Cafe Brulot

My heart is still pounding as I sit down to type this. Why? Because I'm afraid of fire. And this recipe requires matches, ladies and gentlemen!

Cafe Brulot, which loosely means "burnt coffee" in French, was supposedly invented by the top lieutenant to a notorious 18th century pirate in New Orleans (!) Still a traditional drink in that city, it is made with much fanfare in a brulot bowl. This recipe is a simplified version so you can make it at home. It is interesting to note that "brulot" in French can also mean "fire-ship" - maybe a reference to the ship that the pirate was working on??

Start by peeling half of the rind off of an orange and half of the rind off a lemon, using a vegetable peeler to make an unbroken strip. Stud the orange rind with 2 cloves, and the lemon rind with one clove. Squeeze 1 tablespoon of juice from the orange, and 1 teaspoon of juice from the lemon. Set all that aside.

In a medium saucepan, combine 1/2 cup plus 2 tablespoons triple sec, 1 tablespoon brandy and 1 cinnamon stick. I used apple brandy since I need it in the near future for a couple other recipes, but any brandy should do - since it is not filtered like wine, brandy doesn't pose any vegan problems.

Now here's the fun part (or the terrifying part, if you're afraid of fire like I am!). Light the triple sec mixture using a long match - and snatch your hand back quickly. While the flames are high, hold the lemon and orange rind over the flames with tongs. Let the flames die down, and drop in the rinds. Okay, so I'm a sissy, and I skipped the holding-over-the-flames part entirely. I added my peels once the fire was safely out. I still am just giving myself credit for lighting the match!

Now pour 2 and 1/2 cups strong hot coffee into one side of the pan. Stir in your fresh-squeezed orange and lemon juices, and stir to combine. Discard the rinds. Now serve in pretty teacups! You'll have 5 servings of 1/2 a cup and 100 calories.

Note: I make my coffee at home in a traditional French press - so much yummier than automatic coffee makers.



And of course, here it is on fire!

Cost:
orange $0.42
lemon $0.35
apple brandy $24.99

Creamy 'Parmesan' Orzo

I am sending out a plea to Galaxy Foods with tonight's post! I am down to my final chunk of their vegan mozzarella block, which is my go-to vegan cheese to shred for pretty much every recipe I make that involves cheese, no matter what flavor is intended. When I first noticed it was disappearing from grocery store shelves a couple months ago, I began stock-piling it. But alas, now I have run out. A glance at the website seems to hint that a new, better-flavored, improved product is soon to hit shelves, but please hurry! My stomach and taste buds and recipes can't wait any longer.

Okay, now that my rant is over, I did have enough to shred for the 'Parmesan' in this recipe, which is to say, 1/4 cup. If you can't find the mozzarella block from Galaxy Foods, the vegan mozzarella from Follow Your Heart is an okay substitute, although it doesn't shred quite as well.

To make the orzo, melt a tablespoon of vegan butter (such as Earth Balance) in a saucepan over medium heat. Add one cup uncooked orzo and cook 3 minutes, stirring constantly. Pour in 1 and 1/4 cups vegetable broth and 1 and 1/4 cups water; bring to a boil, then reduce heat and simmer for about 15 minutes, until the liquid is absorbed (mine took closer to 20 minutes).

Stir in 1/4 cup shredded vegan cheese in place of Parmesan, 2 tablespoons chopped fresh basil, 1/4 tsp. salt and 1/4 tsp. black pepper. Sprinkle with 4 teaspoons pine nuts (toast them first, if you like).

1/2 a cup is 240 calories - double your portion for a hearty dinner. Either way, this is best served immediately!

Cost:
vegetable broth $2.69
basil $2.99

Sweet Potato Hash

This side dish works equally well alongside dinner or alongside brunch. You decide.

If you have a microwave, you can follow the recipe directions which were to place 1 and 1/2 pounds peeled and diced sweet potato in a bowl with 1/3 a cup water, then cover with plastic wrap and microwave for 15 minutes. If you're old-fashioned like me and do not own a microwave, place the diced sweet potato in a saucepan and cover with water; bring to a boil, then reduce heat and simmer for 15 minutes. Drain, and set aside.

While the sweet potato cooks, heat 1 and 1/2 teaspoons olive oil in a large skillet over medium-high heat. Add 1 and 1/4 cups chopped onion and saute 6 minutes. Add 2 (1-ounce) vegan breakfast sausages - try the breakfast 'sausage' from Light Life. (The original recipe called for 2, 1-ounce turkey breakfast sausages. If you choose another vegan brand besides Light Life, make sure they are small breakfast sausages - larger vegan ones are meant for lunch or dinner, and are entirely different in taste and caloric value! Also, since the vegan sausage won't crumble as it cooks quite like the real thing, I found it was easier to cut it into smaller pieces before adding to the skillet.

Add 1/4 tsp. salt along with the 'sausage', and cook 4 minutes, breaking up the 'sausages' further with a fork to crumble.

Add the sweet potatoes, another 1/4 tsp. salt, 1 and 1/2 tablespoons maple syrup, 1 tablespoon water, 1/4 tsp. black pepper and 1/8 tsp. nutmeg. Cook for another 5 minutes.

One cup of the hash makes a side dish of 200 calories.

Cost:
sweet potato $2.87
vegan breakfast sausage $2.79

Lemony Asparagus-Mushroom Stir-Fry

This yummy and super-quick vegetable stir-fry makes a great a side dish; or, serve it over brown rice for a main meal.

Heat 2 teaspoons olive oil over medium-high heat in a large skillet. Add 2 cups (1 and 1/2-inch-long) sliced asparagus, 2 cups sliced mushrooms, and 1 cup snow peas (trimmed and diagonally sliced); saute 7 minutes. Add 1 minced garlic clove and saute an additional minute.

While the vegetables are cooking, combine 1/3 cup chopped fresh parsley, 1 and 1/2 teaspoons grated lemon rind, 1/4 tsp. coarse salt and 1/8 tsp. black pepper in a bowl. Sprinkle over the vegetables.

This dish is best served immediately. 1/2 a cup is 60 calories.

Cost:
asparagus $3.04
pre-sliced mushrooms $2.49
snow peas $1.12
lemon

Chocolate Souffles with Pistachios

Halleluia, I finally got vegan 'egg whites' to work, for these delicious individual desserts.

To begin, coat 4 (6-ounce) ramekins with cooking spray. Sprinkle each with 1 teaspoon raw sugar, turning gently to coat the sides as well as the bottoms. Place on a baking sheet and set aside.

In a saucepan, combine 1 oz dark chocolate, 4 and 1/2 teaspoons vegan butter (such as Earth Balance), and 3 tablespoons raw sugar; cook over low heat until melted. For the chocolate, almost any dark chocolate should be vegan, but I like to support the Endangered Species company, whose dark chocolate is certified vegan, and whose proceeds go to support, well, endangered species, in part (10% of net profit): www.chocolatebar.com

Whisk in 2 tablespoons unsweetened cocoa powder, 2 tablespoons all-purpose flour, and 1/8 tsp. salt. Gradually add 1/2 cup plain soy milk (such as Silk), stirring with a whisk; increase the heat to medium and cook until thick, stirring constantly - the recipe said 3 minutes, but I stopped at a minute and a half. Let cool.

While it cools, it's vegan egg white time! I had found a tip online that beating Ener-G egg replacer a full 12 minutes yielded a mixture that resembled stiff egg whites, but last time I botched it by beating in too much sugar at the very end. This time, make the equivalent of 3 egg whites (2 and 1/2 tablespoons powder to 6 tablespoons warm water) using Ener-G. Beat for about one minute until foamy. Add 3 tablespoons raw sugar, 1 tablespoon at a time, beating between each addition, then continue beating until stiff - yes, 12 minutes total.

And wow! is all that I have to say, because by Jupiter it worked. Fold one-quarter of the "egg white" mixture gently into the chocolate mixture. Repeat with the remaining 'egg whites', one-quarter at a time. Divide evenly among your 4 ramekins. Sprinkle the top of each with 1 teaspoon chopped pistachios.

Bake at 375 degrees for 20 minutes - and serve immediately before they deflate! Each souffle is 230 calories.



Here's a peek inside.

Cost:
dark chocolate $3.99
pistachios $7.99

Mushroom and Bell Pepper 'Omelet' with 'Fontina'

This recipe gave me another opportunity in my continuing quest to perfect the vegan omelet. Although the texture didn't quite set as well as eggs, the color, and taste were great!

First, however, prepare the vegetable filling: heat 1/2 a teaspoon olive oil in a medium skillet coated with cooking spray over medium-high heat. Add 1/4 cup sliced green onions and saute 1 minute; add 1/2 of a medium green bell pepper (cut into thin slices) and saute another minute.

Next, add 2 cups thinly sliced shiitake mushroom caps, and cook 3 minutes, stirring occasionally. Stir in 1/2 cup chopped and seeded plum tomato, 1/4 tsp. salt, and 1/8 tsp. black pepper; cook 30 seconds.

Remove from heat; cover to keep warm and set aside.

The original recipe called for 8 eggs and 2 eggs whites. For your 'eggs', place 2 (12.3-ounce) packages silken firm tofu in a blender with 1/4 cup water, 2 tablespoons cornstarch and 1/4 tsp. turmeric for color. Blend until smooth and combined. Stir in 1/4 tsp. salt (which I forgot - whoops!) and 2 teaspoons parsley.

Heat a large skillet over medium-high heat until very hot. Add 1/2 tsp. olive oil and 1/2 tsp. vegan butter (such as Earth Balance). Pour in the "omelet" mixture, and spread into an even layer; cook for 7 minutes.

Spread the vegetable mixture evenly over half of the 'omelet'; top that evenly with 1/2 cup shredded vegan cheese (such as the Mozzarella block from Galaxy Foods), in place of fontina.

Here's where vegan eggs are not quite up to par with real eggs, as the omelet didn't fold over as firmly and neatly as I would have liked. However, you can spread it back into an even layer to cover any holes.

Cut into 4 wedges, and transfer each - carefully! - to a plate. Top each serving with 1 tablespoon vegan sour cream (such as Tofutti's Better Than Sour Cream).

Each serving is 280 calories.



Cost:
green onions $0.99
green bell pepper $1.10
shiitake mushrooms $3.99
plum tomato $0.76
silken firm tofu $3.74

Lemony Fruit Dip

Try this fun dip on Oscar night while you watch the red carpet fashions! It's delicious to dip into with strawberries, apple wedges, or pineapple chunks.

Make the equivalent of one egg using egg replacer (such as Ener-G), and whisk together with 2 tablespoons raw sugar and 2 and 1/2 tablespoons lemon juice. Set aside.

In a saucepan, combine another 2 tablespoons raw sugar, 1/4 cup water and 1 and 1/2 teaspoons cornstarch. Bring to a boil, then cook for 30 seconds, stirring constantly - it will be quite thick.

Remove from heat and whisk in the lemon juice mixture gradually. Return to the burner and cook over medium heat for 2 minutes until thick, still stirring constantly. Remove from heat, stir in 1/2 tsp. vanilla extract, then let cool completely.

Just before serving, fold in 1 and 1/2 cups vegan whipped cream (such as Soy Whip: www.soyatoo.com) Serve with fresh fruit for dipping!

2 tablespoons of dip is 40 calories.

Cost:
everything was already in my kitchen, so I just had to shell out for the fresh fruit

Chive Green Beans

I'm jonesin' for the spring produce that I know is hitting the grocery store shelves in but a mere month... green beans are still good this time of year, though, and this is a simple and yummy way to prepare them.

Steam 1 pound of green beans for 5 minutes. Drain and combine in a large bowl with 1 tablespoon chopped fresh chives, 1 tablespoon chopped fresh parsley, 2 teaspoons vegan butter (such as Earth Balance), 1/2 tsp. stoneground mustard, 1/4 tsp. salt and 1/8 tsp. black pepper. Toss to combine.

3/4 cup is 60 calories.

Gosh, that really was quick!

Cost:
green beans $2.34
chives $2.99
parsley $1.99

Roasted Butternut Squash and 'Bacon' Pasta

Buying pre-chopped butternut squash in the produce section is a nice time-saver for this warm pasta casserole. As far as cheeses go, the original recipe called for 1/4 cup plus 2 tablespoons provolone in the sauce, and 3 tablespoons Parmesan to be sprinkled on top. In place of both, try shredding the vegan mozzarella block from Galaxy Foods.

Start by placing 1 and 1/2 cups (1-inch) cubed butternut squash on a baking sheet, lined with aluminum foil and coated with cooking spray. In a small bowl, combine 1/4 tsp. dried rosemary, 1/8 tsp. salt and 1/8 tsp. black pepper, and sprinkle evenly over the squash. Bake at 425 degrees for 45 minutes.

Coat a medium skillet with cooking spray over medium heat, and cook 3 slices of vegan bacon (such as Smart Bacon) according to package directions. Remove from the pan and crumble (I actually find that vegan bacon crumbles better if you cook it a minute or so longer than package directions). Increase the heat to medium-high and add 1/2 cup thinly sliced shallots to the skillet; saute for about 8 minutes until tender (I stopped at 6 minutes). Combine the roasted squash, the 'bacon' crumbles and the shallots, and set aside.

Cook 4 ounces of penne pasta according to package directions - that's about one cup of dry pasta, but use a kitchen scale if you have one for the best accuracy. The original recipe actually specified to use mini penne, but since I couldn't find this slightly smaller shape in an organic version, I used the organic regular-sized penne from De Cecco.

While the pasta cooks, add 2 tablespoons all-purpose flour and 1/4 tsp. salt to a saucepan over medium-high heat. Gradually stir in 1 cup plain soy milk (such as Silk) stirring with a whisk the whole time. Bring to a boil, then cook for 1 minute until slightly thickened, still stirring constantly.

Remove from heat and stir in the 'provolone' (see above) until melted. Add the pasta and toss to coat. Spoon into an 8x8-inch baking dish coated with cooking spray. Spoon the squash mixture evenly over the top of the pasta, and sprinkle evenly with the 'Parmesan'.

Bake in the oven at 450 degrees for 10 minutes. About 1 and 1/2 cups of the pasta is 470 calories.

Cost:
butternut squash $3.26
vegan bacon $3.39
shallots $0.88
penne $2.99
plain soy milk $2.39

Miller's Cinnamon-Raisin Bread

Miller does not refer to a person here, but rather to the trade of grain milling; this recipe comes the Stafford County Flour Mills in Kansas, which mills grain and makes bread according to Mennonite traditional recipes. If you want to use the real McCoy, try buying their Hudson Cream Flour at staffordcountyflourmills.com. I used regular bread flour, but followed along with the rest of the recipe!

I did encounter a problem, however. When I mixed all the ingredients together, my dough was so moist it looked more like a batter bread instead of a yeast bread to be kneaded! To make the dough work-able, I added 1/4 cup more flour than called for in the original recipe, which yielded a dough of the right texture. See how your dough turns out and you can always add more flour if you need to. As always with flour, spoon into measuring cups and level with a knife for accurate measurements.

Place 2/3 cup raisins in a saucepan; cover with water and bring to a boil, then remove from heat, cover, and let stand 15 minutes. Drain and set aside.

Heat 1 cup plus 2 tablespoons plain soy milk (such as Silk) in a saucepan over low heat until a thermometer reaches between 100 and 110 degrees. Stir in 2 and 1/2 tablespoons vegan butter (such as Earth Balance), stirring until the butter melts.

While the soy milk heats, combine 2 and 3/4 cups bread flour, 1/4 cup packed organic brown sugar, 1 teaspoon cinnamon, 3/4 tsp. salt and one packet of yeast (2 and 1/4 teaspoons), in a large bowl.

Add the warm milk mixture, along with the equivalent of 2 eggs using egg replacer (such as Ener-G) - whisk the "eggs" slightly so they are a bit frothy before adding them to the bowl.

Stir until a soft dough forms, then stir in the raisins. Transfer to a floured surface and knead for 8 minutes (punch dough down, fold over, quarter turn, repeat!) The recipe said to add up to 1/4 cup more flour as needed to prevent the dough from sticking to your hands, but as I mentioned above, I added a full 1/2 cup more.

Place the dough in a large bowl coated with cooking spray, turning to coat the top, and let rise, covered, for 1 hour - ideally some place free from drafts and about 85 degrees. Punch the dough down, cover and let rest 5 minutes.

Turn the dough out onto a lightly floured surface and roll into a 14x7-inch rectangle. Starting one one short edge, roll the dough up, pressing to eliminate any air pockets and pressing the seam and the ends to seal it. Place, seam-side down, in a 9x5-inch loaf pan coated with cooking spray. Cover and let rise another 30 minutes.

Bake in the oven at 350 degrees for 40 minutes. Remove from the pan, cool on a wire rack, and then slice into 14 slices. Delicious with jam for breakfast!

Each slice is 170 calories.

Full disclosure: I have a bad habit of forgetting to replace staples from my pantry; I'm so used to having certain things there, that, when I run out, I don't think to replace them! So I began the recipe and then remembered I had finished off my cinnamon last week. Thinking quickly, I used the Pumpkin Pie Spice in my cabinet, which is just a blend of mostly cinnamon with a little bit of ground clove, ginger, and nutmeg mixed in. It did the trick in a pinch!

Cost:
none, although I should have bought new cinnamon....

Mixed Pepper Pizza with Basil and Pine Nuts

Remember my Pizza Dough recipe from a few weeks ago? Here's another idea for a pizza topping - especially useful if you made the crust in advance and stored it in the freezer! Just don't forget to thaw the dough in the fridge overnight, if that's the case.

Start with one prepared Pizza Dough recipe (see post from February 1, 2009) and roll into a 12-inch circle on a floured surface. Place on a 12-inch round pizza pan (or a baking sheet will do), coated with cooking spray and sprinkled with 1 tablespoon of cornmeal. Set aside.

To prepare the topping, heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add 2 cups vertically sliced sweet onion (such as Vidalia or Walla Walla), 1/4 tsp. salt and 1/4 tsp. black pepper. Saute 3 minutes. Add 1 tablespoon minced garlic (about 3 cloves); cook an additional minute.

Reduce the heat to low and add one yellow bell pepper and one red bell pepper, each cut into 1/4-inch thick slices. Cook for ten minutes. Pour in 1/4 cup water and cook an additional ten minutes, until the water is nearly all evaporated and the bell peppers are soft. Remove from heat and stir in 1 tablespoon drained capers.

Spoon the bell pepper mixture evenly over the crust. Sprinkle evenly with 3/4 cups crumbled vegan feta (try the one from Sunergia). Bake at 500 degrees for 15 minutes. Remove from oven and sprinkle with 1/2 cup chopped basil, 2 tablespoons pine nuts (toast them first, if you like), and 1/4 cup shredded vegan cheese in place of Parmesan (I like the vegan Mozzarella block from Galaxy Foods). Return to the oven for 3 minutes.

Now slice into 6 wedges and serve! Each slice is 240 calories.

Cost:
sweet onion $0.83
yellow bell pepper $1.76
red bell pepper $1.72
capers $2.99
vegan feta $4.49
basil $2.99
vegan cheese $3.39

Mexican Corn and Bean Soup

If you use pre-packaged frozen diced onion in this recipe, you don't even need to get out a cutting board. I can't remember the last time I had so few dishes to do!

Heat 2 teaspoons olive oil over medium-high heat in a saucepan. Add 1/2 cup frozen chopped onion (try an organic brand such as Columbia River frozen foods), 1 teaspoon cumin, 1/2 tsp. ground ginger (or 1 teaspoon minced fresh), and 1/2 tsp. dried oregano. Cook 1 and 1/2 minutes.

Add 1 cup frozen corn, 1 (14-ounce) can of vegetable broth, 1 (15-ounce) can of rinsed and drained black beans, 1 (14-ounce) can of diced tomatoes and green chiles (try the one from Whole Foods' 365 brand) and 1/4 tsp. black pepper.

Bring to a boil, then reduce heat and simmer for 10 minutes.

Ladle 1 and 2/3 cups soup into each of 3 bowls. Garnish each with a wedge of lime; each serving is 240 calories.

Cost:
frozen onion $1.99
frozen corn $1.99
vegetable broth $1.49
black beans $1.79
canned diced tomato and green chiles $0.99
lime $0.33

Curried Couscous with Broccoli and 'Feta'

This dish comes together quickly for a weeknight meal. Bring any leftovers in tupperware to work the next day. I recommend chopping all the vegetables in advance to make things move even faster.

Bring 3/4 cups plus 2 tablespoons water to a boil in a saucepan. Gradually stir in 1/2 cup uncooked couscous; remove from heat, cover and let stand 5 minutes, then fluff with a fork.

In another saucepan, steam 3/4 cups small broccoli florets, covered, for 3 minutes. Drain and set aside.

Combine the couscous and the broccoli in a large bowl with: 1/4 cup finely chopped red onion, 3 tablespoons shredded carrot, 2 tablespoons chopped cashews, 1 tablespoon white wine vinegar, 2 and 1/4 teaspoons olive oil, 1 and 1/2 teaspoons raw sugar, 3/4 tsp. curry powder, 1/2 tsp. minced fresh garlic (or 1/4 tsp. ground ginger, which I used), 1/4 tsp. salt, and 3/4 cups canned chickpeas (rinsed and drained - about half of a 15-ounce can).

Sprinkle the top with 6 tablespoons crumbled vegan feta - try the 'feta' from Sunergia.

1 and 1/4 cups is a filling entree of 410 calories.

Cost:
broccoli florets $2.82
red onion $0.52
carrot $0.19
canned chickpeas $1.79
vegan feta $4.49

Pineapple-Coconut-Banana Upside-Down Cake

Just reading the title of this cake is like an exercise in yummy-ness. Plus I'm playing with my cast-iron skillet again... I think after today I might give it a rest for a little while!

Melt 2 tablespoons vegan butter (such as Earth Balance) in a 9- or 10-inch cast iron skillet over low heat on the stovetop. Remove from heat and sprinkle evenly with 3/4 cup packed organic brown sugar.

Drain one (15 ounce) can of pineapple slices over a bowl, reserving 1/2 a cup of the liquid. I recommend the organic pineapple slices from Native Forest, although Dole's product appears to be vegan as well. Place one pineapple ring in the center of the skillet. Cut the others in half, and arrange in a circle around the center pineapple. Sprinkle evenly with 1 cup shredded coconut, and set aside.

Spoon 1 cup all-purpose flour into a measuring cup, and level with a knife. Combine the flour with 1/2 cup raw sugar, 1 teaspoon baking powder, 1/2 tsp. baking soda, 1/2 tsp. cinnamon and 1/4 tsp. salt, in a large bowl.

In another bowl, combine the reserved pineapple juice, 1/2 cup mashed banana (about 1 large or 2 medium-sized bananas; it helps to buy ones that are not too firm but not too mushy either), 2 tablespoons vegetable or canola oil, and the equivalent of one egg using egg replacer (such as Ener-G). Stir well with a whisk, then add to the flour mixture; stir until combined.

Pour the batter over the coconut in the skillet - I needed to spread mine a bit with the back of a wooden spoon to fill in the entire skillet evenly. Bake at 375 degrees for 30 minutes (a toothpick inserted in the center should come out clean). Invert - quickly and carefully! - onto a wire rack.

Serve this warm or at room temperature! Slice into 10 wedges, each of which is 310 calories.



Cost:
canned pineapple slices $3.49
bananas $0.63

Quick 'Buttermilk' Corn Bread

As the name implies, this recipe is very quick, which means you can have it made while anyone else around is waking up and showering, and have it ready in time for vegan brunch - think vegan bacon, fruit salad, and warm slices of this corn bread.

Place 2 tablespoons canola oil in a 9- or 10-inch cast-iron skillet, and place the skillet in the oven at 450 degrees for 10 minutes - don't be alarmed if you hear the oil popping in there!

While it heats, combine 2 cups yellow cornmeal, 1 teaspoon salt, 1/2 tsp. baking soda and 1/2 tsp. baking powder in a large bowl. Set aside.

Make 2 cups of vegan buttermilk by pouring 2 tablespoons lemon juice into a measuring cup, then filling with plain soy milk the rest of the way to equal 2 cups. Let stand for 5 minutes to clabber (sour) it. Meanwhile, make one vegan egg using egg replacer of your choice (such as Ener-G). Combine the 'egg' and the 'buttermilk' and 1/8 tsp. black pepper, stirring with a whisk. Add to the cornmeal mixture, and stir just until moist.

Remove the skillet from the oven and turn carefully so the oil coats the bottom and the sides. Pour the excess oil into your batter, and stir to combine. Pour the batter back into the skillet. Bake at 450 degrees for 15 minutes (a toothpick inserted in the center should come out clean).

Let stand 5 minutes, then slice into 8 wedges and serve - you could even serve right from the skillet for an authentic home-style feel. Each wedge is 170 calories.

Cost:
already all in my kitchen!

Huevos Rancheros with 'Queso Fresco'

Okay, so of course there are no huevos - eggs - in this recipe. Instead, I simplified a recipe for a basic vegan omelet, to take the place of the eggs in this dish, which simply translates as "Ranch Eggs". There are 4 components to this recipe: the sauce, the beans, the "eggs", and the tortillas.

For the sauce, combine 10 ounces red enchilada sauce with a 10 ounce can of diced tomatoes with green chiles (undrained) in a saucepan. Many brands of red enchilada sauce include sugar in the ingredients. A vegan option is the red chile sauce from My Favorite New Mexico Foods, which does not include any sugar: www.mfnmfoods.com For the canned tomatoes with green chiles, Whole Foods' 364 brand produces a version, but it comes in a 14.5 ounce can - just measure out about 1 and 1/4 cups for 10 ounces.

Bring the sauce mixture to a boil, then reduce heat and simmer for 5 minutes until slightly thick. Add 1/3 cup chopped cilantro and 1 tablespoon fresh-squeezed lime juice. Set aside.

Combine one (15-ounce) can of pinto beans (rinsed and drained) with 2 tablespoons water. You could either heat this in a bowl in the microwave for 2 minutes, or do as I did and place over medium heat on the stovetop for a couple of minutes until warmed. Set aside.

Warm 4 (8-inch) flour tortillas according to package directions - I recommend checking ingredient labels just in case! The whole wheat flour tortillas from Whole Foods' 365 brand are a safe bet. I actually skipped the step of warming the tortillas, alas, as I was a little disorganized tonight and didn't have time to heat them in the oven! Luckily for me, cold tortillas were just as yummy.

Once warmed, spoon about 1/3 a cup of the pinto bean mixture onto each tortilla, spreading to cover the top. Set aside.

Now for the "eggs". In a food processor, process one (12.3 ounce) package silken firm tofu until smooth. Add 2 tablespoons water and 1/4 tsp. turmeric (for color); process until combined.

Heat a medium skillet over medium-high heat, and coat with cooking spray. Working with one "egg" at a time, spoon 1/4 cup of the tofu mixture into the center of the skillet, patting into a flat circle. Cook for about 4 minutes, then invert onto the center of one tortilla. Repeat the process with 3 more "eggs".

Spoon 1/2 cup of the sauce mixture around the "egg" on each tortilla. Sprinkle each with 1/4 cup crumbled vegan feta (in place of queso fresco - try the vegan feta from Sunergia).

One topped tortilla is 340 calories.

Cost:
canned diced tomato and green chiles $0.99
red enchilada sauce $5.49
cilantro $1.99
limes $0.66
canned pinto beans $1.79
silken tofu $1.50
tortillas $1.69
vegan feta $4.49

Zwieback

Zwieback, which means 'twice-baked' in German is a literal name for these delicious sweet rolls. Bake them through the first round, and they are delicious fresh for a mid-day pause alongside a cup of coffee. Bake them the second time, and they are nuttier and crisper - closer to biscotti - and will keep for weeks.

First, heat 1/2 cup plain soy milk (such as Silk) over medium-high heat until bubbles form around the edges - the original recipe stated that this would happen at about 180 degrees, but I took mine from the burner at 145 degrees because the bubbles were growing rapid and the recipe cautioned not to let the (soy) milk boil.

Remove from heat and stir in 2 tablespoons vegan butter (such as Earth Balance), stirring until melted. Add 1 tablespoon vegetable or canola oil, 5 teaspoons raw sugar and 3/4 tsp. salt. Stir to combine and let cool to room temperature.

While the soy milk mixture cools, dissolve 1 teaspoon raw sugar and 1 package of yeast (2 and 1/4 teaspoons) into 1/4 cup warm water, heated to between 100 and 110 degrees. Let stand 5 minutes. Add the cooled soy milk mixture and stir to combine. Make the equivalent of one egg using egg replacer (such as Ener-G) and whisk until it is slightly frothy. Add to the yeast mixture, stirring well with a whisk.

Spoon out 3 cups all-purpose flour into measuring cups, leveling with a knife. Add to the yeast mixture, one cup at a time, and stir until a dough forms, before turning out onto a lightly floured surface and kneading for 5 minutes.

My dough, whether through an error I made or because that's just the way this recipe is, was very floury, and difficult to knead at first. As a result, I didn't even have to flour the countertop I was working on. I assume, however, that this is probably normal, since this is the first yeast bread recipe I've encountered that doesn't prompt you to add more dough as you knead to keep the dough from sticking to your hands.

Oh yes, and the steps for kneading: punch dough down with palms, fold in half, turn a quarter-turn, repeat!

When you're done kneading, place the dough in a large bowl coated with cooking spray, turning to coat the top. Cover and let rise 30 minutes. Punch the dough down, then cover and let rise another 30 minutes. Punch the dough down, cover and let rest for 5 minutes.

Divide the dough into 12 equal portions. Working with one at a time (leave the rest covered in the bowl), roll into a circle, then pat out into a 2 and 1/2-inch oval (it's smaller than you think, so don't be alarmed...) Starting with one longer edge, roll up tightly, and press at the seams to seal. Place, seam-side down, on a baking sheet lined with parchment paper. Repeat with all 12 rolls, then cover and let rise 45 minutes.

Bake at 375 degrees for 15 minutes. Remove from pan and cool on a wire rack. As I mentioned, this is the stage at which they make a delicious snack!

To do the "twice-baking" with any leftovers, cut each roll lengthwise into 1/2-inch thick slices. Place in a single layer on a baking sheet and bake at 300 degrees for 20 minutes. Turn over and bake for 5 minutes. Remove from the pan and cool on wire racks.



The picture at the top is the rolls after the first round of baking. Here they are twice-baked.

Cost:
vegan butter $3.49
yeast packages $2.69

Creamy Mashed Potatoes

Here's a quick side dish for a busy night! Steam up a second veggie, add a vegan protein, and you have a full meal.

Peel and cube just over a pound of Yukon gold potatoes (about 4). Place in a saucepan, cover with water and bring to a boil, then reduce heat and simmer for 15 minutes.

Drain the potatoes, and return to the pan. Add 1/3 cup warmed, plain soy milk (such as Silk; just heat it briefly over low heat beforehand), 1 tablespoon vegan butter (such as Earth Balance), 1 teaspoon prepared horseradish - sold in the refrigerated section of the supermarket - 1/4. tsp. coarse salt, and a dash of black pepper.

Mash with a potato masher to desired consistency - the smoother the better, in my opinion. Return to the burner and cook over low heat until warm.

2/3 cup is a side serving of 180 calories.

Cost:
Yukon gold potatoes $1.15
soy milk $2.49
horseradish $1.99

Prairie Fields Wheat and Soy Bread

I nearly had a disaster making this recipe, but luckily managed to salvage it! The original recipe instructions and amounts made enough for 3 loaves of bread. However, whether because my bowl wasn't large enough to stir together the flour and the wet ingredients adequately, or because I simply have never worked with that much dough before, I had an enormous gloppy mess on my counter top that was so wet and gooey it would never be kneaded into real bread dough.

Luckily, I thought to myself, well, if the original recipe makes 3 loaves, I can cut all the ingredients into 1/3 and still manage to make one loaf! So I recommend following the quantities listed below for one loaf of this delicious, traditional 19th century bread recipe... If you feel more ambitious later on, triple the quantities and make 3 loaves; once made, you can freeze them for up to 3 months. Slices are delicious alongside a hot bowl of soup, or for sandwiches.

One last thing before we get started: there are 3 types of flour used below - bread flour, whole wheat flour, and soy flour (which has a nice high protein content!). For all three, spoon into measuring cups and level with a knife, to ensure the greatest accuracy.

Combine 1 cup bread flour in a large bowl with 1 teaspoon salt and 1 and 1/2 teaspoons dry yeast (note: this is less than one convenient yeast package, which contains about 2 and 1/4 teaspoons, so measure it out).

Add 1 cup plus 2 tablespoons warm water (between 100 and 110 degrees), 3 tablespoons agave nectar (in place of honey) and 2 tablespoons olive oil to the mixture. Stir well to combine.

Add 2/3 cups more bread flour, 1 and 1/3 cups whole wheat flour, and 1/3 cup soy flour. Stir until a soft dough forms, then turn out onto a floured surface. Knead until smooth and elastic (about 8 minutes, although I stopped after about 4 because my dough got very tacky), adding about a tablespoon and a half more bread flour as needed so the dough doesn't stick to your hands. To knead the dough; punch down with your palm, fold over, turn a quarter turn, and repeat!

Place the dough in a bowl coated with cooking spray, turning to coat the top. Cover and let rise for 1 hour. Punch the dough down; cover and let it rest for 10 minutes.

Working on a floured surface, roll the dough into a 14x7-inch rectangle. Starting from one short end, roll the dough up, pressing to eliminate any air pockets, and press along the seam and the ends to seal.

Place, seam-side down, in a 9x5-inch loaf pan coated with cooking spray. Bake at 350 degrees for 25 minutes. Remove from the pan and brush the top with 1 teaspoon melted vegan butter (such as Earth Balance). Let cool completely on a wire rack.

Cut into 12 slices - 150 calories each. So what if I managed only to get one loaf out of this recipe, instead of the intended 3, because I was quite pleased with the results.

Cost:
soy flour $3.99
yeast packages $2.69
agave nectar $3.99
olive oil $6.39

Chocolate Chip Dutch Baby

Here's another dessert recipe to prepare in a cast-iron skillet! A Dutch baby (which is also called a German pancake) is baked in a metal pan, and falls soon after being removed from the oven. It is traditionally made from eggs, flour and milk, and seasoned with vanilla, but this version makes use of vegan ingredients and a fun topping. Because of that, it won't puff up as much as one made with real eggs, but it will still be scrumptious.

Place the empty 9- or 10-inch skillet in the oven at 450 degrees for 15 minutes. While it heats, combine 3/4 cup plain soy milk (such as Silk) in a bowl with 1/2 cup all-purpose flour, 2 tablespoons raw sugar, 1/4 tsp. salt, and the equivalent of 2 eggs using egg replacer (such as Ener-G). Stir well with a whisk.

Melt 1 tablespoon vegan butter (such as Earth Balance) in the pre-heated skillet, swirling evenly to coat. Add the soy milk batter. Sprinkle the top with 1/3 cup chocolate chips - try the vegan chocolate chip variety from Whole Foods' 365 brand.

Place back in the oven and bake at 450 degrees for 10 minutes.

While the pancake is in the oven, melt a tablespoon of vegan butter in a medium skillet. Add 3, large, firm bananas, each sliced in half lengthwise, and then cut in half again. Cook for 2 minutes on each side. Add 1/2 cup Kahlua liqueur and simmer one additional minute.

Cut the pancake into 6 wedges. Serve each wedge with 2 banana pieces, and 1 tablespoon whipped cream - yes, a vegan version exists! It's called Soy Whip from Soyatoo: www.soyatoo.com Yum.

Each serving is 330 calories.

Cost:
soy whip $4.39

Tofu and Mushrooms

This traditional Chinese dish makes a great vegan entree and packs a punch of almost 13 grams of protein per serving. I recommend doing all the chopping and prep work in advance, as things move quickly once cooking begins.

The only real vegan issue for this recipe is the fact that it calls for sake. Most sakes are fined and filtered with gelatin finings from fish; although some are filtered with charcoal, it won't say on the bottle. However, if you buy an unfiltered sake, it should be vegan friendly. I chose the unfiltered Rihaku Nigori sake.

To start, heat a tablespoon and a half of peanut oil in a large skillet over medium-high heat. Add 3 cups of shiitake mushroom caps (cut into quarters), 1/2 cup chopped carrot, 1/2 cup chopped green onion, 2 tablespoons minced fresh ginger, and 1 minced garlic clove; saute 2 minutes.

Stir in 1 cup vegetable broth, 5 tablespoons soy sauce (I recommend the low-sodium kind to cut down on salt in the recipe), 2 tablespoons unfiltered sake, 1 teaspoon raw sugar and 1 teaspoon sambal oelek (chile paste). Cover, reduce heat and simmer for 10 minutes, stirring occasionally.

Combine 1 tablespoon cornstarch in a small bowl with 2 teaspoons water and 1 teaspoon rice vinegar, stirring with a whisk. Add to the pan; bring to a boil then cook 1 minute stirring constantly until the mixture begins to thicken.

Remove from heat and add one (12.3-ounce) package of silken tofu, cut into 1/2-inch cubes - the recipe called for extra-firm but I used firm by accident with fine results. Cover and let stand 10 minutes.

Spoon 1/2 cup cooked brown rice onto each of 4 plates. Top each serving with 1 cup of the tofu mixture. Each servings is 280 calories.

Cost:
shiitake mushrooms $7.98
carrot $0.26
green onions $0.99
ginger $1.00
vegetable broth $2.69
sake $23.99
silken tofu $1.50
brown rice $1.06

Irish Oatmeal Bread

I realize I've done a lot of bread baking lately, but as my mom remarked today, it's such a cozy thing to do during winter months. Consider this a heads-up that I'll return to less yeast-y, time-consuming recipes as soon as the weather warms. Today, though, I was excited to try out this oatmeal bread. Oatmeal is rich in fiber and lowers your risk for type II diabetes... but generally we get stuck only thinking of it as a breakfast cereal. If you eat slices of this bread at lunch, though, and you can double your oatmeal intake for the day.

Start out by combining 1 cup plus 2 tablespoons boiling water in a large bowl with 3/4 cups + 2 tablespoons steel-cut oats, a teaspoon and a half salt, 1 and 1/2 tablespoons organic brown sugar and 1 and 1/2 tablespoons vegan butter (such as Earth Balance). Let stand 25 minutes. (If you have a large stand mixer, use that, and use the blade of the mixer later on when the flour is added; if not, any large bowl will do and you can stir by hand later on).

Dissolve 1 package of yeast (2 and 1/4 teaspoons) and a dash of raw sugar into 1/4 cup warm water (between 100 and 110 degrees). Let stand 5 minutes before adding to the oat mixture.

Note: I made a mistake and added the dash of sugar earlier to the oats, not realizing it was meant to be dissolved in with the yeast! Luckily this was a minor mistake, so didn't make a difference.

Spoon out 1 and 1/4 cups + 2 tablespoons all-purpose flour and 1 and 1/2 cups whole wheat flour into measuring cups, leveling with a knife. Add to the oat mixture. If using a stand mixer, beat at medium speed until blended. If - like me - you don't have a stand mixer, stir by hand until well combined in your bowl. Turn out onto a floured surface and knead for about 8 minutes (punch dough with palms, fold over, quarter turn, repeat!), adding up to 1/4 cup more all-purpose flour as needed so the dough doesn't stick to your hands - I didn't need to use quite that much.

Place the dough in a bowl coated with cooking spray, turning to coat the top; cover and let rise for 1 hour - you know the drill: find some place free from drafts and about 85 degrees.

Once risen, punch the dough down and let rest 5 minutes. Transfer to a floured surface and roll into a 14x8 inch rectangle. Starting at the short end, roll the rectangle up tightly, pressing to eliminate any air pockets; pinch the seam and the ends to seal.

Fit the loaf, seam-side down, in a 9x5-inch loaf pan coated with cooking spray. Cover and let rise 30 minutes.

Make the equivalent of one egg using egg replacer (such as Ener-G) and brush over the top of the loaf - you'll have leftover "egg" mixture so just discard the rest.

Bake at 350 degrees for 45 minutes - it should sound hollow when tapped. Remove from pan and let cool on a wire rack before slicing into 14 yummy slices - 160 calories each.

Use any leftover steel-cut oats for breakfast, of course!

Cost:
steel-cut oats $3.39
whole wheat flour $3.49

'Sour Cream' Babka

I'm playing around with another traditional prairie baking recipe today, this time a variation on the kind of babka brought over to this country with Russian immigrants. A more traditional babka would contain dried cherries, but this variation makes use of dried cranberries and golden raisins - and, of course, vegan sour cream!

(A babka, FYI, is just a spongy yeast cake. Although traditional around Easter, it is delicious any time!)

First, however, this is one of those recipes that calls for evaporated milk, and unlike lacto-ovo vegetarians, a vegan can't buy a ready-made can at the grocery store, but has to make her own. I've talked about how soothing I find the "long method", although you can do it a bit quicker by making soy milk using powder, using double the powder called for. But for the fun, longer method: pour 3 cups plain soy milk into a saucepan. Heat over medium-low heat and cook until reduced to 1 and 1/2 cups, stirring constantly with a wooden spoon. It takes about an hour and 15 minutes - this time around, I listened to French radio to entertain me.

The original recipe started by heating one cup of evaporated milk to 180 degrees, but since you'll just have finished evaporating your own soy milk, it should already be hot enough! Stir in 8 ounces (about one cup) vegan sour cream - try Tofutti's Better Than Sour Cream. Let cool to room temperature.

Meanwhile, combine 1 cup dried cranberries and 1 tablespoon amaretto liqueur (Disaronno is vegan) in a bowl, and set aside.

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

Here, the original recipe called for 2 whole eggs and 2 egg yolks. If you're using Ener-G egg replacer, make 2 "eggs" according to the regular directions - 1 and 1/2 teaspoons powder plus 2 tablespoons warm water for each. For the egg yolks, combine 1 and 1/2 teaspoons powder with only 1 tablespoon warm water each.

Combine all of your "eggs" in a large bowl with 1/2 cup raw sugar. Beat with a mixer for about 2 minutes, until smooth. Add the cooled soy milk mixture, the yeast mixture, 1 teaspoon almond extract and 1/2 tsp. salt. Beat until combined.

Now it's time to spoon out 5 and 1/2 cups all-purpose flour into measuring cups, leveling with a knife; add to the wet ingredients. Stir until a soft dough forms, then turn out onto a floured surface and knead for 5 minutes (punch dough down with palm, fold over, quarter turn, repeat!). Add up to 1/2 cup more flour a little at a time to prevent the dough from sticking to your hands - I didn't need to use quite the whole half-cup.

Place in a large bowl coated with cooking spray, turning to coat the top, and let rise for 1 hour, ideally somewhere free from drafts and about 85 degrees. Punch the dough down and let rest 10 minutes.

Before moving on to the next step, it helps to prepare a Bundt pan for baking - coat the pan with cooking spray, and dust with 1 tablespoon raw sugar. Set aside.

Transfer your dough back to a work surface and knead in the cranberry/amaretto mixture, 1 cup golden raisins and 1/2 cup slivered almonds. I found that it was easiest to knead in batches of each a bit at a time. Using floured hands, pat the dough into an 8-inch circle. Form a smaller 2-inch hole in the center. Transfer to the prepared Bundt pan, fitting the center of the pan through the hole in your dough. Coat the top of the dough with cooking spray, cover and let rise for 45 minutes.

Uncover the dough and bake in the oven at 350 degrees for 45 minutes. Cool in the pan on a wire rack for 5 minutes, before inverting onto a serving plate or platter.

During those 5 minutes, whisk together another 1/4 cup evaporated soy milk (reserved from earlier!) with 1 and 1/2 cups organic powdered sugar and 1/4 tsp. almond extract. Drizzle this icing over the babka once it's on the serving platter, then let cool completely.

Cut the babka into 28 slices - since it makes so many servings, you'll probably want to make this recipe when you have a crowd to feed! Each slice is 220 calories.

Cost:
plain soy milk $2.49
vegan sour cream $2.49
all-purpose flour $4.69
golden raisins $2.79

Savory 'Yogurt Cheesecake' with Caramelized Onions

This savory 'cheesecake' makes a fun appetizer to spread over crackers or baguette slices. If you have any leftovers, try spreading it on whole wheat toast for breakfast! Be aware though: you have to start preparation for it the night before.

So, the night before, line a colander with 4 layers of cheesecloth and place the colander in a large bowl. Spoon one (32-ounce) can of plain soy yogurt (such as Silk) into the colander. Cover the top loosely with plastic wrap and place in the fridge for 12 hours.

12 hours later, spoon 1 and 3/4 cups of the 'yogurt cheese' into a bowl. Discard any liquid and any leftover yogurt cheese (or you could save the latter for another use - for ideas, see either my 'Yogurt Cheese' or Walnut-'Yogurt' Dip recipes, both from June 2008).

Spoon 1/2 cup vegan cream cheese (such as Tofutti Better Than Cream Cheese) into a large bowl, and beat with a mixer until smooth. Add the soy yogurt cheese, 1 cup crumbled firm tofu (in place of ricotta cheese), 1/2 tsp. salt, 1/4 tsp. black pepper and the equivalent of one egg using egg replacer (such as Ener-G). Beat just until combined; set aside.

Spoon out 1/2 cup all-purpose flour into a measuring cup, leveling with a knife. Place in a food processor along with 1/2 cup cornmeal, 1 teaspoon raw sugar, 1/2 tsp. salt and a dash of black pepper. Pulse about 3 or 4 times until combined.

Add in 2 and 1/2 tablespoons vegan butter (such as Earth Balance), cut into small pieces. Pulse about 4 times, until the mixture is like coarse meal. Add 1/4 cup ice water (which is just water and ice placed together in a bowl, to cool it way down). Process just until moist, but don't let the dough form into a ball.

Pat the cornmeal mixture into the bottom of an 8- or 9-inch springform pan coated with cooking spray. Bake at 350 degrees for 15 minutes, then cool on a wire rack. Once cooled slightly (about 15 minutes), spoon the yogurt mixture over the prepared crust. Return to the oven and bake at 350 degrees for 35 minutes, until almost set. It will continue to set as you cool it on a wire rack.

While all that baking is going on in the oven, prepare the onions: melt a teaspoon of vegan butter in a large skillet over medium heat. Add 8 cups - yes, 8 - of sliced onion. Cook for 15 minutes, stirring occasionally.

Stir in 1 tablespoon raw sugar, 1/2 tsp. salt, and 1/4 tsp. black pepper; now cover and cook for 25 minutes until the onions are browned and tender, stirring occasionally. Remove from heat and stir in 1 teaspoon of dried thyme.

That's it! Come time to serve, cut the 'cheesecake' into 10 wedges, and serve at room temperature. One wedge of 'cheesecake' plus about 2 tablespoons of the caramelized onions is 200 calories.

FYI, this was my first time using a springform pan, and it is fun.

Cost:
plain soy yogurt $2.69
vegan cream cheese $2.99
firm tofu $1.69
onions $2.99

Red Bell Pepper Frittata

Frittata?? you're probably thinking. Yes, but you're going to use silken tofu in place of 4 egg whites and 3 eggs, which were used in the original recipe.

First though, bring 1/2 a cup water to a boil and gradually stir in 1/3 cup couscous. Remove from heat, cover and let stand 5 minutes, then fluff with a fork and set aside.

Place one (12-ounce) package silken tofu (such as Mori-Nu: www.morinu.com) in a food processor, and process until smooth. Add 1/4 cup water, and process again until combined.

Transfer to a bowl and add 1 tablespoon more water, 1/4 tsp. salt and 1/4 tsp. black pepper, stirring with a whisk. These are now your "eggs"!

Coat a 9- or 10-inch ovenproof skillet with cooking spray and heat over medium-high heat. Add 2 cups red bell strips, 1 cup vertically sliced onion and 2 minced garlic cloves; saute 5 minutes.

Stir in the couscous and the "egg" mixture and cook 5 minutes. Sprinkle with 1/3 cup vegan cheese - try shredding the Mozzarella block from Galaxy Foods in place of Manchego, in the original recipe.

Transfer the skillet to an oven and bake at 350 degrees for 10 munutes. Let stand 5 minutes before cutting into 4 wedges, each of which is 210 calories. It might not be quite as set as the egg mixture, but it is still delicious!

Note: if you don't have couscous, try substituting orzo or even spaghetti.

On a side note, I was interested to learn the origin of the frittata, which I had always assumed was a Spanish dish - it actually hails from Italy, and is classified as the Italian version of the French omelet, only started on the stovetop and finished off broiled in the oven, instead of being served folded over. Pasta, such as spaghetti or macaroni, can often be found in a frittata - along with meats, cheeses, and vegetables - and is usually leftover from a meal the night before.

Cost:
silken tofu $1.50
red bell pepper $1.94

Pizza with Escarole, Roasted Peppers, and Olives

If the toppings of my Mexican Pizza recipe didn't appeal to you, here's another option for topping off the Pizza Dough recipe from 2/1/09. It has a bitter/salty combination that is scrumptious.

Take one prepared Pizza Dough and roll into a 12-inch circle on a floured surface. Place on a 12-inch pizza pan or a baking sheet coated with cooking spray and sprinkled with 1 tablespoon cornmeal. Crimp the edges up to form a crust, then set aside.

Cut one yellow bell pepper in half, and discard the seeds and membranes. Place on a baking sheet lined with aluminum foil, flattening each half with your palm. Broil for 15 minutes until blackened, then place in a zip-top bag and let stand for 15 minutes. Peel away the skin, and slice into strips. Set aside.

Coat a large skillet with cooking spray and heat over medium-high heat. Add one cup vertically sliced red onion, 1/4 tsp. salt and 1/4 tsp. black pepper; saute 3 minutes. Add 1 tablespoon minced garlic (about 3 cloves) and saute another minute. Add 4 cups chopped escarole and cook 2 minutes until the escarole wilts. Remove from heat and stir in 1 tablespoon sherry vinegar.

Spread the escarole mixture evenly over your pizza crust. Top with 1/2 cup shredded vegan cheese (the original recipe used fontina but try the vegan mozzarella block from Galaxy Foods), the yellow pepper strips, and 6 chopped and pitted kalamata olives. Bake at 500 degrees for 14 minutes.

Remove the pizza from the oven and sprinkle with an additional 3 tablespoons 'cheese' (in place of Parmesan) and either 1 teaspoon chopped fresh oregano or 1/2 tsp. dried oregano (I used the latter). Bake an additional 2 minutes.

One-sixth of the pie is 240 calories.

Cost:
yellow bell pepper $1.58
red onion $1.43
escarole $1.99
vegan cheese $3.39
kalamata olives $4.99

Mexican Pizza

As promised, here's a recipe idea to top the Pizza Dough from yesterday. Not only will the spicy ingredients warm you up, but there's lots of oven time involved at high temperatures, which will keep you even warmer!

Take one prepared Pizza Dough (see post from 2/1/09) and roll into a 12-inch circle on a lightly floured surface. Place on a baking sheet or pizza pan coated with cooking spray and sprinkled with 1 tablespoon of cornmeal. Crimp the edges to form a crust. Set aside.

Slice one large red onion vertically, and separate into rings. Place the onion rings in a large bowl; lightly coat with cooking spray and sprinkle with 1/4 tsp. salt and 1/8 tsp. black pepper, tossing to coat. Arrange in a single layer on a baking sheet coated with cooking spray, and place in the oven at 450 degrees for 15 minutes, stirring halfway through. Cool completely.

Up the oven temperature to 'Broil'. Place one poblano chile on a baking sheet lined with aluminum foil. Broil for 8 minutes, turning after 6 minutes, until charred. Place in a zip-top plastic bag and let stand 15 minutes, before removing the skin.

Slice the poblano in half, and discard the stem and seeds. Slice into thin strips. Place in a large bowl, and sprinkle with 1/4 tsp. salt and 1/8 tsp. black pepper, tossing to coat. Set aside.

The cheeses used in the original pizza recipe were white cheddar and queso fresco. A vegan white cheddar actually exists, from a British company called Cheezly, but - alas - it is not currently available in the U.S. Instead, I shredded the orange 'cheddar' block from Galaxy Foods to equal 1/2 a cup. Queso fresco or "fresh cheese" crumbles similar to feta. So try the vegan feta from Sunergia, crumbling to equal 1/2 a cup. Combine the 'cheeses' in a bowl and set aside.

Pour one (7-ounce) can of chipotle chiles in adobo sauce into a food processor and process until smooth. I highly recommend the brand Casa Fiesta - unlike most other brands, sugar is not an ingredient in their adobo sauce, which means you don't have to worry about if the sugar was refined with bone char.

Spread a teaspoon and a half of the chipotle puree onto the pizza crust, spreading with the back of a wooden spoon. Reserve the rest for another use. Arrange the poblano strips in a single layer over the sauce. Top with the onions, 1/4 pound husked and coarsely chopped tomatillos (about 2 small ones), then sprinkle evenly with the 'cheese' mixture.

Bake at 500 degrees for 17 minutes - your crust should be golden. Sprinkle with 2 tablespoons of chopped cilantro and one tablespoon of pumpkinseed kernals (these may be sold as 'pepitas' in the supermarket near other nuts and seeds).

One-sixth of the pie is 230 calories.

Full disclosure: I read a tiny section of the recipe wrong while making this for myself, as "spread 1/2 the chipotle puree over the pizza crust" not "1/2 a tablespoon of chipotle puree". This measured out to about 1/4 cup. Needeless to say, my pizza was s-p-i-c-y! I highly recommend sticking to the real amount called for, unless you really like a four-alarm fire when you eat.

Cost:
red onion $1.44
poblano chile $0.80
chipotle chiles in adobo sauce $3.49
tomatillos $1.20
'cheddar' $3.39
vegan feta $3.69
cilantro $1.99

Pizza Dough

This easy homemade dough can be made ahead of time, so that the next time you want pizza, you have a faster start. You can also double the recipe now, use half tonight and freeze the other half just before kneading, so that the next time you want pizza it comes together even faster. Just place in the fridge first until completely thawed - about 8 hours.

In the next couple days, I'll give you a few recipe ideas for toppings, but for tonight, make this crust and top any way you like - then crack a beer and enjoy the Superbowl!

In a large bowl, dissolve 1/2 tsp. sugar and one packet of yeast in 2/3 cup warm water (between 100 and 110 degrees). Let stand 5 minutes.

Spoon out 1 and 1/2 cups bread flour into measuring cups, leveling with a knife. Add to the yeast mixture, along with 1 and 1/2 tablespoons cornmeal, 2 teaspoons olive oil and 1/2 tsp. salt. Stir until a dough forms - it will be very tacky! - and turn out onto a lightly floured surface. Knead for 5 minutes, adding 2 tablespoons more bread flour a bit at a time so the dough doesn't stick to your hands.

Place in a bowl coated with cooking spray, turning to coat the top, then cover and let rise for 45 minutes, until doubled in size. Punch down and shape into a ball. Lightly respray the bowl with cooking spray, and place your dough in it, once more turning to coat the top. Cover and let rise for 30 minutes.

Now shape on a lightly floured surface and top according to taste!

1/6 of the dough without any topping is 140 calories.



Here's the dough just before rolling.

Cost:
everything was in my pantry!

Which I guess begs the line: Pizza during the Superbowl... priceless