Two Party Appetizers - Asparagus Phyllo Cigars & Red Peppper Dip

So you said you would bring an appetizer to the party but now don't have any idea what to bring. Or worse, you committed to bringing more than one appetizer and now you're really stuck! Here are two options - one super easy and one a little more time consuming.

Asparagus Phyllo Cigars
This is a great savory and warm appetizer that happens to be vegan. To my knowledge, phyllo dough is usually vegan, while Puff Pastry typically is not. They take a little time to assemble, but they make a splash once they are served, which is worth it to me. As always, when working with phyllo, keep it covered with a damp towel until you are going to actually work with that piece.

In this recipe, you'll make an herb paste, which you'll spread on the phyllo, then cut into strips and wrap around the asparagus. Drizzle with olive oil and bake at 425 for 20 mins and serve immediately.

24 Asparagus Spears - washed and trimmed
1 Package of Frozen Phyllo Dough
1/4 each of chopped Dill, Parsley, Chives
1 TBS grated lemon zest
Olive Oil
Salt & Pepper to taste

In a small bowl combine the chopped herbs, lemon zest, salt & pepper and about a TBS of olive oil to make an herb paste.

Using 2 sheets of phyllo, lightly cover with the herb paste. You may have to drizzle with a bit more olive oil to spread the herbs around.

Cut the phyllo into 2 inch strips and wrap each strip around an asparagus spear. Place on a baking sheet. Drizzle with olive oil and then bake uncovered. Each one will be golden brown and a little crunchy.

Red Pepper Dip
2 cans White Beans
1 16 oz jar of roasted red peppers (drained).
4 Cloves of garlic
Squeeze of Lemon juice
Salt to taste
Cayenne pepper to taste

Blend all in a food processor. Taste and ajust the seasoning. Serve as an alternative or along side some hummus with pita chips or wedges.

More Cake - The Best Vegan Boxed Cake Mix

So after a week or so of posting home made, from scratch type of recipes for you all, I have to come clean...sometimes I totally use boxed cake mix. Yup. And why not? As long as the quality is good and the price is right, sometimes the convenice of one bowl baking is sublime. Especially when you bite into a warm piece of gingerbread that didn't create a huge mess.

This Hodgson Mills Gingerbread Mix is something that my Aunt Candy used to make when I was a kid. I'd file this box under "Mom Tricks". You know, things that Mom's can do quickly with one hand that appease all the children and doesn't make too much of a mess? It's also a whole grain product and typically sold for like $3 a box. I believe the recipe calls for egg and either oil or milk. I just sub in some Ener-g Egg Replacer and soy or rice milk which makes it vegan.

You can also get fancy and serve it with some vegan whipped cream by Soyatoo. The first time I had this was at a restaurant. As a non-vegan this product totally fooled me. I think the Husband gave his dessert to my cousin because I was convinced it was a dairy product. Luckily our local Hannaford and Whole Foods markets carry this item.

Carrot Cake w/ Cream Cheese Frosting

I am always promising The Husband (@isitvegan) that I will write up and post some of the recipes that he posts about on Twitter. I'm finally resolved to do it, so I'm starting with some Holiday recipes. Hope you enjoy!

I know, you're either thinking, another cake recipe :) or another cake recipe :( I figured with the holiday season in full swing, it's a good time to have multiple dessert recipes on hand. Especially tried and true vegan recipes that work. I once offered to make a dessert for a family party. The cake I chose was this fantastic looking multi-layered chocolate espresso deal that promptly slpit down the middle and completely fell apart as soon as I got it frosted on the cake stand. I made a bee-line for the bakery that day, thanking them profusely for carrying vegan cupcakes.

This is probably one of the best cake recipes I've ever made (and it's guaranteed not to fall apart). This is the usual request from the Husband for his birthday and was what we had made for our wedding. It also makes a great cupcake. In this recipe I used chopped hazelnuts, which is unorthodox for carrot cake. The truth is that I really just hate walnuts. You can use the nut of your choice though.

4 TBS Applesauce
1 tsp Vanilla
1/2 Cup Softened Margarine
1 tsp Salt
1 1/2 tsp Baking Powder
2 tsp Cinnamon
1 Cup Sugar
1 1/4 Cup Flour
1/4 Cup Soy Milk
1 Cup Grated Carrot
3/4 Cup Chopped Nuts

1. Preheat the oven to 325 and grease and flour a 9-Inch cake pan.
2. In a large bowl mix together the dry ingredients (sans nuts).
3. Add the wet ingredients in a large bowl. (I typically use the Kitchen Aid Stand Mixer with the paddle attachment for this, but a hand mixer would work, too.)
4. Add the wet ingredients to the dry and once it is all "just mixed" stir in the carrot and then the shopped nuts.
5. Pour into your pans and bake at 325 for 45 mins.

Vegan Cream Cheese Frosting
To me, Cream Cheese Frosting is what takes carrot cake from breakfast food to dessert. This is some good stuff, so be warned, however, it is not a very stiff frosting. Sometimes its best to refrigerate it before frosting the cake.

8 oz Tofutti Better than Cream Cheese
1/2 Cup Margarine
2 Cups Powdered Sugar
1 tsp Orange Extract
1 tsp Vanilla Extract

Using either a hand or stand mixer, cream together the Cream Cheese and Margarine. Gradually add in the powdered sugar. Once the sugar has been incorporated add the extracts. Refrigerate in a ceramic bowl until the cake is cooled and try not to eat all the frosting with animal crackers before hand.

Easy Chocolate Cake & Easier Chocolate Frosting

I am always promising The Husband (@isitvegan) that I will write up and post some of the recipes that he posts about on Twitter. I'm finally resolved to do it, so I'm starting with some Holiday recipes. Hope you enjoy!

This recipe came from a cook book at my Mom's house. It will take me some time to figure out which one, but when I do, I'll update. I once made like 6 or 8 batches of this for a giant sheet cake for a party.

I have seen similar recipes in other places, and I am pretty sure that this is an old classic chocolate cake recipe that is more "accidentally vegan" than anything. It's "rise" comes from the baking soda and vinegar reaction instead of the egg. It's best to use a high quality coco powder. This simple recipe makes enough for one 8-inch cake - so double up if you're planning a double layer. It also makes for a good cupcake, just be sure to adjust the cooking time.

1 1/2 Cup Flour
1 Cup Sugar
1/4 Cup Cocoa Powder
1 tsp Baking Soda
1 tsp White Vinegar
1 tsp Vanilla
1/3 Vegetable (canola) oil
1 Cup Water

1. Preheat the oven to 350 and grease and flour your cake pan(s).
2. Stir together the dry ingredients in a large bowl.
3. Mix together the wet ingredients in a separate bowl.
4. Stir the wet ingredients into the dry and mix together by hand.
5. Pour into your greased pans or cupcake tins. Bake the 8-inch pan for approx 30 mins.

Chocolate Frosting
What is cake without frosting? This is the vegan version of the classic butter cream frosting that so many grandmothers can whip up without a second thought.

Beat these ingredients together with a hand mixer to make a stiff but creamy chocolate frosting for any cake. Once again- the better the cocoa powder, the better this will taste.

1 Cup Softened Margarine
1/2 Cocoa Powder
1//2 tsp Vanilla
2 Cups Powdered Sugar

Baked Apple French Toast - Vegan Style

I am always promising The Husband (@isitvegan) that I will write up and post some of the recipes that he posts about on Twitter. I'm finally resolved to do it, so I'm starting with some Holiday recipes. Hope you enjoy!

A few years ago my Mother in Law got a fantastic recipe for baked french toast. This was some super rich, super bad for you, and super delicious baked french toast. Definitely the kind of thing you save for special occasions, as the eggs, cream, and unbelievable amount of sugar makes this an over the top recipe. While the original recipe wasn't vegan, she did veganize it so that @isitvegan could partake in the in apple-maple glory of this breakfast food.

This is a 2 part recipe. You make a bottom layer of syrup and apples, then you add your day old bread, and then you top it off with a soy milk mixture. Oh, and I should mention that this recipe is no healthier for you than it's original non-vegan counterpart, except that I suppose it's cholesterol free.


1/3 Cup Maple Syrup
2/3 Cup Light Brown Sugar
1/2 Cup Melted Margarine
3 tsp Cinnamon
1/4 tsp Nutmeg

3 Tar Apples (Peeled & Sliced)
1 Loaf of day old french bread

3 TBS Ground Flax Seed
1/4 Cup of water
1 1/2 Cups of Soy Milk
1 TBS Vanilla Extract

1. Slice the apples and arrange them into the bottom of a 9x13 inch baking dish.
2. Melt the margarine and then add the Brown Sugar, maple syrup, cinnamon & nutmeg.
3. Pour the syrup mixture over the apples and the place the bread slices on top of that.
4. In a large mixing bowl add the flax seed and water and whisk together making a thick paste.
5. Then add in the Soy Milk and Vanilla and mix together and then pour over the bread, making sure to soak each piece.
6. Bake, covered in tin foil at 375 for 30 mins. Uncover and bake for an additional 10 mins.

Variation- reduce the maple syrup and brown sugar down a it and replace with about 1/2 cup of orange juice. You could also add dried cranberries to the bottom of the pan.

Mushrooms Berkeley

I am always promising The Husband (@isitvegan) that I will write up and post some of the recipes that he posts about on Twitter. I'm finally resolved to do it, so I'm starting with some Holiday recipes. Hope you enjoy!

This recipe appeared in my email one day. Sent to me by my Great Uncle Cliff.

Cliff, who I don't think would mind if I described him this, was a child of the '60s...so in other words is now an "old hippie". (Which I say with affection, because what is better than those stories about Woodstock and backpacking around Europe and communes). Anyway, this was a favorite recipe of his taken from a true original vegetarian cookbook, The Vegetarian Epicure by Anna Thomas. Which is something I don't own but, hey, Christmas is coming!

This is technically a side dish, but my family tends to eat it as an appetizer with crackers or on crusty bread. The sauce is delicious, thick and rich tasting but certainly on the sweet side. This is worth making for a mushroom lover, and is pretty simple. It's great for a party, because it can simmer while you're prepping other things.

24 oz. Fresh mushrooms (halved or quartered, but not sliced)
2 Bell peppers (I like red, cut into long strips)
1 Medium sweet onion (finely chopped)
2 TBS olive oil

2 TBS Brown Mustard
2 TBS Vegan Worcestershire Sauce (The Wizard makes some, and so does Annie's)
1/2 Cup Brown Sugar
1 Cup Red Wine
Black Pepper to taste

1. Mix together the mustard, Worcestershire, brown sugar and red wine and set aside while you heat sauce pan or electric skillet to medium heat.
2. Add the olive oil and saute the onion until it turns translucent.
3. Add the peppers and cook for 2-3 mins.
4. Add the mushrooms and then cook covered for 2-4 mins.
5. When the mushrooms begin to brown around the edges, uncover and add the sauce.
6. Simmer uncovered for 45 mins. The end result is a thick, caramel colored sauce and juicey mushrooms.

Thoughts- I'm thinking you could dial down the Brown Sugar to a 1/4 cup and still have success. I'm also wondering if the addition of some hot sauce near the end might punch it up a bit.

Mac'n'Cheez Vegan Style

I am always promising The Husband (@isitvegan) that I will write up and post some of the recipes that he posts about on Twitter. I'm finally resolved to do it, so I'm starting with some Holiday recipes. Hope you enjoy!

This is a great casserole-style dish that is quick and easy for a weeknight, or can be jazzed up and brought to a potluck. I've served this to my cheese-loving family and they really enjoyed it. I typically make it with whole wheat pasta, but since going on the gluten free experiment I've been using rice pasta and it's just as good.

16 oz of pasta (I prefer fusilli, mostly because of Fusilli Jerry)
- Cook according to the package directions. Reserve 1/2 Cup of the cooking water before draining.

Cheez Sauce:
1/4 Cup Soy Sauce
1 Cup Plain Soy Milk
1/4 Cup olive oil
1 Cup of Nutritional Yeast
1 tsp garlic powder
1/2 tsp onion powder
1/4-1/2 tsp cayenne

1. Whisk together these ingredients in a medium sized pyrex measuring pitcher.

2. Drain the pasta (remembering to reserve about 1/2 Cup of the pasta water) and then immediately add the pasta back into the warm pot. Turn the heat off.

3. Add the wet mixture over the pasta and mix. Usually this will work just fine, but occasionally the sauce will be a bit thick or a bit thin. Add the pasta water if it's too thick and sticky. If the sauce is too thin, turn the heat to med-low and keep stirring until the sauce is thicker and a better consistency.

Variations:
Add any spice/flavor combination you like. Sometimes I add miso, or lemon pepper, or smoked paprika might be nice.

Add a vegetable. Some ideas: caramelized onions, sauteed mushrooms, roasted butternut squash cubes, frozen peas, broccoli florets....

Baked: Another option is to add that pasta water to the pot, place this in a casserole dish or individual ramekins, and sprinkle with some vegan bread crumbs that are drizzled with olive oil. Then bake or broil for a few mins until the top is nice and crunchy.

I usually serve this with something green, either steamed broccoli or sauteed collards, spinach or kale.

Soy Nog Bread

I am always promising The Husband (@isitvegan) that I will write up and post some of the recipes that he posts about on Twitter. I'm finally resolved to do it, so I'm starting with some Holiday recipes. Hope you enjoy!

I'm not vegan, but I am a vegetarian who limits the amount of dairy I eat. So several years ago when Whitewave began making soy nog it was like a revelation. Why? Well ,it wasn't too long before that the only soy milk available was brown and kind of clumpy and came in those aseptic containers. While it wasn't so gross you couldn't drink it, it certainly wasn't doing anyone any favors. As soon as Silk started becoming mainstream and they started making flavors (like soy nog) a dairy-free corner was turned for sure.

This is a favorite recipe at our house during the Holidays. This is a quick bread that's great for breakfast or an after dinner snack. It also wraps up and freezes well, if you're interested in giving it as a gift. I have NO IDEA where this recipe came from, but I do know it was adapted from a recipe that used real egg nog. So, have I changed it enough to call it my own? Who knows. What I do know is that this is a hit.

2 Eggs (I use the Ener-G Egg Replacer)
1 Cup Sugar
1/2 Cup Melted Margarine
1 Cup Soy Nog
2 tsp rum extract
1 tsp vanilla
21/4 Cup Flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp freshly grated nutmeg (plus a little more for sprinkling on top)

Preheat the oven to 350
1. In a small bowl whip up the eggs using a whisk per the box directions.
2. In a large bowl mix together the dry ingredients and whisk together with a fork.
3. In a medium bowl combine the wet ingredients.
4. Slowly pour the wet ingredients into the dry and mix together with the fork until it's just mixed. A few lumps are okay.
5. Pour into a greased 9x5 loaf pan (or 3 or 4 of those tiny loaf pans).
6. Sprinkle nutmeg on the top. and bake the large pan for 45 - 50 mins. (the small pans for about 25 mins)

Spiced Autumn Cutlets

I am always promising The Husband (@isitvegan) that I will write up and post some of the recipes that he posts about on Twitter. I'm finally resolved to do it, so I'm starting with some Holiday recipes. Hope you enjoy!

Wanting to keep our Thanksgiving protein not only vegan but gluten free, I was at a bit of a loss this year. I knew I wouldn't be picking up a Tofurky and taking the easy route (not that there's anything wrong with that. But I knew I'd be making something from scratch.

Cut to me rummaging through my store of cookbooks in search of inspiration. So last Sunday I was was reading the expansive Mark Bittman classic, "How to Cook Everything Vegetarian" and came upon the recipe for Spiced Autumn Vegetable Burger. I figured that I could make them into a pan fried cutlet and the flavor profile of sweet potato, greens, and some Serrano chili pepper would compliment the Thanksgiving feast. I improvised the recipe a bit to account for the ingredients on hand as well as the gluten free factor.

2 Cups Cooked Kale (I used raw spinach)
2 Cups cooked Cannellini Beans (I used pinto)
4 TBS Olive Oil
1 Medium Sweet Potato -Peeled & Grated
Salt & Fresh Ground Pepper
1/2 Cup Bread Crumbs (I used toasted & cubed GF Bread)
1/2 tps Cinnamon
1/4 tsp Nutmeg
Pinch Cayenne (I used a Serrano chili pepper and garlic instead)

1. Squeeze the water out of the greens and finely chop it. In a large bowl, mash the beans roughly and then stir in the greens with a fork.

2. In a deep skillet on medium heat, add 2 TBS oil. When the oil is hot add the sweet potato, salt & pepper. Stir and cook the sweet potato (about 15 mins). Once it's cooked, stir in the bread crumbs and other spices. (I started by shopping 2 cloves of garlic and the Serrano chili pepper. I added this to a cold skillet, added the oil and turned it to medium -creating an infused oil. Then I added the sweet potato, salt & pepper, but found the sweet potato was sticking to the pan- I added about a 1/4 cup water and let it cook.)

3. Add the sweet potato mixture to the bowl of greens & beans and mash it all together. You can add a little all purpose flour to help it stick together. I didn't have to - it came together really nicely.

4. Form into patties, about 4 inches long by 2 inches wide. Heat a nonstick pan to medium and add a Tablespoon of olive oil. Fry each patty until they reach a nice golden brown (about 4 mins on each side). Careful when flipping. They will become less fragile as they cool down a bit.

I brought these to Thanksgiving dinner on an oven safe dish and reheated them covered in the oven. (well actually I think my Mom did that part.) They were served over mashed potatoes today- but could easily be served on top of salad greens, rice or even a bun.

Overall this was a hit, and they got good reviews from the non-vegans as well.