Martha Stewart Living Radio: The Radio Blog

Vegan Blueberry Recipes

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Myra Kornfeld, chef and instructor at the Natural Gourmet Institute for Food & Health, joined us on today's "Whole Living" to share some of her favorite vegan recipes. In the three recipes below, she combines some less common baking ingredients with blueberries to produce three fabulous desserts.

Vanilla Blueberry Cupcakes
Makes 10 to 12 standard cupcakes (standard tins vary in size)
This recipe is featured in the Irresistable Vegan Blueberry Bliss class, taught by Fran Costigan at the Natural Gourmet Institute for Food and Health. It is adapted from "More Great Good Dairy Free Desserts Naturally" by Fran Costigan.
 
Ingredients
1 cup plus 2 tablespoons organic whole-wheat pastry flour
3/4 cup plus 2 tablespoons organic all-purpose flour
1/4 cup maple sugar or finely ground whole cane sugar (such as Sucanat)
1 teaspoon aluminum-free baking powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/3 cup mild extra-virgin olive oil, organic canola oil, or melted coconut oil 
3/4 cup real maple syrup (grade B or dark amber)
2 tablespoons agave syrup
3/4 cup vanilla almond milk, coconut milk beverage, rice milk or soymilk
2 tablespoons real vanilla extract
2 teaspoons apple cider vinegar
3/4 cup blueberries, picked over, washed and patted dry (if frozen, do not defrost)


1. Position a rack just above the center of the oven and preheat to 375 degrees. Line the tins with paper liners.
2. Place a wire mesh strainer over a medium bowl. Add pastry flour, white flour, sugar, baking powder, baking soda, salt, and cinnamon to the strainer, and stir with a whisk to sift the ingredients into the bowl. Whisk to distribute and aerate the ingredients.
3. Whisk the oil, maple syrup, agave syrup, rice milk, vanilla, and vinegar in a separate medium bowl until completely blended. Pour into the dry mixture and stir with a whisk until the batter is smooth. Gently stir the blueberries into the batter.
4. Divide the batter evenly between the prepared cups, filling each about 3/4 full. Pour a little water into any empty cups to protect your tin.
5. Bake for 15 to 18 minutes, or until cupcakes have risen, are golden, and a cake tester inserted in the centers comes out clean or with only a few moist crumbs.
6. Cool the tin on a rack for 5 minutes. Run a thin knife between the cupcakes and the inside of the cups and lift each onto the rack to cool.
 
Serving and Storing: Cooled cupcakes can be frozen in a tightly covered container up to 1 month. Defrost uncovered. 

Copyright © Fran Costigan.  All rights reserved.
 
Blueberry Cornbread
Makes one 9-by-9-inch pan (8 or more pieces)
This recipe is featured in the Irresistable Vegan Blueberry Bliss class, taught by Fran Costigan at the Natural Gourmet Institute for Food and Health. It is adapted from "More Great Good Dairy Free Desserts Naturally" by Fran Costigan.
 
Ingredients
1 cup fresh yellow cornmeal
1/2 cup organic whole-wheat pastry flour
1/2 cup organic all-purpose flour
1 tablespoon plus 1 1/2 teaspoons aluminum-free baking powder
1/4 teaspoon fine sea salt
1 cup plus 2 tablespoons nondairy milk (any favorite is fine)
3 tablespoons real maple syrup, grade B or dark amber
2 tablespoons mild tasting extra virgin olive oil, organic canola oil, or melted coconut oil
2 teaspoons real vanilla extract
1 cup blueberries, picked over, rinsed and patted dry
 
1. Position a rack in the center of the oven and preheat to 425 degrees. Oil a 9-by-9-by-3-inch baking pan.
2. Place a wire mesh strainer over a medium bowl. Add the cornmeal, pastry flour, all-purpose flour, baking powder, and salt to the strainer, and stir with a whisk to sift the ingredients into the bowl. Whisk to distribute and aerate the ingredients.
3. In a separate medium bowl, whisk the nondairy milk, maple syrup, oil, and vanilla until completely blended. Immediately pour into the dry mixture and whisk only until batter is smooth. The batter will drop off a spoon like heavy pancake batter. Pour into prepared pan and smooth the top.
4. Bake 15 to 17 minutes, until lighly golden and a wooden tester inserted into the center comes out clean or with a few moist crumbs. Don't over bake your cornbread or it will be dry! Cool the pan on a rack 10 minutes before cutting.

Serving and Storing: Wrap leftover cornbread with plastic wrap and refrigerate overnight or freeze up to 2 weeks. Warm in a low (300 degrees) oven or allow time to come to room temperature before serving.

Variation: Bake your cornbread in heated cast iron pan for a nicely browned crust. Check the cornbread after 15 minutes. It is likely to be finished sooner in a dark hot pan.

Copyright © Fran Costigan.  All rights reserved.
 
Blueberry Slump
Makes 6 to 8 servings
This recipe is featured in the Irresistable Vegan Blueberry Bliss class, taught by Fran Costigan at the Natural Gourmet Institute for Food and Health. It is adapted from "More Great Good Dairy Free Desserts Naturally" by Fran Costigan.
 
Ingredients
Filling:
4 cups fresh blueberries, picked over and rinsed
1/3 cup maple sugar or organic sugar (use more if berries are tart)
3/4 cup fresh orange juice
1/2 cup real maple syrup, grade B or dark amber
 
Biscuit Batter:
1/4 cup plus 3 tablespoons organic cane sugar or maple sugar
2 1/2 teaspoons ground cinnamon
1/2 cup soymilk or almond milk
1 teaspoon apple cider vinegar or fresh lemon juice
1/2 cup organic whole-wheat pastry flour
1/2 cup organic all-purpose flour
2 teaspoons aluminum-free baking powder
1 teaspoon baking soda
1/4 teaspoon fine sea salt
1 1/2 tablespoons mild extra virgin olive oil, organic canola oil, or melted coconut oil
3/4 teaspoon real vanilla extract
Finely grated zest of 1/2 medium or large organic orange (about 2 teaspoons)
 
1. For the Filling:  Combine the blueberries, sugar, orange juice, and maple syrup in a 9-to-10-inch saucepan, at least 4-inches deep. Saucepan should have a tight-fitting lid. Bring to a boil over medium heat, stirring a few times.  Reduce the heat to low and simmer 2 to 3 minutes.  Cover the saucepan, and keep the fruit warm over low heat while you make the batter.
2. For the Biscuit Batter:  Mix 3 tablespoons of the sugar and 1 1/2 teaspoons of the cinnamon in a small bowl.  Reserve.
3. Mix the soy or almond milk and vinegar, or lemon juice in a small bowl, and set aside for 2 to 3 minutes to clabber. (This will result in a buttermilk substitute.)
4. Place a wire mesh strainer over a medium bowl.  Add the pastry flour, all-purpose flour, the remaining 1/4 cup of the sugar, baking powder, baking soda, remaining 1/2 teaspoon cinnamon, and salt to the strainer, and stir with a wire whisk to sift into the bowl. Whisk to aerate and distribute the ingredients. 
5. Stir the oil, vanilla, and zest into the clabbered soymilk.  Pour into the dry mixture, and stir with a wooden spoon just until a soft batter forms.
6. Using 2 tablespoons, scoop and push batter over the fruit. (Depending on the size of your saucepan, the batter may not completely cover the filling. Don't be concerned.). Cover the saucepan with a tight-fitting lid or over wrap with aluminum foil. The biscuit topping actually steams so make sure the saucepan is tightly covered. Cook over low heat, without uncovering, for 25 minutes.  The biscuits should be pale but firm to the touch when they are ready.

Serving: Cool the slump for 10 minutes before serving directly from the saucepan. Spoon some of the filling and a nice piece of biscuit into individual bowls. Serve plain or with a few spoonfuls of Silken Cashew Cream or Vegan Coconut Sorbet, if you like. 

Storing: Store leftover slump, covered with waxed paper or parchment paper, at room temperature for up to 24 hours.  After a few hours, the biscuit will have absorbed most of the liquid in fruit, so the slump will be more like a buckle –– different but still delicious.

Copyright © Fran Costigan.  All rights reserved.

Comments (4)

  • I enjoyed listening to my friend and colleague at the Natural Gourmet Institute, Chef Myra Kornfeld's interview, and was delighted to have Myra discuss three of the blueberry recipes from my cookbook, More Great Good Dairy Free Desserts Naturally on the show. The slump is an early American classic, also known as a grunt. The question has always been, do the biscuits, (which actually steam), slump into the fruit filling or do they grunt while cooking? In any case, this is a simple and delicious dessert that is infinitely variable. Use any seasonal fruit!

  • [...] Vegan Blueberry Recipes - Martha Stewart Living Radio: The Radio ... Vanilla Blueberry Cupcakes Makes 10 to 12 standard cupcakes (standard tins vary in size) This recipe is featured in the Irresistable Vegan Blueberry Bliss class, taught by Fran Costigan at the Natural Gourmet Institute for Food and Health. It is adapted from "More Great Good Dairy 1/3 cup mild extra-virgin olive oil, organic canola oil, or melted coconut oil 3/4 cup real maple syrup (grade B or dark 2 tablespoons real vanilla extract 2 teaspoons apple cider vinegar [...]

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