Learning Vegan...

Daiya Vegan Mac & Cheese Casserole...

noreply@blogger.com (Peg) — Mon, 29 Nov 2010 15:23:00 +0000

Photo and recipe (adapted) from: West Coast Vegan

Ingredients:

3/4 soy creamer

3/4 cup soy milk (I used Almond MIlk and it was awesome)

cayenne pepper

pepper

2 tsp dijon mustard

1 cup daiya cheddar cheese

3 tbsp Earth’s Balance

3 tbsp flour

2-3 cups dry pasta either shells or macaroni

Topping:Panko Bread Crumbs

Earth’s Balance

Daiya Cheddar Cheese

---------------------------

Melt the Earth’s Balance and mix in the flour until nice and thick. Add in everything else but the pasta and cheese. Whisk over medium heat for about 10 minutes until it's bubbly and thick. When thickened, stir in the cheese until it's creamy and entirely melted. Meanwhile cook your pasta. When everything is done, mix the two together. Pour into a sprayed casserole dish, add more cheese and Panko bread crumbs and more Earth’s Balance on top and bake until cheese is melted and hot.

what to do with carrots...

noreply@blogger.com (Peg) — Mon, 22 Nov 2010 20:49:00 +0000

Make this carrot cake recipe!!!

vegan carrot cake w/ cream cheese frosting

recipe/photo from: b-movie star

Ingredients
•3/4 cup sugar
•1/2 cup brown sugar
•2 cups flour
•1 teaspoon salt
•1 teaspoon cinnamon
•1 teaspoon baking powder
•1 teaspoon baking soda
•3 cups finely-shredded carrots
•3/4 cup vegetable oil
•3/4 cup applesauce
•2 teaspoons vanilla
•4 egg substitute (like Ener-G)
•1/2 cup chopped nuts (optional)

Cream Cheese Frosting
•3 ounces Better Than Cream Cheese cream cheese substitute
•1/4 cup margarine
•1 teaspoon vanilla
•1 1/2 cups powdered sugar

Directions-
•Grease and flour a 10" X 9" or square cake pan.
•Stir together dry ingredients.
•Mix in the carrots, egg subs, oil, apple sauce, and vanilla.
•Beat about 2-3 minutes , until well mixed.
•Stir in the nuts, if used.
•Bake at 325 F for about 40-50 minutes , or until a toothpick comes out clean.
•Cool on a wire rack.

•Once the Better Than Cream Cheese is at room temperature, mix all ingredients together. Frost cake

pumpkin cheesecake (vegan)...

noreply@blogger.com (Peg) — Sun, 21 Nov 2010 01:19:00 +0000

Ellen's Chef Roberto's Thanksgiving vegan recipe for:

Pumpkin Cheese Cake

photo from fatfreevegan 2007

3- 8oz containers Tofutti Better Than Cream Cheese
14oz Block Silken tofu
1 Cup organic Brown Sugar
½ Cup Agave Syrup
3 T Corn Starch
1 T Vanilla Extract
1 Vanilla Bean pod Scraped. *optional
1 T Cinnamon
1 14oz can pumpkin
Place all the ingredients except the pumpkin in a food processor and mix until well incorporated. Remove about one cup of batter and reserve.
Add the pumpkin to the food processor and mix again.
Stop twice to scrape down the sides.
Reserve.

Crust
1 ½ Cups Graham Cracker Crumbs
1/3 Cup Melted Butter
1/3 Cup Organic Brown sugar.
Gently Mix the ingredients with a fork.
Reserve.

Assembly:
Preheat an oven to 350.
Line the outside of a 10" spring form pan with foil. Do not line the inside.
Dump all the Graham cracker crust into the pan and spread it around evenly.
Using the back of a spoon press the mixture down to form a crust.
Using your fingers press the crust up the sides of the pan about 1" high.
Pour in half of the pumpkin batter.
Evenly pour in the reserved cup of white batter. Try to cover the entire cake.
Now pour in the rest of the pumpkin batter.
Using a skewer or small spoon swirl the batter without disturbing the crust. One or two stirs...don't over do it.
Place the cheese cake in a roasting pan large enough so the cake lays flat. (If you don't have one you can use an aluminum "Turkey" pan on a cookie sheet. Be sure the cake lays flat.)
Place the whole thing in the oven and gently pour warm water into the roasting pan until it is about half way up the side of the cake. Bake uncovered for 1 hour or until the cake is no longer wobbly.

Sweet Pumpkin Ravioli with a Pumpkin Spinach Sauce...

noreply@blogger.com (Peg) — Mon, 15 Nov 2010 14:49:00 +0000

Sweet Pumpkin Ravioli with a Pumpkin Spinach Sauce
from Vegan Chef Battle (2009)

Ravioli Dough (makes 8 fairly large raviolis):
1 cup flour
1/4 cup water
1 tsp olive oil
dash salt

Ravioli Filling:
1 tsp olive oil
1 cup vegan ground "beef"
1/3 can pumpkin
2 tsp pumpkin pie spice
2 tbsp soy cream
salt & pepper
1 tbsp brown sugar

Pasta Sauce:
1 tbsp olive oil
2/3 can pumpkin
1/2 can tomato blocks
1/4 cup soy cream
1/4 cup cocount milk
2 large handfuls of fresh spinach
1 tsp garlic salt
couple shakes of pepper, to your liking
1 tsp brown sugar
1 tsp oregano

First begin the ravioli dough. Pour the flour in a bowl with the salt, and add the water and olive oil and mix thoroughly with a spoon. Begin kneading the dough with your hands until it forms a nicely mixed ball. Cover with saran wrap and set aside for 20 minutes.

In a shallow pan, heat the olive oil and then add the vegan ground beef. Sautee for 3 minutes, then turn the heat to a low flame and add the pureed pumpkin, mixing thoroughly. Add the 2 tbsp of soy cream to make it blend together better, and then add the pumpkin pie spice, brown sugar, salt and pepper. Keep on the flame for about 3 more minutes, and then remove and set aside to cool.

To make the pasta sauce, add the olive oil, pumpkin, tomato blocks, soy cream, and coconut milk to a pot and simmer until slightly bubbling. Throw in the spinach, and mix well into the mixture. When the spinach has wilted, add the sugar, garlic salt, and oregano, and simmer on a low flame while you prepare the ravioli.
Heat a pot of water and lightly salt. Roll out the ball of pasta dough on a floured cutting board, and then cut circles out of it. Take each individual circle, roll it even thinner, rest it in a ravioli maker (I used a small handheld one that gave half-moon shapes) and place a small spoonful of the ravioli filling in the center. Clamp the ravioli maker shut and hold firmly for a few seconds, and then set the ravioli to the side. When all of them are prepared, put them in the boiling water for about 7 minutes, and eventually they should float to the top of the water. Using a slotted spoon, take them out and place them on a plate to cool down and dry slightly.

Transfer to a plate and top with the pasta sauce, some salt and pepper and enjoy!

falafel...

noreply@blogger.com (Peg) — Thu, 11 Nov 2010 01:52:00 +0000

Some people make Falafel balls or patties from scratch (chic peas, etc...). Since I usually only eat it as a sandwich, I prefer the 'box method' and homemade cucumber soy yogurt sauce.

Frying Directions:
1. In a large bowl, add 1-1/4 cups water to Fantastic World Foods Falafel Mix and stir well.
2. Let stand 15 minutes to absorb the water.
3. Form mix into 1" balls.
4. Pour vegetable oil into a deep skillet until it is 1/2" deep. Heat until 375 F.
5. Fry balls until brown and crisp
6. Drain and serve.

Broiling Directions:
1. Follow mixing directions 1-3 to prepare falafel balls for cooking.
2. Flatten falafel balls into 1/2"-thick patties. Brush both sides of each patty with olive oil.
3. Place on cookie sheet, then broil 2-3 minutes on each side or until golden.
4. Remove from broiler and blot oil.

Vegan Tzatziki Recipe
•2 cups plain soy yogurt
•2 cucumbers, diced small
•3 cloves garlic, minced
•3 tbsp lemon juice
•1 tbsp olive oil
•dash salt and pepper
•1 tbsp fresh chopped mint leaves
•1/4 tsp paprika

Preparation:
Mix together all ingredients. Chill for at least an hour before serving to allow flavors to mingle.

For Stuffed Pita:

1 package Fantastic World Foods Falafel Mix
Lettuce, shredded
Tomato, sliced
Cucumber, sliced
Red Onions, sliced
Sprouts
Pita bread or Gyro Bread
Vegan Tzatziki Sauce (aka: cucmber yogurt sauce)

Spotlighting: Vegenaise...

noreply@blogger.com (Peg) — Wed, 10 Nov 2010 19:29:00 +0000

Vegenaise®, pronounced either Vegan-naise or with a soft g sound like vegetable, is a vegan spread similar in taste to mayonnaise. Since mayo in the US requires eggs to be called mayonnaise, the company

Follow Your Heart® created a new name for this mayonnaise substitute.

With five different types available, Vegenaise® isn’t just for vegans. Folks allergic to eggs or or who want to cut their cholesterol intake slightly may also enjoy it.

Enjoy real mayonnaise taste with our world-famous, egg-free and all natural Vegenaise ® Dressing and Sandwich Spread. Made from fresh ingredients, Vegenaise ® is perfect for sandwiches, spreads and anything you can think of.
INGREDIENTS: Canola Oil, Filtered Water, Apple Cider Vinegar, Brown Rice Syrup, Soy Protein, Sea Salt, Lemon Juice, and Mustard Flour.

Grapeseed Oil is used in this version of our product for its extraordinary qualities with respect to its effect on cholesterol. Clinical tests have shown subjects experienced a lowering of LDL (the so called 'bad' cholesterol), and an increase in HDL (the 'good' cholesterol). Try this healthy alternative and enjoy the great taste of this national best seller.

INGREDIENTS: Grapeseed Oil, Filtered Water, Apple Cider Vinegar, Brown Rice Syrup, Soy Protein, Sea Salt, Lemon Juice Concentrate, and Mustard Flour

Organic Vegenaise is the ultimate answer for those who insist upon only the purest certified ingredients, and on supporting a sustainable agricultural system, one which considers the end users as well as the source, our one and only, precious Mother Earth. The source of each organic ingredient is verified all the way from the field, to the bottle on the store shelf by the highly respected certifying agency Quality Assurance International.
INGREDIENTS: Organic Expeller-Pressed Soybean Oil, Filtered Water, Organic Apple Cider Vinegar, Organic Brown Rice Syrup, Organic Soy Protein (non-GMO), Sea Salt, Organic Lemon Juice Concentrate, and Organic Mustard Flour.

Expeller pressed oils are extracted without the use of any of the solvents typically used in the production of most edible oils. The lower oil yield achieved through an exclusively expeller pressed method results in a somewhat higher price. However, some individuals prefer to use only products which are processed entirely without solvents. Expeller Pressed Vegenaise meets those
INGREDIENTS: Expeller-Pressed Canola Oil, Filtered Water, Apple Cider Vinegar, Brown Rice Syrup, Soy Protein, Sea Salt, Lemon Juice Concentrate, and Mustard Flour.

With its full-bodied flavor and creamy texture, you'll find it hard to believe that this Vegenaise has less than half the fat and calories of traditional mayonnaise. This premium spread is made with a unique blend of Safflower, Flaxseed and Olive oils which are naturally rich in heart-healthy monounsaturated fats, making it a great complement to a healthy diet. Reduced Fat Vegenaise® has the same satisfying Vegenaise® taste, is gluten free, dairy free, non-GMO and of course contains no cholesterol or preservatives.
INGREDIENTS: Filtered Water, Expeller-Pressed Hi-Oleic Safflower Oil, Tapioca Starch, Apple Cider Vinegar, Organic Soy Beans, Olive Oil, Flaxseed Oil, Sea Salt, Agave Syrup, Lemon Juice Concentrate, Mustard Flour, Gum Arabic, Guar Gum, and Xanthan Gum.

Chocolate Silk Pie...

noreply@blogger.com (Peg) — Tue, 09 Nov 2010 19:58:00 +0000

Chocolate Silk Pie

(Nasoya Silken Style Creations)

1 pkg Nasoya® Dark Chocolate Silken Style Creations

2 T Corn Starch
1 Prepared 9-inch graham cracker pie crust
2 T Water
1 Bar of dark chocolate, shaved (optional)

Preparation Method:
Preheat oven to 325 degrees F. Mix the water and corn starch into a medium bowl. Blend the Nasoya® Dark Chocolate Silken Style Creations into the bowl. Pour the mixture into a graham cracker crust and bake for 45 minutes. Cool at room temperature for 30 minutes, and in refrigerator uncovered for 2 hours or until cooled completely. Sprinkle chocolate shaving on top.
Servings: 8

My Vegan Version- Sweet Potato Casserole...

noreply@blogger.com (Peg) — Tue, 09 Nov 2010 01:41:00 +0000

Peg's Vegan Sweet Potato Casserole

3 cups canned sweet potato
1 cup sugar
1/2 tsp. salt
1/3 cup Earth's Balance margarine, melted
1 tsp. vanilla
Egg Replacer equivilent to 2 eggs
1/2 c. Almond milk
Mix well and spread in casserole dish.

Topping:

1 c. brown sugar
1/3 c. flour
1 cup pecans (chopped)
1/3 c. Earth's balance margarine (melted).
Mix w/ fork and crumble on top. Bake 40 minutes at 375 degrees.

borjo's thai salad...

noreply@blogger.com (Peg) — Sun, 07 Nov 2010 01:48:00 +0000

I hang out at borjo coffeehouse in norfolk, va several times per month, knitting w/ friends. Lately, for supper, I have been eating their....

borjo thai salad - red cabbage, carrots, cucumber, red pepper & chopped peanuts tossed with our home-made thai dressing served on a bed of romaine topped w/ crunchy noodles (and served with pita triangles).

This salad rocks. Only thing...I'm now addicted to their thai dressing! I really need this dressing recipe!!!

I have a feeling this might be it...or close to it:

1 T. sesame oil /1 T. olive oil/ 5 T. soy sauce / 5 T. rice vinegar /2 T. freshly squeezed lime juice
2 tsp freshly minced garlic /1 T. freshly minced ginger root /2 T. sugar

I'll make it and see how it compares...or beg for the recipe!!!

flickr photo

vegan fudge...

noreply@blogger.com (Peg) — Sat, 06 Nov 2010 20:49:00 +0000

I found a wonderful Vegan Fudge recipe I want to try for the Holidays.
Here's the link: chocolate peanut butter fudge

photo and recipe from: sweetbeetandgreenbean

Daiya....

noreply@blogger.com (Peg) — Sat, 06 Nov 2010 17:36:00 +0000

Daiya is a deliciously dairy free vegan product that has an irresistible melt, stretch and taste. Daiya is a healthy alternative that you can enjoy in any recipe. Stores once opened for 7-10 days in the fridge, but . Daiya can be frozen and reheated.

Baking with Daiya: Use Daiya as you would Dairy cheese. For best results (as a topping such as the top layer of a lasagna) add Daiya in the last 5 - 10 minutes (depending on temperature) when baking. This will yield smooth melting properties without excessive browning.

One of my favorite things to make with Daiya...Ooey-Gooey Garlic Bread (w/pizza dipping sauce).

Recipe:

1/2 cup vegan mayonnaise (I use Vegenaise)
2 tablespoons finely minced garlic
1/4 teaspoon garlic salt
2 tablespoons chopped scallions
1/4 cup Daiya shredded vegan mozzarella cheese
2 tablespoons Daiya shredded vegan cheddar cheese
Black pepper, to taste
1 baguette, sliced in half laterally

Combine the spread ingredients in a small bowl. When mixed, spread evenly over the cut-side of the baguette. Place baguettes on a baking sheet and broil about 4 inches from the boiler about 5 minutes, until the cheese is melted and bubbly. Cut into pieces and serve. with pizza sauce.
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Boca Vegan Burgers...

noreply@blogger.com (Peg) — Fri, 05 Nov 2010 10:47:00 +0000

Boca Meatless Burger- Original Vegan 16/3.5 oz
Item # 60061- $10.78 @ COSTCO

My all time favorite Vegan Burger now! I originally sampled this at my local Sam's Club, instantly bought 2 boxes and wham!!! Now they never sell them again! But, tonight, my friend, Erin told me to try Costco and sure enough...the website says it sells them. I'll be stocking my freezer with these now.

Even my Non-Vegan children love them!!!!! (I'll post a photo of us eating them after I make said purchase).

late, late, late!

noreply@blogger.com (Peg) — Fri, 05 Nov 2010 10:20:00 +0000

I can't believe I waited so long for this opportunity to blog every day in November about something VEGAN....and I'm LATE!!!!!!!!!!!!! OK, so I'll have to double up on daily posts from now on, k?

So for today's post....

I'm just going to share this recipe and this photo from quarrygirl (from way back in 2008). I'm going to make it for a brunch on November 13th for our Yarn Swap/Brunch and can't wait to try it out...yum!

Fantastic Frittata
by quarrygirl
1 packet fantastic tofu scrambler
1 12 oz package of extra firm tofu
2 tablespoons earth balance buttery spread
2 green onions
6 basil leaves (NO stems!)
1 can artichoke hearts
3 cloves of garlic
1 cup mushrooms
3 Roma tomatoes
4 tbsp galaxy parmesan grated topping
1 cup follow your heart vegan gourmet mozzarella cheese alternative

Now, do this…

Chop up the mushrooms, basil, artichokes, onions and garlic. Slice the tomatoes.

Grate the follow your heart cheese alternative, and set it aside.

Mash the tofu up right nice with the tofu scrambler packet, using a fork…until it’s all mixed together. Add in the green onion, 2 tablespoons fake parmesan, and basil and artichoke hearts.

In a skillet, sauté the garlic, mushrooms and 2 tablespoons of earth balance until softened. set aside half the mixture. Add the tofu mixture to the skillet, pressing evenly over the whole pan. Cover, and cook on med-low heat…about 10 minutes…until hot thru and thru.

Place the Roma tomatoes on top. Sprinkle on the last tablespoon of fake parmesan, and remaining garlic/mushroom mixture. Layer with 1 cup of faux follow your heart mozzarella. Cover, and cook for another 5 minutes (approximately). Until the sides are crispy and the tomatoes are done.

a yummy way to eat Cream of Wheat...

noreply@blogger.com (Peg) — Fri, 15 Oct 2010 21:20:00 +0000

(1/3c oats, 1 heaping tbsp. Cream of Wheat, vanilla soymilk, agave, sliced nanner, & a spoonful of ooey, gooey, drippy, delicious peanut butter)

photo and recipe from The Art of Blooking

Indian Curried Peas n Potatoes...

noreply@blogger.com (Peg) — Wed, 13 Oct 2010 17:30:00 +0000

AKA: Aloo Matar - photo and recipe from CheckItOut

I had this for lunch today and it was delish!!!!!!!!!

4 tablespoons Ghee (you can find this in nice grocery stores with an ethnic food aisle or in Middle Eastern grocery stores (or you can make your own clarified butter or use 3 tablespoons butter and 1 tablespoon olive oil so the butter doesn't burn)
1 tablespoon chopped garlic
2 tablespoons tomato paste
2 Bay leaves
1 tablespoon Curry Powder
2 teaspoon Cumin seeds (or you can use ground cumin)
2 teaspoon ground red hot pepper
1/2 teaspoon Turmeric
1/2 teaspoon Coriander
pinch of cinnamon
3 Potatoes, peeled, cubed
1 cup green peas (fresh or frozen)
Salt to taste
2-3 cups water

Heat ghee or clarified butter in a medium sauce pan and saute the onion and garlic over medium heat until golden.
Add cumin seeds, bay leaves and cinnamon. Stir fry for 2 minutes. Then add the tomato paste and saute for another minute before adding the red pepper, turmeric, coriander, and salt. Mix well and saute for another minute.

Add potatoes and peas and stir. Pour in water and bring to a boil. Lower heat, cover the pan and simmer for 15-20 minutes, or until the potatoes are tender and the sauce has thickened.
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Pumpkin Pie Brownie (Vegan)...

noreply@blogger.com (Peg) — Wed, 06 Oct 2010 22:03:00 +0000

all info/photo from: Vegan Cupcakes

Ingredients

For the brownie layer:
4 ounce bittersweet chocolate, melted
1 cup canned or pureed pumpkin
3/4 cup sugar
1/4 cup canola oil
1 teaspoon vanilla extract
3/4 cup flour
1/4 cup dutch processed cocoa powder
1 tablespoon tapioca flour (or arrowroot or corn starch)
1/4 teaspoon baking soda
1/4 teaspoon salt

For the pumpkin pie layer:
1 cup canned or pureed pumpkin
2 tablespoons tapioca flour (or use arrowroot or cornstarch)
1/2 cup non-dairy milk (I used soy)
1/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
pinch ground nutmeg
pinch ground allspice

To decorate:
A handful of chocolate chips

Directions
Preheat oven to 350 F. Grease a 9 inch springform pan, or use a 9 inch square pan, preferably lined with parchment paper.

To make the brownie layer:
Melt the chocolate (I still don’t need to tell you how to melt chocolate, right?).
In a large mixing bowl mix together pumpkin, sugar, oil and vanilla. Sift in the flour, cocoa powder, tapioca, baking soda and salt and stir to combine, then mix in the melted chocolate.

To make the pumpkin layer:
Mix all ingredients in a large mixing bowl and stir until thoroughly combined.

To assemble:
Use a spatula to spread the brownie layer into the prepared baking pan, taking care to bring the batter to the edges of the pan. Pour the pumpkin layer over it, leaving a little room at the edges if you can. Bake for 30 minutes, until the pumpkin layer looks fairly firm (a little jiggling is okay) and has cracked at the edges a bit.
Let cool for 20 minutes and then transfer to the fridge to set for at least an hour and a half. Once set, decorate with chocolate chips and serve.

================================

vegan owl cuppies...

noreply@blogger.com (Peg) — Thu, 30 Sep 2010 15:22:00 +0000

photos from happyveganface
basic cupcake recipe from sugar-skull.com
recipe for the vanilla "buttercream" frosting from vegan chef

1 cup soy milk

1 tsp apple cider vinegar

3/4 cups granulated sugar

1/3 cup canola oil

1 1/2 tsp vanilla extract

1 cup all-purpose flour

1/3 cup cocoa powder

3/4 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

preheat oven to 350 degrees. whisk together the soy milk and vinegar in the large mixing bowl and set it aside to allow curdling. add the sugar, oil, vanilla extract to the soy milk mixture and beat until it’s foamy. in the medium mixing bowl combine the flour, cocoa powder, baking soda, baking powder and salt. add in two batches to wet ingredients, beating until no large lumps remain. pour into lined cupcake pans, filling cups about 3/4 full. bake 17-20 minutes (our were done in 17 minutes) and remove when toothpick inserted in center comes out clean. transfer to a cooling rack and allow them to cool completely.

frosting:

1/2 cup soy margarine, softened

1/4 cup soy milk, rice milk, or other non-dairy milk of choice (we used rice)

3 cups vegan powdered sugar

1 1/2 tsp vanilla

using an electric mixer or in a large bowl with a hand held mixer, place the soy margarine and soy milk, and cream them together. add half of the sugar, and beat well to combine. add the remaining ingredients and continue to beat the mixture until light and fluffy. Frost and add: raw almonds & cashews for beaks, Trader Joe's joejoe’s & choc. chips for eyes or nutter butter bites

gardein™ crispy Chinese chick’n salad....

noreply@blogger.com (Peg) — Mon, 27 Sep 2010 13:20:00 +0000

Ingredients:

gardein crispy tenders (prepared as directed on the package) 1 package
snow peas, trimmed and cut in half 1/2 pound
carrots, julienned 2
Napa cabbage cut into ¼” shred 1 head
small can mandarin oranges, drained 1
chopped scallions 1/2 cup
sesame seeds, toasted 2 Tbsp
romaine, cut into ¼” shred 1 head

salad dressing:
soy sauce 1/4 cup
fresh lemon juice 1/4 cup
agave nectar 1 Tbsp
rice vinegar 1 Tbsp
sesame oil 1 Tbsp
safflower oil 1/4 cup
wonton strips 2 cups

Mix snow peas, carrots, cabbage, mandarin oranges, scallions, sesame seeds and romaine in a large bowl.
Whisk together soy sauce, lemon juice, agave, vinegar, in a small bowl, then add sesame oil and safflower oil in a slow stream, whisking for a min or two. Cut Gardein tenders into ½ inch pieces and add to salad with the wontons. Toss salad with dressing and serve.

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new ink...

noreply@blogger.com (Peg) — Thu, 16 Sep 2010 18:31:00 +0000

'Secret Society of Vegans'

by Bennett Edwards at Fuzion Ink 9/16/2010

Ben wants to do my Owl Tattoo next. I can't wait!

TVP Burgers...

noreply@blogger.com (Peg) — Fri, 03 Sep 2010 15:42:00 +0000

From: Bob's Red Mill (contributed by Dorothy R. Bates)

Ingredients:
• 1 cup TVP (Textured Veg. Protein)
• 3/4 cup Boiling Water
• 1/4 cup Ketchup
• 1 tsp Sea Salt
• 1/2 tsp ground Oregano, Mediterranean
• 1/2 tsp ground Marjoram
• 1/2 tsp Garlic Powder
• 1/4 cup Grated Carrot
• 1/4 cup Finely Chopped Celery
• 2 Tb Finely Chopped Green Onion
• 1 Tb dried Parsley Flakes
• 1/2 cup Vital Wheat Gluten
• 1 Tb Vegetable Oil

Directions:
In a medium sized mixing bowl combine the boiling water with the TVP®, ketchup, sea salt and herbs. Let stand for 10 minutes, then mix in the grated carrot, chopped celery, chopped green onion and parsley flakes. Mix in the oil and vital wheat gluten flour to make a firm mixture.

Scoop out a packed 1/2 cup of the mixture and shape into a patty. Repeat until you have 4 formed patties. Place patties on a greased baking sheet at bake at 350°F for 30 minutes, flipping burger after 15 minutes. Serve with traditional topping or fresh sautéed mushrooms to make "mushroom burgers".

*Use tomato sauce instead of ketchup for a lower sugar option.

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an awakening of sorts...

noreply@blogger.com (Peg) — Mon, 30 Aug 2010 04:26:00 +0000

Well, tonight I watched Animal Planet's "Blood Dolphins: Back to the Cove" and it made me realize I was now fully informed about so much more. I am no longer 'ignorant' about a few things I did not realize. I have been educated in this area now...and feel I can stay true to my original decision to be vegan.

So, after being vegan for 6 months, then going off it for almost 2 months now, I have decided to go vegan all over again! I know...some of you might think I'm just 'wishy washy'. Say or think whatever you'd like. Makes no difference to me. I just feel like my mind was awakened and now that I have the knowledge, I can make this personal choice for myself.

To me, it's like when someone has an illness and has taken their life for granted, but gets a second chance and decides to live every day to the fullest. That's about the best way I can explain it.

I feel good about this and to be really honest, I was quite content being a vegan before, but now....there's so much more meaning behind it for me.

============================

Chocolate Covered Cherry Cupcakes...

noreply@blogger.com (Peg) — Wed, 07 Jul 2010 19:39:00 +0000

...and they're Vegan!!!

Creamed Ingredients:
1/2 C dairy free margarine, softened
3/4 C sugar
1 tsp vanilla extract
Dry Ingredients:
1 C all-purpose flour
1/2 C cocoa powder
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Liquid Ingredients:
1/2 C plain soy yogurt
1/2 C boiling water
Additional:
12 large maraschino cherries

Preheat oven to 350°F. Line a standard muffing tin with 12 cupcake liners. Sift together dry ingredients and set aside. Cream margarine then add sugar and continue to beat until light and fluffy. Mix in vanilla extract. Slow mixer, then gradually add in half the dry ingredients, then the soy yogurt, then the rest of the dry ingredients. Continuing to beat mixer slowly, add boiling water and mix until fully integrated.

Divide the batter evenly between the 12 cupcake liners. Very, very gently push a maraschino cherry into the center of each cupcake until even or just below surface. Using a spatula or knife, gently smooth batter over the top of the cherry. Bake for twenty minutes until a toothpick comes out clean. Remember not to stick the toothpick exactly in the center due to the cherry! Allow to cool completely, then commence with the chocolate overkill, which may be blamed on Jill O'Connor and the Daring Bakers. (You know who you are.)

Melted Chocolate Topping:
1 C allergy safe chocolate chips, i.e. Enjoy Life Chocolate Chips
1 Tbs vegetable shortening
Place chips and shortening in a small, heat safe bowl fitted atop a small pot of boiling water. Stir until melted, then spoon onto cupcakes. If necessary, spread with a circular motion. Allow to cool before consuming, if you can. Makes one dozen decadent cupcakes and provides incontrovertible proof that food allergies do not cause a life of deprivation.

photo and recipe found on: http://allergickid.blogspot.com/2008/05/chocolate-covered-cherry-cupcakes.html

craving noodles...

noreply@blogger.com (Peg) — Thu, 10 Jun 2010 17:51:00 +0000

Sesame Noodles

• 12 oz whole wheat thin spaghetti noodles, cooked per instructions

• 1/4 cup soy sauce

• 1 tbsp sugar

• 3 cloves garlic, minced

• 2 tbsp rice vinegar

• 2 tbsp pure sesame oil

• 1/2 teaspoon hot chili sauce

• 3 tbsp canola oil

• 2 tbsp hot water

• 3 to 4 green onions, sliced thin

Whisk together the soy sauce, sugar, garlic, vinegar, sesame oil, chili sauce, canola oil and water in a bowl. Taste and re-season if desired.

Prepare the spaghetti noodles per instructions. Mix the noodles with the sauce until evenly coated. Toss in the green onions and serve. Enjoy.

Vegan Ravioli in Marinara...

noreply@blogger.com (Peg) — Thu, 06 May 2010 18:31:00 +0000

source from: groovy vegetarian
Serving Size: 4

Ingredients-

for the filling:
16 oz.of spinach, large stems removed and chopped
1 T. grainy mustard
1 teaspoon sesame oil
1/2 teaspoon nutmeg
2 T. bread crumbs
pinch of salt

for the raviolis:
1 c. semolina four
2 tsp. olive oil
1/2 cup water
pinch salt

for the sauce:
1 can crushed tomatoes
1 onion, minced
1 T. olive oil
1 clove garlic, minced
various Italian herbs (fresh would be best)
salt and pepper to taste
dash of lemon
pinch of cayenne pepper

Directions-

for the ravioli dough:
In a bowl, combine the pasta dough ingredients to make a dough. Wrap in a towel and let sit for 30 minutes.

for the filling:
Wash the spinach and remove the large tough stems. Chop the spinach and steam or saute in water. (sweat)
Place in a large mixing bowl. Add the mustard, salt and bread-crumbs and mix well. Season further with salt, cayenne and pepper.

for the sauce:
Saute the minced onion in the olive oil until the onion is glassy.
Add the minced garlic and saute.
Add the tomatoes and reduce heat to simmer.
Add the herbs, lemon juice, salt and pepper and continue to simmer on a low heat.
Season to taste with additional salt, pepper and cayenne.

making the ravioli:
Divide the dough in fourths and roll out each portion on a floured work space, allowing the first sheet of pasta to sit while rolling out the second. One of the tricks to the pasta is to make sure you?ve rolled the dough out very thin. Cut out your ravioli shapes and fill with the filling. Place the top part of the ravioli over the filling and close with a fork.

If you have a form or press, then of course that saves time you merely place 1 sheet of dough on one side, put the filling on the dough and then lay the 2nd sheet of dough on top. Close the form to seal and cut off the extra using a knife.
Meanwhile, bring a large pot of salty water to boil. Put your ravioli into the salty water and cook. They are ready when they come floating to the top. I would suggest cooking only a few raviolis at a time. Place the first cooked raviolis in the oven to keep warm until they are all ready. When ready to serve, put a layer of sauce on the plate and lay the raviolis on top. You can garnish with some fresh cut herbs or if you have soy cheese, you can dust some on top.

Vegan Chocolate Coconut Cream Pie made with Tofu...

noreply@blogger.com (Peg) — Wed, 05 May 2010 20:30:00 +0000

Vegan Chocolate Coconut Cream Pie

2 cups non-dairy chocolate chips

1/2 cup vanilla non-dairy creamer

1 1/2 cups shredded unsweetened coconut*FILLING:*

1 pound (16 ounces) silken tofu, firm

1 cup powdered sugar

1 teaspoon coconut extract

2 cups non-dairy chocolate chips, melted

1 cup shredded unsweetened coconut

1. Coat 9-inch pie plate with nonstick cooking spray. Heat non-dairy creamer in a small pan until hot, but not boiling. Add chocolate chips slowly and stir until melted, keeping heat on low. Stir in coconut. Pour into prepared pie plate, smooth out, and refrigerate until shell is hardened.

2. While shell is in the refrigerator, prepare the filling. Place tofu in a food processor and blend until smooth, scraping down sides of bowl as necessary. Add sugar and coconut extract.

3. Melt chocolate chips in microwave or double boiler. Pour melted chocolate into food processor and process until combined. Stir coconut in by hand. Pour into prepared pie shell. Sprinkle with more coconut if desired. Refrigerate until ready to serve (at least 8 hours is best for it to hold its shape.)

Serves 6-8