Your Vegan Mom

Coconut Biscuits

The boys and I have been hunting for signs of spring for the last few weeks.  We've found pink blossoms on trees, irises peeking up in a neighbor's front yard,  the first purple pom poms on the ceanothus we planted two years ago, strawberries (!) at the farmers market, and gaudy advertisements for plastic bunnies and easter dresses.

Buttermilk Biscuits

Everybody's mama has a recipe for biscuits.  Here's mine.  Like I said on Tuesday, this one adds a bit of light whole wheat flour without making them taste at all good for you, plus there's much less fat than a lot of recipes out there.  So, this is now a semi-weekly treat rather than a semi-yearly one.  There is no better vehicle for good jam than a soft biscuit fresh from the oven.

Carrot Cake Muffins and Good Housekeeping's Simple Vegan!

I'm going to tell you right now, this cookbook is not for all of you.  What I think makes it noteworthy is its very existence.  Good Housekeeping published a vegan cookbook last year.  The vegans have arrived.  We have the Good Housekeeping Seal of Approval. 

Corn Bread

 

  So, it is officially no longer Valentine's Day on this blog.  If you'd humor me (Paul started another new job last week (the film industry is tumultuous, man), I relearned (again) how to function without him, Felix got the baby helmet, I catered a lunch for a ladies organization and gave a talk on veganism, and Paul and I both fulfilled co-op preschool duties), I'm running a bit behind schedule.  

But this corn bread, we need to take a minute to discuss this corn bread.  Everybody needs a go-to corn bread recipe, and if you don't have one already or really even if you do, I would like to nominate this one for your consideration.  It's adapted from this recipe to be a little less sweet, more wholesome, and vegan.  It is one-bowl simple, toddler-theiving delicious, and everybody-approved.  Make it.

Corn Bread

• 1 cup white whole wheat flour (or all-purpose if you don't have it)
• 1 cup cornmeal
• 1/2 cup unbleached sugar
• 1 teaspoon salt
• 3 1/2 teaspoons baking powder
• 1 tablespoon flax meal
• 3 tablespoons water
• 1 cup non-dairy milk
• 1/3 cup canola oil (or other mild cooking oil)

1. In a small bowl, mix together the flax meal and water.  Set aside to thicken.  
2. Position a rack in the middle of the oven and heat to 400.  Grease a 9-inch round cake pan.
3. In a large bowl, whisk together the flour, cornmeal, sugar, salt, and baking powder.
4. Make a well in the center and add the flax mixture, oil, and milk.
5. Stir to combine. 
6. Pour into the greased pan and bake for 20 - 25 minutes, until a toothpick inserted into the center of the cake comes out clean.  

 

Vegan Brunch

This cookbook has already made itself at home on the kitchen shelf.  Not the big bookshelf in the living room that holds dozens of cookbooks that I consult from time to time, but the little one in the kitchen that only houses the books I actually use on a daily basis.  This is where you'll find James Peterson's Vegetables, my heavily splattered copy of Bryanna Clark Grogan's Nonna's Italian Kitchen, my great aunt's desk copy of the 1975 edition of Joy of Cooking that says in red ink right on the cover, "Joyce Christensen's personal copy - do not borrow!"  (I love that lady.)  There's my binder from the professional baking course I took a few years ago at the New School, filled with sheet protected recipes for croissants and tart dough.  A tiny ancient loaf pan that I keep recipe notes in serves as a bookend.  And now, right there, comfortably nestled in with all these old friends is Isa Chandra Moscowitz's Vegan Brunch.  

This book is simply filled with recipes that you will actually use.  Recipes that work, made with ingredients you probably already have in your cupboard, that will not take you all day to make.  Which is nice for brunch.  You can whip up a batch of muffins before you've even had a cup of coffee.  And they're really good.  The zucchini spelt muffins were a huge hit at the toddler play group last week amongst both the mamas and their famously finicky offspring, and have the added benefit of using up two cups of that classic summer bumper crop.  These muffins strike that rare balance in a baked good - they're both healthy and delicious.  The lemon poppy seed muffins with their crisp tops and sweet tart innards are everything that you hope for in this classic treat and so rarely get.  I love them.  I made them four more times to be sure.  Yes, I love them.  So much, that I haven't gotten around to trying the bakery-style berry muffins or the blueberry ginger spelt.  I would buy this book for the muffin chapter alone.

But you know what?  It has more than muffins.  There's a foolproof omelette recipe.  And if you've ever mucked about with vegan omelettes, you know that an easy recipe for this elusive meal is a special thing.  The crepes work too.  Filled with leftover cashew ricotta flavored with a bit of lemon zest and nutmeg and sauteed figs, they were absolutely delicious.  Though they were maybe even better as an evening snack smeared with emergency nutella (almond butter, chocolate, almond milk - melt and stir).

I still need to try the pierogi and the beer battered tofu and the waffles (Seven different kinds!  But Paul threw away our waffle maker.  It was either broken or he was tired of cleaning it.  Maybe both.) 

I'm not in love with the book design and the photography.  But this isn't a coffee table tome.  This is a book that is going to get messy, that is going to be right there with me in the kitchen, making vegan brunch.

Lemon Poppy Seed Muffins
Makes 12 muffins
As ubiquitous as your pink-haired, lip-pierced, cat-tattoo barista, these muffins are a coffee shop staple.  Who doesn't want to wake up to a bright, fresh-tasting lemon?

2 cups all-purpose flour
2/3 cup sugar
1 tablespoon baking powder
5 teaspoons poppy seeds
1/2 teaspoon salt

3/4 cup soy milk (or almond milk, or rice milk)
1/4 cup fresh lemon juice
1/2 cup canola oil
2 tablespoons lemon zest
2 teaspoons pure vanilla extract

Preheat the oven to 375.  Lightly grease a muffin tin.
    In a large mixing bowl, mix together flour, sugar, baking powder, poppy seeds, and salt.  Make a well in the center and add milk, lemon juice, oil, zest, and vanilla.  Mix just until all wet ingredients are moistened.  
    Fill the muffin tin three-quarters full and bake for 23 to 27 minutes, until muffins are lightly browned on top and a toothpick or knife inserted through the center comes out clean.  When cool enough to handle, transfer to cooling racks to cool completely.

Excerpted from the book Vegan Brunch by Isa Chandra Moskowitz, published by Da Capo Lifelong, a member of the Perseus Books Group.  Copyright © 2009.  www.dacapopresscookbooks.com