A Proper Southern Brunch b 27 Cinnamon Streusel Peach Bread Once in a lifetime, a breakfast bread comes around that is so delicious, so moist, so flavorful that no other breakfast baked good will ever do again. This summertime treat is simple and so, so yummy! Cinnamon and peaches are a match made in food heaven, and this bread proves it. Serves: 6 to 8 Peach Bread ½ cup (120 g) room-temperature vegan butter ½ cup (120 ml) pure maple syrup ½ cup (123 g) unsweetened applesauce 1 tsp pure vanilla extract 2 cups (240 g) all-purpose flour 2 tsp (8 g) baking powder 1 tsp baking soda 1 tsp ground cinnamon 1 tsp salt ¼ cup (60 ml) nondairy milk 2 cups (450 g) diced firm peaches Streusel Topping ¼ cup (30 g) all-purpose flour ¼ cup (36 g) vegan brown sugar ¼ cup (48 g) vegan granulated sugar 1 tsp ground cinnamon ½ tsp salt 2 tbsp (30 g) room-temperature vegan butter To make the bread, preheat the oven to 350°F (177°C). Spray an 8 x 4–inch (20 x 10–cm) loaf pan with nonstick spray. In a large bowl, mix together the butter, maple syrup, applesauce and vanilla using an electric hand mixer or whisk. Set the bowl aside. In another medium bowl, sift together the flour, baking powder, baking soda and cinnamon. Add the salt and stir to combine. Add the flour mixture to the butter mixture a little at a time, stirring to combine. Add the milk, stirring to combine. Fold the peaches into the batter. Pour the batter into the prepared loaf pan. Smooth it out evenly. Set the pan aside. To make the streusel topping, whisk together the flour, brown sugar, granulated sugar, cinnamon and salt. Add the butter, breaking it apart and mixing it into the flour mixture with your hands. Press the butter into the flour mixture until it is evenly distributed and the mixture is crumbly. Sprinkle the streusel topping on top of the peach batter. Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool completely before slicing. Hot Tip: This bread is delicious the next day toasted and slathered with vegan butter and drizzled with maple syrup. A Proper Southern Brunch b 27 Cinnamon Streusel Peach Bread Once in a lifetime, a breakfast bread comes around that is so delicious, so moist, so flavorful that no other breakfast baked good will ever do again. This summertime treat is simple and so, so yummy! Cinnamon and peaches are a match made in food heaven, and this bread proves it. Serves: 6 to 8 Peach Bread ½ cup (120 g) room-temperature vegan butter ½ cup (120 ml) pure maple syrup ½ cup (123 g) unsweetened applesauce 1 tsp pure vanilla extract 2 cups (240 g) all-purpose flour 2 tsp (8 g) baking powder 1 tsp baking soda 1 tsp ground cinnamon 1 tsp salt ¼ cup (60 ml) nondairy milk 2 cups (450 g) diced firm peaches Streusel Topping ¼ cup (30 g) all-purpose flour ¼ cup (36 g) vegan brown sugar ¼ cup (48 g) vegan granulated sugar 1 tsp ground cinnamon ½ tsp salt 2 tbsp (30 g) room-temperature vegan butter To make the bread, preheat the oven to 350°F (177°C). Spray an 8 x 4–inch (20 x 10–cm) loaf pan with nonstick spray. In a large bowl, mix together the butter, maple syrup, applesauce and vanilla using an electric hand mixer or whisk. Set the bowl aside. In another medium bowl, sift together the flour, baking powder, baking soda and cinnamon. Add the salt and stir to combine. Add the flour mixture to the butter mixture a little at a time, stirring to combine. Add the milk, stirring to combine. Fold the peaches into the batter. Pour the batter into the prepared loaf pan. Smooth it out evenly. Set the pan aside. To make the streusel topping, whisk together the flour, brown sugar, granulated sugar, cinnamon and salt. Add the butter, breaking it apart and mixing it into the flour mixture with your hands. Press the butter into the flour mixture until it is evenly distributed and the mixture is crumbly. Sprinkle the streusel topping on top of the peach batter. Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool completely before slicing. Hot Tip: This bread is delicious the next day toasted and slathered with vegan butter and drizzled with maple syrup. Carbs Are a Southern Gal’s Best Friend b 91 Hoppin’ John Risotto A traditional Hoppin’ John dish includes black-eyed peas, rice and meat, and it sometimes includes bacon fat or ham hock. It’s a common Low Country dish. However, this plant-based version gets real fancy! Nothing—seriously, nothing—is fancier than risotto. And my take on risotto is not only fancy but also flavorful and comforting. Serves: 4 5 cups (1.2 L) vegetable broth ¼ cup (60 g) vegan butter ½ cup (75 g) diced sweet onion 6 cloves garlic, coarsely chopped 2 cups (420 g) arborio rice 1 cup (240 ml) vegan beer (preferably a pale ale) 1 tsp salt, plus more as needed 1 tsp dried thyme 1 tsp smoked paprika Pinch of cayenne pepper 1 (15-oz [450-g]) can black-eyed peas, drained and rinsed Black pepper, to taste Finely chopped rosemary or chives, as needed In a medium saucepan over medium-low heat, bring the broth to a simmer. Reduce the heat to low and keep the broth warm while you make the risotto. In a large nonstick skillet over medium-high heat, melt the butter. Add the onion and garlic. Sauté, reducing the heat as needed to prevent burning, for 5 to 6 minutes, or until the onion is translucent and slightly brown. Add the rice and toss it with the onion and garlic. Cook for about 2 minutes to toast the rice. Reduce the heat to medium-low, pour in the beer and stir. Stir frequently until the beer has been completely absorbed, 3 to 4 minutes. Add the salt, thyme, smoked paprika and cayenne pepper. Stir to combine. Add the broth, ½ to 1 cup (120 to 240 ml) at a time. Stir frequently until the broth has been completely absorbed, about 5 minutes. Continue this process of adding a little bit of broth at a time, stirring and letting it absorb until all of the broth has been incorporated and the rice is cooked through and creamy. Add the black-eyed peas. Stir to combine and cook for 3 to 4 minutes to heat the peas. Taste and adjust the seasonings, adding the black pepper and more salt if needed. Serve the risotto immediately with the rosemary on top. Carbs Are a Southern Gal’s Best Friend b 91 Hoppin’ John Risotto A traditional Hoppin’ John dish includes black-eyed peas, rice and meat, and it sometimes includes bacon fat or ham hock. It’s a common Low Country dish. However, this plant-based version gets real fancy! Nothing—seriously, nothing—is fancier than risotto. And my take on risotto is not only fancy but also flavorful and comforting. Serves: 4 5 cups (1.2 L) vegetable broth ¼ cup (60 g) vegan butter ½ cup (75 g) diced sweet onion 6 cloves garlic, coarsely chopped 2 cups (420 g) arborio rice 1 cup (240 ml) vegan beer (preferably a pale ale) 1 tsp salt, plus more as needed 1 tsp dried thyme 1 tsp smoked paprika Pinch of cayenne pepper 1 (15-oz [450-g]) can black-eyed peas, drained and rinsed Black pepper, to taste Finely chopped rosemary or chives, as needed In a medium saucepan over medium-low heat, bring the broth to a simmer. Reduce the heat to low and keep the broth warm while you make the risotto. In a large nonstick skillet over medium-high heat, melt the butter. Add the onion and garlic. Sauté, reducing the heat as needed to prevent burning, for 5 to 6 minutes, or until the onion is translucent and slightly brown. Add the rice and toss it with the onion and garlic. Cook for about 2 minutes to toast the rice. Reduce the heat to medium-low, pour in the beer and stir. Stir frequently until the beer has been completely absorbed, 3 to 4 minutes. Add the salt, thyme, smoked paprika and cayenne pepper. Stir to combine. Add the broth, ½ to 1 cup (120 to 240 ml) at a time. Stir frequently until the broth has been completely absorbed, about 5 minutes. Continue this process of adding a little bit of broth at a time, stirring and letting it absorb until all of the broth has been incorporated and the rice is cooked through and creamy. Add the black-eyed peas. Stir to combine and cook for 3 to 4 minutes to heat the peas. Taste and adjust the seasonings, adding the black pepper and more salt if needed. Serve the risotto immediately with the rosemary on top. 140 b Southern Vegan Pecan Praline Bars These bars are the crispy, crunchy, sweet and salty dessert you’ve been fantasizing about. They are probably the easiest dessert of all time and taste just like a classic praline—except these are even better, since the praline mixture is poured over graham crackers. With the extreme crunch from the bottom layer of graham crackers and the salty caramel top, these bars are otherworldly. Serves: 12 28–30 vegan graham cracker halves ½ cup (120 ml) pure maple syrup ¼ cup (36 g) vegan brown sugar ½ cup (120 g) vegan butter 1 tsp pure vanilla extract ½ tsp salt 1½ cups (180 g) roasted pecans, coarsely chopped Preheat the oven to 350°F (177°C). Spray an 18 x 13–inch (45 x 33–cm) baking sheet with nonstick cooking spray. Arrange the graham crackers in a single layer to cover the entire baking sheet. In a small saucepan over medium heat, combine the maple syrup, brown sugar, butter, vanilla and salt. Stir to combine and heat until the ingredients are melted. Bring the mixture to a simmer, reduce the heat to low and simmer for 2 to 4 minutes to thicken the mixture slightly and create the caramel topping. Remove the saucepan from the heat and stir the pecans into the caramel. Pour the caramel mixture over the graham crackers and smooth it out to evenly coat all of the graham crackers as much as possible. Bake the bars for 8 to 10 minutes, or until the caramel is all bubbly and has coated all of the graham crackers. Let the bars cool completely. When they are cooled and firm, break them into individual bars. Keep the bars refrigerated until you are ready to serve. 140 b Southern Vegan Pecan Praline Bars These bars are the crispy, crunchy, sweet and salty dessert you’ve been fantasizing about. They are probably the easiest dessert of all time and taste just like a classic praline—except these are even better, since the praline mixture is poured over graham crackers. With the extreme crunch from the bottom layer of graham crackers and the salty caramel top, these bars are otherworldly. Serves: 12 28–30 vegan graham cracker halves ½ cup (120 ml) pure maple syrup ¼ cup (36 g) vegan brown sugar ½ cup (120 g) vegan butter 1 tsp pure vanilla extract ½ tsp salt 1½ cups (180 g) roasted pecans, coarsely chopped Preheat the oven to 350°F (177°C). Spray an 18 x 13–inch (45 x 33–cm) baking sheet with nonstick cooking spray. Arrange the graham crackers in a single layer to cover the entire baking sheet. In a small saucepan over medium heat, combine the maple syrup, brown sugar, butter, vanilla and salt. Stir to combine and heat until the ingredients are melted. Bring the mixture to a simmer, reduce the heat to low and simmer for 2 to 4 minutes to thicken the mixture slightly and create the caramel topping. Remove the saucepan from the heat and stir the pecans into the caramel. Pour the caramel mixture over the graham crackers and smooth it out to evenly coat all of the graham crackers as much as possible. Bake the bars for 8 to 10 minutes, or until the caramel is all bubbly and has coated all of the graham crackers. Let the bars cool completely. When they are cooled and firm, break them into individual bars. Keep the bars refrigerated until you are ready to serve. Next >