Vegan MoFo day #13 Post #10: Kitchen tour time and recipe for yellow rice

Hey,

Today’s Vegan MoFo post prompt is: It’s kitchen tour time!

Technically “my” kitchen is actually my mom’s kitchen. I am very lucky to live with my parents right now because they have a really awesome kitchen. I’ll miss it when I move out.

The pictures I will post at the end will show that the kitchen a bit messy, and that’s because I took them right after I made an elaborate dinner. My mom is always complaining about the messes I make. I really can be a bit of a hurricane when I cook.

Tonight’s dinner was from the cookbook Great Gluten-Free Vegan Eats From Around the World by Allyson Kramer. It was the Peanut Mole soy curls, although I’m not sure why it’s called that, since there are no peanuts in it. In addition to that, I decided to make a yellow rice recipe, which wasn’t in the book, but somehow came out looking almost exactly like the rice that was pictured in the recipe.

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The mole may not be exactly attractive, but let me tell you, anything that has a whole bar of melted chocolate in it is worth making!

Here is the recipe for the rice I made:

Yellow Rice Makes about 4 cups cooked

Ingredients:

  • 2 cups basmati rice
  • 4 cups veggie broth
  • 1/2 tsp ground turmeric
  • 1 dried bay leaf
  • 1 tbsp olive oil
  • 1 tbsp dried minced onion
  • 1 1/2 tsp dried basil
  • 1/2 tsp salt, or more to taste
  • 14.5 oz can diced tomatoes
  • 1 cup defrosted frozen peas

Directions:

  1. I recommend using a rice cooker for this as it’s easier and I love rice cookers! Place all the ingredients except the peas and tomatoes into the pot of the rice cooker and stir before turning on.
  2. If using a rice cooker, set to cook and leave it alone until it switches to warming. If you prefer not to use a rice cooker, cook on the stove as you would any other rice (you probably know better how to do that than me at this point, since I’ve grown reliant on rice cookers.)
  3. Once cooked, transfer into a large bowl and fold in the tomatoes and peas.
  4. Serve as a delicious side.

And now, what you’ve been waiting for: the kitchen tour!

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This is the area where the stove, oven, fruit basket, utensils, and blender reside. You can also see my rice cooker and the mole I just made when this was taken.

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This is the corner where my new juicer resides that I am loving and endlessly intrigued by.

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This is the sink area. You can also see on the left hand side (sorta, it isn’t clear) some pencils, pens, and paper that we keep there along with my parents’ actual landline phone. It is a mess of dirty dishes in this picture AHHHH! I cleaned them up right after eating.

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This is where a lot of the cups and glasses are stored above and where I often prepare food but am not really supposed to because my mom likes it as clean as possible. My hot water heater is currently on the top of the counter top. My cat Neko often jumps up onto this counter to get his food (since we prepare it on there), which we’ve tried to discourage him from because it’s gross, but we haven’t been consistent enough with correcting the behavior so he’s still doing it. In the background you can see the eating area where my brother is eating the Mole dish as well (he’s not a vegan but likes the food I make and eats it happily).

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The pantry area, spice rack, microwave, toaster oven, Mrs. Pots Cookie jar, etc. You can also see the cupcakes left over from the bbq I told you about that I made for Saturday, my Vega One shake, some random ingredients such as gluten free vegan breadcrumbs and buckwheat flour, and other cluttery stuff. Check out my mom’s alphabetized spice rack…we have a bit of an overgrowth of spices, as the overflow is housed in the cabinet above.

That’s all for tonight, it was fun showing you the kitchen!

Vegan MoFo 2015 Day 3, Post #3. Quick and Easy recipe.

Hey everyone!

This quick and easy recipe also happens to follow yesterday’s theme, which is something I grew up with as a kid. The recipe is also in my zine. See yesterday’s post for details about that.

This recipe is simple and can be gluten free if you use gluten free english muffins (I like Ener-g, they remind me of brioches a little bit!) If you don’t like almost raw onions, however, I do not recommend you try this! But if you can tolerate them or like them, I definitely recommend you keep an open mind! It sounds a little weird, but it’s one of my favorite snacks/easy small lunches.

Onion and Green Pepper English Muffin Melts

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Ingredients:

  • 1 medium onion, chopped
  • 1 green onion, chopped
  • 1/2 cup Just Mayo (Veganaise by Hampton Creek)
  • 1/2 cup daiya shredded mozzarella
  • English Muffin (gluten free or regular)

Directions:

  1. Toast English muffin.
  2. Prepare the spread by mixing together all other ingredients in a large bowl.
  3. Spread the mix on each muffin half.
  4. Broil the English muffins until the cheese melts. About 2-5 minutes depending on the oven/toaster. Watch very carefully.
  5. Eat!

Have fun, kids! Happy MoFo! 🙂

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 remade 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!

Making my french toast recipe gluten free!

So when I first went gluten free a few weeks ago I had bought Ian’s brand French Toast Sticks. They were almost inedible. Gross.

So, today I decided to try to re-make my own recipe I had made a long time ago to also be gluten free. It worked better than I thought it would, and was quite tasty, but I can’t say it’s as good as the non-gluten free version. It’ll have to do, though since I feel much better being gluten free.

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To do this, I substituted the flour for gluten free all purpose flour. I used this brand shown here:

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I also recommend adding 1 tbsp maca powder for a more buttery, maple taste that will improve the flavor. If not, maybe try adding at least one more teaspoon of maple syrup.

The bread I used was Ener-g’s brown rice loaf. It had been frozen and defrosted, which I think may have contributed to it’s ability to fry better in the batter because it was a bit stiffer.

Here is a picture of what the batter looks like:

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So, yeah, now I can eat one of my favorite foods as a vegan AND gluten free person! Yay!

🙂

Vegan Sausage Pancake Twinkies

IMG_3857So…I’ve been running training for my half marathon that’s slowly approaching in July. When I run, I burn a lot of calories and need to eat more than if I’m not exercising. I especially need carbohydrates.

I had been wanting to make cornbread and vegan hot dog twinkies, but they were out of the Field Roast brand I like when I went to the store. So, I decided to buy Field Roast mini breakfast sausages and use them instead. Besides, I thought they’d be the perfect size, and they were!

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I made them with Bisquick mix…which is actually vegan! Or at least, some versions are!

This recipe on a canoe pan, aka twinkie pan…I’m not sure what you could do instead if you don’t have this kind of pan, but they were pretty cheap on amazon when I got mine, and worth it for all the twinkie like foods you can make with it!

Here is the recipe:

Ingredients:

  • 2 cups vegan Bisquick
  • 1 1/2 cups almond milk or nondairy milk of choice
  • 1 tbsp brown sugar
  • 2 eggs worth of egg replacer (I used Ener-g powder mixed with the amount of water recommended on the box)
  • 8 Field Roast mini apple maple sausages

Directions:

  1. Preheat oven to 350 degrees F.
  2. Mix the Bisquick with the nondairy milk, brown sugar, and egg replacer.
  3. Pour or spoon batter into the cavities of the pan, about 3/4 of the way up. Save a little batter to cover the sausages with if needed later.
  4. Place the sausages in the middle of the canoe cavity. Push down until covered by the batter. You may need to spoon some extra batter on top to achieve this.
  5. Bake in the oven for about 25-30 minutes until puffy, firm, and golden.
  6. Enjoy with maple syrup and Earth Balance melted together.

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Coming soon will be some healthier recipes, haha. Despite the appearance of this recipe, I’ve been on a big healthy food kick lately…can’t wait to share more of those types of recipes, and I have a few up my sleeve right now. 🙂

Jalapeno Popper Vegan Quiche

Hi! Didn’t realize I’d be back so soon.

Today I invented an awesome new recipe. This one will not be in my zine, haha.

It’s a jalapeno popper flavored vegan quiche!

I used a pre-made pie crust bottom–gasp. Surprisingly a lot of store bought pie crusts are indeed vegan! I wanted to make it quickly so I chose that, but if you want to make your own, here is my recipe for a pie with a crust recipe (you’d only have to make half of it).

popper quiche!

popper quiche!

Jalapeno Popper Vegan Quiche

Ingredients:

  • 1 lb extra firmed tofu (I used sprouted tofu)
  • 1 tbsp Ener-g egg replacer without water added
  • 1/2 cup nutritional yeast flakes
  • 2 tbsp Earth Balance
  • 1/4 cup plain almond milk or other non dairy milk of choice
  • 1 tsp onion powder
  • 1/4 tsp Indian black salt (the kind that smells like eggs)
  • 1/4 tsp ground black pepper
  • 1/4 cup daiya cheese shredded mozzarella
  • 1/4 cup panko bread crumbs (I used whole wheat)
  • 3 jalapenos, chopped into thick rounds, seeds and veins removed
  • 1 9 inch prepared pie crust, or homemade from the recipe linked above

Directions:

  1. Preheat oven to 375 degrees F.
  2. Place tofu, egg replacer, nutritional yeast, Earth Balance, non dairy milk, onion powder, black salt, and black pepper into a food processor and blend until smooth, scraping down the sides with a rubber spatula and then blending a bit more.
  3. Transfer to a large bowl and fold in the daiya cheese, bread crumbs, and jalapenos.
  4. Place into pie crust, smooth down with a spatula.
  5. Bake in oven for 35-40 minutes.
  6. Allow to cool slightly, then dig in!

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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! 🙂

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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Spinach, Roasted Butternut Squash, Sage and Tofu Ravioli Recipe

I wanted to take a day off after doing Vegan MoFo for the entire month (didn’t miss a day) but my people are requesting my triumphant early return.

I’m going to be making a similar recipe to share soon with a pumpkin filling that is soy free, too. I’m not sure if I will just update this post and alert people to the fact that it’s been updated, or make a separate post. But keep an eye out for it!

I posted this picture on What FAT vegans eat Facebook group and many people requested the recipe, so, here it is.

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It’s easier the bigger you make them. I haven’t quite perfected the technique of forming the ravioli. I don’t actually care if they look slightly misshapen, as long as they’re delicious. That they definitely are.

Here’s a quick set of photos of the process:

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After the dough was kneaded

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The dough broken into 8 pieces

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1/8 of the dough rolled out to form the ravioli. This gets cut in half to make two ravioli.

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On the left is a ravioli in progress. The filling is on the other one, waiting to be formed.

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A mostly formed ravioli

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A finished ravioli (pardon the shadow)

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Some of the ravioli I made

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4 Cooked ravioli

On to the recipe:

Makes 16 ravioli

Ingredients:

For the pasta dough:

  • 1 2/3 cup unbleached all-purpose flour
  • 1/2 tsp salt
  • 2/3 cup water
  • 1 cup raw baby spinach
  • 1 tsp olive oil
  • 1/4 tsp ground sage

For the filling:

  • 4 cups chopped butternut squash
  • 1 tbsp olive oil
  • 1/4 tsp ground black pepper
  • 3-6 large fresh sage leaves depending on how strong you want this flavor to be
  • 1/2 cup firm tofu

Directions:

  1. Roast the butternut squash in a dish with the olive oil and pepper in a 400 degree (F) oven for 30 minutes to an hour until slightly browned and caramelized.
  2. Take out a large bowl and place the flour and salt and stir.
  3. In a food processor or blender, blend together the spinach, water, and sage until liquified.
  4. Drizzle the olive oil on top of the flour mix, and then add the spinach, water, and sage liquid.
  5. Stir with a wooden spoon until all the flour is incorporated and is not stringy or powdery. You may need to add 1-2 tbsp water to achieve this.
  6. Knead the dough on a clean, floured surface for about 10 minutes straight. Do this with a combination of techniques. I like to squish my hands around in the dough, then roll it into a ball, and fold and roll it. Continue until smooth and a little shiny.
  7. Let sit to rest in the bowl covered in plastic wrap for 10 minutes.
  8. Make the filling by blending or processing the squash, sage, and tofu until smooth and fully combined, scraping the sides with the spatula to get everything incorporated.
  9. Now begin to work on the pasta. Separate the dough into 8 even sized balls.
  10. Flour a dinner plate, set aside a cup with water inside, take out a rolling-pin and dust it with flour, and set aside a knife and a dinner fork. Also flour your working surface again.
  11. Roll the 1/8 dough ball as thin as possible. Try to make it in a rectangular shape.
  12. Cut the rectangular shape in half, and place 1 tbsp of the filling on the inside of each piece.
  13. Before folding the dough over the filling, wet water with your finger around the edges of the dough and fold around the filling so that the edges meet.
  14. Smooth them down. Take a fork and pinch around the edges to seal them and add a nice finished look to it.
  15. Dust with a bit more flour, and place on the floured plate.
  16. Continue steps 11-15 until you are done with the dough.
  17. If you don’t intend on cooking them all right away (which would require a pretty large pot, by the way if you do want to cook them all…I cooked mine in batches of 4-8 at a time) you can flour a tupperware container and place them inside and keep them in the fridge until you want them, for no more than a week. You could also place them in the freezer for even longer.
  18. To cook, boil a pot of water. Place in the water when boiling, let them sit in there, adjusting the heat on the stove as necessary, until they float to the top. This will take about 7-10 minutes.
  19. Eat once slightly cooled. They’re so good they don’t need much else, but maybe a creamy sauce would be good.

Vegan Mofo 2014: Pizza day! (Day 26) Walnut Meat Cheeseburger Pizza!

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I think this is one of the prettiest pizzas I’ve ever made. So many colors and it was amazingly tangy, cheesy, crunchy and meaty all in one bite! The crust is the same pretzel crust that I made on this pizza too, because I realized it’s my favorite pizza crust now whether it’s pretzel dough or not.

Oh man, I made this awhile ago and now I want it again. My mouth is watering thinking of it, but I am also feeling a bit lazy today, so that’s not going to happen.

😦

Ingredients:

One batch pretzel pizza crust dough (recipe here)

1 batch of the walnut meat (recipe here)

Sauce:

1/2 cup canned tomato sauce

  • 1 tsp agave nectar
  • 1/2 tsp ume plum vinegar (optional)
  • 1 1/2 tbsp yellow mustard

Other fixings:

  • 1 dill pickle, sliced into thin circles
  • 3/4 cup daiya cheddar cheese shreds
  • 1/2 cup shredded iceberg lettuce
  • 1/2 cup shredded red cabbage

Directions:

  1. After making the batch of walnut meat, turn the oven up to 450 degrees F.
  2. Roll out the dough into a large circle and place on a pizza pan.
  3. Combine the sauce ingredients and spread across the crust.
  4. Sprinkle the walnut meat all over.
  5. Place pickle circles around the pizza.
  6. Sprinkle 1/2 cup daiya cheddar on top, then sprinkle the lettuce and cabbage, and top with another 1/4 cup of daiya.
  7. Bake for 10 minutes.

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