And here they are all baked up and huggin on each other, waiting to be consumed by my hungry vegan belly!
Friday, August 29, 2008
And here they are all baked up and huggin on each other, waiting to be consumed by my hungry vegan belly!
Tuesday, August 26, 2008
1) Copy this list into your own blog, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out any items that you would never consider eating.
4) Post a comment here once you’ve finished and link your post back to this one.
5) Pass it on!
1. Natto ( i can't find it!!)
2. Green Smoothie
3. Tofu Scramble
6. Creme brulee
10. Baba ghanoush
12. Authentic soba noodles
13. PB&J sandwich (and AB&J, CB&J, MNB&J, SFB&J, PB&H, PB&B, PB&P, etc.etc.)
14. Aloo gobi
15. Taco from a street cart
16. Boba Tea
17. Black truffle
18. Fruit wine made from something other than grapes
20. Vanilla ice cream
21. Heirloom tomatoes
22. Fresh wild berries
24. Rice and beans
26. Raw scotch bonnet pepper (only in things, not alone. my tongue burns just thinkin about it!)
27. Dulce de leche
31. Wasabi peas
32. Chowder in a sourdough bowl
33. Mango lassi
35. Root beer float
36. Mulled cider
37. Scones with buttery spread and jam
38. Vodka jelly (never heard of it, but ooooh!)
40. Fast food french fries
41. Raw Brownies
42. Fresh Garbanzo Beans
44. Homemade Soymilk
45. Wine from a bottle worth £60/$120 or more (i won't cross this out, but i am broke as a joke.)
48. Vegetable Sushi
49. Glazed doughnut
51. Prickly pear
52. Umeboshi (in vinegar form)
55. Cotton candy
57. Piña colada (in the non-alcoholic form.)
58. Birch beer
60. Carob chips
62. Soy curls (i just got a package in the mail a few days ago, though!!!)
63. Chickpea cutlets
66. Homemade Sausages
67. Churros, elephant ears, or funnel cake
68. Smoked tofu
69. Fried plantain (i also just purchased some plantains...)
72. Warm chocolate chip cookies
74. Corn on the cob
75. Whipped cream, straight from the can
77. Fauxstess Cupcake (unfortunately, i have only had the icky real versions when i was little)
78. Mashed potatoes with gravy
81. French onion soup
82. Savory crepes (only sweet. darn!)
84. A meal at Candle 79 (omg. omg. omg.)
86. Sprouted grains or seeds
87. Macaroni and “cheese”
89. Matzoh ball soup
90. White chocolate
93. Butterscotch chips
94. Yellow watermelon
95. Chili with chocolate
96. Bagel and Tofutti
97. Potato milk (i had never heard of it before this list! what a shame!)
99. Jamaican Blue Mountain coffee
100. Raw cookie dough
There is nothing on this list that I wouldn't try...I'm not picky and I love food-ventures! I had even made some of the items at home pretty recently, so I felt good about that, too. A few of the items I have had in their non-vegan versions, but I guess that still counts. if not, i will try their superior vegan counterparts asap! Some of the items might be hard for me to get here in mid-missouri, but I am willing to hunt. and travel. I WILL conquer this list!! you should too!
Monday, August 25, 2008
No offense to our dear friend soy, but hemp milk and hemp in general, is such an awesome thing to have in a vegan diet! Great protein, fatty acids, calcium, fiber, etc. etc.
There are two kinds of hemp milk that are really popular out there and I will quickly address them both: one is like heaven in an aseptic package, and the other is, I hate to say, almost vile.
First, I made a batch of scones to have for breakfast this week before going to classes!
These were SO wonderful! They were dense and flaky like a good scone should be, but not bran-muffiny or anything. They are a little sweet, but also have a nice savory quality from the nut butter! Perfect for slathering with Earth Balance or some cherry preserves...and definitely delicious with a big 'ol glass of Hemp Milk (Living Harvest, of course)!!
Cherry-Almond Scones (makes 4)
1 1/2 cups whole wheat pastry flour
2 Tbs turbinado sugar
2 tsp baking powder
1/4 tsp salt
2 T margarine...Earth Balance, baby!!
1/4 cup almond butter
1 tsp vanilla extract
1/4 tsp almond extract
1/2 cup soymilk
1 cup dried cherries
Preheat oven to 400 F. Line baking sheet with parchment paper, or just spray it with non-stick spray like I did. In a medium bowl, combine the flour, sugar, baking powder, and salt. Cut the margarine into small pieces an use a fork or pastry cutter to cut in the margarine and almond butter into the flour mixture. When the mixture is coarse and crumbly, add in the vanilla. Slowly drizzle in the soymilk, one Tbs at a time until the dough becomes cohesive...but don't overwork it. Work in the dried cherries just a little bit so they are evenly dispersed. Drop the ball of dough onto a floured surface and shape into a circle, about an inch thick or so. Cut into four wedges and space evenly on cookie sheet. Bake for 15 to 20 minutes, until lightly browned. Then, let them cool slightly, and slap on some Earth Balance and jam, then enjoy for a guaranteed great morning! (Adapted from Hannah Kaminsky's My Sweet Vegan)
To celebrate the ending of summer and satisfy my sweet tooth, I also made cookie sundaes! The peanut butter-banana-chocolate trifecta is my favorite combination in the world, so I made peanut butter-banana ice cream from A Vegan Ice Cream Paradise. For the sundaes, I put a big scoop of the ice cream.... (here she is in my ice cream maker, gettin all pretty and creamy)Then, I baked a batch of Chocolate-Chocolate Chip (sans walnuts) Cookies from Veganomicon. I put two yummy cookies in the bowl with the ice cream... (here they are on the cooling rack, lookin all chocolatey and naughty)
And voila! A yummy ice cream-cookie sundae! Perfect for a summer treat, or anytime you want to be happy :) If I had some in my cupboard, I would have topped these with some vegan whipped cream, chopped nuts, or chocolate sprinkles...but I'm broke. And these were still great!
(They were even better because we enjoyed them while watching Sailor Moon on DVD!!)
Tuesday, August 19, 2008
First, a product review: So Delicious Coconut Milk yogurt! I know several people have blogged about this stuff already, so I may just be reiterating what they have already said. Anyway, I love this stuff! As far as vegan yogurts go, I still like the So Delicious soy yogurt better in terms of texture and creaminess, but this coconut version has a wonderful flavor and is surprisingly light and refreshing. I also like the nutritional aspect, as it is made with very few ingredients and has the great fatty acids that coconut provides. And it's soy-free if you are sensitive AND it has probiotics! yay! I would eat this everyday if it weren't so pricey :)
Out of the few flavors I have tried, I like this plain (which I guess would be coconut then...) and the Passionate Mango flavors. If you have a place near you that sells these, give them a try!
Another new-to-me treat that I tried last night was this Mochi that Steve brought me back from his trip to Colorado last week! I have had mochi once before, a few years ago, but this particular brand is different than what I have previously eaten. This is Harvest Moon brand, made and sold in Boulder, CO, so it was a local product when he was visiting there! He picked up two different varieties: the one we tried last night was the Sesame and he also got a cinnamon raisin, which will get eaten soon, I'm sure!
Here it is in the package, pre-baked (the label was foil, so it would NOT photograph well! ah!!)
And here it is all baked and puffed up. The directions say to cut it into strips so it would puff up properly, so I sliced it into french fry-like shapes, and it worked great!
Monday, August 18, 2008
If you can get your hands on some nice local carrots, give these a try! (oh, p.s. sorry about the blurry crappy picture! my apt has awful lighting...i'm workin' on it)
Wednesday, August 13, 2008
Muhammara (makes 2 cups or so)
2 cups walnuts
3 large red bell peppers
4 Tbs olive oil
4 cloves garlic
2 tsp salt
2 Tbs pomegranate molasses
**pinch each of cumin and crushed red pepper (my addition!)
Preheat oven to 375 F. Spread walnuts on baking sheet and toast until light brown and you can smell them...about 10 minutes. Place peppers on greased baking seperate baking sheet and bake at the same time as the walnuts, for about an hour, until the skins are blackened and super soft. (The recipe calls for you to peel the peppers after you bake them, but I left the skins on, cuz that's how I like it, and it was still rockin'). Saute the garlic in 2 Tbs of the olive oil for about a minute until fragrant and caramelized. Puree all of the ingredients in food processor until smooth and creamy, then season with salt and pepper to taste. **I served mine with veggies and toasted pita bread and it was awesome! It also tastes good with a little Sriracha sauce...if you like it hot :)
Recipe from July/August 2008 issue of Vegetarian Times
Saturday, August 9, 2008
Tofu "Crab" Cakes
I took this idea from when I went with my mom to the Chicago Diner a few months ago, and it seriously turned out to be one of the best things I have ever made. seriously. I just kind of made up the recipe as I went, so the measurements may not be exact, but you can play around with amounts and make things to your taste....but if they turn out how I made them, they should be tasty, plump little cakes of yum with crispy outsides and soft insides and taste like heaven. So go for that when you are making them! I also made a vegan tartar sauce to dip them in, and I served them with some brown rice and a nice summer-y vegetable salad. My new favorite I think.
Tofu "Crab" Cakes (makes enough for about 6 or so people)
1 lb. tofu
3 cups bread crumbs
zest and juice of one lemon
2 stalks celery, finely minced
1 red bell pepper, finely minced
1 small yellow onion, finely minced
3 cloves garlic, minced
1/2 cup parsley, chopped
1/4 cup pickle relish
1/2 cup hijiki, soaked in warm water for 20 min. and drained
1 tsp salt
1 tsp pepper
1 tsp paprika
2 Tbs Old Bay seasoning
2 tsp canola oil
1/2 cup Vegenaise...or more if you are me :)
2 Tbs dijon mustard
1 tsp hot sauce (I use Frank's)
Preheat oven to 350 F. Lightly oil a cookie sheet and set aside.
In a large bowl, mash the tofu until all crumbled up. Add in the Vegenaise, mustard, seasonings, and breadcrumbs, then use your hands to blend everything together. Then add in all the veggies and the oil and mash everything together until completely combined and homogeneous.
Divide into 12 or so uniformly-sized balls and space evenly apart on greased cookie sheet. Lightly flatten the tops of each ball with the palm of your hand. Place in oven and bake for 20 minutes. Remove from oven, flip each patty, and bake for 15 more minutes, until golden and crispy on the outside and the patties can stay together when moved. Serve with tartar sauce and make the world jealous that you are a vegan master!
**Vegan Tartar Sauce**
1 cup Vegenaise
1 Tbs lemon juice
1/3 cup pickle relish
pinch of salt and pepper
Mix all ingredients in a bowl and chill for 15 to 20 minutes before serving with your kick-ass faux crab cakes!
I made this dish because I was feeling something spicy and I had some seitan in my fridge that I needed to use up. I had also not really ever tried to make jerk before and I had always wanted to, so I guess this was a logical choice for dinner! It is pretty spicy and has just the perfect hint of sweetness to cool it off. This is just the recipe for the seitan itself, but I served it over some rice that I cooked with some coconut milk, then put it with a stir-fry of onions, carrots, broccoli, greens, steamed sweet potatoes, tomatoes, and peppers. For a pretty garnish, top it with some fruit salsa...it's sooooo good!
Jamican Jerk Seitan
(adapted from the Jamican Jerk Tempeh recipe at http://ivu.org/recipes/latinam/jamaican-jerk.html)
3 large cloves garlic, minced
1/4 cup minced fresh ginger
1/4 cup thinly sliced scallions
1/2 small habanero chili, seeded and minced
1 1/2 tsp salt
1 1/2 tsp allspice
1 1/2 tsp thyme
1/4 tsp freshly ground pepper
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tbsp olive oil
1 tbs lemon juice
3/4 cup lime juice (can substitute apple juice, pineapple juice, etc.)
2 tbsp maple syrup
1 lb. seitan, thinly sliced
Preheat oven to 350 F. Put all of the ingredients, except the seitan, into a blender and blend until smooth. Pour over sliced seitan in a glass casserole dish and cover with foil. Bake for about 45 minutes, until sauce has reduced and it all starts smelling really good :)
Remove from oven and serve over rice, sweet potatoes, veggies, etc.
ah! I'm sooooo glad I decided that I like cooking again!
Sunday, August 3, 2008
Last week, I got a butt-load of veggies from the market (yay) and my bounty included a couple beautiful EGGPLANT! (double yay) I only wish I had pictured these babies before turning them into something delish :( oh well, onto the yum....
I often crave creamy dips, such as hummus, like a freakin preganant woman or something, so I knew that using my new eggplant for a smooth, rich baba ghanouj! I just kind of winged the recipe, and made it to my liking, but you can make adjustments if you have a different palate.
Saturday, August 2, 2008
But, I did have a wee bit of time to bake...duh...so here's what my cray-cray week consisted of, besides cooking ALL DAY at work:
My biggest news this week is that I finally received my copy of the one, the only My Sweet Vegan by the young miss Hannah Kaminsky in the mail!!! I read it immediately, cover-to-cover. It was fantastic! I admire her talent sooooo much...so I HAD to make something from it that day! of course.I chose my first recipe to be the Almond Avalanche Bars. omigod!!