Vegan MoFo Post #2: Childhood Favorites: sharing a recipe from my zine!

Hey all,

Welcome again to Vegan MoFo 2015!

Today’s prompt is to recreate a meal from my childhood. I’ve actually already done that multiple times, and wrote about the stories behind them, in my zine that accompanies this blog!

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You can buy it from my Etsy shop here. Please keep in mind, that I wrote these recipes earlier in the year, before I went gluten free, so almost all of the recipes are made with gluten, many are not very easily adaptable either. I can no longer eat most of them either. Such sadness.

But, if you can eat gluten, here is one of a few recipes I will be highlighting from the zine this month!

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Vegan Sausage Macaroni Skillet:

This used to be our favorite meal in our family, until my mom became allergic to milk. For awhile my mom would make it for us on special occasions, or if she couldn’t eat. Since going vegan, I remadeĀ it! It came out just as good, and healthier of course. My mom still couldn’t eat it because she can’t have soy. And now I can’t either until I find a good gluten free substitute for the Gimme Lean. Maybe that’s next on my recipe agenda…

Ingredients:

  • 1 package Gimme Lean Sausage style
  • 1 medium onion, chopped
  • 1 green pepper, chopped
  • 1 15 oz can stewed tomatoes
  • 1 tbsp vegan white sugar
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup vegan sour cream (I used Tofutti)
  • 1/4 cup plain almond milk or other non dairy milk of choice
  • 1 cup uncooked elbow macaroni
  • Oil, as needed

Directions:

  1. Break Gimme Lean up into pieces, and fry in a pan with a bit of oil until browned and a bit shiny. It should become firmer than it was before it was cooked.
  2. In a large skillet over high heat, add some oil and saute onions and peppers until they are shiny and start to become translucent. Add the sausage at this point.
  3. Stir in the tomatoes, uncooked macaroni (I promise it’ll be cooked when done), sugar, salt, and pepper.
  4. Remove from heat and stir in the vegan sour cream and almond milk.
  5. Serve and enjoy.

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Have fun!

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Savory Veganloaf Cupcakes

Okay, so I remember meatloaf cupcakes being a trend a few years ago or so, but I did not have a vegan food blog back then. Now that I do, this has been on my mental to-do recipe list for awhile, and I finally did it.

These are definitely to be filed under the kid-friendly category. It kind of made me feel like a kid again! For another vegan kid friendly recipe, see here.

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The cupcakes feature lots of healthy ingredients like carrots and onions, pinto beans, raisins, quinoa, and pinto beans, among other things. To top it off, there is a mashed potato “frosting” with nutritional yeast and garlic powder. I added some ketchup on top instead of a cherry, and vegan bac’uns as sprinkles.

Here’s the recipe:

Ingredients:

For the cupcake loaves:

  • Gimme lean ground beef style or other vegan ground faux meat of choice, 14 oz
  • 15 oz can pinto beans, drained and rinsed
  • 1/2 cup raisins
  • 1 yellow onion, chopped
  • 1 tbsp plain almond milk
  • 2 tbsp vegan Worcestershire sauce (Annie’s Organics makes a good vegan version, check your labels because this often contains non vegan ingredients…or you can use a vegan steak sauce if that is easier to find)
  • 2 tbsp ketchup
  • 1 tbsp prepared yellow mustard
  • 1/4 tsp dried oregano
  • Salt and pepper, to taste
  • 2 flax eggs (2 tbsp flaxmeal, 6 tbsp water whisked together and let to sit for about 5 minutes)
  • 2 cups quinoa
  • 1 cup grated carrots

For the mashed potato “frosting”:

  • 6 medium white potatoes
  • 4 tbsp (1/4 cup) Earth Balance
  • 1/2 cup unsweetened plain almond milk or other vegan milk of choice
  • 2 tbsp nutritional yeast
  • 1/2 tsp salt
  • 2 tsp garlic powder

Directions:

For the cupcake loaves:

  1. Cook quinoa before preparing the cupcake loaves. When it’s cooked, let sit to cool while you prepare the rest.
  2. Preheat oven to 450 degrees Fahrenheit.
  3. In a food processor, put the gimme lean faux beef, pinto beans, raisins, chopped onions, almond milk, Worcestershire sauce, ketchup, mustard, oregano, and salt in pepper and pulse until as combined as possible. If your food processor is like mine, you’ll need a rubber spatula to push it around to get it mixed together well and scraped down the sides.
  4. Add the flax eggs to the mix and pulse until combined.
  5. Transfer this mixture into a large bowl.
  6. Add quinoa and carrots, fold in with a spoon or rubber spatula until dispersed throughout.
  7. Spray cupcake tray with oil and place about 1/2 cup of this loaf mixture into each cup.
  8. Heat in oven for about 15 minutes until lightly browned. While cooking, prepare the mashed potato “frosting.”

For the mashed potato “frosting”:

  1. Peel and chop the potatoes.
  2. I steamed the potatoes in a steamer pot, but you could also boil them. I just put water in the bottom pot and the potatoes in the basket, kept on high heat at first and eventually turned down to medium. It took about 20 minutes for them to be ready to be mashed. You know when a fork can easily go through them and they are soft.
  3. Pour the water out of the bottom of the steamer pot, and place the potatoes into it.
  4. Add Earth Balance, Almond milk, nutritional yeast, salt, and garlic powder, and mash.

To assemble:

I wanted to pipe the mashed potatoes onto the cupcakes but I was too impatient to wait for the mashed potatoes to cool enough so I could stick it in a large ziploc bag, snip the corner, and make it look pretty with piping it like real cupcakes. So, I just scooped some on with a spoon, and put some ketchup on top, with a little bit of vegan bac’un sprinkled on top–those are definitely recommended if you can find them because they added a really great crunch factor to the dish. These are quite healthy, eat more than one! Probably best to eat with a fork, unfortunately, though…

Foodie (Photo) Friday-Vegan “crab” cakes, jalapeno popper wrap, swedish meatballs, cauliflower

(I just realized I need to make an illustration to go along with Foodie (Photo) Friday but I have no ideas and no energy at the moment. Maybe I’ll come up with something later and use it regularly, maybe not.)

Yay it’s Friday! And you know what that means? I share all the recipes I made this week (besides my own) and review them and show the evidence.

First I made Tempeh Scramble, Jalapeno Popper Dip, Broccoli wraps from Vegan Richa.

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Basically, I’ve got no complaints about this recipe. It was really good. I used lavash bread for the wrap. It tasted good when I had just made everything hot, and also when I brought it to school for lunch cold. It tastes really good with extra pickled jalapeno slices put into the wrap though, because the popper dip isn’t quite enough. (I didn’t want to use too much of it because it’s sort of high calorie).

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Here’s the popper wrap open with all the goodies inside!

I give these wraps the best rating of all. So,

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Next were the vegan hearts of palm crab cakes from Olives for Dinner which I’ve been seeing posted online everywhere basically.

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These were a bit of a challenge to make like most kinds of pan fried cake type things, except these really didn’t have any binding material whatsoever. However, they totally make up for them in taste. I don’t know what it is about hearts of palm that makes me think it’s like seafood, but yeah. The old bay seasoning probably doesn’t hurt either to give it that kind of a taste. And the scallions and corn pair really well together and make it that much more delicious. The scallions get crispy. The corn flour on the edges gives it an amazing cake-y texture and a sort of tangy buttery flavor? I don’t know but all I know is that I loved the taste of these.

Even my mom who is not a vegan (but is allergic to all sorts of products, some vegan, some not) loved them, and couldn’t believe they were fake. The good thing (for her) is that these are pretty allergy friendly (although I don’t know if they make gluten free panko?) All I know is that I was happy my mom could try them because they didn’t have soy protein, vinegar, regular onions, etc in them.

Also, I didn’t try to make the sauce, and I really don’t think they need any. They’re that tasty without it. I think the sauce would over power some of the amazing flavors.

One banana is lost because of the lack of binding. All but one of these were able to stay fully in tact when cooked. Most of them were more like crab cake crumbles šŸ˜¦

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That same night I made some curried cauliflower recipe I found on pinterest. I don’t want to post the recipe, because I was not impressed whatsoever. It had way too much pepper in it (which I should have realized and adjusted, I’ll give them that), but otherwise it was nothing like it was described. It used light coconut milk which I thought might get thick and creamy like in the picture I saw of it, but it never did. Here’s a picture of it, but I’m not going to bother rating it because I’m not sharing the recipe (and I feel bad linking to something with a 4 bad banana rating haha).

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Finally, tonight I made Swedish Meatballs from the Vegan Table by Colleen Patrick Goudreau. They looked and tasted pretty authentic from what I remember. I used lightlife gimme lean sausage style as suggested for the “meat” in the ball (teehee). I didn’t have any ground allspice, only whole, so I went outside and basically hammered all the whole allspice I had in a ziplock bag and voila! there was my ground allspice! It worked out pretty well.

I served it over egg free ribbon noodles.

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Yum! This gets a perfect rating yay:

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Well, that’s all for tonight’s edition of Food Porn Friday! Hope you enjoyed this edition, and also I hope you enjoyed my other recipes I posted this week. I’ll be finishing my pumpkin ice cream later on, and I think my brother’s belly is still happy from all the wasabi pea crusted tofu he ate! Check out those recipes below if you haven’t already!