Hot Cross Buns


Somehow in all the quarantine chaos, we managed to track down flour AND yeast!
Traditional but also comforting, these fruity, yeasty sweet rolls bring some happy to our stress baking.

It’s crazy to be “celebrating” anything really while in quarantine, but we’ve managed to do my birthday and it’ll be my daughter’s next week. These really are the times to make the best of it.

Happy Baking and good health to you all.

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HOT CROSS BUNS

1 1/2 Cups (Any non-dairy) Milk
1/2 Cup Warm Water
1/2 Cup Sugar
1 teaspoon Salt
1 Tablespoon Yeast
1/4 Cup Coconut Oil, melted (or vegetable oil)
4 1/4 Cups All Purpose Flour, plus more, if necessary, for kneading
1 Tablespoons Cinnamon
1/4 teaspoon Nutmeg
1/4 teaspoon Ground, Black Cardamom
1 Tablespoon Crystalized Ginger, crushed (or 1/2 teaspoon ground ginger)
1 Cup Dried Blueberries
2/3 Cup Candied Orange Peel, chopped*

2 Tablespoons Apricot Jam, warmed

Orange Icing

1/4 Cup Icing Sugar
1 1/2 Tablespoons Orange Juice*

 

Cover the dried blueberries with boiling water to soften. Set aside.
Sprinkle the yeast over the warm water and let sit until it bubbles, about 5-10 minutes.
Warm the milk, checking the temperature to just lukewarm and add the yeasted water to a bowl of a stand mixer. (or a large bowl to mix by hand). Combine with the sugar and salt to dissolve.
At a low speed, mix in the melted coconut oil.
One cup at a time, add the flour, cinnamon, nutmeg and cardamom. The dough should be sticky but pliable.
Drain the blueberries and add them along with the peel.
Continue to knead, adding the remaining flour as necessary to have the dough come together and release from the sides of the bowl.
Lightly grease a large, clean bowl and transfer the dough to rest and rise until it has doubled in size, about 90 minutes.
After the first rise, cut the dough in half, and roll into an tube to cut it into 9 pieces. Repeat to get 18 total. Shape pieces into a ball and evenly place on a parchment lined baking sheet them in six rows of three. Slash a X on the top of each.
Cover and let double in size again.
Preheat the oven to 350ºF.
Bake until golden; about 20-22 minutes.
Glaze with warmed apricot jam and once cool, line the tops with orange icing.

*Make your own candied orange peel or just use zest, keeping the juice for the icing.

Just Visiting?


So it’s January. Or as I’ve also heard, Veganuary…  A month of clean eating repent for the holiday glut. Maybe, it’s the start of a year long commitment to eat more plant-based. But here, there is no judgement. Try it out. I’m here to help! I know, I know, the idea of doing something new is tough. New is unknown, but after over a decade of writing hundreds of Vegan Visitor recipes, I’ve learned, and tasted so much. Thirteen (!) years later,  it’s easier than ever to practice a plant-based diet — even if you’re just visiting. Diets seem to be ever evolving, but vegetables never go out of food fashion.
Easing into plant-based eating and feeling forgiven to be on that veggie grayscale can make it so much more comfortable. Testing the waters and eating this way part time, may be less of a commitment, but come February, you’ll discover clean eating isn’t that tough and will not only make you a bit more fit, but happier. It’s great to feel healthy, but you’ll be doing a little bit to lighten your “food-print” too!

Being on both sides of the food fence, I know what I need to feel satisfied during a meal and these recipes will leave you happy, healthier and satiated too.

Vegan isn’t as tricky as some might think to adapt into their everyday, so don’t fret! I’ve been doing this a long time and have put a lot of recipes to the test.

There’s everything from comforting classics to tasty one-tray dinners, simple pasta dishes to hearty winter stews. Start with this deliciously simple idea from my forthcoming book for lunch! It’s probably everything you have in your pantry already, so no stress. Adapting plant-based isn’t supposed to be. It’s here to make you feel better, ease the planet in the process.

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Creamy White Bean & Arugula Toasts

1 Can White Cannellini Beans (260g)
3 Tablespoon Extra Virgin Olive Oil
2 Cloves Garlic, minced
1 Cup Baby Arugula, packed
3-4 Fresh Basil Leaves, chopped
1 Lemon, zested and juiced.
¼ teaspoon Salt
Crack of freshly ground pepper to taste
Chilli Flakes

Drain and rinse the beans. Heat olive oil over medium low. Add the garlic to lightly sauté, followed by the beans, salt and pepper. Once warmed through, about 5 minutes, mash the beans slightly with the back of a wooden spoon to break down and make everything even creamier. Add the arugula to wilt, basil and lemon zest, tossing to combine.

Toast some grainy slices of bread and top with some the bean mixture. Lightly drizzle it with more olive oil, if desired and top with more arugula, lemon  zest, some flaky sea salt and chilli flakes.

 

 

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Peach Cobbler Muffins


It’s peach season again!
Everywhere you look, there are baskets of peaches in the store and on market stands.

PEACH COBBLER MUFFINS

Preheat oven to 350ºC

1 1/2 Cups AP Flour
1/2 Cup Whole Wheat Flour
1/2 Cup Granulated Sugar
1/4 Cup Vanilla Sugar (or regular sugar + 1/2 teaspoon vanilla extract)
2 Tablespoons Corn Meal
1 1/2 teaspoons Baking Powder
1/4 teaspoon Baking Soda
1/4 teaspoons Salt
3/4 Cup Soy Milk
1 Tablespoon Lemon Juice (Juice of 1/2 Lemon)
1/4 Cup Safflower Oil
1 1/2 Cups Peeled, Chopped Peaches and their juice

2 Tablespoons Cinnamon + 2 Tablespoons Granulated Sugar, for dusting.

Preheat the oven to 350ºC and prepare a  12 cup muffin tin with liners or trimmed parchment paper.
Combine the soy milk, lemon juice and oil; allow to sit.
Meanwhile, combine all the dry ingredients in a large bowl.
Mix the wet to the dry until it is just moistened, then fold in the peaches.
Spoon batter into muffin tin, 3/4 full.
Sprinkle over the cinnamon sugar just before putting the muffins in the oven.
Bake for about 18-20 minutes, or until golden and the muffins spring back in the center when touched, or until golden and cooked through when tested with a skewer.

Gum Drop Cake


Had enough sugar yet today?

My Nana used to make this cake for us when we were kids.

I’m not sure if it’s one of those depression era cakes that remind me of grandma’s and farmhouses or if it’s just a classically good everyday cake that’s delicious enough to serve for any celebration.
…And most days are worth celebrating, aren’t they?

GUM DROP CAKE

1/2 Cup Butter, vegan
1 Cup Granulated Sugar
1/2 teaspoon Cinnamon
Juice of 1/2 Lemon
1 Cup Plain Soy Milk
2 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
2 Cups All Purpose Flour
1 Cup Chopped Gum Drops, about 15

Combine the milk with the lemon juice and set aside.
Preheat the oven to 350ºF and grease a loaf pan with butter and flour.
Cream the butter with the sugar.
Add the salt, cinnamon, baking powder and soda.
Alternating, add about one third of the milk and 1/2 cup of flour until it has all been incorporated.
Stir in the chopped gumdrops to combine.
Pour the batter into the prepared pan and bake 50-60 minutes or until a cake tester is cleanly removed.

Cool completely before serving.
If desired drizzle with a tangelo glaze:

1/2 Cup Icing Sugar
Zest and juice of 1 tangelo

Sift the sugar and add the zest.
Whisk in the juice until smooth, add water, one drop at a time, if necessary.

Best Vegan Visitor Recipes of 2008


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JANUARY

The citrus obsessed that I am decided away with diets and and that pink grapefruits were way underused:
Red Grapefruit Curd Filled Donuts

Every winter likes the cold and every winter I battle it with something extra warm:
Creamless Potato Leek Soup


FEBRUARY

This Chili continued to warm + what would the Superbowl be without it’s tailgate chili?
Superbowl of Chili

And this was just goood:
Cape Gooseberry & Raspberry Clafouti


MARCH

Daring Baker’s sent me the perfect gift. Dorie Greenspan’s recipe for my own birthday cake:
Perfect Party Cake

A March break get-away might have almost gotten me trapped by a snowstorm, but it was Montréal. I was hardly complaining:
Maple Madeleines


APRIL

It’s my daughter’s birthday in April and it just wouldn’t be tradition if she didn’t get her “Favourite Things Dinner”.  She’s six, I’ll give you one guess what her favourite thing is to eat:
Cheeseless Macaroni n’ Cheese

Spring and weeds. If you can’t beat ’em, EAT them:
Warm New Potato & Dandelion Salad

After breaking out the BBQ for the first grill of the season, I discovered one of the best soups ever with the leftovers:
Cedar Smoked Asparagus Soup


MAY

A peanut butter cookie bomb became one of my favourite desserts:
Peanut Butter Caramel Tarts

Mother’s Day brunch wouldn’t be complete without cake. And what better one than this coffee cake developed from my Nana’s own recipe box:
Also Goes Great With Tea Coffee Cake

JUNE

Squeaking it in for the last of the school year. I couldn’t resist buying more snacks for lunches, so I replicated them instead (even though I was made fun of for it):
Chewy Nut-Free Granola Bars

Getting sick of watching countless sandwich crusts go to waste, I came up with a solution. I saved the crusts and made bread pudding. Waste Not:
Chocolate Cherry Bread Pudding
JULY

Summer’s in full swing with heat beaters and last minute evening parties. I took full advantage of the garden’s offerings with these easy recipes:
Rose Infused Strawberry Sorbet
Scape Salsa Verde Potato Salad
AUGUST

This was time consuming, but boy it was good:
Summer Pea Ravioli

The cherries were awesome this year, sweet and almost never ending. When I *almost* became tired of spitting pits, I decided I could finally bake with cherries more instead:
Cherry Streusel Muffins
SEPTEMBER

One of my favourite times of year. You know it, when there are too many tomatoes to eat at once. Never a fan of it as a kid, still I tried my own swing at it and will forever be changing my tune about tomato soup:
Heirloom Tomato Soup

Tree-fruit season YAY:
Gingered Peach Shortbread Bars
OCTOBER
Have I not yet mentioned how much I like autumn and the tree fruit? This was so easy, especially when tearing through a freshly picked bag of apples before our vacation:
Apple Upside-down Cake

Super good, super easy and quick autumn-y gnocchi with one of my most favourite flavour combinations:
Gnocchi with Butternut Squash & Spinach
NOVEMBER

Move over Charlie Brown, I’m the pumpkin patch junky. Never fails, ever November I find myself with, well, enough pumpkins to last me until next Halloween. This year I FINALLY made this:
Maple Pumpkin Butter

Everyone needs a quick go-to recipe to use up those browning bananas, and this one is it for us:
Ultra-Quick Banana Bread
DECEMBER

I took a scoop of that long over due pumpkin butter and added it to my favourite brownie batter. Why didn’t I think of this sooner?:
Pumpkin Swirl Brownies
Honestly one of the best gingerbread men I’ve ever bitten the head off of:
Classic Gingerbread Cookies

Wow. What a year! Wishing you and yours the happiest 2009!

Maple Pumpkin Butter


I was a little hesitant on making this. I didn’t think I’d know what to do with it honestly. When one of my many pumpkins started going (and I’d found that I’d already made my repitoire of pumpkin goodies) I figured it was time.
Tasting along the way, this sugar-free variety kept it’s promises of tasting like the best of all pumpkin pies, but did I want that on my toast every morning? As delicious as it was, only days after making it, I’m finding that I didn’t make enough. A spoonful into pancake batter or with soy milk for french toast, pumpkin butter is perking up and making already great treats extraordinary.

MAPLE PUMPKIN BUTTER

2 Cups Pumpkin Purée
1 1/2 Cups Apple Juice
1/2 Cup Maple Syrup
2 teaspoons Cinnamon
1 teaspoon Freshly Ground Nutmeg
1/2 teaspoon Ground Ginger

Mix everything together in a food processor until well blended.
Add the mixture to a large saucepan and bring it to a simmer. Continue to cook on a low heat until the colour deepens and the purée reduces, about 1 hr.
Store in an air tight container or can to preserve, if desired.