Vegan Orange Spice Bundt Cakes w/ Grand Marnier Glaze [V, SF, GF Option]

Vegan orange spice bundt cakes w/ Grand Marnier glaze from The Spoon + Shovel

Vegan orange spice bundt cakes w/ Grand Marnier glaze from The Spoon + Shovel

This holiday season, I wanted to try my hand at something a bit more "outside of the box" as far as desserts go, and started brainstorming something featuring the flavors of a cloved orange. Meghan suggested baby Bundts and I knew it would be a perfect fit. Add some delicious orange liqueur to the mix and your office party will be hopping in no time!

Vegan orange spice bundt cakes w/ Grand Marnier glaze from The Spoon + Shovel

Vegan orange spice bundt cakes w/ Grand Marnier glaze from The Spoon + Shovel

Ingredients:
Batter:
¾ C. pecans
3 C. flour (GF option here
1 T. grated orange zest
1 t. baking soda
2 t. ground cinnamon
½ t. ground ginger
½ t. ground nutmeg
½ t. ground clove
1 t. salt
½ C. coconut oil
½ C. dairy-free butter or margarine
2 ½ C. granulated sugar
1 C. + 5 T. flax gel (recipe here)
½ nut milk + 2 t. apple cider vinegar
1/3 C. orange juice

Vegan orange spice bundt cakes w/ Grand Marnier glaze from The Spoon + Shovel

Vegan orange spice bundt cakes w/ Grand Marnier glaze from The Spoon + Shovel

Glaze:
¼ C. orange juice
¼ C. Grand Marnier liqueur
1 C. or more powdered sugar

Prep time: 20-30min
Cook time: 40-60min
Yield: 1 large bundt or up to 12 baby bundts

-Preheat oven to 350°F.
-Coat the inside of a large Bundt pan or 1-2 baby Bundt forms with warm or melted coconut oil, then dust with flour.
-Finely chop the pecans, then combine with the dry ingredients (minus the sugar) in a bowl and set aside.
-In a stand mixer, combine coconut oil, butter and sugar for 3-4 min or until fluffy. Add flax gel ~3 T. (the size of a large egg) at a time, beating well after each.
-Add the orange juice and combine.
-Combine the nut milk and vinegar in a measuring cup.
-Add 1/3 of the mixed dry ingredients to the mixer and combine, then add ½ of the buttermilk and combine. Repeat this step again, then end with the final third of the dry ingredients. Be careful not to overmix or the batter will have trouble rising.
-Pour into the prepared Bundt pan or forms and bake 40-60min or until golden brown and a toothpick inserted near the center of the cake comes away clean; the smaller Bundt forms will take less time than a full Bundt pan, so plan your bake times accordingly.
-Remove from the oven and let cool in the pan or forms for ~30 minutes, then invert onto a wire rack to finish cooling.
-Combine the orange juice and liqueur in a bowl, then whisk in the powdered sugar in ¼ C. increments. Add up to an additional ¼ C. if the glaze is too thin.
-Once the cake or cakes are almost fully cooled, transfer to a lipped plate and drizzle evenly with the glaze. More chopped pecans can be sprinkled over the glaze, or the cake/cakes can be topped with candied orange peel. For a more “adult” cake, place on a plate with a deeper lip and soak the base of the cake with an additional ¼-½ C. liqueur before glazing.

Vegan Bourbon Pumpkin Pie [V, NF, SF, GF option]

Vegan bourbon pumpkin pie from The Spoon + Shovel

Vegan bourbon pumpkin pie from The Spoon + Shovel

No fall or winter holiday party is complete without a pumpkin pie, so why not add a little kick with some bourbon? This recipe is sure to appease even the biggest holiday grinches!

Vegan bourbon pumpkin pie from The Spoon + Shovel

Vegan bourbon pumpkin pie from The Spoon + Shovel

Ingredients:
Filling:
¾ C. granulated sugar
1 t. ground cinnamon
1 t. ground ginger
¼ t. ground clove
¼ t. nutmeg
½ t. salt
1 C. pitted dates
¼ C. bourbon
¼ C. water
2 C. (16oz) cooked pumpkin
1/3 C. coconut milk
1 t. starch (arrowroot, corn or tapioca)

Crust:
1 C. flour (GF option here)
½ C. coconut oil OR ¼ C. coconut oil + ¼ C. dairy-free butter or margarine
Ice water

Prep time: 20-30 min.
Cook time: 55-65 min
Yield: 1 pie

-Preheat oven to 425° F.
-Combine the dates, ¼ C. bourbon and ¼ C. water in a food processor or hand mixer container.
-In a large mixing bowl, combine the flour and coconut oil (or coconut oil + butter/margarine) with a pastry knife. Once the dough pieces are roughly the size of lentils, begin adding ice water a teaspoon at a time, mixing until the dough sticks together, but before it’s sticky to handle. I usually end up using ~ ¼ C. total.
-Place dough on a floured piece of wax paper that is twice as long as it is wide. Flour the top, press down and roll between the wax paper until crust is thin and round. Cool in refrigerator while preparing the filling.
-Pulse the dates and liquid with the food processor or immersion blender until smooth.
-Combine sugar, cinnamon, ginger, clove, nutmeg, salt and pumpkin in a stand mixer.
-Whisk the teaspoon of starch into the coconut milk, then add the date mixture and coconut milk to the stand mixer and combine.
-Remove crust from the refrigerator and form into the 9” pie pan of your choice. Pour in filling and place in oven.
-Bake at 425° F oven for 15 minutes, then reduce to 350° F for 40-50 minutes or until a toothpick inserted near the middle comes out clean. Cool on a wire rack for 2 hours before serving.

Easy Vegan French Toast [V, NF, GF Option]

Snowy winter mornings are the perfect time for some easy vegan French toast! I’ve been trying to put together a foolproof, simple recipe for some time now, and hopefully this one becomes as indispensable for you as it has become for me.

Easy Vegan French Toast from The Spoon + Shovel

Easy Vegan French Toast from The Spoon + Shovel

Ingredients:
8 slices bread (white or wheat preferred; can use GF bread)
1 C. dairy-free milk (soy or pea work best)
1 t. apple cider vinegar
2 T. nutritional yeast
¼ t. salt
1 t. vanilla extract
1 T. cinnamon
2 T. flour (can substitute equal amount of starch or GF flour)
Dairy-free butter for frying, plus more for finished, warm toast
Maple syrup

Easy Vegan French Toast from The Spoon + Shovel

Easy Vegan French Toast from The Spoon + Shovel

Prep time: 5 min.
Cook time: 10-15 min
Yield: 4 servings

-Whisk together milk, vinegar, nutritional yeast, salt, vanilla, cinnamon and flour/starch in a wide bowl or deep-lipped plate until there are no visible lumps.
-Heat a large skillet or frying pan on medium-high heat. When warm, add 1-2 T. butter and melt.
-Soak each slice of bread on one side, then the other, then gently add to the hot buttered pan.
-Fry on each side for roughly 2-3 minutes or until golden brown. Remove from pan, add butter and maple syrup, and serve.

Vegan Spinach Ricotta Omelettes (V, GF)

Vegan Spinach Ricotta Omelettes from The Spoon + Shovel

Vegan Spinach Ricotta Omelettes from The Spoon + Shovel

This recipe was a long time coming... We'd been missing omelette breakfasts for years and I had struck out with previous iterations of this general idea, but with a bit more vegan cooking technique under my belt, I finally feel like this recipe is ready to be shared. A little finesse is needed to keep these omelettes from breaking when it comes time to fold them over, so this may be a “practice before the party” sort of thing. This is a more advanced recipe than usual strictly due to the fragility of the omelette during cooking, but don't let that deter you - soon, your vegan brunch game will be second to none!

Vegan Spinach Ricotta Omelettes from The Spoon + Shovel

Vegan Spinach Ricotta Omelettes from The Spoon + Shovel

Ingredients:
Omelette:
½ lb (half block) silken tofu
½ C. cashew cream
¼ C. nutritional yeast
2-3 T. chickpea flour
2 t. starch (corn, potato or tapioca)
½-1 t. turmeric
Salt and pepper to taste
Dash of kala namak (black salt)
Filling:
Caramelized onions
Fresh spinach
Vegan ricotta (Kite Hill’s almond ricotta is amazing)
Vegan cheeze shreds

*note, these were the fillings I used for this post, but you can fill yours with whatever you’d like. Sautéed mushrooms, bell peppers, sundried tomato, fresh basil, coconut bacon – there are tons of possibilities.

Prep time: 10-20min (depending on if you have cashew cream premade)
Cook time: 5-10min
Yield: 4-5 omelettes

-If making caramelized onions, start them first; slice an onion into thin strips and place in a pan with 1-2 T. oil (olive or avocado, preferably) and cook on medium to medium-high, stirring often. Be careful the heat isn’t too high, as you can burn your onions before they begin to caramelize.
-If you don’t have cashew cream ready, follow the directions at the link above to make a batch; you will only need a ½ C. so you can freeze the rest for later (or have vegan alfredo for dinner tonight).
-Add silken tofu, cashew cream, nutritional yeast, flour, starch and turmeric to a food processor and combine.
-Add salt and pepper to taste, combine, taste again and repeat as needed.
-Add the kala namak and combine; make sure you don’t overdo it with this ingredient, which gives a sulfurous, eggy flavor to the mixture. A little goes a long way.
-Heat 2 T. oil on medium-high in a nonstick pan at least 8” in diameter. If you'd like, you can use the same pan used for the caramelized onions.
-Scoop just enough of the tofu mixture into the pan so there is a thin layer on the base of the pan. Smooth out with a spatula or spoon so that the mixture is even and not too thick; too much and the inside of your omelette will be runny and folding will be very difficult.
-Cook for 2-3min, scraping edging gently so they don’t stick to the pan. Air pockets should form and be deflated gently as the mixture cooks, and the omelette will look similar to how pancakes cook. Check under the edges to make sure you’re not burning and adjust cook temperature accordingly.
-When the omelette has become a darker color on top and appears sturdy when a spatula is gently inserted under one side, add your filling, cheeses first, and fold (again, gently) over. Remove from heat and let the cheeses melt and spinach wilt for a few moments, then transfer to a plate and repeat as necessary.
-If you don’t use all of the tofu mixture immediately, it can be refrigerated for a day and cooked as your next breakfast, though it seems to begin separating after that, and freezing would damage the emulsion.

Golden Turmeric Udon Soup with Ginger, Bok Choy, Mushrooms and Coconut Milk [V, GF Option]

Golden turmeric udon soup w/ ginger, bok choy, mushrooms & coconut milk from The Spoon + Shovel

Golden turmeric udon soup w/ ginger, bok choy, mushrooms & coconut milk from The Spoon + Shovel

It's mid-March, and of course the last of the winter snow has arrived. It's the perfect day (or evening) to make this flavorful vegan soup to warm you up and keep away any remaining cold weather blues. Packed with fresh turmeric and ginger, and paired with the refreshing snap and taste of bok choy, this is our household's go-to when the sniffles and aches start, and is one of the most no-fail recipes I have. Enjoy, and think spring thoughts!

Ingredients:
1-2 T. coconut oil
½ C. onion, chopped (about half of one large white onion)
½ C. fresh mushrooms, sliced (I normally use cremini or baby bellas, but buttons work too)
2 ½ C. vegetable stock (recipe here)
1 ½ C. water
2 T. freshly-grated turmeric (roughly one to two 2” pieces, peeled and grated)
2 T. fresh ginger, chopped
2 C. fresh bok choy, chopped
1 bundle udon noodles (use brown rice noodles to make GF)
1-2 T. liquid aminos
2 t. sea salt
Ground pepper to taste
1 C. coconut milk
Lime wedges for garnish
Shichimi to taste

Prep time: 10 min.
Cook time: 20 min.
Yield: 4 servings

-Heat a stockpot on the stove on medium and add the coconut oil.
-Chop and add the onions to the pot.
-Chop and add the mushrooms; cook until the onions are translucent (4-6min).
-Add the sea salt and ground pepper and stir.
-Add the veg stock and water, and increase the heat to medium-high.
-In a separate pot, bring water to a boil and cook the udon noodles.
-Remove the skin from the turmeric and ginger, and chop the ginger.
-Add the ginger, then grate the turmeric into the pot.
-Chop the bok choy, leaving greenery intact where possible.
-Add the bok choy and liquid aminos to the pot and let soup come to a low boil for a minute before removing from heat.
-When udon is ready, strain off the water and add noodles to the soup. 
-Add the coconut milk and stir. Taste to see if the broth needs more salt or pepper and adjust to your preference.
-Ladle soup into bowls, garnish with lime wedges and shake shichimi on top to taste. Squeeze lime juice over the soup before eating.

Golden turmeric udon soup w/ ginger, bok choy, mushrooms & coconut milk from The Spoon + Shovel

Golden turmeric udon soup w/ ginger, bok choy, mushrooms & coconut milk from The Spoon + Shovel

Creamy Vegan Pull-Apart Garlicky Bread

Creamy Vegan Pull-Apart Garlic Bread from The Spoon + Shovel

Creamy Vegan Pull-Apart Garlic Bread from The Spoon + Shovel

Right off the bat, I have to admit this isn't my recipe; I'm still a vampire and incapable of consuming garlic myself, but my wife Meghan loves the stuff, and apparently so do our friends - we made this recipe for a number of holiday parties this winter, and the guests went nuts for it! They enjoyed it so much that they've been asking for the recipe ever since... To that end, I put to paper (or rather website) Meghan's ingredients and method so that we could share this crowd-pleaser of an appetizer. Enjoy!

Ingredients:
1 boule or loaf bread (Italian/French/sourdough all work well)
1 C. dairy-free butter
⅓ C. cashew cream
1 T. minced garlic
1 T. nutritional yeast
1 T. vegan mayo (we use Vegenaise)
¼ t. dried parsley flakes
1 pinch dried thyme
1 pinch dried oregano
1 pinch dried basil
½ t. onion powder
½ t. garlic powder
¼ C. vegan parmesan (the Follow Your Heart parm shreds are perfect)

Creamy Vegan Pull-Apart Garlic Bread from The Spoon + Shovel

Creamy Vegan Pull-Apart Garlic Bread from The Spoon + Shovel

Prep time: 15-20 min
Cook time: 5-10 min
Yield: 20-32 slices, approximately

-Soften butter in a medium-sized bowl, either by letting it warm while making the cashew cream, or by microwaving it for 15-20 sec.
-Follow the directions to make the cashew cream, set aside.
-Preheat oven to 350 F.
-Add all ingredients to the butter, including the ⅓ C. cashew cream, and combine with a whisk or spatula.
-Using a sharp serrated knife, cut the bread horizontally the whole way through, making 2 equal halves. Line up both halves cut side up on a cutting board and score deeply as if into equal pieces, but leaving ~½ in. uncut. 
-Spread the garlic sauce equally on both sections of bread, making sure to get sauce into the scores.
-Reassemble loaf; if using a boule/round loaf, make one complete cut down the middle.
-Wrap loaf fully in aluminum foil and bake for 5-10 min, or until the parm shreds have melted and the inner slices are hot.
-Remove from oven, plate and serve!

Pulled Jackfruit Quesadillas [V, GF option]

Pulled Jackfruit Quesadillas from The Spoon + Shovel

Things were quiet on S+S for most of last year, with Meghan and I shooting weddings, solo guitar gigs for me, and a lot of general life eating into recipe time outside of work hours. One free night last summer, I came home late to an amazing quesadilla made by Meghan, and I was able to get a recipe annotated recently while she rushed around the kitchen making them for us. I can't take credit for any of this deliciousness except for helping make it disappear whenever Meghan cooks them!

Ingredients:
Filling:
½ medium onion, chopped
One 20oz can fresh green jackfruit, drained
3 T. non-dairy butter
2 T. chopped green chili
1 t. ground cumin
1½ t. onion powder
3-5 dashes liquid smoke
¼ t. ground paprika
1 T. nutritional yeast, plus 1-2 additional T. to taste
½ C. vegetable stock (recipe here), plus additional as liquid is absorbed
½ t. apple cider vinegar
1 t. liquid aminos
Salt and pepper to taste
Quesadillas:
4 large burrito sized or 6 fajita sized tortillas (use corn tortillas to make recipe GF)
3-5 T. vegetable oil for frying
2-3 T. vegan mayo (optional but highly recommended)
Vegan cheese (we used Daiya shreds)
Salsa for dipping

Prep time: 20-30 min
Cook time: 8-10 min
Yield: 2-3 quesadillas (depending on tortilla size), 2-4 servings

Pulled Jackfruit Quesadillas from The Spoon + Shovel

-Melt the butter in a large skillet on medium heat.
-Drain jackfruit in a colander.
-Chop onion and green chili.
-Add onions to the butter in the skillet and sauté until translucent, 3-5min.
-Add jackfruit and chili to skillet and toss to coat with onions and butter.
-Stir continuously as you add the cumin, onion powder, paprika, liquid smoke, and ½ C. veg stock. Cook for ~5 min.
-Add nutritional yeast and turn heat to high. 
-Add apple cider vinegar and liquid aminos, stirring continuously as liquid is absorbed and cooks off. Add more veg stock and nutritional yeast 1 T. at a time as jackfruit cooks.
-Using a wooden spoon or firm spatula, begin pulling apart the jackfruit. It should be getting tender at this point and fall apart easily.
-Once the jackfruit is mostly shredded, the majority of the liquid should be cooked off, and the jackfruit should be very tender and resemble pulled chicken.
-Remove skillet from heat, then put a large, clean pan or skillet on the heat (medium-high) and add veg oil.
-Spread a bit of mayo on one side of each tortilla, then place one mayo side up in the oil. Spread enough of the jackfruit to evenly cover the tortilla, sprinkle some cheese shreds on it, and place a second tortilla mayo side down on top.
-Fry for ~1min on each side, or until lightly browned, flipping to brown top and bottom. Repeat with the remaining tortillas and jackfruit.

Serve with salsa for dipping.

Pan-friend Vegan Budget Burritos [V, GF option]

Pan-friend Vegan Budget Burritos from The Spoon + Shovel

Pan-friend Vegan Budget Burritos from The Spoon + Shovel

I’ve been harping on this for a while now, but eating vegan isn’t more expensive than traditional meat and dairy-heavy diets (unless you’re getting prepared foods and meat alternatives every time you hit the grocery store… maybe). I wanted to make a concrete example, though, so here’s a pretty straightforward recipe for make-ahead burritos that can be frozen and heated up later. I try to keep a couple in the freezer for our breakfasts or if we need a quick to-go meal. This is just a rough template for pan-fried burritos, so feel free to swap out ingredients and try different combinations of fillings; shortly after making the batch described here, I made another batch with southwestern tofu scramble and crumbled veggie sausage. It’s hard to go wrong with these!

*Ingredient costs here are estimates based on general price and one-off purchases. These burritos probably cost less to make than shown here, as a bag of onions is cheaper than one single onion, and spices are very cheap. Additionally, I made the seitan for these from scratch (recipe here), which cut down on price significantly for me, but my estimated cost is closer to that of premade seitan.

Pan-friend Vegan Budget Burritos from The Spoon + Shovel

Pan-friend Vegan Budget Burritos from The Spoon + Shovel

Ingredients:
1 medium onion, chopped ($0.10)
1 jalapeno, minced ($0.50)
1 red pepper, seeded and chopped ($1.25)
1 can black beans ($1.00)
½ C. corn ($0.50)
Seitan, chopped, diced or sliced ($2.00)
Squash, oven roasted and cubed ($1.00)
Spices (cumin, paprika, turmeric, nutritional yeast, salt, pepper) ($1.00)
     ½ t. cumin
     ¼ t. paprika
     ½ t. turmeric
     1-2 T. nutritional yeast
     Salt and pepper to taste
1 C. Daiya cheddar shreds (or equivalent product) ($1.00)
1 pack burrito size tortillas ($1.30)
*there are GF tortillas available, but I'm not sure which types are the most durable/least likely to rip during rolling. 
Vegetable oil for frying ($0.10)

Prep time: 30-60 min
Cook time: 5-10 min
Yield: 6 burritos, 6-12 servings
Total cost: $9.75
Cost per serving: $0.81 - $1.62

-Prep squash by halving and scooping out seeds; lay face down in a lipped baking pan or dish with a bit of butter inside and some water in the base of the pan. Bake at 400 for ~30 min or until pressing on the exposed skin gives a bit (indicating the squash meat is tender). Remove from oven and let cool.
-Prep onions and peppers, drain beans, and prepare seitan (if using).
-Add spices to a large skillet or frying pan and brown on medium heat for ~2 min, being careful not to let them burn.
-Add onions and 1 T. of cooking oil to the pan; sauté on medium heat until translucent, 3-5 min.
-Add peppers and sauté for another 2-3 min. 
-Add beans, corn and seitan to peppers and onions, toss to combine and cook on medium-high heat for 5-8 min, stirring regularly.
-While the filling cooks, cube the squash.
-In another large pan, heat the vegetable oil on medium-high.
-Add squash to the rest of the filling, toss and remove from heat. 
-Spoon a heaping cup’s worth of filling onto your first tortilla (eyeball it depending on the diameter of your tortillas). Sprinkle a bit of cheese evenly over the filling and roll burrito closed.
*to roll, fold edge of tortilla closest to you over filling, then each side. Begin rolling away from yourself, using your hands to bring the left and right edges closed in a sort of bunched-up crescent. Dip your fingertips in some fresh water and wipe along remaining tortilla edge, then roll closed firmly. Pat burrito into shape, making sure the tortilla didn’t rip, no filling is going to leak out, and the bottom ‘seam’ is secure.
-Place seam-side down in the hot (but not spitting) oil and fry for 1-2 min or until golden brown, then flip and repeat. Remove from the oil and place on a clean paper towel.
-Repeat the previous 2 steps until you’ve run out of filling or tortillas; I usually have leftover filling myself, which goes in the fridge for a quick lunch or snack. 
-Once cool, any remaining burritos can be stored in an airtight bag or container in the freezer.