Crispy Treats

I'm pretty pleased with myself for perfecting this recipe. Turns out, it's a lot harder making the classic Rice Krispie treat than you'd think. Previous versions were too wet and thus sogged the cereal, or the sugar re-crystallized and the whole thing fell apart. But these! These have the perfect blend of crispness, sweetness, and chewiness that defines this childhood classic. These freeze and thaw very well should you need to make them ahead for a holiday party.  

INGREDIENTS
Marshmallow
- 3/4 cup salt-free chickpea aquafaba
- 1/2 tsp xanthan gum
- 1 tbsp vanilla extract
- 1 cup sugar
- 1/4 cup water
- 1/2 cup light corn syrup
- 1 tbsp agar powder

Crispy Squares
- 1/3 cup margarine
- marshmallow from above
- 1 tsp vanilla extract
- 8 cups crisp rice cereal

METHOD
Make the Marshmallow:
Line a baking sheet with parchment paper and lightly grease it.
1. Place the aquafaba in a small saucepan and bring to a boil. Reduce the heat and simmer until reduced to 1/2 cup. Pour into a mixing bowl (of a stand mixer if you have one) and let cool to room temperature. Place the bowl in the fridge to speed this up if you'd like.
2. When aquafaba is cooled, sprinkle in the xanthan gum. Whisk to stiff peaks with a hand mixer or stand mixer. Whisk in vanilla extract until incorporated.
3. Add sugar, water, corn syrup, and agar powder to a small sauce pan. Bring to bubbling over med/med lo heat, stirring constantly to keep the mixture from sticking to the bottom of the pan. Bring the mixture to firm ball temperature: 245 to 250 F (use a candy thermometer). Be patient. The temperature will rise, then plateau, then rise again. Resist the urge to crank the temperature up.
4. Once the sugar mixture has reached firm ball, whisk it into the aquafaba by drizzling it down the side of the bowl with the mixer running (I like to use a hand mixer for this part for greater control). Once all of the sugar had been incorporated, keep whisking until the bottom of the bowl is no longer hot (I like the stand mixer for this part).
5. Transfer the marshmallow to the prepared baking sheet and spread to about 1/2" depth. Let fully cool.
6. Once fully cool, lightly grease the top of the marshmallow. Cut into 2x2 squares and transfer to a cooling rack. Let dry at room temperature for at least 12 hours.

Make the Treats:
Lightly grease an 8x14 pan
1. Melt the margarine in a large pot over lo/med lo heat. Once melted, add the marshmallow pieces. Once again, be patient. Stir with a wooden spoon until all melted and smooth, then stir in the vanilla. Remove from heat, add in the cereal, and mix well.
2. Press the cereal mixture into the prepared pan with a silicon spatula. Allow to fully cool, then cut into squares. Enjoy!

Snowballs

This is a fairly familiar Christmas cookie--nuts, fat, and flour coated in icing sugar. Growing up we had something like them called Russian Tea Balls. I like this version because the almond flour makes for a more crisp and smooth cookie than the one of my childhood. These are flavoured to be reminiscent of eggnog, but you could leave the nutmeg out of you'd like. 

INGREDIENTS
Makes 48 cookies
- 1/2 cup almond flour/meal
- 2 tbsp corn flour
- 1 tsp fresh ground nutmeg
- 1/2 cup icing sugar
- 1 cup margarine
- 1 tbsp rum
- 2 tsp rum extract
- 1 tsp vanilla extract
- 2 1/4 cups all purpose flour

- 1 1/2 cups icing sugar
- 2 tsp fresh ground nutmeg

METHOD
Line two large baking sheets with parchment paper

1. Whisk together almond flour, corn flour, nutmeg, and icing sugar. 

2. Add margarine and mix into a smooth paste with a wooden spoon. Add rum and extracts and mix well.

3. Add flour and mix with the wooden spoon into a ball of dough. 

4. Roll 2 tsp of dough into balls and place 1" apart on the baking sheets (2 dozen per sheet if they are big enough).

5. Refrigerate the balls of dough while you preheat to the oven to 350 degrees with the racks in the top and bottom third of the oven.

6. Whisk remaining icing sugar and nutmeg in a medium bowl. 

7. Bake for 20 mins, rotting the pans and switching racks after 10 mins. Cookies should be dry and firm and very slightly browned.

8. Let cool for 5 mins, then toss in batches in the icing sugar mixture. Let fully cool on a wire rack. If you are going to freeze these for later, do it now. 

9. Toss again in the icing sugar before serving. 

Eggnog Snickerdoodles

I am emerging from a large research project just in time for the holiday season. So, the plan is to post as many holiday-themes recipes as I can in the next 3 weeks. It's going to be mainly baking, of course, but that's not a bad thing. First up are these snickerdoodles. They are basically a veganized Betty Crocker recipe with added nutmeg and rum for an eggnog-y taste. Remove both and you have a regular snickerdoodle. These are both crisp and chewy thanks to the magic of aquafaba, and are perfectly sized for a holiday cookie tray. 

INGREDIENTS

Makes 4 dozen

Cookie Dough

1 1/2 cups white sugar

1/2 cup margarine

1/2 cup vegetable shortening

1/3 cup aquafaba

1 tbsp golden rum

2 1/2 cups all purpose flour

1/4 cup corn flour

1/2 tsp fresh ground nutmeg

2 tsp cream of tartar

1 tsp baking soda

1/4 tsp salt

Topping

Mix together in a shallow bowl:

1/4 cup sugar

2 tsp cinnamon

METHOD

Heat oven to 400ºF. Line a baking sheet with parchment paper.

1. Cream sugar, margarine, and shortening in large bowl until fluffy (I use a heavy-duty whisk). Whisk in aquafaba, then the rum.

2. Sift in flours, nutmeg, cream of tartar, baking soda and salt. Mix into a dough with a wooden spoon.

3. Roll tablespoons of dough into balls, then roll in the cinnamon-sugar topping to coat. Place on the prepared baking sheet. 

4. Bake 8 to 10 minutes. The tops should be cracked and not too wet looking. Let cool on a wire rack.

Pumpkin Tarts

This is the last of my pumpkin recipes for this fall. It's too late for Canadian Thanksgiving, but these could be a hit at your very own American Thanksgiving. The filling has lots of pumpkin flavour but has a lighter texture than usual pumpkin pie filling. The filling does not have to be baked so these tarts come together relatively quickly. 

INGREDIENTS
Makes 24 tarts
- 24 frozen tart shells, baked

- 1/3 cup unsalted chickpea aquafaba
- 1/8 tsp xanthan gum
- 3 tbsp sugar

- 1/4 cup raw cashews
- 1 cup plain soy milk
- 1/3 cup sugar
- 1 cup cooked pumpkin (see note below*)
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- large pinch allspice
- pinch of salt
- 1 tsp vanilla
- 2 tbsp corn starch
- 1/4 tsp agar powder

- whipped topping

METHOD

1. Bake the tart shells per the instructions on the package. Cool.

2. Soak cashews in boiled water for 15 mins. Drain.

3. While cashews are soaking, add aquafaba and xanthan gum to a mixer bowl. Fix the mixer with a balloon whisk and whisk on med-hi speed until foamy. Add sugar 1 tbsp at a time, and blend until soft peaks form.

4. Put the soaked cashews and the remaining ingredients (but not the aquafaba mixture) in a blender. Blend until very smooth.

5. Pour the blender contents into a saucepan and cook on the stove or medium heat, stirring constantly. When bubbling, cook for two minutes.

6. Let mixture cool for 2 mins, stirring regularly to prevent a scum from forming. Fold in the aquafaba mixture completely.

7. Spoon mixture into the cooled tart shells (save any leftovers in the fridge and call it pumpkin custard). When they reach room temperature, transfer to the fridge to fully cool. I think these taste best the next day.

8. When ready to serve, top with the whipped cream of your choice (I use the recipe from Homemade Vegan Pantry, but you could use a commercial topping as well).

Good and Lovely Christmas Ice Cream

Last night I had the great fortune of not only seeing The Good Lovelies in concert during their Christmas tour, but making dessert for the band. I wanted to make something holiday-ish to fit with the theme of the night and came up with this. The word is that the band loved the ice cream, hence the name.

The method for the ice cream is from Homemade Vegan Pantry, and the method for sugaring the chestnuts comes from Vegan Cupcakes Take Over the World. The recipe works best with a high powered blender like a Vitamix. If you don't have one, just make sure your cashews are nice and soft before blending

INGREDENTS
Ice Cream
- 1 cup whole raw cashews
- boiling water
- 1.5 cups non-dairy milk of your choosing
- 1/2 cup packed brown sugar
- 1 tsp cinnamon
- large pinch of salt
- 1 can coconut milk (light, or regular)
- 2 tsp vanilla

Sugared Roasted Chestnuts
- 1 cup chopped roasted chestnuts (about 3/4 lb whole chestnuts)
- 1/3 cup sugar
- 3 tbsp maple syrup
- pinch of salt

METHOD
Ice Cream
1. Cover the chestnuts with boiling water. Let sit for 15 mins then drain.
2. Blend cashews and non-dairy milk on high in a blender until smooth. Add sugar, cinnamon, and salt and blend until dissolved.
3. Add coconut milk and vanilla and blend until smooth.
4. Place mixture in the fridge until cold.
5. When mixture is cold, make in your ice cream maker per the directions. Mix the sugared chestnuts in before transferring to the freezer.

Chestnuts
1. Roast the chestnuts: preheat oven to 425 degrees. Use a sharp paring knife to cut a slit through the shell of each chestnut (to let the steam escape). Place nuts, slit side up, on a baking sheet and roast for about 20 mins, until shell splits around the slit. Wrap in a towel and set aside to cool.
2. When chestnuts are cool, peel, and roughly chop. 
3. Place the rest of the ingredients in a cold pan. Heat over medium heat, stirring, until mixture bubbles. Keep stirring for 3 mins, until mixture is thick. 
4. Remove from heat, add chopped chestnuts and mix to coat. Transfer to a baking sheet lined with parchment. Transfer to the freezer.

Savoury Stuffing Rolls

What?! A new post?! As I explained on ye olde Vegan Dad Facebook page, I have been battling Crohn's this entire year and that has very much dampened my enthusiasm for cooking and eating. I think I am finally getting it under control, so here's hoping! I have also spent the last three weeks on strike which was the inspiration for these buns. On the picket line we have been blessed by endless treats from supporters. I thought it would be nice to have a handheld savoury snack instead and these fit the bill. They are reminiscent of stuffing, hence the name. You could easily add some cranberries in with the apple, or raisins. Use this as a starting point and go nuts (maybe even add nuts?). Could be great for Thanksgiving or Christmas dinner.

INGREDIENTS
Makes 24 rolls
- 1 recipe everyday whole wheat bread (make with all white bread flour, if desired, as I did)
- 2 potatoes and 1 carrot, small dice (about 2 cups total)
- olive oil
- sea salt
- 4 garlic cloves
- 1 leek, white and light green part, halved and thinly sliced
- olive oil
- 1 cooking apple, peeled, small dice
- 1/4 tsp sage
- 1/2 tsp thyme
- 1/2 tsp marjoram
- 1/4 tsp cinnamon
- freshly ground pepper
- soy milk for brushing

METHOD
1. Make the dough per the recipe link above. While the starter is rising, preheat the oven to 400 degrees.
2. Toss the diced potato and carrot in a splash or two of olive oil and season lightly with sea salt. Transfer to a cookie sheet lined with baking parchment and bake for 20 mins, turning the veggies after ten to ensure and even roast.
3. Wrap the unpeeled garlic cloves in a piece of aluminum foil and roast along with the veggies for 20 mins.
4. Set veggies and garlic aside to cool.
5. Heat a splash of olive oil in a small frying pan over med-lo heat and saute leeks until softened (about 5-7 mins). Add apple and cook for a minute more. Skin and chop up roasted garlic and mix through. Remove from heat.
6. Continue making the dough but add the herbs in to the dry ingredients. Add the veggies and diced apple/leek mixture in during the final two minutes of kneading. I like to start this in the stand mixer with the dough hook, but finish on a lightly floured counter to make sure nothing gets too smushed up. Add more flour is the dough is too wet. It should be slightly tacky but not sticky.
7. Transfer dough to a oiled bowl and let rise for an hour, or until doubled.
8. Line a large cookie sheet with parchment paper (or two smaller trays). Divide dough into 24 equal pieces and shape into rolls (a little tricky with all the veggies and apple, but be patient). Place on tray (in six rows of four), mist with oil, and cover with plastic wrap to let rise.
9. Preheat oven to 400 degrees.
10. When rolls have almost doubled and are touching one another, brush tops with plain soy milk and bake for 15 minutes, rotating tray half way through for an even bake. Cool but enjoy while still warm.

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.

Holiday Nog

OK, I think I have all of my holiday beverages sorted out now.  For the past few years I have made Isa's Matrioshka EggNog, but the problem has always been getting the perfect avocado (as this image suggests).  Considering how far avocados have to travel to get all the way up here, it's no surprise.  If you have a party to host and all the avocados at the store are as hard as rocks then it's no nog for you.  So this year I swapped out the avocado with cashews, blended like crazy, and presto: holiday nog!  For better or worse it is very much like the 99 cent cartons of eggnog we used to quaff down when I was a kid (i.e. sweet milk with nutmeg).  Works for me.

.  For the past few years I have used Isa's

INGREDIENTS
- 1 cup whole, raw cashews soaked in cold water overnight
- 3 cups plain almond milk, divided
- 1/2 to 3/4 cup sugar
- 1 tsp vanilla
- 1 can coconut milk
- 1/2 tsp turmeric (optional)
- 1 tsp nutmeg
- 1/4 tsp cinnamon
- rum to taste

METHOD
1. Place the soaked cashews and 2 cups of the almond milk in a blender.  Blend until very smooth.  If you are like me and have a pretty crappy blender, you can pass the mixture through some fine cheesecloth at this point to remove any graininess.  Or leave it as is if you don't mind a little texture.
2. Add remaining ingredients and blend until smooth.  Chill and reblend right before serving.

Tofu Banh Mi

Here is part two of my 2-part series on making Banh Mi for a holiday (or some other kind of) party.  Now that you have your baguettes fresh from the oven, it's time to top them and eat!  This recipe makes a lot, so if it is just for you, cut the tofu and marinade in half.  You can get away with marinading the tofu, and picking the carrot/daikon, for a few hours, but it all tastes better if you make it the day before.  You will have some tofu left over, so just save it for tomorrow. 

INGREDIENTS
- 2 pkgs of firm tofu, cut into 16 slices each

Marinade
- 1/2 cup light soy sauce
- 1/4 cup sesame oil
- 1/4 cup fresh lime juice
- 2 tbsp rice vinegar
- 2 tsp Sriracha
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 2 tbsp mined fresh ginger

Carrot-Daikon Pickle
Double the recipe if you like lots of pickle
- 1 cup white vinegar
- 1 cup water
- 1/2 cup sugar
- 3/4 tsp minced fresh ginger
- 11oz grated carrot (about 1 1/3 cup)
- 11oz grated daikon (about 1 1/3 cup)
- 1 whole star anise

- sliced cucumber (I use a vegetable peeler to get long, thin slices)
- Vegenaise
- chopped cilantro (optional)

METHOD
Prep the Tofu
1. Whisk together the marinade ingredients.  You can mash the garlic and ginger together with a mortar and pestle if you desire.  Place sliced tofu in a large baking dish and pour marinade over.  It is OK to stack pieces of tofu on top of one another--just make sure there is marinade between the slices.  Cover and refrigerate overnight.

Make the Pickle
1. Bring vinegar, water, and sugar to boil in a saucepan.  Add ginger, carrot, and daikon, and bring back to boiling.  Remove from heat and add the star anise.  Pour into a large glass jar, and bring to room temperature.  Cover and refrigerate overnight.

Bake the Tofu
1. Preheat oven to 400 degrees.  Adjust oven racks so you can bake two baking sheets at a time.
2. Line 2 baking sheets with parchment paper.  Place 16 pieces of tofu on each sheet.  Brush generously with the marinade.
3. Bake for 10 mins, then flip tofu and brush generously with marinade.  Switch the rack that the sheets are on, and bake for another 10-15 mins.  Tofu should be dry and slightly crisp on the edges.

Assemble the Sandwiches and Serve
1. Cut baguettes horizontally.  Spread Vegenaise liberally on the inside (not traditional, I know, but I like it).  Top with tofu (I like to overlap the tofu 1/2 on the piece underneath instead of side by side).  Top with sliced cucumber, and then with drained pickle.  Top with chopped cilantro, if desired.
2. Slice each baguette into 8-10 pieces each and serve.

Banh Mi Baguettes

This is part one of a two-post series on making Banh Mi for a holiday party.  Yes, I know that Vietnamese sandwiches don't usually immediately jump to mind when planning a North American holiday party, but I have received very positive feedback on these.  I first made them for the vegans at our faculty association's holiday fling so that we could get some protein and not get relegated to the dip-less veggie tray.  They were a grand success and were enjoyed by veg and non-veg alike.

The trick is getting the right bread.  First time around I made a standard french baguette.  Fail.  The bread was far too chewy which meant people gnawing away while toppings came shooting out everywhere (all while trying to balance a drink and talk).  I have never actually had an authentic Banh Mi so I had to turn to the internets.  Lots of talk of light and crispy bread, and everyone was sure there was rice flour in the dough somewhere.  But few recipes.  I tried using some rice flour, but the end result was always dense and chewy.  So, I ended up going with a kind of baguette/hoagie roll hybrid--an enriched dough that can be made fairly quickly, has great flavour, has a soft crumb and crispy crust.

I weighed the flour, so the cup equivalents are pretty close--start with a little less and add more flour if needed.  Use a scale if you have one.

This makes 3 large baguettes.  If you are not having a party, half the recipe and make two smaller baguettes or a number of smaller buns.  I won't lay any claim to authenticity, only tastiness.

INGREDIENTS
Makes 3 large baguettes
- 12 oz/340g/2 1/3 cup all purpose flour
- 12 oz/340g/2 1/3 bread flour
- 2 tsp salt
- 2 tbsp sugar
- 8 oz/1cup lukewarm water
- 7 oz/scant 3/4 cup lukewarm soy milk
- 1 tbsp instant (not rapid-rise) yeast (or active dry)
- 3 tbsp vegetable oil

METHOD
1. Whisk together flours, salt, and sugar.  Whisk water and soy milk together, then whisk in yeast until dissolved.  Add liquid ingredients to dry, add oil, and bring together into a soft dough.
2. Knead for 5-8 mins, until smooth.  Shape into a ball, place in a large oiled bowl (turning dough to coat), cover and let rise in a warm place until doubled (about 1 hr).
3.  Punch down dough, reshape into a ball, then place back into the bowl.  Cover and let rise until doubled again.
4. Divide the dough into 3 equal pieces, trying not to degas the dough too much.  Shape as you would a french baguette (about 16 inches long--whatever will fit on your baking stone), then place in a couche, mist with oil, cover (I use plastic wrap to keep the crust soft), to rise for about 45 mins, or until almost doubled.
5. While dough is rising, place a baking stone in the middle of the oven and a steam pan on the bottom rack.  Preheat to 450 degrees.
6. Right before baking, slash each baguette right down the middle along the length of the baguette.  Slash about 1/3 of the way into the baguette (don't slash too shallow).
7. Transfer the baguettes from the couche to the baking stone and pour 1/2 cup of hot water into the steam pan.  Reduce heat to 400 degrees and bake for 10 mins.  Rotate loaves and bake for another 10 mins.
8. Remove bread to a cooling rack.

Up next!

Savoury Lentil Vol-au-Vent with Ginger Applesauce

These are officially my new favourite appetizer for the holiday season.  Or, make the vol-au-vent bigger and you have your entrée.  The lentil filling is amazing, so don't worry if you have leftovers.  I use it as a sandwich filling.

INGREDIENTS
Vol-au-Vent
- 1 lb (i.e. one recipe) puff pastry

Savoury Lentil Filling
- 3 cups water
- 1/2 cup red lentils
- 2 tbsp oil
- 2 shallots, finely diced
- 1 clove garlic, minced
- 1/4 cup finely diced celery
- 1/4 cup finely grated carrot
- 1/2 cup finely diced mushrooms
- 1/2 cup finely diced cooking apple
- 3/4 tsp ground fennel seeds
- 1 tsp ground sage
- large pinch of cinnamon
- pinch of nutmeg
- 1/2 tsp light soy sauce
- 3/4 cup vegetable stock, divided
- salt and pepper to taste

Ginger Applesauce
- 1 tbsp margarine
- 1/2 tsp minced fresh ginger
- 1/2 tsp lemon juice
- 1.5 cups small diced cooking apple
- 1 tbsp sugar

METHOD
Vol-au-Vent
Makes 8-12, depending on size.
These aren't hard to make, but they take a little skill.  The key here is to roll out the pastry evenly, and to keep the size of your cutter in mind so you don't waste and pastry (i.e. if your pastry is 3.5 times the width of your cutter, you will waste pastry).  You can't re-roll the scraps like you can with with pie pastry.

Don't cut out too much of the middle or the sides will sag, 

as you see here.  Still tasty, though!

Preheat oven to 425 degrees

1. Roll the chilled dough out 1/4" thick on a lightly floured surface.  Cut out as many shapes as you can (you want an even number).  Cut out the centres from half of them.  These will be the tops.

These are the cutters I used

2. Place the bottoms on a baking sheet lined with parchment paper.  Lightly brush with soy milk. making sure you get all the way to the edges. Prick the bottoms several times with a fork.

3. Place the tops on the bottoms and gently press them down so that the two layers adhere.  Gently brush the tops with soy milk.

4. Bake for 20 mins, then reduce heat to 350, rotate pan, and bake for 8-10 mins, until golden all over.
5. Remove pastry to a cooling rack.  While pastry is still warm, scrape the pastry out of the middle with a fork.  Let fully cool before filling.

(So, what do you do with the pastry scraps?  I bake them for 20 mins at 425, then toss in cinnamon and sugar while still warm.)

Savoury Lentil Filling
1. Bring the 3 cups of water to a boil.  Add lentils, reduce heat to med-hi, and boil for 5-6 mins, until lentils soften and begin to expand.  They will be whitish around the edges but still have red centres.   Drain and set aside.
2. While lentils are cooking, heat oil in a frying pan over medium heat.  Gently sauté shallots, garlic, and celery for 5-7 mins, until golden and translucent.
3. Add carrot, mushrooms, and apple.  Cook for about 5 mins, until mushrooms begin to release their water and the apples begin to soften.
4. Add fennel, sage, cinnamon, and nutmeg.  Cook for 1 min, until fragrant.
5. Add soy sauce and 1/4 of the vegetable stock.  Cook until liquid reduces down.
6. Add drained lentils, and the remaining 1/2 cup of stock.  Mix well, then cook, uncovered, for about 10 mins, until liquid has almost all reduced, apples are cooked, and lentil are soft but not cooked into a paste.  Stir regularly. Season to taste.  Add more veg stock if you need more cooking time.  Don't dry out the mixture too much.
7. Fill vol-au-vent while mixture is still warm.  Top with ginger applesauce and serve.

Ginger Applesauce
1. Melt margarine over medium heat and sauté ginger for 1 min.
2. Add the rest of the ingredients and bring to bubbling.  Reduce heat to med-lo, cover, and cook for about 10 mins, stirring regularly, until apples are soft but still hold their shape.

Roasted Winter Veggies and Tofu with Orange Cranberry Sauce

I thought I would squeak in one last recipe before American Thanksgiving just in case you aren't sure what you are making this year.  I love this method for roasting veggies because it produces a dish reminiscent of the Sunday roasts of my youth.  The potatoes are my absolute favourite.  All of this can be made in one pan, so it makes for a less busy holiday kitchen.  The real key here is the cast iron skillet, so if you don't have one go borrow one.  

INGREDIENTS
Roasted Veggies
- 1/4 cup margarine
- 3 leeks, halved lengthwise and sliced in 1/2 inch slices
- 3 shallots, halved and sliced
- 1 large sweet onion, halved and sliced
- 4 garlic cloves, chopped
- 6 sprigs of fresh thyme
- a variety of winter veggies: 1 used 3 turnips, 6 large Yukon Gold potatoes, and 6 large carrots,   chopped into large chunks (you want enough to fill up your pan)
- 2 cups vegetable broth
- salt and pepper to taste

Tofu with Orange Cranberry Jus
- 1 pkg firm tofu, cut into twelve pieces
- salt and pepper
- 2 tbsp margarine
- 2 cups vegetable broth (more as needed)
- 1/8 tsp white pepper
- 1/2 tsp poultry spice
- 1/2 cup chopped cranberries
- 2 tbsp brown sugar
- 2 tbsp orange juice
- salt and pepper to taste

METHOD
Roasted Veggies
Preheat oven to 400 degrees
1. Heat a large 14" cast iron skillet over med-hi heat.  Melt margarine, then saute leeks, shallots, and onion for 5-7 mins, until nice browned and golden.  Add garlic and thyme and saute for 1 min.
2. Add veggies and mix well to coat.  Cook veggies for 5 mins, stirring regularly to heat through.  Add broth and cook for another 5 mins, stirring regularly.  Season to taste.
3.  Place pan in the oven, uncovered.  Roast veggies for about 45 mins, stirring about every 10 mins, until veggies are golden and tender and broth has reduced.

Tofu with Orange Cranberry Jus
1. While veggies are roasting, salt and pepper both sides of the tofu.  Set aside.
2. When veggies are done roasting, remove thyme stems, transfer veggies to a serving bowl and keep warm in the oven.
3. Without cleaning the pan, return it to the stove over med-hi heat.  Melt margarine and add tofu.  Fry on each side for 3-5 mins, until golden.  Add 1/2 cup of the broth, then sprinkle pepper and poultry spice over the tofu.  Mix around and flip tofu, deglazing the pan until the broth has reduced.
4. Add another 1/2 cup of broth and mix around and flip tofu until broth has reduced.  Remove tofu from pan to a serving dish.
5. Increase heat to high.  Add remaining 1 cup of broth, cranberries, sugar, and orange juice.  Add broth reduces, mash the cranberries.  Reduce by about a third, season to taste, then spoon over the top of the tofu.

Tofu Pot Pie

I post something like this every Thanksgiving.  There is something about the crisp weather and fall colour that makes me want to put vegetables in a crust.  I mean, look at this scenery!

Canadian Thanksgiving is just around the corner so I wanted to post this recipe right away.  I love individual pot pies (as previous posts will attest) and I think this recipe delivers more of a vegan comfort food punch than any of my previous posts. It does make 9 pies, which is great if you are having a bunch of people over for dinner.  You can also freeze unbaked pies and bake them up later as needed as per these directions.

INGREDIENTS
Makes nine 4.5 inch deep dish pies
- 1/4 cup margarine
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 stalk celery, chopped
- 1 cup chopped white mushrooms
- 1 pkg tofu, small dice
- 2 tbsp all purpose flour
- 1 tsp poultry spice
- 1/2 tsp sage
- 1/2 tsp rosemary, crushed
- 1 cup plain soy milk
- 1 cup hot water (from cooking veggies above)
- 1 cooking apple, shredded
- 1 cup peas
- salt and pepper to taste

- 2 cups small diced potatoes
- 1 cup small diced carrots
- 1 cup small diced butternut squash
- 1 cup chopped yellow beans

- 1.5 recipe pie dough, minus the sugar
- nine 4.5 inch deep dish aluminum pie plates

METHOD
1. Get a large pot of salted water boiling.
2. Melt margarine in a large frying pan over medium heat.  Saute onion, garlic and celery for 10 mins, until a nice golden brown.  Add mushrooms and fry for another 3 mins.  Add tofu and fry for 2 mins.  Sprinkle flour over and mix/fry for another 2 mins.
3. Add spices, then slowly add soy milk and stir well.  Mixture will thicken.
4. Meanwhile, add potatoes, carrots, squash, and beans to the boiling water.  Boil for about 5 mins, or until potatoes and carrots are slightly tender.  Remove from water (but save the water) and add to tofu mixture.  Slowly mix in 1 cup of the water you used to boil the veggies.  Add shredded apple and peas. Season to taste with salt and pepper and remove from heat.  Let mixture fully cool in the fridge.
5. While mixture is cooling, make your pie dough.  Roll out slightly more than half of the dough (for the bottom crusts) and cut to fit the pie plates your are using.  Make sure to cut a big enough circle to leave you some overhang.  Fill each crust with cooled filling.  Roll out remaining dough for the top crusts and seal as you would any pie.  Poke some vent holes in the top.
6. Place pies in the fridge to cool down and firm up.  Preheat oven to 400 degrees, with your rack in the bottom 1/3 of the oven.
7. Bake for 45-60 mins, or until filling is bubbling and crust is golden.

Vegan Challah

Oh, my.  Has it really been a month since my last post?  Yikes!  Let me also apologize for my negligence responding to your questions in the comment section of the blog.  If you have an outstanding question on an old post, just fire me an email (see the sidebar on the right).

Today's post is this delicious vegan challah.  I've never had non-vegan challah, so I am blissfully unaware if this measures up to its egg-filled counterpart.  I do know, though, that this is a remarkably tender and delicious (and beautiful) loaf.  According to my Jewish friend, the recipient of one of the loaves, "you'd never know there were no eggs in this!"  Basically, the eggs in challah work to enrich the dough.  The yeast and flour provide rise and structure, so replacing the eggs is not a big deal.  I went with Tofutti cream cheese, because that is what I had on hand, but you could also use soy yogurt or whizzed silken tofu.  As per usual, this is a veganized Peter Reinhart recipe.  Just a word of warning: this makes 2 substantial loaves.  Cut in half if you don't have the fridge space for a huge bowl of dough (or if you don't want that much challah).  You don't have to refrigerate it, of course, but it makes for a much tastier dough and makes the dough easier to work with.

INGREDIENTS
- 18 oz (510g/2.25 cups) lukewarm water
- 1.5 tbsp instant yeast
- 2 tbsp ground flax seed
- 2 oz (56.5g/1/4 cup) warm water
- 1/8 tsp turmeric
- 4 oz (113g/1/2 cup) vegan cream cheese, or soy yogurt, or whizzed silken tofu
- 2.5 oz (71g/5 tbsp) oil
- 3 oz (85g/6 tbsp) sugar
- 1 tbsp vanilla extract
- 34 oz (964g/7.5 cups) white bread flour
- 2.5 tsp salt
- plain soy milk, for brushing
- poppy and sesame seeds, for garnish

METHOD
1. Pour water into a mixing bowl, then sprinkle yeast over top.  Whisk to dissolve.
2. Whisk the flax seed, the 1/2 cup of water, and turmeric in a medium separate bowl.  Let sit for a few mins to thicken, then whisk again. Add cream cheese (or whatever you are using) and whisk until smooth.  Then add oil and whisk until smooth.
3. Add flax mixture to the yeast/water mixture.  Add sugar, extract, flour, and salt then bring together into a rough dough.  Let sit for 5 mins to let the flour absorb the liquid.
4. Mix with a dough hook on med-lo speed for 4 minutes, or with by hand with a large, wet, spoon.  Transfer to a floured surface and knead for 1 to 2 mins, until you get a very soft and tacky (but not sticky) dough.  Add flour sparingly as needed.  Place dough into a very large, oiled bowl, cover, and refrigerate overnight.  The dough will keep for up to 4 days in the fridge and will rise like crazy.
5. On baking day, remove the dough from the fridge and immediately divide into 10 equal pieces on a lightly floured surface (i.e. 5 pieces for each loaf).  Roll each piece into a 14 inch rope with tapered ends.  Braid 5 ropes into a loaf, as per this video.  Repeat with remaining 5 ropes.
6.  Place loaves on a baking tray (or two smaller trays if they can both fit on one shelf in your oven) lined with parchment.  Brush loaves with soy milk (I actually mist them with a spray bottle filled with soy milk).  Let sit for 2 mins, then brush again.  Top with seeds.  Let sit, uncovered, for 1 hour (or until risen about 1.5 times in size).
7. Meanwhile, preheat oven to 350 degrees.  When loaves have risen, bake on the middle shelf for 20 mins.  Rotate the pan, then bake for another 15-20 mins (or until loaves are golden brown and register at least 190 degrees in the middle.
8.  Cool on a wire rack for 45 mins before slicing.  Enjoy!

It's Time to Party

You are most likely going to host a party this holiday season, or go to one.  Vegan Mom and I have hosted/helped host two parties thus far.  The first was a neighbourhood affair with about 50 people in attendance so I thought I'd share what we did to help you with your own partying over the next week or so.  Many apologies for the quality of the pictures; they were snapped rather quickly right before guests came through the door.

We tried to do a mix of savoury and sweet.  On the savoury side we had a corn and bean salsa with chips, as described here.  You can also see a fruit tray, some mixed nuts, veggies and hummus, and pretzel bites for the kiddies.  

 The biggest hit by far on the savoury side was a large crockpot of Creamy Zucchini Soup (not pictured here) with baguette slices and focaccia for dunking.

 And now the sweet: If you look at the top picture again you will see mini chocolate cupcakes with mocha frosting (all from Vegan Cupcakes Take Over the World).  People love those things!  Vegan Mom went to town with the cookies.  Here we see Sugar Cookies and Gingerbread Men.

 Also: lemon tarts (Isa's lemon square filling from Veganomicon) and mincemeat tarts (if you are not making your own mincemeat, make sure the stuff you buy does not have suet (i.e. beef or mutton fat) in it).

 Chai Shortbread from Vegan Cookies Invade Your Cookie Jar.

 And, of course, stollen.

Greek Christmas Bread

Sorry for the delay (bleedin' end of term grading!) but here is the final Christmas bread for the season.  It's the same dough recipe as the previous two, but with some added spices and a different shape.

INGREDIENTS
- one recipe panettone dough, but add to the flour:
- 1 tsp ground cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp cloves
- 1/8 tsp allspice

- 56.5 g chopped toasted walnuts
- 170 g dried cranberries
- soy milk for brushing
- simple syrup for glazing

METHOD
1. Make the panettone as directed, but add the spices listed above to the flour.
2. Add the fruit and nuts listed above, instead of those listed in the panettone recipe.
3. Firm up the dough by stretching and folding it on a floured surface.  Cut off 113 g of the dough.  Divide into two equal pieces, wrap in plastic, and place in the fridge.
4. Shape the remaining dough into a boule.  Place on a baking sheet lined with parchment paper, mist with oil, and loosely cover. Let rise for 90 mins, or until the dough has noticeably swelled.  Remove the refrigerated pieces of dough and shape into 2 eight inch ropes.  Gently lay them in a cross form across the boule.  Let rise for another 30 mins.
5. Preheat oven to 325 degrees.  Brush with soy milk and bake for 25 minutes, then rotate the pan and bale for another 30-35, or until the internal temperature reaches 185 F (85 C).  When the loaf comes out of the oven, brush with simple syrup (i.e. equal parts sugar and water brought to a boil).  Let fully cool before serving.

Vegan Stollen

Here is Christmas Bread number 2: stollen.  You really can't go wrong with fruit and almonds in a delicate and slightly sweetened bread.  Dusted with icing sugar, this is a true holiday treat that makes this time of year so special.  I prefer the marzipan centre to adding sliced almonds, but the choice is yours.  This bread comes together much faster than the panettone because it has no final proofing and goes straight into the oven right after you shape the loaves.

INGREDIENTS
- 1 recipe panettone dough
- 2 cups dried fruit/candied peel
- 2 cups toasted sliced almonds, or 227g  marzipan
- melted margarine, for brushing
- icing sugar

METHOD
Line a baking sheet with parchment paper
1. Make the panettone as per this recipe but add the amount of fruit listed here.  I like equal amounts of raisins, cranberries, currants, and candied peel.
2. Transfer the dough to a floured surface and dust the dough with flour.  Divide into two equal portions and pat into a 7 x 5" rectangle.  If using the marzipan, lay a 113.5g tube of marzipan along the long end of each.  If using the almonds, sprinkle half of them over each rectangle of dough.  Roll each into a loaf and seal the edges.
3. Transfer the loaves to the prepared baking sheet and place the pan in a cold oven.  Turn the heat to 350 and bake for 25 minutes.  Rotate the pan and bake for another 25 minutes, or until golden brown and registering 185 in the centre.
4. When done, remove the stollen from the oven and brush with melted margarine.  Dust with a good coating of icing sugar, wait one minute, then liberally dust again.  Transfer to a cooling rack to fully cool before serving.

Vegan Panettone

With the holiday season upon us I am focusing on baking this month.  First up: panettone.  This is a rather advanced recipe that relies on a) sourdough mother starter, b) a stand mixer, c) a kitchen scale, and d) familiarity working with wet doughs.  It takes some time and skill but the end product is totally worth it.  I first made the recipe with Earth Balance, but did not like the taste it gave the bread.  I then changed to shortening and boosted the flavour with orange juice, lemon zest, and some extracts.  I much prefer this version.  The recipe is adapted and veganized from Reinhart's Artisan Breads Everyday.  If you have a copy you can follow his much more detailed instructions if you like.   If you don't have your own mother starter, you can follow the instructions here.  This panettone will be the basis for the other breads I will post: stollen and Greek Christmas Bread.

INGREDIENTS
Makes 10 small panettone
Sourdough Starter
- 42.5g mother starter
- 170g bread flour
- 85g water

Dough
- 1 tbsp agave
- 56.5g lukewarm water
- 1 tsp instant yeast
- sourdough starter from above
- 70g orange juice, warm
- 1 tbsp ground flax seed
- 65g soy yogurt or sour cream (or blended silken tofu), at room temp
- 1 tsp each lemon, orange, vanilla extract
-  zest of one lemon
- 213g bread flour
- 3/4 tsp salt
- 3 tbsp sugar
- 170g vegetable shortening, or Earth Balance margarine, at room temp
- 227g dried fruit (I used equal amounts of currants, golden raisins, cranberries)

METHOD
Day One: Make the Sourdough Starter
1. Combine all ingredients in a small bowl and work into a dough.  Knead on a lightly floured surface for 30 seconds, or until all ingredients are mixed together.   Place in a lightly oiled bowl and let rise at room temperature for 6-8 hours.  If you do not want to use the starter right away, stick it in the fridge after it has risen for up to four days.

Day Two: Make the Dough
1. Whisk together water and agave in your mixer's bowl, then sprinkle yeast over top and whisk until dissolved.  Let sit for a minute, then cut sourdough starter into 10-12 pieces and place in the water/yeast mixture.  Stir to soften the starter a bit.
2.  In a separate bowl, whisk flax into the orange juice until thick and goopy.  Then whisk in yogurt and extracts until well combined.  Add to starter mixture.
3. Add zest, flour, and salt, then mix with the paddle attachment for 2 mins, until a soft and sticky dough is formed (it should still hold together).
4. Switch to the dough hook and add the sugar 1/2 tbsp at a time, mixing well after each addition.  After all sugar is added, increase the speed and mix for 5 mins.  Scrape down the bowl when necessary.
5. Add the shortening/margarine about 1 tbsp at a time, mixing well after addition.  Scrape down the bowl when necessary. When all the fat is added the dough should be smooth and shiny but too sticky too handle with your bare hands.  Scrape down the bowl if needed, then knead for an additional 5 mins to fully develop the gluten.
6. Add the dried fruit and mix in on the lowest speed for 2 mins.
7. Transfer to dough to a floured surface using a wet spatula to get it out of the bowl.  Sprinkle flour over the top, then stretch and fold the dough.  Rotate the dough 90 degrees and stretch and fold again.  Form the dough into a boule.
8. Divide the dough into 10 equal pieces, or whatever amount will fill your molds 1/3 of the way full.
9. Let rise at room temp for 12 hours.
10. Preheat oven to 350 and bake for about 25-30 mins, or until loaves are golden.  Internal temperature should be 185 F/85 C.  Let cool in the pan for 5 mins, then thoroughly cool on a wire rack before eating.

A note on panettone molds.  I made my own by cutting out parchment paper to fit a large muffin tin  like you see here.  Just make sure that your bottom piece is attached to the side piece--otherwise the dough can  rise into the cracks and push the sides up and out, instead of the dough rising within the side pieces.  I stapled everything together because it's hard to tape parchment paper.