Mini Cupcakes

From left to right, Dark Chocolate-Mint, Peanut Butter Chocolate, Chianti Wildberry, and Strawberry Shortcake.

Golden Vanilla and Basic Chocolate Cupcakes

Notes

Recipes

Based on the Vegan Cupcakes Take Over the World Golden Vanilla Cupcakes Recipes, Basic Chocolate Cupcakes Recipe, and Vegan Fluffy Buttercream Recipe.

Date, Plantain, and Walnut Scones

Date, Plantain, and Walnut Scones, adapted from the Veganomicon Banana-Date Scones Recipe.

Notes

Recipe and Substitutions:

1. The recipe called for granulated white sugar; instead I used organic granulated light brown sugar.

2. The recipe called for bananas; I substituted over-ripe plantains.

3. The recipe called for brown rice syrup; I tried agave syrup.

4. I toasted the walnuts in a hot, dry sautee pan to bring out their oil and a roasted flavor.

Tips:

I used a 1/2 cup measuring cup sprayed with Organic Canola Oil to give the scones a uniform, round shape.

Tasting:

Delicious. Dense and a bit crumbly but moist. The caramel undertones of the brown sugar's molasses paired well with the dates, and enhanced the depth of the flavor profile. The plantains did not mash as well as overripe bananas would have and consequently did not completely combine into the batter mixture; they appear as the yellow flecks in the final product. I think the subtle color enhancement is nice and the toothsome, starchy texture of the chunks contrasted pleasantly with the softer scone and the harder walnut chunks. The scone half at left is smeared with a teaspoon of Earth Balance Vegan Buttery Sticks Margarine. While the scones were quite good cold, I highly recommend serving them warm (or re-warmed in the oven) with margarine or fruit jam.

Blueberry, Blackberry, and Lemon Zest Muffins

Blueberry, Blackberry, and Lemon Zest Muffins. Adapted from The Joy of Vegan Baking Blueberry Lemon Muffins Recipe. The crumb topping recipe is veganized from the Food & Wine Crumb Topping Recipe.

Notes:

1. I used agave instead of granulated sugar and whole wheat pastry flour instead of white, so these turned out denser and darker than they might otherwise if I had used the suggested ingredients.

2. I really like foil muffin tin liners. The muffin gets crispy, pops out cleanly, and does not stick, which often happens with paper liners.

Paella with Soy Chorizo

Roasted Red Bell Pepper stuffed with Vegetable Paella, topped with Sauteed Onions and Soy Chorizo.

Notes

Recipes:

The Soy Chorizo is El Burrito SoyRizo. The Paella is adapted from the Veganomicon Saffron-Garlic Rice Recipe.

1. Start by prepping the rice. I followed the recipe instructions, omitting the optional almonds and adding some defrosted peas in the last ten minutes of cooking. Also, definitely use a non stick sauce pot for cooking and make sure you watch it carefully after adding the peas because the bottom of the dish transitions quickly from "socarrat" (crunchy, super flavorful grains that absorb the oil and garlic left over from sauteeing the vegetables) to "inedibly burnt."

2. Once the rice is cooking, turn your attention to preparing the rest of the meal. Hollow out half of a red bell pepper and roast it for 10 minutes on a baking sheet in a 400 degree oven. Once you've got it in the oven, prepare the chorizo topping by chopping up some yellow onions and garlic and sauteeing it in a bit of olive oil over medium heat for about five minutes until lightly caramelized. Prepare the sausage by taking it out of the plastic casing, giving it a rough dice, and throwing it in the pan for five more minutes. Finally, plate the pepper, stuff it about 3/4 full with rice and then top with the chorizo mixture and serve immediately.

Tasting: I had initially envisioned preparing a more traditionally styled paella, intending to add the chorizo and bell pepper into the rice while cooking. However, the texture of the sausage was less firm than I expected and I worried about it breaking up while cooking. Also, the bell pepper was incredibly fresh and crisp, which contrasted with the starchy softness of the cooked rice and the chewy fattiness of the sausage. Moreover, I thought the contrast of the red chorizo and pepper with the yellow and green of the saffron and peas would generate more visual interest. The rice was flavorful, but mild enough to deflect some of the grease and heat from the chorizo topping. The light smokiness of the roasted pepper was also a welcome addition and rounded out the flavor profile in each bite.

Lemon Blueberry Muffin, Snickerdoodle Cookie, and Banana Chocolate Chip Walnut Muffin

Lemon Blueberry Muffin (L), Snickerdoodle Cookie (C) , and Banana Chocolate Chip Walnut Muffin (R).

Notes

Recipes:

1. The snickerdoodle cookie recipe is from the Vegan Yum Yum Snickerdoodles Recipe.

2. Both muffin recipes are from The Joy of Vegan Baking: Blueberry Lemon Muffin Recipe and Banana Chocolate Chip Walnut Muffin Recipe.

Tasting:

1. Snickerdoodles

These snickerdoodles are a staple in my kitchen. I've tried so many other recipes and had the cookies either make a melted mess across the baking sheet or hold up, only to crumble hopelessly when trying to plate them. Depending on how firm you like your cookies, take them out a minute or two earlier for a slightly softer, chewier cookie or leave them in for the full time and allow to cool on the baking sheet for five minutes for a crisp, crunchy cookie.

2. Muffins

I prepared these for a vegan bake sale and received effusive compliments! The blueberry lemon are really interesting because the expected pairing of blueberry with lemon is punched up by the texture of the zest and the soft, melt-in-your-mouth quality of the muffin itself. You can use frozen berries, but I recommend fresh and folding with a very gentle pan, because that way you have the color contrast of the lightly yellow muffins and rich blue spots. The banana muffins were also excellent, dense and just a little greasy. They're also amenable to iterations: I made plain, chocolate chip, walnut, and chocolate-chip-walnut, which were all well received.

Cornmeal-Crusted Seitan and Balsamic Roasted Petite Brussels Sprouts

Cornmeal-Crusted Seitan and Balsamic Roasted Petite Brussels Sprouts.

Cornmeal-Crusted Seitan.

Balsamic Roasted Petite Brussels Sprouts.

Notes

Preparation

Cornmeal-Crusted Seitan

Prepared according to The Candle Cafe Cookbook Cornmeal-Crusted Tempeh Recipe, with the following substitutions:

1. I used White Wave Seitan instead of Tempeh.

2. I used regular soy sauce instead of Shoyu or Tamari Sauce.

3. I used the Wholesome Sweetners Organic Blue Agave Syrup instead of Maple Syrup.

Balsamic Roasted Petite Brussels Sprouts

1 Tbsp Extra Virgin Olive Oil

1 Tbsp Balsamic Vinegar (I used Whole Foods 365 Organic Balsamic Vinegar of Modena)

1/2 tsp Coarse-grained Sea Salt

1/2 tsp Ground Black Pepper

1/2 pound of Brussels Sprouts (I used Whole Foods 365 Brand Frozen Petite Brussels Sprouts, thawed; if you use larger sprouts, they should be halved).

Preheat the oven to 400 degrees. Cover a baking pan with raised edges with foil.

Mix the first five ingredients in a medium sized bowl and then add in the Brussels Sprouts, gently tossing until coated. Spread the mixture in one even layer across the foiled pan. Roast for 45 minutes, until crispy and caramelized. Serve immediately.

Tasting

Cornmeal-Crusted Seitan

The cornmeal crust was awesome and held up well while cooking. However, the dish was unbelievably salty, almost to the point of being inedible. I think it was probably the combination of too much sodium in the soy sauce and store bought seitan.

Balsamic Roasted Petite Brussels Sprouts

The high temperature cooks out all the bitterness and they come out crunchy on the outside, tender on the inside, and delicious all over. The resulting caramelization is mildly sweet but savory, a perfect foil to any residual bitterness. The combination of balsamic and olive oil is classically Italian, but the dish will work with most anything.

Conclusion

Cornmeal-Crusted Seitan

I liked the texture and visual result enough to might try this again, but with Tempeh and the proper soy sauces to determine the source of the salt problem.

Balsamic Roasted Petite Brussels Sprouts

The Brussels Sprouts recipe is my favorite preparation. In fact, it's converted a few Brussels Sprouts atheists to Bassicaceae devotees. It's also Quick and Easy, so long as you have 45 minutes to let them cook, i.e. while preparing a protein.

Latin Quinoa Salad with Black Beans and Mango

Cooked Quinoa with Mango, Black Beans, Piñata Apples, and Whole Foods's Salsa Fresca over Organic Field Greens.

Notes:

1. This is loosely based on the Veganomicon Quinoa Salad with Black Beans and Mango, omitting the suggested dressing and adding the salsa and additional ingredients.

2. The salad can be prepared even more quickly than the recipe suggests because the quinoa is microwavable.