Best bread for French Toast

Okay, I just made the best French Toast that I've ever made . . . maybe even the best French Toast I've ever eaten. I made it with Trader Joe's Cranberry Walnut bread. It's kind of a European-style loaf--not sweet at all. I let it sit out in the bag for a couple of days after I bought it to dry out a bit. Then this morning sliced it a little thick and made French toast. I'm not trying to advertise for Trader Joe's or anything but this was too good not to share.

QUICK AND EASY DINNER: Roasted Veggies and Tofu

I needed a fast dinner and had an odd assortment of veggies in my refrigerator. A few potatoes, a big sweet potato, an eggplant and friend had give me from her garden, and a few cups of chopped kale. And I had a package of Trader Joe's Organic Baked Teriyaki Tofu that was just about at expiration date. First I was going to make a stew but then decided I was in the mood for a veggie roast. Of course, everything had different cooking times so this is what I did, and it came out quite delicious. I think an onion, cut into 1-inch pieces, would be good added with the sweet potatoes--I just didn't have one.

Roasted Veggies and Tofu

4 medium yukon gold potatoes, scrubbed and cut into 1-inch cubes
1 large sweet potato, scrubed and cut into 1-inch cubes
1 eggplant, cut into 1-inch cubes
1 7-ounce package Teriyaki Tofu, cut into 1-inch cubes
3-4 cups chopped dinosaur kale
Olive oil
Seasoning herb/spice mix
sea salt

Preheat oven to 450 degrees F. In a large bowl, toss yukon gold potatoes with enough olive oil to coat them. Place on large baking sheet. Sprinkle with herb/spice seasoning mix and sea salt. Place in oven. Bake 5 minutes. Meanwhile in the same bowl, toss sweet potatoes with olive oil, sea salt and seasoning mix. Add to potatoes and bake 10 minutes. Toss eggplant with oil, seasoning mix, and salt. Remove baking sheet from oven. Turn potatoes. Add eggplant and tofu to potatoes to baking sheet. Bake 5 to 10 minutes, or until eggplant is just about tender. Stir in kale and cooking a few more minutes to wilt kale.

Serves 6

Vegan Apple-Walnut Muffins

Some nice person at work has been bringing in bags of apples fresh from her tree so we've been doing lots of baking . . . apple crisps, apple pies, apple breads, and this week's creation: Apple-Walnut Muffins. Spicy, moist and yummy. The perfect fall snack. Make an extra batch too as these freeze well.

Apple Walnut Muffins

2 cups whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cardamon
1/8 teaspoon ground ginger
1/2 cup oil
1/4 cup brown sugar
1/4 cup maple syrup
3/4 cup rice milk (or other nondairy milk)
1 1/2 teaspoon vanilla extract
1 tablespoon apple cider vinegar
2 medium cooking apples, grated or minced in a food processor (about 1 1/2 cups)
1/2 cup chopped walnuts

Preheat oven to 350 degrees F. Lightly oil 12 muffin tins.

In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cardamon and ginger. In  medium-size bowl, whisk or beat oil, brown sugar, maple syrup, rice milk, vanilla, and vinegar until smooth. Stir in the grated apples and add to the flour mixture along with the nuts. Stir until just mixed. Divide between the 12 muffin tins. Bake 30 - 35 minutes, or until tester inserted in center comes out dry. Cool 10 minutes before removing muffins from tins. Cool on a rack or serve warm.

Makes 1 dozen muffins

Dairy-free Ginger Chocolate Ice Cream

A good friend of mine is practically addicted to dark chocolate-covered ginger candies, and he got me thinking about what a great ice cream flavor that would be. In my cookbook Lick It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love, I have a Chocolate Ice Cream and I have a Ginger Ice Cream . . . so with a little tweaking, I combined them into a cold, creamy, chocolaty treat with a spicy ginger burn. And it's just as addicting as those candies, let me tell you. Give it a try and let me know what you think.

Ginger-Chocolate Ice Cream

We wanted a really strong ginger taste, but if you want it to be a little more subtle, use the lesser amount of ginger.

1 1/3 cups nondairy milk

1/3-1/2 cup peeled and grated ginger (3 – 4 ounce piece)

1 ounces dark unsweetened baking chocolate

1 can full-fat coconut milk

2/3 cup sugar or agave nectar

1/4 cup unsweetened cocoa powder

1 teaspoon vanilla extract

Place nondairy milk in a small saucepan. Add the grated ginger, squeezing it a bit to release the juice. Cover and heat until just beginning to boil. Cover and steep 30 minutes. Pour through a fine sieve into a heatproof bowl, pressing all the liquid out of the grated ginger. Return the strained milk mixture to the saucepan. Add the baking chocolate and heat enough to melt the chocolate. Let sit. Pour the remaining ingredients into the heatproof bowl. Wisk in the heated chocolate/milk mixture. Chill in the refrigerator for three hours or until very cold. Freeze in an ice cream maker according to the manufacturer’s directions.

Makes 1 quart

Book Review: WILD ABOUT GREENS by Nava Atlas

Dark leafy greens are probably the number one best food you can eat . . . and most of us need to eat more of them. But if you’ve run out of interesting and tasty ways to serve them, despair no more, Nava Atlas has “125 delectable vegan recipes for kale, collards, arugula, bok choy, and other leafy veggies everyone loves” in her newest cookbook, Wild About Greens.

Now I thought I had quite the repertoire for cooking greens as it is a specialty of mine, but I still found plenty of new and delicious ways to serve greens to my family. My kids especially loved the White Bean and Greens Burgers (pictured above) and the Sweet Potato and Corn Stew with Hardy Greens. The Leek and Potato Soup with Watercress was a particular favorite of mine. A particularly great thing about this book, like all of Nava’s books actually, is that she is the master of quick and easy meals. This cookbook is really handy for weekday dinners. I was able to whip up the Rosemary Potatoes and Collard Greens with Vegan Sausage (white and sweet potatoes are precooked in the microwave) and the Greens with Polenta Wedges (using a tube of precooked polenta) in less than 30 minutes. And they were as delicious as if they’d taken hours.

For those who prefer raw foods, there are plenty of juices, smoothies, and salads to choose from. I had a little block when it came to trying the massaged kale salads. I just couldn’t imagine that it would taste good. But Nava hasn’t steered me wrong yet, so I went for it. Nava gives several methods, but I opted for her favorite, the “olive oil on the palms” method, and it worked beautifully. In less then a minute, the raw kale was soft and green and just like it had been wilted with heat. (Before and after photos to the right.)

The kids weren’t so wild about it . . . but I thought it was fabulous, especially in the Kale Salad with Dried Fruits and Nuts. There are still so many recipes I want to try, like the Balsamic-Glazed Chickpeas and Mustard Greens and Pad See Ew.

Wild About Greens is more than just recipes too. There is a thorough introduction with detailed information about the greens featured in the book, as well as buying and preparation tips. And the insert with full-color photographs of some of the recipes is sure to make your mouth water. This will definitely be residing on my kitchen counter for a long time. I highly recommend this book to anyone looking to add more greens into their diet. 

Important GE Study Released

It's been all over the news . . .  the first peer-reviewed, long-term study of the effects of consuming genetically engineered corn was recently released. Rats that were fed genetically engineered "Roundup Ready" corn developed massive mammary tumors, liver and kidney disease, and premature death. Of course, some geneticists are criticizing the study and calling it "flawed," but at the very least this should spur on further independent studies and prove the need for labeling of GE foods . . . if only to be able to track any possible ill effects.

If you live in California, it is so important that you vote YES on Proposition 37 to mandate labeling of GE foods. It could set a precedent that other states will follow. In the meantime, to make sure you don't consume GE products, buy organic.

Why Use a Slow Cooker?

  

I am so excited to host a guest post by one of my favorite vegan cookbook authors: Robin Robertson. She is about to release a new cookbook called Fresh from the Vegan Slow Cooker (The Harvard Common Press, 2012). I haven't gotten to see this one yet but from reading her post, I certainly can't wait to get it . . . and you can be sure I'll post a review when I do. So without further ado . . . here's Robin!

Why Use a Slow Cooker?

by Robin Robertson

Most slow-cooker enthusiasts would agree that convenience, economy, and great taste are what keep them coming back to their slow cookers time and again. When you cook in a slow cooker, the longer cooking times allow the flavors of the ingredients to meld into a deep complexity that is often unparalleled in other cooking methods. Slow cooking can be more nutritious, too, since the long cooking time allows the nutrients to concentrate in the food as it draws more flavor out of the ingredients. When you factor in the convenience quotient, you’ve got a kitchen helper worthy of the name.

What could be easier than assembling your ingredients, putting them in the slow cooker, and turning it on? That’s it! Several hours later, dinner is served. For added convenience, your meal can be served directly from the ceramic pot in which it was cooked. In addition, the removable ceramic insert can be refrigerated, so you can prepare your ingredients the night before and refrigerate them overnight right in the insert so it’s all ready to cook the next day. Slow cooking can be a terrific solution for busy people who want to eat healthy delicious meals.

In addition to cooking soups and stews, a slow cooker can be used to do such diverse things as cook corn on the cob, braise tofu, and make seitan from scratch. Its versatility extends to casserole-type dishes such as lasagna or mac and cheese, and even “bake” breads and desserts—dishes usually associated with the oven.  It’s also ideal for making jams, chutneys, and other condiments.

Perhaps one of the most popular dishes to make in a slow cooker is chili. One of my favorite chili recipes in Fresh from the Vegan Slow Cooker is this Two-Lentil Chili.  Using two kinds of lentils give this chili a great texture — the red lentils cook down and thicken while the brown lentils hold their shape.  I hope you enjoy it as much as I do.

Recipe: Two-Lentil Chili

Serves 4 to 6

Slow Cooker Size: 4- to 6-quart

Cook Time: 6 to 8 hours on Low

Gluten-free

Soy-free Option

Ingredients

·          2 teaspoons olive oil (optional)

·          1 medium-size yellow onion, chopped

·          4 garlic cloves, minced

·          1 or 2 jalapeño chiles, seeded and minced

·          1 bell pepper (any color), seeded and chopped

·          3 tablespoons chili powder

·          1 teaspoon dried oregano

·          1 teaspoon ground cumin

·          1 cup dried brown lentils, rinsed and picked over

·          1 cup dried red lentils, rinsed and picked over

·          1 (28-ounce) can crushed tomatoes

·          1 tablespoon soy sauce

·          1 teaspoon natural sugar

·          1 teaspoon unsweetened cocoa powder

·          Salt and freshly ground black pepper

·          4 cups water

·          Diced avocado, minced onion, vegan sour cream, shredded vegan cheese, and/or chopped cilantro, for garnish

Directions

1. For the best flavor, heat the oil in a medium-size skillet over medium-high heat. Add the onion, garlic, chiles, and bell pepper and sauté until softened, about 4 minutes. Add the chili powder, oregano, and cumin and sauté for 30 seconds longer. Alternatively, omit the oil and sauté these ingredients in a few tablespoons of water or combine them in a microwave-safe bowl with a little water, cover, and microwave for 2 minutes.

2. Transfer the onion mixture to the slow cooker. Add both lentils, the tomatoes, soy sauce, sugar, cocoa, and salt and pepper to taste. (You may need to add up to 2 teaspoons of salt.) Stir in the water, cover, and cook on Low until the lentils and vegetables are tender, 6 to 8 hours.

3. Taste and adjust the seasonings, if needed. Serve hot, garnished with your favorite chili toppings.

Recipe © 2012 by Robin Robertson and used by permission of The Harvard Common Press.