Tagged with jam

Guest Posting at Veganosaurus: The Kelvis Sandwich

Waffle, Tempeh, Almond Butter Sandwich

Kel + Elvis = The Kelvis

I’m very pleased to be “appearing” today on Veganosaurus – a blog jam-packed with inventive and delicious vegan recipes and written by one of the most kind-hearted women it’s been my pleasure to come to know.  Besides blogging at Veganosaurus, Susmitha has an Etsy shop and also herds us plant-based cats at Vegan Temptivists on Facebook.

I’m sharing a kind of crazy recipe for a big, fat Elvis-worthy sandwich I call the Kelvis which consists of maple waffles, tempeh bacon, almond butter and a cherry-cranberry-fig compote.  If this sounds like something you’d like to get your mouth around – please head on over to Veganosaurus for the recipe!

One year ago today: Brunswick-ish Stew
One year and one day ago today: Other People’s Food


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VeganMoFo: Cranberry-Date Quick “Jam”

Relish in JarsThree ingredients (four if you count the water). One small saucepan and about 20 minutes of your time. That’s what I call jammin’ MoFo-style.

Cranberry-date Quick “Jam”
Makes about 2 cups

1 8 oz. bag fresh or frozen cranberries
1 cup dates, roughly chopped
1 tbsp. chia seeds mixed with 1/2 cup water

In a small saucepan, combine the dates and the cranberries. Pour in a 1/4-1/2 cup water and cook until the cranberries start to break apart and soften. Turn off the heat and stir in the chia seed/water mixture. Pour everything into a blender and process until it reaches the consistency you like – I made mine pretty smooth. Set aside to cool – and keep in the refrigerator until ready to use. (This mellows over time, but is pretty tart – which I like – but do sweeten it to your tastes.)

Jam on Toast

Jam in Jar


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Rescued Blackberries Make Great Cobbler

Cobbler in White Bowl

Cobbler in White Bowl 2Recently I felt the siren call of Spring Cleaning and since cleaning is just about my least favorite thing to do and something I avoid whenever possible, I knew to heed the call when it came.  It came in the form of defrosting my small freezer – the one where I keep summer’s extra vegetables, fruit, tempeh, homemade seitan and those cooler coolers (you know, the blue stuff).  It wasn’t the ideal day to defrost as it was overcast and cool, but no matter.  The freezer was getting dragged outside to melt down.  As I emptied the freezer and put things into a cooler to keep for a few hours, I came across several big bags of plump blackberries.  Blackberries I’d picked last *mumble mumble* and well, had kinda forgotten about.  I had picked blackberries every day for about a week.  More blackberries than we could ever eat over the course of several days.

So, what to do with copious amounts of frozen blackberries?  Some got made into a simple jam and the rest I made into cobbler.

Blackberry Cobbler
Serves 6-8

6 cups fresh or frozen blackberries (or blueberries, raspberries, sliced apple or pear…)
1 tsp. stevia powder (or maple sugar, to taste)
1 tbsp. cornstarch mixed with 1 tbsp. water
dash cinnamon
1/2 tsp. lemon zest
1 tsp. vanilla extract

Frozen Berries

1/2 cup whole wheat flour
pinch salt
1/2 tsp. baking powder
1/4 cup maple sugar
1/2 tsp. powdered stevia (or more maple sugar, to taste)
4 tbsp. vegan “butter”
4 oz. unsweetened applesauce

Preheat oven to 375F and lightly spray a 9″ x 9″ pan or a deep pie dish.

In a large bowl, combine the berries with the remaining ingredients.  Stir gently and set aside while you prepare the dough.

In a food processor, combine the flour, salt, baking powder, sugar and stevia.  Pulse a few times to combine.  Add the “butter” and applesauce and pulse again, just so that there are no dry bits.

Pour the berries into the prepared pan, then top with the dough, using a tablespoon to dollop in on the top – no need to try and spread the dough around.  Bake for 35-45 minutes or until the dough is browned and the berries are bubbling.

Let cool for a few minutes before serving.

Full Cobbler

Juicy Cobbler with Spoon

(The recipe for the dough comes, with vegan and low-fat modifications, from the brilliant, How To Cook Everything Vegetarian, by Mark Bittman.)

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7 Days of Salad. Day 7: Spinach & Arugula with Red Grapes & Sunflower Seeds

Salad CollageYou were wondering, weren’t you?  When I was going to get around to making a salad with greens in it?  Well, here she is – squeaking in at the eleventh hour.  Though the Day 1 salad, Yellow Rice & Black Beans, is my favorite of the seven, this one comes in at a close second.  It’s so simple, but the flavors just work.  Nutty, sweet, tangy.

I served this salad with turnovers that started out as potato-garbanzo bean burgers.  The burgers were just okay and I wondered what on earth I was going to do with the 6 that were sitting in my refrigerator.  Since they were spiced with garam masala, I continued the Indian theme.  I crumbled up a few of the burgers, added some vegetable broth and a handful of golden raisins and made turnovers with a whole wheat dough to which I’d added cumin and curry powder.  Dipped in mango chutney (I’m addicted) and homemade Sweet & Spicy Tomato Chutney they blew away any lingering ill feelings about the burgers.  And with the scraps of dough (yes, complete with cumin and curry) I made tiny tarts with juice-sweetened cherry and apricot jams.

Spinach & Arugula with Red Grapes & Sunflower Seeds
Serves 2-3

3 tbsp. red wine vinegar
1-2 tsp. maple syrup
1/2 tsp. Dijon mustard
1/2 tsp. fresh thyme (or a pinch of dried)
salt & pepper to taste
2 tsp. flaxseed oil
4 cups spinach and arugula
1 cups red grapes, halved
1 tbsp. toasted sunflower seeds

Combine the first 5 ingredients in a small bowl or measuring cup and slowly whisk in the flaxseed oil.

In a big bowl, combine the spinach, arugula, grapes and sunflower seeds and toss gently.  Divide greens between 2 plates and drizzle with dressing.


Jam Tarts on Paper

Jam Tart in Hand

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The Sugar Cookie Challenge

Cookies on PlateI hope that you will indulge me in yet another recipe for something sweet… It is Valentine’s Day, after all.

A few months ago amidst the holiday cooking frenzy, a friend told me her goal for the New Year was to bake her own bread.  It made me so happy to hear – I would love everyone  to bake their own.  So I shared a “no-knead” recipe with her.  She in turn sent me a recipe for her favorite holiday cookie with the challenge to veganize it.  This was not so much a smackdown kind of challenge – but more like, let’s see what you can do with this.  I mean, it’s called a “sugar” cookie.  Which is really a butter cookie.  How does an unrefined, low-sugar, low-fat vegan turn a white-flour-white-sugar-dairy-butter cookie into something she can eat?  First step, get out the mixing bowls.

The end result only kind of resembles the original cookie.  This is because the original, Stain-glassed Sugar Cookies, calls for hard candies.  One, I had no hard candies on hand and two, I haven’t eaten a hard candy since I was a tween.  So I had to come up with something else.  Fruit-sweetened berry jams seemed like a good idea and because chocolate is almost always appropriate, I made a batch of chocolate fudge sauce to sandwich into the middle of two cookies.  So – instead of being a one-layer cookie as in the original, mine are made up of two layers of cookie with filling in between.

Oh – Happy Valentine’s Day!

Lynn’s Challenge Sugar Cookies
Makes…a lot.  It kind of depends on the cookie cutter size/shape.

Tray of Baked Cookies1/2 cup vegan “butter”
1/2 cup unsweetened applesauce
3/4 cup maple sugar
1 tsp. vanilla extract
1 tbsp. egg replacer + 3 tbsp. water (whisk together until foamy and set aside for a few minutes)
1 1/2 cups whole wheat pastry flour
1 cup all-purpose flour
3/4 tsp. salt

Fruit-sweetened jam (as needed; whatever flavor you love best)
Chocolate Fudge Sauce (recipe at end of post; you will not need the full recipe)

In a medium-sized bowl, whisk together the flours and salt.  Set aside.

In the bowl of an electric mixer, combine the “butter,” applesauce and sugar and mix for about 5 minutes.  Add the vanilla extract.  With the mixer on low, add the flour mixture and mix until just combined.

Divide the dough in two equal portions and wrap in plastic wrap.  Chill for at least 2 hours or overnight.

Chilled Dough

Line a couple of baking sheets with parchment paper and preheat the oven to 350F.

On a floured surface, roll out one portion of dough to about 1/8″ thick.  Using your favorite cutter shapes, cut out as many shapes as you can and place the cookies on parchment-covered baking sheets.  Set aside the dough scraps until you’ve rolled out dough portion number 2.  Put the cookie sheet with the cookies into the freezer while you repeat the roll-cut process with the second batch of dough.  Think of the first batch as the bottom of the cookie and the second batch as the tops.  So you’ll want to match the number, shape and size…Make sense?  The photo below shows the final product:

Plate of Cookies

Remember those scraps?  Gather them all together and roll out the dough again.  Cut out more shapes and then discard the remaining scraps.

The cookies on the baking sheets should stay in the freezer for about 15 minutes.  In the preheated oven, bake the cookies in batches (swapping trays halfway through for even baking) for about 12 minutes.

Chocolate Fudge Sauce
1 tbsp. cornstarch
2 tbsp. water
1/2 cup maple sugar
1 tsp. powdered stevia
pinch salt
3 tbsp. cocoa powder
1 cup soy milk
1 tsp. vanilla extract

Dissolve the cornstarch in the water.  In a small saucepan, combine the sugar, cocoa and salt.  While whisking, add the soy milk, vanilla and cornstarch mixture.  Stir over medium heat until thickened.  Allow to cool.  Leftovers can be stored in the refrigerator and heated up to serve over vegan ice cream…

(The Chocolate Fudge Sauce recipe comes from The Joy of Vegan Baking, by Colleen-Patrick-Goudreau.  I cut the sugar by half, using maple sugar instead of refined white sugar, and added stevia.)

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Better than Doughnuts: Peanut Butter & Jam-filled Tangzhong Bread

Tangzhong Roll with Soy MilkThis is a case of “do as I say, not as I do.”  When I mixed this dough together I was completely puzzled.  Why was the dough so wet and sticky?  Had KAF made a mistake in their recipe?  I added flour and more flour and fought with the dough sticking resolutely to my fingers.  Then I looked again at the recipe.  Oops.  Instead of adding one half cup of the starter, I’d added it ALL.  Luckily, the dough came out just fine – though I had lots more than the original recipe.  As a result, I ended up with 16 delicious rolls instead of only six.  So…I’m offering the recipe as written – well, with my vegan modifications – and not as I incorrectly interpreted it.  These rolls are very delicious and they can be filled with an infinite number of ingredients from sweet to savory.

Peanut Butter & Jam-filled Tangzhong Bread
Makes 6

3/4 cup unbleached bread flour
2 cups cool water

1 3/4 cup whole wheat white flour
1 3/4 cup unbleached all-purpose flour
1/4 cup water
1 1/2 tsp. instant yeast
1/3 cup maple sugar, divided
1/2 cup tangzhong starter
1 tsp. salt
1 tbsp. egg replacer + 3 tbsp. water (whisk together until frothy, then let sit for a few minutes)
1/2 cup warm soy milk
3 tbsp. unsweetened applesauce

~5 oz. fruit-juice sweetened jam (I used strawberry)
chunky, natural peanut butter, as needed…
a few dashes of cinnamon

Make the starter:
Put the bread flour in a medium-sized saucepan and slowly whisk in the water.  Cook the mixture over medium heat, whisking constantly, until it thickens and bubbles a few times.  Remove from the heat and allow to cool to room temperature.  Use right away, or store in the refrigerator for up to 3 days.

Bowl of StarterMake the dough:
In a large bowl, combine the white whole wheat flour, water, yeast and 2 tsp. of the maple sugar.  This forms a rather thick dough, so you may need to use your hands.  Let rest for 5 minutes.  Add 1/2 cup of the starter, salt, remaining maple sugar, egg replacer/water mixture, soy milk and AP flour.  Mix until a dough forms, then transfer to the counter and knead for about 5-6 minutes, adding more flour as necessary to keep dough from sticking to hands.  Dough should be smooth and elastic.  Cover and let rise for one hour.

After the dough has risen, punch it down and divide into 6 equal pieces.  Form the pieces into rounds and cover with a clean kitchen towel to rest while you put together the ingredients for the filling.

DoughMake the filling:
Combine the jam and cinnamon in a small bowl.  Have the peanut butter handy.

Assemble the rolls:
Preheat oven to 350F and line a small baking pan with parchment paper.  Roll out each piece of dough to a roughly 3″ x 8″ rectangle.  Spread a small amount of peanut butter on the dough – you’re not aiming for perfection – just smear it on there.  Spread about 1 tbsp. of jam on top of the dough and loosely roll up the dough from the long side.  Fold the roll into thirds.  Proceed with the remaining dough and tuck each roll next to each other on the baking pan.  Cover with a clean kitchen towel and let rise for 30 minutes or until puffy.

Gently brush the tops of the rolls with soy milk, if desired, and bake for 30 minutes or until brown on top.  The rolls will sound hollow when tapped.  Place pans on cooling rack and allow to cool for at least 30 minutes before devouring.

Tangzhong Rolls in Pan

Baked Tangzhong Rolls in Pan(The recipe comes from the winter 2012 edition of The Baking Sheet, by King Arthur Flour.  KAF used a filling made of tahini, honey and dried cranberries.  Good, but… I wanted something closer to what you would find in a doughnut – jam – and peanut butter is always good.  I upped the amount of white whole wheat flour, used applesauce in place of butter, subbed egg replacer for one egg and used soy milk instead of dairy milk.)

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