Tuesday, December 6th, 2016

Vegan Brown Sugar Peach & Plum Tart

Published on June 1, 2014 by   ·   No Comments Pin It
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Bake this tart while peach and plums are perfect and in season. This  Brown Sugar Peach & Plum Tart is divine, simple, the ultimate hostess gift, and the most divine top off to a sumptuous summer meal.

Crust

We used the crust we used for the Végétalien Tarte aux Fruits Frais (The Vegan French Fresh Fruit Tart) – just click here to get that recipe

Filling

  • 1/2 cup Brown Sugar
  • 1/2 teaspoon Cinnamon
  • Pinch of Cardamon
  • Pinch of Nutmeg
  • 3 large Peaches, pitted and sliced
  • 2 Plums, pitted and sliced
  • 1 teaspoon Lemon Zest
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon Olive Oil
  • 3 Tablespoon Whole Wheat Flour
Brown Sugar Peach & Plum Tart

Brown Sugar Peach & Plum Tart

Prepare your crust using the recipe for the Végétalien Tarte aux Fruits Frais (The Vegan French Fresh Fruit Tart) – just click here to get that recipe. Don’t bake yet though – stop when you have the dough but before you press it into a tart dish. Form a disk with your dough, wrap it in plastic wrap and put it in the fridge for 20 minutes.

Slice your fruit while your dough is chilling. In a large bowl mix all your filling ingredients with a large wooden spoon until your fruit is coated and any brown sugar clumps are dissolved.

Heat oven to 425.

Once your dough has finished chilling, roll it out on a floured surface a little larger than your tart dish. Then move your dough over and press it into your tart dish. Fold over any extra dough that is hanging over to create a thicker crust along the edges and use wet fingers to smooth out any cracks.

Fill your tart crust with the filling  – making sure to make an even layer.

Put your tart in the oven and bake for 20-25 minutes or until your dough is golden brown, your fruit is tender and your brown sugar is syrupy.

Serve warm with some vegan vanilla ice cream and a few episodes of your favorite TV because damn it – you’re worth it!

via Dan and Annie Shannon, the duo behind MeetTheShannons.com.  They are the authors of Betty Goes Vegan: 500 Classic Recipes for the Modern Family.

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  • Kinda Raw Marbled Pumpkin Tart (Grain-Free and Vegan)Kinda Raw Marbled Pumpkin Tart (Grain-Free and Vegan)By Alanna Taylor-Tobin, originally published on The Bojon Gourmet. This tart was inspired by a few different sources: a raw pumpkin pie I tried at Cafe Gratitude many years ago, and Comfy Belly's Raw Chocolate Cheesecake. I wanted it to look as pretty as the Marbled Pumpkin Gingersnap Tart in The Smitten Kitchen Cookbook. So I made something up, and tweaked it three times to get the flavor and texture just so. I start with a crust of pecans, almonds, coconut oil and maple syrup. A hit of salt gives the crust a crack-like addictiveness, and ginger and cinnamon add warmth. I found that toasting the nuts lightly makes the crust infinitely more flavorful. The filling begins with a cashew cream flavored with vanilla, a bit of salt, and maple syrup. Melted coconut oil, which is solid when chilled, sets the tart to a slice-able consistency. Before adding butternut squash puree, carrot juice (to give the tart a brighter hue), and spices, I set aside some cashew cream to swirl into the top of the tart. A combination of cinnamon, nutmeg, cloves, and fresh ginger give the filling a classic taste which, it you're like me, will bring on a flood of positive Thanksgiving dessert memories. I doubt that anyone would suspect this dessert of being free from dairy, gluten, eggs, and refined sugars. Thanks to modern appliances, the filling is silky smooth – light and dense at the same time, like a good cheesecake or a thick whipped cream. A few things worth mentioning: Cafe Gratitude's original recipe calls for raw, grated pumpkin, but I prefer to roast and puree my own butternut squash, as butternuts tend to have more consistent flavor, and the thought of eating raw squash gives me the willies. I've given directions on how to do this in the headnote below. If you're not already a squash puree-maker, know that the process is simple. 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See the original post for step-by-step images.Alanna is a recovering pastry chef who loves sharing fresh, seasonal recipes from her San Francisco kitchen via her blog, The Bojon Gourmet (bojon = no job, backwards). Obsessed with pumpkin recipes? Scroll GirlieGirlArmy's pumpkin recipe archive […]
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  • IMG_1915 (269x403)Skillet Fried Cauliflower Drummies & Texas SlawThis recipe was originally inspired by the traditional Indian recipe Gobi Pakora but we took a more traditional Americana country spin on it using BBQ sauce, nutritional yeast and liquid smoke to flavor the breading.  Seriously, skillet fried cauliflower drummies… and a huge serving of slaw.. yes.  Now. You’re going to want to make the slaw first so it can chill out in the fridge while you’re making your drummies. Skillet Fried Cauliflower Wings 2 heads of Cauliflower, cut into florets Vegetable oil for frying Coating Dry Ingredients 2 ½ cups all-purpose flour ½ cup nutritional yeast ½ cup cornstarch 1 tablespoon garlic powder 2 teaspoons onion powder 1 ½ teaspoon smoked paprika ¼ teaspoon crushed black peppercorns 1/2 teaspoon oregano 1/2 teaspoon baking soda Coating Wet Ingredients 1 cup warm water 2-3 dashes of liquid smoke 3 tablespoons BBQ sauce 2 tablespoon Bragg’s Liquid Amino Acids Fill your deepest cast iron skillet half way with vegetable oil and heat over a high heat. Be super careful. Deep frying is messy and dangerous. In one bowl mix together all your dry ingredients except the baking powder and whisk together all your wet ingredients in another dish. Add 2 tablespoons of the dry mixture to the wet mixture and blend with a whisk till it is completely blended. Then mix your baking soda into your dry ingredients. Dip your cauliflower florets into the wet batter and move them around so they get an even coating. Then drop each floret into the dry mixture and coat with the desired amount of “crust.” You can do these one at a time or by the handful – depending on how big your bowl, skillet and cauliflower is. Then using a slotted spoon slowly drop them into the hot oil. You want to make sure they don’t stick the side or each other. Then fry till they are a nice golden brown. Texas Coleslaw Dressing ¼ cup olive oil 3 tablespoons apple cider vinegar 2 teaspoon agave nectar Juice from 1 fresh lime 2 teaspoons Bragg’s Liquid Amino Acids ½ teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon smoked paprika Dash of cayenne pepper ½ teaspoon freshly ground black peppercorns 1 clove garlic, minced Slaw 1 medium cabbage, shredded ½ cup shredded carrot ½ red bell pepper, thinly sliced ½ green bell pepper, thinly sliced 2 tablespoons pumpkin seeds ½ cup cilantro, chopped 1-2 limes, cut into wedges In a large bowl, whisk together all your dressing ingredients. Toss slaw except for cilantro and lime wedges with dressing until coated. Let your slaw chill for between 20 minutes to 1 hour before serving for best results. Use a large spoon to occasionally remix your slaw. Stir in 1/2 cup chopped fresh cilantro just before serving with some lime wedges on the side to squeeze over the top. via Dan and Annie Shannon, the duo behind MeetTheShannons.com.  They are the authors of Betty Goes Vegan: 500 Classic Recipes for the Modern […]
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Before adding butternut squash puree, carrot juice (to give the tart a brighter hue), and spices, I set aside some cashew cream to swirl into the top of the tart. A combination of cinnamon, nutmeg, cloves, and fresh ginger give the filling a classic taste which, it you're like me, will bring on a flood of positive Thanksgiving dessert memories. I doubt that anyone would suspect this dessert of being free from dairy, gluten, eggs, and refined sugars. Thanks to modern appliances, the filling is silky smooth – light and dense at the same time, like a good cheesecake or a thick whipped cream. A few things worth mentioning: Cafe Gratitude's original recipe calls for raw, grated pumpkin, but I prefer to roast and puree my own butternut squash, as butternuts tend to have more consistent flavor, and the thought of eating raw squash gives me the willies. I've given directions on how to do this in the headnote below. If you're not already a squash puree-maker, know that the process is simple. Most of the time is hands-off while the squash bakes and then cools, and extra puree can be refrigerated or frozen for future use. Also, for this kind of dessert, it's important not to over-process the filling once the coconut oil has been added, since this can cause the coconut oil to solidify into tiny, white speckles. If this happens, the dessert will still taste fine, but it will look grainy and curdled rather than silky smooth. To avoid this fate, work quickly once you've added the oil, and blend just enough to combine. I like to stir together the squash puree, carrot juice, and spices separately to minimize the blending time. Kinda Raw Marbled Pumpkin Tart (Grain-Free and Vegan) With inspiration from the Marbled Pumpkin Gingersnap Tart in The Smitten Kitchen Cookbook, and Comfy Belly's Raw Chocolate Cheesecake. This recipe has several steps – making the squash puree, soaking the cashews, toasting and cooling the nuts (optional), and chilling the assembled tart for several hours – so you'll want to begin this project a day ahead or early in the day. The tart keeps well airtight and refrigerated for three or four days, and the flavor only improves. It can also be wrapped snugly and frozen; defrost before serving. I use homemade butternut squash puree in the filling, as the flavor is more clean and fresh than the canned stuff. To make butternut puree, cut a butternut squash in half lengthwise. Leave the seeds in (they're easier to scrape out post-baking) and place the squash halves cut-side down on a rimmed baking sheet. Bake at 350ºF until the squash is soft and collapsing, about 45 minutes. Let cool enough to handle, scrape out the strings and seeds and discard. Scrape out the flesh, discarding the skin, and puree in a blender or food processor until silky smooth. 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Drizzle over the maple syrup and coconut oil, then pulse just until the mixture begins to clump together. Dump the crust mixture onto an 8- or 9-inch tart pan with a removable bottom. Use moistened fingers to press the crust squarely up the sides and into the bottom of the pan. Freeze the crust while you prepare the filling. Make the filling: Wipe out the blender (or food processor) body, and add the soaked and drained cashews, maple syrup, and salt. Pulse until the cashews are ground. Add the water and vanilla extract, and blend on high speed until the mixture is silky smooth, about 3 minutes, scraping down the sides of the blender as needed. With the motor running, pour in the melted coconut oil; mix just until combined. Remove 1/4 cup (60 ml) of the cashew cream and set aside for the swirl. In a smallish bowl, stir together the squash puree, carrot juice, grated ginger, cinnamon, nutmeg, and cloves. Add this to the blender, and blend on low just until combined. 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    • Kinda Raw Marbled Pumpkin Tart (Grain-Free and Vegan)Kinda Raw Marbled Pumpkin Tart (Grain-Free and Vegan)By Alanna Taylor-Tobin, originally published on The Bojon Gourmet. This tart was inspired by a few different sources: a raw pumpkin pie I tried at Cafe Gratitude many years ago, and Comfy Belly's Raw Chocolate Cheesecake. I wanted it to look as pretty as the Marbled Pumpkin Gingersnap Tart in The Smitten Kitchen Cookbook. So I made something up, and tweaked it three times to get the flavor and texture just so. I start with a crust of pecans, almonds, coconut oil and maple syrup. A hit of salt gives the crust a crack-like addictiveness, and ginger and cinnamon add warmth. I found that toasting the nuts lightly makes the crust infinitely more flavorful. The filling begins with a cashew cream flavored with vanilla, a bit of salt, and maple syrup. Melted coconut oil, which is solid when chilled, sets the tart to a slice-able consistency. Before adding butternut squash puree, carrot juice (to give the tart a brighter hue), and spices, I set aside some cashew cream to swirl into the top of the tart. A combination of cinnamon, nutmeg, cloves, and fresh ginger give the filling a classic taste which, it you're like me, will bring on a flood of positive Thanksgiving dessert memories. I doubt that anyone would suspect this dessert of being free from dairy, gluten, eggs, and refined sugars. Thanks to modern appliances, the filling is silky smooth – light and dense at the same time, like a good cheesecake or a thick whipped cream. A few things worth mentioning: Cafe Gratitude's original recipe calls for raw, grated pumpkin, but I prefer to roast and puree my own butternut squash, as butternuts tend to have more consistent flavor, and the thought of eating raw squash gives me the willies. I've given directions on how to do this in the headnote below. If you're not already a squash puree-maker, know that the process is simple. Most of the time is hands-off while the squash bakes and then cools, and extra puree can be refrigerated or frozen for future use. Also, for this kind of dessert, it's important not to over-process the filling once the coconut oil has been added, since this can cause the coconut oil to solidify into tiny, white speckles. If this happens, the dessert will still taste fine, but it will look grainy and curdled rather than silky smooth. To avoid this fate, work quickly once you've added the oil, and blend just enough to combine. I like to stir together the squash puree, carrot juice, and spices separately to minimize the blending time. Kinda Raw Marbled Pumpkin Tart (Grain-Free and Vegan) With inspiration from the Marbled Pumpkin Gingersnap Tart in The Smitten Kitchen Cookbook, and Comfy Belly's Raw Chocolate Cheesecake. This recipe has several steps – making the squash puree, soaking the cashews, toasting and cooling the nuts (optional), and chilling the assembled tart for several hours – so you'll want to begin this project a day ahead or early in the day. The tart keeps well airtight and refrigerated for three or four days, and the flavor only improves. It can also be wrapped snugly and frozen; defrost before serving. I use homemade butternut squash puree in the filling, as the flavor is more clean and fresh than the canned stuff. To make butternut puree, cut a butternut squash in half lengthwise. Leave the seeds in (they're easier to scrape out post-baking) and place the squash halves cut-side down on a rimmed baking sheet. Bake at 350ºF until the squash is soft and collapsing, about 45 minutes. Let cool enough to handle, scrape out the strings and seeds and discard. Scrape out the flesh, discarding the skin, and puree in a blender or food processor until silky smooth. The puree will keep in the fridge for up to several days, or it can be frozen for future uses. I prefer the flavor of lightly toasted nuts in the crust, though if you prefer to go raw, or are short on time, you can skip this step. To toast the nuts, place the pecans and almonds on a smallish, rimmed baking sheet and toast in a 325ºF oven or toaster oven until fragrant and slightly darkened. Do make sure they're completely cool before proceeding, lest you end up with steamy nut butter. All ounce measurements are by weight. Makes one 8 or 9" tart; 8-10 servings "Gingersnap" Crust: 1 1/2 cups (5.75 ounces/160 grams) pecan halves 3/4 cup (2.75 ounces/80 grams) sliced almonds 1/2 teaspoon ground ginger 1/4 teaspoon cinnamon 1/4 teaspoon fine sea salt 2 tablespoons (1 ounce/30 ml) maple syrup 1 tablespoon (.5 ounces/15 ml) melted extra-virgin coconut oil Marbled Pumpkin Filling: 3/4 cups (4 ounces/115 grams) cashews, covered in cool water and soaked 4-12 hours 1/4 cup plus 2 tablespoons (3 ounces/90 ml) maple syrup 1/8 teaspoon fine sea salt 1/4 cup plus 2 tablespoons (3 ounces/90 ml) water 1 teaspoon vanilla extract 1/2 cup plus 2 tablespoons (5 ounces/150 ml) melted and warm extra-virgin coconut oil 1 cup (8 ounces/230 grams) roasted, pureed butternut squash 1/4 cup (2 ounces/60 ml) carrot juice 2 teaspoons finely grated fresh ginger 3/4 teaspoon cinnamon 1/2 teaspoon freshly grated nutmeg 1/8 teaspoon cloves Make the crust: In the body of a blender or food processor, pulse together the pecans, almonds, ginger, cinnamon and salt until the nuts are finely ground (but not becoming nut butter). Drizzle over the maple syrup and coconut oil, then pulse just until the mixture begins to clump together. Dump the crust mixture onto an 8- or 9-inch tart pan with a removable bottom. Use moistened fingers to press the crust squarely up the sides and into the bottom of the pan. Freeze the crust while you prepare the filling. Make the filling: Wipe out the blender (or food processor) body, and add the soaked and drained cashews, maple syrup, and salt. Pulse until the cashews are ground. Add the water and vanilla extract, and blend on high speed until the mixture is silky smooth, about 3 minutes, scraping down the sides of the blender as needed. With the motor running, pour in the melted coconut oil; mix just until combined. Remove 1/4 cup (60 ml) of the cashew cream and set aside for the swirl. In a smallish bowl, stir together the squash puree, carrot juice, grated ginger, cinnamon, nutmeg, and cloves. Add this to the blender, and blend on low just until combined. Assemble the tart: Remove the crust from the freezer, and place on a platter or rimmed baking sheet for easy maneuverability. Pour the squash mixture into the crust. Drop spoonfuls of the reserved cashew cream onto the surface of the tart. Use a toothpick or the tip of a paring knife to gently swirl the mixture; be careful not to over-swirl, or you will lose the definition of the swirls. Chill the tart until completely set, at least 4 hours and up to a day or two. If you're in a hurry, or if the tart is too soft to slice cleanly, place it in the freezer for a stint. (But defrost before serving.) To serve, place the tart on a large can or an inverted ramekin. Gently east off the sides of the pan, taking care not to break the crust. Use a large, sharp chef's knife, wiped clean between cuts, to cut the tart into wedges. See the original post for step-by-step images.Alanna is a recovering pastry chef who loves sharing fresh, seasonal recipes from her San Francisco kitchen via her blog, The Bojon Gourmet (bojon = no job, backwards). Obsessed with pumpkin recipes? Scroll GirlieGirlArmy's pumpkin recipe archive […]
    • Lemon & Dill Vegan Chicken SaladLemon & Dill Vegan Chicken Salad Our favorite foodie marrieds Annie & Dan Shannon came up with this delicious classic that will become a new staple in your home promptly upon reading this recipe. Go go drooling, now! Dan’s working from home today so I made one of his favorite lunches: Vegan Chicken Salad Bagel Sandwiches. Back when we were new and living Norfolk, VA, we used to go to this sandwich place called Yorgo’s Bageldashery. Any vegan who’s ever passed through the little kind food wonderland that is the Ghent neighborhood in Norfolk, has probably made a stop at Yorgo’s and hopefully they tried the vegan chicken salad. Because to be blunt this vegan chicken salad is not just talk. It’s the real deal good stuff. It’s the kind of vegan chicken salad that not-yet-vegans order for lunch just because someone offered them a bite once and they were like “Dang – I want more of that.”  I know DC vegans who take detours through Norfolk on their road trips – just to get a vegan chicken salad sandwich at Yorgo’s. I’ve met vegans in LA, Atlanta and London who’ve asked if I’ve had the vegan chicken salad sandwich at Yorgo’s. It earned a beloved position for simple vegan chicken salad in our home and hearts and inspired us to prefect our own bowl of wonderful. Lemon & Dill Vegan Chicken Salad 1 package your favorite vegan chicken, defrosted (we recommend using gardein chick’n scallopini or beyond meat strips) 1 tablespoon olive oil 2 dashes liquid smoke 1/2 red onion, diced 4 stalks celery, diced 1/3 cup vegan mayonnaise (we recommend using Veganaise or Just Mayo) juice from 1 lemon 1 teaspoon lemon zest 2 Tablespoons fresh dill, diced 1 Tablespoon raw and shelled pumpkin seeds 1/2 teaspoon lemon pepper 2 teaspoons nutritional yeast 1/2 teaspoon garlic powder 1/2 teaspoon celery seed Heat your oven to 400. Whisk together your olive oil and liquid smoke. Toss your vegan chicken with your oil in a shallow baking dish and put in the oven to bake for 10 minutes. Then using a spatula flip your vegan chicken so your vegan chicken will bake evenly. Put your vegan chicken back in the oven to bake for another 10 minutes or until the edges of your chicken are crispy. Then pull out of the oven to cool to room temperature. It should take about 10-15 minutes. While your vegan chicken cools, dice your onions, celery and dill. In a bowl, whisk together your vegan mayo, lemon juice, lemon peel, dill, pumpkin seeds, lemon pepper, nutritional yeast, garlic powder and celery seed until blended and creamy. If your vegan chicken is still too warm, cover your vegan mayo blend with plastic wrap and put in the fridge to chill. Once your vegan chicken is cool, dice it into bite sized pieces and toss in a large bowl with your onions, celery and vegan mayo mix. Use a wooden spoon to mix your ingredients until everything is combined and coated. Enjoy with some toast or toasted bagels and maybe a few dill pickles on the side. This recipe should make enough for 4-6 sandwiches. I had 2 open faced ones. via Dan and Annie Shannon, the duo behind MeetTheShannons.com.  They are the authors of Betty Goes Vegan: 500 Classic Recipes for the Modern Family. You need to own this book, plain and […]