Chocolate Chip and Walnut Cookies

Most of my forays into aquafaba have been failures, but these are a smashing success. I don't know why the magic bean juice acts just like an egg in this recipe and not in others, but it does. These are thin and crispy and yet still chewy--exactly like a chocolate chip cookie should be. The recipe is adapted from The Essentials of Baking.

INGREDIENTS
Makes 18-24 cookies
- 1 1/4 cups (200g) all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt (omit if using salted margarine/butter)
- 1/2 cup (125g) margarine or butter
- 1/2 cup (105g) packed brown sugar
- 1/4 cup plus 2 tbsp (90g) white sugar
- 3 tbsp chickpea aquafaba
- 1 tsp vanilla extract (or maple extract)
- 1 cup chocolate chips
- 3/4 cup chopped walnuts

METHOD
Preheat oven to 350 degrees. Line two baking pans with parchment paper. 
1. Whisk together dry ingredients in a medium bowl.
2. Cream together margarine/butter with sugars in a medium bowl. Mix in aquafaba and extract. Add dry ingredients and mix until just combined.
3. Mix in chocolate chips and walnuts.
4. Drop heaping tablespoons of batter on to the prepared baking sheets. Flatten a bit with your fingers.
5. Bake in batches until golden. Smaller cookies will bake in 10-13 minutes, larger cookies in 12-15 minutes. I like to bake for 10 mins, then give the pan a quick rap in the counter to flatten the cookies, the return the pan to the oven to finish baking.
6. Let cool on the pan for 5 mins, then transfer to a wire rack until cool.

Pressure Canned Beans

This is the first post in a series of three on pressure canning. Pressure canners are relatively inexpensive (around $130) and can save you money in the long run by providing an economical way to can vegetables, beans, and other low-acid foods. Also, you don't have to worry about BPA in cans, and you can control the amount of salt that goes into the canned foods. 

This first instalment is canned beans--a convenient staple for any pantry. 

INGREDIENTS/EQUIPMENT

- 8 to 10oz dried beans per 1 litre/1 quart jar (see note below)

- boiling water

- canning jars with lids and rings

- pressure canner (I use a dial gauge canner)

METHOD

1. Rinse then soak beans in plenty of water overnight. My canner holds 7 jars, so I soak at least 3.5 lbs of beans. Or, follow the directions on the bad for quick soaking. I prefer the overnight soak. No need to do all one kind of bean--the picture above shows chickpeas, pinto beans, and black beans getting ready for the canner. 

2. On canning day, sterilise your jars. Get the water to boiling in your pressure canner--follow the directions that came with your canner. Keep your rings and lids in hot but not boiling (82 C) water.

3. Drain beans, rinse, then add 16 to 20oz of beans per sterilised jar (see note below).

4. Fill the jars with boiling water, leaving 1" headspace.

5. Place lids on jars, then tighten rings finger tight. I have found that finger tight is pretty darn tight. It's as tight as you can get the ring on without using the palm of your hand. If your lid is too loose, liquid will seep out of jar during processing. 

6. Place jars into the pressure canner. Close and seal the lid.

7. Bring to boiling. Let the water boil for a good 10 mins--the steam should be shooting out of the vent pipe with gusto.

8. Place the pressure regulator over the vent pipe. Bring the pressure up to 11 lbs. This takes a little finesse. Lower heat will give you lower pressure, so when the gauge reaches 8 lbs I turn the heat down from high to med-lo so that it reaches 11 but does not blow past it. You will need to fiddle a bit to find out what heat keeps the pressure at a constant 11 lbs.

9. Process the jars for 90 minutes. If the pressure drops below 11 you will need to get it back up to 11 and start the timer again. 

10. When done, remove the canner from the heat. Allow it to cool and the pressure to go to zero. 

11. Remove the canner lid and remove the jars, being careful not to tilt the jars or touch the lids. Allow to fully cool, then check to make sure all the lids have sealed. 

NOTE: Aquafaba is all the rage these days. 20oz of beans per jar comes out of the canner looking like the pic above. After the beans have cooled, the aquafaba gets more viscous. I use if for mayonnaise (delicious!). If you want a thinner aquafaba, use 16oz to 18oz of soaked beans per litre/quart jar. 

 

Creamy Beans on Toast

We are having an actual spring this year--regular rain and cool nights. It's days like these that make me seek out something warm, hearty and comforting. Best to enjoy this dish before it gets too hot. 

INGREDIENTS

- 1/4 cup margarine, or oil

- 1 large onion, diced

- 2 cloves of garlic, chopped

- 1 tsp tarragon

- 2 cups diced cremini mushrooms

- 1 tbsp light tamari or soy sauce

- 1/3 cup all purpose flour

- 2.5 to 3 cups warm vegetable stock

- 1 19oz can mixed beans, rinsed and drained (about 2 cups)

- 2 cups peas, fresh or frozen

- salt and pepper to taste

- toast

METHOD

1. Heat margarine or oil in a saucepan over medium heat. Sauté onions for 5-7 minutes, until translucent. Add garlic and sauté for 1 minute. 

2. Add the tarragon and the mushrooms with a pinch of salt. Sauté for 3-5 mins, or until the mushrooms begin to soften. Add tamari and cook for another 5 mins. The mushrooms should be soft.

3. Add flour and mix well. Cook for a minute or so, stirring constantly. 

4. Stream in 1.5 cups of the stock, stirring constantly so that the sauce remains smooth.

5. Transfer to a blender and blend until smooth. (NOTE: I do this because my kids are picky about pieces of mushroom. You can blend just half of the mixture.)

6. Return the blended mixture to the pan, add the remaining stock, the beans, and the peas. Bring to bubbling, stirring constantly. 

7. Serve over thick slices of toasted hearty bread. 

Eggless Pasta

This is the aquafaba version of my Fresh Flax Pasta. I'm not sure it's any better than the original, but it is durable yet tender and tasty. The trick here is to add flour as needed when you are rolling out the dough. The final product should be smooth and satiny, not tacky at all. This is most important if you are cutting the dough into thin noodles with a pasta cutter. It is a little less important if you are cutting the dough by hand into broad noodles. Give the noodles a good drying before you cook them.

Makes 1 lb 
INGREDIENTS
- 2 cups all purpose flour
- 1 tsp salt
- 1/3 cup plain soy milk
- 1/8 tsp turmeric
- 1/4 cup chickpea aquafaba
- 1 tbsp oil

METHOD
1. Whisk together flour and salt in a large bowl. Make a well in the centre.
2. Mix turmeric into the soy milk. Pour into the well in the flour. Add aquafaba and oil. Bring together into a dough (I do this with a dough hook in my stand mixer). Add more soy milk if absolutely needed.
3. Roll into a log and wrap in plastic. Let rest 20 mins.
4. Roll out, flouring as needed, and cut as desired. Let dry before cooking.

This pasta cooks very quickly--just a minute or two and it's done.

Garbanzo Balls

If you are like me and have been experimenting with aquafaba, then you have a lot of chickpeas that need to get used up. And, if you are like me, then your kids have been begging you not to make another batch of hummus. These are the perfect addition to your favourite pasta and tomato sauce recipe. They have lots of flavour, and are sturdy enough to hold up in a sauce without going soggy. 

INGREDIENTS

Makes 24

- 2 19oz cans unsalted chickpeas, drained, rinsed, and well-drained (about 4 cups)

- 2 tbsp low sodium tamari (or soy sauce)

- 1 tbsp tomato paste

- 1 tbsp soy milk

- 1 tbsp smooth peanut butter

- 2 tsp Montreal steak spice

- 1 tsp smoked paprika

- 1 tbsp Italian seasoning (a mix of thyme, oregano, marjoram, basil, rosemary, sage)

- 1/3 cup nutritional yeast

- 3/4 cup panko crumbs

- oil

METHOD

Preheat oven to 400 degrees

1. Pulse the chickpeas in a food processor until they look like coarse bread crumbs. The idea here is to get small pieces of chickpeas, but not to turn them into paste. Transfer to a bowl.

2. Add all ingredients but the panko crumbs. Mix well and then squeeze the mixture in your hands a few times (like when you are making tofu ricotta).

3. Add the panko crumbs and mix well. 

4. Line a sheet pan with parchment paper. Shape mixture into 24 balls about the size of ping pong balls. 

5. Brush the balls with oil and bake for 20 mins. Let cool.

6. OPTIONAL: when balls have cooled, heat 1/4 cup of oil in a frying pan over medium to med-hi  heat. Add balls and toss to coat in the oil. Fry for 5-7 mins, tossing frequently, until browned all around.

7. Add to your sauce and serve (or serve on the side). 

Fluffy Tapioca Pudding

Unless you have been hiding in a cave for the past little while, you know that aquafaba has taken the vegan world by storm. I have been experimenting with it for about two weeks and this was my first success. I used to make this pudding with eggs for my family when in my early teen years when I first caught the cooking and baking bug. This tastes exactly like I remember it--light and airy and not too sweet. I have used instant tapioca here to make the recipe as easy as possible, but I actually prefer small pearl tapioca for a little more texture. Use whatever tapioca you like making sure you soak it first as per the directions on the box.

Serves 8-10

INGREDIENTS
- 1/2 cup chickpea aquafaba
- 1 cup sugar
- 2 tbsp cornstarch (optional, see note below*)
- 4 cups almond milk
- 1/2 cup plus 1 tbsp instant tapioca
- 1 can light coconut milk
- 1/8 tsp turmeric
- 1 tbsp vanilla extract

METHOD
1. Put the aquafaba in a stand mixer fitted with a ballon whisk. Whisk on med-hi until frothy, then slowly stream in the sugar with mixer running. Whisk on high until peaks form (somewhere between soft and stiff peaks). Don't worry if the sugar has not completely dissolved.
2. In a medium saucepan, whisk the cornstarch (if using) into 1 cup of the almond milk. Whisk in the rest of the almond milk. Add the tapioca, coconut milk, and turmeric.
3. Heat the almond milk mixture over medium heat, stirring constantly, until bubbling. Remove from heat and stir in vanilla. Let cool for a few minutes.
4. Fold in the aquafaba mixture until incorporated.
5. Pour into a large bowl and refrigerate until fully cooled.

* the pudding will set in the fridge without the cornstarch, but it will be looser. With the cornstarch you can eat the pudding warm or at room temperature if that is your thing.

Caramel Corn

I can't eat this tasty treat because of my Crohn's, but I have had rave reviews from friends and family alike. This recipe is pretty much like every other caramel corn recipe out there, except that it uses vegan margarine which is cheap and adds some salt to complement the sweetness. I also like the addition of vanilla extract to round out the flavour a bit more. It does use light corn syrup which some may want to avoid--I am guessing that you can use brown rice syrup instead but I have not tried it. Experiments with adding maple syrup led to a pronounced burnt sugar taste (the kids ate it anyway). This recipe is party sized, so cut it in half if you want to. I like a thin glaze of caramel on the popcorn, so if you like more use only a 3/4 cup of popcorn. If you want to add nuts then reduce the popcorn accordingly.

INGREDIENTS
- 1 cup popcorn kernels
- 1/2 cup light corn syrup
- 1 cup vegan margarine (I use Becel)
- 2 cups light brown sugar
- 1 tsp vanilla extract
- 1 tsp baking soda

METHOD
Preheat oven to 200 degrees.
1. Pop your popcorn (I do it in two batches in an air popper) and place in a large roasting dish.
2. Mix together corn syrup, margarine and sugar in a medium/large saucepan. Place on a burner set between medium and med-hi heat. Keep mixing while everything melts, but stop once the mixture begins to bubble.
3. Let bubble until it reaches hard crack stage (between 300 and 310F). If you don't have a candy thermometer, you can let it bubble for 10 mins and it will be close enough.
4. Remove the mixture from the stove. Add the vanilla and mix well (it will splutter a bit).
5. Add the baking soda (it will foam like mad) and mix well.
6. Pour over the popped corn and mix well.
7. Bake, uncovered, for an hour. Mix well every fifteen minutes.
8. Remove from roasting pan and spread out on a piece of parchment paper to cool. Break up an large clumps. Once cool, store in an airtight container.

Thai Spiced Butternut Squash Soup

This soup has Thai inspired undertones that let the roasted squash still be the star of the dish. You can make it as hot as you want with the Sriracha, and you can always add more lemongrass and ginger if you want those flavours to come through more.

INGREDIENT
- 2.5 lbs butternut squash
- 3 dried New Mexico chiles, seeded and cut into pieces
- 1 cup boiling water
- 1 tsp coriander seeds
- 3 tbsp coconut oil
- 1 large onion, diced
- 2 shallots, diced
- 6 garlic cloves, chopped
- 1 stalk lemongrass, minced
- 1/4 cup chopped fresh ginger
- 4 cups vegetable stock
- 1 tbsp brown sugar
- 1 can light coconut milk
- Sriracha to taste
- salt to taste

METHOD
1. Heat the oven to 400 degrees. Line a baking sheet with parchment paper. Slice (each) squash lengthwise and scoop out the seeds. Brush flesh with oil and place flesh-side down on the prepared baking sheet. Bake for about 30 mins, or until soft. Set aside to cool. Scoop squash out of the skins.
2. Pour boiling water over the chiles and let sit for at least 20 mins. Don't drain the water, James, you will use it in step 6.
3. If you have one, use a mortar and pestle to pound the lemongrass and ginger into a pulp.
4. Heat a soup pot over medium heat. Dry roast coriander seeds until fragrant.
5. Add oil, onion, shallots, garlic, lemongrass, and ginger to the pot. Saute for 5-7 mins, until softened but not browned.
6. Add chiles and soaking water to the pot and cook for 5 mins, stirring regularly.
7. Add squash, stock, and sugar to the pot. Mix well.
8. Transfer to a blender in batches and blend until very smooth.
9. Transfer back to the pot on med-lo heat. Add coconut milk. Season to taste, and add Sriracha to taste. Heat to steaming and serve.

Mexican Bread Pudding with Spiced Syrup

This recipe is a mash-up of Isa's bread pudding from Isa Does It and a recipe from the very first vegetarian cookbook I ever bought, Simple Vegetarian Recipes. I used the all white flour version of my Everyday Bread because it has a nice open crumb structure that easily soaks up the liquid. If you are using a denser or leaner bread, give it more time to soak. I think it's worth the time to use the vanilla bean, but your can sub in 2 tsp vanilla extract and forget heating it on the stove. The agar is probably not needed--I was just panicking that I was adding too much liquid. As written, the end result is a moist and custardy pudding that pairs nicely with the anise notes from the syrup. The almonds provide some texture to make for a perfect dessert.

INGREDIENTS
Bread Pudding
- 7 cups cubed stale bread
- 1 cup raisins
- 3/4 cup sliced almonds
- 1 1/4 cups almond milk
- 1/8 tsp turmeric (optional)
- 1 vanilla bean
- 1 can light coconut milk
- 1/4 cup cornstarch
- 1/4 tsp agar (probably optional)
- 2/3 cup sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp allspice

Spiced Syrup
- 1 cup water
- 1 cup packed brown sugar
- 1 cinnamon stick
- 2 star anise
- 4 cloves

METHOD
Bread Pudding
Preheat oven to 350 degrees. Grease a 9x9 baking pan.
1. Put bread in a large bowl. Add raisins and almonds and toss to mix.
2. Scrape vanilla bean and whisk into the almond milk in a sauce pan. Whisk in turmeric. Add the bean pod and bring to bubbling over medium heat. Remove from heat and let cool. Remove bean pod.
3. Whisk in coconut milk, then whisk in cornstarch until smooth. Whisk in agar.
4. Whisk in the sugar and spices. Pour mixture over the bread and gently turn to coat. Let sit for 5-10 minutes, or until the bread has soaked up as much liquid as it can. Gently mix the bread halfway through if necessary. Transfer to prepared pan and distribute evenly.
5. Bake for 35 mins, or until golden and the liquid has set.

Spiced Syrup
1. While the pudding is baking, add all ingredients to a small saucepan. Bring to bubbling over medium heat and let bubble away for 10 mins. Remove from heat. Remove spices just before drizzling over the served pieces. 

Creamy Chickpeas and Biscuits

This is pure comfort food inspired by a frosty walk home one day. The creaminess of the coconut milk complements the earthiness of the chickpeas and the sweetness of the roasted pepper. And all of that on top of a tender biscuit. The biscuits are a Reinhart-esque riff on The New Basics Cookbook recipe. The key here is to make sure all of the sides of your biscuit are cleanly cut--you can accomplish this with a good biscuit cutter, or by using a pastry cutter as I have suggested below. Cleanly cut sides allow the laminated dough to rise nice and high.

INGREDIENTS
Creamy Chickpeas
- 3 tbsp oil
- 1 medium red onion, diced
- 1 rib celery, small dice
- 2 cloves garlic, minced
- 1 large carrot, diced
- 1 medium (yellow) potato, diced
- 1 spring fresh thyme
- 2 tbsp finely chopped fresh sage
- 1/4 cup all purpose flour
- 3.5 cups warm vegetable stock (more as needed)
- 1 can chickpeas (or white kidney beans), drained and rinsed
- 2 roasted red or orange pepper, peeled, seeded, and chopped
- 1/4 cup nutritional yeast
- 3/4 cup corn
- 3/4 cup peas
- 1 can light coconut milk
- salt and pepper to taste

METHOD
1. Heat oil in a large pot over medium heat. Saute onion and celery for 5-7 mins, or until golden. Add garlic and saute for 1 min more.
2. Add carrot, potato, herbs, and a big pinch of salt and saute for 3-5 mins, until fragrant and sizzling. Add flour and mix well to coat. Cook for 1 min then stream in the stock, stirring constantly to avoid lumps.
3. Add chickpeas, roasted peppers, and nutritional yeast and bring to bubbling. Reduce heat and simmer for about 30 mins, uncovered, until veggies are tender. If the sauce reduces too much, add more stock.
4. Add corn and peas and cook for 3 mins, or until done. Remove thyme sprig.
5. Add in as much of the coconut milk as needed to get the consistency you want (I used the whole can).

Biscuits
- 1 1/2 cups all purpose flour
- 1 tbsp baking powder
- 2 tsp sugar
- 1/2 tsp salt
- 5 tbsp (2.5 oz) cold vegan butter
- 1/2 tsp apple cider vinegar
- 3/4 cup plain soy milk

METHOD
Preheat oven to 450 degrees. Line a baking sheet with parchment.
1. Whisk together flour, baking powder, sugar, and salt in a medium bowl.  Cut in the butter until the mixture resembles coarse bread crumbs.
2. Add the vinegar to the bottom of a 3/4 cup measure. Fill half way with soy milk and mix until thick. Fill the cup measure full and add to flour mixture. Bring together into a soft dough with a wooden spoon.
3. Turn dough out onto a well-floured surface. Roll/pat into a rectangle then fold like a letter. Turn the dough 90 degrees and repeat. Repeat again. The dough should have firmed up by now. Roll into a rectangle, trim the outside edges with a pastry cutter, and cut into 6 or 8 pieces.
4. Brush the tops of the biscuits with soy milk and bake for 14 mins.

Butter Tart Squares

Butter tarts are a staple of the Canadian holiday diet but are tricky to veganize. The problem is not replacing the butter, but the egg yolk which helps bind everything together as the tarts bake. I have gone for the butter tart square here because when I made tarts the filling kept rising right out of the shells and making a real mess. You can solve this problem, more or less (see the pic I posted on Facebook), by adding the extra flour indicated in the recipe, but I think this makes for a drier filling. So, the squares look a little messy, but the mess is contained in the pan and you still get that gooey, caramely, butter tart experience with less fat that a regular butter tart.

INGREDIENTS
Crust
- 1/4 cup sugar
- 1/4 tsp salt
- 1 cup all purpose flour
- 1/2 cup vegan butter

Filling
- 2 tbsp vegan butter, melted
- 1 oz / 2 tbsp mashed potato (i.e. potato that has been boiled in its skin, cooled, skinned, and mashed)
- 1 oz / 2 tbsp water
- 1 oz / 2 tbsp soy milk
- 1 tbsp ground golden flax seed
- 2 tsp glutinous rice flour
- 1 tbsp vital wheat gluten (optional)
- 1/4 tsp agar powder
- 1 cup packed brown sugar
- 2 tbsp flour (+1 tbsp flour, optional)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla
- 1 cup raisins
- 1/2 cup chopped walnuts

METHOD
Crust
Preheat oven to 350 degrees
1. Mix together sugar, salt, and flour. Cut in the butter, then work it into the flour with your fingers so that there are no chunks left. It will be crumbly.
2. Press the flour mixture into the bottom of a 9x9 pan, making sure it is and even depth and well-pressed into the pan.
3. Bake for 15 mins.

Filling
1. Blend together potato, water, and soy milk with an immersion blender in a small cup until smooth. Transfer to a medium bowl and whisk in melted butter. 
2. Whisk in flax seed, then the rice flour until well blended. Whisk in wheat gluten (if using). Whisk in the agar.
3. Add sugar and whisk vigorously until very well blended.
4. Mix together flour (with additional flour, if using) , baking powder, and salt, then mix into the sugar mixture until well blended. Add in raisins and walnuts.
5. Pour onto the baked crust an spread to cover evenly.  Bake for 20 mins. 
6. Let cool and cut into squares. 

Lemon Squares

Vegan Mom loves lemon squares for the holidays but has been unhappy with any vegan recipe I have tried. So I started experimenting. My basic thinking was to use potato and a variety of binders and proteins to replace the egg so that the filling would both rise and bind in the oven. These are a little more firm/gummy than I would like but I think the recipe is good enough to post. The top bakes evenly to a golden colour and the filling is nice and lemony. You can fiddle with the recipe as you see fit.

INGREDIENTS
Crust
- 1/4 cup sugar
- 1/4 tsp salt
- 1 cup all purpose flour
- 1/2 cup vegan butter

Filling
- 1 oz / 2 tbsp mashed potato (i.e. potato that has been boiled in its skin, cooled, skinned, and mashed)
- 1 oz / 2 tbsp water
- 1 oz / 2 tbsp soy milk
- 1/4 tsp turmeric
- 2 tbsp glutinous rice flour
- 1 tbsp vital wheat gluten
- 1/2 tsp agar powder
- 1 cup white sugar
- 1 tbsp lemon zest
- 1/4 cup lemon juice
- 3 tbsp all purpose flour
- 1/2 tbsp baking powder
- 1/4 tsp baking soda

METHOD
Crust
Preheat oven to 350 degrees
1. Mix together sugar, salt, and flour. Cut in the butter, then work it into the flour with your fingers so that there are no chunks left. It will be crumbly.
2. Press the flour mixture into the bottom of a 9x9 pan, making sure it is and even depth and well-pressed into the pan.
3. Bake for 15 mins.

Filling
1. Blend together potato, water, and soy milk with an immersion blender in a small cup until smooth. Transfer to a medium bowl and whisk in turmeric.
2. Whisk in rice flour until well blended, then whisk in wheat gluten, then the agar.
3. Add sugar and whisk vigorously until very well blended.  Then whisk in zest and lemon juice.
4. Mix together flour, baking powder and baking soda, then whisk into lemon mixture.
5. Pour on top of the crust and bake for 20 mins.
6. Let cool in the pan, then cut into squares. Dust with icing sugar before serving.

Panettone

Warning: this recipe is not as accessible as some of my other baking recipes and will require a bit of experience and time to pull off. The recipe is similar to the brioche recipe I posted last week in that it uses mashed potatoes in lieu of eggs, and in that you need to work a fair amount of fat into the dough. A stand mixer is key to getting this done efficiently. The other key ingredient is sourdough starter/barm which will give your final loaves a spectacular taste and texture. I like to make a firmer barm because it holds up in the fridge for longer--my barm is 12 oz of flour, 5-6 oz water, 4 oz old barm. If your barm is wetter you might have to add more flour to the final dough. I like to make two smaller loaves because they are easier to bake consistently. The recipe is veganized from Reinhart's The Bread Baker's Apprentice.

Makes 2 loaves
INGREDIENTS
Sponge
- 7 oz barm
- 8 oz lukewarm soy milk
- 4.5 oz all purpose flour

Fruit Mix
- 6 oz golden raisins
- 3 oz currants
- 3 oz dried cranberries
- 4 oz alcohol (rum, brandy, whiskey)
- 1 tbsp lemon extract
- 1 tbsp vanilla extract

Method, Day One:
1. Cut up the barm and place in the warm soy milk for 5 mins to soften. Add the flour and mix well with a wooden spoon until smooth.
2. Cover the bowl and let rise until bubbly--about 4 hours. Refrigerate overnight.
3. Mix together all of the fruit mix ingredients in a bowl. Cover and let sit at room temperature overnight. Stir occasionally to coat the fruit.

INGREDIENTS
Final Dough
- the sponge from Day 1
- 13.5 oz all purpose flour
- 1.5 oz sugar
- 3/4 tsp salt
- 1 tbsp instant yeast
- 2 oz mashed potato (i.e. potato that has been boiled in its skin, cooled, skinned, and mashed)
- 1 oz water
- 2 oz soy milk
- 1/4 tsp turmeric
- 4 oz vegan butter, at room temperature
- 5 oz sliced almonds
- soy milk for brushing

Method, Day Two:
1. Remove sponge from the fridge and let warm up for an hour.
2. Whisk together flour, sugar, salt, and yeast in the bowl of a stand mixer.
3. Blend together potato, water, soy milk, and turmeric with an immersion mixer (I do it in a glass 4 cup measuring cup). Heat to room temperature in the microwave.
4. Add sponge and potato mixture to the flour. Use the dough hook to bring everything together into a dough. Let rest for 5 mins.
5. With the dough hook on med-lo speed, add in the vegan butter 1/4 at a time making sure the previous addition is incorporated before adding them next. This will take around 10 mins. The dough should be very soft and shiny.
6. With the speed still on med-lo, add the fruit mixture with any remaining liquid, and the almonds. Knead until well incorporated. The final dough will be very soft.
7. Turn the dough out onto a floured surface. Using floured hands, Stretch and fold the dough about six times. If the dough is too wet to work with, gently knead in flour before stretching and folding again. Resist adding too much flour--the dough will be very tacky but not sticky. It will firm up as it rises.
8. Shape into a ball and place in a large well-oiled bowl. Cover and let rise for 2 hours.
9. Prepare two 8 inch round pans. Cut a piece of parchment to fit in the bottom. Cut a 3" strip of parchment to make a collar on the inside of the pan. Hold it in place with a a piece of tape on the outside or a staple (like you see in this picture, but not so high).
10. Divide the dough into two, and shape into balls. Gently press into the prepared pans. The dough does not need to touch the sides but it should mostly fill the pan.
11. Brush the loaves with soy milk, then mist with oil. Cover the pans and let rise in a warm place for about 2 hours. The trick here is to make sure you wait for a good rise or the loaves will split in the over from rising too quickly. The dough should have just about doubled.
12. Preheat the oven to 325 with the rack in the bottom third of the oven.
13. Bake for about 1 hour, or until the loaves reach 185 in the middle.
14. Remove the bread from the paper and pans and let fully cool before serving.

Brioche

As you may have noticed, I have been turning to mashed potatoes in more and more in my baking. In this recipe, they stand in for 5 eggs and give the final product a soft texture but also a durable structure that holds plenty of air pockets. The other thing that makes this recipe perfect is homemade vegan butter (you can use Earth Balance, of course, but I find it leaves an aftertaste (and you need to reduce the salt in the recipe by at least half)). I make it by the triple batch (blending it in a juice pitcher with my immersion blender) which fits perfectly into this pan. This recipe is a veganized version of Peter Reinhart's "Middle-Class Brioche," which you can reference in The Bread Baker's Apprentice if you want more direction. It is easiest to do this with a stand mixer, but a spoon and some elbow grease will also do the trick.

INGREDIENTS
Sponge
- 2.25 oz bread flour
- 2 tsp instant yeast
- 4 oz lukewarm soy milk

Dough
- 4oz mashed yellow potato (i.e. whole potato boiled in its skin, cooled, peeled, and mashed)
- 1 tbsp finely ground yellow flax
- 4 oz soy milk
- 1/4 tsp turmeric (optional, for colour)
- 13.75oz bread flour
- 2 tbsp sugar
- 1 1/4 tsp salt
- 8 oz vegan butter, a room temperature

- soy milk for brushing

METHOD
Sponge
1. Mix together sponge ingredients until four is well hydrated. Cover and let sit for 45 mins.

Dough
1. Blend together mashed potato, flax, and soy milk (and turmeric if using) with an immersion blender in a 4 cup measuring cup until smooth. Warm in the microwave to room temperature.
2. Mix together flour, sugar, and salt in a mixing bowl. Add all of the sponge and the potato mixture and bring together into a dough. Let the dough sit for 5 mins.
3. Using the paddle attachment on a mixer, add in 1/4 of the butter, waiting until the previous amount has been fully incorporated before adding more. The final dough will be smooth, satiny, and soft.
4. Transfer the dough to a baking sheet lined with greased parchment paper. Lightly mist the dough with oil, then cover and refrigerate for at least 4 hours.
5. Spray a muffin tin lightly with oil. Or brioche tins.
6. When dough is ready to be baked, divide it into 12 equal pieces. Shape per this video. Place in the prepared tin(s).
7. Cover and let rise for 1.5 to 2 hours, or until the tins are filled. Preheat oven to 400 degrees.
8. About 15 mins before baking, gently brush the brioche with soy milk.
9. Bake for 15-18 mins, or until golden brown. Carefully remove from the tin(s) and let cool before eating.

Baked Lemony Potatoes and Tofu

I think a roasted potato is one of the most delicious things in the world. Add in a hearty portion of  flavourful tofu and the zing of lemons and you have yourself a wonderful winter meal. How much of each ingredient you use is really up to you and the size of your baking dish. Drizzle some gravy over it all if that is your thing, and dig out that applesauce you made in the fall.

INGREDIENTS
- 2 1lb pkgs of extra firm tofu, brined, each cut into 4 pieces (or however you see fit)
- 2 tbsp margarine or oil
- fresh oregano
- 3 garlic cloves, chopped
- good roasting potatoes, cut into chunks
- 2 lemons
- freshly ground pepper
- 1 cup vegetable broth, plus more as needed

METHOD
Preheat oven to 450 degrees
1. When the tofu is done brining, heat a frying pan over med-hi heat. Add margarine and sear the tofu pieces on all sides. Do this in two batches, with more margarine, if necessary.
2. Place the pieces of tofu in a baking dish (I use a 8.5x11 cast iron one) with space in between. Drizzle the frying margarine over top. Place springs of fresh oregano and chopped garlic in between the pieces of tofu. Add the lemon slices and enough potato chunks to fill in the spaces. Don't make things too crowded, but they can be a bit snug. Grind fresh pepper over the whole lot.
3. Add 1 cup of veggie stock to the pan and place in the oven, uncovered. After the first 20 mins, baste about every 10 mins. If the stock dries up too quickly, add more in as needed. You don't want a cup of liquid left over at the end--you want just enough to keep everything moist. If your potatoes are browning too quickly you can reduce the heat to 425. Everything should be nicely roasted after an hour.

Anatomy of a Muffin

All muffins, more or less, are made up of the basic proportion of ingredients.  This means that the kinds of muffins you can make are limited only by your imagination.  I make mini muffins every week for the kids to take on their lunches--the ones pictured here are a mix of wheat flour, quinoa flakes, and oat bran with 3/4 cup of raisins and 3/4 cup of hemp seeds for a real protein boost in the middle of the day. You can also add things such as lemon or orange zest, and a variety of spices to craft your own unique muffin creations.

INGREDIENTS
So, the basic ratio of dry:wet is 2:1
- 2 cups flour(s) or other dry ingredients (bran, wheat germ, quinoa flakes, etc.)
- 1 cup liquid (non-dairy milk, pureed pumpkin, orange juice, water, coffee, etc.)
I find that the muffins will hold their shape if at least one cup of the dry ingredients is wheat flour (all purpose, or whole wheat pastry).  I also find that soaking things like quinoa flakes and bran in the liquid for 5 mins or so keeps the final batter from being too wet.  If your final batter is to wet or too dry you can always add more flour or liquid as necessary.  

The other base ingredients are also easy to remember because they are also 1s and 2s:
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup sugar
- 1/2 tsp spice (cinnamon, for example), optional
- 1/2 cup oil (or applesauce, mashed banana)
- 1 tsp vanilla

And then you can add:
- up to 1 1/2 cups of any combination of fruit, dried fruit, nuts, seeds, chocolate chips, etc.

METHOD
Preheat oven to 375 degrees. Lightly grease a muffin tin.
1. Whisk together flour(s), baking powder, salt, and sugar (and spices, if using) in a large bowl.  Make a well in the centre and add your liquid, oil, and vanilla.  Gently mix until flour is hydrated.  Fold in fruit, nuts, or whatever your are using.
2. Divide batter evenly into the muffin tins.  Bake for 18-20 mins.
3. Let muffins cool for about 5 mins, then remove from tins to a wire rack to fully cool.

Chocolate Danish Braid

This recipe makes use of the quick laminated dough technique I use for puff pastry and croissants.  You can, of course, make a traditional danish dough if you want to (replace the cream cheese in the the recipe with mashed potatoes).  I think the results are pretty good with the quick dough, though, and spending less time laminating works for me. You can fill this with whatever you want, but the chocolate is always a crowd pleaser.  You will also have to forgive my idiosyncratic measurements in the recipe.

Quick Danish Dough
- 300 g all purpose flour
- 3/4 tsp salt
- 3 tbsp sugar
- 1 1/2 tsp instant yeast
- 140 g cold margarine or vegan butter
- 7 oz cold plain soy milk
- 2 oz cold mashed potatoes (i.e. potatoes boiled whole, then skinned, then mashed)
- 1/2 tsp vanilla

Chocolate Filling
- 1/4 cup icing sugar
- 1/4 cup all purpose flour
- 1/2 cup semi-sweet chocolate chips
- 2 tbsp cold margarine
- 1-2 tbsp soy milk

- soy milk and maple syrup for brushing
- sliced almonds
- course sugar

METHOD
To Make the Dough:
1. Whisk together flour, salt, sugar, and yeast. Cut in cold margarine like you would for a pie crust.
2. Blend mashed potatoes and vanilla into the soy milk with an immersion blender until smooth.  Add to flour/margarine mixture and gently mix with a silicon spatula until the flour is hydrated. Use the spatula to shape into a ball as best you can.
3. Cover the bowl and refrigerate the dough over night.
4. On baking day, turn the dough out onto a floured surface and fold twice as per this recipe.
5. Let the dough rest for 15 mins.
6. While dough is resting, blend together sugar and flour for the filling in a food processor. Pulse in the chocolate chips, then the margarine. Blend in enough soy milk to make a thick but spreadable paste.
7. Roll the dough into a 9x14 inch rectangle. Spread the paste down the middle third of the dough rectangle. Use a sharp knife or pizza cutter to cut 1.25 inch diagonal strips on both sides of the filling (like this). Cut off the triangular pieces at the top and bottom to leave a flap at the top and bottom.  Fold the top flap down, then start folding alternating strips over the flap and then the filling at an angle. Fold the bottom flap up before you cover it with the remaining strips.
8. Carefully transfer to a cookie sheet lined with parchment paper, cover, and leave to rise until almost doubled.  Since the dough is cold this will take about 2 hours.
9. Preheat oven to 425. Mix a splash of maple syrup into about 1/4 cup of soy milk.  Gently brush the braid with the soy milk mixture.  Let sit for 5 mins, then brush again.  Sprinkle with sliced almonds and sugar.
10. Bake for 15 mins, then reduce oven temperature to 375 degrees and bake for another 15 mins, or until a deep golden colour.  You can cover the braid with foil if it browning too quickly.
11. Transfer to a wire rack to cool.

Buchty

If you are familiar at all with these traditional Czech sweet buns you will note right off the bat that mine do not have any kind of filling. But, since "buchty" translates as "buns" I think the name is still appropriate.  I simply find it too finicky to try to seal jam or poppyseed filing inside the dough. I also think you get a better rise, bake, and crumb without a filling.  So do what you want with this recipe. I like to cut the buns in half, toast them, and slather them with strawberry jam for breakfast.

INGREDIENTS
- 17 oz white bread flour
- 1 tsp salt
- 1/4 cup sugar
- 3.5 oz vegan butter, divided (or vegetable shortening)
- 8 oz lukewarm non-dairy milk
- 4 oz mashed potatoes (i.e. boiled whole in skins, skinned, then mashed)
- 1 tbsp instant yeast


METHOD
1. Whisk together 10 oz of the flour, salt, and sugar in a mixing bowl.
2. Add the melted butter to the warm milk.  Add the mashed potatoes and blend until smooth (I use an immersion blender in a large 4 cup measuring cup).  The mixture will be thick.  Whisk in yeast and let sit for 5 mins.
3. Add milk mixture to the flour and beat until smooth (batter attachment on a stand mixer works well).
4. Cover and let sit for an hour in a warm place.
5. Add the remaining 7 oz of flour and work into a soft, smooth dough.  It should be tacky, but not sticky.  Add more flour or milk as needed.  Shape into a ball and place in an oiled bowl, turning to coat. Cover and let rise in a warm place until doubled.
6. Line the bottom of a 10x10 baking pan with parchment paper.
7. Melt the remaining 1.5 oz of vegan butter
8. Divide the dough into 16 equal pieces and shape into balls. Roll each ball in the butter to coat and place in the pan in four rows of four.
9. Cover and let rise in a warm place until almost doubled. Meanwhile, preheat oven to 375 degrees.
10. Bake for 22-25 mins, until a dark golden brown.
11. Remove from the pan to a cooling rack.  Dust with icing sugar before serving if desired.

In Memory

 Last week my grandmother passed away after 94 years on this earth. Born in Pennsylvania to Slovak immigrant parents who worked in the steel mills and rail yards around Pittsburgh, she did not have an easy life. My grandfather passed away almost 30 years ago and yet my grandma carried on, making ends meet from his meagre pension and the little that Social Security provided. And yet, her generosity knew no bounds. We were always welcomed into her home with food, and lots of it. She taught me about hospitality and I have tried in this blog and at my own home to keep that alive. Food politics so often divides us that we forget how a meal can bring us together. I am so grateful that I got to know my grandmother for almost forty years and that all my children were able to hear her laugh and listen to her stories. So tonight I am making a big batch of pierogies in her honour and thinking about how my grandma's hospitality and love touched so many.

Raspberry Flakie

 Oh, how I coveted other kids' Flakies when I was a kid. My mom would never buy such swill, of course, which only increased the allure of pre-packaged pastries.  There may or may not be beef tallow in Flakies, so if you are craving a treat from your Canadian childhood this recipe is for you.  The tang of the raspberry gets mellowed by the creamy filling, both of which are complemented by layers of buttery pastry.  I made my own butter this time--I use just a pinch of salt and it is absolutely  perfect for baking.  

INGREDIENTS

- 1 recipe easy puff pastry

- 1 recipe Twinkie filling

- 1/2 cup sugar

- 2 tbsp cornstarch

- 1 1/4 cups fresh or frozen raspberries 

- 1 tsp lemon juice

- 1 tbsp water

- soy milk for brushing

- sugar for sprinkling

METHOD

1. Make the puff pastry and chill.  Make the Twinkie filling and chill in a pastry bag fitted with the tip of your choice.  

2. Make the raspberry filling.  Whisk together sugar and cornstarch in a small saucepan.  Add fruit, lemon juice, and water.  Mix well and bring to bubbling over medium-high heat.  Set aside to cool to room temperature.

3. Roll out puff pastry into a 8x16 rectangle. Cut pastry into 8 4x4 squares.  If you want thicker pastries, roll into a 6x12 rectangle and cut into 8 3x3 squares (see bottom pic). Place onto a baking sheet lined with parchment paper. 

4. Chill squares while you heat the oven to 400 degrees.  Brush tops with soy milk and dust with sugar.  Bake for 20 mins, then reduce heat to 350 and bake for another 15 mins, or until pastry is golden.  Transfer to a wire rack to cool.  

5. When pastries are cool, cut in half with a serrated knife.  Cover bottom piece with raspberry filling, then pipe Twinkie filling on top.  Place top back on and serve.