Veganomicon: The Ultimate Vegan Cookbook (80 page)

Read Veganomicon: The Ultimate Vegan Cookbook Online

Authors: Isa Chandra Moskowitz,Terry Hope Romero

Tags: #food.cookbooks

Prepare a lightly floured surface and have ready a rolling pin, more peanut oil in a bowl, and a pastry brush. Roll a ball of dough into as thin a circle as possible, brush with oil, and fold in half. Brush the half-circle with oil, fold into a triangle shape, then pull and stretch the triangle back into a circle. Roll out this circle as thinly as possible (about ⅛-inch thick or slightly less), place on a lightly floured dish or waxed paper, and repeat with remaining dough (use waxed paper between each stacked circle to prevent sticking).
Heat a heavy-bottomed pan (preferably cast iron) over medium-high heat. Lightly brush the dough circles with peanut oil on each side, place on the heated skillet, and cook until the dough bubbles and rises, about 2 minutes. Flip once, pressing down with a spatula when it starts to bubble, and cook for another 1 to 2 minutes, until the bread is slightly puffed but not too hard. Some dark browned spots are good.
Place the hot flatbread in a large bowl lined with a clean, slightly damp dish towel, folding the dishcloth over bread. Stack the cooked flatbreads on top of one another, covered with the dish towel. This will help keep the breads warm and soft. To serve, slice into triangles and serve with dipping sauce. The breads will toughen when cooled; to soften, wrap in a moist paper towel and microwave, or wrap the breads tightly in foil and warm in a conventional oven.
 
 
Prepare the dipping sauce:
 
Combine all ingredients and serve with the hot scallion flatbreads.
SKILLET CORN BREAD
 
MAKES 8 BIG SLICES
TIME:
35 MINUTES
 
 
This tender and moist bread is packed with corn-y goodness to maximum capacity. It’s yummy plain but even better with a savory topping or sautéed corn in the batter; see variation below. Chili, beans, and barbecued things seem a little naked when not accessorized with this corn bread. We bake it in a cast-iron skillet, but if you don’t have an oven-safe skillet, use a 9 × 13-inch baking pan.
 
 
Basic corn bread:
2 cups plain soy milk
2 teaspoons apple cider vinegar
2 cups cornmeal
1 cup all-purpose flour
¼ cup sugar
2 teaspoons baking powder
½ teaspoon salt
⅓ cup oil
 
Jalapeño-onion variation:
1 tablespoon canola oil
1 medium-size yellow onion, sliced into 1 x ½-inch
slices
3 jalapeños, seeded and sliced thinly
¼ teaspoon salt
 
Double-corn variation:
1 cup fresh or frozen and partially thawed corn kernels
1 tablespoon oil
 
PREHEAT THE oven to 350°F. If making plain corn bread, lightly grease the bottom and sides of the cast-iron pan and place it in the oven to warm while the oven preheats, then proceed to prepare corn bread. If using a variation, read the following first.
 
 
Jalapeño-Onion Variation:
 
Preheat a cast-iron skillet over medium heat. Sauté the onion and jalapeño in oil for about 5 minutes, until the onions are softened. Add the salt and mix well. Transfer to a bowl. Don’t wash the pan; you’ll pour the batter right into it in a bit.
 
 
Double-Corn Variation:
 
Preheat a cast-iron skillet over medium heat. Sauté the corn kernels in oil for about 7 minutes, until the corn is slightly browned. Transfer to a bowl. Don’t wash the pan; you’ll pour the batter right into it in a bit.
 
 
Prepare the Corn Bread:
 
Combine the soy milk and vinegar in a measuring cup and set aside to curdle as you prepare everything else.
In a large mixing bowl, sift together the cornmeal, flour, sugar, baking powder, and salt. Create a well in the center and add the soy milk mixture and oil. Use a wooden spoon to mix together until just combined; some lumps are okay. If using the double-corn variation, fold the corn into the batter.
Pour the batter into prepared cast-iron skillet. If using the jalapeño-onion variation, scatter the topping over the batter in the pan. Bake for 30 to 32 minutes, until a toothpick or butter knife inserted through the middle comes out clean. Remove from the oven and let cool just a bit before serving.
 
➣
This recipe makes large, drop-style scones but you can make them to smaller by using an ice-cream scoop and reducing the cooking time by about 5 minutes.
BANANA-DATE SCONES
 
MAKES 8 LARGE SCONES
TIME:
40 MINUTES
 
 
Scones can’t really be health food, maybe, but if they were they would be these chewy, flavorful babies sweetened only by ripe bananas, dates, and a touch of brown rice syrup. We crave these scones on weekday mornings, for their flavor without the huge dose of sugar that most scones too often deliver. These are also moister than most, thanks to finely chopped dates that fill every bite. If any remain the next day, split, toast, and live a little by spreading them with a shmear of vegan margarine and your favorite jam.
8 ounces dates
1 tablespoon all-purpose flour
1 cup mashed, very ripe banana
(about 3-4 bananas; their skin should
be almost black)
2 tablespoons ground flaxseeds
⅓ cup rice milk
⅓ cup canola oil
¼ cup brown rice syrup
1 cup all-purpose flour
1 ¼ cup whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
teaspoon ground nutmeg
½ teaspoon salt
½ cup chopped walnuts
 
PREHEAT THE oven to 350°F and lightly grease two medium-size baking sheets.
Finely chop the dates, place in a small bowl, and sprinkle with 1 tablespoon of flour. Toss the dates to thoroughly coat with the flour, breaking apart any clumps. Set aside.
In a large bowl, whisk together the flaxseeds and rice milk. Whisk in the mashed banana, canola oil, and brown rice syrup. In a separate bowl, sift together the all-purpose flour, whole wheat pastry flour, baking powder, cinnamon, and nutmeg. Stir into the banana mixture until the ingredients are just moistened; the dough will be thick yet sticky. Fold in the chopped dates and walnuts.
Lightly oil a ½-cup measuring cup and scoop generous half-cupfuls of dough onto a baking sheet, leaving about 3 inches of space between the scones. Gently pat down the tops of the scones and dab with a little rice milk if desired. Bake for 32 to 34 minutes, until browned and firm. Transfer from the baking sheets to a cooling rack to complete cooling.
PUMPKIN-CRANBERRY SCONES
 
MAKES 12 LARGE SCONES
TIME:
45 MINUTES
 
 
More scones! These large pumpkin and spice-rich treats are almost cakelike, different from your typical scone. Enjoy them hot out of the oven, or try them the next day toasted, buttered and served with a pot of strong black tea. This recipe makes plenty, so we think they would make a great addition to a Thanksgiving brunch or any fall festivity.
2 cups all-purpose flour
1 cup whole wheat pastry flour
1⅓ cups sugar
4 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1¼ teaspoons salt
½ cup nonhydrogenated vegan margarine, cold
¾ cup soy creamer or rice milk
4 teaspoons ground flaxseeds
1½ cups pumpkin puree
3 tablespoons molasses
1 tablespoon freshly grated lemon zest
1 cup fresh cranberries, chopped coarsely
3 tablespoons shelled pepitas (pumpkin seeds) for
garnish

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