Milk candy, milk jam, dulce de leche, or just plain caramel: Comparisons are easily made, but thick and creamy cajeta is truly a step above all the other simple burnt sugar toppings out there.
Inspired by Brian Huston, my take on this classic milk confection is a modern departure from the typical goat milk base. He is a BlueStar All-Star chef, so I knew this basic formula would be the best place to start my recipe experiment. (In case you don’t know about BlueStar, they are makers of restaurant-quality kitchen appliances for the home chef. They are based in the U.S. and can offer lots of great customization options! Click here for more information.)
Rather than just swap out the milk for a standard non-dairy alternative, I wanted to start from scratch with whole sunflower seeds. Why sunflower, of all things? I’ve found them to be fairly neutral in flavor when raw, and by using the whole seed, the resulting blend would be plenty rich from those natural fats- No need to add any oils to compensate for a leaner dairy-free drink.
Cajeta takes a bit of patience to perfect, but very little actual work. It’s kitchen alchemy at its best, seeing that pale, unexciting liquid transform into a thick, decadent, caramelized topping. In fact, mine became substantial enough to even use as a spread once fully cooled. Although it was highly tempting to use this golden milk jam as an indulgent new peanut butter sandwich filling, I took Mr. Huston’s suggestion in making a sweet cajeta sundae instead.
Of course, I substituted additional sunflower seeds for the recommended peanuts, since it only seemed right to match. It may be tough to see the pool of cajeta at the bottom of the glass here, but the beauty of this caramel accompaniment is that a little bit really does go a long way! No matter how you drizzle or slather it on, it’s hard to go wrong with such a versatile dessert topping.
Girasol Cajeta (Sunflower Caramel Sauce)
4 Cups Warm Water
1 Cup Raw Sunflower Seeds
1 Cup Granulated Sugar
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Salt
1/2 Teaspoon Baking Soda
2 Teaspoons Vanilla Extract
Combine the water and sunflower seeds well in advance, and allow the seeds to soak for about 4 hours. This will soften them and allow them to blend much more easily than if they were simply raw. Transfer the mixture to your blender, and thoroughly puree until perfectly smooth. If you’re using a lower-powered machine, pass the resulting sunflower milk through a sieve to catch any remaining grit, discarding the solids.
Pour the fresh sunflower seed milk into a large stock pot and introduce the sugar, cinnamon, salt, and baking soda. Whisk thoroughly to incorporate before setting the pot over medium heat on the stove. Slowly bring the mixture up to a boil, whisking periodically. Keep a close eye on the mixture at this point, because it can go from inactive to an overflowing bubbly mess in two seconds flat!
Reduce the heat to medium low and continue cooking at a gentle simmer, whisking frequently, as the milk cooks down and gradually darkens in color. After about 30 minutes, it will be especially important to keep stirring so the milk doesn’t burn on the bottom. Be sure to scrape the bottom and sides of the pan to prevent anything from sticking. Add in the vanilla extract at this point.
After another 30 – 40 minutes, the mixture should be a deep amber brown and thick enough to coat the back of a spoon. Remove the pan from the heat and cool for at least 5 minutes before serving, or let cool completely before storing in an air-tight container. Stashed in the fridge, the cajeta will keep for up to 2 weeks.
Makes About 1 Cup
This post was sponsored by BlueStar. All opinions, photos, and recipes are completely my own.
It’s been quite a few years now since my last Thanksgiving on the line, but I can still feel it in my bones; a physical memory that persists like a scar, emblazoned deep within. The crushing heat of the oven, pumping out roasted vegetables and tofu steaks; the furiously boiling pots of thickening roux, destined to become bases for a dozen different gratins; the reverberations of the knife on the cutting board, mowing down everything from beets to scallions seemingly of its own free will. These sensations return in flashbulb moments, random and unexpected glimpses into the past. Every Thanksgiving wasn’t just Doomsday, but Doomsweek. Manageable lists of orders quickly swelled into a wild mass of demands, nimble hands always turned out in short supply, and yet the shoebox kitchen still couldn’t accommodate the number of bodies toiling away, jockeying for a place at the tiny four-top burner. It was a violent dance, or perhaps a dark comedy, but it was certainly a show for all to see. The utilitarian rubber mats became our stage- No, red carpet- As we all starred in our insular performance. Though anyone outside of the industry could only consider this affair a pre-show for the great event, this was our time to shine.
Time continues to put more distance between this memory and the present, as the cafe has been closed and darkened since the ravages of Hurricane Sandy took their toll. For as long, painful, and exhausting as those long days leading up to Thanksgiving were, I wouldn’t have dreamed of being anywhere else. Fierce loyalty to the business and the team behind it drove me forward; that sense of comradery kept us afloat. No matter how much I dreaded those days, I secretly adored them and looked forward to them just as much, if not more. While it’s a luxury to finally enjoy Thanksgiving like most other people do- with their families, partaking in the festive meal, and cooking only enough for a dozen rather than half the town- I miss the maddening Thanksgiving catering rush dearly. Nothing made me more grateful than completing a successful day-long shift, bidding farewell to my cooking compatriots with hugs and long goodbyes, and quietly departing into the dark, cold autumn night once more.
Happy Thanksgiving to all who celebrate, whether you’re working, cooking, or just lucky enough to be amongst family and friends.
As an avid baker and dessert-lover, it may come as a surprise that the greatest indulgence I can think of is eating something sweet that I didn’t make myself. While I enjoy the process and crave the creative control that starting from scratch always brings, a truly decadent experience is one that doesn’t require any work. Although I always get exactly what I want when I make my own birthday cake, I must admit that there are times when I wish I could just sit back and relax, leaving the heavy whisking to someone else. That’s precisely where Earth Cafe comes in, online purveyors of fully prepared, ready-to-eat, raw, vegan cheesecakes. It’s the stuff that dreams are made of, especially for a vegan eater who grew up in the days of cardboard bran muffins being peddled as “dessert,” for lack of better options. Balancing out wholesome ingredients with decadent flavors, the result promises to impress all palates. There truly is a taste for everyone, and I was lucky enough to snag a bite of four popular flavors.
Impeccable, perfectly applied ultramarine stripes adorn the top of the Find Your Thrill on Blueberry Hill Cheesecake. Whole berries rest near the bottom, adding a punch of fresh, full-bodied berry flavor while the cheesecake base remains fairly plain. Lacking in typical cheesecake tang, I might describe it more as a somewhat firmer cream pie instead. It may be the most visually striking of the bunch, but I felt it left the most to be desired in tasting.
Pale, dusty pink and redolent of vanilla and berries, Strawberry Fields Forever Cheesecake bears a strikingly bright, fresh flavor, just as promised. More of a custard consistency than traditional cheesecake, the soft bite was perfectly silky-smooth and creamy. Incredibly rich, even I could only manage half a slice at most before reaching my limit, and I don’t mess around when it comes to the last course of a meal. Most regrettably though, it was stunningly, almost stupefyingly sweet. It comes as an initial shock to the system, tasting almost like a wedge of berry frosting at first taste, especially after a savory supper. For those who would rather a candy than a cake, this might just deliver exactly that sensation.
Things got much better from here on out. Adorned with graceful decorative swirls, Rockin’ Raspberry Cheesecake definitely had a rhythm and jive all its own. Super sweet raspberry flavor infused this slice, much like homemade jam. The intact raspberry seeds are actually a nice touch here, adding some textural interest and reinforcing the fresh, raw concept, all while managing to make themselves sparse enough to resist sticking in your teeth.
For me, the sleeper hit of the batch was the unassuming Who’s Your Daddy? Carob Mousse Pie. Slightly firmer in texture than the other slices, it isn’t some sad attempt at replacing chocolate, but a whole new world of flavor, complex and delicious in its own right. Tasting primarily of dates and caramel, with warm, woodsy notes reminiscent of chicory to round the whole slice out, it could convert a carob-hater with ease. All it needs is a light sprinkle of flaky sea salt to really take this treat over the top.
Since I do work with dessert so often and have developed some strong opinions on the matter, I would definitely suggest that these assessments be taken with a pinch of salt (perhaps literally, too.) Your mileage may vary, especially when it comes to your level of preferred sweetness. The only way to find out for sure is to give Earth Cafe a taste for yourself! Enter the coupon code “SAVE15” at checkout to snag- You guessed it- a 15% discount off your order.
From one baker to many others, there is no shame in indulging in a prepared dessert, especially when it’s as good as any one of these luxurious slices.
These product were provided by the manufacturer free of charge for the sake of this review, but I was not paid for my time or opinions.
As the holidays grow closer by the minute, everyday meals can sometimes take a backseat to party planning. Thankfully, Nava Atlas is here to save the day, or at least the dinner, with a guest post sharing some handy tips on meal planning. This is only the tip of the iceberg when it comes to the breadth and depth of the kitchen wisdom packed into Plant Power. For more advice, and of course, more delicious recipes than a hungry eater could imagine, you simply must check out the book for yourself.
As an early holiday gift, Nava and her publishers have kindly offered a copy to give away to one lucky reader. To log your bid, all you need to do is read through these prime tips below and add your own meal planning pointers, or perhaps your favorite meal to prep in advance, in the comment section. As per usual, make sure you leave your name and email in the appropriate boxes. This giveaway is only open to those with US addresses. You have until Friday, November 28th at midnight EST to enter.
And now, without further ado, take it away, Nava!
7 Simple Meal-Planning Strategies for the Plant-Based Kitchen
Here are some of my tried-and-true meal-planning tips for making cooked-from-scratch meals a daily reality, even after the most exhausting days. You’ll find much more detail on how to accomplish all of these strategies, plus lots more of these kinds of tips in Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas, from which this was adapted (©2014, published by HarperOne, reprinted by permission). Photos by Hannah Kaminsky. Back when my kids were growing up and I still was in the midst of the classic juggling act, I was a lot more disciplined about meal planning. I found that it really did buy me time and sanity. For our family of four, I planned three meals per week. If I made ample quantities, I could count on leftovers for three more dinners. And leftovers can always be tweaked so that they’re slightly different the next day. For example, today’s salad can be tomorrow’s wrap; tonight’s soup-and-wrap dinner can become tomorrow’s soup-and-vegan-quesadilla dinner. What do you see as your ideal meal-making style? Decide whether you want to make different meals every night or most nights and rotate them through the season or whether you want to try the three-meals-with-leftovers strategy. If you want to be a seat-of-the-pants cook, more power to you. For that kind of spontaneity, you’ve got to have an especially well-stocked pantry and fridge as well as the imagination to look at a bunch of ingredients and envision what they can become.
UPDATE: The entry period has now ended and with the help of my favorite random number generator, a winner has been chosen…
Lucky commenter number 6 happens to be Terri Cole! Congratulations Terri, and thank you so much to everyone else who shared their smart, thoughtful, and helpful meal planning tips. Stay tuned for the next big giveaway, coming up soon!
Have you ever seen a better vegetable for stuffing than the humble delicata squash? Each perfect yellow and green-striped edible tube becomes an ideal vessel for every sort of filling imaginable, no matter how you cut or cook it. I’m no stranger to the concept, but all sorts of inspiration has steered my seasonings in an entirely different direction since those first filled squash emerged from the oven.
Allow me to introduce to you a prime candidate for your new Thanksgiving main dish, replete with a very posh-sounding beluga lentil filling. Sparkling like legume caviar within their roasted golden delicata containers, these particular lentils eschew the typical autumnal spices found on every festive table in favor of more worldly flavors. Infused with an aromatic blend of cumin, mustard seeds, and jalapeno, this entry is guaranteed to spice up the traditional feast. Spiced rather than spicy, it’s designed to suit a wide range of palates, subtle enough not to offend those who appreciate less heat but want abundant umami to savor on their plates.
Complimenting that distinctive piquancy is a creamy cashew-based raita, replete with cooling mint leaves and crisp diced cucumber. Don’t even dream of skipping it; that rich final flourish ties together the meal, elevating the dish into something truly memorable. It’s the kind of surprisingly easy dinner that eaters will rave about for years to come, but by all means, don’t just save it for an annual event. Stuffed delicata are delightful all autumn and winter, if not beyond those seasonal boundaries, too.
Like all the best Thanksgiving dishes, stuffed delicata are rock stars for prepping in advance and waiting patiently until their solo arrives. Bake and stuff them as written, cover the casserole dish with foil, and simply reheat in a 350 degree oven for 10 – 20 minutes when the party begins.
Beluga Lentil-Stuffed Delicata Squash
2 Medium Delicata Squashes (About 1 Pound Each)
2 Tablespoons Olive Oil
3 Shallots, Finely Diced
1 Jalapeno, Seeded and Finely Diced
1 1/2 Teaspoons Whole Cumin Seeds
1 1/2 Teaspoons Whole Mustard Seeds
1 Cup Dry Beluga Lentils
2 Cups Vegetable Broth
2/3 Cup Full-Fat Coconut Milk
1 Tablespoon Balsamic Vinegar
3/4 – 1 Teaspoon Salt
1/4 Teaspoon Freshly Ground Black Pepper
1 Cup Raw Cashews Pieces, Soaked for About 4 Hours
2 Tablespoons Fresh Mint Leaves, Roughly Chopped
3 Tablespoons Lemon Juice
1/4 Cup Water
1/2 Teaspoon Salt
2 – 3 Persian Cucumbers, Finely Diced
Although it’s the last addition to your stuffed squashes, it would be wise to prepare the cashew raita first so that it’s ready to go when you are. Thoroughly drain your soaked cashews and toss them in your blender along with the chopped mint, lemon juice, water, and salt. Puree, pausing to scrape down the sides of the canister with a spatula as needed, until completely silky-smooth. This process may take longer if you use a lower-powered model, but stick with it; that creamy texture is important for successful raita. Once perfectly velvety, stir in the cucumber pieces by hand. Store in an air-tight container and keep refrigerated prior to serving.
For the filling, heat the olive oil in a medium pot over moderate heat before tossing in the diced shallots and jalapeno. Saute until translucent before introducing the cumin and mustard seeds next. Cook until the vegetables are lightly caramelized and the entire mixture is highly aromatic. Add the lentils and broth, cover, and bring to a boil. Once boiling, reduce the heat to a simmer and cook for about 30 minutes when the lentils become tender. Add the coconut milk, vinegar, and salt and pepper to taste. Keep the pot partially covered and simmer for an additional 5 – 10 minutes, until the final liquid addition has been absorbed. Cover and keep warm.
Meanwhile, as the lentils cook, preheat your oven to 375 degrees. Cut both squash in half lengthwise and scoop out (but reserve) seeds. Place each half with the cut sides down on a lightly greased baking sheet and bake for about 30 minutes, or until a fork easily pierces the flesh. Remove from the oven and let cool for at least 5 minutes before handling.
Reduce the heat to 250, toss the reserved seeds with just a splash of oil and a pinch of salt, and roast for just 10 – 20 minutes, stirring frequently to prevent them from burning. Once golden and crisp, let them cool completely.
To complete the dish, flip the roasted delicata squashes up to turn them into edible boats and spoon the warm lentils inside. Serve the cashew raita alongside for guests to top their squashes as desired, and finish with a sprinkle of roasted seeds.
Makes 4 Main Dish Servings; Cut the Halves in Half for 8 Side Dish Servings
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Stay warm, my friends, and have a bright, tangy, and sweet weekend!