I do all my own stunts

Happy New Year

Have any resolutions?

Wheat Berry Salad

My resolution, as usual, is to eat healthier.  Not necessarily to eat less overall - less sugar, or less carbs, or fewer Mighty O Donuts.  I've actually resolved to eat more.  More of the good stuff:  fiber, protein, calcium, iron, vitamin C, essential fatty acids.  

Here's what I'm going for:  6 servings of whole grains, 4 servings of veg, 4 servings of fruit, 4 servings of dairy alternatives, and 3 servings of protein (tofu, tempeh, legumes, nuts, seeds).  That's a lot of food.  I've found that in order to get all 21 servings in it is necessary to get creative and find foods that double up, like quinoa, a whole grain that is also high in protein, or calcium-fortified orange juice.  

This Wheat Berry Salad came my way from my friend, Dana, who is beautiful and successful and always seems to be brilliantly balancing about 100 million responsibilities, even her nutrition.  She has always eaten very healthily, even in college; when the rest of us subsisted on Top Ramen and pb&j, Dana always seemed to be munching on a salad or a bowl of yogurt mixed with Special K.  I'm sure she shared a few pizzas with us, or bagels with cream cheese, but I've always admired her for what appeared to be a very healthy, balanced diet.  

So, Dana passed this recipe on to me which is originally from Ellie Krieger of the Food Network.  Not only is it delicious and simple to make, it is packed full of nutrients.  It makes you feel good.  

Wheat Berry Salad

Serves 6

1 1/2 cups hard wheat berries

3/4 cup chopped walnuts, toasted

2 stalks celery, finely chopped

1/2 cup tart dried cherries, chopped

1 scallion, white and green parts, chopped

1/2 cup chopped parsley

3 tbsp olive oil

2 tbsp lemon juice

salt and pepper to taste

In a large pot, combine the wheat berries and enough water to come 2 inches over them.  Bring to a boil and cook uncovered for 1 hour, or until tender.  Drain and let cool.  In a large bowl, combine the wheat berries with all the other ingredients.  

Jingle jingle jingle

Santa is bringing treats

Fleur De Sel Caramels

What are you all making for holiday treats this year?  If you're lacking inspiration, I suggest checking out the amazing Shutterbean's post for some delightful ideas and gorgeous photos that will really set your baking fervor ablaze.  

I tentatively set out on my holiday sweet adventure this year because I am still suffering the devastating effects of Thanksgiving when I endured the most spectacular baking failure of my entire career.  Two vegan pumpkin cheesecakes that went so horribly wrong I still don't even know how or why it happened.  Violent, angry, exhausted tears were shed.  Tears which I was still fighting back as I pulled into the driveway of my in-law's house, site of our family Thanksgiving celebration.  

I can't lie, I lost a little bit of confidence that day.  And the last thing one needs when embarking on a holiday candy making extravaganza is uncertainty.  Especially when one is attempting to veganize a candy recipe.  Seriously folks, candy is temperamental enough without throwing soy products and butter substitutes into the mix.  

Well, I'm here to say that it can be done.  I know because I did it.  My swagger is back!  I am so filled with daring and determination, one might even characterize me as cocky.  Well, go ahead and say it.  

I got wind of this Barefoot Contessa Fleur De Sel Caramel recipe from a friend and then was super excited to see it on the aforementioned Shutterbean.  It always helps to 'know' someone who has tested a recipe and made it a success.  Her caramels are definitely prettier than mine, I have to admit.  

I stuck to the recipe pretty carefully except I substituted the milk and butter with vegan ingredients.  I was as shocked as anyone to find that it actually worked.  Two minor issues I encountered which may be a result of the veganization were, the caramel took a very, very long time to come to the correct temperature, so bring a book or something to read or you'll drive yourself nuts checking every 2 minutes.  In addition, the finished caramels are a little on the soft/sticky side and when twisted up into individual parchment papers, they tend to stick.  I don't believe it is that much of a problem.  Ask any vegan, we are usually so sweet-deprived that we are certainly not above scraping the candy from the wrapper with our teeth.  I've done it.  

Fleur De Sel Caramels

vegan version

makes about 32 pieces of candy

1/2 cup sugar

1/4 cup light corn syrup

1 1/2 cups soy creamer

5 tbsp Earth Balance 

1 tsp fleur de sel, plus extra for sprinkling

1/2 tsp vanilla

Line the bottom of an 8'' square baking pan with parchment paper.  Brush the paper lightly with oil. 

In a deep saucepan, combine the sugar, corn syrup, and 1/2 cup water and bring to a boil over medium-high heat.  Continue to boil until the caramel is a warm golden brown color.  Don't stir.

In the meantime, bring the soy creamer, Earth Balance and 1 tsp fleur de sel to a simmer in a small pan over medium heat.  Remove from heat and keep warm.

When the caramelized sugar is the right color, slowly add the cream mixture - it will boil up violently.  Stir in the vanilla with a wooden spoon and cook over medium heat for 10-20 minutes or so until the mixture reaches 248 degrees on a candy thermometer.  Pour the hot caramel into the prepared pan and refrigerate until firm.

When the caramels are cool, use the parchment paper to pry the sheet from the pan onto a cutting board.  Cut it in half.  Starting at 1 end, roll the caramel up tightly using the parchment for leverage.  Repeat with the other half.  You will have 2 (1 by 8 inch) logs.  Sprinkle both logs lightly with fleur de sel and cut each log into about 16 pieces.  

Cut parchment paper into 6 by 4 1/2 inch squares and wrap each caramel in a paper, twisting the ends.  Store in the refrigerator or at room temperature.  

If you're interested in the original recipe by Ina Garten, it can be found here.  

Vegan Baklava

It exists!

When I first discovered this, I was instantly overwhelmed with joy.  The world had to know about this.  I facebooked, I tweeted.  I was bursting with triumph and love for all.  Vegan baklava.  The world is inherently good.  

Thinking back on it, I don't know why I was so surprised.  The recipe for baklava is easily veganized.  I guess I just thought that when I gave up all animal products, I would also be giving up all of the most decadent, ridiculously delicious desserts in existence.  At the top of that list has always been baklava.  It makes me go crazy.  It's not often that I'm relieved when I realize how small-minded and unimaginative I have been.  But in this instance, I was not only relieved, I was jubilant.  

Well friends, here's the recipe.  You're welcome.  This not only impressed Brian's Monday night poker group, it also garnered a "This is so much better than anything I ate in Turkey" from my fantastic friend, Dana, who recently got back from a vacation in that part of the world.  

I started with this recipe from Martha Stewart's Everyday Food.  I took a lot more liberties with the recipe than I usually have the confidence to do.  I guess I was just in one of those moods.  I reduced the sugar remarkably and substituted a little bit of agave nectar to avoid that sticky sweet baklava flavor you sometimes find.  Here's what I did:  

Vegan Baklava  

2 1/2 sticks non-dairy butter (I like Earth Balance), melted

1 cup sugar

1/2 cup agave nectar

1 tsp vanilla

3 cups walnuts, toasted

1 tsp cinnamon

1/4 tsp allspice

1/2 tsp freshly ground nutmeg

1 package (16 oz.) frozen phyllo dough, thawed in refrigerator

Preheat oven to 350 degrees.  Brush a 13 X 9 inch baking dish with Earth Balance.  In a medium saucepan, combine the sugar and 1 cup water and heat until sugar is dissolved.  Add the agave nectar and the vanilla and simmer on low heat for about 15 minutes.  Set aside to cool.

In a food processor, pulse walnuts with cinnamon, allspice and nutmeg until finely ground.  

Unroll the phyllo dough and cut it in half widthwise to make two stacks of 13 X 9 inch rectangles.  Place 1 sheet of phyllo in dish (keep remaining sheets covered with a damp cloth).  Brush gently with Earth Balance.  Repeat with 2 more sheets of phyllo, buttering in between each.  

Sprinke 1/3 cup of walnut mixture on top of the buttered phyllo.  Top with 3 more sheets of phyllo, buttering between each.  Repeat with nut mixture, and 3 sheets of phyllo 7 more times ending with a phyllo layer.  

Cut the unbaked baklava with a sharp serrated knife.  I like triangles, but do whatever you think looks nice.  Bake until puffed and golden, about 35 to 45 minutes.  Remove from oven and pour the cooled syrup over the top.  Let stand at room temperature for about 3 hours.  (I couldn't wait that long so I sneaked a piece, but it does get better the longer you let it sit).  Store at room temperature for up to 3 days.  

The soul sessions

My new obsession:  Vegan Soul Kitchen by Bryant Terry

I am so excited about this book!  When I first saw it in the PCC up the street from my house, I thought, Yes!  Vegan food that's not rabbit food!  I flipped through the pages briefly and saw some of the amazing-sounding recipes for southern, soul and Caribbean dishes.  I was salivating.  But then I thought, does my ass really need this book?  Can my jeans withstand these Black-Eyed Pea Fritters with Hot Pepper Sauce without busting the zipper?  In an uncharacteristic fit of dietary conservatism, I put the book back on the shelf and left the store. 

That only lasted a month or two.  I finally gave in and bought it.  AND I LOVE IT!  'Fresh, healthy and creative African-American cuisine' is the subtitle, and upon thorough perusal, I see that this recipe collection isn't entirely deep fried.  There are 150 plant-based recipes, many of which are low in calories and fat.  Bryant Terry is amazing.  All his recipes are accompanied by a personal story which embodies his commitment to nutritious, sustainable, cruelty-free, delicious food and to the rich cultural tradition behind all these soulful recipes. 

Everything I've cooked so far has been out of this world.  Some were so heavenly I couldn't be bothered to take a photo before diving in.  For example:  Baked Sweet Potato Fries with Ginger-Peanut Dipping Sauce (this recipe can be found online here), Cajun-Creole-Spiced Tempeh Pieces with Creamy Grits, Citrus Collards with Raisins Redux (You Tube video and recipe here).  I can't recommend the Citrus Collards enough.  It is Mr. Terry's signature dish and it will change your life.  No lie. 

Here is my attempt at Coconut-Pecan Pralines:

Sweet Tea drinkers rejoice:  Agave-Sweetened Orange-Orange Pekoe Tea (recipe is available online here).

Mouthwatering and exquisite:  Sweet Cornmeal-Coconut Butter Drop Biscuits and Uncle Don's Double Mustard Greens and Roasted Yam Soup (recipe here ). 

My apologies for the dark photo. 

I haven't tested it out yet, but you can find the recipe for the Black-Eyed Pea Fritters with Hot Pepper Sauce here.  Skinny ass be damned.  This one might be on the menu in my house tonight! 

Dinner Tonight

Spicy Peanut Wrap

Over the summer, Brian and I made a little day trip to Lopez Island in the San Juans.  We had an advenure!  We rode our bikes around the island all day making a few pit stops here and there.  We paused at the farmer's/artisan market for a bit and had lunch at the incredible Vortex Juice Bar & Cafe.  Their mostly vegetarian menu is made up of entirely fresh, simple and local ingredients.   You can taste the love they put into each order.  

Brian and I shared a smoothie and after much deliberation, I decided on the Peanut Pepper Wrap.  Isn't it the best feeling when you taste something and you just know that you made the perfect menu choice?  This wrap was so scrumptious and hearty.  Ideal fuel for a long bike ride.  In fact, it was so divine, I've been obsessing over it ever since.  

I finally attempted to recreate it.  This peanut sauce recipe comes from epicurean.com and the rest is totally ad-libbed.  

Spicy Peanut Wrap

Serves 2

5 oz chunky peanut butter

2 tbsp soy sauce

1/4 cup water

3 tbsp sugar

1 tbsp sesame oil

1 1/2 tbsp rice wine vinegar

4 cloves garlic, minced

1 tbsp hot chili oil, to taste

2 large whole wheat tortillas

1 cup cooked brown rice

1/2 cup fresh herbs - cilantro, basil & mint

1/4 cup grated carrots

1/4 cup bean sprouts 

1/4 cup thinly sliced, seeded cucumber

Combine first 8 ingredients in a food processor and puree until smooth.  Divide the rest of the ingredients among the 2 tortillas and spoon the spicy peanut sauce over the top.  Fold in the ends of the tortilla and roll.  Grill in a panini maker for about 5 minutes.  

Note:  Any raw vegetables will work with this.  Use what ever you have on hand or what you think will taste good.  

Also:  You can skip the panini maker step if you don't have one, but you might want to try putting it on a grill or in a skillet (grilled cheese sandwich-style) because the heat softens up the tortilla and really makes the wrap come together.