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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Vegan Air Fried Chickun and Waffles

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Hey, so I wanted to make a fried chickun and waffles recipe using my air fryer. I based the recipe off of this and this, but made several big tweaks to them. For the chickun, I used Gardein chick’n scallopini, and I didn’t have the Follow Your Heart vegan egg so I used Ener-g and added more ingredients to make it taste better, among some other changes, such as using beer and changing the spices to suit my tastes better. For the waffles, I used less (not gluten free) flour, almond milk yogurt, avocado oil, and changed the method a bit.

It was SO AMAZINGLY GOOD! OMG.

I’m hoping to be back on my blog a lot more now that I’m in a good place with my humane education master’s degree program, so keep a look out for new posts! I know I often say I’ll be posting more frequently and then never end up doing so, but this time I think I mean it!

Here’s the recipe:

Ingredients:

For the chickun:

  • 1 package of Gardein Chick’n Scallopini, slightly defrosted, just enough to be able to cut in half, not enough to be mushy.

Dry mix

  • 1 1/2 cup flour
  • 1/3 cup cornstarch
  • 1/4 tsp pepper
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp salt
  • 1 tbsp paprika
  • 1 tsp cayenne pepper

Wet Mix

  • 1 cup plain unsweetened almond milk
  • 1 tbsp Ener-g Egg Replacer + 4 tbsp water
  • 1/4 tsp Kala Namak (Indian Black Salt)
  • 1 tbsp nutritional yeast
  • 1/4 tsp turmeric
  • 1 tbsp hot sauce
  • 2 tbsp vegan beer

For the waffles:

  • 1 1/4 cup unsweetened vanilla almond milk with 1 tsp apple cider vinegar added
  • 1/2 cup rolled oats
  • 1 1/2 cup flour
  • 1 1/2 tsp baking powder
  • 1 tbsp sugar
  • 1/4 tsp salt
  • 1 tbsp flax meal
  • 1/4 cup avocado oil
  • 1 small container Kite Hill almond vanilla yogurt
  • 1 tsp vanilla extract

Toppings:

  • Maple syrup and vegan butter, as desired

Directions:

  1. Start by making the chickun first. In one bowl, mix together the dry ingredients.
  2. Mix together the egg replacer, water, black salt, nutritional yeast, and turmeric.
  3. In another bowl, add the egg replacer mixture into the rest of the ingredients for the wet mix.
  4. Slice each piece of scallopini in half vertically.
  5. Coat the scallopini pieces in the dry mix first, until each piece is coated. Place on a plate or tray.
  6. Add 3 tbsp of the liquid mix into the dry mix. Coat the floury scallopini pieces in the liquid, then place them into the wetted dry mix until covered. Put them back on the tray or plate and place in the fridge while you start preparing the waffles.
  7. Preheat your waffle iron.
  8. Add the apple cider vinegar to the almond milk, stir, and let sit for 5 minutes.
  9. Meanwhile, in a large bowl, stir together all the dry ingredients.
  10. When the almond milk and vinegar is done, pour the mixture into the dry mix, along with the oil, yogurt, and vanilla. Stir well. The mixture will look clumpy, that’s totally okay.
  11. Place the coated chick’n scallopini into the air fryer basket in a single layer. Heat at 400 degrees 4, for a total of 10 minutes. Check on them and shake the basket after five minutes of cooking. You may need to cook in batches if your air fryer is small like mine is.
  12. While the chickun is cooking, place a good amount (depending on your waffle iron) of batter after spraying the iron with coconut oil. Cook according to the instructions for your waffle iron.
  13. Keep waffles in a pouch of aluminum foil until ready to serve.
  14. Serve with the chickun atop the waffles with maple syrup and vegan butter if you like.

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Bon Appetit, don’t eat your feet!

 

 

New Favorite Things

I want to post more often here, but am finding it hard right now to find time to create my own recipes due to a busy summer full of classes, volunteering, and other events.

So, I figure I might as well post some other vegan food related stuff, as I’ve always done, and not beat myself up for not creating new recipes as frequently.

I actually have a recipe I created awhile ago that I’ve been saving in hopes that I could use it for my youtube channel I want to start eventually. It was a cupcake recipe, that was not gluten free at the time, and now since I cannot eat it, it doesn’t make sense to hold onto for the video. So, keep an eye out for that.

For now, I want to make a post about some of my new favorite vegan food things.

Rice Paper Bacun:

Ohemgee, this is a life changer, and completely gluten free (although some brands of rice paper are not, so read the ingredients carefully!) If you follow vegan food trends at all, I’m sure you’ve heard of this somewhere. If not, here is the scoop: You cut rice paper (the stuff you use to make summer rolls) into strips, soak it quickly in warm water, dip it in a marinade (this is the marinade I use–warning, there are a lot of spelling errors but don’t let those annoy you too much, it’s delicious despite a bit of confusion), and then fry it in a pan with some coconut oil until crispy. You can apparently bake them too, but I don’t think the results would be as good.

Here are two pictures of it, one for breakfast and one used in a salad.

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Red Pepper Jelly:

Somewhere on the vast corners of the (vegan) internet, I got the idea to try red pepper jelly on gluten free toast with Kite Hill plain almond cream cheese.

It is too good for my own good.

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It’s the perfect ratio of spicy to sweet.

Fakemeats.com:

I discovered some amazing new products at fakemeats.com. You can get discounts when you order a certain amount of certain products, like Louisville Jerky. Including their limited edition pepperoni flavor!

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I have tried all but that sausage looking thing so far. All delicious. I proceeded to make a gluten free pepperoni cashew cheeze vegan pizza with the jerky. So good! (This picture is also missing the 6 bags of soy curls I purchased with free shipping at a really good price).

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Best for last:

Finally, and this is definitely a case of saving the best for last…*drumroll please* THERE NOW EXISTS A VEGAN PEANUT M&M ALTERNATIVE!!

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Yes, this is a picture of an empty package. Yes, my mom (who hasn’t had peanut M&Ms for over 20 years because she is lactose intolerant…longer than I can say…) and I ate these all in the car ride home from the grocery. They are that amazing. They taste best when you eat them one after the other…;)

Anyways, there’s the vegan food stuff I’ve been most excited about lately. Let me know if there’s something else I should investigate like these that would be up my alley!

Take care and have a fun week!

 

 

 

Vegan Poutine Recipe

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Hi!

I am slowly making my way through the backlog of stuff I’ve been meaning to post! Soon you’ll also get to hear about a delicious raspberry cake batter smoothie I made and adventures in vegan Ethiopian cooking (a cookbook review).

Not too long ago I really wanted some comfort food, and I had been contemplating using the block of Daiya cheddar cheese I had in my fridge for poutine for awhile. So, I finally did it.

The gravy was spot on, but next time I will melt the cheese a little bit more on top of the fries in the oven so that when I pour the gravy on it all it will melt even better.

Here is the recipe:

Ingredients:

  • 6 tbsp Earth Balance or refined coconut oil
  • 1/4 cup gluten free or regular flour (I used brown rice flour)
  • 2 cloves garlic, minced
  • 3 cups No Beef Broth (from the Happy Herbivore cookbook if you have it, or from here)
  • 1 cup vegan unchick’n broth, or vegetable broth–It’s fairly easy to find vegan unchick’n broth powder–several companies make it and I’ve even found variations of it in dollar type/discount stores near me! Just mix 1 tbsp broth powder with one cup water or veggie broth! Happy Herbivore also has a recipe for making your own broth powder
  • 2 1/2 tbsp cornstarch mixed with 2 1/2 tbsp water
  • Black pepper, to taste
  • About half a package of your favorite frozen french fries, or homemade if you want to get fancy. I used Alexia brand Straight Cut Fries
  • 1/2-a whole block Daiya Cheddar, cut into 1 inch cubes

Directions:

  1. Start by preheating the oven to the temperature the fries are baked at.
  2. Make the no beef and unchick’n broths, allow to cool slightly
  3. Prepare fries according to package…in the meantime prepare the gravy.
  4. Melt the butter or coconut oil in a large saucepan. Add the flour and stir constantly until a roux is formed. This is when it turns into a golden brown color. It takes about 5 minutes.
  5. Add in the garlic and cook for about 30 more seconds.
  6. Stir in the broth with a whisk.
  7. Bring to a boil.
  8. Whisk in the cornstarch and water, stir constantly and let simmer until thickened, about 3-5 minutes…it’s possible you might need slightly more or less cornstarch. I started with 2 tbsp water/cornstarch and then added the extra 1/2 tbsp later when it would not thicken to my liking.
  9. Keep gravy warm (this can be done by turning off the heat and covering, leaving on the stovetop that you cooked it on.
  10. In the last few minutes of cooking the fries, gather them up into the middle of the tray, and randomly drop the Daiya cheddar blocks on top. I’d say only do this for 5 minutes at maximum but do it however you like really.
  11. Take the fries and cheese out, place in a large bowl, and put as much gravy as you like, I probably put close to 4 cups on top. You will have extra gravy that you can use for more poutine or something equally delicious.
  12. Maintenant, nous mangeons! (That’s French for now, we eat!) Enjoy!

 

Better than Cadbury Cream Eggs! (vegan, fair trade, and gluten free) with update for palm free/gmo free recipe

Hi!

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I’ve been wanting to make a vegan chocolate cream egg since…well…every year I’ve been vegan. This year I finally decided to take action.

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I bought an egg shaped mold from a craft store and everything. However, I found a recipe on one of my favorite blogs, Hell Yeah It’s Vegan which does not require a mold (and I think comes out better if you don’t). Please check the blog out beyond this recipe. It’s amazing!

Originally I just made some simple adjustments to the recipe. Instead of using yellow and red food coloring, I made the yellow out of water and powdered turmeric. I also changed the method a bit, instead of using two disks I used one and just free-styled the yellow part of the egg by placing it in the center and wrapping the white part around it and shaping it into an egg shape. It was actually really easy in terms of making candies and other stuff.

The chocolate I used was Equal Exchange Fair Trade chocolate chips which I am really passionate about buying from now on. Not only are they conflict/child labor/slave labor free and on the Food Empowerment Project chocolate list, but they’re also the best tasting chocolate and worked like a dream.

But I was annoyed that I was making these with Earth Balance, which has palm oil in it, and corn syrup, which is often gmo and not organic (genetically modified). So I had to totally revamp the recipe. It works just as well if not better. The updated recipe is below!

Of course, these are also gluten free and also nut free (if you don’t consider coconut a nut!)

Chocolate Creme Eggs–vegan, gluten free, palm oil free, fair trade, organic

Ingredients:

  • 1/2 cup plus 2 tbsp brown rice syrup
  • 1/4 cup plus 2 tbsp refined coconut oil (solid) –plus 2 tsp for the chocolate
  • 2 tsp vanilla extract
  • 1 tbsp water
  • 3 cups organic/gluten free powdered sugar
  • Ground turmeric and water, as needed
  • 8 oz (or more, just use the full bag) fair trade, vegan chocolate chips

Directions:

  1. In a stand mixer, cream the brown rice syrup, coconut oil, vanilla extract, and water together.
  2. Slowly incorporate the powdered sugar into this mixture, blending until well combined. If it is hard to mix add a small amount of water, no more than an 2 additional teaspoons.
  3. Place a small amount of the mixture into a small bowl (a third or less of it), and sprinkle the turmeric powder and a small amount of water (you do want this to get a little runny), use a small whisk or spoon to stir it together until it all incorporates and is a bright yellow color. It will be hard to combine at first.
  4. Cover both bowls and place them in the refrigerator for an hour or more. If you are short on time you can place them in the freezer for no more than 30 minutes.
  5. Cover two cookie sheets with parchment or wax paper.
  6. With a small spoon, place little blobs of the yellow mixture onto the tray. You want to aim for about 15 nickel size pieces.
  7. Then shape the white mixture into 30 flat egg shaped discs and place on the other tray.
  8. Place the white ones in the fridge and the yellow in the freezer for 20-30 minutes.
  9. Take one white disc, place the yellow blob and put it in the middle, then place another white disc to form a sandwich. Smush together and then shape by rolling in between your hands into an egg shape. Continue on with the rest of them. It’s okay if some of the yellow is oozing out, it gets better looking results that way.
  10. Place again in the freezer for a half hour (or more).
  11. Melt the chocolate with 2 tsp coconut oil in the microwave or a double boiler.
  12. Dip the frozen eggs fully into the chocolate one by one, placing on a cookie sheet with a fresh sheet of parchment paper or wax paper to set. I have found that the best method is to use a spoon to roll the egg in the chocolate and then carefully take out of the chocolate, letting the excess drip off back into the chocolate, and then placing onto the tray. They will not be perfect, you may have some drips that deform the egg shape. Once you let them set you can break those off a little bit.
  13. Place in the refrigerator or freezer to set fully. I like to keep a big batch of them wrapped in foil in the freezer, and when there is a day that I want one, I place it in the fridge for a few hours, let it sit out for a little longer at room temperature, and then dig in! They are so good.

 

 

 

 

 

Happy Birthday to me! Banana costumes and a birthday-worthy waffle recipe!

For my 30th birthday, which happens to be today, I had a bunch of fun stuff planned. The biggest thing was my run last weekend, in which I lived up to my blog’s name, and ran in a banana suit in the Providence (RI) Monster Dash 5k. I made a PR by about 2 minutes and it was soooo fun running in this costume:

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10435985_10100231982422689_6184586216801925680_nIt was a big hit with kids, especially. When I ran through the large crowd of people cheering us on, so many kids along the way would exclaim “there goes the banana!” And many of them put their little hands out to catch a high five from me as I ran past them…it was so cute. I waved to several of them, and even had a trifecta of 3 little kids put their hands out all at once that made me feel like I was a celebrity working the crowd. Haha. So that was cool, and I also plan to use this banana suit for more things for this blog, to make it funnier. You’ll see what is in store for it soon!

This morning, I made birthday cake waffles. I had some left over chocolate sauce from my candy apples and some strawberry syrup left from the strawberry frosted donut recipe that I put on top. Yum.

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BIRTHDAY Cake Vegan Waffles

Ingredients:

  • 1 cup Immaculate yellow cake mix (found in my local Target in the baking section)
  • 1 cup vegan bisquick mix (read labels)
  • 1-2 scoops vanilla vegan protein powder (optional)
  • 2 tbsp melted Earth Balance
  • 1 tbsp applesauce
  • 1 ½ cup vanilla almond milk
  • 2 tsp vanilla extract
  • ¼ tsp almond extract
  • ¼ cup vegan non-pareille sprinkles (read label, I was able to find one without the confectioner’s glaze that’s in most sprinkles at my regular local grocery store, and instead has carnauba wax.

Directions:

Mix all ingredients together and follow waffle iron’s directions to cook them. Makes about 5 waffles depending on your maker.

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The batter

Tonight my family is making me a vegan vanilla cake, with raspberry filling and chocolate buttercream. I am making vegan crockpot buffalo ranch lasagna from this recipe for my dinner. I will share pictures later in a new post, maybe.

Also, I got three new cookbooks for my birthday present:

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So far I have looked in Chloe’s book the most, and I was seriously drooling after that. I will be cooking out of these for awhile in the next few weeks I think, so get ready for me sharing some reviews and pictures! 🙂

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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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?

mish mosh of things and the week in review of foodie photos (albeit a day late!)

Yesterday there was no post because I was so tired! I had to get up really early and go to an event at the school I plan to go to for Culinary Arts and hopefully nutrition! I got to try out working in a culinary classroom for three hours. I made the quinoa salad that was on the menu, which was nice. I was really scared/nervous and struggled a bit due to that, but I am so excited to learn more, and I learned so much in that short amount of time! It was so enjoyable and went by really fast, there was no time to spare!

I am looking forward to starting in the Fall!

I have decided to try to only use my banana ratings system for vegan products and companies that I try now. The reason for this is because I want to be supportive of people like me or my vegan chef role models even if I don’t love a recipe as much as I would like to. I will still make suggestions and tips and maybe some constructive criticism when necessary, but will try to be more positive from now on. I think that’s fair because I would like the same types of things said about me and my recipes.

I made some really good food this week!

Here are some pictures/descriptions/links to them!

Buffalo Cauliflower (Made without hot sauce!) with dill cashew dip

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This recipe was amazing! I ate so much of it! I love that it does not use bottled hot sauce and instead uses herbs and spices to make your own. This way, I could control the sodium content and it was not ridiculous in that regard. It was extremely tasty, too. I put a little more cayenne in it and it was the perfect hotness. The dip blew me away though! It tastes exactly like blue cheese somehow!! I liked it so much that I am going to make it again this week!

Tempeh Sloppy Joe’s

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My picture definitely lives up to the “sloppy” title. Oops. I found this recipe here.. It was quite tasty and I loved that it had so many servings of vegetables in it! The cooked cherry tomatoes were a great idea. I added black olives (although I did not like how they tasted in it really), chopped scallions, and tofutti sour cream into half a pita. I did mix the tempeh with the sauce.

I think that was it, I had lots of salads and was eating leftovers from last week too!

This upcoming week you should get some really great ideas/inspiration from the recipes I will be cooking from! Or at least, have to wipe up your watering mouth. Hopefully I’ll be able to post at least on Friday, but it depends on my schedule and school stuff!

Exciting news in my world!

Hey!

So I forgot to post my typical Friday entry, and had been so excited with some great news I received this week, that it must be why I forgot! But also, I wanted to write a special post about all the new things that are going to be happening!

First of all, my last semester at my community college before I receive my Associate’s degree in General Studies starts this Tuesday! Forgive me if I don’t post as often as I have been due to adjusting to my new schedule…although I may surprise myself by writing some posts…

Second (there are 3 big things total to share), my recipe for the vegan “Scallops” Wrapped in “Bacon” was featured on the Bake and Destroy blog! I’m so honored to share my recipe there, and also so happy and proud the recipe came out so well! Here is the link to it, if you have not seen it yet!!

Thirdly (and finally!) I got accepted into a culinary arts degree program! It’s at Johnson and Wales University, in Providence, RI (about a 20 minute drive from where I live!). My goal is to get my Bachelor’s degree in Culinary Nutrition (and maybe even become a Registered Dietitian when I complete it…but one step a time…) but I have to prove myself first by completing the Culinary Arts associate’s degree with a 3.0 gpa, and applying (with references and some volunteer or work experience in nutrition). I do not think it will be much of an issue, but we shall see! Either way I am very excited!

Because of this I might try to focus on some health and nutrition topics that I enjoy, believe, and can share that have helped me from my experiences (or link to resources I can share), in addition to the usual delicious recipes, food pictures, and other vegan lifestyle related posts! I also really would like to try to include some more illustrations to accompany my blog again, but we shall see…

By the way, if you haven’t already, don’t forget to follow me on the facebook page (it’s easier to keep track of when I post new things if you don’t have your own wordpress!) https://www.facebook.com/bananacurlvegangirl

You can also find me on twitter https://twitter.com/laurahasheart

and even Pinterest- http://www.pinterest.com/hasheart/

Until next time friends! Keep eating deliciously!