The Healthy Vegan Kitchen

The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers & Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks & www.nanaimo.ca.

I’m finally back doing the Daring Bakers Challenges after a couple of months off. I am very glad to be back. Our challenge this month was Gluten-Free Wafers & Nanaimo Bars, a Canadian Bar Dessert.

Lauren tells us that “Nanaimo Bars are a classic Canadian dessert created in none other than Nanaimo, British Colombia. In case you were wondering, it’s pronounced Nah-nye-Moh. These bars have 3 layers: a base containing graham crackers, cocoa, coconut & nuts, a middle custard layer, & a topping of chocolate.”

Recipe Source: Graham Wafers — 101 Cookbooks (http://www.101cookbooks.com/archives/000126.html) I adapted it to be gluten-free. The adapted recipe can be found at www.thedaringkitchen.com Nanaimo Bars — City of Nanaimo (http://www.nanaimo.ca/EN/main/visitors/NanaimoBars.html)

Here are my adaptations & whoops.

For Gluten-Free Graham Wafers
1 cup Sweet rice flour (also known as glutinous rice flour)
3/4 cup Tapioca Starch/Flour
1/2 cup Sorghum Flour
1 cup Dark Brown Sugar, Lightly packed
1 teaspoon Baking soda
3/4 teaspoon Kosher Salt
7 tablespoons Earth Balance (Cut into 1” cubes & frozen)
1/3 cup Honey, Mild-flavoured such as clover.
5 tablespoons Soy Milk
2 tablespoons Pure Vanilla Extract

1. In the bowl of a food processor fitted with a steel blade, combine the flours, brown sugar, baking soda, & salt. Pulse on low to incorporate. Add the butter & pulse on & off, until the mixture is the consistency of a coarse meal. If making by hand, combine aforementioned dry ingredients with a whisk, then cut in butter until you have a coarse meal. No chunks of butter should be visible.
2. In a small bowl or liquid measuring cup, whisk together the honey, milk & vanilla. Add to the flour mixture until the dough barely comes together. It will be very soft & sticky. Okay, this is where my whoops came in. For some reason I had 1cup stuck in my head, so I added 1 cup of soy milk, well, it was only supposed to be 5 tablespoons (¼ cup + 1 tablespoon). Soooo…. I had to add more rice, tapioca & sorghum flour & a little more brown sugar. It was still a little soft, but was workable.
3. Turn the dough onto a surface well-floured with sweet rice flour & pat the dough into a rectangle about 1“ thick. Wrap in plastic & chill until firm, about 2 hours, or overnight.
4. Divide the dough in half & return one half to the refrigerator. Sift an even layer of sweet rice flour onto the work surface & roll the dough into a long rectangle, about 1/8“ thick. The dough will be quite sticky, so flour as necessary. Cut into 4 by 4“ squares. Gather the scraps together & set aside. Place wafers on 1 or 2 parchment-lined baking sheets. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough.
5. Adjust the rack to the upper & lower positions & preheat oven to 350 degrees Fahrenheit.
6. Gather the scraps together into a ball, chill until firm, & reroll. Dust the surface with more sweet rice flour & roll out the dough to get a couple more wafers.
7. Prick the wafers with toothpick or fork, not all the way through, in 2 or more rows.
8. Bake for 25 minutes, until browned & slightly firm to the touch, rotating sheets halfway through to ensure even baking. Might take less, & the starting location of each sheet may determine its required time. The ones that started on the bottom browned faster.
9. When cooled, place in a large ziplock bag, force all air out & smash with a rolling pin until wafers are crumbs.

Nanaimo Bars

For Nanaimo Bars — Bottom Layer
1/2 cup Earth Balance
1/4 cup Granulated Sugar
5 tablespoons Unsweetened Cocoa
1 tablespoon ground flaxseeds whipped with ¼ cup water
1 1/4 cups Gluten Free Graham Wafer Crumbs (See previous recipe)
1/2 cup Almond flour
1 cup Coconut (Shredded, sweetened or unsweetened)

For Nanaimo Bars — Middle Layer
12 oz silken tofu, firm
2 tablespoons Vanilla Pudding Mix (mori nu)

For Nanaimo Bars — Top Layer
4 ounces (115 g) Semi-sweet chocolate
2 tablespoons (28 g) (1 ounce) Earth Balance

1. For bottom Layer: Melt butter, sugar & cocoa in top of a double boiler. Add egg & stir to cook & thicken. Remove from heat. Stir in crumbs, nuts & coconut. Press firmly into an ungreased 8 by 8“ pan.
2. For Middle Layer: Cream tofu & pudding mix until smooth. Refrigerate until firm. Spread over bottom layer.
3. For Top Layer: Melt chocolate & butter over low heat. Cool. Once cool, pour over middle layer & chill.

Additional Information: These bars freeze very well, so don’t be afraid to pop some into the freezer.

The graham wafers may be kept in an airtight container for up to 2 weeks.

These were really good!  I should’ve used extra-firm tofu for the pudding ‘cuz it was a bit squishy, but sooo good.  I am so making these again.

Hiya! This is Debyi from http://www.healthyvegankitchen.com I am so excited to be your host for the September 2009 Daring Cooks challenge. It took almost a month to decide which recipe that I wanted to do. I wanted to choose something that could be easily adapted for our GF’ers and other Alternative Cooks, as well as still being tasty for everyone else. So, I finally decided on Indian Dosas from the refresh cookbook by Ruth Tal. I had a lot of fun with this challenge, it brought back some great memories, I hope you enjoy it. 

My hubby and I had the wonderful pleasure of visiting one of the Fresh Restaurants (www.freshrestaurants.ca) in Toronto, Canada during a business trip. We ate 3 out of our 5 meals there, it was that good. If you ever get a chance to visit, I highly recommend it, they have 3 locations in Toronto. If not, their cookbooks are amazing, everything we have tried has been great.

Requirements: Must be free of animal products, this will be a challenge for you “regular” cooks out there, but its worth it. So that means, no cows milk, butter, meat, poultry, fish, chicken/beef broth, etc. This dish is also 99% oil free, using only what you need to keep the dosas from sticking (I used a quick spritz of cooking spray on the first dosa only), which isn’t too bad with a nonstick pan. You can use a different filling/sauce if you like, but it must be free of animal products. I was just looking at the new Fresh newsletter, and one of the new menu items is Avocado Dosas with a filling of avocados, grape tomatoes, cilantro & hemp seeds with a mango tamarind or cilantro coconut chutney. Might be an interesting way to go too.

Here is my adaptation of their recipe:

Indian Dosas

This recipe comes in 3 parts, the dosas, the filling and the sauce. It does take awhile to make, but the filling and sauce can be made ahead and frozen if need be. You can serve them as a main course with rice and veggies, or as an appetizer. This does take a little planning ahead, so make sure you read the recipe through before starting (I forgot & didn’t start making the rice until everything was ready, oops).

Serves 4

Equipment needed:

large bowl

whisk

griddle or skillet

ladle (or large spoon)

spatula

vegetable peeler &/or knife

large saucepan

food processor or bean masher

Dosa Pancakes

1 cup (120gm/8oz) spelt flour (or all-purpose, gluten free flour)

½ tsp (2½ gm) salt

½ tsp (2½ gm) baking powder

½ tsp (2½ gm) curry powder

½ cup (125ml/4oz) almond milk (or soy, or rice, etc.)

¾ cup (175ml/6oz) water

cooking spray, if needed

Dosa Filling

1 batch Curried Garbanzo Filling (see below), heated

Dosa Toppings

1 batch Coconut Curry Sauce (see below), heated

¼ cup (125gm) grated coconut

¼ cucumber, sliced

Dosa Pancakes

1. Combine the dry ingredients in a bowl, slowly adding the almond milk and water, whisking until smooth.

2. Heat a nonstick skillet over medium heat. Spray your pan with a thin layer of cooking spray, if needed.

3. Ladle 2 tablespoons of batter into the center of your pan in a circular motion until it is a thin, round pancake. When bubbles appear on the surface and it no longer looks wet, flip it over and cook for a few seconds. Remove from heat and repeat with remaining batter. Makes 8 pancakes.

Curried Garbanzo Filling

This filling works great as a rice bowl topping or as a wrap too, so don’t be afraid to make a full batch.

5 cloves garlic

1 onion, peeled and finely diced

1 carrot, peeled and finely diced

1 green pepper, finely diced (red, yellow or orange are fine too)

2 medium hot banana chilies, minced

2 TBSP (16gm) cumin, ground

1 TBSP (8gm) oregano

1 TBSP (8gm) sea salt (coarse)

1 TBSP (8gm) turmeric

4 cups (850gm/30oz) cooked or canned chick peas (about 2 cans)

½ cup (125gm/4oz) tomato paste

1. Heat a large saucepan over medium to low heat. Add the garlic, veggies, and spices, cooking until soft, stirring occasionally.

2. Mash the chickpeas by hand, or in a food processor. Add the chickpeas and tomato paste to the saucepan, stirring until heated through.

Coconut Curry Sauce

This makes a great sauce to just pour over rice as well. This does freeze well, but the texture will be a little different. The flavor is still the same though.

1 onion, peeled and chopped

2 cloves garlic

½ (2½ gm) tsp cumin, ground

¾ (3¾ gm) tsp sea salt (coarse)

3 TBSP (30gm) curry powder

3 TBSP (30gm) spelt flour (or all-purpose GF flour)

3 cups (750ml/24oz) vegetable broth

2 cups (500ml/24oz) coconut milk

3 large tomatoes, diced

1. Heat a saucepan over medium heat, add the onion and garlic, cooking for 5 minutes, or until soft.

2. Add the spices, cooking for 1 minutes more. Add the flour and cook for 1 additional minute.

3. Gradually stir in the vegetable broth to prevent lumps. Once the flour has been incorporated, add the coconut milk and tomatoes, stirring occasionally.

4. Let it simmer for half an hour.

Happy eating!

I served this with a side of coconut tempeh from refresh as well.  Very yummy!

Recipes To Rival – August 2009 Challenge

I am so excited to hosting the August 2009 challenge. I had a hard time deciding which recipe to choose. I finally decided on:

Asparagus & Lemongrass Risotto

by Isa Chandra Moskowitz & Terry Hope Romero from Veganomicon

Risotto is a traditional Italian rice dish. It is also one of the most common ways of cooking rice in Italy. Its origins are in North Italy where rice paddies are abundant. While this is not a traditionally prepared risotto, it is pretty close. You really want to use Arborio rice, but you can substitute any short grain rice and get a similar dish.

I did make some very selfish restrictions this month – there were no animal products allowed & everyone had to make their own broth. Why? Well, for one, it doesn’t need it. I was watching an episode of No Reservations & he had some risotto that consisted of broth and rice, period. I did indicate the optional ingredients that could be added or left out, or substituted, their choice. I also included a side dish, but they could make whatever they wanted to go with it. I wanted to do a challenge that everyone would be able to eat. All of the soy in the recipe is easily omitted for those who are allergic.

Asparagus and Lemongrass Risotto

Time: 1 hour 20 minutes Serves 4-6

This one does have peanuts in it, so if you are allergic, just leave them out. Personally, I liked pine nuts in it best. Fresh lemongrass is available in most grocery stores, but if you can’t find it, you can use dried. If using dried, you will want to use a cheese cloth or tea strainer. Place the dried lemongrass, ginger and garlic. Don’t worry about the heat of the serrano pepper, it only adds a nice hint of flavor.

  Lemongrass

Lemongrass Broth:

3 cloves garlic, whole and unpeeled

1” piece fresh ginger, sliced into ¼” slices

1 small stalk lemongrass, or 1 TBSP dried, chopped lemongrass

3 cups vegetable broth

3 cups water

3 TBSP tamari (or soy sauce)

Risotto:

½ cup cooking sherry or white wine (D’Aquino Pinot Grigio is a good choice)

1 lb asparagus

2 TBSP vegetable broth

1 cup basil leaves (Thai, if you can find it), sliced into thin strips

2 TBSP chopped fresh mint

6 large shallots, thinly sliced

4 cloves garlic, minced

1 serrano red chile, sliced very thinly (or ½ – 1 tsp crushed red pepper flakes)

1 ½ cups Arborio rice

1 tsp sugar (optional)

2 TBSP lime juice

Chopped roasted peanuts and lime wedges, for garnish (you can use pine nuts or sliced almonds instead of the peanuts)

1. If using fresh lemongrass, peel away and discard any brown stems from the stalk. Slice the stalk in half lengthwise and cut into 3” to 4” lengths, then julienne.

2. Give the garlic and the ginger a could whack with the side of your knife, keeping them whole. Prepare your herb pouch, if using.

3. Place all of the broth ingredients in a large stockpot and bring to a boil, then lower the heat and simmer for 10 minutes. Strain the broth, discarding the vegetables and herbs. Pour the broth back into the pot, cover and simmer over as low a heat as possible to keep warm.

4. Slice the asparagus into ½” pieces, removing any tough parts from the bottom of the stem. Separate the tips from the stems and place each in separate bowls.

5. In a medium-sized heavy-bottomed pot, saute the asparagus in 1 TBSP vegetable broth over medium heat until bright and crisp tender, 5 to 6 minutes. Add the basil and mint, saute for 30 seconds, remove from heat and set aside.

6. Add the remaining tablespoon vegetable broth to the pan. Saute the shallots and garlic, stirring occasionally, until shallots are very soft, about 6 to 8 minutes. Stir in the serrano and rice, saute for about 8 minutes, until the rice smells slightly toasted. Add the cooking sherry (or white wine) and stir constantly until the liquid is absorbed.

7. Now, time for relaxation and stirring. Get a glass of your favorite beverage, turn on some soothing music, or a good movie. Ladle about ½ cup of the broth at a time into the rice, stirring constantly until each addition is absorbed. Stir and cook until the rice is creamy but still somewhat firm in the center.

8. When the broth is almost gone, stir the sugar and lime juice into the remaining broth before adding it to the risotto. You may add more water or vegetable broth in ¼ cup increments if needed. This will take about 35 minutes.

9. Stir the asparagus stems into the risotto and cook for another 5 to 10 minutes, until the asparagus has reached desired tenderness.

10. Garnish each serving with the asparagus tips, chopped roasted peanuts, and lime wedges.

Tangerine Baked Tofu

Time: 1 hour Serves 4

You can sub orange juice, oranges, tangelos, or clementines for the tangerines.

1 lb extra-firm tofu, sliced width-wise into eighths.

Marinade:

1 tsp tangerine zest

1/3 cup freshly squeezed tangerine juice (2-3 tangerines)

3 TBSP lime juice

2 TBSP tamari (or soy sauce)

1 TBSP agave nectar or pure maple syrup

¼ tsp ground cumin

1/8 tsp ground allspice

Freshly ground pepper

2 TBSP dark rum (or 1 tsp rum extract)

1. Preheat the oven to 425 degrees F.

2. In a shallow 11” X 7” glass baking dish, whisk together all of the marinade ingredients. Place the sliced tofu in the marinade. Using a fork, poke a few holes into the cutlets, flip them over, and do the same on the other side.

3. Bake the tofu for 30 minutes, flipping several times, about every 15 minutes or so. The tofu is ready when the marinade is reduced. Spoon any remaining marinade over the tofu before serving.

I cooked mine for 45 minutes & my marinade was all gone. The tofu tasted great, even without the extra marinade.

August’s Daring Bakers’ Challenge has been chosen by Lorraine of Not Quite Nigella & me, Angela of A Spoonful of Sugar. We have chosen the famous Dobos Torta, a Hungarian speciality.

The August 2009 Daring Bakers’ challenge was hosted by Angela of A Spoonful of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos Torte based on a recipe from Rick Rodgers’ cookbook Kaffeehaus:  Exquisite Desserts from the Classic Caffés of Vienna, Budapest, and Prague.

A Dobos Torta is a 5-layer sponge cake that is filled with chocolate buttercream & topped with caramel wedges. There can be up to 24 layers in a Dobos Torta, just in case you were wondering. The Dobos Torta was invented in 1885 by Jozsef C. Dobos who was a Hungarian baker. Check out the full recipe & everyone else wonderful creations at http://www.thedaringkitchen.com.

I halved the recipe to make 2 small round Torta’s.

Dobos Torta

For the sponge cake layers, I made Hannah Kaminsky’s recipe in My Sweet Vegan.

For the chocolate buttercream

6 oz coconut yogurt, chocolate flavored

¾ cup sugar

4 oz dark chocolate

1 stick Earth Balance

2 TBSP silken, firm tofu

I whipped them together in my kitchen aid until combined.

Caramel topping

• 1 cup sugar

• ¾ cup water

• 2 TBSP lemon juice

Finishing touches

• 6 whole macadamia nuts

(from our hosts) Directions for the caramel topping:

1.Choose the best-looking cake layer for the caramel top. To make the caramel topping: Line a jellyroll pan with parchment paper & butter the paper. Place the reserved cake layer on the paper. Score the cake into 12 equal wedges. Lightly oil a thin, sharp knife & an offset metal spatula.
2.Stir the sugar, water & lemon juice in a small saucepan. Bring to a boil over a medium heat, stirring often to dissolve the sugar. Once dissolved into a smooth syrup, turn the heat up to high & boil without stirring, swirling the pan by the handle occasionally & washing down any sugar crystals on the sides of the pan with a wet brush until the syrup has turned into an amber-coloured caramel.
3.The top layer is perhaps the hardest part of the whole cake so make sure you have a oiled, hot offset spatula ready. I also find it helps if the cake layer hasn’t just been taken out of the refrigerator. I made mine ahead of time & the cake layer was cold & the toffee set very, very quickly—too quickly for me to spread it. Immediately pour all of the hot caramel over the cake layer. You will have some leftover most probably but more is better than less & you can always make nice toffee pattern using the extra to decorate. Using the offset spatula, quickly spread the caramel evenly to the edge of the cake layer. Let cool until beginning to set, about 30 seconds. Using the tip of the hot oiled knife (keep re-oiling this with a pastry brush between cutting), cut through the scored marks to divide the caramel layer into 12 equal wedges. Cool another minute or so, then use the edge of the knife to completely cut & separate the wedges using one firm slice movement (rather than rocking back & forth which may produce toffee strands). Cool completely.

Angela’s note: I recommend cutting, rather than scoring, the cake layer into wedges before covering in caramel (reform them into a round). If you have an 8” silicon round form, then I highly recommend placing the wedges in that for easy removal later & it also ensures that the caramel stays on the cake layer. Once set, use a very sharp knife to separate the wedges.

Assembling the Dobos

1.Divide the buttercream into 6 equal parts.
2.Place a dab of chocolate buttercream on the middle of a 7 ½” cardboard round & top with one cake layer. Spread the layer with one part of the chocolate icing. Repeat with 4 more cake layers. Spread the remaining icing on the sides of the cake.
3.Optional: press the finely chopped hazelnuts onto the sides of the cake.
4.Propping a hazelnut under each wedge so that it sits at an angle, arrange the wedges on top of the cake in a spoke pattern. If you have any leftover buttercream, you can pipe rosettes under each hazelnut or a large rosette in the centre of the cake. Refrigerate the cake under a cake dome until the icing is set, about 2 hours. Let slices come to room temperature for the best possible flavour.

All frosted, doesn’t look too good though.   Okay, now it really looks funny.  Is it supposed to fall over???

We were able to vary the shape, buttercream flavor, & nuts that we used for this recipe. I stayed with all the flavors they gave us except for the nuts. I have discovered that I just don’t like hazelnuts, not sure why. I keep trying to like them, but… I had some macadamia nuts on hand, so I used those.

  After being picked up & set back upright.

Verdict: Great flavor, but I totally tanked on the plating, it completely fell over. I did miss how to do the caramel. We were supposed to cover the top layer of cake, which I did, then cut those into 12 triangles to use on top as decoration. Well, I just covered the top layer & placed it on top of the cake, not as pretty, but since it fell over anyway…um…, I guess it didn’t matter?

I do recommend this Torta, very yummy & really not that hard to make. Thank you so much for such a wonderful challenge.

Our host this month is Olga from Las Cosas de Olga & Olga’s Recipes. She has chosen a delicious Spanish recipe, Rice with mushrooms, cuttlefish & artichokes by José Andrés, one of the most important Spanish Chefs at the moment. Olga tells us that Jose Andres trained under well-known Ferran Adria at his 3 Michelin star restaurant El Bulli. He lives now in Washington DC & he owns several restaurants in Washington DC area (El Jaleo, Zaytinya, Oyamel…). The recipe is from his US TV show Made in Spain.

I only made half of the recipe, since just the 2 of us would be eating it (we still had leftovers). I didn’t have to make too many adjustments to the recipe. You can find the original recipe, as well as everyone elses creations here: www.thedaringkitchen.com

Here is what I did:

Rice with mushrooms, white beans and artichokes
Cooking time: 45 minutes Serves: 2
Equipment: 1 Chopping Board, 1 knife, 1 medium saucepan, 1 Saucepan

1 can of Artichokes, quartered

6 cremini Mushrooms, cut into 4ths

1 Bay leaf (optional but highly recommended)

½ glass of white wine

½ can great northern beans, drained & rinsed

“Sofregit” (see recipe below)

1 cups Short grain rice (Spanish types Calasparra or Montsant are preferred, but you can choose any other short grain. This kind of rice absorbs flavor very well) – about ½ cup per person

3 cups Vegetable Broth (use 1 ½ cup of liquid per ½ cup of rice)

Saffron threads (you can substitute it for turmeric or yellow coloring powder)

Allioli (adapted from Veganomicon) - optional

1. Add 1 tablespoon of vegetable broth in a saucepan, add a bay leaf, artichokes and the mushrooms. Sauté until we get a golden color in the artichokes.

2. Put a touch of white wine so all the solids in the bottom get mixed in, giving it more flavor.

3. Add ½ cup of sofregit & mix to make sure everything gets impregnated with it.

4. Add the liquid and bring it to boil.

5. Add the rice. Let boil for about 5 minutes in high heat.

6. Add the saffron thread to enrich the dish with its flavor and color. Stir a little bit so the rice & the other ingredients get the entire flavor. If you’re using turmeric or yellow coloring, use only ¼ tsp.

7. Turn to low heat and boil for another 8 minutes (or until rice is a little softer than “al dente”)

8. Remove the pan from heat, stir in the beans and let stand a couple of minutes.

Sofregit (a well cooked & fragrant sauce made of olive oil, tomatoes, garlic & onions, & may at times different vegetables such as peppers or mushrooms)

Cooking time: aprox. 1 hour

2 big red ripe tomatoes, chopped

1 small onions, chopped

½ green bell pepper, chopped (optional)

3 garlic cloves, chopped

½ cup of cremini mushrooms, chopped (optional)

1 Bay leaf

Salt

Touch of ground cumin

Touch of dried oregano

1. Put all the ingredients together in a frying pan and sauté slowly until all vegetables are soft.

2. Taste and salt if necessary.

The Allioli was an optional ingredient. I did add it, although I don’t think it really added that much to the dish. Olga gave us the option of making a traditional one or a new modern recipe. It is served together with the rice, giving it a very nice taste. I did like the added garlic flavor that it gave.

Allioli (adapted from Veganomicon) Prep time: 5 minutes

½ can great northern beans, drained & rinsed

1 TBSP lemon juice

1/8 tsp salt

freshly ground black pepper, to taste

3 cloves garlic

2 TBSP water

2 tsp ground flax seeds

1. Add all of the ingredients to a blender and blend until smooth.

Olga’s Tips:
(1) In Spain, rice is not stired as often as it is when cooking Italian risotto. You must stir it once or twice maximum. This tip is valid for all Spanish rice dishes like paella, arròs negre, arròs a banda…
(2) When cooking the alternative style you can change the cuttlefish or squid for diced potato.
(3) If you can’t find cuttlefish or squid, you can try to substitute them for chicken or vegetables at your choice.
(4) Sofregit can be done in advance. You can keep it in the fridge or even freeze it.
(5) For more information on how to clean & remove the heart of artichokes, please watch this video
(6) To watch how Jose Andres cooks this dish click here.
(8) To tone down the taste when you do it by hand in a mortar, then add an egg yolk. If you want to tone it down in the alternative way use milk or soy milk. Anyway, the best alternative way is the original oil & garlic alone.
(9) Allioli must be consumed during the preparation day and preserved in the fridge before using it.
Verdict: This was simple to make & very tasty. Hubby also really liked it. I did take a couple of shortcuts by using canned artichokes, but this month has been busy, so I didn’t want to add any more to it. I didn’t actually think I was going to get to this. I actually made this with just a few hours to spare. Make sure you check out what everyone else did.

It’s the beginning of another month and that means its Recipes To Rival time!! Our host this month is brought to you by Lauren of Fried Pickles & Ice Cream. http://friedpicklesandicecream.blogspot.com/

What was our challenge this month? A little summer taste of Italy! A delicious & simple antipasta (appetizer), Bruschetta & a digestivo (after-dinner drink), Limoncello.
   
Lauren tells us that “Bruschetta, having its origination in Italy, is served as an antipasta. It is one of the simplest & easiest things to make & will gratify your taste buds. It is greatly enjoyed when paired with red wine. In Italian, Bruschetta is pronounced ‘brusketta’, where ‘bruscare’ means ‘to roast over coals’. The trick is to roast or grill the bread… NOT bake it as we do in America. Once you have tried this recipe you will have a hard time ordering it at a restaurant!”

She also tells us that “Limoncello is an Italian lemon liqueur that originated in Southern Italy around the Bay of Naples. The liqueur derives its flavor from the peels, rather than the juice of the fruit, resulting in a pleasant, sweet, lemony taste. It is wonderful as a palate cleanser or as an after dinner drink. Keep your bottles of Limoncello in the freezer until ready to serve. The ingredients are simple & few, & making a batch doesn’t require much work, but you’ll need some time… don’t wait until the last minute to make it!!”

I love bruschetta! I also love limoncello! I was so excited to see this challenge. My first taste of limoncello was at Olive Garden, they have a frozen limoncello lemonade that is amazing!!! I have been looking for a bottle of limoncello ever since, but sadly, I have yet to find it. Now, I can make it at home. It is so simple to make. Bruschetta I have made before & always love it. If you have never tried it before, it is a must make. Thank you so much Lauren for the great challenge!

Here are the recipes:

Bruschetta (4 servings)
4 slices Rustic Bread
2 cups chopped Roma Tomatoes    I used grape and Roma tomatoes
1 clove Garlic
4 to 8 leaves Basil
Extra Virgin Olive Oil                     I omitted
Sea salt

-Heat grill or grill pan to medium high heat
-Slice THICK pieces of bread
-Place bread on grill until each side has a nice golden color
-Rub garlic on top side of each bread piece
-Pile tomatoes on
-sprinkle one big pinch of salt per piece on top of the tomatoes
-generously drizzle oilve oil on top of tomatoes (about 2 to 3 tablespoons per piece) omitted
-add basil to the top

Limoncello
1 liter grain alcohol
5 1/2 cups water
5 large lemons (or 10 small lemons)
2 1/2 cups sugar

-Gently wash lemons in cool water to remove any dirt
-Peel away zest from lemon leaving as little pith (the white stiff) as possible.
-Put peels in a large sealed jar or container (I reused the alcohol bottle)
-Pour alcohol over lemons and place container in a cool place.
-Leave the mixture for 7 days.
-Every day give the container a little swirl. You will see the alcohol become darker & darker every day.
-After 7 days, strain the alcohol by using a coffee filter.
-Prepare the simple syrup. Bring the water to a boil and add the sugar to dissolve.
-Mix the syrup with the alcohol. BE CAREFUL… DO NOT DO THIS NEAR A FLAME!!!
-Pour the limoncello into bottles or containers. Let cool completely. Store in the freezer until ready to serve!
*Date your limoncello. After a year it will no longer be delicious.

Verdict: Limoncello – a little too much alcohol and not enough lemon, but pretty darn good for my first try. I will definitely be making this again. It is totally worth the effort. I would also use vodka next time instead of the grain alcohol.

Bruschetta – always a winner! Hubby actually liked the Blue Cheese, Pear & Walnut Crostini that we did back in December better, he just isn’t a huge fan of basil. Very tasty, quick & easy to make. This makes a great appetizer for any party.

For the Double Daring Bakers Challenge this month I got to tackle a Lemon Meringue Pie!!!  It was actually, pretty easy!

Lemon Meringue Pie (from “Wanda’s Pie in the Sky” by Wanda Beaver)

Daring Bakers Challenge #15: January 2008 Host: Jen (Canadian Baker)

The pies had to be lemon, but other than that, we could play a bit. I made mine just like normal, except veganized it. I was really worried about how to make a vegan meringue, but I was able to find one online while looking for vegan marshmallow recipes. So, here is what I did:

Lemon Meringue Pie

Makes one 10-inch (25 cm) pie

For the Crust: I made an Oat Pie Crust

2 TBSP warm water

1 tsp ground flax seeds

½ cup old fashioned oats, ground

3 TBSP rice milk

½ tsp vanilla extract

2/3 cup whole wheat pastry flour

¼ cup sugar

1 tsp freshly grated lemon zest

¾ tsp baking powder

¼ tsp salt

For the Filling:

I used Colleen Patrick - Goudreau’s lemon filling recipe for Lemon Bars on page 126 of The Joy of Vegan Baking

For the Meringue: I used the Vegan Meringue recipe from Dave Soleil

To Make the Crust:

Whisk together the warm water & flax seeds, set aside.

Preheat the oven to 350 degrees F. Line a 9” tart pan with a removable bottom with parchment paper.

In a small bowl, combine the rice milk & vanilla. In a large bowl, whisk the ground oats, flour, sugar, lemon zest, baking powder & salt. Drizzle the flax mixture onto the dry ingredients & stir with a fork until crumbly. With the fork, stir in the milk mixture, one tablespoon at a time until the dough just comes together.

Turn the dough out onto a floured work surface & knead 7 to 8 times. Wrap in plastic wrap & refrigerate for 20 minutes.

Roll the dough out to an 11” circle, dusting with flour if necessary. Transfer to prepared pan, pressing to fit. Trim edges.

Line the tart shell with a piece of parchment paper & fill with pie weights or dried beans. Bake for 10 to 12 minutes, or until set. Remove weights & parchment paper & bake for 8 to 12 minutes more, or until lightly browned. Cool in the pan on a wire rack. (The shell will keep, loosely covered with foil, for up to one day.)

To Make the Filling: See page 26 of The Joy of Vegan Baking

Before the Meringue:

To Make the Meringue: Check out his recipe

For the Crust:

Let’s see, I didn’t get to make this while alone in the kitchen, so my many mistakes are

1. Forgot the pie weights & parchment paper during the blind baking.

2. Baked it for 20 minutes before remembering it.

3. Didn’t refrigerate the pie crust before rolling out (hence, how think it was).

For the Filling:

Since I messed up on my crust baking times, I had to adjust my cooking method for the filling. So, I cooked it on the stove top while my crust was cooling. I cooked it for about 10 to 12 minutes, stirring constantly until it set. Oh, I also added 2/3 cup lemon juice instead of 1/3.

After Baking the Meringue:

Okay, so my oven cooks hotter in the back then the front:

Sliced:

Verdict: YUM! Everything came out great, well, except for the crust being too thick. I will definitely be making this again.

The July Daring Bakers’ challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.

I too am a big fan of Gale Gand, even though I don’t eat much of what she makes anymore. I am still able to take a lot of her recipes & veganize them though. I have actually never had a Milano Cookie before, I know, very sad. I also do not like marshmallows of any kind, I know, very strange. Although this months challenge got me interested. Even though I don’t like eating marshmallows, I really wanted to make some. Not sure why, but I couldn’t wait to get started! You can see the original recipes & everyone elses results here: http://www.thedaringkitchen.com

I started off with Isa’s version of Milanos, printed with my changes. I wanted to make them lower in fat & a little healthier.

Vegan Milanos
Makes 16 cookies

1/3 cup rice milk
3/4 cup sugar
1/2 cup applesauce
2 teaspoons pure vanilla extract
Scant ¼ tsp orange extract
2 cups flour
2 TBSP cornstarch
1 tsp baking powder
1/4 tsp salt

6 ounces bittersweet chocolate, chopped

Preheat oven to 350 F. Line 2 cookie sheets with parchment paper or a silpat.

In a large mixing bowl, use a strong fork to mix together milk, sugar, applesauce, vanilla and orange extract.

Add half of the flour, along with the cornstarch, baking powder and salt; mix well. Add the remaining flour and mix until you have a soft dough.

Fill a pastry bag, or zip-top baggie with the dough & pipe onto your cookie sheets so that it is 1 ½” long. Wet your hands a bit with cold water, it will keep your hands from sticking to the dough. You will need to do this after every couple of cookies. Flatten with the palms of your hand to create an oval that is 2“ long and 1“ across, then straighten the edges out with your fingers. You are going for the milano cookie shape, don’t be too perfect with it though, let it have some character. Continue shaping the cookies until you have 16 cookies placed about 1“ apart (they don’t spread much.) per tray.

Bake for 14 to 16 minutes, until tops are firm and edges are ever so slightly browned. Remove from oven and let rest for 2 minutes. Use a thin, flexible spatula to transfer to a cooling rack. Meanwhile, bake your next batch and melt your chocolate.

Let the cookies cool for about 10 minutes, then take a cookie and dip the bottom into the chocolate. Then take another cookie and dip it, and place the dipped sides together to form a sandwich. Don’t press them hard or else the chocolate will smoosh out. Place them on a tray & put in the fridge to set for at least an hour. Continue with the remaining cookies until you have 16 sandwiches. Have a wet rag at the ready to wipe your fingers between putting the cookies together, to avoid chocolate fingerprints on the cookies. Bring to room temperature before serving.  I filled half with the melted chocolate & half with my leftover almond-ella.

We only had to make one of the cookies, but who can resist Milano type cookies & I really wanted to make some Marshmallows, so I made both.

For the Marshmallow recipe, I used David Soleil’s recipe that you can find here: http://veganmarshmallows.blogspot.com/2009/04/vegan-marshmallow-recipe.html I followed it exactly (except using Lyle’s Golden Syrup & Barley Malt Syrup in place of the corn syrup), so I won’t reprint it here.

I also used silicone molds to shape the marshmallows.

I made the regular vanilla flavored marshmallows for all. On some, I used chili powder to dust with & some I used cinnamon. On 2 of the big ones, I coated with coconut flakes & 2 of them I mixed in some peppermint, soy cream cheese frosting. The peppermint is yummy!

For the Mallows, I used leftover chocolate shortbread that I had made for pie & made a quick chocolate ganache to pour over the top, yum!

Verdict: Milanos – YUM! I did under cook them a bit, I should’ve left them in for another 2 minutes, but they were still really good, just a little chewy. I also made them too thick, which didn’t help with the chewiness. They sure tasted good though, & I will be making these again.

Mallows – YUM! I had so much fun making the marshmallows. The texture was a little different, but they tasted like marshmallows. This was good though, because the main thing I don’t like about marshmallows is their texture. Once you put them into a cookie & cover with chocolate, well, who could resist!

Our Host: Sketchy, from Sketchy’s Kitchen

The Challenge: Skate, traditional flavors powdered (slightly altered) This is a dish from Grant Achatz, found in the Alinea cookbook - page 230. Skates are part of the family of rays (think manta ray or sting ray). Our challenge this month was based on molecular cuisine.

You can find the original recipe here: http://thedaringkitchen.com/  as well as to see how everyone else did.  Below I have put my changes.

Skate, Traditional Flavors Powdered - with changes

In place of the skate, I made Tofu Fish Sticks from Vegan Lunchbox.

• *150 fresh green beans

• sea salt/kosher salt

• ¼ banana

• 75g cilantro

• 75g parsley

• 50g dried banana chips

• 150g better than milk powder

• 50g cup minced red onion

• 100g capers (brined, not oil)

* For green beans, slice each beans into very thin rounds (2 mm)

Powders - prepare ahead of time
caper / onion
garlic powder
cilantro/parsley powder
‘brown butter’ powder

Powders
once dried, all powders should be pulsed in a coffee grinder/spice mill/morter & pestle then passed through a chinois or fine mesh strainer.

cilantro/parsley powder
75g cilantro
75g parsley

I actually found freeze dried cilantro & parsley, so I used that.

garlic powder (my addition)

75g freeze dried garlic

onion powder
50g cup minced red onions

again, used freeze dried
pulse in coffee grinder.

Caper powder
100g capers (get the ones packed in brine/vinegar)

run the capers under cold water for two minutes to remove some of the brine.
I microwaved the capers on a paper towel for 1 minute, then let it sit for a minute. I repeated heating them in the microwave for 30 seconds and resting for 1 minute until they were done. They were in the microwave for a total of 4 minutes.

Once dry, pulse and sift the powder. Mix it with the onion powder.

Brown Butter powder

50g Dried banana chips (unsweetened if possible - many are coated in honey - the freeze dried ones would be brilliant) – I could only find sweetened
150g spray dried cream powder

I did not toast the cream powder.

grind the banana chips in a coffee grinder and mix with the toasted cream powder. Pass this through a chinois and reserve.

* For green beans, slice each beans into very thin rounds (2 mm)

Plating
Take the tip of a small spoon and make a small mound of the citrus powder, the onion-caper powder, and the cilantro parsley-powder. Swirl these around in a hurricane type pattern. I found that it is easier, and you get finer lines if you lightly shake the plate to flatten out the mounds, then swirl the spoon through it to get the pattern. (I need to work on my swirl work, mine is pitiful) I served this with a side salad & boiled potatoes with garlic pepper.

peel the remaining banana into very think slices (3mm) fan three slices on the plate, place green beans on top and place skate wing portion on top. On the tall edge, sprinkle the brown butter powder.

Verdict: While this challenge was definitely a challenge & I learned a lot, I would not make it again. Hubby did give it a good try & liked the tofu fish sticks & the salad & potatoes that I served with it. He tried the sticks with each of the powders, as well as banana & green beans with each bite, he wasn’t sold on it. The bananas actually complement the raw green beans very well. The tofu fish sticks turned out really good. I would use more kelp granules next time though. Thank you so much Sketchy for this interesting challenge, it was something very new for me. It was nice to learn how to make the powders. This is an adventure, it is fun to try.

Just wondering how subbing potatoes would work with this?

Recipes 2 Rival – June 2006 Challenge

Our challenge this month is Beef Wellington! My first thought was, hmmm, not something I have ever wanted to eat. But isn’t that what these challenges are all about, making things you wouldn’t normally make, giving new things a try. So I read on.

According to wikipedia, Beef Wellington “is a preparation of beef tenderloin coated with pâté (often pâté de foie gras) & duxelles, which is then wrapped in puff pastry & baked.”

Okay, my next hmmm was with the pate. I knew I could find vegan puff pastry (albeit with hfcs), I could even make it if I had the time (which I didn’t), but I wasn’t sure I wanted to try to find or make pate, which isn’t hard, its just a texture issue. Luckily, I kept reading & realized that it was optional.

This months host is Mz Kitchen of Madame Chow’s Kitchen. After doing quite a bit of research & experimentation, she put this recipe together. It’s based on the Ultimate Beef Wellington by Tyler Florence, but I added a couple things & eliminated a couple others.

We had to use the puff pastry, some type of protein & the duxelles. Seitan would work well, as would tempeh. Tofu was not recommend because of its high water content & moisture is the enemy here! I chose to go with tempeh because I like the flavor more & it has a very low moisture content. Here are some more tips from our host:

“Cook the duxelles on low heat so that you have a chance to evaporate the liquid, but so that you don’t burn the mushrooms & shallots. If you like your meat rare or medium rare, I suggest keeping the seared beef in the refrigerator until just before you put everything together - it took so long to brown my puff pastry, that the beef was well done. It was still moist, but using cold beef means that it will take longer to cook, giving your puff pastry the time to brown.”

On to the recipe, which I cut in half:
Beef Wellington
For the Duxelles:
3 pints (1 ½ pounds) white button mushrooms
2 shallots, peeled and roughly chopped
4 cloves garlic, peeled and roughly chopped
2 sprigs fresh thyme, leaves only
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil used vegetable broth
Kosher salt and freshly ground black pepper

For the Beef:
1 (3-pound) center cut beef tenderloin (filet mignon), trimmed used tempeh
Extra-virgin olive oil did not use
Kosher salt and freshly ground black pepper
6 sprigs of fresh thyme, leaves only used dried
2 tablespoons Dijon mustard
Flour, for rolling out puff pastry
1 pound puff pastry, thawed if using frozen (follow directions on the package)
2 large eggs, lightly beaten didn’t use
8 ounces mousse pate, available in specialty cheese & appetizer cases of larger markets (optional) didn’t use pate

Directions
To make the Duxelles: Add mushrooms, shallots, garlic, & thyme to a food processor & pulse until finely chopped. Add butter & olive oil (veg broth) to a large saute pan & set over medium heat. Add the shallot & mushroom mixture & saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt & pepper & set aside to cool completely. This is really good, a great topping for burgers too!

To prepare the beef: Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. Drizzle with olive oil, then season with salt & pepper & sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil - about 2 to 3 minutes. I skipped this step, didn’t need to do it with the tempeh.

Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool completely.

From our host: “I made the duxelles and seared the tenderloin about 10 hours in advance, and refrigerated both of them. It is important that these items are cold because you will be working with puff pastry, and if they’re warm, they may cause the dough to melt before you get it in the oven.”

About an hour before you plan to serve the Beef Wellington, preheat oven to 425 degrees F.

On a lightly floured surface, roll the puff pastry out to about a ¼” thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. I used just one piece per serving.

Spread the duxelles mixture down in a column down the middle of the rolled out puff pastry. Thinly slice the mousse and cover the duxelles with it - every square millimeter doesn’t have to be covered, but you’re trying to make sure that every serving gets beef, duxelle, and mousse.

Remove beef from refrigerator. Set the beef in the center of the pastry and brush all the edges of the pastry with egg wash. Fold the longer sides over the beef, and seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef - saving ends to use as a decoration on top if desired. Place the beef seam side down on a baking sheet. I didn’t use the egg wash.

Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife - this creates vents that will allow the steam to escape when cooking. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F (rare) on an instant-read thermometer. Remove from oven and rest before cutting into ¾” thick slices. I baked it for 20 to 25 minutes.

Verdict: We really enjoyed it. Hubby would’ve preferred tofu, he just likes the flavor better, tempeh is too strong for him. We both were glad I didn’t use the pate, it would’ve been too soft/mushy in texture. I served it with huge artichokes, which tasted great.  A nice salad & some green beans would’ve tasted amazing as well.  I have some puff pastry left, so I am going to try this again using seitan. It really doesn’t take that long to make, most of the time is inactive, so you can be doing something else as well (like making some Rustic Bread). Great challenge! Thank you Mz Kitchen of Madame Chow’s Kitchen.