pure maple syrup

Virtual Vegan Potluck – Spooky Vegan Macadamia Nut Brie en Croute

Welcome to the Virtual Vegan Potluck and my final Vegan MOFO post!

What a special night! It’s still Halloween on this side of the hemisphere and Vegan Zombies are everywhere on the loose counting down to World Vegan Day. Watch out, they’re coming to eat your brains grains. To save my pantry from a full on zombie invasion, I baked you them up this special ooey-gooey-spooky treat!

Macadamia Nut Brie en Croute

You will need to make these three recipes for this appetizer. You will also need a sheet of vegan puff pastry (if you are really awesome, make your own).

Macadamia Nut Brie

Inspired by a Vegan Brie in The Complete Guide to Vegan Food Substitutions

  • 1 C. macadamia nuts, soaked 4-8 hours in cold water, then drained and rinsed. Last time I made this I used 1/2  Macadamias and  1/2 cashews and I liked it even better
  • 1 C. boiling water
  • 2 T. Tapioca Flour (optional, makes for a firmer brie)
  • 1 T. pure maple syrup
  • 1 T. yellow miso
  • 2 T. tahini
  • 1 T. rice vinegar
  • 1 t. dijon mustard
  • 1 t. sea salt
  • 2 T. Earth Balance or other vegan buttery spread
  • 1/2 package Pomona’s Pectin (only this brand of pectin will work in this recipe)

Method: Lightly oil a small round dish (I used a glass tupperware), set aside. Measure out half of the dry pectin, about 4.5 teaspoons. Combine calcium packet from pectin box with 1/2 C. water (not listed in ingredients above) in a small lidded jar and shake til thoroughly combined. Blend all ingredients except pectin and calcium water in your turbo blender or food processor until completely smooth. Add dry pectin and half (1/4 C.) of the calcium water and pulse until all combined and thick. Immediately scrape hot brie out into the small round prepared dish. Refrigerate for a couple hours, turn out on to a plate, brie will be slightly soft (as brie is) but ready to use in this recipe.

Maple Cranberry Sauce

  • 1 package fresh cranberries (I used ocean spray)
  • 2/3 C. pure maple syrup
  • 2/3 C. apple cider
  • 1/4 t. crushed thyme
  • 1/4 t. sea salt

Method: Combine all ingredients in a saucepan. Bring to a boil, stirring occasionally. Reduce heat and simmer for 10-15 minutes. Remove from heat, pour into glass jar. Let cool and refrigerate until ready for use (this will keep up to a month in the fridge and longer in the freezer and leftovers can easily be saved for the holidays).

Savory Oven Crackers

inspired by this favorite cracker recipe

  • 1 C. whole wheat flour
  • 1/4 C. sesame seeds (I used black)
  • 2 T. extra virgin olive oil
  • 6-8 T. cold water
  • 1 t. smoked paprika
  • 1 t. veggie salt or sea salt

Method: Preheat oven to 400 degrees. Process all ingredients but water til combined in your food processor. Add half the water, then add a water a tablespoon at a time (you may not need it all) while pulsing until a round ball of dough forms. Put dough on a sheet of parchment paper and roll out until PAPER thin (or as thin as you can possibly roll them out). Brush surface with water and sprinkle with a bit more sea salt or veggie salt. Cut into squares with a pizza wheel. Bake for on a baking tray for 8-10 minutes, then remove crackers from parchment paper and bake an additional few minutes  on the tray until golden.

Assemble the Brie en Croute: Preheat oven to 400 degrees. Roll out puff pastry a bit. (I reused the parchment paper I cooked the crackers on for this task) Spoon 1/2 C. Maple Cranberry Sauce into the center.

Top with Macadamia Nut Brie (smooth side touching the cranberry sauce). Leaving a few inches all around, cut puff pastry into a round following the brie as a guide. Tuck edges up in a pinwheel fashion.

Turn right side up and decorate spookily  (or festively for upcoming Holidays) with remaining scraps if desired. My attempt at a spiderweb is a little lame, but whateves. I brushed my pastry with 1 T. water and 1 T. pure maple syrup to make it extra glossy.

Bake for 20 minutes until pastry is golden. I broiled mine for 3 minutes to get the pastry to a deeper golden color and it ended up being 2 minutes too long.

Feed to Fellow Potluckers Vegan Zombies on a tray with the savory oven crackers and a side of extra cranberry sauce.

Thanks to the lovely Annie at An Unrefined Vegan for creating this incredible event, it’s been a complete honor to work side by side with her for this round of the potluck. Another thanks to Lidia at Vegan Bloggers Unite for hosting the shindig. Big fat hugs to you both.

I’m off to scare off the last of the Tricker-Treaters with my Vegan Zombie get up! See you in a week or so. ;) Head back to check out Queens of the Wild Frontier if you haven’t all ready come from there. Continue on to The Soulicious Life to see what vittles they’ve cooked up! You can also use the cool navigation buttons below. Sometimes at a potluck there are some bad dishes and no-shows broken links along the way, if that happens and you get lost, please head back to Vegan Bloggers Unite to find the next blog on the list so that you can continue to feast your way through the potluck. This post has also been shared on the VVP Linky Potluck.

Maple Dijon Baked Baby Lima Beans

Lima beans have a bad reputation, I don’t know what they did to deserve it! They are buttery, delicious and generally inoffensive. Especially when baked in a secret sauce… Plus how can you resist the baby ones?

Baked Maple Dijon Baby Lima Beans

Ingredients: 2 C. dried baby lima beans (soaked overnight or with the quick soak method and rinsed), if you have an aversion to lima beans, any white bean will do, 1 small can tomato paste, 2 diced onions, 1/4 C. pure maple syrup, 3 T. dijon mustard, a bit of sea salt, 4 C. vegetable broth, 1 t. baking soda (reduces cook time and gas).

Method: Preheat oven to 350 degrees. Meanwhile, on the stove top using a large lidded pot, water sauté onions until translucent, add all other ingredients except for salt and bring to a boil. Put lid on pot and put in the oven. Bake for 2-3 hours until sauce is thick and beans are cooked, add salt at this point to taste. I served these with sautéed collard greens and these fabulous marinated portobello strips.

why does the photo of my dinner look like it was taken in the 70’s?

Vegan French Toast

I thought it was an Urban Myth, but it’s true, french toast can be made WITHOUT EGGS.  It’s so easy, I’m freaking out! (Hence the food porn photo assault)

Vegan French Toast

Ingredients: 6 thick slices of stale whole wheat or other tasty bread (to stale it up, you can lightly toast the slices or put them in the oven on the lowest heat for 10 or more minutes), 1 C. unsweetened soymilk, 3 T. garbanzo (or chickpea) flour, 1 T. cornstarch or arrowroot, 1 T. pure maple syrup, couple dashes of cinnamon.

Method: Combine soy milk, garbanzo bean flour, cornstarch, maple syrup and cinnamon in a shallow dish (like a pie tin) with a wire whisk. Preheat a non-stick skillet to medium heat and use a little pan spray or coconut oil for additional sticking prevention (these babies are sticky). Quickly dip and coat both sides of the bread and fry two pieces (or however many you can fit in your skillet) at a time, cooking for about 2 minutes on each side over medium heat. Keep cooked french toast in a warm oven while finishing off the rest of the batch in the skillet.

Butter with An Unrefined Vegan’s insanely addictive Cocoa Coconut Buttera drizzle of pure maple syrup, some sliced banana and some vegan powdered sugar.

Freak out.

Tip: if you make a double or triple batch, you can freeze the extras and toast the slices in the toaster for a super quick delicious breakfast on the fly!

If you haven’t all ready joined the Virtual Vegan Potluck, head on over there now. The potluck is November 1st (World Vegan Day) and is open to all bloggers who will prepare a vegan dish to ‘share’. Not only is it super fun, but it’s a great way to drive traffic  to your site and make new blogging buddies :)