BitterSweet

Thanksgiving is not my favorite holiday, not by a long shot. Rarely do I even observe it in any significant way, dutifully attending the obligatory family meals, but only to slap together a minimal veggie burger or bowl of soup for myself. Best to keep away from the kitchen with that gruesome turkey carcass on display, all manner of innards and nasty bits strewn about on plates as people mill around the buffet, you see. With the inescapable smell of meat and butter permeating the air, it’s the most I can do to just keep a straight face and get through this day without being too grouchy- A tact that I often inadvertently fail.

On the other hand… There was one Thanksgiving that I fondly recall. The only dinner party I ever threw, all of my closest friends at the time was there, and it was as close to perfect as one could hope. There was mashed potatoes, wild rice salad, butternut squash soup, asparagus casserole, glazed carrots, fresh bread, and of course a plethora of dessert options. Everyone contributed something or other to the meal, be it a dish or just themselves (which counts for a lot more than you might imagine.)

But when I think back on that night, there is one aspect that stands out in my mind, inspiring me to try the whole ordeal just one more time.

Tofu turkey. No, not a Tofurkey, but a modest homemade substitution. Made from an ordinary block of tofu and cut into shape, they have a lot going for them, being so much easier and cuter than many other Thanksgiving mains out there.

Now, since the countdown has officially begun and Thanksgiving looms a mere 10 (!!!) days away, it seemed as good a time as ever to go through a trial run, and to perhaps share a few ideas in case everyone hasn’t yet nailed down their menus. Taking a more sophisticated approach to the marinade this time around than on the original tofu turkeys, a mixture of apple cider and savory herbs makes for a sweet, salty, and slightly tangy taste sensation. Nothing goes to waste here either, because the flavorful leftover marinade is then made into a simple, silky smooth gravy.

Even if you, like me, tend to gloss over this holiday as a waste of a day off, just consider making it a special occasion by making these adorable, cruelty-free fowl.

Cider-Marinated Tofu Turkeys

3 Cups Apple Cider
2 Tablespoon Apple Cider Vinegar
1 Tablespoon Molasses
1 Tablespoon Soy Sauce
1 Teaspoon Dried Thyme
1 Teaspoon Dried Parsley
1/2 Teaspoon Dried, Crushed Sage
1/2 Teaspoon Dried Tarragon
2 Cloves Garlic, Finely Minced
1 Teaspoon Salt
Pinch Black Pepper
2 14-16-Ounce Blocks Extra Firm Tofu

2 – 4 Tablespoons Olive Oil

To make the marinade, simply whisk together everything except for the tofu and oil in a large, microwave save bowl or pitcher, and heat for about 5 minutes to allow the flavors to meld. Set aside.

Open and drain away as much liquid as possible from each of the block of tofu. Taking one at a time, stand it on its side, and slice it horizontally into four slabs. Use a turkey-shaped cookie cutter to cut each one individually (You can save the excess tofu for another recipe, like “egg” salad or stuffed mushrooms.) (If you can’t find an appropriate cookie cutter, or don’t want to fuss with it, leaving the rectangles as is will work just fine, too.) Place each tofu turkey into a large baking dish (about 11 x 7, but exact size isn’t important) so that none are overlapping.

Pour the hot marinade over the turkeys, and let rest a room temperature until the liquid has cooled. Cover with plastic wrap, and then refrigerate overnight, or for at least 8 hours and no more than 24.

When you’re ready to prepare dinner, preheat your oven to 375 degrees.

Drain away but reserve the excess marinade, leaving the tofu turkeys in the baking dish in one layer. Brush the turkeys with oil, and bake for 20 – 30 minutes, until nicely browned.

Serves 4 (2 turkeys each)

Cider Gravy

1 Tablespoon Olive Oil
1 Small Yellow Onion
1 Cup Sliced Button Mushrooms
1 Clove Garlic, Finely Minced
1 Teaspoon Powdered Vegetable Stock
1 Teaspoon Ground Cumin
Pinch Cayenne Pepper
1/3 Cup Chickpea Flour
2 Tablespoons Nutritional Yeast
2 1/4 Cups Reserved Marinade, Divided

Set a saute pan with high sides over moderate heat, and pour in the oil. Once hot, add in the onion, mushrooms, and garlic, and gently saute for 5 – 8 minutes, until softened and the onions are translucent. Sprinkle in the spices, and cook for 1 minute.

Stir the chickpea flour and nutritional yeast into 1/2 cup of the reserved marinade so that there are no lumps, and pour it into the pan. It will thicken up very quickly, and once it does, add in the rest of the marinade. Turn down the heat slightly and let the mixture come to a slow bubble, and simmer for 5 – 10 minutes.

Transfer the mixture into a blender or food processor, and thoroughly puree, until completely smooth. Serve immediately, or place a piece of plastic wrap on the surface of the gravy so that it doesn’t form a skin.

Makes about 2 1/2 Cups

Printable Recipe

Strange when examined up close, despite how common the practice is, the way we tend to assign deeper meaning and otherwise nonsensical connections to everyday objects is a behavior that still intrigues me. The way that something like an innocent mandolin can inspire fear upon sight in some, and how there’s nothing more soothing than a steaming cup of tea, no matter the actual flavor. Stemming from so many converging memories, it’s hard to say where all of these associations come from, but I’m fairly certain I know why I’ve been thinking of scones a whole lot lately, and along with them, a particular person who really deserves a half-dozen or so of them.

It was the very first thing I ever successfully baked for anyone else, and I still swell with pride as I recall that beautifully browned tray of lumpy, sweet breakfast biscuits. Sparkling with coarse turbinado sugar sprinkled liberally on top, each scone was lovingly decorated and carefully shaped, despite the bumpy surfaces. Made with cranberries and orange zest, a fairly safe but still new combination to me, I watched anxiously as I served the first one to my mother, candidly observing her every reaction. Although it may have been a good bit of acting on her part, she seemed just as thrilled as I, and from then on, I’ve always felt that the best treat to make for her would be scones.

Since that day, there have been scads of scones, some better than others, some prettier and still some that were huge flops and went quickly into the open trash can. But she tried them all, enthusiastic and still honest when asked her opinion, and so the scones kept on coming.

Until life got in the way, of course. Focusing more on the holidays and other baking projects, I’m sad to say that it’s easily been months since the last batch of scones were born in this kitchen. And with that confession, I realize that it’s been equally as long as I made something special for my mom. Who needs a better reason to bake than that?

I’m a firm believer that mother’s day should come around a number of times a year, at random and by surprise, especially for a woman who’s gone above and beyond the call of parenting to save my sorry butt so many times. Forget waiting for a special occasion, now is as good a time as any to spread the love… Especially with scones.

Although this little number falls more on the cakey side of the tracks than I usually like my scones, they’re a refreshing change of pace, perfectly suited for a chilly autumn breakfast or brunch.

Apple Ginger Scones

2 Cups White Whole Wheat Flour
2 Teaspoons Baking Powder
1/4 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Ginger
1/4 Teaspoon Ground Nutmeg
Pinch Ground Allspice
1/2 Cup No Sugar Added Apple Butter
1/2 Cup Apple Cider
1/3 Cup Dark Brown Sugar, Packed
1/2 Cup Frozen Margarine, Diced
1/2 Cup Finely Chopped Crystallized Ginger
1 Medium Red Apple, Diced

Ginger-Cider Icing:

3/4 Cups Confectioner’s Sugar
1/4 Teaspoon Ground Ginger
1/2 – 1 Tablespoons Apple Cider

Preheat your oven to 375 degrees, and line a baking sheet with either a silpat or piece of parchment paper.

In a large bowl, whisk together the flour, baking powder and soda, salt, and spices, so that all of the dry ingredients are equally distributed throughout. Separately, mix together the apple butter, cider, and sugar until smooth, and set aside.

Add the frozen margarine into the dry ingredients, and using a pastry cutter or a fork, cut the margarine in so that you achieve a coarse but even meal-like consistency with no pieces larger than peas. Toss in the chopped ginger and apple so that they’re coated in the flour, and then pour in the wet ingredients. Stir just enough to bring the dough together.

Scoop out about 1/2 cup of batter for each scone, and use lightly moistened hands to shape the lumps into rounds on your prepared baking sheet. Bake for 18 – 22 minutes, until lightly browned. Let cool completely on a wire rack before preparing the icing.

For the icing, simply stir together all of the ingredients, adding in the cider just a few drops at a time, until it reaches your desired consistency. Drizzle across the scones liberally.

Makes 8 Scones

Printable Recipe

Sloth is a sin that seems hardest for me to shake as the days grow darker and shorter. With the warm weather goes my motivation to get out of bed at a reasonable hour, and putting off tasks for another day, or another week, is all the more appealing. It’s easy to see how these bad habits can snowball quickly into a very bad situation, but it turned out that this laziness actually produced something rather delicious. The only problem is… I’m not exactly sure what it is.

Sweet, lightly spiced, crisp on the outside but cakey on the inside, both easy to eat and hearty at the same time, this isn’t a snack that fits easily into any preexisting category. Not wanting to go through the trouble of preheating the oven and pulling out the big baking sheets, but craving cookies, it all began with a quick drop cookie batter, filled with oats, nuts, and that fall baking staple, pumpkin puree. As luck would have it, the waffle iron was still on after a leisurely brunch of “buttermilk” waffles and syrup, so putting two and two together, the batter hit the iron.

Trying to bridge the gap between breakfast treat and dessert a bit further, a light drizzle of chocolate ganache sure complimented these flavors nicely, but didn’t exactly clear up this thing’s identity crisis.

What would you call this? Whatever it might be, it’s worth making and trying for yourself!

Pumpkin Waffle Cookie Treats

1/2 Cup Canola Oil
1/2 Cup Dark Brown Sugar, Packed
1/2 Cup Pumpkin Puree
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Ginger
Pinch Ground Nutmeg
1 Teaspoon Vanilla Extract
3/4 Cup All Purpose Flour
3/4 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 1/2 Cups Rolled Oats

Ganache:

1 Cup (6 Ounces) Semi-Sweet Chocolate Chips
2 Tablespoons Soy Creamer

Begin heating up your waffle iron according to the manufacturer’s instructions.

In a large bowl, whisk together the oil, sugar, pumpkin, and vanilla until smooth. Stir in the flour, baking soda, and salt. Sift the spices, flour, baking powder, and salt into the bowl, and stir well, but be careful not to overbeat the batter. A few lumps are just fine. Finally, add in the oats, and mix just enough to distribute them equally through the batter.

Lightly grease your waffle iron before beginning to cook each round. Portion out as much batter in each waffle indent as you would for standard waffles, and spread it out lightly just to make sure it fills the space evenly. Shut the iron and cook for 2 – 5 minutes, depending on your waffle iron, until golden brown all over.

Transfer the hot waffle cookies to a wire rack. Repeat with the remaining batter. Once completely cool, prepare the ganache by microwaving the chocolate and soy creamer together in a microwave-safe bowl, in blasts of 30 seconds, stirring thoroughly until smooth. Use a spoon or piping bag to drizzle as desired.

Yield varies depending on the size of your waffle iron, but I got about 9 waffle cookies.

Printable Recipe

Drawing dangerously close to those both loved and loathed major winter holidays, just about every food brand and eatery are now whipping out their seasonal specials and limited edition goodies, emblazoned with cheerful winter graphics and packed with warming spices. From gingerbread lattes to pumpkin muffins, these little treats make the most average eats just a little bit more exciting; spirited, even. Scouring shelves for the early arrival of any vegan nogs, one of my absolutely favorite seasonal specialties, I’ve been on high alert during every recent grocery shopping expedition, encouraged by the first reports of a few sightings far out west. Sadly, so far it’s been for naught, just the same old choices of soy, rice, and almond milk sitting on those lonely store shelves. To tide over my thirst, however, I did find an entirely new beverage addiction… Odwalla Pumpkin Super Protein.

Buy the bottles of sweetly spiced orange drinks by the dozen, they’ve already begun to play hard to get, restocking in unreliable intervals and in unsatisfying small quantity. For fear of losing yet another beloved treat, and even before the seasonal window closes, it quickly became clear that I would be on my own on in satisfying this craving.

Wouldn’t you know, it’s really easier than all get up to recreate this instant classic at home. Taking a hint from the ingredients list, and putting my own personal preferences into the mix, it was a matter of minutes before I had a giant pitcher of liquid pumpkin pie, still nutritionally sound and full of protein, too. Even better, my version kicks up the spices a bit, and uses a touch of agave instead of cane sugar to sweeten the deal.

Thank goodness, now I’ll have at least one “limited edition” treat that I won’t need to worry about hunting down or losing, despite the changing seasons!

Pumpkin Pie Shake

1 15-Ounce Can Pumpkin Puree
6 Ounces Extra-Firm Silken Tofu (1/2 Package)
1 Ripe, Medium-Sized Banana
3 – 4 Cups Vanilla Soymilk
1 Cup Apple Cider or Juice
1/4 Cup Agave Nectar
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Ginger
1/4 Teaspoon All Spice
Pinch Nutmeg
Pinch Salt

As with any smoothie or shake, just toss all of the ingredients into your trusty blender or food processor, and crank it up! Add more or less soymilk depending on how thick you’d like it. This makes a giant batch, so feel free to cut it in half. It will keep in the fridge in an air-tight pitcher for 7 – 10 days, just make sure you shake well before pouring, as settling may occur.

Makes About 7 1/2 – 8 1/2 Cups

Printable Recipe

No need to be scared of things that go bump in the night, because around these parts, in all likelihood it’s nothing more than the midnight baker, bumbling about in the kitchen.  When the witching hour struck last night, however, the midnight baker was up to some devious plot, whipping up more spooky sweets that usual…

Topped with a monstrous green swirl of frosting and those ever-popular chocolate spiders, these cupcakes are by no means horrific Halloween eats, but still perfectly fun and festive. Who really wants to eat something so faux-gory that it makes your stomach turn in the first place?

Of course, there is still one hidden surprise that’s just a touch bloody…

Strawberry “blood” filling! No, you’re definitely not going to fool anyone, but for a last-minute Halloween dessert, this assemblage can’t be beat. Just bake your favorite vanilla (or any other light-colored) cupcakes, carve a little cone out of the center with a paring knife, and trim the bottom of the cone off. Fill the hollow with a teaspoon or two of strawberry jam, and replace the top. Save the scraps for cake truffles, or have yourself a little snack.

As for that green frosting, you won’t find any nasty food coloring here- That hue is all thanks to one little avocado, and you can’t taste it one bit. Feel free to take advantage of that color and flavor it with mint, or keep it more kid-friendly with a solid dose of vanilla.  Should you need a last-minute Halloween party treat, look no further- These are simple enough to please all palates, and easy enough to whip up in no time at all.

Monster (Green) Frosting

1 Ripe, Medium-Sized Avocado
1 Teaspoon Lemon Juice
1/2 Cup Margarine
1 Teaspoon Vanilla Extract
1 Teaspoon Peppermint Extract (or more vanilla)
Pinch Salt
2 – 3 Cups Confectioner’s Sugar

Place your avocado and lemon juice in a food processor or blender, and thoroughly puree, scraping down the sides of the bowl as necessary to ensure that there are no chunks of avocado remaining. Transfer the puree into your stand mixer, and add in the margarine. Cream the two fats together until smooth and homogeneous, and add in your extracts of choice and salt. Stop the machine before adding in the sugar, and begin it again on a low speed so as not to fling powder everywhere. Once the sugar is mostly incorporated, turn up the speed to high, and whip for 2 – 3 minutes, until light and fluff. Apply to cupcakes as desired

Makes Enough to Frost about 1 Dozen Cupcakes

Printable Recipe

The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.

Daunted, excited, and intimidated, I responded in my typical fashion of completely ignoring the call to arms until the absolute last minute. Yes, it was a foolish act, but with so many side projects and deadlines to meet, it was easy to prioritize everything else above it, and effectively forget about the challenge until last night. Luckily, this wasn’t the first time I had contemplated the construction of that oh-so trendy sandwich cookie. Having previously done some serious legwork on recipe formulation, I had the framework all set, and all was left were a few tweaks, and more than a few prayers to the baking gods to be made.

Midnight came, and my stand mixer roared to life, while the oven coils slowly grew warmer. I whipped. I folded. I piped. I waited.

I slid the sheets into the oven.

I held my breath.

…And did a little dance when those smooth cocoa shells emerged from the oven. They had FEET! Deliriously happy, I didn’t stop smiling for a solid hour afterward. I still can’t believe that it worked, and worked so perfectly!

Sandwiching a generous dollop of matcha “buttercream” between two delicate, crisp cookies, they were everything I could have dreamed of. My only regret was that I hadn’t made a double batch.

Now, before the deluge of emails comes, I’m not ready to share the recipe yet. I will say that it’s related to my meringue method, but I’m hoping to release it in a future book or ebook. Besides, I want to play around with more flavors and colors before signing off on this beauty!