Veganomicon – Leek and Bean Cassoulet with Biscuits

I was so excited to get Veganomicon as a Christmas gift (thanks Dad!) this year.  Since I already had 2 big leeks in my refrigerator and some potatoes, I decided to give the Cassoulet a try, and it is yummy!  I made the biscuits with half unbleached flour, half whole wheat pasty flour and it worked just fine.  I accidentally overcooked the potatoes just a bit but made up for it by not adding them to the dish until just before putting it in the oven.  The carrots, on the other hand, never quite got done so I think I’ll pre-steam them a bit next time.  But overall, it’s a warm, delicious comforting stew, so I give it a thumbs up!  If you want to make this recipe, you’ll just have to go buy the book!

Here’s what the bubbling dish looked like just out of the oven!  Can’t you just smell it?  It did bubble over a little while baking but I put a cookie sheet on the bottom rack to catch the drips.

Homestyle Vegan Pumpkin Pie

Pumpkin pie has always been my favorite holiday pie! The first time I tasted a vegan tofu-pumpkin pie, my heart sank. Though it was good, it didn’t taste like the pumpkin pie that I had known and loved my whole life. After MUCH trial and error, I have finally found a way to make a vegan pumpkin pie that tastes just like the traditional thing! And it happens to be very simple to make, too. If you’ve ever been disappointed by a vegan pumpkin pie, please give this one a try!

Ingredients:

• 1 8-inch or 9-inch unbaked pie crust (homemade or storebought)
• 1 14-oz can pureed pumpkin*
• 1 cup plain soy milk
• 3/4 cup sugar
• 2 1/2 – 3 Tbsp cornstarch
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp salt
• 1/4 tsp ground cloves
• vegan whipped topping, if desired

Preparation:

Preheat oven to 350 degrees. Combine canned pumpkin, soy milk, sugar, cornstarch, salt, and spices in a large bowl, and mix very well with an electric mixer (alternatively, you can combine these ingredients in a blender). Pour into unbaked pastry shell, and bake for about 60 minutes. The pie will still be jiggly when you take it out of the oven, but it will firm up as it cools. Cool completely on a cooling rack, cover with plastic wrap, and refrigerate for several hours or overnight before serving. Serve chilled and top with vegan whipped topping if desired.**

* I have had the best results using canned pumpkin such as Libby’s for this pie, as the consistency of cooked and pureed pumpkin can vary so greatly. However, if you prefer to cook your own pumpkin, simply substitute 2 cups thick pureed pumpkin for the can of pumpkin.

** Soyatoo soy whipped topping (pictured above) is a delicious vegan alternative to whipped cream, and can be found in some supermarkets such as Whole Foods. You can also make your own whipped topping by creaming silken tofu and sweetener in a food processor.

Crunchy Granola

After much trial and error I have finally stumbled upon a way to make really crunchy granola! The below recipe is simply a suggestion – feel free to substitute whatever nuts and dried fruit you may have on hand if you like. Enjoy!

Ingredients:

• 2 cups thick-cut rolled oats (regular will work fine as well)
• 1/2 cup coarsely chopped walnuts
• 1/2 cup coarsely chopped pecans
• 1/2 cup shredded unsweetened coconut
• 1/4 cup whole flaxseed
• 1/4 cup wheat germ
• 1/2 cup pure maple syrup
• 2 Tbsp canola oil
• 1/4 tsp salt
• dash cinnamon
• dried cranberries for garnish

Preparation:

Preheat oven to 300 degrees F. In a large bowl combine the oats, nuts, coconut, flaxseed, wheat germ, salt, and cinnamon. Stir together maple syrup and oil and stir into oat mixture. Spread evenly in a lightly greased baking dish (I used a 9 x 13 casserole dish), and bake, uncovered for 35-40 minutes or until lightly browned, stirring after 20 minutes.

Stir again and turn off the oven. Place baking dish of granola back into the cooling oven and leave for 6-8 hours or overnight.* Take cooled, dried granola out of the oven and place into an airtight container. Garnish with dried cranberries before serving. Enjoy with soy milk or sprinkle over soy yogurt for a delicious treat!

* This is the most crucial step in making a truly crunchy granola! I’ve omitted this step and instead allowed granola to cool on the countertop, and the granola always turned out slightly chewy instead of crunchy. I recommend making granola in the evening and leaving it in the cooled oven overnight, and then it will be ready to eat for breakfast in the morning! Don’t worry that the oven is still hot when you put the granola back in for cooling/drying…the warm dry temperature will continue to cook the granola slightly and help it to harden, but it won’t burn.