Cleopatra's Sweets

by Pam Hadder

Right now my son is doing a school project on Egypt, and each member of his group is contributing by making something as it would have been done back in the time of the Pharaohs - well, they are each approximating that task, and kudos to them!  My little guy came across a sweets recipe that is an authentic take on honey-poached fruit and nut balls that were a favourite of Cleopatra. Packed with nutrition and served with whatever fresh fruit was in season (pomegranates are suggested) these little morsels are easy to make! Not only have they have inspired his imagination, we had fun making them together and talking about how the ones made thousands of years ago would have been different - the coarseness of the hand-ground flours, and so on. We enjoyed sampling them too, so I thought I would share the recipe with you - they are even vegan-friendly.  Well, let me rephrase that, because some vegans don't eat honey - I am guessing you could substitute corn syrup, if that is the case with you :)  I am one of the vegans that eats a small amount of honey - it is a nutritional powerhouse, and my great-grandfather kept bees, so I suppose it's in my genes.  Did you know that honey is the only food that does not expire? Maybe Cleopatra thought it would keep her young and lovely from the inside out?  She was known for her beauty and her wisdom, that's for certain! 

Cleopatra's Sweets

Ingredients:
1 cup whole wheat flour
1/2 cup cold water
1/2 cup chopped dates
1/2 cup chopped walnuts
About 1-1/2 cups organic, unpasteurized golden honey
Fresh fruit in season - we used pomegranates

Method:
Chop the nuts and dates and place in a medium-sized bowl with the flour, stirring to combine well. Gradually stir in the water, mixing to form a firm but moist dough ball - you may have to add a slight bit more water or flour to get it just right.  Cover the dough and set aside for 10 minutes. Using two spoons or lightly moistened hands, shape the dough into walnut-sized balls - don't roll, just gently pat into a round-ish shape, placing them on wax paper that has been lightly oiled or sprayed with Pam spray. Put the liquid honey in a small sauce pan and turn to medium-high - it will come to a frothy boil.  Reduce the heat slightly and place the dough balls into the honey to poach, turning them gently with two spoons - they need to cook for 8-10 minutes. Poach about 6-8 balls at a time - this recipe will make about 14-16 balls. When the balls are cooked, remove from the honey and set on a plate to serve. Garnish with fresh fruit and enjoy!  Oh, and save any leftover honey to sweeten other dishes - it gets darker and thicker, but is still usable.

I understand the Egyptians loved their homemade beer, but these would be lovely with coffee or tea. Next time we make them, I might add a dash of cardamom or cinnamon to the honey - not sure how authentic that is, but I think it would be a nice variation. 

Hope you will try and enjoy xox

Lemony Tea Cookies

By Pam Hadder

'Tis the season!  Before we know it there will be snow and ice and carols playing everywhere we go. Thus, while I have a few free moments, I am looking over a few good recipes for holiday baking and what I have found is that most of my "family favourites" can be easily adapted to fit the vegan diet.
This recipe for vegan Lemony Tea Cookies was created from a basic sugar cookie recipe I found online a couple of years ago.  These cookies are buttery (without real butter, naturally!) and so satisfying, AND the lemon is a refreshing change from the over-abundance of heavy, chocolate, caramel and mint flavours we typically see during the holiday season. These cookies are easy to adapt to suit your favourite tastes or what you have on hand - for example, chopped pecans and orange zest could be substituted for the lemon, or why not make them with lime zest and lime juice?  Happy baking - hope you enjoy these in good health xox  

Lemony Tea Cookies - Vegan

Ingredients:
1-1/2 cups powdered sugar
1/8 tsp. salt
1 cup coconut oil, softened* (not melted - coconut oil is solid at room temp)
1/4 cup soy milk
1-1/2 tsp. lemon extract
zest of one lemon
1-1/2 cups all-purpose flour
2 Tbsp. corn starch
1 tsp. baking soda
1 tsp. cream of tartar
*vegan margarine could also be used - personally I love the buttery flavour of coconut oil, but both work just great.  I recommend Earth Balance.

Method:
Wash and zest your lemon - if you don't have a zester, a fine steel grater will do. In a large bowl, combine the coconut oil, lemon extract, salt, and lemon zest.  Gradually stir in the powdered sugar and soy milk, beating until light and fluffy (I mix this dough by hand, but you could use a hand mixer also).
Combine the flour, corn starch, soda and cream of tar tar in a small bowl.  Gradually mix these dry ingredients into the creamy coconut oil mixture to form your cookie dough. This dough is quite dry, but depending on your flour and coconut oil, you may need to add up to an additional cup of flour - the finished dough will be similar to pie pastry.  Wrap the dough tightly in plastic wrap and chill in for 30 minutes.  

When ready to bake - preheat your oven to 350 degrees Fahrenheit and begin rolling out the cookie dough (about 1/4" thickness, but experiment with different cutters and thicknesses of dough - a slighter thicker dough yields a chewy, softer cookie, and slightly thinner will make a crispier cookie; both are yummy!).

Place the cookies about 2" apart on a parchment lined cookie sheet and bake for 7-10 minutes - a lighter coloured cookie will be soft/chewy, and a lightly golden cookie will be crispier.  Allow to cool fully before icing.  My Lemony Tea Cookie glaze recipe follows, below.

Lemony Tea Cookie Glaze 

2 cups powdered sugar (icing sugar)

1 tsp. lemon extract

Juice of one lemon

Zest of one lemon

Hot water, as needed

Candy sprinkles or dusting sugar
(optional)

Method:
Zest and juice one lemon. Place the zest and juice in a medium sized mixing bowl along with one teaspoon of lemon extract.  Gradually beat in 2 cups of icing sugar - the consistency should be fluid/creamy but not runny. If the mixture is too thick, or if it thickens while you are working, just add a teaspoon or two of very hot tap water to restore the creaminess. Ice the cookies and sprinkle with dusting sugar or sprinkles - I use Hagel Zucker (German bakers' decorative sugar) because it reminds me of winter snow!). Allow the glaze to dry - it will be shiny in appearance and smooth to the touch.  Store in containers with tight fitting lids, placing wax paper between the layers.  If you are making these in advance, I recommend baking the cookies and freezing them WITHOUT frosting. Then make the glaze and frost them a week or so in advance of serving - these taste even better when the natural lemon oils have had time to permeate.

Those Little Donuts...

By Pam Hadder

Maybe it's the fall air, but lately I feel the need for a little cinnamon and sugar goodness with my coffee.  Enter the mini donut baker - I stumbled upon this gizmo when running errands for the office and the rest is history :)

Similar to a waffle iron and about the same cost (about $20), the donut baker makes it easy to whip up a batch of vegan mini donuts to satisfy said cravings - with a whole lot less fat and calories.

Sadly, the baker I purchased had only the most basic instructions for use and cleaning and did not include any recipes. So, phase II, I scoured the Internet and vegan recipes apps for some good baked donut batters and ended up adapting a basic donut recipe from the PETA web site to make my cinnamony minis. Here is the recipe - hope you will try and enjoy with a hot cuppa and a friend or two (always better when shared).  

Ingredients:
2 cups all purpose flour
1 cup granulated sugar*
3 tsp. baking powder
1/2 tsp. salt
1 tsp. ground nutmeg
2 tsp. ground cinnamon**
1 cup soy milk
2 tsp. apple cider vinegar
2 tsp. vanilla extract
1 small banana mashed, or 2/3 cup unsweetened apple sauce
1/2 cup canola oil
*Plus an additional cup of sugar for dusting
**Plus an additional 2 Tbsp. of cinnamon for dusting
One clean paper lunch bag

Method:
Combine the soy milk and vinegar - set aside.  The vinegar will make the milk curdle and thicken somewhat. Meanwhile, combine the dry ingredients: flour, sugar, baking powder, salt, and spices.  Add the curdled milk to the oil, vanilla and banana/apple sauce, stirring well to combine. Stir the wet ingredients into the dry to form a smooth batter. Plug in the donut baker and spray it lightly with Pam spray - allow it to heat up in the closed position, then open and wipe away any excess Pam spray. While the baker is heating, combine the extras sugar and cinnamon for dusting the baked donuts - just place the sugar and cinnamon in the small brown lunch bag and shake to combine.

Once your baker is hot and you have wiped away any excess Pam, place a rounded tablespoon of batter in each of the donut recesses.  Close the baker, set your kitchen timer for 2 minutes and 20 seconds - flip the baker and set the timer for another 2 minutes and 20 seconds.  Remove the donuts carefully - I use chopsticks, they work so terrifically and it's fun! Place the hot donuts in the dusting bag and shake to coat.

I have found some other great recipes for baked donuts, including toasted coconut, chocolate and pumpkin/maple glaze.  Will post the recipes as time allows.

Please note, that if you don't have a donut baker, you can also buy donut baking pans - both standard size and mini.  However, the mini donut baker is just great uses a lot less energy than a standard oven.  I purchased my baker at the Real Canadian Superstore and it is President's Choice brand.

Enjoy xox,

Pami

Precious Heaven Cherry Dessert

By Pam Hadder

Sometimes in life you meet such lovely souls with whom you immediately connect on a profound, spiritual level.

These moments are rare and  are a good reason for a celebration!  This recipe was  created for a dinner party with my friends Sharmila, Vijay, FC, and family.  It is a vegan fruit crisp that is sure to be a hit at your next get-together with favourite people.  It is easy to prepare with no exotic ingredients.  My version is made with cherries and apples, but you could combine other fruits in season to put your own stamp on your version of "precious heaven."   xoxo!!!

Precious Heaven Cherry Dessert

Ingredients:
2 tsp. vegan margarine
1 large can cherry pie filling
2 large Ambrosia (or other favourite)apples
1 cup all-purpose flour
1/2 tsp.baking soda
1 cup quick oats
1 cup brown sugar
1/4 tsp. sea salt
2 tsp. cinnamon
1 tsp. nutmeg
2/3 cup coconut oil
1/2 cup chopped pecans

Topping:
Light Cool Whip with a few tablespoons of Amaretto liqueur stirred in.

Method:
Preheat oven to 350 degrees Fahrenheit.  Prepare a 9" x 12" Pyrex cake pan by greasing it with 2 tsp. of vegan margarine (I use Becel). Make the crumb topping by combining the flour, baking soda, oats, sugar, salt, and spices in a medium bowl - cut in the coconut oil to form a crumbly topping; set aside.

Pour the cherries into the prepared dish.  Wash, core and slice the apples - mix the apples in with the cherry filling in the cake pan - there is no need to peel the apples; be sure to cut the apples fairly thinly (no more than 1/2" thick, and in bite size pieces).  This allows for even cooking and a more pleasurable eating experience.  Spread the crumb topping over all, sprinkle the pecans on top, and pat down lightly.  Bake for 35 - 45 minutes.  Scoop into dessert dishes while warm, serve with a dollop of boozy Cool Whip - simply stir Amaretto into a tub of Light Cool Whip.  Just like the divine company of dear friends, the almond and cherry flavours are truly a match made in heaven!  Enjoy xox

Vegan Coconut Curry

By Pam Hadder

I love anything tofu, anything curry, and anything with coconut and/or coconut milk - these things spell comfort for me!  The beauty of this recipe is that it combines all of these flavourful and satisfying ingredients in one delightful synthesis for your taste buds (and tum)!

The recipe is easily halved, but I find the full batch disappears quite readily - it's great to pack up for a healthy lunch or dinner.

xox!

Vegan Coconut Curry

Ingredients:
1-350 g package of firm or extra firm tofu, sliced in bite-size strips or cubes
2-3 Tbsp. of Asian Sriracha sauce
2 Tbsp. soy sauce
1-2 Tbsp. olive or canola oil, for frying
1 large onion, cut in strips
1 large red bell pepper, cut in bite-size pieces
1 large ripe tomato, diced
1/2 cup golden raisins, finely chopped
2 tsp. minced garlic
1 tsp. green curry powder
1 tsp. dry ginger, ground
salt and pepper to taste
2 cups frozen green peas
1 can full fat coconut milk

Method:
Mix together the soy and Sriracha sauce and combine with tofu cubes in a small container.  If time allows, marinate a few hours in the fridge - one day ahead is ideal. When ready to prepare the dish, reheat large skillet over medium high heat.  Add in the oil, and cook the onions until tender (about 5 minutes).  When onions are clear and tender, stir in the tomato, bell peppers, raisins, garlic and seasonings - cook 5 minutes longer, stirring occasionally, and turning down heat if necessary (you must take care not to scorch the garlic and onions).  Add in the peas, reduce heat to medium low, cover and cook another 2-3 minutes.  Finally, stir in the coconut milk, cover once more and cook 3-5 minutes to heat through.  Serve over rice - absolutely delicious!

Note: I use about 1/2 tsp. of sea salt in this recipe, and 1 tsp. of ground black pepper - these can be adjusted to taste; the black pepper can be omitted.  Try substituting the tofu with cauliflower - so very yummy!

Chocolate Zucchini Brownies

by Pam Hadder

There are many great vegan brownie recipes out there, and I am always open to trying a new variation on a chocolaty theme!  The following recipe is really unique because it is very low in fat, but is wonderfully moist due to the use of bananas, apple sauce and zucchini.

Un-iced, these yummy tidbits have only 2 g of  fat per serving!  Personally, if I want a brownie, no frosting equals "no fun" so I prefer to ice them - I also find the frosting holds in the moisture. To frost these brownies, I use my tried-and-true easy solution: 2 or 3 melted dairy-free Lindt chocolate bars.  Just pop them on top as soon as you pull them out of the oven and spread the chocolate evenly over top as it melts.

Hope you will try and enjoy xox!

Chocolate Zucchini Brownies

Ingredients:
2 tsp. vegan margarine (I use Becel)
2 cups finely grated zucchini
1/2 cup apple sauce (unsweetened)
2 medium-sized bananas, mashed or puréed
1 - 1/2 cup sugar
2 tsp. vanilla extract
2 cups all-purpose flour
1/2 tsp. salt
1 cup chopped walnuts or pecans, divided use
1-1/2 tsp. baking soda
1/2 cup baking cocoa
2-3 Lindt dairy-free chocolate bars (or other vegan chocolate), for frosting

Method:
Preheat oven to 350 degrees Fahrenheit, and grease a 9" x 12" Pyrex cake pan with the vegan margarine.  You could also use a vegetable spray, such as Pam to grease the pan. In a large bowl, combine the zucchini, bananas, apple sauce, vanilla and sugar.  In a medium bowl, sift together the flour, salt, baking soda, and cocoa. Stir in 3/4 cups of the walnuts to the flour, reserving 1/4 cup to garnish the frosting, if you desire.  Add the dry ingredients gradually to the wet ingredients, stirring gently to form a smooth batter - the batter will be rather thick, but not gummy.  Use a firm spatula to fold all of the batter into the prepared baking dish.  Bake for 40 minutes, until brownies spring back to a light touch, and a toothpick inserted in the centre comes out clean.  Baking times will vary depending on your oven, the humidity and the amount of moisture in your fruit and zucchini - so begin monitoring the brownies at about 25 minutes, and every 5 minutes thereafter.  Do not worry if it takes a bit more than, or a bit less than 40 minutes for them to bake - that is completely typical.

As soon as the brownies come out of the oven, place the chocolate bars on top, allow them to soften, and spread the chocolate evenly over all with a butter knife or icing spatula.  Garnish with reserved walnuts.

Note: if you don't want to ice these, a nice alternate topping is fresh fruit and a light dusting of icing sugar, or light Cool Whip flavoured with a few teaspoons of your favourite liqueur or extract.

Simply THE BEST! Nutty Banana Loaf

by Pam Hadder

When I first considered going vegan, one of the things that concerned me was baking!  That likely seems a bit ridiculous, but I grew up with amazing home-baked goodness (thanks Mom!), and I wasn't convinced that I could enjoy vegan baking.  I was worried it would taste flat, or that I would miss some fav treats.  Well, not only have I been pleasantly surprised by how wonderful vegan baking can be, I actually have found it pretty easy to adapt many family recipes and have found the results to be equal or superior to the originals.

One of those recipes that is just way better a la vegan is my banana-nut bread. I have experimented with a number of good recipes, and have found the following proportions to yield consistently yummy results. The recipe that follows is not only easy, it requires no odd-ball ingredients.  Hope you will bake some this weekend and enjoy the wonderful aromas of toasted nuts and bananas and cinnamon - the best part, of course, is that fresh slice just out of the oven.  Only six points on Weight Watchers, and full of good nutrition - NO empty calories here :)

Pami's Vegan Banana-Nut Loaf

Ingredients:
2 tsp. vegan margarine (for buttering the loaf pan)
1/4 cup soy milk, with 2 tsp. of apple cider vinegar mixed in
3 ripe, medium-size bananas, mashed well (or puréed)
2 tsp. vanilla extract
1/2 cup canola oil
2 cups all purpose flour
1/2 cup white sugar
1/2 cup brown sugar
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. cinnamon
1-1/2 cups chopped walnuts (or pecans)

Method:
Preheat your oven to 350 degrees Fahrenheit. Butter a pyrex loaf pan with the vegan margarine. Measure the soy milk into a small bowl and stir in the cider vinegar - let stand for 5-10 minutes, the mixture will curdle/thicken. Meanwhile, mash or purée the bananas in a medium-sized bowl, adding in the vanilla and canola oil.  In a separate bowl, combine the flour, sugars, salt, soda, cinnamon and 1-1/4 cups of the nuts - save about 1/4 cup of the nuts to use as topping. Stir the soy milk mixture into the banana mix, then fold in all of the flour mixture until well-combined.  Use a spatula to get all of the batter in the prepared loaf pan.  Top with reserved nuts, pressing the nuts down with a clean spoon so that they are embedded in the batter.

Bake for one hour, and check for done-ness, by inserting a small sharp knife into the centre - it should come out clean and dry.  If the loaf is still moist, reduce heat to 300 degrees and bake an additional 10 minutes - test again.  The baking time really does vary with the moistness of the fruit you use, humidity in your home etc. - worth a little fussing, honest!  Basically, you don't want to burn the exterior of the loaf, but you want the interior to be cooked!  You may need to bake the loaf an additional five minutes if it's still a bit damp inside at the second test - just turn off the oven, close the door, and let the residual heat finish the job, if this is the case.

Happy baking mmmm :)