Banana-Raspberry Cake with Lemon Frosting

This cake provided the perfect opportunity to try out the stand-mixer my sister and brother-in-law gave me for Christmas. In fact, I've never used a stand-mixer before in my life, and often wondered at the usefulness of them, since it seemed to me either a good old-fashioned wooden spoon or a hand beater could do the job just as well. Well, let me say I am officially a convert, and I hope to use my stand-mixer again very soon!

You'll want 2, 8-inch round cake pans for this recipe, since it is a double-layer cake. I made mine in the 9-inch cake pans I already own, however, which worked fine, but it meant my cake was broader around and not quite as tall as the original. For that reason of aesthetics alone, I do recommend using the 8-inch size, but 9-inches will do if that's what you have!

So coat your 2 cake pans with cooking spray, and line the bottoms with wax paper. Coat the wax paper with cooking spray, and dust each pan with 1 and 1/2 teaspoons flour. Set aside.

Combine 1 and 1/3 cups vegan sugar with 1/4 cup vegan butter (such as Earth Balance) in a large bowl, and beat with a mixer (or stand-mixer!) for about 3 minutes, until well blended. Add the equivalent of 3 eggs using egg replacer (such as Ener-G), one "egg" at a time, mixing after each addition.

Lightly spoon 1 and 3/4 cups all-purpose flour into measuring cups, and level with a knife. Combine the flour with 2 teaspoons baking powder and 1/2 tsp. salt in a bowl.

In another bowl, combine 1 cup vegan buttermilk, 1 cup mashed ripe banana and 1 teaspoon vanilla extract. (To make the 'buttermilk', pour 1 tablespoon lemon juice into a measuring cup. Fill with plain soy milk - such as Silk - to equal 1 cup, and let stand 5 minutes to clabber (sour) the mixture).

Add the flour mixture and the 'buttermilk' mixture alternately to the sugar mixture, both starting and ending with the flour mixture, and mixing after each addition. Pour the batter evenly into your two prepared cake pans.

Bake at 350 degrees for 25 to 30 minutes, until a wooden toothpick inserted in the center comes out clean (mine took the full 30 minutes). Let cool in the pans on a wire rack for 10 minutes, then carefully remove from the pans. Peel off the wax paper from each cake layer, and let the layers cool completely on a wire rack.

Once cool, prepare the frosting: combine 3/4 cup vegan cream cheese (such as Tofutti's Better Than Cream Cheese), 2 tablespoons vegan butter, 2 teaspoons grated lemon rind, 1/2 tsp. vanilla extract, and just a dash of salt in a large bowl; beat until fluffy. Gradually add 2 and 1/2 cups organic powdered sugar, beating just until blended.

(Note: for both the granulated sugar and powdered sugar in this recipe - and indeed, all my recipes! - I love the Wholly Wholesome company. Their sugar products state right on the package that it is suitable for vegans, i.e. not filtered through bone-char).

Place 1 cake layer on a serving plate, and spread with 1/3 cup of the frosting. Arrange 1 and 1/2 cups fresh raspberries over the layer. Top with the second cake layer, and spread the remaining frosting over the top and sides of the cake. You'll have 14 slices of 290 calories each. If you make the cake ahead, store it loosely covered in the fridge. You can also garnish it with a few extra raspberries if you like, for a pretty presentation!


Cost:
all-purpose flour $3.99
vegan sugar $3.39
bananas $0.92
vegan cream cheese $2.00
lemon $0.79
vanilla extract $13.99
powdered sugar $5.99

Stout Chocolate-Cherry Bread

The name of this recipe delighted me - even knowing that 'stout' referred to an actual bottle of stout (beer), I couldn't help but picture a short and stout loaf of chocolate-cherry bread, which made me giggle. My amusement aside, when you buy a 12-ounce bottle of stout for the recipe, make sure it is vegan - the most common, Guinness, is not. I like the stout from Sierra Nevada, which does not use isinglass for filtration, according to the company.

Like the focaccia recipe I made a couple weeks back (Fontina and Red Pepper-Stuffed Garlic Focaccia), this bread recipe begins with a sponge - a yeast/liquid/flour mixture allowed to sit 8 hours to develop complex flavors. So 8 hours in advance, lightly spoon 2 cups bread flour into measuring cups, and level with a knife.

Combine the flour, 1 (12-ounce) bottle of stout and 1 package yeast (about 2 and 1/4 teaspoons) in a large bowl, stirring with a whisk. Cover and refrigerate for at least 8 hours and up to overnight. You want to keep it in the fridge because otherwise the yeast will feed like crazy on the sugar in the beer, and grow out of control - yikes! I had a rather pleasant time rising to make this sponge at 7 am, then going back to bed, and feeling a little like an old-fashioned farmwife doing her baking - except it was Manhattan outside the window, not a farm. And, well, what farmwife goes back to bed until 10?

8 hours later, pull the mixture from the fridge and let stand at room temperature for 1 hour.

Add 2 more cups bread flour (spooned out and leveled with a knife), 1 tablespoon raw sugar, and 1 teaspoon salt to the yeast mixture, stirring until you have a soft dough. Turn the dough out onto a floured surface and knead for about 8 minutes (push the dough away with the heel of your palm, fold it in half, turn it a quarter turn, and repeat!). In the last minute or so of kneading, start adding 1/2 cup dried tart cherries and 4 ounces coarsely chopped dark chocolate. I found it easiest to add the cherries and chocolate in batches, kneading in each batch before adding the next.

For the chocolate, I prefer buying from the dark chocolate from the Endangered Species chocolate company, for rather obvious reasons).

Place the dough in a large bowl coated with cooking spray, turning the dough so the top is coated as well; cover and let rise for 1 hour, ideally some place about 85 degrees and free from drafts. It should be doubled in size by the end.

Punch the dough down and let it rest for 5 minutes, then shape into a 9-inch round, and place on a baking sheet lined with parchment paper. Lightly coat the dough with cooking spray, cover and let it rise another hour.

In a small bowl, whisk together the equivalent of 1 egg using egg replacer (such as Ener-G). Brush over the top of the dough (you can discard any extra liquid). The original recipe also suggested optionally sprinkling the top of the dough with pearl sugar, but since I wasn't sure if pearl sugar is vegan and it was optional anyway, I skipped it.

Make a 1/4-inch deep slit down the center of the loaf with a sharp knife. Bake at 350 degrees for 30 minutes - the bread should sound hollow when tapped.

Remove from the pan and cool on a wire rack. You'll have 20 slices of 160 calories each. I found this bread delicious when toasted for breakfast! For an added indulgence, smear on a little of the vegan equivalent of Nutella, a chocolate-hazelnut spread from Chocoreale, available online at veganessentials.com


Cost:
Sierra Nevada stout $2.12
dried tart cherries $1.40
dark chocolate $7.98

Edamame-Garlic Puree

This fun and easy side dish is packed with soy protein.

Bring 2 quarts (8 cups) of water to a boil in a large saucepan. Add 4 cups frozen shelled edamame and 10 peeled garlic cloves; cook for 5 minutes.

Drain, reserving 1/2 cup of the cooking liquid.

Combine the edamame, the garlic, the reserved liquid, and 1/4 cup soft silken tofu in a blender or food processor; process until smooth. Add 1 and 1/2 teaspoons lemon juice, 1/2 tsp. salt, and 1/8 tsp. black pepper, pulsing to combine.

2/3 cup is a side serving of 180 calories - this recipe makes enough to serve 5. Serve it anywhere you'd normally think to have mashed potatoes!

Cost:
frozen shelled edamame $6.98
soft silken tofu $2.00

Barley Pilaf with Chickpeas and Aritchoke Hearts

You have two options for making this dish, depending how fast you want it to come together! The original recipe called for quick-cooking barley, which is pre-steamed and thus cooks in about 15 minutes. I already had pearled barley at home, however, and figured it didn't make sense to buy a whole package of the quick-cooking variety. Instead, I adjusted the cook time for the dish and prepared it the long way around.

If you use quick-cooking barley, combine 2 cups warm water (which will make cooking even faster!) with 1 cup uncooked quick-cooking barley and 1/4 tsp. salt in a saucepan. Bring to a boil, then cover, reduce heat and simmer for 8 minutes.

For pearled barley, bring about 2 and 1/4 cups water to a boil. Add 3/4 cups uncooked pearled barley and 1/4 tsp. salt. Cover, reduce heat, and simmer for about 1 hour.

In both cases, the barley should be tender by the end and the liquid absorbed. From here, stir in 2 tablespoons commercial pesto and 1 (15-ounce) rinsed and drained can of chickpeas. Let cook an additional minute until thoroughly heated, then stir in 1 tablespoon lemon juice.

Meanwhile, heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add 1 teaspoon minced garlic (you can even use bottled minced garlic if you like, to save more time!) and 1 (14-ounce) can of rinsed and drained quartered artichoke hearts; saute for 3 minutes. Although every brand of canned artichokes I've ever come across is vegan, I like supporting Native Forest because their product is certified vegan: www.edwardandsons.com/native_info.itml

Serve 1 cup of barley mixture topped with 1/4 cup artichoke mixture in each of 4 bowls. Sprinkle each serving with 2 tablespoons shredded vegan cheese in place of Parmesan (such as the vegan mozzarella from Galaxy Foods). Each serving is 380 calories.

A note on commercial pesto: it is possible to find varieties that don't include cheese, but it can be difficult and require trips to several stores - I tend to find artisan varieties of canned pesto from small specialty food stores are the ones that don't contain cheese, whereas those sold in big supermarkets do. This time around, I decided to skip the quandary altogether upon discovery of a crushed-basil paste, sold in a tube, from Marvini. Essentially just crushed basil, oil, and lemon juice, it differs from pesto in that there are no nuts, but I liked that I didn't have to parse Italian-language food labels for cheese ingredients, and the convenience of the tube. So if you can find some in your grocery store, I recommend it!

Cost:
basil paste $4.99
canned chickpeas $1.99
olive oil $10.99
canned quartered artichoke hearts $3.39
vegan cheese

Cornmeal Waffles

These waffles would be a great addition to your next brunch - using cornmeal gives them a heartier flavor than flour would alone. Try them with a little bit of extra maple syrup drizzled on top, and some sliced strawberries - and I highly recommend a few strips of vegan bacon on the side!

First, lightly spoon 1 cup all-purpose flour into a measuring cup, and level with a knife. Combine the flour in a large bowl with 3/4 cup yellow cornmeal, 2 teaspoons baking powder, and 1/2 tsp. salt.

Make 1 and 1/2 cups vegan buttermilk by pouring 1 and 1/2 tablespoons lemon juice into a measuring cup, then filling with plain soy milk (such as Silk) to equal 1 and 1/2 cups. Let stand 5 minutes to clabber (sour) the mixture.

Combine the 'buttermilk' with 1/2 cup maple syrup, 1 tablespoon vegetable or canola oil, and the equivalent of 2 egg yolks using egg replacer (with Ener-G, that's 1 tablespoon powder whisked into 2 tablespoons warm water - don't forget that when you make egg 'yolks' you need less liquid than if you were approximating the full egg!).

Make a well in the center of your dry ingredients, and pour in the 'buttermilk' mixture, stirring just until moist. Set aside.

Next, he original recipe said to beat 2 egg whites until stiff peaks form. If you're using Ener-G, that means 2 tablespoons powder whisked into 4 tablespoons warm water. I still am not sure if the entire 12 minutes of beating with a mixer are necessary for recipes such as this (it's not as complicated as, say, getting a souffle to rise), but I went the full 12-minute effort last time I made waffles, and was rewarded with a fluffy, light final product, so decided it was worth the full 12 minutes here as well. (For the previous recipe, see my post for Chocolate Chip Waffles).

Meanwhile, coat a waffle iron with cooking spray and preheat.

Gently fold the 'egg whites' into the rest of the waffle batter. Pour 1/2 cup batter per square of the waffle iron, spreading all the way to the edges, and cook for about 3 to 5 minutes. A nifty trick I learned is that a waffle is done when your waffle iron stops smoking - it's a great tip, because the last thing you want to do is lift your lid midway to check on them, as doing so messes up the cooking process. My cornmeal waffles took about 4 minutes.

Repeat the cooking procedure with the remaining batter. You'll have 7 waffles total, of 250 calories each.

Cost:
yellow cornmeal $2.69
plain soy milk $2.49

Rich Tomato Bread

This bread is really yummy as toast, served with a pat of vegan butter. Or try it for sandwiches with some of the vegan deli slices out there, such as the 'turkey' from LightLife! The sun-dried tomatoes lend a beautiful, slightly-pink color to your loaf.

Start by covering 20 sun-dried tomato halves (the kind packed without oil) with 1 cup boiling water; cover and let stand for 30 minutes.

Drain the tomatoes in a sieve over a large bowl, reserving the liquid. Finely chop the tomatoes and set aside. Reheat the reserved liquid until it is between 100 and 110 degrees (it's best to verify the temp with a thermometer). Dissolve one packet (2 and 1/4 teaspoons) yeast into the liquid, in a large bowl, and let stand 5 minutes.

Lightly spoon 3 cups bread flour into measuring cups, and level with a knife. Add the bread flour, the chopped tomatoes, 2 tablespoons olive oil, 1 teaspoon salt, and the equivalent of 1 egg using egg replacer (such as Ener-G) to the yeast mixture, and stir until a dough forms. Turn out onto a floured surface and knead for 8 minutes (punch dough down with your palm, fold in half, turn a quarter turn, repeat!).

You can add up to 1/2 cup more bread flour as needed to prevent the dough from sticking to your hands, but quite honestly, I found I had the opposite problem with this dough - it was almost too floury! I wondered if the problem was the fact that the original recipe had called for a large egg, so I added an additional tablespoon of water to the mixture: the standard Ener-G 'egg' is 1 and 1/2 teaspoons powder whisked into 2 tablespoons warm water, so perhaps that didn't contain enough liquid. The addition of the extra water did make the dough workable, but as a result, I only ended up adding about another tablespoon of flour throughout the kneading process.

After kneading, place the dough in a large bowl coated with cooking spray, turning to coat the top of the dough as well. Cover and let rise for 45 minutes - ideally some place about 85 degrees and free from drafts.

Punch the dough down, cover, and let it rest 5 minutes. Lightly flour a work surface, and roll the dough with a rolling pin into a 14x7-inch rectangle. Starting at the short (7-inch) end, roll up the rectangle tightly, pressing firmly so you don't have any air pockets. Pinch the seam and the ends to seal once you're done.

Place the roll, seam-side down, in an 8x4-inch loaf pan coated with cooking spray. Lightly coat the top of the loaf with cooking spray as well, cover, and let rise for 30 minutes.

Bake at 350 degrees for 40 minutes - the loaf should sound hollow when tapped. Remove from the pan and place on a wire rack. Brush the top with 1 tablespoon melted vegan butter (such as Earth Balance). Slice into 16 slices, each of which is 150 calories.

(Note: While making the recipe, I realized I was almost out of olive oil! I only had enough for 1 tablespoon, so made up the second tablespoon with canola oil. Although this may have varied the final taste slightly, I couldn't detect much difference).


Cost:
sun-dried tomatoes packed without oil $2.69

Edamame-Avocado Soup

Make this soup ahead so it has time to chill - it works great for dinner parties!

Place 12 ounces of frozen shelled edamame in the bottom of a saucepan, and cover with water to about 2 inches above the beans. Bring to a boil, then continue to cook for 10 minutes. Drain and set aside.

In a blender, combine half of the edamame, 2 tablespoons chopped shallots, and 1/4 cup vegetable broth. Process until smooth, and transfer to a large bowl.

Combine the remaining half of the edamame with 1 (peeled and quartered) avocado and about 6 tablespoons more vegetable broth in the blender. Puree until smooth and add to the first pureed mixture, stirring to combine.

Add 6 tablespoons more vegetable broth, 2 cups water, 1 and 1/2 tablespoons lemon juice, 1/4 tsp. salt, and 1/8 tsp. white pepper, stirring with a whisk. Cover and chill. The original recipe didn't specify any length of time for chilling, but I made mine about 3 hours in advance.

1 cup of soup is 190 calories. Garnish with chopped fresh parsley or lemon wedges if you like, for a pretty presentation.

Note: I sort of messed up the various quantities of broth in each step above, adding closer to 1/2 cup for the first puree, 1/4 cup for the second puree, and 1/4 cup for the final addition. I figured it didn't matter too much, because either way it all evened out in the end to 1 cup total vegetable broth!

Cost:
vegetable broth $2.69
avocado $1.99

Root Vegetable Tagine with Lentils

Tagine is a Moroccan stew. Usually it consists of meat stewed with spices and vegetables; for my vegan version, lentils provide the protein. Although I didn't prepare this tagine in the pot which lends its name to the original dish (a heavy clay pot with a large dome-shaped cover), you can make the recipe just as easily in a Dutch oven.

First mix together the spice blend: 1/4 tsp. salt, 1/4 tsp. ground cumin, 1/4 tsp. paprika, 1/8 tsp. ground cinnamon, 1/8 tsp. ground turmeric, 1/8 tsp. curry powder, 1/8 tsp. black pepper, a pinch of ground red pepper, and a pinch of allspice. Set aside.

Heat 1 and 1/2 teaspoons olive oil in a Dutch oven over medium heat. Add 1 and 1/2 cups chopped green cabbage, 1 cup (1-inch) cubed and peeled sweet potato, 1/2 cup coarsely chopped onion, 1/2 cup (1-inch thick) slices of parsnip, 1/2 cup (1-inch thick) slices of carrot, 1/2 cup (1-inch) cubed and peeled turnip, 1/2 cup dried lentils, 1/4 cup chopped dried apricots, and 1 and 1/2 teaspoons minced fresh ginger. Cook for 3 minutes.

(Note: I didn't feel like buying a whole head of cabbage for such a small amount, so bought prepackaged coleslaw mix and simply picked out the shreds of carrot! It was a great time saver).

Add the spice blend and cook for 1 minute, stirring constantly, then add 1 teaspoon grated lemon rind, 14 ounces vegetable broth and 3/4 cup canned diced tomatoes (undrained). Bring to a boil, then reduce heat and simmer, uncovered, for 40 minutes.

Guess which step I forgot here? The spice blend! Luckily I remembered to stir it in just after the broth and tomatoes, so there was still plenty of time for the spices to infuse my dish with their amazing scent and taste.

Stir in 1 and 1/2 teaspoons fresh-squeezed lemon juice just before serving. Serve 1 and 1/4 cups of tagine over 3/4 cups cooked couscous, for 4 entrees for 350 calories each.

Cost:
preshredded cabbage $2.49
sweet potato $1.10
onion $0.66
parsnip $0.56
carrot $0.26
turnip $0.24
ginger $0.88
lemon $0.79
canned diced tomatoes $2.19

Spicy-Sweet Turnips

I'm still on a mission to prove that winter (root) vegetables don't deserve their bland reputation! Roasting is a good way to tame the naturally-peppery bite of turnips.

Coat a roasting pan or 8-inch square baking dish with cooking spray. In the pan, combine 1 tablespoon organic brown sugar, 2 teaspoons melted vegan butter (such as Earth Balance), 1/4 tsp. salt, 1/4 tsp. crushed red pepper, 1/8 tsp. ground ginger, a dash of allspice, and 3 turnips (about 6 ounces each), each peeled and cut into 6 wedges.

Bake at 400 degrees for 35 minutes, stirring every 10 minutes or so. You'll have 4 side servings of 3/4 cup and 70 calories each.

Cost:
allspice $5.99
turnips $1.16

Fusilli with Roasted Tomato Sauce

Roasting the tomatoes first for this easy pasta sauce heightens their flavor - yum!

Core, halve, and seed 6 large tomatoes. Place the tomatoes, cut sides down, on a baking pan brushed with 1 tablespoon olive oil. Arrange 3 crushed garlic cloves around the tomatoes, and sprinkle the tomatoes with 1 teaspoon chopped fresh thyme (use 1/4 tsp. dried thyme if you prefer), and 1/4 tsp. salt.

Bake at 400 degrees for 30 minutes. Drain the juices form the pan, then return to the oven for an additional 30 minutes. I took mine out of the oven about 10 minutes early, but I believe that is due to the fact that I'm cooking at high elevation tonight (in Utah!), where cooking times can vary significantly.

Remove the tomatoes from the pan and let cool slightly - discard the juice and crushed garlic. Peel and coarsely chop the tomatoes, and set aside. (Note: I also skipped the peeling step; again, I think due to the elevation, my tomatoes were almost too roasted, and removing the skins proved difficult).

Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add 2 chopped garlic cloves to the pan and cook for 2 minutes, stirring frequently. Add the chopped tomatoes, and 2 and 1/2 tablespoons chopped basil; cook for 3 minutes. Add 1/4 tsp. salt, 1/4 tsp. black pepper, and 3 and 1/2 cups cooked fusilli pasta (about 8 ounces of uncooked pasta); toss to coat.

Serve 1 cup pasta topped with 1 tablespoon shredded vegan cheese in place of Parmesan (such as the vegan mozzarella from Galaxy Foods). You'll have 4 servings of 350 calories each. Garnish with additional sprigs of fresh basil if you like, for a pretty presentation.

Note: the original recipe actually called for long fusilli pasta, the coils of which are not as tight as those on regular fusilli. I could only find regular fusilli in an organic brand, however (from Whole Foods' house brand), which worked just fine.

Cost:
tomatoes $20.55
garlic $0.80
thyme $2.99
basil $2.99
fusilli pasta $1.99

'Parmesan' and Cracked Pepper Grissini

Grissini are the long thin breadsticks you often see in Italian restaurants - this recipe is a fairly simple yeast-bread recipe to try at home.

Dissolve one packet of yeast (about 2 and 1/4 teaspoons) into 1 cup warm water (check with a thermometer that the temperature is between 100 and 110 degrees). Let stand 5 minutes.

Lightly spoon 2 and 3/4 cups bread flour into measuring cups, leveling with a knife. Add to the yeast mixture, along with 1 and 1/4 teaspoons salt, and stir until a soft dough forms.

Turn the dough out onto a floured surface and knead about 8 minutes - you can add up to 1/4 cup more bread flour, as needed, to prevent the dough from sticking to your hands (I only used about another tablespoon). To knead: punch the dough away from you with the flat of your palm, fold in half, turn a quarter-turn on the work surface, and repeat!

Place the dough in a large bowl coated with cooking spray, turning so the top of the dough is coated as well; cover and let rise for about 45 minutes, until doubled in size - ideal rising conditions are a location about 85 degrees and free from drafts.

Punch the dough down and let it rest 5 minutes, then roll out on a lightly floured surface into a 12x8-inch rectangle, using a rolling pin.

Combine 1 teaspoon water with the equivalent of 1 egg using egg replacer (such as Ener-G). Brush over the dough (you won't use all the mixture, so simply discard any extra). Sprinkle the dough evenly with 1/2 cup shredded vegan cheese in place of Parmesan (such as the vegan mozzarella from Galaxy Foods), and 1 tablespoon black pepper - it will look like a lot of black pepper now, but once the breadsticks are separated and rolled out, you'll realize it's only 1/8 tsp. pepper per grissini!). Lightly coat the dough with cooking spray, and cover with plastic wrap. Through the plastic wrap, gently press the toppings into the dough, then discard the plastic wrap.

Prepare two baking sheets by sprinkling each with 1 teaspoon cornmeal.

Divide your rectangle of dough in half lengthwise, so you have 2, 12x4-inch rectangles. Divide each of those crosswise into 12 (1-inch) strips - so you now have 24 strips.

Working with one strip at a time, roll the strip into a log, then stretch into a 14-inch rope, either by gently shaking/pulling it in the air, or rolling it on a lightly floured surface. I found this dough a snap to work with, and the best method to be rolling the rope almost to full length, then stretching it in the air the final inch or two. Place the strip on one of the baking sheets, curving it at various intervals so that they will all fit on the pan.

Repeat with the remaining strips of dough, so you wind up with 12 breadsticks per pan. Lightly coat the breadsticks with cooking spray, then cover and let rise for about 20 minutes.

Uncover the dough and bake at 450 degrees for 6 minutes, with 1 pan on the bottom rack and 1 pan on the top. Rotate the pans, then bake an additional 6 minutes.

Remove the breadsticks from the pan and cool completely on a wire rack. 2 breadsticks are a yummy nosh of 150 calories.

Cost:
bread flour $8.69
vegan cheese $3.39

Roasted Chile-Spiced Edamame

Serve these edamame in place of peanuts with cocktails - they're high in protein but lower in fat than nuts, at only 3 grams per serving - and all the heart-healthy kind!

Allow 1 (14-ounce) package of frozen shelled edamame to thaw ahead of time. Once thawed, arrange the edamame in a single layer on a baking sheet coated with cooking spray.

In a small bowl, combine 1 tablespoon chili powder, 1 teaspoon onion powder, 1/2 tsp. salt, 1/2 tsp. ground ginger and 1/2 tsp. ground red pepper. Sprinkle the spice mixture over the edamame, and toss to coat.

Bake at 350 degrees for 1 and 1/2 hours, stirring every 30 minutes.

You'll have 5 servings of 1/4 cup and 120 calories each.

Cost:
frozen shelled edamame $3.49

French Toast Waffles

This recipe is the perfect way to use that French bread baguette you let get a day or two old - what you don't want to do is use a fresh baguette, or the waffles will be too soggy and soft.

Coat a waffle iron with cooking spray and let preheat.

In a bowl, combine 1 cup plain soy milk (such as Silk), 1 tablespoon raw sugar, 1 tablespoon melted vegan butter (such as Earth Balance), 1 teaspoon vanilla extract, 1/2 tsp. cinnamon, and the equiavelent of 2 eggs using egg replacer (such as Ener-G).

Cut 7 ounces of French bread baguette into 16 (1/2-inch thick) slices. Arrange the slices in the bottom of a 13x9-inch baking dish, and pour the soy milk mixture over the bread. Let stand for 5 minutes. (The original recipe specified to turn the slices to coat, which I forgot, but there was enough soy milk mixture that both sides of my bread were able to soak in the liquid).

Cook the waffles in the waffle iron, 4 bread slices at a time, for about 3 to 5 minutes (mine were nicely golden after just 3 minutes). Repeat with the remaining bread slices. Try serving these with fresh berries, organic powdered sugar, or maple syrup.

4 waffles are a serving of 240 calories.

Cost:
plain soy milk $2.99
French bread baguette $1.29

Firecracker Vegetable Roast

Start by making the sauce for this dish - an intriguing blend of Indian and Italian flavors.

In a food processor, combine 1 cup loosely packed basil leaves, 1/4 cup loosely packed mint leaves, 2 tablespoons olive oil, 1 tablespoon soy sauce, 1 teaspoon dried Italian seasoning, 1 teaspoon curry powder, 1/2 tsp. salt, 3 halved garlic cloves and 1 halved jalapeno pepper. (I removed the seeds from the jalapeno because I don't like things too spicy, but if you leave the seeds in, the dish will really live up to its name).

Process until smooth and set aside.

In a bowl, combine 2 cups cauliflower florets, 2 cups broccoli florets, 1 and 1/2 cups thinly sliced fennel bulb, 1 cup red bell pepper strips, 1 cup yellow bell pepper strips, and 1 cup thinly sliced red onion. Pour the sauce over the vegetables, and toss to coat. Arrange the vegetable mixture on a baking sheet coated with cooking spray.

Bake at 450 degrees for 15 minutes. Add 1 medium tomato (cut into 12 wedges), and 1 (15-ounce) rinsed and drained can of chickpeas to the pan (I also took this opportunity to give the veggies a stir); return the pan to the oven for 5 more minutes.

Serve 1 and 1/3 cups vegetable mixture over 1 cup cooked basmati rice for a hearty entree of 350 calories - this recipe makes enough for 6 servings.

Cost:
basil $2.99
mint $1.99
jalapeno $0.12
cauliflower florets $2.50
broccoli florets $2.50
fennel $2.05
red bell pepper $2.11
yellow bell pepper $2.11
tomato $1.52
canned chickpeas $1.99
basmati rice $2.07

Muesli

Here's another hearty breakfast for a winter morning. I had trouble finding a vegan cereal to replace Wheaties, which were called for in the original recipe, but which contain non-vegan sugar. Oddly enough, whole wheat flake cereals seem to be lacking among the organic brands. The closest I found were the Organic Spelt Flakes from Arrowhead Mills, since spelt is simply a form of wheat.

So in a large bowl, combine 1 cup whole wheat flake cereal (such as Arrowhead Mills' spelt flakes), 1 cup rolled oats, 3/4 cup slivered almonds, 2/3 cup dried cranberries, 2/3 cup chopped pitted dates, 1/2 cup wheat germ, 1/2 cup chopped dried figs, 1/4 cup coconut (toast it first, if you like), 1/4 cup oat bran, 2 tablespoons sunflower seed kernels, 1/4 tsp. ground ginger, 1 teaspoon salt, and 1/4 cup organic brown sugar.

You have several options and variants for making the cereal from this step on. First, decide whether you want to make it all at once, or keep single portions in zip-lock bags for individual use. If opting for the single serving variety, use about 6 tablespoons soy milk for 3/4 cup dried cereal; you'll have 7 servings total, and you can also make it all in one batch.

Your other option is whether to make it crunchy or creamy, like oatmeal. If you like your cereal crunchy, simply pour the soy milk over the cereal just before serving. For a more oatmeal-like consistency, add the soy milk the night before, and let stand overnight. In the morning, you can decide whether you want to eat it cold or warmed up in the microwave!

6 tablespoons soy milk plus 3/4 cup dry cereal is a serving of 370 calories.

Note: bulk bins in your grocery store are your friend for recipes like this, which call for a variety of grains, dried fruits, and nuts!

Here's the muesli in a jar with the soy milk to soak it overnight.


Cost:
whole wheat flake cereal $4.39
slivered almonds $2.69
pitted dates $1.25
wheat germ $2.99
dried figs $5.49
sunflower seeds $0.59

Chocolate Fudge Pie

Don't forget to get your chocolate fix, even as a vegan!

The original recipe for this pie called for Pillsbury's pre-made pie dough, which is definitely not vegan. Luckily, Wholly Wholesome makes pre-made pie shells, available in the freezer section, which come two-to-a-pack and are certified vegan. Use one for this recipe now, and save the other for another use. Even more convenient, you can keep the pie shell frozen right up until you're ready to pour in the batter.

To make the filling, combine 1 cup packed organic brown sugar, 1/2 cup cocoa powder, and 1 tablespoon all-purpose flour in a large bowl. Set aside.

In a separate bowl, combine 3/4 cup plain soy milk (such as Silk), 1/3 cup light-colored corn syrup (I like the organic brand Wholesome Sweeteners), 1 tablespoon melted vegan butter (such as Earth Balance), 1 teaspoon vanilla extract, and the equivalent of 4 eggs using egg replacer (such as Ener-G); stir with a whisk until blended.

Pour the soy milk mixture into the brown sugar mixture, and stir until combined. Pour this filling into one vegan frozen pie shell, and bake at 350 degrees for 40 minutes - the filling should be just set.

Cool on a wire rack to room temperature, then cover and chill for at least 4 hours.

Before serving, spread 1 cup vegan whipped topping over the pie. Ideally, I would have used Soyatoo's frozen whippable soy topping, but the supermarket didn't have it in stock. Instead I used Soyatoo's Soy Whip from the pressurized can, which is virtually indistinguishable from regular whipped cream. If you like, you can sprinkle the top of the pie with an additional 1/2 tsp. of cocoa powder.

Slice the pie into 10 wedges of 280 calories each.



Here's the pie, pre-whipped cream, so you can see the filling.


Cost:
premade pie shell $3.99
soy whipped cream $4.39

Edamame Hummus with Pita Crisps

Try this appetizer as a surprise twist on regular hummus!

Cut 3 (6-inch) pitas in half, and place the halves directly on the oven rack; bake at 350 degrees for 15 minutes.

Cool the pitas completely on a wire rack, then break each into 6, roughly equal-sized chips - the slight unevenness makes for a nice rustic feel to the appetizer.

Meanwhile, cook 3/4 cup frozen shelled edamame according to package directions; drain and set aside.

Place 1 and 1/2 teaspoons olive oil, 1/4 tsp. salt, 1/4 tsp. ground cumin, 1/8 tsp. ground coriander, and 1 peeled garlic clove in a food processor; pulse about 3 times. Add the cooked edamame, 1/4 cup flat-leaf parsley (I chopped my parsley ahead of time without thinking, but it occurs to me that I needn't have, since it's going in the food processor anyway!), 1 and 1/2 tablespoons tahini, 1 and 1/2 tablespoons water, and 1 and 1/2 tablespoons lemon juice; process until smooth (about 1 minute).

Transfer the hummus to a serving bowl. Drizzle it with an additional 1/2 tsp. olive oil and sprinkle with 1/4 tsp. paprika.

2 tablespoons dip plus 6 of the pita crisps make an appetizer nosh of 150 calories - the recipe amounts above make enough for 6 servings, but you can double the quantities easily!

Cost:
pitas $1.99
frozen edamame $3.49

Smokey Black Bean and Vegetable Soup

That's not a typo hanging out in this recipe's title; the original recipe was labeled 'Smokey Black Bean,' not 'Smoky Black Bean' ... I tried to figure out if the smokey and smoky have simply become interchangeable in the English lexicon, because in the dictionary, smokey only exists as slang for a state police officer! For tonight I will shrug off spelling oddities, and simply tell you how to make this yummy soup.

The smokiness in question, however it is spelled, comes from chipotle chiles. My trick for chipotles, which are sold canned in adobo sauce, is to freeze them in an ice cube tray, one chile per cube. That way, you can remove one chile as needed, and save the rest for another use. When buying, make sure you purchase a brand with organic sugar or without sugar in the ingredient list, if you worry about bone char.

Heat a Dutch oven coated with cooking spray over medium-high heat. Add 1 cup coarsely chopped onion, 1/2 cup chopped carrot, 6 tablespoons thinly sliced celery, and 2 minced garlic cloves; saute for 8 minutes.

Add 1 chopped chipotle chile, 1 teaspoon ground cumin, 1 teaspoon dried basil, 1/2 tsp. dried oregano, 1/2 tsp. chili powder, and 1 bay leaf; cook for 1 minute stirring constantly.

Add 1 cup water, 2 and 1/4 cups canned black beans (rinsed and drained), 14.5 ounces of vegetable broth, and 1 (14.5-ounce) can of plum tomatoes, undrained. (I added my bay leaf at this step, too, as I had forgotten it in the step just above). Bring the soup to a boil, then cover, reduce heat, and simmer for 2 hours, stirring occasionally.

With regards to the canned tomatoes, I couldn't find a can of specifically labeled plum tomatoes, so I bought regular whole canned tomatoes from Muir Glen. To be honest, however, they look a lot like plum tomatoes to me, not round ones, so perhaps they are simply not labeled as such. The recipe also called for these canned tomatoes to be undrained, and yet chopped. How does one chop a tomato in a can, without draining off the liquid? This issue is one I have encountered before, and my solution is to pour the can of whole tomatoes into the soup, then break the tomatoes apart with my cooking spoon. I'm open to other suggestions, if anyone wants to offer them!

After 2 hours, remove the soup from heat and discard the bay leaf. Ladle 1 and 1/2 cups of soup into a blender, and let it cool for about 5 minutes before processing until smooth. Return this pureed mixture back into the rest of the soup, stirring to combine.

Ladle 1 and 1/4 cups soup into each of 4 bowls; top each serving with 1 tablespoon plain soy yogurt (such as Whole Soy), and 1 and 1/2 tablespoons chopped cilantro, and serve each bowl with a wedge of lime. Each serving is 170 calories.

Cost:
onion $0.39
carrot $0.25
celery $3.99
canned black beans $2.49
canned whole tomatoes $2.19
plain soy yogurt $1.59
lime $0.50

Miso Vegetable Noodle Bowl

This soup is chock-full of vegetables!

Cook 2 ounces of udon noodles according to package directions - I found the most beautiful brand of handcrafted organic udon from Koyo. Drain, then rinse with cold water and set aside.

In a saucepan, bring 1 and 1/2 cups water and 1 and 1/2 cups vegetable broth to a boil. Add the cooked udon, 1/2 cup thinly sliced napa cabbage, 1/2 cup (1/8-inch thick) slices of carrot, 1/2 cup thinly sliced red bell peppers, 1/2 cup snow peas (cut into pieces on the diagonal), 1/2 cup thinly sliced shiitake mushroom caps, and 1/4 cup finely chopped green onions. Remove the pan from heat.

In a separate bowl, combine 1 tablespoon fresh-squeezed lime juice, 1 and 1/2 teaspoons peeled and minced fresh ginger, 1 and 1/2 tablespoons miso, and 1 teaspoon chile paste with garlic; stir with a whisk, and add to the soup.

For the miso, the original recipe called for yellow miso. This ingredient confused me a bit, as the grocery story had only red miso or white. I bought the white, and when I opened it, it looked pretty yellow-tinged to me! From what I could glean online, the two are fairly interchangeable, so use either white or yellow miso, whichever your supermarket carries.

Sprinkle the soup with 1 tablespoon minced cilantro, then ladle 1 and 1/2 cups of soup into each of 3 bowls. Each serving is 220 calories - serve with a wedge of lime if you like!

(Note: I didn't even realize until the next morning that I had used flat-leaf parsley instead of cilantro - luckily the amount was so small that I never detected the difference!)

Cost:
udon noodles $2.99
vegetable broth $3.79
napa cabbage $6.31
carrot $0.76
snow peas $0.36
shiitake mushrooms $1.20
lime $0.50
ginger $0.72
white miso $4.99

'Fontina' and Red Pepper-Stuffed Garlic Focaccia

Start this bread the morning of (or the night before) you want to serve it, because you'll need to let the 'sponge' sit for at least 8 hours - a sponge is a mixture of yeast, flour, and water allowed to ferment, resulting in more interesting flavor and lighter texture to a bread recipe.

To make the sponge, dissolve one packet of yeast (about 2 and 1/4 teaspoons) in 1 cup warm water (check with a thermometer to make sure the water is between 100 and 110 degrees). Let stand for 5 minutes.

Lightly spoon 1 cup bread flour into a measuring cup, and level with a knife. Add to the yeast mixture, and stir well to combine. Cover and let stand at least 8 hours and up to overnight, to create the sponge - the mixture should be very bubbly, signaling that your yeast is alive and well.

About an hour before the sponge is finished, remove the white papery outer skin from a whole garlic head, but don't peel or separate the cloves. Wrap the garlic head in aluminum foil and bake at 350 degrees for 1 hour.

Let stand for 10 minutes before squeezing out the garlic pulp, so you don't burn your fingers! Discard the skins. Combine the pulp with 1 tablespoon olive oil and 1 teaspoon salt, mashing with a fork until you have a smooth mixture. Stir into the sponge - I was actually surprised by this step, as I've read in the past that garlic kills yeast, but perhaps cooking it the garlic first negates this fact, because my bread still rose beautifully.

Lightly spoon 2 cups more bread flour into measuring cups, leveling with a knife. Stir into the sponge until you have a soft dough. Turn the dough out onto a floured surface and knead for about 8 minutes, adding up to a 1/4 cup more bread flour as needed so the dough doesn't stick to your hands, (although your end product should still be tacky). To knead: punch dough down with the flat of your palm, fold it in half, turn it a quarter turn, and repeat until the 8 minutes are up!

Place the dough in a bowl coated with cooking spray, turning so the top of the dough is coated as well. Cover and let rise for 45 minutes - ideally some place about 85 degrees and free from drafts.

Punch the the dough down and let it rest for 5 minutes, then divide in half; roll each half into a 10-inch circle.

Place one of those circles on a baking sheet or pizza pan sprinkled with 1 teaspoon cornmeal. Sprinkle the dough with 1/4 cup chopped basil, leaving about a 1/4-inch border. Top that with 3/4 cup chopped bottled roasted red bell peppers and 1/2 cup shredded vegan cheese in place of fontina - I used the vegan mozzarella from Galaxy Foods. Arrange the other dough circle on top, and pinch the edges to seal. Lightly coat the top of the dough with cooking spray, then cover and let rise for 45 minutes.

I learned a nifty trick from watching Food Network for moving rolled-out dough from a work surface to a baking sheet - roll it loosely around the rolling pin you've just used, carry the rolling pin over to the baking pan, and then unroll the dough - it helps the circle keep its shape nicely.

Uncover the dough and make a few indentations in the top with a knife - I wasn't sure how many so just made a few shallow notches. Brush the top of the dough with 1 and 1/2 teaspoons olive oil, and sprinkle with 1/4 tsp. salt. Bake at 400 degrees for 30 minutes; remove from the oven and cool on a wire rack.

Divide this into 14 wedges, each of which is 150 calories. It's delicious alongside a bowl of soup or a salad for dinner!

Cost:
yeast packets $2.69
garlic head $1.17
basil $2.99
bottled roasted red bell pepper $6.99
vegan cheese $3.39

New West Salsa

This salsa comes from a California cook, which I assume gave it its name. There are several novel ingredients, which put a new spin on traditional salsa. Serve with tortilla chips, add it to vegan tacos, or serve as a side dish to veggie burgers!

In a large bowl, combine: 2 cups chopped plum tomato (I was about 1/4 cup short, but it was too cold outside to dash out for a final tomato!), 1 cup chopped Granny Smith apple, 1/2 cup chopped cucumber, 1/2 cup corn kernels (this time of year I use frozen corn), 1/2 cup chopped red bell pepper, 1/4 cup chopped green onion, 1/4 cup chopped red onion, 2 and 1/2 tablespoons chopped cilantro, 1 and 1/2 tablespoons fresh-squeezed lime juice, 1 tablespoon chopped and seeded jalapeno pepper, 1 tablespoon balsamic vinegar, 1 and 1/2 teaspoons raw sugar, 1/2 tsp. salt, and 1/2 tsp. black pepper.

I preferred making this a little ahead of time, so the flavors would have time to meld. You can serve it either chilled or at room temperature - I quite liked the color contrast serving it with dark blue tortilla chips from Guiltless Gourmet. 1/2 cup of salsa is 40 calories.

Cost:
plum tomato $1.47
Granny Smith apple $1.88
cucumber $0.99
frozen corn $2.99
red bell pepper $3.19
cilantro $1.69
lime $0.50
jalapeno $1.08

Five-Grain Cereal with Apricots, Apples, and Bananas

A bowl of this cereal is the perfect start to a cold morning. You'll be buying just about every kind of breakfast-cereal grain possible at the super market, so leftovers will make for more mornings of hot cereal down the line!

In a large bowl, combine: 1/3 cup ground flaxseed, 1 and 1/4 cups steel-cut oats, 2/3 cup coarsely chopped dried apricots, 2/3 cup coarsely chopped dried apple, 2/3 cup dried banana chips, 1/2 cup cracked wheat, 1/2 cup regular corn grits, 1/2 cup oat bran, 1/3 cup wheat bran, and 1/2 tsp. salt.

Note: if you have whole flaxseed at home, just grind it in a coffee or spice grinder before adding to the mix.

From here you have two options. If you are feeding a large crowd - think ski weekend brunch! - then make the cereal all at once: bring 13 and 1/2 cups water to a boil, then add the cereal, cover, reduce heat, and simmer for 15 minutes, stirring occasionally. Uncover and cook for a final 2 minutes, stirring constantly.

From there you'll have 9 servings of 1 and 1/2 cups and 280 calories each.

If you want to prepare this in individual batches, freeze 1/2 cup portions of dry cereal separately in zip-top bags. In the morning, use 1 and 1/2 cups of water per 1/2 cup dry cereal, and cook according to directions above. Either way, the cereal is best served immediately, so don't try to cook a portion and then save it for tomorrow.

Cost:
flaxseed $5.99
steel-cut oats $4.19
dried apple $3.99
dried banana chips $0.26
regular grits $5.99
oat bran $0.40
wheat bran $2.99

Banana-Mango Crisp

I made a banana roulade just a few days back (Banana Roulade with Hazelnut 'Cream'), and tonight I'm making another banana dessert. Bananas work great in any variety of desserts, and are a good choice for fruit-based sweets in the winter months when berries and stone fruits are out of season.

Start by combining 2 and 1/2 cups sliced banana, 1 and 1/2 cups chopped and peeled mango and 2 tablespoons dark rum (such as Bacardi Gold), in an 8-inch square baking dish coated with cooking spray. Set aside.

In a bowl, combine 2 tablespoons all-purpose flour, 6 tablespoons regular oats, 1/4 cup flaked coconut, 3 tablespoons organic brown sugar, 1 and 1/2 tablespoons chopped crystallized ginger, and 1/8 tsp. salt.

Although I'm not sure why coconut wouldn't be vegan, I like to buy the Let's Do Organic brand, because they took the time to make their coconut certified vegan. For the crystallized ginger, make sure you buy a brand that uses raw sugar, such as Woodstock Farms: www.woodstock-farms.com

Cut 1 and 1/2 tablespoons chilled vegan butter (such as Earth Balance) into small pieces, and cut the 'butter' into the flour mixture with a pastry blender or the back of a fork, until the mixture resembles coarse crumbs.

Add about 3 tablespoons of the flour mixture to the banana mixture, stirring gently, then sprinkle the rest of the flour mixture over the top.

Bake at 375 degrees for 30 minutes - it should be lightly browned and bubbly. 1 cup of crisp is 280 calories - this makes enough for 4 servings, but you can double it easily. It's just as yummy served warm or at room temperature, which makes it a good option for entertaining.

Cost:
banana $0.93
mango $3.60

Edamame Mashed Potatoes

Adding edamame gives standard mashed potatoes a boost in protein and heart healthy soy isoflavones - not to mention a fun green color!

Place 1 and 1/2 cups frozen shelled edamame in a saucepan; cover with water to about 2 inches above the beans. Bring to a boil, then continue to cook for 10 minutes. Drain and set aside.

In another saucepan, combine 2 and 1/2 cups peeled baking potato (cut into about 2-inch pieces) and 7 ounces of vegetable broth. Add enough water to the pan so that the potatoes are covered. Bring to a boil, then reduce heat and simmer for 15 minutes. Drain the potatoes, but reserve 1/4 cup of the cooking liquid.

Place the cooked edamame in a food processor and process until finely chopped. Add the reserved cooking liquid, and process until smooth.

Place the edamame mixture and the cooked potatoes in a large bowl, along with 6 tablespoons warm plain soy milk (such as Silk), 1 tablespoon olive oil, 1/2 tsp. salt and just a dash of white pepper. Mash with a potato masher until as smooth as you like them!

1 cup of mashed potatoes is 200 calories - this recipe makes enough for 4 servings, but it also doubles easily.

Cost:
frozen shelled edamame $3.49
baking potato $1.64
vegetable broth

Chocolate Chip Waffles

I have a new waffle iron that I'm playing with, so look for more delicious waffle recipes in the days ahead! This version is made sweet from the chocolate chips, so works either as a breakfast or as a dessert with a scoop of vanilla soy frozen dessert on top!

Lightly spoon 1 and 3/4 cups all-purpose flour into measuring cups, leveling with a knife. Combine the flour in a large bowl with 2 teaspoons baking powder and 1/2 tsp. salt; set aside.

In another bowl, combine 1 and 1/2 cups plain soy milk (such as Silk), 1 tablespoon melted vegan butter (such as Earth Balance), 1 teaspoon vanilla extract and the equivalent of one egg yolk using egg replacer (such as Ener-G, in which case you'll need 1 and 1/2 tsps. powder whisked into 1 tablespoon warm water). Add the soy milk mixture to the flour mixture and stir until blended.

Make the equivalent of an additional egg using Ener-G egg replacer. Add 1 tablespoon raw sugar, and beat with a mixer - because you are making the vegan version of "stiff peaks" from egg whites, you'll need to mix for 12 minutes. I wasn't sure if the full 12 minutes was strictly necessary for this recipe, since it's not as reliant on egg whites as, say, a souffle, but I decided better safe than sorry.

Fold your 'egg white' mixture into the flour mixture, then fold in 1/2 cup chocolate chips - Whole Foods' 365 brand makes vegan semisweet chocolate chips available in the baking aisle; another good option are the various 'carob chips' on the market.

Coat a waffle iron with cooking spray and preheat according to manufacturer's instructions. Spoon out just shy of 1/2 a cup batter per square of the waffle iron, and cook for 3-5 minutes or until the waffles are puffy and done - mine took exactly 4 minutes. Because my waffle iron only has 4 squares, I worked in 2 batches.

You'll have 6 waffles at the end, which are 280 calories each. Yum!

Cost:
plain soy milk $2.49

Rustic White Bread

It's been a while since I did any bread baking, but it felt nice to get back into it! This recipe is fairly simple, so it's a good one to try if you haven't done much bread-making in the past. It won't rise as much as other bread recipes, so don't fret if your final product seems... short.

Heat 1 cup of water to between 100 and 110 degrees (it's best to verify the temperature with a kitchen thermometer). Dissolve one packet of yeast (or about 2 and 1/4 teaspoons) in the water in a large bowl, and let stand for 5 minutes.

Lightly measure 2 and 3/4 cups bread flour into measuring cups (I like the white flour from Bob's Red Mill) and level with a knife. Add to the yeast mixture and stir until you have a dough.

Turn the dough out onto a floured surface and knead for 8 minutes, adding up to 1/4 cup more bread flour as needed, to keep the dough from sticking to your hands (I only added about an additional tablespoon). My kneading reminder is this: flatten the dough 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 of the dough as well; cover and let stand for 45 minutes, ideally some place about 85 degrees and free of drafts.

After 45 minutes, punch the dough down and let it rest for 5 minutes. Shape it into a 6-inch round loaf, and place on a baking sheet sprinkled with 1 teaspoon cornmeal. I accidentally used 1 tablespoon of cornmeal here, but had sprinkled the entire baking sheet, not just the area where the loaf sat, so I don't think it mattered too much. Coat the top of the dough with cooking spray, then cover and let rise for another 45 minutes.

In a small bowl, make the equivalent of one egg using egg replacer (such as Ener-G). Add an additional teaspoon of water. Brush the mixture over the top of the dough (you'll have more than you need, so discard any leftover 'egg' mixture). Make 3 cuts across the top of the dough, each about 4-inches long and 1/4-inch deep, using a sharp knife (my other small mistake was making 4 slits instead of 3).

Bake at 450 degrees for 20 minutes - the crust should be golden and the loaf should sound hollow when tapped. Remove from the pan and cool completely on a wire rack.

You'll have 12 slices of 130 calories each.



Cost:
cooking spray $9.99

Banana Roulade with Hazelnut 'Cream'

I've had my eye on this recipe for awhile, but delayed in making it for a couple of reasons. A) it looked awfully complicated for a vegan, since it relied heavily on eggs and egg whites. B) it required Nutella, which is not vegan. The recipe became possible when I discovered a chocolate-hazelnut spread online at veganessentials.com from Chocoreale, nearly identical to Nutella - needless to say I ordered a little pot of it right away. So here's the recipe:

Coarsely chop 1/4 cup of hazelnuts and place on a baking sheet. Bake at 375 degrees for 8 minutes. Turn the nuts out onto a clean dish towel and rub off the skins - not all of the skins flaked off from my hazelnuts, but most did, so that was good enough for me; I always have trouble with this process for some reason.

Let the hazelnuts cool then place them in a food processor and process until finely ground. (I actually cooled mine after the pulsing - oops!).

Meanwhile, prepare a 15x10-inch jelly-roll pan (baking sheet), by coating it with cooking spray, then lining the bottom with wax paper. Coat the wax paper with cooking spray and dust with 1 tablespoon all-purpose flour. Set aside.

Lightly spoon 1 and 1/2 cups more all-purpose flour into measuring cups, leveling with a knife. Combine the flour with the cooled hazelnuts. Set aside.

In a large bowl, make the equivalent of 6 egg yolks with Ener-G egg replacer. (I don't recommend any other egg substitutes for this recipe, as you'll want the particular characteristics that Ener-G shows when beaten; for yolks, use 1 and 1/2 teaspoons of powder per 1 tablespoon warm water per yolk). Beat the 'yolks' with a mixer for 4 minutes, then add 1/3 cup raw sugar and continue to beat for an additional 2 minutes - the mixture will be quite thick. Stir in the flour mixture just until combined, then stir in 1 and 1/2 cups mashed ripe banana (about 3 or 4 bananas - mine weren't entirely ripe, hence there were a few chunks of banana in my final product).

In a separate bowl, make 6 egg whites with Ener-G - this time 1 and 1/2 teaspoons of powder per 2 tablespoons water, per egg white. Get ready for some arm exercise, because you'll need to beat for 12 minutes, in order to approximate the "stiff peaks" of real egg whites. About halfway through beating, start adding 2/3 cup raw sugar, 1 tablespoon at a time, incorporating each bit before adding the next. By the end you should have a thick, creamy white mixture greatly increased in volume.

Gently stir one-fourth of this 'egg white' mixture into the banana mixture, then gently fold in the rest of the 'egg white' mixture.

Gently (the word of the day!) spread the batter out onto your prepared baking sheet. Bake at 400 degrees. The original recipe said for 12 minutes, and here is where I wish I had trusted my gut more - Ener-G "eggs" take a bit longer to set than real eggs, so I suggest letting your cake cook for closer to 15 of 16 minutes.

While the cake cooks, lay out a clean dish towel, and dust it with 1 tablespoon organic powdered sugar. When the cake comes out of the oven, carefully invert it onto this dish towel. Carefully peel off the wax paper, then let the cake stand for 1 minute.

Starting on the long end (i.e. the 15-inch side), roll the cake and the towel up together, jelly-roll style. If you don't know what that means, check out this photo:

https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnszLPz7EQymFBE_Y73fwh2ZmVvGnOmrWwjlA4diS4Nq0Ta_58PSI6fFUzBY04Dh1tQVlAtlVTFsXrL-1MkxbjRIgmGCk8uiMDlJVVKaM-ocTklWer4w-FE4tPiS0rvRN8B2davcDS84I/s320/IMG_1112.jpg

Place the wrapped cake, seam-side down, on a wire rack and let cool completely (about 1 and half hours).

In a bowl combine 1/2 cup vegan cream cheese (such as Tofutti's Better Than Cream Cheese), with 1/4 cup hazelnut-chocolate spread (such as Chocoreale), and 1 teaspoon vanilla extract; beat with a mixer until smooth. Gradually add 1 and 1/2 cups organic powdered sugar, beating just until blended.

Carefully unroll the cake, and remove the towel (again, here is where I was disappointed to find my cake hadn't completely set during only 12 minutes of cooking). Spread the 'cream cheese' mixture evenly over the cake, leaving a 1/2-inch border around all the outside edges. Re-roll the cake, and place on a platter, seam-side down. Cover and chill for 2 hours.

Before serving, sprinkle the top with 1 tablespoon more organic powdered sugar (which I unfortunately forgot to do!). Cut the cake into 14 slices, each of which is 260 calories. Despite the several difficulties I encountered, I had fun making this and it was delicious!


Cost:
banana $1.00
hazelnut-chocolate spread $10.95

Cranberry Liqueur

I actually started this recipe three weeks ago! It felt more like a science experiment than a culinary one, but is quite fun.

Combine 2 cups raw sugar and 1 cup water in a saucepan. Cook over medium heat until the sugar dissolves (about 5 minutes) - the original recipe said to stir constantly, though I confess to stirring "frequently."

Meanwhile, place a 12-ounce package of fresh cranberries in a food processor and process until finely chopped. Work in batches if your food processor is small like mine.

Combine the sugar mixture and the cranberries in a large bowl and stir in 3 cups of vodka (I used Absolut). Pour the mixture into jars with tightly secured lids (look for these in kitchen stores or hardware stores). Place in a cool dark place (like a cupboard) and let stand for 3 weeks, shaking every other day - I found it useful to leave myself a note when it was a day to shake, lest I forget!



3 weeks later, strain the mixture through a cheesecloth-lined sieve into a bowl; discard the solids. I actually did away with the cheesecloth, since I have a very-fine mesh sieve. Pour the liqueur into bottles or jars. It will keep refrigerated or at room temperature for up to a year, and can become your new house drink to offer guests!

1/4 cup of liqueur is 200 calories.

Cost:
vegan sugar $3.99
fresh cranberries $2.50

Rice Pilaf with Shallots and 'Parmesan'

If you're as exhausted from the holidays and New Years as I am, you probably want a simple weeknight dish. This pilaf fits the bill. Make it a side dish alongside some vegan protein, or double the portion to make it your main course.

Melt 2 teaspoons vegan butter (such as Earth Balance) in a saucepan over medium-high heat. Add 2 tablespoons minced shallots and 1 minced garlic clove; saute for 1 minute. Add 1/2 cup uncooked basmati rice and saute for an additional minute.

Pour in 1 cup vegetable broth and 1/4 cup dry white wine - I chose an organic Sancerre. Bring to a boil, then cover, reduce heat, and simmer for 15 minutes.

Remove from heat and stir in 2 tablespoons shredded vegan cheese in place of Parmesan (such as the vegan mozzarella from Galaxy Foods), 2 tablespoons minced fresh parsley, 1/8 tsp. black pepper and just a pinch of salt.

This makes enough for 2 side servings of 3/4 cup and 270 calories each - or one main meal all for yourself!

Cost:
shallots $0.48
vegetable broth $2.69
dry white wine $23.99
vegan cheese $3.39

Chocolate Decadence

A decadent chocolate dessert or two is absolutely necessary this time of year.

Start by lightly coating 4 (2-ounce) ramekins with cooking spray. Sprinkle each with 3/4 tsp. of raw sugar, turning so the sugar coats the bottom and sides. Set the ramekins aside.

In a saucepan, combine 1/2 cup plus 2 tablespoons raw sugar, 1/4 cup plain soy milk (such as Silk), and 2 tablespoons plus 2 teaspoons unsweetened cocoa. Bring to a boil over medium heat, then cook for 30 seconds, stirring constantly. To be honest, I'm not sure my mixture ever boiled so much as simmered, but the sugar had all dissolved and I didn't want to continue cooking too long, lest the mixture burn or thicken.

Remove from heat and stir in 1 and 1/2 tablespoons vegan butter (such as Earth Balance), and 1/2 an ounce of chocolate - the dark chocolate from Endangered Species Chocolates is certified vegan, and - as the name of the company suggests - the proceeds go to help other animals.

Stir until the chocolate melts, then let the mixture cool for 10 minutes.

Stir in 5 tablespoons all-purpose flour, 1/2 tsp. vanilla extract, 1/8 tsp. salt, and the equivalent of one egg using egg replacer (such as Ener-G), stirring just until blended.

Spoon 2 tablespoons of chocolate mixture into each of the ramekins. Top each with 2 teaspoons of chocolate chips (Whole Foods makes vegan semi-sweet chocolate chips, available in the baking aisle). Divide the rest of the chocolate mixture evenly among the ramekins - about 2 and 1/2 more tablespoons each.

Bake at 350 degrees for 20 minutes. Let cool for 10 minutes before inverting onto dessert plates. Each individual dessert is 320 calories.

Cost:
dark chocolate $3.99
semisweet chocolate chips $2.99

Fresh Pineapple, Chile, and Black Pepper Salsa

Rather than serving this salsa with chips, the original recipe recommended it as an accompaniment to pork or chicken. I tried it with the meatless chicken patties from Health is Wealth. They make a variety of vegan and vegetarian products that you can check out: www.healthiswealthfoods.com

The original recipe called for seasoned rice vinegar, a product I'd never heard of before, which differs from regular rice vinegar in that it contains sugar. Since none of the varieties I found used raw or organic sugar, I simply made my own at home! Whisk about 1 teaspoon sugar into 1 tablespoon of rice vinegar, and add to the recipe below:

In a bowl, combine 1 cup chopped pineapple (I assumed I should keep the pieces small, in order to fit the definition of a "salsa"), 1/2 cup peeled and chopped kiwi, 2 tablespoons finely chopped jalapeno pepper, 2 tablespoons finely chopped red onion, 2 tablespoons chopped cilantro, 1 tablespoon seasoned rice vinegar (see above), 1/2 tsp. raw sugar, 1/2 tsp. grated lime rind, 1/4 tsp. black pepper, 1/8 tsp. ground cardamom, and just a pinch of salt.

Toss gently to combine, then let stand an hour before serving. I actually made this closer to 3 hours in advance, which seemed to work fine.

1/4 cup of salsa is 30 calories.

Cost:
pineapple $3.73
kiwi $1.38
jalapeno $0.48
cilantro $1.99
rice vinegar $3.99
lime $0.50