Vegan MoFo Day #23, Post #16: Autumn Equinox Eats and GF/V COOKIE BUTTER!

Today’s MoFo Prompt is Autumn Equinox Eats. Lately I’ve become aware of a lot of people hating on everything pumpkin. Honestly, I will eat pumpkin all year round if I feel like it (from a can when it’s not in season). I think apples may not get quite as much credit these days though.

To make up for it, I’ve been quite enthralled by juicing 2 apples and shaking the juice together with 1/4 tsp. It is seriously amazing.

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If you’re like me and actually enjoy pumpkin for Fall (and the occasional apple, squash, and sweet potato recipe), then take a look at all these delicious vegan fall recipes I have compiled on my Pinterest board for this purpose. And I know some people also loathe the idea of Pinterest as well…but what’s with all the negativity? It’s where I find the best online vegan/gluten free recipes from blogs and such actually, aside from MoFo.

Also TODAY I MADE HOMEMADE VEGAN GLUTEN FREE SPECULOOS COOKIE BUTTER! I cannot contain myself in not sharing it. The recipe is from Allyson Kramer. Here’s some pictures of the process.

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Before they were baked

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After baking

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After being made into cookie butter!

Yay! I’m sorry, I’ve been slacking a bit with MoFo, but I’m so close to being done with my bachelor of science degree it is ridiculous! So I’m focusing more on that.

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Salad of the week: Thanksgiving Salad!

Okay, so I have to admit I have been making so many pumpkin things lately I’m starting to get a bit pumpkin’d out.

Today for my Salad of the week I made a salad that reminds me of those thanksgiving sandwiches. The ones with like, leftover Tofurky, stuffing, cranberry sauce, gravy, and whatever. It doesn’t have stuffing in it unfortunately. But it still tastes super good with breaded vegan chickun patties (I used a cut up Boca patty).

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I made my own creamy poultry seasoning dressing as well. It sounds weird but it tastes pretty good all together!

Here’s what I did:

To make the dressing: 

Ingredients:

  • 1 lb lite silken tofu (the kind that is refrigerated in a pack like regular tofu, not the small vacuumed pack Nori Nu kind
  • 1/3 cup apple cider vinegar
  • Juice of one small lemon
  • 1 tbsp maple syrup
  • 4 tbsp nutritional yeast
  • 1/2 tsp vegan poultry spice/seasoning blend (or make your own…there should be tons of them if you google it)
  • 1/4 tsp black pepper
  • 1/4 tsp seasoned salt

Directions:

Place all ingredients in blender or food processor and pulse until fully combined. You can adjust seasoning to your liking as you go or afterwards as needed.

To make the salad:

Ingredients:

  • Lettuce (about 2 cups)
  • 2 tbsp jelly cranberry sauce (the kind I found at my local grocery store IS vegan…but here is a recipe from a vegan blog if you cannot find that near you, or prefer to make it from scratch)
  • Vegan chicken or turkey cut into pieces (You can use whatever! Would be good with leftover Tofurky roast, or Tofurky slices, but I used Boca fake chicken breaded patties to give it a breaded kind of flavor reminiscent of stuffing)
  • 1/8-1/4 cup pecans
  • As much dressing (above) as desired.
  • Roasted butternut squash chunks (Optional)

Directions:

It’s kind of obvious! Make a salad with these ingredients! I found that this was one of those salads that taste extra good when you really mix up the ingredients well instead of leaving them separate. Sometimes I want to put my salad dressing on before I finish putting all the ingredients together, but I always refrain because then everything gets too soggy.

I haven’t tried it with the butternut squash yet but I think it will be amazing and am going to roast it now and put it in tomorrow! Yum!

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:

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

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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:

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It was really good but had some flaws.

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

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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.

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