Your Vegan Mom

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

 

Mother's Day Brunch

I was planning on baking all day today.  There was to be bread, and quiche, and a crumble, and at least three kinds of muffins or quick breads for my best pal that's going to be a mama this year, and  could really use a treat, but as the temperature in South Pasadena, and therefore in my kitchen creeps towards 94 degrees, I am changing my plans.  I am drinking a smoothie (frozen mango, banana, and pineapple + soy milk and a splash of orange juice) and writing about it instead.  Maybe it's not quite as hot at your house, and you could do it.  I bet your real live mama would appreciate it.  Sunday is Mother's Day, and you really ought to make someone brunch.  (Or hand someone recipes and suggestions if more appropriate.)

Did you see this fig bread recipe in the L.A. Times a couple of weeks ago?  It came from one of those old-fashioned home economics personalities that I have such fondness for, and did not call for any eggs, so clearly I gave it a go.  Lightly sweet and not too fatty, it would make a nice healthy accompaniment to your weekend meal.  Or if you have a spare grapefruit lying around, this grapefruit bread worked very well with a flax egg substitution and a little extra baking powder.  It was rich and moist with a nice tart citrus flavor.  And I love these little cinnamon muffins from Raised on Sunshine.  Unlike, the fig bread they are a decadent special occasion breakfast treat.  You really do need to eat them right away when they're warm and they taste like cinnamon cake donuts.  If you have one of them little donut pans, I bet this would be some good batter to put in it.  

For your savory treats, just put this onion mixture in a pie shell, and bake until browned on the top and set up in the middle - about an hour.  

Now with your quiche and your baked good, you just need a little fruit.  Last weekend I sliced up some oranges - a mixture of navel and these gorgeous little blood oranges that my mom had brought up from the Torrance Farmers Market and tossed them with some fresh mint.  It made such a nice refreshing counterpoint to all those rich brunch foods.

And you need a brunch cocktail.  You can't go wrong with a mimosa, and I always make a big pitcher of orange juice and soda water for those that don't like booze in the morning (Paul.  Pregnant Trina.).  To turn things interesting, you can always top off with a splash of another juice.  I love to add a bit of guava, or a trickle of cranberry juice dripping down into the orange looks so pretty.  

I hope you have a Happy Mother's Day.  

And, as of Sunday, I've been at this blog thing for two years.  On Monday or Tuesday I'll be giving away a classic vegan cookbook to celebrate.  But for now, I'm heading out for the weekend, where I will be handing over these recipe suggestions and ideas to someone else, while I put my feet up with some good fiction.  (What's the best book you've read lately?  I need a new one.)  

Spicy Fig Loaf
Adapted from the April 22, 2009 L.A. Times food section which was in turn "adapted from a Marian Manners recipe that ran on Jan. 26, 1969, in the Los Angeles Times."  Unlike many quick breads that improve upon resting overnight (like that grapefruit bread), this is really best eaten warm from the oven.

1 1/2 c. white whole wheat flour (do not use regular whole wheat flour, if you don't have the softer white whole wheat, then just use all-purpose)
1 1/2 c. all-purpose flour
3/4 c. sugar 
4 t. baking powder
1 t. baking soda
1 t. salt
1 t. cinnamon
1/2 t. powdered ginger
1/2 c. chopped pecans
3/4 c. chopped dried figs
1 1/2 c. rolled oats
2 T. vinegar + enough soy milk to make 2 cups (i.e. vegan buttermilk)
1/3 c. canola oil

Heat the oven to 350 and grease a 9 by 5 inch loaf pan.  In a large bowl, whisk together the flour, sugar, baking powder, soda, salt, and spices.  Stir in the pecans, figs, and oats.  Add the buttermilk and canola oil and stir to combine.  

Pour the mixture into the greased loaf pan and bake for about an hour until the top is a nice golden brown and a toothpick comes out clean.  Cool on a rack until warm before slicing.  (Though we couldn't have waited more than 5 minutes, and it was wonderfully steamy and soft.)  

It's Canned Pumpkin Season!

 

We celebrated with muffins.  (You can leave out the soy yogurt.)

Sweet Potato Pecan Muffins

I've turned a corner. Last week I quietly, and sometimes less so (I'm so sorry if you were one of the people that had to hear me whine), pined for meyer lemons and heaps of artichokes. But this week is better. I'm adjusting to life in the South. This week is all sweet potatoes and pecans.

(I think I like you) Shreveport Muffins
(Just to be clear - I have a budding though cautious regard for the town of Shreveport, but unbridled love for these little coffee companions.)

Muffins:
1 c. sweet potato puree
1/4 c. canola oil
2 T. ground flax
6 T. water
1/2 c. soy milk
1/4 c. dark molasses
1/4 c. sugar
1 c. flour
3/4 c. whole wheat pastry flour
2 t. baking powder
1 t. cinnamon
1 t. ginger
1/4 t. nutmeg
3/4 t. salt

Topping:
1 c. chopped pecans
2 T. melted butter
1/4 c. sugar
1 T. molasses

1. Grease a muffin pan and heat the oven to 350.
2. Whisk together flax meal and water and set aside until thickened.
3. Make the topping by combining the pecans, butter, sugar, and molasses in a small bowl.
4. Thoroughly stir together all wet ingredients including sugar.
5. In a separate bowl, whisk together the dry ingredients.
6. Add the dry to the wet and quickly fold together.
7. Scoop batter into prepared pan, top with sugared pecans, and bake at 350 for 25 minutes or until a knife comes out pretty clean.

Makes 12.

P.S. I'll announce the winner of the cookie sampler on Monday. If you haven't left a comment yet on the last post, it's not too late!

P.S.S Without the topping - this is a prefect toddler treat, not too sweet, packed with good stuff, no nuts.