veganmofo

Papaya Parfait

Chia layer: add 3 tbs of chia seeds to 1 cup of dairy free milk (I used unsweetened cashew milk and added ½ a tbs of agave). Let the chia mixture sit for a few hours or over night until thickened. Papaya layer: blend 1 cup of frozen papaya with ½ a cup of dairy free milk (again, I used unsweetened cashew milk and added 1 tbs of agave). Layer in a jar or bowl and top with bananas or your fruit of choice!

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VeganMoFo, Day 25 - Share your favorite cuisine.

Surely you jest? ;)

Okay, so maybe pizza isn’t technically its own type of cuisine, but I kind of don’t care. Let’s say Italian, with a special emphasis on pizza, mkay?

Besides, pizza transcends labels! It’s flexible and versatile and you can pretty much make it into anything you want: Breakfast pizza. Dessert pizza. Taco pizza. Pizza rolls. Pizza waffles. Pizza bites. Lasagna pizza. French fry pizza. Potato pizza. Cheeseburger pizza. Greek pizza. Indian pizza. Naan bread pizza. Pizza can be as simple or as complicated as you like. You can even make holiday-themed pizzas for Valentine’s Day, for Thanksgiving, for New Year’s. TAKE YOUR PICK. 

Because I love montages, these are ten of my favorite pizza pics. Part 1 of 2, because apparently tumblr only allows ten photos in a set? WHAT IS THIS TOMFOOLERY?

vegan sugar & spice snap cookies

Makes 9 cookies:
50g (¼ cup) vegan margarine
50g (¼ cup) sugar
1 Tbsp brown rice syrup*
70g (½ cup) plain flour
½ tsp baking soda
¼ tsp cinnamon
¼ tsp ground cloves
¼ tsp ground ginger
1 Tbsp water
½ Tbsp arrowroot or cornflour (cornstarch)
icing sugar to coat

*original recipe called for light or dark molasses but I had neither in the house so used brown rice syrup. It worked really well but I’m sure molasses (treacle) or golden syrup would be fine.

preheat the oven to 190C/375F.

 Cream the butter and sugar until light and fluffy.

 Mix together the arrowroot and water then add to the butter mixture a bit at a time whisking.

Add the brown rice syrup and whisk well.

In another bowl mix together all the dry ingredients.

Add this to the butter/sugar mixture and mix well with a spatula.

Line a baking sheet with baking paper then using a tablespoon spoon the mixture onto the sheet.

 you should get 9 cookies out of this.

Bake in the preheated oven for 8 - 10 minutes or until golden brown.

Remove from the oven and leave them on the tray for a couple minutes then transfer to a wire rack. They will at this stage be very soft, don’t worry, they crisp up when cooling.

Let them cool a bit but while they are still warm toss them in the icing sugar and place back on the rack.

Best a bit warm like this.

 

-recipe from maple & spice

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Today I was in the mood for a filling, light sandwich. Filling and light, sounds a little contradicting doesn’t it? Well this chickpea salad sandwich knows just how to satisfy an apatite without that gross after feeling. If you’re unfamiliar with chickpea salad, it’s a great alternative to chicken salad. This was my first time making it and I must say it was pretty simple and tasty.

Here’s the recipe I put together (note this recipe is to make quite a few servings… Like 4 or 5 sandwiches worth! Good for leftovers!)

Chickpea Salad Sandwich

Ingredients:
1 big slice of rosemary sourdough bread
2 cans of chickpeas
2/3 cup of veganaise
2 stalks of celery
1/3 cup of minced red onion
1 tsp of mustard
2 tsp of lemon juice
Salt and pepper

First, drain the chickpeas and pour them into a large bowl. Mash them until the chunks are nearly gone. Add in the veganaise, mustard, and lemon juice. Finely slice the stalks of celery and mince the onion, then add them into the mix. Add salt and pepper according to taste.

Next, cut your big slice of bread in half and spread some mayo on both pieces. Add in however much salad you want… aaaaand enjoy! I added some jalapeño chips on the side and it complimented the sandwich perfectly.

Thoughts and suggestions:
After making this for the first time, I thought about it and I think the sandwich could have been better with a slice of tomato and some lettuce. Try it that way if you like — I certainly will next time.

Vegan Pie In The Sky My Mouth: First Impressions

So I was wondering around my local bookstore looking for holiday gift ideas and simply killing time. I ritually walked past the cookbook section and I saw a little twinkle in the corner of my eye. That twinkle was VEGAN PIE IN THE SKY by vegan cookbook queens Isa Chandra Moskowitz and Terry Hope Romero. I was crazy excited on my discovery because it was a week before Amazon’s labeled release date. Without any further thought, I grabbed the book, ran to the register, then took a seat in the store’s cafe. With a cup of tea in hand and pure excitement, I started to research what I was going to make and what supplies I needed to do so. 

My appetite grew and my sweet tooth turned into sweet teeth as I flipped through the beautiful pages and pictures of cherry pie, blueberry cheesecake, key lime pie, peanut butter tartlets, and other drool-worthy recipes and gorgeous photos. Once I got to the pumpkin pie recipe, my decision was instantly finalized. Not only was the idea of making a pumpkin pie enough, I already had the ingredients I needed, so I flipped to the front of the book to see what materials were necessary. I compiled a short list, then went to Kitchen, Pantry, & Infinity (or whatever that place is called) and got a Pyrex pie pan, a tin crust shield, and pie weights. I skipped the rest of my plans for the day and headed home with nothing but pie on my mind.

[Ok, so I am going to flash forward to good part. I followed the directions & made the pie.]

When it came time to taste, my wife and I grabbed a piece and sat down. I took my bite and before I could even say a word she stated “this is pumpkin pie.” I couldn’t agree more. The pie’s texture, spice, and crust was pure perfection. I can’t remember the last time I enjoyed the flakiness and butteriness of a pie crust as much as I did with this one. I’m not going to say: “it tasted just like real pumpkin pie” because this marvel is a real pumpkin pie dammit, just minus the unnecessary animal cruelty. At the end of her piece, my wife stated that her mom’s non-vegan pumpkin pie, a childhood favorite of hers, has some serious competition. That in itself should explain how great this recipe is.

What I love about Isa and Terry’s dessert cookbook collaborations, is the fact that they explain the process so damn well, it’s almost foolproof. I was nervous buying a book about pie because I have always heard how difficult and time consuming pies were. Although the pumpkin pie recipe took patience and consisted long periods of just waiting, it really was a breeze. I also utilized my wait times to clean up and prep for the next steps, and it was awesome not feeling rushed or having a huge disaster to clean up after at the end. 

I can go on & on about how wonderful my first experience was with VEGAN PIE IN THE SKY, but I will give my fingers and your eyes a rest, for now at least. 

Besides making more pumpkin pies, these are the three recipes I am going to attempt next:

  1. Strawberry Hand Pies
  2. Cherry Pie
  3. Peanut Butter & Jelly Cheesecake

Do yourself, your friends, and your stomach a favor and get this cookbook NOW.

Vegan pies FTW!

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http://www.youtube.com/watch?v=wusGIl3v044

P I Z Z A…..GIMMIE PIZZZZZAAAAAAAA!!!!!!!!

Day 19 VEGAN MOFO 2013

So after about a week of letting Jack and Mariella deal with our new sourdough starter i finally accepted the responsibility of our new kitchen baby…CASPER. 

I took the wee black tub off the shelf and peeked in to see a small but active amount of stinky rhubarb and rye starter that the other two had  handled and fed every day for over a week. I do feel bad that i shirked responsibility but i’m making up for it now, i lovingly measured and fed Casper and gave him a stir then after an hour i took 5 spoonfuls out and mixed him with a batch of pizza dough, now i don’t know if anyone else has tried making their own sourdough, its not an easy thing to do, luckily i have 6 other babysitter when i’m not about to tend to ours and hopefully he will grow up to make many many more delicious pizza bases because i’m telling you, when that pizza came out the oven… holy sh*t….it tasted better than any store pizza or delivery pizza i’ve ever had, we have been testing out regular bases with different flour but this is it, the definitive MONO PIZZA base….. 

We will hopefully have these on next week but still testing out toppings, this is one thats staying…..

  • Garlic mushroom, sautéed spinach, capers and cream cheese, a red wine, balsamic, oregano and tomato pizza sauce spread very lightly over a SOURDOUGH base. The edge has been brushed with olive oil,mixed herbs and sea salt and theres a garlic and lemon dip to dip dip that beautiful crust in. I swear ill never buy Dominos again.

Broccoli Sprouts. 

Don’t you hate getting asked the monotonous question: “So where do you get your Sulforaphane Glucosinolate?” Ok, well maybe it’s not huge concern to the masses, but this antioxidant rich compound is pretty damn cool.

Broccoli sprouts are starting to receive some well deserved attention due to their abundance of Sulforaphane Glucosinolate (SGS). In 1992, two researchers of Johns Hopkins University School of Medicine discovered that the SGS compound, when broken down to its acive form, acts as a long-lasting antioxidant. This antioxidant triggers enzymes in the body that will help remove free radicals and other chemicals that may cause DNA damage. Simply put, it helps your body become a bad-assed healing machine. It is comparable to the benefits of taking vitamin C, but unlike having to take several doses per day, the recommended doses of SGS is about 3 or 4 per week. 

The research at John Hopkins also found that broccoli sprouts triggered more antioxidant activity & provided more cancer protection than broccoli alone. So what does this mean?! EAT MORE BROCCOLI SPROUTS! They are crazy easy to incorporate into your healthy lifestyle… just add them to salads, sandwiches, and/or wraps. Simple, right?

Do take note:
Poor sprouting techniques can lead to contaminated seeds and bacteria growth, so some companies rinse their sprouts with chlorine (not the best solution). When purchasing, just make sure that your sprouts are approved by the International Sprout Growers Association or USDA Certified Organic and you will have no worries.

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The leaves are falling, it’s finally sweater-weather, and we’ve had our first taste of fall with these pumpkin spice cinnamon rolls with maple glaze. We’ve made a slightly different formulation of these rolls before. This time, I used pumpkin in the dough and the filling, and made a simple glaze with maple syrup, powdered sugar, nutmeg, cinnamon, and a splash of soymilk.

Treat your trickers with a Halloween snack you can be proud of: the limited edition Full Moon Brownie Z-bar by Clif Kid. It’s a delicious fudge brownie with vegan white chocolate, 8g of whole grains, 12 essential vitamins and minerals, and 95% of the ingredients are certified organic. No preservatives. No trans fat. No artificial flavors or colors either.

Being a kid at heart, I bought a couple to try myself (for the sake of all things blog-worthy and in the name of science). My opinion? Scrumptious. Almost resembling a no-bake cookie, this bar was sweet, satisfying and carried only a tiny bit of guilt… 130 calories and 11 grams of sugar. Not too bad for a kid-friendly & cruelty-free halloween treat. 

The Clif Kid line also contains other Z-bar flavors (some contain honey, so do beware) and Z-fruit ropes made from organic fruit puree. While I haven’t tried the other flavors or fruit ropes personally, the Full Moon Brownie and Clif Bars (for grown-ups) definitely get my approval. 

Day 5: Taco Pie

Sorry - no fritos. I promise this still retains that wholesome & delicious taco taste. Corn is the belle of the ball in this dish, so I still consider this dinner All-American.

 

I used leftover crust from my blooming flora pie to make this tonight. I changed the crust up just a bit. I added 1/3 cup pinto beans and an extra 1/3 cup of corn meal and pulsed it all together. I baked it for 45 minutes at 350 without any ingredients on top. 

Once the crust is in the oven start getting everything else together.
What you will need:

3 chopped heirloom tomatoes
1 cup pinto beans (soak the pinto beans or black beans in water overnight — cook in a large amount of water until bean is soft.)
2 corn cobs (shucked)
2 cloves garlic
2 tablespoons cumin
2 tablespoons olive oil
¼ cup chopped parsley
1 avocado (optional — but if you don’t like avocado then I would recommend a MRI)
3 green onions 
Juice of 1 lemon
¼ cup chopped red onion
Salt & Pepper

—> I know this looking like a long list of ingredients but it is actually VERY cheap; especially for someone who does not cook often. The only spice you need is cumin and the rest of the ingredients are around 8 dollars and this makes a TON of pie.



1.) Shuck the corn and cut it off the cob.




2.) Place the corn on a roasting pan with two cloves of chopped garlic, 2 Tbs cumin, and 2 Tbs olive oil. Place in the oven with the crust and let roast until corn turns bright yellow.




3.) While the corn is roasting, mix together chopped heirloom tomatoes, chopped parsley, chopped green onion, chopped red onion, juice of one lemon, salt, and pepper. Once the corn is done roasting, take out of the oven — let it cool a bit and then mix in with salsa.



4.) In the food processor, pulse together the cooked beans until they form a paste. Season with a little cumin, salt and pepper.

5.) When the crust is ready (it should look a bit cracked and unbendable) take it out of the oven and spread about a 1 inch layer of beans on top of the crust; next, a layer of salsa; finally, chopped avocado. Easy breezy. 



Serve! Oh, and don’t forget the layer of Sriracha… 



 
 

Banana Pancakes

I think that I speak for my entire team when I say that we are going through Ragnar withdrawal right now. It sounds crazy that we would miss running ourselves into the ground on little to no sleep, sustained by sports gels and clif bars, with no showers and lots of sweat. When you put 12 crazy people in two small vans together and make them perform grueling acts of physical activity they are bound to bond together. I am so thankful for the bond that I formed over the last weekend and all of the great new friends that I made! If you ever have the opportunity to run a Ragnar, don’t hesitate. 

Since I was feeling depressed when I finally got myself out of bed on Sunday morning, I decided that I deserved some pancakes. It helped a little. Especially when I turned on Jack Johnson on repeat. 

  • 3 ripe bananas, mashed
  • ¼ c sugar
  • ¼ c coconut oil
  • 1 t vanilla
  • ½ T egg replacer plus 2 T water
  • 2 ¾ c nondairy milk
  • 3 c flour
  • 1 T baking powder
  • ½ t baking soda
  • ½ t salt
  • ½ t cinnamon
  • ¼ t nutmeg

In a large bowl whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg together. Set aside. 

In a separate bowl combine the rest of the ingredients. Be sure to mix the egg replacer with the water separately before adding it to the rest of the wet ingredients.  

Create a well in the dry ingredients and pour the wet ingredients in. Gently combine the ingredients.  It’s okay to have some lumps, you don’t want to over mix it. 

Preheat a pan or a griddle to 375-400 degrees (approximately). It’s good to let your pancake mix sit for about 10 minutes right after making it, so don’t worry about heating up a griddle right at the beginning. When the pancake mix sits the clumps of flour start to “dissolve” into the rest of the batter.  

Cook the pancakes like normal, about 3-5 minutes on each side.  Serve with powdered sugar, margarine and syrup.  

Yield: 16 pancakes (about 5 servings) Time: 25-45 minutes

*You can use this as waffles too.

*Leftover batter will keep in the fridge in a sealed tupperware for about 1 week.  You can also cook the rest of the batter off and freeze the pancakes or waffles and reheat them using a toaster oven.