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!