Sunday Morning Muffins

These muffins were inspired by the awesome nutmeg flavor of plain doughnuts. I found a recipe online and veganised it as well as changed it up a bit. The muffins are much heartier and heavier than a traditional muffin...definitely more like a doughnut, which is the point anyway. They go together easily and smell and taste great. Enjoy. : )



Plain Doughnut inspired Breakfast Muffins

2 T flax meal mixed with 6 T water (set aside)
1 t apple cider vinegar mixed with 1 cup + 2 T almond milk (set aside)
1/3 cup oil
1 t vanilla
2 2/3 cups flour
1/2 cup sugar
1/2 cup brown sugar
1 1/2 t baking powder
1/2 t baking soda
1 1/2 t ground nutmeg
1/4 t salt

preheat oven to 425 f

oil muffin pan or use paper liners

Combine all dry ingredients in large bowl. All remaining ingredients and mix until well combined. Batter will be thick. Divide batter equally between 12 muffin cups. Cook until done, 15 to 17 minutes. If desired when done you may brush with some melted margarine and roll in sugar. I didn't find this to be necessary but it might be a nice change on occasion.

Follow Your Heart vs. Daiya Mozzarella Cheese smackdown!

Today was the day for the Follow Your Heart vs Daiya vegan mozzarella cheese competition in the Foley house! Both pizzas were to be exactly the same, spinach and mushrooms and I even shredded the fyh to be the same consistency as the daiya. Out of the package the Daiya was strong and tasted like it was a mixture of mozzarella and parmesan. The FYH was smooth, mild and very pleasant.

Vegan Pizza made with Daiya Mozzarella Cheese

Vegan Pizza made with FollowYourHeart Mozzarella Cheese

And the winner is FollowYourHeart! After cooking, the FYH melted better, was more visual appealing, and tasted better. To me mozzarella should be mild and creamy not salty and harsh. I think I would maybe prefer the Daiya in Mexican food as opposed to Italian. So for now at least the Foley household is a FollowYourHeart brand household! : )

Carrot Cake Pancakes with Cinnamon Butter - Oh my!

I think I was on facebook when someone first mentioned the idea of carrot cake pancakes. I can't remember who it was or if they had made them or not but the idea must have stuck in the back of my head. Yesterday at work someone mentioned that they were in the mood for pancakes and it made me think of them. How can you possibly go wrong with carrot cake anything? So when I got home from work I decide to take my tried and true "buttermilk" pancake recipe and adapt it to a carrot cake pancake. The result was really, really good. Personally, I didn't even think they needed maple syrup, just a bit of cinnamon butter. I served them with sweet potato hash browns for a light and delicious dinner. They would be a great addition to a brunch menu...yum!




Carrot Cake Pancakes with Cinnamon Butter

2 cups Flour
1 T baking powder
1 1/2 t ground cinnamon
1/8 t ground nutmeg
pinch of ginger and cloves
1/3 cup brown sugar
1/2 cups chopped pecans
1 1/2 cup shredded carrots
1 3/4 cup soured soy milk (add 1 T apple cider vinegar to 1 3/4 cup milk)
2 T oil (mild tasting)
1 T vanilla

Whisk the vinegar in with the milk and set aside.

Combine all dry ingredients in a med-large bowl and stir with a fork or sift to make sure the baking powder gets incorporated with the flour evenly. Add carrots, oil and vanilla to the soured milk. Add the wet to the dry and mix well until relatively smooth. A few lumps are fine.

Pour 1/4 cup measures of batter on a medium hot griddle or non-stick fry pan that has been sprayed with cooking spray. Bake bottoms are golden brown, flip and cook until bottom is golden brown. (The trick where you wait for bubbles to appear on surface of the pancake doesn't really work on this particular recipe.)

* perfect pancake making tips


Cinnamon Butter

1/4 cup vegan margarine
2 t agave syrup
1/2 t ground cinnamon

combine and stir until blended.

Elephant Ears!

Two words....Absolutely Delicious!


These elephant ears are so easy you won't believe it! They are rich, flaky and taste like you spent all day making them. Surprise, surprise because of one secret ingredient you can have these with your Sunday morning coffee before anyone else is even out of bed! The secret is ....Pepperidge Farm Puff Pastry. It is vegan! I am pretty sure other brands are not so if you are tempted to buy another brand read the ingredient list to be sure. I found the recipe on their web site and just used soy creamer in place of the egg wash.

Not at all healthy in any way, shape, or form post....

I just had an urge to make hard candy with agave instead of corn syrup. It worked. The end result is not very fancy but I was just messing around anyway so I didn't really mind. And seriously, it will get eaten regardless of how it looks. I wish I would have had my lollipop sticks ready because it would have made some great lollipops. The round ones in the picture of obviously for sucking but the nesty looking candy is going to be used for decoration on top of frosted cupcakes! I think it will look really pretty. Obviously you can flavor them however you would like.







Agave Hard Candy (in the microwave)

1 cup sugar
1/2 cup agave syrup
1/4 -1/2 t flavor of your choice (vanilla, peppermint, spearmint, coconut, anise, whatever!)
coloring if desired
powered sugar for dusting

Oil a baking sheet or lollipop molds

Place sugar and agave in a 4 quart microwave safe glass bowl. Mix well. Cover with plastic wrap and microwave for 3 minutes and 10 seconds. Remove from microwave. It will be boiling and extremely hot. Carefully move plastic wrap so that you can give it a stir, being ery careful of the steam. Cover with plastic wrap and place back in the microwave and cook for another 3 minutes and 10 seconds. Remove from microwave and stir again. Add flavoring and coloring and stir well. Pour into molds or onto baking sheet. You can score candy with a knife and break once it is cool or shape into ropes and cut up into smaller pieces or roll into little balls or leave in the little pieces. Do what ever you want with it. It is pretty fun. Once it starts cooling you will have a harder and eventually impossible time shaping it so work quickly. When completely cool dust with powered sugar to keep them from sticking together. Have fun.

* If you are not sure about the strength of your microwave and the timing...the candy needs to reach 300 degrees f. So you can use a candy thermometer to test it when you take it out to add the flavoring.

Celebrity Chef Art Smith Creates A Vegan Fried Chicken Recipe

It sounds wonderful but I am thinking it would be just as good and a bit (meaning a lot!) cheaper made with homemade seitan cutlets. I think maybe (hopefully) I will be able to give this recipe a try on Sunday, maybe with some smashed potatoes and roasted carrots. I can hardly wait. Link to recipe here .

As we express out gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them. ~ John F. Kennedy

Thank you Veterans past and present.

As promised...Hearty, Italian Inspired Seitan Stew

Italian Inspired Seitan Stew

about 1 1/2 lbs seitan cut into bite size pieces (recipe) store bought is fine but I love the flavor in the homemade
1/4 cup flour
1/4 cup olive oil
large onion, chopped
6 cloves garlic, minced
2 large carrots, sliced
2 celery stalks, sliced (with leaves)
2 good sized potatoes, diced
4 cups portabella mushrooms, chopped (cremini are also delicious)
1 cup peas
1 cup green beans, chopped
2 cups asparagus, chopped
4 cups fresh spinach
1 can artichoke hearts, rinsed, drained and cut into quarters
2 cups Burgundy
2 cups vegetable juice (v8 is not vegan R.W. Knudsen is)
4 cups water with 1 heaping tablespoon Better than Bouillon Vegetarian Base (or 4 cups of your favorite broth)
1 T parsley (more if you are using fresh)
2 t basil (more if you are using fresh)
1 t oregano (more if you are using fresh)
1 t thyme (more if you are using fresh)
2 bay leaves
1 t salt
1/4 t black pepper

This recipe can be made on the stove or crock pot. I made it most recently in the crock pot and think that will be my way of choice from now on.

Toss seitan with flour until well coated. A zip-lock bag works well for this. Heat half the oil in a frying pan over med-high heat. Add the seitan and brown, turning often. Throw seitan in to the crock-pot. Add remaining oil and add onions, garlic, celery and carrots. Saute them until they just start to brown, you want to bring out the wonderful sweetness of the vegetables, be sure to scrape all of the delicious yummies from the bottom of the pan. Add veggies to the seitan in the crock-pot. Add the rest of the ingredients and give it a stir. Set the pot on low and cook for about 8 to 10 hours.

Perfect for a weeknight meal when you have to be away from home all day! Serve with a loaf of crusty bread to sop up the juices. This stew is a crowd pleaser

Italian inspired Seitan Stew is now in the crock-pot! Pair that with a giant loaf of crusty bread...yay, for no cooking tonight!

Simmer, simmer, while I am toiling away at work. I have started a new book and would love to come home tonight to the wonderful smell of delicious vegan stew...and know that I can sit back, relax and READ and a wonderful dinner is already underway! I love to use the crock-pot. I don't know why I don't use it more often. I will post a picture of the stew when it is finished and the recipe later!

Pretty darn easy Seitan...

I love seitan. My favorite seitan cutlet recipe can be found in this post. It is absolutely delicious. Today I wanted to try a more traditional, neutral flavored, but at the same time flavorful (to go with anything) seitan recipe to keep on hand, in the freezer and to use for a stew possibly this evening. Here is what I came up with. I have to say it tastes pretty darn good even as it is. I think it will be perfect as an addition to anything that calls for a meat substitute. I included a picture...but seriously, how pretty can a pot of simmering meat substitute look? haha!





Pretty Darn Easy Seitan

Dough
2 cups vital wheat gluten
1 t garlic powder
1 t onion powder
1/4 t black pepper
1/4 t salt
1/2 t paprika
3 T nutritional yeast (optional)
1 1/2 cups broth or water
3 T tamari or braggs liquid aminos
1 t vegan worcestershire sauce

Cooking Broth
6 cups water
1/4 cup tamari
1 large bay leave
1/4 t thyme

Combine all ingredients for broth in a stock pot and bring to a boil, reduce heat and keep at a bare simmer.


Combine all dry ingredients for the dough and then add wet and mix to incorproate. Once incorporated knead for a minute or two. Let rest for another minute or two, knead again and then let rest for 7 to 10 minutes. Slice dough into very thin slices. I pull them and flatten them a bit with my fingers to keep them good and thin. At this point the size of the slices are up to you. The larger the pieces the longer it will take to cook. Keep them thin regardless of the size. They will puff up a bit while simmering. Slices 2" long are a good size. It can be used for many things and can always be cut even smaller if need be after cooking. Simmer for 50 to 90 minutes depending on the size. Cutlet size will require the longer cooking time. Keep an eye on the broth keeping it at it a simmer. If allowed to boil it will cause the seitan to have a mushy texture. If your broth becomes low you can always add a bit more water. I didn't have this problem. After cooking I shut off the heat and allowed my seitan to cool in the pan of broth. Can be stored in the fridge wrapped well or in a ziplock bag. Or if not going to use within a week, store in the freezer. It freezes well with no change in texture.

Homemade seitan is so much cheaper than store bought. Plus you have the option of seasoning it any way you like. Give it a try.

If only I could make my own tofu!

Sunday Morning Coffee Cake...easy peasey and super yum!

In my mind Sundays are meant to be lazy and relaxing. Whether you spend the morning at some sort of religious service, reading the newspaper, surfing the internet or relaxing in front of the tv, it is nice to indulge in something yummy and out of the ordinary. Pancakes, French toast, muffins and coffee cake all fit that bill...add hot, freshly brewed coffee and you've got a little bit of heaven. This recipe goes together pretty quickly and it is simple enough for the most inexperience of bakers. I hope you enjoy it. : )

Sunday Morning Coffee Cake

1/3 c dried dates (chopped)
1/3 c dried apricots (chopped)
1/3 c raisins or currants
1 c plus 3 T almond milk
1/4 c agave
1/4 c brown sugar
1/2 c oil
2 t vanilla
1 T flax meal
1 1/2 c flour
1 1/2 t baking powder
1/2 t ground cinnamon
1/4 t ground cardamon
1 t apple cider vinegar
1/4 c brown sugar
1/3 to 1/2 cup chopped pecans

preheat oven to 350f and oil 8" round cake pan

In a med-large bowl combine first 9 ingredients, set aside for 15 to 20 minutes. In smaller bowl combine flour, baking powder, cinnamon, and cardamon. Add flour mixture to fruit mixture and stir until combined. Add apple cider vinegar and stir again just until combined. Pour batter into prepared pan and smooth. Sprinkle with remaining brown sugar and nuts. Bake for 35 to 40 minutes or until test done with the toothpick test. Let cool for about 15 to 20 minutes. Serve warm.

*In the above picture I used pecan halves because everyone was sleeping and I didn't want to make a ton of noise chopping the nuts. Also feel free to use your own combination of dried fruits. As long as the chemistry of baking is correct the rest is an art, be creative and feel free to mix it up a bit.

Tonights post.....Food Porn!

Pasta with Vegan Meatballs

Veggie Stew in a Bread Bowl

Grilled Avocado, Tomato and Nayonaise Sandwich

Vegan Mushroom and Asparagus Quiche

Veggie Lasagna and Paesano Bread

Not Chicken Stew with Dumplings

Vegan Bar-B-Que Ribs

Pizza with Follow Your Heart Cheese

Bread Bowls

Shepherds Pie with Crispy Onion Rings




I hope you have enjoyed this bit of food porn. Food does not have to contain animal ingredients to be beautiful or delicious. You vegans out there know this already. The people that have wandered here accidentally or out of curiosity...give it a try. Check out my recipes or go to VegWeb for 1000's of fabulous recipes. Either way, open your mind and expand your taste buds and save an animal in the process. : )

Chocolate Chunk Pumpkin Cookies

It is autumn and you should use pumpkin any chance you get! At least in my opinion. Sweet, savory, soupy, creamy...any way you cook it, it is delicious. Today I baked cookies, my plan for tomorrow is pumpkin manicotti. I have made it before and it is delicious! I think I will broaden my horizons later in the week to another wonderful fall favorite.

Dark Chocolate Chunk Pumpkin Cookies

1 cup pureed pumpkin
1 cup brown sugar
1/2 cup oil
1 T flax meal mixed with 3 T warm water
1 t vanilla
2 1/2 cups flour
2 t baking powder
1 t cinnamon
1/2 t ginger
1/4 t nutmeg
1/2 t salt
1 10 oz bar of vegan dark chocolate, chopped into chunks

preheat oven to 350f

Combine first 5 ingredients. Add remaining ingredients and mix well. Drop by tablespoon full onto baking sheet. Bake for 10 to 13 minutes. Remove to rack to cool. These cookies are cakey and super chocolaty.



Sneak Preview.....

Pumpkin, Sage & Walnut stuffed Manicotti

Turkey! Turkey? Who needs turkey?!

Deliciously Wonderful Baked Stuffed Pumpkin

This picture was taken very quickly before it was gobbled up. Imagine how beautiful it would look on a pretty platter surrounded by beautiful roasted veggies and all the normal holiday sides.

Turkey? Who needs turkey?!


Baked Stuffed Pumpkin

preheat oven to 350f

1 good size pie pumpkin (about the size of a normal sized head) Cut off top and clean out stringy insides and seeds. Oil the outside.

5 or 6 cups prepared stuffing, either homemade or packaged.

I used Arrowhead Mills organic stuffing (work night and didn't have time for homemade)

Saute 1 chopped onion with 2 stalks chopped celery in a couple of tablespoons earth balance(vegan margarine). Add 1 1/2 cups water and the contents of stuffing package. Toss well and spoon into prepared pumpkin, packing tightly.

Place pumpkin on oiled baking sheet and bake for 1 1/2 hours or until tender - exact time will depend on the size of your pumpkin. Cut in wedges to serve.





Perfect main dish for your holiday feast.

Sorry about missing yesterday...

Day two of....

I was sick yesterday and couldn't think of anything worthy of writing. Hindsight being what it is I decided to write about what I do when I am sick. First off it depends on what is wrong with me obviously. So I will make a list of certain symptoms and the natural, vegan remedies that I use for them. Sounds good right? : )



Nausea, upset stomach - Ginger! Ginger tea, candied ginger, ginger ale (as long as it is made with real ginger), ginger candy, gingery miso soup. Or any miso soup for that matter...it is my go to remedy for any kind of sickness.

Head ache, migraine - snort 4 to 5 grains of cayenne pepper up each nostril and hold there as long as you can...you will sneeze. This doesn't always work but it does sometimes and is definitely worth trying if you have a migraine...if nothing else you will have clear sinuses. Cold compress on forehead and back of neck. Ice cube on the space between your pointer finger and thumb of left hand...let it sit there until it melts.

Diarrhea - very, very soft brown rice. Use twice as much water as usual and cook until soft and creamy. Miso soup/broth, veggie broth, lots of clear liquids. 1 T apple cider vinegar is suppose to help but I can't vouch for that because I cannot take it by the spoonful!

Chest congestion - tea tent. Make a large mug of aromatic tea ( even hot water with eucalyptus or menthol oil in it) and sit under a towel breathing in the steam. Hot, steamy showers can bring a bit of relief also

Nasal congestion - The same as for chest congestion. Also try the cayenne pepper remedy in the headache list..if it is not so congested that you can't breath through you nose at all. A neti pot works wonders and helps keep you nasal passages moist. Apply hot or cold compress around your sinuses. Use which ever one brings you the most comfort.

Sore throat - gargle with a mixture of 1 tsp sea salt and warm water four times a day. Another thing to try is a mixture of 1 Tbs lemon juice with 1 tsp agave and 2 cups hot water, mix well and let cool to warm before gargling.

I have to go to work so I will post more later. Have a great Wednesday and stay healthy. : )

Good Housekeeping may help to bring vegan meals to the average American's dinner table.

Update** I forgot to mention that today was the start of Vegan MoFo...aka Vegan month of food. For more info clicky click here Check out a ton of awesome vegan blogs posting about vegan awesomeness every single day for the the entire month of November!

Proceed you you regular scheduled blog post. ; )


Good Housekeeping Simple Vegan!

Delicious Meat-Free, Dairy-Free Recipes Every Family Will Love

The Editors of Good Housekeeping

Publisher: Hearst
Published: March 2011

160 pages
ISBN: 1-58816-868-9
ISBN13: 9781588168689
$14.95 US
$17.95 Canadian

Whether you're embracing a vegan lifestyle, adding a few vegan dishes to your meal plan, or cooking for a guest, this book is your road map to delicious vegan food! From Pumpkin Waffles to Polenta with Spicy Eggplant Sauce to Deep Chocolate Cupcakes (and even Mac and Cheese!), this tasty collection offers 100 irresistible recipes the whole family will love-all triple-tested by the Good Housekeeping test kitchens.

This is exciting because so many people equate Good Housekeeping with "The Seal of Approval." I think more omnivores may decide to do "Meatless Mondays" or, even better, actually give veganism a try!

Yesterday I was on a cooking/baking frenzy.

But today it is back to work and then straight to the grocery store after work because I didn't do that little bit of wonderfulness on my days off. So tonight's dinner will probably be anything the guys can dream up on their own. Last night's dinner was Italian inspired cottage pie. It is comfort food at its finest. My darling husband ate two large bowls! I love soups, stew and savory type "pies" on cold and blustery days. This recipe fit the bill.

(the picture does not do it justice!)

Italian inspired Cottage Pie

Mashed potatoes

6 medium-ish russets
scrubbed, peeled, diced and boiled until fork tender, drain and place back in pan. Add 4 cloves minced garlic, about 4 T margarine and 1/2 cup almond milk (add more milk if too thick) Mash until light and fluffy. Add salt and pepper to taste.

Filling

1 to 2 T olive oil
2 lbs tempeh (diced)
2 large onions, chopped
5 cloves garlic, chopped
4 carrots, thinly sliced
1 1/3 cups green beans (cut into 1" pieces)
4 or 5 cups cut up kale
1 14 oz can diced tomatoes
1/2 cup burgundy ( I used malbec this time but whatever you use make sure it is a wine you would enjoy on its own. If it tastes bad in the glass it will taste bad in your recipe!)
2 T balsamic vinegar
1 T dried parsley
2 t dried basil
1 t dried thyme
1 t dried rosemary
salt and pepper to taste

A bit of parsley to sprinkle on top of pie before baking


Heat oven to 350f
Saute onions, garlic, and tempeh in olive oil over med high heat until onions start to get soft. Add a bit of water if things start to stick. Add carrots, green beans, kale and tomatoes (include juice) and continue to saute until all veggies are fork tender but not completely done (they will finish cooking in the oven). Add remaining ingredients, stirring well to blend and reduce heat and let simmer until completely heated through. Taste and add salt and pepper as needed. Place filling in a large oiled casserole dish. Spread mashed potatoes over filling, covering the entire top, right up to the edges. Sprinkle parsley on top of potatoes. Place in preheated oven and bake for 25 to 30 minutes.

Like most cottage type foods this pie lends itself well to adaptation. Use whatever veggies you have in the fridge. Peas, spinach, corn, asparagus...whatever sounds good to you. A great way to use up what's in your veggie bin!

Vegan tested, omni approved. ; )

I am on a role!

Two posts in one day! I have a recipe for Triple Ginger Cookies which I have not posted yet, this recipe is for a Ginger Cookie that is a bit crisper and not quite as gingery but none the less delicious. I happen to love ginger so I am a little bias. I often give a basket or platter of baked goods as holiday gifts and ginger cookies are a perfect addition. They go together so quickly you will have a platter of delicious vegan cookies before you know it. Hot cup of tea anyone?




Ginger Cookies

2 1/3 cup flour
1/2 cup brown sugar
2 t baking soda
1 T ground ginger
1/4 t cinnamon
1/4 t salt
1 T flax meal mixed with 2 T warm water (set aside)
3/4 c oil
1/4 c molasses
1/4 c maple syrup

coarse sugar for rolling

Preheat oven to 350

Place all dry ingredients (except coarse sugar) in large mixing bowl. Add all wet ingredients, including flax mixture, and mix until well blended. Make walnut size balls and roll in sugar. Place on ungreased cookie sheet about 3" apart. Bake for 13 to 15 minutes depending on whether you like your ginger cookies soft or crisp. I like to change things up a bit depending on my mood. The cookies in the picture were baked for 15 minutes. It is not as crisp as a gingersnap.

I got 28 cookies from this recipe.

Great recipe for your holiday feast

Mondays are one of my days off and today I am forgoing errands to clean and bake. I enjoy the latter so much more than the former, but the two tend to go hand and hand unfortunately. I have had this recipe in the back of my head for a while and finally decided to give it a try this morning. I use to make baked apples for my boys when they were young as an after school snack every fall and they were always gobbled up in record time. The fig sauce classes them up a bit and also adds a bit of elegance, perfect for a holiday dessert.




Baked Stuffed Apples with Caramel Fig Sauce

Baked Apples

6 medium Granny Smith (or other tart variety of apple)
1/4 c brown sugar
1 t cinnamon
1 T Earth Balance (or your favorite vegan margarine)
1/4 cups pecans (chopped)
1/4 cup raisins
6 pecan halves

Preheat oven to 375f

Wash and core apples leaving bottom intact so that filling does not leak out. Cut a small (1/8 in) bit off top to make apple flat (here is a good video if you don't know how to core an apple)

For filling mix all remaining ingredients (except pecan halves.) Spoon filling carefully into apples placing a pecan half on top. Place in a 8" or 9" baking pan, pour a bit of boiling water in the bottom of the pan and bake for 30 to 45 minutes depending on the size of the apples. To test for doneness a wooden pick should be able to pierce the apple easily with just a little resistance. Overcooking will lead to the fruit losing its shape and becoming mushy.

Caramel Fig Sauce

6 to 8 figs (Dried or fresh may be used. 6 for fresh, 8 for dried)
2 T Earth Balance
1/2 brown sugar
1/2 soy creamer or very rich non-dairy milk
1/4 t cinnamon

Chop figs very well and mush a bit with the back of a spoon. Place all ingredients in a small saucepan and bring to a boil over med-hi heat stirring constantly. Reduce heat to a simmer and stir constantly until the figs break down and sauce is thick, dark and caramelly -yes, that is a word ; ) about 3 or 4 minutes. Serve over baked apples, ice cream or anything else you so desire!

I love October!

October is magnificent! The smell in the air, the foods, the cozy clothes...just about everything about October is wonderful to me. This morning I woke up with the desire to bake muffins...my co-workers will be happy about this desire. ; ) The smell of something baking along with coffee brewing is so much more wonderful in the fall. Happy October 22nd!




Banana Coconut Chocolate Chip Muffins (1 dozen muffins)

2 c flour
1 c sugar
2/3 c unsweetened coconut
2/3 c chocolate chips
1 t baking powder
1 t baking soda
1/2 t salt
3 smallish very ripe bananas (mushed up with a fork)
1/3 c oil
2 T almond milk
1 t vanilla


Preheat oven to 350. Put paper liners in muffin pan.

Combine dry ingredients in medium size bowl. Combine wet ingredients in smallish bowl. Add wet to dry and mix till combined. Fill liners evenly and bake for 25 minutes. Delish!

Just Say No to GMO!

This is awesome! Please watch and share ...what a great way to spread the word.

What a day....

On my days off I set out with 100 good intentions and a million things to do...always. Then I get caught up and side tracked and my good intentions get forgotten and I only get to a very small fraction of the million things to do. I usually feel unsastisfied by the end of the day...like I have done very little and wasted valuble time doing things that weren't important. So I try to take to heart the words of the late, great John Lennon - Time you enjoy wasting, was not wasted. Read it, believe it, live it. Onward and upward, lol. What I did accomplish this weekend was cooking so I will share a bit here. Anna M had posted a picture of the most gorgeous black bean salad on her facebook page that cause me to instantaneously begin drooling. I wanted that salad. So when I got home from work on Saturday night I ran up to the store and bought what I believed to be the necessary ingredients. The resulting salad was nothing short of wonderful. I ate it for dinner on Saturday and then lunch and dinner on Sunday. I seriously love this salad.




Anna's Black Bean Salad (an interpretation)

2 cans black beans (rinsed) or about 4 cups
3 med tomatoes, chopped
1/2 med red onion, thinly sliced
1 red, orange or yellow pepper, chopped
1 1/2 cup fresh or frozen corn
1 avocado, chopped
handful of cilantro, chopped

Tortilla chips

Dressing

juice from one fresh lime (medium sized)
1 T olive oil
1 t agave
1 T rice wine vinegar
salt and pepper to taste


Place first seven ingredients in a bowl. In small bowl combine the dressing ingredients. Taste and adjust to personal preference. Pour dressing over salad and toss gently. Serve piled over a handful of tortilla chips and topped with a dollop of sour cream.


Sour Cream

1 lb tofu *
1 T olive oil
2 t rice wine vinegar
1 t apple cider vinegar
juice from 1/2 medium size lemon, about 1 1/2 T
1 t agave
salt to taste

Place all ingredients in food processor and process until completely smooth and creamy. Taste and add salt to your own preference, process briefly to incorporate salt or any other adjustments you may have made. This recipe taste better if allowed to set in the fridge for a while but can be used right away as well. If refrigerated, stir well before serving because it tends to separate.

* I use extra firm tofu. It holds up well without become too soft and watery.

It is a very rainy, blustery fall day in Maine.

I love soup, stew, chili and chowder on days like this. Most of the time they are easy peasy, and if they required longer cooking times they pretty much do it on their own with only an occasional stir and taste to check for seasoning perfection. You can even do them in the crock-pot which in my opinion is an invention that should recieve far more praise than it does. Love it! Last night I made a pot of chili that went together very quickly and tasted wonderful. This recipe makes a large pot of chili.


Chili with Quinoa and Pumpkin

1 T oil
1 large onion, chopped
1 green pepper, chopped
6 lg cloves garlic, minced
2 cups of your favorite ground beef substitute ( I used Gimme Lean ground beef style)*
2 1/2 T cumin
2 1/2 T chili powder
2 1/2 T oregano
2 T paprika
2 t basil
1 t crushed red pepper flakes (or as much as you like)
1/2 to 1 t cayenne pepper ( if you love it hot, double or triple it! * yikes*)
2 t cocoa powder
2 cups rich tasting veggie broth (could use water)
1 28 oz can crushed tomatoes
1 14 oz can diced tomatoes
5 cups kidney beans
1 cups corn
1 14 oz can pumpkin
1/2 cup quinoa

Saute onions, peppers and garlic and ground beef sub in oil until veggies are soft and ground beef sub is browned. (if things start to stick add a bit of water)
Add spices and saute for another minute. Add remaining ingredients and bring to a boil on med heat. Reduce heat to low and simmer with lid for about 30 minutes. The longer in simmers the richer it will taste.

* I used the gimme lean meat sub this time because I had some in the fridge but generally I use bulgur wheat for the texture of ground beef in my chili. 1 cup raw bulgur wheat combined with 1 cup boiling water or tomato juice. Let stand for about 15 minutes before adding to chili. Do not try and brown bulgur wheat.

Chili is very versatile. Add any veggies that call to you. I've added chopped carrots and celery many times, just saute with the other veggies. Also greens are great in chili. You get the added nutrients and for picky eaters you don't really tasted them in the chili. Use your imagination and go wild.

An old favorite...veganized!

After getting home from work last night and realizing I didn't have a clue what I was going to make for dinner, I ventured over to vegweb to become inspired. I was looking at a tried and true quinoa recipe for burritos/enchiladas that I have made several times and and love but decided I just didn't have the gumption for it. I still wanted something with quinoa though. So I decided that I would try making sloppy joes with quinoa. This recipe is an adaptation of one I found in an old magazine for traditional meat sloppy joes. It was a success! It was quick and very easy, two selling points for a work night dinner. If you make it let me know what you think.



Quinoa Sloppy Tams (aka sloppy joes)

1 1/2 cup quinoa, rinsed
3 cups water

1 T oil
1 onion, chopped
1 green pepper, chopped
3 lg cloves garlic, minced
1 6 oz can tomato paste
2 T chili powder
1 t paprika
1 t dry mustard
1/4 t powdered ginger
1/2 t salt
2 t better than bullion vegetable broth paste mixed with 1 2/3 cup water
1/3 c ketchup
1/4 cup vegan worcestershire sauce
hamburger rolls

Place quinoa and 3 cups water in small pan and bring to a boil. Cover and reduce heat to low. Let simmer for 12 minutes.

Saute veggies in oil until tender. Add tomato paste and saute until it is well combined and softer(stirring constantly) about 4 minutes. Add spices and saute an additional minute.

Add the broth, ketchup, worcestershire sauce and quinoa. Stir letting the mixture come to a boil, reduce heat to low, cover and let simmer for about five minutes. Serve over hamburger rolls.

Autumn is here...

Hopefully I will get on the ball and start posting more. I am not the most disciplined person that you will ever meet. : ( We had a glorious summer here in Maine. It was hot, hot, hot! Maine is known as vacationland and people that were here visiting from Florida would comment that they came to Maine to get away from that kind of heat. I loved every minute of it! I worked a lot and didn't get nearly as much sun as I would have wished. And now wonderful, glorious fall is here. I absolutely adore it. I love the foods, the smells, and even the clothing. In my world, Fall rocks! I hope to be posting some wonderful fall recipes within the next couple of weeks...perfect for the holidays. I will give you a hint. One of them is pumpkin pie whoopie pies! Seriously, who doesn't love them? Also baked apples with a caramel fig sauce. I bet you can't wait. ; )

But for now I have one for Kung Pao Tofu. Not really a fall recipe just a quick and easy go to recipe. : )




Kung Pao Tofu.

1 1/2 cups brown rice (short grain)
3 cups water

4 1/2 T tamari
3 lg cloves garlic, minced
1 heaping T ginger, minced
2 t rice syrup (or sweetener of your choice)
2 t arrowroot
1 t crush red pepper flakes
3/4 cup water

1 lb tofu cut into 1/2 in cubes
1 T oil
2 onions, cut into thin strips
2 peppers, cut into thin strips
2 stalks celery, thinly sliced, on an angle
1/2 cup unsalted, roasted peanuts

Bring 3 cups water and brown rice to a bowl in a med pot, cover and reduced heat and let simmer for 50 minutes.

Combine next 7 ingredients in a smallish bowl to make marinade. Set aside. Pour 1/4 cup of marinade over tofu cubes and mix gently. Set aside for 30 minutes or so for tofu to absorb the flavors. Slice the vegetables while tofu is marinading.

Once marinated, place tofu cubes in heated fry pan with the 1 T oil. Saute until it starts to become golden. Remove tofu from pan and add vegetables. Saute until tender crisp, adding water if the vegetables start to stick. Once the vegetables are done add the tofu back to the pan. Then add remaining marinade. Stir gently as the mixtures heats and becomes thicker. Sprinkle with peanuts and serve over brown rice. I hope you enjoy this recipe as much as my family did. It serves 4.

It has been a rainy lazy Sunday....

The perfect day for a full blown comfort food dinner. Searching the web for some inspiration I came apon this recipe for Chickpea Cutlets. It is from the book Vegonomicon, which I don't currently own but have heard very good things about. I gave them a go and was not disappointed. My guys did not love the slight lemon zing from the zest so I think I may leave it out next time. I didn't mind it at all and thought it gave them a little sumthin', sumthin'. They were relatively quick, extremely easy and delicious. I will definitely make them again...and again...and again ; )

It has been a while

I have been working so much that I haven't really had time to post. I hope people are still checking out my links and recipes. : ) I am so glad that summer is showing signs of itself! Tonight's meal definitely felt like summer...even though I used the oven, it still had that summer feel. I made a macaroni and cheese casserole recipe from vegweb...I tweaked it quite a bit and got rave reviews from the guys. I made my own cole slaw recipe to go with it and some yummy vegan "hot dogs" with mustard. It was comfort food at it's finest. Just for good measure there is also a "small" batch recipe for Giant Kahlua Chocolate Chip Cookies. : )

Cole Slaw

3 cups shredded cabbage (or your may use a 1 lb package of prepared cole slaw mix in place of the shredded cabbage and carrots)
1 lg carrot (shredded)
1/2 cup sugar
1/4 t salt
1/8 t black pepper
1/4 cup non-dairy milk ( I use unsweetened almond milk)
1/2 cup vegan mayonnaise
1/4 cup non-dairy milk mixed with 1 1/2 T white vinegar & 2 1/2 T lemon juice

Place shredded veggies in a med-lg bowl. Mix remaining ingredients in a smallish bowl and whisk until smooth and creamy. Pour over veggies and mix well. Best if refrigerated for a couple of hours before serving.




Kahlua Chocolate Chip Cookies (small batch) edited*

1 cup flour
3/4 cup brown sugar
1/4 t baking soda
1/4 t salt
1/2 to 3/4 cup chocolate chips
1 T flax meal mixed with all wet ingredients in small bowl
1/4 cup oil
3 T Kahlua*
2 T soy creamer or rich non-dairy milk*
1/2 t vanilla

preheat 325 f
Mix dry ingredients in a large bowl. Add wet to dry and mix to combine. Using 1/4 measuring cup, scoop cookie dough and place on large cookie sheet. Place pretty far apart because they spread.

Cook for 17 to 21 minutes depending on if you like them softer or crisper. Let cool for about a minute on the pan and then remove to wire rack to cool.

Makes 6 giant cookies.

I will post a picture of these the next time that I make them. My phone/camera was missing the last time.

Take You Out of Your Funk Cookies...Really!

You know the days when you just need something sweet and delicious and everything will be alright? These cookies were my answer to one of those days. : )


Take You Out of Your Funk Cookies


1/2 cup vegan margarine (Earth Balance)
1/2 cup chunky peanut butter
1 cup brown sugar
1 tablespoon flax meal mixed with 3 tablespoon water and set aside
1/4 cup non-dairy milk of your choice
1 teaspoon vanilla
1 cup old fashion oats
1 3/4 cups whole wheat pastry flour
2 teaspoon baking powder
1/2 teaspoon salt
1 cup chocolate chips
10 to 12 crushed up Newman's Own cookies (your choice of which variety - I used the oreo type ones)


Preheat oven to 375f.

Cream margarine, peanut butter and sugar until light and fluffy. Add flax mixture, milk and vanilla and mix to combine.

Add remaining ingredients to creamed mixture and mix until well combined. Drop by rounded tablespoon onto greased baking sheet and cook for 13 to 15 minutes.

Rounded tablespoons will make 2 dozen cookies...drop by smaller amounts to make more cookies and adjust cooking times.

Makes: 2 - 3 dozen depending on the size of the cookie,

Yum, Vegan Meatballs!

I love vegan meatballs. You can pair them with pasta, sweet and sour or bar-b-que sauce, or place them in a sub sandwich with tomato sauce and maybe some veggie cheese. Yum. How could anyone resist?

These meatballs are easy and quick to prepare, with only a half hour cooking time, hold together perfectly and taste great. My bonus daughter thinks they taste like they have ricotta cheese inside. If you try them let me know what you think. : )

Vegan Meatballs

1 lb extra firm tofu
1 medium onion, finely diced
5 cloves garlic, minced
1 cup bread crumbs
1/2 cup vital wheat gluten
2 t basil
1 t parsley
1/2 t oregano
2 T tamari
2 t vegan Worcestershire sauce ( Annie's make a vegan one)
olive oil

preheat oven to 400f
oil a large baking sheet

Drain and pat dry the tofu. Squish tofu between your fingers to make a ricotta cheese like texture. Put tofu and all remaining ingredients (except for oil) into a med. bowl. Mix with your hands until everything is well combined. Shape mixture into balls about 1 1/2 inches and place on the oiled baking sheet. Brush meatballs lightly with some additional olive oil. Bake for 15 minutes and then turn and bake for an additional 15 minutes.

I think these would be great with a little nutritional yeast and maybe some chopped mushroom added as well...but since Dh can't eat the yeast or mushrooms I didn't add them.

Fresh and Delicious Date Syrup

You can use this Date Syrup in any recipe that calls for a liquid sweetener, such as honey, maple syrup or agave nectar.

3 cups soft fresh dates
enough water to cover
1/4 t vanilla extract


Place your water and dates in a medium narrow pan. Bring to a boil. Let it boil for 5 minutes then lower heat and simmer for 30-60 minutes. If your dates are soft and fresh it should be closer to the 30 minute time, if they are hard you will probably need to simmer for 60 minutes. The dates should be very soft and mushy when done.

Let the mixture cool. Once cooled pour into a blender and add vanilla extract. Blend until the mixture is very smooth. If your blender is unable to make it completely smooth you will want to strain it through a mesh strainer.

It is now ready to enjoy. Store in a covered jar in the refrigerator.

You can experiment with different flavored extracts or none at all if you like. I like to add a bit more vanilla and some cinnamon to use to top pancakes. : )

Get the Scoop on Sugar: Vegan - Not Vegan

I think that most vegans know that some sugar is not vegan but an omni will almost always ask "why on earth is sugar not vegan?!" So for those of you new to veganism or those of you ready to convert here is the information straight from the mouth (so to speak) of PETA.

Bone char, made from the bones of cows, is at times used to whiten sugar. Some sugar companies use it in filters to de-colorize their sugar. Other types of filters involve granular carbon or an ion exchange ion exchange system rather than bone char.

The following sugar companies DO NOT use bone-char filters:



Florida Crystals Refinery
P.O. Box 86
South Bay, FL 33493
407-996-9072
Labels: Florida Crystals

Refined Sugars Incorporated
One Federal St.
Yonkers, NY 10702
914-963-2400
Labels: Jack FrostJack Frost, Country Cane, 4# Flow-Sweet

Pillsbury
Makes powdered brown sugar
Supreme Sugar Company (subsidiary of Archer Daniels Midland)
P.O. Box 56009
New Orleans, LA 70156
504-831-0901
Labels: Supreme, Southern Bell, Rouse's Markets


The following sugar companies DO use bone-char filters:

Domino
1114 Ave. of the Americas
25th Fl.
New York, NY 10036
212-789-9700

Savannah Foods
P.O. Box 335
Savannah, GA 31402
912-234-1261

California & Hawaiian Sugar Company (with the exception of its Washed Raw Sugar)
830 Loring Ave.
Crockett, CA 94525-1104
510-787-2121

Supermarket brands of sugar (e.g., Giant, Townhouse, etc.) buy their sugar from several different refineries, so there is no way of knowing whether it is vegan at any given time.

Brown sugar is generally made by adding molasses to refined sugar, so sugar companies that use bone char in the production of their regular sugar will also use it in the production of their brown sugar. Confectioner's sugar (refined sugar mixed with cornstarch) made by such companies also involves the use of bone char. Fructose may, but does not typically involve a bone-char filter.

If you want to avoid all refined sugars, we recommend alternatives such as Sucanat and turbinado sugar. Neither of these sweeteners are ever filtered with bone char. Additionally, beet sugar--though normally refined--never involves the use of bone char.


So now you have the "official" scoop on sugar. ; )

Top 6 Ways to Identify & Avoid Genetically Modified Foods (GMOs)

Blah, starting the week off sick is certainly no fun...

All of my boys have been sick with a horrible cold for more than a week now. I took lots of emergen-c and echinacea, I washed my hands constantly but I still managed to come down with this nasty bug. When I am sick the only thing I want to eat is gingery, garlicky miso soup. It is just so soothing and comforting. Nothing else does the trick.


Miso Soup

1 T oil
1 cup thinly sliced carrots
2 cups shredded or thinly sliced cabbage
1 cup chopped spinach or kale
1 onion diced
4 or 5 cloves of garlic, minced
1 T fresh ginger, minced
2 cups sliced fresh mushrooms
1 T apple cider vinegar
1 T tamari
1 T rice syrup (or sweetener of your choice)
1/4 cup miso paste (there are many different types, any will work fine.)
handful of soba noodles (optional)
8 cups of water
salt fresh black pepper to taste

In a large soup pot saute all veggies in oil until they start to wilt. If the veggies begin to stick toward the end add a little water to continue sauteing until wilted. Add water, vinegar, sugar and tamari to the veggies and bring to a boil. Boil for a few minutes until the veggies are tender. Add the soba noodles if using and continue to cook for recommended time on the package, mine were 3 minutes. (if you have longer cooking noodles add them before the veggies are done.) Ladle out some of the broth into a bowl or cup and add the miso and stir well to dissolve. Lower the heat and allow the soup to just barely simmer. Add the miso to the pot and stir to incorporate. Taste and add the pepper and some salt if it needs it. I never add additional salt but some people prefer a more salty taste. You can always add some cayenne pepper or red pepper flakes to it to help decongest a stuffy nose.


Optional things that would be great in this soup;

peas
edamame
broccoli
chunks of tofu
scallions
celery
corn
a drizzle of sesame oil
different kinds of noodles

This recipe is very versatile so be creative and use what you have on hand. I often add frozen corn to cool it down so I can eat it right away, : ) I hope it is as comforting to you as it is to me.

Just a Sweet Potato Kind of a Day.

First thing this morning I decided to make a sweet potato cobbler for the girls at work. Generally when I create a new recipe my family is the first ones to try it, just in case it is a flop. But I decided to take it in to work and risk it. They loved it! Which made me happy of course but I wasn't completely satisfied with the end result. I thought it was a tad soupy, although it did thicken up after cooling I still think I would like it to be a bit thicker, so I will change up the recipe a bit and make it for the family before I post the recipe here.

Tonight when I got home form work I had a head ache and really didn't feel much like cooking so I decided to throw some things in the fridge together and make a casserole of sorts. I don't have a recipe per se but I will tell you what I did. It was so quick and easy that I am sure I will make it again.

I took about three cups of left over seasoned black beans and dumped them into a casserole, added about three cups of left over chick peas, about 1 cup salsa, 1 can of diced tomatoes and a season packet for vegetarian chili and mixed it all together. I then put a layer of frozen corn over that and then topped the whole thing with some mashed sweet potatoes, put it in a 375 oven for about 35 minutes and voila' , dinner is served. : )

I am sure unseasoned black beans would have been fine and instead of a season packet you could just add some chili powder, cumin, garlic powder, onion powder and what ever other spices you like in your chili.

Kale Oh Wonderful Kale

Kale is rich and abundant in calcium, lutein, iron, and Vitamins A, C, and K. Kale has seven times the beta-carotene of broccoli and ten times more lutein. Kale is rich in Vitamin C not to mention the much needed fiber so lacking in the daily diet of processed food eating Americans. The "Icing on the Kale" are the natural occurring all important phytochemicals sulforaphane and indoles which research suggests may protect against cancer. Let's not forget the all important antioxidant Vitamin E. Rest assured kale spares nothing in providing one with much needed nutrients and associated health benefits.

I have to agree with Christy aka The Blissful Chef and her enthusiasm for this wonderful leafy green. I think her recipe sounds absolutely delicious and I can't wait to try it!!

What a great idea for the middle of the day blahs....

If you have to be sitting in front of it, why not use your computer as a form of stress relief? It makes sense to me.

Meditation Rooms

If you like it, why not bookmark the page for those times when you feeling like climbing the walls or worse.

Morning ramblings...

The Mutant Paisano Bread that I made over the holiday weekend.



No recipes in this post...just some idle ramblings.

Yesterday my middle son came home for lunch and proceeded to take a couple of bean burgers out of the freezer to put in the microwave. He came into the kitchen and announced that he really loves them and that they could be packaged and sold in the stores because they are so good! : ) It made me smile. I know they are delicious but his enthusiasm proclaiming their praises was especially good to hear.

Yesterday I was putting together a package for my VegWeb secret gift exchange and baking and sewing up a storm...I won't mentioned what I made just in case my giftee reads this. ; ) But I can't wait until I can post a picture of one of the items because it was adorable!

Today I am working on veganizing my old prevegan Sicilian Pound Cake Recipe for Dh's birthday on Friday. I think I have it. I will posts pictures and recipes if the reviews are great. Otherwise it is back to the drawing board, so to speak. He hasn't told me what he would like for his special dinner but I am thinking he will probably choose Lasagne coi Carciofi with my (mutant) Paisano Bread. If so I will post pictures and recipes afterward.

Sorry for the scatteredness of this post...I guess it is how my brain is working today. Going from one thought to the next. *yikes* I need to go and get something accomplished.

Praise Delicious Seitan Cutlets!

These were seriously the best seitan cutlets I have ever had! I am imagining all the things I can create with them. Dh suggested cutting them into strips and making Chinese type ribs and I was imagining cutting them into strips and sauteing with peppers and onions and making sandwiches with them...or maybe leave it whole and turn it into seitan parmigiana. Oh the possibilities are endless! This recipe is definitely a keeper. Thank you Vegan Epicurean!

Seitan Cutlets

The only thing that I did differently was used 1/4 t garlic powder instead of fresh, 1/4 t onion powder instead of flakes, replaced 1 cup of the water use in the dough with 1 cup no-chicken broth, and didn't bother to put anything in the blender. They were so easy and so good.

Chocolate Banana Bread

Who can resist the combination of chocolate and bananas? Who would want to? Here is a deliciously moist banana bread that brings you the best of both. : )

Chocolate Banana Bread

3 cups flour
1/4 cup cocoa
1 t baking soda
1 t baking powder
1/2 t salt
2 cups sugar
1 cup oil
1/4 cup flax meal
1/2 cup water
2/3 cup almond milk (or milk of your choice)
1 1/2 cups mashed ripe banana
1 cup chocolate chips
1 cup chopped pecans or walnuts
1 t vanilla

preheat oven to 350f and oil 2 loaf pans

Mix flax meal and water in a small bowl and set aside. Place first six ingredients in a large bowl...sift to make sure there are no lumps in the cocoa or baking soda/powder. Add all remaining ingredients and mix until well combined. Divide equally between the two pans and bake for 55 to 60 minutes. Remove from pan and let cool on wire rack.

Fun times with the oral surgeon...

Not! I have not made any posts for a few days because I had to have my wisdom teeth pulled. Oh what fun. In actuality, it has not been bad at all, mostly just inconvenient. But now I am ready to get back to cooking and posting. : ) Over the holiday weekend I was a cooking/baking fool and with the exception of a Strawberry "Ricotta" Cake Roll that certainly was not beautiful everything came out very delicious. I love my family for being such willing test subjects, ; )

First recipe, Hot Cross Buns. I cannot take complete credit for these because I basically just veganized an existing recipe that I found online. Preparing the dough in the bread machine is a life saver when you have a million other things to do. They came out delicious and the texture makes me think they would work marvelously turned into bagels. If anyone tries this before I get a chance please let me know your results.

Hot Cross Buns

dough
3/4 c almond milk
1/4 cup canola oil
1 1/2 t ener-g egg sub. mixed with 2 T water (I am going to try it without egg subs as well.)
1 T yeast (scant)
3 1/2 cup flour
1/4 cup sugar
1 t cinnamon
1/2 t nutmeg
pinch of cloves and allspice
1/2 t salt
1/2 cup currants

glaze
2 T sugar
2 T water

icing
1/2 cup powered sugar
2 t water

To prepare dough in a bread machine;

Place all ingredients for the dough, except the currants, in the bread machine pan in the order recommended for your machine. Set on the dough cycle. Add the currants when the machine signals. Remove from machine at the end of the dough cycle and cut into 12 pieces. Let rest for a few minutes. Shape into balls and place on lightly greased baking pan about 3" apart. Cover with a damp tea towel or a piece of plastic wrap sprayed with cooking spray, place in a warm draft free place and let rise for 45 to 60 minutes. Bake in a preheated 375f degree oven for 15 to 18 minutes or until golden brown. Place entire pan on a rack to cool. Mix the sugar and water for glaze and brush on still warm buns. Let cool completely. When buns have cooled mix powered sugar and water for icing, adjusting the water amount if necessary to have a good piping consistency. Pipe or spoon a cross on each bun.