Posts filed under ‘The Vegan Table’

Vegan Chickpea Marsala

Dinner has been becoming semi-boring lately.  We’ve been so busy there hasn’t been much time for some delicious gourmet vegan food! Since finals are over and we’re finally free for the winter break… it seems appropriate to make something special!  Meg came over and we made chickpea cutlets from PPK and a nice Marsala sauce that was adopted from Martha Stewart‘s website.  Then for dessert we made peanut butter thumbprint cookies that we got from my fav. recipe book The Vegan Table.

 

Marsala Wine Sauce

Yields about 1 cup sauce

4 Tbsp. Earth Balance butter, divided

2 Tbsp. olive oil

1 package mushrooms (we used crimini)

2 cups Marsala wine

3 garlic cloves, finely chopped

1 Tbsp. lemon juice

2 tsp. chopped fresh sage

2 Tbsp. all-purpose flour

Directions:

Heat the olive oil and 2 Tbsp. of Earth Balance in a saute pan on medium.  Add the mushrooms and cook until deep golden brown.  Dissolve the flour into the marsala wine; add the wine mixture, lemon juice, the remaining 2 Tbsp. of Earth Balance and the sage to the pan and let simmer until thickened.

We made the chickpea cutlets first, then the sauce.   When the sauce was thickened we added the cutlets to the pan and simmered just a few minutes to infuse the flavors together.  If you fry the cutlets the texture is a bit chewier than if you bake it (it’ll be a little more meaty if you bake it).

We ate the Chickpea Marsala by itself, but next time I will definitely pair it with some steamed veggies (like kale or collards) and some bow tie pasta (or rice).  It was very, very satisfying!

For dessert we had some peanut butter thumbprint cookies.

Peanut butter Thumbprint Cookies

Makes 18-20 cookies

1 1/4 cup whole wheat pastry flour

3/4 tsp. baking powder

1/3 cup Earth Balance butter

1/2 cup packed brown sugar

1/2 cup chunky peanut butter

1 tsp. vanilla extract

2 Tbsp. vanilla unsweetened almond milk

Jam, as needed

Directions:

Combine the flour and baking powder; set aside.

In a separate bowl, combine the Earth Balance and the brown sugar; beat until light in color and fluffy.  Add the peanut butter, milk and vanilla; mix to combine.

Add the dry ingredients to the wet and stir, by hand, until incorporated.  Using your hands (the dough should be dry enough to handle), portion out 18-20 dough balls, then flatten with the back of a damp, metal spoon or your fingers.  Make a well in the middle of each and add your jam.  We used mixed berry in half and blueberry in the other half.

Bake in a 375 F preheated oven for 12 minuts, until golden brown.  Let cool then transfer to a metal cooling rack to finish cooling  This will harden them up a little to make them easier to eat.

I really don’t know which I liked better… they were all gobbled up before we could say done!

 

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December 19, 2010 at 8:59 pm 2 comments

Birthdays and Kombucha!!

Yesterday was my friend Annaliessa’s birthday!! Yay!! I just had to make some cupcakes!! I used the Applebutter cake recipe, but put the batter into cupcake tins instead of a pan and since I used up all my applebutter (sadly) I used applesauce.  Then I topped it with some spiced buttercream frosting… seriously amazing frosting.  If I could eat it by the spoon I would (unfortunately nutrition students frown upon the whole spoonful of frosting idea…)

 

I loosely followed the buttercream frosting recipe from The Vegan Table, but added my own kick to it!  Spice!!

 

Spiced Buttercream frosting

Makes about 3/4-1 cup frosting

1/2 cup Earth Balance butter, at room temperature

3 cups powdered sugar (sifted or not)

1 tsp. cinnamon

1 tsp. vanilla

2 Tbsp. almond milk (plain, unsweetened)

 

Directions:

Beat the Earth Balance with a mixer (or a spatula if you’re ready to build some muscle) until lighter in color and fluffy.

 

Add the powdered sugar, by the 1/4 cup full, until incorporated.  Beat for a few minutes until light and fluffy.

Add the almond milk when necessary, but make sure you don’t use more than the 2 tablespoons!  That would just result in a sloppy mess!!

Add the remaining ingredients, slowly.  Beat a few minutes to aerate.

Scoop the frosting into a piping bag or a ziplock freezer bag.  Unfortunately I had to throw away my pastry bags, so my pastry tips sit around lonely 😦 I used a small ziplock freezer bag with a bit of the bottom corner cut out, it worked ok…

Don’t judge my sloppiness… I woke up early before school to frost these puppies and I think they came out gorgeous!

 

Happy Birthday Annaliessa!!!

 

And in other news….

 

I FINALLY STARTED MY BATCH OF KOMBUCHA!

I’ve been waiting and anticipating my kombucha… and now finally it is time!

Lovely Betsy (the wonderful human who brought some great gingerbread biscotti to friends-giving) was kind enough to give me a “mother” from her kombucha stock.  I squealed as I peeked inside the large yogurt container… the “mother” looks like a live creature…

Well… I guess, it is a live creature… but you’ve got to admit, it looks like some kind of sea creature, right?  MY sea creature!!

I brewed some green tea, dissolved in some sugar and dropped that kombucha “mother” into her new environment.  Now it’s time to cross my fingers and hope she ferments!!

 

 

 

Has anyone ever made kombucha before?

December 4, 2010 at 1:16 am Leave a comment

Black Friday Meals!

Couldn’t wake up for the black Friday deals today, so instead I decided to make some black friday meals! I know what you’re thinking… yesterday was Thanksgiving, how can I be making more food?! There’s always time.

First let me explain to you what I had for my vegan Thanksgiving dinner at the family’s house:

Lentil Loaf smothered in vegan gravy (recipe follows)

Stuffing

Baked chickpeas

Steamed green beans

Earth Balance buttered mashed taters

Salad with balsamic vinaigrette and black olives

and for dessert warm apple crisp literally from oven to plate!

The vegan lentil loaf was a creation from many different recipes: The Vegan Table’s Old Fashioned Lentil Loaf, The New Farm Vegetarian Cookbook’s Lentil loaf, and Whole Foods Market’s Celebration Lentil Loaf

Thanksgiving Lentil Loaf

Serves 10-12

2 cups lentils, dry

2 cups quinoa, cooked

1 red bell pepper

1 green bell pepper

8 garlic cloves

10 oz. mushrooms (we used white)

1/4 cup (unfortunately a little less) red onion

2/3 – 1 cup whole wheat bread crumbs

2 tsp. fresh sage

1/4 tsp. each of thyme, paprika, and onion powder

1 Tbsp. olive oil

Directions:

Put the lentils in a saucepan with 4 cups of water and bring to a boil; lower the heat and simmer, covered, until all the water has been absorbed.

Meanwhile, saute all the vegetables with the oil in a skillet until crisp tender, they will cook the rest of the way through in the oven.


Combine all the ingredients in a bowl.

Press firmly into a large (16X9) baking dish…

and bake in a 350 F oven for 35-40 minutes or until set and darkened on the top.

Let rest 10 minutes before slicing.

Enjoy!

… I want to tweak this recipe, it was very filling and great tasting, but it needed moisture.  I wanted to add some onion, but we were all out, and that would have definitely added some great moisture.  Also, a half cup of vegetable broth added along with bread crumbs may add the needed moisture to counter the dry breadcrumbs.  All in all though I gave this a thumbs up!!

And…

Today we made a great apple cake!! This was based on another recipe I saw in The New Farm Vegetarian Cookbook.

Applebutter Cake

Serves 6

1/2 cup oil

1 cup sugar

2 cups all purpose flour

2 cups apple butter

1 1/2 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. each nutmeg and ginger

1/2 tsp. vanilla

1/2 cup raisins, rehydrated

1/2 cup walnuts, chopped


Directions:

Mix the oil and the sugar in a bowl until well incorporated;

add the applebutter and vanilla.

In a separate bowl, mix together with a whisk, all the dry ingredients.


Add the dry ingredients to the wet ingredients and beat/mix until smooth.


Pour into a lightly oiled and floured 9X13 pan (or a loaf pan)…

and bake at 350 F for 30-35 minutes.  Let cool on a drying rack then enjoy plain or with a little bit of vegan buttercream on top!!

Another black Friday meal we had today was leftover kale soup…

What a great start to the day 🙂

Now it’s time to join all the shoppin’ crazies out there and get our shop on! The runners high from yesterday’s Volvo 5K is still with me!!  Here we go…

November 26, 2010 at 10:48 pm 1 comment


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