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.

IMG_8405

IMG_8194

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.

IMG_8206.JPG

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!

IMG_8352

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).

IMG_8357

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!!

IMG_8200

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!

 

 

 

Advertisements

Vegan Papaya Lox for Bagels

Last night I bought some pre-sliced papaya because I wanted to see if I liked it without buying a whole papaya. I don’t think I have ever had it before or if I have I don’t remember. When I got home from the store, I tried a slice, but I didn’t really like it. However, the color, texture, and lack of distinct flavor led me to believe I should try making a vegan lox substitute. So, I began to make a marinade for it and began experimenting. The results were pretty great!

First you marinate the slices for about an hour in a mixture of stuff (see my recipe below) in the fridge, then you bake it at a low temp of 200 degrees F for about 5 minutes, turn up the heat in the oven to 250, bake 10 minutes, flip, and bake for 10 more. Then you will have the perfect faux lox to put on top of bagels and vegan cream cheese. I’m also going to try making it in the dehydrator I think. I’ll post more about that if (when) I do it.

IMG_2866Vegan Papaya Lox

Ingredients:

  • 4-6 large, thick slices of papaya
  • 2 tbsp soy sauce
  • 2 tbsp olive oil
  • 1 tsp kelp granules
  • 2 tsp liquid smoke
  • 1 tsp rice vinegar
  • 6-10 tbsp water (depending on how many slices you are attempting to make and what container you are marinating it in)
  • Salt, to taste

Directions:

  1. In a shallow container with a lid that fits securely and is big enough to fit the papaya and marinade, pour all the ingredients in (except the salt and papaya) and stir or whisk well.
  2. Place the papaya slices into the marinade. Flip to the other side.
  3. Close the container, and place in the refrigerator for an hour or longer, flipping halfway.
  4. Preheat the oven to 200 degrees F.
  5. Place papaya on a well-oiled baking sheet and sprinkle the tops with salt.
  6. Bake in the oven for 5 minutes.
  7. Turn the heat up to 250 and continue to bake for 10 minutes.
  8. Flip over, sprinkle this side with salt as well, and heat for another 8-10 minutes.
  9. Allow to cool or eat while warm on top of a bagel with a schmear of cream cheese!

IMG_2859

Raw papaya before being used

IMG_2862

the papaya in the marinade

IMG_2864

The papaya after it’s been cooked

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.

photo 1 (1)

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!

photo 1 (2)

Reference picture for step #4

photo 2 (1)

Reference step 7

photo 2 (2)

A photo of the finished product!

850X315_g3_fb-1

Pumpkin Cheesecake Swirl Brownies

First of all, I have a confession to make. You know my original brownie recipe I made awhile ago? When I wrote it down and published it on the blog, I forgot to include the amount of flour I used! I just updated my error now in that blog entry. So if you don’t want something as fancy as these delectable treats, or are not a big fan of pumpkin (like my parents…I do not understand them…but oh well) try those.

Image

Here is the recipe:

Vegan Pumpkin Cheesecake Swirl Brownies

Ingredients:

for the Brownie layer:

  • 1 1/2 cup unbleached all purpose flour
  • 1 cup vegan white sugar
  • 1/2 cup brown sugar
  • 1/2 tsp baking powder
  • 2 tbsp flaxmeal
  • 6 tbsp water
  • 1 stick (8 tbsp) Earth Balance Vegan margarine, melted
  • 1/3 cup applesauce
  • 1 tsp vanilla extract
  • 3/4 cup non dairy milk (I use almond milk)

for the cheesecake layer:

  • 1/2 cup pureed pumpkin (I used canned)
  • 1/2 container (4 oz) vegan cream cheesed (I used daiya cream cheese-I feel it’s the best vegan cream cheese brand out there)
  • 1 tsp ener-g egg replacer powder
  • 2 tbsp water
  • 1 tbsp corn flour
  • 1/4 tsp pumpkin pie spice

Directions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Mix all dry ingredients (except flaxmeal) in a bowl together.
  3. Make 2 flaxmeal “eggs” by whisking the flaxmeal with the water. Let sit until it’s thick.
  4. Mix in the flaxmeal “eggs” and the rest of the wet ingredients into the dry ones.
  5. Place all the batter, minus 1/2 cup into a greased square baking pan (mine was probably 9″ x 9″?)
  6. Now make the pumpkin cheesecake mix by blending in a food processor the pumpkin and cream cheese. Set aside for a moment.
  7. In a measuring cup, whisk together the egg replacer and water until frothy.
  8. Add corn flour, maple syrup, and spice and whisk again.
  9. Add this mixture into the cream cheese and pumpkin and pulse the food processor a bit until fully incorporated.
  10. Cover the brownie layer with the cheesecake layer.
  11. Take the half cup of brownie batter you reserved, and spoon little dollops set apart from each other on top of the cheesecake layer.
  12. Take a fork and swirl the brownie batter and cheesecake to make a pretty design.
  13. Put into your oven for at least 30 minutes, you want a toothpick to be inserted and come up mostly clean with a bit of the wet cheesecake layer. It took my oven about 48 minutes, so I’d say a good range of baking time depending on your oven would be 40-50 minutes, but please be aware of what’s going on in your kitchen and start checking it when you start to smell it cooking occasionally.
  14. Take out of the oven and allow to cool fully, slice, and enjoy!

Image

Foodie (Photo) Friday #6-Philly Cheese Jackfruit Steak, Jalapeno Poppers, and Garden Vegetable Bechamel Lasagna

Well, well, well. It’s another edition of Foodie (Photo) Friday! I’m having some technological difficulties so the photos will be larger than normal, because when I try to resize them within wordpress I am getting a blank screen.

I have some good ones to share with you this week! I also just started the process of making some cupcakes for my birthday weekend, but those aren’t photo-ready yet.

First off, is this amazing Philly Jackfruit Cheesesteak sandwich from the “V” word blog. Recipe here. Image

This recipe really had a “wow” factor. I’m now officially in love with jackfruit after seeing how versatile it is! I may have possibly had a cheesesteak once or twice as a non-vegan, but it never was much of my thing anyhow. But now that I am a vegan this was a fun thing to make, and it was delicious in it’s own unique way. The spices were spot on I thought, I would not even know what spices to use to recreate this dish were I the one creating the recipe. The onions are also perfect. I think I cooked it all for a bit less time than suggested because I do not like too strong of a blackened flavor, and perhaps my stove gets too hot, but the steps worked out great to get a really crisp yet chewy texture out of the onions and jackfruit. I will definitely be making this again when I have more cans of jackfruit. I only made two servings because I wanted to only use one of my two cans. Oh well…

ImageI definitely give this recipe:

Image

The Jalapeno Poppers were from the cookbook The 30 Minute Vegan.

Image

They were supposed to be a healthier version of the classic snackfood/appetizer. I am not sure how unhealthy typical poppers are nutritionally, but after calculating the calories and other information for these, I wasn’t all that impressed really with the numbers. But I wanted them so I ate them anyways. These are baked, not fried. They certainly fulfill any craving you may have for this sort of food. I had never worked with 10 jalapenos at a time though, and scooping out the seeds and veins with a serrated knife was not exactly easy. I kept breathing in some of the fumes and gagging/coughing/sneezing. So if you make these, remember to use caution with the peppers haha. The coolest part of these is the way you attach the bread crumbs to the outside of the pepper so it can stick when baked. You coat them in a mixture of tahini, soy sauce, and water. It works amazingly. However, for the cheese filling, I highly recommend you use at least 2 tbsp of vegan cream cheese to help the cheese and spice mixture meld together more easily inside the peppers. Otherwise the daiya falls out really easily. I didn’t add the red onion to the cheese mixture because it sounded weird, but oh well.

I rate this recipe:

Image

It was really good but had some flaws.

Finally, the Garden Vegetable Bechamel Lasagna. Oh.My.Gosh.

Image

This was delicious. I first made the tofu herb ricotta. I tasted it and could barely stop myself from eating it all before I even made the lasagna. I was really skeptical of the idea of including butternut squash in this. I usually hate butternut squash, but had never tried it roasted, so I did that. I tried a piece of just the squash when it was finished roasting, and I actually liked it! So that’s a plus for this recipe: discovering how I like butternut squash cooked!

There are also caramelized onions, garlicky spinach, daiya cheese, the bechamel sauce, and nutritional yeast, along with the lasagna noodles of course. This took me a long time to make. So many dishes were used. I would recommend this dish for when you really want to impress someone, and not as an everyday dish, because it’s so elaborately time consuming. It is totally worth every bite, however. I had trouble fitting all three layers that you were supposed to do into the dish, so I just made two layers which worked out fine. I wouldn’t have had enough stuff to make a third layer, and even then, it was towering over the dish.

This is so deserving of a 5 good banana rating.

Image

That’s all for today! Stay tuned next friday to see what I cooked up!

World Peas Wasabi Crusted Tofu with Avocado Ginger Cream Sauce

Okay, so I was eating some Wasabi peas I got from Trader Joe’s and was thinking “hmm, this would make an awesome type of bread crumb!” So after I continued to eat them, I started to become obsessed with the idea of making tofu recipe with them.

I wasn’t sure if I actually liked it at first…the heat of the wasabi wanes considerably when cooked this way. I also didn’t get a chance to try it until it was cool. However, after seeing my adult brother devour the rest of the batch, and tell me he loved it, I figured it was worth sharing.

For the Avocado Ginger cream sauce,  I was inspired by sushi. Avocado sushi is my favorite, and I guess I’m weird but I love to eat the ginger slices along with it in the same mouthful. I also got the idea of using vegan cream cheese because non-vegan sushi uses cream cheese sometimes, and thought it’d be good veganized. The added vegan mayo was mostly to make it a better consistency, but I was also thinking of the spicy mayo I’ve seen on sushi before as well.

I ate it with cooked brown rice, but it might be cool to form into onigiri and place the tofu on top, or put it in a hand roll (the rice, tofu, avocado sauce wrapped in a nori sheet).

Image

Wasabi Crusted Tofu with Avocado Ginger Cream Sauce

Recipe

Ingredients:

For the tofu:

1/2 cup wasabi peas

2 tbsp cornstarch or arrowroot

1 cup water

1/2 cup unbleached all purpose flour (more as needed)

1 1 lb container of extra firm tofu (I used firm black tofu plus by nasoya and it didn’t hold together all that great, so I think extra firm tofu would work MUCH better) sliced into 8 equally sized slices width wise

canola oil, enough to cover a large frying pan/skillet and a little extra

For the Avocado Ginger Cream Sauce

1/2 an avocado

2 1/2 tbsp vegan cream cheese (I used Trader Joe’s brand)

2 tbsp vegan mayo (I used Nasoya Nayonaise but Vegenaise would be better)

1 tsp lime juice

1 tsp grated fresh ginger root

1/2 tsp vegan sugar

Directions:

To make the tofu:

  1. In a food processor or blender, crush wasabi peas until mostly into a powder but with some pieces of peas still partially in tact.
  2. Place wasabi pea powder in a bowl and mix with 2 tbsp cornstarch or arrowroot.
  3. Place water in a separate bowl, and flour in another.
  4. Drain the the tofu and lightly pat dry. Cut width wise into 8 evenly sized (as close as you can) pieces.
  5. Heat oil in pan at medium heat. You’ll know when it’s ready to put the tofu in it when you place a smidge of the pea mixture in the oil and it sizzles and fries up instantly.
  6. In the meantime, begin to prepare the tofu. Dip each slice in the flour on both sides, then place in water, and then coat into the pea-cornstarch mixture. Place on a plate until oil is ready.
  7. Prepare a plate with a paper towel next to the frying pan to absorb the oil of the tofu once they’re done cooking.
  8. When the oil is heated enough, place each tofu slice in the oil. Cook on each side until golden brown and crispy.
  9. Take out carefully with a spatula or tongs and place on prepared paper towel plate.
  10. Let cool until an edible temperature, and then eat along with the Avocado Ginger Cream Sauce and rice or whatever you like.

To make the Avocado Ginger Cream Sauce:

  1. Place all ingredients in a food processor and blend until smooth and creamy but not too thin.

Image

My results! If you make it, lemme know what you think, yeah?

Thanks for reading as always! Like my facebook page if you are enjoying the blog so you can keep in the loop of new entries, or follow me on twitter! I also have a board on pinterest devoted to the blog if that’s your thing, as well!