Orange Banana-Nut Bread

Here's another variation on banana bread to try, following my Molasses-Oat Banana Bread and Cardamom Banana Bread with Pistachios. It's probably the last time I'll make banana bread for awhile, but keep experimenting with different ingredients and flavor combinations if you like! This particular variety is delicious for breakfast - try it with a thin layer of vegan cream cheese on top, or topping it with strawberry, peach, or kiwi slices!

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

In the bowl of a stand mixer, combine 1 cup raw sugar and 1/4 cup vegan butter (such as Earth Balance); beat for about 1 minute, until well blended. Add the equivalent of 2 eggs made with egg replacer (such as Ener-G), one at a time, beating between each addition.

Add 1 and 1/2 cups mashed ripe banana, 1 and 1/2 tablespoons grated orange rind, and 3 tablespoons orange juice; beat to combine. Add the flour mixture, and beat just until blended.

Stir in 1/3 cup chopped walnuts, then spoon the batter into an 8x4-inch loaf pan coated with cooking spray. Bake at 350 degrees for 1 hour and 5 minutes - a toothpick inserted in the center should come out clean.

Cool the bread for 10 minutes, in the pan, on a wire rack, then remove from the pan and cool completely on a wire rack. You'll have 16 slices of 180 calories each.

Cost:
banana $1.26
orange $1.23

'Gorgonzola'-Walnut Fettuccine with Toasted Breadcrumbs

This elegant pasta dish works great for company! As with the Crostini with 'Gorgonzola', Caramelized Onions, and Fig Jam that I made last night, try the soy blue cheese from Sunergia in this recipe.

To start, tear 1 slice of white bread into pieces, and place in a food processor; process until you have coarse breadcrumbs. Place the breadcrumbs on a baking sheet and bake at 250 degrees until dry - the original recipe said 30 minutes, but I only gave mine 20 minutes.

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add 4 minced garlic cloves and saute for 30 seconds. Remove the pan from heat and let stand for 5 minutes, then add the breadcrumbs - return the pan to the heat and cook for 6 minutes, stirring frequently.

Cook 8 ounces of fettuccine according to package directions, then drain and transfer to a large bowl. Add the breadcrumb mixture, 1/4 cup chopped parsley, 1/4 cup crumbled soy blue cheese, 3 tablespoons chopped walnuts (which you can toast first, if you like), 2 teaspoons lemon juice, 1/4 tsp. salt, and 1/4 tsp. black pepper; toss to combine.

This dish is best served immediately. You'll have 4 servings of 1 and 1/2 cups and 330 calories each.

Cost:
parsley $1.69
walnuts $5.49

Crostini with 'Gorgonzola', Caramelized Onions, and Fig Jam

These tasty little crostini make a great appetizer! In place of gorgonzola, I used the soy blue cheese from Sunergia. You'll have more fig jam than you need for this recipe, so use leftovers on breakfast toast!

To make the jam, place 1 cup dried figs and 1 teaspoon lemon juice in a food processor; process until finely chopped. Transfer the figs to a saucepan, along with 2 cups water, 2 tablespoons maple syrup, and a dash of salt. Bring to a boil, then reduce heat and simmer until thick. Use your judgment on this step - the original recipe said it would take about 25 minutes, but mine wasn't like jam until about 45 minutes - perhaps I wasn't simmering over high enough heat.

Let the jam cool completely before making the rest of the recipe (I made mine early in the afternoon).

To make the onions, heat a large skillet coated with cooking spray over medium heat. Add 2 cups sliced yellow onion, 1 teaspoon balsamic vinegar, 1/2 tsp. chopped thyme, and 1/4 tsp. salt; cover and cook for 5 minutes. Uncover and cook an additional 20 minutes - the onions should be a deep golden brown by the end. Add up to 1/2 cup water to the pan as needed to keep the onions from sticking to the pan.

Meanwhile, slice 24 (1-inch) slices of French bread baguette; toast for a couple of minutes on each side under the broiler.

Crumble 3 ounces of soy blue cheese. Spread about 1 teaspoon of the 'cheese' on each baguette slice. Top each slice with 1 teaspoon of the fig jam and 1 teaspoon of the caramelized onions. Sprinkle the crostini evenly with an additional teaspoon of chopped thyme.

2 crostini make an appetizer nosh of 110 calories.

Cost:
dried figs $5.49
yellow onion $1.18
French bread baguette $2.29

Curried Cauliflower

I made a slightly milder curry powder for this Indian-spiced side dish, that marries will with vegetables, but you can use store-bought curry powder if you like.

To make the Mild Curry Powder, simply combine: 1 and 1/2 tablespoons ground paprika, 1 teaspoon ground cumin, 1/2 tsp. ground ginger, 1/2 tsp. ground turmeric, 1/2 tsp. ground coriander, 1/4 tsp. ground cardamom, and 1/4 tsp. ground red pepper - that will make more than you need for this recipe, but use leftovers in the coming weeks over other curried vegetable dishes!

To prepare the cauliflower, heat 1 teaspoon olive oil in a Dutch oven over medium-high heat. Add 1 cup thinly sliced onion and 1 tablespoon finely chopped and peeled ginger; cover and cook for 3 minutes, stirring at regular intervals.

Reduce the heat to medium. Add 1 tablespoon of the Mild Curry Powder, and 1 and 1/2 teaspoons minced garlic; cook for 30 seconds.

Add 5 cups cauliflower florets (about 1 head), 1/2 cup chopped, seeded, and peeled tomato, 1/2 cup plain soy yogurt (such as Whole Soy), 1/4 cup finely chopped cilantro stems, and 1/4 tsp. salt. Bring the mixture to a boil, then cover, reduce heat, and simmer for 20 minutes.

1 cup of the cauliflower is 90 calories. Serve with rice and a protein dish (such as lentils or chickpeas) to round out the meal!

Note: this is one of those recipes that moves fast, so have all your prep work done in advance. That includes peeling the tomato - simply mark an X in the bottom of 1 tomato, then place in a saucepan of boiling water for 1 minute. Transfer immediately to a bowl of ice water to stop the cooking process - the skin will slip right off. Finally, seed and chop to equal 1/2 cup.

Cost:
ginger $1.53
cauliflower head $3.99
tomato $1.80
cilantro $1.69

'Chicken' with Fennel, Tomato, and Tarragon Vinegar

The vegan chick'n cutlets from Gardein were the perfect product to use in this recipe, which originally called for 8 chicken thighs. Each package of Gardein has 4 cutlets, so you'll need 2 packages for the recipe below.

The recipe also called for chopped, seeded, and peeled tomatoes, which takes a bit of prep work, but is worth the extra effort. Bring a large pot of water to a boil. While the water boils, slit a shallow X on the bottom of 3 tomatoes. Boil for 1 minute, then transfer immediately to a bowl of ice water. The peels will slip off easily. Seed and chop the tomatoes to equal 2 cups; set aside.

Now on to the rest of the recipe!

Sprinkle 1/8 tsp. black pepper evenly over the 'chicken' cutlets. Heat 1 teaspoon olive oil in a large skillet over medium-high heat; dd the 'chicken' and cook for 2-3 minutes on each side, then remove from the pan. Cut 2 fennel bulbs into quarters; add the fennel quarters to the pan and cook for 5 minutes, turning so they brown evenly on all sides. Remove the fennel from the pan, and add 3 minced garlic cloves; saute for 30 seconds.

Add 14 ounces vegetable broth, 1/3 cup tarragon vinegar, and 2 fresh tarragon sprigs to the skillet; scrape the bottom of the pan to remove the browned bits that have accumulated, then bring the mixture to a boil. Return the fennel to the pan, cover, reduce heat, and simmer for 7 minutes. Return the chicken to the pan, cover, and continue to simmer on low for a final 10 minutes.

Remove the chicken and fennel from the pan a final time. Add 1/8 tsp. black pepper, the chopped tomatoes, 1 tablespoon plain soy creamer (such as Silk), and 1/2 tsp. raw sugar to the broth mixture. Bring to a boil, then cook until reduced to 1 cup (about 10 to 15 minutes) ,stirring frequently.

Serve 2 'chicken' pieces with 2 fennel quarters and 1/4 cup of the sauce for 4 servings of 230 calories each. This hearty dish is almost like a stew, and would be great served over cooked rice to soak up the extra juices.

Cost:
fennel $3.08
vegetable broth $2.49
tomato $4.00

Swiss Fruit and 'Yogurt' Muesli

This quick breakfast cereal is a great way to start you day!

In a bowl, combine 1 cup regular oats, 1 cup plain soy yogurt (such as Whole Soy), 1/3 cup orange juice, and 2 tablespoons packed organic brown sugar. Add 1 cup shredded Red Delicious apple, 1/2 cup sliced bannana, and 1/4 cup blueberries; stir gently to combine.

This recipe makes enough for 2 servings of 1 and 1/4 cups and 380 calories each, but double or triple the recipe as needed, so everyone in the house gets to enjoy! You can also try varying the fruits in the recipe, according to season, or add almonds on top for a nice crunch.

Cost:
Red Delicious apple $2.14
banana $0.56
blueberries $3.99

'Shrimp' Salad with 'Buttermilk' and Tarragon Vinaigrette

Try the vegan shrimp from Vegetarian Plus for this main dish salad!

Ahead of time, you'll need to thaw 20 ounces (2 packages) of the vegan shrimp, whether in the fridge for about 12 hours, or in the microwave on the 'fish' setting.

Next, make 1 cup vegan buttermilk; place 1 tablespoon lemon juice in a measuring cup, and fill with plain soy milk (such as Silk) to equal 1 cup; let stand for 5 minutes to clabber (sour) the mixture.

Pour 1/4 cup of the 'buttermilk' into a shallow bowl or zip-top plastic bag; set the rest aside for now. Add 2 tablespoons minced Anaheim chile (a mild, green chile), 1 tablespoon chopped tarragon, 1 teaspoon grated lime rind, 1 tablespoon fresh-squeezed lime juice, 1/4 tsp. salt, 1/4 tsp. black pepper, and 1 minced garlic clove. Add the thawed 'shrimp'. Cover and refrigerate for 2 hours; stir the mixture occasionally, if in a bowl, or turn the zip-top bag over a few times, if in a bag.

To make the dressing, pour 1/3 cup of the prepared 'buttermilk' into a small bowl - you can discard the remainder, or save for another use. Add 2 tablespoons tarragon vinegar, 4 teaspoons finely chopped shallots, 1 teaspoon minced tarragon, 1 teaspoon Dijon mustard, 1/8 tsp. raw sugar, and 1/2 tsp. grated lime rind; stir with a whisk to combine, and chill until ready to use.

After 2 hours, discard the marinade. Transfer the 'shrimp' to a grill pan coated with cooking spray over medium-high heat; grill for 2-3 minutes on each side, until thoroughly heated.

To put together the salad, separate the leaves from 1 head of lettuce - the original recipe called for Bibb, but I used Boston lettuce, which is a very similar variety of butterhead; either works just fine.

Arrange the lettuce leaves on a serving platter, along with 12 romaine lettuce leaves. Cut 2 tomatoes into wedges. Arrange the tomato wedges and the grilled 'shrimp' over the lettuce, then drizzle with the vinaigrette.

You'll have 4 salad servings of about 2 cups salad and 5 ounces 'shrimp' (about 8 or 9 pieces). Each serving is 250 calories.

Cost:
Anaheim chile $0.32
fresh tarragon $2.49
lime $0.50
romaine lettuce $3.99

Greek 'Steak' Pitas with Dill Sauce

I actually wanted to use the vegan steak strips from Yves Veggie for this recipe, which I think are the best, but LightLife makes a version too that worked in a pinch, since the grocery store was out of the former.

First, however, make the sauce: whisk together 1/2 cup plain soy yogurt (such as Whole Soy), 2 teaspoons chopped fresh dill, 1/4 tsp. black pepper, and 1 minced garlic clove; set aside.

Combine 1/2 cup lemon juice, 1 teaspoon dried oregano, 1/2 tsp. black pepper, and 2 minced garlic cloves, and place in a shallow bowl or zip-top plastic bag. Add 12 ounces vegan steak strips and marinate in the fridge for 10 minutes; turn the bag over once if you have the 'steak' in a plastic bag, and stir once if you have it in a bowl. After 10 minutes, remove the steak with a slotted spoon, and discard the marinade.

Heat a grill pan coated with cooking spray over medium-high heat and grill the 'steak' for 6 minutes.

Meanwhile, split 4 (6-inch) pitas in half. Cut 4 romaine lettuce leaves in half. Line each pita half with one piece of lettuce. Divide the 'steak' evenly among the pita halves (about 1/3 cup per half), and spoon 1 tablespoon sauce into each half. Finally, crumble 1 ounce of vegan feta (such as Sunergia), and divide evenly among the pitas (about 1 teaspoon per half).

2 stuffed pita halves makes an entree serving of 390 calories. These easy sandwiches would be great with a simple cherry tomato salad on the side to round out the meal.

Cost:
dill $1.99
vegan steak strips $6.98
pitas $1.99
romaine lettuce $3.99

Open-Faced Mushroom, Tomato, and Goat-Cheese Sandwich

The original recipe for this decadent sandwich called for a spreadable goat cheese. To mimic that, I used a combination of vegan feta (from Sunergia) and vegan cream cheese (from Tofutti). The result was perfect!

To start, heat 1/2 tsp. olive oil in a large skillet coated with cooking spray over medium heat. Add 1 cup thinly sliced onion and 1 cup thinly sliced red bell pepper; cook for 4 minutes. Add 1 (6-ounce) package of sliced portobello mushroom caps and cook for an additional 5 minutes.

Remove the pan from heat, and stir in 2 teaspoons red wine vinegar, 1 teaspoon capers, 1/4 tsp. salt, and 1/8 tsp. black pepper; set aside.

In a bowl, combine 2 tablespoons vegan cream cheese with 2 ounces crumbled vegan feta. Microwave for 30 seconds, then stir to combine - the mixture will be wonderfully spreadable!

Place 1 (2-ounce) slice of sourdough bread on each of 3 plates. I actually had sliced sourdough from Rudi's Organic Bakery at home, but as I was assembling the sandwiches I realized hearty, fresh sourdough might have been even better! Use whichever you prefer.

Spread about 2 tablespoons of the 'goat cheese' over each bread slice. Top each slice with 3 (1/8-inch thick) slices of tomato, and about 2/3 cup of the mushroom mixture. Here's what the 'goat cheese' looks like before the rest of the topping go on:

Each open-faced sandwich is 410 calories. I recommend eating with a fork and a knife, or you'll have a big mess on your hands!

Cost:
red bell pepper $1.73
portobello mushrooms $3.49
tomato $4.34

Sugar-Roasted Plums with Balsamic and Rosemary Syrup

This easy dessert would be an elegant finish to your next dinner party!

Place 12 small plums (about 3 pounds total) in a 13x9-inch baking dish. In a bowl, combine 1/2 cup water, 1/2 cup balsamic vinegar, 4 tablespoons raw sugar, and 10 black peppercorns; stir with a whisk until the sugar dissolves. Split open 1 vanilla bean, and scrape the seeds out with a knife. Add the seeds and the bean to the vinegar mixture, then pour evenly over the plums. Arrange 2 rosemary sprigs in the dish, and sprinkle the plums evenly with an additional 2 tablespoons raw sugar.

Bake at 400 degrees for 20 minutes - their skin should be starting to split away.

Remove the plums from the dish with a slotted spoon and place 2 plums on each of 6 dessert plates; set aside. Pour the vinegar mixture through a sieve into a saucepan, and discard the solids. Bring to a boil, then reduce heat to medium-high and cook until reduced to 3/4 cup (about 5 minutes). Drizzle 2 tablespoons of syrup evenly over the plums on each dessert plate, and garnish each plate with an additional sprig of rosemary.

Each serving (2 plums and 2 tablespoons sauce) makes a dessert of 150 calories.

Cost:
balsamic vinegar $4.99
plums $4.01
fresh rosemary $2.49

'Chicken' Marsala

There were two questions I had going into tonight's recipe. First: is it necessary (or even possible) to clarify vegan butter as you would regular butter? Second: can you pound vegan chicken with a meat mallet, as you would real chicken?

The answer to the first is, well, not really. Melt 3 tablespoons vegan butter in a microwave (about 30 seconds), then let stand for 1 minute. If this was real butter, you were supposed to strain it through a fine sieve over a bowl, and discard the milk solids. I did pour my melted vegan butter (from Earth Balance) through a sieve, and while a fleck or two seems to have been left behind, for the most part I think there was nothing to discard. Regardless, I used this melted 'butter' in the recipe below.

The answer to the second question, however, was a resounding yes! (Although I did feel funny, as a vegan, purchasing a meat mallet at the grocery store). I used Gardein Tuscan chicken breasts (without the accompanying sauce) for my version, but I have a feeling Match Meat's chicken would work just as well. Whichever brand you choose, place 4 (4-ounce) 'chicken' breasts between two layers of plastic wrap, and pound with a meat mallet to about 1/4-inch thick; set aside.

Meanwhile, cook 8 ounces uncooked fettuccine according to package directions.

While the pasta cooks, heat a large skillet coated with cooking spray over medium-high heat. Add 8 ounces sliced mushrooms (which you can buy pre-sliced, if you like, to save prep time), 2 tablespoons finely chopped shallots, and 1 tablespoon minced garlic; cook for 3 minutes, then remove the mushroom mixture from the pan and set aside.

Sprinkle the pounded 'chicken' breasts with 1/8 tsp. black pepper. Place 3 tablespoons all-purpose flour in a shallow bowl and dredge the 'chicken' in the flour. Add the 'clarified' vegan butter to the skillet, then add the chicken and cook for 3 minutes on each side. Remove the 'chicken' from the pan, and return the mushroom mixture to the pan. Add 3/4 cup vegetable broth, along with 1/2 cup Marsala wine; scrape the pan to release any browned bits that accumulated while cooking the 'chicken'.

Bring the mixture to a boil, then reduce heat and simmer for 5 minutes (it should be reduced to about 1 cup). Stir in 1/2 cup frozen green peas and cook for 1 minute. Add 1 additional tablespoon vegan butter, 2 tablespoons plain soy creamer (such as Silk), and 1/8 tsp. black pepper. Return the chicken to the pan, and cook a final minute or two.

Serve 1 'chicken breast' over 1 cup of cooked fettuccine and drizzled with about 1/4 cup of the sauce for 4 servings of 590 calories each.

Cost:
mushrooms $2.79
vegan chicken breasts $7.98
frozen green peas $2.99
plain soy creamer $1.99
fettuccine $1.99

Peanut Butter-Banana Spirals

This was just about the cutest take on a peanut butter sandwich I've ever seen!

In a bowl, combine 1/2 cup peanut butter with 1/3 cup vanilla soy yogurt, stirring until smooth. My favorite peanut butter brand right now is Peanut Butter & Co, since it is certified vegan. For the soy yogurt, I used Silk.

Slice 2 ripe bananas, and drizzle the slices with 1 tablespoon orange juice, tossing to coat. Arrange 4 (8-inch) tortillas on a work surface - I used the fat-free tortillas from Whole Foods' 365 brand. Spread 3 heaping tablespoons of the peanut butter mixture over each tortilla, leaving about a 1/2-inch border. Arrange 1/3 cup of the banana slices in a single layer over the peanut butter on each tortilla.

In a small bowl, combine 2 tablespoons wheat germ and 1/4 tsp. ground cinnamon; sprinkle evenly over the tortillas. Although the original recipe called for honey-crunch wheat germ (which is obviously not vegan), I found that regular wheat germ worked just fine.

Roll the tortillas up, and slice each into 6 pieces. 4 pieces makes a serving of 250 calories. Here's a photo of one tortilla just before rolling:

Cost:
peanut butter $4.99
vanilla soy yogurt $1.09
bananas $0.51
fat free tortillas $1.69

Cardamom Banana Bread with Pistachios

Earlier this month, I made a Molasses-Oat Banana Bread. My non-vegan fiance loved it so much that I promised him another banana bread recipe soon! The wonderful thing about banana bread is how versatile it is; in this version, cardamom stands in for vanilla extract, and pistachios add a lovely crunch!

To start, lightly spoon 2 cups all-purpose flour into measuring cups, and level with a knife. Combine the flour in a large bowl with 3/4 tsp. baking soda and 1/2 tsp. salt; set aside.

In the bowl of a stand mixer, combine 1/2 cup raw sugar, 1/2 cup packed organic brown sugar, and 1/4 cup vegan butter (such as Earth Balance); beat for about 1 minute, until blended. Add the equivalent of 2 eggs using egg replacer (such as Ener-G), one at a time, and beat after each addition.

Add 1 and 1/2 cups mashed ripe banana, 1/3 cup vegan sour cream (such as Tofutti), and 1/2 tsp. ground cardamom; beat to combine.

Add the flour mixture, beating just until moist, then stir in 1/3 cup finely chopped pistachios.

Spoon the batter into an 8x4-inch loaf pan coated with cooking spray, and bake at 350 degrees for 1 hour - a toothpick inserted in the center should come out clean.

Cool in the pan on a wire rack for 10 minutes, then remove from the pan and cool completely on a wire rack. Slice into 16 servings of 190 calories each.

Cost:
bananas $1.26
pistachios $7.99

Green Beans with Toasted Almond Gremolata

A gremolata is a chopped herb condiment of parsley, garlic, and lemon zest. Although it might traditionally go with osso bucco for a meat eater, it's also great over vegetables! I've paired it with green beans here, but use any steamed vegetable of your choice for an elegant side dish.

Trim the ends from 1 pound of green beans, then steam, covered, for 7 minutes.

Drain the beans, and return to the pan. Toss with 2 tablespoons chopped flat-leaf parsley, 1 tablespoon sliced almonds (which you can toast first, if you like), 1/4 tsp. grated lemon rind, 1 and 1/2 teaspoons fresh-squeezed lemon juice, 1 teaspoon olive oil, 1/4 tsp. salt, 1/8 tsp. black pepper, and 1 minced garlic clove.

1 cup of green beans makes a side serving of 60 calories.

Cost:
green beans $1.40
flat-leaf parsley $1.69
lemon $0.89

Tofu Bites

This easy appetizer is sure to be a hit at your next cocktail party or family gathering! Although I used firm tofu, I might even recommend moving up to extra-firm tofu in retrospect, so the cubes hold together as you saute them.

Slice 1 package of lite firm (or extra-firm) tofu into 1/2-inch cubes. Place on several layers of paper towels, cover with additional paper towels, and let stand for 5 minutes.

Heat 1 and 1/2 teaspoons vegetable or canola oil along with 1 teaspoon dark sesame oil in a large skillet over medium-high heat. Add the tofu cubes and saute for 7 minutes.

Transfer the tofu to a bowl and drizzle with 2 tablespoons low-sodium soy sauce and 1 tablespoon rice vinegar. Toss gently to coat, then cover and chill for at least 1 hour.

Serve the bites cold or at room temperature, with toothpicks on the side. About 1/3 cup of tofu bites makes an appetizer nosh of 60 calories.

Cost:
lite firm tofu $2.00

Tomato Alphabet Soup

I spotted a package of Eden Organics alphabet pasta at the grocery store and thought the itty bitty organic letters and numbers were just about the cutest pasta I'd ever seen. Naturally, I had to buy a box, and tonight I'm finally opening it up to make this soup. It's a great way to get kids to eat vegan!

For this recipe, you'll need 1 cup of cooked alphabet pasta, made according to package directions (about 1/2 cup uncooked). Once cooked, drain and set aside.

Meanwhile, melt 1 tablespoon vegan butter (such as Earth Balance) in a saucepan over medium-high heat. Add 1/2 cup chopped onion, 1/2 cup chopped carrot, and 3 tablespoons chopped celery; saute for 4 minutes.

Stir in 3/4 cup vegetable broth, 1/2 tsp. dried basil, 1/8 tsp. black pepper, and 1 (14-ounce) undrained can of diced tomatoes. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.

Stir in 1/4 cup of the cooked alphabet pasta, remove the pan from heat, and let stand for 5 minutes.

Transfer the mixture to a blender and process until smooth. Return the pureed soup to the saucepan, and add the remaining cooked pasta and 1/2 cup plain soy milk (such as Silk). Cook over medium-high heat for a final 2 minutes or so, stirring frequently (but don't let the soup return the soup to a boil), until thoroughly heated.

1 cup of soup is 180 calories. The quantities above make enough for 3 servings, but you can double the recipe easily!

Cost:
carrot $0.61
celery $1.99
vegetable broth $2.49
canned diced tomatoes $1.99
plain soy milk $2.49

Pickled Cherries in Red Wine Vinegar with Cinnamon

The first day of fall is officially around the corner! I thought I'd take the opportunity to try pickling for the first time, using fresh summer cherries that will last me for the next few months.

Since this is the first time I've ever pickled anything, it was also the first time I needed to sterilize hot jars. The easiest method I found online was to submerge your jars and lids (separately) in a pot of water. Bring the water to a rolling boil, then turn off the heat and let the jars continue to sit in the water until you've prepared the rest of the ingredients below - I was nervous about boiling glass jars, but it turned out to be simple enough!

Meanwhile, pour 1 and 3/4 cups red wine vinegar into a saucepan. Combine with 3/4 cup raw sugar, 1/2 tsp. whole black peppercorns, 2 whole cloves, 1 cinnamon stick, 1 bay leaf, and 1 (5-inch) strip of lemon rind. I didn't have any lemons on hand, so simply omitted that last ingredient.

Bring the mixture to a boil, stirring so the sugar dissolves. Once boiling, reduce heat and let simmer for 5 minutes. Remove from the burner and let stand for 30 minutes, then drain the mixture through a sieve over a bowl.

Discard the solids, and return the vinegar to the saucepan; return to a boil.

While the vinegar mixture stands, wash and pat dry 1 and 1/4 pounds of sweet cherries. Prick each cherry a few times with a fork.

Spoon the cherries into the sterilized hot jars (remove the jars from the pot of water with tongs, so you don't burn yourself, and make sure that there is no water left inside them!).

Pour the hot vinegar over the cherries, leaving at least 1/4-inch room at the top. Close the lids of the jars tightly, then cool. Once cool, refrigerate for at least 2 weeks before serving. Here are the cherries in the jars just before going into the fridge:

You'll have 10 servings of about 5-6 cherries, depending on how big the cherries are. These cherries are great as part of an appetizer plate! Thick crackers and sliced vegan cheese and rolls of vegan deli ham!

Cost:
sweet cherries $9.37
red wine vinegar $3.50

G.I. Joes

This recipe is a fun vegan variation on sloppy joes - perhaps the G.I. stands for garden-infused or garden-inspired! Needless to say, they're still just as sloppy and tasty to eat as the meat variety.

To start, pour 1 cup boiling water over 1/2 cup sun-dried tomatoes (packed without oil). Let stand for 5 minutes, then drain and chop; set aside.

Heat 1 tablespoon olive oil in large skillet over medium-high heat. Add 1 and 1/2 cups chopped onion, 1 cup chopped red bell pepper, and 2 minced garlic cloves; saute for 3 minutes.

Stir in the chopped sun-dried tomatoes, 1 tablespoon low-sodium soy sauce, 1 tablespoon balsamic vinegar, 1 teaspoon raw sugar, 1 teaspoon chili powder, 1 teaspoon dried oregano, 1/2 tsp. ground cumin, 1/2 tsp. black pepper, 1/8 tsp. salt, and 1 (28-ounce) undrained can of crushed tomatoes. Bring to a boil, then reduce hat and simmer for 20 minutes, stirring occasionally - the mixture should be slightly thick by the end.

Stir in one (12-ounce) package of soy crumbles - Light Life, Yves Veggie, and Boca all make vegan versions, and I chose Yves Veggie for tonight. Note: if you use Boca, their crumbles are frozen, and should be thawed in advance.

Once you've added the soy crumbles, cook a final 2 minutes, stirring frequently.

Place 6 (2-ounce) hamburger buns on a platter. My new favorite on the market are the whole wheat hamburger buns from Whole Foods' house brand.

Spoon about 2/3 cup of the filling onto the bottom halves of each bun, then top with the top halves. You'll have six G.I. Joes of 400 calories each.

Cost:
red bell pepper $1.08
canned crushed tomatoes $3.19
soy crumbles $3.79
hamburger buns $2.89

Macerated Berries

Pears and apples and other fall fruit are hitting the grocery store shelves - but I wanted to make one last dessert using summer berries before their season ends. This dessert is super easy, and is great over vegan ice cream or yogurt, or just in pretty dessert bowls by itself!

In a bowl, combine 2 cups sliced strawberries, 2 cups blueberries, and 1 cup raspberries. Sprinkle with 1 tablespoon raw sugar, and drizzle with 3 tablespoons lemon juice and 3 tablespoons Grand Marnier, tossing to coat.

Cover and refrigerate for at least 2 hours, and up to overnight, stirring occasionally. I only made my 2 hours in advance, at which point the berries already tasted great!

1 cup of berries is 140 calories.

Cost:
strawberries $4.99
blueberries $4.99
raspberries $3.99
Grand Marnier $15.00

Orange-Banana Smoothie

This smoothie is perfect just about any time, whether to kick start the day for breakfast, as a refresher post-workout, or just for an afternoon snack!

In a blender, combine 1 cup orange juice, 1 cup vanilla soy yogurt (such as Whole Soy), 1/8 tsp. cinnamon, a dash of salt, and 1 sliced ripe banana; process until smooth.

Divide the mixture evenly among 2 glasses for two servings of 210 calories each.

Note: if you like, you can play around with different soy yogurt flavors - try strawberry for a pretty pink smoothie, or blueberry for a purple one.

Cost:
orange juice $5.99
vanilla soy yogurt $2.38
banana $0.93

Lemony Green Beans

A couple nights back, I posted an elegant green bean side dish, perfect for company.... And then there are the nights when you want a recipe that's simple and quick! This version is about as simple as it gets. Serve alongside any vegan entree of your choice.

Steam 1 pound of green beans (trimmed and cut into about 2-inch pieces) for 5 minutes, or until crisp-tender. Drain, then return to the pan. Add 1 and 1/2 teaspoons lemon juice, 1 teaspoon olive oil, 1/4 tsp. salt, and 1/8 tsp. black pepper. Toss to coat, then serve! These are best served immediately.

1 cup of green beans makes a side serving of 50 calories.

Cost:
green beans $1.86

Molasses-Oat Banana Bread

Molasses adds a rich taste and texture to this variation on banana bread. It's the perfect way to use up those ripe bananas in your kitchen!

To start, lightly spoon 1 cup all-purpose flour and 1/2 cup whole wheat flour into measuring cups, and level with a knife. Combine the flours in a large bowl with 2/3 cup regular oats, 1 teaspoon baking soda, 1 teaspoon cinnamon, and 1/2 tsp. salt; set aside.

In the bowl of a stand mixer, combine 2/3 cup raw sugar, 1/4 cup vegan butter (such as Earth Balance), and 1/3 cup dark molasses; beat for about 1 minute, until well blended. Add the equivalent of 2 eggs using egg replacer (such as Ener-G), beating until combined. Add 1 cup mashed ripe banana, 1/3 cup plain soy yogurt (such as Wildwood), and 1 teaspoon vanilla extract. Beat to combine.

Add the flour mixture, and beat just until moist. Spoon the batter into an 8x4-inch loaf pan coated with cooking spray, then bake at 350 degrees for 1 hour and 5 minutes - a toothpick inserted in the center should come out clean by the end.

Cool the bread for 10 minutes in the pan on a wire rack, then remove from the pan and cool completely on a wire rack. You'll have 14 slices of 180 calories each.

Cost:
$0 - It was the rare occasion where I had everything at home!

Green Beans with Garlic Vinaigrette

This easy recipe makes an elegant side dish for company, with hardly any effort at all on your part!

To make the vinaigrette, whisk together 1/4 tsp. grated lemon rind, 1 and 1/2 teaspoons fresh-squeezed lemon juice, 1 teaspoon olive oil, 1/2 tsp. Dijon mustard, 1/4 tsp. salt, 1/8 tsp. black pepper, and 1 minced garlic clove; set aside.

Trim the ends from 1 and 1/4 pounds green beans, then cook in boiling water for 4 minutes. Drain, and place in a large bowl. Add the vinaigrette, and toss to coat. Sprinkle with 3 tablespoons sliced almonds (which you can toast first, if you like), and 1 and 1/2 teaspoons fresh thyme.

You'll have 6 servings of 1 cup and 60 calories each.

Cost:
green beans $1.45
thyme $2.49

'Beef' Curry with Toasted Spices

For this final recipe using my Homemade Curry Powder, I turned to the frozen beefless tips from Gardein. If you haven't yet checked out Gardein, an amazing line of vegan meat alternatives out of Vancouver, I highly recommend doing so! You'll need 3 (9.5 ounce) packages of the beefless tips for this curry.

Ahead of time, prepare the spices: heat a skillet over medium-high heat and add 1 tablespoon coriander seeds, 1 and a 1/2 teaspoons cumin seeds, 1 teaspoon fenugreek seeds, 2 whole cloves, 1 (1/2-inch) piece of cinnamon stick, 1 dried hot red chile, and 1 bay leaf. Cook for 1 minute, shaking the pan almost constantly.

Transfer the mixture either to a spice grinder or - my personal favorite - a mortar and pestle, along with 1 tablespoon raw sugar, 1/4 tsp. ground cardamom, and 1/8 tsp. salt. Process until finely ground, whether with the touch of a button, or your pestle; set aside.

For this next step, I had to adapt the original recipe, since I was using vegan meat, and not real beef. The real beef was marinated in a dry rub of spices for two hours, but since Gardein beef is frozen, I wasn't sure if it was safe to thaw it ahead of time and not cook it right away. Instead, I combined 28 ounces frozen 'beefless tips' with 1 and 1/2 teaspoons Homemade Curry Powder and 1 teaspoon black pepper, tossing to coat, just before cooking.

Heat 1 and 1/2 teaspoons olive oil in Dutch oven; add the 'beef' mixture and saute for 5 minutes. Remove the 'beef' from the pan and set aside - it should be lightly browned on all sides.

Add 1 and 1/2 cups sliced onion and 1 and 1/2 tablespoons minced and peeled fresh ginger to the pan; reduce the heat to medium and cook for 6 minutes.

Add 2 tablespoons minced garlic, 1 tablespoon paprika, and the toasted spice mixture; cook for 1 minute, stirring constantly.

Return the 'beef' to the pan, along with 1 cup plain soy yogurt (such as Wildwood), 3/4 cup vegetable broth, 1/2 cup chopped red bell pepper, 1/4 cup minced cilantro stems, and 1/4 cup tomato puree.

The original recipe was then simmered for 1 and 1/2 hours, but Gardein beef doesn't need to cook nearly that long - continue to simmer for a final 5 to 10 minutes, and you should be good to go!

As with the Warm Spiced Lentils I made last night, this dish is even better if you make it ahead of time, then reheat just before serving, so the flavors have time to blend. Serve over some basmati rice, if you like. It's also really great with my Mango and Mint Chutney on the side!

1 cup of beef curry is 270 calories.

Cost:
fenugreek seeds $3.50
ginger $0.40
red bell pepper $1.13

Warm Spiced Lentils

These hearty lentils make use of the Homemade Curry Powder recipe that I posted a few nights back. Although the original recipe billed it a side dish, double the lentil portions and serve over rice to make them the centerpiece of a vegan meal.

Heat 1 and 1/2 teaspoons olive oil in a saucepan over medium heat. Add 1 cup chopped onion, 1 and 1/2 teaspoons finely chopped and peeled fresh ginger, 1/4 tsp. salt, and 1/4 tsp. black pepper; cover and cook for 10 minutes, stirring occasionally.

Add 1 tablespoon minced garlic, 1 teaspoon ground cumin, 1 teaspoon Homemade Curry Powder, and 1/2 tsp. ground coriander; cook for 1 minute.

Add 1 and 1/4 cups water, 1 cup vegetable broth, 1 cup dried lentils, and 1 bay leaf. Bring to a boil, then cover, reduce heat to low, and simmer for 2 hours.

Uncover and cook a final 5 minutes - the liquid should be nearly all absorbed. Discard the bay leaf, then stir in 1/8 tsp. black pepper, 1/2 cup plain soy yogurt (such as Wildwood), and 6 tablespoons tomato puree. Heat a final 5 minutes over low heat before serving.

You'll have 6 servings of 1/2 cup and 160 calories each - although you can also double the recipe easily! It's actually almost better if you make it a day ahead of time and then reheat before serving, so the flavors can really meld together.

Cost:
ginger $0.40
vegetable broth $2.49
dried lentils $2.79
tomato puree $3.19

Mango and Mint Chutney

A few days ago I made a Homemade Curry Powder that's perfect for any Indian recipes you want to prepare. Try it in this easy chutney! The chutney will keep for up to a week in the fridge, and makes a great compliment to veggie curries. You can also use it as a spread with vegan deli ham slices for sandwiches.

Heat 1 tablespoon olive oil in a large skillet over medium heat and add 1/4 cup finely chopped red onion, 2 tablespoons minced and peeled fresh ginger, and 1 seeded and finely chopped jalapeno pepper; cover and cook for 7 minutes, stirring occasionally.

Add 1/2 cup packed organic brown sugar, 1/2 cup cider vinegar, 1/4 cup raisins, 2 teaspoons Homemade Curry Powder, 1/4 tsp. ground cloves, 1/8 tsp. ground cinnamon, 1/8 tsp. ground nutmeg, and 1/8 tsp. ground allspice. Cover and cook for 5 minutes.

Increase the heat to medium-high and add 3 and 1/4 cups peeled and diced mango. Cook until the liquid is nearly all evaporated - the original recipe said 5 minutes, but I gave mine 8.

Stir in 1/4 cup chopped mint at the end. 1/4 cup of chutney is 90 calories - you'll have about 12 servings.

Cost:
jalapeno pepper $0.12
raisins $2.99
mango $5.97
mint $1.99

'Cheddar-Jack' Crackers

I debated how best to approximate the cheese for these crispy little crackers. At first I considered mixing 1/4 cup vegan Monterey Jack and 1/4 cup vegan cheddar (both available from Vegan Gourmet), but in the end, I went with all cheddar. However, if you want to blend the two, go right ahead!

To begin, lightly spoon 2/3 cup all-purpose flour into measuring cups and level with a knife. Combine the flour in a large bowl with 1/4 cup yellow cornmeal, 1/2 tsp. raw sugar, 1/4 tsp. baking soda, 1/4 tsp. salt, and 1/8 tsp. ground red pepper.

Cut 2 tablespoons vegan butter (such as Earth Balance) into small pieces, then cut into the flour mixture using a pastry blender until the mixture is like coarse meal.

Add 1/2 cup shredded vegan cheese of your choice in place of cheddar-jack, 1/4 cup ice water, and 1 tablespoon white vinegar. Stir until the mixture comes together.

Form the dough into 4 balls - they will be quite soft, but not sticky. Wrap each ball individually in plastic wrap, and freeze for 30 minutes.

Working with one dough portion at a time, roll into an 8-inch circle on a piece of parchment paper over a lightly floured surface - the circle will be very thin. Cut the dough into 8 wedges, but do not separate the wedges. Place on a baking sheet. Repeat with the remaining circles of dough. Sprinkle each circle with 1/2 tsp. poppy seeds, pressing slightly into the dough, then bake at 375 degrees for 10 minutes. Cool completely on a wire rack before separating into wedges.

Note: I nearly forgot those poppy seeds, but remembered after the crackers had only been in the oven a minute or two, so luckily it wasn't too late!

2 crackers are 60 calories - these are perfect with a bowl of tomato soup!

Cost:
vegan cheddar $3.39

Pan Bagnat

Pan Bagnat is a traditional sandwich from Nice, France. Literally translating as "wet bread" in the local dialect, it needs to be made at least 2 hours ahead of time for the flavors to blend together and the bread to soak in the ingredients. I was using up the last of my package of vegan tuna (from the Tuna (Not!) Salad Mix), which you should prepare ahead of time and chill, according to package directions, before assembling the sandwiches.

To prepare the sandwiches, cut 2 (4-ounce) rolls in half, and hollow out the tops and bottoms until you have about a 1/2-inch thick shell. You can either discard the bread pulp, or save for another use. The original recipe called for rustic rolls, which was a little vague, but looking at images of pan bagnat online, any bulkie sandwich roll or kaiser roll should work fine - I used Bread Alone's vegan kaiser rolls.

In a small bowl, whisk together 1 and 1/2 tablespoons sherry vinegar, 1 tablespoon olive oil, and 1 minced garlic clove. Brush evenly over the cut sides of the rolls.

In a separate bowl, combine 1 cup prepared vegan tuna with 1 and 1/2 tablespoons lemon juice, 1 tablespoon chopped parsley, and 1/8 tsp. black pepper. Divide the 'tuna' mixture evenly among the bottom halves of the rolls.

Drain a 7-ounce bottle of roasted red peppers, and cut the peppers into 1/4-inch strips. Divide the strips evenly among the two sandwich bottoms. Top each serving with 1 plum tomato (cut into 1/4-inch thick slices), 6 spinach leaves, 2 chopped sun-dried tomatoes, and 2 thin red onion slices. Cover with the top of the rolls, then wrap tightly with plastic wrap and refrigerate for at least 2 hours and up to overnight.

Note: if you buy sun-dried tomatoes packed in oil, simply chop them as is. I had sun-dried tomatoes packed without oil on hand, so soaked mine in boiling water for 10 minutes first, then chopped them and added to the rolls. The original recipe actually calls for anchovies, but sun-dried tomatoes are my go-to vegan substitute to capture the saltiness!

1 sandwich is 540 calories.

Cost:
rustic rolls $4.29
parsley $1.69
bottled roasted red peppers $2.79
plum tomatoes $0.75
spinach $3.99

Homemade Curry Powder

Making spice blends at home is a great way to take advantage of a well-stocked spice cabinet! This curry blend goes great anywhere you would use commercial curry powder. I plan to use it in a few Indian recipes in the upcoming week, but for tonight, I'm keeping it simple with the spice blend alone.

In a bowl, mix together 1 and 1/2 tablespoons paprika, 1 teaspoon ground cumin, 1 teaspoon ground fennel seed, 1 teaspoon ground mustard, 1 teaspoon ground red pepper, 1 and 1/2 teaspoons ground coriander, 1 and 1/2 teaspoons ground turmeric, 1/2 tsp. ground coriander, 1/4 tsp. ground cinnamon, and 1/4 tsp. ground gloves.

The blend will keep in a cool, dark place for up to 2 months. My before photo shows all the lovely spices before blending, so you can get a sense of the wonderful colors involved! One they're all mixed together, they'll look like this:

Cost:
ground fennel seed $3.50

Raita (Indian Yogurt and Cucumber Condiment)

I love raita because it's so versatile! Although traditionally a condiment dolloped atop spicy Indian food, you can also stir it into seasoned basmati rice, use it as a spread for pita sandwiches, along with some slices of lettuce and tomato, or serve it as dip with mini pitas for an appetizer!

Shred 1 English cucumber to equal 2 cups, and place the cucumber in a colander. Sprinkle with 1 teaspoon coarse salt and let drain for 30 minutes. Rinse with cold water and drain again.

Spread the cucumber on several layers of paper towels, and cover with additional paper towels; let stand for 5 minutes, pressing down occasionally.

Note: English cucumber is longer and thinner than regular cucumber, and with fewer seeds, so it works great for this recipe, but you can substitute regular cucumber in a pinch.

Combine the cucumber in a large bowl with 2 cups plain soy yogurt, 1/2 cup finely chopped red onion, 1/4 cup coarsely chopped cilantro, 2 tablespoons fresh-squeezed lime juice, 1/4 tsp. ground coriander, 1/4 tsp. ground cumin, 1/8 tsp. black pepper, and a dash each of nutmeg, cinnamon, and cardamom.

For the soy yogurt, I definitely recommend Wildwood's unsweetened plain variety - it's very thick and rich, so comes closest to the whole milk yogurt that would be used in traditional versions of raita.

1/3 cup of the raita is 50 calories. Don't make this more than an hour in advance, or it will grow watery!

Cost:
English cucumber $1.99
plain soy yogurt $2.99
red onion $1.41
cilantro $1.69
lime $0.50