vegan-with-a-vengeance

Pumpkin Oatmeal Cookies

2 cups whole wheat flour
1 1/3 cups rolled oats
1 tsp baking soda
¾ tsp salt
1 tsp cinnamon
½ tsp nutmeg
1 to 1 2/3 cups sugar
1/3 cup olive oil
1/3 cup applesauce
2 tbsp molasses
1 cup canned pumpkin
1 tsp vanilla extract
1 tbsp ground flaxseed
1 cup walnuts, finely chopped
½ cup raisins

Preheat oven to 350F. Lightly grease 2 cookie sheets, or use parchment paper. Mix together flour, oats, baking soda, salt, and spices. In a seperate bowl, mix together sugar, oil, apple sauce,  molasses, pumpkin, vanilla, and flaxseed. Add the dry ingredients to the wet in three batches, folding to combine. Fold in the walnuts and raisins.
Drop by the tablespoon onto cookie sheet, leaving an inch betwee cookies. Flatten tops with a fork. Bake for 16 minutes, cool on the cookie sheet for 2 minutes and then transfer to a wire rack. Makes 4 dozen cookies.

The picture is the dough, not the cookies :)

From Vegan with a Vengeance

9

Peach Cobbler

Recipe adapted from Vegan with a Vengeance.

This is our first post for VeganMOFO, and we are very excited. We made this a while back, but are finally getting around to posting. We will be posting at least 5 times a week this month, so keep reading and feel free to send us recipes/suggestions of what to make.

PREHEAT YOUR OVEN TO 450 DEGREES. IT WILL TAKE A LONG TIME TO HEAT UP. well, ours did at least.

Topping:

1 cup flour

1 ½ tsp baking powder

¼ cup brown sugar

1 tsp cinnamon

½ tsp all spice

¼ cup unsweetened coconut flakes

¼ cup vegetable oil

2/3 cup rice milk

1 tsp vanilla extract

1 tsp almond extract

Sift together your dry ingredients, then create a well in the center and add in your liquid ingredients. Mix it until just combined and set the bowl aside and make your filling.

Filling:

8 peaches

¾ cup brown sugar

1 tsp cinnamon

1 tsp vanilla extract

1 tsp almond extract

2 tbs cornstarch

Blanch your peaches (aka soak them in boiling water for about a minute). This is supposed to make them much easier to peel. We fucked that part up real good (try googling how to do it properly) so we just ended up peeling them using knives because the only Blanch we give a fuck about is from Golden Girls.

Anyway! Peel the peaches and slice them up. I (Jessica) like to slice down the center of the peach, along the pit, and then peel the slices out. You can cut them however is easiest for you.

Put the peaches into a 9 x 13 inch baking pan and mix it up with the other ingredients. The measurements are rough, because honestly, we don’t measure shit half the time when it comes to extracts/spices.

Drop the topping onto the peaches by the spoonful and try to leave some of the peaches showing through the topping. Sprinkle the top with coconut and brown sugar.

Bake at 450 degrees for about half an hour. Serve with vanilla coconut milk ice cream.

nom nom, motherfuckers.

Summer Carrot Bisque

My CSA boxes have been full of colorful carrots all summer! I say bring ‘em on! Carrots are full of vitamins, phytonutrients, antioxidants & beta-carotene!

       

It’s been a remarkably gloomy August here in San Diego, but I’m not complaining! The grey skies have been suiting my mood lately. I’ll admit I haven’t been my sunniest self, but I won’t get too far into that! Let’s just say…big decisions are needing to be made about realities I am not ready to face & it’s got me a bit down…But enough about that!

This gloomy weather also makes me crave soup, of the summer variety, & the big bunch of carrots from last week’s share were just begging to be blended into the perfect bisque! Orange is one of my favorite colors, so it helped brighten my mood a bit too! 

       

Carrot Bisque

I found the recipe on my convenient Vegan With A Vengeance iPad app, which I’ve been playing a lot with lately! And…can I tell you how excited I am to meet Isa at the Vida Vegan Con!?!? Anyway, this soup was a breeze to make & super tasty! It was rich & creamy from the blend of carrots & coconut milk, & had a nice punch of flavor from a bit of curry powder! I didn’t want a real chunky soup, but I also didn’t want “baby food,” so I pureed ½ in the Vitamix & the other ½ with an immersion blender & got a nice “happy medium” texture. I served it with a dollop of yummy cashew cream for some extra indulgence! 

Fuckin' Pizza Piccata from the SF Yay Area, California, USA

This pizza rocked my pants.

Dough recipe: Master Recipe from Artisan Pizza and Flatbread in 5 Minutes a Day. Sauce recipe from Vegan with a Vengeance (plus extra garlic) because Isa knows pizza. Topping recipe from my brain.

Toppings: Daiya mozzarella, caramelized onions (holy fuck amazing sweet onions touched by angels), capers, and roasted red peppers. And a spritz of meyer lemon post oven-time. 

Oh, and that’s me kicking ass at making pizzas.

With love,

Mindy

[Please marry me, Mindy from San Fran!

Or at least have me over for a pizza -n- dress-up party! - ed.]

I met Isa Chandra Moskowitz, the amazing, hilarious author of Vegan With a Vengeance, Veganomicon, Vegan Cupcakes Take Over the World, Vegan Brunch, Vegan Cookies Invade Your Cookie Jar, Vegan Pie in the Sky, Appetite for Reduction, and her new book, Isa Does It. I don’t think you’ll be surprised to learn that I have all her books. In fact, she pretty much taught me how to cook and bake. Now I cook and bake for a living!

Of course, I just cannot do a picture in a normal way, so instead we did the picture like this. Being normal is for suckers.

I brought her first book to sign because it is so incredibly cool and punk rock. She was wearing a Crass t-shirt on the cover. I remember seeing the book in the book store where I worked when it came out and thinking that the recipes sounded delicious and everything about the attitude of the thing felt really anti-establishment and funny and rad and I kinda wanted to be just like Isa. I didn’t actually become vegan for many years after that, though.

Newer editions of the book don’t have the awesome original cover, sadly.

It’s beautiful and sunny here in Montréal! I decided to open the balcony door and cook myself a nice breakfast. I ran out a cumin, what 3 tofu scrambles ago!?, so i have been putting my own twist on the vegan with a vengeance tofu i usually make. I also lather it in ketchup. I know, how french canadian of me. 

Not only is it wonderful out (and though i do have to work later on) but tonight is UFC129… yup.