Jackfruit Sloppy Joe Recipe, slop slop sloppy joes!

Before I get to the recipe I have a funny story to share.

First of all, I don’t think my mother would have ever made sloppy joe’s for my brother and I to eat if it weren’t for my dad’s apparent love for musical comedy CDs.

My dad is famous in our family for several things. For awhile, it was always needing the newest technology to play music or movies with. He had cd players in his cars pretty early on. The other thing he was famous, but still continues to this day, is the sick joy he gets out of torturing his family with the way he listens to music when we are in the car with him. He will make a point to have a bunch of music queued up, and will play the first 30 seconds of each song, until he finds the most annoying song he has, and then listens to that one in its entirety.

Anyways, some time during my childhood, there was the song that all I remember from it was the chorus of “Sloppy Joe, slop sloppy Joe, yeah.” Except, until now, I had somehow thought that this song was either a Meatloaf song or some other classic rock group’s song (as those are probably my Dad’s other favorite types of Musicians). I don’t even know why, it’s obvious that this song was not meant to be serious. After researching for more details of the “Sloppy Joe song slop sloppy joe” (yes that’s what I googled) it was on an Adam Sandler CD. Apparently I was only 9 at the time when this song came out, and I don’t remember any of the other songs on this album. Up until now I hadn’t even realized it was an Adam Sandler song, even though I know all of the lyrics to the Chanukkah songs by heart.

So, as I realized that there did not yet exist a vegan sloppy joe recipe that’s main ingredient was jackfruit, this song popped back into my head and I made it up. The jackfruit ends up complementing the other flavors very well, because jackfruit is a bit tangy, and with the seasonings and sauce almost makes it taste like there are pickles in the recipe. To me it tastes kind of like a fake cheeseburger with no burger or cheese.

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Jackfruit Sloppy Joe Recipe

Ingredients:

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 2 cans jackfruit, drained and rinsed, chopped in a food processor
  • 1 1/2 cups Heinz Chili Sauce or ketchup
  • 1/4 cup organic brown sugar
  • 1 tbsp chili powder
  • 1 tsp dry mustard
  • 1 tbsp turmeric (I’ve been reading all these articles lately about the benefits of turmeric lately, so I try to put it into my recipes as much as I can)
  • 1 tbsp vegan worcestershire sauce or vegan steak sauce
  • Vegenaise as needed
  • Vegan Kaiser rolls sliced in half

Directions:

  1. Heat oil on medium heat in a large frying pan with cover.
  2. Add in the onions, allow to cook until translucent.
  3. Add in the pepper and garlic and cook until the pepper turns bright green and then softens.
  4. Stir in the jackfruit and allow to cook for a few minutes. Stir for a bit, place the cover on top for a minute or two, and then take off the cover and stir a bit more.
  5. When the jackfruit has heated, reduce the heat to low and add the chili sauce, sugar, seasonings, and worcestershire sauce and stir until combined.
  6. Take off the heat and allow to cool slightly.
  7. Spread Vegenaise onto the bun and put a generous amount of the sloppy joe mixture onto the bun.
  8. Try not to make too much of a mess of yourself while eating it.

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Use the leftover apple cinnamon syrup to make apple cinnamon roasted peanuts! (Recipe)

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Okay, so my recent cupcake idea (posted the other day-the one before this one- the apple cinnamon cupcakes) actually branched off from my desire to have vegan “honey” roasted peanuts. I had thought it would be cool to try and replicate Bee Free Honee which is made from apples. Then I decided after some research to add some cinnamon to it, which resulted in the cupcake idea. However, I still had a hankering for the peanuts, and had plenty of leftover apple cinnamon syrup from the cupcakes. (I had also put the syrup on some pancakes I made, which was delicious!)

I’ve also been toying with getting vegan peanut brittle I’ve been seeing at my local grocery store, except it has some ingredients I try to avoid like high fructose corn syrup and such in it…So this was a good alternative.

The basic skeleton of this recipe came from Miss Kitchen Witch, another vegan blog. You should try that recipe, too!

I’m re-writing the recipe I used even though much of it is similar to make it easier for you.

Ingredients:

  • 1 pound unsalted dry roasted peanuts (I’ve never seen blanched peanuts around me so this is the next best thing. I think it reduces the cooking time slightly due to them being roasted instead of blanched).
  • 1/3 cup apple cinnamon syrup from my Apple Cinnamon Cupcake recipe
  • 3 tbsp apple butter, store bought or homemade
  • 2 tbsp Earth Balance buttery sticks
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 4 tbsp coconut palm sugar

Directions:

  1. Preheat oven to 325 degrees F.
  2. Line a baking sheet with foil and spray a hefty coating of cooking oil on top.
  3. In a saucepan, combine the syrup, apple butter, Earth Balance, and salt on medium low heat until the Earth Balance melts.
  4. Stir in the vanilla extract.
  5. Place peanuts in a large bowl (one that won’t melt when you pour in the sauce) and coat completely with the sauce.
  6. Transfer to the baking sheet.
  7. Spread out in a single layer.
  8. Heat for 5 minutes, take out, then stir with a wooden spoon. Be sure to keep them in a single layer.
  9. Continue baking for 5 minutes at a time and then stirring until about 20 minutes have passed. At twenty minutes they should be done, I could tell by eating one. I think the peanuts would get a bit crispy and burned past this. But feel free to experiment, they may need an additional 5-10 minutes more.

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Fresh-picked Apple Cupcakes with Apple Cinnamon Buttercream Frosting Drizzled with Homemade Apple Syrup

Thank you everyone for being so excited about my ravioli post. It was my most popular blog entry yet!

This past weekend I went apple picking. It was really hot that day, so I actually had some frozen lemonade after!

I had actually been planning on this recipe in a vague form even before I decided to go apple picking. In fact, this is specifically why I wanted to go. Now I need to go apple picking every year, because I have realized fresh picked apples are so much tastier than ones bought in the store.

Of course, I bought more apples than I knew what to do with (figuratively not literally basically) so I had to make some things with them. I don’t know why I just said that because that was part of the plan, but it sounds better that way? Don’t mind me…

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Fresh-picked Apple Cupcakes with Apple Cinnamon Buttercream Frosting Drizzled with Homemade Apple Syrup

Makes a dozen cupcakes

Ingredients:

For the Apple Cinnamon Syrup:

  • 1 cup coconut palm sugar
  • 1 cup organic evaporated cane juice
  • 2 cups water
  • 5-6 red apples worth of peels
  • 2 cinnamon sticks

For the cupcakes:

  • 2 cups apples diced small
  • 1 cup organic evaporated cane juice (vegan white sugar)
  • 1/3 cup vegetable oil
  • 1/2 tsp vanilla extract
  • 1/3 cup applesauce
  • 1 1/2 cup unbleached all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 cup almond milk

For the frosting:

  • 1/4 cup earth balance
  • 1/4 cup vegan non-hydrogenated shortening
  • 2 cup powdered sugar
  • 4 tbsp apple cinnamon syrup
  • 1 tbsp almond milk or other non dairy milk of choice

 Directions:

For the apple cinnamon syrup:

  1. Stir together the sugars and water in a saucepan.
  2. Peel the apples and place the peels into the pan.
  3. Make sure you save the meat of the apples for the cupcakes and possible other things you may choose to make or eat as is.
  4. Add the cinnamon sticks.
  5. Simmer for about 45 minutes. You can have it on a medium low heat and then turn it to the lowest heat once it starts to bubble a bit.
  6. After 45 minutes, take off heat and allow to cool slightly. Your kitchen will smell amazing, by the way.
  7. Strain into a container. Discard the apple peels and cinnamon.
  8. Refrigerate until ready to use for the frosting. You’ll have quite a bit of extra syrup that you can use in drinks or whatever your heart desires. I’m going to use it to make a vegan roasted peanut recipe, so you may want to save some of it for when that posts!

For the cupcakes:

  1. Preheat oven to 350 degrees F.
  2. Mix the apples and evaporated cane juice in a mixing bowl and let sit for ten minutes.
  3. Add in the vegetable oil, vanilla, and apple sauce. Stir to combine.
  4. Fold in the flour, baking soda, and baking powder.
  5. Add the almond milk and stir to combine.
  6. Place batter into twelve cupcake liners in a muffin pan. You’ll want to fill them up more than typical cupcakes. Spread the batter out as evenly as you can into eat. I used about 2 huge heaping tablespoons in each.
  7. Bake for at least 20 minutes. It took my cupcakes about 24 minutes to be done. After the 20 minutes I took a toothpick and checked the middle and continued to do this every so often until they were golden brown and the toothpick came out clear.
  8. Allow to cool completely before frosting.

To make the frosting:

  1. Cream together the Earth Balance and shortening with an electic mixer.
  2. Add in the powdered sugar and mix until crumbly.
  3. Add the syrup and almond milk and mix until smooth.
  4. Scrape down the sides of the bowl and mix a bit more to ensure everything is mixed together.

To assemble:

  1. I like to put the frosting into a ziplock bag and snip off a corner to use as a pastry bag.
  2. Pipe frosting onto the cupcake in your desired arrangement.
  3. Drizzle extra syrup or sprinkle cinnamon on top.

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So good!

PS: Today I also made Isa Chandra Moscowitz’ Kale Salad from Isa Does It. It has butternut squash and lentils and the dressing is so good. I ate it with some Earth Balance Mac and Cheese.

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Spinach, Roasted Butternut Squash, Sage and Tofu Ravioli Recipe

I wanted to take a day off after doing Vegan MoFo for the entire month (didn’t miss a day) but my people are requesting my triumphant early return.

I’m going to be making a similar recipe to share soon with a pumpkin filling that is soy free, too. I’m not sure if I will just update this post and alert people to the fact that it’s been updated, or make a separate post. But keep an eye out for it!

I posted this picture on What FAT vegans eat Facebook group and many people requested the recipe, so, here it is.

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It’s easier the bigger you make them. I haven’t quite perfected the technique of forming the ravioli. I don’t actually care if they look slightly misshapen, as long as they’re delicious. That they definitely are.

Here’s a quick set of photos of the process:

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After the dough was kneaded

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The dough broken into 8 pieces

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1/8 of the dough rolled out to form the ravioli. This gets cut in half to make two ravioli.

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On the left is a ravioli in progress. The filling is on the other one, waiting to be formed.

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A mostly formed ravioli

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A finished ravioli (pardon the shadow)

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Some of the ravioli I made

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4 Cooked ravioli

On to the recipe:

Makes 16 ravioli

Ingredients:

For the pasta dough:

  • 1 2/3 cup unbleached all-purpose flour
  • 1/2 tsp salt
  • 2/3 cup water
  • 1 cup raw baby spinach
  • 1 tsp olive oil
  • 1/4 tsp ground sage

For the filling:

  • 4 cups chopped butternut squash
  • 1 tbsp olive oil
  • 1/4 tsp ground black pepper
  • 3-6 large fresh sage leaves depending on how strong you want this flavor to be
  • 1/2 cup firm tofu

Directions:

  1. Roast the butternut squash in a dish with the olive oil and pepper in a 400 degree (F) oven for 30 minutes to an hour until slightly browned and caramelized.
  2. Take out a large bowl and place the flour and salt and stir.
  3. In a food processor or blender, blend together the spinach, water, and sage until liquified.
  4. Drizzle the olive oil on top of the flour mix, and then add the spinach, water, and sage liquid.
  5. Stir with a wooden spoon until all the flour is incorporated and is not stringy or powdery. You may need to add 1-2 tbsp water to achieve this.
  6. Knead the dough on a clean, floured surface for about 10 minutes straight. Do this with a combination of techniques. I like to squish my hands around in the dough, then roll it into a ball, and fold and roll it. Continue until smooth and a little shiny.
  7. Let sit to rest in the bowl covered in plastic wrap for 10 minutes.
  8. Make the filling by blending or processing the squash, sage, and tofu until smooth and fully combined, scraping the sides with the spatula to get everything incorporated.
  9. Now begin to work on the pasta. Separate the dough into 8 even sized balls.
  10. Flour a dinner plate, set aside a cup with water inside, take out a rolling-pin and dust it with flour, and set aside a knife and a dinner fork. Also flour your working surface again.
  11. Roll the 1/8 dough ball as thin as possible. Try to make it in a rectangular shape.
  12. Cut the rectangular shape in half, and place 1 tbsp of the filling on the inside of each piece.
  13. Before folding the dough over the filling, wet water with your finger around the edges of the dough and fold around the filling so that the edges meet.
  14. Smooth them down. Take a fork and pinch around the edges to seal them and add a nice finished look to it.
  15. Dust with a bit more flour, and place on the floured plate.
  16. Continue steps 11-15 until you are done with the dough.
  17. If you don’t intend on cooking them all right away (which would require a pretty large pot, by the way if you do want to cook them all…I cooked mine in batches of 4-8 at a time) you can flour a tupperware container and place them inside and keep them in the fridge until you want them, for no more than a week. You could also place them in the freezer for even longer.
  18. To cook, boil a pot of water. Place in the water when boiling, let them sit in there, adjusting the heat on the stove as necessary, until they float to the top. This will take about 7-10 minutes.
  19. Eat once slightly cooled. They’re so good they don’t need much else, but maybe a creamy sauce would be good.

Last day of Vegan Mofo 2014, I’m sad! Here are some too-good baked goods-Chamomile Lavender Cupcakes

Ugh, I’m so sad Vegan MoFo is over. This was a great month for me and my blog. I was worried I wouldn’t be able to pull it off, as I started a new college program at the same time. I did it though! And my blog got featured on the Vegan MoFo Roundup, mid way through. I had met all the success markers I had set for myself in participating in this, including over 500 views. I actually doubled that amount! This was my most successful month of blogging to date, which is not surprising as MoFo provides a lot of the ability to be successful by participating in it. The trick is to a stress-free MoFo while being quite busy, I found, is to plan it out early. I made a calendar of recipes in advance, tested them, photographed them and did not stray too much from that!

I met and interacted with a lot of great bloggers that I haven’t been able to before, which was really nice. I have a bunch of new vegan blogs to follow now full of awesome people!

I have a lot of exciting things planned in the coming month as well, so don’t stop checking out my blog! Tonight I am going to be testing out a recipe for spinach raviolis with butternut squash and sage filling which I hope to post soon. I may even be doing a cooking demo for them in RI. October is my Birthday month, and I have a birthday cake waffle recipe I’ll be sharing soon! There will be other posts too that relate to my vegan education project for new vegans or people interested in becoming vegan, in which I’ll be addressing common concerns and how to deal with them. If you have any suggestions for things you’d like to see me cover, be sure to comment here or in the future.

Now, without further ado, let’s get the final Vegan MoFo recipe for Chamomile Lavender Cupcakes out!

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Makes a dozen regular sized cupcakes.

Ingredients:

For the cupcakes:

  • 3/4 cup vegan sugar
  • 1 tea bag worth of chamomile tea opened up, contents removed
  • 1 tbsp dried culinary lavender
  • 1/3 cup coconut oil, melted not solid
  • 1 cup unflavored (plain) almond milk
  • 1 cup unbleached all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla extract

For the icing:

  • 1 tbsp melted coconut oil
  • 1/2 cup organic powdered sugar
  • 1 tbsp and a few drops coconut creamer
  • a couple drops of lavender extract (optional)
  • vegan red and blue food coloring to make a lavender hue (optional)

Decoration (optional):

  • Dried Chamomile flowers

Directions for the cupcakes:

  1. Preheat oven to 350 degrees F. Line a cupcake tin with twelve cupcake liners.
  2. In a food processor, blend the sugar, chamomile tea and lavender until ground well and very fragrant. Be careful upon opening the food processor, as there will be powder coming out…don’t inhale!
  3. Melt the coconut oil.
  4. Whisk the sugar and herb mix, almond milk, and coconut oil in a medium large size mixing bowl.
  5. Mix in the baking soda and powder.
  6. Incorporate the flour in.
  7. Add vanilla extract and stir until everything is mostly smooth. The batter will be a bit clumpy with the coconut oil and that’s okay.
  8. Place about 2 tbsp of the batter in each muffin tin.
  9. Bake for about 15-20 minutes or until a toothpick comes out clean when inserted in the middle of the cupcake.
  10. Wait 5 minutes and then place on cooling racks. Allow to cool completely before decorating with the icing.

Directions for the icing:

  1. With a small whisk, mix up the coconut oil and powdered sugar in a small bowl until large crumbs form.
  2. Add the coconut creamer and whisk until smooth.
  3. Add the optional extract and food coloring and mix until satisfied.

For assembly:

  1. Use a frosting spatula and place a thin layer of the icing on each cupcake.
  2. Decorate with dried chamomile flowers.

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Bye, Vegan Month of Food 2014! See you next year in 2015! I already cannot wait!

Vegan Mofo Day 29: Meaty Meatless Mondays: Seitan overview and recipe links

Seitan–what is it even? Simply put, it is a meat-like vegan substance typically made from vital wheat gluten. It can be used in place of almost any meat depending on how you flavor it.

Unfortunately, as you might have guessed, it is not gluten free which makes it difficult for vegans who are also gluten free to enjoy. However, upon making some mochi the other day, I think I may be able to figure out how to make some gluten free seitan eventually, so keep an eye out for when I do!

I think seitan dishes may be the theme of next year’s vegan mofo, but don’t quote me on that yet. I started a zine about it, but I am not sure if I plan on finishing it any time soon. We shall see; I’ll keep you posted.

Here are some of my recipes from the past that have used seitan in them:

French Toast, Seitan Ham and Homemade Cheese Sandwich

Ham Seitan itself

Quinoa Jambalaya with Shrimp Seitan

“Shrimp” Bao

Additionally, this past week I made some bacun seitan from this recipe and made BLTs with it as evidenced here:

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If you’re looking for a good cookbook that features a lot of good sandwich friendly seitan recipes, I suggest you check out Vegan Sandwiches Save the Day! It has recipes for chick’n patties that several of the recipes do different, beef style seitan, deli meat style, etc that all have tons of uses for in their many delicious sandwich recipes. It is one of my favorite cookbooks. I love sandwiches.

Vegan MoFo Day 28: Sunday Brunch: Pretzel Bread Chia Pudding and Date Caramel Casserole

So I already posted this, but I’ll post it again in case you missed it because it’s relevant. I’ve been making food to share with my classmates at my college program as a part of my project I’m working on. Recently, they wrote about me in their “student snapshots” and actually took pictures of me unveiling this dish I’m about to post the recipe to now. It was a big hit. Take a look.

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This is the type of brunch dish that is so good it amazes people. It’s also the type of dish where when you eat it you are gasping a bit. I literally said “Omm nom” when I first tried it, I think. It was so good that no one who wasn’t vegan even cared that it was vegan. I’m sorry for bragging, but honestly I was actually a bit shocked at first at how good this thing I invented came out.

It has a lot going on, but trust me, it’s so good.

It’s a bit of a pain if you need to make the pretzels just to make this dish, but if you want pretzels too, then it’s a great decision. Just reserve at least 2 days before you plan on having this.

My family has a tradition for certain holidays to make the most luxurious, elaborate, and fancy brunch recipes for certain holidays like Christmas morning and such, and this is definitely already on the menu for that!

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Ingredients:

  • 4 homemade pretzels from my recipe here
  • 2 cups almond milk
  • 1 tbsp chia seeds
  • 1 tbsp arrowroot powder
  • 1 cup water
  • 1/2 cup brown sugar
  • 1/2 cup evaporated cane juice
  • 2 tbsp vanilla
  • 1/4 tsp ground cloves
  • 1/2 tsp cinnamon
  • 1 batch caramel date sauce (recipe from the pretzel recipe here)
  • 1/4 cup Earth Balance, melted

Directions:

  1. Break up pretzels into small chunks and place in a large mixing bowl.
  2. Pour almond milk over this mixture and coat well. Let sit in the fridge overnight.
  3. The next day, preheat the oven to 350 degrees F.
  4. In a medium sized bowl, mix the chia seeds, arrowroot, water, sugars, vanilla, and spices together.
  5. Place the pretzel mixture into a casserole dish, and fold in the mixture you just prepared in the medium bowl.
  6. Bake for 30-40 minutes.
  7. Take out of the oven and drizzle both the date caramel and melted margarine over the bread pudding.
  8. Dig in!

Vegan Mofo 2014 Bonus Post: My nomination for a Liebster Award!

So I was nominated for a Liebster Award by the Judgmental Vegan. Thanks! I like the idea of this.

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Here are the rules:

  • Answer the questions provided by the nominator, then come up with 10 new ones to ask your nominees.
  • Nominate 8 other blogs, let them know you have nominated them and put a link to their blog in your post.
  • No Tag backs (i.e. you cannot nominate the blog that nominated you)
  • Nominees must have under 200 followers on any platform.
  • You must tell all the blogs that you nominate that you have nominated them.

Why did you decide to go vegan?

I originally went vegan because I saw a documentary about the carbon footprint of food and how much food we produce that is of animal origin as a country and as humans and it really disgusted me. I had already been toying with the idea of it for awhile, but that’s what set me over the edge. I have slipped and stopped being vegan a few times, and have currently been vegan for a year and a half as of October 24 of this year. It’ll be 2 years April 24. But I plan to stick with it permanently now. I recommitted to veganism this time around for all the other reasons I have before (environment and animals) but also my health this time.

Is there any non-vegan food that you miss?

Not really. If there is something I miss at this point then I’ll try to veganize it myself, and usually it comes out pretty awesome. I was missing cheese Danish awhile ago and then made them myself after that, and it was amazing. Also I made chocolate filled croissants…OM NOM! Here is a picture of me eating that! I was pretty excited.

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What vegetable do you feel like you should like, but somehow, just don’t?

Raw grated carrots. Whenever I have them in salads I avoid most of them. Actually maybe all raw carrots…They’re not that bad really, just too crunchy and hard to chew fast.

Is there a recipe that you’re dying to try, but haven’t gotten around to it yet?

Some of the new Chloe Coscarelli recipes from her new book that she emails to her email list. Except I was going to make the carbonara but then I was disappointed to find that a pound of shiitake mushrooms would cost me around $10. :(

Who is your favorite cookbook author? Why?

Chloe Coscarelli again. I have tried so many of her recipes and she cannot create something that tastes bad. I especially love her book “Chloe’s Kitchen” and cannot wait to obtain her new Italian food book. I don’t own the dessert one because I don’t need the temptation for that! haha. But yeah. There are a lot of vegan cookbooks I’ve bought where I’ve been disappointed that they had so much hype around them and then there’s hardly any recipes that look appealing to me. Sometimes I’ll even make a recipe thinking it sounds so good and it’ll taste gross. Not with Chloe.

What was your first vegan cookbook?

Vegan with a Vengeance. I think that was the book that had me make seitan one of the first few weeks of going vegan for the first time like in 2009. I didn’t actually realize how impressive me making it from scratch was as a new vegan. In fact I met up with some vegans for the first time and told them “I made seitan” and I think they assumed I bought store bought brands, looking back on it now…I didn’t even realize when they asked me whether I made it myself from scratch or not. I hadn’t realized there was kinds you could buy in the store yet, so I was confused if maybe there was another process to making it or something (I think actually you can make the gluten part from flour and it’ll take even longer and be more complicated? I can’t remember if I did it that way or with vital wheat gluten and I’m too lazy to look in the book right now…) but yeah, it’s something I think is funny that I associate with my first vegan cookbook.

What was the best meal you ever made for yourself or someone else?

So this recipe coming tomorrow for Vegan MoFo is definitely the best brunch meal I’ve ever made. That’s all I’ll say for now!

Do you find it easy to be vegan in the area you live in? How do you make it work?

Yeah, there’s a Stop and Shop grocery store nearby me that has so many vegan items in their organic/natural food section. They even sell vegenaise, all kinds of vegan yogurt, daiya, earth balance butter and snacks, silken tofu, nutritional yeast, all kinds of tofurky products, daiya pizza, ice cream, etc! I recently bought the new Dr. Praeger’s Asian burgers there and they were so good! If they don’t have something I need I have to travel into the City (which is only 15 minutes away by car) to go to Whole Foods. I’d say it’s easy and there are lots of new vegan friendly restaurants and restaurants with vegan options here too. Providence is the first city to have a vegan soft serve truck, too!

If you could only eat one processed, vegan product (with the rest of your diet being whole foods). which would it be?

Hmm, I dunno really. Some type of vegan mayo, probably Just Mayo.

What’s one thing about yourself that you feel has very little to do with being vegan?

I don’t really understand this question but I’ll attempt to answer it. My love of arts and crafts. Not that my arts and crafts aren’t vegan themselves, but I don’t usually make arts and crafts that have a vegan message or anything related to that.

Okay, that’s all done and was very fun!

Here’s who I nominate (sorry if you have more than 200 followers, don’t be offended if you have more, some of your blogs don’t actually list that for me to double check if I’m nominating the right people for this). Also my apologies if you’ve been nominated before…It got to be too much to try and double check.

Ellen’s Vegan Kitchen

Evolution of Jill 

Vegan Chai

Easy Vegan

Miss Muffcake

Busy Vegan Mama

My Apologies for the Novel

Deerly Beloved Bakery

And your ten questions to answer (please draw my attention somehow to your answers because I can’t actually follow all of you who don’t have wordpress and I may not look in a timely manner. I’m really interested in your responses to these, though):

  1. What is your all time favorite vegetable?
  2. Pick a holiday you celebrate. What would you like to make for the meals you eat for it this year?
  3. Do you care about giving veganism a positive example through your life and what you put out into the communities you interact with? If so, how do you strive to maintain that positivity?
  4. Do you have a favorite vegan type of saying? For instance, I really like what my Compassion Company shirt says “Anything you can eat I can eat vegan?”
  5. Are you interested in other types of ethical/philosophical justice issues? What are they and how do you involve yourselves in them?
  6. What would you tell someone who confided in you they were thinking of going vegan but felt overwhelmed about it?
  7. What was the first thing you cooked for yourself when you went vegan?
  8. How long have you been a vegan for?
  9. Do you celebrate your veganniversary?
  10. If you could travel to any vegan friendly city in the world, where would you choose to go?

Vegan Mofo Day 27: Soup, Sandwich, and Salad Saturday: Salad tips

So far this Saturday theme has been all about soups and sandwiches, like my recipe for Jackfruit Chicken Noodle Soup, California Club Sandwich with Nori Bac’non, and Easy Creamy Tomato Soup with Basil Grilled Cheese. Today, I’m going to finally address some salads.

I have been trying to eat a salad almost daily for a meal for over a year now. At first, I figured I’d just put as many vegetables as I could possibly chop and cram into a large bowl with not much else, but there was so much chewing involved that I ended up eating it for over an hour. That wasn’t too fun.

Eventually I started getting the hang of it. To make a good meal salad, you typically need more than veggies. Although protein isn’t as big a deal as people make it out to be, we still need a minimum amount each day at least. That can be hard if you eat one meal a day without any substantial source of it.

For a long time I was obsessed with Boca Chick’n patties on my salads. I’d cook them in the oven, cut them up and toss them in. Nowadays, not so much. They’re a bit expensive and I’m not really a fan of them for other reasons as well. Sometimes I will get them as a treat, though or if they’re on sale.

Here’s a few salads I have made in the past:

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This is I believe the Thanksgiving salad I had blogged about awhile back.

IMG_1348Here is the Burrito Explosion salad, also made awhile back.

Anyways, I think I’ve developed a bit of a formula for the perfect meal salad. It requires a delicate balance of textures and ingredients.

I’ve composed a little menu of different types of ingredients and things you can choose from to create the perfect salad. Each heading has the explanation of how many you should include…

The Base (2-3 cups)-Greens of some type:

  • Spinach
  • Lettuce
  • Mixed spring greens
  • Kale
  • Cabbage

(You get the idea, you can mix say, 1 cup of spinach with 2 cups of romaine, or any other combination you desire here)

The Protein- Usually soft (1-2 servings):

  • Some type of your favorite veggie burger, chopped up
  • Beans of any type
  • Edamame
  • Roasted chickpeas
  • Seitan
  • Marinated and grilled tofu (or even plain tofu)
  • Tempeh
  • Tofurky slices
  • Gardein Products
  • Any other meat substitutes, like Beyond Meat

The crunchy element (1-3 things):

  • Cucumbers
  • Celery
  • Carrot rounds
  • Nuts
  • Seeds
  • Croutons
  • Crunchy Tortillas
  • Potato chips (yes, I’ve done this!)
  • Crispy fried vegetables like onions (or I like these crispy fried red pepper strips that I get in the salad supplies in the grocery store)
  • Wontons or crispy lo mein noodles
  • Water chestnuts
  • Pickles

Other optional additions:

  • Baby corn
  • Regular corn
  • Tomatoes
  • Roasted butternut squash
  • Pumpkin
  • Dried Cranberries, raisins, or other dried fruit, like goji berries or whatever
  • Red onion
  • Olives
  • Beets
  • Fresh Salsa
  • Vegan Cottage Cheese (my recipe can be found here)
  • Basically anything you desire and think up!

The Smooth (dressing):

I try to base the dressing I select on the rest of the ingredients I have used. If it has a certain area of the world associated with the flavors, I will try to honor that. For example, maybe a salad with spinach and napa cabbage, tofu, sesame seeds, water chestnuts, wontons, and baby corn with have an Asian Ginger Sesame dressing. Or a salad with romaine, black beans, tortillas, carrots, red onion, and salsa will have a spicy South American style dressing, maybe by combining salsa with vegan sour cream and some hot sauce, even.

Avocados are also a great thing to add if you don’t want to add dressing, or if you want to make a dressing with them!

Here’s a good big list of no oil dressings you can make yourself that are easy and I’ve tried many of them. I really liked E2 Basics recipe for a long time…

I also wanted to share two of my favorite salads I have made through other vegan blogs that seem to fit my expectations:

Donut Salad from Bake And Destroy

Aloha Salad from Healthy Happy Life

There ya go! What are some of your favorite salad ingredients? Tell me in the comments.

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Vegan Mofo 2014: Pizza day! (Day 26) Walnut Meat Cheeseburger Pizza!

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I think this is one of the prettiest pizzas I’ve ever made. So many colors and it was amazingly tangy, cheesy, crunchy and meaty all in one bite! The crust is the same pretzel crust that I made on this pizza too, because I realized it’s my favorite pizza crust now whether it’s pretzel dough or not.

Oh man, I made this awhile ago and now I want it again. My mouth is watering thinking of it, but I am also feeling a bit lazy today, so that’s not going to happen.

:(

Ingredients:

One batch pretzel pizza crust dough (recipe here)

1 batch of the walnut meat (recipe here)

Sauce:

1/2 cup canned tomato sauce

  • 1 tsp agave nectar
  • 1/2 tsp ume plum vinegar (optional)
  • 1 1/2 tbsp yellow mustard

Other fixings:

  • 1 dill pickle, sliced into thin circles
  • 3/4 cup daiya cheddar cheese shreds
  • 1/2 cup shredded iceberg lettuce
  • 1/2 cup shredded red cabbage

Directions:

  1. After making the batch of walnut meat, turn the oven up to 450 degrees F.
  2. Roll out the dough into a large circle and place on a pizza pan.
  3. Combine the sauce ingredients and spread across the crust.
  4. Sprinkle the walnut meat all over.
  5. Place pickle circles around the pizza.
  6. Sprinkle 1/2 cup daiya cheddar on top, then sprinkle the lettuce and cabbage, and top with another 1/4 cup of daiya.
  7. Bake for 10 minutes.

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