Tuna of the Field

It’s not what it looks like.

No, it’s not a poorly timed April Fool’s prank and no, I have not begun eating fish (perish the thought!) What you’re looking at is in fact good old fashioned watermelon, dressed up like ahi poke, the highly prized Hawaiian delicacy. Rather than mere eye candy, believe it or not, these ruby red cubes really do taste quite fishy- And in a good way! What really seals the deal is the texture, no longer bearing the crisp bite that you would want for an average melon, but meaty and downright silky on the tongue.

The concept for watermelon-based tuna is one that I heard of many years back, created with the aid of a chamber vacuum sealer to compress the melon flesh while simultaneously infusing new flavors. Lacking such expensive equipment, the idea languished in the back of my head, until a surplus of the sweet summer fruit prompted me to go beyond standard preparations. Turns out that it only takes a simple freeze and thaw cycle to transform fresh produce into something of a more oceanic nature. This is one that requires nice firm watermelon to start with, so don’t wait until the season ends and only mealy melons remain. Act now, and keep the “fish” stashed in the freezer until you’re ready to enjoy up to four months later.

Not only does it make an unbeatable poke bowl, but it’s perfectly suited to just about any other raw preparation you can imagine, such as tuna tartare. A perfectly savory appetizer deserving a place at even the fanciest affair, this mustard- and caper-spiked combination pairs well with crackers, plain, seeded, or herbed. Really, the sky’s the limit, as I enjoyed mine on top of leafy green salads as well.

Creating a delicious vegan fish alternative has long been the final frontier for meatless cooking, and I believe this brings us all one giant leap closer to that holy grail.

Yield: Makes About 1 1/2 Pounds; 4 - 6 Servings

Fish-Free Watermelon Tuna

Name: Fish-Free Watermelon Tuna
Prep time: 10 min
Total time: 12 h 10 min
Yield: 1
Cuisine: American
Ingredients: 1 Cup Mushroom Broth; 4 Tablespoons Reduced-Sodium Tamari; 2 Tablespoons Olive or Sauerkraut Brine; 1 Tablespoon Rice Vinegar; 1 Tablespoon Chickpea Miso Paste or White Miso Paste; 1 Small Clove Garlic, Finely Minced; 2 Sheets Nori; 1 1/2 Pounds Cubed Seedless Watermelon; 1 Batch Fish-Free Watermelon Tuna (Above); 2 Scallions, Thinly Sliced; 1 Tablespoon Reduced-Sodium Tamari; 1 Teaspoon Toasted Sesame Oil; 1/2 Teaspoon Crushed Red Pepper Flakes; Fresh Limu or Rehydrated Arame, to Taste (Optional); 1 Batch Fish-Free Watermelon Tuna (Above); 2 Teaspoons Brined Capers, Drained and Rinsed; 1 Teaspoon Dijon Mustard; 2 Tablespoons Finely Chopped Shallot; 2 Tablespoons Finely Chopped Parsley; 4 Teaspoons Olive Oil

You won't believe it's watermelon! This plant-based tuna alternative has the same satisfying bite and briny flavor as the original fish.

Prep Time 10 minutes

Additional Time 12 hours

Total Time 12 hours 10 minutes

Ingredients

Fish-Free Watermelon Tuna:

1 Cup Mushroom Broth
4 Tablespoons Reduced-Sodium Tamari
2 Tablespoons Olive or Sauerkraut Brine
1 Tablespoon Rice Vinegar
1 Tablespoon Chickpea Miso Paste or White Miso Paste
1 Small Clove Garlic, Finely Minced
2 Sheets Nori
1 1/2 Pounds Cubed Seedless Watermelon

Ahi Poke:

1 Batch Fish-Free Watermelon Tuna (Above)
2 Scallions, Thinly Sliced
1 Tablespoon Reduced-Sodium Tamari
1 Teaspoon Toasted Sesame Oil
1/2 Teaspoon Crushed Red Pepper Flakes
Fresh Limu or Rehydrated Arame, to Taste (Optional)

Tuna Tartare:

1 Batch Fish-Free Watermelon Tuna (Above)
2 Teaspoons Brined Capers, Drained and Rinsed
1 Teaspoon Dijon Mustard
2 Tablespoons Finely Chopped Shallot
2 Tablespoons Finely Chopped Parsley
4 Teaspoons Olive Oil

Instructions

In a large, shallow container, whisk together the mushroom broth, tamari, brine, vinegar, miso paste, and minced garlic. Place the cubes of watermelon into the marinade so that all of the pieces are covered, ideally in a single layer. Arrange the sheets of nori so that they cover the melon and make contact with at least one side of all the pieces. You may need to move things around so that you have a sheet of nori at the bottom of the container and one on top to achieve this layout.
Cover with plastic wrap and place the container on a flat surface in your freezer. Allow the whole thing to fully freeze; at least 12 hours, but ideally 24 or longer. If you want to save the “tuna” for a later date, just leave it at this stage until you’re ready to serve it. To continue preparing your fish-free feast, allow the tuna to fully thaw either in the fridge or at room temperature. Remove and discard the wet nori, and drain away the excess marinade. You can save this and reuse it if you like, since there’s no potential bacterial contamination like you would get if using raw meat. Your watermelon tuna is now ready to eat or use in other recipes!
For either the ahi poke or tuna tartare options, simply mix all of the ingredients together and gently toss in the “tuna” to combine. Let marinate in the fridge for up to a day, but at least one hour before serving. Top freshly cooked, hot white rice with the ahi poke to make a classic poke bowl, and finish with sesame seeds if desired. The tartare can be served up plain, with crackers, or tossed with salad greens.

Recommended Products

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 243Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 46mgSodium: 1032mgCarbohydrates: 21gFiber: 3gSugar: 15gProtein: 27g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

September 13, 2013February 12, 2022

Hannah (BitterSweet)46 Comments

Cheesecake For a Sweet New Year

Even to the seasoned eater approaching new cuisines with an open mind, it can still be difficult to fully embrace something that falls well outside of established norms. Far beyond unexpected flavor combinations or uncommon ingredients, raw “uncooking” essentially turns the entire concept of hot food preparation on its head. Largely due to a lack of exposure, the concept remains abstract at best for most of the world, which I’m quickly learning is a real shame.

Working with the incredibly talented Gena Hamshaw on her upcoming cookbook has open my eyes, radically changing the way I view raw foods in general. Rather than the crazy gourmet raw foods we so often see in fine restaurants, the heart and soul of raw edibles is more about ease and straight-forward ingredients that are manipulated as little as possible. Inspired by her revolutionary recipes, I couldn’t stop thinking in the raw when it came time to craft my annual Rosh Hashanah dessert.

Apples and honey, the symbol of a sweet New Year, are almost painfully common flavors for the occasion, but a fresh approach to the presentation makes it taste new and exciting once more. Building the dessert on a crust made of dried apples and nuts, the apple flavor is intense, concentrated down into a small package, and packing a huge punch in even tiny wedges.

What can you use for vegan honey?

For the honey component, it may or may not pass the scrutiny of the raw police, but nothing can even touch the floral sweetness of Bee-Free Honee. I had the pleasure of reviewing it for Laika Magazine a million moons ago, or so it feels, and have been hooked ever since. Dark agave can substitute in a pinch, but nothing else comes close to the incredibly accurate flavor that this honee bears, without the input of a single bee. Besides, what could be better for the holiday than a “honey” that is in fact made out of apples? There’s something quite poetic about that synchronicity.

Is that a red onion on top?!

Long story short: No. That’s a case of “do as I say, not what I do.” Walking in the door of my Nana’s house with cheesecake in hand, everyone who laid eyes on the original presentation feared that I had topped my treat with slivers of raw red onion. Immediately scrapping that concept and grabbing the first green apple I found, thin half-moons were much more visually pleasing, and the different color helped erase that initial unsavory impression. As I’ve now learned, this is an opportunity to leave the fancy garnishes at home. The rich flavors will speak for themselves.

Yield: Makes 12 - 14 Servings

Raw Apples and Honey Cheesecake

Building the dessert on a crust made of dried apples and nuts, the apple flavor is intense, concentrated down into a small package, and packing a huge punch in even tiny wedges.

Prep Time 30 minutes

Additional Time 3 hours

Total Time 3 hours 30 minutes

Ingredients

Apple-Pecan Crust:

1 Cup Chopped Raw Pecans
1 Cup Dried Apple Rings, Firmly Packed
2 Large Medjool Dates, Pitted
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Salt

Honey-Vanilla Bean Cheesecake Filling:

1 Cup Raw Macadamia Nuts, Soaked for at least 6 Hours
1 Cup Raw Cashew Pieces, Soaked for at least 6 Hours
3 Ounces (6 Tablespoons) 100% Pure, Food-Grade Cocoa Butter, Melted
1/2 Cup Vegan Honey or Light Agave Nectar
1/4 Cup Lemon Juice
1 Whole Vanilla Bean

To Garnish (Optional):

1 Large Green Apple
1 Tablespoon Lemon Juice

Instructions

For the crust, start by tossing the pecans into your food processor with the s-blade installed. Pulse thoroughly until the nuts are mostly broken down into a fairly fine but coarse powder. Add in the dried apples, dates, cinnamon, and salt, and pulse again to incorporate. Continue processing until the fruits are blended in, no large chunks remain, and the mixture sticks together when pressed.
Transfer to a 9-inch round springform pan and use your hands to press it firmly and evenly across the bottom. If it proves too sticky to easily handle, lightly moisten your hands before proceeding, or use the bottom of a flat measuring cup to help achieve a smoother surface. Stash the pan in the fridge while you move on to the filling.
Thoroughly drain the macadamias and cashews before placing them in a high-speed blender. Add in the melted cocoa butter, vegan honey, and lemon juice. Because I’m lazy, I tend to just chop up my vanilla beans into inch-long pieces and add the whole pods in as well. You can always pull them out and save the spend pod for another use, such as vanilla sugar.
Turn on the blender on low to start chopping up the nuts, and slowly increase the speed until you’ve reached the highest setting. Thoroughly puree, pausing to scrape down the sides of the canister as needed, until completely silky-smooth. This could take as long as 5 – 10 minutes depending on your machine, so be patient.
Pour the resulting filling over your prepared crust, tapping it gently on the counter to knock out any air bubbles. Smooth over the top with your spatula before returning the whole assemblage to the fridge. Chill thoroughly, for at least 3 hours before serving, for the cheesecake to fully set to a slicable consistency.
If desired, cut in half, core, and thinly slice a green apple and toss with lemon juice to prevent browning. Arrange the slices artfully across the top right before serving. Slice into thin wedges with a sharp, and keep chilled for the best texture and flavor.

Fry Another Day

With an ingredient as versatile as cashew milk, the avenues to explore for recipe creation are truly endless. Slip it seamlessly into any formula calling for milk, non-dairy or otherwise, and you’ll have a sure hit on your hands. Finding a vehicle to truly feature and fully honor this typically under-appreciated component, however, is a considerably more challenging task.

Milkier than most treats, pudding seemed like a promising concept to start with, but quickly grew boring without additional flavors added to the mix, covering up the delicate essence of cashew and thereby missing the point entirely. It would take much more than a bowlful of plain pudding to satisfy my craving for adventure, but perhaps I was going about the dessert all wrong to begin with. The idea had been sitting right under my nose the whole time, hidden amongst old notes about inspiring desserts yet to grace my kitchen.

Leche Frita, or “fried milk,” is essentially very firm cubes of pudding that are pan-fried to a crispy finish. Who knew how drastically the whole package could change with that final kiss of heat?

My rudimentary knowledge of Spanish from the 3rd grade doing me no favors, I took a brief interlude to look up the word “cashew” and that was all I needed to know. Anacardo Leche Frita it was!

Lightly sprinkled with a touch of cinnamon, the crisp exterior gives way to an impossibly soft, creamy center, packed with more vanilla bean flecks than you could count. Decadent in taste but stunningly simple in composition, it’s one of those rare desserts that is greater than the sum of its parts. If you have cashew milk, I’m willing to bet that you already have everything else you need to make this recipe right now. Forget about fussy preparations; it’s little more than a cooked custard allowed to set, and can be prepared well in advance right up to the frying stage. Eaten hot off the stove, still slightly chilled at the very core, the contrast in textures and temperatures turns humble cashew milk into an extraordinary treat.

Yield: Makes 10 – 12 Servings

Anacardo Leche Frita

Leche Frita, or “fried milk,” takes firm cubes of pudding and pan-fries them to a crispy finish. This dairy-free version is made with creamy cashew milk and sprinkled with a touch of cinnamon.

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 4 hours

Total Time 4 hours 30 minutes

Ingredients

1/2 Cup Cornstarch
2 3/4 Cups Cashew Milk
1/3 Cup Light Agave Nectar
1 Tablespoon Vanilla Bean Paste or Extract
1/2 Cup All Purpose Flour
2 Tablespoons Granulated Sugar
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Ginger
1/4 – 1/3 Cup Olive Oil
Additional Cinnamon, Optional

Instructions

In a medium-sized saucepan, vigorously whisk together the cornstarch, cashew milk, and agave, beating out any lumps of starch before setting the pan over the stove. Once smooth and homogeneous, turn on the heat to medium, and stir periodically as the liquid cooks.
Meanwhile, lightly grease an 8 x 8-inch square baking dish and set aside. Bring to a full boil, mix in the vanilla, and cook for just 30 seconds longer, scraping the bottom and sides of the pan as you stir to prevent anything from sticking and burning, and being careful not to let the mixture boil over the sides. The pudding should have significantly thickened by this point.
Turn off the heat, pour the hot pudding into your prepared baking dish, and smooth out the top with your spatula. Let cool to room temperature before transferring the pan to your fridge to thoroughly chill; at least 4 hours.
When the pudding is cold and firm, turn it out onto a cutting board and gently slice it into squares or triangles with a very sharp knife. In a medium bowl, combine the flour, sugar, cinnamon, and ginger, and gently toss one piece of the chilled pudding in at a time, making sure that all sides are completely covered.
Heat 3 – 4 tablespoons of the oil in a medium sauté pan with high sides over medium heat. Once it begins to shimmer, gently lay the pieces of floured pudding in, leaving plenty of space around them for easier access. Cook for 3 – 6 minutes on each side, flipping when golden brown.
Move the finished leche frita over to a paper towel-lined plate to drain off the excess oil, and sprinkle lightly with cinnamon just before serving. Repeat with the remaining pudding squares or triangles, adding more oil to the pan as needed, until all pieces are cooked to a crispy perfection.

True Blue Summer

As the summer growing period reaches a crescendo, the sheer abundance is enough to make me giddy, tearing through mile-high stacks of tomatoes with abandon. Fresh produce flooding markets near and far, a riot of colors and shapes adorn farm stand shelves as far as the eye can see, and everything looks good enough to eat. It feels silly to crave more in light of such abundance, yet I can’t help but yearn for the local specialties so precious and so fragile that they never see mainstream distribution. Though less exotic than some prime picks, the Frozen Wild Blueberries from Maine are the first things that come to mind. It’s harvest time up north, and the good news is that everyone, not just New Englanders, can enjoy those tiny blue jewels because much of the crop is flash frozen within 24 hours of picking, locking in both taste and nutrients at the peak of perfection.

Uncompromising standards of production mean that Frozen Wild Blueberries are some of the rare treats available all year long in any grocery store’s freezer case. Don’t let that luxury lure you into a false sense of complacency, though- Now is the time to act! Make the most of prime seasonal pairings to bring out the best flavors nature can create. Perhaps not the most obvious couple in the culinary spectrum, blueberries and corn are truly a match made in summertime heaven. Starting with ingredients so perfect to begin with, it doesn’t take much to draw out their best qualities in any recipe. Especially when it comes to Frozen Wild Blueberries, there’s no gamble as far as quality is concerned; every bag contains the same sweetness and complexity as you would get right off the bush, no matter where or when you eat them.

Built upon a tender crumb containing both blue cornmeal and whole, roasted corn kernels pureed to a silky-smooth consistency, this cake isn’t any old cornbread with frosting. Softer, sweeter, and infinitely more luscious, even the most hesitant taste testers were won over after a single bite. Truth be told, I only managed to sneak in a few forkfuls myself, fighting for a taste before the entire assembly was devoured before my very eyes. Frozen Wild Blueberries really pack in the flavor in both the jammy compote filling and creamy frosting, managing an intensity that larger, watery berries could only dream of.

There has never been a better time to indulge than right now. Whether it’s the cake that all the neighbors will buzz about for the Labor Day block party, or just a treat that brightened up the back-to-school blues, I can think of no greater grand finale to celebrate the end of summer.

Yield: Makes 14 - 20 Servings

Summer Blues Layer Cake

Built upon a tender crumb containing both blue cornmeal and whole, roasted corn kernels pureed to a silky-smooth consistency, this cake isn’t any old cornbread with frosting. Wild blueberries really pack in the flavor in both the jammy compote filling and creamy frosting, managing an intensity that larger, watery berries could only dream of.

Prep Time 35 minutes

Cook Time 35 minutes

Additional Time 2 hours

Total Time 3 hours 10 minutes

Ingredients

Blue Corn Cake:

2 Cups All-Purpose Flour
1 Cup Blue Cornmeal
1 Cup Granulated Sugar
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
1 Cup Roasted or Grilled Sweet Corn Kernels (From About 2 Ears)
3/4 Cup Full-Fat Coconut Milk
1/2 Cup Plain Non-Dairy Milk
1 Tablespoon Apple Cider Vinegar
1/2 Cup Olive Oil

Wild Blueberry Compote Filling:

10 Ounces (About 2 Cups) Frozen Wild Blueberries
3 Tablespoons Granulated Sugar
1 Teaspoon Lemon Juice
1 Tablespoon Cornstarch

Cooked Wild Blueberry Frosting:

5 Ounces (About 1 Cup) Frozen Wild Blueberries
About 1/2 Cup Plain Non-Dairy Milk
2 Tablespoons Cornstarch
1 Cup Vegan Butter
1 Cup Granulated Sugar
Zest of 1/2 Lemon
1/2 Teaspoon Vanilla Extract

Instructions

Preheat your oven to 350 degrees, and lightly grease and flour two 9-inch round cake pans.
In a large bowl, sift together the flour, cornmeal, sugar, baking powder and soda, salt, and pepper. Whisk lightly to aerate and combine.
Pull out your blender or food processor and place the shucked corn kernels in the canister, along with the coconut milk. Blend on high speed, pausing to scrape down the sides as needed, until the corn is completely pureed and perfectly smooth. Add in the non-dairy milk, vinegar, and oil, and pulse to combine.
Pour the wet ingredients into the bowl of dry, mixing with a wide spatula just until the batter comes together. It’s fine to leave a few lumps, as long as there are no big pockets of flour remaining. Divide the resulting batter equally between your prepared cake pans, smoothing out the tops with your spatula before sliding them onto the middle rack in your oven. Bake for 30 to 35 minutes, until golden brown around the edges and a toothpick inserted in the centers cake comes out clean.
Cool completely before assembling the cake.
Meanwhile, prepare the filling by combining the Frozen Wild Blueberries, sugar, and lemon juice in small saucepan over medium heat. Allow the Frozen Wild Blueberries to thaw and become juicy, bringing the liquid to boil and stirring until the sugar dissolves. Boil steadily until the berries have burst and the mixture is thickened, stirring occasionally and mashing berries roughly with fork, for about 8 – 10 minutes. Remove from the heat, cool, and chill thoroughly before using; at least 30 minutes.
For the frosting, toss the Frozen Wild Blueberries into your blender or food processor and thoroughly puree. Pass the smooth puree through a fine mesh strainer to catch any remaining pieces, pressing hard to extract all of the liquid, and discard the solids. Measure the resulting seedless puree and add enough non-dairy milk to equal 1 cup total. Place the mixture in a medium sauce pan, along with the cornstarch and salt.
Whisk vigorously to dissipate any lumps of starch before turning on the heat to medium. Continue whisking gently until the mixture thickens and large bubbles begin to break on the surface. This won’t take very long since it’s a small amount of liquid, so don’t walk away! It takes mere seconds for it to scorch miserably on the bottom. Let cool to room temperature, and then place a piece of plastic wrap directly on the surface. Move the whole pot into your fridge to chill thoroughly- This should take about 1 – 2 hours.
Once the thickened blueberry mixture is completely chilled, place the vegan butter and sugar (yes, granulated! Do not try using confectioner’s here) in the bowl of your stand mixer, and cream together until homogenous. Don’t rush this step, as thorough creaming ensures that the sugar granules actually dissolve into the frosting; Allow a solid 3 – 5 minutes here, depending on how cold the butter is.
Finally, add the cooled blueberry mix into the bowl, along with the lemon zest and vanilla. Scrape down the sides of the bowl as needed, and whip on high speed until the frosting is smooth, creamy, and fluffy. Again, patience is key, so give it time and you will be rewarded!
To assemble, level off the tops of your cake layers by slicing off any domed humps with a serrated knife. Once flat, place one layer on your serving plate or pedestal of choice. Evenly smooth the cooked blueberry compote all over, leaving about 1 cm of cake uncovered around the borders.
When you place the next layer on top, it will likely push some of the jammy filling outwards, so you want to prevent it from running over the sides. After the second layer is secured in place, apply your frosting liberally to the top, smearing it outwards and down the sides. Pipe decorative borders and garnish with additional blueberries, if desired.

Freedom Cookie Press

Hands down, the best part about being a freelance photographer is when exciting new projects practically fall into my lap, and my greatest struggle is figuring out how to say “YES!” without sounding like an overeager puppy. A rare occurrence indeed, that intermittent system of rewards has me hooked, reinforced by the random, incredible opportunities that happen to come my way. After recently being recruited by Carina Comer to shoot the cover of her premier cookbook, Freedom Cookie Press, that addiction has only grown stronger.

Though the work of creating the cookies and capturing their best sides was deeply satisfying, having such delicious treats to enjoy at the end of the day was the greatest payoff. Featuring a cookie inspired by each of the fifty United States, baking your way through this innovative collection is like taking an edible road trip, without ever leaving the comfort of your own kitchen. Pictured here on the cover are the CT Nutmeg Doodles, TX Texmex Wedding Cookies, and OR Flowering Filbert Petit Fours, to provide some insight on the creative combinations that Carina has dreamed up. Though nostalgic and comforting in a way that only heartfelt recipes can be, these aren’t your grandma’s cookies, and you’re not likely to find such daring sweet flavors anywhere else.

I may be completely biased, but take my word for it: Freedom Cookie Press, hot of the digital presses, is truly a must-buy for anyone with a sweet tooth!

August 22, 2013

Hannah (BitterSweet)23 Comments

Lost and Found

Organization doesn’t come naturally or easily to me.

Growing up, my favorite filing system was to stash nearly everything in my designated “junk drawer.” Cramming everything from silly putty, scribbles on torn half-sheets of paper, old holiday decorations, underwear, and beyond occupied that small space; a veritable stew of everyday detritus. Delving into the depths of the junk drawer was a journey into uncharted territory. Each exploration through that wild mishmash was a genuine treasure hunt, yielding long-forgotten favorite toys or memories of happy occasions. The junk drawer was my earliest attempt to save everything near and dear to me, which ironically resulted in many more of those items getting lost.

You’d think I would learn from such a noteworthy mistake, and yet the junk drawer lives on, only in a digital format. Computers and memory disks and burned CD’s all have a random sampling of of past works, essays from high school mixed freely with more recent recipes and photos. Though the situation has improved greatly over the years, I still find myself sorting out the mess, sometimes stumbling upon a gem worth polishing back to its original luster.

Such is the case with these Oatmeal Cream Cupcakes.

Originally shared merely as a photo in a review post, it was a killer recipe that was meant for prime time, not just late fringe. Shockingly little was said about the sweets themselves, which is a real shame considering what a hit they were, despite the failings of the original frosting. Inspired by oatmeal cream pies, a classic childhood treat that I never actually had. Compact, portable, and boasting comforting, simple flavors, it’s easy to understand their appeal even without firsthand experience. Soft, chewy oatmeal cookies can do no wrong, and with a smidgen of creamy frosting uniting two in harmony, such a fool-proof formula elicits a feeling of nostalgia even for this outsider.

Rather than going through the fuss of scooping, rolling, and patting out cookies, it just sounded easier to convert that concept into cupcakes. Having the opportunity to hone the original recipe further to better suit my evolving tastes, perhaps becoming lost in the virtual junk drawer wasn’t such a terrible misfortune to befall this file. Now, if only I could find the others missing in action…

Yield: Makes 12 Cupcakes

Oatmeal Cream Cupcakes

Inspired by oatmeal cream pie cookies, these fully grown cupcake versions have all the comforting, nostalgic flavor in a more elegant form.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

Oatmeal Cupcakes:

1 1/2 Cups Old Fashioned Rolled Oats
1 Cup All Purpose Flour
1 Teaspoons Baking Soda
1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Ginger
1/4 Cup Olive Oil
2 Tablespoons Vegan Butter, Melted
1/2 Cup Granulated Sugar
1/2 Cup Dark Brown Sugar, Firmly Packed
3/4 Cup Plain Non-Dairy Milk
1 Teaspoon Vanilla Extract

Vanilla Cream Cheese Frosting:

1 8-Ounces Package Vegan Cream Cheese
5 Tablespoons Vegan Butter
2 Cups Confectioner's Sugar
2 Teaspoons Vanilla Extract

Instructions

Preheat your oven to 350 degrees and line 12 standard muffin tins with cupcake papers.
Pull out your food processor and toss in the rolled oats. Briefly pulse to break them down, keeping the flakes fairly coarse, much like instant oatmeal. Transfer to a large bowl and add in the flour, baking soda and powder, salt, cinnamon and ginger, whisking thoroughly to combine.
In a separate bowl, mix together the oil, melted vegan butter, both sugars, non-dairy milk, and vanilla. Pour the wet ingredients into the bowl of dry, and stir with a wide spatula until just combined. A few remaining lumps are fine, as long as there are no large pockets of dry goods.
Divide the batter evenly between your prepared tins, filling them each about 3/4 of the way to the top. Bake for 18 – 22 minutes, until golden brown and a toothpick inserted into the centers of the cakes pulls out cleanly. Cool completely before applying frosting.
Make the frosting by simply beating together the cream cheese and vegan butter in the bowl of your stand mixer until smooth, adding in the sugar and vanilla, and then whipping on high speed for a minute or two, until homogeneous, light, and creamy.
Scrape down the sides of the bowl periodically to make sure that everything is fully incorporated. Pipe or spread to your heart’s content.

Notes

Optional Add Ins: For a less literal but more exciting approach to the original creme pie, consider adding up to 1 cup total of toasted, chopped walnuts, chocolate chips, and/or raisins.