Dream Bars

Last week while taking a romantic walk on the beach (seriously) Aaron asked me to veganize the dream bars from Potbelly's. He had already danced with me along the lakefront, which makes this break from what was otherwise a very lovey-dovey moment actually kind of cute, because food is romantic too, right? Anyways, I modified this recipe and Aaron more than approved. He said that the only difference was that the actual dream bars are thicker, so if you prefer them that way just double the recipe and keep the same size pan (or use the same recipe and a smaller pan).

Dream Bars (makes 12-16)

1/4 cup vegan butter, softened
1/2 cup packed brown sugar, divided
3/4 cup flour, divided
1/2 recipe caramel sauce
1/3 cup applesauce
1/2 tsp. vanilla
1/4 tsp. baking powder
1/4 cup shredded coconut
1/4 cup chocolate chips
1/4 cup oats

Preheat the oven to 350 F. Make the caramel sauce and put it in the fridge while you prepare the next part of the recipe.

Mix together the butter, 1/4 cup of the brown sugar, and 1/2 cup of the flour with a fork until crumbly. Grease an 8x8 pan and press the mixture into the bottom. Bake for 10 minutes.

While the crust is baking, mix together the rest of the ingredients (except the caramel). Use the same bowl as you did for the crust unless you like having more dishes to wash.

When the crust is done, spread the caramel in an even layer over the crust and then add the chocolate/coconut mixture on top. I found it easiest to gently spread of small blobs of the mixture with my hands, but do whatever works for you. Bake for 20 minutes and cool completely before cutting into bars.

On a side note, I was at Potbelly's over the summer and my friend Aimee got an actual dream bar, which was unfortunately rancid. She handled this by offering a bite to everyone with the preface that it was "really bad," which surprisingly was not a deterrent to the rest of our group trying it. Aimee and friends, I hope you like these better than that other one.

Lentil Potato Stew

It seems that fall is here to stay. And by that I mean it will promptly turn into a week of winter followed by 80 degree temperatures for one last afternoon at the beach. Chicago Park District, your flimsy little beachfront fences aren't fooling anybody. But at any rate, it's soup weather, which I'm happy about, because I love soups! So if you do too, get excited because there are about to be a lot more of them coming to the blog.

Lentil Potato Stew (serves 4)

4 cloves garlic

1 medium yellow onion

2 russet potatoes

4 cups vegetable broth, divided

1 cup green lentils (they look brown)

1 1/4 tsp. sea salt (plus additional)

3/4 tsp. black pepper (plus additional)

1 tsp. coriander

3/4 tsp. cumin

1/2 tsp. turmeric

1/4 tsp. chipotle chile

3/4 tsp. paprika

Canola oil

Lemon quarters (for serving)

Preheat the oven to 400 F. Peel the potatoes if you want (otherwise wash them thoroughly) and cut into 1/2 inch chunks. Microwave them for a few minutes to make them easier to cut if needed. Spread on a baking tray and drizzle liberally with canola oil. Sprinkle with the additional salt and pepper and mix with your hands. Put the potatoes in the oven for however long it takes you to prepare the next part of the soup.

Mince the garlic and onion (a food processor is wonderful for this if you have one). Heat a generous drizzle of canola oil in a large pot over medium heat and saute the onions and garlic until the onions become translucent, about 10 minutes.

Add 3 cups of the veggie broth, the potatoes, and the lentils to the pot. Bring to a boil, then reduce to a simmer. Cover and simmer for 30 minutes.

Using an immersion blender, pulse the soup a few times so it becomes partially blended. If you don't have an immersion blender, transfer 2-3 cups of the soup to a regular blender and blend, then returning to the pot. Add in the remaining cup of broth and all of the seasonings. Stir and simmer, covered, for an additional 10 minutes. Taste the lentils for doneness, they may need some extra time.

Stir in fresh squeezed lemon juice before serving.

Chocolate Chocolate Chip Cookies

To say that my dear friend, also named Amy, loves chocolate would be an understatement. When we were younger we used to eat chocolate chips right out of the bag as a snack, and when we got older I don't think we baked anything that didn't have chocolate in it (the highlight of our culinary adventures was when we made a hybrid chocolate brownie/chocolate chip cookie concoction). Amy loves chocolate so much that her Bat Mitzvah party theme was chocolate - and my gift to her was, appropriately, her name spelled out in chocolate letters. Amy's birthday is in a few days, so in her honor I made chocolate chocolate chip cookies.

Chocolate Chocolate Chip Cookies

1 oz. baking chocolate
1/4 cup canola oil
1/2 cup white sugar
1/3 cup brown sugar
1 cup flour
2 Tbls. dark cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp Ener-G Egg Replacer
2 Tbls. warm water
1/2 cup applesauce
1/2 tsp. vanilla
1/3 cup chocolate chips

Preheat the oven to 350 F. In a medium sized bowl melt the baking chocolate. Stir in the oil and sugars.

In a large bowl combine the flour, cocoa powder, baking soda, and salt.

In a small bowl combine the Ener-G Egg Replacer and water.

Add the chocolate/oil/sugar combination as well as the "egg" to the dry ingredients. Add in the applesauce and vanilla and stir until combined. Then stir in the chocolate chips.

Drop heaping tablespoons of batter onto prepared baking pans and bake for 18 minutes.

Happy birthday, Amy!

Wannabe Latkes

Latkes, or potato pancakes, are a classic Hanukkah food. They are typically made with egg as a binder, though I've found recipes online that call for Ener-G Egg Replacer and I've also made them using applesauce as the binder. I first made these at my parents' house last week when I was trying to make something creative, and they ended up (to my surprise) tasting exactly like latkes, despite the lack of potato. They're easy to make and very flavorful.

Wannabe Latkes (makes 10)

1 cup canned chick peas, rinsed and drained
1/4 red onion, coarsely chopped
1 clove garlic
1/2 tsp sea salt
A few good grinds of pepper
2 slices bread (I like Food For Life's Ezekial 4:9 bread)
1/4 cup warm water, divided
1 1/2 tsp Ener-G Egg Replacer
Canola oil

Toast the bread on a medium setting, like this. Then, tear it into pieces small enough to fit in your food processor.

In a small bowl combine the egg replacer with 2 Tbls of the water to make the "egg." Combine all of the ingredients (except for the oil) in a food processor and blend until it is as smooth as you can get it. It will still be fairly coarse and you may have to scrape the bowl a few times.

Heat a generous amount of canola oil in a large frying pan. Form the mixture into patties slightly smaller than your palm and fry a few minutes on each side, until golden brown.

Latkes are traditionally served with either applesauce or sour cream, but top these however you like. 

Deep Dish Sausage Pizza

That's not really what comes to mind when one thinks "vegan food," but I'm not one to shy away from a cooking challenge. I found out far too late in my vegan days that Lou Malnati's pizza - sans cheese - is vegan (IF you ask them not to butter the pan and they slice it with a separate pizza cutter), though this one has vegan sausage, which I'm ppprreeetttyyy sure they don't have. Don't let the multitude of steps scare you - this recipe is an hour start to finish and uber tasty.

Deep Dish Sausage Pizza (serves 4)

One recipe savory deep dish pizza crust
One recipe TVP sausage crumbles
1/2 cup shredded mozzarella-style vegan cheese (I've been liking Follow Your Heart Vegan Gourmet better than Daiya lately)
1 cup tomato sauce (use from a jar, or make your own)
1/4 red onion, chopped

To start, prepare the sausage. While it is marinating, begin the pizza dough. While it is rising, start cooking the sausage. When it is about halfway cooked, add the onion and continue cooking. At some point during this time, preheat your oven to 400 F.

After the dough has baked for a few minutes per recipe directions the sausage should be about done. Layer the cheese, sausage, and sauce on the dough and bake for 20 minutes.

Cut into 4 slices, grab a knife and fork, and dig in.

Savory Deep Dish Crust

Although the rest of the country calls it "Chicago-style pizza," here it's called deep dish. Lou's, Giordano's, Gino's, Uno, Due...the first thing any out of town friends (I'm looking at you, Olivia) want to do when they visit is get an enormous slice of pizza pie. When you're not in the mood to go out, whip up this tasty crust to fill with whatever your heart desires. Like sausage.

Savory Deep Dish Crust (serves 4)

1/3 cup warm water, plus a bit more

1 Tbls. agave nectar

1 tsp. active dry yeast

1 1/3 cup flour

1 Tbls. wheat gluten

1/4 tsp. salt

1 tsp. garlic powder

1/2 tsp. dried basil

1/2 tsp. dried oregano

1 Tbls. vegan butter, melted

In a small bowl combine the warm water and agave nectar. Stir in the yeast and set it aside to get bubble and foamy while you prepare the rest of the ingredients.

In a medium bowl combine the rest of the ingredients. Add the water/yeast and stir to combine. Ditch the spoon and knead, adding water VERY gradually until the flour just sticks together and the dough forms a ball. Cover with plastic wrap and let rest for 20-30 minutes.

Preheat your oven to 400. Grease and flour an 8" or 9" round baking pan. Flour your work surface and roll out the dough in a circle slightly larger than your pan.

Place the dough circle on top of the pan and press into the bottom and up the edges.

Bake for about 5 minutes before adding in your toppings.

Chocolate Peanut Butter Pretzel (Kale) Muffins/Cupcakes

I admittedly do not know whether to call these muffins or cupcakes. They're not super sweet but they have a ganache on top...what to do, what to do! Aaron's been loving the chocolate/peanut butter/pretzel combination lately and this was my loving attempt to sneak in some greens. I promise you can't taste the kale...just consider it a serving of vitamins.

Chocolate Peanut Butter Pretzel (Kale) Muffins/Cupcakes (makes 9)

1 cup soy milk, divided
1/2 tsp. apple cider vinegar
3 medium kale leaves
3/4 cup flour
1/4 cup cocoa powder
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
2 Tbls. PB2 (powdered peanut butter)
1/3 cup peanut butter
3/4 cup sugar
1/2 recipe chocolate ganache
1/2 cup crushed pretzels

Preheat the oven to 375 F. Mix together 1/2 cup of the soy milk and the vinegar. Set aside. It will curdle and become like buttermilk.

Chop the kale as small as you can get it. A food processor is golden for this if you have one.

In a large bowl combine the flour, sugar, cocoa power, salt, baking soda, baking powder, and PB2. 

Melt the peanut butter in the microwave in a separate bowl (about 30 seconds). Stir in the sugar.

Add the soy milk/vinegar, peanut butter/sugar, and the remaining 1/2 cup of soy milk to the dry ingredients. Stir to combine, then stir in the kale.

Line 9 muffin wells with baking cups and divide the batter evenly amongst them. Bake for 20 minutes. Let cool completely on a wire rack before the next step.

When the muffins/cupcakes are fully cooled, make the chocolate ganache. Before you do anything else, find a tray or plate that is big enough to hold all of the muffins. Clear space in your freezer for the tray with the muffins on it.

Put the ganache in one small bowl and the crushed pretzels in another one. Dip the muffin tops into the ganache first, then the pretzels, and place on the tray. 

Once they're all dipped, freeze for about 10 minutes. This will help keep the pretzels from going soggy.

Let them get to room temperature, and store in a covered tupperware.

You wouldn't think there's kale in these, would you?

Pumpkin Apple Breakfast Casserole

Aaron and I went to Michigan with some friends this weekend and came home with an enormous bag of apples, courtesy of a rainy morning of apple-picking. What to do with them but make a breakfast dish to trick ourselves into thinking that autumn is actually arriving. The recipe takes a little over an hour start to finish but you can divide that time in half if you cook the grains ahead of time; they'll be fine in the fridge for a day or two before you make the rest of the dish.

Pumpkin Apple Breakfast Casserole (serves 8)

*Note: If you want to halve the recipe for 4 servings use an 8x8 pan instead of a 9x13.

3/4 cup millet
3/4 cup quinoa
2 1/2 cups water
2 Tbls. vegan butter
1/2 cup oats
1/2 cup chopped walnuts (toasted if desired)
1/3 cup raisins or dried cranberries, soaked for at least 10 minutes and drained
1 can pumpkin puree
2 apples, chopped into small pieces (use the pulse setting on your food processor if you have one)
1/3 cup applesauce
2 tsp. pumpkin pie spice
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
1/2 cup brown sugar, plus more for sprinkling
1/2 cup slivered almonds
Maple syrup, for serving

Heat a large dry skillet over medium-high heat. Add the quinoa and millet and toast for a few minutes until they are fragrant and start to pop. Give the pan a good shake every 20 seconds or so while they're toasting.

In a large pot bring the water and toasted grains to a boil. Cover and simmer for 20 minutes or until the water is all absorbed. Stir in the butter and fluff with a fork.

If you're making the dish all at once I recommend preparing the other ingredients while the grain is cooking. Otherwise, let the grains cool at room temperature for a bit before putting them in the refrigerator. When you're ready to make the casserole, just add them to the dish; no heating required.

Preheat your oven to 350 F. In a large bowl combine the rest of the ingredients except for the almonds,the extra brown sugar, and the maple syrup.

Press the mixture evenly into a greased 9x13 pan. Top with slivered almonds and a sprinkling of brown sugar and bake for 30 minutes. Slice into 8 pieces and drizzle with maple syrup before serving.

You can refrigerate the leftovers and reheat for a week of cozy breakfasts.

Andrea's Quinoa Salad

Aaron and I went to Michigan with some friends this weekend and had an absolutely wonderful and relaxing time. One of the things that made the trip so fun was the abundance of tasty food, most of it courtesy of our friend Andrea. She told me that even though it was one of their favorite salads she wasn't sure where the recipe came from, so for now, the credit is going to Andrea :)

Andrea's Quinoa Salad (serves 6 as a side)

1 cup quinoa
1 pint cherry or grape tomatoes, sliced
1/2 can black beans, drained and rinsed
1/4 red onion, chopped
1/4 cup fresh basil, torn
Large handful dried cranberries
Large handful slivered almonds
Olive oil and vinegar, to taste

Cook the quinoa according the package directions. Chill in the freezer while you prepare the rest of the ingredients. Combine all of the ingredients, dressing to taste. 

Andrea, this is making me hungry...

Autumn Spice Muffin Trio

One of the glorious things about vegan baking is that you are not limited to the quantity of the egg. 3 muffins? Sure, why not! One to surprise Aaron with when he gets home tonight, and one for each of us for tomorrow's breakfast. Today was the first day I saw my breath outside in the morning, so fall-inspired muffins it is. 

Autumn Spice Muffin Trio

1/2 tsp. ground flax seed
1 1/2 tsp. cold water
1/4 cup + 1 Tbls. (5 Tbls. total) soy milk
1/2 tsp. apple cider vinegar
1/4 cup + 2 Tbls. (3/8 cup, or 6 Tbls. total) flour
1/4 cup cornmeal
1-3 Tbls. white sugar (sweetness is your call)
1/8 tsp. salt
1/8 tsp. baking soda
1 tsp. baking powder
1/8 tsp. each cinnamon, nutmeg, cloves, and pumpkin pie spice (all ground)
1/4 cup applesauce
1/2 Tbls. oil
2 Tbls. chopped walnuts or pecans, toasted
Turbinado sugar, for sprinkling

Preheat the oven to 350 F

In a small bowl, combine the flax seed and water to make a "flax egg." Put it in the fridge to chill while you prepare the rest of the ingredients.

In another small bowl combine the soy milk and vinegar. Let it sit while you prepare the rest of the ingredients. It will curdle and become like buttermilk.

Combine all of the dry ingredients except for the walnuts and turbinado sugar. Add in the flax egg, soy milk/vinegar, applesauce, and oil and stir until just combined. Stir in the nuts.

Line 3 muffin wells with baking cups, or spray with non-stick cooking spray. Divide the batter evenly amongst the 3 wells and sprinkle with turbinado sugar.

Use a heart-shaped muffin tin if you're feeling romantic.

Bake for 16 minutes. Cool on wire rack before serving.

Roasted Root Vegetables

I absolutely love root vegetables. They are so hearty and tasty and go well with pretty much anything. If you find that your knife and/or arm muscles are just not up to par, microwave them for a few minutes to make them easier to chop. And if you prefer these as a mash, just add some cream and butter and blend them all together.

Roasted Root Vegetables (serves 4-6)

1 medium rutabaga
1 large parsnip
1 medium sweet potato
1/4 red onion, coarsely chopped
Canola oil
Seasons, as desired (I just use salt and pepper)

Preheat the oven to 425 F. Wash the vegetables with baking soda and chop into bite-sized pieces. Or, slice lengthwise (as thick as they can be to still fit in the chute of the food processor) and use the thick slice setting on the food processor.

Put the vegetables (except for the onion) in a large roasting pan. Drizzle liberally with oil and season as desired and mix it all together with your hands. Bake for 45-60 minutes, stirring occasionally, until the vegetables are fork-tender. In the last 10-15 minutes of cooking add in the onion.