My zine is finally done!

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You can buy it here on Etsy (but if you live in RI email me first at pleasinvegan@yahoo.com before doing so, because we may be able to arrange a pickup or something so you don’t have to pay/wait for shipping)!

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I was selling these for donations for Girls Rock RI at Ladies Rock Camp this weekend. Maybe you’ve seen my posts about it in the past, here, here, and here. You can also see this video of me during the camp, where I gave a speech about being food coordinator and some other fun stuff. I love this organization!

Here are some cool pics of it there!

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Also, this is so cool! It’s the shout out wall at camp…IMG_3616_2

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Vegan MoFo 2014: Sunday Brunch: Bagel Casserole

During Girls Rock Camp this Summer, we had an influx of day old bagels being donated to us daily.It was awesome and fed a lot of hungry campers and volunteers. However, I ended up with most of the leftover, slightly stale bagels that we had cut in half for ease of serving. What was I to do with all these? Well, considering I was already thinking about recipes for Vegan MoFo (in the very early stages, however) I thought: VEGAN BAGEL BREAKFAST CASSEROLE!

And so, this beauty was born.

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Ingredients:

  • 4 large somewhat stale everything bagels, cut in half and then into chunks
  • Oil cooking spray
  • Vegan chive and garlic (or onion) cream cheese (I used Go Veggie vegan brand by Galaxy Foods, Daiya makes one too)-the whole container
  • 3 daiya cheddar slices, broken into bits
  • 1 block firm tofu
  • 1 cup unsweetened hemp milk
  • 1/4 tsp (or less) Indian Black Salt (the kind that smells like eggs)—this is somewhat optional to your preferences and availability of this ingredient
  • 1 tsp turmeric
  • 1 tsp dry mustard powder
  • 1 tbsp nutritional yeast
  • Heaping 1/4 tsp smoked paprika
  • Salt, to taste (I used none)

Directions:

  1. Spray a 13”x9” casserole dish with cooking oil spray
  2. Place bagel chunks into the dish, and spray the oil again over the bagels
  3. Take a butter knife and place chunks of the chive cream cheese around the bagel chunks
  4. Do the same with the pieces of Daiya cheddar slice bits (refer to picture)
  5. Drain and break up the tofu into a food processor, and add the hemp milk, blending until smooth
  6. Add the remaining ingredients into the processor and blend until combined
  7. Pour this mixture over the casserole you have assembled so far (picture)
  8. Cover with foil and place in the refrigerator over night.
  9. When ready to cook, preheat the oven to 350 degrees Fahrenheit, place in the oven for 45 minutes, uncover, and heat for another 5 minutes.
  10. Voila! Dig in!

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Reference picture for step #4

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Reference step 7

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A photo of the finished product!

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Vegan MoFo 2014- Day 9: My Rhode Island semi-famous vegan Cashew Cheese Danish Recipe

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I’ve been back and forth about whether I should actually share this recipe. My future dreams of possibly owning a vegan business and definitely (I hope!) writing a cookbook tell me I should keep this a secret until then. However, seeing there aren’t any recipes on the web for vegan pastry dough and cashew cheese danish quite like this (but it has been attempted many times in other ways), I figured, why not share the deliciousness with everyone? Part of my goal with this blog is to make vegan food accessible to all. So, it seems rather hypocritical of me to guard this recipe so much.

Besides, I’ve been told that, “I have the patience of a saint” which I partially agree with. I do have a lot of patience. The patience ranges from elaborate, multi-step recipes that are strewn out across several days (like this one) to working with people (unless those people are my family whom I still live with or my cat when he tries to make biscuits with his claws out eat my favorite blanket, inadvertently destroying it). This recipe requires a lot of patience in that sense, although I love the relatively easy cleanup that comes from making the dough in a food processor!

Finally, I want to share an anecdote from when I first made these to test out the recipe. They came out way more amazing than I had ever hoped. I was going to a vegan feminist meeting in Providence and wanted to share them with my fellow feminists. They seemed to enjoy them. But upon walking back to my car from the meeting, as I was crossing the street, a car full of three of my friends from Girl’s Rock, RI who all love the food I make for their camps randomly saw me and stopped at the light. They asked me what I was doing, and since I had a bunch of the danish with me, I offered them some. When I got home, awaiting for me on my facebook was a picture they took of me with a mischievously delicious grin on my face (quite secretively because I didn’t even realize it!) proclaiming that I was:

A magic angel. We bumped into her at a random intersection and she fed us homemade baked goods. I am not hangery and that danish was ah-mazing. Providence we are a lucky bunch.

And last night I made them again and they came out even better than the first time because they were so beautifully browned! I fed them to my cohort at my school, and they were a huge hit! Even with no one being vegan themselves, there!!

Before I get to the actual recipe, here are some pictures so you can see the process after the dough is all set to be made into the pastry:

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Putting the brown sugar on the dough squares

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Making the dough into a cylinder shape

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The “pinch pot” coil shape

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Adding the cheese

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The finished product

 

Vegan Cashew Cheese Danish Recipe:

Makes 2 dozen danish pastries

Ingredients:

For the sweet Lemon Cashew cheese:

  • 2 cups raw cashews soaked in water overnight and rinsed
  • 2 tbsp plain coconut milk yogurt
  • 2 tbsp plain almond milk
  • 2 tbsp lemon juice
  • 2 tbsp lemon zest
  • 12 tbsp sugar
  • 2 tsp cornstarch or arrowroot powder
  • 1 tbsp nutritional yeast
  • 1/2 tsp salt

For the pastry dough:

  • 1/4 cup hot water
  • 1/2 cup plain almond milk at room temperature
  • 1 1/2 tsp egg replacer powder and 2 tbsp and water
  • 2 1/4 cups all-purpose flour
  • 1 package active dry yeast (about 1 1/2 – 2 tsp)
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • 1 cup (2 sticks) Earth Balance cut into 1 tbsp sized chunks

For assembly:

  • Brown sugar to sprinkle
  • 1 tbsp egg replacer powder mixed with 4 tbsp almond milk as a wash

For the glaze:

  • 1/2 cup (a bit more actually) organic confectioner’s sugar
  • 1 tsp vanilla extract
  • 4 tsp almond milk

Directions:

To make the cashew cheese:

  1. Blend all ingredients in a food processor.
  2. Lay out some cheesecloth inside a mixing bowl and pour the cheese inside.
  3. Wrap the cheesecloth around the cheese into a ball.
  4. Let sit in a warm area of the kitchen overnight or at least 8 hours.
  5. Place in the refrigerator until needed, up to a week or so.

To make the pastry dough:

  1. Pour water and almond milk into a bowl and sprinkle with the yeast, mix a bit until absorbed, and let sit ten minutes untouched.
  2. After the 10 minutes, add the egg replacer and water to the bowl with the yeast, mix together, and set aside.
  3. Set up your food processor with a large mixing bowl next to it. Place the flour, salt, and sugar inside the processor.
  4. Pulse very briefly to combine the ingredients, then add the Earth Balance chunks and pulse about 10 short times. You still want to see small chunks of the Earth Balance in it.
  5. Empty this crumb mixture into the bowl you set aside. Add the yeast liquid and combine with a rubber spatula or your hands. Don’t over mix, it should still be gooey and messy.
  6. Cover the bowl with plastic wrap and refrigerate for 2 hours to overnight.

To prepare the dough further:

  1. Take out of the fridge and let it sit to warm up a bit for about 10-20 minutes, depending on how long you let it stay in the fridge.
  2. Lightly dust a clean surface area to work in with flour.
  3. Take half the dough and roll out into a thin square or rectangle-like shape.
  4. Fold in thirds as you would a pamphlet.
  5. Turn so that the folded edge is to your left, and roll out again into a square, repeat the rolling and folding steps three more times. Fold one more time and leave the dough that way.
  6. Repeat with the other half of the dough.
  7. Place each dough rectangle in plastic wrap and refrigerate for at least 30 minutes.

To make the Danish:

  1. Roll one of the wrapped dough rectangles out into a large thin square or rectangle shape.
  2. Cut into 12 squares or rectangles, about 3”x2.”
  3. Sprinkle each square with brown sugar.
  4. Roll up with the width side (the longer side) into a round cylinder shape. (See pictures)
  5. Now take these cylinders and form into a coil shape, sort of like a cinnamon bun.
  6. Take your hand and mush so there’s no gaps in the coil, making a well for the filling. It’ll look sort of like a pinch pot if you’ve ever done basic clay/pottery work.
  7. Top each with about one tbsp of the cream cheese filling.
  8. Place on a baking sheet with parchment paper lining it, and brush the egg replacer and almond milk mixture around the pastry part.
  9. Let sit for an hour and a half.
  10. After one hour has passed in the sit time, preheat oven to 350 degrees F.
  11. Place in oven for 20 minutes or longer, until slightly golden brown and firmly puffy.
  12. When cool to the touch, place on a wire rack and make the glaze.

To make the glaze and finish these delicious suckers:

  1. Mix the confectioner’s sugar, vanilla, and almond milk in a bowl with a spoon.
  2. Drizzle over the danish with a fork and allow to set before eating. 
  3. Share with as many people as possible, and don’t forget to tell them where you got the recipe from! 😉

 

 

 

 

Another post about food and Girls Rock! Rhode Island.

Hello hello!

This past week I finished off my time of being the food/hospitality coordinator for the Girls Rock camp.

As you’ve been reading on my blog in the past perhaps, I have done this before for the Ladies Rock camp, which is one of their many programs they offer to women and girls in my state.

The Ladies Rock camp is 3 days long. Many women go from not having any musical experience in what they are trying to having enough to pull off an awesome performance on the third day and wow the crowd that has assembled to support them and cheer them on.

The past two Ladies’ camps I had organized all the food (for campers and volunteers), by getting donations of products and food from restaurants, asking volunteers to cook for us, and cooking and baking a lot myself.

It is very similar to my role at this Girls’ camp, except it is 5 days long, and a team of 25-30 volunteers get a separate lunch from the campers who also get lunches provided from them.

Many volunteers and campers (at Ladies rock mostly) have special dietary needs, like gluten free, vegetarian, or vegan, so I fit in well. It is usually easiest to try to make the bulk of the cooked meals vegan and gluten free, because then they accommodate everyone.

This year’s girl camp took about a full month of planning, organizing, and well, hustling basically, to get it all set up. I was very nervous about pulling it off prior to the start of camp, but it turned out ridiculously amazing by the end of it.

Before you read a bit about what we ate (I might forget some of it as there was so much food and my memory is a bit foggy!) check out this blog that was written about day 4 of camp, there is a section about me and my food and role at the camp (read the whole thing though!)

Monday- Breakfast was mostly bagels and pastries from White Electric (local coffee shop extraordinaire), and fruit. We had vegan chili, tortillas, and vegan brownies I made from this recipe here. Campers had sandwich supplies and lots of yummy snacks! There was also a snack time for campers and plenty of snacks of all types for everyone throughout the day, donated so kindly from Chex Finer Foods.

Tuesday- We had a similar breakfast as Monday. We had this salad I made, this recipe for chana masala , rice, and other various snack and meal options.

Wednesday for lunch? PIZZA DAY! We had a ton of wonderful pizza donated by Providence Flatbread Company! They make gluten free pizza, vegan pizza, and vegetarian pizza, as well as put their own spin on other classic pizzas. It was a huge hit.

rock! gluten free pot pie

rock! gluten free pot pie

Thursday was also a special day. I had made some savory pot pies. One was gluten free and a bit difficult to describe, but it was a gravy based veggie selection with some daiya cheese on the bottom. The next was a broccoli, nutritional yeast cheese sauce, and tempeh bacon one. The final one was the vegan samosa pot pie from the cookbook Bake and Destroy by Natalie Slater. I used her crust recipe for all the pies except the gluten free one. For the Gluten free one I made it with Bob’s Red Mill Gluten Free Crust Mix.
There was also a pea and Orzo salad with and without cheese made by a volunteer, and biscotti! The campers received lunch donated from Blaze restaurant, which was really great and generous. Check them out, they are actually where I went for my college graduation dinner and are awesome. They have a great vegan selection on the menu!

For snack Thursday we had an exceptionally special treat. Providence’s own, the world’s first vegan soft serve truck, Like No Udder, paid a visit and donated an ice cream or lemonade to all campers and volunteers. I was ridiculously excited about this, as you can see by the picture below.

vegan ice cream truck!

vegan ice cream truck!

On Friday everything was winding down, but the food didn’t stop coming. I had gotten up ridiculously early because I was so excited, and went to make this jackfruit untuna for the vegans because I was concerned they may need more selection. Since I was up so early, I also had time to make waffles for all the volunteers, which was a big hit. For lunch there was a cous cous salad, 2 different green salads, pasta salad, brownies, cookies, a large selection of fruits, and leftovers! Campers finished off the wide selection of sandwich supplies for their lunch.

I am so thankful to all of the volunteers, businesses (including New Harvest, who donated coffee) and parents or volunteers who helped with the cooking/procurement of food. It was a great success.

Now, last but not least in any sense, I leave you with the culmination of the camp, the grande finale, which is a link to the final showcase! I highly recommend you watch it, it shows why I am involved with this organization quite clearly and is totally amazing to watch.