English Muffins...with nooks and crannies!

These english muffins are so easy to make and only require a little bit of patience to let rise. The end result is a fluffy, buttery homemade english muffin that will have all your guests wondering why they never thought to make them either.
P.s. you will need ring molds for this recipe.

For best results, make sure to toast these english muffins to ensure every nook and cranny has that light and crunchy bite necessary for optimal jam spreading and munching.

English Muffins
makes 6-8 depending on the size
16 oz water
2 oz extra virgin olive oil
1 tbl organic brown sugar
1 1/2 tsp instant yeast
16 oz all-purpose flour
1 1/2 tsp salt
2 tsp baking powder dissolved in 1 tbl water
semolina flour, for dusting

Combine the water, olive oil and sugar in a mixing bowl with a dough hook attachment (or a bowl with a whisk). Add the yeast, flour and salt. Mix on medium speed for 3 minutes, scraping down the sides to incorporate all of the flour.
Cover and let sit in a warm area for 1 1/2 to 2 hours.
Preheat a griddle top to medium-high.
Combine the baking powder and water and pour into the batter. Stir to combine.
Sprinkle semolina flour over the top of the griddle. Heavily grease each ring mold. Place the ring molds on the griddle and scoop 1/4 cup of the batter in each mold. Cook for 10 minutes then release the ring mold and flip over. Cook 7-10 minutes more until fully baked through.

Mini Pizza Trio

Mini pizzas! Who doesn't love them? I remember as a child eating mini pizzas on English muffins and while that satisfied my 7 year old appetite, these days I prefer fresh dough. Prepare it yourself or pick some up from your local pizzeria for an even easier and still fresh finished product.
Each of these pizzas can easily be made as whole, sharing pies. Just up the amount of vegetables to your liking. These would also be great to grill on a barbecue outside!

Three different types of mini pizzas made from one ball of dough: Eggplant & Broccolini, Potato, Garlic, Rosemary and Olive oil and Roasted Mushroom with Spring Onions and Kale.

Mini Pizza Trio
makes 6 mini pizzas, 2 of each flavor

dough and sauce
1 ball fresh pizza dough
1 tbl extra virgin olive oil
1/2 yellow onion, minced
1 garlic clove, minced
1 tbl dried rosemary
1/2 tsp salt
1/4 tsp pepper
1/4 tsp red pepper flakes
1-15oz crushed tomatoes
1 ball fresh pizza dough

Saute the onion in olive oil for 3-4 minutes until it starts to soften. Add the garlic, rosemary, salt, pepper and red pepper flakes. Cook 3 minutes more until the garlic has toasted. Add the tomatoes and bring to a simmer. Cover and cook for 30 minutes.
Set aside 1/3 of the  chunky sauce for the Eggplant & Broccolini Pizza.
Transfer the remaining sauce to a blender and blend until smooth.

Preheat the oven to 450.
Remove the dough from the refrigerator and let sit at room temperature under a cloth for 15 minutes. Divide into 6 small balls and press out into circles on a floured surface. Let sit for 10 minutes. Prepare two greased baking sheets. Press each circle out again to desired size and place on the baking sheet.
Drizzle 2 pizzas with olive oil for the Potato Bianco. Sauce 2 pizzas with the reserved chunky sauce and the remaining two with the smooth sauce.
Top 2 pizzas with each of the three toppings. Bake for 15-20 minutes until the dough has cooked through.

Eggplant & Broccolini
1/4 cup small diced japanese eggplant
1/4 cup small diced zucchini
2 sprigs broccolini
2 tbl chili oil
1/4 tsp salt
1/8 tsp pepper
1/8 tsp red pepper flakes

Combine all of the ingredients and marinate for 30 minutes. Layer over chunky pizza sauce and bake.

Roasted Mushroom & Spring Onion with Kale
4 shiitake mushrooms, halved
2 spring onions or scallions
1 tbl plus 1 tsp extra virgin olive oil
black pepper
1 cup raw kale leaves, roughly chopped
1/2 cup baby arugula leaves

Preheat the oven to 425.
Toss the mushrooms and spring onion tips with 1 tbl oil and pepper. Roast for 10 minutes.
Bring a small pot of salted water to a boil. Cook the kale leaves for 3 minutes then shock in cold water to stop the cooking. Drain and toss with 1 tsp of olive oil.
Layer the kale on top of the smooth sauce, top with mushrooms and spring onions. Sprinkle with a little bit of salt. Top with arugula after the pizza has cooked.

Potato Bianco
1 medium sized yukon
2 tbl extra virgin olive oil
2 garlic cloves. minced
1 tbl dried rosemary, crumbled
coarse sea salt

Par boil the potato in salted water for 5 minutes. Once cool enough to touch, slice thinly.
Brush 2 pizzas with 1 tbl olive oil and top with potato slices, garlic and rosemary. Drizzle the top with the remaining oil and sprinkle with coarse salt.

Portobello Benedict with Black Bean Potato Cakes & Chipotle Hollandaise

Portobello mushrooms are like big sponges just waiting to absorb whatever marinade you pour over them. Here, big mushroom caps replace English muffins to hold the rest of this hearty breakfast with all the fixings.


Grilled portobellos marinated in lime balsamic vinaigrette with creamy black bean potato cakes, chipotle hollandaise, fresh corn, avocado and cilantro.

One Year Ago Today Blackened Tofu, Smashed Succotash & Peaches

Portobello Benedict
serves 2-4
1/4 cup lime juice
1/4 cup balsamic vinegar
2 tbl extra virgin olive oil
1 tbl dark agave
1/2 tsp salt
1/4 tsp pepper
4 portobello mushrooms, gills scraped out
1 cup yellow corn kernels, from one cob
1 avocado, thinly sliced
3 tbl chopped, fresh cilantro

Combine the lime juice, balsamic, oil, agave, salt and pepper. Pour over the mushrooms and let marinate for at least 1 hour, spooning marinade into the mushroom caps every 15 minutes.
When ready to eat, grill the caps on a grill top over medium-high heat for 10 minutes, 5 minutes each side.
Top the mushrooms with a black bean cake, corn kernels, avocado, chipotle hollandaise and cilantro.

Black Bean Potato Cakes
3 tbl extra virgin olive oil, divided
1/2 yellow onion, small dice
2 garlic cloves, minced
1 medium sized red potato, fully cooked, small dice
1-15 oz can black beans, drained and rinsed
2 tbl chopped, fresh cilantro
1 tsp adobo sauce, from a can of chipotles
salt and pepper
3 tbl all-purpose flour

Saute the onion and garlic in 1 tbl olive oil until soft, 5 minutes. Combine in a bowl with the potato, black beans, cilantro and adobo sauce. Season with 1/2 tsp salt and a pinch of pepper. Mash to combine. Stir in the flour. Make sure some chunks still remain. Divide into 4 patties and cook in the remaining olive oil until golden brown and crispy on both sides, about 12 minutes total.

Chipotle Hollandaise
1 chipotle in adobo
2 tbl abobo sauce
1/3 cup vegan mayonnaise
1 tsp lemon juice
salt and pepper

Combine the ingredients in a blender and blend until smooth. Taste and season with salt and pepper.

Crumpets!

Crumpets look like English Muffins (which oddly enough originated in America) but taste like a yeasted pancake. They are simple to make and easy to whip out in large amounts for breakfast or brunch. Jam is an especially delightful spread on top. I chose boysenberry!

Crumpets
1 cup plain almond milk
1 1/2 cup water
2 tbl earth balance butter
1 tbl maple syrup
3 1/2 cups ap flour
2 1/2 tsp yeast
1/2 tsp baking powder
1/2 tsp salt
canola spray
ring molds

In a small saucepan, combine the milk, water, butter and maple syrup. Over very low heat melt the butter and then remove from the heat. Make sure the mixture is just lukewarm.
In a stand mixer or large bowl, add the liquid. Add the flour, yeast and baking powder. Mix to combine for 1 minute. Add the salt and combine 2 minutes more into a smooth batter.
Cover with seran wrap and let the batter rise for 45 minutes until doubled and bubbly.
Preheat a griddle pan over medium-high heat.
Generously grease the griddle and all of the ring molds. Place the molds on the griddle and drop 3 tbl of batter in each. Cook for 5 minutes then gently remove the ring mold and turn each crumpet over. Cook for 5 minutes more.
Serve warm with jam and agave.

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Butternut Squash, Fennel & Chorizo Tart with Carrot Jam

Carrot Jam!?!? Yeah! It's sweet with a surprisingly easy-to-eat taste that will leave you wondering how else to use it. If you absolutely love carrots, use this jam as you would any fruit spread. Toast and English muffins would love this stuff. If you're like me and you like carrots just fine, use this as a sauce-like component that will marry well with other flavors.

Slightly sweet & smooth carrot jam topped with caramelized butternut squash, fennel, onions and vegan chorizo on a whole wheat crust.

Carrot Jam
4 large carrots, small dice
1/2 cup packed organic light brown sugar
1 tsp lemon juice

Cover the carrots in cold water and bring to a boil. Cook until tender. Drain, reserving some of the water.
Transfer to a blender and add the brown sugar and lemon juice. Blend until smooth, adding 2-3 tbl of the starchy water to help the blender.
Pour back into the pot and cook over low heat for 15 minutes, stirring occasionally to prevent burning, until the jam is super thick.

Butternut Squash, Fennel & Chorizo Tart
serves 3
1 ball fresh whole wheat pizza dough
2 tbl extra virgin olive oil, plus more for drizzling
1 small yellow onion, small dice
1 small bulb fennel, cored, 1/4" slices
1 1/2 cup butternut squash, small dice
2 garlic cloves, minced
1 tsp fresh thyme, plus more for sprinkling
salt and pepper
1 cup water
6 oz tofurkey chorizo crumbles

Let the pizza dough sit at room temperature while you prepare the filling.
Preheat the oven to 400.
Saute the onion and fennel in olive oil with salt and pepper until the vegetables start to soften, 7 minutes. Add the squash, garlic and thyme. Add the water and cover, steam for 10 minutes over medium heat until the squash is cooked almost completely through.
Remove the lid and add the chorizo, saute 5 minutes more to caramelize the vegetables. Season with more salt to taste.
Roll the pizza dough out to a 12 inch circle.
Spread some carrot jam on the dough, leaving a 1/2" border and top with the vegetables. Drizzle a little olive oil over the crust and sprinkle with dried thyme.
Bake for 20-25 minutes until golden brown.

Vegan Cashew Cheese Fondue

There are a lot of recipes for vegan cheese fondue on the internet but they seem to all have something weird about them. Some have agar agar (why?) and most are just melted manufactured vegan cheese. Others use thickeners like flour or potato. My version is much more simplified and filled with natural ingredients that yield a deliciously creamy, thick and cheesy dip. Don't stop at fondue, use this as a spread on sandwiches or tortillas, or as simple dip for crackers, pretzels or anything you can think of.


One Year Ago Today Homemade English Muffins
Two Years Ago Today Coconut Cream Tartlets

Soy and gluten free cheese fondue made with cashews, pimentos, mustard and a touch of garlic. A perfect reason to dust off that fondue kit you swore you'd actually use (but really have only used twice in 4 years.)

Cashew Cheese Fondue/Spread or Dip
serves 2 as fondue
1 cup roasted & unsalted cashews, soaked in water for at least 2 hours to overnight
1-2oz jar sliced pimentos, drained
1/4 cup nutritional yeast
3 tbl water
1 tsp ground mustard
1/4 tsp salt
1/4 tsp ground garlic
1/8 tsp pepper
Finger foods for dipping such as: sauteed tofu, steamed broccoli, cucumber slices, toasted baguette, apple slices

Drain the cashews and place in a blender with the pimentos, nutritional yeast, water, mustard, salt, garlic and pepper. Blend for 4-5 minutes until creamy and smooth.
Place in your fondue pot and let the heat lightly warm the dip.