Category Archives: baking

Loaded Mashed Sweet Potatoes

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Sweet potato, an indigenous tuber found in Nat...

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Tami over at Vegan Appetite hosts “Food Network Friday” – a call to cooks everywhere to “veganize” the chosen Food Network recipe. I was excited that I got to pick this week’s recipe: Loaded Mashed Potatoes by Paula Deen. Paul Deen, as you probably know, is the Queen of Cream…and Bacon and Cheese. So modifying her recipe for Loaded Mashed Potatoes, which was loaded with cream, bacon, and cheese, was lots of fun.

Paula Deen’s recipe uses Idaho potatoes. I decided to go a different route and use sweet potatoes as my base. My mom used to make that sweet potato casserole – you know the one with the mini marshmallows – and I had that in mind as I put this together.

loaded sweet potatoes(I learned it’s not easy to photograph mashed potatoes and have them look as good as they really are!)

Loaded Mashed Sweet Potatoes

Ingredients
Serves 6

  • 4 medium sized sweet potatoes, cut into quarters
  • 1/2 C So Delicious Coconut Beverage (OR you can use soy milk)
  • 1/4 C Earth Balance natural buttery spread
  • 1 t cinnamon
  • 1 t freshly ground nutmeg
  • 1 t vanilla
  • 1.25 t salt
  • 6 T packed brown sugar
  • 1/2 C unsweetened coconut
  • 1/2 cup chopped pecans (optional)

Directions

  1. In a large stockpot, cook potatoes in enough  water to cover for 15 to 20 minutes or until tender.
  2. Drain potatoes and return to stockpot. Beat with an electric mixer until smooth; adding all other ingredients except the pecans. With a spatula stir in the pecans if you are using them. Add more salt or other spices, if necessary. Serve immediately.

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Coconut Lime Muffins

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veganmofoDSC_0024For the past few days I had this idea in my head to make a lime muffin. I started thinking about all the fabulous flavors that would go well with lime – cherry, raspberry, almond, chili – and then my friend Cheryl recommended “coconut.”

Bingo.

So I got to work making Coconut Lime Muffins and I have to say I think the very first batch was perfect! I took a recipe I found for non-vegan coconut lime muffins and my changes are below.

Vegan Coconut Lime Muffins

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Ingredients

  • 1.5 c AP flour
  • 1/2 c whole wheat flour
  • 1/4 c flaked coconut
  • 1 T lime zest
  • 1 t baking soda
  • 1/2 t salt
  • 3/4 c sugar
  • 1/4 cup applesauce
  • 1 T MELTED coconut oil
  • 1/4 c plain or vanilla soy milk
  • 6 oz vanilla soy yogurt (with cultures)
  • 2 T fresh squeezed lime juice
  • 1/4 c almond slivers (optional)
  • 1/4 coconut for sprinkling on top

Directions

  1. Preheat your oven to 350F and prepare a regular muffin pan (12 tins) by spraying it with canola oil.
  2. Combine flours, coconut, lime zest, baking soda, and salt in your food processor and pulse 5-6 times before transferring to a large bowl. If you don’t have a food processor, then simply combine everything in a large bowl and whisk for about one minute.
  3. In  separate bowl, combine the sugar, applesauce, melted coconut oil, soy milk, soy yogurt, and fresh lime juice. Use an electric mixer for about 1-2 minutes or until all of the wet ingredients are thoroughly mixed together.
  4. Pour the wet ingredients into the dry ingredients, and add in the almonds if using. Stir until just barely combined – you may still have a few spots of dry ingredients and that’s ok.
  5. Immediately spoon the batter into the prepared muffin pan so that each tin is filled to the top. I had some extra batter and ended up making about 9 more mini muffins in a separate muffin pan. Sprinkle coconut on top of each muffin.
  6. Bake for 15-17 minutes, until the tops begin to brown. Remove from oven and let sit undisturbed for about 2 minutes before transferring the muffins to a rack to cool.

Enjoy your Vegan Coconut Lime Muffins!

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Vanilla Spice Oatmeal Cookies

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veganmofoHappy Monday!

It’s been a very busy weekend for yours truly. We had our second weekend of yoga teacher training and can you believe that the teachers-in-training are already practice teaching? They are doing a fabulous job – I cannot wait for our next training weekend in November!

Because of the teacher training, this past weekend was not a typical weekend in terms of cooking and baking but I did manage to fit in a few runs :)

  • Friday: 6 miles at an 8:40 pace
  • Saturday : 3.25 miles at a 9:30 pace during my lunch hour
  • Sunday: 7.20 miles at an 8:40 pace

Today I’m going to take a yoga class with Tori at Flow Yoga – I’m really looking forward to it :)

For the last two weeks I’ve been working on a new recipe for Vanilla Spice Oatmeal Cookies. After numerous trial batches I am happy to say that I think I’ve got it down. These cookies are slightly crispy on the edges yet chewy in the center, with a hint of vanilla and sweet bursts of crystallized ginger throughout. And on the How Healthy Is Your Cookie scale, I’d say they are pretty much on the healthier side thanks to the minimal amount of oil and sugar being used – YAY!

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Makes 20-22 cookies


Ingredients

  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1.5 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup packed brown sugar
  • 1/3 cup granulated sugar
  • ¼ cup unsweetened applesauce
  • 2 tablespoons canola oil
  • 1 Tablespoon flax seeds plus 3 Tablespoons water whisked together until frothy
  • 1 Tablespoon vanilla extract
  • 1 T minced ginger root
  • 1 ½ cups old-fashioned rolled oats
  • ½ cup diced crystallized ginger

Directions

  1. Preheat the oven to 375 degrees F. Coat two large baking sheets with cooking spray.
  2. Combine the flour, baking powder, cinnamon, ground ginger, baking soda, and salt in your food processor and pulse 4-5 times. Transfer to a large bowl.
  3. In a small bowl, combine the brown sugar, granulated sugar, applesauce, oil, flaxseed mixture, vanilla, and ginger root and blend well with a hand mixer.
  4. Add the wet mixture to the dry mixture and stir until combined.
  5. Stir in the oats and the crystallized ginger.
  6. Drop the batter by rounded tablespoons, 2” apart, onto the prepared baking sheets. Bake for 10 to 12 minutes or until golden brown. Let stand on the baking sheets for two minutes before removing to a rack to cool completely.

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Grapefruit Ice Box Cookies

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I just adore Isa Chandra Moskowitz. vegancookies

The author of some of my favorite vegan cookbooks, including Vegan Brunch, Vegan with a  Vengeance, and Vegan Cupcakes Take Over the World, Ms. Moskowitz’s offers up amazing real food recipes -  the kind of vegan recipes that everyone can enjoy whether you are a vegan or not.

Her lastest book is called Vegan Cookies Invade Your Cookie Jar and is scheduled to be published in mid-November. Based on the sneak preview recipe that I tried out today, I’m sure it’s going to be another winner.

When Kat sent me the link to this recipe I knew I had to make them right away. I mean, grapefruit cookies?! How genius. These shortbread-esque bites are very sweet with a slight tang to them. If there was one thing I would change, it would be to make them a little less sweet and a little more tang. Regardless, everyone I gave them to loved ‘em, including moi.

Grapefruit Ice Box Cookies

From Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz & Terry Hope Romero
Recipe and an interview with Isa found at girliegirlarmy.com.

For cookies:
1/2 cup non-hydrogenated margarine
1/4 cup vegetable shortening
1/2 cup sugar
1 teaspoon vanilla
1/4 cup fresh red grapefruit juice
1 tablespoon red grapefruit zest
1 3/4 cups all-purpose flour
1 tablespoon corn starch
1/2 teaspoon baking powder
1/4 teaspoon salt

For glaze:
2 cup confectioners sugar
3 to 4 tablespoons red grapefruit juice
1/2 teaspoon pure vanilla extract
2 tablespoons red grapefruit zest for sprinkling

In a large mixing bowl with a hand mixer on medium speed, cream together the margarine and shortening. Beat in sugar until light and fluffy. Mix in vanilla, grapefruit juice, and grapefruit zest. Add flour, cornstarch, baking powder, and salt, and beat until a soft dough forms. On a piece of parchment paper from the dough into a log about 14 inches long. Roll up in parchment paper and fashion the log into a rectangle by rotating and pressing the dough to square off the sides. Refrigerate for at least 2 hours and up to overnight. Preheat oven to 350 and line 2 baking sheets with parchment paper. Remove dough from fridge and slice rectangle into ¼ inch thick slices and place on cookie sheets. The end slices are going to be wack, that’s ok, just discard them or make 2 weird looking cookies. Bake 15 minutes, edges should be lightly browned. Let cool on sheets for 5 minutes, then transfer to a wire rack to cool completely before glazing.

Make the glaze and assemble: In a small mixing bowl, use a fork to mix together sugar, juice, and vanilla. It should fall from the fork in thick ribbons, if it seems to thin add a little extra sugar. Too thick, add more juice by the teaspoon. Spoon onto cooled cookies and spread a bit. Sprinkle with a little zest. Let set for at least half an hour. If it’s warm in the kitchen, place cookies in the fridge to set. Store in a container until ready to use.

Enjoy :)

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Babycakes Johnnycakes

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Wow I never knew that I love johnnycakes!

No, not the 73rd episode of Sopranos, although that was good too.  ;)

I’m talking about the johnnycakes that are like cornmeal-pancake-biscuits sprinked with salt and doused in sweetness. One word. Yum.

I made the johnnycakes recipe that is in the Babycakes cookbook that I reviewed a few days ago. I’m happy to report that the johnnycakes, which are also the second recipe I’ve made from the Babycakes cookbook, turned out perfectly. The johnnycakes ingredients include spelt flour, cornmeal, coconut oil, agave, salt, and vanilla. No eggs. No dairy.  :)

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Between these and the blueberry muffins that I made a few days ago, I’m starting to think that coconut oil is a great add in baking. I wonder if you can take any baking recipe and get great results by substituting in coconut oil. Something to try!

Run

I had a great run today with “Runner in Training” (RIT). We ran the same route that we did the last two days but finished two minutes earlier! I think we’re ready to amp it up a little bit :)   We got in three runs so far this week and we’re going out again on Sunday – so that will be four runs in the first week. Pretty good! For my own personal running I’m really happy that I’ve increased each of my runs by 1/2 mile, which is one of my goals for the week. So here’s what I did today:

  • Walk 2 miles with the dogs and D in 40 minutes
  • Run / walk 2 miles with RIT in 28 minutes
  • Run 6.5 miles at 8:20mph (I forgot to note the incline) on the treadmill

Oi that’s alot! I’m pretty tired and happy to lay low tonight. Ok – I’m off to watch The Mentalist that we tivo’ed last night, and maybe sneak in one more johnnycake!

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PS: I’m teaching at Flow Leesburg Saturday morning + Sunday morning – come join me!

Cookbook Review: Babycakes

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I was hesitant to try anything from Babycakes, the cookbook from the bakery in NYC by the same name. The person who had recommended the book to me had, in the same breath, told me that every Babycakes recipe she had tried had flopped. I also found a LOT of questions on the Babycakes website that were sent in by frustrated home-bakers like myself. Nevertheless I am always one for a challenge and I took the plunge.

In case you are not aware, Babycakes is an all-organic vegan bakery that specializes in gluten-free, sugar-free, egg-free baked goods. I’ve never actually been to the bakery in NYC, but I’ve been well aware of it since I became interested in vegan baking. It’s famous! And, from what I hear, pretty darn good.

I decided to try the recipe for Blueberry Muffins. One, I have tons of blueberries from going to the Reston Farmers Market last weekend and two, it didn’t have a million unusual ingredients and I had all of them already except for the lemon extract, and three it looked simple enough.

I followed the instructions EXACTLY as they were written – I picked that up that tip from reading the frustrated bakers questions. And guess what? These might be the best muffins I’ve ever baked!

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Don’t they just look perfect?

Like I said, this is the first Babycakes recipe I’ve tried – as I try more I’ll let you know how they turn out.

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A Big Running Day

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IT. IS. SO. HOT. OUT. SIDE.

When I drove to the gym at 1030am this morning my car said 91 degrees! The girls are lounging around the house as usual -  they were pretty beat after our walk this morning.
yoga

I got up at 6am this morning and practiced yoga for 1/2 hour. I’m still practicing in the viniyoga tradition – right now I am following a sequence that focuses on neck+shoulders that I found in Yoga for Wellness by Gary Kraftsow. It’s a great book but I didn’t really get it until I studied with Gary last month at part 1 of my Yoga Therapy training. Anyway, the practice might be working because I had a really tight neck all of last week and it’s finally starting to relax.  :)

Run

Man I got a lot of running and walking in today!

First I went for a walk / run with Kate. We went out for about 30 minutes. It wasn’t boiling hot out yet and it felt really good to be outside. It’s so much more fun running with a friend!

When I got home the girls were giving me Big Eyes and so I took them out for a walk. We walked our normal 2 miles + change.

THEN I went to the gym! I ran on the treadmill 6.5 miles at average of 8:13 mph. After two jaunts outside it felt SO GOOD to be in air conditioning!

I really love my Monday mornings – lots of “me” time.  :)

Eats

Breakfast was…guess…c’mon just guess…a SMOOTHIE! Today was:

  • 2 bananas
  • 12 oz lite vanilla soy milk
  • 2 scoops Spirutein Vanilla Protein powder
  • 2 tablespoons Smooth Operator peanut butter
  • 2 huge handfuls of baby spinach
  • cinnamon
  • salt

This made two smoothies.

That was before I went out with Kate. Then after my run at the gym I had a slice of Honey Kissed Peanut Butter Bread with cherry preserves spread on top. YUM! That really filled me up so I wasn’t hungry for lunch until mid-afternoon.

Then, using my Reston Farmers Market loot I made this:

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  • 1 onion
  • 1 clove garlic
  • 1/2 of a huge yellow squash
  • 1 huge fresh tomato
  • 1 15 oz can crushed tomatoes with Italian herbs
  • some fresh basil
  • 1 tablespoon of dried Italian herbs
  • salt
  • pepper

I sauteed the onion + garlic in 2 tablespoons of water until the onions were soft. Then I added in the rest of the ingredients and let them simmer until the squash was soft. I scooped about 1/3 of what I made into a bowl, and after I took the picture I decided to put some mozzarella Veggie Shreds on top. Delish.

While I had that all going on I whipped up a batch of spelt Blueberry Muffins from the Babycakes cookbook.

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I ate one of them while I was waiting for the squash to be ready and then I ate another one after I ate the squash! They were really good. I’ve noticed that when I ate wheat today – in the Honey Kissed Peanut Butter Bread – I felt a little bloated afterwards. I didn’t feel that way after I ate the spelt muffins. Hmmmm…interesting.

Right now Stella The Cat is trying to go up the stairs but Marty The Big Black Lab is blocking her way and just daring her to try it. LOL – I love watching them.

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Honey Kissed Peanut Butter Bread

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Run

I’m so excited – a good friend of mine is going to take up running and guess who is going to be her “running coach?” MOI! I’ve been wanting to do this for a long time – be a running coach – and I’m super thrilled to have my first victim client  :)

I’m not sure she wants to make it public just yet that she’s starting to run…when she is I hope she’ll blog about her journey!! (nudge, nudge!)

Eats

Look what I got!

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I splurged and order this SIX PACK of peanut butter from Peanut Butter & Co. I just LOVE their flavors. So far I’ve tried the White Chocolate, Smooth Operator, and the Cinnamon Raisin. Cinnamon Raisin is my favorite :)   They have the best URL – ilovepeanutbutter.com!

So what to do with all this peanut butter? Make Honey Kissed Peanut Butter Bread of course.

Honey Kissed Peanut Butter Bread
Adapted from CDKitchen’s Honey Peanut Butter Bread recipe

Ingredients:

  • Non stick cooking spray
  • Sugar
  • 1 cup whole wheat flour
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup good natural peanut butter (I used PB&Co Smooth Operator but I bet the Cinnamon Raisin would be awesome too!)
  • 1/2 cup Honey (you could use agave to make this vegan but I haven’t tried it – let me know if you do!)
  • Ener-G egg replacer for one egg (or if you eat eggs you can use 1. But please listen to this and this.)
  • 1 T vinegar + enough vanilla soy milk to make a total of 1 1/4 cups

Directions:

  1. Preheat oven to 350.
  2. Prepare a 9X5 inch loaf pan by lightly oiling it iwth Pam and then coating with sugar. (the sugar is optional of course!)
  3. Combine the flour, soda, baking powder and salt into your food processor and pulse 4-5 times until fully mixed.
  4. Beat peanut butter and honey together. Mix up the Ener-G and then add it and the soy milk / vinegar combo in with the peanut butter mixture. Beat for about 3-4 minutes with a mixer.
  5. Gradually stir in dry ingredients and mix well. Turn into your loaf pan and bake a for 45 minutes.
  6. Enjoy – it’s a little bit crumbly but can still hold some PB&J!

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