Food of the Gods: Chocolate Chip Cookies

One of my favorite foods is cookies, and chocolate chip ones will send me right to the moon.  In my quest for the best ever tasting chocolate chip cookie, I happened to create a recipe that is also vegan.  Now as a word of caution: using banana as a binder (in this case, to replace eggs) and peanut butter as a fat leaves distinct flavors.  I for one love them, but if you don't, feel free to substitute.  You can use two eggs or another egg substitute for the bananas, and feel free to use shortening for the peanut butter.  Also, the banana should be just ripe, or it won't have the texture to hold up as a substitute.

Chocolate Chip Cookies

Ingredients

1/3 cup vegetable shortening

1/3 cup coconut oil

1/3 cup creamy peanut butter

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 large or 1 1/2 small bananas, diced or lightly mashed

1 teaspoon vanilla extract

1/2 cup whole wheat flour

1 1/2 cup all purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

10 ounce of chocolate chips

 Cream together the shortening, coconut oil, peanut butter, and both sugars.  Continue to mix on medium until mixture is light and fluffy.  (About 5 minutes with a stand mixer, or about 10 minutes with a hand mixer.)  Stop a couple of times while mixing to scrape down the bowl and beater(s).  Then add the banana to the mixture and mix until fully incorporated, which should take 2 to 3 minutes.  Add vanilla and mix to incorporate.

Mix together both flours, baking soda, and salt in a separate bowl.  Add to the wet mixture 1/3 at a time to incorporate.  When fully incorporated, add chocolate chips and mix until evenly distributed.

Scrape mixture into a clean container, cover, and refrigerate for 3 or more hours.  This step is necessary, as it allows the flour to fully absorb the wet ingredients.  If you skip it, your cookies will be flat and not hold together.

Heat the oven to 350 degrees.  On clean baking sheets, scoop cookies into 1/4 cup portions, place 2 inches apart on the sheets, and press the tops down lightly to partially flatten.  Bake the cookies for 15 to 18 minutes.  Allow them to cool on the baking sheet for 5 to 8 minutes before removing to a wire rack to cool completely.  When completely cooled, store in a seal container for up to a week, but they don't last that long.  :-)

I am serious about not using this recipe (or changing it up) if you don't like bananas or peanut butter.  They really come through due to the simplicity of the dough.  Also, use whatever kind of chocolate you like for the exact same reason.  I used Ghirardelli 60% Cocoa chips, but feel free to use whatever you like: grain sweetened, milk, semi-sweet, etc.

Also, you can refrigerate the dough over night if you need to, but don't skimp on allowing it to sit.  I got the technique from Joanne Chang's Flour cookbook and have never looked back.  It even helps recipes that don't call for this step.

Delightful Dessert: Apple Tart

Apples are one of my all time favorite fruits.  My favorite apple recipes allow the fruit to shine through, and this one does just that.  This is a simple, homemade, delicious, vegan dessert that even the kids will love.  Mine definitely did.
 

Apple Tart

Ingredients

9 in Pie or Tart Crust:

2 tablespoons coconut oil

2 tablespoons vegetable shortening

3 tablespoons superfine sugar

1 tablespoon corn starch

2 tablespoons almond or rice milk

1 teaspoon vanilla extract

1/4 cup whole wheat flour

3/4 cup all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Filling:

1 cup French style apple butter (recipe below)

OR 1/2 cup natural apple sauce and 1/2 cup apple butter

1 Fugi or other large eating apple

In a medium bowl, cream together coconut oil, vegetable shortening, and sugar.  Sift in cornstarch, flours, soda, powder, and salt.  Add milk and vanilla and mix together all ingredients until incorporated.  Form into a ball, wrap in wax paper or plastic wrap, and refrigerate for at least 2 hours.  The dough will hold fine for up to 36 hours in this manner.  When you are ready to roll out the dough, remove from the refrigerator 5 to 10 minutes ahead of time.

This dough is best if rolled out between layers of wax or parchment paper.  Take a 24 inch length of wax paper and fold it in half.  Place dough between layers of the paper.  To start the flattening process, you will need to pound the dough a few times with the rolling pin, flip over, and pound a few more times.  The dough ball will crack, but you can push it back together to seal cracks as you roll it out.  After you get the dough flattened some, roll out into a circle by turning dough 1/8 of a turn between passes with the rolling pin.  Roll the dough until it is about 1/2 in thick.

Place your tart or pie pan on dough to measure for size.  A correctly sized dough will be slightly larger all the way around the pan when viewed from above.

Using the wax paper to help with the transfer, move the dough into the pan and fit it to the pan's shape.

Add the 1 cup of apple butter (or apple sauce and butter mixture) to the unbaked shell and place it in the refrigerator to chill while preparing the other steps.

While the dough rests in the refrigerator, prepare the apply by quartering, coring, and slicing it into 1/4 inch thick slices.

Remove pan from refrigerator and arrange slices in an overlapping pattern on the top of the apple butter.  Return to refrigerator to chill.

Heat your oven to 375 degrees.  If you are using a pan with a removable bottom, place it onto a baking sheet to help prevent accidentally pushing the bottom through.  Bake the tart for about 30 minutes, until the edges of the crust and apples are golden brown.  Allow to cool for 30 minutes before slicing.

Note: If you use the apple sauce and butter mixture I list above, your tart will be darker in color and have a cinnamon flavor.  If you don't want the cinnamon and added sugar of the packaged apple butter, you can use natural apple sauce alone, but it will be soupy.  As an alternative, you can cook down 1 1/2 cups natural apple sauce in a sauce pan on low for 20 to 30 minutes to make a thicker base for the tart.  Cool fully before using in this recipe.

I have found this easiest to slice this tart is with a pizza cutter.  The rolling wheel keeps the slices of apple from wadding up in the same way it does with a knife.  (I am also uncoordinated, so that might add to that whole issue.)

Drum roll please: Your bonus recipe!

French Apple Butter

Ingredients

1 tablespoon canola or other light tasting vegetable oil

8 to 10 medium cooking apples, such as Johna Gold or Sun Crisp (about 3 lbs)

1/4 cup granulated sugar

1/2 cup water

Peel, quarter, and core the apples.  Heat oil in the bottom of a heavy dutch oven or other stock pot on medium heat.  Cook the apples in the oil for 5 to 10 minutes, until they take on a lightly golden color.  Add the water and granulated sugar and stir well.  Reduce the heat to low and cover.  Let it simmer until the apples break down and most of the water is cooked off (2 to 3 hours), stirring occasionally.  When it is finished cooking, let the butter cool to room temperature and move to containers for storage.  Freeze for up to one year, or refrigerate for up to 10 days.

The small amount of fat in this recipe gives it a smooth, silky texture that very much reminds me of actual butter.  I was making mine this summer when the local orchard had a buy one get one sale on bag of apples.  I portioned mine into containers that held 1 to 1 1/2 cups each and froze most of the batches.  This is delicious in the above tart recipe as well as on bread, biscuits, crackers, etc.  I have had the batch that I used for the pictured tart for about 6 months, and it is showing no signs of freezer burn.  As there are no preservatives, it will grown mold in the refrigerator after two weeks, so be aware.

Soup's On: Vegan Chilli

Over the weekend, we went from highs in the 40s to ones in the teens.  Needless to say, it was a little bit of a shock to the system.  I took it as a chance to make some delicious, bean filled chilli.  Working on spicy vegan recipes is a particular challenge for me, as it has taken a while to learn how to compensate for the lowered fat amount.  Sometimes they become overpowering, but I think I have finally found a balance that works for me.  If you like your chilli medium hot, use the recipe as is.  If you want it milder or hotter, adjust the spices accordingly.

Vegan Chilli

Ingredients

1 small onion diced

1 poblano pepper chopped

2 small sweet peppers (or 1 bell) chopped

3 cloves of garlic crushed

1 1/4 cup frozen corn kernels

1 teaspoon ground cumin

1 teaspoon smoked or Spanish paprika

2 teaspoons chilli powder

1/4 teaspoon ground chipotle pepper

2 tablespoons + 1 tablespoon canola oil separated

1/4 cup Malbec, Tempranillo, or other Spanish red wine

28 ounce can petite diced tomatoes

4 cans of beans (mixed types are best; I used pinto and kidney)

4 cups hot water

1 vegetable bullion cube

Heat 2 tablespoons of oil in a heavy stock pot.  Saute the onions, poblano pepper, and sweet peppers until the onions are translucent.  Add the garlic and corn kernels and saute until corn is defrosted and sweated.

Add the additional 1 tablespoon of oil and all of the ground spices.  Saute the spices with the vegetables until most of the oil is absorbed by spices.  This will bloom the flavor and make the chilli taste if it has cooked all day. (If you think the chilli may be too hot, do not add the chipotle until the chilli is fully assembled and simmering to judge where the spice level stands.) 

Add the wine to deglaze the pan.  Scrape the fond (the crunchies of the veggies and spices) off the bottom of the pan and stir it into the liquid.  Add the tomatoes and bring it back to a boil to cook for 5 minutes.

Then add the water and a bullion cube.  Stir everything well to dissolve the bullion.  Add the beans and stir to incorporate them.

Bring the pot to a simmer, and when simmering, reduce the heat to low.  Allow it to cook for 45 minutes to one hour, stirring occasionally.  After it has simmered for 25 minutes, taste for seasoning.  If the chilli is spicier than you desire, add 1 to 2 teaspoons of canola oil and return to simmer.  The fat will reduce the impact of the heat.  The broth will change from a true red to a red-brown when the chilli is fully cooked.

This chilli is not as thick as ones using crushed tomatoes or tomato juice for the broth.  However, if you cook it longer, it will have a thicker sauce.  Allow the chilli to stand for 10 to 15 minutes after you remove it from the heat before serving.  (I think mine is roughly the temperature of lava when fully cooked.)  Garnish it with chopped onions, grated cheese (or substitute), or other topping of your choice.

A note on the beans: If you choose to cook your own, be sure to taste the chilli for salt as well as spice.  Home cooked beans are not salty unless you add it when cooking, so this recipe may be lacking in the salt department.  Also, when I cook my own beans for chilli, I like to add cumin, a dried pepper, or some garlic to the cooking water.  It gets the beans started down the path to chilli before even going into the pot.

Bread & Spread: Overnight Seeded Sourdough & Fig Spread

The method for this bread is derived from Joanne Chang's recipes in Flour.  The fig spread is an invention I came up with this weekend that came out perfectly.  I have never been so pleased with a first attempt that I am refusing to "refine" the recipe.  I used the left overs (after the bread was all eaten) to fill homemade fig bars, which we promptly ate as well.

Seeded Overnight Sourdough

 

Starter Sponge:

1/2 cup warm water

3/4 cup all purpose flour

1/2 tsp active dry yeast (not instant)

Mix water, flour, and yeast together in the bowl of a stand mixer.  Cover loosely and let sit at least 8 hours; it is best if it sits 12.  (I cover mine with my bread baking flour towel, as natural yeast lives in it.)

Seeded Sourdough:

3/4 cup warm water

1/2 cup whole wheat flour

1/2 cup millet flour

1 1/2 to 1 3/4 cups all purpose flour

3 tablespoons group flax seeds

3 tablespoons agave, honey, or rice syrup 

1 teaspoon salt

1/4 cup flax seeds

1/4 cup millet

Place mixer bowl containing sponge on the mixer stand.  Add warm water, whole wheat and millet flours, and 1 1/2 cups all purpose flour.  Using dough hook, mix until it just comes together and is "shaggy" in consistency.  Let stand for 5 minutes.  After it stands, mix in agave/honey/rice syrup and knead for 2 minutes.  After two minutes, stop mixer and feel the dough.  If it is sticky, add up to 1/4 cup of all purpose flour in 1 tablespoon increments, stopping to feel dough between additions.  When dough is damp but not sticky, knead for 3 more minutes.  Add salt, millet, and flax seeds and knead until fully incorporated.  Move to an oiled bowl to rise and cover.  Allow it to rise for 2 to 3 hours, until the dough is puffy.  (This dough does not double, due to the low yeast content.)

After the rise, remove the dough from the bowl to a work surface.  Do not knead, as the dough is already stiff.  Split the dough into two equal portions and shape into 2 small baguette loaves.  Move the loaves onto a greased and floured cookie sheet, and cover to allow it to rise.  Dough will need to rise for 1 1/2 to 2 hours, until it looks puffy.  (It will not double.)  When dough is risen, adjust one oven rack to the center and one to the lower third of the oven, and heat to 500 degrees.  With the tip of a very sharp knife or a razor blade, make three diagonal slits in the top of each loaf to allow dough to expand in oven.  Slide a clean baking pan or jelly roll pan containing 2 cups of water onto the lower rack.  Slide the pan with the bread onto the middle oven rack and close oven.  (Do this as quickly as possible to keep oven temperature from dropping.)  Bake for 18 to 20 minutes until the loaves are browned.  Remove loaves to wire rack to cool.

These loaves will be crusty on the outside and evenly seeded and soft on the inside.  Delicious.

Note: If you are making this recipe with a hand mixer, be aware the final dough is very heavy and will need to be kneaded by hand after the seeds are added. It may be too much to move prior to this step, so please feel free to use your discretion on when to work the dough by hand.

Fig Spread

Ingredients

8 oz dried figs, stems removed and cut into quarters

1 bottle (750 ml) sweet white wine, such as Gewurztraminer, Liebfraumilch, or Muscato

1/8 tsp ground cloves

1/8 tsp ground cardamon

1 tsp ground cinnamon

1/2 cup dry roasted (unsalted) almonds

pinch of salt

In a small sauce pan, bring figs and wine to a simmer on a medium heat.  When the mixture is simmering, lower the heat and allow it to reduce.  When the wine has reduced by 75%, add the cloves, cardamon, and cinnamon, and allow it to reduce until wine is almost fully evaporated.  Remove from the pan from the heat and allow to cool for 10 minutes.

In a food processor bowl, process almonds until chopped.  Add fig reduction, and process until an even, smooth texture is achieved.  Add salt and pulse to incorporate.  Scrape fig mixture into a serving bowl and allow to cool to room temperature for serving.  If you have left overs, cover and refrigerate for up to 7 days.

There you have it.  The bread is delicious with savory things as well.  (I made tapenade, but it didn't photograph as being appetizing.)  If you don't eat all of the bread in one day, an uncut loaf can be wrapped in foil and cut bread in plastic wrap to hold.  The fig spread is best at room temperature, but it can be eaten cold as well.  When I can perfect the fig bars, I will share the recipe.  I wasn't pleased with the appearance of the finished product, so that will wait for another day.

No Knead: Streamline Batter Bread

This is a bread recipe that I grew up with, and I have no idea where my mother got it from.  Over time, I have played with the ingredients (reduced sugar, changed shortening to oil, added whole wheat flour), so that you have the standard recipe listed below.  It is a very easy recipe for a bread making novice; vegan to boot.  There is no kneading involved, because you make it with a mixer, handheld or stand, whichever you prefer.  It is also hugely forgiving and can be made into many different variations.  Below, I give you both the original recipe and the variation I made this week.

Streamline Batter Bread

Ingredients

1 package (2 1/4 teaspoons) active dry yeast

1 1/2 cups warm water

1 tablespoon sugar

2 tablespoons oil (olive, canola, grape seed, etc.)

2 2/3 cups flour (mix all purpose and whole wheat is best)

1 teaspoon salt

Dissolve the yeast and sugar in the water in bowl of stand mixer or medium sized mixing bowl; let stand for five minutes to allow yeast to proof.  Add flour and mix for 30 seconds to get all the flour wet.  Then add oil and mix for 1 minute more.  Scrape down the bowl, add the salt, and mix for 3 more minutes. 

 If you are making a standard recipe, skip optional steps and go to rising directions.  If you are making a variation other than herbing, go to the notes at the bottom for more information.

Optional: Nutty Herbed Bread

Ingredients

3 tablespoons ground flax seeds

3 tablespoons millet flour (or other ground nuts or seeds)

1 to 2 tablespoons herb mixture (herbs de provence, salt free table mix, adobo seasoning, etc.)

After mixing for 3 minutes, add optional ingredients.  Mix for 30 seconds, scrape down the sides of the bowl, and mix for 30 seconds more.

Rising directions: scrape batter down in bowl, cover with towel, and allow to rise until doubled (about 50 minutes).  Scrape batter into greased loaf pan.  As batter is very sticky, oil a rubber scraper or spatula and use side to even out the top of the batter.  

Allow to rise for until double (about 35 minutes).

Preheat oven to 375 degrees and bake for 40 to 45 minutes.  As with standard breads, the loaf will sound hollow when you tap on the top.  Remove from the pan and allow the loaf to cool for at least 30 minutes before slicing.  And that's it.

The all purpose and whole wheat flour mixture can be of your choosing, but it rises best if you keep at least 1/2 of it all purpose.  This loaf is 2/3 cup whole wheat and 2 cups all purpose, and the rises were very quick.  As with all of my baking, I used unbleached all purpose flour and whole wheat flour that has taken a ride in the food processor.

Additional Variation Information

This bread is very forgiving, so if you want to make bread with cheese or sauteed onions inside of it, this is a great option.  If you are going to put a wet ingredient like that into it, add 2 to 3 tablespoons of flour to offset the moisture of the addition.  Also, with the wetter additions, you can add them prior to any rises, but they can slow gluten and yeast development.  I have had the best results with mixing them in after the first rise and allowing a longer second rise.  Be sure to have anything that you are adding at room temperature to keep from killing the yeast.  If you have any questions, comments, or notes on this recipe, please feel free to use the comment section below.

Vegan Baking: Chocolate Cupcakes with Orange Frosting

Gotta give credit where it is due: I found the original sponge cake recipe via Rose Elliot's New Complete Vegetarian.  It is amazingly easy to use, and it has lead to many many many experiments.  I have made it into dozens of different cakes, including both apple and peach, as well as have been working to perfect a chocolate version.  This is the one I have settled on as my current favorite variation.  You can make this as a 7 inch round cake as well.

The frosting is something I made up on the fly and am very happy with.  I didn't want to do it chocolate on chocolate, and we have been getting tangerines at the grocery store for the last few weeks.  As with most frosting recipes, you have to judge based on humidity how much liquid to use any given day.  Wash you hands well ahead of time and drip the water from your finger tips for the best control.

Vegan Chocolate Cupcakes

Ingredients

3/4 cup whole wheat flour

1 cup unbleached all purpose flour

4 teaspoons baking powder

1 teaspoon salt

4 tablespoons baking cocoa

1 tablespoon espresso powder

3/4 cup superfine (caster) sugar

1 cup room temperature water

6 tablespoons olive oil

2 teaspoons vanilla extract

Preheat your oven to 350 degrees.  Line cupcake pans with wrappers (usually makes 12 to 15 cupcakes depending on fullness of cups).  Mix together flours, baking powder, salt, espresso powder, and cocoa in a bowl until evenly combined.  This will aid in an even texture for the final cupcake and making mixing faster.

Add water, oil, and vanilla and mix with whisk until fully incorporated and a smooth batter is made.  Fill cupcake wrappers 3/4 of the way full with the batter.  If you desire a higher yield to the recipe, fill cups 2/3 full with batter.  

Bake for 18 to 21 minutes, until cupcakes spring back when touched lightly.  When finished, remove from pans and place on a wire rack to cool completely before frosting.

Note: If you do not have espresso powder, you can substitute cooled coffee for 1/2 cup of the water.  You can also omit it and add an additional tablespoon of cocoa, but the coffee gives it a rounder, richer flavor

Orange Frosting

Ingredients

1/2 teaspoon orange extract

juice and zest of 1 tangerine/clementine or 1/2 navel orange

2 tablespoons vegetable shortening

1 3/4 cups powdered sugar

pinch of salt

droplets of water

In small to medium sized bowl, using a hand held mixer, mix together shortening, orange extract, juice, zest, and salt.  Slowly incorporate powdered sugar.  Once full incorporated, test the frosting for texture.  It should feel slightly satiny with very little graininess.  If it appears grainy, add a few droplets of water at a time, mixing after each addition, until it reaches the desired texture.  Frost fully cooled cupcakes and allow to stand for 1 hour before putting in storage containers.  Viola!

A few notes on this recipe.

I always use unbleached all purpose flour.  The bleaching process is unnecessary, and there is not substitute for the fine milling of all purpose flour.  For my whole wheat flour, I either use whole wheat flour that I run through the food processor to make slightly finer or whole wheat pastry flour.  You have the most control with the food processor, but it takes time and can be a mess.  The pastry flour is slightly more expensive and not all stores carry it, but it is very convenient.

Superfine (sometimes referred to as caster) sugar can be hard to locate.  I have only found one local grocery store chain that carries it.  You can either substitute granulated sugar or get your food processor back out.  To be perfectly honest, this recipe works best with superfine or food processed sugar.  You can process the 3/4 cup for this recipe for about a minute and call it a day.  Just make sure you leave the plug in the feeder tube, or your will get a dust cloud.

Finally, there is no need to use any kind of mixer on the cupcake portion of this recipe.  The baking powder stabilizes and gives them loft, so there is no need to beat air into the batter.  Also, do not use a stand mixer on the frosting, as it will not engage the mixer's attachments, and it will have an uneven final texture.  I tried to make frosting that way once, and 10 minutes later, I got out my hand mixer.

Pantry Findings: Couscous Saute with Cashews

There was a Saturday morning cartoon in the early 2000s that made a reference to couscous: The food so nice they named it twice.  Now, every time I cook or eat it that pops into my head.  (If someone can tell me the name of the cartoon, I would be forever indebted.)  In the last few years, I have found that the Israeli style is my favorite, because you can eat it with a fork.

I made this meal out of things that I found in my pantry and refrigerator.  Feel free to make whatever substitutions you want, especially with the vegetables.  Also, orzo in place of the couscous would be delicious as well, but you would want to skip the pre-boil browning.  Otherwise, it is only limited by your imagination.

Couscous Saute with Cashews

Ingredients

1 1/2 cups Israeli Couscous

1 vegetable bouillon cube

1/2 large onion, chopped

1/2 chopped yellow pepper

1/2 Cubanelle pepper, seeded and chopped

2 carrots sliced

1/3 cup sliced ripe olives

1 1/2 cups broccoli florets

1/4 cup white wine 

2 chopped cloves of garlic

3/4 cup raw cashew pieces

1 teaspoon cumin

1/4 teaspoon cayenne powder

salt and pepper to taste

Olive Oil for sauteing

Due to how quickly this dish cooks and assembles, I get everything ready ahead of time so that I can simply add it to the pan to cook.

 

Fill a small pot with water, add the bouillon cube, and bring to a boil.  In a non-stick skillet, saute couscous with 1 teaspoon of olive oil until just toasted.  Add to boiling water and cook according to package directions.  Drain, toss with an additional teaspoon of oil, and set aside in a warm place.

Using the same skillet, add 1 teaspoon oil and the cashews to toast.  This will only take a minute or two, so do not leave unattended.  When the cashews start to brown, add cumin, cayenne, and salt to taste.  When they are browned, remove from heat and set aside.

In a saute pan, add 2 teaspoons of oil.  Saute onions and peppers.  When shiny with oil, add the carrots and saute until they start to cook.  Add the white wine, garlic, and broccoli florets and cook til wine starts to evaporate (broccoli will just start turning bright green).  Add the olives and remove from the heat.  Salt and pepper to taste.

Now, that everything is cooked, assemble your dish by scooping couscous onto a plate, top with sauteed vegetables and toasted cashews.  This recipe makes a serving for each of the four people in my house and one for leftovers for a lunch.  I had to be my own sous chef on this one, as we ate it with a fruit salad that my partner was busy making pretty.

As you can see, with this set-up it is a vegan dinner, which we do several times a week.  I have a soft spot for cheese, but it doesn't always love me.  It is easy to make in many different variations.  This happens to be my most recent, but I have made the same basic meal dozens of times with whatever I have on hand.

Corny & Delicious: Tamale Pie

I love corn and most corn related foods: corn on the cob, corn chips, popcorn, and the list goes on and on.  I especially love tamales.  I also love pizza, but corn doesn't go on pizza.  And that was my conundrum.

However, masa harina has that distinctive corn smell and taste and can be used to make a quick, fluffy base. It doesn't require a rising like traditional pizza dough, so it is quicker than traditional homemade pizza on a week night.  You can find it in the ethnic isle of most grocery stores and international groceries.

Tamale Pie

Ingredients

Crust:

2 cups masa harina

5 tablespoons cold vegetable shortening

2 cups hot vegetable broth

2 teaspoons chili powder

Filling:

1/2 large onion chopped

1 diced poblano pepper

6 ounces of mushrooms, washed and diced

1 can petite diced tomatoes (including juice)

2 cans of beans, rinsed and drained (I used one pinto and one black)

1 cup frozen corn kernels

1/2 cup sliced black olives

2 chopped garlic cloves

ground cumin, chipotle chili powder, salt and pepper to taste

4 ounces grated Monterrey jack cheese

Using a hand or stand mixer, incorporate 1 cup of hot broth into the masa harina until sand like.  Then alternately add shortening and remaining broth.  Add chili powder and mix for 10 to 15 minutes on medium speed, until light and fluffy.

Heat oven to 375 degrees.  Press masa harina mixture into a greased 13 inch round pan or onto pizza tray.  Bake for 15 minutes to keep from getting soggy with the filling mixture.

While crust is baking, saute onions, poblano, and mushrooms in 1 tablespoon vegetable oil until wilted.  Add garlic, corn, tomatoes, and beans and season with cumin and chipotle powder to taste and allow to cook for 5 minutes.  Add olives and salt and pepper and cook for two to three more minutes.  Remove from heat.

When crust is par baked, remove from oven and fill with sauteed vegetables.  Bake 10 minutes; then top with cheese and bake additional 15 minutes or until golden brown.  Let rest for 5 minutes before slicing.  Serve with your favorite salsa or sour cream.

I baked my pie in a large tarte pan that has a removable bottom, so it was easy to remove and serve.  Due to the removable bottom, I also set the pan onto one of my pizza pans, which you can see in the picture.  If you do not have vegetable shortening, you can use cold butter, straight out of the fridge, cut into chunks when making the dough.  Also, if you want a vegan option, you can substitute a nut cheese or just skip the cheese.

New Year's Treat: Cinnamon Rolls

I love cinnamon rolls.  I love them so much that I contemplate taking them from my children.  Below is my current go-to cinnamon roll recipe, and it is vegan to boot.  The original that I adapted was for sweet potato in the dough, which is what I made this week, but I have made them with pumpkin and squash as well.  If you do opt to use something in the gourd family, make sure it is orange when cooked, because no matter how good green cinnamon rolls taste, no one wants to eat them.

This recipe is vegan as it is written.  The biggest upside to me of making them this way is there is no need to refrigerate them, and room temperature is better for their texture.  However, if you choose to, you can use butter in place of the shortening in the filling, or cream cheese or cow's milk in the glaze, but be safe about storing them if you do so.  The only animal product (are bees animals?) that I routinely use in these is honey instead of the agave, but that doesn't affect their shelf stability.  However, I do recommend refrigerating them if you are going to have them around for more than two days.

 Sweet Potato Cinnamon Rolls

Ingredients

Dough:

1/2 cup warm water (about body temperature)

1 cup mashed sweet potato

2 tablespoons agave (or honey, if you choose)

1 package of yeast (2 1/4 teaspoons)

1 1/2 cups whole wheat flour

2 to 2 1/4 cups all purpose flour

3 tablespoons vegetable oil

1 teaspoon salt

Cinnamon Filling:

1/4 cup all vegetable shortening

1/4 cup brown sugar

1 tablespoon cinnamon

1/4 teaspoon each to taste: cloves, nutmeg, mace, allspice

Cinnamon Glaze:

3 tablespoon all vegetable shortening

1/2 to 1 tablespoon almond milk

1 teaspoon cinnamon

1 teaspoon vannilla

~ 1 1/2 cups powdered sugar (this is a guess as I always go by how it flows)

To make the dough, dissolve the yeast in the water in your mixing bowl, add sweet potato, agave, and oil, and let stand for 5 minutes to proof.  Mix in the flours and salt and then knead for dough until smooth, which is about 7 minutes.  Move dough into an oiled bowl, cover with a lint free towel, and let rise until doubled (~60 minutes).  When dough is doubled, punch down, recover, and allow to rise until doubled (~40 minutes).

Mix together shortening, brown sugar, cinnamon, and other spices in a small mixing bowl.  Grease inside of a 9 by 13 baking dish.  Then turn dough out onto a clean work surface, and roll into a flat rectangle approximately 12 by 15 inches.  Try to avoid using extra flour unless needed to keep dough from sticking.  When flattened, spread shortening mixture on the upside of the dough evenly, edge to edge.

Working with the wide side of the dough, roll lengthwise into a log or cylinder.  Slice into 1 1/4 inch wide slices, rolling between cuts to keep dough in the round.  Place into baking dish with a cut side up.  I usually end up with two end pieces that are smaller than the rest, and I place those between larger ones to even out the spacing inside the pan.  When evenly spaced in the pan, cover with towel and allow to rise about 45 minutes, until doubled.  Then preheat oven to 375 degrees and bake for approximately 20 minutes, until lightly golden.

Allow to cool on a wire rack for about 15 minutes.  Then combine shortening, almond milk,cinnamon, and vanilla in a bowl.  Slowly add powdered sugar until it reaches a loose frosting-like consistency.  Spoon glaze over the tops of the cinnamon rolls.  The heat of the cooling rolls will loosen the glaze slightly more and allow it to seep into the cracks between the layers.  Allow to cool to room temperature before serving.

If you want to save on calories and sugar, feel free to skip the glaze as they are wonderful without it.  My children prefer them glazed or frosted, but I like them either way.  They make a great breakfast with a serving of mixed berries and a protein of choice.  They are also a delicious midnight snack.  As my partner says, "I love them."