The Leafy Cauldron

Orange and Lavender-Thyme Syrup Loaf Cake (Vegan)

February 29, 2016 by theleafycauldron 2 Comments

It’s been a while, friends. I think of Leafy Cauldron very much as a team effort, so tend to talk using the royal we on here, but please know this is very much a personal effort, the majority of which comes straight from my heart. At the end of January, my husband and I lost our first pregnancy at almost ten weeks, so not a lot has been happening in my kitchen. The physical recovery is mostly over; the rest will come in its own sweet time. I’m learning to stand again.

I have dozens of completed and not yet published recipes. I have thousands of unused photos and tens of thousands of ideas floating around my head, but this is the one I’m choosing to come back with. Everyone here loves lavender in food. It’s so special, but so easy to go overboard on. This cake, so small and pretty, is easy, moist and so, so pretty. There’s a just hint of what-is-that in the background, which is the ideal culinary use of lavender. I used cara cara oranges, which have a wonderful pink hue and a lovely sweetness, but naval oranges would work just fine. I candied a few slices in my lavender-thyme syrup, if you’d like to try the same it made a gorgeous and delicious topping.

Orange and Lavender Syrup Loaf Cake
Makes 1 loaf
Adapted from Nigella Lawson’s How to be a Domestic Goddess

1/2 cup non-dairy margarine, softened
1 cup granulated sugar
Zest of 1 orange
1 tablespoon boxed egg replacer +1/2 cup water
1/4 cup unsweetened non-dairy milk
1 1/3 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

Syrup
Juice of half an orange
1/4 cup lavender thyme syrup (recipe follows)

Candied Orange Slices
1/2 orange, cut in very thin half moon slices
Enough lavender syrup to cover

Glaze
~ 1 cup powdered sugar
~ 2 tablespoons lavender-thyme syrup

Preheat oven to 350 F. Grease and line a loaf tin (25 cm x 13 x 7) with parchment paper. In a large mixing bowl, cream together the non-dairy margarine and sugar. Add the zest and cream for an additional minute. Mix the egg replacer, water and milk together and add to the creamed mixture. Using a whisk, or whisk attachment, combine until well mixed (it will not look smooth like if you were to add eggs). There will be a curdled look to the mixture and that is all right. Fold in the flour, baking powder and salt until smooth. Pour into prepared loaf pan and smooth out the top. Bake for 45 minutes total. Check its colour about 20 minutes in and cover with foil once it is golden so your crust doesn’t overbake.

While baking, prepare the syrup. When you remove the cake from the oven, poke holes throughout the top with a fork. Pour the syrup over immediately. Remove from the pan and let cool completely on a rack.

For the candied oranges, lay them flat in a small heavy-bottomed skillet and cover with syrup. Over medium low heat, gently simmer them for about ten minutes, watching carefully not to burn the syrup. Turn over several times. Take out of the skillet, place flat on wax paper, pour the syrup over top and let cool completely.

To make the glaze, in a small mixing bowl, add small amounts of the syrup to the powdered sugar until a thick glaze has formed. Spread over loaf cake once it has cooled. Top with fresh thyme leaves and candied orange slices, if desired.

Lavender-Thyme Syrup
Adapted from here
Makes ~1 1/2 cups

1 1/2 cups water
1/2 cup granulated sugar
2 tablespoons dried, food-grade lavender flowers
4 to 8 springs of fresh thyme

In a small pot, bring water and granulated sugar to a full boil, stirring to dissolve all the sugar. Remove from the heat, add the lavender flowers and thyme spring and cover with the lid. Allow to steep for about an hour. Strain the syrup, using a fine mesh sieve. Store syrup, covered, in the fridge for up to three days. Excellent mixed with some club soda, as a delicate lavender soda.

Festive Vegan Cheese Ball (Nut-Free and Gluten-Free)

December 2, 2015 by theleafycauldron 2 Comments

This cheese ball was the absolute star of our Thanksgiving feast this year. A dead ringer for a traditional sharp cheese ball, it seems we solved that problem where vegan cheese substitutes are mysteriously saccharine sweet (Seriously, Daiya manufacturers, have you ever eaten Swiss cheese??). This holiday recipe is unbelievably easy as there is minimal prep, and it uses fairly standard vegan ingredients (the star here is really the seasoning, I swear it). It also happens to be a stunner with perfect ruby-toned cranberries and wonderful pine green pumpkin seeds. You can make it a few days ahead of time, but it needs at least overnight in the fridge to allow the flavours to fully mix and mingle.

Festive Vegan Cheese Ball
Serves 8
Prep Time: 15 Minutes
Total Time: 8 hours

225 g (8 oz) non-dairy cream cheese, softened
1/4 cup non-dairy cheese shreds, any mild flavour you like
1/4 cup non-dairy sour cream
1/4 cup nutritional yeast flakes
3 tablespoons dried chives, or 1/4 cup thinly sliced fresh
1/2 tablespoon dry mustard powder, such as Colman’s
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 teaspoon lemon juice
Pinch of salt
1/2 cup shelled pumpkin seeds, toasted
1/2 cup dried cranberries
Plastic wrap

Using a food processor, combine the non-dairy cream cheese, non-dairy cheese shreds, non-dairy sour cream, nutritional yeast, chives, mustard powder, onion and garlic powder, cayenne, lemon juice and salt until smooth. Scoop the mixture out onto a large square of plastic wrap and cover. Shape into a rough ball, cover with a second square of plastic wrap and refrigerate, at least overnight. When ready to serve, mix the pumpkin seeds and cranberries together on a large plate and roll the chilled cheese ball, gently pressing into the seeds and dried fruit, until all of the cheeseball is covered in the mixture. Wrap again to chill until ready to serve. Works well with crudite, crackers, bread or apple slices.

Vanilla Mint Funfetti Cookies (Vegan with a Gluten-Free Option)

October 29, 2015 by theleafycauldron Leave a Comment

If you’ve never had the combo of vanilla and mint you’re missing out on something really special. If done correctly, the mint serves to elevate the vanilla – making it sweeter and more present. These rolled cookies are really fun because the sprinkles give tonnes of colour and you can cut them out into any shapes you have or like! They’re melt-in-your-mouth, not too sweet and exceptionally buttery, especially for something that obviously doesn’t have any butter.

Vanilla Mint Funfetti Cookies
Prep Time: 10 minutes
Total Time: 60 minutes, mostly chilling time

1/2 cup non-dairy margarine, softened
1 cup icing sugar, plus more for rolling
1/4 cup unsweetened non-dairy milk
1/2 teaspoon peppermint extract
1/2 tablespoon vanilla extract
Pinch of salt
1 3/4 cups all purpose flour (For a Gluten-Free one; use brown rice flour for the rice portion)
3/4 cup sprinkles, your choice, or more to achieve the colour you like

In a large mixing bowl, cream together the non-dairy margarine, icing sugar and the non-dairy milk. This will not all mix together, but don’t worry it will in the end. Add the peppermint extract, vanilla and salt and mix again. Finally, add the flour and sprinkles and mix until it comes together (it will be very wet and sticky). Wrap in plastic film, form into a disc and refrigerate for 30 minutes (or overnight). When ready to cook, preheat oven to 350 F. Line two baking sheets with parchment paper. Generously dust a surface with icing sugar and roll out cookie dough, sprinkling with more icing sugar as needed, until it is not tacky and it is easy to work with. Roll out to 1/4 inch thick, cut into desired shapes and lay flat on prepared baking sheets. Bake for 7 to 10 minutes, or until the sides have just started to brown. The smaller the shapes, the faster it will cook. Remove from oven, let sit on baking sheet for an additional 3 or 4 minutes, before transferring to a baking rack to cool completely.

Roasted Carrot and Beet Salad with a Lemon Confit Dressing – Salade de carotte et betteraves rôties avec vinaigrette au citron confit (Vegan and Soy-Free)

October 9, 2015 by theleafycauldron Leave a Comment

La version française de cette recette suit plus bas.

There’s something about this salad that says “autumn”, isn’t there? Lemon confit, for the uninitiated is a French method of preserving lemons in salt. It’s zippy, salty and unbelievably complex! The preserved citrus combined with the deep, earthy flavour of the roasted beets, carrots and garlic is the perfect pairing; each balancing and elevating the other to a new level. We’re serving this alongside a more traditional vegan Thanksgiving spread this year, but we’ve also had it with mock duck and risotto – a gorgeous side to a truly special and fantastic meal.

Roasted Carrot and Beet Salad
Serves 8
Prep Time: 15 minutes
Total Time: 1 hour

4 medium carrots, peeled and roughly chopped
4 medium red beets, tops trimmed and chopped to the same size as the carrots
1 head garlic, cloves removed from peel
1 tablespoon extra virgin olive oil, or other oil for roasting
1/4 teaspoon salt
Freshly cracked black pepper, to taste
1 large pita bread, toasted and chopped into small pieces, substitute 2 cups cooked chick peas
Lemon confit, for the top of the salad
Flat leaf parsley, for the top of the salad

Preheat oven to 400 F. Using foil, combine all ingredients and seal. Place foil packet on a baking sheet and roast for 40 minutes, until the vegetables are soft and the carrots and garlic have started to go golden brown. Remove from oven and let cool enough so you can handle it. Add the carrots to a serving bowl. Using your finger, remove the peels from the beets and add them to the bowl with the carrots, along with the pita bread. Set aside the half the garlic for use in the dressing and toss the other half in the salad bowl.

Lemon Confit Dressing

1/3 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
1 roasted red pepper, diced
1 preserved lemon, diced
~ 2 tablespoons flat leaf parsley, chopped fine
1/2 head of roasted garlic cloves, mashed
1/2 tablespoon sweet paprika
1/2 teaspoon cumin
1/2 teaspoon coriander
Freshly cracked black pepper, to taste

In a small bowl, combine all ingredients together and whisk until well mixed. Set aside until ready to use.

Assembly

Add the dressing to the bowl full of roasted vegetables and pita bread and toss to combine. Top with thinly sliced lemon confit and parsley, to taste.

Une salade aux allures automnales ! Le citron confit se marie ici aux saveurs terreuses et aux arômes profondes de la betterave, de la carotte, et de l’ail rôtis. Ces derniers contribuent à rehausser et à équilibrer l’ensemble tout en permettant à chacun de jouer la vedette de ce parfait trio. Cette année nous ajoutons ce plat à un menu traditionnel d’Action de Grâce végétalien. Nous l’avons également présenté avec un risotto au simili canard – un somptueux plat d’accompagnement et un repas exceptionnel.

Salade de betterave et carotte rôties
Portions : 8
Temps de préparation : 15 minutes
Temps total : 1 heure

4 carottes moyennes, pelée et coupées grossièrement
4 betteraves rouges moyennes, parées et coupées tel les carottes
1 bulbe d’ail, les gousses séparées et pelées
1 c. à soupe d’huile d’olive extra vierge, ou autre pour rôtir
1/4 c. à thé de sel
poivre fraîchement moulu, au goût
1 grand pain pita, grillé et coupé et petit morceau (utilisé un pain pita sans gluten, si voulu)
citron confit, pour garnir la salade
persil plat, pour garnir la salade

Préchauffé le four à 400°F. Combiner tous les ingrédient et bien envelopper dans un papier d’aluminium. Placer sur une plaque de cuisson et rôtir pendant 40 minutes, jusqu’à ce que les légumes soient tendres et carottes et ail soient dorés. Retirer du four et laisser refroidir avant de manipuler. Ajouter les carottes à un bol de service. Peler à la main les betteraves et ajouter au bol avec le pain pita. Mettre de côté la moitié de l’ail (pour la vinaigrette) et ajouter l’autre moitié au bol.

Vinaigrette au citron confit

1/3 tasse d’huile d’olive extra vierge
1/4 tasse jus de citron fraîchement pressé
1 poivron rouge rôti, coupé en dés
1 citron confit, coupé en dés
~ 2 c. à soupe de persil plat, haché finement
1/2 bulbe de gousses d’ail rôties, en purée
1/2 c. à table de paprika doux
1/2 c. à thé de cumin
1/2 c. à thé de coriandre
poivre fraîchement moulu, au goût

Dans un petit bol, mélanger tous les ingrédients à l’aide d’un fouet. Mettre de côté.

Assemblage

Ajouter la vinaigrette au bol contenant les légumes et le pain pita et remuer pour mélanger. Garnir de fines tranches de citron confit et de persil, au goût.

Ratatouille Pizza (Vegan, Soy-Free with a Gluten-Free Option)

September 22, 2015 by theleafycauldron 3 Comments

Look at that pizza; it covers almost everything good there is in life. You want to make this, trust me. I don’t feel like I need to say anything more – you already know you should be eating this right now. If you’re nervous about cooking eggplant, let me direct you here (x) for my best tips on choosing and cooking delicious eggplant. Eggplant is thirsty, generously drizzle with olive oil until it doesn’t look dry anymore for the best results.

Ratatouille Pizza
Makes 4 small pizzas
Prep Time: 40 minutes
Total Time: 60 minutes

4 pitas, use gluten-free if needed
1 bulb garlic, roasted
~3 tablespoons extra virgin olive oil
1 Italian eggplant, sliced thin into half moons
1 small green zucchini, sliced into thin rounds
1 small yellow zucchini, sliced into thin rounds
1 small red onion, sliced thin into half moons
6 Roma tomatoes, halved
Generous pinch dried thyme
1 small red onion, sliced thin into half moons
1/2 small red pepper, sliced thin
1/2 small orange pepper, sliced thin
1/2 small green pepper, sliced thin
1/4 cup tomato sauce, your favourite
1 tablespoon flat leaf parsley, finely chopped
Handful of fresh basil
Salt and freshly cracked black pepper, to taste

Preheat oven to 400 F (205 C). Cut the top end of the garlic bulb off. Place in a small roasting dish, drizzle with oil and season with salt. Slice and salt the eggplant, zucchini and onion. Line a large baking sheet with parchment paper and drizzle with olive oil. Arrange eggplant, zucchini and halved Roma tomatoes (seed side up) in a single layer. Season with salt, pepper, thyme and drizzle with olive oil (paying special attention to the eggplant). Roast for about 30 minutes, until the vegetables have softened and just started to brown. Remove from oven and let cool enough for you to handle them. Cut the roasted Roma tomatoes in half. Reduce heat in oven to 350 F. Heat tomato sauce in a small sauce pan and add the roasted garlic, mashing that into the sauce. Spread sauce evenly over the 4 pita crusts. Arrange roasted vegetables, red onion and peppers in a single, slightly overlapping layer over pizza crusts, paying as much or as little attention as you like to order. Place prepared pitas on a baking sheet. Bake for about 20 minutes, or until the crusts are crispy and the vegetables are soft. Chiffonade the basil and sprinkle it and the parsley on top of the pizza before serving. Eat at any temperature.