2011 September « BitterSweet

Edible Heirlooms

September 30, 2011 at 11:22 am | Posted in Baking / Cooking, Food | 35 Comments
Tags: fall, heirloom beans, kale, recipe, seasonal, stew, vegan, winter

You know those weirdos who get all excited about the simplest foods? Those people you see in the produce section, lunging for the first and most perfect pumpkin of the season? The shoppers playing bumper carts as they race down aisles, desperate to get the freshest, greenest head of kale? Yeah, I’m outing myself here: I’m one of them. Though the term “foodie” holds little meaning to me, I would gladly take the title of “food lover.” Spying a deal on favorite produce can make my day, and I have been known to literally jump up and down in the middle of a store upon finding a much sought-after edible.

Such was the scene in the early summer, when a brand new Whole Foods opened up practically down the street from me. Combing through the expansive bulk bin section first thing on opening day, a fascinating new selection of dry goods were right at my finger tips. Things I had only read about, like kaniwa, suddenly were within my reach. Right at the end of the line, as if saving the best for last, it was there that I came upon the 10 heirloom bean mix. Such a riot of colors and shapes seemed impossible to come from merely beans, those much maligned legumes that typically only came in varying shades of brown. Positively enchanted, I loaded up a bag full of the otherworldly bean blend, the smooth, dry skins clattering together gently as they slid off the metal scoop.

And then, they sat. Not quite forgotten, but with no clear destination, my pound-plus of gorgeous flageolet, orca , canary beans, and so forth remained squirreled away in the pantry, out of sight and definitely out of mind. Who wants to spend half a day bent over a boiling pot of beans in the heat of summer anyway?

Not a paltry handful of months could dampen my enthusiasm; Finally the heat broke, and those lovely legumes sprung back into my sights and finally onto my menu.

An ideal meal for a chilly fall or winter day, any sort of stew is perfect to warm the belly and sustain a difficult day of work. Or, fuel the mind for a long day of writing. Or simply provide comfort and nourishment for the worn and tired soul. Though the cooking process did undeniable dampen my rainbow of heirlooms, I’d gladly take the trade off of delicious, earthy flavor and creamy textures instead. Any sort of beans will do in this simple mixture, so don’t feel compelled to go out in search of a rare bean blend- Unless that sounds like your idea of fun, too.

Garlicky Greens and Beans Stew

1/4 Cup Olive Oil
1 Medium Red Onion, Diced
1 Whole Bulb Garlic (12 – 15 Cloves), Peeled and Finely Minced
8 Ounces Mushrooms, Roughly Chopped
1 Bay Leaf
1 Teaspoon Dried Basil
1 Teaspoon Dried Rosemary
2 Teaspoons Smoked Paprika
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Ground Corriander
1/4 Teaspoon Red Pepper Flakes
2 Tablespoons Tamari or Soy Sauce
1 Cup Mushroom or Vegetable Broth
1 28-Ounce Can Diced Tomatoes
1 Large Sweet Potato, Peeled and Diced
3 Cups Cooked Beans (Heirloom 10 Bean Mix)
1 Bunch Kale (About 1 Pound), Cleaned, De-stemmed, and Chopped
2 Tablespoons Balsamic Vinegar
Salt and Pepper to Taste

Set a large stock pot over medium heat, and start by sauteing the chopped onion in the oil. Once softened and somewhat translucent, add in the minced garlic, and cook for about 5 or 6 minutes, until the onion just begins to brown around the edges. Introduce the mushrooms at that point, and allow them 3 – 5 more minutes to cook down slightly and become aromatic.

Add in the spices and seasonings, along with your broth of choice, tomatoes, and sweet potato. Stir well, bring to a boil, and cover the pot. Turn the heat down so that the stew is at a lively simmer, and let cook for 15 minutes. After that time has elapsed, add in the cooked beans, and continue simmering, uncovered, for another 15 minutes. Test the potatoes to make sure that they’re fork tender, and if they are, turn off the heat. Mix in the kale a few handfuls at a time, using the residual heat to wilt it down. Mix in the balsamic vinegar and season with salt and pepper to taste. Serve hot, with a chunk of crusty bread or over a bowlful of rice.

Serves 6 – 8

Printable Recipe

Pumped for Pumpkin Season

September 22, 2011 at 10:04 am | Posted in Baking / Cooking, Food | 28 Comments
Tags: cream sauce, gravy, pasta, pumpkin, ravioli, vegan

Throughout all of the seasonal upheaval, one thing that cooks and connoisseur both look forward to with a certain child-like glee is the return of the pumpkin. Like clockwork, the blogosphere will be inundated with pumpkin soups, pumpkin cakes, and pumpkin smoothies and in no time at all, the sting of losing summer will begin to fade. Or at least, that’s how it’s supposed to work. For the past couple of years though, mother nature has thwarted this comfortable transition, finding new ways to wipe out the current crop of pumpkins and create mass panic amongst foodies everywhere. This year it’s the devastation of hurricane Irene that’s driving shoppers to wipe grocery store shelves of canned pumpkin clean, stock piling for the inevitable shortage – Mostly caused by other people stuffing their pantries as well, rather than any actual scarcity.

Very reluctantly using one of my last remaining and so very precious cans of the orange squash puree, I set out to ease the pain of entering into full fledged autumn and create something special. Pumpkin ravioli, each delicate envelope of thin pasta packed with savory, slightly cheesy pumpkin goodness, sounded like the perfect option. The good news and bad news is that the pumpkin element ended up being pushed out of the spotlight, upstaged by the unassuming supporting actor; the sauce. Yes, it was all about the sauce.

A simple “cream” sauce enriched with chopped mushrooms for that extra umami umph, it’s a versatile accompaniment that wears many hats. Pairing beautifully with all sorts of autumnal dishes, you could also pour a generous dollop over fluffy, homemade biscuits and call it gravy, and it takes on that extra role without missing a beat. It may not be particularly innovative, but with so much seasonal upheaval, sometimes classic comfort food really is best.

So the ravioli were a bit disappointing, but by no means bad. The good news in this situation is that since the pumpkin didn’t stand out, you could seamlessly substitute pureed butternut squash, sweet potato, parsnips, or pretty much any slightly sweet winter squash or root vegetable. Just mix 1 cup of puree with 1/4 cup of vegan parmesan, plus a pinch of salt, pepper, and nutmeg, and stuff about 1 – 2 teaspoons between two wonton wrappers, dabbing the edges with water to seal. Simmer the ravioli very gently for just 2 – 3 minutes, until the wontons are al dente. Toss with mushroom creme sauce, and forget all about that awful pumpkin shortage.

Mushroom Creme Sauce/Gravy

2 Tablespoons Olive Oil
1 Medium Yellow Onion, Chopped
2 Cloves Garlic, Finely Minced
16 Ounces Cremini or Button Mushrooms, Roughly Chopped
2 Cups Unsweetened Non-Dairy Milk
1/2 Teaspoon Dried Thyme
1/4 Cup Vegan Parmesan
2 Tablespoons Chickpea Flour
Salt and Pepper, to Taste

Set a large skillet with high sides or a medium saucepan over moderate heat. Allow the oil to get nice and hot before adding in the onion, and sauteeing it for 8 – 10 minutes so that it softens and begins to barely take on color. Add in the minced garlic along with the chopped mushrooms, and continue to cook, stirring frequently, for 5 – 6 minutes. The mushrooms should reduce significantly in size.

Separately, whisk together the “milk” of your choosing, thyme, “parmesan,” and chickpea flour until smooth. Pour this mixture into the skillet or saucepan, and stir well. Be sure to scrape the bottom and sides of the pan frequently to ensure that nothing burns. Cook for another 6 – 8 minutes, or until the liquid thickens and bubbles begin to break on the surface. Turn off the heat, season to taste with salt and pepper, and serve while hot!

Makes Enough for 3 – 4 Servings of Ravioli

Printable Recipe

Bringing Out the Big Guns

September 20, 2011 at 10:08 am | Posted in Photography | 10 Comments
Tags: cameras, dSLR, photography, point-and-shoot

Most striking in the comments for the Plate to Pixel giveaway was how apologetic most were. Almost everyone mentioned a desire to upgrade, or general unhappiness with their camera phone, point-and-shoot, or dSLR. Such is the nature of the beast, as technology continues to advance and improve, but not all cameras regress into obsolescence at the same rate as, say, laptop computers. Don’t write off your “rinky dink” equipment just yet… But before I get too far into that subject, down to business.

As chosen by everyone’s favorite random number generator, the winner is…

Christopher Nguyen! Shooting with a point-and-shoot, this is a great example of making the best of what you have. Don’t sell yourself short because of that! Which brings me back to the point: Should you trash you crappy old camera and funnel a couple hundred dollars into a shiny new dSLR?

Please note, this is not my treasure chest of camera bodies and lenses, but Lou Manna‘s that I stole a quick snapshot of.

I know that you won’t want to hear this, but the answer is complicated, and it depends. In defense of the entry level point-and-shoot, I want to mention that I did in fact photograph all of My Sweet Vegan using one- The Canon PowerShot A75, to be exact; An extinct dinosaur of a machine that’s anything but cutting edge now. Though a dSLR will give you much more control, higher quality for making prints and large reproductions, and more creative tools to carry out your vision, there’s much that can be done with a point-and-shoot as well. It’s as much the equipment as it’s the photographer behind it.

For most bloggers, I would advise you not to feel pressured to get an expensive camera because you’re not happy with your photos. The principles behind it are the same, so first master what you have, learn composition, use that macro feature like your life depended on it, and then ask yourself if you want to take the next step up.

If you’re very serious about the art and craft of photography, want to possibly become a photographer as more than just a hobbyist, then yes, let’s not beat around the bush here: You NEED a dSLR. Sign up for classes, learn about those f-stops, and get out there! I would advise those on that long and winding path, however, to save some money by purchasing just the camera body of your choice, forgoing the kit lens, and instead funneling that cash into a nice lens. The lenses do end up being a bigger investment than the camera much of the time, but a really nice macro or telephoto lens makes all the difference in quality food photos. My most frequently used lenses are the 50mm f/1.2 L USM and the 60mm f/2.8 Macro USM, for reference.

Now, on the question of Nikon vs. Canon… Well, I happen to be a Canon person, so I think you know what I would say.

Make Room for Mesquite

September 16, 2011 at 12:27 pm | Posted in Baking / Cooking, Food | 29 Comments
Tags: baking, breakfast, food, muffins, recipe, vegan

Wrapped up in soft long sleeves and knee-high socks, the night air still felt unseasonably harsh. Pumpkins and butternut squash looked like aliens in the produce department, suddenly materializing out of nowhere. Have they always been quite so orange, or so large? A year is a long time to go without seeing a close friend, and any small change (or constant, for that matter) seems magnified to outlandish proportions. Considering that it’s now mid-September, the annual shift in temperatures and available vegetables is right on schedule, but it’s me that is behind the times.

Nightfall comes to earlier, too, and the air is much too dry. Autumn is no doubt a beautiful time of year with many good aspects to look forward to, but I’m just not ready to embrace it yet. There are still cherry tomatoes ripening in the garden, for crying out loud!

But fall waits for no one; an impatient and demanding guest at best. Unwilling to dive into the deep end right away, a gentle dip into the season sounded like a more comfortable approach. One toe at a time, feeling out the waters, trying hard to settle in no matter how swift the current. Passing the squash for now, I moved on to a long-forgotten bag of flour in my pantry that seemed like an easier way to greet autumn. Yes, flour: Mesquite flour, to be precise.

Mesquite flour isn’t seasonal per se, but it has cooler weather written all over it if you ask me. Mesquite reminds me of autumn because it has a warm, toasty flavor, reminiscent of a crackling, smokey wood fire in the fireplace. That rich, earthy scent that fills the air as the smoke rises up through the chimney and is whisked away with the brisk breeze; That’s what I think of every time I open up that bag of flour and inhale deeply. Just like that, I’m feeling warmer and lighter in spirit already.

Turning on the oven never felt more satisfying. After nearly record breaking stretches of silence over the summer, it creaked grumpily back to life before returning to a contented purr. Something simple and comforting was in order, and I knew just the thing. Muffins, inspired by those made by Amanda Chronister (previously of Vegan Core) as part of a swap practically a lifetime ago, sounded like a tender and sweet vehicle for this dark, warm flavor. Continuing to tweak as I went, the muffins became anything but the simple crumb-topped treats I had first envisioned. Coffee took the place of soymilk and cacao nibs made a crunchy companion to the chocolate chips, further enhancing the roasted essence of the mesquite. Ending up with something entirely different from the inspiration, I was happy nonetheless to still have found the original recipe, still as cute and carefully drawn out as ever.

Click to see the original recipe at full size

While mesquite may not be an everyday sort of ingredient, it’s worth the pantry space when it can deliver such a unique and satisfying flavor as this.

Chocolate Chip Mesquite Muffins

1 Cup + 2 Tablespoons All Purpose Flour
1/3 Cup Mesquite Flour
3/4 Cup Granulated Sugar
2 Teaspoons Ground Flaxseeds
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
Pinch Cinnamon
1/2 Cup Semi-Sweet Chocolate Chips or Chunks
1/4 Cup Cacao Nibs
1/3 Cup Canola Oil
3/4 Cup Brewed Coffee, Chilled

Turbinado Sugar, to Top

Preheat your oven to 375 degrees, and either lightly grease or line 10 standard muffin tins with cupcake papers. Set aside.

In a large bowl, whisk together the both flours, sugar, ground flax, baking powder, salt, and cinnamon. Toss in the chocolate and cacao nibs, and mix lightly to coat the pieces with flour.

Separately, stir together the oil and coffee before pouring both into the bowl of dry goods. Stir just enough to combine and create a mostly smooth batter. Distribute the batter equally between your prepared muffins tins, and lightly sprinkle the tops with turbinado sugar.

Bake for 15 – 18 minutes, until a toothpick inserted into the center pulls out clean. (Make sure that gooey chocolate chips don’t trick you into over-baking the muffins!) Let cool in the pan for at least 15 minutes before letting them come to room temperature on a wire rack.

Makes 10 Muffins

Printable Recipe

Plate to Pixel

September 14, 2011 at 10:41 am | Posted in Food, Photography, Reviews | 94 Comments
Tags: book review, digital photography, food photography, Helen Dujardin, Plate to Pixel

Like awaking suddenly from a deep sleep, disoriented but instantly frantic to pop out of bed and get started, I find myself smack-dab in the middle of fall festivities and obligations, with a workload heavy enough to topple the Tower of Pisa once and for all. It’s a strange time of year, where the end of summer always comes far earlier than the calendar states, further confused by the influx of winter holiday articles and photos requested for future publication. Regardless, vacation is over, school is back in session, and it’s back to the daily grind; Homework done, I’m ready to present to the class a report on my summer reading.

Plate to Pixel: Digital Food Photography & Styling by friend and inspiration, Helene Dujardin, is quite frankly a must-read for any budding food photographer. Especially applicable to the food blogger but also general photo enthusiast, there are few options on the market with this specialized knowledge in such an approachable and easily digested format. Consider it a cookbook for concocting the most delectable pictures possible, including all of the critical ingredients in a successful shot, and thorough instructions on how to bring that scene to life in a still image.

Needless to say, the photos are plentiful and every last one stunning, illustrating each point eloquently. Helen writes in a friendly, personable tone, that makes each lesson feel more like chatting with a friend than taking a class on photography. She covers not only the technical basics including f/stops, white balance, plus lighting considerations and so forth, but also dives into composition and styling, explaining why some photos just work, while others miss the mark. Everything that goes into one of Helen’s highly sought after photos is detailed here, almost like a cheat sheet for the rest of us still figuring out the art. Not just for the beginner either, Helen lays it all out on the table, including EXIF data for each image and advice on improving workflow.

In short, Plate to Pixel is a reference book that won’t spend too much time on your shelf, because you’ll want to look back over it time and again. In fact, it’s such a helpful tool to anyone passionate on the subject, I made sure I requested a second copy from the publisher to give out to one lucky reader. If you’d like a chance at winning this book, just leave me one comment below with accurate contact information filled out for your email address, and tell me: What kind of camera do you use? Be sure to enter before Monday, September 19th, Midnight EST, at which point a winner will be drawn at random.

The Biggest Food Issue Ever!

September 12, 2011 at 9:10 am | Posted in Food, Photography | 14 Comments
Tags: photography, vegan, VegNews

VegNews‘ annual food issue is always packed to the brim with the stuff I love most- recipes, restaurant reviews, new products, and more- and the September/October 2011 issue does not disappoint. For this particular two-month stretch, I had the tasty task of photographing quite a few of the featured foods as well. Seeing my work in print a few days early at Vida Vegan, via the generous free magazines being doled out to entice new subscribers, I was especially delighted at how well these particular images were reproduced in paper and ink. On the menu for these two months are…

Kati rolls by Terry Hope Romero, otherwise titled Chile Potato Wraps for a more straight-forward approach when the relatives give you strange looks at the diner table. Consider essentially bundling up spicy and fragrant mashed potatoes in soft, freshly handmade flat bread, and it’s easy to imagine that this as an Indian version of comfort food. It may take a bit more effort than a pile of plain old buttery spuds, but the flavors and varied textures are completely incomparable.

Gobi Manchurian by Robin Robertson, a dish new to me this time around, proved to be the sleeper hit of the batch. Crispy-fried cauliflower dressed up in a mouth-tingling hot tomato sauce with Asian inspirations? Yes please, and leave room for seconds! Traditionally chopped up into florets, this version is served up as whole cauliflower “slabs” to make it into more of a meal or side dish, rather than a mere bar snack.

Classic but always welcome when done right, French Onion Soup by Allison Rivers Samson is incredibly rich for having such humble beginnings. The key, of course, is slow simmered caramelized onions to make up the savory base- Time is your most important ingredient on this heart-warming soup.

Time for dessert! What could be better than Gluten-Free Trail Mix Cookies by Beverly Lynn Bennett? Taking a more controlled approach to the “kitchen sink” concept, each bite brings new fruits and nuts into the mix, making every cookie unique and delicious. Although this particular photo was mislabeled, I assure you, I was the photographer (and baker!) of this short stack.

Finally, one of the simpler but more fun photo shoots of the bunch, I got to set a whole bunch of marshmallows on fire with a torch! Dandies marshmallows to be specific, all stacked up in toasty, gooey s’mores. If you haven’t gotten your s’more on over a summer campfire yet, VegNews is here to remind you that it’s never to late for some mallow-and-chocolate action come colder months.

Food Styling 101: Burritos

September 9, 2011 at 9:18 am | Posted in Food, Photography | 36 Comments
Tags: food photography, food styling, tutorial, vegan

When I put out the call for your food styling stumbling blocks after a quick primer on ugly foods, the responses were greatly varied, but a few particular dishes stood out from the pack. Burritos caught my eye first, as more than one or two people named them as particularly uncooperative photography subjects. For good reason, these tortilla torpedoes are notoriously difficult to photograph in an appealing light; Packed with generally brown, red, and maybe yellow components, they’re not exactly bright rainbows of fresh ingredients. It’s easy for them to look tired, droopy, sloppy, or just plain greasy.

The good news is, there’s no need for them to ever appear that way through the lens! Although I would never suggest that I compose burritos like this for an everyday meal, special considerations do need to be made when they’re the “hero” of a shot.

As I was styling and photographing this particular specimen, I tried to think of tips and tricks that helped bring it into the world looking like a glamorous movie star, and not a second rate stand-in. Here’s what I came up with so that others might be able to fix their burrito blemishes…

Bear in mind which side you want to be “up” as you build a burrito. If you want the top to be smooth tortilla, then What you lay down first will end up on top. If you don’t mind a “flap” from the tortilla edges on top, then you can build it right-side up.

Try to keep mushier components to the bottom, so that when you slice it, they don’t smear through all of the following layers. This means guacamole, re-fried beans, hummus, and the like are better placed near the base of your assembly.

Include a good number of greatly varied layers, but don’t go overboard. 4 – 5 different things is about the maximum before it starts to just look like a mess of everything you had leftover in the fridge.

Be generous, but don’t over-stuff. A burrito blow out is never attractive.

Make sure you include something green, somewhere. Herbs, grilled zucchini, avocado chunks, anything! Green evokes the feeling of freshness, which helps to prevent the burrito from looking like a sad, reheated gas station offering. It also adds pops of contrasting color to create interest.

Strain salsa and other “wet” condiments to prevent a watery, mushy mess. Likewise, dab sliced tomatoes on a paper towel to remove some of the excess liquid before adding them to a burrito (or sandwich, for that matter.)

Save small amounts of every ingredient, to “fluff up” filling later. This is most noticeable in the beans- I like to show half of the sliced pieces to give it a more realistic look, but add in a few more whole ones to give it more texture and variety. Be sure to toss those whole beans in just a dab of oil to keep them shiny, or brush on a very thin layer with a clean paintbrush once they’re in place.

Use toothpicks to keep the roll intact. I usually start with one at each end, and break off the excess so that they’re not sticking out and visible. Then, as I cut and rearrange the pieces, I may add more in as needed. Just don’t forget that they’re there when you go to eat it later!

To cut your burrito, use a sharp knife, and apply gentle pressure while using a sawing motion. Don’t just smash the blade down and crush the fragile ingredients within.

Then, when it comes to capturing your burrito masterpiece…

Think about the “meal” as a whole to fill out the rest of the set. Consider including a beverage, sliced citrus, chips, dip, fresh herb garnish, and other simple, colorful, or graphic elements to add interest surrounding the subject.

Keep the colors light, bright, and clean. A burrito tends to look heavy by nature, so you want to balance that out with contrasting elements.

Use a mirror to direct a “spotlight” right onto the filling. Since I prefer a back light for most of my photos (just place the plate in front of the window, easy as that), the cut sides have a tendency to go dark unless otherwise highlighted.

Shoot from a low angle so you can see all of that glorious filling!

That concludes this class on burrito styling. Are there any more questions before we move on to the next? Raise your hand, speak up, and I’d be happy to go on! Don’t be afraid to suggest the next subject either, because if everyone enjoyed this, you can count on the Food Styling 101 series to become a regular feature here!

It’s What’s Pho Dinner

September 6, 2011 at 12:56 pm | Posted in Food, Reviews | 26 Comments
Tags: broth, pho, soup, vegan, Vietnamese

Would a noodle soup by any other name be less soul-soothing? Pho may be a relative newcomer to the American melting pot, but a craving for those distinctive flavors paired with slippery rice noodles has quickly taken hold of the nation’s appetite. Redolent of exotic spices with a certain savory richness ever-present in the background, it’s traditionally meat that brings the umami element to the party, but vegan alternatives abound. The largest stumbling block for recreating this unfamiliar flavor profile in my own kitchen was one simple spice: Anise. A lovely, licorice-like, naturally sweet warmth, by no means is it a despised ingredient in my eyes, but I can’t help but approach it with great hesitation. A powerful component of any dish, it can quickly overwhelm, even when added with the lightest hand. No matter how I tried to trust the plentiful online recipes, I couldn’t bring myself to attempt them faithfully.

For the pho-fearing, there is at last an easy, approachable answer. Pacific Natural Foods, purveyor of a whole world of soups and stocks, has just unveiled their new Vegetarian Pho Soup Base, a blank canvas for your very own Vietnamese noodle soup masterpiece. Built upon a foundation of mushroom broth, it has savory flavor to spare, with comforting, familiar undertones capable of supporting any combination of toppings and hearty additions.

What really makes most servings of pho, however, is the myriad condiments that you choose to complete your bowl. Aside from noodles and tofu, chilies, hot sauce, lime juice, beansprouts, mint, basil, cilantro, green onions, and/or shallots are all fair game, depending only on a matter of taste. Taking a more sparing route to better taste the broth in question, there was nothing to obstruct the unique seasoning of this surprising soup. Immediately struck by the clear anise essence, at first, it was just as I had feared. Within a few worrisome moments however, it transformed into something entirely new to my palate, a highly nuanced and complex amalgamation of both sweet and hot spices. Not for the timid, it was somewhat sharp upon my initial slurp, but still nothing to dive into a bucket of non-dairy milk over. Impressively fearless for a commercially available packaged offering, regardless of authenticity, I was thrilled to get such a bright, bold kick right from the first spoonful.

Forget about that plain Jane “chicken” noodle next time you’re craving comfort; Pho delivers all that heart-warming familiarity, plus an exciting bouquet of delicate but highly flavorful Vietnamese seasoning all in the same bowl.

Last Call for Blueberries

September 2, 2011 at 8:55 am | Posted in Baking / Cooking, Food | 23 Comments
Tags: baking, blueberries, bundt, cake, recipe, summer, vegan

I’m usually not one for either making or hosting guest posts, but when the Beantown Baker invited me over to her blog to share a bit of my work, I could hardly refuse. So, for today’s recipe, go check it out over in the Friday Favorites section. You don’t want to miss this one- Marbled Blueberry Bundt Cake to finish off the berry season! Here’s just a small taste…

Slim pickings. Literally, that’s what we found after embarking on our much-anticipated annual blueberry picking adventure. We’re spoiled with riches of wild raspberries all across our county, but blueberries? Those round, sweet gems are a bit harder to come by, and even the farms were sorely lacking this year. After being turned away due to poor picking conditions once already, we were determined not to go home empty handed yet again.

Arriving near the tail-end of their growing season, it’s reasonable to expect a less than bountiful harvest, but this was downright pitiful. Shriveled, grey berries remained where they once blossomed and were forgotten, while others had over-ripened to the point of bursting, like weak balloons filled with shaving cream. Regardless, with a bit of careful, diligent plucking, there were still enough berries to fill a small bucket, and satisfy the peckish picker, of course.

The effort, though more demanding than usual, was rewarded by modest heap of fresh, juicy blueberries, far more flavorful than anything store bought. After hungrily wolfing down about half of our plunder whole and plain, I was itching to make more of this seasonal treasure. Colorful filling to sandwich cookies started the wheels in motion, but I wanted more; something seriously blueberry-filled, rich and ripe.

Cake, the universal party centerpiece, fit the bill with ease. More of a simple tea cake or even breakfast treat, white whole wheat flour contributes a more hearty texture, without any overbearing wheat flavor. Touches of lemon brighten up the soft and tender bundt, although orange could also be a delightful accent instead. Though it may sound unremarkable on paper, trust me, the cut slices are anything but ordinary.

Marbled in striking blue and golden tones, this easy yet stunning dessert is like summer condensed into cake form. Now that the days have begun to cool off considerably, a warm oven is a welcome thing again, and there’s never been a better time to bake with blueberries. Handpicked berries or not, this is one recipe that’s sure to make repeat appearances in kitchen, many times over.

Marbled Blueberry Bundt Cake

3 Cups White Whole Wheat Flour
2 1/2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 1/2 Cups Granulated Sugar
2/3 Cup Olive Oil
1 Cup Plain, Unsweetened Vegan Yogurt
1 cup Plain Non-Dairy Milk
2 Teaspoons Apple Cider Vinegar
2 Teaspoons Vanilla Extract

1 1/2 Cups Blueberries, Divided
1 Teaspoon Fresh Lemon Juice

1 Teaspoon Lemon Zest

Lemon Syrup:

3 Tablespoons Fresh Lemon Juice
1 Cup Granulated Sugar

Preheat your oven to 350 degrees, and lightly grease and flour a 10-cup capacity bundt pan. Set aside.

In a large bowl, whisk together the flour, baking powder and soda, salt, and sugar. Separately, mix the olive oil, “yogurt,” non-dairy milk, vinegar, and vanilla to combine. Pour the wet ingredients into the bowl of dry, and with a wide spatula, fold the two together just until you achieve a fairly smooth batter. A few lumps are just fine; be careful not to over-mix. Divide the batter equally into two parts, pouring half off into a separate bowl.

Turning your attention now to the blueberries, toss 1 cup of them into your blender or food processor, along with the lemon juice. Thoroughly puree, until smooth but still with their naturally rough, slightly seedy texture intact. Add the blended berries into one of the bowls of batter, along with the remaining 1/2 cup of whole blueberries, and stir well to fully incorporate.

With a clean spatula, mix the lemon zest into the other bowl of batter until distributed throughout.

Lay down a thin layer of the blueberry batter in small dollops along the bottom of your prepared bundt pan. Top that with a ribbon of the lemon batter; it’s fine if it doesn’t entirely cover, but do your best to keep them neat and even. Repeat as many times as possible, until you run out of batter. Take a spatula and swirl it through the whole assemblage ONLY ONCE to create a neat but discernible swirl throughout the cake.

Move the whole bundt into the center of your oven, and bake for 60 – 70 minutes, until a wooden dowel inserted into the center of the cake pulls out clean. Let cool completely in the pan, and then turn out on a wire rack.

To finish the cake off, a thin glaze of lemon syrup is a nice touch to keep everything moist. Simply place both the lemon juice and sugar in a small sauce pan, and stir to combine. Heat over medium heat until the sugar has fully dissolved. Brush the syrup evenly over the whole bundt- Chances are you won’t need it all. (Save the extra for sweetening tea!) Slice and serve right away, or store it covered, in the fridge, for 4 – 5 days.

Serves 12 – 14

Printable Recipe

Back to Reality, and Tomato Soup

September 1, 2011 at 9:31 am | Posted in Baking / Cooking, Food | 24 Comments
Tags: hurricane Irene, recipe, soup, vegan, Vida Vegan Convention

After a long weekend at Vida Vegan, with nothing but the best catering options and free-flowing coconut milk beverage all day long, supportive and smiling faces everywhere you look, and let’s not forget the communal nooch bowl, the transition back into the real world would have been challenging in the best of circumstances. That was a given for everyone who participated in this shared dream of a blogger meetup. What I wasn’t prepared for was the rough landing back at home, and I don’t mean on the airplane. Pitch black, shockingly frigid for a late August day, a vacant house with no electricity sat waiting where I remember leaving my welcoming, loving home. A shell of what it should have been, fallen trees had cut the mainline; the patient had long bled out and died on the spot. We could only pick up the pieces now.

All the reports indicated that Irene was largely over-hyped, there was little serious damage, and so why should I have expected anything else? No one was hurt, no windows broken, and only minor flooding to be found, but the real devastation remained silently waiting in the kitchen- more precisely, the fridge.

Working up my courage, and with one deep breath, I yanked open the fridge door as fast as possible, like tearing off a stubbornly adhered bandage. Puddles of water accumulated on the floor in seconds, and immediately a rancid odor polluted the air. Spoiled. Rotted. Beyond saving. Anything perishable, had clearly passed on long ago.

Notable exceptions were found, after sifting through the wreckage. Glorious heirloom tomatoes stuffed hastily in the fruit bin remained blemish-free, and a few heartier veg also miraculously survived. With a few solid pantry staples and a trusty gas stove, my mission was clear: electricity or no, there was soup to be made.

Generous spices amped up this ordinary offering, lending a warmth that higher temperatures couldn’t deliver alone. Ordinary, unremarkable, but so incredibly comforting when the very ground itself seems to be shifting underfoot. Moroccan seasonings were the inspiration, but only in a very loose interpretation did they emerge in the final dish. Measurements for those spices are approximate, so taste frequently as the soup bubbles along.

Such a small effort served us all well; I had a big bowlful right then and there, and later on in the day, my mom dished it up as a sauce over pasta.

Thankfully, the power did finally go on yesterday afternoon, and normalcy is slowly returning to the everyday routine. I’m still mourning the loss of no less than eight homemade ice creams, but if that’s the worst of it, I’d say we got off pretty easy on this natural disaster.

Spicy Tomato and Chickpea Soup

1 Tablespoon Olive Oil
1/2 Large Yellow Onion, Diced
2 Cloves Garlic, Finely Minced
1 Stalk Celery, Finely Diced
3 Large Tomatoes, About 3 Cups Diced
1 1/2 Cups Water or Vegetable Stock
1 2.8-Ounce Tube Sun-Dried Tomato Paste
1 Tablespoon Soy Sauce or Tamari
1 15-Ounce Can Chickpeas, Drained
1 Teaspoon Smoked Paprika
3/4 Teaspoon Ground Cumin
1/2 Teaspoon Ground Ginger
1/2 Teaspoon Ground Coriander
1/4 Teaspoon Cayenne Pepper
1 Teaspoon Dried Parsley
1/2 Teaspoon Dried Rosemary, Crumbled
1/4 Teaspoon Dried Oregano
1/4 Teaspoon Dried Basil
Salt and Pepper, to Taste

Standard soup procedure here: Heat the oil in a medium-sized stock pot, and add in the onions and garlic first. Saute for about 5 minutes, until softened and translucent, and add in the chopped celery and tomatoes. Cook for 5 more minutes before adding in the water or stock. Stir in the tomato paste, soy sauce, chickpeas, and all of the spices and herbs until thoroughly combined. Allow the mixture to simmer away, melding the flavors and concentrating the tomato-y goodness, for 45 – 60 minutes. It’s perfectly edible once merely heated through, but given enough time to mature, the flavor improves noticeably. Finish with enough salt and pepper to satisfy your own personal preference.

Serves 2 – 4

Printable Recipe