Jalapeno Popper Vegan Quiche

Hi! Didn’t realize I’d be back so soon.

Today I invented an awesome new recipe. This one will not be in my zine, haha.

It’s a jalapeno popper flavored vegan quiche!

I used a pre-made pie crust bottom–gasp. Surprisingly a lot of store bought pie crusts are indeed vegan! I wanted to make it quickly so I chose that, but if you want to make your own, here is my recipe for a pie with a crust recipe (you’d only have to make half of it).

popper quiche!

popper quiche!

Jalapeno Popper Vegan Quiche

Ingredients:

  • 1 lb extra firmed tofu (I used sprouted tofu)
  • 1 tbsp Ener-g egg replacer without water added
  • 1/2 cup nutritional yeast flakes
  • 2 tbsp Earth Balance
  • 1/4 cup plain almond milk or other non dairy milk of choice
  • 1 tsp onion powder
  • 1/4 tsp Indian black salt (the kind that smells like eggs)
  • 1/4 tsp ground black pepper
  • 1/4 cup daiya cheese shredded mozzarella
  • 1/4 cup panko bread crumbs (I used whole wheat)
  • 3 jalapenos, chopped into thick rounds, seeds and veins removed
  • 1 9 inch prepared pie crust, or homemade from the recipe linked above

Directions:

  1. Preheat oven to 375 degrees F.
  2. Place tofu, egg replacer, nutritional yeast, Earth Balance, non dairy milk, onion powder, black salt, and black pepper into a food processor and blend until smooth, scraping down the sides with a rubber spatula and then blending a bit more.
  3. Transfer to a large bowl and fold in the daiya cheese, bread crumbs, and jalapenos.
  4. Place into pie crust, smooth down with a spatula.
  5. Bake in oven for 35-40 minutes.
  6. Allow to cool slightly, then dig in!

IMG_3328

Easy Baked Seitan Recipe for Vegan Homemade Hibachi!

Hi all, it’s been awhile since I have posted anything. I’ve taken a sort of unofficial break to work on some other stuff.

Things like my running blog, actually training for a half marathon, and my Banana Curl, Vegan Girl cookbook zine that’s all my favorite recipes from my childhood. I hope to complete it and start selling it by March. I’ve also started a new website, but haven’t done much work on it yet. It’s not ready to share yet, but I plan to have it be an informational website for vegans of all levels interested in various topics around veganism for social justice and support for people who want to become new vegans. I’m really excited about it, but I have to be patient and keep it secret for now while I’m working on it.

In the next few months or so I will be trying to post new recipes more often as I’ve gotten a bit out of habit with it. I will be sharing recipes I’ve created for the zine too to get you all excited about buying it when it comes out…(It’ll be cheap, like 2-5 dollars I think).

One of those recipes I’d like to share is my recipe for Vegan Hibachi. I loved hibachi and other Japanese foods so much growing up as a kid. We had this restaurant in Providence called Fuji when I was very young in Providence that we would always go to. We went there so often that we got to know the family who owned it really well. Their daughter even came with us on a trip to San Francisco. Unfortunately, it went out of business years ago, but I still have fond memories of it. They always gave us Botan Rice candies as a treat when we left, which I still love (and they are vegan too!) It wasn’t a hibachi restaurant. It was more traditional.  After it went out of business we often went to Hibachi restaurants. I feel like trying to recreate a dish from Fuji I would never get right, and would not do justice to. So, I have settled on making yummy vegan hibachi.

This recipe consists of 4 major steps, but with some planning I am sure you can pull it off! Make the Yum Yum dipping sauce and baked seitan the day before, then prepare the veggies and seitan and mushroom hibachi right before serving.

vegan hibachi!

vegan hibachi!

Recipe for Yum Yum Sauce:

Ingredients:

  • 1 1/4 cup Just Mayo (a commercial vegan mayo that can be found at Target and Whole Foods, among others)
  • 2 tbsp water
  • 1 tsp tomato paste
  • 1 tbsp melted Earth Balance
  • 1/2 tsp garlic powder
  • 1 tsp sugar
  • 1/4 tsp paprika
  • dash cayenne pepper

Directions:

  1. Stir together all ingredients.
  2. Let sit in the refrigerator for at least 4 hours, preferably overnight.
  3. Use as a dip for the hibachi.

Recipe for Seitan:

Ingredients:

  • 1 3/4 vital wheat gluten
  • 1/4 cup nutritional yeast flakes
  • 1/2 cup garbanzo bean flour
  • 1/2 tbsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp lemon pepper
  • 3/4 cup vegetable broth
  • 1/4 cup water
  • 2 tbsp soy sauce
  • 2 tbsp organic brown sugar
  • 1 tsp liquid smoke
  • 1 clove minced garlic
  • 2 tbsp ketchup

Directions:

  1. Preheat oven to 400 degrees F.
  2. Mix dry ingredients in a bowl. If you have an electric stand mixer, place them in the bowl for that.
  3. Add the wet ingredients into another bowl or large measuring cup. Stir together well.
  4. Pour the wet ingredients into the dry ingredients.
  5. Stir until there is no loose powder.
  6. When cohesively stirred together, use the dough hook attachment on your mixer, or knead the dough by hand on a clean surface for 10 minutes.
  7. Place into a loaf pan, stretching it to fit the length of the pan.
  8. Heat for 30 minutes, flip over, reduce heat of oven to 350 degrees, and heat for another 20 minutes.
  9. Allow to cool for 5 minutes, then take out of the loaf pan and place on a plate to cool.
  10. Slice up into pieces as desired.

Recipe for Seitan w/ Mushrooms and Veggie Hibachi

Ingredients for seitan hibachi:

  • 8 oz whole white mushrooms, sliced in halves
  • 1 batch Seitan (in the basics chapter)
  • 1 tbsp canola oil
  • 3 tbsp Earth Balance
  • 4 tbsp soy sauce
  • Salt and Pepper

Ingredients for hibachi veggies:

  • 2 cups chopped zucchini, cut into bite sized pieces
  • 2 cups chopped onion
  • 1 tbsp canola oil
  • 2 tbsp earth balance
  • 4 tbsp soy sauce
  • salt and pepper

Directions for Hibachi:

  1. Place a tablespoon of oil in two separate skillets. Heat oil over medium heat.
  2. Melt Earth Balance in the skillet in which you will cook the veggies in.
  3. In the other, add 2 tablespoons soy sauce and the mushrooms.
  4. Cook mushrooms until their juices are released.
  5. Melt the Earth Balance with the mushrooms and 2 more tablespoons soy sauce.
  6. Add seitan to the mushrooms, cook until heated, stirring frequently.
  7. Add a pinch of salt and pepper.
  8. In the other pan, place the veggies into the oil and melted Earth Balance, add 4 tablespoons soy sauce, and sprinkle with a pinch of salt and pepper.
  9. Stir frequently, until everything is fully cooked.
  10. Serve with Yum Yum sauce to dip in.

If you like or dislike this recipe, please tell me why in the comments. And keep an eye out for the zine that will have this recipe inside!! :)

IMG_3244

Ps: here is a beautiful picture of my cat, Franz, that I took recently and wanted to share. Isn’t he cute?

Christmas Re-cap

Oi. So the school semester finished Sunday the 21st and I was a bit of a mess. After that, I barely stopped. It was a whir of wrapping presents, menu planning, grocery shopping (multiple times, ugh), spending time with family, cooking, etc. Since then I haven’t really stopped either, until today…Thank Goodness.

Remember my menu? I stuck to it pretty closely with a few adjustments.

My mom actually made the salad and the eggplant Christmas Eve which was great. She actually helped so much with the cooking which was a big relief because even as I write this now, I still feel like I am recovering from being so stressed during school.

First, we had the greek salad:

Isa Does It Greek Diner Salad

Isa Does It Greek Diner Salad

Then we had the main course, which for me was a piece of Spanakopita pot pie and the eggplant parm.

Spinach Pot Pie

Spinach Pot Pie

Spinach Pot Pie-Inside

Spinach Pot Pie-Inside

Eggplant Parmesan

Eggplant Parmesan

The dessert I was making for Christmas Day got screwed up because my mom was trying to teach me a trick with the roll cake but forgot how to do it the correct way and it fell apart :( So we decided to save the mud pie for Christmas day, and instead would have the vegan peppermint stick ice cream I had made…The frosting for the cake was already made, so we ended up making some of the crumbled up cake, ice cream, frosting, crushed peppermint candies, and chocolate syrup into sundaes. Everyone was obsessed with the peppermint stick ice cream, and I really don’t blame them! It was so good. It’s been requested that I make it again.

Vegan xmas Ice Cream Sundae

Vegan xmas Ice Cream Sundae

Then on Christmas morning we had my famous pretzel bread pudding for breakfast:

Pretzel Bread Pudding

Pretzel Bread Pudding

For an appetizer I made the Hummus Pomodoro with Warm Pizza Crust from Chloe’s Vegan Italian Kitchen which was so good. Everyone really loved it, and my grandmother was telling me I selected some really good tomatoes, haha.

Festive hummus, pizza bread slices not pictured

Festive hummus, pizza crust slices not pictured

For dinner, here was my plate:

Clockwise from top left: Caramelized onion mashed potatoes, Gardein Holiday Roast, creamed spinach, and glazed carrots

Clockwise from top left:
Caramelized onion mashed potatoes, Gardein Holiday Roast, creamed spinach, and glazed carrots

And for dessert? Well, my grandmother decided to leave before we had it, so while I was waiting for my mom to take her home, I ended up whipping up a surprise. I had so much frosting leftover from the botched cake that I decided to make whoopie pies:

Whoops, I made Whoopie Pies

Whoops, I made Whoopie Pies

And we ate them along with the mud pie! (two gross but delicious sounding “pies,” haha)

Mud Pie!

Mud Pie!

This was also the first year I barely got any cooking related gifts.  Believe it or not, I’m okay with that. This is because:

A) I have way too many cookbooks and am now trying to make my own cookbook zine so I’m mostly eating my own creations.

B) I have pretty much everything I need in the way of utensils, though I did get a new measuring cup set and a cool little frosting thingy for decorating cakes and stuff in my stocking.

C) I am trying to also eat a bit healthier, so candy and junk food isn’t wise. Although, I did get a package of peppermint Bark Thins and Supercandy (they are vegan and basically gum drops with tons of B vitamins in them) in my stocking.

D) Apparently my love of working out has almost overtaken my love of cooking, at least, gift wise. I got some cool workout gear this year!

I do hope to use the two Whole Foods gift cards I got for presents for some food-related goodies/healthy foods! Yay.

Happy holidays everyone! I will probably not be posting until after the New Year, so I hope you all have a happy one!

My Xmas Menu

Happy holidays everyone!

Just a quick post to share my menu I have planned out for Christmas. I hope to post a bit more later on in the week.

Christmas eve dinner:

  • Greek Diner Salad from Isa Does It
  • Spinach pot pie (own recipe)
  • Eggplant Parmesan from Chloe’s Vegan Italian Kitchen
  • Dessert: Mississippi Mud Pie (own recipe)

Christmas day breakfast:

My pretzel bread pudding casserole

Christmas day appetizer:

Hummus Pomodoro with Warm Pizza Crust from Chloe’s Vegan Italian Kitchen

Christmas day meal:

  • Gardein Holiday Roast
  • Caramelized Onion Mashed Potatoes from Vegan Table
  • Creamed Spinach from Chloe’s Vegan Italian Kitchen
  • Glazed carrots (my mom’s recipe)
  • Dessert: Peppermint stick ice cream (my own recipe) and chocolate peppermint roll cake (my own recipe as well)

I’m so excited for all this! haha. Yum.

Have a delicious holiday season! :)

Happy Hanukkah! My recipe for vegan latkes

Happy Hanukkah to all who celebrate!

I am working on my cookbook zine quite a bit and wanted to share a recipe I created for it because it is relevant! I also recently veganized kugel, which I was quite surprised by, but you’ll have to wait for the zine to come out for that one ;)

My family has a tradition for the first night of Hanukkah to make latkes. Unfortunately, the recipe we’ve always used calls for eggs. This is the first time I experimented with egg replacer, and it actually turned out better than my mom’s she made that were not vegan.

IMG_3098

Vegan Potato Latkes

Ingredients:

  • 2 cups grated raw potatoes
  • 1/2 chopped onion
  • 1 tbsp egg replacer powder
  • 4 tbsp warm water
  • 2 tbsp flour or matzo meal
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • oil for frying
  • vegan sour cream or applesauce for dipping

Directions:

  1. In a large bowl, fill with freezing cold water and ice.
  2. Grate potatoes and put the potatoes into the ice bath while you prepare the rest of the ingredients. This prevents discoloration of the potatoes and reduces the sogginess.
  3. Chop onion and whisk together the egg replacer and warm water in a small bowl.
  4. Drain the potatoes in a strainer. Be sure to get all the ice out.
  5. In a kitchen/ tea towel, place the drained potatoes in the middle, and squeeze out any excess moisture.
  6. Place into a large mixing bowl, mix in all ingredients except oil.
  7. Cover a frying pan with about an inch of oil. Heat on high until a piece of potato bubbles and sizzles immediately upon placing in the oil.
  8. Place a wooden spoonful of the potato mixture in the oil. With the back of the spoon, press down to flatten in the oil.
  9. Use a slotted spoon to flip them after they have browned on the bottom side. Keep in the oil until both sides are browned.
  10. Place onto a plate with paper towels to drain.
  11. Continue to fry until you have used up the batter. You will probably need to turn down the heat a bit to allow them to cook a bit more slowly at some point.
  12. Enjoy! Have a happy holiday!

IMG_3101

Another blog? Yup! And some other exciting plans!

Hey everyone!

I have started to train for a half marathon. Don’t ask me why I am thinking this is a good idea as Winter is just about starting, but regardless, I am.

In response to my training I have decided to start a blog where I document what I am thinking about while on my runs. Sometimes I think about some really interesting stuff, other times not so much, but either way I thought it would be cool to see. I hope to inspire people with the way that I share my thoughts and that’ll encourage them to tackle things they think are scary but want to do anyhow (like how I did with running).

You can check it out here at http://streamoflaura.net

Over my winter break from school I’ve decided to produce a cookbook zine. I am hoping it will be ready to go by January 20, but we shall see! It’s going to be chock full of kid-friendly recipes, since it is about my favorite recipes that I grew up with turned vegan, and the memories I have about them.

For a project with school right now, I am designing a series of posts for this blog about Labor History for vegans. I hope to educate my readers about issues of labor in our food choices and how we can understand labor issues past and present and consume foods that are not just helping save non-human animals, but also are treating the human workers that make our foods nicely and honoring their rights. Look for that, as well as some more educational topics I will be exploring soon!

Vegan Papaya Lox for Bagels

Last night I bought some pre-sliced papaya because I wanted to see if I liked it without buying a whole papaya. I don’t think I have ever had it before or if I have I don’t remember. When I got home from the store, I tried a slice, but I didn’t really like it. However, the color, texture, and lack of distinct flavor led me to believe I should try making a vegan lox substitute. So, I began to make a marinade for it and began experimenting. The results were pretty great!

First you marinate the slices for about an hour in a mixture of stuff (see my recipe below) in the fridge, then you bake it at a low temp of 200 degrees F for about 5 minutes, turn up the heat in the oven to 250, bake 10 minutes, flip, and bake for 10 more. Then you will have the perfect faux lox to put on top of bagels and vegan cream cheese. I’m also going to try making it in the dehydrator I think. I’ll post more about that if (when) I do it.

IMG_2866Vegan Papaya Lox

Ingredients:

  • 4-6 large, thick slices of papaya
  • 2 tbsp soy sauce
  • 2 tbsp olive oil
  • 1 tsp kelp granules
  • 2 tsp liquid smoke
  • 1 tsp rice vinegar
  • 6-10 tbsp water (depending on how many slices you are attempting to make and what container you are marinating it in)
  • Salt, to taste

Directions:

  1. In a shallow container with a lid that fits securely and is big enough to fit the papaya and marinade, pour all the ingredients in (except the salt and papaya) and stir or whisk well.
  2. Place the papaya slices into the marinade. Flip to the other side.
  3. Close the container, and place in the refrigerator for an hour or longer, flipping halfway.
  4. Preheat the oven to 200 degrees F.
  5. Place papaya on a well-oiled baking sheet and sprinkle the tops with salt.
  6. Bake in the oven for 5 minutes.
  7. Turn the heat up to 250 and continue to bake for 10 minutes.
  8. Flip over, sprinkle this side with salt as well, and heat for another 8-10 minutes.
  9. Allow to cool or eat while warm on top of a bagel with a schmear of cream cheese!

IMG_2859

Raw papaya before being used

IMG_2862

the papaya in the marinade

IMG_2864

The papaya after it’s been cooked

Sweet Potato Marshmallow Mini Pies with Swedish Ginger Cookie Crust or Speculoos crust (either works!)

Hey everyone!

I can’t believe it’s already Thanksgiving. It seems like just the other day I was writing about last Thanksgivukkah. Too bad this year hanukkah is later.

I haven’t gotten a chance to post about it but I had this really great Vegan Thanksgiving Food Demo along with Rhode Island Vegan Awareness and Urban Greens Co-op in Providence, RI. I taught a large (being that only 13 people were supposed to be there based on sign ups) group of 23 people, mostly all vegan or vegetarian how to make my butternut squash and sage ravioli. It was a really fun time, and the first time I’ve ever done something like that. I’d say it went really well. I am looking forward to doing more events like that in the future.

I had pre-cooked the Gardein holiday roast and brought it to my family’s thanksgiving gathering. I had also made sage cashew cheese for an appetizer. My mom brought a vegan green bean casserole. My great aunt had made vegan mashed potatoes with oil, almond milk, and chives. I was most excited about this one recipe I created for us to eat for dessert, which I will now share here.

Sweet Potato Marshmallow Mini Pies with Cookie Crust (Speculoos or Ginger)

IMG_2844

Ingredients:

For the crusts:

  • 1 1/2 cup cookie crumbs made in a food processor (Speculoos or Swedish Ginger cookies–I used some cookies called Anna’s Ginger Swedish Thins instead of the Speculoos)
  • 1/4 cup coconut palm sugar
  • 6 tbsp melted Earth Balance

For the pies:

  • 3 cups worth baked sweet potatoes without skin
  • 1 tbsp flaxmeal
  • 3 tbsp water
  • 2 tbsp melted Earth Balance
  • 1/4 cup maple syrup
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/4 cup evaporated cane juice
  • 12 Large sized vegan marshmallows

Directions:

  1. Preheat oven to 325 degrees F.
  2. Grease a cupcake tin with either a generous amount of cooking spray or melt some extra earth balance, put some on a paper towel, and spread around the cavities of the pan until well coated. This is very important because otherwise you will have a really hard time getting them out.
  3. In a food processor, mix together the cookie crumbs, sugar, and Earth Balance.
  4. Scoop out an even amount (use spoons to measure, about 1 1/2 table spoonfuls) into each cupcake cavity. Press up the sides as much as you can while still keeping the bottom crust in tact. I did not have the crust going totally up the sides and it came out fine.
  5. Bake in the oven for 10 minutes. It may be a little bubbly but it will crisp up a bit as it sits while you make the rest.
  6. Meanwhile, in a food processor, blend the sweet potatoes until smooth.
  7. When the crusts are baked, turn the heat of the oven up to 350 degrees.
  8. Whisk together the flaxmeal and water until goopy.
  9. Pour the flaxmeal and water into the pureed sweet potatoes in the processor, along with the Earth Balance, maple syrup, cinnamon, vanilla, and sugar. Blend until fully combined and smooth. Taste for sweetness. You can add more sugar if desired.
  10. Place 2 full tablespoons of the mixture on top of the crusts.
  11. Stick a marshmallow in the center of each.
  12. Bake for 25 minutes.
  13. Take out of the oven and allow to cool completely. When cooled, take a butter knife and loosen the edges by circling the pie and breaking up the crust’s edges if stuck to the tin.
  14. Take out with a metal spoon and place on a serving tray or whatever else. They can be refrigerated if they are not being served immediately.

Happy Birthday to me! Banana costumes and a birthday-worthy waffle recipe!

For my 30th birthday, which happens to be today, I had a bunch of fun stuff planned. The biggest thing was my run last weekend, in which I lived up to my blog’s name, and ran in a banana suit in the Providence (RI) Monster Dash 5k. I made a PR by about 2 minutes and it was soooo fun running in this costume:

1965450_10100231999967529_2817603094261667293_o

10435985_10100231982422689_6184586216801925680_nIt was a big hit with kids, especially. When I ran through the large crowd of people cheering us on, so many kids along the way would exclaim “there goes the banana!” And many of them put their little hands out to catch a high five from me as I ran past them…it was so cute. I waved to several of them, and even had a trifecta of 3 little kids put their hands out all at once that made me feel like I was a celebrity working the crowd. Haha. So that was cool, and I also plan to use this banana suit for more things for this blog, to make it funnier. You’ll see what is in store for it soon!

This morning, I made birthday cake waffles. I had some left over chocolate sauce from my candy apples and some strawberry syrup left from the strawberry frosted donut recipe that I put on top. Yum.

10305612_10100233284338639_7621159669802811946_n

BIRTHDAY Cake Vegan Waffles

Ingredients:

  • 1 cup Immaculate yellow cake mix (found in my local Target in the baking section)
  • 1 cup vegan bisquick mix (read labels)
  • 1-2 scoops vanilla vegan protein powder (optional)
  • 2 tbsp melted Earth Balance
  • 1 tbsp applesauce
  • 1 ½ cup vanilla almond milk
  • 2 tsp vanilla extract
  • ¼ tsp almond extract
  • ¼ cup vegan non-pareille sprinkles (read label, I was able to find one without the confectioner’s glaze that’s in most sprinkles at my regular local grocery store, and instead has carnauba wax.

Directions:

Mix all ingredients together and follow waffle iron’s directions to cook them. Makes about 5 waffles depending on your maker.

OLYMPUS DIGITAL CAMERA

The batter

Tonight my family is making me a vegan vanilla cake, with raspberry filling and chocolate buttercream. I am making vegan crockpot buffalo ranch lasagna from this recipe for my dinner. I will share pictures later in a new post, maybe.

Also, I got three new cookbooks for my birthday present:

10444548_10100233352926189_532186424098459722_n

So far I have looked in Chloe’s book the most, and I was seriously drooling after that. I will be cooking out of these for awhile in the next few weeks I think, so get ready for me sharing some reviews and pictures! :)

Just a quick pic to share of what I’ve been up to

Hey!

Since Vegan MoFo ended, and then I wrapped up my first term at school, I’ve just needed a bit of a break from blogging. I’ll be back more regularly soon, I promise!

My birthday is next Wednesday! I’m turning 30! Aaaaaaah! In honor of the event, tomorrow I am running a 5k, and I hope to share some pictures of that, because they will contain a special (and hilarious) surprise for those who don’t know what I’m up to yet.

I also have a special recipe I created for my birthday to share, as well!

In the meantime, here is a picture of mostly raw candy apples I made from a recipe in Vegan Health and Fitness Magazine!

10353700_10100231310374479_7681196031180847715_n

I hope you are all enjoying your fall!