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The most delicious vegan recipes this fall

October 15, 2010

I’ve been diving into some pretty serious topics on Brown Loves Green. In lieu of Friday, I thought I’d lighten things up with some recipes that are near and dear to my heart. These are courtesy of a few of my vegan friends who are running some seriously stellar sites. Surprise your loved ones this weekend and let me know how they come out! I bet no one will be able to tell that they’re vegan!

Fuji Apple and Fresh Fennel Bisque courtesy of Cookin’Vegan

Ingredients:

3 medium sized leeks, cleaned and thinly sliced using the white portion only

2 fresh florence fennel bulbs, cleaned and thinly sliced using the bulb only and reserve some of the greenery for garnish

4 fuji apples, pealed and sliced

4 tbsp. Earth Balance (or other vegan margarine)

4 cloves of garlic minced

1 bay leaf

3 cups No Chicken Broth (or other vegan “chicken” broth)

1 cup Mimic Cream, cashew cream, or soy cream

Salt and pepper to taste

Preparation:

Place the thinly sliced leeks and fennel into a four quart pot with the 4 tbsp. of margarine.  Cook the leeks and fennel over medium heat until softened, approximately 5 mins.  Add the minced garlic and bay leaf to the mixture and continue to cook for another 3 mins.

Add the fuji apples and cook until softened, approximately 5 mins. Pour in 3 cups of No Chicken Broth and continue to cook for another 20 mins.

Remove the bay leaf and blend until smooth with an immersion or standard blender. Stir in the cream and garnish the soup with the fresh fennel greenery.

Tidbits: A little fresh ground nutmeg makes a wonderful garnish for this soup

Oven Roasted Banana Rum Cheesecake with Spiced Pecan Crust & Maple Rum Sauce- courtesy of Vegan Good Things

Step 1: Make the oven-roasted bananas:
Preheat the oven to 325. Place 4 large, very ripe, unpeeled bananas on a roasting pan and roast for 15-20 minutes, until bananas are soft and skin turns dark brown. Let bananas cool to room temperature in the pan in their skins. Set aside. Increase oven temp to 400.

Step 2: Make the Spiced Pecan Crust:
Combine 1 cup pecan nut flour*, 1/2 cup spelt flour, 1 Tbsp. firmly packed light brown sugar, 4 Tbsp. partially melted vegan butter, 1/8 tsp. ground cardamom, 1/2 tsp. ground ginger, and a pinch of sea salt in a bowl and stir until well incorporated. Press the mixture into the bottom of a 9-inch springform pan and put in freezer for 5 minutes. Bake at 400 for 8-10 minutes, until crust is a little dry and edges are light golden. Let cool completely on a wire rack.

*To make pecan nut flour, freeze the nuts overnight, then place in a food processor and pulse until finely ground. Freezing the nuts prevents them from turning into nut butter when you process them.

Step 3: Make the filling:
Peel the roasted bananas and remove any obvious strings. Puree bananas in a food processor until very smooth. Add 16 oz. nondairy cream cheese, 3/4 cup firmly packed light brown sugar, 3/4 tsp. ground cinnamon, 1/4 cup dark rum, 2 Tbsp. cornstarch, and 1/4 tsp. salt then pulse until smooth, scraping sides of bowl periodically. Do not overprocess or cream cheese will separate and curdle.

Step 4: Bake cheesecake:
Pour the filling into the crust and bake at 400 for 10 minutes. Reduce temperature to 350 and bake another 35-45 minutes, until the top is the color of light brown sugar and center is set. A toothpick inserted in center should come out clean.

Let cheesecake cool to room temperature on a rack for at least 1 hour, then cover with plastic wrap and chill in refrigerator at least 3 hours, preferably overnight.

Step 5: Make maple rum sauce:
In a small saucepan, combine 1 cup maple syrup, 4 Tbsp. vegan butter, and sea salt to taste and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring frequently, until sauce has thickened slightly, about 10 minutes.

Remove from heat and stir in 1 Tbsp. dark rum, stirring carefully, as sauce will bubble up a bit. Let cool for a few minutes then taste and add more salt if necessary. Cool to room temperature, then transfer to a squeeze bottle. If not using immediately, the sauce can be rewarmed by putting the bottle in a pan of hot water off the heat.

To serve: Rewarm the sauce in a pan of hot water. Use an offset spatula or thin knife to loosen edges of cheesecake, then remove sides of the pan and cut cake into slices. Top with toasted pecans and warm sauce.

Vegan Pancakes courtesy of Vegan Fusion

Don’t forget to garnish these with something yummy from the earth like bananas, blueberries, strawberries, raspberries, etc!

1 cup flour (whichever kind you prefer)

1 tablespoon sugar (I used organic cane sugar

2 tablespoons baking powder

1/8 teaspoon salt

1 cup soymilk

2 tablespoons vegetable oil

Set a stove element with a pan to medium heat.

Combine the 4 dry ingredients (flour, sugar, baking powder — two Tablespoons, not two Teaspoons as some have suggested, salt) in a bowl.

Add the soy milk and vegetable oil to your mixture

Mix until smooth.

Now the pan should be ready for your batter, so spoon one pancakes’ worth of the mixture into the pan.

Flip [carefully] when you see bubbles in the middle of the pancake, or if the edges are looking stiffened.

Repeat until the batter is gone, and try not to eat them all while you’re cooking them.

Butternut Squash Soup courtesy of Vegan Chow
Makes a generous 2 cups

1 teaspoon olive oil
1/2 small onion, minced
1 med carrot, sliced
1 small butternut squash, peeled, seeded and cut into cubes
1/2″ fresh ginger, minced
2 cups hot water
1 cube vegan vegetable bouillon dissolved in the water
1/2 teaspoon dried marjoram
1/8 teaspoon cayenne pepper
3 heaping tablespoons silken tofu
1 stalk green onion, chopped
1-2 pieces baked tofu, cubed

In a large pot, heat the oil until hot, add the onions and saute until translucent. Add the squash and carrots and saute for about 30 seconds. Add the water, ginger and spices.

Bring to a boil, cover and turn down to low. Cook for about 18 minutes or until the squash is soft. Add the tofu and puree until smooth. Ladle into bowls and garnish with green onions and baked tofu croutons if desired. Serve immediately.

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