Posts Tagged Flavor Bible

VeganMoFo: Flavor Bible Week – Rosemary

My Flavor Bible ingredient for today is rosemary, from page 293.  I’m not the biggest rosemary fan (I’d rather have thyme or cilantro any day), but I will easily admit that fresh rosemary has its place in the world.  The flavor matches I picked out were apples, baked goods and cream cheese.  You got it – I made a baked good with rosemary, apples and cream cheese.

I’m not sure why I chose scones, but I think the biscuity texture went really well with the apples and rosemary, kind of skirting the line between a sweet treat and a savory bread.  These were a little bit of work to put together, but worth it, in my opinion.  The cream cheese is a special surprise on the inside; if you don’t want to bother, just skip that step!

I used some spelt flour in combination with all purpose because I thought the nutty flavor would go well with the rest of the ingredients.  I was worried about overworking the dough, as can happen with scones, but the consistency turned out great.  They’re soft and a bit crumbly but not heavy or too moist, and you get sweetness from the apples without adding very much sugar to the mix.  The rosemary turns into a background flavor, lacing an herbiness throughout.  One of these babies was hefty enough to stand in as my dinner one night, along with a banana and some carrot pickles.

Cream Cheese-Stuffed Spelt, Apple and Rosemary Scones

2 medium apples, peeled, cored and cut into 1/2-inch dice
1 Tbs minced fresh rosemary, plus extra for garnish
1 cup spelt flour
3/4 cup all purpose flour
3 Tbs sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/3 cup Earth Balance, cold
6-8 Tbs soy creamer
4 Tbs vegan cream cheese

1. Heat a small pot over medium heat.  Add the apples, rosemary and a pinch of salt and saute 10 minutes, stirring frequently, until the apples are softened.  Add a splash of water if the pan gets too dry.  Remove from the heat and allow to cool completely.
2. Preheat the oven to 400F.
3. Mix the flours, sugar, baking powder and salt in a large mixing bowl.  Cut in the Earth Balance using a pastry cutter until there are no large pieces and the mixture resembles fine crumbs.  Stir in 6 Tbs creamer, just until the flour mixture is moistened.  Add more soy creamer by the tablespoonful, if needed, just until the mixture comes together.  It is okay if there is a little unincorporated flour as long as the mixture holds when pressed together.
4. Gently fold in the apple mixture.
5. Turn the dough out onto a lightly floured surface and roll in the flour to coat.  With floured hands, knead gently 8times.  Add more flour to prevent sticking as needed.
6. Pat the dough into a 1/2 inch-thick circle.  Use a 3-inch round cookie cutter dipped in flour to cut as many circles as possible.  Move six of the circles to an parchment-lined baking sheet, and place a rounded teaspoonful of cream cheese on each circle.  Gather the dough scraps together, pat to 1/2 inch-thick, and cut more circles.  You want to have 12 total.  Place six rounds on top of the rounds on the baking sheet and press lightly around the edges to seal.
7. If the dough gets warm while you’re working with it, place it in the refrigerator for a few minutes to chill.
8. Brush the top of each scone with soy creamer and press a small rosemary sprig on top.
9. Bake 15-18 minutes, until the scones are turning golden and the tops don’t give in to the touch.  Immediately remove from the baking sheet to a cooling rack.  Serve warm.

Yields:  6 scones

Amount Per Serving
Calories 299.81
Calories From Fat (40%) 118.43
% Daily Value
Total Fat 13.06g 20%
Saturated Fat 3.89g 19%
Cholesterol 0mg 0%
Sodium 555.5mg 23%
Potassium 145.35mg 4%
Total Carbohydrates 42.63g 14%
Fiber 3.9g 16%
Sugar 14.18g
Protein 4.68g 9%

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VeganMoFo: Flavor Bible Week – Buttermilk

For this, the third week of VeganMoFo 2011, I am bringing back Flavor Bible Week!  The Flavor Bible is a big book which tells you about ingredients, and lists their flavor affinities.  I’ve scientifically chosen five random pages from the book (by closing my eyes and flipping to whatever page it lands on), and I’ll make a dish with flavor matches for each ingredient.  Last year Flavor Bible Week led to interesting experiments such as Parsnip Spice Muffins, Chestnut-Celeriac Soup, Bean Salad with Herbed Yogurt Dressing, the Lychee-Dori, and Mushroom, Cheddar & Chive Crustless Quiche, which is still one of the best eggy tofu dishes I’ve ever had.

Today I landed on page page 88, buttermilk!  Not a vegan ingredient, but veganizable.  Two of the flavor matches that jumped out at me were dates and brown sugar.  Doesn’t that sound tasty?  I thought bran muffins would be a good platform for these flavors, and found this recipe which fit the bill.

To make vegan buttermilk, you add some acid (vinegar or lemon juice) to soy milk and let it sit for a few minutes.  That’s it!  For a more scientific explanation, check out this article at veganbaking.net.  Soy milk is really the best non-dairy milk for curdling, but if you can’t or don’t do soy, almond milk is a decent second choice.

Buttermilk-Date Bran Muffins

These muffins are very subtly sweet, and make a great snack or light breakfast.  They have that dense bran muffin crumb without being crumbly or dry.  If you don’t want to use dates, raisins would be great too.  Adapted from allrecipes.com.

1 scant cup soy milk, unsweetened plain
2 tsp apple cider vinegar
1 Tbs ground flax
3 Tbs warm water
1 1/2 cups wheat bran
2 Tbs plus 1 tsp canola oil
3 Tbs unsweetened applesauce
2/3 cup brown sugar
1/2 tsp vanilla extract
1 cup whole wheat pastry flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup chopped pitted dates

1. Preheat the oven to 375 degrees F.  Grease 12 muffin cups or line with paper liners.
2. Pour the apple cider vinegar into a liquid measuring cup then add soy milk to measure 1 cup.  Mix together and let stand a few minutes to curdle.
3. Whisk the flax and warm water together in a small bowl until the mixture starts to gel, and set aside to cool.
4. Once the soy milk has curdled, combine it with the wheat bran and let stand for 10 minutes.
5. In a medium bowl, combine the oil, applesauce, sugar, vanilla, flax mixture and soy milk/bran mixture.  In a small bowl, sift together the flour, baking soda, baking powder and salt and mix well.  Stir the dry mixture into the wet mixture, just until incorporated.  Fold in the dates.
6. Divide the batter evenly among the muffin cups.  Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.  Let cool for a few minutes before moving to a cooling rack.

Yield: 12 muffins

Amount Per Serving (1 muffin)
Calories 185.09
Calories From Fat (19%) 34.31
Total Fat 3.9g 6%
Saturated Fat 0.32g 2%
Cholesterol 0mg 0%
Sodium 257.01mg 11%
Potassium 249.2mg 7%
Total Carbohydrates 38.12g 13%
Fiber 5.62g 22%
Sugar 23.37g
Protein 3.28g 7%

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