Category Archives: Vegan

Garlic Confit Mashed Potatoes

The internet will try to tell you otherwise, but I feel you should know that the absolute best garlicky mashed potatoes are completely free of butter and cream.

Yeah, I’m here to sell you on vegan mashed potatoes. Please don’t leave!

You’ll be missing out on luxurious homemade garlic confit that’s been slow-simmered to rich, fragrant perfection and then mashed into soft russet potatoes. Uh huh. Garlic Confit Mashed Potatoes are where it’s at, y’all. Only the best garlicky potato bliss for our Thanksgiving tables, am I right???

You can get a jump start on making your own holiday Garlic Confit Mashed Potatoes right now! The confit can be made up to two weeks ahead (yeah, Thanksgiving is only two weeks away). Just simmer it while you’re doing something else and then stick it in the fridge until you need it. Let it come to room temperature and then mash it into these rich, smooth, oh so good potatoes.

You’ll notice that the garlic confit recipe asks for you to peel three heads of garlic, which probably seems insane, but fear not! You can either purchase your garlic already peeled *or* take the DIY easy way out, following one of those hacks you sometimes come across on social media, which is what I did.

I simply separated all the garlic cloves, put them in a covered bowl (I used a thin cutting board as a lid) and shook the living daylights out of the whole contraption for about two minutes, until all the papery skins had at least begun to slip off. Boom, done. After that, it’s just a matter of slicing off the ends before confit-ing, which again, is just simmering at a very low heat. So easy!

One more tip for perfect confit and mashed potatoes: buy fresh olive oil. Besides garlic, olive oil is the primary flavoring agent here, so you want it fresh fresh fresh. If you want to use a less expensive oil here, I’d go with grapeseed, but again, make sure it’s fresh. You don’t want some slightly “off” oil to ruin your potatoes.

I mean, how could you not want these?! They’re the smooth side dish you know, but absolutely bursting with garlic flavor (and not much else)! Beyond their flavor, I love that they are vegan —at such a meat- and dairy-forward meal, I always worry about the vegans at the table having things to eat. And while you can’t subsist on Garlic Confit Mashed Potatoes alone, I wouldn’t mind giving it a try, you know?

Garlic Confit Mashed Potatoes
makes about 6-8 servings

Garlic Confit:
3 heads garlic
1 cup olive oil

Mashed Potatoes:
3 lbs russet potatoes
cold tap water
1/2-3/4 batch garlic confit
Kosher or sea salt
freshly cracked black pepper

Make the confit. Peel the garlic by separating each head into cloves and putting them in a small mixing bowl. Top it with a lid or another object that will create a seal and shaking it until the papery peels start to remove themselves, about 2 minutes. Remove and discard the peels, then trim off the ends and any imperfections on the garlic cloves.

In a small saucepan, combine peeled garlic and olive oil, ensuring all garlic is submerged. Bring the mixture to a simmer over the lowest heat setting on your stove. Let simmer 30 minutes, until cloves are soft, but not browned. Set aside to cool for at least 15 minutes. You may also make the confit up to two weeks ahead and keep it covered in the refrigerator. Just make sure that the oil is covering all the garlic. Bring confit back to room temperature before using in potatoes.

To make the mashed potatoes, start by scrubbing, drying and peeling the russet potatoes. Cut into 1-inch cubes and place in a large heavy-bottomed pot. Cover with cold water by about 1-inch and season well with salt. Bring to a boil and let cook for about 15 minutes, until fork-tender.

While the potatoes are cooking use a fork to mash about half (1/2 cup) of the garlic in the confit.

Reserve about 1 cup of the starchy potato cooking water. Drain potatoes and return them to the pot. Mash with a potato masher (or a ricer if you have one). Add mashed garlic, along with about 3/4 cup of the garlicky oil and 1/4 cup of the starchy cooking water. Mash well, adding more cooking water (and/or oil from the confit) as needed to achieve the desired texture. Season to taste with salt.

Serve potatoes with more garlic confit on top, along with a sprinkle of freshly-ground black pepper.

Leftovers will keep in an airtight container in the refrigerator for up to 4 days.

Vegan Chocolate Pudding

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Last week, while preparing vegan red beans & rice on a vacation Wednesday morning, it occurred to me that I haven’t made a straight-up chocolate dessert in a while. Like, maybe since June? I don’t even know. I was in a summer produce fugue state.

Once I realized this, I knew I had to rectify it immediately—a chocolate craving cannot be remedied with anything else. Thinking through our island pantry, I realized I had everything for a quick vegan chocolate pudding. Ten minutes of measuring and whisking later, I was dividing warm pudding into ancient Corelle teacups and setting them in the refrigerator for that night—a perfect make-ahead dessert to go with our make-ahead dinner.

Flash forward a week and I have made Vegan Chocolate Pudding twice in my NYC kitchen since I’ve returned. Its ingredients are things I always have on hand—cocoa powder, cornstarch, sugar, almond milk, dark chocolate, vanilla, salt, and (optional) vegan butter. It takes just minutes to put together and doesn’t require sieving as it doesn’t contain eggs. Score!

This Vegan Chocolate Pudding is SO good, y’all. Each spoonful is deeply chocolaty, ice cold, silky smooth, and delicious. I may or may not have eaten it for breakfast this week. Twice.

Vegan Chocolate Pudding
makes 4 servings

2 tablespoons cornstarch
6 tablespoons granulated sugar 
1/3 cup natural unsweetened cocoa powder 
pinch of Kosher or sea salt 
2 cups unsweetened almond milk (or other plant milk)
1/2 teaspoon pure vanilla extract 
3 ounces dark chocolate, chopped
1 tablespoon vegan butter (optional, but recommended)
grated chocolate, for serving (optional)

In a medium pot, whisk together cornstarch, sugar, cocoa powder and salt. Whisk in half the almond milk, followed by the remainder.

Place pot over medium heat. Whisking continuously throughout cooking, cook pudding until it has boiled for 1 minute. This process should take 6-8 minutes from start to finish.

Remove pot from heat and whisk in vanilla, followed by dark chocolate and vegan butter (if using).

Divide pudding into four small heatproof serving dishes (I used 4-ounce mason jars). Press plastic wrap to the surfaces. Refrigerate for a few hours, until cold.

When ready to serve pudding, peel off and discard plastic wrap. Lightly stir pudding, top with grated chocolate (if desired), and serve.

Leftover pudding will keep covered in the fridge for 3-4 days.

Vegan, Gluten-Free Apple Crisp

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It may surprise you to learn that all our meals in Maine are vegan and gluten-free. While we don’t all subscribe to that diet year-round, keeping everything this way accommodates everyone (and keeps me from making multiple dinners). While those limitations may stymie some cooks, I do my best to lean all the way in, making sure that our baked goods and desserts fit the same parameters—it’s more fun to bake when everyone can enjoy the final product.

Over the years, our Maine menus have included gluten-free graham crackers, baked oatmeal, blueberry popsicles, pumpkin oatmeal, peanut butter cookies, and a sheet cake. Knowing we’d be up there for the autumnal equinox this time around, this year’s major dessert offering was an easy and seasonal Vegan, Gluten-Free Apple Crisp.

Oh, y’all, I love crisps. They’re so easy and so satisfying—they hit all the same buttons as pie, but they’re a tiny fraction of the work. You can make them with pretty much any fruit, changing up the spices and such to suit whatever it is you have on hand, and—oh yeah—you can serve them warm from the oven without any concern for structural integrity. They’re not recipes for instant gratification, but when it comes to baking from scratch, they’re not far off!

This Vegan, Gluten-Free Apple Crisp has the same steps as the traditional variety: make the filling, make the topping, layer them, then bake ‘til bubbly and serve with vanilla ice cream. The only differences here are that the butter is vegan, the flour is made of almonds, and the ice cream is dairy-free. The crispy, nutty, oat-laden topping and the perfectly spiced apple filling you love are all still there, and they are spectacular. Especially when eaten with friends you love on an island off the coast of Maine.

Vegan, Gluten-Free Apple Crisp
makes one 9-10 inch dish, about 6 servings

Filling:
4-5 large apples, peeled & thinly sliced (5 cups slices)
2 teaspoons apple cider vinegar
1/2 cup granulated sugar 
1 1/2 tablespoons cornstarch 
1 teaspoon ground cinnamon 
1/4 teaspoon ground nutmeg
1/4 teaspoon Kosher or sea salt 

Crisp Topping:
1 cup rolled oats
1/2 cup almond flour
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher or sea salt
1/2 cup vegan butter (or refined coconut oil), melted

For serving:
dairy-free vanilla ice cream (optional)

Preheat oven to 350F. Grease a 9-inch casserole dish or cast iron pan with vegan butter (or refined coconut oil). Set aside.

Make the filling. Place apple slices in a medium mixing bowl and toss with vinegar, sugar, cornstarch, cinnamon, nutmeg, and salt. Transfer to the prepared baking dish.

Make the crisp topping. In a medium mixing bowl (I just wipe out the one I used for the apples), whisk together oats, almond flour, sugar, cinnamon, nutmeg and salt. Add melted butter and stir until everything is saturated. It may seem sandy; this is okay. Scatter topping onto the apples.

Bake 28-30 minutes, until topping is browned and apples are tender. Let cool 10 minutes before serving in bowls with vanilla ice cream, if desired.

Cover and refrigerate any leftovers for up to 4 days. Reheat before serving.

Vegan Pumpkin French Toast

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The first morning in Maine is always a production. As it’s the first day of the trip that hasn’t involved a pre-dawn wake-up call and several hours in the car, it’s something to celebrate, preferably with loads of coffee and a good breakfast, like this Vegan Pumpkin French Toast!

You read that right: vegan French toast. Like no eggs, no dairy, but all the crispy goodness. This Vegan Pumpkin French Toast will knock your coziest socks right off.

I’ve been intimidated by veganizing French toast in the past due to the classic recipe’s reliance on eggs for structure and flavor, but you know what? Pumpkin is an excellent egg replacer in baked goods, and does indeed provide some structure and flavor (with the help of some pumpkin pie spice). Plus, pumpkin season (or as you might know it, autumn) has officially begun and this is fulfilling all my cravings.

As for the process, it’s basically the same as traditional French toast. Mix up the eggless pumpkin custard, dip some day-old bread in it and fry it up in a mix of (vegan) butter and oil. Top it off with maple syrup, confectioner’s sugar, toasted pecans, or anything else your heart desires and dig into this pumpkin decadence!

As you can likely tell from the photos, I made the batch pictured at home in NYC, but our first-day-in-Maine batch worked just as well even with gluten-free sandwich bread. It was the perfect way to start our trip and the perfect way to start off a new season.

Vegan Pumpkin French Toast
makes 8-10 pieces, about 4-5 servings

1/2 cup pure pumpkin purée
1 tablespoon granulated or brown sugar (or maple syrup)
1 teaspoon pumpkin pie spice
pinch of Kosher or sea salt
1 1/4 cup unsweetened plant milk (or other milk of choice)
8-10 thick slices day-old vegan bread (I used 2/3 of a 1 lb. country loaf from Costco)

For cooking:
2 tablespoons (vegan or regular) butter
2 tablespoons canola oil

For serving:
maple syrup
confectioner’s sugar
toasted chopped nuts
seasonal fruit

In a small-medium mixing bowl, whisk together pumpkin purée, sugar, pumpkin pie spice or salt. Whisk in plant milk. Pour custard into a shallow dish.

Heat 1 tablespoon each of butter and oil in a non-stick pan over medium-high heat.

Working with one or two slices of bread at a time, dip each in the custard, coating both sides. Transfer to the pan and cook 2-3 minutes, or until turning brown. Flip with a spatula and cook another 2-3 minutes. Remove to a plate.

Repeat dipping and cooking processes until all slices of bread have been used. Add more butter and oil to the pan as necessary.

Divide French toast among plates. Top with maple syrup, confectioner’s sugar, toasted nuts, and/or seasonal fruit as desired. Serve immediately.

Almond Flour Chocolate Chip Cookies {Vegan & Gluten-Free}

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I’ve said it before and I’ll say it again: there are a million way to make a chocolate chip cookie. Soft, chewy, crispy, thin, thick, as a cake, with nuts, whole grain, vegan, gluten-free, or some combination in between—there’s a recipe out there for everyone.

Today’s recipe, made with an almond flour base, is for the soft & chewy, gluten-free, vegan chocolate chip cookie people. And also, everyone (except the people with nut allergies; sorry y’all).

These chocolate chip cookies are so delicious, and not in a “delicious for being vegan and gluten-free” sort of way. They’re great, period. They’re pillow-soft, thick & chewy, have a perfect vanilla-brown sugar balance, and are loaded with chocolate chips. In short, they’re magnificent. A triumph, even.

But that’s just the final product—we haven’t even discussed ease of preparation! And I do mean “ease.” Almond Flour Chocolate Chip Cookies are a no-mixer, no-chill recipe, and with the possible exception of almond flour, you likely have all of the ingredients in your kitchen right now!

The dough comes together in just a few minutes, then gets separated into two-tablespoon increments and flattened into disks before baking. Because this dough doesn’t contain gluten or a particularly high volume of sugar, it doesn’t really spread like a traditional chocolate chip cookie, though it does puff in the most satisfying way.

Almond Flour Chocolate Chip Cookies bake up in ten minutes, and then it’s just a matter of what you consider too-hot-to-handle when it comes to dessert. I’m a “room temperature, but the chips are still soft” lady myself, but just as there is a chocolate chip cookie recipe for everyone, I’m sure there’s an ideal temperature, too.

Almond Flour Chocolate Chip Cookies {Vegan & Gluten-Free}
makes about 1 dozen cookies

2 cups blanched almond flour
1/2 cup light or dark brown sugar, packed
1/4 cup confectioner’s sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon Kosher or sea salt
4 tablespoons vegan butter,* melted & cooled slightly
1 tablespoon lukewarm water
1 1/2 teaspoons pure vanilla extract
2/3 cup dairy-free chocolate chips

Set oven racks in central positions. Preheat oven to 350F. Line two rimmed baking sheets with parchment. Set aside.

In a medium mixing bowl, whisk together almond flour, brown sugar, confectioner’s sugar, baking powder, baking soda, and salt. Set aside.

In a small bowl, whisk together melted vegan butter, water and vanilla. Add wet ingredients to dry, then use a silicone spatula or wooden spoon to combine. Mixture may be crumbly but should hold together when pinched. Fold in chocolate chips with the silicone spatula or your hand.

Scoop dough in 2 tablespoons increments, roll into balls, and set 2 1/2-inches apart on prepared pans. Use the heel of your hand to press each ball into a 1/2-inch thick disk. Smooth edges with your fingers as desired.

Bake cookies 10 minutes, until puffed and starting to turn light golden. Let cool on pans for 7-10 minutes before removing to a rack to cool completely.

Serve cookies. Leftovers will keep covered at room temperature for a few days.

Note:

I use Miyoko’s Cultured Vegan Butter (and occasionally Earth Balance) in vegan baked goods. You may use an equal volume of refined coconut oil in its place, or even regular dairy butter (though your cookies will not be vegan).

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sweets & sass from a baking brooklynite.

Category Archives: Vegan

Garlic Confit Mashed Potatoes

Vegan Chocolate Pudding

Vegan, Gluten-Free Apple Crisp

Vegan Pumpkin French Toast

Almond Flour Chocolate Chip Cookies {Vegan & Gluten-Free}