Baked Japanese Yams with Scallion-Miso Veggie Butter

I found a recipe for a scallion miso butter and I made it vegan simply by using Earth Balance. This compound butter is great on both Japanese yams and good old regular white potatoes. And doesn’t my yam look like a heart? It’s potato love!

3 Japanese yams/white potatoes

makes 1/2 cup
1/2 cup Earth Balance
1 tablespoon chickpea miso
3 scallions

Bake the yams/potatoes until soft, about an hour and a half.

Let the Earth Balance soften and mix with miso. Thinly slice the scallions and mix half into the butter/miso mixture. Save some scallions for garnish. Refrigerate until ready to use.

Split the yam/potato open and top with scallion miso veggie butter. Sprinkle with extra scallions. Enjoy!

Tofu Misoyaki

I found the recipe for this sauce in Dr. Dean Ornish’s book: Program for Reversing Heart Disease. They key ingredient is the mirin, sweet rice wine. It has an elegant flavor and it comes together quickly for a great midweek dinner.

1 box extra firm tofu
1 cup uncooked brown rice
1 onion
2 cups frozen broccoli
2 carrots (CSA Week #19)
Sesame oil

Misoyaki Sauce (makes 1 cup)
1/4 cup chickpea miso (this is what I keep in my refrigerator, whatever miso you like will do)
1/4 cup hot water + 1/4 cup hot water
1/4 cup mirin + 1/4 cup mirin
1 tbsp cornstarch

Press the tofu. Make the rice. Make the sauce by combining 1/4 cup hot water and the miso. Whisk until the miso is dissolved. Whisk in 1/4 cup of the mirin. In a separate bowl, whisk together the cornstarch and the other 1/4 hot water until the cornstarch is dissolved. Add the other 1/4 cup mirin and add to the first bowl. Set aside.

Slice the onion into semi-circles and sauté in sesame oil until soft. Using a vegetable peeler, peel the outer layer of the carrots and keep peeling making long thin pieces. Add to the onions. When the carrots are soft, lower the flame, add the broccoli, and 1/2 cup of the sauce. Cook together until broccoli is soft.

Cut the tofu into cubes and add to the vegetables. Add the rest of the sauce and mix together using a wooden spoon. As the tofu heats through, the sauce will thicken.

Serve the tofu and vegetables over rice. Enjoy!

Chocolate Chocolate Chip Cookies

I love cookies and bake at least once a week. To create this perfect cookie, I added cocoa powder to my chocolate chip cookie recipe and adjusted it just slightly. Every batch goes faster than the last!

makes about 20 cookies using a 3 tablespoon ice cream scooper

1 3/4 cups all purpose flour
1/4 cup cocoa powder
1 1/4 cups vegan cane sugar + extra for sprinkling on top before baking
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon vanilla powder
1 teaspoon salt
4 flax eggs (1 flax egg = 1 tablespoon ground flax meal + 3 tablespoons water)
1 cup sunflower oil
1 cup mini vegan chocolate chips

Preheat oven to 350.  Line a baking sheet with parchment paper.  Make flax eggs.

Mix all of the ingredients in a big mixing bowl. Using the ice cream scooper, scoop out the dough onto the sheet with a bit of space in between the cookies. Sprinkle a bit of sugar on top of each cookie.

Bake for 25 minutes. Enjoy!

New England Chickpea Chowder

My friend Kim, The Vegan Baking Mama, and I were talking about my recipe for Manhattan Chickpea Chowder. She said, “What about a New England version?” Here is what I came up with!

1/2 onion
1 carrot
1 celery stalk
6 red new potatoes
1 cup oat milk
1 cup vegetable stock
S and P
Grapeseed oil
1 cup cooked chickpeas

Dice up the onions and slice the carrots and celery. Sauté in a soup pot in just about a tablespoon of grapeseed oil. Cut the potatoes into small chunks and add to the vegetables. Add the oat milk and stock.

Cook until potatoes are just soft. Add the chickpeas and bring up to heat. Season with salt and pepper. Enjoy (and it’s even better the next day!)

Eating Vegan in NYC: Daniel

Daniel, in New York City, is one of Daniel Boulud’s most famous restaurants. On 65th and Park Avenue, it does not get any fancier than this. I heard that Daniel offers a vegetarian menu, so my husband and I decided to celebrate our 3-year wedding anniversary in style.

We arrived at 8pm sharp for our dinner. A little birdie told them it was our anniversary, so we got extra special attention. On top of that, we told them we are vegan and they were falling all over themselves to please us. I think they like the challenge!

We enjoyed a three course prix fixe vegan meal that was colorful, creative, and delicious! They do a great job using seasonal ingredients. For fall, the menu is filled with heirloom tomatoes, butternut squash, and Brussels sprouts.

It is hard to describe the inventive dishes that we were served: a masterful diamond-shaped corn cake and kale two ways. Best of all were the lettuce stuffed potatoes. We almost did not want to eat them because they were just too beautiful. For dessert, a special candlelit Happy Anniversary sweet strawberry rhubarb treat.

Overall: great experience, great service, great atmosphere, and great food.