Vegan-licious

Quinoa Black Bean Pilaf

2007-06-26T17:45:00.000-07:00

Inspired once again by Fat Free Vegan. I decided to do a quinoa dish for dinner. It was a pretty major hit as my kid had thirds. I quick came here to post it so that I wouldn't forget what I put into it.

Quinoa Black Bean Pilaf

1/2 green pepper, diced
1/2 orange or red pepper, diced
1 small onion, diced
1/2 med. zucchini, diced
1 cup quinoa, rinsed to wash away bitterness(I use a fine mesh sieve)
2 cups veg broth
juice of one lime
1/2 tsp chipotle powder (or one chipotle pepper in adobo) I would use more but I needed to make this kid friendly.
1 tsp cumin
1 16 oz. can black beans drained and rinsed
salt and pepper to taste
handful of chopped cilantro

Take a large pan or dutch oven and spray with non-stick spray. Saute onions, peppers, and zucchini (after a couple minutes add a few tablespoons of water). Take a pinch of salt and add it. Add quinoa to pot/pan, add chipotle powder, cumin, lime juice, and veg broth. Bring to a boil, then lower heat to simmer and cover for about 15 minutes or until liquid is mostly absorbed. Uncover, add beans, stir, and then recover and cook for an additiona 4-5 minutes. Salt and pepper to taste, garnish with cilantro, and then dig in!

MMMM kebobs

2007-06-25T08:17:00.000-07:00

Well, here is the recipe that I promised. However, there's no picture as I just realized that I have been without my camera for so long that I have no idea where the cord for it is! I will attempt to locate it. But, in the mean time, here is a recipe for grilled pineapple orange seitan kebabs.

1 pound seitan (already cooked in broth)
1/2 cup orange marmalade, melted
1/2 of a fresh pineapple, prepared
skewers

If you need to warm up the grill, do it now. Skewer the seitan and pineapple onto the skewers alternating (pineapple, seitan, then pineapple). Brush seitan pieces with marmalade to coat. Cook on a medium high grill for 10-15 minutes, reglazing after about 5 minutes and again at 10 minutes. If everything appears heated through and grilled nicely, they are done (times could vary a little depending on the grill).

Just Checkin In!

2007-06-20T19:50:00.000-07:00

Hiya folks. I am going to get back on this. I know I keep saying that, but I really am! I swear! Tonight I made up some kebabs of seitan and fruit. I will have exact instructions and hopefully pictures up sometime, hmmm Saturday or Sunday. Mmmm, they are good, trust me!!!

Check out this recipe!

2007-06-08T13:13:00.000-07:00

I just wanted to send a heads up out about a delicious recipe that I tried. Over at Fat Free Vegan. I tried this Seitan Baked in Sweet and Sour Orange sauce and it was delicious. I will definitely be making this again as the kids also enjoyed it.

Hiatus is over...

2007-06-05T16:09:00.000-07:00

Well, I am back posting. School is out tomorrow and I am done for a few months. Between the two jobs I have, I really just got overwhelmed. But, since I won't have too much to do,I figure I can handle this again. So, this is my shout out. I will be posting something soon.

Raspberry Knockout Cake!

2007-02-06T18:11:00.000-08:00

Well, I had to post a picture of this. My son, now 14, is totally fixated on professional "wrestling" (He has Aspergers. It cycles about every 1.5 years, he shifts to something else.) Anyways, I made him this cake. It is the Raspberry Blackout Cake from Vegan with a Vengeance, with a few wrestlers on top. It's nothing fancy. He was so anxious to get it assembled that he wouldn't let me make it "pretty". It sort of looks like they are wrestling in mud.

Phew!!!

2007-02-02T06:00:00.000-08:00

I found my camera. It was in such a dumb place. I am pretty sure it wasn't me that lost it at least!! :) I searched frantically after making the PB bomb cupcakes and when I couldn't find it, I was freaking out!!!! I had even contemplated that someone could have broken in and stolen JUST the camera...how dumb does that sound?? :) I have a creation slated for Monday that I will have to post no matter the results. It's my son's birthday and he is currently fixated on wrestling, so he wants a wrestling ring birthday cake.

Entirely too long!

2007-01-25T06:37:00.000-08:00

...since I last posted. But, I am hoping my camera is working again. It has it's own personality. Most of the time it's quite grumpy. Without pictures, I feel my writing skills are lacking and I probably couldn't keep anyone interested in what I am talking about. But, my kids won an award at school and one of my co-workers gave them the idea that they need me to make them cupcakes. So tonight, I embark on a journey into cupcake making that will take me to Planet Peanut Butter Bomb. Camera willing, I will have pictures!

Recipe, but no picture

2006-12-10T20:01:00.000-08:00

I hope to have a picture up tomorrow. But, I'll give you my recipe.Updated with a picture!

Peppermint Patties

1/2 medium baked potato or one small (out of shell, mashed up, no butter or salt or pepper added, roughly a little more than 2 Tbsps.)
2 cups powdered sugar(more, if needed. You could use up to a pound + a cup or so)
1.5 tsps peppermint extract
2 tbsp soymilk powder

Have a cookie sheet lined with wax paper at the ready. Make sure your baked potato is mashed up very well. I use a fork. Make sure there are no small lumps or anything. Add all ingredients together and mix well. If a stiff fondant has not formed, add additional powdered sugar by the 1/4 cup. The sugar amount can vary a bit. I am guessing that is because of the varying degrees of starchiness of the potatoes. When the fondant is workable(holding shape). Take about a tablespoon of the mixture at a time and form into balls. Place them on the cookie sheet and press them down into a patty shape. When all are formed, place in the freezer for a few minutes until firm. It doesn't actually take that long. I leave them about 15 minutes usually.

Chocolate coating
1 cup chopped dark chocolate**
1 cup semi-sweet chocolate chips
2 tbsp. shortening (earth balance stick shortening or spectrum is what I use)

Melt the chocolate with the shortening in a double boiler (or use a microwave method).

** If you don't have any dark chocolate, you can just use and additional cup of chocolate chips.

Remove patties from the freezer. Dip the patties in the chocolate and place back on the wax paper. When all are coated, place in the refridgerator until chocolate is set. I store these in layers, in a sealed container in the refridgerator.

*For the dipping, I take a wooden skewer, poke the patties onto the end of it and then dip and remove with a flick of the finger. If you can get the right method down, it works very well.

Hey Y'all!

2006-12-09T20:06:00.000-08:00

Bah! I so meant to get the post up tonight. But, I didn't make my batch today because of birthday parties and sleep-overs and shopping and all this other crap that I had to get done today. The peppermint patties will be up tomorrow. I have to make another batch anyways because A) I need a picture of them and B) we ate the last batch already. Plus, the last batch was just made with chocolate chips, I am throwing in some dark chocolate this time. Tomorrow! I promise! Or ya'll can tar and feather me. Oh, speaking of Y'all...my kids were paging through the channels and they heard Paula Dean say something like "vegetarians can go outside and eat some grass." What the heck is that all about Paula? That's not very nice!

Later this week...

2006-12-05T21:29:00.000-08:00

I will be back later this week or at the latest Saturday, with pictures, possibly a test recipe pic and a pic of my peppermint patties (with the recipe, of course!) I just thought that I'd let you know there is more coming!

Apple Cranberry Pie!

2006-11-23T22:40:00.000-08:00

I have not had time to get this recipe up until now. Sheesh! What a busy week! Anyways, I hope to get a picture up for this recipe tomorrow. It is my family's favorite Apple-Cranberry Crumble Pie. * NOTE : The apple amount can vary depending on the size of your apples. These were medium sized apples. Just adjust amount if you have smaller or larger apples. You want enought to mound above the rim of the crust as they shrink when baked.

Apple-Cranberry Crumble Pie

Pie Ingredients

1-9 inch vegan pie crust(store bought or homemade) prepared in the pie pan, ready to go
3* granny smith apples (peeled, cored, thin-sliced)
2* jonathon apples (peeled, cored, thin-sliced)
3 Tbsp AP flour
1 cup cranberries (whole, fresh or frozen, the ones in the bag)
1/3 cup brown sugar
1 tsp cinnamon

Combine sliced apples in a bowl with the cranberries, flour, brown sugar and cinnamon. Toss together until apples are coated. Pour apples into the pie crust mounding higher in the center. Prepare crumble.

Crumble:

1/4 cup earth balance or other vegan margarine (cold, cut into chunks)
1/4 cup flour
1/3 of a cup of brown sugar
1/4 cup oatmeal
1 tsp cinnamon

mix together the flour, sugar, oatmeal, and cinnamon. Cut the margarine into the mixture until it is coarsely mixed or is "crumbly". If the margarine isn't cold enough, it will sort of mix together and not be "crumbly". That's ok, we can still use it. Just take the "crumbles" or mixture and spread them over the top of the pie. Cover the pie with foil and bake at 400 for 30 minutes. Then lower the heat and bake at 350 for another 30 minutes or until the top is golden and the apples are cooked through.

2006-11-19T21:13:00.000-08:00

MMMMmmmm! These are sooo good. They are another recipe out of the VCTOTW. These are the chocolate coconut coffee. These have made everyone here excited for their lunches tomorrow. Stay tuned this week to the blog, I will be throwing up my recipe for apple cranberry crumble pie. It's definitely a favorite in this house.

2006-11-10T13:51:00.000-08:00

YUM! This is a Smores cupcake out of Vegan Cupcakes Take Over the World. These are fantastic! I am not a big frosting fan, but just a little was great with these.

2006-11-02T15:32:00.000-08:00

I am just writing this post to remind you all to go out and get Vegan Cupcakes Take Over the World. It's pretty awesome and it has my name in it. Check out the "official" Vegan Cupcakes Take Over the World blog.

2006-10-30T21:44:00.000-08:00

Oh, goodness no this is not healthy.This is some popcorn seitan. It's one of my family's favorite treats. This is tossed in red hot sauce mixed with some melted earth balance. It's a little spicy, but not too bad. Basically, I cut the seitan into chunks. Then, I dip it into several mixtures. First, it goes into seasoned flour, then into rice milk, then back into the flour, then into the bread crumbs. After that, I deep fried until golden brown. MMMMMM. I have pan fried these before. But, I haven't really explored baking them. I am afraid that I'd be disapointed.

2006-10-17T20:31:00.000-07:00

This is a recipe I posted on a website a ...well a while ago heh. Anyways, mmm taco pizza. The side is what I call mixed mash. It's parsnips, white potatoes and a few yams boiled, mashed like regular mashed potatoes. Add some earth balance and salt and pepper to taste...mmmm.

taco pizza

1 -12-18 inch pizza crust unbaked(I make my own)
1 16oz can refried beans(or make your own, can also use black beans)
1 head romaine lettuce shredded
2 small tomatoes chopped
1/2 cup chopped black olives
couple handfulls of crush tortilla chips
onions (if desired)
guacamole
salsa

Instructions:
-----------------------------------------------------
Spread crust out on a pan and bake for about 5 minutes at 400 degrees. Take it back out of the oven and spread the refried beans over the crust. Stick it back into the oven and bake for about 20 minutes (or until crust is done). Take it out and top with lettuce, tomatoes, olives, and desired amount of tortilla chips. I usually let people add onions, guac, or salsa if they want it.

2006-10-15T08:35:00.000-07:00

I've got another picture for you. It's a lasagna I threw together this week. It uses the spinach artichoke (middle of the page on link) found earlier in this blog. I subbed frozen spinach for fresh because I still haven't seen any fresh spinach anywhere around here.

2006-10-07T08:41:00.000-07:00

mmmm. here's the pumpkin muffins that I made (+chocolate chips). The kids love these things.

2006-10-05T13:34:00.000-07:00

It is This child's birthday today. He is 8! We had a big party last weekend for his sister and him. But, today he wanted some pumpkin muffins. So, I pulled out VwaV and made the recipe for The Best Pumpkin Muffins. I added chocolate chips. I'll post a picture later. I promise.

I meant to post more this last week. But, we had yet another family emergency and my oldest is in a hospital. I have spent most of my free time visiting him, his doctors, and doing different therapies. We have really been dealing with this for months. It can be really hard admitting to yourself that you have a kid with mental health issues and that YOU can't help him. But, thanks for waiting this all out with me if you have been checking in. I appologize profusely for the sparse posting. But, family comes first. I really want to get back into the swing of things. Since taking on a second job, I have noticed the quality of my cooking suffering and maybe if I need to be held accountable on the blog then maybe that will help! Thanks for your patience.

2006-09-27T20:52:00.000-07:00

Woa! More appologies from me. I am so freakin tired all the time. Too much working, too little sleeping. But, I am planning on testing more recipes for the next VwaV cookbook. So, I am planning on throwing some stuff up on here sometime soon.

2006-09-05T15:39:00.000-07:00

Eesh, this whole working around the clock thing really dents into my "net" time. Of course, during the day there is no access and I am too busy anyways. At night, I have my other job to catch up on, which is also what I did over the long Labor day weekend. I haven't baked in ages! I am trying something different for dinner. I am making gravy and bisquits(with tempeh sausage crumbles for the kids.) So maybe, I'll post a pic later this week(camera is functional now!)

2006-08-24T08:07:00.000-07:00

Eesh...I appologize for how this blog has been lately. I am overloading my plate, I think. I have been sooooo busy with work and now I took on another job for 32 hours a week. Still no camera. It stinks not having a camera yet, because I've made some good stuff lately. But, I do have a recipe for you.

Chipotle Garlic Mashed Potatoes
2 - 2.5 red potoatoes, chopped into 1 to 2 inch pieces, not peeled but icky spots cut out
6 cloves of garlic
3-5 chipotle peppers (canned in adobo, seed them)
1-2 tablespoons of the adobo sauce from the chipotle peppers
1/4 cup earth balance
1/2-3/4 cup rice milk or plain soymilk
olive oil

Boil red potatoes in a large pot of water. While the potatoes are boiling, put 1-2 tbsps of olive oil in a small frying pan. Heat to medium. Place whole cloves of garlic in the pan and saute on low to soften for about 8 or 9 minutes. Be careful not to let the browning turn to blackening. When they are done, throw them into a food chopper (or food processor)and add the chipotle peppers and adobo sauce. Blend until well chopped and mixed together. You can do this by hand. When potatoes are done cooking, drain, and add the earth balance. Then mash adding the rice milk a 1/4 cup at a time until you reach the desired consistancy. Then add the garlic/chipotle mixture and mix very well until well incorporated. If this isn't spicy enough for you, then add some more of the adobo sauce.

2006-08-15T07:50:00.000-07:00

I have been making stuff! I just haven't been posting it because of camera issues. It seems like if it isn't one thing, it's another around here. I should be able to get a new camera within a couple of weeks. Meanwhile, I can post a recipe or two. I actually have a few that I should post. So, sometime this week, I will get around to posting a recipe. Thanks for stopping by.

2006-08-03T11:07:00.000-07:00

Here is something my oldest and I have been working on. They are deeee-licious.

Wheat and flax pancakes

1 1/4 cup wheat flour
1/4 cup white flour
1/4 cup bran (oat or wheat)
1/4 cup ground flax
1.5 Tbsps sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups of rice milk
1 egg replacer prepared
3 tbsp veg oil
2 tbsp apple sauce
1-2 tbsp water if needed (Sometimes the batter is too thick, it might be just a variance in the flour, I am not sure.)

Mix all dry ingredients (wheat flour through sugar) in a large bowl. Make a well in the middle and add the wet ingredients. Mix until just mixed through. Do not overmix. Let the batter sit for a few minutes before cooking. Cook on medium heat 2-3 minutes a side. They don't get too bubbly on top. They do sort of look a little puffy when they are ready to be turned. Keep them warm on a cookie sheet in a 200 degree oven. This recipe makes about 14 pancakes if you use a 1/4 cup measuring cup to measure them out.

I have tried these without the egg replacer as there is flax and apple sauce in them. But, they just seemed better with it. So, I keep it.

2006-08-02T08:46:00.000-07:00

Woooo! My kids are back from their dad's. This is definitely a good thing. Maybe I'll feel like doing more experimenting. I missed them!

2006-07-26T11:22:00.000-07:00

Workin on an update! Yeah, I am working on it. But, I find with my kids not here, that I make one recipe of something and eat it for 3 days. I have no one to share it with. Plus, it's been so hot here I really have not felt like being too adventurous in the baking department. I am working on some more salads. But, like I said...I make one recipe and it lasts three days, then I tweak it and test again...wait three days, tweak...test again. I am so not used to cooking for one or two people.

2006-07-21T11:53:00.000-07:00

Mmmmm, I made these with the recipe from Vegan with a Vengeance for Raspberry Blackout Cake with Ganche-y frosting. Someone tell me why I made these now that I have gone on a "diet" and there are no kids here to eat them. Good thing I halved the recipe!

2006-07-20T12:05:00.000-07:00

Gosh...I just haven't been around much. I will be around more often now. I got back from ND last week, but then the future "in-laws" stayed for a few days and I felt "kicked out" of my kitchen. That's not fun.I woke up to unpleasant smells. Anyways, no recipe yet. I should have one for you either this weekend or early next week. This here is a test recipe for the next VWAV book.

2006-07-07T13:48:00.000-07:00

Well, I am off to North Dakota tomorrow. I will probably not post until after the 15th or so.

2006-07-05T14:19:00.000-07:00

Mmmm. Another testing recipe from the next VwaV book, a lower fat banana bread.

2006-07-04T10:10:00.000-07:00

Mmm testing for the new VwaV book, a delicious coconut lemon bundt cake. (I ate two pieces for breakfast! Don't tell anyone!)

2006-07-02T23:18:00.000-07:00

Strawberry Rhubarb Pie...mmmmm!

unbaked pie crusts for top and bottom

1 and 1/2 pounds strawberries, cleaned, halved if large.
4 cups of rhubarb, chopped into half inch pieces.
1/2 cup brown sugar
1/2 cup white sugar
3Tbsps cornstarch
1 tbsp flour
juice of half a lemon
zest of half a lemon
1/2 tsp cinnamon

In medium bowl, mix together the fruit with the lemon zest, juice and sugars. Let sit for a few minutes until mixture starts to get "juicy". Then add the cornstarch, flour, and cinnamon. Mix together well. Place bottom crust in your 9 inch pie plate. Spoon fruit into pie crust making sure to scrape all the juice out of the bowl. Cover with top crust, making sure to seal the edges. Cut a few holes in the top crust for venting. Take some foil and wrap it around the edge of the pie to prevent over-browning. Bake at 400 for 20 minutes*. Then reduce the heat to 350, remove the foil and bake for 40 minutes. Let the pie cool and then put it in the fridge until chilled(unless you want it warm).

This usually produces a thick non-runny filling. That's the way my boyfriend likes it. I like it a bit messier with some nice runny juice. If I am making it for me, I will reduce the cornstarch to 2 tablespoons.

*Remember to place a cookie sheet on the rack beneath the pie so that it will catch any runnover juice.

** You can brush the top of the crust with a little egg replacer and sprinkle with additional white sugar. It's delicious.

I really should have taken a picture of this cut into pieces. But, uh well when I cut it, I just want to eat it and it's gone now! I've made it twice this week even!

2006-06-27T09:50:00.000-07:00

A little something I whipped up yesterday because it was too hot to cook. It is a mango/avocado/cucumber salad on spicy rice noodles.

Mango Avocado Cucumber salad

1 mango-peeled, pitted, diced
1 avocado-peeled, pitted, diced
1/2 english cucumber-peeled, diced
juice of half a lime
1 tbsp cilantro chopped
1 green onion minced
*optional but I like it- 1 thai pepper-chopped and seeded
salt and pepper to taste

combine ingredients in a bowl. Chill for a few hours. *I take the pits of the avocados and throw them into the salad. It seems to help keep the avocado from browning, even better than the lime juice alone. At this time also soak 4 oz of rice noodles in hot water for 15 minutes or until soft, drain, and chill, covered ready to serve.

dressing and noodles
juice of 2 or 3 limes
2 tbsps of soy sauce or tamari
2 cloves garlic, minced
1 inch of grated fresh ginger(or 1/2 tsp ground ginger)
1 tbsp cilantro, finely chopped
1.5 tbsp brown sugar
1 tbsp rice wine vinegar
1 tsp Sriracha sauce
salt and pepper to taste
1/2 cup chopped (roasted, unsalted) peanuts for garnish

You can prepare the dressing at the same time as the other ingredients or you can wait until you serve. It comes out nice either way.

Mix together the dressing ingredients and adjust to your taste. Toss the noodles with a tablespoon or two of the dressing. The spoon some noodles onto your plate. Scoop salad mixture on top and garnish with peanuts. Then take a tablespoon of dressing and pour over the salad mixture. Serve.

This will make two larger or four smaller servings.

2006-06-20T08:41:00.000-07:00

Coconut Curry of mixed potatoes, spinach and chickpeas

1 medium sweet potato, peeled, chopped into 1 inch pieces
2 medium potatoes, peeled and chopped into 1 inch pieces
1.5 cups chickpeas or 1-19 oz can drained
1 large onion, minced
3 cloves garlic, minced
1 can coconut milk
1 large bunch of spinach, chopped into largish pieces
1 large ripe tomato, chopped
1-2 tbsp curry powder(you get to decide how hot)
black pepper to taste
salt to taste
*olive oil for the saute

Heat olive oil in pan and saute the onion for 5 minutes. Add the spices and saute for 1 more minute. Add the potatoes and garlic and saute for another minute. After that, add in the chickpeas and coconut milk. Simmer this together for about 20 minutes or until the potatoes are soft. Make sure the heat isn't too high and stir every once in a while so nothing sticks to your pan. Just before serving add the tomato and spinach. Cover and cook just until the spinach is wilted (just a few minutes). We serve this over brown basmati rice.

*This is optional, but sometimes I add a few tablespoons of nutritional yeast. I got this tip from another "curry" recipe that I use. If you wish to use nutritional yeast add it when you add the coconut milk.

2006-06-16T08:33:00.000-07:00

I am going to put up another post/recipe/picture this weekend(or, I'll try to). But first, I have a request. I just got a dehydrator and I am wanting to delve into the world of raw cookies, fruit bars, etc. I don't have any recipes, but I have a few things that I have sorta come up with that I will try. I am just curious if anyone has any recipes. I would appreciate it. You can leave it in the comments. Thanks :D

2006-06-12T08:37:00.000-07:00

Yo Momma's apple pie

1 unbaked 9 inch pie crust

1/cup sugar
1 and a 1/2 tsp cinnamon
mix these together in a small bowl

6 granny smith apples peeled, cored, and sliced.
1 small lemon (As you slice the apples toss them with some lemon juice. About a tablespoon in all)

topping:
1/4 cup soy margarine
1/2 cup brown sugar
1/2 cup rolled oats (not quick cooking)
1/4--1/2 cup margarine

Preheat oven to 400.

Toss the cut up apples with the cinnamon sugar mixture. Pour apples into the unbaked pie crust.In a small bowl mix together the soy margarine, brown sugar and rolled oats. Add in a 1/4 cup of the flour. Work in more flour(up to 1/2 a cup) until you make a sort of dough(I usually end up using my hands to smoosh it together). Take pieces of the dough and flatten them using your hands to 1/4 inch or so pieces (not real important that they be real thin). Place them on top of the apples to form sort of a top crust. There will be spaces, don't worry! This is in no way going to be perfect. I like to refer to it as a patchwork. Then cover the pie with foil. Bake in the oven at 400 for 20 minutes. Remove the foil and turn the oven temp down to 375 and bake for an additional 20 -30 minutes.

2006-06-06T20:46:00.000-07:00

Here is something that we call Yo Momma's apple pie. Now, it's really good and I made this as I was testing the crust recipe. So, I can't give you that but I will post the pie recipe later this week. It's just that I don't have it written out in recipe form. It's just all sort of trapped in my head, where it's been for years until one of my kids begs me to make it.

I also wanted to post a picture and recipe for our popcorn seitan (yknow, like popcorn chicken). But, that will have to wait as the pictures I took just didn't come out well at all!

2006-06-06T20:40:00.000-07:00

This here is a salad recipe that I tested for Isa. So, sorry I can't give you a recipe. But, I can tell you that it is delicious!

2006-06-02T08:15:00.000-07:00

Mmmm! Delicious wheat flax waffles. My kids love these. Some notes about this recipe. Do try to remember to oil the waffle iron before you add batter each time. I still have to take a fork to gently pry them out. It could just be that my wafflemaker is dumb! These are worth it though :) These are best served right away, but are still good reheated in the toaster.

Wheat-flax waffles

2 egg replacer eggs (prepared)
1 3/4 cup rice milk
1/4 cup canola oil
1/4 cup applesauce
1/2 tsp vanilla

1 c whole wheat flour
1/2 cup flax meal
1/4 cup white flour
4 tsp baking powder
2 Tbsps sugar
1/4 tsp salt

Mix together the wet ingredients in a medium to large bowl. Then mix together the dry ingredients in another bowl. Mix the dry ingredients into the wet until just mixed. Don't overmix.

Grease waffle maker and pour batter into waffle maker(I use a half cup measuring cup). Cook for about 4 minutes (varies by wafflemaker though). This recipe makes about 10 waffles or so in my wafflemaker.

2006-05-30T09:07:00.000-07:00

Mmmm, these are good. I only had a bite though, as I used soy yogurt in them. This is my latest veganized creation. I used a recipe that I had for a non-vegan muffin and well changed a bunch of things and then tweaked it some more. It hardly resembles the old recipe. It is a cinnamon streusel muffin. It is a bit more like a cupcake topped with streusel than a muffin. The healthy side of me wants to add bran, the other side of me says...yeah right. I will add the recipe to this post later so keep checking back if you'd like the recipe.

*updated w/recipe

Cinnamon Streusel Muffins

Preheat oven to 350. Line or grease muffin pan( I had a nonstick pan that I gave a light spray of olive oil to, I don't know if you need to spray the liners or not.)

2 cups of All Purpose Flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/3 cup veg oil
1/2 orange juice
1 tsp orange zest
1/2 cup soy yogurt
1/2 cup soured rice milk (1/2 cup rice milk with a 1/2 teaspoon of vinegar stirred in, set aside for 5 minutes)
1 tsp vanilla

streusel
1/4 cup flour
1/4 cup brown sugar
1 and 1/2 tsp cinnamon
1 tbsp (or so) veg oil
1/2 cup chopped pecans

First off, make the streusal. Mix the flour, brown sugar, and cinnamon together well. Drizzle in the oil and form crumbs with a fork. I do a little oil at a time. The I don't like the crumbs too "heavy". So, I start with a tablespoon and will add a little more if they are too "dry."Stir in the pecans. Set the crumbs aside.

In a large bowl sift together the flour, sugar, baking powder, salt, and cinnamon. In a smaller bowl mix together the veg oil, orange juice, zest, soured rice milk, yogurt, and vanilla. Mix the wet ingredients into the dry.

For the very large topped muffins fill the batter to the top of the muffin cup. For smaller(and more muffins), fill 3/4 full. Top with streusel and bake at 350 for 20-22 minutes.

2006-05-25T10:14:00.000-07:00

As the weather gets hotter, I look for more salad type recipes to throw in with my meals. I threw this together one day last week and had totally meant for there to be different colored veggies. However, I was out of tomatoes and red pepper. Now, I don't have an exact measurement on the pasta. I think I used 4 cups of cooked. It doesn't really matter that much.

*remember to salt your pasta water before cooking, it tastes sooo much better.

Teh Green Pasta Salad

4 cups cooked macaroni
1 chopped english cucumber
1 diced zuchinni
1 diced green pepper
3 chopped green onions
1 cup frozen peas
mix above ingredients in a bowl.

sauce*
1/4 cup veganaise
2 tbsps rice milk
1/2 tsp yellow mustard
2 tbsps nutritional yeast
mrs dash to taste (I was being lazy, you can use whatever herbs and spices that suit your taste)

mix sauce ingredients together until smooth. Mix sauce with veggies and chill for a few hours.

*I like to thin out my veganaise. I am not a huge fan of heavy tasting dressings. So, if you would like a heavier dressing, omit the rice milk and use a little more veganaise.

2006-05-23T10:42:00.000-07:00

Oh no no. I haven't abandoned the creme pie project. But, well see, my problem is that I am trying to lower the fat. It's not really working so great. So, I guess I will just do a full fat version and not worry about it. I tried lowering the fat of the recipe at Monkeyeatfood (a blog I really enjoy btw.) But, I dunno. They are o.k. yet, a little bland. I really don't think there is enough spice or molasses in them. At least from the looks of them, even if made full fat. It's all just my opinion and I haven't actually ever eaten a "real" oatmeal creme pie. hehe, so what do I know.

Well I do know that the marshmallow filling is freakin good! I have filled cupcakes with it, put it as a middle layer in a "smores" pudding pie (yes, the recipe will be coming soon, I want to make up another for a picture.) But, here is the marshmallow filling recipe anyways.

1/2 cup shortening( I used spectrum non-hydrogenated)
2 cups ricemallow creme(just about one whole container)
1/3 cup +2 tbsps powedered sugar
1/2 tsp vanilla

Mix together with a hand mixer until light and fluffy.

Yeah, that's easy eh?

2006-05-18T09:42:00.000-07:00

* The picture isn't showing up and I don't know why...It does work if I click on it though. So hopefully it will for you too.*

Well, I am back. Here is a picture of my latest creation. It's a creation out of necessity, sort of. My necessity not to waste anything, that is. I bought some Red River Cereal. It is a flax, rye and wheat type hot cereal. I didn't care for it as a cereal. But, there was a recipe on the back and I thought that maybe I could bake with it. Now, I didn't follow the recipe on the back of the box. I changed ingredients and made them vegan. The variety on the box were apricot. I made apple-cinnamon. These are good, especially with some apple butter slathered on. The hot cereal makes a crunchy top which has a distinctively nutty taste. I do like it. I wish I had some yogurt on hand because I think that would have made them even better. All I had was egg replacer and I am not big on the egg replacer. But, they turned out nice, certainly unique...

Here is the recipe:

Apple cinnamon bran muffins

Filling: 1 c. granny smith apple, diced
3/4 c Red River Cereal
1 1/2 cup hot water
2 Tbsp. b. sugar

Batter:
1 1/2 c oat bran
3/4 c AP flour
1 1/4 tsp b. soda
1/2 tsp salt
1/2 tsp ginger
1 tsp cinnamon
1/2 c brown sugar
1 c. rice milk
1 tsp apple cider vinegar
1 tbsp oil
1 egg replacer (or even better would be 1/4 -1/3 cup soy yogurt)
1/2 c chopped pecans

Preheat oven to 365 degrees. Line cupcake pan with liners.

Mix vinegar into rice milk, set aside. On stovetop, combine filling ingredients, simmer for 6-7 minutes, set aside to cool.

Batter: Mix first 6 ingredients. Beat in egg replacer(or yogurt), rice milk mixture, and oil. Add in the apple filling. Mix well. Add in pecans. Spoon into prepared pan. Bake 20 -25 minutes. Let cool and serve with apple butter.

2006-05-10T09:08:00.000-07:00

Hey, I am back. I have been ignoring this blog. There have been some extremely stressful personal situations that I have been and still am dealing with. I have just been too stressed to think about blogging. If it isn't one thing it's another eh. I am currently baking a carrot cake and will probably post pictures of it soon. I appreciate everyone checking in. I hope to be back at this soon.

2006-05-02T13:20:00.000-07:00

Mmmmm margarita cupcakes. These are delicious! Not my recipe though!

2006-05-01T10:50:00.000-07:00

Hi there! I haven't forgotten about this blog. I have been sooo busy doing stuff. My thyroid is starting to straighten out and I am starting to feel so much better. I recently planted my small garden. We are renting this house, but there was a patch of weedy dirt next to my patio, which happens to be in full sun. Well, I figured what better use for it than a garden eh?I planted spinach, radishes, peas, carrots, mesclun and romaine lettuces and several types of tomatoes. I also recently tested margarita cupcakes. I also baked some lemon gems from Vegan with a Vengeance. Both varieties were sooo delicious. Last night my oldest son and I baked the raspberry chocolate chip blondies from Vegan with a Vengeance. We had so much fun and he seems to really like helping out in the kitchen.. Anyways, I will have a pic or two to throw up later. My camera batteries totally died and I have to recharge them before I can transfer the pics. Hopefully, I will have another recipe soon. I will probably be commencing with the Oatmeal cookies this week, as well.

2006-04-26T10:17:00.000-07:00

Oooh this is definitely a favorite now. I made some seitan yesterday and wanted to try a new BBQ sauce. So, I pulled out my trusty copy of the cookbook, Vegan with a Vengeance and looked up the recipe for Barbeque Pomegranate Tofu. I used just the sauce in this recipe. I would have garnished with pomegranate seeds, but I couldn't find a pomegranate anywhere.I cooked the sauce until it was reduced quite a bit and thickened to make a nice coating for the seitan. This was absolutely delicious. Words cannot express, honestly. We served it with some steamed asparagus, mango slices and coconut almond jasmine rice.

2006-04-19T11:52:00.000-07:00

Roasted Red Pepper Penne w/tangy veggies

For pasta and Red Pepper Sauce

4 Roma Tomatoes, halfed and seeded
2 large red bell peppers, quartered and seeded
drizzle of balsamic vinegar
olive oil
salt and pepper to taste

---for after the tomatoes and peppers are roasted---
1/4 cup water or olive oil
2 Tbsp chopped fresh basil
1 clove garlic

whole wheat penne, cooked, enough for 4 people.

Preheat oven to 400.

Take the tomatoes and peppers and place them in a baking dish. Toss with olive oil and drizzle with balsamic vinegar. Salt and pepper as desired.

Bake at 400 for 50 minutes or until veggies are well done. Remove from oven and set aside until cooled. Then combine the vegetables, basil, water or olive oil, and garlic in the blender and blend until smooth. I often make this ahead of time and just keep it on hand for when I need it. To serve, mix the penne with the sauce on the stove top. Keep on low while making the tangy veggies.

Tangy veggies
1 large onion, chopped
1/2 pound of cremini mushrooms, ( I get them small and keep them whole, but you can slice larger ones)
2 small zuchinni, sliced
2 Tbsp balsamic vinegar
olive oil
salt and pepper

Pour some olive oil in a pan (enough to fry some veggies). Fry the onions for 2 or 3 minutes, then add the zuchinni and saute for an additional two minutes. Then add the mushrooms and stir in the balsamic vinegar. Finish frying the veggies for an additional 2 or 3 minutes or until cooked through. Salt and pepper to taste.

Serve up some pasta on a plate, top with the veggies.

2006-04-18T13:37:00.000-07:00

It's getting that time again. Well, it is here anyways.I have been making my own frozen treats for a while. This recipe is nice because you can get some good ole flax into those kids. This is basically a smoothie sort of thing with some chunky fruit that has been frozen. I usually use molds but for the life of me can't find them. So we did them this way for now.

Peach pops

1 banana, cut into piecs
2 peaches, sliced (one set aside)
6 oz orange juice concentrate
3 Tbsp flax meal
1 small container of vanilla soy yogurt
1/2 to 1 cup of rice milk
2 tsp agave nectar(optional)

5 oz cups
popsicle sticks

Take the peaches that you set aside and divide them between 6 or 7 cups. Put the rest of the ingredients into the blender. Blend until smooth. Pour mixture into the 5 oz cups. Put the cups all on a cookie sheet or something flat(cake pan) and put them in the freezer for an hour or until thick enough to hold the popsicle stick. Freeze until solid. Store in a freezer safe bag.

I have more recipes for frozen treats that I will be adding.

You can skip the yogurt all together. I make a batch without any because I can't eat them otherwise :( Also, the OJ concentrate can be quite powerful so feel free to use less if you like. You can use regular orange juice as well, just remember to use less rice milk.

2006-04-18T07:33:00.000-07:00

I just ordered some ricemallow for the filling in the cookie from the Food Fight Grocery in Portland. Portland is pretty close so it shouldn't take too terribly long to get here. Meanwhile, I will work on the cookie recipe. I do have an idea for it that I think will work.

2006-04-17T17:55:00.000-07:00

I am working on something, I promise. Do you remember or have you seen those Little Debbie Oatmeal sandwich cookies? Well, I have a kid that used to love them. Apparently, they used to give them out at school for snacks(pre-veg days)...eegads. Well, I am going to work on veganizing them. Hopefully, making them even just a little healthier. Although, I am sure there will be some guilt factor. Now, I can't say that I've ever had one. So, I am relying on my children to tell me what they taste like. My daughter says they will definitely need ginger. Anyone else have any idea what they taste like? I will test bake a batch this week and let you know how it goes.

2006-04-14T09:53:00.000-07:00

You know, I don't think I had ever even seen a scone until I left North Dakota for the great Southwest. And then, when I saw them in Phoenix, they weren't vegan. They had milk and milk and I just do not agree on so many levels. Now, I am not sure why I never attemped to veganize them. Maybe I wasn't sure I would like them or something. I had totally planned a batch of chocolate chip cookies today. But, thanks to my boyfriend's chocolate chip habit, I didn't have enough chocolate chips. So, I set out to find something else to make. I have been on baking hiatus for far too long. I felt completely compelled to bake something, anything! So, I picked up Vegan with a Vengeance and paged though it, stopping at the Orange Scone recipe. I had all the ingredients. I love oranges. Before I knew it, I had made up my own mind(that's actually really hard to do). So, yes I did make some substitutions. Why? Because I always do and I can't use soy(except soy margarine doesn't seem to bother me). So, I substituted some rice milk for soy creamer and half of the flour got replaced with spelt flour. I didn't know if I dare go all the way with the spelt flour. Maybe that is a quest for another day. I also pressed the rounds of dough into slivered almonds. I have the opinion that almost anything baked is better with nuts.

I want to say that I hope I have made it entirely clear that vegans and vegetarians alike should run to the bookstore(or surf amazon or whatever) and buy Vegan with a Vengeance by Isa Chandra Moskowitz. Oh and yes, the scones are delicious.

2006-04-03T18:53:00.000-07:00

I am going to be busy with doctor appointments for my son. I probably won't have much time for baking/cooking/posting. He needs to have oral surgery :( poor kid.

2006-03-30T11:25:00.000-08:00

Oriental tofu salad aka "chik" n salad. This is one of my kids' favorites. I can't eat it, but, how I wish I could.

First off, you bake a little tofu. Here is my method:

1/2 block of firm tofu(not silken), diced into pieces about 1/2 inch by1/2 inch

toss with:
a few dashes of braggs
a sprinkling of veg broth powder (not necessary)
a tablespoot of olive oil
and then with some nutritional yeast.

Bake at 400 for about 20 minutes. I usually bake it on a flat cookie sheet. You can bake it longer if you want it crispier. But watch it so that it doesn't get too crispy.

For salad:
1 cup shredded cabbage
1 small carrot shredded
1/4 cup pecans, toasted, chopped
1/4 cup red onion, diced
the baked tofu

throw into a bowl and mix together

dressing:
1/4 cup veganaise
drizzle of sesame oil ( you really don't want to over do it)
two small dashes of tamari
1 tsp agave nectar
1 tbsp rice milk
pinch of ginger spice

Mix together in a small bowl. Stir into the tofu mixture, mixing well. Chill for 1 hour (or longer). Serve on endive cups* or in a nice hearty wheat bread for a sandwich(usually makes about 5 sandwiches).

Endive cups are just leaves of endive lettuce. They make sort of a natural cup.

2006-03-26T15:49:00.000-08:00

Oh and my personal new favorite Rum Raisin. No words can describe. I also made some Chocolate Stout Cupcakes. But, I didn't get a pictures of them before they were gone.

2006-03-26T15:47:00.000-08:00

Here is the plain vanilla cupcake. It's sooo good.

2006-03-26T15:46:00.000-08:00

Another cupcake test. I didn't eat these, because they contain soy. But, my kids loooove them.

2006-03-22T11:19:00.000-08:00

Oooh! More cupcake testing. These are so delicious.

2006-03-21T14:06:00.000-08:00

Here they are finished with some buttercream frosting. Ooooh, yeah that stuff is damn good. I tinted/flavored a portion of it with cocoa and I must say...hail to cocoa!

2006-03-21T14:05:00.000-08:00

Did some cupcake testing today! Fun! My son declared these the best cupcakes ever. So, Isa, if you are out there...yeah, they are good. But, you knew that right?

2006-03-20T08:56:00.000-08:00

Mmmmm. I don't have a recipe for you. But, you can get the recipe for these out of Vegan with a Vengeance. They are the Fig Not-ins on page 202. Now, I don't know if this is how they are supposed to look. But, I don't care. They taste so good. I am wondering if I could experiment with different flavored fillings. I do love the fig, but mmm how about some strawberry or raspberry type filling??

2006-03-16T06:48:00.000-08:00

Spinach Artichoke Dip

Oooh, this is a favorite in our house. We generally eat this with pita chips or tortilla chips and we prefer it warm.

6 oz fresh spinach
6 oz jar artichoke hearts
1 clove garlic, minced
1/4 cup nutritional yeast
1 tsp veg broth powder (or veg. chicken broth powder)
1/4 -1/2 cup rice milk
2 tbsp flour
1/4 tsp salt
pepper to taste
olive oil

Heat a few tbsps of olive oil in pan. Saute spinach and garlic until spinach is wilted. Remove from pan into food processor or chopper and add in the artichoke hearts. Process until well chopped. Put back into pan. Add yeast, broth powder, flour, sald and pepper. Mix together well. Turn the heat on and add the rice milk, cook to thicken to desired consistency.

2006-03-12T21:04:00.000-08:00

Sorry this picture is a little blurry. This is my Spinach Artichoke dip. I plan on posting the recipe for this sometime this week. I have had a rough past week, sorry I wasn't posting more. But, I am feeling quite a bit better, so once I get my house back in order(my fiance is not what you'd call a very good "cleaner) I will pass on more pictures and recipes.

2006-03-09T13:50:00.000-08:00

Yeah, I meant to get back to this. But, I have been worn out! I promise a new food related post tonight or tomorrow.

2006-03-06T13:05:00.000-08:00

Eeeesh, what a weekend. I had some problems with my asthma and my kids got sick. So yeah, not much posting. I will hopefully get back to it tomorrow.

2006-03-01T21:09:00.000-08:00

Ok, no picture today. As I currently need to make more of this recipe. My kids love this stuff. This is my version of "ranch". I don't remember where I got the original version of this recipe. I have changed it to my kid's liking. Also, if you wish, you can substitute 1 cup of vegan mayo for 1/2 of the tofu or even 1/2 a cup of vegan mayo for a 1/4 of the tofu. It does add a little extra "something."

1 block silken tofu
1/4 cup white or balsamic vinegar
1 Tbsp. lemon juice
1 tsp garlic powder
3/4 tsp celery salt
1 tsp dill
1 tsp black pepper
1 tsp parsley
1 tsp onion powder
1 to 2 tablespoons of fresh chives or green part of green onions diced fine.
olive oil or water to reach desired consistency

Put tofu(and or mayo), vinegar, lemon juice, garlic powder, celery salt, dill, pepper, parsley, and onion powder into food processor or chopper. Pulseuntil mixed adding water or oil a little at a time until you get the desired consistency. I usually add about 1/4 cup , probably a little less when the mayo is used. Stir in chives. Chill a few hours and serve.

2006-02-27T11:23:00.000-08:00

I am trying out some more recipes from other people. This being a Coconut Heaven Cupcake out of Vegan with a Vengeance. Oh, heavenly indeed. I didn't have as much frosting, as I was short on a few ingredients and I had to sub shortening for the margerine as I am cutting the soy out of my diet (my diet only, my kids still eat it). I didn't put coconut in the frosting for my 7 year-old would not eat them. He is ok with the coconut in the cakey part or "hidden within", so to speak. But, he would not forgive me for being so blatant as to put coconut in or on his frosting! Because, I used shortening in my frosting, I put some extra coconut extract so it wouldn't be gross.

2006-02-25T14:12:00.000-08:00

Well, here is a picture from a recipe that I tried out of one of my new cookbooks. For my birthday, I received La Dolce Vegan by Sarah Kramer. Pictured are the Wolffie's Peanut Butter Cookies. These got rave reviews from the family. As for me, I like them well enough. I am just more of a ginger cookie gal :D These barely lasted a day(my fiance is a cookie hog) and next time, I will double the recipe. I have tried two recipes out of the book, so far. I also tried Karen's Mexican Burrito Pie, which even my avocado hating 7 year old ate just fine. It also gets a thumbs up.

2006-02-24T11:23:00.000-08:00

Mmmmm gyoza dumplings.I love them. I get the skins at the asian market. I have never seen vegan skins in my grocery store. The filling is kale, shredded carrot, jicama, green onions, ginger, and garlic that I drizzled with sesame oil and a little vegetarian oyster sauce. Normally, I would use soy sauce, but I think I am having some troubles with soy, so I am trying to cut it out for a while, at least. Then, fill the skins, seal with water on your finger tip. Then, there is a variety of ways in which to cook these. You can deep fry them or steam them in a steamer. I chose to fry/steam them. First, put about one tablespoon of vegetable(or peanut, or canola, etc) in a pan. Heat it up and add the dumplings seam side up. Fry them on medium until the bottoms brown (anywhere from 5-10 minutes). Then add a 1/3 cup of water and cover the pan. Steam the dumplings until water is gone from the pan (usually about 10 minutes). You can hear the sizzle change. Then they are done. I made a dipping sauce out of veg oyster sauce, a little water, and hot garlic chili sauce. Delicious!

2006-02-23T08:25:00.000-08:00

Mmmm...another favorite snack: The Smoothie. Yes, my kids and I love smoothies. The one pictured is strawberry, banana, orange with flax. We just take about 1 to 1and a 1/2 cups of frozen strawberries, 1/2 a banana and put them in the blender. I add to that enough orange juice to go 2/3 way up the berries (I don't know how much that is.) Then I cover the berries with an additional type of juice (100%of course, sometimes for the kids I will use fortified rice milk). Add about 1 Tbsp of agave nectar and 2 tablespoons of flax. Blend until smooth, adding more liquid if necessary. This is two small servings or one very very large one.With there being so many of us, I usually have to do multiply. More of my favorites include: the avacado smoothie and tropical smoothie (with coconut milk!!)

2006-02-18T17:51:00.000-08:00

mmmmm A fudgie Chocolate Chunk brownie. These are delicious! I promise that I will post a recipe tomorrow. But, now I must wrangle my family up and go rent some movies.
ETA: the Recipe

Mmmmm Chocolate Chunk Brownies

1 1/2 cups Whole Wheat Pastry Flour
1/2 cup cocoa
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup oil
1/4 cup applesauce
1/4 c maple syrup
1/2 c Florida Crystals
1/2 cup water
1 tsp vanilla
chocolate chunks to sprinkle on top before baking. I just chunked up some bittersweet dark chocolate.

Grease an 8x8 pan. Preheat oven to 350.

In a medium bowl mix together dry ingredients. In a smaller bowl, mix together the wet ingredients. Add wet to dry and mix well. Pour into 8X8 pan and sprinkle chocolate chunks over the top and pop into the oven. Bake for 15-16 minutes. Let these cool completely. I store these in the refrigerator (I like brownies cold!)

2006-02-17T11:40:00.000-08:00

We call these P-nut butter balls. These are a favorite of Liam's (aka: I love chickpeas boy)

P-Nut Butter Balls

1/2 cup cereal, crushed ( I used Raspberry Ginger Peace cereal, we vary what we use a lot.)
3 Tbsps agave nectar
1/4 cup natural p-nut butter
1/4 powdered soymilk

Set aside 2-3 tablespoons of the crushed cereal to roll the p-nut balls in. In a small bowl start working the p-nut butter and agave nectar together. Then add in the soymilk powder. This should be a pretty dry yet stuck together mixture. If it doesn't stick together add a little more agave nectar. If it is too wet add a little more crushed cereal or a tad bit of soymilk powder. Form into 1/2 inch balls and chill for 1 hour. You can make them any size really, we like big balls!

2006-02-16T09:32:00.000-08:00

No, that's not sauerkraut on a tortilla! I've been contemplating snacks recently. We love to snack! Everybody loves snacks...right?? Anyways, I have been compiling my kid's favorite snacks in order to share them! This snack is a favorite of my daughter, who has a bit of "hippy" in her, I think. This is just a small wheat tortilla spread with natural peanut butter and sprinkled with shredded apple, and hemp granola. Then it is rolled and cut. If we are feeling really "crunchy" we will add some nutty/seedy trail mix.

2006-02-14T09:54:00.000-08:00

Ooooh. If I never post again you will know that I went into a sugar coma after dessert. This is just a wacky cake with a frosting that I am still perfecting. But, it is sooo good.There is a layer of smooshed and lightly sugared raspberries and some chopped almonds. I didn't have enough to decorate the outside though. I wish I did, a few raspberries would really break up all that darkness. I also replaced the vanilla in the frosting and cake with almond extract. I also added some weird choclately lace things that is just some bitter chocolate with veg shortening piped onto wax paper.
Edited to add recipe:

Cake- This is a basic "wacky" cake recipe. So, I can't take credit. I just changed a few ingredients. I replaced some of the oil with applesauce and changed vanilla to almond extract.

3 cups flour
2 cups sugar
6 Tbsps cocoa
2 tsps baking soda
1 tsp salt
1/2 cup veg oil
1/4 cup applesauce
2 Tbsps vinegar
2 tsps almond extract(or vanilla)
2 cups cold water

Mix dry ingredients in a large bowl. Make three "holes" in the dry mixture. Put oil/applesauce, vinegar and almond extract each in a separate hole. Pour water over top and mix well. Pour int2 - 9 inch round pans or 19X13 pan. Bake for 30 minutes at 350. Do not check until 30 minutes is up. Test center with toothpick or wooden skewer. Make sure the center is done, though. Let cool a bit before removing from the pan. Cool completely before frosting.

Frosting
1/2 cup melted earth balance(or other margarine)
1/2 cup cocoa
2.5 -3 cups powdered sugar
1/3 cup coconut milk(chilled, do not shake can, use thick white stuff)
1 tsp almond extract(or vanilla)

Add melted margarine to the cocoa. Add coconut milk and almond extract. Add powedered sugar a little at a time and beat until mixture is desired consistency.

Layer fillings- for this cake I used 1/2 cup of chopped roasted almonds. I also took 3/4 cup of raspberries and sprinkled them with sugar. I let them set for about five minutes. I then smooshed them a little.

To assemble the cake, I took the first layer and put some frosting on it, then the raspberry mixture and nuts. I put the next layer over the top and frosted that and then the sides. I stored this cake in the refrigerator. I did that mostly because we LOVE cold cake and I thought the frosting and raspberries would taste better that way.

2006-02-13T05:36:00.000-08:00

Sheesh, I didn't do anything even remotely creative this weekend! I'm working on it though. I am looking for something to make this week.

2006-02-08T10:07:00.000-08:00

Ginger Peach Muffins

1 cup white all purpose flour
1 cup wheat flour
1/3 cup bran (oat or wheat)
3/4 cup brown sugar (I use Florida Crystals)
1 tsp baking soda
1.5 tsp baking powder
1/2 tsp salt
2 tsp ginger
1/4 to 1/2 tsp pumpkin pie spice
1 cup plain soy yogurt
1/4 cup oil
1/4 cup applesauce
1 ener-g egg
1 tsp vanilla
4 tsps of molasses
1.5 cups chopped peaches ( I used frozen, thawed. Could use canned, drained as well)
at the very end: 1/4 to 1/2 milk of choice ( I used rice milk)

Prepare muffin pans by either using liners or greasing and flouring muffin pans.

Next, in a large bowl, mix dry ingredients. In a smaller bowl mix wet ingredients. Pour wet ingredients into dry and mix well. Fold in peaches. Add in the soymilk 1/4 cup at a time, if necessary. It should be a thick, yet moist batter. Bake at 350 for 20 minutes.

*Note: I have also added some chopped walnuts to half the batter. (Only half because one of my kids really dislikes walnuts.)

2006-02-07T10:03:00.000-08:00

Ooooh, holy sweet tooth batman! Mmmmm, so after much testing. I believe this will be the final version of my German Chocolate Cookies. The cookies are very light and cocoa-y on the inside and then the frosting on top gives you the nutty sweetness. Mmmm, some of the cookies have some bittersweet chocolate chunks in them. I will post this recipe after I bake one more batch. I adjusted the cookie so much that I want to make sure that I am reading my corrections correctly. So, by sometime next week, I should have it up.

2006-02-06T11:16:00.000-08:00

I had a child turn 13 this weekend! I feel old! Anyways, he requested that I make him some cupcakes. The cake recipe is one that I have had forever...I have no idea where I got it, so I don't know if I will post that. But, I can give you the frosting recipe.

Coconut Frosting
1/4 cup Earth Balance
2 cups (or so) of powdered sugar (which can be made in your food processor)
2 Tbsps of chilled coconut milk (the thick white stuff, do not shake the can before opening)
1 tsp of coconut extract (can use vanilla, or less coconut if you like a milder coconut flavor)

In a bowl mix together the margarine and some of the powdered sugar (I use my mixer for this, but I am sure you can beat them together without one.) Add the coconut milk and beat some more. Then add the sugar a little at a time until your frosting is the desired consistency.

I did top a few of the cupcakes with coconut for my daughter and I as we can't get enough of the stuff.

2006-02-02T09:10:00.000-08:00

This is a picture of some creamy, thick tomato vegetable soup w/some croutons . It was delicious! No recipe, sorry. I am going to try and keep up around here. But, I had a bomb dropped on my personal life and I am not sure how things will be right now. Stay Classy Vegans :)

2006-02-01T12:12:00.000-08:00

Sorry, no pics to update yet. But, I'll get right on it later or tomorrow. It will probably be a soup recipe and picture, maybe a recipe. I have to take the recipe out of my head first. I am working on a few things, mainly spicy fudge cookies (chocolate and hotstuff makes me happy) and German Chocolate cookies (mostly deciding which cookie formulation that I like better). Talk to you later :)

2006-01-30T21:56:00.000-08:00

Oops, my bad on the picture. We just ripped into this dish and I forgot to take a picture. All I got was a picture of what was left.

Chickpea and Broccoli Macaroni

preheat oven to 350

3-4 cups cooked elbow macaroni
2 cups of frozen broccoli, thawed
2 cups of chickpeas, cooked or out of a can

Sauce
1/4 of vegan margarine
1 Tbsp olive oil
1/4 cup flour
2-2 1/2 cups of soymilk, plain
1 Tbsp Tamari or Bragg's Liquid Aminos
3/4 tsp salt
3/4 tsp garlic powder
3/4 tsp paprika
1/2 -3/4 cup of nutritional yeast (depending on how much nut yeast you like)
1 Tbsp of Tomato Paste
1 tsp prepared brown spicy mustard
ground pepper

In a saucepan, melt the margarine on low heat. Add in the Olive Oil. Then, beat in the flour with a whisk until thick, bubbly and smooth. Whip in the soymilk (a little bit at a time). After soymilk is added, add in the salt, Tamari, garlic powder, and paprika. Cook until thick and bubbly (while still whipping or stirring so it doesn't clump up). Whip in the nutritional yeast, tomato paste, and mustard. Add some fresh ground pepper.

Mix together the chickpeas, broccoli, macaroni and sauce in a largish casserole dish. Bake in the oven at 350 for 15 minutes.

2006-01-28T10:06:00.000-08:00

mmmm this morning, I threw these together. It's just a basic breakfast burrito one major difference. The addition of marinated portabella mushrooms. Basically, before you cook anything marinate a few chopped portabello mushroom caps (I used 3 medium sized ones). Marinate them in this mixture:

splash of vinegar (usually I use rice wine)
1/4 cup or less of tamari
1/8 cup water
garlic
a little chopped fresh basil (or dried)

I marinate at least an hour. Usually, I don't go over 4 hours.

You can use any scramble recipe you like, mine is a mixture of a few that I have seen As your scramble is cooked about halfway through, I add the mushrooms. Now, that isn't the only vegetable. I had green and yellow peppers and onions, as well. But, I started those in the scramble earlier.

Then to assemble, I smear a tad bit of sour supreme on a whole wheat tortilla, sprinkle some chopped cilantro, scoop on the tofu scramble and then add some hashbrowns. But you can assemble them any way you like. We served it with some kiwi slices and orange juice.

2006-01-27T10:33:00.000-08:00

I call these," I had a fight with my significant other (in my case boyfriend) chili fries."

2006-01-24T20:53:00.000-08:00

My youngest son totally freaks out when I make these.

Sunflower Coconut cookies

1.5 cups of vegan margarine
1 cup of beet sugar(white sugar)
1/2 a cup of turbinado or brown sugar
1 cup of dry flaked unsweetened coconut
Cream the above ingredients together in a bowl.

In another bowl mix together:
3 cups of flour
1/2 tablespoon of Baking Soda
3/4 tablespoon of Baking powder
1 tsp salt
1.5 teaspoons of egg replacer (just add the powder in)
1 cup roasted sunflower seeds

Add the flour mixture to the margarine mixture. You will get a very dry mixture that won't go together very well. So, to this add in some water(or soymilk) a little bit at a time(shouldn't need more than half a cup). You can stir it in or just use your hands. Make sure you don't get the dough too sticky(if you do, just add some more flour.)
Roll into small balls (1.5 inches maybe) and then slightly flatten them on the cookie sheet. Bake at 350 degrees for 11 minutes( or until edges are just turning golden).

Now, I realize that this is a lot of margarine... I have replaced up to half a cup with applesauce sucessfully. You really get a different cookie though and that's not a bad thing necessarily! When I do sub applesauce I always add at least a teaspoon of cinnamon. Mmmmm!

2006-01-23T11:13:00.000-08:00

Hot and Sour Soup

This has always been a favorite. But, I have been messing around with the recipe to come up with a version that my kids will eat, as well. Well, this is it. It still has a fair amount of spicyness, but I still add some chili sauce(Sriracha) before I eat it.

Soup
4 cups of veggie broth
1 cup water
1 Tbsp soy sauce
1 Tbsp chopped garlic
1 small onion, chopped
peanut oil
2-3 Tbsps rice wine vinegar( I use two, but you can adjust this to your own taste and add an additional tablespoon, if you like)
1/4-1/2 tsp dried chili flakes
2 -3 cups sliced mushrooms
1 can bamboo shoots, drained
sauteed tofu (you don't have to saute it, we just prefer it that way)
1 cup bean sprouts
1 cup napa cabbage, sliced into thin strips
handful of snowpeas (as many as you like)

In a small amount of peanut oil, saute onions and garlic until onions are translucent. Add the broth, water, mushrooms, bamboo shoots, sauteed tofu, chili flakes, and chili sauce. Cook at a medium simmer for five minutes. Add soy sauce, vinegar, bean sprouts, napa cabbage, and snow peas and cook for an additional 3 minutes.

2006-01-21T12:56:00.000-08:00

Vegan Peach Custard Kuchen

Hello, here is what I have been working on the past couple days. Hopefully, in the very near future I can get out the recipe for this vegan custard kuchen. But, I have a few tiny adjustments that I'd like to try. It is delicious! My recipe made 3 plate sized kuchen and we are on our very last one. Yes, it has taken us less than a day to devour them. My grandma was a big kuchen maker, but she made the non-vegan version.

2006-01-17T09:28:00.000-08:00

Sorry you had to wait an additional day, I uh...got tied up.

Veg Dumpling Soup

soup

6 cups veggie broth
1 onion, diced
3 carrots, chopped
2 lg potatoes, medium dice
2 stalks celery, chopped
1/2 to 1 cup green beans, cut into 1 inch pieces
1/2 cup of each (frozen) corn, peas, baby limas (optional, but my kids looove limas)
1/2 cup tiny vegan pasta (I use stars)
coconut or safflower oil
salt and pepper to taste
*Dumplings (dumpling recipe below) or vegan bisquit dough in a can(if you can find it)

Saute onions and celery in oil until onions are translucent. Add broth, carrots, and potatoes and cook for 10 to 15 minutes, or until potatoes and carrots are somewhat cooked through (but not too mushy, there is more cooking ahead). Add frozen veggies and pasta. Bring soup to a simmer and add dumplings. If using homemade, gather dough with one spoon and scrape it into the soup with another. If using refrigerator dough, just cut up and add one at a time. Dumplings should pretty much cover the soup. But, you should use a ladel to get some of the broth and splash on top of the bisquits. Cook on a low to medium simmer for an additional 10 minutes. If you use refrigerator dough the bisquits will not thicken the soup as much. I always make my own bisquits as we prefer a thicker soup.

dumplings
2 cups flour
1 tbsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup Earth Balance or other veg marg.
2/3 cup soymilk or soured soymilk(add a little less than a tsp of vinegar to soymilk and let it set for five minutes)

Mix together dry ingredients. Cut the earth balance into the flour with a fork or pastry blender until it is all incorporated and resembles coarse crumbs. Then, make a well in the middle and add the milk all at once. Stir until dough is just moistened. Do not overmix.

2006-01-15T21:29:00.000-08:00

Mmm made veg dumpling soup again tonight. I will throw the recipe up tomorrow sometime.

2006-01-13T21:49:00.000-08:00

I barely got this picture! I was mowing down the french toast when I remembered...."crap! I need a picture!" Here it is, with a little EB and maple syrup.

2006-01-10T07:24:00.000-08:00

mmmmm vegdumpling soup. Definitely a favorite around our house.

2006-01-05T17:48:00.000-08:00

French Toast

Our favorite recipe. Yes, we love it. We serve it with deluxe hasbrowns and a fruit bowl, usually. On top we usually just have maple syrup. But, I am sure fruit would be wonderful. Now, this is very similar to Candle Cafe's French Toast recipe, but I changed some ingredients.

1 pound silken tofu
1 to 1 and 1/2 cups of almond milk
1/4 cup agave nectar
3 tsps cinnamon
1 tsp vanilla

Preheat oven to 200 degrees.

1 loaf french or italian bread, slightly dried out and sliced into 3/4 to 1 inch slices.
dab of coconut oil and some safflower oil for cooking ( I have found that the coconut oil is important for the taste. My kids think it smells funny, but they love the way it tastes.)

Now, I have found that a certain method works best. I take out my cookie cooking racks and put either paper towels or a cotton town underneath it (there is going to be a bit of a mess). Leave it until needed.

In a blender process the tofu, almond milk, agave nectar, cinnamon, and vanilla until blended smooth. I then transfer it to a shallow bowl. If it isn't runny enough (it should be pretty runny) I add another 1/4 or1/2 cup of almond milk. I then dip the pieces, both sides, and transfer it to the cooling rack. It will then drip onto the towels and more importantly, through the bread. Repeat with all the pieces.

Then on medium heat in a large frying pan or, even better, electric frying pan, heat some safflower oil( I use about an 1/8th of a cup), add a tablespoon of coconut oil. When up to temp add the bread and cook about 5 minutes or until lightly browned. Then, flip it over and cook for another 5 minutes or until lightly browned. It should be a bit crispy outside.

Remove from pan to a cookie sheet and place in the oven. I find this helps firm up the toast.

A whole loaf of french or italian bread can make several batches of french toast. I just put it into the oven while I cook the rest. The last time we made it, I got 21 pieces. So, you may want to adjust the recipe if you don't want that much.

2006-01-04T11:12:00.000-08:00

Tofurky Melt

mmmm, I am sure this has been done before, but this is my version.

Ingredients
2 slices of sourdough bread
Earth Balance (EB)
1 Tofutti mozzerella slice, split into triangle (I don't usually like these, but I had a whole package to use up)
Veganaise
3 Tofurky brand slices ( I used oven roasted)

Spread Veganaise on the inside of the sandwich, layer on tofutti( I trangled them because my sourdough are large slices), then the tofurky, cover with other slices of bread and spread EB on the outside.

Fry sandwich in frying pan on medium, flipping and browning both sides.

2005-12-29T08:40:00.000-08:00

Last night I made my chili recipe with a bit of a twist. I added some different veggies, mainly carrots and potatoes. It was very well recieved! Here is the recipe:

T's Very Veggie Slow Cooker Chili

1 can light red kidney beans, drained (15 oz)
1 can pinto beans, drained (15 oz)
2 medium carrots, chopped
3 medium red potatoes, peeled and chopped
1 small or 1/2 medium green pepper, chopped
1 small onion, chopped
1 can chopped tomatoes with juice (14.5 oz)
3/4 to 1 cup water
1 Tbsp Olive Oil

Chili seasoning
4 teaspoons chili powder
1 Tbsp crushed red pepper
1 Tbsp dried, minced onion
1 Tbsp dried, minced garlic
2 teaspoons cumin
1 teaspoons salt (or more, up to 2 teaspoons, but I salt my veggies before frying instead)
1 teaspoon dried basil
1 tsp paprika (or a little more, I am not huge on paprika)
1 tsp ground corriander
1 veg boullion crushed

Heat 1 Tbsp of oil in a medium sized pan. Add green pepper and onion and saute until onion is translucent. Transfer onion and pepper to slow cooker. Add beans, carrots, onions, potatoes and tomatoes.

In a separate bowl mix Chili seasoning mix. Add to the slow cooker and mix well with the veggies and beans. Add the water last, add as much as you need reach desired consistancy. . Cook on medium for a few hours or until veggies are soft. I usually cook it 3 hours. But, that is my slow cooker. You know your slow cooker best.

2005-12-27T23:56:00.000-08:00

Well, no recipes tonight. But, I made this little illustration for you. Coming soon though, will be my Spinach Artichoke dip. It works so well with so many things in stuffed shells, lasagna, or ravioli. I just have to transcribe the recipe from my memory.

2005-12-26T09:57:00.001-08:00

This is Liam.

2005-12-26T09:57:00.000-08:00

Sine, I don't have any new food pictures. I thought I would post a few of my veggie kids making vegan cookies.

2005-12-24T09:02:00.001-08:00

Tonight we are having falafel, fattoush, vegetable pot pie(made with puff pastry), and spinach artichoke dip w pita chips. I will give you my fattoush recipe and maybe later I will post my spinach artichoke dip recipe. Pictures should be on their way later tonight or tomorrow.

Fattoush (Lebanese Bread Salad)

bread:
2 stale pitas
2 tsps olive oil

split pitas in half and brush with olive oil. Broil these 6 inches from the heat for 1 or 2 minutes. Take care not to burn, set aside to cool.

dressing:
2-4 Tbsps olive oil
juice of one lemon
2 tsps of sumac berries(crushed)
salt and pepper to taste

salad:
4 cups romaine lettuce torn
2 small tomatoes chopped
1 small red or mild onion (diced)
1 small cucumber(peeled, seeded, and chopped)
2 stalks of celery(chopped)
1 red pepper(chopped)
2 Tbsp of mint
1/4 cup chopped cilantro

Mix together salad ingredients. In a separate bowl mix dressing ingredients (mix well with a whisk). Add dressing ingredients into the salad ingredients and toss well to coat the salad ingredients. Put in the refrigerator until time to serve. Just before serving break up pitas into smaller pieces and mix into the salad.

2005-12-22T20:15:00.000-08:00

Here is a group picture.

2005-12-21T22:55:00.000-08:00

Here is a photo of the chocolate chip. We also made orange walnut shortbread, gingersnaps, and decorated sugar cookies. I will make double chocolate sometime, probably tomorrow. But, this is the only pic I have so far. I can post more tomorrow after I charge the camera batteries. But, as for recipes, I will give you two tonight.

Double Chocolate Chip
(just wanted to note that these cookies are not pictured yet. But, they are delicious. Definitely a favorite here.)
3/4 Earth Balance (or equivalent)
1 cup vegan sugar (I have used turbinado, florida crystals, and beet sugar sucessfully)
1 egg replacer
1 tsp vanilla
1 and 1/4 to 1 and 1/2 cups of whole wheat pastry flour (if the dough is too sticky after adding the flour mixture initially, I add just a bit more flour)
1/2 cup cocoa
1/2 tsp baking soda
1/2 tsp baking powder
1/8 to 1/4 tsp salt (depends on your own taste)
1 cup of vegan chocolate chips
Oven temp: 350 Baking time: 8-9 minutes
Preheat the oven. Mix the Earth Balance and sugar until creamy. Add the egg replacer egg(mixed to package instructions) and the vanilla, mix well. In a separate bowl prepare the flour mixture by mixing the flour, cocoa, baking soda and poweder, and salt together. Add the dry to the wet and mix well. Form into balls, place on the cookie sheet. Smoosh them down just a little. Bake until the tops look set (8-9 minutes).

I am not sure where I got that recipe. But, I got it somewhere. I did change it just a bit here and there.

Vegan Gingersnaps- I just veganized a non-vegan recipe for these. These are sooooo good.

1 cup brown sugar ( I have used beet sugar to which I added a bit of molasses) or you can get your hands on some vegan brown sugar.
3/4 cup of oil ( I used corn and canola sucessfully)
1/4 cup molasses
1 egg replacer
2 cups of flour
2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/3 cup white sugar for rolling

Oven temp: 350 Bake time: 10-12 minutes
Preheat oven. Mix together brown sugar, oil, and molasses. Add in the egg replacer egg (made according to package directions). In a separate bowl prepare the flour mixture by combining the flour, baking soda, cinnamon, and ginger. Add the flour mixture into the wet mixture and combine well. Take teaspoon size bits of dough and roll them into balls and then roll into sugar before placing on the cookie sheet. Leave room between cookies as these do spread.

I will give you pictures tomorrow, I promise. heh