Monthly Archives: December 2011

December 30, 2011 · 06:41

Cranberry-Almond CLUSTER Granola

The holidaze can be a tricky time of year for vegans.

Heck, they can be tough for any of us whose main food groups do not consist of Christmas cookies, Swedish meatballs, or egg nog (if those are your main food groups I suggest you take a good, long look at da pyramid). While holiday gatherings are not usually geared toward my “hippie dippie” tastes, I’ve learned that the best way to eat a delicious and hearty meal during the holiday season is to make it myself, goddamnit.

This last week has been jam-packed with holiday parties of every sort. While endless conversations about my future as a spy and free alcohol never get old, finding things to eat before I gnaw off my own hand can be, as I said, challenging. At this point I’ll admit that my hand tastes pretty awful.

My strategy to avoid pathetic plates sparsely filled with green beans and bland broccoli this holiday season has been to bring my own food to share. On Christmas Eve I made Poppy-seed encrusted butternut squash with kale and pomegranate and a huge delicious salad of spinach, roasted cauliflower, clementine slices, dried cranberries, toasted pecans, and my favorite balsamic dressing. Anticipating pork on the table at Christmas dinner with my Grandma I prepared roasted butternut squash with fresh cranberries, chickpeas with wild rice n’ radish seeds, and maple-glazed Brussels Sprawesomes

In the name of taking food matters into my own hands this holiday season I decided to make some granola which had everything I like: great crunch, big clusters, not overly oily, and not overly sweet. I made this batch for my parents as an xmas prez and I can happily report that it was demolished within, uh, 24 hours of receipt. It’s got (I’m using the present tense like it’s still around) these irresistible clusters that make it a perfectly munchable breakfast or snack. Or dinner. I’m not judging.

Cranberry Almond Cluster Granola

Makes 1 quart

  • 1 cup rolled oats (not instant)
  • 1 cup oat flour (oats ground up in a blender or food processor)
  • 1/2 cup wheat germ
  • 2 Tablespoons brown sugar
  • 1/4 cup maple syrup
  • 3 Tablespoons coconut oil (or vegetable)
  • 1 Tablespoon water
  • 1/2 cup dried cranberries (or other dried fruit)
  • 3/4 cup chopped almonds (or other nuts/seeds)

Preheat oven to 275º

1. Mix oats, oat flour, wheat germ, salt, and chopped almonds in a large bowl.

2. Bring syrup, coconut oil, and water to a simmer in a saucepan over medium heat. Drizzle over oat mixture and stir to combine. Pour mixture onto a lightly greased pan and squeeze the mixture together into a condensed mound.

3. Bake for 30 minutes at 275º, then remove and allow to cool completely. Gently break the granola into chunks and stir in the dried cranberries.

image

Many more holiday noms coming soon…

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December 20, 2011 · 17:24

Pecan and Cranberry Buckwheat Pancakes

This morning we had a lovely brunch to say goodbye to our dear friend Tori. It’s okay to serve your own going away meals, right? Right.

Can you tell I’m doing anything to procrastinate studying? #quitstalin
Thanks for coming Torz, I’mma miss ya munchkin!

Pecan and Cranberry Buckwheat Pancakes

  • 1/2 cup apple juice
  • 1 Tablespoon brown sugar
  • 2 Tablespoons coconut oil
  • 1/3 cup All-Purpose flour
  • 1 cup buckwheat (or spelt, AP, or WW flour)
  • 1 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1-2 Tablespoons water to thin batter, as needed
  • 1/2 cup pecans, chopped
  • 1/2 cup cranberries, chopped
  • oil for frying

1. Combine all ingredients except pecans and cranberries in a large bowl and mix. Heat a lightly oiled skillet over medium heat. Spoon batter into skillet and form pancakes of desired size. Sprinkle with chopped pecans and cranberries. Cook 1-2 minutes each side, or until bubbles form and set on the uncooked side of the pancake. Serve hot with maple syrup, pecans, and cranberries!

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December 18, 2011 · 20:20

Of All the Banana Breads in the World, You’re the Banana Breadiest

Sunday morning is great.

If I could put a ring on it I probably would.

Since finals started every day has felt a little bit like Sunday. I’m starting to lose track of time and spew strings of four letter words when I realize the bus is on its weekend schedule. Things in our apartment are slow and lazy and having anything less than 600 cups of Bengal Spice is altogether unheard of.

This morning I walked out of my bedroom and my roommates gasped in shock/horror/fear as I smiled and wished them a good morning. I guess you could say I’m not usually much of a morning person but today, man, today! Today I was rip roarin’ and revvin’ to go. I had big plans to finish my Russian essay on the Hermitage and maybe even study some finance. I was going to be so productive. I coulda been a contenda. Then Grace turned on A Charlie Brown Christmas and those plans went straight out the door with impressive speed. I am a serious student but I know a choice banana bread baking opportunity when I see one.

I can tell you right now that of all the Banana Breads, this is the Banana Breadiest
Cinnamon Banana Bread
  • 3 ripe bananas
  • 1/2 cup applesauce
  • 2 cups flour (I used 1 AP + WW)
  • 3/4 cup brown sugar (or Sucanat)
  • 1 teaspoon salt
  • 1 teaspoons baking soda
  • 1 teaspoon nutmeg
  • 1 Tablespoon vanilla
  • 1-2 teaspoons cinnamon
  • 1/2 teaspoon cloves
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon orange zest

1. Preheat oven to 350º

2. Mash the bananas with a fork. Add the applesauce and stir. In a separate bowl combine flour, sugar, salt, baking soda, and spices. Mix the wet with the dry and add vanilla and orange zest. Pour into a loaf pan and bake for 20-25 minutes at 350º or until something long and pointy poked in the middle comes out clean (I used a sprig of rosemary. It happens).

Smear with some peanut butter.

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December 16, 2011 · 04:53

Borscht/ Veganizzy Plans for Russia

As many of you know I’m studying abroad in St. Petersburg, Russia from January to May.

Those of you who know something (anything) about the weather in Northern Russia in January can probably tell that I’m crazy. But I think you’ve inferred that by now.

I’ve been getting quite a few questions recently about my vegan plans for when I’m abroad. Russia is hardly the most vegan/vegetarian friendly place (think of that scene from Everything is Illuminated) but my plan right now is to do the very best that I can. I care about veganism and I have my reasons to stick with it for the long run. Still, if I find myself in a situation where I am simply not getting enough to eat I might have to formulate a Plan B. Don’t make me think about that right now.

I decided that before I go I’m gonna try and brace myself for the long, cold, dark nights (the number of sunshine hours for the month of January is 21.7)… What better place to start than borscht? Borscht is a traditional beet soup made in Russia, Ukraine, and various Eastern European countries where the root vegetables are plenty and the weather is frigid. This was actually my first borscht and it turned out smashingly well. Definitely going to be making this again before I go, I’ll letcha know how Plan Borscht goes. I suppose that’ll be me Plan B.

Borscht

  • 2 large beets, grated
  • 1-2 large carrots, grated
  • 1 onion, chopped into half moons
  • 2 Tablespoons olive oil
  • 4 cups chopped cabbage
  • 5 cups vegetable stock (or water + bouillon)
  • juice of 1/2 lemon
  • salt and black pepper to taste
  • parsley for garnish (optional)

1. Place the grated beets, carrots, and onion in a large pot and add the olive oil. Sauté 3-4 minutes, then add the cabbage and veg stock. Bring to a boil then reduce to a simmer and cook 15-20 minutes. Add the lemon juice and season to taste. Top with chopped parsley and serve to a Russian.

Приятного аппетита! Bon appetite!

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December 13, 2011 · 05:22

Sweet Potato Chickpea Aloo Dum Curry with Mango

Hi folks of the internet!

I write to you through my computer with laryngitis and a pile of work up to my nostrils. For these reasons things have been rather slow on the blog. SORRY I’M NOT SORRY.

The next few days will be packed with fun-filled activities like finishing my Russian term paper on the Hermitage museum in St. Petersburg, studying statistics, reading an entire book on the sociology behind meat-packing (uhhh), and learning (no, not “re-learning”-learning) everything we did since the last exam in my finance class. I will also be packing up my apartment, saying goodbye to friends for nine months, and (hopefully) finding and signing a lease on a new apartment to live in next year. All before the 23rd. EEEK. In other news, here’s my TND (Tuesday Night Dinner) from last week with my sister, Jenny. Mad delish. Possibility for this week if I can get enough work done tomorrow evening. Otherwise it’s PB&J. Okay, it’s looking a lot like PB&J.

[10th!! way to love a chickpea] We’re 1/5 of the way there people!

Sweet Potato Chickpea Aloo Dum Curry with Mango

  •  2-3 medium sweet potatoes, cut into 1/2” cubes
  •  2 Tablespoons oil
  • 1 small onion, chopped
  • 1 teaspoon cumin
  • 1/4 inch of ginger, minced
  • 1 Tablespoon coriander
  • 1 Tablespoon funnel seed powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon red chili powder, or to taste
  • 1/2 teaspoon paprika
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon garam masala
  • 2 Tablespoons tomato paste
  • 1 cup water
  • 1 cup cooked chickpeas
  • 1 cup frozen or fresh mango (optional)

1. In a medium pan, heat oil until sizzling then add onion and chopped sweet potato. Fry over medium heat until the potatoes are cooked all the way through. Add the spices, tomato paste, water, chickpeas, and mango. Reduce heat and allow to simmer 10-12 minutes, stirring occasionally. Add more water if necessary.

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December 7, 2011 · 05:55

Pumpkin and Apple Soup with Rosemary

Pumpkin &amp; Apple Soup with Rosemary<br /><br /><br /><br /><br /><br /><br /> Comfort food. Things are starting to get a little uncomfortable around here (finals, anyone?) so I need it more than ever. Literally warms you inside and out. Seriously, I was sweating in my 32º apartment.<br /><br /><br /><br /><br /><br /><br /> SIX ingredients (salt and pepper don’t count, poor, neglected spices), but you’d never guess it. Creamy smooth fall-winter goodness. Great with crusty bread. Cuddle up with a bowl and hunker down for the next few months.</p><br /><br /><br /><br /><br /><br /> <p>4 cups puréed fresh roasted pumpkin*<br /><br /><br /><br /><br /><br /><br /> 2 Tablespoons olive oil<br /><br /><br /><br /><br /><br /><br /> 1 medium onion, chopped<br /><br /><br /><br /><br /><br /><br /> 6 cups vegetable stock<br /><br /><br /><br /><br /><br /><br /> 2 medium apples, chopped<br /><br /><br /><br /><br /><br /><br /> 2 tablespoons fresh rosemary, roughly chopped &lt;- (so worth it for fresh!)<br /><br /><br /><br /><br /><br /><br /> salt and ground black pepper, to taste<br /><br /><br /><br /><br /><br /><br /> Heat a pot over medium flame and add the olive oil and onions-sauté until sizzling, about 8 minutes. Add the chopped apples and cook an additional 3-4 minutes. Add the veg stock, pumpkin purée, and rosemary. Bring to a simmer, stirring often. Cook until the soup thickens up, 15-20 minutes. Season to taste with salt and pepper.<br /><br /><br /><br /><br /><br /><br /> *For pumpkin roastin’ simply cut a medium pumpkin in half (“at the equator,” gut the seeds out, and place on a cookie sheet, cut side down. Bake for about 60 minutes at 400º, or until squishy. It’ll be shorter if it’s a small pumpkin! Scoop out the insides and blend to make a delish pumpkin purée. Use anywhere you’d use canned. The flavor is WAY better.

Comfort food. Things are starting to get a little uncomfortable around here (finals, anyone?) so I need it more than ever. Literally warms you inside and out. Seriously, I was sweating in my 32º apartment.

SIX ingredients  [salt and pepper, you guys don’t count; better luck next time] but you’d never guess it. Creamy smooth fall-winter goodness. Great with crusty bread. Cuddle up with a bowl and hunker down for the next few months.


  • 4 cups puréed fresh roasted pumpkin*
  • 2 Tablespoons olive oil
  • 1 medium onion, chopped
  • 6 cups vegetable stock
  • 2 medium apples, chopped
  • 2 tablespoons fresh rosemary, roughly chopped <- (so worth it for fresh!)
  • salt and ground black pepper, to taste

Heat a pot over medium flame and add the olive oil and onions-sauté until sizzling, about 8 minutes. Add the chopped apples and cook an additional 3-4 minutes. Add the veg stock, pumpkin purée, and rosemary. Bring to a simmer, stirring often. Cook until the soup thickens up, 15-20 minutes. Season to taste with salt and pepper.

*For pumpkin roastin’ simply cut a medium pumpkin in half (“at the equator,” gut the seeds out, and place on a cookie sheet, cut side down. Bake for about 60 minutes at 400º, or until squishy. It’ll be shorter if it’s a small pumpkin! Scoop out the insides and blend to make a delish pumpkin purée. Use anywhere you’d use canned. The flavor is WAY better.

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December 5, 2011 · 07:28

Sourdough Bread Cookies with Cranberries & Pecans

 

This was a weekend with just the right balance of good food, good wine, GOOD FOOTBALL, [good pretending to be into football since I do live in Wisconsin], and, of course, good friends.

Friday was:

A few too many glasses of wine, far too few Seventeen magazine quizzes, and an absolutely unacceptable number of plays of I Will Follow You Into the Dark. Can’t undig those middle school memories once they dug up- s’all I’m sayin’.

Saturday was:

The much-needed amount of roommate brunch, an unsatisfactory amount of time spent rolling on the ground with strangers (though some), and just the right number of piano renditions of I Just Had Sex (one).

(Arguably one too many).

And now, Sunday:

A hunk of Russian paper written, 20 minutes of weekend debriefing and laundry with the sister, and now, just the right number of Sunday cookies.

Sourdough Bread Cookies with Cranberries & Pecans

  • 2 cups sourdough bread crumbs
  • 1 cup flour (I did 1/2 WW and 1/2 AP)
  • 3/4 cup brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup chopped pecans
  • 1 “flax” egg or 1 mashed banana
  • 1/2 cup water
  • 1/2 cup dried cranberries
  • 1/2 cup coconut or vegetable oil
  • 2 teaspoons vanilla extract

Preheat oven to 350º

1. Mix dry ingredients in a large bowl. Combine wets and add to dry.

2. Drop spoonfuls onto a lightly greased cookie sheet. Bake at 350º for 10-12 mins. Remove from oven and allow to cool on a cooling rack.

3. Enjoy with a glass of almond milk. Oh yes. Drink a toast to yourself ‘cuz you’re great.

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December 3, 2011 · 18:51

Pear tart to win their heart

Today I got not one, not two, but three lovely shots in my left arm. Yeah, I sang “shots shots shots” the whooole time, whateva. I’m not squeamish about needles and I don’t mind a dull ache in my bicep so it wasn’t much of a to-do but I did, however, get some weird looks flailing my arms around on the street like I was doing the macarena. They say you’re supposed to move your arms! Can’t blame a girl for groovin’.

This set of shots marked the last of my immunizations necessary for Russia. (!) This is probably a bigger relief to the University Health Services than it is to me. I’ve been all up in their business for the last several weeks and they’re undoubtedly tired of my million daily calls and clogging up their waiting rooms. I needed the shots because I am studying in St. Petersburg next semester and they don’t want me to contract polio or anything. The whole Russia thing is still not entirely hitting me. The closest thing to recognizing my imminent departure was a call from my mom today, in which she said that she thinks I should bring a flashlight and batteries with me “just in case.” Duly noted.

So that marks the end of a hectic *officially immunized* week. I can finally get at y’all with the last of my Swanksgiving recipes. Isn’t she gorgeous? I am proud to boast that this was one of the first desserts finished even among her dairy and egg-containing neighbors. I’m definitely making this again, possibly with another fruit next time. Plums, anyone? Also not a bad idea if you’re trying to woo someone…

Crust from Vegan Yum Yum!

  • 1 1/4 cup All Purpose Flour
  • 1/2 teaspoon salt
  • 1 1/4 teaspoons sugar
  • 1/4 cup non-hydrogenated vegetable shortening
  • 1/4 cup Earth Balance margarine
  • 2-4 Tablespoons ice water
  • 3-4 ripe pears
  • 1 lemon, juiced
  • 2 Tablespoons brown sugar
  • 1 teaspoon honey or agave, or maple syrup (optional)

1. Add the flour, salt, sugar, shortening, and margarine to a food processor.

2. Pulse until the mixture looks like wet sand and has small, pea-sized clumps. Slowly drizzle ice water in and blend until the dough forms a cohesive (but not sticky) ball. Smush the dough into a patty-like disk and cover in plastic wrap. Refrigerate for 30 minutes or a few hours until you’re ready to bake.

3. Preheat oven to 400º. Peel and slice the pears into thin pieces, removing seeds. Brush lightly with lemon juice.

4. Remove the dough from the fridge and roll out on a sheet of parchment or wax paper. Insert the dough over a tart pan and shove the edges down a bit to fit the pan. Layer the pear slices as shown (feel free to make it perdy or just smoosh ‘em in), then sprinkle generously with brown sugar. Pop that sucker in the oven for 15 minutes then reduce the temp to 350º for the next 40 minutes, or until the pears are tender and the crust is golden.

Combine 1 teaspoon liquid sweetener + 1/2 teaspoon boiling water in a small bowl to make a glaze. Brush over the fruit and crust and allow to cool slightly before devouring. ENJOY.

While my tart was in the oven I was impatient and had a bit extra dough so I made one of these little nuggets in a ramekin. SO GOOD. Next time I might just make a bunch of these and enjoy my leetle individual-sized desserts one at a time…

La la la love it.

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