Best Ever Berry Cobbler and Creamy Vanilla Ice Cream!

One of the best things about spring? The berries, of course!!!! I picked up some beautiful strawberries at the farmers' market this weekend, and they went straight into this awesome Best Ever Berry Cobbler. There's nothing better!! And you can't have a beautiful, warm cobbler without some cool Creamy Vanilla Ice Cream. You just can't. This recipe includes canola oil, which helps prevent an overly icy texture and adds a bit of creaminess as well. This may be my new favorite comfort food! Best Ever Berry Cobbler (serves 12-16)
2 qts fresh or frozen organic strawberries, sliced
1 6 oz. bag frozen (or fresh) organic blackberries
2 cups frozen or fresh organic blueberries
1 cup frozen or fresh organic raspberries
**I say to use organic berries here because of the large amount of pesticides used on conventionally-grown berries. Check out the EWG's website for more information.

1 cup sugar
1 Tbs vanilla extract
Juice of 1/2 lemon
1/2 tsp sea salt
1 1/4 cup whole wheat pastry flour
Crust:
2 cups whole wheat pastry flour
2 Tbs sugar
1/4 tsp sea salt
1 Tbs baking powder
1/4 cup cold vegan margarine
1/4 cup cold non-hydrogenated vegetable shortening
1/2 cup soy milk (or 1-2 Tbs more as needed)

Preheat oven to 350 F.
In a large pot, combine the berries, sugar, vanilla, lemon juice, and sea salt. Bring to a boil, then reduce to a simmer and allow to cook for 15-20 minutes, until reduced about halfway. Stir in the flour and set aside.
In a large bowl, combine the flour, sugar, salt, and baking powder. Cut in the cold margarine and shortening with a pastry cutter or strong fork, until the dough becomes crumbly. Drizzle in the soy milk, adding more or less as needed to form a soft, but solid, dough.

Pour the berry mixture into a 9x13 glass baking dish. Take pieces of dough and flatten; spread out in patches over the berry mixture, covering most of the berries, but also leaving some showing in between crust pieces. Sprinkle with 1 Tbs sugar over the top and place in oven. Bake for 45 minutes. Remove from oven and allow to cool and set for 10-15 minutes before serving.
Serve warm with Creamy Vanilla Ice Cream.

Creamy Vanilla Ice Cream (makes 1 qt)
1 box silken tofu-- not lite
1 can full fat coconut milk
1 cup soy milk or almond milk
1 1/2 Tbs vanilla extract
2 Tbs canola oil
Pinch of sea salt
3/4 cup sugar
Optional: scraping from 1/2 a vanilla bean

In a blender or food processor, combine all ingredients. Puree until completely smooth and chill for an hour in the refrigerator. Pour into ice cream maker and make/freeze according to manufacturer's directions.
Allow to chill in freezer at least 1-2 hours before serving.

You now have everything you need for the perfect springtime dessert!!!

Bake and No-Bake Testers

I've been doing lots and lots of Vegan Bakesale cookbook testing recently, for Carla of The Vegan Year blog! And I'm loving every since minute (and morsel!) of it!!! Here's some goodies....

Oatmeal No-Bake Cookies

Agave Crackle Cakes....
like crazy awesome Rice Krispie Treats! With Sweet and Sara's mini marshallows!! Whoa!

Strawberry-Infused Cupcakes

Much more to come!!!

Urban Housewife Testers!

I have been doing a lot of cookbook testing lately! Yesterday's awesome dish came from a new test endeavor, for Melisser of The Urban Housewife blog! She is writing a cookbook called The Vegan Girl's Guide to Life, and I am lucky enough to get to test out some recipes for her!! Yay!

The first test recipe I made for Melisser was the Tangy Cabbage-Beet Slaw. It was awesome. Unfortunately, I forgot my camera when I took it to the potluck! Dang. But trust me, it was colorful and flavorful and perfect. It pleased this slaw-loving girl very much!

Yesterday for yet another potluck, I made her Potato and Swiss Chard Gratin. OOoooh man. I haven't had any gratins as a vegan, at least that I can recall. This was comfort food at its finest: potatoes, chard, onions, a creamy sauce, and a breadcrumb topping. I was able to use swiss chard and yukon gold potatoes from the farmers' market, too, which is so great! I can't wait to try more of Melisser's recipes...these first two have been killer good!!!!

Vegan Springy Brunch Awesomeness, Including Scones!!

Brunch is simply the perfect meal. Usually, it involves more veggies than a typical breakfast, but you still get all the tasty, comforting food you crave in the mornings.

For my supper club this weekend, I made a big brunch that was all about the wonderful bounty of spring!!

For the main course, I made Asparagus, Roasted Garlic and Pine Nut Quiche. This was my very first vegan quiche to eat or make!! It's a tester recipe for Vegan Bakesale (check out www.veganyear.blogspot.com for more info!) and it was absolutely perfect!! The filling is made of tofu (local!) and cashews, so it is incredibly creamy and dense and amazing. Plus, ASPARAGUS is here! Celebrate! Oh, and the pie crust is also a Vegan Bakesale test recipe, for Basic Pastry Crust. So good, so flaky. mmm.
On the side I served Thyme-Roasted Potatoes with Wilted Greens. It is perfect for brunch, and I used local potatoes and local greens, too! Delicious.

Thyme Roasted Potatoes with Wilted Greens (serves 2)
4 small yukon gold potatoes, diced
2 cloves garlic, minced
2 Tbs fresh thyme, chopped
3 Tbs olive oil
1/2 tsp paprika
pinch of salt and black pepper, to taste
2 cups greens, such as chard or kale, chopped

Preheat oven to 375 F. Lightly grease a sheet pan.
In a large bowl, toss together the potatoes, olive oil, garlic and spices. Spread in a single layer on sheet pan. Bake in preheated oven for 45 minutes, turning halfway through cooking, until golden brown and cooked throughout.

Remove from pan and immediately toss in a large bowl with chopped greens, until they become wilted. Salt and pepper to taste, and serve.

And then, there were the scones. Not just any scones, but Strawberry Basil Scones!!! Doesn't that just scream springytime brunch to you?! I've been working on this recipe for a while, and funny enough, there is a recipe of the same name in the Vegan Bakesale testing roster. I still need to try those and compare them to my own! I really can't get enough scones in my life!!! So, I like my scones really dry and dense. If you don't like yours that way, you may not like this recipe. But you should give it a shot anyway!Strawberry Basil Scones (makes 12 BIG scones)

5 cups whole wheat pastry flour

1 1/4 Tbs sea salt

2 Tbs baking powder

1 1/2 Tbs baking soda

2 tsp dried basil

1 1/4 cups natural sugar (I used evaporated cane juice)

1 cup cold vegan margarine

1 cup cold non-hydrogenated vegetable shortening

3/4 Tbs vanilla extract

1 Tbs apple cider vinegar

1/4 cup natural strawberry jam/fruit spread

1/2 lb fresh strawberries, diced

1 cup fresh basil, packed, minced

2 cups soymilk

1 Tbs sugar

Preheat oven to 350 F. Lightly grease 2 cookie sheets.

In a large bowl, sift together the dry ingredients. Cut in the shortening and margarine using a pastry cutter or strong fork. Fold in the strawberries and fresh basil and toss to coat.

Pour in the wet ingredients and stir until just combined. Fold out dough onto floured surface and fold over itself a few times, to bring dough together and create layers.

Form into 2 round flat circles. Using a sharp knife, slice each circle into 6 wedges.

Sprinkle the dough with sugar and place each wedge onto the greased sheet pans.

Bake for approx. 15 minutes, until firmed and golden.

If desired, add glaze on top after baking.

Vanilla Glaze:

1/2 cup powdered sugar

1/2 Tbs vanilla extract

1-2 Tbs vanilla soy creamer

Whisk together ingredients in a small bowl, until smooth. Drizzle or pour over baked scones. Allow glaze to set and then serve.

Now go to your farmers' market and then get baking!!

Quinoa Cakes with Herb Baked Lentils, Garlicky Greens and Rosemary Fig Aioli

This past Saturday's supper club was a celebration of yummy spring foods and flavors. I am so thankful for this incredible weather...what better way to celebrate than with an awesome meal?! This is a complete meal all in one beautiful plate, and it's gluten free too!! Go get some greens from your farmers market and get cooking!
Quinoa Cakes with Savory Herb Baked Lentils, Garlicky Greens
and Rosemary Fig Aioli

Savory Herb Baked Lentils (makes about 1 qt)
1 lb uncooked lentils
4 cups cold water
1/4 cup chopped fresh thyme--or 1 Tbs dried
2 Tbs chopped fresh sage-- or 1/2 Tbs dried
2 Tbs chopped fresh basil--or 1/2 Tbs dried
1/2 Tbs dried rosemary leaves
1/2 Tbs paprika
1 tsp black pepper
1 tsp white pepper
1/2 Tbs sea salt
1/4 cup olive oil
1/4 cup organic sugar
1 Tbs gf soy sauce or Bragg’s liquid aminos
1 tsp apple cider vinegar
1/4 cup yellow onion, diced

Bring water to a boil and add lentils. Cook for 20 minutes, until lentils begin to become tender. Remove from heat.
Add the rest of the ingredients to the pot and pour mixture into baking pan .Cover with aluminum foil and bake for 45 minutes. Meanwhile, prepare the quinoa cakes.

Quinoa Cakes (serves 6, makes 12 individual squares)
1 cup uncooked quinoa, rinsed
2 cups cold water
1/4 cup garbanzo bean flour
1/4 cup brown rice flour
1/2 tsp sea salt
1/4 tsp white pepper
Juice of 1 lemon
2 Tbs olive oil
2 Tbs tapioca starch
1 cup vegetable broth or water
2 tsp agave nectar

In a large pot , bring water and quinoa to a boil. Cover and simmer for 15-20 minutes until all water is absorbed. Fluff with a fork. Let cool for about 15 minutes, to allow some of the starch to release. Meanwhile, preheat the oven to 350 F.
Add the rest of the ingredients and stir well.
Lightly grease 1 cookie sheet.
Pour quinoa mixture into prepared pans and press firmly to create an even, tight layer. If you are having trouble getting the mixture really packed in, place a piece of plastic wrap over the top of the mixture and roll over the top with a rolling pin, to create a flat surface and a firmly packed layer.
Bake for 20 minutes. Remove and slice into 12 squares, and then return to the oven. Bake for 10 more minutes. Let set and cool for 15-20 more minutes before serving.

Rosemary Fig Aioli
1 block silken tofu
1 cup vegenaise
¼ cup olive oil
Juice of 1 lemon
½ cup all-fruit fig jam
2 Tbs dried rosemary
3 cloves garlic, minced
2 tsp sea salt
1 tsp white pepper

Combine all ingredients in a blender or food processor and blend until creamy and smooth. Refrigerate until ready to use.

Garlicky Greens
1 large bunch organic spinach or other greens
2 cloves garlic, minced
1 Tbs olive oil
1/2 tsp apple cider vinegar or red wine vinegar

In a large saute pan or wok, heat the olive oil and add the garlic. When garlic begins to sizzle, add in the greens and stir. Cover and cook over medium heat for 3 minutes. Add in the vinegar and toss to coat. Remove from heat and serve.

To assemble plate: Place 2 quinoa cakes in the center of a plate. Pour baked lentils over the top, followed by the sauteed greens. Drizzle or add dollop of aioli, and then garnish with fresh chopped scallions. Serve immediately.

Pomegranate and Caramelized Pecan Muffins

What a lucky girl I am! I get to test wonderful baked goods for Carla of The Year of the Vegan blog, for her upcoming cookbook Vegan Bakesale!!

Here was yesterday's delight: Pomegranate and Caramelized Pecan Muffins. So wonderfully muffiny, cinnamony, fruity, nutty, and tasty!

Pure Comfort: Vegan Country "Ham" and Beans

Nothing says comfort on a chilly, rainy night like a big bowl of this Vegan Country "Ham" and Beans. Tender white beans, chewy seitan ham, veggies, and a creamy sauce all poured over fluffy cornbread...mmmm, I feel all warm and cozy already
For the "ham," I used a homemade seitan ham, but plain seitan, smoked tofu, or even tempeh chunks would work as well! Vegan Country"Ham" and Beans (serves 6-8)
1 lb dried white beans, soaked at least 8 hours
1 qt water
1 bay leaf

1/2 cup celery, small diced
1 cup carrots, small diced
2 cups white onion, diced
2 cloves garlic, minced

3 cups seitan "ham" or plain seitan
2 cups vegetable broth
2 Tbs olive oil
2 tsp dry sage
1/2 tsp cumin
1/4 tsp mustard powder
1/2 tsp paprika
1/2 tsp white pepper
1/2 tsp black pepper
1/2 tsp sea salt

1 cup soymilk
2 Tbs whole wheat flour

In a large pot, bring soaked beans, water, and bay leaf to a boil. Cook for approx. 1 hour, until the beans are tender and softened. Drain and set aside.
While the beans are cooking, heat olive oil in a skillet over medium-high heat. Saute the celery, carrots, onion, and garlic for about 8-10 minutes, until softened and beginning to caramelize. Add in the spices, except for the salt, and saute for 2 more minutes. Add the diced ham, vegetables, and broth to the cooked beans. Cook for 20 minutes over low heat. In a small bowl, whisk together the soymilk and flour to make a slurry. Add into bean pot and stir well. Stir in the salt. Allow to cook and thicken for 5 more minutes, until smooth and creamy.
Salt and pepper to taste.
Serve over cornbread or biscuits, and enjoy!!