Wednesday, November 17, 2010

Wordless Wednesday

Vegan MoFo Day ???

I am soooo sorry for the lack of posts!! I can't believe how much time flies when you have no free time O.O I will do my best to post a lot for the rest of the month. I will definitely have a great Thanksgiving post for you wonderful readers! I think I'll post a dessert today since it's getting to be that baking time of the year. Have you ever seen that huge, delicious looking cake at Panera? Their coffee cake is suppose to be amazing and I love having a little something sweet to go with coffee so I found this awesome recipe and can't wait to make it for either Thanksgiving or Christmas.

Vegan Coffee Cake
1 cup unbleached all-purpose flour
3/4 cup packed brown sugar (light or medium)
4 tbsp Earth Balance, melted
1 tsp ground cinnamon
1 cup vanilla or plain soymilk
1 tsp apple cider vinegar
2-1/4 cups unbleached all-purpose flour
1 tsp ground cinnamon
1-1/2 tsp baking soda
1-1/2 tsp baking powder
1 cup packed brown sugar (light or medium)
3/4 cup granulated sugar
1/2 cup canola oil
1/4 cup unsweetened applesauce
Egg replacer for 1 egg, mixed with necessary water according to package directions (I like Bob’s Red Mill Brand)
1 tsp vanilla
Preheat oven to 350°F
9 x 13-inch glass baking dish, greased
Serves 12

1. Topping: In a small bowl, combine the flour, brown sugar, melted Earth Balance and cinnamon, mixing well. Set aside.
2. Cake: In a measuring cup, mix together the soymilk and vinegar to create “buttermilk” and set aside. In a separate bowl, combine the flour, cinnamon, baking soda and baking powder, mixing well. In the bowl of a stand mixer (or a large bowl), combine the sugars, oil, applesauce and vanilla, beating well. Add the reconstituted egg replacer, beating on high speed until well beaten, about 20 seconds or so. Alternately add both the reserved “buttermilk” and flour mixtures to the mixer bowl, beating just until smooth.
3. Spread batter in prepared pan. Sprinkle reserved topping evenly over batter. Bake in preheated oven for about 50 minutes, or until a tester inserted in center comes out clean. Remove cake from oven, place on a rack and let cool completely before cutting cake. If desired, lightly dust cooled cake with powdered sugar.
(picture courtesy of Google Images)**

Wednesday, November 10, 2010

Wordless Wednesday

Vegan Mofo Day 9

Some people (not me) love french toast so it would be pretty upsetting to have to give that up on becoming vegan. But of course, like most recipes, there Is a vegan version that even I find pretty tasty. This recipe is going to be based on serving size but I just eyeball it. If you know how to make regular french toast this recipes should be no problem for you.

Soy/almond milk
Sliced white bread (sour dough)
Cooking spray

Place milk in a shallow bowl. Dip both sides of one slice of bread into the milk. Place into a heated and lightly sprayed pan. Cook until one side is golden brown and then flip. Place onto a plate and add cinnamon and sugar and TaaDaa! Awesome cruelty free French Toasties.

***Beautiful picture courtesy of Naomi

Monday, November 8, 2010

Sushi Cheese Cake

I'm glad I finally have a cake to share with you :) It was my room mate's boyfriend's birthday yesterday and she asked me to make his cake. He loves cheese cake and sushi so she loved the idea I found to put the two together. It didn't turn out quite as pretty as I had hoped but they both loved the taste and how they looked and that's all that matters in my book. Especially since I'm very critical of my work. The chocolate wasn't easy to work with but it didn't take as long to put together as I had anticipated.
More cakes on the way soon! I've had a lot of requests so we'll see how many actually follow threw. Can't wait :)

Vegan MoFo Day 8

YES! Finally caught up. My lovely readers will have plenty of recipes to choose from today ~.^ I gave you more of a summery recipes so now I'll give you a fall/winter recipe. Again it is a stuffed squash dish and is twice as filling as the zucchini. This is also a pretty easy recipe as well as inexpensive. This recipe will serve 4 hungry people but be prepared to feel stuffed when you're finished.

Stuffed Acorn Squash

2 acorn squash

1 cup wild rice (Buying the boxed kind works great)

2 veggie bouillon cubes

2 tablespoons olive oil
1 teaspoon cider vinegar

a small yellow onion
2-3 stalks of celery

1/4 cup (or so) chopped walnuts

1 1/4 teaspoon (or so) each dried tarragon and sage
a dash of garlic powder

salt and ground black pepper TT

1. Preheat the oven to 400 degrees.

2. Start cooking the rice. I just use the seasoning that comes with the boxed wild rice and then add the salt, pepper, and garlic. But feel free to use plain wild rice.

3. Cut the squash in half and scoop out the seeds. Put a little oil on the cut sides and in a casserole dish then put them cut side down in the dish. Roast them for one hour, or until they collapse easily when pushed with a wooden spoon.

4. Chop the onion, celery, and walnuts. Heat the olive oil in a frying pan on medium heat. Put in the onion and saute it for about 3 minutes, then add the celery and saute it for around 2 more, then add the walnuts and saute a little longer until the onion is translucent, the celery is on the soft side, and the walnuts are a little toasted.

5. If the rice isn't done yet, turn off the flame and stir in the vinegar, tarragon, sage, garlic, salt, and pepper. If the rice is done add that to the p
an and then add the vinegar and spices and continue heating it a little to meld the flavors.

6. Your squash should be done by now so spoon the rice mixture into the cavity and voila!
This is a great meal all by itself! Hope you all enjoy it as much as I do. :)

Vegan MoFo Day 7

If you have not gone to Vegweb yet I highly recommend it! It's a whole community of vegan and vegetarian cooks sharing recipes and giving cooking tips. I have found a lot of really good recipes and many of them have become favorites of mine. I prefer recipes that focus on vegetables instead of ones that try to imitate meat meals. This zucchini recipes is great for the summer when it's vegetables are in season and it's very easy to make. This recipe is for one person but can easily be modified to feed more people.

Zucchini Boats

~ 2T olive oil
~ 1 zucchini

~ 1 red bell pepper

~ 1/4-1/2 onion
~ 2-3 cloves garlic

~ Sliced mushrooms (cooked or raw) TT

~ 1/2 c diced tomatoes (canned or fresh)

~ Salt and pepper TT

~ Handful of chopped fresh basil
~ Whole wheat bread crumbs

1. Preheat oven to 350

2. Slice zucchini in half and scoop out the insides making sure to leave a rim and not poke holes in the bottom of the zucchini (make a boat). Place the insides in a bowl.

3. Add oil to a baking sheet and rub the inside part of the zucchini in the oil and then place on sheet so scooped out area is facing up.

4. Dice onion and add to a oiled and heated pan. Saute till translucent and then add minced garlic. Cook for a minute or 2 and then add mushrooms.
If using cooked mushrooms, cook long enough to heat through but if using raw, cook until they have released their juices.
5. Add bell pepper, tomatoes, and zucchini insides. Cook until tender and add salt, pepper, and basil to taste. Depending on the ingredients you use, there may be a lot of juice and so this will determine how long you simmer the vegetables but it usually takes around 15 min.

6. Add bread crumbs and mix to absorb some of the juice and help everything stick together and adjust seasoning.
Fill up the scooped out zucchini with vegetable mix. You may have left overs which taste great eaten by themselves.

7. Place in oven and cook for about 30 minutes or until Zucchini boats are tender when poked with a fork.
This dish is surprisingly filling because of the amount of vegetables. Even my omni family members love this recipe and it's nice to have when I don't feel like spending a lot of time in the kitchen.
Sadly once again not my picture but at least it's one of the actual recipe.

Vegan Mofo Day 6

anime girls

I LOVE Asian food and they make is so easy to make most of the meals vegan since the focus is on vegetables and grains and only use meat as a flavor element. I recently discovered Sukiyaki and it's become one of my favorite Japaneses dishes. It's a great recipe to use for a hurried meal since you can pretty much just use whatever vegetable you have in the fridge.
  • A handful of shirataki noodles or cellophane noodles
  • 7-8 shiitake mushrooms
  • 1 block enoki mushrooms
  • 1 medium negi
  • 1/2 Chinese cabbage (or Bok choy)
  • 1 yaki-dofu (grilled tofu)
  • For sukiyaki sauce:
  • 1/3 cup soy sauce
  • 3 tbsps sake
  • 5 T sugar
  • 3/4 cup water
Chop up all of the vegetables into bite size pieces. Traditionally you are suppose to have a pot on a portable stove and cook everything at the table but I just make it on the stove and everyone severs themselves that way. Mix sauce ingredients and add to pan. Add all ingredients to the pan, making little piles for each different food. Simmer and use chop sticks or a wooden spoon to make sure everything gets cooked in the sauce. Cook until desired tenderness and serve.

If anyone has a tasty traditional Japanese recipe please feel free to share!
*Pictures as soon as I get my hands on some Sake!

Saturday, November 6, 2010

Vegan Mofo Day 5

Ok, I know this is kind of cheating since it's not food but now that it's cold I have found myself drinking a soy chai latte at least once a day. Because I of Hiatal hernia I can no longer really enjoy coffee but I find my chai even better. How ever, I am getting tired of blowing $4.30 at Starbucks because they charge me extra for soy...even though it's the same price as regular milk now -_- Sooo I came up with an easy way to make this at your house and save a trip and money.

You'll need:

Chai tea bags
Soy/almond/rice milk (I use almond)
Emulsion blender (or if you're lucky and have money, an espresso machine with a steam wand)

Since in the cafes they use a concentrated chai blend, one tea bag it's going to cut it. If you use fresh tea leaves or the stingless teabags (which are stronger) one should be fine (or a half filled tea steeper) but you'll need 2 tea bags of the kind with the string if you want that strong chai flavor.
Add 1 cup milk of choice to a sauce pan and turn heat to medium and then add 1/3 cup water. Add tea bag(s) to the milk mix and slowly bring to a boil stirring occasionally.
Once the milk starts to boil, turn off heat and remove tea bag. Now is where you can use the emulsion blender or steam wand or even just pass the mix back and forth between the pan and a cup or bowl until frothy since that's part of what makes it a latte.
Add honey for your preferred sweetness and enjoy on a cold morning! :)
(I did not take the lovely picture but found it on photobucket)

Friday, November 5, 2010

Vegan MoFo 4

What's better on a weekend night with friends than a warm cheesey pizza?! The only problem is, there are (in most cities) no vegan pizza places. Not to worry, you can make your own and it will be a lot tastier than any delivery. After doing a little prep work with the dough, the rest of the pizza takes no time at all. Just add toppings and bake. Whole Wheat Pizza Dough:
1.5 cups warm (115degree) water
2 packets active dry yeast
1/4 cup olive oil, plus more for bowl
2 T sugar
2 t coarse salt
2 cups all purpose flour
2 cups whole wheat flour

1. Place water in a large bowl; sprinkle with yeast. Let stand until foamy, about 5 min. Brush another large bowl with oil.
2. In bowl with yeast, whisk sugar, oil, and salt. Stir in flours with wooden spoon until sticky dough forms (I usually just use my hands at this point). Knead a couple of seconds into a ball. Transfer to oiled bowl; brush top of dough with oil.
3. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 hour.
4. Turn dough out onto a well floured surface. With floured hands, kneed until smooth, about 2-5 min. divide into 2 balls (the whole thing makes an XL pizza).


Preheat oven to 450 F. Use a pizza pan or a large upside down cookie sheet and cover with oil. Roll out dough to desired size and thickness. Fill with desired toppings. Bake until crust is a golden brown; about 18-20 min.

My Vegan Fillings:
I usually chop up some fresh tomatoes and saute them with mushrooms, fresh herbs (basil and thyme), and onions. When that is the desired consistency I add it to the dough and then cover either in fresh goat cheese (I know, not vegan but I love it!) or vegan mozzarella. I think that's the only store bought vegan cheese I have liked so far that actually acts and tastes like real cheese. After the pizza is done I top with some more chopped fresh herbs and ENJOY!

WARNING! This pizza (because it's wheat) is VERY filling but you may find it hard to stop your self from eating 3 thick slices. Have fun making your own pizza :)

Thursday, November 4, 2010

Vegan Mofo Day 3

I have another healthy tasty breakfast idea for my readers this morning. I love oatmeal and it's even better now that the weather is actually staying cold.

1 c almond milk
1/2 cup rolled oats
1 banana
craisins/raisins TT
Cinnamon TT
Raw assorted nuts, chopped

~ Add almond milk to a sauce pan and bring to a simmer.
~ Add oats, raisins, and craisins. I like adding them now so that they plump up a bit.
~ After oats have cooked for a while and the milk has reduced, add the cinnamon.
~ While the oats finish cooking, place a peeled ripe banana in a bowl and mash with a fork.
~ Add cooked oats to the bowl, stir. Then add the mixed nuts and stir. Enjoy!
~ On days after I work out I like to add some vegan protein to this as well

I have had to work several late nights but tonight I will be done early and can actually make a dinner post as well :) Sorry for the lack of pretty pictures but it still tastes wonderful so I don't mind.

Wednesday, November 3, 2010

Vegan Mofo Day 2

Due to my terrible internet I have fallen behind already! *sigh* But I shall be caught up after today. I think today I will share the best tofu scramble ever! I use to eat an egg white omelette every morning for breakfast so when I became vegan I started to crave my morning eggs. After trying several scrambles and almost giving up, I found this delicious one in a Women's Health magazine I believe. I've had it for a couple years now so I can't quite remember for sure but I do know the recipe which is all that matters :) Honestly, most of these recipes (and all recipes really) are to taste (TT) so I'll just write it out how I make it.

Oil (just enough for pan)
1/4 block firm tofu, drained/squeezed of excess water
Onion, chopped TT
Black beans
Salt and Pepper

1. Heat pan with oil and then add chopped onions. Saute till translucent and just starting to caramelize.
2. Crumble tofu into pan with onion.
3. Stir to evenly heat then add turmeric, salt, pepper, and black beans. Stir again to distribute spices and then saute for another couple min. Stir occasionally to keep from sticking.
4. Turn off heat and add salsa. Mix it all up and then add to your Tortilla for a Mexican breakfast burrito or just add to some toast.

I hope you all enjoy this recipe as much as I do! Sorry for the lack of pictures. I will try to add one next time I enjoy this recipe or if someone would like to send me theirs I will be glad to post it. :)

Monday, November 1, 2010

Vegan MoFo Day 1!

This is my first time joining in durning Vegan MoFo so I will try my best to not disappoint! :) I think my plan will just be to share some of my favorite, easy vegan entrees and snacks. Since I just told everyone how good the vegan cookies are that I made I thought I'd start off with that one. I personally enjoy these with dark chocolate but feel free to add caramel, peanut butter, or whatever else tickles your fancy!

2 cups unbleached flour
2 teaspoons baking powd
1/2 teaspoon salt cinnamon, to taste, optional
vegan chocolate chips, to taste

1 cup raw sugar (turbinado)

1/2 cup canola or vegetable oil

1 teaspoon vanilla

1/4 cup water

1. Preheat oven to 350 degrees F. In a large bowl, mix together flour, baking powder, salt, and cinnamon. Stir in chips. Make a well in the center and set aside.
2. In a medium size bowl, add together sugar and oil; mix well. Add the vanilla and then add the water; mix well. Add the wet to the well in the dry. Mix it well but be careful not to overwork it. Add more chips if you need to.
3. Spoon onto ungreased cookie sheets. Put them in the oven. Bake for 5 minutes and then flip and rotate the sheets (top to bottom & 180 degree rotation). Bake another 4 minutes and check them. The cookies are done when they seem a little bit softer then you want them to be. They will harden up some as they cool. I usually go in two minute increments from here until they get to where I like them.
4. Take them out when they are done and move them to wire cooling racks. If they split or come apart when you try to remove them let them sit on the pan for 2 minutes before transferring them to the racks.

Sadly this was the only picture with my cookies.

Halloween Goodies

I plan all year for Halloween weekend and then it's over so fast. My friend and I decided to finally have a bake party this year. I made some recipes I had and some new ones but they all turned out great :) I started my day off right with a lovely Halloween green smoothie. So tasty and healthy, maybe it canceled out a couple of the cookies I had later that night ~.^
I spent all day baking for what turned out to be only 9 people but everyone that was there loved my baked goods and we all had a great time. I made my personal favorite chocolate chip cookie recipe that I found on Vegweb. I love playing with it by adding cinnamon or chunky peanut butter and they always turn out delicious.
Next I made vegan red velvet cupcakes with not so vegan cream cheese frosting brains. I usually don't care for frosting but this stuff was perfect! Turned out to be a great consistency and not too sweet (if there's such a thing when it comes to frosting).

I lov
e this time of year for all of the spice and pumpkin recipes so I had to make some pumpkin cupcakes. I topped theses with a thin layer of the left over red velvet icing as well as fondant ghosts. They were so much fun to make and I love the way they turned out!

I wanted Hunter to help me with the baking (just because I love when he helps ^.^) so I waited for him to make the sandwich sugar cookies. I bought the c
utters a year or two ago at a William Sonoma sale and was so happy to finally use them. They did a good job but the cookies were so time consuming we were almost late for the party. I'm glad I made them though since they were everyone's favorite. Since I didn't really have the time or the money to get all vegan ingredients, the chip cookies and the red velvet cupcakes where the only vegan items.

Ms Yuki also decided to help by trying to ninja all of the goodies when I was not looking.

We had a great night with our friends and dressing up which is my favorite part of Halloween. I was able to find pretty much everything for my Heather Mason SH3 costume and what I couldn't find I improvised.
Hunter was The Spirit from the movie but didn't want to wear his mask in the picture so he's just dressed as my arm candy ~.^ The rest of my Halloween weekend was spent watching movies with Hunter and studying for my awesome chemistry exam which was this morning at 9am! Thanks teacher ^_^ I hope everyone had a great weekend and is ready for an awesome month of Vegan food with the 4th Vegan MoFo! This is my first time signing up and I hope I don't disappoint! I will try my hardest to post Something vegan everyday like a good blogger. :)