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! 🙂

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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!

My zine is finally done!

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You can buy it here on Etsy (but if you live in RI email me first at pleasinvegan@yahoo.com before doing so, because we may be able to arrange a pickup or something so you don’t have to pay/wait for shipping)!

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I was selling these for donations for Girls Rock RI at Ladies Rock Camp this weekend. Maybe you’ve seen my posts about it in the past, here, here, and here. You can also see this video of me during the camp, where I gave a speech about being food coordinator and some other fun stuff. I love this organization!

Here are some cool pics of it there!

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Also, this is so cool! It’s the shout out wall at camp…IMG_3616_2

update and recipe for vegan Portuguese muffins!

Hi! I’ve been gone for awhile. The reason for my absence has been because I have been putting most of my recipe energy into working on the cookbook zine, school, and am also planning food for another Ladies Rock Camp! Speaking of which check me out in their volunteer spotlight!

Valentines day has come and gone. That day I cooked up a storm. I veganized our family’s brisket recipe using seitan for my zine, I made heart shaped frosted sugar cookies, and I veganized a recipe for Portuguese muffins.

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I used this recipe (although I changed the icing recipe a bit to add raspberry juice and almond milk).

I have always lived in an area where there is a large Portuguese population. The grocery stores always sell sweet breads and Portuguese muffins here. I used to love them. Portuguese muffins are basically like English muffins without the nooks and crannies and are made from sweet bread.

I have been craving them badly lately, but they are not vegan. They contain milk and eggs.

So, I adapted this recipe to become vegan.

These are the ingredients I used:

1 cup vanilla almond milk or other nondairy milk of choice
4 tbsp Earth Balance
3 1/2 cups King Arthur Unbleached All-Purpose Flour
1 tbsp potato starch
1/4 cup soy flour
1/4 cup vegan sugar
1 package teaspoons instant yeast
1 tsp salt
1 tbsp Ener-g Egg Replacer and 4 tbsp water whisked together
2 tsp vanilla
1 lemon’s worth of lemon zest

You basically follow the directions on the recipe exactly, although ignore the parts about how much it should rise as I don’t think it really did the amount it said it would and they still came out alright.

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If you’ve never had them, now you can try them vegan! If you have, enjoy the comforting flavor of sweet bread again!

Easy Baked Seitan Recipe for Vegan Homemade Hibachi!

Hi all, it’s been awhile since I have posted anything. I’ve taken a sort of unofficial break to work on some other stuff.

Things like my running blog, actually training for a half marathon, and my Banana Curl, Vegan Girl cookbook zine that’s all my favorite recipes from my childhood. I hope to complete it and start selling it by March. I’ve also started a new website, but haven’t done much work on it yet. It’s not ready to share yet, but I plan to have it be an informational website for vegans of all levels interested in various topics around veganism for social justice and support for people who want to become new vegans. I’m really excited about it, but I have to be patient and keep it secret for now while I’m working on it.

In the next few months or so I will be trying to post new recipes more often as I’ve gotten a bit out of habit with it. I will be sharing recipes I’ve created for the zine too to get you all excited about buying it when it comes out…(It’ll be cheap, like 2-5 dollars I think).

One of those recipes I’d like to share is my recipe for Vegan Hibachi. I loved hibachi and other Japanese foods so much growing up as a kid. We had this restaurant in Providence called Fuji when I was very young in Providence that we would always go to. We went there so often that we got to know the family who owned it really well. Their daughter even came with us on a trip to San Francisco. Unfortunately, it went out of business years ago, but I still have fond memories of it. They always gave us Botan Rice candies as a treat when we left, which I still love (and they are vegan too!) It wasn’t a hibachi restaurant. It was more traditional.  After it went out of business we often went to Hibachi restaurants. I feel like trying to recreate a dish from Fuji I would never get right, and would not do justice to. So, I have settled on making yummy vegan hibachi.

This recipe consists of 4 major steps, but with some planning I am sure you can pull it off! Make the Yum Yum dipping sauce and baked seitan the day before, then prepare the veggies and seitan and mushroom hibachi right before serving.

vegan hibachi!

vegan hibachi!

Recipe for Yum Yum Sauce:

Ingredients:

  • 1 1/4 cup Just Mayo (a commercial vegan mayo that can be found at Target and Whole Foods, among others)
  • 2 tbsp water
  • 1 tsp tomato paste
  • 1 tbsp melted Earth Balance
  • 1/2 tsp garlic powder
  • 1 tsp sugar
  • 1/4 tsp paprika
  • dash cayenne pepper

Directions:

  1. Stir together all ingredients.
  2. Let sit in the refrigerator for at least 4 hours, preferably overnight.
  3. Use as a dip for the hibachi.

Recipe for Seitan:

Ingredients:

  • 1 3/4 vital wheat gluten
  • 1/4 cup nutritional yeast flakes
  • 1/2 cup garbanzo bean flour
  • 1/2 tbsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp lemon pepper
  • 3/4 cup vegetable broth
  • 1/4 cup water
  • 2 tbsp soy sauce
  • 2 tbsp organic brown sugar
  • 1 tsp liquid smoke
  • 1 clove minced garlic
  • 2 tbsp ketchup

Directions:

  1. Preheat oven to 400 degrees F.
  2. Mix dry ingredients in a bowl. If you have an electric stand mixer, place them in the bowl for that.
  3. Add the wet ingredients into another bowl or large measuring cup. Stir together well.
  4. Pour the wet ingredients into the dry ingredients.
  5. Stir until there is no loose powder.
  6. When cohesively stirred together, use the dough hook attachment on your mixer, or knead the dough by hand on a clean surface for 10 minutes.
  7. Place into a loaf pan, stretching it to fit the length of the pan.
  8. Heat for 30 minutes, flip over, reduce heat of oven to 350 degrees, and heat for another 20 minutes.
  9. Allow to cool for 5 minutes, then take out of the loaf pan and place on a plate to cool.
  10. Slice up into pieces as desired.

Recipe for Seitan w/ Mushrooms and Veggie Hibachi

Ingredients for seitan hibachi:

  • 8 oz whole white mushrooms, sliced in halves
  • 1 batch Seitan (in the basics chapter)
  • 1 tbsp canola oil
  • 3 tbsp Earth Balance
  • 4 tbsp soy sauce
  • Salt and Pepper

Ingredients for hibachi veggies:

  • 2 cups chopped zucchini, cut into bite sized pieces
  • 2 cups chopped onion
  • 1 tbsp canola oil
  • 2 tbsp earth balance
  • 4 tbsp soy sauce
  • salt and pepper

Directions for Hibachi:

  1. Place a tablespoon of oil in two separate skillets. Heat oil over medium heat.
  2. Melt Earth Balance in the skillet in which you will cook the veggies in.
  3. In the other, add 2 tablespoons soy sauce and the mushrooms.
  4. Cook mushrooms until their juices are released.
  5. Melt the Earth Balance with the mushrooms and 2 more tablespoons soy sauce.
  6. Add seitan to the mushrooms, cook until heated, stirring frequently.
  7. Add a pinch of salt and pepper.
  8. In the other pan, place the veggies into the oil and melted Earth Balance, add 4 tablespoons soy sauce, and sprinkle with a pinch of salt and pepper.
  9. Stir frequently, until everything is fully cooked.
  10. Serve with Yum Yum sauce to dip in.

If you like or dislike this recipe, please tell me why in the comments. And keep an eye out for the zine that will have this recipe inside!! 🙂

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Ps: here is a beautiful picture of my cat, Franz, that I took recently and wanted to share. Isn’t he cute?

Another blog? Yup! And some other exciting plans!

Hey everyone!

I have started to train for a half marathon. Don’t ask me why I am thinking this is a good idea as Winter is just about starting, but regardless, I am.

In response to my training I have decided to start a blog where I document what I am thinking about while on my runs. Sometimes I think about some really interesting stuff, other times not so much, but either way I thought it would be cool to see. I hope to inspire people with the way that I share my thoughts and that’ll encourage them to tackle things they think are scary but want to do anyhow (like how I did with running).

You can check it out here at http://streamoflaura.net

Over my winter break from school I’ve decided to produce a cookbook zine. I am hoping it will be ready to go by January 20, but we shall see! It’s going to be chock full of kid-friendly recipes, since it is about my favorite recipes that I grew up with turned vegan, and the memories I have about them.

For a project with school right now, I am designing a series of posts for this blog about Labor History for vegans. I hope to educate my readers about issues of labor in our food choices and how we can understand labor issues past and present and consume foods that are not just helping save non-human animals, but also are treating the human workers that make our foods nicely and honoring their rights. Look for that, as well as some more educational topics I will be exploring soon!