Fear Not: The Vegan Souffle

Okay, so I’ve never made souffle before–vegan or no. In fact, I’ve never tasted one. But I wanted to try something a little refined and elegant. This souffle–or rather, my attempt at the idea of a souffle–really hit the spot! I baked them in little individual ramekins because that’s what I had, but I think individual portions would be perfect for a dinner party or a romantic dinner for two (did somebody say Valentines Day?). Ay, que romantic!

Sweet Potato Souffle

2 small sweet potatoes, peeled and quartered
2 tbsp. vegan sour cream
1 tbsp. vegan cream cheese
1/4 cup frozen spinach, thawed
1/2 tsp. nutritional yeast (a little extra for topping)
1/4 tsp curry powder
1 tsp. minced garlic
1/2 tsp. onion powder
salt and pepper to taste
cooking spray (or 1 tbsp. olive oil)

Preheat your oven to 400 degrees. Place your sweet potato on a greased baking sheet. Top with cooking spray and roast for one hour. Reduce the heat of the oven to 375 degrees. Remove the potatoes and mash with a fork. Place all the ingredients together in a food processor and puree until light and smooth. Spray two ramekins with cooking spray along the bottom and sides. Fill the ramekins near the rim with the puree filling. Spritz the top with cooking spray and sprinkle nutritional yeast on the top. Bake for 35 to 45 minutes, or until crispy on top and spongy to the touch.

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Guava and Tofutti Cream Cheese Pastries

I may only be 50% Cuban, but I gotta tell ya, I like Cuban pastries 100% of the time. ZING!

Finding out that Pepperidge Farm’s frozen puff pastry sheets were vegan was a blessing to my tastebuds, but a potential detriment to my hips! I’m going to have to run extra hard tomorrow.

When I went vegan, I knew it meant giving up a few dishes that took favorite roles in my childhood. After all, my grandmother’s steak milanesa can’t be beat, nor her chicken sopa or boliche. But just because you change your diet doesn’t mean you have to give up who you are. Case in point, these pastries. As far as I can remember, these were a standard at parties and special gatherings. Normally there were two trays: one for sweet guava treats and one for savory picadillo pastries. I’ll let you guess which ones typically held my fancy.

This recipe is as simple to make as it is delicious. That is, to say, a lot.

Guava and Tofutti Cream Cheese Pastries

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Savory Polenta

This morning, some friends and I got together for a delicious vegan brunch. We had so much fun and ate such good food that we will certainly be doing it again! I made tofu benedict with homemade sausages and hollandaise sauce, savory polenta and a loaf of apple cinnamon bread. There was also a colorful fruit salad and fresh squeezed tangerine juice. It was quite a spread! My only regret is that I was so busy stuffing my face that I forgot to get pictures.

The tofu marinade I used was from the amazing Isa Chadra Moskowitz’s book Vegan Brunch. I love all her books, but this one is by far my favorite. The apple cinnamon bread was vegan-ized from this recipe by Brown-Eyed Baker. I subbed 2 tsp. of applesauce for the eggs and cooked it for about 10 minutes longer than she suggests. The polenta? Why it’s below, silly.

Savory Polenta

1/2 yellow bell pepper, diced
1/2 onion, diced
1 stalk celery, diced
2 cups water
1 cup stock
1 cup cornmeal
1 tsp. nutritional yeast
1 tbsp. chopped parsley
2 tbsp. mixed salad greens, chopped

Saute your pepper, onion and celery in oil in a small pan over medium heat. Cook until soft and set aside. In a large pot, bring water and stock to a boil. Reduce heat to medium and whisk in your cornmeal. Add the cornmeal VERY SLOWLY. Whisk the whole time; just consider it a workout. Keep whisking until creamy and combined. Add in your yeast, parsley and mixed greens and remove from heat. Serve hot, room temperature…cold…just eat it.

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