Á La Mode e-cookbook review

© 2009 Andrea's easy vegan cooking

In my greedy little hands I have a copy of Hannah Kaminsky's newest ebook, "Á La Mode: Vegan Desserts That Will Keep You Churning All Year Round." This little gem contains a selection of beguiling recipes for very unusual ice cream treats. These are not high-speed versions of cool confections, but require a bit of time and patience in exchange for highly unusual and scrumptious frozen delights. I was magnetically attracted to Birthday Cake Ice Cream, Buttered Popcorn Ice Cream and Chai Latte Ice Cream, but settled on the homey-sounding Oatmeal Raisin Cookie Ice Cream, because I just happened to have all the ingredients on hand, and who could refuse an oatmeal raisin cookie?


© 2009 Andrea's easy vegan cooking

Hannah gives us permission to tweak the recipes, and I did tweak a little to suit my lazy-cook ways. For example, after I ground the oats in the food processor, I went ahead and emulsified the rest of the ingredients (except the raisins, of course) in the processor rather than whisking in the pot. I didn't pre-melt the margarine (sorry, Hannah) and I added an extra cup of soymilk and an extra teaspoon of vanilla. I also added some chocolate chips just before the ice cream was finished freezing because I like my oatmeal cookies with said chips.

So how did it turn out? Well, if you like oatmeal cookies and you like ice cream, you will love this. I agree with Hannah that it would go well in an ice cream sandwich, but really, it sparkles all by itself. It's luxuriantly rich and creamy as well as pleasantly crunchy from the praline and chips. If you like to experiment with unusual and intensely flavored ice cream - anyone for Peanut Butter Bomb Shell? - you should buy this book. It's gorgeously illustrated with Hannah's photos, and a bargain at only $5. Available here. There are provisions in the recipes for non-soy and gluten-free ingredients.

Notes for this recipe:
1. Although I ground the oats as fine as I possibly could, when I took the chilled mix from the fridge, it resembled tapioca, a mass of teeny bumps. Plus, it had a thick skin. (Was it from one of my shortcuts?) I put it back into the food processor and blended it until it was perfectly creamy, figuring that it couldn't hurt to buzz in as much air as possible anyway. The only problem with doing this was the raisins got puréed along with everything else.
2. I think the next time I make this, I'll skip the praline and just go with the chocolate chips. The taste of the ice cream is so yummy, it really doesn't need the praline, and the chocolate chips add the crunch. For me, the praline is distracting, and it gets stuck in my teeth! It's good, though, so you might want to try it for yourself.
3. I don't own a microwave so I cooked the syrup for the praline on the stove and it worked out fine. To save myself from cleaning two sticky containers instead of one, I added the toasted oats to the syrup instead of vice versa as in the recipe.

© 2009 Andrea's easy vegan cooking

Pizza, buns, bread

The "first" pizza.

I've been on a pizza bender lately. I'm not sure if it started with a conversation I had with my son about Peter Reinhart and grilled pizza, or with an urge to eat summer-kissed vine-ripened tomatoes baked into a pie. But I've eaten pizza on three consecutive days this week so, whatever the influence, it was a powerful one!

My son Aaron and I were talking on the phone while he was in the process of making pizza dough. He was planning to take the dough to his brother's house later, to make grilled pizza for dinner. Aaron had based his dough on a recipe from "The Bread Baker's Apprentice," and it had taken two days to make. He had substituted white whole wheat flour for most of the unbleached flour in the original recipe, which led us to a discussion of Reinhart's newer book, based on whole grains. Then, because although I love Reinhart's book and recipes, I'm generally too lazy and impetuous to spend two days making bread, no matter how superior it might be, we started talking about "Artisan Bread in Five Minutes a Day" by Jeff Hertzberg and Zoe Francois. After a long wait, Aaron had finally reached the top of the library hold list and had this book in his possession, though he hadn't yet used it. Now this is a book title I can wrap my attitude around. Five minutes is so much more manageable than two days. I've been incorporating Hertzberg and Francois' techniques into my bread baking ever since I first ran across their book, and now that my bread machine has stopped working, I've turned to them
again.


Buffy, hoping for a little taste of something.

All this talk of pizza and bread dough was too much. And there on the counter were two deep red, ripe tomatoes from the farmers' market that I could use to top a pizza. I quickly popped the tomatoes into a drawer to keep them safe from hungry prowlers, and set upon making dough. I didn't use a recipe - just started with two cups of water and went from there. (I was basing what I did on the Artisan Bread book mentioned above.) I used about two thirds white whole wheat flour and one third unbleached white. Sometimes I use all whole grain but I was planning to sneak in a few cinnamon rolls and wanted a slightly lighter dough. I wanted to have enough dough for a pizza, a few cinnamon rolls, and a bread to be made later in the week. (The Artisan Bread in Five Minutes a Day technique has you storing the dough in a covered container in the refrigerator to use as needed for up to two weeks. I like to use mine within a week or so because the flavor can get a little wonky as time goes on. At first it's like sourdough bread, but eventually it starts to taste just plain weird to me. Here's a link to the basic recipe. I decreased the salt and yeast and added olive oil and agave to my pizza dough. At some point I'm going to buy the whole grain version of this book.)

Anyway, I mixed up my dough in a large bowl, kneading a little in the bowl because I like to do that when the dough gets hard to mix with a spoon. After rising and punching down a couple of times, I created a pizza with fresh tomatoes, cremini mushrooms, fresh basil from the garden, Follow Your Heart cheese and a little drizzled EVOO. I baked it on a hot pizza stone (using Peter Reinhart's directions), and the crust was excellent - both crispy and chewy. My only disappointment was the tomatoes. They just didn't have the rich, deep, tangy summer flavor I was after. But, overall, it was really good.


A whole pan of cinnamon buns. Darn.

Intending to make just three cinnamon buns with a chunk of the remaining dough, I "accidentally" ended up with a whole pan. I rolled out the dough and spread it with Earth Balance, agave, raisins and cinnamon before rolling it up, cutting it into pieces and letting it rise. Warm from the oven, tender and slightly sweet, they were so delicious.


Lunch pizza #1

The next day I still had a bad case of pizza-on-the-brain, so I decided to make an individual pizza in a 6-inch cast iron pan in the toaster oven. This time I used grape tomatoes along with the other stuff and added a few odd scraps of field roast, and the result was fabulous.


Lunch pizza #2

You'd think that would have been enough, but on the third day I once again made a small pizza, topped this time with some thin slices of toferky sausage. Then I took the remaining dough and shaped a loaf of bread, since clearly this was the only way to put a halt to my obsession. The loaf is fine-grained and springy, with a delicious, slightly sour flavor. Enough already.


Crusty loaf of bread

Swiss chard with udon, raisins, garlic and toasted pumpkin seeds / baked marinated tempeh

First, I should mention that I've never really liked Swiss chard. It's just too beety tasting, and I'm not thrilled with beets. That said, I will eat these things if I come upon them at the table. My son and d-i-l in Seattle are very fond of Swiss chard and when they cook it it always tastes much better than I think it will. It tastes good, and makes me think I don't dislike it after all. But it's not something I would buy on purpose at the store. I'd rather have kale.


The garlic is added to the wok.

However, this year when we planted the garden - a garden that will be beneficial mainly to our renters since we'll be gone before most of it is ready to eat - I decided to plant Swiss chard because it grows fast, and the thought that I might be able to actually eat something from the garden other than lettuce, was enough to get me past my true feelings. Well, yahoo, the chard is indeed ready, and today I gathered a huge bowlful of thinnings. (The pole beans are also doing well and who knows, maybe we'll get a few of those. And the broccoli plants have tiny broccoli heads forming. And the Tumbling Tom tomato is covered with green cherry tomatoes, so there's a glimmer of hope that we might get to harvest something besides Swiss chard before August 15.)


The Swiss chard gets stir-fried in the wok.

Anyway, faced with this giant bowl of fresh greens, I had to cook something. I made a simple dish from the chard with crimini mushrooms, lots of garlic, raisins and toasted pumpkin seeds, and it wasn't too bad. It was seasoned with Shark brand sriracha. (I read that Shark sriracha is a more traditional chili sauce than the commonly used rooster brand. It's what is used in Thailand, and unlike Rooster sriracha, it has no preservatives. Now if only it didn't have 20% sugar. In Australia, my husband was able to find chili sauce that contained neither preservatives or sugar, but we haven't found anything like that here. If you know a good brand, please let me know.)

This is a very flexible recipe, and in keeping with that theme (and because I didn't measure), I'm going to be a little vague with ingredients and cooking directions. It's the basic idea that counts.



Swiss chard with udon noodles

• about 2 cups crimini (or whatever) mushrooms, sliced
• handful of raisins (1/4 cup?)
• olive oil
• lots of fresh garlic, minced fine (at least 1 tablespoon)
• 1 tablespoon sriracha chili sauce (more or less to taste)
• handful of grape tomatoes, halved (I would have added these but we didn't have any!)
• BIG bunch Swiss chard, leaves and stems, roughly cut
• 10 ounces udon noodles
• fresh ground black pepper
• handful of pumpkin seeds (or sunflower seeds), toasted
• chopped green onions might be nice added at the end, though I didn't add any
  

1. First toast the pumpkin or sunflower seeds in a wok until browned and fragrant. Set aside in a small bowl.
2. Cook the udon. Drain it, rinse it well with cold running water and drain again. Place it in a bowl and toss with toasted sesame oil.
3. Cook the mushrooms and raisins for a minute or two in oil in a wok. As they begin to soften, add the garlic and cook for a minute. (Add a little more oil if needed.)
4. Mix in the sriracha and tomatoes, then add the chard and stir fry briefly until the chard is wilted, mixing ingredients together.
   
5. Add the noodles to the wok and toss for a minute until noodles are heated.
6. Place in serving bowl and grind pepper over the noodles.
7. Sprinkle the toasted pumpkin seeds over all.

We had our chardy noodles with Basic Oven-Baked Marinated Tempeh from Crescent Dragonwagon's "Passionate Vegetarian."

Wheeler's pear balsamic vinegar ice cream recipe

© 2009 Andrea's easy vegan cooking

As part of a virtual book by Wheeler's Ice Cream, I've made ice cream using an exclusive recipe Wheeler's sent me to use and share with my sweet-toothed readers. Wheeler's published "Vegan Scoop," a vegan ice cream cookbook, in June, thus enabling premium vegan ice cream-making at home. Although I've never personally tasted Wheeler's ice cream, I've read the reviews by others who've raved about it, so I was very excited to try a Wheeler's recipe. And the combination of pear juice and balsamic vinegar is intriguing, don't you agree?

Now, if you've read this blog before (or noticed the title), you know I prefer to keep my recipes easy without compromising quality or taste. Sometimes the definition of easy gets confused with the definition of fast, though I do my best to keep those two words united. The yummy mango ice cream I posted about recently, for example, was easy and fast. The Wheeler's ice cream was very easy to make, but required cooking and chilling prior to the actual freezing, making it easy but not fast. These two extra steps can be a deal breaker for me because it means planning ahead — cooking and chilling the night before the actual freezing when I'm more inclined to be chilling and not cooking, if you know what I mean. (see note)

One thing I have to mention is that although I followed the directions, and the finished ice cream tasted rich and flavorful, in my ice cream freezer it came out a little icy, and after freezer storage it was very hard and icy. I really don't know why this happened. When I make cashew-cream and fruit ice cream, it comes out smooth and creamy and stays creamy even after freezing. I haven't seen this noted in other reviews so it could be my ice cream freezer isn't suited to this recipe. Also, be aware that the combination of the pear juice and sugar made for a very sweet product. Even my husband, who likes his desserts sweet, thought it was extremely sweet. Adjust accordingly.


© 2009 Andrea's easy vegan cooking

Pear Balsamic Vinegar ice cream

• 1 cup (235 ml) soy milk, divided
• 2 tablespoons (16 g) arrowroot
• 2 cups pear juice
• 2 cups (470 ml) soy creamer
• 3/4 cup (150 g) sugar
• 1 tablespoon (15 ml) vanilla extract
• 2 to 3 tablespoons balsamic vinegar

1. In a small bowl, combine 1/4 cup (60 ml) soymilk with arrowroot and set aside.
2. Mix soy creamer, remaining 3/4 cup (175 ml) soymilk, pear juice, and sugar in a saucepan and cook over low heat. Once mixture begins to boil, remove from heat and immediately add arrowroot cream. This will cause the liquid to thicken noticeably.
3. Add vanilla extract and balsamic vinegar.
4. Refrigerate mixture several hours until chilled. (*see note) Freeze according to your ice cream maker's instructions.

Yield: 1 quart (approximately 600 g)

note: After 2 hours my mix was still very warm. After 3 hours it was sort of cool but not cold enough to make ice cream. I ended up letting it chill for about eight hours. I recommend making the mix the night before you plan to use it, or early in the morning of the evening you'll be making ice cream.

The other thing about this recipe is it uses an ingredient I don't normally use or recommend - soy creamer. The only brand I could find was Silk, and I'm a little down on that company (agri-giant Dean Foods) right now. The creamer wasn't organic and it had ingredients I don't like to use. But, if you don't share these qualms, have access to a better soy creamer, make your own creamer or don't mind compromising your standards occasionally, give this ice cream a try.

Katrina's cold Chinese noodles

© 2009 Andrea's easy vegan cooking

We were recently treated to a dinner at the home of Katrina, one of my husbands graduate students. The food was all wonderful (I forgot my camera, of course) but I particularly wanted to share one of the recipes - a cold noodle dish - with you. It's perfect for summer, tastes fabulous and is so easy to make. I used Ancient Harvest quinoa noodles which are made with corn flour and quinoa and are gluten-free. I had considered making this with udon noodles or whole wheat spaghetti but opted for the quinoa instead, and it was perfect. I also think buckwheat noodles would be a good choice.

Katrina, who is from China and thus knows the best ingredients to use for this traditional Chinese dish, gave me a package of specially seasoned nori to use in the recipe, but I think you could use plain toasted nori as well. When she gave me the noodle recipe, Katrina told me what ingredients she used, but didn't give me any quantities, so the amounts I'm listing are what I decided to use. The finished dish tasted wonderful, but feel free to make adjustments if you disagree with my quantities.

Katrina's noodles

• 8 ounces spaghetti (I used Ancient Harvest quinoa pasta)
• 1 tablespoon toasted sesame oil
• 1 teaspoon tamari or soy sauce
• 1 tablespoon Chinese black vinegar (or brown rice vinegar)
• 1/2 teaspoon red chili sauce (sambal oelek)
• 1/2 teaspoon sugar
• 1 inch fresh ginger root, cut fine (about 1 tablespoon)
• 1 large clove garlic, minced very fine
• few grinds black pepper
• 1 sheet seasoned or plain toasted nori, cut with scissors into small rectangles
• chopped cilantro, optional
  

1. Cook the spaghetti according to package directions al dente. When cooked, drain and rinse under cold running water to cool quickly. Drain noodles again and place in a bowl.
2. Add the oil and toss to coat the noodles.
3. Add vinegar, tamari, chili, garlic, ginger, sugar and pepper, and mix well.
4. Just before serving, add the nori. Mix some in and transfer the noodles to a serving bowl. Arrange the remaining nori over the top of the noodles.
5. Optional: Sprinkle with chopped cilantro.

Makes two average, or three to four very small servings.


© 2009 Andrea's easy vegan cooking

We served the noodles with barbecued seitan and steamed kale. The seitan was supposed to be barbecued, but since we don't currently have a barbecue, we marinated it in sauce and pan fried it in a small amount of oil. You could also broil it.


© 2009 Andrea's easy vegan cooking

Eating raw garlic doesn't agree with my digestive system, but these noodles are so good I was willing to feel a little sick in order to eat them. Maybe next time I'll try drinking a big mug of peppermint tea with my raw garlic.

.......................................................................................

Vegan restaurant alert
Have you ever worried that the restaurant food you were told was vegan, contained animal products? If yes, then you might want to read about this startling undercover investigation taken on by two foodies in LA. It's a long but amazing post, and worth reading all the way to the end. (from quarrygirl)

Red zinger smoothie

© 2009 Andrea's easy vegan cooking

During our recent bout of steamy weather, I became smoothie obsessed. Not the "drink a green smoothie in the morning for your health" thing, but the "it's so hot the only thing I can think of consuming is an ice cold fruit smoothie" obsession. I made my smoothies with rice milk and various kinds of frozen fruit plus banana. One day it was so hot that even a rice milk smoothie seemed too heavy. My husband made a big gallon jar full of cold Red Zinger tea, and I made Red Zinger smoothies with frozen mango chunks and frozen raspberries. Curiously refreshing, as they say. This was the perfect refreshment for a ghastly hot day.


© 2009 Andrea's easy vegan cooking

Lorna Sass' "Short-Cut Vegan: Great Taste in No Time" cookbook review

Quinoa-corn Salad With Basil © 2009 Andrea's easy vegan cooking

When Lorna Sass offered to send me a cookbook to review, I was delighted, because I've always been a fan of her work. When she started publishing her cookbooks, "vegan" was still considered an fairly odd cooking style, so all the book titles used the word "vegetarian." When I first discovered "Lorna Sass' Complete Vegetarian Kitchen" was totally vegan, I snapped up a copy, and it's become a tried and true reference at our house. We've learned through experience that her recipes always work. This has been especially helpful to my husband, as he learns to cook. He's not an intuitive cook (he describes himself as a developing cook), but he can follow a recipe, so when recipes are good, his cooking is good. I like that! We actually own four of Lorna Sass' books.


Asian slaw © 2009 Andrea's easy vegan cooking

The book she sent me is a revised version of "Short-cut Vegetarian," now more appropriately titled "Short-cut Vegan: Great Taste in No Time." This is really more than just a collection of quick recipes, it's a guide to setting up your kitchen with the supplies you need to create fast, healthy and delicious vegan meals. She gives detailed information on how to efficiently stock the pantry — shelves, freezer and refrigerator — with basic essentials. There is also helpful information on kitchen tools, food storage and food prep. She gives recipes for preparing flavor-enhancing condiments to have on hand, but also recommends store-bought equivalents if you prefer to take the easiest route. The recipes are an assortment of inviting combinations such as "Orange-Scented Lentil Ragout, "Cabbage and Potatoes in Mustard Sauce," "Pasta With Broccoli Rabe and Olives,"and "Pineapple-Ginger Ice." Each recipe is accompanied by personal commentary that expands and enriches it.


Moroccan carrot slaw © 2009 Andrea's easy vegan cooking

Because it's been so horribly hot here in the Midwest, we decided to try a few recipes that needed as little cooking as possible. All were colorful, delicious, healthy and easy to prepare. We sampled "Asian Slaw," "Quinoa-Corn Salad With Basil," "Moroccan Carrot Slaw" and "White Bean Gazpacho." Three of them are pictured in this review.

The book does not contain food photographs, so you will have to use your imagination as to what the final dish looks like, but if you are looking for a collection of tasty and interesting vegan dishes that can be prepared in short order, you might consider "Short-Cut Vegan" by Lorna Sass.

© 2009 Andrea's easy vegan cooking

Nasoya Silken Creations / banana cream pie / FTC targets blogger freebies

© 2009 Andrea's easy vegan cooking

Several years ago I came across a recipe for vegan banana cream pie and I was so excited I couldn't wait to try it. I didn't make a single change to the recipe - just followed the directions exactly. That pie was gorgeous, and it was with great anticipation that we waited until dessert to try it. Let me tell you, you could have bounced a ball off that pie. Couldn't crush it with a sledgehammer. Couldn't dent it with a crowbar. Couldn't eat it with a fork. That pie could have stopped a speeding bullet faster than Superman. And it didn't taste good, either. We stared at the pie in horror and disappointment for a brief moment, then collapsed in hysterical laughter. We laughed about it for days, and even now someone might occasionally say, "remember the banana cream pie?" Have you cooked something that brings back memories like this?


© 2009 Andrea's easy vegan cooking

So, it was with some trepidation that I decided to try again. The Nasoya company sent me coupons for free samples of three different varieties of Nasoya Silken Creations, a new dairy-free, lactose-free, low-fat, gluten-free pudding-like soy product that can be used as a base for creamy desserts. I meant to use the vanilla for a banana cream pie but Whole Foods was out of vanilla, so I made a chocolate banana cream pie instead. I couldn't find a recipe for banana cream pie on the Nasoya Website, so I followed their directions for similar pies and hoped for the best. The filling right from the container has a taste and texture similar to very sweet chocolate pudding, and you could layer it as is with fruit and ice cream for an easy parfait dessert. It was a little too sweet for me, but I imagine a "normal" person would find it quite delicious. And it tastes like "real" chocolate pudding. I doubt that anyone would think it was vegan.


Fill the raw crust with sliced bananas
© 2009 Andrea's easy vegan cooking

I made the pie with a pressed pastry crust, substituting agave syrup for the Sucanot and whole wheat pastry flour for the white whole wheat, but you could use a prepared crust or whatever crust you like to make. Oddly enough, once the pie was baked, it no longer tasted too sweet - it was really creamy and good. And it was unbelievably easy to prepare. The pie tasted richly of fresh banana with the chocolate taking a complimentary role. I definitely want to try this again with vanilla so I can compare the two. (fyi: I served it as a "birthday pie" for my husband's birthday and that's why it has a candle!)


Just out of the oven - still molten and bubbly
© 2009 Andrea's easy vegan cooking

All right then. I present you with a chocolate banana cream pie. But first I have to insert a little disclaimer.

The June 22 edition of our local morning paper had a front page headline blaring, "Blogger' Freebies are Under Scrutiny." Subhead: "The Federal Trade Commission is expected to issue guidelines for online consumer reviews, which can be tainted by perks." Gasp. The article goes on to describe how bloggers accept "free laptops, trips to Europe, $500 gift cards or even thousands of dollars for a 200-word post." Then it describes how a blogger from New Hartford, N.Y. who earns up to $800 per month as well as assorted gifts from her five blogs, now worries that even an innocent review of a product she purchased herself could bring an inquiry if the FTC gets involved in bloggers' lives. Does this free product thing sound familiar? I have to admit I didn't realize some bloggers were cashing in to this extent.

Anyway, in anticipation of the proposed FTC scrutiny for every little review we bloggers do, I just want to come clean and say that although Nasoya gave me thousands of dollars, a free laptop, a free trip to Hawaii, a Vitamix and a new car, in addition to three coupons for their product, my review is totally honest and above board. I'm stating only what I truly believe to be truly true. And that's the truth.


© 2009 Andrea's easy vegan cooking

Chocolate banana cream pie

• Crust for an 8- or 9-inch pie
• 4 bananas, sliced (You may need more or less to fill the crust, depending on the size of the bananas.)
• 1 package of Nasoya Silken Creations chocolate flavor
• 2 tablespoons arrowroot (or cornstarch)
• 2 tablespoons water
• 1 banana for decorating (optional)
• lemon juice (if using banana for decorating)

1. Place the arrowroot in a bowl and add the water. Mix thoroughly until arrowroot is completely dissolved.
2. Add the Silken Creations to the bowl and mix until completely combined.
3. Slice the bananas and place in the crust.
4. Pour the Chocolate mixture over the bananas, covering them completely.
5. Bake in a preheated 325˚ oven for 45 minutes.
6. Cool on a rack for 30 minutes and then refrigerate until completely cold.
7. If desired, slice a banana just before serving, and toss with some lemon juice so it won't turn brown. Arrange the banana slices on the top of the pie.

Silken Creations Dark Chocolate ingredients: soymilk, dried cane juice, cocoa, rice starch, natural flavors, salt.
1/2 cup has 120 calories, 1.5g fat, 18g sugar, 1g fiber, 3g protein, 45mg salt.
The package contains approximately 5 servings. I used one container plus five bananas in the pie filling. The pie contains 6 to 8 servings, depending on the size of a serving.


© 2009 Andrea's easy vegan cooking