Holiday Recap and a Soy Curl Potpie Recipe

I’ve been so busy lately. Between graduate school, taking an improv comedy class, the holidays, my grandmother dying, etc., I’ve barely had time for cooking. I was able to create two Youtube videos in the beginning of the semester, which you can see here: https://www.youtube.com/channel/UCIGj10TPGenVBNH6vySDPpw! I hope to make more videos on Youtube in the coming year.

I’ve also been regularly updating my blog’s new(ish) Instagram account, which you can follow @bananacurlvegangirl

If you’re not on Instagram or following along here, I’m going to do a quick photo recap of some of the food I made for the holidays.

For some homemade gifts, I made my famous sour cream and onion kale chips, green tea, goji, and coconut superfood energy bars (adapted from this recipe), vegan and gluten-free marshmallow wreaths, and chocolate peppermint patties from a recipe that’s basically this (not pictured).

 

We had 4 relatives staying with us from Christmas Eve day until yesterday. My aunt and uncle and cousins have a tradition at their house of making appetizers on Christmas eve. So, I made lentil faux chopped liver dip, a spinach and artichoke dip, and we made mini potato latkes because it was also the first night of Hanukkah and my dad celebrates the holiday and loves having latkes. Instead of using eggs, we used the Neat egg for the first time and it worked out really well! There was also a salad made that I was able to eat.

 

For dessert, I had these gluten-free, vegan sugar cookies I made from a recipe on Minimalist Baker. Check the recipe out here.

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For Christmas morning breakfast, everyone else was having bagels. My mom was nice enough to go to a local gluten-free bakery and pick up some vegan and gluten free bagels. I topped them with Kite Hill chive cream cheese, my papaya lox, and capers.

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For my dinner later that day, I made gluten-free, vegan stuffed shells with Kite Hill almond ricotta and pesto. I forgot to take a picture of them. We also had my favorite vegan caesar salad ever, which I also forgot to photograph, but believe there are previous posts on this blog about it.

It was a sweet Christmas! I hope you had a very merry one yourselves! As a thank you for reading, here is a picture of my three cats, that my brother photoshopped for a card.

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However, the best Christmas present is that I have a new recipe! For a soy curl chickun potpie that is soooo good!

WordPress has a new feature here, so I’m going to try to see what happens when I upload a word document of the recipe.

soy-curl-chickun-potpie (link to a downloadable recipe? or something)

Soy Curl Chickun Potpie

Vegan and Gluten-free

Ingredients:

  • 2 cups soy curls
  • ½ cup frozen peas
  • ½ cup frozen corn
  • 1 medium potato, chopped
  • 6-8 baby carrots chopped into rounds
  • 1 tbsp olive oil
  • 1 stalk celery, chopped
  • one small onion, chopped
  • 1 clove garlic, minced
  • 2 tbsp nutritional yeast flakes
  • 1 tsp dried rubbed sage
  • ½ cup vegan no-chicken broth, divided
  • 1 tbsp vegan butter or coconut oil
  • 3 tbsp garbanzo flour
  • 1 cup unsweetened plain coconut milk
  • 1 no-chicken bouillon cube
  • Salt and pepper, to taste
  • 2 gluten-free, vegan pie crusts, homemade or store bought

Directions:

  1. Preheat oven to 350 degrees F.
  2. Soak soy curls, corn, and peas in a bowl with enough warm water to cover. Let sit for at least 10 minutes and drain. Set aside.
  3. Steam potatoes and carrots in a steamer basket for 10 minutes.
  4. Place olive oil, celery, onions, and garlic in a skillet on medium heat and sauté until soft. Add in the soy curls, corn, peas, nutritional yeast, sage, and ¼ cup broth. Mix in the potatoes and carrots. Stir and heat until the soy curls are warm.
  5. To make a gravy for the pie, place the vegan butter and garbanzo flour in a saucepan over medium heat. Whisk until crumbly and beginning to brown. Slowly add in the coconut milk, continuing to whisk. You may need to lower the heat. Add the remaining ¼ cup broth and the bouillon cube. Keep whisking until the bouillon melts and the gravy is thick. You can add salt and pepper to taste once you turn off the heat.
  6. Add the gravy into the soy curl and vegetables.
  7. Spoon into a bottom of a pie crust. Place the top of the pie crust as you like it. Make slits in the top to allow steam to escape. You may have some leftover filling that you can eat separately or make into other dishes.
  8. Bake for 30 minutes or until the crust is golden in color.
  9. Allow to cool slightly before serving.
  10. Bon Appetit!

Enjoy the new year festivities if I don’t post before then (but I do have several posts lined up!) Happy Holidays from Banana Curl, Vegan Girl!

 

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Italian Rainbow Cookies Veganized

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

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

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

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

That is the first step to making these babies.

Vegan Aquafaba Almond Paste

Ingredients:

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

Directions:

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

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Veganized Italian Rainbow Cookies

Ingredients:

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

Directions:

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

Enjoy! I know I certainly will!

 

 

Happy Holidays! (xmas recap)

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

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

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

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

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

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

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

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

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

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

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

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

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

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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! 🙂

My culinary Christmas!

Hey everyone! Hope you enjoyed the holiday!

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I know I certainly did.

First matter of business: I need to share pictures of all the delicious food I ate. You can access the links to the recipes if you want them in the post directly before this about my menu!

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Vegan Raw Cheeseball!

Uh, this was the best. It was addictingly good. I’m pretty sure I’m never going to make this again without being able to give it to someone else…because I seriously devoured most of it wayyyy too fast and now I am slightly mad at myself about that. But happy it’s gone because…it is…way too good. This recipe deserves the best rating, by far!

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Om. NOM.

ImageMy dinner. Thanksgiving Veggie Burgers and Brussels Sprouts.

Really good but the burger recipe was slightly over-hyped. I think it’d be better with more dried or fresh cranberries in it. Still pretty amazing though. And for the Brussels Sprouts, that’s seriously my favorite recipe for them. Even my Dad who has been afraid to eat Brussels Sprouts since he was a kid ate and enjoyed them!

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Dessert! Truffles! So rich and tasty!

On to the presents!

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As you can sort of see here, I got some cooking and workout stuff! I got the new Isa Does It cookbook which I immediately opened and started to drool over. I was surprised with Canoe pans and a way to insert the cream filling so I can make vegan twinkie like desserts! A spiralizer device for making all kinds of interesting raw veggie pastas, and such! I also got headphones I can run with without them falling out of my ears, an iPod sport armband for the same purposes. 2 pairs of leggings, the Hyperbole and a Half comic book, and some stocking items, like Urban Decay eyeliner, 2 canisters of my favorite nutritional yeast (Red Star), super cute socks, a magazine, and other things I now forget, oops! 😉 I feel spoiled.

Oh, I also got a gift card to Amazon! I got some cool things already ordered, including No Meat Athlete which I’ll be really excited to share my thoughts and reviews on it once I read it!

Okay, I’ll be writing a bit more next week! Enjoy!

My Xmas Menu!

Well, this holiday is coming way too fast for me.

I was going to submit a second recipe to Earth Balance’s Holiday Bake-Off Contest but ended up forgetting today was the last day! Woops. Oh well, that just means when I make the recipe I was planning on making that it can be posted here with no issues. The recipe I did submit was a gingerbread whoopie pie…unfortunately I can’t share the recipe because of the contest rules (plus I haven’t quite perfected the texture yet…hmmm…oops, probably not going to win…)

My family usually has a pretty low key Christmas. I will probably be making some waffles for everyone for breakfast (the non-vegan family members are actually excited about something I make, and apparently it’s the waffles!).

Then I will be making a vegan cheese ball with veggies and crackers for an appetizer. Recipe I’m using: here 

For my dinner I will make Thanksgiving Burgers from theppk.

My grandmother requested I make her some brussels sprouts so I am making a recipe from the Student’s Go Vegan cookbook (the recipe has maple syrup, toasted pecans and carrots) which you can check out on Amazon

For dessert (since I don’t want to eat too much for dessert haha) I am making chocolate coffee truffles. The recipe is here.

So if you celebrate Christmas, this is probably my last post until then! So Merry Christmas in advance (I may actually post the day of with actual pictures of my food!).

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I asked for a lot of food related gift items too so hopefully I can post about those then too! Yay!