Category Archives: Fall

Orange and Dried Plum Bars, and Free Giveaway From Sweet and Easy Vegan

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I consider myself a lucky girl for many reasons, one of them being that I have so many way cool colleagues in the food writing world. Like Robin Asbell. Robin has been putting the “yuummm” into veggie and whole grain based cooking for several years now, with her New Vegetarian, Big Vegan and New Whole Grains Cookbooks. Now, she’s gracing us with Sweet and Easy Vegan: Treats Made with Whole Grains and All Natural Sweeteners.

When Robin asked me to be part of her virtual potluck, I had a hard time choosing from the list of dishes. Mocha Scones with Cacao Nibs? Yum. PB&J Crisp? Sweet Potato Coconut Cupcakes? All good. I, though, decided to bring Orange and Dried Plum Bars to the party. Orange and plum has always been a favorite pairing of mine, and with a walnut streusel topping? Done.

Not only have Robin and Chronicle given me permission to share the recipe here with you, they’re also giving you the chance to win your very own copy of the book (trust me, whether you’re vegan or not, this would be a good thing).

Unlike many of my fellow potluck pals (who are more confident bakers than I am), I opted to cook the recipe exactly as is* out of the book for two reasons: one, because I tend to get into BIG trouble when I mess with any baking recipe and, two, because I was curious about the vegan ingredients. Nothing in the ingredient list was new to me, but some–palm sugar, coconut oil, soy milk, agave syrup–were, for me, novel ingredients to be baking with.

I’m not the biggest baker to begin with, but part of the reason is because I don’t feel great about having goodies that are basically processed flour and sugar in my fridge, no matter the guise. Which is why I was so excited to delve into Robin’s book. I can get behind bars that are mostly fruit, whole grains and nuts. I love that I’m adding not only to my sweet-leaning repertoire, but also to my ‘nourishing baking’ skill set.

Oh, before I forget … to enter to win a book of your own, just leave a comment below with a way to get in touch. I’ll pick a winner this Friday (October 26th). In the meantime, check out the rest of the virtual potluck dishes here.

Dried Plum Filling
1 pound pitted dried plums
1/2 cup water
1/2 cup agave syrup
3 tablespoons orange liqueur*
5 tablespoons unbleached all-purpose flour

Crust
1-1/2 cups whole wheat pastry flour
1/2 cup Sucanat or granular palm sugar
1/4 teaspoon salt
6 tablespoons coconut oil, chilled
3 tablespoons soy milk

Streusel
1/2 cup whole wheat pastry flour
1/2 cup rolled oats
1/2 cup walnuts, chopped
1/4 cup Sucanat or granular palm sugar
1/8 teaspoon salt
1/4 cup coconut oil, melted, plus more as needed

To make the plum filling: In a small saucepan, combine the dried plums, water, agave syrup, and orange liqueur. Bring to a boil over high heat, then lower the heat as much as possible, cover, and simmer for 5 minutes. Remove from the heat and let stand for 10 minutes. Sprinkle in the flour and stir until thoroughly combined.

Preheat the oven to 350. Oil a 9-inch square baking pan.

To make the crust: In a medium bowl, combine the pastry flour, Sucanat, and salt and stir until well mixed. Grate the chilled coconut oil into the flour mixture, then toss until the bits of coconut oil are evenly coated. Mix gently with your fingers, squeezing to break up the bits and working quickly so the warmth from your hands doesn’t melt the coconut oil. Add the soy milk and stir until just combined. Press a bit of the mixture in your hand to see if it holds together; if it’s crumbly, stir in a bit more soy milk.

Scrape the dough into the prepared pan and press it in an even layer. Bake for 5 minutes. Let cool. Leave the oven on.

Meanwhile, prepare the streusel: In a medium bowl, combine the flour, oats, walnuts, Sucanat, and salt and stir until well mixed. Add the coconut oil and stir until thoroughly combined. If any loose flour remains, stir in a bit more oil.

Spread the plum filling over the crust in an even layer. Scatter the streusel evenly over the top and press to flatten slightly. Bake for 40-45 minutes, until the streusel is golden brown and feels firm to the touch.

Transfer the pan to a wire rack and let cool completely. Cut 4 by 4, to make 16 squares. Stored in an airtight container in the refrigerator, the bars will keep for about 1 week.

Serves 16

* Full disclosure … I did change one thing. I thought I had Cointreau, but didn’t, So I used amaretto instead.

 

Pesto-Rubbed Butterflied Grilled Chicken

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This is true end-of-summer fare. A batch of pesto from the basil that’s growing gangly in the garden. (Try our zippy Asian Pesto, Basil-Mint Pesto or Spicy Sage and Parsley Pesto.) A spatchcocked (butterflied) chicken cooked (relatively) quickly on the grill, since the days are shorter now. Which is good. I like saying goodbye to a season with a taste of all I love about it — and this grilled chicken recipe has it.

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Slow-Cooked Molasses-Honey Baked Beans

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This baked beans recipe is an (updated) old Mack family favorite. Now, it’s one of the staples our friends look forward to at Huber gatherings. It has a long list of “goes with” … hot dogs, hamburgers, roast pork, barbecued chicken. You name it. Honestly, these baked beans make a meal in and of themselves. They also freeze really well, which makes them ideal to pull out for camping or ski trips, when we know we’ll be feeding a crowd.

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Steamed Fresh Potatoes with Lime Zest and Sea Salt

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I got an e-mail this week from a reporter for our local paper asking about heirloom fruits and vegetables that are native to Sonoma County. I mentioned the famed Gravenstein apple. And the Crane melon. But what got both of us the most excited was the Bodega Red potato. Our local Slow Food chapter has been actively involved in bringing this humble spud back from the brink of extinction. And I have two plants growing in my backyard. Long story short, John the photographer and I unearthed a few potatoes last night for the article and I was chomping at the bit to cook them up in a way that would showcase their flavor and texture, rather than mask it. And I have to say, this is it. These potatoes are creamy and rich with a bite that pushes back, lifted by a freshness from the lime and salt. I’m going to give a disclaimer here, though; if you’re using store-bought potatoes you’ll probably need to amp up the flavor (I’d add a dash of cider vinegar or Dijon mustard or even soy sauce). This one is meant for potatoes from garden or farmers’ market, as close as you can get to being pulled from the ground.

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All About the Ham Split Pea Soup

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If you’ve got a leftover ham bone in the fridge (or if you can talk your butcher out of one), this is the soup you want to make. And, trust me, take the extra hour to make the Awesome Veggie Broth from scratch … it’s worth it.

2 tablespoons extra virgin olive oil
2 cups diced leek
3 cups diced carrot
2 cups diced celery
sea salt and freshly ground black pepper
2 pounds split peas
1 whole ham bone with meat attached
4 quarts Awesome Veggie Broth

Heat olive oil in a large pot over medium heat and sauté leek, carrot and celery for 10-12 minutes, until softened and just starting to brown. Season lightly with salt and pepper.

Add split peas, ham bone and veggie broth, raise heat to medium-high and bring to a boil. Reduce heat, skim any foam and fat from the surface, and simmer for 60-90 minutes (peas should be tender and soft, but not completely disintegrated). Remove ham bone and let cool enough to handle. Pull off meat in chunks as large as you want and stir into soup. Season with additional salt and pepper if desired.

Makes 3-4 quarts of soup

* This soup freezes very well. Bring to room temperature, then ladle into freezer safe zip top bags and lay flat in the freezer.

Spice-Rubbed Roast Fish with Lemon & Fennel

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The subtle spice rub and fragrant fennel make this easy roast fish dish something special. Use any type of medium- to firm-flesh fish, such as sustainably caught cod, haddock or Pacific halibut. What’s sustainable and available varies, depending where you live. That’s why we’re fans of the SeafoodWatch Regional Guides.

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White Bean and Chard Soup with Sausage

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Perked up with chard and Italian sausage, this white bean soup recipe straddles the line between fresh and green and rich and hearty. So much so, in fact, that it would be perfectly appropriate in any season.

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Pork and Fennel Ragu

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This quick ragu exemplifies my “double up-halvsies” trick. It’s got loads of onion and fennel, just a bit of pork for flavor, and half the pasta you’re used to. Yet it’s so hearty you’ll never miss the extra meat and pasta.

1 tablespoon extra virgin olive oil
2 cups onion, finely chopped
2 cups fennel bulbs, finely chopped
2 cloves garlic, minced
1 tablespoon fennel seeds, slightly crushed
1 teaspoon dried oregano
½ teaspoon red pepper flakes
8 ounces lean ground pork
¼ cup dry white wine
sea salt and freshly ground black pepper
(1) 14-ounce can diced tomatoes, drained
2 cups low-sodium chicken or vegetable stock
8 ounces rigatoni, preferably whole grain

Bring a large pot of salted water to a boil.

Heat a large non nonstick skillet over medium-high heat. Swirl in olive oil and add onion, fennel and garlic. Sauté 5 minutes, until onion is translucent.

Add fennel seeds, oregano, pepper flakes, a pinch of salt and pepper, and pork to pan with onions and fennel. Stir to combine and brown pork for 3-4 minutes, chopping it up with the edge of a stiff spatula. Pour in wine and scrape up any bits stuck to the bottom of the pan while wine evaporates.

Add tomato and stock and bring to a boil. Reduce heat to medium-low and simmer 15 minutes (or more if you have time), stirring occasionally. While sauce is simmering, boil pasta, drain and return to pot. Scrape sauce into pot with pasta and toss to coat well.

Serves 4

Roasted Acorn Squash Salad with 
Wheat Berries and Blue Cheese

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Acorn squash skins are quite leathery and the cooked flesh will pop out of it as you cut the wedges. Use a butter knife to help separate the skin and flesh if needed. This combo of winter squash, hearty wheat berries, toasted walnuts and blue cheese is the essence of fall. Soaking the wheat berries overnight is smart trick to help slash the cooking time in half. It’s the same principle as soaking dried beans.

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