Simple Slaw

This classic coleslaw dish relies on two ingredients for the dressing that are decidedly not vegan - buttermilk and mayonnaise. Luckily, it's easy to procure vegan versions of both! Serve this alongside any veggie burger of your choice for a quick dinner.

Combine one cup plain soy milk with 1 tablespoon lemon juice and let stand 5 minutes to clabber (sour) it.

In a bowl, whisk together 1/4 cup of the 'buttermilk' (reserve the rest for another use if you like), with 3 tablespoons of vegan mayonnaise, 1/4 tsp. celery salt and 1/4 tsp. black pepper. My favorite vegan mayo is the Light Canola mayo from Spectrum Organics: www.spectrumorganics.com Vegenaise is another canola oil-based alternative. I'm not as big a fan of Nayonaise, which is soymilk-based.

In a large bowl, combine 6 cups thinly sliced green cabbage and 1/4 cup finely chopped green onions. Pour the dressing over the cabbage mixture, tossing to coat.

1 cup is 60 calories. I can't slice my cabbage quite as thinly as the pre-packaged slaw, but I think I did a pretty good job.

Cost:
'mayonnaise' $4.99
celery salt $2.39
green cabbage $2.81

Winter Greens and Potato Casserole

This recipe was described as a side dish, but I think a generous portion makes a hearty vegan entree.

Bring 4 cups of water to a boil in Dutch oven. Add 6 cups chopped kale and 6 cups chopped mustard greens (make sure to remove the tough stems from both); cook for 5 minutes until tender, stirring occasionally (the greens will wilt down considerably). Drain and set aside.

Thinly slice 3 cups of red potato (about 1 pound total; the slices should be about 1/8-inch thick) and 1 cup of vertically sliced onion. Set aside.

Coat an 8x8-inch baking dish with cooking spray and arrange one cup of the potato slices in a single layer. Top with 1/2 cup of the onion and sprinkle with 1/8 tsp. of salt. Top that with half of the kale mixture. The original recipe added 1/4 cup of shredded Provolone here, but instead, try shredding the vegan Mozzarella block from Galaxy Foods.

Repeat the layers with one cup potato, 1/2 cup onion, 1/8 tsp. salt, and the rest of the kale.

Top that with the final cup of potato slices and another 1/4 cup of shredded 'cheese'.

Pour 1/4 cup vegetable broth evenly over the whole mixture, and sprinkle with a final 1/8 tsp. of salt. Cover with foil and bake at 350 degrees for 45 minutes. Uncover and baked an additional 30 minutes - it should be lightly browned and the potatoes tender.

You'll have 4 side servings of 170 calories, or double up the portions to make it a main course for two.

Cost:
kale $2.99
mustard greens $2.79
red potatoes $1.36
onion $0.92
vegan cheese $3.39

Prussian Leaf-Wrapped Breadsticks

This recipe was brought over from Prussia, where bread dough was often baked on leaves of cabbage or kale, and adapted in traditional Mennonite baking. The visual touch of the beet leaves makes for a beautiful presentation, alongside a bowl of vegetable soup, or alongside any other main dish of choice at a dinner party.

Trim the stems from 12 beet leaves (about 6 to 8 inches in length). Wash the leaves and pat dry, then set aside.

Dissolve one packet of yeast (2 and 1/4 teaspoons) in 1/3 cup warm water (between 100 and 110 degrees). Let stand 5 minutes.

Customarily, buttermilk would be added here. Instead, combine 1 cup plain soy milk (such as Silk) with a tablespoon of lemon juice and let stand 5 minutes to clabber (sour) it. Add 1/2 cup of the 'buttermilk' to the yeast mixture, along with 1/2 tsp. salt. You can discard the remaining 'buttermilk' or save it for another use.

Spoon out 1 cup bread flour and 1 cup all-purpose flour into measuring cups, leveling with a knife. Add to the yeast mixture and stir until a soft dough forms. Turn out onto a lightly floured surface and knead for 8 minutes (punch down, fold over, quarter turn, repeat!). Add up to 1/4 cup more bread flour as needed so the dough doesn't stick to your hands, though it will still be tacky.

Place in a large bowl coated with cooking spray, turning to coat the top, then cover and let rise for 1 hour. As per all my bread recipes, the ideal conditions are at about 85 degrees, in a space free from drafts. Once doubled in size, punch the dough down and let rest 5 minutes.

Roll the dough into a 12x4-inch rectangle on a lightly floured surface. Cut, cross-wise, into 12 1-inch strips. Wrap a beet leaf around the center of each breadstick, starting with the stem (both ends of the breadstick should remain uncovered). Place the breadsticks on 2 baking sheets covered in parchment paper. Brush with 2 tablespoons of melted vegan butter (such as Earth Balance) and sprinkle with 1/2 tsp. coarse salt. Cover and let rise 45 minutes.

Note: I found this step difficult, because the breadsticks were still very small before the second rise, and the beet leaves were a bit stiff and hard to wrap. I realized, though, that if the beet leaves are wrapped only loosely, the breadsticks rose enough to fill them out just fine. If needed, just make any last minute adjustments to the beet leaves before putting the breadsticks into the oven.

Once risen, bake in the oven at 375 degrees for 35 minutes - they will be browned on the bottom and lightly browned on the top. Cool on a wire rack.

One breadstick is 110 calories. They are delicious dolloped with vegan sour cream, such as Tofutti's Better Than Sour Cream.

Cost:
beet leaves (attached to beets - which you can roast for a side dish!) $2.49
soy milk $2.49

Tarte Tatin

Tarte Tatin is an upside-down apple tart, and gives me another excuse to use my cast-iron skillet! It was first invented, according to tradition, at the Hotel Tatin in France when the apples for an apple pie cooked too long and began to burn, but guests loved the resulting taste! Now, a tarte tatin is one in which the apples are caramelized first, before the whole thing goes in the oven.

Make the pastry crust to begin with: spoon out 1 and 1/2 cups all-purpose flour into measuring cups, leveling with a knife. Place in a large bowl, and cut in 6 tablespoons of vegan butter (such as Earth Balance), using a pastry blender if you have one or two knives if you don't. In a small bowl, combine the equivalent of one egg using egg replacer (such as Ener-G), with 2 tablespoons of water. Add to the flour mixture, and stir just until a soft dough forms. Turn out onto a sheet of plastic wrap; knead 5 times, then pat into a disk. Cover with additional plastic wrap and place in the fridge for at least 30 minutes to chill.

Meanwhile, over the stovetop, combine 4 tablespoons of water with one cup raw sugar in your cast-iron skillet (a 9- or 10-inch will do). Heat over medium-heat for 10 minutes, stirring only as long as it takes for the sugar to dissolve (the first minute or two).

Remove from heat, and stir in small circles to distribute the sugar evenly throughout the pan. Let stand 5 minutes.

Here is where I had to use my imagination a little. The recipe said to peel, core, and quarter 4 Golden Delicious apples (about 2 pounds total) - that much was easy enough. The instruction to arrange 14 of the apple quarters in a tight circle, starting from the "outside" made less sense. Relying on photos of other tarte tatin online, I arranged 14 apple quarters in a circle around the rim of the pan, core-side up, leaving a smaller circle empty in the middle. Cut the remaining 2 apple quarters in half, and place in the space left in the center of the pan, core-sides down (the original recipe said "point-sides up", but this directive made no sense at all to me).

Here's a photo as the apples caramelize, to give you an idea:



Return the skillet to the burner over medium heat, and cook for 20 minutes without stirring, though pressing down on the apples occasionally to extract their juices. Remove from heat and let stand 10 minutes. Sprinkle with 1/4 tsp. cinnamon.

Remove the plastic wrap from your dough and roll into an 11-inch circle. Fit over the apples, tucking it down between the apples and the skillet, almost like you're folding them into a blanket.

Place in the oven at 400 degrees for 20 minutes. Remove and let stand 10 minutes before inverting onto a plate. Use care when doing this - the skillet is heavy, and still hot! I have to admit, I almost can't believe that it worked.

Traditionally, a wedge would be served with a dollop of creme fraiche. The closest substitute to is sour cream, which means the closest vegan substitute is the Better Than Sour Cream from Tofutti: www.tofutti.com

One-tenth of the tart plus a teaspoon of 'sour cream' is 290 calories.



Cost:
Golden Delicious apples $3.14

Jook (Rice Porridge)

I don't often cook Chinese food, though I wish I did! It's a matter of not having a whole lot of recipes, of Chinese or other Asian cuisines. This rice pudding (known as congee in most of China, but jook in Canton) can be served sweet or savory, the latter in this case. It is often eaten for breakfast in China, but this version makes a delicious side dish.

Like the Savory Soup Beans I made last night, a considerable amount of stovetop time is needed for this recipe. However, it's time when you don't need to be actively watching the pot, so just do whatever else needs doing with your evening while this pot of warmth bubbles on your stove.

To start, combine 1/4 cup Arborio rice and 1/4 cup sushi rice in a fine-mesh sieve. Rinse with cold water. Combine the rices, 2 and 1/2 cups water and 1 cup vegetable broth in a saucepan. Bring to a boil, then cover, reduce heat and simmer for forty-five minutes, stirring occasionally.

I don't know if anyone else has this proble, but whenver I cook rice, the water in my pot seems to want to bubble over. I have found that leaving just a tiny air-hole between lid and pot circumvents this problem.

Add 1/4 tsp. salt and one (1-inch) piece of ginger, peeled and then thinly sliced, to the rice. Cover and continue to simmer another 30 minutes, stirring occasionally, until the mixture reaches the consistency of pudding.

Meanwhile, cook 2 slices of vegan bacon (such as Lightlife) according to package directions. Crumble into small pieces and set aside.

Ladle about 1 and 1/3 cups of the rice pudding onto each of 3 plates. Top each serving with 2 and 1/2 teaspoons chopped peanuts, 2 teaspoons minced green onion and 2 teaspoons of the 'bacon'. The original recipe called for dry-roasted peanuts, but be careful if buying them - some brands contain gelatin. Regular roasted peanuts will do in a pinch.

Each serving is 170 calories.

Cost:
sushi rice $0.80
vegetable broth $2.69
ginger $0.92
peanuts $4.00
green onions $0.98
vegan bacon $3.39

Savory Soup Beans

A warm bowlful of these beans is another take on traditional Appalachian cuisine (like my Unfried Apple Pies from the other night), and is perfect to take the edge off cold weather. Although normally smoked with pork, this version has been made vegan but still smoky thanks to paprika.

To start, place one and a half cups dried pinto beans in a saucepan, and cover with water to about 2 inches above the beans. Bring to a boil, and cook at a boil for 2 minutes, then remove from heat, cover, and let stand 1 hour. Drain and set aside.

If you want to reuse the same saucepan and cut down on dishes, just wipe it down with a paper towel first. Heat a tablespoon of olive oil in the saucepan over medium-high heat. Add 1 and 1/2 cups finely chopped onion, 3 minced garlic cloves, and 1 teaspoon paprika; saute 4 minutes.

For the best flavor, buy Spanish smoked paprika. You can buy it online from Spice House: www.thespicehouse.com (Note: in a pinch, Hungarian paprika will do as well, which is what I used since it's already in my spice cabinet).

Add the pinto beans, 3 and 1/2 cups water, and 1 bay leaf to the pot. Bring to a boil, then cover, reduce heat and simmer for an hour and a half - the beans should be nice and tender by then.

Remove from heat and stir in 1/2 tsp. salt. Remove the bay leaf. Partially mash the beans (a potato masher works well), then ladle into bowls.

One and a half cups is 290 calories - you'll have 4 servings.

Cost:
dried pinto beans $2.06
onion $1.19

Hearty Sour Rye Bread

I really enjoyed my bread baking the other day, and will probably be making a few more bread recipes in the next couple weeks, since I have a whole bag of bread flour now! This loaf is delicious for sandwiches.

To start, heat 2 tablespoons vegetable or canola oil in a medium skillet over medium heat. Add 3/4 cup finely chopped onion; cover and cook for ten minutes until golden. Let cool completely.

Dissolve 1/4 tsp. sugar and one yeast packet (2 and 1/4 teaspoons) in 2 tablespoons of water, warmed to between 100 and 110 degrees. Let stand 5 minutes.

Stir in 1 and 1/4 cups plain soy yogurt (such as Whole Soy), 1 tablespoon caraway seeds, 1 and 1/2 teaspoons salt, and 3/4 tsp. ground white pepper - I keep whole white peppercorns in my spice cabinet and grind them down with my trusty mortar and pestle by hand.

Make the equivalent of one egg using egg replacer (such as Ener-G) and stir with a whisk until slightly frothy. Add to the yeast mixture.

Spoon out 2 cups bread flour and 1 and 1/4 cups rye flour into measuring cups, leveling with a knife. Add to the yeast mixture, 1 cup at a time, stirring until a soft dough forms. Stir in the cooled onions.

Turn the dough out onto a lightly floured surface and knead for 8 minutes (punch down, fold over, quarter turn, repeat!), adding 1/4 cup more bread flour as needed to prevent the dough from sticking to your hands.

Place in a large bowl coated with cooking spray; cover and let rise for 45 minutes, until doubled in size. Punch down and let the dough rest for 5 minutes.

Lightly flour your hands and knead the dough 5 times, then shape into a 7-inch round loaf. Place on a baking sheet lined with parchment paper; cover and let rise 30 minutes.

Cut 3 (1/4-inch deep) diagonal slits across the top of the loaf. Make one more vegan "egg" using egg replacer, and brush over the top of the loaf. Sprinkle with 1/4 tsp. coarse salt.

Bake in the oven at 350 degrees for 35 minutes - the loaf should sound hollow when tapped. Cool on a wire rack.

Cut into 12 slices - 170 calories each.

Cost:
onion $1.19
yeast packets $2.69
plain soy yogurt $1.98
rye flour $2.99

Wholesome Morning Granola

Make a batch of this granola on the weekend for breakfast to last you all week. Don't use regular Rice Krispies for the puffed rice cereal, because it contains non-vegan sugar. Try an organic variety such as Barbara's Bakery, which is certified vegan: www.barbarasbakery.com

In a large bowl, combine 2 cups regular oats, 1 cup puffed rice cereal, 1/4 cup flaked coconut (although I'm not sure why coconut wouldn't be vegan, the package from Let's Do Organic carries a certified vegan label), 1/4 cup oat bran, 2 tablespoons sliced almonds, and a tablespoon and a half raw sugar.

In a small saucepan, combine 1/4 cup apple juice and 1/3 cup pineapple juice - try the juices from Lakewood, such as Pure Apple and Pure Pineapple: www.lakewoodjuices.com Bring to a boil, and cook until reduced to 1/3 of a cup - about 5 minutes.

Remove from heat and stir in 2 tablespoons agave nectar (in place of honey). Slowly pour over the oat mixture, tossing to coat.

Spread the oat mixture in a single layer on a baking sheet coated with cooking spray. Bake in the oven at 325 degrees for 40 minutes, stirring occasionally (be careful especially that the bits on the edges of the pan don't start to burn).

Let cool slightly, then stir in 2 tablespoons dried blueberries. Let cool completely before storing in an airtight container. 1/2 a cup serving is 260 calories. On an extra cold morning, serve with warm soy milk!

Cost:
regular oats $2.99
puffed rice cereal $4.79
oat bran $3.99
pineapple juice $5.99
dried blueberries $10.12

Unfried Apple Pies

These tasty individual desserts are a lightened version of traditional Appalachian fried pies, only here they are baked instead of fried - and slightly vegan-ized!

Start by making an easy dough: spoon 1/2 cup all-purpose flour into a measuring cup, leveling with a knife. Combine with 1/4 tsp. salt and 1/8 tsp. baking powder.

Heat just 3 tablespoons of plain soy milk (such as Silk) over low heat in a small saucepan until warm. Transfer to a large bowl, and dissolve in 2 tablespoons vegetable shortening (the Jungle Products shortening is 100% vegan, and Spectrum makes a vegan shortening as well).

Gradually add the flour mixture to the soy milk mixture, stirring with a fork just until a soft dough forms. Turn out onto a sheet of plastic wrap, and form into a ball (it will be sticky). Cover and chill in the fridge for at least 2 hours.

To prepare the filling, combine 1/2 cup chopped dried apples, 1/4 cup dried cranberries, 1/4 cup water, and 1/4 cup apple cider or apple juice (I used the latter) in a saucepan. Bring to a boil over medium-high heat, then cover, reduce heat, and simmer for 10 minutes, stirring occasionally. Remove from heat and stir in 2 tablespoons organic brown sugar. Let cool to room temperature.

To assemble the pies, divide the chilled dough into 4 equal portions. Roll each into a 6-inch circle on a lightly floured surface, and place 2 tablespoonfuls of the apple mixture on one half. Wet the edges of the dough with water, and fold over the filling, pressing with a fork on the edges to seal.

Place the pies on a baking sheet coated with cooking spray. In a small bowl, mix together just a teaspoon of Ener-G egg replacer powder with 2 tablespoons of water. Brush over the tops of the pies, then sprinkle them evenly with 3/4 tsp. of raw sugar - coarse sugar like turbinado works best here.

Bake in the oven at 450 degrees for 12 minutes until nicely golden, then transfer to a wire rack. The pies are yummy served warm or at room temperature; each one is 210 calories.

Cost:
dried apples $3.99
dried cranberries $6.49
apple juice $3.79

Hearty Wheat Bread

This bread is perfect for sandwiches at lunch time... Try piling on some of the deli slices from vegan companies such as Lightlife or Tofurkey. It requires 4 separate rises, so make the bread when you have other things to do about your home during all the waiting time.

To start, combine 1/2 cup strong brewed coffee and 1/2 cup stout beer (both between 100 and 110 degrees) in a bowl. Dissolve in one packet of yeast (2 and 1/4 tsps), and let stand 5 minutes. The original recipe called for Guinness stout, which is not vegan-friendly, so use a different stout. One to try that's easy to find: Sierra Nevada Stout.

Spoon one cup whole wheat flour into a measuring cup, leveling with a knife. Add to the yeast mixture, along with 1/4 cup toasted wheat germ (sold near other baking goods in the grocery store), and stir until combined. Cover and let stand 30 minutes. This will form a 'sponge' which is a way to add texture and flavor to a bread recipe, providing a more developed yeast flavor than in bread recipes that don't include this step.

Spoon 1 and 1/4 cups bread flour into measuring cups, leveling with a knife. Add to the sponge, along with 1 teaspoon salt, and stir until a soft dough forms. Turn out onto a lightly floured surface and knead for 8 minutes (punch dough down with your palm, fold over, quarter turn, repeat!). Add 1/4 cup more bread flour as needed to prevent the dough from sticking to your hands, although it will still be tacky by the end.

Place in a bowl coated with cooking spray, turning to coat the top; cover and let rise for 1 hour until doubled in size (as always, the ideal conditions for rising are a place free from drafts and a temperature of about 85 degrees).

Punch the dough down, then cover it again, and let rise a second hour. Punch the dough down, and let rest for 5 minutes.

Shape the dough into an 8-inch oval on a baking sheet sprinkled with 1 tablespoon of cornmeal. Spray the top of the dough with cooking spray; cover and let rise for 30 minutes.

Cut a shallow 1/4-inch slit down the center of the loaf, then put it in the oven at 400 degrees for 20 minutes (it should sound hollow when tapped). Cool on a wire rack. Now cut into 14 slices and enjoy! Each slice is 120 calories.

(Note: do try to use bread flour for the recipe instead of all-purpose, provided you can find it. It is a high-gluten flour that helps the yeast work, and provides for a better texture to your final result. Two brands to try: King Arthur's Bread flour at www.kingarthurflour.com or Bob's Red Mill White flour, specially made for bread baking:

http://www.bobsredmill.com/product.php?productid=3471&cat=107&page=3

Cost:
stout beer $11.11 - but for a six pack, leaving 5 to enjoy!
toasted wheat germ $3.99
bread flour $5.99

Pecan Bar Cookies

This is my second time using my new cast-iron skillet. It makes for cookies with a crisper outside and softer inside than if you baked them in a normal baking dish. Do be careful when removing the cookies from the skillet though - the recipe warned that they would be delicate, and I did botch a few around the edges before being able to successfully extract the rest.

Spoon out one and a half cups all-purpose flour into measuring cups, leveling with a knife. Mix in a bowl with 1 teaspoon baking powder, 1/2 tsp. baking soda, and 1/4 tsp. salt. Set aside.

In a large bowl, combine 1/2 cup raw sugar, 1/2 cup organic brown sugar and 1/4 cup softened vegan butter (such as Earth Balance). Beat for 3 minutes, until well-combined. Beat in the equivalent of one egg using egg replacer (such as Ener-G) and 1 teaspoon maple flavoring - thanks to the folks at McCormack, I have assurance that their Imitation Maple Flavor is vegan. Also, when making my "egg", I used 2 and 1/2 tablespoons of water in place of the normal 2 tablespoons, because the recipe called for a large egg and I wanted to make sure my batter was moist enough.

Add the flour mixture to the sugar mixture, stirring until well combined (my dough seemed almost too crumbly in the bowl, but was just fine to pat into the skillet, so don't worry if this happens to you). Stir in 1/2 cup chopped pecans.

Spread the mixture evenly into a cast-iron skillet - although the recipe called for a 9-inch skillet, my 10-inch worked with no problem. (As stated in the paragraph above, however, I found it was easier to pat the batter out into an even layer). Bake at 350 degrees for 30 minutes.

Cool on a wire rack for ten minute in the skillet, then cut into 12 cookies, remove from the pan and return to the wire rack. Drizzle the cookies evenly with 3 tablespoons of melted chocolate chips (try the vegan chocolate chips from Whole Foods' 365 brand). Let cool completely.



Here they are still in the skillet! Each cookie is 210 calories.

Cost:
all-purpose flour $4.49
sugar $3.19
pecans $2.10

Crisp and Spicy Snack Mix

The moment I saw this recipe, I couldn't wait to try it, but I knew that a few of the ingredients would pose vegan problems. Similar to a homemade Chex mix, the original was based on Crispix cereal, pretzel twists, Wheat Thins, and Cheez-It crackers.

Regular Crispix very well may be vegan, but I preferred to use the organic Heritage Bites from Nature's Path. Shaped like Crispix and with similar rice/corn ingredients, I could be sure that this variety was vegan: www.naturespath.com

For the pretzels, many standard companies are vegan by default. However, in favor of supporting organic ventures, I bought the tiny twist pretzels from Newman's Own Organics: www.newmansownorganics.com

Original Wheat Thins, as well, look to be vegan from the ingredient list. But I am not a fan of Nabisco - try either the wheat crackers from Whole Foods' 365 organic brand, or the Crispy Wheats from Back to Nature: www.backtonaturefoods.com

Cheez-its, you can imagine, were a bit tougher, since although organic varieties of cheese crackers abound, they still boast that they contain, "100% organic cheddar cheese!" Instead, I bought the rosemary crackers from Whole Foods' 365 organic brand, figuring that the sharp herb-y taste of the rosemary might mimic the sharp bite of cheddar - my experiment seems to have worked just fine!

Ok, now that we have those preliminaries out of the way...

In a large bowl, combine 2 cups corn and rice cereal, 1 cup tiny pretzel twists, 1/2 cup wheat crackers, and 1/2 cup 'cheddar' crackers.

In a small bowl, whisk together one and half tablespoons melted vegan butter (such as Earth Balance), 1 tablespoon ginger stir-fry sauce, 1 teaspoon chili powder, 1 teaspoon cumin and 1/4 tsp. salt. (For the stir-fry sauce, try the certified vegan Ginger Tamari sauce from Premier Japan: www.edwardandsons.com)

Drizzle over the cereal mixture, tossing to coat. Spread in a single layer on a baking sheet coated with cooking spray, and bake at 250 degrees for 30 minutes, stirring every ten minutes.

1/2 a cup is 120 calories. Because of the warmth from the spices, this mix makes the perfect snack to bring along on just about any winter activity - ice skating, skiing, snowshoeing, or just a walk around a cold neighborhood. Enjoy!

Cost:
corn and rice cereal $2.99
pretzels $2.99
wheat crackers $3.39
rosemary crackers $2.29
ginger stir-fry sauce $2.99

Spicy Yellow Soybean, Lentil, and Carrot Curry

Try this dish for a hearty vegan entree - this steaming pot of lentils and soybeans will serve 6, but if there aren't that many people around the dinner table, you can store extra servings in tupperware and reheat for lunch throughout the week.

Heat a tablespoon of olive oil in a large saucepan over medium-high heat. Add 2 and 1/3 cups finely chopped onion, and saute 3 minutes. Stir in 1 tablespoon red curry paste (try the one from Thai Kitchen, which is vegan), and cook for one minute.

Add 1/2 a cup vegetable broth, 2 cups finely chopped carrot, 2 tablespoons minced fresh ginger, 3 minced garlic cloves, and 1/8 tsp. ground red pepper. Cook 6 minutes, until the carrot is tender.

Add an additional 3 and 1/2 cups of vegetable broth, 1 cup of dried red lentils, and one (15 ounce) can of soybeans, rinsed and drained (buy the yellow/white soybeans, not the black ones, i.e. from Westbrae: www.westbrae.com). Bring to a boil, then reduce heat and simmer for 10 minutes.

Stir in 1/3 cup cilantro, 1/4 tsp. salt and 1/4 tsp. black pepper.

Ladle 1 cup of curry into each of 6 bowls. Dallop each serving with a tablespoon of plain soy yogurt just before serving (such as Whole Soy). Each bowlful is 320 calories.

Cost:
onion $3.23
vegetable broth $5.38
carrot $1.56
ginger $1.16
red lentils $4.19
canned soybeans $1.49
plain soy yogurt $0.99

Golden Gazpacho

You're probably wondering why I'm making a cold soup in the middle of January. Normally I eat as seasonally as I can, but I guess I'm nostalgic for a few of the flavors of warmer weather. Tonight, I'm bringing a little summer into the kitchen.

In a large bowl, combine 1 and 1/2 cups orange juice, 1 and 1/4 cups chopped and peeled mango (about 1 large mango), 1 cup finely diced cantaloupe (I always find it easier to buy melon pre-cubed in the produce section), 1/2 cup diced peeled jicama, 1/2 cup tomato juice, 6 tablespoons diced yellow bell pepper, 3 tablespoons sliced green onions, 2 tablespoons chopped cilantro, 1 tablespoon rice vinegar, 1/4 tsp. salt, and 1/8 tsp. black pepper - what a list!

Stir together, then cover and chill until ready to serve. A one cup serving is 100 calories.

Note: stay away from V8 for the tomato juice - too much salt and not enough actual tomato! There is an organic purely tomato juice that I love from R.W. Knudsen, but the store was out, so I bought their low-sodium Very Veggie variety instead, which is still mostly tomato juice: www.knudsenjuices.com/

Cost:
mango $1.99
cantaloupe $2.92
jicama $1.35
tomato juice $3.29
yellow bell pepper $3.01
green onions $0.98
cilantro $1.99
black pepper $4.49

Mulled Cranberry-Apple Cider

It has been below ten degrees in New York for three days running. I am sick of shivering, so I am making some mulled cider to warm myself up!

In a saucepan, combine all the ingredients: 2 cups cranberry juice cocktail (I like the Cranberry Nectar from Santa Cruz Organics: www.scojuice.com), 2 cups apple cider, a tablespoon and a half organic brown sugar, 2 (3 and 1/2-inch long) strips of orange rind, 4 whole cloves, 2 whole allspice, one whole cinnamon stick (broken in half) and one whole nutmeg.

Whole allspice and whole nutmeg can be hard to find - in a pinch, substitute abt. 1/2 tsp. ground allspice and 1/4 tsp. ground nutmeg.

Bring to a boil, then cover, reduce heat and simmer for 30 minutes. Strain through a sieve over a bowl, and discard the solids. Ladle one cup of cider into each of 4 mugs - and serve nice and warm! Each cup is 160 calories

Cost:
orange $0.90

Garlic and Sun-Dried Tomato Hummus

I love hummus, and I especially love it homemade instead of store-bought in a plastic tub. This version is really easy and gets a nice pinkish tint from the sun-dried tomatoes.

In a food processor, combine 1/4 cup water, 2 tablespoons of chopped oil-packed sun-dried tomatoes, 1/4 tsp. salt, 1/4 tsp. black pepper, 2 peeled garlic cloves and one (15-ounce) can of chickpeas, drained. Process until smooth, and transfer to a serving bowl.

Just before serving, cut 2 (6-inch) pitas into 10 wedges each. Place in a single layer on a baking sheet coated with cooking spray, then coat the tops of the pita with another spritz of cooking spray. Bake in the oven at 425 degrees for 6 minutes, until nice and golden.

1/4 cup hummus plus 4 pita wedges makes a yummy pre-dinner nosh of 190 calories.

Cost:
pitas $1.99
oil-packed sun-dried tomato $5.79
chickpeas $1.33

Cran-Grape Syrup

Here's another breakfast idea to get your day off on the right foot - and it's really simple. Just make it the night before.

Bring 4 cups of cran-grape juice to a boil in a saucepan; reduce heat and simmer for about 45 minutes to an hour, until thick and reduced to 3/4 cup.

When buying cran-grape juice, favor organic varieties over other brands which are mainly water and - eew - corn syrup. That's not juice at all! The Cranberry Nectar from Santa Cruz (www.scojuice.com) features both real cranberry juice and real white grape juice - both of which have numerous health benefits.

Once the juice is reduced, remove from heat and stir in 2 tablespoons agave nectar (in place of honey). Cover and chill at least 8 hours (it will continue to thicken as it cools).

Serve over vegan pancakes, waffles, or even vegan ice cream for dessert! I like the Homestyle waffles from Nature's Path: www.naturespath.com If you are buying your waffles in the grocery store, parse the ingredient list carefully - even some organic brands include eggs or milk products.

One tablespoon is 60 calories - the syrup will keep for a week in the fridge.



This picture shows the color of the syrup a bit better.

Cost:
cran-grape juice $3.99

Corn Chow-Chow

Chow-chow (not to be confused with the dog breed) is a relish that can be made of any variety of vegetables - cabbage, carrots, peas etc, and comes from the French word for cabbage, chou. Here, corn takes center stage. You can let this chow-chow stand alone as a side dish, or serve it condiment-style over corn bread, pinto beans, or in place of relish on top of vegan hot dogs.

Bring one cup water to a boil in a saucepan. Add 2 cups frozen corn; cover, reduce heat and simmer for 5 minutes. Drain and set aside.

In a bowl, whisk together one tablespoons whole-grain Dijon mustard, 1 tablespoon cane syrup (available near agave nectar and other sweeteners in the supermarket), 2 teaspoons cider vinegar and 1/2 tsp. celery salt.

I just assumed that I had celery salt in my spice cabinet, without bothering to check. I actually only had the real deal - celery seeds - but since celery salt is just celery seeds mixed with salt and sold commercially, I figured that substituting one for the other made no difference.

As for the mustard, actual Dijon lists sugar in the ingredient list. In the interest of being 100% vegan and not knowing if the sugar was refined with animal products, I went with the stoneground organic mustard from Westbrae Natural instead: www.westbrae.com

Finely dice 1/3 cup onion and 1/4 cup red bell pepper and add to the mustard mixture, tossing to coat. Add the corn and toss to coat.

Let this stand at least 30 minutes before serving, but the longer it stands, the more the flavors will meld and the corn will "pickle" and the more delicious it will be.

1/4 cup is 50 calories.

Cost:
frozen corn $2.99
mustard $2.69
cane syrup $3.99
onion $0.52
red bell pepper $2.94

Chocolate Pudding Cake

I've been yearning for a cast-iron skillet for quite some time - transferable from stovetop to oven and back again, these pans ensure a wonderfully even distribution of heat and delicious flavor. I finally decided to splurge on the 10-inch skillet from Le Creuset, which only set me back $54. Unlike other cast-iron skillets, it does not need to be seasoned, which helps retain the authentic flavor of whatever you're making. Tonight is the first night I'm putting it to use, but look for more cast-iron skillet recipes in the future!

Spoon one cup all-purpose flour into a measuring cup and level with a knife. Sift together with 3/4 cup raw sugar, 1/2 cup unsweetened cocoa, 2 teaspoons baking powder, and 1/4 tsp. salt, over a large bowl (a fine sieve works just fine if you don't have a flour sifter).

Stir in 3/4 cup plain soy milk, 3 tablespoons melted vegan butter (such as Earth Balance) and 1 teaspoon vanilla extract. Set aside.

Combine 1 and 1/2 cups water with 1 and 1/2 cups raw sugar in a saucepan. Bring to a boil, stirring until the sugar dissolves. Remove from heat.

Place your 10-inch cast iron skillet in the oven at 375 degrees fro 15 minutes. Remove from the oven - careful of the handle! It will be very hot - and add an additional tablespoon of vegan butter, swirling so it coats the surface evenly. Spoon the chocolate mixture into the skillet, spreading evenly. Pour the water mixture on top, but don't stir (it will bubble slightly).

Place in the oven, still at 375 degrees, for about 28 minutes, until the cake is set. Let stand for 10 minutes before serving

Divide into 8 equal portions, each of which is 360 calories. Yum!


A delicious gooey piece of pudding.

Cost:
sugar $3.19

Breakfast Polenta with Warm Berry Compote

This polenta dish makes a delicious alternative to oatmeal for breakfast - it's quick, easy and warm on a cold winter morning! One serving should definitely tide you over until lunch.

Melt 1 tablespoon vegan butter (such as Earth Balance) in a medium skillet over medium heat. Add 3 tablespoons agave nectar (in place of honey), 1 tablespoon lemon juice, and 12-ounces of frozen mixed berries. Bring to a boil, then reduce heat and simmer for 5 minutes. Set aside, but keep warm.

In a saucepan, bring 3 cups plain soy milk to a boil - don't use the highest heat and stir frequently so the soy milk doesn't burn to the bottom of the pan!

Add 1/2 cup dry polenta, stirring constantly with a whisk, along with 2 tablespoons raw sugar and 1/4 tsp. salt. Cook for five minutes, still stirring constantly, until the mixture thickens. Careful, because it will splatter.

Spoon 2/3 cup of polenta into each of 4 bowls, and top each with 1/3 a cup of the compote. If you prefer less compote and have leftover, serve it tomorrow morning over vegan pancakes or waffles!

Cost:
frozen mixed berries $3.69
plain soy milk $2.49
dry polenta $5.69

Cranberry and Apple Crumble

This dessert practically begs to be eaten on a cold January night. Serve it warm, straight out of the oven.

In a food processor, combine 1/4 cup all-purpose flour, 2 tablespoons raw sugar, 2 tablespoons organic brown sugar, and 2 tablespoons chilled vegan butter, cut into small pieces (such as Earth Balance). Pulse about 10 to 15 times, or until the mixture is like coarse meal. Set aside.

Peel and thinly slice 3 cups worth of Braeburn apple (about 3 apples - if you can't find Braeburn, Fuji or Gala apples would make a nice substitute. You could even use Granny Smith if you prefer a tarter taste). Combine the apples with 1/2 a cup fresh cranberries in a large bowl.

Whisk together 3 tablespoons orange juice, 1 tablespoon raw sugar, and a teaspoon and a half of cornstarch. Pour over the apple mixture and toss well to coat, then spoon into a one-quart baking dish.

Sprinkle the apple mixture with the flour mixture. Bake at 375 degrees for 40 minutes and then serve it warm! Bonus points if you eat it in front of the fireplace.

Cost:
brown sugar $3.99
Braeburn apple $3.24
orange juice $1.99

Oatmeal-Walnut Cookies

Whip up a batch of these on the weekend - they're loaded with healthy goodies even though they also satisfy a sweet tooth - oatmeal, golden raisins, and walnuts for omega-3 fatty acids.

In a large bowl, combine 1/2 cup raw sugar, 1/3 cup packed organic brown sugar, 1/4 cup softened vegan butter (such as Earth Balance), the equivalent of one egg using egg replacer (such as Ener-G) and 1 teaspoon vanilla. (Confession: I forgot the vanilla!)

Spoon 3/4 cups all-purpose flour into measuring cups and level with a knife. Add to the sugar mixture, along with 1 cup regular oats and 1/4 tsp. salt. Stir until combined, then stir in 2/3 cup golden raisins and 1/4 cup chopped walnuts (you could toast the walnuts first, if you like).

Drop by level tablespoons onto 2 baking sheets coated with cooking spray, 12 to a sheet. Bake at 350 for 12 minutes, and cool completely on wire racks. I found that the mixture became sticky and harder to work with fairly quickly, as I formed individual cookies, so my first batch came out better than my second. I might even recommend chilling in the fridge a bit between batches to avoid this problem

Each cookie is 110 calories.

Cost:
vegan butter $3.39

Braised Kale with 'Bacon' and Cider

Kale is an easy-to-prepare winter vegetable - similar to spinach, collard greens and chard, it wilts way down, so don't be alarmed by the amount called for in the recipe. You'll get a nice dose of beta carotene, lutein (good for the eyes!), potassium, vitamin C, fiber, and calcium.

The original recipe began by cooking 2 slices of bacon in their own fat in a Dutch oven. Since vegan bacon has the benefit of not only being cruelty-free, but also healthier, you'll need to add cooking spray to a Dutch oven. Heat over medium heat, add 2 slices vegan bacon (such as Smart Bacon: www.lightlife.com) and cook 5 minutes until crisp. Remove from the pan, crumble and set aside.

Increase the heat to medium-high and add 1 and 1/4 cups vertically sliced onion; cook 4 to 5 minutes, until tender. (Whoops - I had chopped nearly my whole onion before seeing that it called for sliced onion instead. So I used a mixture of vertically sliced and coarsely chopped - it really made no difference).

Add one pound of chopped kale (about 2 bunches). Cook for 4 to 5 minutes, stirring frequently, until the kale wilts.

Add 1/3 cup apple cider and 1 tablespoon cider vinegar; cover and cook for ten minutes, stirring occasionally.

Uncover and add one and a half cups diced granny smith apple, along with 1/4 tsp. salt and 1/4 tsp. black pepper. Cook a final five minutes.

Sprinkle with the 'bacon' before serving. 2/3 of a cup is 80 calories - you'll have 6 side servings.

Cost:
vegan bacon $3.39
onion $0.67
kale $3.98
apple cider $4.69
Granny Smith apple $1.28

Spinach, Sun-Dried Tomato, and 'Parmesan' Rolls

My cooking magazine suggested making this tasty phyllo roll-up as an appetizer. That would certainly be delicious, but I actually think a couple slices of it make a delicious vegan dinner, similar to spanakopita (a Greek spinach-and-cheese pie).

For vegan phyllo dough, try the Fillo Factory brand - I have mentioned in previous posts that it is vegan, trans fat-free, cholesterol-free, and in all other ways wonderful. Just make sure you read the thawing instructions in advance - if you buy Fillo Factory, you need to set it in the fridge for 7-8 hours first, then room temperature for another couple hours, so don't forget to remove it from the freezer in advance! Also, since the original recipe called for smaller phyllo sheets (14x9 inches), cut the ones from Fillo Factory in half cross-wise, as they measure 14x18.

First, though, bring 1/2 a cup water to a boil and combine in a bowl with 1/4 cup sun-dried tomatoes (packed without oil) - let stand 30 minutes until the tomatoes rehydrate. Drain and chop.

Heat a teaspoon of olive oil in a medium skillet over medium-high heat. Add 1/2 a cup chopped onion, 1/2 tsp. dried oregano, 1/2 tsp. dried basil, and 2 minced garlic cloves. Saute 4 minutes. Add the chopped tomatoes, along with a 10-ounce package of frozen spinach (thaw it, drain it, and press it dry with several layers of paper towels ahead of time).

Cook for one minute, then remove from heat and let cool 10 minutes.

The original recipe added ricotta cheese and Parmesan cheese here. For the ricotta, crumble firm tofu to equal 1/2 a cup plus 2 tablespoons. For the Parmesan, try shredding the vegan mozzarella block from Galaxy Foods to equal 1/4 cup.

Stir you 'cheeses' into the spinach mixture, along with 1/4 tsp. salt, 1/8 tsp. black pepper and the equivalent of one egg using egg replacer (such as Ener-G).

Time to work with the phyllo! Do so as quickly as you can without going so fast you make mistakes, to prevent the individual sheets from drying out.

Starting with one (14x9-inch) phyllo sheet, coat it with cooking spray and sprinkle it with a teaspoon and a half of dry breadcrumbs. Repeat the layers with phyllo sheets #2, 3, and 4. Top with phyllo sheet #5. Press the layers together slightly, and coat the top sheet with cooking spray.

Spoon the spinach mixture along one long edge of the phyllo, leaving a 2-inch border from all sides. Fold the short ends up to cover 2 inches of the spinach on each end. Starting at the long edge, roll it up jelly-roll style - be gentle so as not to tear the phyllo! Place the roll, seam-side down, on a baking sheet coated with cooking spray. Cut 5 diagonal slits, evenly spaced, along the top of the roll, and lightly coat the top with cooking spray.

Bake at 350 degrees for 22 minutes. Let stand 5 minutes before cutting along your slits, into 5 equal pieces. Each piece makes an appetizer of 140 calories, but again, I say double your portions for an entree.

The quantities in this recipe do double or triple easily, so if you prefer to serve the rolls appetizer-style at a party, just make extra batches! Pass around on pretty trays.

Cost:
sun-ried tomatoes without oil $2.39
frozen spinach $2.49
firm tofu $2.19
phyllo dough $3.69
cooking spray $6.39

Sweet Onion, White Bean, and Artichoke Dip

Have this delicious dip on hand as an appetizer. I used Vidalia onions, but any sweeter variety will do.

Heat 2 tablespoons olive oil in a medium skillet over medium-high heat, and add 1 cup chopped onion, 2 teaspoons raw sugar and 4 sliced garlic cloves. Saute 5 minutes until golden.

Transfer the onion mixture to a blender or food processor and add: one (15 ounce) can Great Northern beans (rinsed and drained; substitute any other white bean variety if you can't find them), 1 tablespoon lemon juice, 1 teaspoon chopped fresh oregano, 1/8 tsp. ground red pepper, 1/4 tsp. salt, 1/4 tsp. black pepper, and one (14 ounce) can of artichoke hearts (drained).

I can't think why artichoke hearts wouldn't be vegan, but the can from Native Forest has a certified vegan sticker right on it, so of course I chose to buy that one.

Process it all until smooth. You can make the dip up to two days in advance and store it in the fridge. When you're ready to serve, cut 4 (6-inch) pitas into 8 wedges each. Serve 1/3 a cup dip plus 4 pita wedges for 190 calories.

Note: do check the ingredient label on pita bread - a few brands throw in things like sugar etc. which might not be 100% vegan. A safe bet are the pitas from The Baker or Toufayan.

Cost:
onion $0.66
Great Northern beans $1.79
oregano $2.99
artichoke hearts $3.39
pitas $1.99

Caramelized Onion, Red Pepper, and Mushroom Pizzetti

A couple of these mini pizzas make a great dinner. Or, if you're entertaining, serve individual pizzetti as appetizers. Just prepare all the components ahead of time and bake in the oven just before serving.

First make the dough: combine 3/4 cup warm water (between 100 and 110 degrees), 1 tablespoon olive oil, 1 teaspoon raw sugar and one packet (2 and 1/4 tsps.) yeast in a bowl, stirring with a whisk. Let stand five minutes.

My thermometer battery died just as I went to measure the water temp! Luckily, I've made enough bread recipes lately that I could estimate the temperature, and phew it worked. The way to eyeball it is that the yeast mixture should look foamy after five minutes of standing.

While the yeast stands, spoon out 2 cups all-purpose flour into measuring cups, leveling with a knife. Combine with 1 teaspoon salt. Add the flour mixture to the yeast mixture and stir until a dough forms. Turn out onto a lightly floured surface and knead 10 minutes (punch down, fold over, quarter turn, repeat!) - add up to 1/4 cup more flour as needed so the dough doesn't stick to your hands.

Place in a large bowl coated with cooking spray, turning to coat the top; cover and let rise 45 minutes.

While the dough rises, make the filling: slice 8 cups of vertically sliced onion (yup, 8 - about 4 large onions). Heat 2 and 1/2 teaspoons olive oil in a large skillet over medium-high heat. Add the onions, along with 1 tablespoon raw sugar and 1/4 tsp. salt. Cover and cook for 15 minutes, but uncover frequently to stir. The onions should be nice and golden brown by the end.

Transfer the onions to a bowl, but return the skillet to the burner, adding 2 additional teaspoons of olive oil. Add 3 cups sliced mushrooms (buy them pre-sliced to save time!) and saute 5 minutes. Add 3 tablespoons Madeira wine, cooking about 30 seconds to 1 minute until the liquid evaporates. As always, look for an organic or unfiltered wine to ensure that it is vegan.

Add the mushrooms to the onions, along with 1/2 a cup bottled roasted red bell peppers (cut into strips). Stir to combine and set aside.

The recipe said to combine a mixture of 1/2 a cup shredded provolone with 1/4 cup shredded Parmesan. Instead, I used 3/4 cup shredded vegan mozzarella (try the one from Galaxy Foods). Set aside.

Prepare two baking sheets by coating each with cooking spray and sprinkling each with 1 tablespoon of cornmeal. Set aside.

When the dough is doing rising, punch down and let stand 5 minutes. Divide into 12 equal portions and roll each into a 5-inch circle on a lightly floured surface (it helps to lightly flour the rolling pin as well).

Place 6 crusts on each of your 2 baking sheets. Top each with 1/4 cup of the onion mixture and 1 tablespoon of the 'cheese'. Make sure to leave about a 1/4-inch crust around the rim. Bake in the oven at 450 degrees for 12 minutes.

Each individual pizzetti is 190 calories.

Cost:
yeast $2.29
onion $3.22
sliced mushrooms $2.49
bottled red bell pepper $5.99
vegan cheese $3.39

Yeasted Corn Bread

Buy a can of vegan stew or chili from the store (I love any of the chili soups from Amy's brand), and serve with wedges of this delicious corn bread while it's still warm.

Spoon 2 cups all-purpose flour and 2 cups masa harina into measuring cups, leveling with a knife. Combine in a large bowl with 2 tablespoons raw sugar, 1 teaspoon salt, and one packet yeast (about 2 and 1/4 tsps).

Masa harina is a golden corn flour - you should be able to find it in the baking section with other flours. It also makes great tortillas!

To the flour mixture, add: 2 cups warmed soy milk (heated to between 100 and 110 degrees over low heat), 6 tablespoons melted vegan butter (such as Earth Balance), and the equivalent of 2 eggs using egg replacer (such as Ener-G). Whisk the "eggs" well with a whisk first so they are slightly frothy.

Stir with a wooden spoon for about a minute, until the mixture is very smooth. Spoon into a 13x9-inch baking dish coated with cooking spray. (My mixture was a bit thick and I had a bit of a tough time spooning it evenly into all four corners, but by the time it rises, you'll be able to make the batter even in the pan, so don't worry if this happens to you, too).

Cover and let rise for one hour, until doubled in size. Once risen, bake in the oven at 375 degrees for 25 minutes. Let stand in the pan 5 minutes before cutting into 12 slices and serving warm!

Each slice is 160 calories.

Cost:
all-purpose flour $3.79
masa harina $4.99
plain soy milk $2.39

'Creamed' Cauliflower with Herbed Crumb Topping

This is an absolutely delicious baked side dish.

Start by boiling a pot of water, and add 5 cups chopped cauliflower florets; boil for 15 minutes and then drain. Set aside.

While the cauliflower cooks, place 3 ounces of sourdough bread in a food processor and process into coarse crumbs - it should equal about a cup and a half. Set aside.

Melt a teaspoon and a half of vegan butter (such as Earth Balance) in a large skillet over medium heat - add one and 1/2 cups chopped leek and 2 minced garlic cloves and cook 7 minutes, stirring frequently. While the leeks cook, spoon out 1/4 cup all-purpose flour into a measuring cup, leveling with a knife. Combine in a bowl with 1 and 3/4 cups plain soy milk, stirring with a whisk.

Add the flour mixture to the leek mixture, and bring to a simmer, then cook for 2 minutes stirring constantly so the soy milk doesn't burn to the bottom of the pan - the mixture should be thick.

Add 1/4 tsp. salt, 1/8 tsp. black pepper and 1/2 cup shredded vegan cheese - try the vegan mozzarella block from Galaxy Foods instead of Parmesan called for in the original recipe.

Remove the pan from heat and stir in the cauliflower. Spoon the whole mixture into an 8x8 inch baking dish coated with cooking spray.

Return to your pre-made breadcrumbs, and add 1/4 tsp. salt, one tablespoon chopped parsley and either 1 tsp. chopped fresh thyme or 1/3 tsp. dried thyme.

Melt half a teaspoon more of vegan butter in a small skillet and add one minced garlic clove. Cook for 30 seconds, and then pour over the breadcrumb mixture, tossing gently to combine.

Sprinkle the breadcrumbs evenly over the cauliflower. Bake it all in the oven at 400 degrees for 30 minutes; it should be nice and bubbly and brown.

One and 1/4 cups is 220 calories, and you should have about 5 side servings. Dig in!

Cost:
sourdough bread $1.58
cauliflower $6.98
leek $2.00
plain soy milk $1.69
vegan cheese $3.39
parsley $1.99

Dinner Rolls, Five Ways

Is it a freezing cold and snowy Saturday afternoon? Perfect! Then you have enough time to make these delicious rolls for dinner. Part of the reason they take so long - aside from being a yeast-dough that requires rising - is that the base of the original recipe called for evaporated milk. But unlike dairy-eaters who can purchase this item conveniently in the supermarket, a vegan has to make her (or his) own.

There is a quick method to this - simply make 2 cups of soy milk from powdered mix using double the powder called for. Use 12 ounces for this recipe, and set aside the rest for another use. However, I find it infinitely more satisfying to use the slow method: Pour 3 cups of plain soy milk into a saucepan. Cook over medium-low heat until reduced to a cup and a half (12-ounces), stirring constantly (about an hour and fifteen minutes). See my post for Thai Iced Coffee from June 2008 for suggestions of fun things to do while you stand at the stove for that long! Seriously; it's pretty therapeutic.

However you do it, place twelve ounces of evaporated soy milk, at between 100 and 110 degrees, in a large bowl. Dissolve in 2 teaspoons raw sugar and one packet of yeast (2 and 1/4 tsps.), and let stand 5 minutes.

Add 3 cups all-purpose flour and the equivalent of one egg using egg replacer (such as Ener-G), stirring until combined. Cover and let stand for 15 minutes.

Add an additional 3/4 cups flour. Turn the dough out onto a lightly-floured surface and knead for 8 minutes, adding up to 1/4 cup more flour, one tablespoonful at a time, to prevent the dough from sticking to your hands. (You remember the kneading steps: punch down, fold over, quarter turn, repeat!)

Place the dough in a large bowl coated with cooking spray, turning to coat the top of the dough as well, then cover and let rise for 40 minutes until doubled in size.

Divide the dough into 16 equal portions. As per the title of this recipe, you have five shaping options.

1. Simply divide into 16 equal balls.

2. Divide into 16 equal portions; roll each into an 8-inch rope. Tie the dough into a knot around itself, tucking the ends under.

3. Divide into 16 equal portions; roll each into a 20-inch rope. Coil the rope around itself, pressing the end in to seal.

4. Divide into 16 equal portions; roll each into an 18-inch rope. Fold in half, then twist to form a breadstick.

5. Divide into 16 equal portions. Divide each of those into 3 smaller balls. Press the balls together on a baking sheet, making sure they adhere together.

Or do a variation of all 5!

Place 8 shaped rolls on each of two baking sheets, each sprinkled with 1/2 a tsp. cornmeal. Lightly coat the tops of the rolls with cooking spray, then cover with plastic wrap and let rise another 20 minutes.

Meanwhile, melt two tablespoons vegan butter (such as Earth Balance), and let cool.

Brush the tops of the rolls evenly with the melted 'butter'. You could also opt to sprinkle them with poppy seeds here, although I did not. Bake in the oven at 400 degrees for twenty minutes, with one baking sheet on the bottom rack and one on the middle rack. Rotate midway through cooking.

You can serve these warm out of the oven, or cool completely on wire racks. They freeze beautifully, so if you want to save them for future use, wrap individually in foil once cooled and place in the freezer. When you want to serve them, just reheat, still wrapped in the foil, at 350 degrees for about 12 minutes.

Each roll is 160 calories.

Cost:
plain soy milk $2.49

Candied Hazelnut Brittle

I had some hazelnuts on hand, and this candy seemed a delicious way to use them up!

First, roast the hazelnuts. Place in a single layer on a baking sheet at 275 degrees for about 20 to 30 minutes. It takes a bit longer than if you roast them at a higher temperature, but then you would risk burning them. Place on paper towels and rub off the skins, then chop to equal 1/3 a cup. Set aside.

Line a baking sheet with aluminum foil and spray the foil with cooking spray. Set aside.

In a saucepan, combine 1/2 a cup raw sugar, 3 tablespoons water and 1/8 tsp. cream of tartar, stirring until the sugar dissolves. (Don't forget, cream of tartar has nothing to do with dairy cream! It is just the common name for potassium hydrogen tartrate). Bring the mixture to a boil over medium-high heat, then cook for 6 minutes, stirring occasionally.

Remove from heat and stir in the hazelnuts and 1 teaspoon vanilla extract. Pour onto the prepared baking sheet and cool completely before breaking into pieces. Roughly a tablespoon-worth is 60 calories (you'll have about 11 pieces of that size).

Cost:
hazelnuts $6.99

Butternut Squash and Leek Gratins

These individual gratins ought to warm you up on a cold night! There's quite a lot of oven time involved, so don't make this on an evening when you're pressed for time.

Cut a one-pound butternut squash in half lengthwise. Scoop out the seeds and place, cut-sides down, an a baking sheet coated with cooking spray. Bake at 375 degrees for 45 minutes, until tender. (Note: since it can be hard to find a butternut squash that small, buy a two-pounder and use half of it in this recipe; save the other half for a side dish tomorrow night!)

Let the squash cool for 30 minutes before scooping out the pulp and mashing with a potato masher or fork until smooth. Otherwise you'll burn your hands!

While the squash cools, slice 2 cups of thinly sliced leek (about 2 leeks). Rinse the slices in a sieve to make sure the dirt gets washed from all the layers.

Melt 1/2 a teaspoon of vegan butter (such as Earth Balance) in a medium skillet over medium heat. For some reason, my cooking time with leeks is never as long as recipes suggest. The directions said to add the leek to the skillet, cover, and cook for 20 minutes, stirring once, then to uncover and cook an additional 10 minutes until golden brown. However, my leeks were perfectly browned after the first 20 minutes, so use your discretion on this step and don't let them burn. Once browned, let cool slightly.

Meanwhile, in a large bowl combine a teaspoon and a half of raw sugar, 1/8 tsp. salt, 1/8 tsp. black pepper, a dash of nutmeg, and the equivalent of two eggs using egg replacer (such as Ener-G). Mix with a whisk. Add the cooled leek and cooled squash pulp.

Divide the mixture evenly among 3 individual ramekins. Place the ramekins in an 8x8-inch baking dish, and fill with hot water to a depth of one inch (water from a tea kettle works best). Cover with foil and bake at 325 degrees for 25 minutes. Remove the foil and bake an additional 15 minutes - a knife inserted in the center should come out clean. Remove from the oven and transfer the ramekins to a baking sheet.

The original recipe said to sprinkle each with 2 teaspoons of grated Parmesan. I used the vegan Parmesan sprinkles from Galaxy Foods, but because the flavor is very strong, I decreased the amount to 1 teaspoon. You could also grate the vegan mozzarella block from Galaxy Foods for a more subtle flavor.

Either way, return the baking sheet to the oven and broil for 2 minutes.

Each gratin is 190 calories.

Happy 2009 everyone! Because I love to plan in advance, I've been getting ideas for recipes for all months and seasons for the year ahead, and I hope to continue cooking up a vegan storm.

Cost:
butternut squash $4.92
leek $2.27