Veganomicon: The Ultimate Vegan Cookbook (81 page)

Read Veganomicon: The Ultimate Vegan Cookbook Online

Authors: Isa Chandra Moskowitz,Terry Hope Romero

Tags: #food.cookbooks

 
 
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If using homemade pumpkin puree and it’s very watery, strain it before using for these scones. Over a small bowl, fit a double layer of cheesecloth and secure with a large rubber band. Pour in the pumpkin puree and allow to strain for a few hours. Discard the excess liquid. If this sounds like too much work, then just use a good quality—maybe organic—canned pumpkin. We won’t judge you. Much.
PREHEAT THE oven to 350°F and lightly grease two baking sheets.
In a large bowl, sift together all-purpose flour, pastry flour, baking powder, baking soda, sugar, cinnamon, ginger, cardamom, cloves, nutmeg, and salt. Chop the margarine into chunks, toss in the flour mixture, and cut into the flour with a pastry cutter or a heavy fork until the mixture looks slightly crumbly.
In a medium-size bowl, whisk together the ground flaxseeds and soy creamer. Add the pumpkin puree, molasses, and lemon zest, and stir until completely incorporated.
Make a well in the flour mixture. Fold in the pumpkin mixture, then add the cranberries. Stir until a soft dough forms; take care not to overmix.
Divide the dough into two portions. Place each on a separate baking sheet and flatten into a large circle just over 1 inch thick. With a large sharp knife, cut each round all the way through into six to eight wedges. Brush the tops of the rounds with soy creamer and press 1 tablespoon of pepitas onto each scone.
Bake for 30 to 34 minutes until a sharp knife inserted into the center comes out clean and the edges are lightly browned. If less moist scones are desired, go for the longer baking time. Let cool for 10 minutes before reslicing into wedges. Transfer from the baking sheet to wire racks to complete cooling.
BANANA-WHEAT GERM MUFFINS
 
MAKES 12 MUFFINS
TIME:
ABOUT 40 MINUTES
 
 
Wheat germ: not just for your grandma’s oatmeal anymore! In the spirit of “muffins are not desserts,” we present this no-nonsense, whole-grain muffin. They have lots of big banana flavor and a little bit of crunch provided by our friend wheat germ. A big scoop of cinnamon gives these guys what for.
 
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If you want high-rise muffins, fill the tins all the way to the top and bake for five extra minutes. This method will make ten muffins instead of twelve.
 
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To keep wheat germ fresher longer, store it in the fridge once opened.
1 cup
plain soy milk
1 cup plain soy milk
1 teaspoon apple cider vinegar
2 very ripe bananas
⅓ cup canola oil
⅓ cup sugar
1 teaspoon pure vanilla extract
1¼ cups whole wheat pastry flour or all-purpose flour
¾ cup wheat germ
1 tablespoon ground cinnamon
2 teaspoon baking powder
½ teaspoon salt
 
PREHEAT THE oven to 375°F. Lightly grease a 12-cup muffin tin with cooking spray.
Pour the soy milk into a measuring cup and add the vinegar to it. Set it aside to curdle.
Meanwhile, mash the bananas in a large mixing bowl. Add the soy milk mixture to the bowl along with the oil, sugar, and vanilla, and mix well.
In a separate bowl, mix together the flour, wheat germ, cinnamon, baking powder, and salt. Add this to the banana mixture and use a wooden spoon to gently stir the ingredients, until all the dry ingredients are just moistened.
Fill the muffin cups three-quarters full and bake for 22 minutes. Remove from the oven and, once cool enough to handle, transfer to a cooling rack to cool the rest of the way. You can also serve them warm, if you like!
CARROT-PINEAPPLE SUNSHINE MUFFINS
 
MAKES 12 MUFFINS
TIME:
ABOUT 40 MINUTES
 
 
Bring some happy-fun-time-pineapple-carrot joy to your dismal-gray-sad morning with these tender widdle muffins. They really are like a burst of sunshine!
½ cup vanilla soy yogurt (or any flavored yogurt,
such as lemon or peach)
½ cup plain or vanilla soy milk
1 tablespoons ground flaxseed
¼ cup canola oil
½ cup brown sugar
½ cup crushed pineapple, well drained (use canned
only; reserve juice)
⅓ cup pineapple juice, reserved from crushed
canned pineapple
½ cup finely shredded carrot (about 1 large carrot)
1 heaping teaspoon finely grated orange zest (from 1
large orange)
½ cup Thompson or golden raisins
1⅓ cups whole wheat pastry flour or all-purpose
flour, or a combination of both
1½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon salt
 
 
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These muffins don’t rise very high, preferring to have a flat, crisp top instead. So don’t be afraid to fill each muffin cup to the top, or even a little bit past that.
 
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Fresh pineapple doesn’t work so well in this recipe, so be sure to use only canned, crushed pineapple. The enzymes in fresh pineapple can interfere with the leavening process and cause uneven baking.
PREHEAT THE oven to 350°F and lightly grease a non-stick 12-cup muffin tin.
In a large bowl, whisk together the soy yogurt, soy milk, and ground flaxseed. Whisk in the canola oil and brown sugar.
Squeeze the crushed pineapple to remove as much excess juice as possible and add to the bowl, along with the reserved pineapple juice, carrot, orange zest, and raisins, and thoroughly mix. Sift in the flour, baking powder, baking soda, ginger, cinnamon, and salt. Stir only just enough to moisten the dry ingredients.
Scoop into the muffin tin, filling to the top of each cup or a little bit above (the batter is chunky and these muffins don’t rise very much). Bake for 24 to 26 minutes, until a toothpick or a thin, sharp knife inserted into the center of a muffin comes out clean. Allow to cool for 5 minutes in the tin before transferring the muffins to a cooling rack.
ALMOND-QUINOA MUFFINS
 
MAKES 12 MUFFINS
TIME:
35 MINUTES
 
 
Another healthy muffin, surprise! Don’t ever say we don’t want you eating a whole grain. With that, adding cooked grains is a convenient and interesting way to boost the fiber and protein content of everyday baked goods. In these tender muffins, cooked quinoa creates a unique crunchy texture. Next time you’re cooking up a batch of plain quinoa for dinner, set aside some to make these muffins the next day. The new red-hued varieties of quinoa available in some areas look particularly charming here.
1 cup vanilla soy milk
1 tablespoon ground flaxseeds
¼ cup canola oil
¼ cup agave nectar or pure maple syrup
½ tsp vanilla extract
1¼ cups all-purpose or whole wheat pastry flour
¼ cup almond meal or almond flour
1½ teaspoons baking powder
½ teaspoons salt
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
1¼ cups cooked quinoa
½ cup finely chopped dried apricots or currants

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