Vegan Cinnamon Rolls

This AMAZING recipe is a combination of cinnamon roll recipes from Forks Over Knives and VegNews Magazine.  It's a lot of trouble, but totally worth it for a special occasion.

Ingredients:
1 cup unflavored plant milk, warmed
1 pkg active dry yeast
4 1⁄3 cup all-purpose flour, divided
1⁄2 cup mashed potatoes (nothing but potatoes, cooked and mashed)
1⁄3 cup + 1 T. maple syrup, divided
2 T. ground flaxseed
1⁄2 t. + 1⁄3 t. salt, divided
4 T. room temperature vegan butter, divided
2 apples, peeled and petite-diced
10 T. granulated sugar, divided
3⁄4 t. + 3 T. ground cinnamon
1⁄4 cup brown sugar, packed
2 tablespoons vegan butter, melted
2 cups confectioner's sugar
1⁄4 cup unflavored plant milk

Method:
1. In a large bowl combine 1 c. warm milk and yeast; let stand 5 minutes. Stir in 2 1/2 c. flour, potatoes, 1/3 c maple syrup, flaxseed, and 1/2 t. salt. Measure 1 1/2 c. all-purpose flour, and stir in as much of this flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining measured all-purpose flour to make a soft dough that is smooth and elastic (3 to 5 minutes). Shape into a ball. Place in an oiled bowl, and turn to coat. Cover and let rise in a warm place until double in size (1½ to 1¾ hours).

2. In a skillet, melt 1 T butter over medium heat. Add apple and 1 T. maple syrup. Saute until very soft, about 15 minutes. Set aside to cool.

3. For the streusel topping, combine 6 T. granulated sugar, 5 T. all-purpose flour, 3/4 t. cinnamon, and 1/3 t. salt. Add 3 T. room-temp butter, and toss with 2 forks until mixture appears crumbly.

4. Punch dough down. Turn dough out onto a lightly floured surface, cover with a towel, and let rest for 10 minutes. In a small bowl, combine 1/4 c. brown sugar, 1/4 granulated sugar, and 3 T. cinnamon. Roll dough into a 13 x 20-inch rectangle. Brush 2 T. melted butter over the entire surface of the dough. Sprinkle evenly with the brown sugar mixture (It will seem like a lot.) and layer with cooked apples, leaving a 1-inch border on one long side. Sprinkle 1/3 of the streusel topping over the apples.

5. Lightly grease a 9 x 13-inch pan. With long end toward you, roll dough toward unfilled border evenly into a log. With seam side down, use a sharp knife to cut log into 12 equal pieces. Place rolls, cut side up, into prepared pan in 4 rows of 3, leaving some space between rolls.

6. Brush top of dough with some plant-based milk and sprinkle with remaining streusel topping. Pat down gently to adhere to dough.

AT THIS POINT: If you are preparing the night before, wrap in plastic wrap and store in the fridge. Remove from fridge the next morning and continue.

7. Place pan in a warm part of the kitchen covered with a towel for a 2nd rise, 45 minutes-1 hour or until rolls have expanded. Preheat oven to 375 while rolls rise.

8. When rolls have risen, bake for 20-30 minutes or until lightly browned. Allow rolls to cool for 10 minutes before glazing. While rolls cool, whisk confectioner's sugar with 1/4 c. plant-based milk until smooth. Drizzle glaze over rolls and serve.

The Best-Ever Vegan Chocolate Sorbet

I previously published the following recipe about 8 years ago, and it still is really too good to be true...dangerously delicious. I make it every summer!

I got the original recipe from Southern Living magazine, and I've been making it so long I don't even know or remember if I do anything differently than they suggested.  I can't find it online anymore, so maybe they didn't love it as much as I do.

 

Ingredients:

5 c. water
2 ¼ c. sugar
1 c. cocoa
1 bag vegan chocolate chips

1. Bring the water and sugar to a boil in a stockpot. Boil, stirring occasionally, until sugar is dissolved (about 1 minute). Whisk in cocoa until blended (no lumps). Reduce heat and simmer, whisking occasionally, 30 minutes. Remove from heat. Gradually add the chocolate chips, whisking until smooth after each addition. Let stand at room temperature 1 hour.
2. Pour the chocolate mixture into a freezer-safe container (like popsicle molds!).
3. Move the ice cream to your kitchen freezer, and let it “cure” in the freezer for 24 hours.

Cherry and Peach Galette

This incredible dessert recipe came from Food Network Magazine.  Cherry season is short, and this is a delicious way to "spend" your cherries in that brief time.

Ingredients:

2 T. vegan margarine (I like Earth Balance.)

2 sheets vegan frozen puff pastry, thawed (one 17-oz. or 18-oz. package)

3 T. AP flour, plus more for dusting

1 large egg (ovo-vegetarians) or 2 T. plant-based milk (vegans)

1/2 c. sugar

1/4 t. ground allspice

2 t. almond extract

1/2 t. finely grated lemon zest

2 t. fresh lemon juice

2.5 c. cherries (about 1 lb.), pitted and halved

2 ripe peaches, peeled, pitted, and cut into 1/2-inch wedges

Method:

Position a rack in the lower third of your oven and preheat to 450 degrees F.  "Butter" a baking sheet with 1 T. vegan margarine.

Unfold 1 sheet puff pastry on a floured surface.  Beat the egg or plant-based milk with 1 T. water and brush over the dough.  Unfold the other sheet of puff pastry and lay it on top; press the sheets together with a rolling pin, then roll out a 14-inch square.  Transfer to the prepared baking sheet and refrigerate until firm, about 30 minutes.  (Refrigerate the leftover egg wash/milk wash for brushing the galette later.)

Combine the sugar, allspice, almond, lemon zest, and lemon juice in a large bowl.; transfer 2 T. of the mixture to a small bowl and set aside for sprinkling.  Add the cherries, peaches, and 3 T. flour to the remaining sugar mixture and toss.

Spoon the cherry mixture onto the pastry and spread, leaving a 2-inch border.  Cut the remaining 1 T. vegan margarine into small pieces and scatter on top.  Fold in the pastry edges over the filling, pleating as needed.

Bake the galette on the positioned rack until puffed and golden, about 20 minutes.  Reduce oven temperature to 350 degrees F.  Remove the galette from the oven, brush the crust with the reserved egg wash/milk wash, and sprinkle with the reserved sugar mixture.  Return the galette to the oven and bake until the juices thicken and the pastry is cooked through, 30 - 45 minutes more (depending on the juiciness of the cherries).  Transfer to a rack and cool at least 10 minutes before cutting to allow the filling time to set.

Serves 6.

Candy Cane Cookies

I don't know where my mom got this recipe, because we've been making and eating it since I was a child.  At that time, we shaped the cookies into candy canes.  That's how the recipe went.  As I've gotten, ahem, older, we changed them to pinwheels.  The candy cane hooks were ornery and often broke off, damaging the appearance - but not the taste! - of these cookies.  The pinwheels give the cookies an impressive, complicated look, but they're not at all difficult to form.

These cookies have a cakey cookie texture, and they are not as sweet as many modern cookies.  Maybe that's why I like them:  the mild sweetness, the texture, and definitely the almond flavoring, which is my favorite.  I hope you enjoy them, too.

Ingredients:
2 sticks vegan margarine, room temperature (I recommend Earth Balance or some other vegan margarine that has no hydrogenated oils in it.)
1 c. sifted confectioner's sugar (a.k.a. "powdered sugar")
1 egg (Vegans, feel free to try this with an egg replacer like Ener-G and let me me know how it turns out!)
2 - 2.5 t. almond extract (I go with the extra half teaspoon.)
2.5 cups all-purpose flour
1/2 t. plus 1/8 t. salt
1 T. plus 1.5 t. baking powder
red food coloring, to color
granulated sugar, for dusting (optional)

Method:
Preheat oven to 375 degrees F.

Mix the butter, confectioner's sugar, egg, and almond extract in a medium bowl.  In another bowl, mix the flour, salt, and baking powder.  Combine the flour mixture with the butter mixture.

Divide the dough in half.  In a separate bowl, blend red food coloring into half of the dough.  I'd start with about 20 drops, then go from there until you have the color you want.

Now, on a lightly floured surface (Don't worry if the red dough gets white flour dust on it.  It won't show up after cooking.), roll a 6-inch strip of red dough and a 6-inch strip of non-colored dough so that it looks like, well, a worm!  (You can make longer strips, but keep in mind the cookies will be larger and take longer to bake.  I usually make mine bigger.)  Twist the red worm with the white worm so that you now have a single red-and-white twisted worm.

At this point, you decide if you want "candy canes" or "pinwheels.":
(1)  If you want a candy cane, just make the cane hook at the end and move to an ungreased cookie sheet.  Sprinkle with granulated sugar, if desired.
(2)  If you want pinwheels, shown above, curl the twisted worm in a spiral, and you have your pinwheel.  Move to an ungreased cookie sheet.  Sprinkle with granulated sugar, if desired.
Either way, repeat with remaining dough.

Bake about 12 - 15 minutes or until risen and set.  Remember that finished cookies look a little undercooked in the oven.  The moment you notice the non-colored dough just starting to brown, it's time to remove them from the oven.  Cool on a rack, then enjoy!

The amount this recipe makes will vary, depending on how large you make your cookies.  I made large pinwheels last year, and I got probably 20 cookies.

Uncle Ken's Banana Pudding

My Uncle Ken was known for his homemade banana pudding.  He brought it to every family gathering.  After losing Uncle Ken earlier this year, it's comforting to remember him by making - what else? - his banana pudding.  I modified his recipe slightly to make it non-dairy, but that only makes it even more popular at the Today Tomorrow household.  Miss you Uncle Ken!

Ingredients:

1/3 c. flour

1/2 c. plus 2 T. plus 2 t. sugar

2 T. plus 2 t. cornstarch (Try to get non-GMO cornstarch.  I use Rumford brand.)

2 c. plant-based milk

4 egg yolks, beaten

1/2 t. vanilla or almond extract

vanilla wafers

2 - 3 bananas

Method:

In a large saucepan, mix the flour, sugar, and cornstarch with a whisk.  Whisk in the plant-based milk, then the egg yolks.

Heat the mixture over medium-low heat, whisking constantly.  When the mixture is thickened to a pudding, whisk in the vanilla or almond extract and remove from heat.

In the bottom of a 2-quart casserole dish, layer vanilla wafers to cover the bottom and create an edge with a row of wafers standing around the perimeter.  Cover the vanilla wafer layer with sliced bananas, then pour the pudding to cover both layers.  Refrigerate, then serve.

Serves 4 - 6.

Peach Pie

Aaaaahhhhh, summer.  It's the only time of year I don't flat-out require my desserts to be chocolate (although I certainly don't turn down a delicious vegan chocolate sorbet).  For Independence Day this year, I made a peach pie, and it was completely gone two days later.  The recipe is from the seminal cookbook Joy of Cooking.

For the crust, use the same crust recipe previously posed with the cherry pie recipe (here), right up to the point where you put the 2 discs of dough into the fridge to rest for 20 - 30 minutes.  For the peach pie:

Ingredients:

3 lbs. peaches, peeled and sliced into 1/4-inch-thick slices

1/2 - 3/4 c. sugar (depending on how sweet the peaches are)

3 T. cornstarch

3 T. fresh lemon juice

1/4 t. almond extract

1/8 t. salt

2 T. vegan margarine (I like Earth Balance brand.), cut into small pieces

2 T. sugar

Method:

Preheat the oven to 425 degrees F.

Mix the peach slices, 1/2 - 3/4 c. sugar, cornstarch, lemon juice, almond extract, and salt in a bowl.  Let the mixture stand for 15 minutes, stirring occasionally.

Meanwhile, roll out one disc of pie dough to line a 9- or 10-inch pie plate.  Line the plate.  Pour the filling into the bottom crust, and dot the filling with the vegan margarine pieces.

Roll the other disc of pie dough into a circle large enough to cover the pie, and lay it over the filling.  Use your fingers to pinch the top and bottom crusts together.  Cut vents into the top crust, and sprinkle with the remaining 2 T. sugar.

Bake 55 - 65 minutes or until the crust is golden brown.  Cool completely on a rack.

Cherry Pie

Scott and I got it in our minds that we wanted cherry pie on Memorial Day.  Luckily, the essential cookbook Joy of Cooking (by Irma Rombauer, Marion Rombauer Becker, and Ethan Becker) had an easy recipe, and success was ours!  We served it with vegan chocolate sorbet (recipe here) for an out-of-this-world dessert experience.

 

CRUST
Ingredients:
2 1/2 c. all-purpose flour
2 t. sugar
1 t. salt
6 T. vegan margarine (I use Earth Balance.)
1/4 c. chilled vegetable shortening (Again, I use Earth Balance.)
6 T. ICE-COLD water plus up to another 1 T.

Method:
Sift the flour, sugar, and salt together.  Using your fingers or a pastry cutter, cut half of the margarine into the flour mixture until it has the consistency of cornmeal.  Cut in the remaining margarine and then the shortening until it is pea-sized.

Sprinkle the flour mixture with 6 T. ice-cold water.  Blend gently until it just holds together.  If necessary to hold the ingredients together, add up to 1 T. more ice-cold water.

Divid the dough into halves.  Form the dough halves into discs, wrap each with plastic wrap, and allow the discs to "rest" in the refrigerator for 20-30 minutes.  While the dough is resting, prepare the filling.

FILLING
Ingredients:
5 cups pitted sour cherries or Bing cherries (about 2 - 2.5 lbs.)
sugar - use 1 1/4 c. if your cherries are sour, 3/4 c. sugar if your cherries are Bing
3 - 3 1/2 T. cornstarch
2 T. water
1 T. fresh lemon juice
1/4 t. almond extract
2 - 3 T. vegan margarine, cut into small chunks

Method:
Combine the cherries, sugar, cornstarch, water, lemon juice, and almond extract in a large bowl, and allow the mixture to stand for 15 minutes.

PUTTING THE PIE TOGETHER
Preheat the oven to 425 degrees F.

Roll out one disc of pie dough to line your 9- or 10-inch pie plate.  Line the pie plate.  Pour the cherry filling into the bottom crust, and dot the filling with the remaining 2 - 3 T. vegan margarine chunks.

Roll out the top crust to a circle large enough to cover the pie.  Brush water around the edges of the bottom crust, and lay the top crust over it.  Use your fingers to seal the 2 crusts together.  Prick the top crust with a fork or otherwise create vents.  (I used a very small star-shaped cookie cutter.)

Bake about 55 - 65 minutes or until the crust is golden brown.  Cool completely on a rack.

Cherry Gin Smash

 

MMMMMMMMmmmmmmm! This recipe from Country Living magazine is over-the-top yummy, and it could easily be a non-alcoholic cocktail as there is only 2 oz. of gin in it.  It will be on my Memorial Day menu along with marinated-tofu-and-pepper kebabs, grilled asparagus, and cherry pie.  Thank you, Country Living!

 

 

 

 

Ingredients:

6 fresh sour or Bing cherries, pitted

1/2 t. sugar

juice of 1/2 fresh lime

2 oz. gin (optional)

ice

ginger ale to fill glass

lime wedge (for garnish)

 

Method:

In a cocktail shaker, combine the pitted cherries and the sugar.  Muddle with a pestle until cheries release their juice.  Add juice of 1/2 fresh lime and, if using, 2 oz. gin.  Add 2 cubes of ice to the shaker, and shake vigorously.  Strain into a glass with ice.  Tope cherry mixture with  ginger ale and garnish with a lime wedge.



 

 

Peepaw's Peach Cobbler

A most excellent dessert!  I don't know where my grandfather - who we always called "Peepaw" (don't ask me the origin of that...I don't really know) - got this recipe, but thank goodness he did!  Easy, delicious, perfect.



Ingredients:

1 c. all-purpose flour

1/4 t. salt

1 1/2 t. baking powder (try to find aluminum-free baking powder)

3/4 c. sugar (unless you're using FRESH peaches, then use 1 c. sugar)

3/4 c. plant-based milk (OK, I admit that Peepaw used cow's milk, but making it dairy-free with plant-based milk is even more awesome.)

1 stick vegan margarine (ditto above)

1 large can sliced peaches in heavy syrup (or try it with an approximately equal amount of peeled, sliced fresh peaches)

Method:

Preheat the oven to 350 degrees F.  Melt vegan margarine in a small casserole dish (I used a glass 8"x8" dish.) by putting the dish in the preheating oven.

In a medium bowl, mix the flour, salt, baking powder, and sugar.  Stir in the plant-based milk.

Pour the flour and milk mixture into the dish over the melted butter.  Pour the peaches AND their syrup (if using canned peaches) over the flour mixture.  Bake for about 45 minutes, and serve warm.  Serves 4-6.

Irish Chocolate Potato Cake

Here's a confection for your St. Patrick's Day celebration.  Scott made this yesterday with a caramel drizzle, and it's DEE-licious.  Since the cake contains dark chocolate, potatoes, and almonds, I like to think of it as sort of "healthy" for cake.  (Disregarding, of course, the 1/2 lb. of butter and 1 lb. of sugar!)

The cake recipe came from www.europeancuisines.com, and the icing came from a decade-old issue of Vegetarian Times.  We served it after a "St. Patrick's Eve" meal of vegetable and tofu pot pie (recipe here) and boiled cabbage for an Irish-feeling meal.

Ingredients:
1 c. cooked potato (see below for specific instructions on the potatoes)
1 1/2 T. AP flour
1 1/2 T. cocoa

2 1/2 c. AP flour

1/2 t. cinnamon

2 rounded t. baking powder

1/2 t. salt

1/2 lb. butter or vegan margarine (I like to use Earth Balance vegan margarine.), at room temperature

2 1/3 c. (1 lb.) granulated sugar

4 eggs

9 rounded T. finely-grated chocolate

5 rounded T. ground almonds

2/3 c. plant-based milk

1 batch caramel icing (recipe below)

Method:
Be sure to prepare the potatoes in advance and allow them to cool COMPLETELY.  Do not add them to the batter if they are even slightly warm.  If you do, the result will be a heavy cake that may fail to rise or rise only partway.  To prepare the potatoes, peel and chunk 2 medium potatoes and boil until soft when pierced with a fork.  Drain them completely, and dry them briefly over low heat.  Remove from heat.  When completely cool, mash well with a potato masher or ricer.

Mix 1/2 T. flour with the cocoa in a small bowl.  Prepare a tube pan (like a Bundt pan) by spraying it well with non-stick spray.  Be sure to cover every crevice and fluting.  Now add the flour/cocoa mixture to the pan and shake it around until every surface is coated.  Failure to proper cover every crevice and surface may result in a cake that does not unmold properly, so take the time to do this part correctly.

Preheat the oven to 350 degrees F.

Sift the 2.5 c. flour once by itself.  Sift it a second time with the cinnamon, baking powder, and salt.

Separate the egg whites from the yolks and set the yolks aside.  In a small mixing bowl, whip the egg whites until stiff but not dry.  Set the whites aside in the refrigerator until ready to use.

In a large mixing bowl, cream the butter with the sugar until light and fluffy.  Add the egg yolks, one at a time, to the creamed mixture, beating well after each addition.  Stir the grated chocolate and ground almonds into the butter mixture.  Add the potatoes and stir again.  Add the flour, alternating with the plant-based milk, beating gently after each addition.

When the flour and milk are fully incorporated, fold the whipped egg whites carefully into the cake batter.  Spoon the completed batter into the prepared cake pan.  Tap gently once on the counter to settle.

Bake for 1.5 - 2 hours.  With a wooden skewer, start testing for doneness at 1.5 hours and periodically after that until the skewer inserted through the tallest part of the cake comes out clean.  Remove from the oven and allow to rest for 20 minutes in the pan.  Invert on a baking rack and remove from pan to cool completely.  Drizzle with caramel icing (or the icing of your choice), and serve.

Caramel Drizzle Icing

Ingredients:
1 c. firmly packed brown sugar
1/2 c. plant-based milk
2 T. vegan margarine
1/4 t. salt
1 t. almond extract
1 1/2 c. powdered sugar

Method:
Combine brown sugar, plant-based milk, margarine, and salt in a medium saucepan.  Bring to a boil over medium-high heat, stirring constantly.  Reduce heat to low and cook until mixture is slightly thick, about 5 minutes, stirring occasionally.

Remove from heat.  Stir in almond extract and gradually beat in powdered sugar.  Stir until smooth and creamy.  Let icing cool slightly, and pour over cake.  Icing sets as it cools.

Lemon Poppy Seed Muffins

Yesterday I set out to make some muffins for breakfast, and I thought I'd make the cranberry pumpkin muffins I previously posted (recipe here).  However, when I started getting out all the ingredients and getting everything ready, I just felt like it was too heavy, too autumn if you will.  I was feeling more spring.  My eyes noticed the poppy seeds in my spice cabinet, and the thought of lemon poppy seed muffins really fit the bill:  I had a fridge full of lemons, my muffin papers are the colors of easter eggs, and the flavor had a spring-like profile.  Done!

This recipe is based on the one in the quintessential cookbook Joy of Cooking by Irma Rombauer, Marion Rombauer Becker, and Ethan Becker.  They were totally delicious.

Ingredients:

2 c. all-purpose flour

1 T. baking powder (try to find aluminum-free baking powder)

1/2 t. salt

1/3 c. granulated sugar

1.5 T. poppy seeds

2 large eggs (vegans could use Ener-G Egg Replacer), lightly beaten

1 c. plant-based milk

1/3 c. brown sugar, packed

1/4 c. plus 3 T. canola oil

1 t. almond extract

juice of 1/2 lemon

1 T. grated lemon zest

Method:

Preheat the oven to 400 degrees F.  Either grease a 12-cup muffin tin or line the tins with muffin papers.

In a large bowl, mix the flour, baking powder, salt, granulated sugar, and poppy seeds.

In another medium bowl, mix the eggs (or Egg Replacer), plant-based milk, brown sugar, canola oil, almond extract, lemon juice, and lemon zest.  Make a well in the center of the dry ingredients and pour in the wet ingredients.  Stir until JUST MIXED, keeping the stirring to a minimum.  Too much mixing will make the muffins heavy, so the batter will be (and should be) lumpy.

Divide the batter evenly among the 12 muffin cups.  Bake about 20 minutes or until muffins are golden.

Pumpkin Pound Cake

Here's a great seasonal recipe I got from Country Living magazine's November 2012 issue. You can use mashed sweet potatoes OR pureed pumpkin, so it's a great way to use up leftovers if you have just a bit left after opening a can or making a recipe.

 

 

 

 

Ingredients:

non-stick baking spray OR vegan margarine for greasing the pan plus flour

1.5 c. all-purpose flour

1 t. baking powder

1 t. ground cinnamon

1/2 t. ground nutmeg

1/4 t. baking soda

1/8 t. salt

1 stick vegan margarine (I prefer Earth Balance brand.), at room temperature

3/4 c. granulated sugar

1/4 c. brown sugar

1/2 t. vanilla OR almond extract

1 c. leftover mashed sweet potatoes OR pureed or canned pumpkin (not pumpkin pie mix)

2 large eggs, at room temperature (vegans can try substituting Ener-G Egg Replacer)

1/2 c. chopped pecans

Method:

Preheat the oven to 325 degrees F. Grease and flour a 9-inch loaf pan.

In a medium bowl, sift flour, baking powder, cinnamon, nutmeg, baking soda, and salt together. (Use a fork to fluff them together if you don't have a sifter.)

In a large bowl and using an electric mixer at medium speed, cream butter, sugars, and flavoring extract until light and fluffy. Blend in sweet potatoes or pumpkin puree, then eggs one at a time. With mixer on low speed, add the flour mixture in thirds. Blend until just combined.

Spoon batter into the greased and floured loaf pan. Sprinkle with pecans, and bake until the cake tests clean when a wooden skewer is inserted into the middle, 65 - 75 minutes. Transfer pan to a wire rack to cool for about 15 minutes. Release cake from pan to cool completely.

Makes about 8 servings.

Watermelon Margaritas

Here's another great idea for produce from the farmer's market.  I modified a recipe from The Commercial Appeal, and they cited Arlen Gargagliano's Mambo Mixers as their source.  In any case, we made this with a luscious watermelon we picked up at last Saturday's farmer's market, and it was fun and refreshing!

Ingredients:

4 T. fresh lime juice plus 1 lime wedge and 2 full-moon lime slices for garnish

2 t. Kosher salt OR 2 t. granulated sugar (for the rim - you choose)

3 oz. tequila (El Mayor is a good brand that isn't expensive.)

1.5 c. watermelon, seeded and diced

1.5 t. Cointreau (or other orange liqueur)

2 c. ice cubes

Method:

Rub the rims of 2 chilled (optional) margarita or cocktail glasses with the lime wedge.  Pour the salt or sugar (whichever you chose) on a plate and press the rim of the glasses into it, turning gently until the rims are evenly coated.  Shake off excess.

Combine the lime juice, tequila, watermelon, orange liquer, and ice cubes in a blender.  Process until smooth.  Pour into the prepared glasses.  Garnish with lime slices, and serve.  Serves 2.



Pumpkin-Banana Muffins

This is a muffin recipe I got from a friend maybe....15 years ago?  I modified it to have pumpkin and chocolate chips and nuts.  It makes the muffins more interesting and more healthy!

Ingredients:

1 3/4 c. all-purpose flour

1/4 c. sugar

2 1/2 t. baking powder (Try to buy the kind that does NOT have aluminum in it.)

3/4 t. salt

1 egg, beaten (If you want to make these vegan, use Ener-G Egg Replacer.)

1/2 c. plant-based milk

1/3 c. canola oil

1/2 c. canned pumpkin purée (NOT pumpkin pie mix)

1 banana, peeled and mashed with a fork

1/2 c. chopped walnuts or pecans

1/2 c. semi-sweet chocolate chips (optional, but delicious!)

Method:

Preheat your oven to 400 degrees F.  Grease a 12-muffin tin (or line with cupcake papers).

In a 2-quart bowl, mix the flour, sugar, baking powder, and salt until well-blended.  Make a well in the center of the dry ingredients, and pour in the egg, milk, oil, pumpkin, and banana.  Mix with a wooden spoon until just blended.  Fold in nuts and chocolate chips, if using, until just evenly distributed.

Divide the batter evenly between the 12 muffin tins.  Bake 20 - 25 minutes until golden.  Cool on a wire rack.

NOTE:  If you don't have any canned pumpkin, you can omit the pumpkin and just use 2 mashed bananas.

Hot Chocolate Mix

Even though we've had a pretty warm winter, there have been chilly mornings and evenings that were still just right for hot chocolate.  Here's a recipe I got from Martha Stewart that allows you to make your own hot chocolate mix.  As her publications point out, you can make this mix and have enough to last you through the hot chocolate season.  It's economical, and it allows you to make vegan hot cocoa.

Ingredients:

3 1/2 c. sugar

2 1/4 c. cocoa

1 T. salt

plant-based milk, for serving

Method:

In a large bowl, sift the ingredients together.  Store them in an air-tight container.  To serve, pour 1 c. plant-based milk into a microwave-safe mug.  Zap the milk to the desired temperature, then add 3 heaping tablespoons (or more or less, to taste) of the mix and stir well with a fork to break up all the powdered lumps.

To make a larger batch, heat the plant-based milk in a saucepan, taking care not to boil it.  Add 3 T. of the mix per cup of milk used.

Mayonnaise Rolls

Did that title get your attention?  Mayonnaise rolls sound like strange things, indeed, no?  Well, they are actually quite delicious, and this is one thing I use mayonnaise for even though I don't like mayonnaise, per se.  The rolls go really well with a soul food-type of meal.  They are yeasty and slightly sweet with a cake-y texture.

I got this recipe from my mom (Hi Mom!), and I'm not sure where she got it.

2 c. unbleached, all-purpose flour
1 T. baking powder
1/2 t. salt
2 T. sugar
2 T. mayonnaise (or vegan mayonnaise if you want the rolls to be vegan)
1 pkg. (or 2 and 1/4 t. if using a jar) bread yeast (This is for flavor only, not for rising.)
1 c. plant-based milk

Preheat the oven to 350 degrees F.  Grease a muffin pan using canola oil, nonstick spray, or vegan butter.

Mix the dry ingredients in a medium bowl.  Add mayonnaise (or vegan mayo) and plant milk, stirring until blended.  Evenly divide the dough among 10 muffin cups.  (Most muffin pans have 12 cups, but this recipe makes about 10 rolls comfortably.)  Bake until golden brown.

Muffins

Here's a basic muffin batter that you can build several different types of muffins with, along with some ideas of what to do with it. I got the original blueberry muffin recipe (slightly tweaked, as usual) from Peta's Compassionate Cook cookbook.

Making muffins on Sunday morning makes breakfast on Monday and Tuesday a breeze. You just grab a muffin from Sunday's batch, and voila! A healthy breakfast with no effort!

2 c. unbleached all-purpose flour
1/3 c. sugar
2 t. non-aluminum baking powder
1/4 t. salt
1 c. plant-base milk
1/4 c. canola oil (or 1/2 stick vegan butter, melted)
1 egg, beaten (or use Ener-G's Egg Replacer for an equivalent amount if you need the recipe to be vegan)

To make the muffins, preheat your oven to 400 degrees F. Either grease (using butter, canola oil, or nonstick spray) a muffin pan or line the muffin tins with cupcake papers.

Combine the dry ingredients in a 2-quart bowl with a fork. Make a well in the center and add the wet ingredients. Using a wooden spoon, mix until just combined.

Fill the muffin tins about 2/3 full (or evenly among 12 muffin tins) with the batter. Bake 20-25 minutes or until muffins are golden-brown.

NOTE: Store leftover muffins in a sealed container in the fridge. Let them cool completely before sealing them away.

Some ideas to add to the batter:
1. 1 c. fresh blueberries, washed; 1/4 t. grated lemon zest; and 1 t. lemon juice
2. 1/2 c. chopped walnuts, 3/4 c. vegan chocolate chips, 1 t. almond or vanilla extract
3. 1 t. orange extract, 1 t. vanilla extract, and 1 c. chopped pecans
4. Use your imagination! Think of chopped pecans or walnuts and/or poppy seeds and/or dried cherries and/or cinnamon and/or craisins and/or grated carrots and/or sprinkle sugar over the surface to make the muffins sparkle. Almost anything goes!

Cherry Turnovers

These are super easy, but messy to make. You will not be disappointed in the results, though, as they look and taste quite impressive! You could serve them for breakfast or at a party or shower. I used Williams-Sonoma's cherry pocket pies recipe as a jumping point for this.

2 cups fresh cherries, washed and pitted
1/2 c. sugar
1.5 Tbsp. cornstarch
1 tsp. almond extract
1 pinch salt
1 sheet puff pastry (I used Pepperidge Farms's puff pastry, which had no animal-derived ingredients. You have to thaw it 40 minutes before using.)
1 egg, beaten, mixed with 1 tsp. water (omit if preparing for vegan diners)
granulated sugar for sprinkling, optional

Whisk the sugar, cornstarch, and salt in a medium saucepan. Add cherries and almond extract, and cook over medium heat for 15 minutes. Although it starts off looking dry, it will quickly get gooey and gelatinous, and this is a good thing.

Preheat the oven to 400 degrees. Cover a cookie sheet with parchment paper.

Once the cherries are cooked, set them aside to cool slightly. Roll the puff pastry sheet to a 12x12 square, and cut into 9 4-inch squares. Put a spoonful of cherries in the center of each square. Brush the egg wash (or just water for vegan preparation) around the edges of the square. Fold over into a triangle and crimp the edges with fork tines to seal. Move the turnover to the parchment paper on the baking sheet. Brush the top of the turnover with the egg wash (or just water for vegan preparation) and sprinkle with granulated sugar, if using.

Bake 20 minutes or until the pastry is browned. (It will brown less without the egg wash and more golden with the egg wash.) Enjoy!