Coconut, Kidney Bean and Corn Stew

Ok so I am sure this combination sounds gross right? I am currently ADDICTED to it! I can't  find my original source for the inspiration or I would share. As always, I had drifted far off the path of following the recipe anyway. This is QUICK and EASY! I typically have these items on hand at my house at any given time, so that might be another reason I'm addicted.

Here we go...

Dice 1 red onion
Cut up 1 bell pepper (color of your choice)
1 can kidney beans rinsed and drained (or soak and cook the equivalent )
1/2 bag of frozen corn
1 Tbsp crushed garlic (I keep a container of trader joe's crushed garlic in the fridge)
1 can full fat coconut milk (If you count calories, use the light, it will just be thinner)
1 veg bullion cube (my is salted, so if yours is not, add salt to taste)
1/2 tsp cumin
1 Heaping Tbsp Dijon Mustard (I used the kind with the seeds in it)
3 shakes of red cayenne pepper


I cook the onions and peppers until tender
Add garlic, cumin, mustard, pepper and bullion. (stir)
Add coconut milk, beans and corn.

Cook until hot. Really....Easy.

You can serve this with crusty bread or even over rice. I just eat it like a soup :)

Mmmm warm and yummy

I like it hot, so I added some extra cayenne

A hearty healthy Dinner

Gluten Free Soy Free Lemon Poppy Seed Pancakes

I was checking out some pins shared on the VegNews boards today, and I came across something that I had to make asap. I am a big fan of the classic pairing of Lemon and Poppy Seed. I can't help it! I love lemon and the crunch of little poppy seeds keep me entertained. So, I pull up the recipe and start whizzing in the kitchen. *sudden pause* apple puree??? Hmmm, I don't have that. So, I thought, apple sauce! *another pause* don't have that either. Looks around...rotting banana? Perfect! I never follow a recipe. It must be a disease. I was determined to follow this one, but it wasn't in the cards. Luckily I know my substitutions pretty well, and these turned out YUMMY!!

Here is the link to the original pin (gotta give credit where credit is due)
http://www.includingcake.com/2012/09/lemon-poppy-pancakes.html

And here is my version!

Ingredients:

1/2 cup Bob's Redmill GF All purpose mix.

¾ tsp baking powder
Tiny pinch salt
1 Tbsp poppy seeds
3 Tbsp Smashed Banana

Juice and Zest of one whole lemon

1 Tbsp Maple Syrup

1/3 cup Almond Milk with 1 tsp chia seeds mixed in

Method:

Mix the chia seeds and the milk together first and let it get slimy (yum right?) 
Mix all the dry ingredients together
Add mashed banana and mix with a fork
Add in the rest of the ingredients


It makes a think batter, but don't worry, they puff up :)

I use a spray of olive oil on a hot pan and cook until they are done to my liking. I have to apologize to those of you who like a lighter colored pancake. I like when mine have a slightly crunchy skin to it, so they are typically a little darker.

Tada! Serve with whatever makes your heart flutter. In my case, too much earth balance and a ridiculous amount of maple syrup. 

Makes 4 medium sized cakes :)

Crunchy Chickpea Snack

I don't know why these have intimidated me for years, but I finally gave them a shot. I love chickpeas and spices, all I needed to do was pop this love affair in the oven!

Here is what I did...

1) Lazily opened a can of chickpeas, rinsed and threw them in a bowl
2) Drizzled olive oil and dashed with cumin, garlic powder and salt (do it to your taste and play with spice options)
3) Placed them on a cookie sheet and tossed them in  @ 400 degree oven
4) Every 10 minutes, stirs those babies!

Bake for 40 minutes or until crunchy.

Yummy and packed full of protein! (How on earth do vegans get protein?????)

Juicing = Creamsicle Recipe

So I am slacking again. I feel it is the story of my life! The good news is, I just got a juicer! I was playing around with it today, and Steve came up with a great recipe! If you are a big fan of the creamsicle, you will love this.

Recipe:
1 large carrot
3 medium oranges
1/4 cup coconut milk (we use So delicious Vanilla)

It was so good! I bet it would be great in the summer if you froze them in Popsicle molds!

Quick Apple Butter

Hey everyone. Yes I slacked off again. With the holidays creeping up and school stuff getting in the way of fun, I have left you behind. I am sorry! I hope your Thanksgiving was wonderful! I wanted to share with you a super easy and quick "recipe" for apple butter.

I love apple butter on my toast in the morning around the holidays. So, instead of buying one at the store (which can be pricey) I throw some of my own together. I used to make it with fresh apples, delicious yet time consuming. So now, I grab a jar of organic unsweetened apple sauce and my cinnamon and nutmeg shakers.

The how to...
1 jar of unsweetened apple sauce

1. place on stove top over medium heat (you are try to reduce it down)
2. stir occasionally to prevent burning
3. add cinnamon and nutmeg to your taste. I like a lot of cinnamon and a couple dashes of nutmeg. (yes it is this simple)
4. When you notice that the apple sauce starts to get thick, you are done. 

I do not add sugar to mine bc I like for it to remain on the healthier side. If you need it, add some to taste.

If you are into canning, this would make an awesome holiday gift. Throw a little piece of fabric over the top and some ribbon. Homemade love!!!

Quick and Easy Cinnamon Rolls

So I have never made my own crescent rolls before, mainly because I make mine from scratch. My Mom had wanted some for thanksgiving, so I picked up a few packs. I had no idea they were vegan, but after reading the container and a few online sources, more votes were in favor of vegan. [Veganize that old standby, pigs in a blanket, using tofu hot dogs wrapped in puff pastry. (Pepperidge Farm brand puff pastry and Pillsbury Crescent Rolls are vegan.)] <---from the PETA website.

So, as I sat on my couch this morning, my sweet tooth hit me. I grabbed a can, popped it open and spread out the dough.

Here are the steps:

1) Roll out the dough so that it is a rectangle
2) Pinch the seams
3) Melt Earth Balance and brush a layer over the dough
4) Sprinkle enough brown sugar over the butter to cover the dough
5) Sprinkle cinnamon over the brown sugar (use however much you'd like)
6) Roll the dough into a log
7) Cut into 8 rounds (less if you want really thick buns)
8) Place into a greased cake pan
9) Bake at 375* for 10 minutes

They were so good that I didn't need to make an icing for them. I did however, make a maple butter to add on mine when it was hot out the oven. (SO GOOD)

This is a great quick thanksgiving morning breakfast. No sense in slaving over breakfast when you have to slave over a huge vegan dinner!

Enjoy. Happy Thanksgiving!

Roasted Brussels Sprouts

Roasted Brussels Sprouts

Here is another side dish idea for the big T-day. I have always been a fan of these little miracle cabbages, but my Husband has not. I baked these up one night and begged him to try them. Now, we fight for who gets the bigger portion.

What I do:
Clean the BS, cut off rough ends and cut in half.
Tear off any leaves that do not look healthy and toss them.
Allow to dry for a bit, or towel them off with a clean towel.
Throw them in a large bowl and drizzle with extra virgin olive oil. (enough to coat but do not drown them, a Tablespoon or more if you are baking a lot)
Add a few splashes of Balsamic Vinegar. (A little goes a long way. I use about a Tablespoon and a tad more)
Then do the whole...Salt and Pepper to taste thing.

Place cut side down on a baking sheet lined with foil for easy clean up.
Oven at 400*
Bake for 15-20 minutes


Another way I have done it in the past is by omitting the vinegar and using a little bit of fresh squeezed oj.

Or

Leave out both and just use olive oil for the full taste of the brussels sprout!

Raw Cranberry Sauce Recipe

Thanksgiving is around the corner, and that means trying to "fit in" once again. I have a few tested and approved recipes that I want to share with those that may not have a complete menu yet. I wanted to make cranberry sauce the other day, but didn't want the insane amount of refined sugar that comes with cooking it stove top. I decided to look online to see how popular raw cranberry sauce is. I got lucky! I modified it a little because I have an attitude problem and can't follow instructions.

This is the direct link http://www.living-foods.com/recipes/cranberrysauce.html

I did not throw in an orange or use water, instead I fresh squeezed about 3/4 of a cup of Tangerine Juice.

Place everything in your blender on the low chop settings. You can add more juice or water depending on how chunky you want it to be. I was worried that it was going to be very tart, but the dates really cut that down. I was really pleased with how it tasted. (and that it was healthy!)

The recipe:
2 cups fresh cranberries
1 apple
1 cup dates
1/2-3/4 cup fresh squeezed oj/tangerine juice.

If you are looking for something that is better than the jell that comes from a can, this could be it!

Vegan S'mores!

I seriously think MacGyver was a vegan. I say this bc vegans have a way of making anything they want to eat, vegan. Last night I went to a bonfire. What is a bonfire without s'mores right? As a vegan, marshmallows contain gelatin, which is the collagen inside animals' skin and bones. Yum right? So, tonight I grabbed my graham crackers, baking chocolate and (yet again), Suzanne's Ricemallow to the rescue!

Bc the ricemallow is already the consistency of melted marshmallows, I came up with a plan to melt the choc. I used an aluminum foil pie pan, placed one graham cracker on it, placed the chocolate on top of that and placed it over a hot spot on the fire. When the chocolate starts to melt, remove from the fire, dollop on some ricemallow, add the top graham cracker and enjoy! It may sound like a lot of work but I promise you it is not. You don't even have to go hunting around for sticks!

Here is my delicious proof...

I bet if I didn't tell you, you would never know they were vegan!

See you at the next bonfire!

Who says vegans can't have BLTs??

There are a lot of fake meat products on the market, but only a few make the cut with me. Before I was vegan I used the morning star bacon, which was pretty gross. My Bff told me that she buys Fakin Bacon, by Lightlife, and after seeing it on the shelf forever, I decided to give it a try. I was pleasantly surprised! I can eat it on my "bacon and eggs" while Steve eats it as a "B"LT. The good thing about it is that it is only fermented soy beans, nothing to crazily processed. It has 8 grams of PROTEIN (yes vegans get protein!) which makes the man happy. I like it's smokey taste. Win win! Here is a pic of one of our creations. Looks like the real thing (almost!)

Fakin Bacon, Lettuce, Tomato, Naoynaise (vegan mayo). This is the best quick lunch sammy ever!

Links to the products...

The Bacon-->  http://www.lightlife.com/product_detail.jsp?p=tempeh_smokystrips

The Mayo --->  http://www.nasoya.com/products/original-nayonaise/original.html

Cranberry Upside Down Cake!

What normal person has several pounds of locally picked cranberries sitting on their counter (besides Shelly)? I have been eyeballing these babies for a couple of days now, wondering what on earth will I do with them all? I woke up this morning after reading my Urban Vegan cookbook before bed and had the answer! Cranberry Upside Down cake!!

The Recipe:

1/2 cup vegan butter divided in half
3/4 cup brown sugar
12 oz fresh cranberries
1 1/2 cup flour
1 cup sugar
1 Tbsp baking powder
I Tbsp soy flour  (I don't have that laying around, so I used 1 Tbsp cornstarch)
1 cup soy milk
1 tsp vanilla
1/4 tsp lemon oil or 1 Tbsp lemon zest. (I used lemon extract bc that is all I had)

 First:

Grease 9 inch cake pan
Melt 1/4 cup butter and brown sugar on stove
Pour mixture into oiled cake pan
Arrange cranberries on top

Next:

Mix flour, sugar, baking powder, soy flour (or cornstarch).
In separate bowl, beat the butter with the extracts and soy milk.

Then:

Mix wet ingredients into dry ingredients = Batter! (yes, you must eat a finger full)

Finally:

Pour the batter over the cranberries and pop in the over for 40 minutes at 350*

When the cake comes out of the oven, run a sharp knife around the edge of the cake pan to prevent sticking. Allow to cool for 30 mins. Flip that baby over on plate of your choice and admire your work!

All washed and ready to go!

Sitting on top of a beautiful butter and brown sugar mixture

Seconds away from the oven

Smells SO good!

Finished product.

Caramel Apple Bake! Oh Nom Nom!

I have a ton of apple sitting in my dining room waiting to be turned into desserts. Today's adventure...the caramel apple bake! I found what sounded to be promising on Chooseveg.com. Anything with the word caramel in it gets me all worked up! Being vegan caramel is something you feared never eating again. Well, this cake is super simple and already half gone!

Here is the direct link to the website... http://www.chooseveg.com/display_recipe.asp?recipe=28

Now I will lay it down for you...

Apple Caramel Bake

3/4 cup flour 1/2 cup sugar 1 tsp. baking powder 1 tsp. cinnamon 1/4 tsp. salt 1 1/2 cups apples, peeled and chopped 1/2 cups slivered almonds 3/4 cup brown sugar 1/4 cup margarine 3/4 cup boiling water 1/2 cup soy milk

Preheat the oven to 375°F. Grease an 8"x 8" glass baking dish. In a large bowl, combine the flour, sugar, baking powder, cinnamon, salt, apples, and almonds. Set aside. In a small saucepan over low heat, combine the brown sugar, margarine, and boiling water. Stir until the butter is melted. Add the soy milk to the flour mixture. Stir well then spread into the prepared baking dish. Pour the sugar topping over the batter and bake for 40 minutes.

And now the photos...

Mixing the apples with the dry ingredients.

Pouring in the milk

Nice chunky batter!

I did not have a glass pan so I lined a metal one with foil. Worked great! I coated it with olive oil to prevent sticking!

The butter, water and brown sugar mixture sitting on top.

Fresh out of the oven!

The first piece. Look at all that ooooey gooooey caramel!

I am in <3 with this cake!

Apple Pie!

For those of you that don't know, I have a love for antique things. One group of them happens to be old cookbooks. My mom was the classic 1970's mom without the drugs. Although I grew up in the 80's, the cookbook never changed! Now that I am the one who loves to cook, I got her original "I got this when I made the mistake of getting married" cookbook! Nothing excites me more than seeing the 1968 copyright date and all the oil stains from times ago. I made my apple pie over the weekend from this book and cried tears of joy baking it in my antique Mrs Smith's pie pan. Nothing in the world bakes a pie crust like these pans. My heart skips a beat when I find one at a yard sale. (which happened this weekend!).

I will share with you the pie crust. This recipe makes a top and bottom

2 cups sifted flour
1 tsp salt
2/3 cup shortening
5 to 7 Tbsp cold water

Mix salt and flour, cut in shortening, add water slowly to desired consistency.  
Cut dough in half, leaving one side slightly larger for the bottom crust.
Wrap in plastic wrap
Chill until Cold!
Get baking!

Apples from Conte's Farm in Tabernacle, NJ

Go Organic! Avoid the GMO all veg shortenings

Put those scraps to use! A cute apple baked on top!

Lattice work makes a world of difference!

Vegan Apple Cider Donuts

One of my favorite Vegetarian Times issues is the Sept 2009. It inspired me to go out and buy my donut pans. Yesterday I made some of the apple cider donuts. I love these! Nothing makes the house smell better than boiling hot apple cider! I tweaked the recipe a little, bc I like things spicy! I made 1 dozen mini and 4 large with one recipe.

The recipe is as follows:

1 1/4 cups flour
1/2 cup sugar
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/8 tsp ground cloves
1 cup apple cider
1 1/2 tsp egg replacer (Ener-G) {mixed with 2 Tbsp water)
1/3 cup soy milk
5 Tbsp apple butter or apple sauce
4 Tbsp vegan margarine

Boil the apple cider until it is reduced to 1/3 cup.

While this is boiling, mix all the dry ingredients in the mixing bowl

Once mixture is reduced, add margarine, apple sauce, soy milk, and egg replacer.

Mix wet mixture into dry. Pour into prepared donut pans and bake at 350* for 10-12 minutes

When donuts come out and are still hot, toss them in a sugar and cinnamon mixture. I put my sugar mixture in a tiny food processor to make the sugar very fine.

Eat and enjoy!

Mexican Chocolate Snickerdoodles

This recipe comes from Vegan Cookies Invade Your Cookie Jar. I wanted to make something sweet and spicy tonight so immediately reached for their cookbook. I haven't really tried too many cookies, but the couple that I have are easy and amazing! I definitely recommend picking this book up! The recipe is as follows:

Topping:
1/3 cup sugar
1 tsp ground cinnamon

Dough:
1/2 c. veg oil
1 c. sugar
1/4 c. pure maple syrup (not the fake nasty stuff)
3 Tbsp nondairy milk (I used coconut milk)
1 tsp van extract
1 tsp chocolate extract (I used 2 vanilla bc I didn't have choc on hand)
1 2/3 c. flour
1/2 c. unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp cayenne


Oven set @ 350* Bake 10-12 mins

Mix the ingredients in order of listing. When you get to flour, sift with the rest of the dries (b.soda, cinn, cayenne)

Roll into balls, roll in sugar mixture.

These spread, so leave a couple inches between each.

Baking Egg Replacing Tips

I came across a list of substitute egg replacers the other day and I wanted to share it with everyone. Bookmark this page bc you know you will need to come back. I have used the flax seed replacement a million times and I can never remember the ratio off the top of my head.

Here is the list.

• 1 Tablespoon Flax seeds ground with 3 Tablespoons water
• 2 Heaping teaspoons Soy powder + 2 Tablespoons water
• 1 Tablespoon (chick pea) or soya flour and 1 Tablespoon water
• 1/4 cup apple sauce (in sweet recipes)
• 1 Tablespoon arrowroot, 1 Tablespoon soy flour and 2 Tablespoons water
• 1/4 cup soft tofu blended with the liquid portion of the recipe
• 2 Tablespoons Cornstarch
• 1/2 large banana, mashed
• 2 Tablespoons Potato starch (Instant mash potatoes)
• 2 Tablespoons flour, 1/2 Tablespoon shortening, 1/2 teaspoon baking powder and 2 teaspoons water
• Ener-G egg replacer ( http://www.ener-g.com/store/detail.aspx?section=8&cat=8&id=97

These are each Per Egg (1 egg) If your recipes calls for 2 eggs, double whichever option you picked. Example : 2 Tablespoons Flax seeds and 6 Tablespoons water = 2 eggs

Now when you want to bake but panic bc you ran out of what ever staple you use as an egg replacer , you can always find a back up laying around the kitchen!

If you know something that is not on the list, please share!

Vegan Fruit Dip

Have you ever been to a party where they had a delicious fruit dip that tasted like candy? I used to have the dip at every party when I was a kid. It was made with Cream Cheese and Marshmallow Fluff! Well....I just veganized it! Take note:

1 container Suzanne's Ricemello
1 and 1/2 container vegan cream cheese

Mix and chill!

This will be a hit at any event! I can sit and eat it with a spoon!

Here is where you can find Ricemellow... http://www.suzannes-specialties.com/

Seriously Stuffed PB and Chocolate Chip Cookies

OK, these cookies may take a little extra time assembling, but it is TOTALLY worth it. I find that they taste best the 2nd day (and a 3rd if they last that long!) I got the recipe from The 100 Best Vegan Baking Recipes by Kris Holechek. I bought this book months ago on Amazon bc I needed one cheap thing for free shipping and now I am very glad that I did!




The Recipe Follows:
Dough:
1 1/2 c. flour
1/2 c. cocoa powder
1/2 tsp baking soda
1/2 c margarine
1/2 c. sugar
1/2 c. packed brown sugar
1/4 c. milk
1 tsp vanilla

Mix it, it should feel like play-doh. Set aside

Filling:
3/4 c. powdered sugar
1/2 c. peanut butter
1/3 c. chocolate chips
1/4 tsp salt

Mix. Mine was a little dry, so I added water to help it form into a ball.

The books says take a piece of dough a little smaller than a golf ball and press it flat on wax or parchment paper. I used pretty hefty size balls, maybe a little larger than a golf ball. Press them flat and add a tsp of the filling in the middle. Fold over the sides and flip seam side down. If the dough cracks, just squeeze it back together. Bake on a parchment, 9 min @ 350 was perfect in my oven.

Enjoy!

Vegan Peanut Butter Cookies

Hey Ya'll. Sorry I am so bad at this! I wanted to post a great recipe I found for PB cookies! Since turning vegan, I have been very disappointed in the recipes I have tested. Veg Times sent me an email that saved the day!

1 cup PB (your choice)
1/2 Veg Butter
1 cup Sugar
1 Tbsp Apple Cider Vinegar
3 Tbsp Water
1 tsp Van X
3/4 tsp Baking Powder
1 1/2 cup Flour

Mix it, roll it into a ball, roll the ball in sugar, do the fork thing (to make the little squares) then stick it in the oven @ 350* for 13-15 mins.

I hope this helps with all the holiday baking that you may have coming up!

Vegan Raspberry Chocolate Cake

My friend had a birthday over the weekend and I jumped at the opportunity to make the cake! I wanted to share 2 parts of the cake so that you could make it at home! So here it goes...















Super Moist Chocolate Cake: (this makes 2 8' rounds)
3 c. Flour
2 c. Sugar
12 Tbsp Cocoa Powder (3/4 c)
2 tsp Baking Soda
1/4 tsp Salt
Add:
2 c. Cold Water
1/2 c. Veg Oil
2 Tbsp Rice Vinegar
4 tsp Vanilla

Grease and flour pan
Bake 25-30 mins 350*
Note: If you cut the recipe in half, it fills a 8x8 pan and is great cover in a dusting of powdered sugar for an easy party dessert.


Now the Ganache Recipe:
3/4 c. Rice Milk
1/4 c. Soy Butter
12 oz. Vegan Chocolate (chips are cheapest to use)

Over a double boiler (put a large bowl over a pan of boiling water), Melt the butter in the milk. When completely melted, add chocolate and stir until melted and smooth.

I doubled the recipe to make this cake. I cooled half the choc mixture and used it as an icing over the cake (a thin layer called a crumb coat) and iced the sides as well as the rosettes on the top. When you pour the ganache over the cake, make sure it is slightly cool, if too hot it will run fast down the sides and not leave a thick even layer over the top.

I am going to keep the filling a secret, being I need something to make this cake "my own". I am sure you will think of a million yummy things to fill this cake with. Have fun, don't be nervous, you can't mess up chocolate!!!