Gluten Free and Vegan Boneless Spare-no-ribs

I recently bought four bags of Butler soy curls from Veganessentials.com because they are my favorite gluten free vegan meat substitute. I use this recipe I love for Sweet and Sour Soy Curls, and while I was making it, I realized that soy curls are the perfect shape, size, and texture for trying to replicate Chinese boneless spare ribs. It’s mostly a coincidence that I happen to have perfected the recipe and am posting it on Chinese New Year, although once I realized the coincidence it pushed me to post this faster than I normally would.

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Today starts the year of the Red Monkey according to Chinese astrology. I was born under the year of the rat. When I looked up my Chinese horoscope for the new year for fun, it said I might have a good year, with some luck in career stuff, education, and romance. I hope so!

Gluten Free and Vegan Boneless Spare-no-ribs

Ingredients:

  • 3 cups Butler Soy Curls
  • Enough water to cover dry soy curls in a bowl
  • ¼ cup mirin wine

Marinade:

  • 1 tbsp gluten free hoisin sauce
  • 1 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 2 tbsp rice vinegar
  • 2 tbsp ketchup
  • 2 tbsp cherry jam or preserves
  • 1 tbsp brown sugar
  • ½ tsp five spice powder
  • 3 cloves minced garlic
  • 2 tbsp corn starch
  • 1 tsp potato starch
  • 1 tsp egg replacer powder without water added
  • 1/3 cup coconut oil

Sauce:

  • 2 tbsp cherry jam or preserves
  • 1 tbsp agave nectar
  • 1 tbsp molasses
  • ¼ cup rice vinegar
  • ¼ cup gluten free soy sauce, tamari, or liquid aminos
  • 1 tsp minced ginger
  • 2 cloves minced garlic
  • 1 1/2 tbsp cornstarch mixed with 2 tbsp water

Directions:

  1. Reconstitute the soy curls in the liquid for at least 15 minutes.
  2. Drain and squeeze as much liquid out as possible. You can use a clean dish towel to help with this process. Place in a ziplock type bag or bowl.
  3. Prepare the marinade in a food processor or whisk vigorously until smooth.
  4. Pour into the ziplock bag or bowl with the soy curls.
  5. Shake or stir the soy curls so that they are fully coated with the marinade. Allow to marinate overnight or for at least 2 hours.
  6. Before frying the ribs, make the sauce. Stir all ingredients in a small saucepan together and heat over medium heat until warm.
  7. Add in the cornstarch and water and continuously whisk until it thickens and bubbles.
  8. Set aside.
  9. Toss 2 tbsp cornstarch, potato starch, and powdered egg replacer into the bag/bowl and again coat the marinated soy curls.
  10. Heat the coconut oil in a skillet on medium high heat. Allow it to get hot. Place the soy curls into the pan (they should sizzle if the oil is hot enough), and stir until coated and brown. The coconut oil should have fully absorbed. Don’t stir too long or they might start to stick together too much.
  11. Turn the heat to low and stir in the sauce.
  12. Serve and enjoy!

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What the sauce looks like when done.

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Dig in!

I hope you enjoy this recipe! :D

Asparagus and Saffron and Garlic Aioli

When I was younger, my mom used to make a non vegan version of this that I loved. Every time she’d make it, she would say “Saffron and Garlic Aioliiiiii” all long and drawn out in a funny voice and it made me have fonder memories of it. It leaves you with horrible garlic breath, but is worth it.

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Ingredients:

  • 1 bunch fresh asparagus
  • Olive oil or spray oil
  • 1 cup Just Mayo (vegan mayo brand…I do not recommend trying this with other brands of veganaise, they will get too thin and the taste won’t be the same)
  • 2 cloves garlic, minced
  • 1 tablespoon agave
  • 1/4 cup red wine vinegar
  • 1 pinch saffron threads

Directions:

  1. Preheat oven to 425 degrees F.
  2. Trim the ends of the asparagus off. Place in a baking pan with oil spread or sprayed on the bottom. Spray the tops of the asparagus with oil as well or use a couple teaspoons of oil if you don’t spray.
  3. Bake for 15 minutes.
  4. To prepare the aioli, place the vinegar, agave, and saffron in a saucepan and bring it to a boil on medium heat.
  5. Allow the vinegar to cool in the refrigerator.
  6. Stir the garlic together with the Just Mayo.
  7. When the vinegar mixture is cool, mix together with the mayo and garlic.
  8. Dollop the aioli over the asparagus. Enjoy! It also makes a yummy dip for other veggies and such.

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Gluten Free Shiitake “bacon” vegan quiche recipe

Gluten free Shiitake “Bacon” Vegan Quiche

Well, I am finally back with a new recipe. My previous few recipes received a lot of attention, and I felt a little frozen to try and top them! This may not top the rainbow cookies, but I am excited that I made it. This recipe is adapted from my jalapeño popper quiche I made awhile ago here.

This recipe is quite nutritious. 1/6 serving has about 15g of protein, 325g potassium. It also contains 19% zinc (which I have a hard time getting in my diet), 14% iron, 122% b-12, 20% calcium (depending on the vegan milk you use), and is also a good source of folate, B-6, Riboflavin and Thiamin because of the nutritional yeast.

The Shiitake bacon:

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I am now quite smitten! In fact, I think it is the closest us vegans have come to replicating the texture of actual bacon. I have adapted my recipe from Chloe Coscarelli…her recipe requires a pound of shiitake (which would cost me at least $10, probably more) and I can only seem to find 3.5 oz containers of sliced shiitake near me. It is so good though. And it is not even fried! I like it by itself, in her Carbonara recipe (http://chefchloe.com/entrees/pasta-carbonara-with-shiitake-bacon.html), and now in this quiche, which is the perfect place for it!

Ingredients:

  • 3.5-4 oz sliced shiitake mushrooms
  • 1 tablespoon olive oil
  • ¼ tsp sea salt
  • 1/8 tsp ground black pepper

Directions:

  1. Preheat oven to 375 degrees F.
  2. Place mushrooms in a ziplock bag. Add in the oil and salt and pepper.
  3. Seal bag and shake until mushrooms are coated.
  4. Place on a cookie sheet and bake for 10 minutes.
  5. Flip over.
  6. Bake for another 10 minutes.
  7. Voila! They should be simultaneously crispy and chewy (the smaller, thinner pieces will be more crispy, and the thicker bigger pieces chewier)
  8. Use for whatever reason or in the quiche recipe below.

 

Bob’s Red Mill Gluten Free Pie Crust

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I am back to eating gluten free after majorly slipping up during the holidays. I have been using this packaged pie crust dry blend for awhile, and I have adapted the rest of the ingredients and directions more to my liking. I do love this product and it makes gluten free pies much easier but the method for using it could use some improvement. In the past when I followed their directions, I often found myself working with a very crumbly crust that was almost impossible to roll out and use without it cracking or worse. I have been thinking of ways to make it better and more like an actual pastry pie crust, and this seems to have worked.

Ingredients:

  • A bag of Bob’s Red Mill Gluten Free Pie Crust Dry Mix
  • 12 tbsp Earth Balance Sticks (1.5 sticks total)
  • 8 tbsp coconut oil
  • 6 tbsp water

Directions:

  1. Pour the dry mix into a food processor.
  2. Cut up the Earth Balance into small pieces and place into the food processor. Do not process yet!
  3. Place the coconut oil into the processor by each tablespoon at a time.
  4. Process until a smooth somewhat cohesive mixture is formed.
  5. Take out and place in a large bowl.
  6. Sprinkle the water over it.
  7. Use your hands to combine everything together and make it moldable.
  8. Separate in half. If making the quiche, keep one half out and wrap the other in a disk shape in plastic wrap and keep in the freezer, defrosting before ready to use for another quiche or pie of some type later. If making a double crust pie instead, place the disk in the fridge for 30 minutes before using.

BEHOLD! THE QUICHE!!

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Ingredients:

  • ½ recipe Bob’s Red Mill Gluten Free Pie Crust as prepared above
  • 1 lb firm tofu
  • 1 tbsp Ener-g Egg Replacer (do not add water to it!)
  • ½ cup nutritional yeast
  • ¼ cup plain almond milk or another favorite vegan milk substitute
  • 1 tsp onion powder
  • 1 tsp ground turmeric
  • ¼ tsp Indian Black Salt (optional, it makes it have an eggier flavor. When searching for this, please note it is actually a pink color and not black) If you can’t find it, place ¼ tsp of your favorite salt instead
  • ¼ tsp sea salt
  • ½ Daiya cheddar shreds
  • 1 3.5 oz batch of shiitake bacon as provided above

Directions:

  1. Spread half the prepared pie crust into a deep dish pie pan with your fingers. Try your best to make it even across the pan and up the sides.
  2. Let sit in the refrigerator for 30 minutes.
  3. Preheat oven to 375 degrees F.
  4. Place pie crust with several fork stabs to the bottom in the oven for 10 minutes.
  5. Prepare the filling by placing the tofu, egg replacer, nutritional yeast, and plain vegan milk in a food processor. Blend together until smooth.
  6. Add the onion powder, turmeric, and black salt, and process until combined, scraping down the sides with a rubber spatula a few times to really incorporate everything.
  7. Scoop out into a large bowl and fold in the Daiya cheese and shiitake bacon until they are evenly dispersed throughout.
  8. Spread into the prepared pan with the pie crust in it.
  9. Bake for 30 minutes.
  10. Take out of the oven and allow to cool for a bit (10-15 minutes…although it is easier to cut when you wait longer) before digging in! Enjoy!

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Italian Rainbow Cookies Veganized

During Christmas, I had this bad habit of being at the grocery store and looking at the ingredients of the Italian Christmas cookies hoping some of them would be vegan. Not a chance. I’ve been craving these all season.

After Christmas, I looked up some recipes for this type of cookie. I wasn’t sure what they would actually be called, but it was easy enough to find. I found this recipe, which I knew I could veganize with the magic vegan ingredient, aquafaba.

I was so worried I’d really mess up making these a lot earlier on. The parts I thought would fail were not as difficult as I thought. The hardest part was cutting it after I put the chocolate on top, which ended up crumbling a bit and making it not as pretty as I would have liked. The recipe makes it sound much more complicated and some of the steps are needlessly complicated, so I’m re-writing the recipe in the way I did it with the vegan substitutions.

This recipe also required making vegan almond paste (with aquafaba as well!)

That is the first step to making these babies.

Vegan Aquafaba Almond Paste

Ingredients:

  • 1.5 cups blanched almonds
  • 1.5 cups vegan powdered sugar
  • 3 tablespoons aquafaba (chickpea water/brine from a can)
  • 1.5 teaspoons almond extract
  • 1/4 teaspoon salt

Directions:

  1. In a food processor, blend the almonds until smooth and pasty.
  2. Add the powdered sugar, aquafaba, extract, and salt.
  3. Process again until smooth and dough-like (it should form into a big ball).
  4. You may need to scrape the sides down frequently throughout the process.
  5. When finished, set aside 3/4 cup for your Italian Rainbow cookies. You can save the leftovers, it’s super yummy!

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Veganized Italian Rainbow Cookies

Ingredients:

  • 2 sticks plus 4 tablespoons Earth Balance sticks
  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup almond paste (recipe above)
  • 3/4 cup vegan sugar plus 2 tablespoons
  • 4 tablespoons aquafaba (liquid from a can of chickpeas)
  • 12 tablespoons aquafaba
  • 2 tablespoons vegan sugar
  • food coloring method of choice (red and green)
  • 15 oz Apricot Jam (not the kind with clumpy pieces in it, you want it to be smooth)
  • 10 oz vegan chocolate chips

Directions:

  1. Preheat oven to 350 degrees F.
  2. Place parchment paper on three jelly roll pans or rimmed cookie sheets and spray parchment with cooking oil.
  3. In a stand mixer bowl, place the almond paste and 3/4 cup with 2 tablespoons of sugar. Mix on the medium speed setting until crumbly.
  4. Cut the Earth Balance into small pieces and place into the the mixture while beating together until all the Earth Balance is in there and the batter is smooth.
  5. Sift 2 cups of flour and 1/2 teaspoon salt into a bowl. Add into the mixer slowly and continue to mix until combined. Do not over mix.
  6. In a large metal bowl, using a handheld electric mixer, place the 12 tablespoons of aquafaba. Whip until foamy. Slowly add in the 2 tablespoons of sugar while continuing to whip on the highest setting. Stop when you have created firm peaks (if you take out the whisks from the meringue, and place them upside down, it will not drip down).
  7. Add 1/3 of the meringue into the batter and fold in with a rubber spatula. Add the rest of the meringue and mix until fully incorporated.
  8. Place the batter evenly into 3 bowls. 1 bowl keep plain, and then add green and red to the other two bowls.
  9. Transfer the batters onto their respective cookie sheets one at a time with a wet rubber spatula . My sheets were too big to be able to spread out the batter entirely, so I tried my best to make the most even shaped rectangles on each cookie sheet so they’d match up when layered together after baking.  Don’t worry too much about it, you’ll cut the edges so they’re prettier when it’s all assembled anyhow. Just worry about making relatively even thickness rectangles for now.
  10. Bake for 4 minutes, rotate the pans around in the oven so that one pan is not on the bottom rack the whole time, and bake for another 4-6 minutes until the edges are slightly browned.
  11. Allow to cool completely.
  12. Spread a thin layer of apricot jam on top of the red layer.
  13. Cut any excess parchment paper from around the white layer. Holding the bottom of the cookie with both hands, carefully line up and flip the white layer onto the red.
  14. Spread another layer of jam. Repeat step 13 with the green layer, but do not place anymore jam on top.
  15. Cover with plastic wrap. Place a clean cookie sheet on top to press down the layers. Place something heavy and even (like two cans on either side) on top of that, and place into the refrigerator for at least 4 hours.
  16. Take off the cans, cookie sheet, and plastic wrap. With a sharp knife, trim the uneven sides into a clean rectangle shape. Let sit for a moment or a few.
  17. Melt the chocolate chips in a double boiler or microwave.
  18. Spread over the top layer and sides with a spatula.
  19. Allow to set, and then cut into smalls squares.
  20. Place in a container and store in the refrigerator or at room temperature.

Enjoy! I know I certainly will!

 

 

Happy Holidays! (xmas recap)

I’m in the mood to do a show and tell kind of post, with pictures and descriptions of my Christmas…so here it goes:

*Note: I decided to eat gluten this holiday…I need to go back to eating gluten free because I don’t feel great again, but I wanted to see how I felt with it. I’m glad I don’t have celiacs, but I’m definitely pretty sensitive. I’ve missed some of this food so much though.

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My brother illustrated a portrait of two of my cats for my dad’s business. It’s really cute. Cats seemed to be the theme of our Christmas this year.

In fact, I made a bunch of cat sugar cookies.

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Unfortunately, I am a little weak with my decoration skills.

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For Christmas Eve we made my Pizza Strips and this caesar salad.

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My orange cat, Sammy, woke me up very early on Christmas morning so I went downstairs to make some cinnamon buns with coffee icing for everyone.

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Yum! They were a hit with everyone. I actually bought pre-made vegan cinnamon buns and just made the icing myself, because it would have been difficult to make them from scratch in the morning and have them ready on time.

Later, we had Chef Chloe Coscarelli’s Pistachio Guacamole from her Italian cookbook for an appetizer:

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For my dinner I made Sporkfood’s frosted tempeh beet loaf. My mom made Chloe Coscarelli’s creamed spinach for me and twice baked potatoes.

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For dessert we made Chloe Coscarelli’s lava cakes with raspberry sauce, So Delicious coco whip and ice cream.

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And I got quite a few culinary presents in the form of new cookbooks!

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It was quite a delicious event! I hope those of you who celebrate Christmas all had a great holiday!

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Gluten free and Vegan Gingerbread House Info (as promised!)

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So, I promised I would share some more details about how I made this house! This post will come complete with some helpful recipes and tips.

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My mother bought awhile ago gingerbread house molds…she has 2 of them that make up an entire house. Each mold has 2 different sides with a different style of house on each. They have a victorian house and a log cabin. I’m sure you can find a set online like this with some googling. But if you want something easier, I think you could try one of these templates.

Once you’ve selected a template, have a stash of vegan candy at the ready, you can prepare the gingerbread dough.

Here is the recipe for the gluten free and vegan gingerbread house cookie dough:

Ingredients:

  • 1/2 cup organic non-hydrogenated vegetable shortening
  • 1/2 cup vegan white sugar*
  • 1/2 cup blackstrap molasses
  • 2 tablespoons cold water
  • 2 cups superfine brown rice flour
  • 1/3 cup tapioca starch
  • 2/3 cup potato starch (be sure the only ingredient listed is “potato starch” otherwise you might have a product that is actually “potato flour”)
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt

* if you are interested in making a tastier structure of the house to eat, I suggest you experiment a bit with adding more sugar.

Directions:

Note: you will definitely need a stand mixer for this, as the dough is really tough and needs to be kind of like cement. It’s also necessary to make the royal icing you will need later to assemble and decorate.

  1. In a stand mixer, cream together the shortening, sugar, molasses, and water.
  2. Add the rest of the ingredients and mix until it becomes a stiff dough.
  3. Chill for at least an hour in the fridge.
  4. Preheat oven to 350 degrees F.
  5. Grease your molds or cookie sheets with spray oil.
  6. If using a mold, press the dough into it, trying as best as you can to make the dough even and filling the edges well. If you are using a template, this will require some extra work. You will need to roll the dough out to be about 1/3 inch thick, place the templates on top, and cut around the template. Take care in transferring the dough to the cookie sheet.
  7. Bake in the mold or on the cookie sheet for 25 minutes.
  8. Let sit for 10 minutes, and then carefully transfer to a cooling rack.
  9. It’s good to let it sit out for a day before you assemble so it can be a sturdier house and you don’t have any crumbling gingerbread houses! (believe me, I think tears have been shed by my mom–and maybe us kids– in Christmases of the past where she was putting the house together and wasn’t patient or calm for various reasons…)

Next, when the gingerbread is made and ready, you will need to create a royal icing. Don’t expect this to taste all that good either. It needs to be like glue to keep the house together and the candy stuck to it. That’s what we’re going for here.

Vegan Royal Icing:

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Ingredients:

  • 4 cups vegan powdered sugar
  • 9 tablespoons aquafaba (the liquid from a can of chickpeas)
  • 1 teaspoon water

Directions:

  1. Start by placing 5 tablespoons of aquafaba in the mixer.
  2. Slowly add the 4 cups of powdered sugar.
  3. Continue to mix while adding the other 4 tablespoons of aquafaba, a tablespoon at a time.
  4. Add a teaspoon of water (you may want a little less, check to ensure a similar consistency as the picture above).
  5. Mix on high speed for ten minutes.
  6. Place into a ziplock bag with a corner cut off or a pastry bag with an attachment that has a wide sized opening (I used the former, it seemed like a safer bet because this stuff really is cement-like).
  7. Use immediately to assemble the house and then decorate with candy.

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To create the house:

This is the fun part, but you need to be calm and patient (and have a fairly steady hand)!

  1. Make sure you have some kind of clean surface to attach it to. My family has always covered cardboard with tinfoil.
  2. Start by making a line or two of icing on the board the size of the first side of the house you will attach to it. Press the gingerbread house piece into it and hold it in place for at least 15 seconds.
  3. Place icing for the connected wall of the house coming from the corner of the already attached wall and up the sides. Carefully press together and hold for another 15 seconds. You may also want to reinforce the inside corner with some extra icing.
  4. Continue to assemble in a similar manner. Take extra care in attaching the roof as this is where disaster can occur.
  5. Once you’ve completed the house, it should be safe to continue decorating. The icing has about a 30 minute window before it gets too stiff and unusable, so you kind of need to work quickly. If you have kids that you are doing this activity with, I recommend placing a lot of the icing on the roof and having them do that first. Just make sure they are lightly touching it, as it might be a little fragile still. Use the icing  for any other candy pieces that need security, but I recommend that you also use another favorite frosting recipe to decorate the rest if you have young kids, it will be less frustrating for them and more fun/delicious.

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I made a snowman out of Dandies marshmallows (that I used lots of toothpicks to achieve this effect with, including one in the middle). Gluten free vegan pretzels make great fences and stuff. Like I said in the other post about this, coconut flakes are great for making snow, but can get messy. I had bought some vegan gumballs to use too, but ran out of icing for them…there are lots of vegan candies and snacks you can use…I wish I had put more chocolate on mine! ;) Enjoy!

 

 

Happy Holidays from Banana Curl, Vegan Girl!

First of all, it’s Chanukah right now, so Happy Chanukah for those who celebrate it! Some of you know from past posts that I grew up celebrating both Jewish and Christian holidays, and I really love the traditions my family has around both holidays.

This year I thought I’d share something a little different and funny. One of my favorite Christmas books as a kid was called “Jingle Bells.” One year, I think maybe in 3rd or 4th grade, I decided there needed to be a Chanukah Bugs version of the book. So, I made it myself! I wasn’t great at spelling…so please forgive that aspect…but here are some pictures I took of the pop up book I had created.

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By the way–check out my recipe for latkes from last Chanukah!

And as for Christmas–I’ve been trying to enjoy a childhood sense of magic this year because I have felt I need it with all the horrible stuff going on in the world. One of the biggest projects I took on this year was making a vegan and gluten free gingerbread house!

I’m going to make a separate post about how to create your own in a few days or so, but check out my results for now!

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I managed to find all vegan/gf, gelatin free candy at a dollar store believe it or not! I used gluten free/vegan pretzels, and Dandies marshmallows for a snowman (not pictured, you’ll see them later!).  I wanted to put coconut flakes for snow but it would have made too much of a mess and I had run out of royal icing (made with aquafaba–chickpea brine that is pure magic!) to try to make a fence to keep it in, so I did without that…now I need to find something to do with sweetened flaked coconut! ;) The gingerbread itself is made with a blend of gluten free flours. Based on my experiments making gluten free cookies and such lately, I knew it’d be perfect for gingerbread houses because it’s so dense. Unfortunately, there isn’t enough sugar in the gingerbread cookie dough to make me actually want to eat more of it…oh well, it’s still a nice decoration!

So Happy Chanukah! And for those interested in more of the gingerbread house, hopefully you will see a post from me soon about how you can recreate it yourself! :)

Kittens, final classes, vegfest, oh my!

Hi! I’ve been slacking a bit with my posts, but with good reason!

First, I adopted a kitten!

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He’s the best. He was already named when we got him. His name is Sam (his litter mates were all named after Lord of the Rings characters), but we like to call him Sammy. He’s so playful and cuddly but also a little skittish.

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(oh, and as you can see I am rocking a new colorful hair style!!) I’ve been spending a lot of time with him, bonding and such. He was really scared at first and was skeptical of sleeping in my bed, but now he likes to cuddle with me in it, especially in the mornings. He’s keeping me on a better sleep-wake routine which is awesome. He is 13 weeks old, and we got him when he was 12 weeks. He really loves people too, lots of people have met him so far, and he isn’t afraid or timid of any of us.

Next up on my big news, I finished all the work for my degree! As part of one of my classes, I made a new website too and got business cards! You can check it out at veg-edu-ables.com! I’m hoping to start mentoring people who want to be vegan near me, and doing other things like cooking classes, food demos, providing food for different organizations, helping with people’s writing (which can be for anything, vegan or otherwise, but most of my writing has something to do with veganism, so that’s why it’s there too!), and more! I finished all my work for my Bachelor of Science degree on October 18, 2015! I will have that paper in my hand some time after December 31st! (My college has 8 week terms, where you take 2 classes each term for a total of 4 classes per semester). I’m so happy to be done early and have some time to really start working on some of my awesome projects!

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This calls for some celebration!

Part of that celebration was going to the Boston Vegfest! I went there today with my mom…my mom was really excited because she’s lactose intolerant and could have cheese and chocolates and all kinds of stuff! She’s never actually been somewhere that she can have so much stuff at! I got a lot of cool stuff, some for my birthday coming up this Thursday the 29th…

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I couldn’t decide what stickers to get at Herbivore so I got a ton…also some pins from Compassion Co.

I also got this gluten free magic bar from FoMu:

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I also got a vegan bacon chocolate bar from Rescue Chocolate, a t-shirt with a cow on it that says “Create Kindness” from Herbivore, some (vegan of course) sour cream and chive cashews, some Pulsin protein bars (it’s really hard to find good gluten free AND vegan protein bars), and tons of free samples. My mom was especially excited that So Delicious was giving away free full size mocha ice cream pops, her fave! (I was surprisingly not very hungry and so I didn’t eat that much stuff until I had a vegan hot dog that came in a gluten free wrap and had a delicious kale salad, coconut bacon, and chipotle mayo on it!! yum!) It was a really great day and my mom actually loved it, which I was a little worried she wouldn’t like it as much as she did! :)

I came home and made some pizza with Schar’s gluten free crust which makes pizza so much easier for me. It was a buffalo chicken ranch pizza.

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I made it by spreading the buffalo sauce on the crust, putting a mix of Follow Your Heart (hand-shredded) mozzarella and cheddar on top, cooking up Beyond Meat vegan chicken strips and then cutting them into pieces and putting them on top…then I baked the pizza. When it was done I drizzled this amazing vegan ranch dressing I found at my local grocery store!

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It’s so good, it has a coconut milk base. I love it! And they have other varieties that are both gluten free and vegan that I want to try too! :)

So yeah, it’s a really easy pizza to make. I also made a similar one not too long ago with bbq sauce…

Anyways, that’s the update, hope you’re having as much fun as I am lately!!

To-fu Young Recipe

Oh man, I messed up this time on Vegan MoFo towards the end. Just wasn’t feeling it as much. I think I would have preferred a theme I had chosen and developed a bit more.

But, onward and upwards, so the saying goes?

I have a new recipe to share. Also, I’m very tired from not sleeping well and having run a 5k race today.

The other day I remembered egg fu young, and was like, “why haven’t I made this vegan yet?” so…I did.

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To-fu Young with gravy recipe

Gravy ingredients:

  • 1 cup vegetable broth
  • 2 tbsp Bragg’s liquid aminos
  • 1 tbsp mirin
  • 1 tbsp cornstarch dissolved in 3 tbsp water
  • 1 tsp sesame oil

To-fu Young Ingredients:

  • 1 large onion, chopped
  • 1/4 cup water chestnuts
  • 1/2 cup bean sprouts
  • 1/2 cup shredded celery
  • 1/2 cup chopped mushrooms
  • 1 tbsp sesame oil (optional if allergic, use another oil or no oil at all)
  • 1 package firm tofu
  • 1/2 tsp Indian black salt (the kind that smells like eggs)
  • 1 tsp turmeric
  • 1/4 tsp black pepper
  • dash white pepper
  • 1/3 cup chickpea flour
  • 1/2 tbsp egg replacer powder (I use Ener-g)
  • 3 tbsp water
  • Peanut oil (or canola if you’re allergic to nuts) for frying

Directions for gravy:

  1. Mix all ingredients except cornstarch and water in a small saucepan over medium heat.
  2. Heat until bubbling.
  3. Add cornstarch and water mix while whisking constantly.
  4. Continue to whisk until the gravy thickens.
  5. Serve on top of To-fu Young when ready

Directions for To-fu Young

  1. Cook all veggies all together with the sesame oil in a large frying pan over medium heat until soft and the mushrooms have become darker.
  2. Turn off heat.
  3. Break the tofu block in half. Crumble one half into small pieces into the pan with the vegetables are in. Stir well.
  4. Place the rest of the ingredients in a food processor and blend well until it becomes a thick liquid batter.
  5. Fold into the vegetables and tofu, stirring well.
  6. To fry them up, I used an electric fryer that we use for making potato latkes because I thought it would work better than doing it in a frying pan. You can definitely do it in a frying pan though if you have one that doesn’t stick too much with this sort of stuff (I don’t).
  7. Heat the oil (you want about a half inch of oil or more) until some of the batter begins to sizzle when flicked in.
  8. Place large spoonfuls of the batter into the oil. Cook on one side and then flip when the side is browned. If not ready yet keep frying it on the side until it becomes crispy and brown. I would have tried to be more mindful of time, but it can vary so much depending on your equipment and your ability to keep the temperature of the oil stable.
  9. When both sides are sufficiently browned and crispy, place on a paper towel on a plate to soak up some of the oil and cool.
  10. Serve with rice and the brown gravy.IMG_5449

Vegan MoFo Day #23, Post #16: Autumn Equinox Eats and GF/V COOKIE BUTTER!

Today’s MoFo Prompt is Autumn Equinox Eats. Lately I’ve become aware of a lot of people hating on everything pumpkin. Honestly, I will eat pumpkin all year round if I feel like it (from a can when it’s not in season). I think apples may not get quite as much credit these days though.

To make up for it, I’ve been quite enthralled by juicing 2 apples and shaking the juice together with 1/4 tsp. It is seriously amazing.

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If you’re like me and actually enjoy pumpkin for Fall (and the occasional apple, squash, and sweet potato recipe), then take a look at all these delicious vegan fall recipes I have compiled on my Pinterest board for this purpose. And I know some people also loathe the idea of Pinterest as well…but what’s with all the negativity? It’s where I find the best online vegan/gluten free recipes from blogs and such actually, aside from MoFo.

Also TODAY I MADE HOMEMADE VEGAN GLUTEN FREE SPECULOOS COOKIE BUTTER! I cannot contain myself in not sharing it. The recipe is from Allyson Kramer. Here’s some pictures of the process.

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Before they were baked

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After baking

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After being made into cookie butter!

Yay! I’m sorry, I’ve been slacking a bit with MoFo, but I’m so close to being done with my bachelor of science degree it is ridiculous! So I’m focusing more on that.