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!

IMG_5077

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!

IMG_5075

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.

IMG_5079

Have fun!

Advertisements

Happy Vegan Month of Food (MoFo)! Post #1 My favorite Breakfasts!

Hi everyone! I’m very excited to be participating in Vegan MoFo 2015!

Though I’m in the last few weeks leading up to finishing my undergraduate degree and things are pretty intense over here, I’m going to try to post as much as I can. In case you are not aware, the prompts provided by MoFo this year are as follows:

THE LIST:

1 Rise and Shine! It’s MoFo time! Tell us about your breakfast.
2 Recreate a meal from your childhood.
3 Quick, easy and delicious.
4 Tell us about a weird food combo that you love.
5 Best sandwich ever.
6 Re-create a restaurant meal.
7 Make / eat some thing inspired by a book or film.
8 Reach out! Make a new vegan friend & tell us about it.
9 Most retro recipe.
10 Something blue.
11 Focus on a nutrient
12 Tell us about your favourite cookbook!
13 It’s kitchen tour time!
14 Share something vegan (and delicious, duh!) with a non-vegan.
15 OMG, Barack Obama is coming over because he knows you make awesome vegan food! What are you going to make?
16 What’s your favorite late summer food?
17 Make (or eat!) a traditional local dish.
18 Honor a human or non human animal who inspires your veganism.
19 Lunch on the go.
20 Veganize an old family recipe.
21 Autumn equinox eats.
22 Make a dish using all seasonal produce.
23 Fusion Challenge!
24 What [insert well known personwould eat if they were vegan.
25 Share your favorite cuisine.
26 It’s cold and rainy and there’s a snow drift outside your door! What are you going to make using the ingredients you have?
27 Favorite herb or spice?
28 Tacos VS Burritos. Where do you stand on this important issue?
29 What would you bring on a vegan road trip?
30 What three endless food supplies would you take if you were going to be stranded on an island? (Imagine your nutritional needs have been met, these are a bonus!)

This year I am planning a mix of educational posts about different ingredients, creating new recipes, sharing others’ recipes and products, making cute drawings and writing about food, etc.

If you want to know more about the Vegan Month of Food, click here. Also, check out my Instagram @Laurahasheart for some additional posts.

Anyhow! I want to highlight three breakfasts I’ve really been digging lately.

IMG_5055

The first is this this oatmeal with mango mousse and raspberries. This is surprising because I’ve always been grossed out by oatmeal. But, in this recipe, you cook off most of the liquid and it becomes chewy and not as mushy and gross-to-me texture-wise. The mousse is seriously amazing! The full recipe can be found in the Thrive Energy Cookbook by Brendan Brazier. Here is the link to the book on amazon. Note: I actually live in a state (RI) where making money off of referring people to Amazon is not allowed. I am just linking to Amazon because it’s the easiest source to link people to when showcasing books. (What book isn’t on Amazon, anyways?) I get no benefits from doing so.

IMG_4921

Next up, is a perfect Fall breakfast sandwich recipe, which you can find the recipe to here! It’s called the Jack-O-Pumpkin breakfast sandwich. I take a gluten free/vegan English muffin and toast it. While that is happening, I mix up the pumpkin butter and fry the vegan/gluten free sausage (Sol brand is my favorite right now), and make the easy pumpkin butter. When the muffins are toasted, I turn the toaster oven to broil and stick a slice of Daiya Cheddar on one slice of the muffin and put it in for a few minutes until it melts. When the sausage is cooked, I fry up a few mushroom slices. Then I assemble everything together with some fresh baby spinach. It requires a bit of dancing around the kitchen and being mindful of where things are in the cooking process at all times or else it could end in a slight disaster! For those less experienced, I recommend making the pumpkin butter in advance before you start it all!

IMG_4975Finally, I need to rave about FitQuick waffle mix, which can be bought at veganproteins.com! When I had to go gluten free, I was really sad at first because I didn’t know if I’d ever have a vegan waffle as good as I had before. When I decided I needed more protein in my breakfasts to fuel Crossfit, and I actually had some money to spend (being a broke college student sucks sometimes!) I had to try this. I decided to go with the vanilla flavor, but there are lots of other options, even a savory pizza one! They cook in my waffle iron so perfectly and are quite tasty! I love them pretty plain with a tablespoon of Olivio Coconut Spread (an amazing accidentally vegan product I found recently!) and a tablespoon of maple syrup. I pair it with a side of Sol vegan/gluten free sausage.

That’s it for today! Enjoy, and let me know some of your gluten free/vegan breakfast recipes! Also let me know if you try any of this food and let me know how you like it!

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!

IMG_3851

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.

IMG_3853

IMG_3855

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. 🙂

Vegan MoFo Day 7: Sunday Brunch: Vegan Griddlecake Sandwich

photo (3)

Well well well, it’s the first Sunday of Vegan MoFo 2014 and I AM SO EXCITED! to give you my first Sunday Brunch recipe, because brunch foods are my favorite foods of all time.

This one was inspired by a fast food company that shall not be named. I loved their similar, non vegan sandwiches in my pre-vegan days. It was a weakness of mine, really. I tried to get it as close as possible, but it did fall short a bit. I think that if you really want to make it extra delicious, you might try frying the griddlecakes in a bit more oil than I did. I didn’t want to because I don’t like eating a lot of oil.

This recipe includes my recipe for sausage patties from the first Meaty Meatless Monday of MoFo 2014, which can be found here. 

Here is the recipe for it all:

Ingredients:

  • 1 cup unbleached white flour
  • 2 tbsp baking powder
  • 1 tbsp evaporated cane juice (white organic vegan sugar)
  • 1 cup vanilla almond milk
  • 2 tsp maple syrup
  • 2 tbsp vegetable oil
  • 2 tbsp brown sugar
  • Pecan Black Eyed Pea Sausage recipe 
  • Daiya Cheddar Cheese Slices

Directions:

  1. Cook sausages according to recipe.
  2. Keep sausages in an aluminum foil pouch on a single layer so that they stay warm while you make the pancakes. You can maybe start the pancake batter while you cook the sausages if you’re a good multitasking cook.
  3. Heat a griddle over medium heat sprayed with cooking oil.
  4. Place flour, baking powder, and evaporated cane juice in a large mixing bowl and mix together with a spoon.
  5. Add almond milk, maple syrup, and vegetable oil and mix until smooth with the spoon.
  6. Place brown sugar into batter, and briefly mix but not fully combine.
  7. Turn the griddle to medium or low heat, depending on your stovetop’s intensity.
  8. Pour batter onto griddle (about 1/4 cup worth) and flip when bubbly or when the edges are starting to look firm.
  9. Fry on the other side until thoroughly cooked.
  10. To assemble the griddle sandwiches, place a slice of the Daiya cheese on to one pancake while still hot.
  11. Place the sausage on top, and then another pancake.
  12. If you want to eat leftovers or save for later and reheat, microwave the cold pancake, daiya cheese, and sausage sandwich in a microwave for about 30 seconds, or broil in a toaste oven until the cheese melts and the sandwich is thoroughly heated.

YUM!

850X315_g3_fb-1

VEGANMOFO.COM

also, see randomofo.com for a fun way to see other blogs participating in this blogging event (if not already familiar with it)!

 

I’m back with a new recipe! Vegan Quinoa Jambalaya

Hello there,

There are lots of new things happening in my life lately. I have lots of new ideas for this blog. I am planning on changing the content I post a bit, to be more informative about food and nutrition, post more of my recipes, and also talk about other vegan, health, and wellness related topics.

Unfortunately my last semester at my community college where I will graduate with my associate’s degree and planning for the next step of working towards my bachelor’s degree has had me quite busy lately. I hope to be able to find more time to write here though soon. By Summer there should definitely be more time.

Today I made a recipe though, and am sitting down to type it up and share it in this post.

Before I was vegan, my mom used to make Jambalaya with a seasoning mix and rice, chicken, shrimp, and sausage. I liked it even though it came from a box. I had been thinking about it lately, and how to veganize it.

I wanted to make it with quinoa because I am not the biggest fan of having rice all the time. Plus quinoa has more protein in it, which I like.

This recipe used store-bought meat substitutes for the vegan chicken and sausages, but you could find recipes to make your own if you desire. For the vegan shrimp, I had a plain batch of leftover shrimp seitan  that I froze and defrosted from when I made the vegan shrimp bao recipe. It is not gluten free because of the shrimp seitan, but there may or may not be other vegan shrimp alternatives that are gluten free that you can find in stores if that is important to you.

I do not know for sure if this is very authentic jambalaya, but since it is inspired by it, that is what I am calling it. It is really yummy though, that is for sure!

Image Recipe for Vegan Quinoa Jambalaya

Makes about 10 1 cup servings

Ingredients:

  • 1 cup Vegan shrimp (either store bought or made from scratch via this recipe)
  • 2 Tofurky Italian Sausages, sliced into rounds
  • 3 pieces Gardein Chick’n Scallopini chopped into chunks
  • 3 tbsp olive oil, plus a bit more to cook the veggies
  • 4 cups cooked quinoa
  • 2 small-medium yellow onions, chopped
  • 1/2 large green bell pepper, chopped
  • 1 medium red bell pepper, chopped
  • 2 tomatoes, roughly chopped
  • 8 oz canned tomato sauce (I used a no-salt added brand)
  • a splash to 1/4 cup of vegetable broth (I used Trader Joe’s Low Sodium broth)
  • 1 1/2 tsp paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt (or more if you like salt)
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp dried thyme
  • 1/4 tsp black pepper
  • 1/4 tsp white pepper
  • 1/4 tsp cayenne pepper

Directions:

  1. Before you really start to cook, combine the spices in a bowl or little ziplock bag and set aside. Also cook the quinoa in advance, if you wish. It takes about 10-15 minutes to cook, so either way is fine.
  2. Cook each vegan “meat” in a frying pan on medium heat with 1 tbsp of oil separately, one at a time, until slightly brown or golden. You can use the same pan for each of them, but I think it works best to cook one at a time, and then set it aside on a plate while you cook the next one.
  3. After the “meats” are cooked, heat a little more olive oil into the pan. Add the onions and peppers, and cook until the onions are translucent.
  4. Add the tomatoes and cook for a bit longer, stirring a bit.
  5. Add a splash (or more) of vegetable broth, the spice mix, and tomato sauce. Make sure the spices and ingredients are thoroughly mixed.
  6. Reduce the heat to low, then fold in the quinoa and the vegan shrimp, sausage, and chick’n. Stir to incorporate everything together.
  7. Allow to heat thoroughly. Adjust seasonings as desired.
  8. Eat! Enjoy!

Image

 

Foodie (Photo) Friday! I made a lot! Especially from the cookbook Isa Does It!

This week was a big week for my cooking. Not only did I create my own original recipe for a favorite, typically very non vegan appetizer, but I also tested tons of other people’s recipes.

I mostly tried a bunch of recipes from the Isa Does It cookbook though, which I have not found a single recipe that wasn’t amazing or really yummy yet. My only complaint is that the recipe names are not easy to remember because they are usually named after the ingredients and not that creative/specific so I feel like I sometimes write about them and name them different than what is in the cookbook. So apologies if I am not using the actual recipe names to a T, I am currently too tired and somewhat lazy to go get the book and double check! Woops. How unprofessional of me…

Image

Sweet Potato Gnocchi w/ Brussels Sprouts and Tarragon Cashew Cream Sauce

The most impressive recipe  I have tried  so far was definitely the Sweet Potato Gnocchi with Tarragon Cashew Cream and Brussels Sprouts. I have made my own gnocchi from recipes before, but it seemed so difficult and was such a long process. Maybe my cooking skills have drastically improved over time and I just do things faster and in a more organized time saving manner, but I still think this recipe is by far an easier and simple way of making you own vegan gnocchi from scratch than the previous recipe I tried. It only really takes awhile because you have to bake the sweet potato (or potatoes…but I found a 1 lb sweet potato that worked out very well). The sauce is also simplistic yet has a very fancy flavor/touch to it with the tarragon. And a cashew based sauce makes almost any pasta recipe rich and luxurious. The Brussels Sprouts were the perfect finishing touch, and add to the dish to make it a complete healthful meal.

I love the bowls so far in this cookbook. I think I forgot to post about the cucumber ranch tofu bowl I made New Year’s Eve? Well that was pretty good. Even better was the pizza bowl, though.

Image

Not the prettiest looking pizza bowls

I used tofurky italian sausages (Which, to my delight, do not contain soy protein isolate in them which I am really trying to avoid as much as possible now.  My nutritionist said she believes that it is that form of soy that causes the most problems for our hormone balance, and it is very highly processed (and typically g.m.o I think?) so it is good to avoid or eat irregularly. Tofu is fine unless you have digestive/other sensitivities to it, whIch I do not.

Anyways, this was absolutely delicious and comforting. The sauce is really, really good. It reminds me of pink (or vodka cream) sauce, which was one of my favorite sauces before I went vegan and I have found difficult to replicate as a vegan despite trying . Actually now this gives me an idea to try and make an even more authentic version of it! Yay!

Paired with the kale (which I actually seemed to cook right for the first time ever…I typically only eat it raw), rice, sausage, garlic, red onions, olives, etc it is just so wonderfully filling and tasty!

My pictures of it are not the prettiest, but believe me, it is so yummy!

Image

edamame hummus tofu wraps…before I wrapped them 🙂

I also made the tofu wraps with edamame hummus. It somehow tastes kind of like a Japanese-inspired egg salad wrap to me which I thought was pretty cool. I will definitely be making the edamame based (instead of chickpea) hummus on it’s own again multiple times. The tofu was really good too though! I love anything with sesame oil in it, and it crisps the tofu perfectly. Isa Chandra Moscowitz doesa really good job through writing her recipes teaching people the proper methods of cooking her dishes without having them fail horribly. Hopefully I can get there myself too!

I did not use sprouts because when I buy them they seem to go bad too fast, instead I used greens. When I use up the leftovers tomorrow though, I am probably going to use baby arugula. Yum!

Aside from cooking from Isa Does It, I found this recipe on a facebook group I belong to and was intrigued so I gave it a try. Behold, Green Pancakes!

Image

not the prettiest again but behold green pancakes!

They look kinda gross, but I felt really good about eating them for my breakfast and do not taste too different from unhealthy versions of pancakes…especially when you add some maple syrup, ha, ha. I kept thinking of Dr. Seuss’ Green Eggs and Ham and thinking this would make a good vegan story like that, especially for kids while eating these. So it was fun, healthy, and fed my belly all at once.

Finally, I made a really delicious salad today.

Image

my delicious salad with chickpea “bacon”

The centerpiece of the salad was the Chickpea Bacon recipe from Vegan Sandwiches Save the Day! Gosh do I love that book!

I put 2 cups chopped romaine, 1/2 cup baby arugula, 1/3 cup sliced cucumber, 1/3 cup chopped hearts of palm, 1/4 of the chickpea recipe, a slice of red onion that I chopped into smaller bits, 1/2 tbsp nutritional yeast, and 2 tbsp Organicville Non Dairy Ranch! I made a similar version for my dad and he really liked it too! He was trying to refuse eating it because of the non-dairy ranch, but now he says I have to make him a salad every day! (Though fat chance…but I will make an extra for him when I have one from now on!)

Ta da! And now you know what I cooked up this week!

PS: If you haven’t yet, you can follow me on these social media outlets where I post related (and unrelated) things to my blog.

Banana Curl, Vegan Girl’s Facebook Page

Follow me on Pinterest (the blog has it’s own board if you just want to follow that)

Twitter

And I think that’s everything for now! I will be adding these to the end of my blog every so often for new people to click on and explore. Also, I love comments and feedback and love it when people spread and share my work I am doing here, so do not be shy about that!