My ma is having a winter fruit problem. Namely, the orange tree that lives in my parents’ backyard is producing a ridiculous amount a fruit, and there is only so much orange juice you can make at a time before you run out of room in the refrigerator.
I’ve found a few interesting recipes, like this orange cake from Veg Recipes of India, but again, there’s only so much breakfast cake you can eat.
That’s where you wonderful Vegansaurus readers come in. What are your favorite orange recipes? Using the whole fruit, the juice, the zest—what’ve you got? My ma has donated some to her local food bank, but there are still so many; the garage is overflowing with buckets of oranges, and they’re going to go bad before they all get eaten. Help a vegan’s family out!
[Photo by Deborah Gallagher via Instagram]
Recipe: lemon curd! »
I love citrus desserts. More precisely, I love citrus flavors in both sweet and savory dishes, just more in sweet ones. Thus I am happy to share today this recipe for vegan lemon curd, tastiest of spreads, tart and sweet, gooey and delicious.
Laura had given me a great deal of Meyer lemons from the tree in her common backyard, and they needed using before they went bad. Why lemon curd? Because it requires a lot of lemons, which I had, and because the previous batch of lemon curd I’d made had been not at all what it should have, and I had something to prove.
This recipe—passed along to me from Friend of Vegansaurus Melisser—makes two cups; I doubled it, and will note the changes I made. Remember that I was using Meyer lemons, which are sweeter and milder than standard lemons.
1 cup fresh lemon juice [about 4 to 5 lemons per cup. Zest before you juice!]
½ cup water
1½ cups white sugar [doubled, I only needed about 2 cups]
4 Tbsp. cornstarch
⅛ tsp. salt
Zest of 2 lemons [the finer the better! Zest an extra lemon!]
⅓ cup plain, full-fat nondairy milk or creamer [I used a 50-50 mixture]
2 Tbsp. Earth Balance
Using a food processor/blender, combine lemon juice, water, sugar, cornstarch, and salt. When the mixture is smooth, pour it into a saucepan and add lemon zest. Turn the heat under the saucepan to medium, and whisk until the mixture comes to a full boil, about 10 to 15 minutes. Allow to boil for one minute undisturbed; the mixture should have noticeably thickened and started to turn clear. Remove from heat.
Add milk or creamer and Earth Balance. Whisk until everything is fully combined. Allow the lemon curd to thicken and cool in the saucepan until it reaches room temperature, then pour it into the lidded containers in which it will live, and refrigerate; I used recycled glass jars.
Ridiculously easy! Especially if you can wrangle someone else into zesting and/or juicing the lemons for you. Plus, you can read (play iPhone games) while whisking. Besides, you already have most if not all of the ingredients at home, excepting perhaps the copious amount of lemons. Never fear, soon it will be citrus “season” (as though there are certain times of year that we can and cannot have different fruits and vegetables anymore, what a silly joke) and we will be awash in four-for-$1 lemons. Also limes. Perhaps a foray into lime curd is in order.
I had the curd on sourdough waffles the next morning. Then in the evening, I made this génoise cake and used the curd for the filling. It was not as magnificent as it looks, but it was still quite delicious. Lemon curd, such a versatile spread! you know you love it.
[photo by Joel]