Whole Grain Vegan Baking: Review and Giveaway!

I don't venture into baking and dessert making that often, but when I received a copy of Whole Grain Vegan Baking by Celine Steen and Tamasin Noyes to review on the blog, it served as a good reminder that I should change that. After initially flipping through WGVB, I instantly spotted their trademark style of approachable recipes written in a clear, engaging and fun way and, after a more thorough read, was inspired to roll up my sleeves and get my hands dirty with the array of whole grains utilized throughout the book.

When Celine and Tami get together to write a cookbook, it's a given that the recipes are going to be amazing, easy and fun to make, and look dynamite on a plate. One of the first things I noticed in the book was the most obvious— Celine's amazing photographs (about 45 of them)—which are all breathtaking, inspiring and showcase her rustic-yet-sophisticated style of photography.

The next thing I was drawn to was the clear explanation of baking methods, flours and specific ingredients. Tami and Celine know their stuff, and clearly and generously want you to know about their stuff. So in addition to getting more than 100 recipes from breakfast to brunch, loaves and muffins, yeasted breads, "smarter" snacks and wholesome desserts to choose from, you'll also get a complete rundown and description the whole grain flours used in the book, as well as several baking tips and tricks. 

Because this book has already been so valuable to me in the short amount of time I've had it, I am excited that the publisher is offering a free copy of the book to one lucky reader through this blog post! To enter the giveaway, just leave a comment below, indicating your:
 

• favorite dessert or bread and/or
• your favorite whole grain that you like to bake with.

Be sure to leave your email or some way to contact you in your comment in case you are chosen as the giveaway winner. Shipping is restricted to US and Canada only, and the winner will be announced on May 29 (I'll use random.org to pick the winner) ... good luck! 

Tami and Celine have also generously agreed to share a recipe—their Chocolate Raspberry Tart—from Whole Grain Vegan Baking here. I absolutely loved making this dessert, which looked lovely and tasted rich and decadent without being too overly sweet or heavy. From here, I plan to move on to making more of their other amazing recipes, starting with:  

• Puttanesca Scones with Barley and Spelt
• Chickpea Rabe Calzoni
• Pull-Apart Cinnamon Bread
• Sun-Dried Tomato Focaccia
• Pesto Knots
• Whole Wheat Almond Plum Crostatas
   

Chocolate Raspberry Tart

Published by Fair Winds Press, 2013

Rich and creamy, this decadent tart could be served in a five-star vegan restaurant. With only 1/2 teaspoon oil per serving, this raspberry chocolate explosion lets you pamper yourself and your family without the guilt.

For Crust:
Nonstick cooking spray
40 g (1/2 cup) quick-cooking oats
60 g (1/2 cup) whole wheat pastry flour
10 g (2 tablespoons) unsweetened cocoa powder
1 teaspoon instant espresso granules
2 tablespoons (30 ml) pure maple syrup
1 tablespoon (15 ml) neutral-flavored oil
1 tablespoon (15 ml) water, more if needed
 

For Filling and Topping:
105 g (3/4 cup) cashews, soaked in cold water for 3 hours, drained, and patted dry
1/4 cup plus 2 tablespoons (90 ml) vegan creamer, preferably Silk or MimicCreme brand
20 g (1/4 cup) unsweetened cocoa powder
60 g (3 tablespoons) all-fruit raspberry jam
2 tablespoons (30 ml) pure maple syrup
190 g (1 1/2 cups) fresh raspberries

To Make the Crust: Preheat the oven to 350°F (180°C, or gas mark 4). Lightly coat a 6 1/2-inch (16 cm) tart pan with cooking spray. Combine the oats, flour, cocoa, and espresso granules in a small bowl. Stir in the syrup, oil, and water. The mixture will be sticky and should hold its shape when pressed together. If not, add more water, 1 teaspoon at a time, until it does. Press the mixture evenly onto the sides and bottom of the tart pan. Dampening your hands with water may help reduce some of the sticking. Put the tart pan on a baking sheet. Bake the crust for 7 to 8 minutes, until the edges start to look dry. Let cool on a wire rack for 1 hour, or until completely cool.

To Make the Filling: Combine the cashews, creamer, cocoa, jam, and maple syrup in a blender. Process until completely smooth. Spread the filling evenly in the prepared tart shell. Top with the raspberries, beginning at the outer edge of the tart and working in circles toward the center. Chill for 3 hours before serving.

Yield: One 6 1/2-inch (16 cm) tart

Recipe Note
This recipe can also be made in three 4-inch (10 cm) tart pans. You may have a small amount of filling left over; it can be chilled and eaten as mousse.

For more delicious Whole Grain Vegan Baking recipes, reviews or additional chances to win a copy of the book, be sure to check out these other fabulous bloggers who will be hosting them throughout this month!

May 14: Weekly Vegan Menu      
May 16: Vegan Eats and Treats
May 17: Three and a Half Vegans
May 18: Seitan is My Motor
May 19: My Zoetrope
May 20: Get Sconed!
May 21: Year of the Vegan 
May 22: Little Foxes
May 23: Vegan Feast Kitchen
May 24: Vegan Cookbook Aficionado 
May 25: Julie’s Kitchenette
May 26: Vegan Cookbooks Illustrated   
May 27: Don’t Eat Off the Sidewalk! 
May 28: Urban Vegan   

Buffalo Chickpea Soft Tacos with Avocado Sour Cream

I've drenched tofu and soy curls in sriracha and Earth Balance before, and decided I'd try it again this past week but with chickpeas instead. So they went straight into a crockpot to baste in some buffalo sauce and a few other ingredients for a few hours, while I mashed together  fresh avocado with some vegan sour cream to serve on the side. This tasted fantastic right out of the crockpot inside a soft tortilla, but was even better the next day served as leftovers, once all of the filling ingredients had a chance to mingle just a bit more.

Makes 2-3 servings
total active time: 15-20 minutes
total passive time: 4 hours, for the chickpeas to baste

INGREDIENTS
for the filling
1 can chickpeas (15 oz.), rinsed
1/4 cup sriracha
1 TB Earth Balance
small onion, chopped
1 TB toasted sesame oil
1 TB minced garlic
1/2 cup vegetable broth

for the avocado sour cream
1 ripe avocado
1/4 cup Tofutti sour cream
1 TB rice vinegar
salt, to taste

for serving
torillas
flat leaf parsley, chopped
spring onions, chopped
thai chilis, chopped (optional)

METHOD
Place all of the filling ingredients into a crockpot. Place on the low heat setting for about 3 hours, then increase the heat to high for one more hour.

To make the avocado sour cream, mash the avocado until smooth, then stir in the vegan sour cream, vinegar and salt. Refrigerate until ready to use.

When ready to serve, place a bamboo steamer into a large skillet. Add a few inches of water into the bottom (make sure it isn't touching the bottom of the steamer basket. Place tortillas into the basket, one at a time, cover, and allow to steam for a few minutes, or until softened. 

Stir in the fresh parsley, spring onions and thai chilis into the chickpea filling before adding them into the tortillas. Serve immediately with the chilled avocado sour cream.

Sweet and Sticky Cashew Tofu

In this dish, well-seared tofu, cashews and crisp vegetables are doused with a sweet and sticky sauce in a cast iron pan, producing something very similar to Chinese takeout. What makes this sauce so beautifully flavored and thick, and allows it to cling so well to the tofu, is a simple and small dash of a cold water and cornstarch slurry added at the end of cooking time. This looks and smells heavenly throughout the prep and cook time, and is quick and easy enough to make as a weeknight dinner.

Makes 2 servings
total active time: 35-45 minutes

INGREDIENTS
for the sauce
2 TB toasted sesame oil
2 TB soy sauce
1/2 cup mirin
1 tsp rice vinegar
2 tsp brown sugar
2 TB cold water, whisked with 2 tsp cornstarch

for the tofu and vegetables
1-2 tsp olive oil
1 TB minced ginger
1 TB minced garlic
1 block of firm tofu, sliced into triangles (no need to press it)
2-3 small shallots, quartered
4-6 shiitake caps, sliced thinly
handful or so of broccoli florets
1/3 cup raw cashews

to serve
sesame seeds
noodles or rice

METHOD
Combine all of the sauce ingredients except for the cornstarch and water into a small bowl and set aside.

In a cast iron pan, heat the olive oil over medium-low heat. Add in the ginger and garlic and allow to soften for a minute or two. Then, scrape the contents into a small bowl and set aside.

Return to the stove and place a little more olive oil into the pan. Increase the heat to medium, then place the tofu triangles into the pan. Be careful, as the pan may sputter a bit. Allow the tofu to brown on one side for about 6 minutes, then flip and allow the other side to brown for the same amount of time. Transfer the tofu to a plate.

Next, add in the shallots to the pan. Poke them around a bit after a minute to allow the layers to separate. Add in the mushrooms, stir, then deglaze the pan with a tablespoon of water. Allow to sizzle for a minute or two, then toss in the broccoli florets and cashews. Once the broccoli is bright green after a minute or so, transfer the pan contents to another plate.

Now return the tofu to the pan. Whisk together the sauce, then pour it over the tofu. Stir gently to combine. Stir the water and cornstarch together in a small bowl until combined, then pour into the pan, stir and allow to slightly thicken, then remove from the heat immediately.

Place cooked noodles or rice into a bowl. Add the vegetables and other reserved components to the bowl, then place the tofu triangles over everything, using a spatula to scrape any leftover sauce out of the pan. Sprinkle with the sesame seeds, then serve immediately.

Vegan Grilled Cheese with Shiitake Bacon and Tomato

Developing and improving upon the taste and texture of homemade vegan cheeses is all hinged around finding the perfect balance between the right fat and acid, then figuring out the right kinds and ratios of thickeners to mimic the texture and stretch of cheese. Working off of this principle, I've combined full-fat coconut milk with champagne vinegar (a new-to-me ingredient I discovered yesterday), then used agar powder and tapioca flour for bulk and stretch. After adding in some pureed roasted red pepper, the result was a cheese that looked a bit like the pimento cheese I ate while growing up in the southern part of the United States, but tasted more like a very mild queso dip rather than the southern staple I used to consume. Whether this is melted by itself between two pieces of bread—or made even to be even heartier by adding vegan bacon and fresh tomato slices—this cheese tastes fabulous and is also a breeze to make.

Makes 2-3 sandwiches, with some cheese leftover
total active time: 25-30 minutes
total passive time: overnight, for the cheese to gel; 15-20 minutes, for the shiitake bacon to marinate

INGREDIENTS
for the cheese
3.5 oz prepared roasted red pepper
1/2 can (13.66 fl. oz.) coconut milk, unsweetened (I used Thai Kitchen brand)
1 tsp champagne vinegar
3/4 tsp agar powder
1/4 tsp salt
1/2 TB tapioca flour, whisked in 1 TB cold water
1 TB nutritional yeast
1 tsp liquid lecithin

for the shiitake bacon
6-8 shiitake caps, sliced
2 TB sesame oil
2 TB olive oil
few dashes of liquid smoke OR
oven-prepared shiitake bacon 

your favorite bread, for toasting (I used focaccia)
olive oil, for the bread
fresh tomato slices, for serving

METHOD
Place the roasted red pepper into a small food processor and puree well. Leave it in the processor and set aside.

Place the coconut milk, vinegar, agar and salt into a small saucepan. Heat over medium heat until a small boil is achieved, whisking continuously the entire time. Remove from the heat and whisk in the tapioca/water mixture, nooch and lecithin. Now, pour a bit of the mixture into the food processor with the roasted red pepper, then puree again until combined. Then, scrape all of the contents back into the pan, and stir again to combine. Transfer to a container, cover, then place in the refrigerator to slightly gel overnight.

When you are ready to make the sandwiches, toss the sliced shiitake in the oils and liquid smoke, and allow to marinate for 15-20 minutes. 

Heat a flat skillet over medium heat. Place the shiitake into the pan, making sure all shiitakes make contact with the bottom of the pan with no overlapping. Allow to slightly brown for about 2 minutes, flip, then allow to brown on the other side for 2 more minutes. Transfer to a paper towel, to slightly drain and crisp up.

Return to your pan. Apply a little olive oil to your bread, then place oil side down. If you are using thin sandwich bread, slice the cheese thinly, then place onto the bread. If you are using thicker bread like focaccia, you can just melt some of the cheese separately in the microwave or small pan, then pour onto the bread once it is browned and removed from the pan.

Arrange the shiitake bacon and sliced tomato onto the sandwich. Serve immediately.

Glazed Tofu with Fiery Sriracha Pearls

Besides producing beautiful shapes and textures, spherification techniques can also alter how flavors behave in a dish. Here I've created sriracha pearls, which were then dropped into a viscous and sweet glaze over well-seared tofu cubes. Instead of producing an even heat level throughout, these pearls created tiny yet fiery pops of isolated heat in each bite. These pearls can be made beforehand, and stored in cold vegetable oil until ready to use. They just simply need to be rinsed in a bit of cold water first, and will be quite sturdy once formed.  

INGREDIENTS
for the sriracha pearls
1/8 cup sriracha
1 tsp sesame oil
1/4 cup vegetable broth
1 gram agar powder
several cups of vegetable oil, placed in the freezer for an hour to chill
an empty tall beer glass, placed in the freezer an hour to chill

for the tofu 
1 TB peanut oil
1 block of firm tofu (no need to press it)
1 TB sesame oil
1 TB soy sauce
3 TB mirin
drop of rice vinegar
1 TB brown sugar
1 TB cold water, whisked with 1 tsp cornstarch
black and white sesame seeds, for serving

METHOD
In a small saucepan, heat the sriracha, sesame oil, broth and agar over medium-low heat until it comes to a small simmer. After 45 seconds, remove from the heat and allow to cool for a minute or two.

Remove the chilled oil and empty glass from the freezer. Place the cold oil into the glass so only and inch of two of space is left at the top. Using a pipette, squeeze bottle or syringe, suck up a tablespoon or two of the mixture. Keeping the dropper very close to the oil, slowly drop it in, and allow the beads to fall to the bottom of the glass. After several beads are created, pour the entire glass through a fine mesh strainer into the bowl, then return the oil back into the glass and repeat. The pearls can then be rinsed in the strainer and stored in water while you make your tofu.

Cut the tofu block into 3 slabs, then half those slabs to make 6 large tofu cubes. 

Heat the peanut oil in a large pan over medium-high heat. Place the cubes into the hot pan. They will sputter a bit when they hit the pan. Allow the brown on each side for 4-5 minutes each. You may need to add a little more oil to the pan during browning time if the cubes start to stick. Once they are fully browned, transfer them to another plate while you make the glaze.

Reduce the heat to medium. Add in the sesame oil, soy sauce and mirin. Stir well, then add in the vinegar, then sprinkle the brown sugar over the top. Add in the water and cornstarch mixture, stir until thickened, then remove immediately from the heat.

Spoon the sauce over the top of the tofu cubes, then garnish with the sriracha pearls and sesame seeds. Serve immediately.

Four Vegan Grilled Cheese Sandwiches

Today is National Grilled Cheese Day. Vegans too can celebrate this annual quasi-holiday by whipping up a batch of homemade vegan cheese or ripping open a bag of Daiya, slathering some bread with Earth Balance and toasting up some grilled goodness of their own. Here is a roundup of some of my favorite ooey-gooey creations in observance of this very cheesy Friday.

French Onion Soup Sandwich



Vegan Grilled Cheese with Smoky Tomato Soup



Tempeh Reuben with Sriracha-Vegenaise Dressing



Vegan Reuben Sandwich

Mint, Basil and Cilantro Udon Noodle Bowl

The other day, I ate a fresh spring roll packed with mint, basil and cilantro and loved how the vibrant, crisp and clean flavors perfectly complimented each other. I found myself craving the taste a few days later, but instead of trying to recreate the rolls at home, I ended up using these herbs together in a different application and found that they also worked nicely in a soup. Both fragrant and pretty, this dish is also really easy to make. 

INGREDIENTS
1 TB toasted sesame oil
1 TB ginger, minced
2 cloves garlic, minced
1 tsp sriracha, or more to taste (optional) 
1 TB chopped flowering chives (optional)
4-6 shiitake caps, thinly sliced
1 shallot, sliced
1-2 scallions, sliced (optional)
1/2 carrot, thinly sliced
1/4 cup mirin or broth
3 cups Imagine Brand No-Chicken broth (or homemade stock)
2 tsp soy sauce
1 tsp rice vinegar
1 TB brown sugar
udon noodles (or your favorite kind of noodle)
fresh basil, mint and cilantro, chopped (use 1 TB of each for each bowl)
fresh chilis and black sesame seeds (optional)

METHOD
Heat the sesame oil in a medium-sized saute pan over low heat. Add in the ginger and garlic and allow to soften for a few minutes. Add in the sriracha and chives and allow to soften a bit more for a few minutes.

Turn the heat up to medium, then add in the shiitake, shallots, scallions and carrot. Pour the mirin into the pot to deglaze the pan, allow to sizzle, then add in the broth, soy sauce, rice vinegar and brown sugar. Allow to come to a small simmer, then reduce the heat to low.

Cook the udon noodles according to the package instructions (see also Mark Bittman's alternative method for boiling/cooling udon noodles). Add the noodles to serving bowls, then ladle the soup over the top. Add a tablespoon each of chopped fresh basil, mint and cilantro into each bowl, and garnish with thai chilis and sesame seeds. Serve immediately.

Vegan Port Wine Cheese

The first time I tried roasted red pepper hummus, I had to keep rechecking the package ingredients to make sure it didn't have any actual dairy or whey in it, because it just tasted so cheesy to me. Since then, I've used roasted red peppers and raw cashews (because of its neutral taste and high fat content) to replicate this flavor in things like this dish, and this one, as well as a coating for kale chips—simply because it tastes so rich and complex. Here I've incorporated that same concept into a port wine cheese ball. This mixture is packed with quinoa and raw tahini for bulk, an array of nuts for texture, and a splash of port wine to give it a depth of flavor and a little boozy kick.

INGREDIENTS
1 cup vegetable or Imagine brand No-Chicken broth
1/2 cup quinoa
1 cup raw cashews
10 oz. prepared roasted red peppers
3 TB port wine
1/3 cup nutritional yeast
3 TB raw tahini
1/2 tsp salt
1 cup walnuts, roughly crushed
3/4 cup almonds, crushed into a fine powder.

METHOD
To make the quinoa, place the broth into a small saucepan over medium heat. While you wait for the broth to come to a small boil, place the quinoa into a fine-mesh strainer and rinse well under cold water to remove the bitter saponin coating. Then transfer the quinoa to a medium-sized skillet over medium-low heat. Toast for a few minutes. By now, your broth should be at a low boil. Scrape the quinoa into the broth, stir and cover it with a tight lid. Reduce the heat to low and allow to simmer for 15-20 minutes. All of the broth should be fully absorbed by the quinoa. Set aside to cool.

Place the raw cashews into a food processor and grind into a fine powder. Add in the roasted red peppers and port wine. Pulse until fully combined. Add in the nutritional yeast, tahini and salt, then pulse again. Transfer to a medium-sized bowl, and stir in the crushed walnuts and cooled quinoa.

You can either make two large cheese balls or several small cheese balls. Roll them in the crushed almonds before serving until well coated. Serve with crackers.
 

Miso and Brown Sugar Glazed Shiitake Caps

Shiitake mushrooms are fantastic for several reasons: they are cheap (when the flower variety is chosen), they boast a variety of health benefits and have the ability to produce faux-meaty textures with minimal ingredients and effort. I often use them fresh or dried to produce soups, patés, sushi and gravies, and love their ability to easily impart a unique woodsy flavor into any dish or application. Here I've filled some shiitake caps with a blend of mellow miso and brown sugar to create a double dose of umami, then topped it off with some freshly sliced thai chilis and flowering chives to balance everything out and give them a little pop of color.

INGREDIENTS
3 TB sweet white or mellow miso
3 TB vegetable broth
1 TB brown sugar
1 tsp grated ginger
1 tsp grated garlic
1 tsp rice vinegar
8-10 shiitake caps (use the strong and sturdy "flower" variety)
1 thai chili, sliced
sliced chives or scallions, to serve
black and white sesame seeds, to serve

METHOD
Preheat oven to 400 and line a baking sheet with a silpat. Set aside.

Destem the shiitake caps and rinse well and pat dry. Place them, cap side up, into a saute pan. Fill the pan with enough water to cover the bottom 1 inch. Place a lid over the top and heat for a few minutes to slightly soften them.

Combine the first six ingredients into a bowl. Whisk to combine and set aside.

Remove from the pan and set onto a paper towel to slightly drain. Place the caps, gill-side up, onto the silpat. Spoon the miso mixture into each of the caps. Place into the oven to bake for 30 minutes. The mushrooms are done when the tops are bubbly and slightly golden. Remove from the oven and allow to slightly cool.

Garnish with the chilis, chives and sesame seeds. Allow to cool for a few minutes before serving. These taste best at room temperature.

Pistachio-Crusted Tofu with Horseradish Cream

Next to molecular cooking, deep-frying is my favorite thing to do in the kitchen. I love the process of slathering batter over a piece of tofu or something a little more exotic, dunking it into hot oil, then seeing something beautifully crispy, decadent and golden emerge from it. To deep-fry simply and properly, you only need the following:

• A small 1 to 2-quart stainless steel saucepan (don't use non-stick)
• Some good quality canola oil (you can reuse it a few times, just allow the used oil to cool completely—then strain and store in a container in the refrigerator until it's ready to use again)
• Ener-G: this product is gold when it comes to frying. It allows the oil to repel perfectly off the food, leaving you with a non-greasy and crispy coating.
• Heat-resistant tongs or chopsticks
• Paper towels, for draining

Here I've used a combination of cornstarch and crushed pistachios to make a crispy and savory crust for tofu. The rest of the dish was made from bits and pieces of leftover items in my refrigerator: the sauce is a tangy and melt-in-your mouth concoction made from coconut milk and horseradish, and everything is served over a bed of equal parts fresh parsley and couscous.

INGREDIENTS
for the horseradish cream
1/2 cup full-fat coconut milk
1/4 tsp coconut or apple cider vinegar
1/2 TB prepared horseradish, or more, to taste
1/2 tsp dried mustard, or 1 tsp prepared mustard

for the couscous
1-2 TB Earth Balance
1 cup vegetable broth
1 cup couscous
1/2 tsp salt
1 cup fresh parsley, chopped
3 TB raw pine nuts

for the tofu
1 cup raw pistachios, coarsely crushed in a food processor
1/2 cup cornstarch
1 1/2 tsp Ener-G, whisked with 5 TB water
1 block firm tofu, sliced into four slabs, then sliced diagonally to create 8 right-angled triangles (no need to press it)
plenty of oil, for frying

METHOD
Whisk all of the horseradish cream ingredients together. Set aside or place in the refrigerator to chill while you make the rest of the dish.

Heat the Earth Balance and broth in a small saucepan over medium heat until it comes to a boil. Add in the couscous and salt and stir to combine. Cover and remove from the heat. Allow to sit without removing the lid while you make the tofu.

Combine the pistachios and cornstarch together in a wide and shallow bowl. In another wide and shallow bowl, whisk together the water and Ener-G.

Place plenty of oil into a small saucepan (I use a small, 1 quart pan, filled about 3/4 full of canola oil.) Heat over medium-high heat. After about 6 minutes, throw a pinch of the pistachio-cornstarch batter into the oil. If it bubbles immediately, you are ready to fry.

Working one or two triangles at a time, dip the tofu into the Ener-G/water mixture, then place it into the pistachio-cornstarch mixture. Press the coating all over the tofu, and tap off any extra. Place into the oil and fry for about 3 minutes. Using heat-resistant tongs, make sure the tofu doesn't stick to the bottom of the pan, and use the tongs to turn the tofu around int he oil to ensure all sides fry evenly.

Remove from the oil and place on paper towels to drain. Sprinkle immediately with a little salt. Repeat until all 8 triangles are fried.

Return to the couscous. Stir in the parsley. Place the pine nuts in a dry pan, and allow to toast over medium heat until golden brown, stirring occasionally and watching it closely to prevent burning. Add to the couscous and stir well.

To serve, place the couscous on the bottom of a plate. Stack the tofu on top, and spoon some of the horseradish cream onto the side. Serve immediately.