Caramel Popcorn

This is a fun recipe and makes a great New Years' gift for friends and neighbors - just package it in holiday tins or pretty jars.  Since I probably won't post again until 2011, Happy New Year to all!

Ingredients:

• Cooking spray
• 1 cup packed vegan brown sugar
• 1/2 cup light-colored corn syrup
• 1/3 cup vegan butter
• 1 tablespoon molasses
• 1 and 1/2 teaspoons vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 12 cups popped popcorn (without salt or fat)*

1. To start, coat a jelly roll pan or baking sheet with cooking spray; set aside.

2. Combine the brown sugar, corn syrup, butter, and molasses in a saucepan.  Bring to a boil over medium heat, then continue to cook for 5 minutes, stirring only once - don't worry if it bubbles quite wildly during this step.

3. Remove from heat and stir in the vanilla extract, baking soda, and salt.  Place the popped popcorn in a large bowl, and pour the sugar mixture into the bowl in a steady stream, stirring to coat the popcorn evenly.

4. Spread the popcorn mixture onto the prepared jelly roll pan and bake at 250 degrees for 1 hour, stirring every 15 minutes.

5. Break apart any large clumps once out of the oven, then let cool for at least 15 minutes.  At this point, you can either serve the popcorn warm, or let it cool to room temperature.  If you do plan to give some of the popcorn as gifts, let it cool completely before you package it.  The popcorn will keep for about a week in an airtight container.

*One good option for vegan popcorn is Newman's Own Organics (pictured below) - the company's unsalted microwave popcorn bags do not contain any butter, and are vegan. 

Nutrition Info:
18 servings (2/3 cup), Calories 126 

Tasting Notes:
My fiance declared that this yummy snack was like cracker jacks only better, with a fresh taste that packaged caramel corn can't hope to compete with, and requested that I always keep a batch on hand for him to take to the movies.  I guess that makes it a winner, and on my end, I found myself happily crunching away on this sweet-salty snack.  My only complaint was that the caramel mixture had a tendency to stick to my teeth, but if it weren't for that, I would have rated it a 5 in a heartbeat.

Rating:
4

Chicken-Apple Crunch Salad

Use cooked Gardein chicken breast (without the included sauce) to make this quick entree salad - with their blend of quinoa, millet, amaranth, and kamut, Gardein products pack a great veggie protein punch.

Ingredients:

• 2 cups cooked and cubed Gardein Tuscan chicken breast (without sauce)
• 1 cup chopped Granny Smith apple
• 1/2 cup chopped celery
• 1/4 cup raisins
• 2 tablespoons chopped green onions
• 1/3 cup vegan mayonnaise
• 1 tablespoon vegan sour cream
• 1 teaspoon fresh-squeezed lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground cinnamon

1. Combine the chicken, apple, celery, raisins, and green onions in a large bowl.

2. Whisk together the mayonnaise, sour cream, salt, black pepper, and cinnamon.  Pour over the chicken-apple mixture, tossing well to combine, and serve! 

Nutrition Info:
4 servings (1 cup), Calories 207

Tasting Notes:
One bite of this and I was transported back in time to my childhood - to a salad my mom made that must have been nearly identical to this one, except with 'real' versions of everything - chicken, mayo, sour cream - instead of vegan versions.  Which is to say: scrumptious.  The ingredients blended really well, and the cinnamon was a nice touch.  I liked playing around with different bites on my fork - chicken with just celery and raisins, or a piece of apple plus a piece of chicken - to savor the varying tastes to the maximum.

Rating:
4

Coffee Cupcakes

The batter for these yummy cupcakes smells just like coffee ice cream.  These are great for anyone celebrating a winter birthday, or just for a snack on a snowy winter day.

Ingredients:
For the cupcakes:

• 2 tablespoons boiling water
• 4 teaspoons instant espresso granules*
• 1/3 cup vegan buttermilk**
• 1 and 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup vegan sugar
• 5 tablespoons vegan butter
• 2 teaspoons vanilla extract
• 2 Ener-G eggs

For the espresso syrup:

• 1/4 cup vegan sugar
• 1/4 cup water
• 2 tablespoons instant espresso granules*
• 2 tablespoons light-colored corn syrup
• 1/4 teaspoon vanilla extract
• 2 tablespoons vegan powdered sugar

1. To make the cupcakes, combine 2 tablespoons boiling water and 4 teaspoons espresso granules in a bowl and stir until the espresso dissolves.  Add the buttermilk and set aside.

2. Lightly spoon the flour into dry measuring cups and level with a knife.  Combine the flour in a large bowl with the baking soda and salt; set aside.

3. In the bowl of a stand mixer, combine 3/4 cup sugar, the butter, and 2 teaspoons vanilla extract; beat at medium speed for several minutes, until well blended.  Add the Ener-G eggs, and beat until combined.

4.  Add the flour mixture and the buttermilk mixture alternately to the sugar mixture, beginning and ending with the flour mixture.  Line 12 muffin cups with paper liners (I liked the unbleached liners from Beyond Gourmet), and divide the batter evenly among the muffin cups - an ice cream scoop works well to ensure that you fill the cups evenly.  Bake at 350 degrees for 20 minutes - a wooden pick inserted in the center should come out clean.  Cool for 10 minutes in the pan on a wire rack, then remove the cupcakes from the pan.

5. Meanwhile, make the espresso syrup: combine 1/4 cup sugar, 1/4 cup water, 2 tablespoons espresso granules, the corn syrup, and 1/4 teaspoon vanilla in a small saucepan.  Bring to a boil, then reduce heat and simmer for 3 minutes.  Pierce the tops of each cupcake a few times with a wooden skewer (a kebab stick works well), and brush the espresso syrup evenly over the cupcakes - the glaze will sink in to the holes you created and infuse the whole cupcake.  Let cool completely on a wire
rack before dusting the tops of the cupcakes evenly with the powdered sugar. 

*If you don't have espresso granules at home, you can substitute 8 teaspoons instant coffee in the cupcake batter, and 1/4 cup instant coffee in the glaze.  I highly recommend seeking out instant espresso though, for its really rich deep taste.  Likewise, if you prefer a cake to cupcakes, you can bake this batter in a 9-inch cake pan for 25 minutes instead.

**To make a buttermilk substitute, pour 1 teaspoon lemon juice into a measuring cup.  Fill with plain non-dairy milk to equal 1/3 cup, then let the mixture stand for 5 minutes to sour it (known as clabbering).  It will then mimic buttermilk in a recipe!

Nutrition Info:
12 servings (1 cupcake), Calories 192 

Tasting Notes:
The coffee taste of these was exquisite, and the cupcakes themselves nice and moist.  The glaze made the top of the cupcakes reminiscent of liqueur-soaked ladyfingers in tiramisu, for a wonderful contrast in flavor and texture in each bite.  Overall - delicious.

Rating:
5

Pork with Port Wine and Raisin Sauce

I was delighted to discover the certified vegan port from Casal dos Jordeos, which enabled me to enjoy this spirit for the first time in years.  Tonight, I put it to good use for this yummy sauce over Match pork chops.  Save the rest of the bottle to make mulled port on chilly winter nights to come.

Ingredients:

• 1/2 cup vegan port
• 1/3 cup raisins
• 2 teaspoons agave nectar
• 1 teaspoon olive oil
• 1 pound Match pork, thawed
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper
• 1/2 cup vegetable broth

1. Combine the port, raisins, and agave nectar in a bowl; set aside.

2. Shape the pork into 4 equal patties, and pat into about 3/4-inch thickness.  Sprinkle with 1/4 tsp. salt and 1/4 tsp. black pepper.  Heat the olive oil in a large skillet over medium-high heat.  Add the pork and cook for 4 minutes on each side.  Remove the pork from the pan, and set aside.

3. Add the remaining 1/4 teaspoon salt and the broth to the pan, scraping to remove the browned bits that have accumulated during cooking.  Add the port mixture, and increase the heat to high; cook until reduced to 1/2 cup (about 6 minutes).

Serve the sauce over the pork, and add some steamed white rice tossed with chopped green onions to round out the meal.

Nutrition Info:
4 servings (1 pork piece and 2 tablespoons sauce), Calories 256 

Tasting Notes:
Yum!  I loved the sweet plumpness of the raisins in contrast to the savory Match meat, and the port made a lovely sauce.  As my fiance noted with appreciation, the white rice and green onions were a pleasing contrast.  All in all, a delicious meal.

Rating:
4

Baked Feta with Marinara

This yummy spread makes a great holiday party appetizer.  Try it at a cocktail party with other noshes, such as crudites and dip, vegan shrimp cocktail (from Vegetarian Plus), or the Mini Black Bean Cakes with Green Onion Cream and Avocado Salsa from this blog.  If you like, try serving the feta spread on focaccia or sourdough instead of French baguette, or making it with canned fire-roasted tomatoes.

Ingredients:

• 1 teaspoon fresh-squeezed lemon juice
• 1/4 teaspoon crushed red pepper
• 2 minced garlic cloves
• 1 (14.5-ounce) drained can diced tomatoes with basil, garlic, and oregano
• 4 ounces vegan feta (such as Sunergia)
• Cooking spray
• 32 (1/2-inch) slices diagonally cut and toasted French bread baguette

1. Combine the lemon juice, red pepper, garlic, and canned tomatoes in a bowl.  Crumble the feta cheese into a 6-inch gratin dish coated with cooking spray; top with the tomato mixture.  Bake at 350 degrees for 20 minutes.  Serve with the baguette slices.

Note: to quickly toast baguette slices, arrange in a single layer on a baking sheet and bake at 400 degrees for about 8 minutes.

Nutrition Info:
16 servings (2 baguette slices, 2 tablespoons spread), Calories 107 

Tasting Notes:
I love Sunergia's feta (the company also makes seasoned tofu and soy blue cheese, both of which are delicious) and this was a great showcase for it.  Like dairy feta, the vegan version doesn't melt in the oven, but it does become wonderfully warm and creamy, perfect for spreading on the baguette slices.  As a personal preference, I might have toasted the bread for a few minutes less, since I prefer slightly softer crostini to super-crunchy, but a couple slices of toast with the spread made a great, festive appetizer nonetheless.

Rating:
3.5

Mini Black Bean Cakes with Green Onion Cream and Avocado Salsa

These adorable black bean cakes make a great holiday party appetizer!

Ingredients:
For the cakes:

• 1/2 cup bottled salsa
• 2 teaspoons ground cumin
• 4 cups rinsed and drained canned spicy black beans (such as Whole Foods)
• 1 cup dry breadcrumbs, divided
• 1/4 cup thinly sliced green onions
• 1/2 teaspoon salt
• Cooking spray

For the toppings:

• 1/2 cup vegan sour cream
• 1/4 cup thinly sliced green onions
• 1/4 cup diced and peeled avocado
• 1/4 cup chopped plum tomato
• 1 teaspoon fresh-squeezed lime juice

1. To make the cakes, combine the salsa, cumin, and black beans in a food processor, and process until smooth.  Transfer to a bowl and stir in 1/2 cup of the breadcrumbs, 1/4 cup green onions, and the salt.

2. Divide the mixture into 24 portions, and shape into 1/2-inch-thick patties.  Place the remaining 1/2 cup breadcrumbs in a shallow dish and dredge the patties in the breadcrumbs.  (Note: the patties will be sticky before you dredge them in the breadcrumbs, and I found it easier to shape into proper patties after doing so).  Arrange in a single layer on a baking sheet coated with cooking spray, and bake at 375 degrees for 14 minutes, turning over halfway through.

3. For the toppings, mix together the sour cream and 1/4 cup green onions in one small bowl.  Mix together the avocado, tomato, and lime juice in a second small bowl.  Top each black bean cake with 1 teaspoon green onion cream and 1 teaspoon avocado salsa. 

Nutrition Info:
12 servings (2 cakes), Calories 99 

Tasting Notes:
Perfectly dainty and tasty, and visually adorable, but I was surprised that the flavor was a little bland.  I imagined more spice would come through from the already 'spicy' black beans, but if you want extra kick, I recommend not rinsing the beans first, or adding fresh minced jalapeno pepper, extra cumin or ground red pepper. You might add a dash of spice to the sour cream mixture as well.

Rating:
3.5

Sausage, Pepper, and Onion Pizza

These pizzas make a quick, fun weeknight meal.

Ingredients:

• Cooking spray
• 1 and 1/2 cups vertically sliced onion
• 1 cup green bell pepper strips
• 2 vegan Italian sausage links (such as Field Roast)
• 1/4 teaspoon crushed red pepper
• 1 (14.5-ounce) undrained can diced tomatoes
• 1 (8-ounce) French bread baguette
• 1 cup shredded Daiya mozzarella

1. Heat a large skillet coated with cooking spray over medium-high heat.  Add the onion and bell pepper strips, and saute for 6 minutes.

2. Add the sausage, and cook for 5 minutes, breaking apart the sausages into crumbles as they cook.  Add the crushed red pepper and the canned tomatoes, and cook for 5 minutes - the mixture will be thickened by the end.

3. Cut the baguette in half horizontally, and place the halves on a baking sheet.  Spread the sausage mixture evenly over the cut sides of the bread, and sprinkle evenly with the mozzarella.  Bake at 450 degrees for 5 minutes.  Cut each pizza in half and serve.  These are great with pickle spears on the side.

Note: for a fun dessert, try this quick strawberry-anise sundae recipe: Combine 1/4 cup light-colored corn syrup, 2 tablespoons vegan sugar, 2 teaspoons fresh-squeezed lemon juice, and 1/8 teaspoon salt in a saucepan.  Bring to a boil, then continue to cook for 1 minute, stirring constantly, until the sugar dissolves.  Remove from heat and stir in 1 tablespoon anise-flavored liqueur.  Although any variety would work taste-wise, I have confirmation from the great vegan alcohol directory at barnivore.com that Pernod Ricard is vegan, as is Romana Sambuca.  Place about 1/2 cup vanilla non-dairy ice cream of your choice in a dessert bowl, along with 1/4 cup sliced strawberries; top with about 1 tablespoon of the anise syrup. 

Nutrition Info:
4 servings (1 pizza half), Calories 375

Tasting Notes:
I hate to give two 5's a row, lest my readers think I'm over-inflating how good my cooking is, but this pizza seriously tasted like it came from the corner pizzeria, not my own kitchen, and if I hadn't made it with my own two hands, there's no way I would believe it was vegan.  Just the right kick of spice from the crushed red pepper, savory sausage, deliciously crispy baguette for the crust, and super cheesy, melt-y Daiya on top.  Yum!

Rating:
5