Comfort Foods - Complete with Nostalgic Memories
By Zel Allen
So, what earns certain dishes that time-honored award as comfort food? Often, it's something we grew up loving, like mac 'n cheese or blueberry muffins, dishes our loved ones prepared to perfection.
Comfort foods are those we never tire of. They have the ability to express our most sentimental yearnings. Think about mashed potatoes at Thanksgiving dinner, or a creamy, well-seasoned potato salad on the Fourth of July. Those are divine connections to not only foods we consider dear, but also family occasions that were memorably enjoyable.
On mornings when schedules are relaxed and we have no need to rush, I love to make something special for breakfast. Pancakes with maple syrup are pure satisfaction.
I owe a great big thank you to the Campbell Soup Company for inspiring me to create a delicious homemade version of their Cream of Mushroom soup. Turning it vegan was easy with the help of vegan bouillon cubes to perk up the flavor.
Another of my go-to comfort favorites is pasta. I'm totally taken with some of the new bean pastas I've encountered, especially garbanzo bean pasta. Smothered in a well-seasoned sauce of fresh tomatoes, mushrooms, and herbs, this dish will win over a hungry dinner party.
The first time I tasted soft pretzels, I was an instant devotee. I think it was the unique, pleasantly chewy texture that felt so deeply satisfying, and still does.
Apple crisp is as homespun as it comes and eternally brings the old-fashioned spark of satiety at the end of a meal. The original recipe first appeared in print in 1924, and remains steadfast as a favored American comfort food.
While many comfort foods had origins that take us back to our grandmother's kitchen, they maintain an important position in our contemporary food diary. Here's where it gets personal. I love chocolate. Many years ago, my husband and I ate at a restaurant in Laguna Beach, CA, where we enjoyed the best chocolate dessert ever. I never encountered a dessert that wasn't quite a brownie and wasn't quite a pudding. The texture was somewhere in between and completely captivated me. My attempt to recreate the dessert comes pretty darned close and remains a beloved family favorite.
While others may yearn for dumplings, pecan pie, or chocolate chip cookies, my favorites are rooted in my personal experience. I'm thrilled to share these homey recipes and hope they deliver the ultimate in cozy culinary joy.
About Vegan Egg Replacement Powders
There are many brands of commercial vegan egg replacement powder available. They
work effectively as binders in baked goods. Some brands, like Follow Your Heart
VeganEgg and The Vegg, work best mixed in cold water. Others like Ener-G, Neat Egg
and Bob's Red Mill bind better mixed with warm water. If you are using flaxseed meal
or chia seed meal, room temperature water binds best. Many grocers (check both the
baking aisle and natural products section), natural foods stores, and online
retailers such as Amazon offer a variety of vegan egg replacement powders.
Giant German Pretzels
(Makes 1 dozen pretzels)
If you're a bread aficionado like I am, no doubt you will fall in love with these hot, freshly baked pretzels. They're plump and wonderfully chewy, and taste even better dipped into flavorful sauces. Enjoy the pretzels right from the oven or set them aside to munch on later. To re-warm, preheat the oven to 375 degrees and warm the pretzels for 2-3 minutes.
2 cups lukewarm water (approximately 110 degrees)
2 packages active dry yeast
2 Tablespoons maple syrup
8 cups water
1/2 cup baking soda
1/2 cup vegan India pale ale (IPA)
1/4 cup organic brown sugar
4 cups bread flour
2-1/2 cups whole wheat flour
2 Tablespoons salt
1/2 cup vegan margarine
Line three large, rimmed baking sheets with parchment paper and set aside.
Combine the lukewarm water, yeast, and maple syrup in a quart-size bowl. Mix to dissolve the yeast and set aside for 10-15 minutes. The mixture will become foamy.
Put a large stockpot on the stovetop and add the 8 cups water, baking soda, IPA, and brown sugar and set aside.
In a large mixing bowl, combine the flours and salt, and mix well. Add the margarine in small bits and mix it into the flour with your hands until well combined.
Add the foamy yeast mixture to the flour mixture and stir well by hand until all the liquid is absorbed and results in coarse, stiff dough. Transfer the dough to the counter top and knead for 10-15 minutes until the dough becomes smooth and elastic.
Put the dough in a large, lightly oiled bowl. Cover with a damp towel and set aside to rise in a warm place for about 2 hours.
Punch the dough down and divide it into 12 equal parts. Working with one part at a time, use your hands to form the dough into a rope about 30 inches long.
To form the pretzel shape, lift the ends up, forming a U shape. Moving slightly downward, give the dough a twist, and bring the ends down so they drape about an inch over the bottom of the U. Press lightly where the dough meets at the bottom of the pretzel. Form about 3 or 4 more pretzels and set them aside near the stovetop.
Preheat the oven to 450 degrees and bring the baking soda mixture to a rolling boil over high heat. Continue forming pretzels while the water is heating.
When the water is fully boiling, drop a pretzel carefully into the water. Boil it for 30-40 seconds and use a slotted spatula to lift it out onto the prepared baking sheet.
Continue forming, boiling, and placing pretzels on the baking sheets until all have been formed and boiled.
Bake the pretzels for 5 minutes, using both upper and lower oven racks. Switch places of the baking sheets, and bake for approximately 5-7 minutes longer until the tops are golden brown. (The upper rack is hotter and will bake the pretzels more quickly.) Watch carefully to avoid burning the pretzels. Remove immediately and allow the pretzels to cool briefly. Enjoy warm pretzels with the dipping sauces below.
Note: Not all beer is vegan. Some is filtered with animal products such as gelatin, egg whites, bone meal, or isinglass (fish bladders/bones). Other beers contain honey. To source vegan alcohol, visit www.barnivore.com.
| Total calories per pretzel: 330 | Fat: 9 grams |
| Carbohydrates: 54 grams | Protein: 9 grams |
| Sodium: 1498 milligrams | Fiber: 4 grams |
Smoky Cheezy Sauce
(Makes about 1-1/2 cups)
1 cup soft silken tofu
2 Tablespoons nutritional yeast flakes
4 teaspoons lemon juice
2 teaspoons liquid smoke seasoning
1 teaspoon salt
1 teaspoon garlic powder
Combine all the Smoky Cheezy Sauce ingredients in a small bowl and mix/whisk vigorously. The tofu will remain slightly lumpy. Alternatively, combine all the ingredients in a small food processor or personal blender and process until smooth and creamy. Serve with Giant German Pretzels.
| Total calories per 2 TB serving: 17 | Fat: 1 gram |
| Carbohydrates: 1 gram | Protein: 2 grams |
| Sodium: 197 milligrams | Fiber: <1 gram |
Mustard Sauce
(Makes 1-1/4 cups)
3/4 cup vegan mayonnaise
1/2 cup Dijon mustard
In a small bowl, combine the mayonnaise and mustard and mix well. Serve with Giant German Pretzels.
| Total calories per 2 TB serving: 58 | Fat: 5 grams |
| Carbohydrates: 1 gram | Protein: 1 gram |
| Sodium: 356 milligrams | Fiber: <1 gram |
Southern Cornbread
(Serves 9-12)
Cornbread earns extra points in my kitchen for its ease of preparation. I've prepared it up to two days ahead, and it holds up well. To reheat the cornbread, cover the baking pan lightly with aluminum foil, and place in an oven at 350 degrees for about 10-12 minutes.
1 cup unsweetened, plain, or vanilla flavored soymilk
1 Tablespoon rice or distilled vinegar
1 cup finely ground cornmeal
1 cup all-purpose flour or whole wheat pastry flour
1/4 cup organic sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 Tablespoons vegan egg powder (I used Follow Your Heart VeganEgg)
6 Tablespoons ice-cold water
1/2 cup melted vegan margarine
Preheat the oven to 400 degrees and lightly oil an 8-inch square baking dish.
In a medium bowl, combine the soymilk and vinegar, stir briefly, and set aside to sour.
In a large bowl combine the cornmeal, flour, sugar, baking powder, baking soda, and salt and mix well.
Combine the vegan egg powder and ice-cold water in a small cup or bowl and beat with a fork until smooth and creamy.
Add the egg mixture to the soured soymilk, and whisk in the melted margarine.
Add the wet ingredients to the dry ingredients and mix until well incorporated. Spoon the batter into the prepared baking dish. Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean. Allow to cool 10 minutes and cut into squares.
| Total calories per serving: 231 | Fat: 11 grams |
| Carbohydrates: 29 grams | Protein: 4 grams |
| Sodium: 477 milligrams | Fiber: 2 grams |
Vegan Buttermilk Pancakes with Buttery Apples
(Makes 12 pancakes to serve 4)
Pancakes are a long-time favorite and become a special treat when topped with sautéed apples and maple syrup. The finishing touches to this breakfast dish are vegan sausage and wedges of fresh fruit.
Pancakes
1-1/4 cups all-purpose flour
1 Tablespoon organic sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup soymilk
1 Tablespoon apple cider vinegar
2 Tablespoons vegan egg powder (I use Follow Your Heart VeganEgg)
1/2 cup ice water
2 Tablespoons grapeseed oil (or any neutral oil, like canola)
Sautéed Apples
3 Tablespoons vegan margarine (I use Earth Balance)
3 apples, peeled, cored, and quartered
In a medium bowl, combine the flour, sugar, baking powder, salt, and baking soda and mix well to distribute ingredients evenly. Set aside.
In a measuring cup, combine the soymilk and apple cider vinegar and mix well. Set aside for 5 minutes. In a small bowl, combine the vegan egg powder with the ice-water. When smooth, add the vegan egg to the soymilk, along with the grapeseed oil.
Add the wet ingredients to the dry ingredients, mixing briefly just until combined. Batter will be lumpy.
Preheat a griddle or skillet to about 375 degrees and spoon 2 heaping soup spoons of batter for each pancake onto a dry griddle. Pan-cook the pancakes until bubbles appear on top and the bottoms are nicely browned. Turn the pancakes over and cook until evenly browned. Transfer to a serving platter.
To make the sautéed apples, melt the margarine in a medium skillet over medium-high heat. Add the apples and sauté briefly, until softened, approximately 2 minutes. Check frequently to avoid burning. Enjoy served over the pancakes.
| Total calories per serving: 370 | Fat: 17 grams |
| Carbohydrates: 50 grams | Protein: 7 grams |
| Sodium: 782 milligrams | Fiber: 4 grams |
Cream of Mushroom Soup
(Serves 6-8)
Pleasingly thick and ultra-rich tasting, just what you'd want in the perfect cream of mushroom soup.
15 dried shiitake mushrooms
3 cups boiling water
1/2 pound button or cremini mushrooms, cleaned
1 medium onion, coarsely chopped
1 clove garlic, finely minced
1 Tablespoon extra-virgin olive oil
3 Tablespoons water
2 cubes vegan chicken bouillon
1/2 teaspoon marjoram
Pinch of each oregano, rosemary, and thyme
One 12-ounce box soft silken tofu
2 cups unsweetened soymilk
2 slices white bread, crusty tops cut away, crumbled (sourdough is ideal)
Salt and pepper, to taste
8 sprigs parsley, for garnish
24 thin slices carrot, cut from a small carrot, for garnish
Put the shiitake mushrooms in a medium-size bowl. Pour in 3 cups boiling water and set aside to soak for 30-60 minutes, or until the mushrooms are pliable.
Snip off and discard the shiitake stems and reserve the soak water. Put the shiitakes in the food processor and process into small bits. Transfer to a stockpot.
Coarsely chop the button or cremini mushrooms and add them to the processor, along with onions and garlic. Pulse until finely chopped. Transfer to the stockpot and add olive oil and the 3 Tablespoons of water. Cook and stir over high heat until softened.
Measure the shiitake soak water. It should be 2 1/4 cups. If less, add unsweetened soymilk to make up the difference. Add the soak water to the stockpot with bouillon, marjoram, and herbs. Turn off the heat.
Purée the silken tofu and soymilk in the food processor and add to the stockpot. Add the crumbled bread and set aside for 20-30 minutes to soften. Then stir with a whisk to create a smoother soup.
Warm over medium heat and gently simmer 4-5 minutes to harmonize the flavors. If the soup is too thick, add more soymilk. Season to taste with salt and pepper. Garnish with parsley and carrot slices.
| Total calories per serving: 159 | Fat: 6 grams |
| Carbohydrates: 19 grams | Protein: 8 grams |
| Sodium: 491 milligrams | Fiber: 3 grams |
Asparagus on Toast with Almond Sauce
(Serves 4)
My mom and I shared a love for asparagus. Mom didn't fuss with sauces and simply spooned a chunk of butter on the hot vegetable. I've given the dish a bit of pizazz, but it's that same simple asparagus on toast.
Almond Sauce
2-1/4 cups unsweetened soymilk
2 Tablespoons nutritional yeast flakes
1 Tablespoon fresh lemon juice
2 teaspoons low-sodium soy sauce
2 teaspoons organic sugar
Pinch cayenne
Freshly ground pepper
1 cup almond flour
Asparagus
1-1/4 pounds fresh asparagus, tough ends snapped off
1 cup water
1 half-pint cherry tomatoes, halved
4 slices high-fiber, whole grain bread
1/2 ripe avocado, cut into chunks
To make the almond sauce, in a 2-quart saucepan combine soymilk, nutritional yeast, lemon juice, soy sauce, sugar, cayenne, and pepper and place over medium-high heat. Bring to a gentle boil. Add the almond flour, stirring constantly for one minute until the sauce slightly thickens. Set aside.
To prepare the asparagus, place in a deep skillet with water. Cover and bring to a boil over high heat. Reduce the heat to low and steam for approximately 2 minutes. Fork test for tenderness. Don't overcook.
Meanwhile, put the cherry tomato halves on a baking sheet and broil for 1-2 minutes. Toast the bread. Put 1 slice of bread on each of four plates. Divide the asparagus spears among the dishes, spoon some sauce over the asparagus, and top with a few broiled tomatoes. Garnish with avocado and serve with a knife and fork.
| Total calories per serving: 353 | Fat: 20 grams |
| Carbohydrates: 33 grams | Protein: 18 grams |
| Sodium: 263 milligrams | Fiber: 12 grams |
Smothered Tomato and Mushroom Pasta with Herbs
(Serves 6)
When I want the ultimate in simple comfort, this dish never disappoints. Combining tomatoes and mushrooms with pasta is my favorite way to enjoy triple umami nirvana. I find that cutting the mushrooms into halves or quarters gives them a satisfying, toothy texture.
1 pound white button mushrooms, washed and dried
7 medium tomatoes, cut into thin wedges
6 leaves Swiss chard, finely chopped
12 garlic cloves, halved (quartered if large)
2 medium onions, cut into half moons
1-1/2 teaspoons dried basil
1-1/2 teaspoons dried oregano
1/2 teaspoon dried rosemary, ground in a mortar and pestle
1/4 teaspoon cayenne
1/4 cup plus 2 Tablespoons extra-virgin olive oil
Salt and pepper
2 Tablespoons fresh lemon juice
10 ounces penne-style pasta
1 teaspoon salt
Boiling water
Vegan Parmesan, to garnish
Have a large, deep skillet ready and prepare the vegetables. If mushrooms are small, cut them in half. Large mushrooms can be halved or quartered. Put the mushrooms in the skillet. Add the tomatoes, Swiss chard, garlic, onions, herbs, and cayenne to the skillet and pour the olive oil over the mixture. Using a wooden spoon, cook and stir over medium high heat for about 5 minutes, or until the vegetables are just tender. Turn off the heat, season to taste with salt and pepper, and add lemon juice.
Fill a large stockpot with about 5 quarts of water. Add the salt, cover the pot, and place over high heat. When the water in the stockpot is boiling, add the pasta and follow the manufacturer's instructions for cooking times. When the pasta is tender, drain thoroughly, and add to the vegetables in the skillet. Toss together until the pasta is coated. Adjust seasonings and enjoy with vegan Parmesan.
| Total calories per serving: 387 | Fat: 15 grams |
| Carbohydrates: 52 grams | Protein: 13 grams |
| Sodium: 558 milligrams | Fiber: 6 grams |
Smoky Cheezy Stuffed Potatoes
(Serves 4)
When I want an all-out splurge, I turn to ingredients that elevate the humble potato into an elegant meal.
2 giant Russet potatoes, scrubbed clean
Seasoned Sauce
2 medium onions, chopped
1 Tablespoon extra-virgin olive oil
2/3 cup mashed silken tofu
2 Tablespoons white miso
2 Tablespoons fresh lemon juice
2 teaspoons liquid smoke flavoring
3/4 teaspoon salt
1/4 teaspoon powdered chipotle chili (or to taste)
Black pepper to taste
1/2 cup shredded vegan mozzarella
Garnish
Paprika
1 Tablespoon minced parsley
4 cherry or grape tomatoes, halved
To prepare the potatoes, preheat oven to 450 degrees and line a baking sheet with parchment. Pierce potatoes and roast for 50-60 minutes until they are soft when squeezed. Lower the oven to 400 degrees.
To prepare the sauce, in a medium skillet combine the onions and olive oil and gently sauté, stirring frequently, until the onions are transparent. Set aside. Combine the tofu, miso, lemon juice, liquid smoke, salt, chipotle chili, and black pepper in a food processor or blender. Process until smooth and creamy.
To assemble, cut potatoes in half lengthwise. Carefully scoop the potatoes with a spoon from the skins into a large bowl, leaving shells with about a 1/4-inch border. Add the sauce into the potato bowl and mash with sautéed onions and mozzarella. Spoon the mixture into the potato shells on the baking sheet.
Dust the tops with paprika. Return the potatoes to the oven to warm through for 15-20 minutes and melt the cheese. Garnish with minced parsley and sliced cherry tomatoes.
| Total calories per serving: 290 | Fat: 8 grams |
| Carbohydrates: 47 grams | Protein: 9 grams |
| Sodium: 927 milligrams | Fiber: 4 grams |
Chocolate Brownie Pudding
(Serves 9)
Chocolate is my go-to treat when sweet cravings come knocking. Delicious old-time favorites that top my list are brownies and chocolate pudding. Here's a dessert that combines them both because this remarkable brownie makes its own fudge sauce. Adding to the irresistible double chocolate is a hint of coffee.
Though the brownies are delicious served cold, they are even better lightly warmed. Serve this dessert in bowls, and if you like, top with vegan whipped cream.
1 cup coarsely chopped walnuts
2/3 cup vegan semi-sweet chocolate chips
3/4 cup organic dark brown sugar
1/2 cup plus 2 Tablespoons unsweetened cocoa powder, divided
1 cup all-purpose whole wheat flour
1 Tablespoon plus 2 teaspoons instant decaffeinated coffee crystals
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup organic sugar
1/2 cup plain soymilk
2 Tablespoons organic canola oil
1 teaspoon vanilla extract
1-3/4 cups boiling water
Preheat the oven to 350 degrees and oil an 8-inch square, heat-proof glass baking dish. Put the baking dish on a large, rimmed baking sheet and set aside.
Measure the walnuts and chocolate chips into a small bowl and set aside. In another small bowl, combine the brown sugar and 1/2 cup of the cocoa and set aside.
In a large bowl, sift together the flour, remaining 2 Tablespoons cocoa, coffee crystals, baking powder, cinnamon, and salt and form a well in the center. Add the sugar, soymilk, canola oil, and vanilla and stir well. The mixture will be very thick and somewhat dry. Stir in the walnuts and chocolate chips and mix well.
Spoon the batter into the prepared baking pan, spreading evenly. Sprinkle the brown sugar and cocoa mixture over the top. Put the dessert in the oven and pour the boiling water over the top of the batter. Bake for 40-45 minutes. Remove and cool before serving.
| Total calories per serving: 340 | Fat: 15 grams |
| Carbohydrates: 50 grams | Protein: 6 grams |
| Sodium: 225 milligrams | Fiber: 5 grams |
Old Fashioned Apple Crisp
(Serves 6-8)
Apple crisp has stood the test of time and is simply a great-tasting dessert that can be easily assembled.
Filling
4 large Granny Smith apples, peeled, cored, cut into quarters, and sliced
1/2 cup black raisins
1/2 cup golden raisins
1/2 cup dried apricots, preferably Turkish, snipped into quarters
1/2 teaspoon orange or lemon zest (optional)
1/3 cup organic sugar
1/4 cup whole wheat pastry flour
1 Tablespoon fresh lemon juice
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Topping
3/4 cup old-fashioned rolled oats
1/2 cup whole wheat pastry flour
1/2 cup organic brown sugar, packed
1/2 teaspoon ground cinnamon
1/2 cup vegan margarine
Sprigs of fresh mint, for garnish
Preheat the oven to 350 degrees and have an 8-inch square, heat-proof glass baking dish ready.
Combine the filling ingredients in a large bowl. Spoon the mixture into the baking dish. To make the topping, combine the oats, flour, brown sugar, and cinnamon in a medium bowl. With a pastry blender or your hands, work the vegan margarine into the flour mixture until coarse and lumpy. Sprinkle the topping over the apple mixture. It will look uneven.
Bake uncovered for 50-60 minutes, or until the apples are fork-tender. Cool for 15 minutes and serve warm or cooled completely. Refrigerate leftovers.
To serve, spoon into dessert dishes and garnish with fresh mint. To reheat, warm about 15 minutes in a preheated 325-degree oven.
| Total calories per serving: 466 | Fat: 16 grams |
| Carbohydrates: 81 grams | Protein: 5 grams |
| Sodium: 171 milligrams | Fiber: 5 grams |
Zel Allen is a regular contributor to Vegetarian Journal and author of Vegan for the Holidays and The Nut Gourmet. She lives in California.
