Wednesday, November 24, 2010

Vegan Green Bean Casserole

This is my very favorite thing in the universe!!! I make it all year long! Although I regret saying this, I do not recommended using fresh or frozen green beans... the canned ones are softer and the fresh ones just aren't as good in this. I know sad right?

Vegan Green Bean Casserole

1/4 cup margarine
1/4 unbleached all purpose flour
2 c vegetable stock (canned or homemade)
2 cans green beans
1 cup of mushrooms,chopped(any kind is great)
1 1/2 c french fried onions
1/2 tsp salt
1/4 tsp fresh ground black pepper
2 sprigs of rosemary

Preheat oven to 350 degrees

Make a blond roux with the flour and margarine (click on the word roux if you don't know what this is)
add the vegetable stock slowly about a 1/4 cup at a time bring to a boil for 1 minute until thickened add salt, pepper and rosemary. Remove from heat and set aside. Add Mushrooms, green beans and 1/2 can of French fried onions to a 2 qt casserole pan. Pour the roux sauce over the top and cook for 20 minutes. Add the remaining French fried onions to the top and cook an additional 10 minutes until top is browned.

Vegan Pumpkin Pie

Vegan Pumpkin Pie

Pie Crust:
2 1/2 cups crushed ginger cookies, (about 55 to 60 cookies)
6 tablespoons butter, melted

Preheat oven to 350 degrees F. Put a 9-inch removable-bottom fluted tart pan on a baking sheet.
Make the crust by combining the ginger cookie crumbs and melted butter in a large bowl, until well blended. Add the crumbs to the tart pan and evenly press over the bottom and up the sides with the bottom of a measuring cup. Bake until set and a bit darker in color, 10 to 12 minutes. Remove from the oven and set aside to cool.

Pie Filling:

2 cups canned pumpkin
1 cup low-fat soymilk or rice milk
3/4 cup brown sugar
1/4 cup cornstarch
1/2 Tbs. dark molasses or to taste
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. grated nutmeg
1/4 tsp. ground allspice



Preheat oven to 425F.

In large bowl, mix all remaining ingredients until smooth and blended. Pour into prepared crust and smooth top. Bake 10 minutes.
Reduce oven temperature to 350F; bake until filling is set, about 50 minutes. Set on wire rack to cool, then refrigerate overnight. Top with your choice of dessert topping if desired.

Tuesday, November 23, 2010

Pecan Crumble Topped Sweet Potatoes

Sweet Potatoes
2 large sweet potatoes, peeled and cubed
2 tablespoons margarine
1/4 tsp of salt

Prepare a baking sheet either place parchment paper on a baking sheet or grease baking sheet with shortening.

Put cubed potatoes into steamer basket and place steamer into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Add margarine to potatoes and mash with potato masher. Add salt and continue mashing to combine.

Put into a piping bag and pipe on to prepared pan into circles about the size you prefer for one serving. if you do not have a piping bag use a gallon zipper bag with the corner cut off.

FAST PECAN CRUMB TOPPING
• 3/4 c unbleached all-purpose flour
• ½ c dark brown sugar
• 1/8 tsp of salt
• ½ tsp cinnamon
• 3/4 c pecans
• 4 tbsp margarine, sliced and well chilled

Preheat oven to 350 degrees

Place flour, sugar, salt and cinnamon in a food processor. Add pecans and pulse until coarsely chopped. Add margarine and pulse until mixture is crumbly. Sprinkle evenly over sweet potatoes and bake 10-15 minutes or until topping is browned.

Sunday, November 21, 2010

Cranberry Orange Sauce-Vegan

Posting some of my favorite Thanksgiving Recipes this week... Yeah I know I am a awful blogger!!! I don't update enough!

Cranberry Orange Sauce

1 cup sugar (or more if needed)
1 cup water
Zest of 1 orange (grated very finely)
Juice of 1 orange
Cinnamon stick
Bag of cranberries (12 oz)


Make simple syrup with sugar and water. Put water and sugar in pan and bring to a boil, stir until sugar is dissolved. Add all of the remaining ingredients into a saucepan reduce to medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. (You may want to add more sugar if it isn’t sweet enough for you.) Serve at room temperature or cool and refrigerate. Remove the cinnamon stick before serving.

Fresh Cranberries (as with all berries) differ in tartness and this recipe should be adjusted by the tartness of your berries. Check the tartness AFTER cooking for the most accurate test, most of your berries should have burst you may need to add ½ to ¾ cup.

Tuesday, September 14, 2010

Got some fun!!!! Mexican Chipotle Fiesta!

Oh, my life changed that day. The day I discovered the KROGER Brand Ranch Packets are VEGAN!!! WOOOO!!!! So I need to have a Fiesta to celebrate. Mexican Chipotle Fiesta Salad to be exact!

I adore Chipotle and any kind of Mexican-ish Salad. Here is my favorite!


Chipotle Ranch Dressing
1 container of Tofutti Sour Cream
1 packet Kroger Brand (or other Vegan) Ranch Salad Dressing Packet
3 tbsp Chipotle in Adobo Sauce
2 tbsp Cilantro, chopped
Juice of 1 fresh lime

First prep your chipotle peppers, WEAR GLOVES (trust me) seed the chipotle peppers and remove ribs add to the blender and dump all of the adobo sauce in too. Puree until well blended. Your chipotle will keep in the fridge for about 4 days.

Now on to the dressing
In a medium bowl mix all of the ingredients.

Okay EVERYONE knows what goes in a salad but her is my fave with this dressing!

Black Beans
grilled corn
grilled red bell pepper
black olives
Soy or Rice Cheese
Red Onion
Tomato
Jalapeño
Packaged Salad Mix (I like Hearts of Romaine the BEST)

Some people like to add corn chips or other nonsense... I like to put it all in a really big chip! I have THIS and I really recommend them! You can bake a flour tortilla in the oven and then you have a thing of beauty! OR you could buy this... they taste great and they are a little bigger but I don't like the price or the nutrition label. They are No Bueno!

I am going to hang some balloons for my fiesta! Blog On!

Monday, September 13, 2010

The Next FOOD Network Star- Me?

Food Network Head Shots


Here are my "head shots" Meg (the 15 year old) took yesterday in the garden!

I went to the open call today for Food Network's The Next Food Network Star! It was pretty exciting! They herded us into a room where we waited for our number to be called... I was in there about an hour! Yawn! I met some interesting people and probably had the most fun watching "characters" and laughing at them that I have in a LONG time! There was a WOMAN there that looked EXACTLY like Brett Michaels! I promise! Blonde hair, cowboy hat and all! I wouldn't have known she was a woman except for the "character" sitting next to me pointed out that she has "BOOBIES" hahaha!!!

Today was a brief interview, I am not sure how I did... it was rather confusing and over before it started. lol but Here's to hopin! At least you all like me right?

Thursday, September 9, 2010

Top Secret: Hummus Is Yummus!

I love spicy stuff!!! That is probably why I am sitting here eating spicy sweet chili Doritos posting this blog. YES they are Vegan! So are Oreos by the way!!! (thank you Jesus) Sorry, lost on a junk food tirade! ANYWAY, I love spicy food and one of my favorites is Harissa... so I brought North Africa to Greece where alllll of the Hummus is Yummus!

Harissa Yummus


First let's make some Harissa! You can keep this in the fridge for up to 3 weeks! use it on Burgers, over Tofu steaks or stir into Veganaise! Whoa! the possibilities are endless!

10-12 Small Dried chilies-for this I recommend a blend of New Mexico chilies and guajillo with a few Ancho thrown in for variety.(You can use anything you want)
3 cloves of Garlic, minced
3/4 tsp salt
2 tbsp Extra Virgin Olive Oil
1 tbsp toasted and ground Coriander seeds
1 tbsp toasted and ground Caraway seeds
1/2 tbsp toasted and ground Cumin seeds


soak dried chilies in boiling water for 30 minutes. Drain the water and set aside until you need them.

Toast the Caraway, coriander and cumin seeds in a dry skillet until fragrant stirring frequently to keep them from burning. Crush finely in mortar and pestle or spice grinder.
In a food processor, grind down,the garlic, ground spices and salt, when you have a fine powder add in the rest of the ingredients until you have a smooth paste. You may want to add a little water a tbsp at a time until you get the consistency you like.
This will make 1 1/4 cup

alright, now for the FUN!

1 cup canned chickpeas (garbanzo beans)
1 cup canned black beans
1/2 cup tahini
juice of 1 lemon
2 cloves of garlic
1/2 tsp salt
2-3 tsps of Harissa

Garnish with parsley or cilantro and serve cold!

You can use this as a dip or spread this high protein Yummus on a sandwich or pita! You could almost LIVE on this stuff!! Believe me I am trying!

Friday, September 3, 2010

Chili Weather is a comin!

I don't care that I live in Nashville and it is still 90 degrees out!!!!!! Do you? I didn't think so!

Here is my long awaited chili recipe. You are going to kick yourself it is soooo simple and NO there is NO chili powder in it!

1 jalapeño seeded, finely diced
1 medium sized Pablano pepper, seeded and finely diced
1 medium to large spanish onion, diced
1 green bell pepper, diced
2 cloves of garlic, finely minced
1 rehydrated Ancho chili, seeded and diced (rehydrate in boiling water for 30 mins)
3 stalks of celery, diced
2 tsp olive or vegetable oil
1 tsp chipotle in adobe sauce (see note)
2 cans (15 oz) Light Red Kidney Beans
2 cans (15 oz) Dark Red Kidney Beans
4 cans (15 oz) Petite Diced Tomatoes, undrained
3 cans (15 oz) tomato sauce
1 tablespoon Mexican oregano
salt to taste
cayenne if you like

-not opposed to honey...like me? 3/4 cup honey
- meat eater (NOT like me) add 1 lbs pre-browned GROUND SIRLOIN! Not ground chuck or beef, it is also okay to add pre-browned stew meat.

Here goes...
preheat oil in dutch oven or stock pot over medium high heat. Add all of your vegetables and chilies and sauté until onions and celery are translucent. Add everything else. cook until the sauce is reduced and the consistency is Chilish!

There. Mystery solved? I told you it wasn't that amazing!

Got a Vegan in a meat eating house hold? split the mixture in half and put it into 2 pots, only add the meat and honey to one and leave the other pot the same or add veggie crumbles or even rehydrated TVP. I know, simple but I had to say it for those who don't "get it" yet!

Tuesday, August 31, 2010

Nutritional Yeast is not lame!

There are so many things that can be enhanced by Nutritional Yeast that it is scary! If you aren't either a health food Nut or a Vegan. Vegans use this lovely inactive yeast as a way to add a cheesy flavor to foods and add vitamin B12 which can be a challenge to the most conscientious of us.

Red Star is my favorite but if you live in the Murfreesboro area... you CAN find it in our one horse town at Sunshine Nutritional Center! Here is a link to the store's website! http://www.livingnaturally.com/retailer/store_templates/shell_id_1.asp?storeID=187018644C9149CD862BC76FAF90A535

Here is a quick one for you today!
Miss Parmesan cheese?

1/4 cup each of the following
Nutritional yeast, finely chopped walnuts
and a 1/4 tsp salt

put in a blender or food processor and viola!

Tuesday, August 24, 2010

Vital Wheat Gluten...Ribs!

What is vital wheat gluten???

Some of us know what gluten is... my mom always described it as the "sticky stuff" that holds your bread together. It is that but it is so much more! Gluten is latin for GLUE! So mom was right but did you know it also adds elasticity and assists in leavening?

My favorite product out there is Bob's Red Mill Vital Wheat Gluten. You can use it to add protein to baked goods and even make Vegan "wheat meat" or Seitan from it. Are you a new Vegan and miss ribs? YES YOU CAN!!!

Vegan Seitan style Ribs!

1 cup vital wheat gluten
2 teaspoons smoked paprika
2 tablespoons nutritional yeast
1 small caramelized onion, finely minced
2 cloves garlic, finely minced
3/4 cup water
2 tablespoons nut butter
1 teaspoon Liquid Smoke
1 tablespoon Braggs Liquid Aminos or Soy Sauce
Your Favorite BBQ Sauce
canola oil


Preheat the oven to 350 and lightly spray an square baking dish with oil.

In a medium sized bowl mix together Vital Wheat Gluten, Paprika, Caramelized onion and garlic together. In a separate bowl stir together the water, nut butter, Liquid Smoke, and soy sauce.

Add the nut butter mixture to the dry ingredients. Using your hands mix well and then knead lightly in the bowl for 5 minutes until a strong gluten forms. It should be well mixed and elasticized.

Put the dough into the baking dish, flatten it so that it evenly fills the pan. Take a sharp knife and cut it into strips; then turn the pan and cut those strips in half to form two rows. You can make the pieces as big or small as you like.

Bake in the oven for 25 minutes. Get your grill ready in the mean time, make sure to brush the grates with vegetable oil so your Ribs don't stick!

You can freeze some now if you will not need it all right away other wise generously coat the top of your Ribs and place them coated side down on the grill, when you are done placing them on the grill brush the other side with sauce. When the first side is sufficiently brown, turn over and repeat on the other side. The cooking time will depend on your grill but on my charcoal grill not in the center of the fire it takes about 5 minutes each side to get a good grill mark on it and to get the nice and sweet.

Thursday, August 19, 2010

Peanut Butter Chocolate Chip Granola Bars


I decided that the granola bars that you buy in the store just weren't good enough for me anymore... I can do better! Turns out, I was right!

People ask where I get these recipies, so here it is in brief: I look up somewhere between 10 and 30 recipes and figure out what they have in common and then look at ways to cut the animal products out, I use my past recipies to figure out what works and what doesn't then finally... I try it. Sometimes it works, sometimes it doesn't. What I post on here I have tried them and they are ready for other people to make.

Hope you enjoy!

Chewy Granola Bars:

INGREDIENTS
1 cup maple syrup
2/3 cup chunky natural peanut butter
2 2/3 cups rolled oats
1 cup whole wheat flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup wheat germ
Totaling 2 cups- mini chocolate chips, bran cereal, sweetened coconut and flax seeds or any other fillers you like

METHOD
Preheat oven to 350 degrees

Mix syrup and peanut butter until well blended. Stir in oats, flour, wheat germ, spices, and mix-ins. If mixture seems too dry, add water 1 teaspoon at a time. If it is too sticky, add oats 1 teaspoon at a time. Mixture should be slightly sticky, but still easily spread in a pan.

Press into a 9x13x1 inch pan, push down with wax paper firmly, the tighter you pack it in the better your bar will be. It is important to get them as even as possible as well as getting out to the edges.

Precut or score bars to make life easier on yourself.

Bake until barely browned, check at 20 minutes and then again every 5 minutes until desired doneness.

While warm spread peanut butter on bars in a thin layer, and then cut bars through. Pre-scoring should make it easier on you.

Makes about 16 bars.

Tuesday, August 10, 2010

People Read this!!

I know people are reading my blog because of the traffic on the side bar, but if you read my blog... please comment just so I can see who is looking in :) it makes me want to post more!

Monday, August 9, 2010

An Apple for Teacher




Our Teachers are great! My daughter's first day of 3rd grade was Friday so I decided to make some cinnamon cupcakes with cream cheese icing! As any cupcake would be at an elementary school would be... they were a big hit!

Friday, July 30, 2010

All Vegan Cinnamon Cupcakes with Apple Butter Cream Cheese Frosting



Cinanum Cupcakes with Apple Butter Cream Cheese Frosting

1 ¼ cup flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
3 tsp Cinnamon
1 cup soy milk
1 tsp apple cider vinegar
1/3 cup canola oil
1 ½ tsp vanilla extract
1 tsp cinnamon extract
1/8 tsp cloves
1/8 tsp nutmeg

Preheat oven to 350 degrees, line muffin tray with paper liners and set aside until ready.
Wisk together Soy Milk and Apple Cider Vinegar in a medium sized mixing bowl and set aside to allow to curdle. Next, sift together flour, baking soda, baking pwder, salt and spices. Add oil, and extracts to the Milk mixture and slowly mix flour mixture into milk mixture until just combined. Do not over mix!

Fill paper liners 3/4 full and bake for 22-24 minutes until toothpick inserted into the center comes out clean.

Icing:
1/3 cup apple butter
1/4 cup vegan cream cheese
1/4 cup margarine
4 cups confectioners’ sugar

Cream cheese and margerine should be brought to room temperature before mixing. whip together apple butter, cream cheese and margerine when well combined and fluffy slowly add in the confectioners' sugar a little at a time until well mixed together and light and fluffy, it should be the consistency of buttercream.

Pipe on icing using a decorators tip... to make the swirls like the above picture use a 1M tip. Click to see this technique step by step!

Thursday, July 29, 2010

Working on the banana cupcake recipe today!!!

Monday, July 26, 2010

Nashville Famer's Market-LAME

Is it just me? It seems like the farmer’s market used to be a place to go to get FRESH beautiful fruits and veg directly from the source but it seems like it is a place for the farmers to get rid of the crap the buyers won’t take now.

My friend Amanda and I enjoy spending the day with our kids out at the farmer’s market. Last trip Amanda bought some Plums that went bad the NEXT Day! I bought some green beans Friday that were NASTY by the time I went to serve them Saturday.

I support buying locally and want to get farm fresh items that help our economy but I don’t think I will continue to buy from the farmer’s market in Nashville with this terrible quality!

Looking for other options, please share if you have ideas on how to order online or a new market!

Vegan Italian Hazelnut Cake


No posting for the recipe yet, I have to perfect the fluffiness of the cake it was a little too dense. I like a lighter cake and I think adding vinegar to it might be just what it needs. Sorry no post yet!!!

I did make some yummy Lemon Poppy Seed Muffins this morning but I used a fool proof recipe from Vegan Brunch by Isa Chandra Moskowitz Isa is my favorite cookbook author by far. I also LOVE Ina Garden (Barefoot Contessa) and I have a few blogs that I read as well. But Isa delivers in the area of Vegan Baking for sure! As far as her other recipes, I have found her fondness for Thyme a little too strong, I usually tweak the amounts and change spices and herbs often.

Wednesday, July 21, 2010

Vegan Pizza

Okay, lets face it most of the cheeses you can buy as a Vegan are nasty! I am devising a new way to eat pizza and still be happy about it. Dominoes changed the recipe and they are no longer Vegan, so that leaves me myself and I to make my own. I know, there is Kashi's Vegan pizza which is tasty but I can't find it ANYWHERE!!! I hate Amy's version and I still haven't find a good one.

Here is my first trial...

I am trying a white pizza sauce but I am not sure what to do with the toppings. I hope the white sauce will add the flavor and creaminess that is missing from a cheese-less pizza.

There are two crusts to this recipe so make one Vegan and one for the rest of the people in your house! My kids eat everything so I use pepperoni and cheese on the pizza they eat but you can make a vegetarian or a meaty version for those in your house.

Step 1
The Roasted Garlic:

1 head garlic (slice off the top quarter of the head)
1 teaspoons olive oil
Kosher salt
Freshly ground black pepper
Preheat the oven to 350 degrees F.


Place the garlic on a foil-lined baking sheet and rub 1 teaspoon of oil into the top of garlic head. Sprinkle lightly with salt and pepper and place, cut side down, on the baking sheet. Bake until soft and golden, it will take around an hour.

Remove from the oven and let sit until cool enough to handle. Squeeze each head of garlic to remove each piece of garlic.

Step 2
The Crust:
I am going with a breadmaker crust,

1 1/3 c water
2 tbsp olive oil
4 c bread flour
1 tsp salt
1 1/4 tsp active dry or bread machine yeast
Cornmeal

Add all ingredients (except the cornmeal) in order into a 2 pound bread maker. Use dough Setting

Divide dough in half for recipe makes 2 pizzas grease a baking pan, sprinkle corn meal on to pan. With greased fingers, pat dough into pan. You can use a pizza pan, rectagular cookie sheet or a deep dish pie pan, whatever you have.

Cover pizza crust competely with a warm wet towel or plastic wrap and let rise 30-45 minutes or until nearly double. Bake in a 375 oven for 10-25 minutes or until lightly browned add desired topping and bake an additional 15-20 minutes or until the toppings are done.

While the crust is cooking, make your sauce...

Step 3
The Sauce:
1 cup soy milk
2 tablespoons margerine
2 tablespoons all-purpose flour
1/4 teaspoon plus a pinch salt
1/4 teaspoon white pepper
2-4 heads of roasted garlic

Melt margerine in a medium saucepan. Add flour when butter is melted stir until melted. Do not let the flour brown, cook for a few minutes. Wisk in the salt, pepper and milk slowly until all of the milk is added. Bring the mixture to a low boil until thickened (should be about 2-3 minutes.) Remove from heat and add garlic cloves. Let cool 5-10 minutes until room temperature.

When cooled put sauce into a blender or food processor and pulse until smooth. When the sauce has cooled put on pizza and top with whatever you like.

The Toppings:
With a strong garlic sauce and some added creaminess the sky is the limit... put whatever you like on the pizza! Here are some suggestions from me:

Mushrooms (wild, crimini, portobello any!)
Onions
Green Pepper
Seitan
potatoes (I know it's wierd but try it! Frozen southern style Hashbrowns are perfect)
Artichoke Hearts
Black Olives
Sun Dried Tomatoes
Asparagus
Basil
Figs (Roman style)
Roasted Eggplant
Vegan Meatballs
Roasted Red Peppers
Vegan Pepperoni

Here is a combination that looks particularly tasty to me:
Roma tomatoes, pepperoncini, Castilla olives, capers, rosemary, oregano

Miss Parm sprinkles?
Try this:
finely ground Walnuts, Nutritional Yeast, Sea Salt
1 cup Nutritional Yeast to 1 cup walnuts and add sea salt to taste. It won't taste like cheese but it's a good substitute.

Thursday, July 15, 2010

Why does nothing happen when I post!!!

Wednesday, July 14, 2010

Still haven't figured out the mobile posts... dang it

So anyone that knows me knows I am obsessed with Falafel!
I have finally done it! I have perfected my own falafel recipie better than the Middle Eastern Grocer in Antioch!

Here it is!

2 cups dried chickpeas do NOT use canned!!!
1 teaspoon baking powder
1 medium onion, finely chopped
6 garlic cloves, minced
1 tablespoon cumin seeds, toasted and ground
1 tablespoon ground coriander
2 tablespoons of sesame seeds
1/4 teaspoon red pepper flakes
2 big handfuls fresh flat-leaf parsley
1 handful fresh cilantro, leaves coarsely chopped
salt and pepper to taste

Soak your chickpeas overnight 8-12 hours... 2 cups is a small bag. Chickpeas should double or triple in size.

Put chickpeas into food processor and pulse until chickpeas are thouroughly ground but not smooth. No whole peas should remain. Add the reminder of the ingredients slowly and mix together. Your falafel mixture will not stick together if you didn't grind it up well enough. Taste your falafel before frying to be sure it is salted enough.

Fill your fryer with oil. Heat a deep fryer to 375 degrees or use 3 inches of oil in a heavy pan. I use a cast iron skillet on the stove top heated on Medium High until it gets to 375 degrees.

Using a round tablespoon measure a large scoop of falafel mixture and form into a small patty. (unless you like falafel meatballs) I typically make about 6 or 7 falafel patties at a time and then drop them all into the oil at the same time so they are all done together.

Using a tongs flip or turn your falafel if using a pan halfway through. Falafel is done when golden brown and should be cooked all of the way through. The patties should lose their shininess when cooked through.

I usually eat about 3-4 patties with Rice Pilaf and Pita with the Tahini dressing I posted in an earlier blog.

Enjoy... I know I do. OFTEN!

And yes, this is the recipe I was working on when I almost burned my kitchen down... Oil is not a toy people!!!

Friday, July 9, 2010

Banana Wheat Germ Nutty Muffins

So annoyed, I have been updating this thing via mobile posts and nothing is showing up.. what is the deal Google???

Sooo...
Here is the recipie. I made them this morning for a meeting I had with a community organizer for Organizing for America. She is a vegetarian but really enjoyed the muffins anyway. Not sure this recipe is done and this is different from what I made this morning but make them! I'd love some feedback!

Vegan Banana Wheat Germ Muffins
1 cup plain soy milk
1 tsp apple cider vinegar
2-3 mashed very ripe bananas (2 medium, 3 large)
1/3 cup granulated sugar
1/3 cup vegetable oil
1 tsp vanilla extract
1 tbsp cinamon
1/4 tsp nutmeg
pinch ginger
1 1/4 cup all purpose flour
1 cup wheat germ
2 tsp baking powder
1/2 tsp salt
1/4 cup walnuts or pecans (optional)

Preheat oven to 375 degrees and grease muffin tins or insert cupcake liners. (I won't tell anyone)

Mix together soy milk and apple cider vinegar in a large bowl until it gets bubbly and frothy, let sit and curdle for a few minutes. While you are waiting mix in another bowl all of your dry ingredients: flour, wheat germ, baking powder, salt and spices. Mix all dry ingredients together well. Add sugar, oil, vanilla and mashed banana to your milk mixture. Finally add dry mixture to your milk mixture mix just until combined and few lumps remain. Fold in nuts if you are using them

Bake for 20-23 minutes until golden on top and toothpick comes out dry.

Sunday, July 4, 2010







Maia (above) my beautiful 1 year old niece came to visit and I got 3 new food testers, Maia her mom Alyssa and Aaron's brother Zac. I made a lot of newish food items while they were here. Oreo Cupcakes, Peach Cobbler, Blueberry Scones and some old favorites like Green Bean Casserole, Tempeh Tacos with Jalepeno Slaw and my personal favorite Baked Beans :) You will have to enjoy the pictures for now. I hope I will have a chance to post recipies soon.

Thursday, March 11, 2010

Broccoli Soup!

This picture makes me realize I need some non-red dishes because all food doesn't look good in red! I love red though as I am sure you can tell!







I used to eat Broccoli Cheddar soup 2-4 times a week. I was my FAVORITE so when I became a Vegan it was a huge struggle for me not to eat it but as some of you know the reason that I don't eat dairy is because I am very allergic and I have a bad reaction when I eat it. Usually in the form of digestive pyrotechnics... so it isn't too hard to not eat dairy! This soup is an amazing substitute and I don't miss the greasy cheese either. I love that this soup is thick and creamy and still has all of the broccoli flavor of the cheesier version. Even my non veggie kids love this soup. Take the time to make the homemade croutons...it is so worth it.


Broccoli Soup
• 2 tablespoons margarine
• 2 tablespoons Olive oil
• 1 1/2 pounds fresh broccoli
• 1 large onion, chopped
• 1 carrot, chopped
• Salt and freshly ground black pepper, to taste
• 3 tablespoons all-purpose flour
• 4 cups Vegetable Stock or Purchased Broth
• 1/2 cup Tofutti Sour Cream
• Homemade Croutons, recipe follows
Melt margarine and heat the oil in heavy medium pot over medium-high heat. Add broccoli, onion, carrot, salt and pepper and sauté until onion is translucent, about 6 minutes. Add the flour and cook for 1 minute, until the flour reaches a blonde color. Add stock and bring to boil.
Simmer uncovered until broccoli is tender, about 15 minutes. Add the Sour Cream. With an immersion blender, puree the soup. Add salt and pepper, to taste, and then replace the lid back on the pot. Serve hot with Homemade Croutons.

Homemade Croutons:
• Day old French bread
• Olive oil
• Salt and freshly ground black pepper
• 1/4 teaspoon red pepper flakes
Preheat oven to 400 degrees F.
Cut bread into cubes and place in a large bowl. Drizzle cubes with olive oil, salt, pepper and red pepper flakes. Using your hands mix well.
You can use any spices that you want but for this recipe it goes well with the soup!
Spread seasoned bread onto a sheet pan and bake for about 15 minutes until golden brown on both sides.

Wednesday, March 10, 2010

Trying to mainstream it for the Meatout!


Here is last night's dinner... It doesn't get any easier than this!

Tuesday, March 9, 2010

I am working on Spanakopita recipes today!

There are a lot of Spanakopita recipes out there... Vegan ones too... I hate them all. But I love the original version with all of it's lovely feta and butter. But obviously THAT isn't going to happen. I am NOT putting animal fat in my mouth. gross.

Isa's recipe isn't even all that for me. I love her and it feels like sacrelige even saying such a thing. But I am going to work on it and see what I can come up with. Wish me luck!

Sunday, March 7, 2010

Greek Sauce land...









Here are some pictures of the "Kristine Crack" from the middle eastern grocer! I <3 Falafel!!!



Tzatziki Sauce







Tzatziki Sauce

2 medium cucumbers
1 tablespoon salt
juice of 1/2 lemon
(about 1 tablespoons)
2 cloves of minced garlic
2 teaspoons dried dill
2 cups (16 oz) of soy yogurt
dash of freshly ground black pepper
dash of granulated sugar


Peel your cucumbers and cut them in half, scoop out the seeds and put in a strainer in the sink. sprinkle 1 tablespoon of salt on them to help remove the water from them. It will take 30-40 minutes to drain properly.

Pat cucumbers dry with paper towel or clean kitchen towels. Squeeze all of the water you can out of cucumbers. (You can also use tofu pressing methods if you are in a time squeeze and can't sit and squeeze them out by hand.)Add all ingredients to blender or food processor and blend until smooth.

Depending on your cucumbers you may want to strain this mixture through a strainer to get some of the water out when you are done.

Tahini Dressing

Saute the Garlic:


Squeezing the Lemon:


Adding the Balsamic:


TaaaDaaa!!!




Tahini Dressing
(MY FAVORITE)

6 tablespoons olive oil
1 1/2 teaspoons minced garlic (3 cloves)
1/2 teaspoons paprika
1/2 cup tahini (not tahini sauce-should only list sesame seeds in the ingredients)
2 teaspoons aged balsamic vinegar
1/4-1/2 cup water
1 juice of one lemon (2-3 tablespoons)

Lightly saute garlic in olive oil for about 2 minutes... not too long or the garlic will turn bitter. Here is how I do it... I heat my oil in a small pan and then remove it from the oil and add the garlic. I stir it around and when it stops sizzling and crackling I move it back to the heat to keep the temperature up in the pan. When it starts to brown then I am done.

Put everything into the food processor except the water. blend until smooth and then add the water until you reach the desired consistency of the dressing. I like mine a little on the thick side so I use less but if you are using it on vegetables you may want it a little more liquidy.

Falafel and Stuff

Well, I finally got my husband off of the PS3 and we went to the Middle Eastern Grocery... I got Raw Chickpeas, Natural Sesame Seeds, Pita Bread and Falafel mix. Yep... I am cheating. His is just sooooo much better than mine is. I guess I am going to try and carefully disect it to see if I can figure it out. The man that makes it at the Middle Eastern grocer wouldn't cough up his recipe. Wish me luck. I am making Tzatziki and an awesome Tahini sauce though I will post those recipies. I made a lovely minestrone for my daughter who is sick today and will get that recipe and the pics up later too! Gotta go paint a bathroom now. Cooking later!

Saturday, March 6, 2010

Day... yeah whatever.



Soooo It has been a few days. Let's blame it on, I don't know. I have eaten in the last few days.

I have no excuses...

Thursday I had take-away from my Chinese restaurant nearby that I trust to cook bean curd home style in a vegan way. (mostly because the girl that works at the counter speaks English and goes to my daughter's school... she has informed me that they make it vegan for everyone.) I don't trust restaurants since I went to a coffee shop let's call them "Moondollars" and I discovered they use the SAME cups to steam the cow's milk and the soy milk. Yeah, I am SURE they washed the cups and nozzles between...that is why I got sick for two days after drinking it.

Friday I had chili I had frozen from a few weeks ago when I had the gang over. I will have to make a blog entry on that one when I make it a new. It is Honey-Chipotle Chili and my family just adores it. Yeah I know some Vegans don't do Honey... I have seen Bee Movie but I am just not feeling that one. I don't see it as any worse than flour. Call me crazy... if you feel differently maybe there is something I don't know. Feel free to comment or message me!

Anyway, I woke up this morning and decided I really want to cook today. I went all over the internet blogs, searched my vegan cookbooks and non-vegan cook books... I finally settled on falafel sandwiches, rice pilaf,tzatziki and tahini sauces. Now to get my man to get off of CALL OF DUTY and call up our Iraqi friends and find out the name of the Middle Eastern grocer in the town near us... They have the best pitas and flatbread that has ever existed.

We will see... that is the plan for now, but plans change don't they?

Anyway, here is lunch!

1 beautiful bunch of asparagus
2 tablespoons rice vinegar
2 tablespoons of sesame oil
2 tablespoons Braggs Liquid Amino
Red Peper Flakes/sea salt to taste
toasted sesame seeds for garnish

wash and dry asparagus cut off ends, heat oil in a large pan (big enough to not crowd the asparagus)for a minute or two. Add Braggs, vinegar, salt and red pepper flakes stir and then add the asparagus. Cook for about 3-5 minutes until the asparagus is slightly softened but still crispy. Settle on plate and garnish with toasted seasame seeds.

Well, my kids don't like Asparagus I just discovered... oh well.

Wednesday, March 3, 2010

Day 3

Today is my birthday!!! wooo hoo!!! Happy Birthday to me!
Last night's dinner is on the blog for today! My husband was preparing to go out of town and had to stay at the office a little late. I knew the kids would be starving by the time he got home so I made them dinner early and used this opportunity to use up my Veggie Enchilada mix. Below is the recipie for a full 9x13 pan but you will have extra mixture left, it is just enough to make about 5 more. Just right for me and my husband and leave a little left over for our lunches the next day!


Vegetable Enchiladas
olive oil (enough to sauté)
1 butternut or acorn squash
2 diced yellow onions
2 diced sweet bell peppers
1 medium diced zucchini
1 medium diced yellow squash
1 ½ cups frozen corn
3-4 cloves of minced garlic
1 can of black beans
1/2 bunch cilantro
2 tsp cumin
salt and pepper to taste
cooking spray
tortillas (corn, flour, spinach whatever you like)
1 ½ cups of your favorite salsa


Wash and halve squash, scoop out the seeds. Place face up in a shallow baking dish, add about an inch of water. Roast in the oven about 30-35 minutes at 400 degrees, or until squash is soft but not mushy.

Preheat oven to 375. Grease 9x13 baking dish

Chop up all vegetables and in a large skillet, warm the olive oil. Add onions and peppers, zucchini and yellow squash. Sauté about 10-15 minutes on medium, add in garlic and corn and sauté an additional 2 minutes. Place in a large mixing bowl

Drain and rinse beans. Put beans and roasted squash into food processer with about 2 tablespoons of water until mixture is mixed well.

Add blended mixture and whole beans to sautéed veggies in the large mixing bowl. Season with sea salt, black pepper and cumin as desired. Chop bunch of cilantro and add to this mix.

Fill tortillas with about 1/4-1/2 C filling, depending on size of tortilla. Place seam side down in baking dish until full.

Top enchiladas with salsa Bake for 20-30 minutes cover with foil but becareful not to let the foil touch the top of the food because it will stick to the food!

The Vegetable mixture will make 1 pan of “taco size” tortillas and leave a little extra. In the below pictures I made “what was left” from a batch I made last week. You can freeze the leftover filling and make a smaller batch on a night when you have a smaller crowd.

The first time I made this my kids caught me making the squash... they aren't fans at all to put it mildly, THE HATE IT. But I made them try it any way. They actually loved the enchiladas my son ate 3 of them! If your kids aren't fans of any of the specific veggies... make them stay out of the kitchen while you cook and lie! They are great and the flavors together hide a multitude of great veggies! Bring on the vitamins and fiber! shhhh. I won't tell!

Panned


and Plated

Tuesday, March 2, 2010

Day 2

Breakfast Anyone?

Okay, I have a teenage girl (14) who doesn't want to wake up in the morning at all! She gets up with 20 minutes until we have to leave she takes 15 getting her clothes picked out and another 5 or so straightening her hair. She does her make-up in the van and carries her shoes and coat to the car. She doesn't have time for breakfast. I have been buying those crappy breakfast bars and she doesn't really like them but she doesn't have time to cook anything and hates cereal. I have 3+ other kids so I don't have time to cook something while trying to get them all ready... So what to do? Well... I tried this this morning. Not sure she will ACTUALLY eat them but they are really good!


Maple Date-Nut Oatmeal Breakfast Bars

1/4 cup real maple syrup (no aunties or cabins please)
1/4 cup coarsely chopped nuts (I used pecans)
1 cup chopped pitted dates
1/2 cup dark brown sugar Using brown sugar makes baked goods crispy but moist
1/4 cup granulated sugar
3 tablespoons vegan margarine, softened
1/2 cup applesauce
1/2 cup soy, rice or coconut milk yogurt (I used Soy blueberry flavored because I couldn’t find my normal plain soy)
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
3 cups quick-cooking oats
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
4 Tbs ground flax seed (flaxseed meal (do not skip this it holds the recipe together))

Preheat oven to 350 degrees, grease a 9- x 13-inch baking pan (325 degrees for glass or dark pans)
Mix all ingredients in a large bowl, stirring slowly with a wooden spoon until well combined. Pour the mixture into pan, and press evenly with waxed paper or a spoon that has been sprayed with cooking spray. (picture 1) Bake 25 minutes or until just golden brown around edges. (Picture 2) Cut into squares after it cools. Store up to 3 days at room temperature or keep in the fridge for a week. I cut mine and put them in sandwich bags so that she could grab them for lunch.

I would imagine you can freeze these bad boys and pop ‘em in the microwave if you wanted to… I haven’t tried it. I will and let you know how that works.


Picture 1


Picture 2

Monday, March 1, 2010

Day 1

This is my birthday present to me... my birthday isn't for a few more days but after watching Julie and Julia I got the idea to start a Vegan cooking blog. I know there are 1000000000000000000000000000000000 million out there. But I don't care I am doing this for me and all of the people who are constantly asking me questions about Vegan"ness". Not sure what I am cooking for dinner tonight but it probably won't be a big event. I made Vegan Onion Rings and Veg Patties last night. I am still fanning the smell of the oil from my kitchen. Unfortunately it is only 30 degrees today so I can't open the windows or my chihuahuas might burn themselves trying to climb INTO the fireplace.

Here are last night's recipies...


Vegan Beer Battered Onion Rings

Vegan Butter Milk
For every 1 cup of soy or rice milk, add 2 tablespoons of either white vinegar, apple cider vinegar, or lemon juice.

For example, if you have three cups of milk, add 5 tablespoons of vinegar/lemon (1/4 cup plus 1 tbsp)

Wisk in Bowl and leave at room temperature for 15 minutes to “curdle”

Beer Battered Onion Rings


• 3 cups vegan buttermilk (above)
• 2 cups all-purpose flour, divided
• 1 teaspoon garlic, granulated
• 12 ounces beer, medium body
• 3 Sweet Onions
• Salt and Pepper to taste

Cut onions 1/2-inch thick, remove dark exterior of onions, separate into rings and soak in “buttermilk” for 1 hour.
Combine 1 cup of flour, remaining salt, pepper, and garlic, mix thoroughly. In a medium bowl combine beer and 1 cup of flour, mix thoroughly.
Remove onion rings from “buttermilk”, shake off excess, dredge in flour, shake off excess, then dip in beer batter.
Drop some onion rings in oil and continue process, being sure not to crowd rings as they will stick together. When golden, remove and let drain on paper towels.

and

Yummy Veggie Burgers Adapted from:
Guy Feiri’s “Morgans’ Veggie Patties”

Ingredients
• 2 ounces olive oil
• 3 tablespoons diced red onion
• 2 tablespoons diced black olives
• 2 tablespoons diced red bell peppers
• 1 teaspoon diced jalapeno
• 1 1/2 tablespoons diced garlic
• 1 tablespoon diced artichoke hearts
• 4 ounces black beans, drained
• 4 ounces chickpeas, drained
• 4 ounces white kidney beans, drained
• 6 ounces rolled oats
• 1/2 teaspoon Hungarian paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon red chili flakes
• 1/2 teaspoon ground cumin
• 1/2 teaspoon celery salt
• 2 tablespoons seasoned bread crumbs
• 1 egg (ener-g egg replacer)
Directions
In a medium saute pan over medium heat, add 1-ounce olive oil and all raw vegetables except beans. Saute until translucent. Remove and cool.
Add veggies to beans and mix thoroughly. Add all dry ingredients along with the egg replacer. Thoroughly mix all ingredients and form into 4 patties, cover and refrigerate for 30 minutes.
In saute pan add 1-ounce olive oil, and cook patties 2 to 3 minutes per side.

Sorry no pics for this one but I will take some the next time! Who knows maybe I will put my dinner up!