Vegan Mofo 2014 Theme Introduction, deep things, and my Summer

Hello everyone!!

I hope you are all getting excited for the start of Vegan Mofo 2014 tomorrow, as I am! 

I have some really delicious recipes in store for you all. 

My theme is titled “The Month of Many Mini Themes.” This basically means that each day of the week has it’s own theme that repeats every time that day occurs. 

Sundays are Sunday Brunch which is pretty self-explanatory. You’ll find lots of yummy breakfast recipes.

Mondays are Meaty Mondays where I will share recipes on how to create your own vegan meatless meats!

Tuesdays are Too Good Baked Goods which feature various baked items that are “too good” to be true.

Wednesdays are Worldly Wednesdays in which you will travel the world tasting food inspired from other cultures.

Thursdays are Thirsty Thursdays where I share Smoothies and other thirst quenching drinks.

Fridays are Pizza (and pie!) Days– the best day of the week!

Saturdays are Soup, Salad, and Sandwich Saturdays, where sssssssoups, ssssssalads, and sssssssandwiches are the ssssstar of the show! (I just like to talk like a snake, apparently). 

So look out for that.

This is going to be a big project for me, and I also am going to incorporate it into the work I’m doing with my new school. How, you ask? Well, I know I prematurely have spoken about other schools I thought I’d be going to on the blog a few times in the past as if it was definite. I changed my mind a lot and decided against most of them. HOWEVER, I did make a final decision and have just finished the first week there. I am working with College Unbound in which I will be able to complete my Bachelor’s degree while focusing on my passion (which, you guessed it, has something to do with veganism and food). I will be blogging every day while also taking two accelerated classes. It’ll be tough to manage, but the blogging and talking about veganism will become part of a project that I tie into my classes with. It’s really exciting! 

My main goal is to spark positive discussion around veganism, and I hope this is a great first step at doing so!

Also, as promised yesterday, I would like to speak a bit about how my Summer went. Gee, where do I begin?

My biggest highlight was that I was able to use a lot of my creative skills in creating the plan for Vegan Mofo. As I may have mentioned, many of the recipes have been tested already and it’s been really tough keeping them secret for this long. Some of them even blew me away! I also started to work on a zine, but I’m not sure I’ll be able to finish it any time soon. It’d be cool, though if I could. It’s around seitan recipes.

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My favorite thing though, was finally running the 5K race that I had signed up for in December!! A little more than a year ago, I never thought this would be possible to finish a 5k run, nevermind in 33:58 minutes! 

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I’m training now to run faster, and it’s going well and I love it. I hope to be able to run another 5k around my birthday (October 29). Hopefully a Halloween themed one.

So, yeah, LET’S GET EXCITED ABOUT ALL THE AWESOMENESS! YEAH! 

See you tomorrow for the start of 30 consecutive days worth of amazing food with VEGAN MOFO 2014!!

 

 

 

 

Sneak peak at what’s to come for Vegan MoFo 2014 in September! Recipe for Nori Bac’non

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I am participating in Vegan Mofo 2014! I have a whole month’s worth of amazing recipes and other food related blog topics almost all set to go! I plan to also post a blog tomorrow, in which I will explain my theme and some deeper things I am hoping to address by participating in this, as well as a personal update on how my Summer went and what I’m looking forward to for the future.

But for now? I just found out today is International Bacon day, which isn’t very vegan, but I’m all about bacon type flavor without the cruelty! I am always in search for the best smokey savory flavor of it, as well as trying to replicate the texture. For a recipe that will be coming up in the days of September and Vegan Mofo 2014, I felt the need to create a new type of vegan bacon.

This idea initially came to me in July when I was talking to a group of volunteers at Girls Rock! RI after a long day at the girls’ camp, and while we were discussing the days events, there happened to be some seaweed snacks around (I was responsible for making sure snacks were always out and available). Some of us were encouraging the organization’s intern to try it, and she was a bit hesitant. I was trying to describe the flavor to her, and all of a sudden, I said to another person next to me, “I’m surprised vegans haven’t found a way to make bacon out of it, they’ll make bacon out of anything!” Thus, I was now on a quest to create vegan bacon out of Nori seaweed.

So, here it is!

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Ingredients:

  • 1/4 cup water
  • 1 tbsp soy sauce or gluten free alternative
  • 1/4 cup maple syrup
  • 1/2 tsp liquid smoke
  • 1/4 tsp smoked paprika
  • pinch of black pepper

Directions:

  1. Preheat oven to 200 degrees Fahrenheit.
  2. Line two baking sheets with parchment paper, or better yet a silicon/silpat sheet.
  3. With clean scissors, cut the nori into long strips, about an inch wide. The nori I used had perforated guidelines (I’m guessing for if you make sushi) so I cut along those. It made it super easy…you can cut all three sheets at once.
  4. photo 1Pour the water into a shallow bowl. Mix in the maple syrup and use a small whisk to incorporate the maple syrup into the water.
  5. photo 2 (1)Mix in the rest of the ingredients and whisk.
  6. Dunk each strip of nori one at a time into the liquid and place on the prepared baking sheet. Continue until all have been dunked.
  7. photo 3 (1) Pour about 2-3 tbsp of the remaining liquid over each baking sheet, being sure to spread it out fairly evenly among the nori strips. Do not throw away the extra liquid!
  8. Let sit for about 5 minutes. I wasn’t patient enough to let it marinate longer, but I bet it would be even better if you let it marinate longer, for an hour or thereabouts. I wouldn’t recommend much longer because it would probably be too sticky and you don’t want to put them in the fridge either.
  9. Place in the oven for 7 minutes.
  10. Take out of the oven and pour about 3-4 tbsp of liquid over each baking sheet as you did earlier. You will not need the remaining liquid for this any longer, but you can save it if you like to make a smaller batch later if you want.
  11. Place back in the oven for 15 minutes. Rotate and check sheets after 10 minutes if your oven tends to patchily bake things like mine does. One sheet of mine was almost done and the other was still liquid-y at this point, so it helped to switch the pans around.
  12. Continue to bake for 10-15 more minutes or until the liquid is evaporated and the nori is crinkling slightly. If they are still not at this point after 15 minutes (mine were not), turn the oven up to 300 degrees and cook for about 3 more minutes until they are curly and crispy. Keep a careful eye on them at this point, as they could easily burn quickly.
  13. Take out of the oven when done.
  14. Allow to cool for a quick minute until you can handle them temperature wise and peel off the nori from the pan with the silpat liner. Place on wax paper or parchment paper, with the side that was facing the baking sheet up. Work quickly because they crisp up quite quickly as they cool.
  15. Eat them like they’re candy or save for a bacon-y recipe you plan to make, of course, there’ll be a recipe that uses them during my Vegan Mofo event!

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Vegan peanut butter and fluff craving? No problem

I have been craving a peanut butter and fluff sandwich for awhile, and finally tonight was the tipping point. But, the store near me that carried a vegan fluff alternative stopped carrying it, and I never liked the taste and texture of that product anyhow. 

There’s a recipe in Betty Goes Vegan, but the description explained how difficult it was to get right, and I also didn’t have much time to make it, I wanted it right away.

So I created my own with a little idea. It took less than five minutes. I kind of whipped everything together without thinking about it, so the proportions may be off a bit in this recipe.

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Ingredients:

1/2 cup brown rice syrup

1 cup powdered sugar

1 tsp vanilla extract

2 tbsp vanilla almond milk

Directions:

  1. Stir all ingredients with a spoon in a bowl.
  2. If needed, add more powdered sugar or rice syrup to make a consistency to your liking. 

 

Vegan Cottage Cheese recipe! I put it in my salad

 

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VEGAN COTTAGE CHEESE!

I was suddenly craving cottage cheese after a long time of not caring. I wanted it on a salad. So I whipped something up. The picture in the photo doesn’t really do it justice.

I made beet chips out of yellow beets from this recipe here, tossed some greens in balsamic vinegar, and put 1/4 cup of the cottage cheese on top.

Here is the recipe!

Ingredients:

  • 1 1/2 cup raw cashews soaked in water for 2 hours, drained
  • 1 tbsp chia seeds
  • 2 tbsp lemon juice
  • 1 tsp tahini
  • 1/3 cup plain coconut milk yogurt
  • 2 tbsp vegenaise
  • 1/2 cup plain flavored non-dairy milk of choice (I used tempt hemp milk original)
  • 1 tbsp chickpea miso (or other miso of choice)
  • 1/2 tsp sea salt or more to taste
  • 1 tsp sugar (optional, but recommended. You could put a bit of liquid stevia in it if you don’t want real sugar, or maybe coconut palm sugar or date syrup? or leave it out if you don’t think it needs it after tasting)

Directions:

  1. Place all ingredients in a blender or food processor and combine, leaving chunks of cashews.
  2. Place in a glass jar or large glass measuring cup and cover.
  3. Let sit in the fridge for at least 2 hours, overnight if you can wait to try it.
  4. Serve on top of salads, or eat with crackers, or however you like really!

Red Velvet Cookies with Macadamia Nuts

Yesterday I wanted cookies, but I also wanted cupcakes at the same time. So I came up with a compromise on this cookie recipe.

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Ingredients:

  • 1/2 cup Earth Balance
  • 3/4 cup organic evaporated cane juice
  • 1/3 cup applesauce
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1/2 tsp apple cider vinegar
  • 1 tsp red food coloring (make sure it’s vegan…some have glycerine or cochineal in them…red 40 is vegan though…you could skip this if you’re against food colorings but they won’t be red velvet…)
  • 1/4 cup almond milk
  • 2 cups flour
  • 2 tsp baking powder
  • 1/4 cup cocoa powder
  • 1/2 cup chopped macadamia nuts
  • 1/4 cup vegan chocolate chips
  • Powdered sugar

Directions:

  1. Preheat oven to 350 degrees F.
  2. In the mixing bowl of a stand electric mixer, cream together the Earth Balance and evaporated cane juice. 
  3. Add applesauce, extracts, apple cider vinegar, food coloring, and almond milk.
  4. Add flour, baking powder, and cocoa powder and mix until combined.
  5. Fold in chocolate chips and macadamia nuts.
  6. Put some powdered sugar in a bowl, roll 1 tbsp of the dough into a ball, and roll in the powdered sugar.
  7. Flatten cookies with your hand on a greased baking sheet.
  8. Bake for 10-12 minutes, mine were done at 12.
  9. Let sit for five minutes than transfer to a cooling rack. They are good still warm, but the texture when cooled is really more awesome. Like a chewy yet caky cookie. Perfect for what I set out for!

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