Category: Food

TGIF – Thank God It’s Fauschnaut Day

Or more accurately, Thank God It’s the Friday after Fauschnaut Day. As per usual, I’m a day (or three) late and a recipe short. Though the “official” Fauschnaut itself is essentially a potato-based donut served dripping with a sticky, dark corn syrup, or showered in cinnamon sugar, in the free-wheeling spirit of Fat Tuesday, I figured that a slight deviation from tradition might be acceptable. Especially when the results are so delicious, and much less greasy, who could argue otherwise? Sure, the parties and celebrations may be long over, but considering that fact that these donuts are actually baked and not fried, they’re not such a sinful option even as we enter the more austere days of lent.

Originally destined for the pages of Vegan Desserts, but bumped in the final revision not out of distaste, but in favor of a more decadent, over-the-top rendition, these are more suitable treats for the everyday sort of indulgence.

If you don’t have a donut pan kicking around in your kitchen, you can also bake off the batter in a mini muffin pan to make something more akin to donut holes.

Yield: Makes 12 Doughnuts

Baked Cider Donuts

Baked Cider Donuts

Baked and not fried, these apple-infused rings are a lighter indulgence with all the flavor and sweetness of a traditional doughnut.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 15 minutes

Ingredients

Cider Donuts:

  • 2 Cups All-Purpose Flour
  • 1 1/2 Teaspoon Baking Powder
  • 1 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 2 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Ground Nutmeg
  • 1 Teaspoon Apple Cider Vinegar
  • 1/2 Cup Dark Brown Sugar
  • 1/2 Cup Apple Butter (No Sugar Added)
  • 1/3 Cup Maple Syrup
  • 1/3 Cup Apple Cider
  • 1/3 Cup Vanilla Vegan Yogurt
  • 3 Tablespoons Olive Oil

Vanilla Glaze:

  • 1 Cup Confectioner’s sugar
  • 1 Teaspoon Vanilla Extract
  • 2 Tablespoons Plain Non-Dairy Milk

Instructions

  1. Preheat your oven to 375 degrees. Lightly grease a donut pan.
  2. Bring together the dry ingredients in one bowl to start, combining the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set this bowl aside.
  3. In a separate bowl, stir up the wet ingredients; the sugar, apple butter, maple syrup, apple cider, yogurt, oil, and vinegar. Add the dry ingredients into the wet and stir just to combine.
  4. Spoon the batter into your prepared donut pan, filling the indentations half-way to the top. Pop them into the oven and bake for 10 – 14 minutes, until the tops spring back when lightly touched.
  5. While the donuts are baking, prepare the glaze by whisking together all of the ingredients in a shallow bowl.
  6. Once baked, turn the donuts out onto a wire rack and let them sit for a minute or two, until they’re cool enough to handle but still hot. Dip them into the glaze and let them completely finish cooling.
  7. If you want a thicker layer of glaze, either dip them a second time after the first coat has dried a bit, or wait for the donuts to cool completely before dipping.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 246Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 324mgCarbohydrates: 47gFiber: 1gSugar: 29gProtein: 3g

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.

© Hannah Kaminsky
Cuisine: American / Category: Miscellaneous Desserts

 

Hannah (BitterSweet)28 Comments

Au Naturel

I’ve got to hand it to them- The folks at Book Publishing Co. really know how to get serious blog coverage, as proven by the half–dozen reviews for The Natural Vegan Kitchen I’ve already spied floating about the blogosphere. Tempted by my very own copy for review, plus the opportunity for readers to win one or one of many other vegan cookbooks for themselves, it was an offer I couldn’t refuse, either.

Based on the cooking principals of macrobiotics, the emphasis on health and whole foods can be seen in every recipe, right down to the nutrition facts posted at the bottom of each page. A boon for anyone concerned about what they eat, the virtues of these methods are clear and proven in black and white. However, since most tasty nightshades are frowned upon, desserts are made without white flour or sugar, and fat is kept to a minimum, I had to wonder: At what price did these nutrition stats ring in?

Diving right in at my favorite section, desserts, the Lemon Kanten Parfaits sounded like wonderfully invigorating, citrus treats to brighten up these lingering wintery days. Skeptical of a dessert sweetened solely with apple juice, it wasn’t until I took my first spoonful that I really saw the potential in this assembly. Light, refreshing, and surprisingly satisfying, I might have preferred that the kanten set up a bit more firmly, and had a more intense lemon flavor, but I can definitely taste the makings of a winner here. Opting to laying on crushed oatmeal cookies to lend a more decadent quality and finishing off with a dollop of rich cashew creme, the dessert on a whole was wonderfully well-balanced. Call it the sleeper hit of the book, I was greatly impressed by this initial offering.

Unfortunately, the same can not be said about the Lentil-Walnut Pate. Thrilled to discover that I already had everything required on hand, I whipped it up in a flash and was chowing down in no time. What met my tongue, however, was a bland, mushy paste completely devoid of personality or interest. Perhaps with more aggressive seasoning or a creative blend of flavorful spices, it might be improved, but this one as written gets a big “thumbs down” from me.

Craving a hearty meal to warm up a chilly evening, the Moroccan Vegetable Stew Over Couscous immediately stood out as a “must make.” Substituting soy curls for the seitan and switching out the currants for green peas, (due to my well-documented distaste for dried fruits in savory dishes) the preparation was very straight-forward and dinner was on the table before I could even arrange place settings. Packed with tender butternut and the “meaty” duo of soy curls and chickpeas, all served over fluffy couscous, this was one seriously satisfying dish. Warmly spiced but not hot, even the most timid of palates could appreciate this flavor profile. Rounded out by the inherent sweetness of the squash, yet again, I found it an incredibly well thought out composition of complementary elements.

Yield: Makes 6 Servings

Moroccan Vegetable Stew over Couscous

Moroccan Vegetable Stew over Couscous

Packed with tender butternut and the “meaty” duo of soy curls and chickpeas, all served over fluffy couscous, this was one seriously satisfying dish. Warmly spiced but not hot, even the most timid of palates could appreciate this flavor profile.

Prep Time 5 minutes
Cook Time 20 minutes
Additional Time 30 minutes
Total Time 55 minutes

Ingredients

Moroccan Vegetable Stew

  • 2 Tablespoons Water
  • 1 Teaspoon Olive Oil
  • 2 Medium Carrots, Sliced Thinly
  • 2 Cups Peeled and Cubed Butternut Squash
  • 1 Cup Diced Onion
  • 2 Cloves Minced Garlic (2 Teaspoons)
  • 1 Teaspoon Ground Cumin
  • 2 Cups Cooked Chickpeas
  • 2 Cups Thinly Sliced Seitan or Rehydrated Soy Curls
  • 1 14-Ounce Can Diced Tomatoes
  • 1 1/2 Cups Vegetable Broth
  • 1/3 Cup Frozen Peas
  • 1/2 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Salt
  • 1/8 Teaspoon Crushed Red Pepper Flakes

To Serve

  • 1 Cup Dry Couscous
  • 2 Tablespoons Chopped Fresh Parsley
  • 2 Tablespoons Lemon Zest

Instructions

  1. Heat the water and oil in a stock pot over medium heat. Add the carrots, butternut, onion, garlic, and cumin. Cook and stir occasionally for 5 – 10 minutes, until the vegetables are tender. Add in the chickpeas, seitan or soy curls, tomatoes, broth, peas, and spices, and bring to a boil over medium-high heat. Decrease the heat to low, cover, and simmer for 30 minutes so that the flavors can meld.
  2. Cook the couscous according to the instructions (I typically boil twice as much water by volume to couscous, turn off the heat, add the dry couscous, cover, and let sit for 5 minutes. Fluff with a fork before serving) and ladle the stew over the couscous. Top with parsley and lemon zest to garnish.

Notes

Adapted from The Natural Vegan Kitchen by Christine Waltermyer with Permission from Book Publishing Co

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 344Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 458mgCarbohydrates: 50gFiber: 11gSugar: 9gProtein: 31g
© Hannah Kaminsky
Cuisine: Moroccan / Category: Main Dishes and Entrees

Hannah (BitterSweet)19 Comments

Springing Up Everywhere

Stubborn as ever, the lack of spring vegetables and 30-degree sunshine doesn’t deter me from celebrating the premature arrival of the new season. Besides, the tiny buds of crocuses are already beginning to peer up from the tender, half-frozen earth, and that’s reinforcement enough for me.

Turning to the only edible that’s is reliably and unfailingly available so early in the season, the fridge has been stocked to the brim with fresh herbs. Mint, parsley, dill, basil, and cilantro; I don’t think there have ever been so many choices of flavorful greenery on hand at one time.

Because everything is better in cute little individual portions, I fashioned my bread into muffins, while bumping up the herb content to accommodate my vast selection. A cross between a light muffin and a fluffy biscuit, even I was impressed with how well this off-the-cuff adaptation came out. Add in rich, cheesy cheddar flavor, and you’ve got yourself a winning combination.

Both hearty and light, thanks to that vibrant herbal addition, these muffins managed to strike that fine balance between seasons that I’m still struggling with myself. Any combination of herbs would likely work just as well, so don’t be afraid to switch it up if you don’t have these exact greens on hand.

Yield: Makes 9 - 12 Muffins

Cheddar Herb Muffins

Cheddar Herb Muffins

A cross between a muffin and a biscuit, both hearty and light, fresh herbs balance out rich cheesy flavor in this savory vegan treat.

Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 40 minutes

Ingredients

  • 1 Cup Unsweetened Non-Dairy Milk
  • 1/3 Cup Olive Oil
  • 1 Teaspoon Apple Cider Vinegar
  • 1 3/4 Cups All Purpose Flour
  • 1 1/2 Teaspoons Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Smoked Paprika
  • 1/4 Teaspoon Freshly Ground Black Pepper
  • 4 Ounces (1 Cup) Vegan Shredded Cheddar
  • 1/3 Cup Chopped Scallions
  • 1/4 Cup Chopped Fresh Basil
  • 3 Tablespoons Chopped Fresh Dill
  • 1/2 Cup Chopped Walnuts, Toasted

Instructions

  1. Preheat your oven to 375 degrees, and lightly grease 9 – 12 medium muffin tins.
    In a large measuring pitcher, combine the non-dairy milk, oil, and vinegar. Stir well, and let sit for at least 5 minutes for the milk to curdle.
  2. Meanwhile, in a separate bowl, whisk together the flour, baking soda and powder, salt, paprika, and pepper, making sure that all of the ingredients are distributed evenly throughout the mixture. Add in the cheese, chopped herbs, and walnuts, and mix well.
  3. Pour the pitcher of wet ingredients into the bowl of dry, and use a wide spatula to bring the two together, stirring as few times as possible to create a mostly smooth batter. A few lumps are just fine, and certainly beat an over-mixed, tough dough.
  4. Scoop the batter into your prepared muffin tins, mounding it up in the centers. Depending on how large you want you muffins, fill the tins either just to the top, or pile the batter on well over the rim. Naturally, I like my muffins big and bountiful, so I got fewer out of the mix.
  5. Move your muffin tin into the oven, and bake for 16 – 20 minutes, until a toothpick inserted into the centers comes out clean and dry. If the muffins seem slightly pale at that point, just run them under the broiler for 1 – 3 more minutes, until nicely golden brown.
  6. Let rest in the tins for 10 minutes before transferring to a wire rack to cool completely. Serve warm or toasted, along side a hearty bowl of soup, stew, or just with a faint smear of buttery spread.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 202Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 11mgSodium: 274mgCarbohydrates: 16gFiber: 1gSugar: 1gProtein: 6g

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.

© Hannah Kaminsky
Cuisine: American / Category: Quick Breads and Muffins

 

Hannah (BitterSweet)25 Comments

Peas and Thank You

Perhaps I jumped the gun a bit, but with such great temptation staring me straight in the eyes, my will to respect the seasons and their respective vegetative offerings was instantly reduced to zero. After a day of brilliant sunshine and even being able to leave my heavy winter coat at home, can you really blame me? I’m over winter, and considering the waning piles of dirty snow left on sidewalks, I think it’s finally starting to relinquish its icy grip, ever so slowly. Thus, when I saw those dazzling green pearls sitting alluringly in the refrigerated grocery case, shelled and ready to go, I snatched up that last parcel of fresh peas before anyone could talk me out of it. Enough beating around the bush- Let’s just get on with spring already.

To really honor such a lovely main ingredient, a brilliantly simple formula for pea soup sounded like just the thing to kick this season off right. Hardly even worthy of a written recipe, this is a dish that nonetheless is worth your attention, because it draws out the fresh, green flavor from each tender sphere, and allows them to shine. As a dish shared by Sue Cadwell, my boss, mentor, and best friend, I could hardly expect anything otherwise. A gentle swirl of vegan sour creme added the touch of richness I was craving, but it’s also perfectly delicious with a drizzle of olive oil to finish, or left entirely unadorned. If you wanted to liven things up, consider adding a splash of lemon juice, a pinch of smoked paprika, or a few springs of fresh mint, too.

Since shelling so many peas could be an endeavor requiring much more zen-like patience than the average person can manage, should shelled fresh peas be unavailable, go right ahead and substitute frozen. They’re just as tasty, if slightly less vibrant.

Yield: Makes Approximately 3 Quarts

Fresh Pea Soup

Fresh Pea Soup

A simple fresh pea soup that draws out the bright, green flavor from each tender sphere, and allows them to shine.

Ingredients

  • 1 Tablespoon Olive Oil
  • 4 Cups Chopped Yellow Onions
  • 4 – 7 Cups Vegetable Broth
  • 2 Pound Fresh, Shelled Peas (or Frozen)
  • Salt, to Taste
  • Vegan Sour Creme

Instructions

  1. Coat the bottom of a large stock pot with the olive oil, and set over medium-low heat. Sauté the onions briefly, stirring well to coat with the oil, and add in 4 cups of the broth. Cover, and cook for approximately 20 minutes. You don’t want them to brown or caramelize at all, but cook down practically to mush. lid, cook until they’re mushy without browning.
  2. Rinse peas under hot water and thaw if frozen. Toss them into the pot of onions and stock, and cook gently for 5 – 10 minutes until tender, if using fresh. For frozen peas, immediately turn off the heat and don’t let them cook much at all. You want to preserve that brilliant green color, and they’ve already been blanched prior to freezing so they’re pre-cooked.
  3. Transfer the mixture to your blender and puree, adding more broth if desired until the soup reaches your ideal thickness. You may need to do this in batches, depending on the capacity of your blender. Add a pinch of salt and mix well. Top with “sour creme” to serve, if desired.

Notes

By Health in a Hurry Chef/Owner Sue Cadwell

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 85Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 1607mgCarbohydrates: 15gFiber: 2gSugar: 7gProtein: 3g
© Hannah Kaminsky
Cuisine: American / Category: Soups and Stews

Hannah (BitterSweet)28 Comments

Read/Eat All About It!

Have you received the March/April edition of VegNews Magazine yet? Well, you’ve got a lot to look forward to- After a brief hiatus, my column is back! Don’t miss my recipe for Tea Cake Sandwiches, perfect for dessert and tea parties alike. The brown sugar sponge cake especially turned out to be a runaway success, and has become my go-to dacquoise for all sorts of plated desserts, layer cakes, and everything in between. In this case, just add a layer of vanilla creme, ripe strawberries, and a few leaves of fresh mint, and you have yourself a sweet sandwich worth coveting.

I also had the pleasure of photographing Jesse Miner’s BBQ Lentil and Mushroom Tacos in this issue as well. Let me tell you, these things are crazy good! I have a serious distaste for all barbecue sauce in general, so that’s really saying a lot.

Lest I leave you without a recipe, don’t miss out on the Peanut Butter Ginger Muffins I shared with Leela at The Kitchn! Shockingly, I actually forgot to get a photo of these beauties, so you’ll just have to hop on over and checkout Leela’s lovely images. Now get to it, there’s plenty of food to make!

Hannah (BitterSweet)26 Comments

Trading Milk for Cookies

Bloggers are easily the most generous people on the planet. Perhaps it’s a shared gene that includes the desire to write and confide one’s intimate thoughts to complete strangers on the internet, but for whatever reason, I’ve found that those with blogs seem to go above and beyond to share the things they love with the world. All it took was a passing a mention of my jealousy for Marika‘s new found soy creamer, only available in Canada, and I found myself with a parcel containing just that a few weeks later, with a few single serve soymilks thrown in for good measure. I’m still floored by such unhesitating kindness.

Despite her protests that she needed nothing in return, no good deed can go unpunished, so I set to work scheming up an appropriate ‘thank you’ present. Trying to settle on a special treat that would still hold up to shipping across the border, it quickly became clear that the only option would be to trade cookies for milk.

Turning yet again to my Bakery-Style Chocolate Chip Cookies as printed in Go Dairy Free, I built an entirely new framework with the help of that solid foundation. Have I given myself away by now? I simply love that darn cookie, any way you slice it (or more accurately, any way you scoop and flatten it.)

This time, seeking to spice things up a bit and liven up the same-old, same-old, I created what I lovingly named Lively Lemon Cookies. Zesty citrus meets spicy galangal, essentially the southeast Asian version of ginger root, for a hot and sweet union. White chips add pops of cooling sweetness, but I can imagine that the bitter contrast of dark chocolate could make for an equally addictive treat. Spiciness is highly subjective, so I erred on the side of caution, dialing it back a bit, but now I feel that I might actually have done better to double the dose. Thus, I’m providing a range so you can suit your own taste buds.

Starting with the aforementioned chocolate chip cookie recipe, use all granulated sugar, add 1/2 – 1 teaspoon ground galangal (or ginger), the zest of 1 lemon, 1/8 teaspoon freshly ground black pepper, and a pinch cayenne pepper. Finally, switch out the semi-sweet chocolate chips for white chocolate chips, or if unavailable, roughly chopped macadamia nuts.

Hannah (BitterSweet)20 Comments