, photo by Hannah Kaminsky)


Silken Chocolate Mousse Cake, photo by Hannah Kaminsky


Poppy Seed Cupcakes with Lemon Curd Filling, photo by Hannah Kaminsky


Mexican Chocolate Torte, photo by Hannah Kaminsky


Brilliant Berry Parfaits, photo by Hannah Kaminsky

Enjoy!

...why not make yourself a supply of homemade burger buns to keep in the freezer? I am always disappointed with storebought burger buns, even wholewheat ones.

BTW, before I go on, I'm sorry my blog posts have been so few and far between lately. I've a.) been fighting a cough; b.) been doing all DH's chores as well as my own because he was gone for 10 days; c.) we've had 4-- count'em-- 4 family members in and out of hospital in the last few weeks (all will be okay); and d.) been working hard on recipes for the book I'm working on, which doesn't leave too much time for other cooking.

Back to the buns-- it's winter wonderland here on Denman Is. today (read "snow"),



and that always makes me want to bake. I don't know many people who bake their own burger buns, but it's really easy and cheap, and they are so superior to storebought. So, this weekend is perfect for baking. You can double or triple the recipes (but , if you double the recipe, do NOT double the yeast; and if you triple the recipe, only double the yeast.

Try one of these-- my four favorite burger (and hotdog) bun recipes:

Printable copy of all four recipes





1 c. warm potato cooking water OR warm water with 1/2 T. potato starch or 1 T. instant potato flakes
1/2 T. dry active yeast or 1 tsp. instant yeast
1/2 T. lemon juice
2 T. oil
2 T. organic unbleached sugar
1 1/2 c. whole wheat flour
about 1 1/4 c. unbleached white flour
2 T. wheat bran
2 T. soy flour or chickpea flour
2 T. oat bran
2 T.  ground flax seed
3/4 tsp.  salt
Topping:
Soymilk (or other nondairy milk) for glazing
tops
OPTIONAL: sesame seeds, poppy seeds, or dried onions
cornmeal to sprinkle on the baking sheets


The easy way: Just follow the directions for your machine (use warm soymilk), and set on the Dough cycle. After the dough has finished kneading, let it rise for at least 10 minutes, or take it out whenever convenient before the cycle is done.

If you have no bread machine, you can make these by hand, in a mixer with a dough hook, or in a food processor.

IF YOU ARE MAKING THE DOUGH BY HAND, stir the yeast into the warm liquid in a large mixing bowl.   Let stand 5 minutes. Add the lemon juice, oil, and sugar and mix well.  Add the whole wheat flour, 1/2 cup of the
unbleached white flour, bran, soy or chickpea flour, oat bran and ground flax seed, and salt and beat for 3 minutes with an electric mixer, or 300 strokes with a heavy wooden spoon.  Add the remaining flour (3/4 cup unbleached) and knead the dough for a few minutes right in the bowl.

TO USE A MIXER WITH A DOUGH HOOK, follow the directions for making by hand, but add all the flour at once and knead for 3 minutes.

TO USE A FOOD PROCESSOR, dissolve the yeast in the warm liquid with the sugar in a large measuring cup.  Let stand 5 minutes. Add the lemon juice and oil. Mix the flours, salt, bran, soy or chickpea flour, oat bran and ground flax seed in the dry processor bowl.  While the machine is running, add the yeast mixture and process until the dough forms a ball on top of the blade.

With either of the three above methods, let the dough rise, right in the bowl it's made in (or a greased bowl, if using a food processor) for about 10 minutes.

Hamburger Buns: divide into 6 pieces, flatten and stretch each piece into a circle about 4” in diameter and place on a greased cookie sheet that has cornmeal sprinkled on it. You can also divide into 8 pieces, if you prefer a smaller bun. Allow to rise for about 40 minutes, brush with soymilk, and sprinkle with optional seeds, or dried onions, if you like. Preheat oven to 350 degrees F. Bake for15-20 minutes or until golden brown.

Hot Dog Buns: divide into 8 pieces, roll between your hands until you have a 6 inch rope (or long enough for your favorite brand of veggie” wieners” or “sausages”), place on a sheet with cornmeal sprinkled on it. These should be placed fairly close together, so they will rise more up than out. Let the buns rise for 30 minutes or until a nice hotdog bun shape. brush with soymilk, and sprinkle with optional seeds, or dried onions, if you like. Preheat oven to 350 degrees F. Bake for15-20 minutes or until golden brown.

Cool on a rack—if you like soft buns, cover with a clean tea towel as they cool.

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BRYANNA’S LIGHT AND TENDER HIGH-FIBER BURGER BUNS
makes 9 large buns OR 12 medium buns

Whole grain, but not heavy, not too sweet, tender but not spongey.
NOTE: you can mix and rise this dough in a bread machine (use the dough cycle), if you prefer, or knead in a large food processor— follow the directions that come with your machine.

1 c. leftover soft mashed potatoes
OR 1/2 c. instant mashed potatoes (you can get an organic brand) mixed with
1 c. boiling water
2 tsp. regular baking yeast (or 1 1/2 tsp. instant) mixed with 1/4 c. warm water
1 c. drained, mashed medium-firm tofu
1/4 c. soymilk
1/4 c. ground flaxseed
1/4 c. wheat bran
2 T. unbleached sugar or Sucanat
2 T. oil
1 T. powdered egg replacer
1 T. nutritional yeast flakes
2 tsp. salt
2 and 1/2 c. unbleached flour
2 c. whole wheat flour
soymilk for brushing
sesame or poppy seeds, or onion flakes for garnish

If using the instant mashed potatoes, mix them with the boiling water and set aside to cool a bit.

When the yeast has foamed up a bit in the warm water, mix it in a large bowl or bowl of a heavy-duty mixer with dough hook, with the mashed potatoes, mashed tofu, soymilk, groiund flax, bran, sugar, oil egg replacer, yeast, and salt. Mix well.

Stir in the wholewheat flour, then add the unbleached flour. Knead for 5-10 minutes, using as little flour as possible. Place in a greased bowl, cover and let rise in a warm place for 1 1/2 hours. Punch down and divide into 9-12 equal balls. With wet hands, press the balls down on greased cookie sheets (can sprinkle with cornmeal, if you wish) to make buns about 3-4” across. Press down hard in the center of each, so that it doesn’t rise with too much of a “hump’ in the center.

Cover and let rise 30 minutes.

Preheat the oven to 350 degrees F (325 with convection). Brush the buns with soymilk for a shiny glaze and, if you wish, sprinkle with seeds or dried onion flakes. Bake for 20-25 minutes, or til golden. Cool on racks.

These can be frozen after cooling— cut them in half horizontally before freezing.

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BRYANNA'S JIFFY BURGER BUNS
Makes 12

These quick, easy buns are very tasty and a little crusty. They are white, but with the addition of bran and golden flax, they have added fiber and nutrition.

4 cups unbleached white flour
1/4 cup ground golden flaxseed
1/4 cup bran
1/4 cup mashed potato flakes (you can buy organic ones in HFS)
1 Tbs. active dry yeast (or 3/4 Tbs. instant)
2 cups warm soymilk
2 Tbs. oil
2 Tbs. vegan sugar or maple syrup
2 tsp. salt

soymilk for brushing tops
OPTIONAL: sesame seeds

You can make the dough in your bread machine, if you have one.  Just follow the directions for your machine (use warm soymilk), and set on the Dough cycle. After the dough has finished kneading, let it rise for at least 10 minutes, or take it out whenever convenient before the cycle is done.

If you have no bread machine, you can make these by hand, in a mixer with a dough hook, or in a food processor.

IF YOU ARE MAKING THIS BY HAND,
stir the yeast into the warm soymilk in a large mixing bowl. Let stand 5 minutes. Add the oil, sugar potato flakes and mix well. Add the 2 cups of theflour, bran, flax seed, and salt and beat for 3 minutes with an electric mixer, or 300 strokes with a heavy wooden spoon. Add the remaining flour and knead the dough breifly right in the bowl.

TO USE A MIXER WITH A DOUGH HOOK,
follow the directions for making by hand, but add all the flour at once and knead for 3 minutes.

TO USE A FOOD PROCESSOR,
Dissolve the yeast in the warm soymilk with the sugar in a large measuring cup. Let stand 5 minutes. Mix the flour, salt, bran, potato flakes, and flaxseed in the dry processor bowl. While the machine is running, add the soymilk mixture, and the oil until the dough forms a ball on top of the blade.

With either of the three above methods, let the dough rise, right in the bowl it's made in (or a greased bowl, if using a food processor) for about 10 minutes.

Divide the dough into 12 equal balls and, on a floured surface, roll into smooth balls and then press down into hamburger-bun shapes.

Place on greased cookie sheets, leaving some space in between, brush with soymilk, and sprinkle with raw sesame seeds, if desired. Cover and let rise in a warm place for 30 minutes, while you heat the oven to 400 degrees F.



Bake for 12-15 minutes, or until nicely browned. Cool on racks.

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BRYANNA’S NO-KNEAD WHOLEWHEAT BURGER BUNS
makes 9-12 buns
These are excellent, especially when you're in a hurry. The dough can be used for dinner rolls, too. I've made some version of these for many years, and they have morphed into this vegan version.

1 T. regular (OR 3/4 T. instant) yeast
1 c. warm water
2 c. warm soymilk
1/4 c. instant potato flakes (you can get an organic kind)
2 T. oil
2 T. maple syrup or unbleached sugar
2 tsp. salt
OPTIONAL: 1/4 c. ground flaxseed
1 T. nutritional yeast flakes
4 c. wholewheat flour (NOT pastry flour)

Soymilk for glazing
OPTIONAL: sesame seeds or other desired topping

Dissolve the yeast in the water. Add to the soymilk in a medium bowl, along with the potato flakes, oil, syrup or sugar, salt, and optionals.

Add the flour and stir with a heavy wooden spoon, or Danish dough whisk, as long as you can (up to 2 minutes, but I’ve made this with almost no stirring, and they turn out well). Cover and let rise in a warm place for 30 minutes.

With floured hands, dump the dough out on a well-floured counter and, coating the dough lightly with flour as you go, form the dough into 9-12 equal-sized balls. Place on greased cookie sheets sprinkled with flour or cornmeal and pat the balls down to form 3-4” rounds. Press down hard in the center, so that they don’t make big “humps” in the middle when they rise.

Cover and let rise 30 minutes, while you heat the oven to 350 degrees F.

Brush the buns with soymilk and sprinkle with sesame seeds or other topping. Bake 15 minutes. Cool on racks.


Happy Baking!