I'm swamped with homework and papers to write, so I'm going to do a quick post today of recipes I'm dying to try from other bloggers. Some of the bloggers are MoFoers while some aren't. Props to them!
Averie's Vegan No Bake Pumpkin Pie (Gluten&Soy Free)
Nom!Nom!Nom! Blog's GF PB Cookies
Morgan's Tempeh Salad (but I'd make mine with GF wraps)
Bitt's pecan bittbars
Justthefood.com Coconut Curry Tofu Bake with Mushrooms and Chickpeas
Manifest Vegan's GF Focaccia
Alicia Silverstone's Chocolate Peanut Butter Cups (de-glutinized of course with GF choco chips and graham crackers)
Maki's Black Bean Vegan Mini-Burgers
Friday, November 5, 2010
Thursday, November 4, 2010
Gluten Free Vegan Halloween cookies
I was pretty bummed on Halloween this year because normally I dress up and go all out for the holiday, but I stayed in this year and didn't get a costume. To avoid being completely depressed by this I decided to make and decorate some Halloween cookies =] I used Bob's Red Mill GF shortbread cookie mix, Halloween cookie cutters, Cherrybrook Kitchen's allergen free vanilla frosting, colored piping gel, Stretch Island fruit leather, and organic 65% cacao chocolate chips.
I added egg replacer, almond milk, earth balance butter, and applesauce (to replace a portion of the huge amount of butter the mix called for). The cookies turned out pretty well and cooked very quickly. The majority of my time was spent on decorating the cookies which took a good 30 minutes! And my decorating skills are very amateur as you can see:
I added egg replacer, almond milk, earth balance butter, and applesauce (to replace a portion of the huge amount of butter the mix called for). The cookies turned out pretty well and cooked very quickly. The majority of my time was spent on decorating the cookies which took a good 30 minutes! And my decorating skills are very amateur as you can see:
Tuesday, November 2, 2010
Gluten Free Vegan "Stuffing"/Lentil Veggie Loaf
I came up with a recipe for my mom to make me a veggie loaf cause I'd really been craving one. It's a lentil based loaf and I thought it would be a lot like a normal veggie loaf. Well, it wasn't. It was way better! Even though it wasn't exactly like a typical veggie loaf, it tasted just like Thanksgiving stuffing! As I ate it I decided it would be perfect as a gluten free substitute for stuffing.
It doesn't stick together well once you start dipping it out of the pan. It's a little crumbly but not too bad. You can always add more binder if you want it to stick together better.
GF Stuffing/Veggie Loaf
1/2 C cashews
1 onion, Diced
1 garlic clove, minced
1 large carrot, peeled and grated
2 celery ribs, diced
1 C mushrooms, chopped
2 C cooked lentils (any variety, I used brown)
1 C cooked brown rice
1/4 C vegetable broth
1/2 C cooked oatmeal
1 tsp ground cumin
1 tsp Italian seasoning
2 tbsp nutritional yeast flakes
2 tbsp tamari or Bragg's liquid aminos
Preheat oven to 350 F. Coat a 8x8 baking pan with nonstick spray (you can also use a loaf pan but I think the baking pan makes for a more crispy stuffing like texture).
Grind cashews in a food processor. Place in a large bowl and set aside.
Saute the garlic, onion, celery, carrot, and mushroom. Add to the bowl as well as the remaining ingredients. Mix together well, adding only as much broth as you need to create a moist loaf that holds together.
Press mixture into your pan and bake for 45 minutes or until thoroughly cooked.
Mom made mine in a heart shaped baking pan. Awww =]
It doesn't stick together well once you start dipping it out of the pan. It's a little crumbly but not too bad. You can always add more binder if you want it to stick together better.
GF Stuffing/Veggie Loaf
1/2 C cashews
1 onion, Diced
1 garlic clove, minced
1 large carrot, peeled and grated
2 celery ribs, diced
1 C mushrooms, chopped
2 C cooked lentils (any variety, I used brown)
1 C cooked brown rice
1/4 C vegetable broth
1/2 C cooked oatmeal
1 tsp ground cumin
1 tsp Italian seasoning
2 tbsp nutritional yeast flakes
2 tbsp tamari or Bragg's liquid aminos
Preheat oven to 350 F. Coat a 8x8 baking pan with nonstick spray (you can also use a loaf pan but I think the baking pan makes for a more crispy stuffing like texture).
Grind cashews in a food processor. Place in a large bowl and set aside.
Saute the garlic, onion, celery, carrot, and mushroom. Add to the bowl as well as the remaining ingredients. Mix together well, adding only as much broth as you need to create a moist loaf that holds together.
Press mixture into your pan and bake for 45 minutes or until thoroughly cooked.
Mom made mine in a heart shaped baking pan. Awww =]
Wednesday, October 27, 2010
Farm Sanctuary Petition
I'm excited for MoFo to start. I already have some posts lined up that I'm saving for November. I wanted to mention the petition that Farm Sanctuary is having to convince President Obama to send his pardoned turkeys to them instead of Disney. I was previously unaware that the President pardons two turkeys every Thanksgiving and sends them to live at Disney. I'm not sure why they go to live at Disney theme parks, but I hope that Farm Sanctuary's petition is effective! Farm Sanctuary has to have all 15,000 signatures by November 15th. Please go sign the petition and read about how you can help the pardoned turkeys avoid being Disney attractions.
Monday, October 18, 2010
A few things I've had on my mind
I absolutely hate seitan. I know this is blasphemy to most vegans but I absolutely cannot stand it. I can't eat it now because of the gluten but even before I was aware that gluten bothered me I hated it. On the other hand, I love tempeh. I adore it, for real. I love tofu too but I try not to eat it as it isn't fermented like tempeh and it sometimes gives me stomach issues. I also have to limit my soy intake because of my hypothyroid, so when I eat soy I make it worthwhile.
I love almond milk. It's just so creamy and delicious. Because of it, I don't miss soy milk. I gave up the soy milk because of my thyroid and only drink it rarely if I'm at a vegan gathering or a friend's house. If you haven't tried it, you should. Yummmm almond milk =]
I'm participating in Vegan Mofo! Hopefully I'll have time to post as much as I would like. I don't think I'm gonna have a theme or anything other than trying to whip up some good food and take pictures.
The past couple of days haven't been good food days for me. I've felt under the weather and I've been swamped with school work. I also had some naughty cravings for Asian food. Oh how I love it. I live in a very small place but we somehow have good options for vegan Asian food. I hadn't been eating very much because of feeling bad so I felt like I deserved a treat. I got miso soup to soothe my throat and Thai yellow curry with tofu. It of course came with white rice and potatoes, which I ate, but I added peas, broccoli, and cauliflower once I got it home. I tried to make it a little bit healthier! It was delicious.
I love almond milk. It's just so creamy and delicious. Because of it, I don't miss soy milk. I gave up the soy milk because of my thyroid and only drink it rarely if I'm at a vegan gathering or a friend's house. If you haven't tried it, you should. Yummmm almond milk =]
I'm participating in Vegan Mofo! Hopefully I'll have time to post as much as I would like. I don't think I'm gonna have a theme or anything other than trying to whip up some good food and take pictures.
The past couple of days haven't been good food days for me. I've felt under the weather and I've been swamped with school work. I also had some naughty cravings for Asian food. Oh how I love it. I live in a very small place but we somehow have good options for vegan Asian food. I hadn't been eating very much because of feeling bad so I felt like I deserved a treat. I got miso soup to soothe my throat and Thai yellow curry with tofu. It of course came with white rice and potatoes, which I ate, but I added peas, broccoli, and cauliflower once I got it home. I tried to make it a little bit healthier! It was delicious.
Saturday, October 16, 2010
Mac un' cheesy
I love love love mac n cheese...I loved my mom's homemade dish with pasta shells before I was vegan and since switching my diet I've searched for the perfect vegan version. Even though I haven't been able to recreate my mom's mac n cheese, I have figured out a super easy and quick spicy dish with peas and tempeh. If you don't ike peas or don't have tempeh, you can always just make the cheese sauce and noodles. Avoid this dish if you don't like nutritional yeast as it uses quite a bit. I call it mac un' cheesy =]
1 cup gluten free or regular pasta
1/2 c frozen peas
1 tbsp earth balance or smart balance light vegan butter
3 tbsp non dairy milk
1/4-1/2 c nutritional yeast
1/3 8 oz pkg soy tempeh cut into bite size pieces
Vegan parmesan topping (I use chipotle Parma! but you can use the one of your choice it will just make the dish less spicy)
1 tsp tamari, soy sauce, or Bragg's liquid aminos
1/2 tsp turmeric
1/4 tsp cayenne pepper
Salt and pepper to taste
Cook the pasta according to directions. While that's cooking, thaw the peas in the microwave. Start cooking the tempeh in a pan with the soy sauce of your choice. Once it starts browning, add in the cayenne pepper and turmeric. Once that's done, set aside. In the bowl that you will be eating out of, melt the butter (I use the microwave). Add in the non dairy milk to the bowl and warm both the butter and milk in the microwave (10 seconds should do it). Add salt to taste and the nutritional yeast. Stir well and add the nooch until you get your desired consistency. I usually add 1/2 c nooch to my butter milk mix because I like my cheese sauce thicker. Once you have your desired consistency, drain the pasta noodles and add them to the cheese sauce. Add the peas to the bowl and mix thoroughly. Now add the tempeh on top and sprinkle your parmesan. Voila! Mac un' cheesy!
This is how mine looks. It's ugly but soooo delicious!
1 cup gluten free or regular pasta
1/2 c frozen peas
1 tbsp earth balance or smart balance light vegan butter
3 tbsp non dairy milk
1/4-1/2 c nutritional yeast
1/3 8 oz pkg soy tempeh cut into bite size pieces
Vegan parmesan topping (I use chipotle Parma! but you can use the one of your choice it will just make the dish less spicy)
1 tsp tamari, soy sauce, or Bragg's liquid aminos
1/2 tsp turmeric
1/4 tsp cayenne pepper
Salt and pepper to taste
Cook the pasta according to directions. While that's cooking, thaw the peas in the microwave. Start cooking the tempeh in a pan with the soy sauce of your choice. Once it starts browning, add in the cayenne pepper and turmeric. Once that's done, set aside. In the bowl that you will be eating out of, melt the butter (I use the microwave). Add in the non dairy milk to the bowl and warm both the butter and milk in the microwave (10 seconds should do it). Add salt to taste and the nutritional yeast. Stir well and add the nooch until you get your desired consistency. I usually add 1/2 c nooch to my butter milk mix because I like my cheese sauce thicker. Once you have your desired consistency, drain the pasta noodles and add them to the cheese sauce. Add the peas to the bowl and mix thoroughly. Now add the tempeh on top and sprinkle your parmesan. Voila! Mac un' cheesy!
This is how mine looks. It's ugly but soooo delicious!
Sunday, October 10, 2010
The Kind Diet
Yesterday I picked up a copy of Alicia Silverstone's "The Kind Diet". I wasn't expecting it to be really great or anything but I had heard it had some good recipes. The book surprised me. I've been a vegan for years as well as a health freak so there's not much she could tell me about how healthy being a vegan is. I still enjoyed reading the beginning of the book that detailed why animal products are bad for our health, the environment, and the well being of our animal friends. It's always nice to get a reminder of why I live the way that I do (as if Kitty ^above^ isn't enough of a reminder!). Alicia gives plain old vegan meal plans and recipes as well as healthier, macrobiotic superhero ones. The recipes look pretty good and I'm even going to be trying some of the superhero dishes (I love miso soup and she has a killer one).
I decided to make the Caesar dressing from her Caesar salad recipe on page 175. Since I don't have permission, I won't be publishing the recipe here. I did change a couple things in the recipe. I'm allergic to gluten so I used Bragg's Liquid Aminos instead of shoyu. I also swapped raw almonds in for the roasted almonds the recipe called for. No croutons for me due t the fact that I have yet to find a gluten free bread I can stand. The dressing was delicious! I ate it on:
Romaine hearts
Celery
Tomato
Parsley
Onion
I know that sounds like a skimpy, bland salad but I knew the dressing was going to be very strong and I wanted it to shine through on simple veggies.
As my main dish, I made brown rice and ate it topped with leftover homemade veggie chili, nutritional yeast, chipotle Parma, fresh cilantro, and avocado.
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