Monthly Archives: February 2013

Vegan Recipe Shares: Pumpkin Spice Scones

The idea of (er, request for) a gluten-free scone was a little daunting. There is so much flour!!! How in the world could one make a gluten-free scone that did not taste too beany, or grainy, or heavy?

Finding the answer was a trick for us, but after a little brainstorming, we hit on some intriguing tricks…and one test batch had us near perfection!

We have been very pleased with the reception of our gluten-free Pumpkin Spice Scones, especially the excitement people who cannot, or are not, eating gluten consistently exhibit when they discover these gluten-free treats.

And so, as part of our mission to share information and get more people eating, living, and going vegan, we are happy to share our recipe for you to try at home. We hope you enjoy it!

Pumpkin Spice Scones (gluten free)
– Makes 8-10 scones.
Ingredients:
1 cup soy milk
2 teaspoons apple cider vinegar
2 cups gluten-free all-purpose flour
1 cup brown rice flour
1/2 cup sugar
2 tablespoons baking powder
1/2 teaspoon salt
2 teaspoons xanthan gum
1 tablespooon flax meal
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 cup coconut oil
3/4 cup canned pumpkin
1 tablespoon canola oil
1/4 cup maple syrup
1 teaspoon vanilla
1/3 cup brown sugar, for sprinkling

Directions:
Preheat the oven to 375 F. If you are not using a non-stick scone pan (they are great!), lightly grease a baking sheet. Measure out the milk in a large measuring cup and add the vinegar to it. Set aside to curdle. Combine the flours, baking powder, salt, xanthan gum, flax meal, spices, and sugar. Add the coconut oil in small clumps, then use your fingers or a pastry cutter to cut it into the flour until the dough texture becomes pebble-like. Add the pumpkin to the milk mixture and mix with a fork until most of the lumps are gone. Create a well in the center and add the milk mixture, oil, maple syrup, and vanilla. Mix with a wooden spoon until about half of the flour is incorporated. Mix again until all the ingredients are just moistened, taking care not to overmix. A couple of dry-looking spots are fine. Use two spoons to scoop the batter into the scone pan or to drop batter onto the baking sheet. Dust the tops of the scones with brown sugar, then bake for 18-22 minutes, until the tops are lightly browned and firm; it may take a little longer on a baking sheet. Transfer to a cooling rack, and then remove from the pans and allow to cool further. (Rosemary likes to remove the scones by turning over the pan and shaking them out; Justin gets extremely antsy with this method, though it always works!)

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Vegan Recipe Shares: Maple Bran Muffins

The making of this muffin was a fun process of research, brainstorming, and experimentation. A lot of the bran muffin recipes we found called for bran cereal, which was not appealing–with such a wholesome muffin, why not skip the processing and packaging?

We knew the basic ingredients we wanted, so we ended up cobbling together a recipe that has turned out to be a very wholesome treat that has great flavor and texture. It is also great because the maple syrup used is local AND processed with organic de-foamer. Bruce Folks, owner of Bruce’s Syrup and Candies in Highland County, uses organic de-foaming oil, not chemicals, in his production. That sounds great to us, and his syrup is also delicious. This muffin is one of Justin’s favorite items, and is a lot of fun to make–your whole house will smell like maple!!!

Maple Bran Muffins
– Makes 12 muffins.
Ingredients:
¾ cup soy milk
½ teaspoon apple cider vinegar
2 cups whole-wheat flour
¾ cup oat bran
¾ cup flax meal
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground nutmeg
¾ cup maple syrup
½ cup canola oil
3 tablespoons brown sugar
1 teaspoon vanilla extract
½ cup raisins

Directions:
Preheat oven to 350 F. Line a muffin tin with cupcake liners. Whisk together the soy milk and vinegar in a large bowl; set aside and allow to curdle for a few minutes. Sift the flour, oat bran, flax meal, baking powder, baking soda, salt, and nutmeg into a separate bowl and mix. Whisk the maple syrup, oil, brown sugar, and vanilla into the soy milk mixture. Form a well in the dry ingredients and pour in wet ingredients, stirring until large lumps are gone; fold in raisins. Fill the cupcake liners ⅔ full and bake 20-22 minutes. Transfer to a cooling rack to cool completely.

* For a healthier muffin, you can substitute applesauce for the canola oil and leave out the brown sugar.

New Recipe Poll: You Pick the Muffin!

Sweet Potato Apple Muffins @ Larkin Arts. (c) The Pinwheel Collective, 2013

Sweet Potato Apple Muffins @ Larkin Arts. (c) The Pinwheel Collective, 2013

Never ones to rest on our laurels–or in this case our muffins–we are on the search for an amazing new vegan muffin recipe. Throwing our cookbooks to the wind (not literally…they would not fly very far), we have been brainstorming new recipe ideas…and we need your help!!!

Vote below for the new muffin flavor you would like to nom on. The winner will be debuted this Saturday, February 23rd, at the Harrisonburg Farmers Market!

May the best muffin win!!!

Vegan Recipe Shares: Something Sweet for Vegan Valentine’s Day

Chocolate is the go-to Valentine’s Day sweet, and red roses are a popular gift for that special someone. For this SPECIAL vegan recipe share, we offer our unique Valentine’s creation: Secret Love Cupcakes, which combine the rich flavor of a chocolate cupcake and chocolate frosting with the holiday-appropriate redness of red raspberries. And even better: they are gluten free, but so good that you will not miss the gluten…or the eggs, or the milk, or the butter. Have a happy vegan Valentine’s Day!

Secret Love Cupcakes (gluten free)
– Makes 12 cupcakes
Ingredients:
1 cup soy milk
1 teaspoon apple cider vinegar
¾ cup sugar
⅓ cup canola oil
1 teaspoon vanilla extract
½ teaspoon almond extract
1 cup gluten-free all-purpose flour
⅓ cup cocoa powder
¾ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon xanthan gum
¼ teaspoon salt

Directions:
Preheat oven to 350 F and line muffin tin with paper liners. Whisk together the soy milk and vinegar in a large bowl and set aside for a few minutes to curdle. Add the sugar, oil, and extracts to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, xanthan gum, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are okay). Pour into liners, filling ¾ full. Bake 18-20 minutes, until a toothpick inserted in the center comes out clean. Transfer to a cooling rack and let cool completely.

Raspberry Filling
Ingredients:
8 oz. frozen raspberries, thawed
3 tablespoons granulated sugar
1 tablespoon arrowroot
2 tablespoons water

Directions:
In a saucepan over medium heat, combine thawed raspberries and their juice with the sugar. Stir until the mixture starts to simmer, about 4-5 minutes. Whisk together the arrowroot and water into a small bowl or cup, then pour steadily into the raspberries, stirring constantly. Keep stirring; the mixture will rapidly thicken. Remove from the heat. Let cool to room temperature.

Vegan Chocolate Buttercream Frosting
Ingredients:
1 cup vegan margarine
3 ½ cups powdered sugar (sifted if clumpy)
½ cup cocoa powder
1 ½ teaspoons vanilla extract
¼ cup soy milk
1-2 tablespoons brandy (we use Christian Brothers, which is vegan friendly)

Directions:
Beat the margarine until well combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the cocoa powder and beat until incorporated. Add the vanilla and soy milk, then beat for another 5-7 minutes until fluffy, adding brandy in small amounts until desired consistency is reached. Place in the refrigerator to chill before using.

Assembly:
With a tablespoon or a paring knife, carefully dig a neat cone out of the top of each cooled cupcake. Set aside the cones. Load refrigerated frosting into a pastry bag fitted with a large star tip. Spoon raspberry filling into the well of each cupcake. Pipe frosting onto the tops. These cupcakes taste best if allowed to sit for an hour before serving.

Vegan Recipe Shares: Harvest Stuffed Acorn Squash

We made this recipe for some friends a while ago and loved it. The filling is good enough to eat on its own (which Justin did while preparing!), and the finished dish is truly a work of art.

Harvest Stuffed Acorn Squash
Ingredients:
4 acorn squash, halved lengthwise; seeds and membrane removed (see note)
1 cup organic brown rice
1/2 cup wild rice
4 cups vegetable broth or water
1/4 teaspoon sea salt
1 tablespoon olive oil
1 medium onion, chopped
3/4 cup diced celery
1/2 cup pecans, coarsely chopped (you may use any nut of your preference)
1/2 cup dried apricots, diced
1/2 cup cranberries (we substituted dried chopped figs)
1/2 teaspoon sea salt
2-1/2 teaspoon ground ginger
1/8 teaspoon each ground black pepper
1/8 teaspoon ground cardamom
1/8 teaspoon ground cloves
1 teaspoon ground cinnamon

Directions:
Preheat oven to 375º F. Cook both varieties of rice together in broth or water with ¼ teaspoon of salt (omit salt if broth is already salted). Meanwhile, place squash halves, cut side down, into a large shallow baking dish or cookie sheet (you may need two). Bake for 30 minutes.

In a skillet, sauté onion in olive oil until it becomes transparent. Add the celery and sauté a couple of minutes. Remove from heat. Using a large mixing bowl, blend this mixture together with the cooked rice, cranberries, nuts, apricots, and remaining seasonings. When done, remove the partially baked squash from the oven. Spoon out some of the cooked squash and mix it with the rest of the ingredients. Be sure to scrape only a little; you want to leave squash in the shells, too.

Press the rice mixture into each squash cavity, mounding rice as much as possible. (Depending on how large the squash are, you may end up with some leftover rice mixture, which makes a great side dish by itself.)

Cover with aluminum foil and bake for 30 minutes or until squash flesh is thoroughly tender. Serves 8.

~ From Compassionate Cooks, http://www.chooseveg.com/stuffed-acorn-squash.asp.

From the Opening Reception for Jade Webber @ Larkin Arts

Thanks a bunch to Katie Schmid of The Pinwheel Collective for her amazing photography.

Night in the Black Forest Cupcakes @ Larkin Arts. (c) The Pinwheel Collective, 2013

Night in the Black Forest Cupcakes @ Larkin Arts. (c) The Pinwheel Collective, 2013

Night in the Black Forest Cupcakes @ Larkin Arts. (c) The Pinwheel Collective, 2013

Night in the Black Forest Cupcakes @ Larkin Arts. (c) The Pinwheel Collective, 2013

Sweet Potato Apple Muffins & Almond Cookies @ Larkin Arts. (c) The Pinwheel Collective, 2013

Sweet Potato Apple Muffins & Almond Cookies @ Larkin Arts. (c) The Pinwheel Collective, 2013

Almond Cookies @ Larkin Arts. (c) The Pinwheel Collective, 2013

Almond Cookies @ Larkin Arts. (c) The Pinwheel Collective, 2013

Sweet Potato Apple Muffins @ Larkin Arts. (c) The Pinwheel Collective, 2013

Sweet Potato Apple Muffins @ Larkin Arts. (c) The Pinwheel Collective, 2013

Sweet Potato Apple Muffins @ Larkin Arts. (c) The Pinwheel Collective, 2013

Sweet Potato Apple Muffins @ Larkin Arts. (c) The Pinwheel Collective, 2013

Sweet Potato Apple Muffins @ Larkin Arts. (c) The Pinwheel Collective, 2013

Sweet Potato Apple Muffins @ Larkin Arts. (c) The Pinwheel Collective, 2013

Vegan Recipe Shares: Pumpkin Cranberry Muffins…and NEWS!

Before launching into this week’s Vegan Recipe Share, we wanted to let everyone know that our VDACS kitchen inspection went successfully! We are busy working with local food businesses to help make Sunberry Baking Company’s vegan treats more readily available around the Valley! Stay tuned for more details on where you can find our goodies…

This week’s recipe brings you a staple around our house. We have played around with this recipe a lot–taking out the sugar and oil, making the original gluten free, experimenting with different flour blends–but always with a tasty result. The combination of pumpkin and cranberries and spices screams fall, but it is also works splendidly in any season; adding (LOCAL!) maple syrup ups the flavor ante quite a bit, too! You can also make the muffins into a loaf, if you like; just be sure to increase the cooking time to 45 minutes or more, depending on your oven.

Pumpkin Cranberry Muffins (gluten free)
– Makes 12 muffins (or 1 loaf).
Ingredients:
2 cups gluten-free all-purpose flour
½ cup flax meal
1 ½ teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
1 cup canned solid-pack pumpkin
1 cup light brown sugar
⅓ cup canola oil
⅓ cup plus 2 tablespoons soy milk
¼ maple syrup
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
¼ teaspoon ground allspice
¼ teaspoon powdered ginger
¼ teaspoon ground nutmeg
½ cup sweetened dried cranberries
½ cup pumpkin seeds

Directions:
Preheat oven to 350 F. Line a muffin tin with cupcake liners and set aside. In a large bowl, combine flour, flax meal, baking powder, baking soda, and salt. Set aside. In a separate bowl, combine the pumpkin, sugar, oil, soy milk, maple syrup, vanilla, and spices. Mix the wet ingredients into the dry ingredients. Fold in the cranberries and pumpkin seeds and mix until just combined. Fill the cups ¾ full and bake for 20-30 minutes, or until a toothpick inserted in the center comes out clean. Cool before serving.

Vegan Art + Vegan Eats

Join us for the opening reception for painter Jade Webber on Friday, February 1st, from 5-8 p.m at Larkin Arts in downtown Harrisonburg. In addition to being an amazing artist, Jade Webber is vegan and incorporates animals into much of her work.

As she puts it:

I feel compelled to make work that concerns the metaphysical, the supernatural and the ineffable. Animals provide a kind of natural link between the forces of nature – weather, planetary upheaval, season – and the forces of man. Animals are the conduit between man and the world, creatures with whom we share the planet yet whose existence is more organically tied to the natural order. Animals remind us that we, too, are animals. We are subject to forces beyond our control. Art is an incantation; it is the artists’ craft to assemble the elements, which feel true to their mantra of living because every art-act (every act of human creation) holds power.

Jade Webber’s paintings will be on display in Larkin Arts’s Wine-Riner Gallery throughout the month of February. Come out for the opening reception to meet the artist and (if you have not yet) hang out in the beautiful, cozy space.

And while you are there, also enjoy some vegan treats from Sunberry Baking Company! There will be Black Forest Cupcakes, Almond Cookies, and Sweet Potato Apple Muffins for you to nom while you partake of the fine artworks on display.