My vegan donuts

I’ve been all forlorn because there are now two places in my city that have vegan donut options, but I am essentially too broke to buy them. Everyone I know that’s vegan seems to be posting them on social media, and it made me want donuts SO BAD.

So, I made up my mind to make some of my own.

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I used this recipe for the donuts but substituted the shortening for coconut oil (using 1 1/2 tbsp).

I fried them up, choosing to make them without holes because I thought I might add a filling inside. I used Chloe Coscarelli’s recipe for chocolate ganache as a topping.

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On half of them, I applied some vegan sprinkles from Sweetapolita’s shop.

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On the other half, I used Chloe’s filling frosting in the recipe above (made with half coconut oil and half veggie shortening I’m trying to use up), and separated it into three bowls, colored it with my natural food colorings (red, yellow, green), and then got super frustrated trying to use this icing bag contraption I bought that’s supposed to make it easier to pipe out multiple colors at the same time. I don’t think it was that easy, but it did come out very nice.

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I think next time it’d be better if I fill the insides with the frosting and don’t color it. It got really melty on top because it’s summer and I ended up refrigerating them.

BUT THEY ARE SO GOOD! They helped me wake up early this morning because I knew they were waiting for me, and I was able to get a ton of humane education work done because I was up so unusually early. 🙂

 

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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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Vegan Mofo Day 12: Post #9. Betty’s Sandwiches Destroy the Kitchenicon

Okay, so I have a vegan cookbook problem.

As evidenced by:

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Some of my friends have long been asking me to share my cookbook library’s contents here, with reviews and stuff. As you can see, that’s a bit of an overwhelming task. Maybe after MoFo I will continue to write posts about a cookbook from the collection on a semi regular routine. Many of these books are somewhat irrelevant to me now that I’ve gone gluten free, although I will try to adapt them at some point once I find a good gluten free flour blend and figure out my idea for gluten free seitan…

Anyways, today’s MoFo prompt is to write about our favorite vegan cookbook. As you can see, it is a bit hard for me to pick just one. So, I’ve decided to highlight 5 of them.

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They are:

Vegan Sandwiches Save the Day! by Celine Steen and Tamasin Noyes

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I used to love sandwiches before I went gluten free (now I can’t seem to enjoy bread without gluten in it really), so this was the perfect fit for me at the time. To me, sandwiches were a specific food group. Even now that I don’t eat sandwiches (sobs!) there are still some favorite recipes in here that I can make without needing bread. These include the Chickpea Bacon from the Peanut Butter Banana Bacon Sandwiches and the Shh-ocolate Spread (part of a panini), that is basically a healthier, nut free nutella. There are also symbols in the book that signify when something is “potentially gluten free,” among other things. In my mind though they mostly require bread, which makes it a bit of a challenge. Before going gluten free, I made the Sushi Soy Wraps, Retro KFC-Style sandwiches (their recipe for no cluck cutlets are amazing!), From Russia with Love, Chazwhich, and brioche bread. It has a great beef-style seitan recipe, and two recipes for making alternatives to Tofurky slices at home! This cookbook contains all the vegan sandwiches of your dreams, basically.

Bake and Destroy by Natalie Slater

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I have to say, that when I got this cookbook, I was on a big health kick, and was groaning when I saw some of these recipes. However, Natalie Slater is a girl after my own heart, having created some of them most ridiculously amazing and inventive recipes which include a falafel waffle (which I didn’t have luck with unfortunately in my waffle maker, bummer!), nacho cupcakes (sounds gross but was soooo good),  and a green bean casserole pizza (my favorite, and her green bean casserole alone is the best vegan version of this holiday staple food I have tried). It’s a beautifully designed, colorful, fun cookbook. Natalie also puts the dessert recipes first, which I think we can all appreciate in some way or another. Without this book I wouldn’t have found out that Chick-o-Sticks are basically vegan Butterfingers that you can find at Dollar stores. I also bought a twinkie pan because of this, which was a worthy investment. Not sure what to do with your cans of green jackfruit? There are two really amazing recipes that use this versatile vegan ingredient: You Don’t Know Jack Hash, and Cannibal Corpse Crockpot (which is basically pulled jackfruit tangy bbq), which is used in the BBQ salad, which is the perfect combination of health foods and tasty stuff like ranch dressing. If you’re looking for fun, kid friendly recipes with names that make you chuckle, get this book!

Chloe’s Kitchen by Chloe Coscarelli

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Chef Chloe is my favorite vegan celebrity chef, hands down. I always say she can do no wrong, although I do disagree with the amount of salt most of her recipes call for. In her first cookbook of three (she’s also written a dessert book and Chloe’s Vegan Italian–which I have and is also amazing and packed with even more recipes than you’d expect in a book of that size), there is something for everyone. I especially loved the Jalapeno Cornbread Poppers with Whipped Maple Butter, Easy Peasy Pasta Salad, Double Drive Through Burgers, LA-Style Chimichurri Tacos, Moo Shu Vegetables with Homemade Chinese Pancakes, Avocado Pesto Pasta, Indian Buffet Trio, Pineapple Not-So-Fried Rice, Southern Skillet Black-eyed Peas with Quick Buttery Biscuits, and Tempeh Piccata. Many of these recipes are easily adapted to a gluten free vegan diet. I have to remember to try making the Chinese Takeout Chow Mein very soon, as I’ve been craving a dish like this for awhile! I love the section on The Basics, which includes an amazing homemade version of Sour Cream which I once taught a group of non vegan kids at a camp how to make and they enjoyed it! I can’t wait until I can make the trek to NYC to eat at her newly opened restaurant!

Betty Goes Vegan by Annie and Dan Shannon

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This is probably the most ultimate vegan cookbook I own (Sorry Veganomicon! I’ll get to the reasons why I love you after I talk about this one). There are 500 recipes in it! The categories cover every kind of food you may ever crave to be veganized. The dinners have the most comprehensive section, which include meaty dishes ranging from chicken wings, Vegan Venison, Jalapeno Corn Dogs, and more. My favorite casserole is the Vegan Bacon Cheeseburger Potato Pie, which I think I can improvise and make gluten free still (I don’t really recommend this book if you are strictly gluten free, but since I recently went gluten free, I still have a great appreciation for it as a vegan in general.) The section for Baked Treats could be its own cookbook in itself! They include both savory and sweet items. I haven’t tried many of them at all, but they sound amazing. I always forget there is an appetizer and snack chapter, because it’s in the back of the book, but this section includes two different recipes for Faux Fondue! It even has a Kale Chip Party Mix and instructions on how to make your own potato chips. I love the holiday section, which includes some unique gourmet ways to spice up that Tofurky instead of eating it as is from the box. The recipe I have made the most of any recipe is the Baked Chicken and Easy Waffles. It was often my big reward for surviving hectic exam periods at school.  My only gripe with this book is that so many of the recipes require (and no good substitutes have yet to be found on my end) a Gardein Product that I can no longer find in stores anywhere near me, which is the Chick’n Scallopini. Overall, this book is like the bible of delicious, easy and fun vegan recipes.

Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero

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Though this book is known as the “Ultimate Vegan Cookbook” I would slightly disagree. It’s definitely the first really comprehensive and large vegan cookbook of it’s kind, so credit is deserved there. But in terms of cookbooks that have been released afterwards, I find this one a bit more catered to people who are experienced vegan cooks or who want to challenge themselves and make really nice, fancy, refined dishes. Thankfully, I really like this aspect of the book! My all time favorite recipe, Eggplant-Potato Moussaka with Pine Nut Cream, is housed here. I also love the Lemony Roasted Potatoes, Spicy Peanut and Eggplant Soup, and Smlove Pie. Looking at this cookbook, I am reminded that although I tout it as one of my favorites, I haven’t gotten too adventurous with it as of late. This book was also one of my first vegan cookbooks I ever owned when I first went vegan 7 years ago. It led me to do what I now realize was some pretty brave things as a baby chef who didn’t know how to cook for herself and suddenly needed to now that it was harder and more expensive to find prepared vegan foods to eat. I tried making seitan from scratch without even really knowing what it was at the time because of this book. It’s great for someone who wants a lot of really nice, quality recipes that will impress people all in one book!

So check out these cookbooks if you haven’t already!

And don’t forget to like my facebook page for updates and follow me on Instagram over @laurahasheart. My twitter is also @laurahasheart. 

Foodie (Photo) Friday is back! (sorry it was absent for a bit…I was still cooking though!)

Hey there!

I am still recovering from the weekend where I was very busy…I cannot believe it’s been a week already since the start of the Ladies Rock Camp. It went really well, especially the food, from my standpoint.  Well of course everything went well, but I was focused most on making sure the food was great, and I think it was.

Anyhow! I think I am going to play catch up a bit.

This week I made some Hawaiian Toast (Page 44) for breakfast and Texas Beefless Skewers with Chipotle Peach Glaze (Page 140) from Betty Goes Vegan, pizza english muffins and easy monkey bread (from the Vegan Stoner Cookbook, haha) with a friend, a really good salad several times, and a jackfruit/northern beans “tuna” melt. I don’t have pictures of the monkey bread and pizza English Muffins, sadly…

In weeks prior where I did not get to post, I also made:

  • a Cheezburger Pie from Betty Goes Vegan
  • Cupcakes for my birthday (on October 29) from Chloe’s Kitchen–the spice ones

and other stuff too, but that I apparently did not take pictures of or remember. Ooops.

Here are the details and evidence:

Northern bean/Jackfruit un’tuna melt…
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Bye bye, chickpea untuna sandwiches! This combination beats chickpea faux tuna sandwiches by a landslide! So good and a close flavor from what I remember! I didn’t add any salt and it was recommended to me to not use a whole lemon. I did not use the frying step as listed because it seemed fairly redundant. I just broiled some bread with spinach, tomatoes, and daiya cheddar on it and then put the still hot sandwich mixture inside. The un’tuna salad tastes good when cold the next day, too. Also, I don’t know how this makes just two sandwiches! It makes about 4 for me. If I piled the amount it’d take to halve the recipe on the bread, it wouldn’t hold it all. But this is probably one of my favorite recipes using jackfruit I’ve tried so far.

I rate this recipe:

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Hawaiian French Toast from Betty Goes Vegan Cookbook

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This cookbook has so many amazing sounding recipes, especially for breakfasts. This one immediately caught my eye when I read it. It has both a tropical and cheesy flavor to it, and works out really well when you follow the directions as instructed. I would not change anything about it! It’s so yummy. My non-vegan brother gobbled it up, and I don’t even think he likes French Toast type things much, but no complaints…This definitely deserves a 5 good banana rating!

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Texas Beefless Skewers with Chipotle Peach Glaze from Betty Goes Vegan

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I used Gardein Beefless tips as directed for this recipe. It looks almost too real, which is slightly scary for me. They were oh so tasty, though! I made some cilantro lime rice with corn in it (a frozen prepared bag, haha) to go along with it and it was delicious! When I shared this picture on facebook, it seemed to get more “likes” than usual…I do not know if maybe it is because it looks so convincing as a fake meat, or what, but yeah…It was also pretty quick and easy to make. I am finding that most of the recipes I have tried so far in this cookbook are, which is great and a huge plus for me. The only thing I would recommend with this particular recipe that wasn’t mentioned in the book is to have a baking pan on the rack underneath in case the juices drip out…it was needed and I thankfully thought of it before it was too late…

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Cheezburger Pie from Betty Goes Vegan

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 Well, this was amazing. I used Whole Foods Brand burgers and did not defrost them and they worked fine. The Bisquick and the ener-g egg replacer make this almost quiche-like…which I was very impressed with. I have not been too keen on ener-g egg replacer powder until I used this cookbook and particularly this recipe. I ate it with ketchup, dill relish, and yellow mustard. It was comforting. Amazingly, when I calculated the nutrition facts  it was fairly decent  (at least calorie wise, I was thinking this would be really intense). Visually it is appealing too as you can see, haha!

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Finally, I amnot going to review them because I’m mostly tired now, but I will leave you with some pictures of the cupcakes for my birthday on October 29 which I neglected to blog about. They were from Chloe’s Kitchen.

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Foodie (Photo) Friday #4

Well, this week was rather slow as far as my cooking was concerned. Oh well.

Aside from making my Caesar salad several times this week (see my post before this one for details), the other two meals I cooked this week were jackfruit “carnitas” tacos and quick “buttery” biscuits and a southern black eyed peas skillet.

While I cannot share the recipes as they’re both in published cookbooks, I can share what they the pictures, and a review of them!

jackfruit carnitas tacos

These were from the book The Vegan Girl’s Guide to Life by Melisser Elliott. I halved the recipe because I had only one can of jackfruit and it came out fine and made a good amount, still. I used store bought blue corn hard taco shells, put some lettuce inside, the “carnitas” and a cheese sauce I invented which was basically the easiest thing in the world: a 2:1 ratio of tofutti sour cream to nutritional yeast.

As far as the recipe goes,  I was a little concerned at first that it might be too spicy for the likes of me. I can handle spicy, but not straight up full jalapeno flavor. Luckily, after being reassured my Melisser herself on twitter after I announced I was making these, it seemed like my mouth would not be on fire after eating these. The main ingredients are various spices appropriate to tacos, salsa verde (the one I used came in a can, made by a brand called Embasa, and the first ingredient is tomatillos, not jalapenos, phew!) and the jackfruit of course. There’s some other stuff in there too, but I don’t want to give it all away. The book can be found on Amazon and it is a really helpful guide to a lot of vegan girl stuff, not just about food.

This was a better jackfruit experience than my first one which had more of a sweet and overly acidic barbecue flavor that did not go so well with the jackfruit’s flavor.

I liked this one because the spices and sauce really complemented and contrasted the sweetness of the jackfruit. Also, it is the perfect texture for going in the taco. I liked my addition of lettuce and cheese sauce though, as this recipe definitely goes great with various yummy taco fixings.

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yay a 5 good banana rating!

The Southern Skillet Black-eyed Peas with Quick Buttery Biscuits recipe from my (probably favorite) cookbook Chloe’s Kitchen by Chloe Coscarelli is one of my favorite recipes I’ve found as a vegan cookbook connoisseur.  It is an extremely comforting dish, and the biscuits don’t hurt that factor one bit. black eyed peas and biscuits

It has cauliflower, black eyed peas, tomato sauce, maple syrup, sweet and savory spices, onions, etc in it. It ends up cooking pretty thick when I make it. I love that because I’m not a big soup eater, but it’s probably possible to leave it more brothy if that is more your style. Either way, it’s delicious.

I like making the biscuits in the food processor because it’s unbelievably easy that way! At least for me, they’re basically fool proof.  Like my conversation on twitter with Melisser Elliott, I also told Chloe Coscarelli on twitter a week ago or so that I wanted to make this again. It’s really pretty rare that I’ll repeat recipes often, but for some reason Chloe’s recipes make me want to make them much more. She was so nice to me and grateful for me sharing how much I love this and the Matzo Brei, and further confirmed why she’s one of my favorite vegan cooking “celebrities,” of sorts. I’m a vegan cooking nerd, deal with it 😛

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Two 5 good banana ratings in one post? Um, yes please!

So that’s basically it for this Food Porn Friday. But before you go, I wanted to tell you that I’m going to be in the midst of trying to perfect and veganizing a really amazing Danish Pastry that you all should get excited about and hope I can figure out! So while I’m working on that there may not be as many original recipes posted, but I may have some other exciting things up my sleeve to share with you! (Like the next salad of the week!)

Random post and a delicious autumn flavor breakfast sandwich recipe

Hello there!

I completely spaced out writing this past week’s Food Porn Friday entry. I was planning to write it but then things got in the way. My uncle from Georgia was in town and we went to get Thai food fairly late. By the time we got home and were done visiting, along with my stressful week (I had 2 exams in one day last week! blah) I just crashed without going on to the computer to update. Similarly, I did not have the time or energy to create any original recipes to post here. I’m really hoping this doesn’t become a regular thing, and I hate that I am writing this entry with my excuses for why I didn’t update, but basically, I need to find a good way to juggle being in college. staying healthy, and trying to be creative with this blog (and keep it going and inventive and inspired and promote it, etc). 

That being said, this past week saw me making baked apple cider donuts (recipe here), matzo brei again (recipe here), roasted brussels sprouts with maple syrup and chestnuts (my own recipe attempt that was just “meh” overall so I am not going to post it), apple pie  chia breakfast parfait (recipe here), vegan “chicken caesar salad (my own concoction with this dressing recipe), and a tempeh reuben casserole (recipe here).

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Clockwise from top left: Parfait, Donut, Caesar Salad, Reuben Casserole, and Matzo Brei.

This morning I made the tastiest breakfast sandwich I’ve had in as long as I can remember. It’s very much in touch with seasonal autumn flavors. The recipe is here. I used whole food’s prepared meatless sausage patty, raw baby spinach, and a daiya cheddar slice though instead of what was suggested in the recipe.

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The fake cheddar and pumpkin butter create an amazing taste. The mushrooms meld together with all the flavors and make it even more of a meatier texture. I savored every bite of it until it was gone 😦

I give this recipe 5 good bananas!

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That pretty much wraps everything up that I wanted to say in this entry today.

But before I finish, I wanted to give a glimpse on something I’m working on/worried about: vegan art supplies I can use for making illustrations. It has come to my attention that it’s somewhat difficult to determine whether markers and pens and the whole gamut of arts and craft supplies are vegan or not, and many are not (even down to paper and stuff). For now I want to post a link to this resource that helped me figure out how to do some research on this topic and also made me feel a bit less overwhelmed by that task. Eventually I think a post with various arts and craft brands and their status would be good for me or someone else to compile and share around as a resource, we’ll see what ends up happening.

That’s all for now! Hopefully this new week won’t leave me as busy or stressed and I can blog more!

Foodie (Photo) Friday is here (and almost over, haha!)

This week I only made about 3 big meals and had leftovers the rest of the week (except for breakfasts which was mostly french toast and other un-exciting stuff).

First, I made the Indian Buffet Trio (Saag Aloo, Chana Masala, and Vegetable Biryani) from the Chloe’s Kitchen cookbook.

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It was really good, all of it but I especially love the Saag Aloo that’s made with cashew cream (which came out awesome in itself!). I think I may have slightly messed up the Chana Masala by being forgetful. I really like the biryani, the raisins make it really good and I normally will not touch them ever…so that was a nice surprise.

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I give this a 4 good bananas, 1 bad rating

I also made jackfruit for the first time! I made a bbq pulled pork style crock pot thing from the newly released cookbook by Natalie Slater, entitled Bake and Destroy. The dish is called “Cannibal Corpse Crock-Pot” which I think is pretty hilarious. I unfortunately forgot to take a picture of just the pulled jackfruit, but I did take a picture of it when I made another entree from the cookbook called simply “BBQ Salad.” It’s kale, red beans, onions, garlic, the jackfruit, brown rice, and vegan ranch dressing.

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I rate the salad 4 good bananas, 1 bad, but the Cannibal Corpse Crock-Pot by itself would probably get a 3 good banana rating

The jackfruit itself is quite surprising. I had it alone in a sandwich to get a good idea of how it is by itself. It’s texture is not as “meaty” as people have been saying, in fact pineapple may have more of a meaty texture than jackfruit. Though, it does give a good shredded pork appearance. It’s also quite tangy and sour. Personally, I don’t think using a ketchup based BBQ type sauce was the best idea to pair it with, just because I have problems with acid reflux, and so it was a bit too acidic all combined. I might try it with a more typical type of BBQ sauce some other time and see how it goes. I do have another can I want to try and experiment with!

In the salad though, it was much better. All the flavors combine and it is just really yummy! I particularly like the ranch because it’s thick and mixes well with all the other flavors. It’s also the first recipe that I cooked the kale properly with (I usually make it raw because I can never cook it so it’s hot enough).

Finally, I was really craving a good delicious vegan Mac and Cheese but I was skeptical that I could find a good recipe for it. I hate most of the kinds I’ve tried so far, especially at some local restaurants where it’s popular (I won’t name names haha). I found a more cashew based recipe from Vegan Table by Colleen Patrick Goudreau and it was sooooooo amazing. I didn’t bake it but I bet it would be amazing baked. It gets even better as it’s reheated in leftovers.

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This definitely gets a perfect rating! I’m so picky with vegan Mac and Cheese and this one’s worth it!

I hope you all enjoyed this edition of Food Porn Friday! These pictures should give you something to drool over until next week! Or perhaps I’ll have the time to create a new recipe or blog about something else before Friday! We’ll see, I’ve been busy with the start of the school semester and am still adjusting to being back.