Hot Take on Hot Lunch

Living in the moment is best way to experience life, unencumbered by past regrets and future concerns, but it certainly has its pitfalls, too. Wrapped up in summertime revelry, I didn’t even realize that we’re fast approaching doomsday for every child and young adult under the age of 18: The first day of school. Creeping earlier and earlier across the calendar every year, I feel a bit blindsided to learn that local school will be back in session as early as next week. What kind of cruel joke is that, to pull children out of the sun’s golden glow, away from the beckoning beaches and parks, stuffing them into stiffing locked rooms without windows, without joy, without apologies? Hopefully the transition isn’t as harsh as memory suggests, but it’s still a hard sacrifice to make for anyone yearning to squeeze the very last drops of sweetness out of this fleeting season.

If there was anything that could inspire any enthusiasm for this kind of sacrifice, it would have to be the promise of good food. Of course, that’s pretty much the opposite of what you can expect from any institutional cafeteria menu, which is why a properly packed lunch is essential. Though the dark days of school lunches are well behind me, the memories of soggy PB + J sandwiches and stale granola bars are indelibly seared into my memory. No one should have to endure such hardship, especially if they hope to put any positive energy into their education after noon.

Ages ago, back when dinosaurs roamed the earth and I was still in high school, I developed a compact little e-book entitled Lunchbox Bites, filled with all the sweet and savory morsels that got me from homeroom to sixth period. No longer available for sale, it’s been languishing among all the forgotten recipes gathering dust in my digital archive. It seems such a shame to waste this potentially helpful resource, as new generations of young vegans grow up with the same hunger for quality nutrition as I once did.

For the love of food, for the good of the community, I’m now making Lunchbox Bites completely free to download. Bringing back old favorites like Coffee Buzz Energy Bars and Root Beer Pudding, there’s plenty for students of all ages to enjoy. Even if you’re just a student of life, there’s never a bad time to enjoy a big batch of Hummus Crackers, too.

Forgive me, if you would, for the antiquated terminology and terrible photography. Consider it an heirloom, a relic of a bygone era. “Margarine” should be read as “vegan butter,” “soymilk” simply as “non-dairy milk” (any variety will do), and canola oil, while fine, would be better if replaced by a light olive oil, avocado oil, or rice bran oil. There’s still a whole lot of good to reap from these basic concepts, and I must admit, it’s somewhat charming to take in the full glory of this throwback to a simpler time.

Prepare yourself properly for a brand new school year; don’t show up hungry, and if you’re feeling particularly generous, make sure you bring enough to share with the class. Cafeteria food doesn’t hold a candle to anything homemade.

 

 

 

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Sip and Slurp Through Summer

Chill out. Strawberries might sound like an unconventional addition to the classic red tomato gazpacho, but they’re nothing to lose your cool over.

Given a surplus of the highly perishable rubies and an oppressive heatwave to contend with, my tastes quickly skewed toward the fast, easy, and refreshing side. Gazpacho must always be on hand for days like this; it was a natural, perhaps inevitable combination.

Balancing sweetness with savory undertones, the subtle bite of vinegar, and fresh verdant pop of basil, it’s a delicious study in contrasts. Don’t let the fruity feature scare you off! It’s not a vegetable-forward smoothie, but you may still want to drink it straight from the blender.

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Mousse Tracks

Like so many great culinary achievements, we have the French to thank for inventing the edible frothy custard known as mousse. Originally a savory dish akin to aerated pâté, it didn’t catch on as a dessert, typically built upon fruity flavors, until the later half of the 19th century. Undergoing a dramatic rebranding since then, the concept is now nearly synonymous with chocolate, which is precisely what we’re celebrating today.

National Chocolate Mousse Day is a real date on the official calendar, and this designation is genuinely warranted. As easy to whip up as your average pudding but far more decadent, eggs need not apply for any of the natural loft in my last course. Swapping in tofu makes the process effortless, and the end results impressively high in protein.

Fool-proof, crowd-pleasing, and devilishly decadent, one of my favorite versions comes from Laura Theodore. Her Marvelous Chocolate-Peanut Butter Mousse has been a frequent dinner party guest. Always welcome at the table and excellent company to share, it even seems to clean up after itself; every glass is licked clean by the end of the night.

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Think Outside the Chocolate Box

Romance comes in many flavors, but chocolate is the dominant taste on lovers’ lips come February 14th. Truffles, molded and dipped, lavished with nuts, caramel, spices, and salt, line up in neat lines across interminable rows of red boxes, nestled into fluted paper cups serving more as garnishes than practical storage solutions. Chocolate, the ubiquitous sweet aphrodisiac, is easily the top treat for this loving affair, beating both flowers and jewelry offerings by a mile. Predictable yet indisputably in demand, it’s hard to argue with another chocolate-covered Valentine’s Day.

That doesn’t mean you need to stick with conventional confections to win over a fickle mistress. Consider a deeper dive into the cacao pool with a Homemade Tunnel of Fudge Bundt Cake. Originally devised as an amalgamation of questionable packaged baking mixes, a true tunnel of fudge cake is easier to assemble than your average Bundt. With a river of gooey, rich chocolate running through the core, it’s essentially a supersized lava cake if eaten warm. Dense, rich, and intense, at the core resides the famed heart of fudge, thick as cookie dough without the harsh sugar rush synonymous with unbaked batter. Nuts traditionally make up the bulk of this blend, but to make it allergen-free, they’re replaced with decadent chocolate morsels instead, much to the delight of devoted chocoholics and picky eaters, as well.

Just in time for this sweet heart’s holiday, you can find my recipe over on Go Dairy Free.

Stella! Hey, Stella!

You’d think that with age, one develops a greater sense of independence. At least I did, but at approximately 10 months old, Luka began refusing to sleep in his own bed. It’s not like he was ever alone; a mere step away and within clear eye-shot, there isn’t space in my tiny apartment to place him out of reach. Nonetheless, that short distance is suddenly intolerable, a terrifying void into which his cries for help echo endlessly, pitifully, desperately. No matter how happily he’s climbed into that plush pineapple earlier this evening, it’s a different story the moment the lights go out.

Despite growing up with a dog through most of my childhood, I never let Isis sleep with me in bed. The sweet little ball of fur was liable to wake up in the middle of the night and either tear through irreplaceable stuffed animals or leave her mark in all new places, if you get my drift. For the sake of my sanity though, I started to relent, to do anything to stop Luka’s ear-splitting howls. Though we’ve mostly gotten along as harmonious bedfellows, it’s still a considerable challenge for me to slumber soundly through the night, as a lifelong solo sleeper. It’s not uncommon to wake up around 2 AM to discover Luka burrowing deep into my armpit, licking my bare feet, or rubbing his balls across my neck. Oh, the glamorous life of dog motherhood.

If we can both clock at least 6 hours of solid shut-eye before sunlight spills out from between the curtains at daybreak, I think that at least one of us has earned a serious breakfast treat.

Make that a replica Stella D’Oro breakfast treat, to be exact. A relic of old school Italian baking rarely found on grocery store shelves these days, such basic biscuits hearken back to simpler times, when just a subtle sweetness and a light crunch would do the trick. It had been many years since these crisp morsels passed my mind, but in conversations about cravings, a friend insisted that these were the only thing that she missed from her pre-vegan days. Clearly, this was a critical omission in great annals of eggless baking.

Better than biscotti, these essential s-shaped cookies are ideal for dunking into coffee, slathering with jam, or munching on the go. There’s no wrong way to enjoy them since their neutral palate pairs beautifully with any drink, side, or topping you can dream up. Just make sure you do stop dreaming in time to wake up for breakfast; you won’t want to miss out on these treats.

Yield: About 2 Dozen Cookies

Copycat Stella D’Oro Breakfast Treats

Copycat Stella D’Oro Breakfast Treats

Better than biscotti, these essential s-shaped cookies are ideal for dunking into coffee, slathering with jam, or munching on the go. There’s no wrong way to enjoy them since their neutral palate pairs beautifully with any drink, side, or topping you can dream up. Just make sure you do stop dreaming in time to wake up for breakfast; you won’t want to miss out on these treats.

Ingredients

  • 2 3/4 Cups Bread Flour
  • 3/4 Cup Granulated Sugar
  • 2 Tablespoons Potato Starch
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Salt
  • 3/4 Cup Water
  • 1 Tablespoon Olive Oil
  • 1 1/2 Teaspoons Vanilla Extract
  • 1/4 Teaspoon Almond Extract
  • 1/4 Teaspoon Lemon Extract

Eggless Wash:

  • 1 Tablespoon Aquafaba
  • 1 Tablespoon Maple Syrup

Instructions

  1. Preheat oven to 375 degrees and line two baking sheets with silicone baking mats or pieces of parchment paper.
  2. Whisk together the bread flour, sugar, potato starch, baking powder, and salt in a large bowl. Separately, combine the water, oil, and all three flavored extracts. Pour the liquid ingredients into the bowl of dry, mixing thoroughly to combine, forming a thick dough. You may need to use your hands or a stand mixer to completely incorporate all the flour.
  3. Pinch off golf ball-sized pieces of dough. Roll each between lightly moistened hands, forming them into snakes approximately 4 – 5 inches long. Twist into “S” shapes and place on your baking sheets.
  4. Prepare the eggless wash by simply combining the aquafaba and maple syrup in a small dish. Brush evenly over the tops of the cookies just before baking.
  5. Bake for 20 – 30 minutes, rotating the sheets halfway through the cooking time, until golden brown all over. Let cool completely before enjoying or storing in an airtight container for up to a week at room temperature.

Nutrition Information:

Yield:

20

Serving Size:

1

Amount Per Serving: Calories: 110 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 103mg Carbohydrates: 23g Fiber: 1g Sugar: 8g Protein: 2g

Souped Up

Tracking watery footprints all through the kitchen, there was no use pretending to be tidy. Saturated socks dripped with every step, more absorbent than the sponge idle in the sink. Washing away drought warnings, the rainy season has come to drown the bay area once again. Punishing storms drop gallons of water in an instant, drenching everything unfortunate enough to be outside at that inopportune moment. Of course, this is inevitably the time I would chose to venture out, certain that only light drizzle would fill the skies. Wrong, wrong again.

Cold, wet, clammy, and seeking comfort, I won’t even bother removing my jacket before banging a stock pot onto the stove. Soup is the only thing that can make the situation better; the simpler, the better. French onion is at the top of the list, rich and soothing, without any challenging preparation to contend with on a day that’s already difficult to endure.

In an Ayurvedic twist inspired by sweet golden milk, Golden Onion Soup glows with gilded turmeric and ginger-laced broth. Creamy coconut milk swirls throughout, lending body to this soulful bowlful, ensuring a satisfying experience down to the last spoonful.

So bring on the rain, I say! With a bare handful of pantry staples and a bit of restorative time in the kitchen, we can weather this storm. Just make sure you have an extra pair of dry socks at the ready.

Yield: Makes 6 - 8 Servings

Golden Onion Soup

Golden Onion Soup

In an Ayurvedic twist inspired by sweet golden milk, Golden Onion Soup glows with gilded turmeric and ginger-laced broth. Creamy coconut milk swirls throughout, lending body to this soulful bowlful, ensuring a satisfying experience down to the last spoonful.

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes

Ingredients

  • 1/4 Cup Vegan Butter or Coconut Oil
  • 4 Sweet Vidalia Onions, Quartered and Thinly Sliced
  • 2 Cloves Garlic, Minced
  • 1/2 Inch Fresh Ginger, Peeled and Minced
  • 1/2 Teaspoon Salt
  • 2 Tablespoons Garbanzo Bean Flour
  • 1 Teaspoon Ground Turmeric
  • 1/2 Cup Full-Fat Coconut Milk
  • 2 Tablespoons White Miso Paste
  • 4 – 5 Cups Vegetable Stock
  • 1/2 Teaspoon Ground Black Pepper
  • 1/4 Teaspoon Cayenne Pepper

Instructions

  1. In a large stock pot, melt the butter or coconut oil over medium heat. Add the onions and cook, stirring frequently, over medium heat for about 30 minutes. The onions should be lightly caramelized and highly aromatic.
  2. Add the garlic, ginger, and salt, sauteing for 30 minutes more, stirring every 5 minutes. The mixture should be very soft and amber brown.
  3. Add the garbanzo bean flour and turmeric, stirring to incorporate. Saute for just 2 – 3 minutes to lightly toast the flour before deglazing with the coconut milk.
  4. Whisk the miso paste into 4 cups of stock, until fully dissolved, before adding the liquid in as well. Bring the soup to a simmer, reduce the heat to medium low, and simmer gently for 15 – 20 minutes.
  5. Season with black and cayenne pepper and add more stock, if needed, to reach your desired thickness.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 197 Total Fat: 11g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 15mg Sodium: 2020mg Carbohydrates: 21g Fiber: 2g Sugar: 12g Protein: 4g