Greetings Humboldt Veggers!
I hope everyone is enjoying their summer and having lots of fun adventures. Our household has been consumed these past few months by the massive effort involved in moving our home, my studio, Matt's shop, and all of our animals, while simultaneously attempting to renovate/remodel the house we're moving into. Fun stuff. ;-)
Many of my fellow group leaders have also been busy with travel this summer, and it seems we let July pass without managing to plan a get-together. I'm hoping to host a vegan ice cream sundae party at our new place in Bayside later in August (if you all don't mind the disarray and construction mess!). But I thought it would be fun to try something new in place of our July event...
About a week ago, we brought our own Daiya vegan cheese to Big Pete's Pizzeria in Eureka and they made us a delicious vegan pizza. It was my first authentic pizza parlor style pie in about ten years (cheeseless pizza doesn't count), and I cannot tell you how good it tasted! That got me thinking - if we harnessed the power of this awesome group of people, might we be able to get Big Pete's (or any other local pizzerias) to make Daiya a regular offering on their menu? (thereby saving vegan consumers about $10 worth of vegan cheese from the Co-op for enough for two medium pizzas!).
Coincidentally, within days of these musings, I came across a campaign on an LA-area vegan blog to try to get more LA pizza parlors to offer vegan cheese. I borrowed the idea from them and am proposing that anyone interested in helping to expand vegan dining options in Humboldt County email me to request the form I drafted and send it in to one or more pizza parlor locally (perhaps with an emphasis on Big Pete's, since they do have two cheeseless vegan pizzas already clearly marked on their menu, and because the owner did seem receptive when I chatted him up recently). All you have to do is write the date, the name of the restaurant, and your name on the handy-dandy form and mail it in or drop it off at the pizza parlor(s) of your choice. Then we just sit back and (hopefully) wait for the delicious, gooey vegan pizza deliciousness to begin. :-)
Thanks for helping, and I hope to see many of you next month!
Tamara
Friday, July 30, 2010
Thursday, July 1, 2010
Vegan Dessert Recipes, Part 9
ALMOND CRESCENTS
Makes about 50 little cookies that are great for holiday gift giving.
1 stick vegan margarine
3/4 cup confectioner’s sugar, plus additional for coating
2 cups unbleached flour
1 cup ground almonds (other nuts ok)
1 teaspoon vanilla
Preheat oven to 300 degrees F.
Cream butter, add remaining ingredients and mix well.
Shape with fingers into crescents. (Kid friendly for other shapes or rolling out too.)
Roll in extra confectioner’s sugar and bake on ungreased cookie sheets for 12 to 15 minutes.
Take out when just starting to brown. Cool, then roll in more confectioner’s sugar before serving.
Submitted by Heather Gladding. Adapted from “The Fanny Farmer Cookbook.”
Makes about 50 little cookies that are great for holiday gift giving.
1 stick vegan margarine
3/4 cup confectioner’s sugar, plus additional for coating
2 cups unbleached flour
1 cup ground almonds (other nuts ok)
1 teaspoon vanilla
Preheat oven to 300 degrees F.
Cream butter, add remaining ingredients and mix well.
Shape with fingers into crescents. (Kid friendly for other shapes or rolling out too.)
Roll in extra confectioner’s sugar and bake on ungreased cookie sheets for 12 to 15 minutes.
Take out when just starting to brown. Cool, then roll in more confectioner’s sugar before serving.
Submitted by Heather Gladding. Adapted from “The Fanny Farmer Cookbook.”
Wednesday, June 30, 2010
Vegan Dessert Recipes, Part 8
CHOCOLATE CHIP COOKIES
4.5 teaspoons Ener-G Egg Replacer
6 tablespoons of water
1 cup non dairy butter, (I used two sticks of Earth Balance vegan buttery sticks)
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 teaspoons vanilla extract
2 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
a whole bag of Ghiradelli chocolate chips (or other brand)
- preheat oven 375 degrees
-whip the egg replacer and water and set aside
-in large bowl cream the butter, sugar, brown sugar, and vanilla
-add egg replacer and whip till very smooth and creamy with electric mixer
-in separate bowl mix dry ingredients
-combine dry into wet and mix and then add chips.
- bake 10 minutes, then let cool on cookie sheet 2 minutes, then transfer to wax paper.
Danny Romero’s version from “The Joy of Vegan Baking” by Colleen Patrick-Goudreau
4.5 teaspoons Ener-G Egg Replacer
6 tablespoons of water
1 cup non dairy butter, (I used two sticks of Earth Balance vegan buttery sticks)
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 teaspoons vanilla extract
2 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
a whole bag of Ghiradelli chocolate chips (or other brand)
- preheat oven 375 degrees
-whip the egg replacer and water and set aside
-in large bowl cream the butter, sugar, brown sugar, and vanilla
-add egg replacer and whip till very smooth and creamy with electric mixer
-in separate bowl mix dry ingredients
-combine dry into wet and mix and then add chips.
- bake 10 minutes, then let cool on cookie sheet 2 minutes, then transfer to wax paper.
Danny Romero’s version from “The Joy of Vegan Baking” by Colleen Patrick-Goudreau
Tuesday, June 29, 2010
Vegan Dessert Recipes, Part 7
OATMEAL CHOCOLATE CHIP MUFFINS
1-1/2 cups whole wheat flour
1-1/2 cups rolled oats
1-1/2 tablespoons baking powder
3/4 teaspoon salt
1-1/2 teaspoons cinnamon
3/4 cup plain soymilk
3/4 cup maple syrup
6 tablespoons olive oil
1 cup walnuts, crushed (I like mine crushed pretty finely)
1 cup chocolate chips
Preheat oven to 400 degrees. Lightly grease a 12-cup muffin tin.
In a large bowl, mix together dry ingredients. Add soymilk, maple syrup, and oil. Stir just until moistened, then fold in walnuts and chocolate chips.
Spoon mixture into prepared muffin tin. Fill the cups pretty much to the brim - these will rise a little but not a ton. Bake for about 20 minutes, or until they pass the toothpick test.
Submitted by Tamara McFarland. Modified from recipe in VegNews magazine.
1-1/2 cups whole wheat flour
1-1/2 cups rolled oats
1-1/2 tablespoons baking powder
3/4 teaspoon salt
1-1/2 teaspoons cinnamon
3/4 cup plain soymilk
3/4 cup maple syrup
6 tablespoons olive oil
1 cup walnuts, crushed (I like mine crushed pretty finely)
1 cup chocolate chips
Preheat oven to 400 degrees. Lightly grease a 12-cup muffin tin.
In a large bowl, mix together dry ingredients. Add soymilk, maple syrup, and oil. Stir just until moistened, then fold in walnuts and chocolate chips.
Spoon mixture into prepared muffin tin. Fill the cups pretty much to the brim - these will rise a little but not a ton. Bake for about 20 minutes, or until they pass the toothpick test.
Submitted by Tamara McFarland. Modified from recipe in VegNews magazine.
Monday, June 28, 2010
Vegan Dessert Recipes, Part 6
Gluten-Free Lemon and Jelly Cookies
2 1/2 cups blanched almonds (dry), ground finely in food processor
2/3 cup corn flour or cornmeal
1 tsp salt
1/3 cup yellow flaxmeal (light colored)
1/2 cup + 2 tsp agave syrup
2 tsp lemon extract
1 tsp vanilla extract
1 tsp fresh squeezed lemon juice (optional)
fruit sweetened jelly, jam, or fruit preserves of choice
1. Spray a large cookie sheet with a good vegetable oil spray and preheat the oven to 350.
2. In a mixing bowl, add all the ingredients(except for the jelly) in the given order. Mix well.
3. Drop dough on cookie sheet with a teaspoon and flatten with a fork.
4. After flattening, go back to each cookie pressing with either your thumb or the bottom of a spoon, creating a little crater in each cookie. Add a small amount of jelly inside the indentation, but not too much or it will overflow and spill out during the baking.
5. Bake for 10 to 15 minutes or until slightly golden around the edges. Check often to prevent burning.
5. Let cool for 5 minutes before removing from the cookie sheet.
Makes about 2 dozen
If stored in a sealed tupperware like container they become more moist over time and the flavor intensifies.
*This recipe can be adapted with many different nuts, combinations and flavors.
Submitted by Valerie McGowan
2 1/2 cups blanched almonds (dry), ground finely in food processor
2/3 cup corn flour or cornmeal
1 tsp salt
1/3 cup yellow flaxmeal (light colored)
1/2 cup + 2 tsp agave syrup
2 tsp lemon extract
1 tsp vanilla extract
1 tsp fresh squeezed lemon juice (optional)
fruit sweetened jelly, jam, or fruit preserves of choice
1. Spray a large cookie sheet with a good vegetable oil spray and preheat the oven to 350.
2. In a mixing bowl, add all the ingredients(except for the jelly) in the given order. Mix well.
3. Drop dough on cookie sheet with a teaspoon and flatten with a fork.
4. After flattening, go back to each cookie pressing with either your thumb or the bottom of a spoon, creating a little crater in each cookie. Add a small amount of jelly inside the indentation, but not too much or it will overflow and spill out during the baking.
5. Bake for 10 to 15 minutes or until slightly golden around the edges. Check often to prevent burning.
5. Let cool for 5 minutes before removing from the cookie sheet.
Makes about 2 dozen
If stored in a sealed tupperware like container they become more moist over time and the flavor intensifies.
*This recipe can be adapted with many different nuts, combinations and flavors.
Submitted by Valerie McGowan
Sunday, June 27, 2010
Vegan Dessert Recipes, Part 5
PEANUT BUTTER CHOCOLATE PILLOWS
Chocolate dough:
1/2 cup canola oil
1 cup sugar
1/4 cup pure maple syrup
3 tablespoons non-dairy milk
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/3 cup unsweetened dutch processed cocoa powder
2 tablespoons black unsweetened cocoa or more dutch processed unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Filling:
3/4 cup natural salted peanut butter, crunchy or creamy style
2/3 cup confectioner’s sugar
2 to 3 tablespoons soy creamer or non-dairy milk
1/4 teaspoon vanilla extract
In a large mixing bowl combine oil, sugar, maple syrup, non-dairy milk and vanilla extract and mix until smooth. Sift in flour, cocoa powder, black cocoa if using, baking soda and salt. Mix to form a moist dough.
Make the filling. In another mixing bowl beat together peanut butter, confectioner’s sugar, 2 tablespoons of soy creamer and vanilla extract to form a moist but firm dough. If peanut butter dough is too dry stir in remaining tablespoon of non-dairy milk. If dough is too wet knead in a little extra powdered sugar.
Preheat oven to 350°F. Line baking sheet with parchment paper.
Shape the cookies. Create the centers of the cookies by rolling the peanut butter dough into 24 balls. Scoop a generous tablespoon of chocolate dough, flatten into a disc and place a peanut butter ball in the center. Fold the sides of the chocolate dough up and around the peanut butter center and roll the chocolate ball into an smooth ball between your palms. Place on a sheet of waxed paper and repeat with remaining dough.
Place dough balls on lined baking sheets about 2 inches apart and bake for 10 minutes. Remove sheet from oven and let cookies cool for 5 minutes before moving to a wire rack to complete cooling. Store cookies in tightly covered container. If desired warm cookies in a microwave for 10 to 12 seconds before serving.
Submitted by Tamara McFarland (I think this is an Isa Chandra Moskowitz recipe, possibly from the book, 'Vegan Cupcakes Take Over Your Cookie Jar'.)
Chocolate dough:
1/2 cup canola oil
1 cup sugar
1/4 cup pure maple syrup
3 tablespoons non-dairy milk
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/3 cup unsweetened dutch processed cocoa powder
2 tablespoons black unsweetened cocoa or more dutch processed unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Filling:
3/4 cup natural salted peanut butter, crunchy or creamy style
2/3 cup confectioner’s sugar
2 to 3 tablespoons soy creamer or non-dairy milk
1/4 teaspoon vanilla extract
In a large mixing bowl combine oil, sugar, maple syrup, non-dairy milk and vanilla extract and mix until smooth. Sift in flour, cocoa powder, black cocoa if using, baking soda and salt. Mix to form a moist dough.
Make the filling. In another mixing bowl beat together peanut butter, confectioner’s sugar, 2 tablespoons of soy creamer and vanilla extract to form a moist but firm dough. If peanut butter dough is too dry stir in remaining tablespoon of non-dairy milk. If dough is too wet knead in a little extra powdered sugar.
Preheat oven to 350°F. Line baking sheet with parchment paper.
Shape the cookies. Create the centers of the cookies by rolling the peanut butter dough into 24 balls. Scoop a generous tablespoon of chocolate dough, flatten into a disc and place a peanut butter ball in the center. Fold the sides of the chocolate dough up and around the peanut butter center and roll the chocolate ball into an smooth ball between your palms. Place on a sheet of waxed paper and repeat with remaining dough.
Place dough balls on lined baking sheets about 2 inches apart and bake for 10 minutes. Remove sheet from oven and let cookies cool for 5 minutes before moving to a wire rack to complete cooling. Store cookies in tightly covered container. If desired warm cookies in a microwave for 10 to 12 seconds before serving.
Submitted by Tamara McFarland (I think this is an Isa Chandra Moskowitz recipe, possibly from the book, 'Vegan Cupcakes Take Over Your Cookie Jar'.)
Saturday, June 26, 2010
Vegan Dessert Recipes, Part 4
MAGIC CHOCOLATE CAKE
1 1/2 cups unbleached flour
3/4 cup unrefined sugar
1/2 teaspoon salt
1 teaspoon baking soda
3 tablespoons cocoa powder
1 teaspoon vanilla
1/3 cup vegetable oil
1 tablespoon vinegar
1 cup cold water
Preheat the oven to 350 degrees F. Combine the flour, sugar, salt, baking soda, and cocoa powder in a large bowl and stir with a fork until mixed. Make a well in the center and add the vanilla, oil, vinegar, and water. Stir with a fork until well mixed. Bake in the preheated oven for 30 minutes, or until a toothpick inserted in center comes out clean.
Cool completely, then frost with Chocolate Cream Frosting (below).
CHOCOLATE CREAM FROSTING
2 tablespoons vegan margarine
1 1/3cups powdered sugar
1/3 cup cocoa
1/2 teaspoon vanilla
2-4 tablespoons water
Cream the vegan margarine in a small bowl, then add the sugar, cocoa, vanilla, and enough water to make a thick but spreadable frosting.
From ’The Peaceful Palate’ by Jennifer Raymond.
Tamara's notes: “I have never mixed this in the baking pan like Jennifer suggests; I always just use a mixing bowl. Also, I often double the recipe to make a 9x13 cake.”
1 1/2 cups unbleached flour
3/4 cup unrefined sugar
1/2 teaspoon salt
1 teaspoon baking soda
3 tablespoons cocoa powder
1 teaspoon vanilla
1/3 cup vegetable oil
1 tablespoon vinegar
1 cup cold water
Preheat the oven to 350 degrees F. Combine the flour, sugar, salt, baking soda, and cocoa powder in a large bowl and stir with a fork until mixed. Make a well in the center and add the vanilla, oil, vinegar, and water. Stir with a fork until well mixed. Bake in the preheated oven for 30 minutes, or until a toothpick inserted in center comes out clean.
Cool completely, then frost with Chocolate Cream Frosting (below).
CHOCOLATE CREAM FROSTING
2 tablespoons vegan margarine
1 1/3cups powdered sugar
1/3 cup cocoa
1/2 teaspoon vanilla
2-4 tablespoons water
Cream the vegan margarine in a small bowl, then add the sugar, cocoa, vanilla, and enough water to make a thick but spreadable frosting.
From ’The Peaceful Palate’ by Jennifer Raymond.
Tamara's notes: “I have never mixed this in the baking pan like Jennifer suggests; I always just use a mixing bowl. Also, I often double the recipe to make a 9x13 cake.”
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