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Vegan

Grilled Pretzel Panzanella Salad + A Summer Stock Up Giveaway

June 30, 2014

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If you are located here in the states then you are probably having a hard time getting into the groove of this week knowing it’s going to be a short one. With Friday being a national grill-copious-amounts-of-food holiday (oh and a celebration of the countries birth), I’ve got grilling (and eating. and watching fireworks. and swimming) on the mind.

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Living in a smallish town has it’s perks – it is easy to walk to the local co-op to grab vegetables for dinner. Taking a nightly bike ride is never interrupted by honking cars. You don’t ever have to wait for a table at your favorite local eatery and weekends are spent swimming at the neaby lakes and quarries. The downside is that sometimes resources can be limited – in this case, pretzel bread. I love making homemade bread but it’s not the first activity I get excited about when it’s already 90 degrees in my kitchen. My lack of success after adventuring to 3 grocery stores, 2 co-op stands, and our local bakery to find pretzel bread only made me more determined. If only we had a Trader Joes around here… I kept thinking, which just enraged me more. Finally, I took a deep breath, pulled out my rolling pin, and whipped up 6 mini-loaves of pretzel bread.

Do you need to make fresh bread for this recipe? No. In fact, I may even advise against it since you’ll need to then let it sit for several days to become stale enough to truly be panzanella. But, if you are feeling overly ambitious or lack pretzel bread in your town, like me, then feel free to start on this a few days early with the bread and come back to it when the bread has become slightly stale.

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Tips For Living a Vegan Lifestyle + A Giveaway

April 29, 2014

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How to Be Vegan By Elizabeth Castoria struck me in a way that the majority of vegan books weren’t able to in the past. So many of the books I’ve read about making the transition into veganism focus primarily on your diet. Although what you eat is very important as a vegan, diet is only one topic of many that this book touches on with chapters dedicated to diet, travel, manners, and lifestyle.

My favorite part about this book is, right off the bat on the first page, she breaks all expectations down and reminds you that no one can be vegan all the time. That right there immediately lifts so much pressure off any aspiring vegan. She also manages to be so witty throughout the whole book and makes sure to mention all the things you can buy and eat as a vegan instead of the  usual ‘no this or this or this or this’.

One really unique topic in the book that struck me as super informative was the part on how to eat vegan while traveling. I often times worry about what I’m going to eat while traveling as a vegetarian and can only imagine it has to be 100x worse for full on vegans. Elizabeth gives great tips for not only the airport but also how to handle being vegan in foreign countries. Plus, if you really are stranded somewhere without any vegan options, she’s got 50 recipes listed in the back of the book for you to whip up in your Airbnb kitchen.

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This may sound surprising with all the vegan book reviews I’ve done around here but I’m not actually a vegan. I do eat vegan sometimes but if my body is craving an egg or a cheesestick, I’m not going to deny it. I believe strongly in listening to your body and my body has told me time and time again that it craves protein in the form of cheese and scrambled eggs (and I also believe everyone’s body is different so you should take some time to figure out what your body is telling you!). With that being said, I am still fascinated with the vegan culture and actions I can take to harm less animals in my everyday routine.

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Chocolate & Toasted Coconut Olive Oil Cake [with vegan option]

April 14, 2014

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Every year our local radio station puts on an all day music event in the park. To me, it always marks that first day of true spring in Bloomington. It is often times the first Saturday that its warm enough to grill out and enjoy a picnic in the park while listening to some wonderful local and national music. It also usually lines up with being the first Saturday that the outdoor farmer’s market is in full swing.

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This year’s event was this past Saturday and the spring fever did not disappoint. I started the day with a walk to the farmer’s market and enjoyed smelling all the budding trees along the way. The sun was out and we welcomed temperatures above anything we’ve felt in 6+ months. I spent the afternoon planting wildflowers and playing around in the kitchen with the sun streaming in (oh what a difference it makes!).

We grilled out for dinner and I whipped up a cake for our guests. Ha, I know – a cake for a grill out? You can tell I’m rusty since a well disciplined griller would have found something that could be made over the hot coals. Unfortunately, it’s still a little early for berries and our citrus bounty has long since disappeared so cake it was! Delicious, moist, chocolatey cake – I must add!

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Chickpea Magazine Spring 2014

April 10, 2014

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Spring is here and I’d be lying if I said I didn’t keep busy all winter long while hiding from the polar vortex. It’s silly how things pop up in waves but it seems like a lot of work I did the past few months is all becoming available this spring. First up, this article in the newest edition of Chickpea Magazine. It’s their Spring 2014 issue and I wrote an article on how to prep your garden.

Chickpea Magazine is a vegan, wholefood, and ad-free quarterly magazine that showcases everything from irriesistable recipes to seasonal photo essays to useful how-tos. You should most certainly become familiar with the magazine if you haven’t already – its wonderful!

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Baked Vegan Maple Bacon Donuts

March 10, 2014

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I’d like to think I live in a pretty progressive town for it being smack-dab in the middle of cornfields (also known as the ‘meat-and-potato region’). Bloomington, Indiana is home to around only 40,000 people (80,000 if you count the students from the university) yet we have 4 co-op grocery stores, an entire street dedicated to ethnic restaruants, a vegan diner, numerous international grocery spots, a bike trail that runs the length of the city, and bakery dedicated to only serving vegan goodies.

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I bring this up because our local vegan bakery specialized in baked (or cake? I’d like to think they are the same thing but my boyfriend said this is 100% false) donuts. Theres always an array ranging from traditional toffee to more unique lavender-lemon. My usual go-to (after the huge cinnamon rolls and buckeyes) is always their maple bacon donut. They are wonderfully sweet with a hint of smoke from the coconut bacon.

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Gingerbread Syrup /// DIY Gifting

December 9, 2013

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Yikes, another sweets recipe? The holiday season has once again taken over and I can’t seem to get my mind to focus on anything else. I feel a little guilty about how sugar-laden VV has been over the past month (I’m not exaggerating. don’t believe me? Look here. and here. and even here). I feel like I’m setting a bad example after I went on that long rant last week to you guys about how switching to a vegetarian lifestyle is a healthy choice. So, I guess, what I’m trying to say is that for every sweets recipe I post on here, there are 10 salads being eaten in the days between which are not getting photographed / recorded. And that being a vegetarian is not an excuse to skip dinner because there is meat in it and jump right into dessert. But… do you know what is an excuse for that? The holidays! And they are here – so why don’t we just indulge for a little longer? Come on – what do you say? Well stuff our faces with fresh lentil soup and kale smoothies come the New Year – I promise!

My initial thought when deciding to make this syrup was that I could use dates as the sweetener and do a little bit of healthy twist on it. But I also wanted to make this syrup for far-away friends and I was worried about the dates not being able to travel halfway across the country without spoiling, ya know? What an awful greeting to an old friend – ‘Hey! Here is a package of spoiled baked goods for you! Enjoy! Hope ya don’t get too sick’. It just didn’t seem worth the risk. So, instead, I stuck to the good ‘ole fashion recipe that we’ve been making every year around this time. Silky and sweet – so you only need a few teaspoons. Perfect in your hot cocoa or morning cup of coffee. A great addition to a festive cocktail or to drizzle over baked goods. When deciding that I wanted to make some festive care packages for old friends, I couldn’t think of a more versatile gift.

In addition to this syrup, I’m including some homemade vanilla extract (that has been aging for 5 months now), my Sweet & Salty Curry Molasses Popcorn, and Baker Royale’s Cookies & Cream Bark (which was really just an excuse to buy another package of Newman-Os) in the goodies I’m sending to friends.

Next up – family packages! What are you DIY gifting this year? I need some more inspiration!

***REMINDER: Don’t forget to enter to win the book bundle I am giving away! Entries will be accepted until next Sunday so hop on over here and sign up!***

 

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Nutmeg Banana Carrot Muffins /// Some Words on Sugar Substitutes

September 29, 2013

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Today is Sunday, September 29th. Today is a very very special day. Or should I say tonight? Yes, tonight is a very very very special night. Tonight is the season finale of Breaking Bad. It is when three (four?!) years of pain-stakingly frustrating tension is finally resolved (or at least we hope it will be). There is only one problem: we don’t have cable. How did we watch all the other 61 episodes then, you ask? Well you can stream them on the network’s website the followig day after an episode has aired. Which I am usually totally fine with. But this is the season finale of the whole series. And I can’t stop thinking about it. I don’t want to go into work tomorrow and have to keep my ears shut the whole day. Or spend the next 24 hours avoiding my newsfeeds on facebook and twitter. I want to experience it along with the rest of America.

So, how will I do this, you ask? Well, I’m not sure. But I sure as hell want to be prepared with baked goods when I figure it out. I’m thinking…bribing frineds with these muffins? Or the bartender to turn it to AMC with these little handheld cakes. Or maybe even going over to our new neighbors house and using these muffins as a ‘welcome to the neighborhood’ peace treaty right when the show is starting (that way I can peep in the door and see if they are watching it. ‘OH! You guys are watching Breaking Bad?! We were just about to put it on. Maybe we should all watch it together. I also have some local cider and whiskey I can bring over, if you’d like….’). You know, those kinds of things.

 

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Oh no. This post was supposed to be a distraction from thinking about Breaking Bad. Okay, what were we talking about before I so rudely changed the subject to a drug-ring-themed-pop-culture-television-drama? Oh yeah, muffins. And not just any muffins – muffins exploding with nutritional benefits like dates (fiber, iron, calcium), bananas (potassium, vitamin B6, vitamin C), nutmeg (iron, magnesium, calcium), and carrots (vitamin A). These are nutritional enough for breakfast but satisfying enough for dessert. And even scrumptious enough to bribe your friends with.

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Vanilla Bean & Fig Shortbread Drizzled with Honey Glaze

September 8, 2013

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This past week has been wonderful. It was my birthday on Wednesday and I’ve been spoiled silly by so many wonderful people. Packages in the mail, trips to the city, visits from my mother, late night dinners. All this positive attention reminded me that I can also spoil myself a little -I decided I was entitled to as much sangria and shortbread as I please during this week. I whipped up a big batch of sangria and peach shortbread last Sunday and spent the week picking away at it. Heck, I even ran out of shortbread by Wednesday and whipped up another batch; this time I whipped up these fig shortbread bars.

Sometimes you are kind of nervous about getting older and the only cure is large amounts of butter and sparkling wine. Oh and having amazing people in your life.

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Blueberry Pistachio Parfait with Quinoa Granola and Maple Cashew Cream [Vegan]

September 1, 2013

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There is so much fall going on around Pinterest these days; I find it to be both appalling and kind of exciting. Maybe it’s this streak of 90 degree weather or my longing for copious amounts of curry in my stomach or the desire to wear knee high socks but I am feeling ready for it. [Heck, maybe I even already bought a can of organic pumpkin for vegan fall baking].

My brain feels so fried from this heat that I’ve managed to stumble into a mundane food routine of salads for lunch and veggie sandwiches for dinner. That is about it….Well, almost it. The other summertime food that has been a regular lately is greek yogurt and homemade granola. So much so that I am starting to think we may need to take some time off from each other soon or we may not be able to stay friends.

Thus, in an attempt to keep yogurt off my long list of hated foods (right next to beets and jello), I decided to try cashew cream in my breakfast parfaits. I originally made the cashew cream to lather on eclairs (…more on that in the coming days) but haven’t looked back at yogurt in weeks.

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The cashew cream only takes a few minutes to whip up and usually lasts me 3 to 4 servings of breakfast. It’s sweeter than yogurt but not so much that you feel guilty about enjoying it for breakfast. Feel free to enjoy with whatever granola you have on hand but I highly recommend trying out this quinoa version. The toasted quinoa gives the granola a crunchy texture unlike any kind of granola I’ve had before. And it’s a complete protein so you’ll be really ready to start your day right. ‘Nuff said?

 

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Blueberry Pistachio Parfait with Quinoa Granola and Maple Cashew Cream

Inspired by Gourmande in the Kitchen & Cashew Cream adapted from Oh, Ladycakes

For the granola:

  • 1 cup tri-colored quinoa (or 1/2 cup red + 1/2 cup white), rinsed super well
  • 1 cup rolled oats
  • 1/2 cup shredded coconut
  • 1 Tablespoon coconut oil
  • 2 Tablespoons maple syrup
  • dash of cinnamon & nutmeg
  • vanilla bean, seeds removed and pod discarded (or 1 teaspoon vanilla extract)
  • 1 Tablespoon of coconut oil (or any baking oil you’d prefer)
  • 2 Tablespoons honey (or more maple syrup to keep vegan)
  • 1/2 cup pistachios, divided & lightly crushed

For the maple cashew cream:

  • 1/2 cup cashews, soaked in water overnight
  • 4 dates, pitted
  • 2-3 Tablespoons maple syrup (depending on how sweet you want to make it)
  • about 1/4 cup water
  • 1 pint blueberries

Submerge cashews in water and let soak overnight.

Remove pits from dates and let soak with the cashews 30 minutes prior to making the cream.

Preheat oven to 300 degrees. Combine the quinoa, rolled oats, cinnamon, nutmeg, and the vanilla bean seeds in a mixing bowl. Fold in the oil, maple syrup, and honey. Transfer to a baking sheet and spread out as much as possible. Cook for 30 minutes, stirring every 10 minutes to keep from burning. After 30 minutes, add 1/4 cup crushed pistachios to granola and cook for another 5 minutes. Remove from oven and set aside to cool.

Drain cashews / dates and place in a food process or blender. Add the maple syrup and 1/4 cup water. Blend. If too thick, gradually add more water a tablespoon at a time until a desired consistency is reached (I like mine at the consistency of greek yogurt – thick and sustainable but a little fluffy).

To assemble: Layer the cream followed by the cooled granola followed by blueberries and garnish with crushed pistachio and cinnamon.

 

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Fresh Squeezed Bloody Mary with Rosemary Infused Vodka & Goat Cheese Olives

July 15, 2013

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I’m all about playing around and inventing new cocktails (see: Loaded Hibiscus Arnold Palmer, Blueberry Basil Peach Fizz, etc) but sometimes you just need to go with a traditional cocktail. And NOTHING (I mean NOTHING) is better than a fresh squeezed Bloody mary during peak tomato season. It’s savory and spicy and elegant and just darn right delicious.

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There is this AWFUL local sports bar that we used to go to on Sundays because it was right next to our old house. And when I say awful..I mean awful. Big screen TVs so loud that you can’t hear the person next to you, bland bar foods that leaves the one vegetarian option of french fries, and snooty blonde waitresses that pay you no attention knowing they’ll get bigger tips from the table of men across the room. But despite the terrible service and atmosphere, I became addicted to their signature Bloody Mary’s. I didn’t even know I LIKED Bloody Mary’s before I had one here. It was like a meal in a glass…savory, peppery, and full of spice. This is what got me hooked.

This takes quite a few tomatoes to make a decent amount of juice so this is a recipe you’ll want to make at the peak of garden season. Plus, this cocktail will taste the best with in-season, right off the vine, tomatoes. None of the ‘recipes’ below are exact. Unlike baking, making cocktails is all about experimenting and working in your personal preference. Like it spicy? Add more sriracha. Like it strong? Up the vodka ratio.

Also, I recommend not wasting the leftover tomato skins – I just put mine in the freezer for the next time I make some vegetable broth but you could also use them to make tomato paste or even just chop up and throw in a salad.

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Rosemary Infused Vodka

  • 3 large rosemary sprigs
  • 1 cup clear vodka

Combine vodka and rosemary in a clear glass jar and seal. Stick in the fridge and let infuse for several days (I did mine three days ahead of time). Shake once a day. Strain rosemary and use the infused vodka in all your favorite drinks.

Goat Cheese Stuffed Olives

  • 1 jar of green olives, drained and rinsed
  • 3 ounces of goat cheese (or chèvre)
  • Salt/Pepper

Mash the goat cheese with a little salt and pepper. Stuff the peppers with cheese. (Yup – that’s it).

Fresh Squeezed Bloody Marys

  • Assortment of Heirloom tomatoes (amount depends on size and desired servings. I used 4 large tomatoes per a serving), halved
  • 1 ounce of Rosemary infused vodka (see above) or any vodka you have on hand
  • 1 teaspoon horseradish
  • dash worcestershire sauce (vegetarian version)
  • dash of Sriracha (you can even make your own over at Reclaiming Provincial)
  • Juice from half a lemon
  • Juice from half a lime
  • Salt/Pepper to taste
  • Celery sticks, for garnish
  • Rosemary, for garnish

Squeeze the tomato insides into a blender and do a quick puree until smooth. Add in the vodka, lemon juice, lime juice, horseradish, worcestershire sauce, sriracha, salt, and pepper. Taste and adjust with more salt / pepper / sriracha to your liking. Fill a glass with ice and pour cocktail into glass.

Garnish with celery, rosemary, and goat cheese olives.

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Homemade Enchilada Sauce

July 8, 2013

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I don’t know about you but the term ‘enchilada sauce’ doesn’t exactly conger up fresh and summery images. It mostly makes me think of that dark, musky isle in the already dingy international grocery store where you have to brush the dust off the can before picking it up and throwing it into your cart. This off-putting imagery doesn’t happen with all mexican food. In fact, tamales conger up wonderful memories of watching my step-mother whipping up several dozen in our kitchen when I was little. And tacos make me think of fresh grilled pineapple and strong margaritas. But I don’t know – there’s something about that enchilada sauce…something about the old-fashioned design on the cans that make me think it’s been on the shelf since that art was in style in the 80s (maybe even 70s?).

That was until I decided to start making my own. And everything changed in the enchilada world for me. It doesn’t taste like the enchilada sauce from the can…it taste so much fresher. And though it’s not the flavor your tongue is expecting at first, you will glow with the realization that this is how enchilada sauce is supposed to taste. Fresh and spicy. A little tomatoey, peppery, and full of heat. Of course, the amount of heat you’d like to create is up to you. Different peppers will result in different spice levels so go ahead and get acquainted with what peppers work for you (okay, so maybe that link is a little over-kill but it’s sort of fun to realize that all these peppers exist..)

This recipe isn’t challenging but there are lots of little steps – mostly simple ways to remove the outer peels from the tomatoes and peppers to create a creamier sauce. Don’t feel discouraged by the wordy directions below – it won’t take long and you’ll have deliciously fresh enchilada sauce in no time!

PS – Oh…and it’s vegan!

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Homemade Enchilada Sauce

  • 2 fresh red chilis, sliced in half with the seeds removed
  • 1 1 /2 cups vegetable broth (I used homemade)
  • 2 large tomatoes, cut a large X in the bottom of both
  • 2 jalapeños (or 1 poblano pepper)
  • 2 Tablespoons olive oil
  • 1/2 red onion, diced
  • 2 garlic cloves, chopped
  • 1/4 cup tomato paste
  • 1 teaspoon cumin
  • 1 teaspoon chopped oregano
  • salt/pepper, to taste

Add vegetable broth to a small saucepan and bring to a boil. Add chili peppers and let simmer for about 15 minutes or until soft. Remove from heat but DON’T drain the broth. Set aside.

Chard the jalapeños by placing them directly over a gas burner flame until blackened on all sides (or broil in your oven). Remove from heat and immediately transfer to a plastic sandwich bag. Let steam in the bag for about 15 minutes and peel the skins right off. Cut in half and remove seeds. Set aside.

Bring another saucepan full of water to a boil and get a bowl full of ice water ready. Add tomatoes and blanch for a minute or two or until the skins peel right off. Remove from heat and transfer tomatoes to the bowl of ice water. Peel tomatoes and then dice.

Heat olive oil in a saucepan over medium heat. Add onions and garlic and sauté until translucent (about 7 minutes). Add tomatoes, tomato paste, chillis with the vegetable broth liquid, jalapeño, oregano, and cumin. Let simmer for 10 minutes and remove from heat. Once slightly cooled, transfer to a blender and blend until smooth.

Use right away or store in the fridge for up to four days.

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Homemade Raw Vegan Fudgsicles

June 20, 2013


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Anyone who is familiar with raw “cooking” will find the ingredients in this recipe as no surprise. But for those of you who aren’t, stay with me. I’m looking at people like you, Mother. The kind of people that scoff at green smoothies and kale salads (“Ew. You don’t actually drink those, do you?” my mother ALWAYS says when green smoothies are brought up.) The reason this recipe may seem weird is because the word ‘fudgsicle’ usually congers up images of pre-packed, ice cream laden, milky wonderfulness. But what if I told you that we could achieve that creaminess without the ice cream? Without even the milk. In this recipe, we use avocados as the “cream” base but still load it (of course) with chocolate and [natural] sugar (delicious delicious agave).

The cocoa does a wonderful job of taking over the flavor AND color so you don’t have to worry about trying to force feed your friends a weird greenish looking ice pop. In fact, they probably won’t even be able to taste the avocado at all if you don’t mention it!

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Oh… and did I mention that these little pops are HEALTHY?! Forget that post-dairy bloatedness that often comes with consuming a pint of ice cream. These little pops are loaded with omega 3 fatty acids, vitamin B6, and vitamin E (just to name a few wonderful things found in avocados). So instead of feeling guilty about reaching for that popsicle in the fridge after dinner, you can get excited about getting an extra punch of nutrients while eating your dessert!

I rolled my popsicles in coconut, chopped pistachios, and sprinkles but feel free to have fun with it. Use whatever nuts you have on hand or roll them in something you know your boyfriend will love (butterscotch chips? chopped hazelnut? dried blueberries? potato chips?).

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Raw Vegan Fudgsicles

Makes 4 large fudgsicles (this will vary depending on the size of your popsicle molds)
  • 2 large ripe avocados (3 if they are small)
  • 2/3 cup cocoa powder (most are vegan but double check before purchasing)
  • 1/2 cup agave nectar
  • dash of vanilla extract
  • ~1/4 cup water

Topping suggestions: 

  • chopped pistachios
  • shredded coconut

Use a mixer to blend together the avocados, cocoa powder, agave nectar, vanilla extract, and water. Blend until light and fluffy – if stiff then add a little more water. Divide among popsicle molds and let set in the freezer for at least 5 hours (I let mine sit overnight… just to be safe).

Enjoy once frozen or roll slightly softened popsicle in nuts, coconut, or both.

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Coriander Hummus

June 17, 2013

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Did everyone have a fantastic Father’s day? What wonderful thing did you do for our Father? I drove eight hours to see Fleetwood Mac in Chicago with my Father on Friday (although…he paid for the ridiculously over-priced tickets so we are probably even). My father ALWAYS had a Fleetwood Mac album on in the car when I was little and it’s one of the rare moments I remember singing and dancing with him. It was awesome growing up on Fleetwood Mac, I’ve always wanted to see Stevie Nicks in person and she did not disappoint.

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Here’s a simple hummus recipe for you. I decided to put the ‘flavoring’ in the top and keep the hummus itself super basic (mmmm garlic garlic hummus). You don’t HAVE to peel the chickpeas but I read about doing it over at Smitten Kitchen a few months back and am totally hooked. I’ve ruined 2 blenders by overheating them when making hummus and this takes the majority of the work off the blender. Plus, it leaves your hummus so smooth that you’ll never need the store bought stuff again.

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Coriander Hummus

  • 1 15 oz. can of chickpeas, drained and rinsed
  • 2 garlic cloves, minced
  • 1/3 cup tahini
  • 3 Tablespoons lemon juice
  • 1/4 cup water
  • 1/8 cup olive oil

 

  • 1/4 cup coriander seeds, toasted and crushed (instructions below)*
  • 3 Tablespoons cilantro, chopped

 

Peel the chickpeas by lightly pinching the bean and the outer shell should come right off in one big peel. Repeat with the rest of the chickpeas. Transfer the beans, tahini, garlic, lemon juice, water, and olive oil in a blender (or food processor) and blend until smooth. Taste and season with salt, pepper, or more lemon juice. Transfer hummus to a big bowl.

Place the coriander seeds in a saucepan over medium low heat. Stir constituently for about two minutes or until they are fragrant and lightly browned. Remove from heat and immediately transfer to a mortar and pestle to crush. Sprinkle crushed coriander seeds over the hummus followed by sprinkling the cilantro.

Serve with pita and fresh veggies.

 

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Loaded Hibiscus Arnold Palmers

June 2, 2013

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Somewhere down the line I picked up this habit of “loading” my drinks with fruit and herbs. I could probably link this on my mother for exposing me to sangria at such an early age. Or blame it on drinking the same boring glass of soda water for lunch for over a year that I was bound to start throwing extra things into it. Either way – I’m hooked. There is something so elegant and fancy about adding a little bits of color and infusion into your everyday drinks. And it’s a great way to use up fruits and herbs leftover in your fridge – wilted herbs will perk up when placed in water so no need to waste your good ones on this drink!

This Hibiscus Arnold Palmer is summer in a glass. Not only is it full of homemade lemonade and fresh iced tea but it’s also chocked full of lemon slices, blueberries, and mint leaves. Heck, if I would have had cucumber lying around then I could have thrown that in there too!

Do you drink hibiscus tea? 99% of tea that I drink is in the winter and hibiscus is one of the few I reserve for iced tea and summer picnics. If you don’t have much experience with hibiscus tea then I would recommend the Republic of Tea’s Natural Hibiscus – it’s wonderfully delicious and makes a mean iced tea. And no, I’m not endorsed by them (other than that fact that I buy their product) so feel free to give me suggestions if you have a better hibiscus tea to try! There are supposed to be many health benefits links to this tea as well – ranging from lowering blood pressure to being chocked full of antioxidants.

I do hope to make my own hibiscus tea from scratch in the near future for you guys but until the flowers bloom like crazy on my plant – store bought tea will have to suffice. I do, however, make the lemonade from scratch in this recipe to guarantee a fresh and dizzying lemon punch. The following recipe uses agave as the sweetener in the simple syrup but feel free to use equal parts sugar if that is what you have on hand. Also, I keep mine pretty tart so if you like it sweeter than up the agave ratio or add more agave at the end to adjust flavor.

 

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Loaded Hibiscus Arnold Palmer

  • 1 cup lemon juice (from 4 large lemons) + extra sliced lemon for garnish
  • 1/3 cup agave nectar
  • 3 1/3 cups filtered water
  • 4 cups prepared hibiscus tea, cooled
  • handful of mint leaves, for garnish
  • 1/2 cup blueberries, for garnish

 

In a small saucepan, combine 1/3 cup water with 1/3 cup agave syrup. Bring to a boil, stir until combined, and let simmer for 3 minutes. Remove from heat and transfer to a pitcher.

Juice the 4 lemons and transfer juice to the pitcher. Add the extra 3 cups of water to dilute the lemonade. Pour in the prepared hibiscus tea and garnish with lemon slices, blueberries, and mint leaves.

Serve over ice at your next cookout or picnic adventure.

 

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Mango Cucumber Salsa

May 22, 2013

It’s finally time! After five loooong, cold months – fresh produce is back! And I’m not talking about those root vegetables that taste like dirt (sorry, beets. You just don’t do it for me). I’m talking about spinach that was picked earlier that day and strawberries that were carried on a truck from down the street.

This salsa is great in it’s simplicity. It’s wonderful when produce is so fresh that you don’t need a ton of added ingredients. Dip this salsa in tortilla dips or use as a topping for tacos, veggie burgers, or anything else that sounds delicious!

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Cucumber Mango Salsa

  • 1 mango, peeled and diced (pit removed)
  • 1 red chili pepper, diced
  • 1/2 english cucumber, diced
  • 1 teaspoon cumin
  • juice from half a lime
  • 10 mint leaves, chopped
  • squirt of sriracha (optional, add if you’d like to add a hint of heat)

Combine the mango, pepper, cucumber, cumin and mint in a bowl. Squeeze the lime juice over the salsa and stir until everything is coated. Season with salt and sriracha.

 

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Strawberry Rhubarb with Ginger Crumb Pie [Vegan]

May 12, 2013

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I had making a pie on the mind all week. I don’t get this urge very often (mostly because making a pie for two is just plain irresponsible) but decided to let myself indulge this time. My original thought was a blueberry basil pie but I was going to be open to whatever the farmer’s market would supply me. The only fruit I ended up finding at the market were strawberries and I knew I had to get them. They were petite and had the irresistible rustic appearance that wild strawberries often times have. This led to an internal struggle though…what other flavor combination would I use with strawberries? There was no basil at the market so that was out. I knew that rhubarb was the right choice (being in season and because strawberry rhubarb makes everything taste like a fruit roll up – in a good way) but I didn’t want to admit it at first. The ground breaking culinary discovery that rhubarb and strawberries were made for each other happened long before VV came around. What would make my pie different from the 100 million other recipes out there?

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After racking my brain & running through every spice and herb imaginable in my head, it clicked. Ginger. Ginger had become my BFF over the winter (when I was constantly warding off a cold with Ginger Lemon Tonics). I immidetely imagined a gingerly zing hitting the tongue moments after the strawberry rhubarb kicked in for a second layer of flavorings. And you know what? I was right. I am SO glad I was right. Thank you, ginger. Strawberry Rhubarb pies will never be the same.

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Strawberry Rhubarb Pie with Ginger Crumble

Adapted from Vegan Pie in The Sky

For the Crust:

  • 1 1/2 cups all purpose flour
  • 2 Tablespoons sugar
  • 1/2 teaspoons salt
  • 1/2 cup cold vegetable shortening
  • 4 Tablespoons ice water
  • 2 teaspoons apple cider vinegar

For the Filling:

  • 2 1/2 cups rhubarb, cute into 1/2 inch chunks
  • 3 1/2 cups strawberries, cut into 1/2 in chunks (fresh or frozen)
  • 2/3 cup sugar
  • 2 Tablespoons cornstarch
  • 1 Tablespoon lemon juice
  • 1/2 teaspoon salt

 

For the Crumb Topping:

  • 1 cup all purpose flour
  • 1/3 cup brown sugar
  • 2 Tablespoons white sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoons nutmeg
  • 1 tablespoon fresh grated ginger
  • 1/3 cup Earth Balance (or other vegan butters or regular butter if not wanting to make vegan)

 

For the crust: Combine the sugar, flour, and salt in a bowl. Using a pastry cutter (or your clean hands) cut in the shortening to the mixture until  coarse crumbly dough as formed.

In another small bowl, combine the ice water with the vinegar. Drizzle 1/3 over the water over the flour mixture and stir. Drizzle another 1/3 over the mixture and stir again. Drizzle the rest of the water over the dough and form a soft dough ball. If the mixture hasn’t come together, add another tablespoon of ice water. If it’s too wet, add a tablespoon of flour. Wrap the dough in plastic wrap or parchment paper. Let sit in the fridge for an hour.

For the filling / crumb: Combine all the filling ingredients in a bowl and set aside. For the crumb, combine the flour, sugar, salt, ginger, and nutmeg. Drizzle in the butter with one hand and swish around the mixture with a spatula with your other hand. Mix until large crumbles form.

Preheat oven to 350 degrees.

Roll the dough out on floured parchment paper (this will help you transfer it to your pie to the pan). You’ll want to make a 12″ circle with the dough. Quickly flip the dough into your pie pan and remove parchment paper. Add filling over dough and then spread the crumble evenly over the top.

Cover with aluminum foil and poke a few holes to let steam escape. Bake for 20 minutes and then lower heat down to 350 degrees. Remove foil and let cook for another 30 minutes or until the topping has browned.

Let cool for 20 minutes before serving.

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Homemade Mustards: Honey Curry & Beer Thyme

April 16, 2013

homemademustard2

As spring approaches, I get the “grilling craving”. You know what I’m talking about – where not only the smell of blooming flowers is in the air but also the smell of charcoal and kabobs. This is usually also the time of year that I  get the urge to make a new condiment. For me, condiments will always be associated with summer outdoor cookouts. A veggie dog is just not the same without relish, ketchup, and mustard. But woah, have you seen all the preservatives that reside in your standard ketchup bottle? Its a sight for sore eyes!

This is usually why I like to make a few batches of homemade condiment to last me through the summer. Two years ago I posted about Ketchup, last spring was Barbecue Sauce, and this time around I am trying my hand at Mustard. The idea, for me, is that if I make it in the spring then I’ll have the condiments around in the fridge for grill outs and social gathering all summer long.

I’m pretty excited about this mustard because it will last in your fridge for up to 3 months. That means months of veggie dog toppings and Brie Grilled Cheeses! In addition, it makes plenty to share and you get to show off your fancy cooking skills to all your friends. What’s a better conversation starter than ‘Oh, here is where I put that homemade mustard. Yup, I said homemade’ ?

The trick for these recipes is to use enough vinegar that you get a bit of tang with each bite but also don’t use so much that the vinegar becomes overpowering (which can happen pretty quickly). Also, another thing to note, is that whole mustard seeds are super spicy. Like…way more spicy than most people ever realize. This means that you may need to add LOTS more sweetener at the end to get the desired flavor profile you are looking for. Don’t be afraid to mix in some more honey or agave to make it sweet. Or even more curry powder or thyme if you aren’t tasting the added ingredients as much as you’d like. Homemade cooking is all about experimenting so play around with this recipe and figure out what works best for your taste palette.

homemademustard

Homemade Honey Curry Mustard

  • 1/2 cup white wine
  • 1/4 cup rice vinegar
  • 1/4 cup brown mustard seeds
  • 1/4 cup yellow mustard seeds
  • 1 Tablespoon chopped shallots
  • 1 Tablespoon honey (plus more for the end)
  • 1/2 Tablespoon curry powder
  • salt

Homemade Thyme Beer Mustard

  • 1/2 cup beer
  • 1/4 cup rice vinegar
  • 1/4 cup brown mustard seeds
  • 1/4 cup yellow mustard seeds
  • 1 Tablespoon chopped shallots
  • 1/2 teaspoon chopped fresh thyme
  • salt

For both or either recipes: Place all ingredients for each recipe into two separate bowls (or just use one bowl if you are only making one of the mustards). Cover and let sit in the fridge overnight.

The next day, transfer everything to a blender and blend until desired consistency is reached (I like to keep a few mustard seeds whole but do whatever fits your fancy). Taste to season and add more honey if it’s too spicy or salt/pepper to help bring out the flavors.

Eat right away or transfer to an airtight jar and keep in the fridge for up to 3 months.

*Please note that the mustard seeds are like a sponge and will absorb any liquid around them so if your mustard becomes dry from sitting in the fridge, just add a few teaspoons of water to reach your desired consistency again

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Guest Post: Nut-Free Vegan Cheese Sauce by Leanne of Healthful Pursuit

April 8, 2013

Good morning! I am thrilled to introduce you all to my friend Leanne from Healthful Pursuit

Leanne Vogel is a holistic nutritionist and the girl behind the healthy living blog, Healthful Pursuit. Whether youíre sensitive to dairy, gluten, soy, eggs, grains, or sugar, or are just interested in eating healthy, Leanneís fun and simple healthy recipes; of which she has more than 550 on her blog, are a great resource for everyone.

 

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Nut-free Vegan Cheese Sauce (34)

 

Thanks for the introduction, Shelly – and a big hello to all of you!

Do you like cheese sauce?

I do. On pasta, veggies, nachos, a spoon… I’ll take it any way that I can. But… I’m allergic to dairy.

I know, it’s tragic.

Dairy gives me headaches, bloating, ear infections, sinus infections, weight gain and acne. As much as I love it, it’s evident that it just doesn’t love me back. So, I live a life without the good stuff.

Once I removed dairy out for good about 10 years ago, I replaced my infatuation with dairy with a major reliance on expensive store-bought replacements like artificial, soy-based sour creams, cheeses, yogurts and milks. I was spending a lot of money on groceries and had a sneaking suspicion that the artificial dairy products weren’t so good for my health. So, I started figuring out ways that I could make my own yogurts, creams and dips that were made from real food, saved me money, and made me feel great… and that’s how my Done with Dairy Toolkit was born.

My Done with Dairy Toolkit is the ultimate (free) guide to living dairy-free. It’s loaded with dairy-free recipes, tips and recommendations on how to thrive on a dairy-free diet - love every meal, snack, and dessert you prepare yourself without feeling limited in your options.

To give you a little taste of the types of recipes you’ll find in the handy-dandy guide, I’ve created a nut-free, vegan cheese sauce for you!

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Nut-Free Vegan Sauce

  • 3/4 cup water
  • 1/4 cup sesame seeds
  • 2 tsp lemon juice
  • 1 tablespoon virgin coconut oil
  • 1/4 cup nutritional yeast
  • 1 teaspoon yellow mustard
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon sea salt

 

Add water, sesame seeds and lemon juice to the jug of your high powered blender. Blend on high for 2 minutes, until smooth. Set aside.

Nut-free-Vegan-Cheese-Sauce

Add oil to a medium saucepan or frying pan and melt on medium-low.

Add nutritional yeast and stir with a fork until all yeast is covered in oil.

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Pour in sesame seed mixture and stir until it comes to a boil.

Add in remaining ingredients: mustard, onion powder, garlic powder and salt.

Cook for 1-2 minutes until thickened.

Remove from heat and stir in your favorite cooked pasta or serve warm with veggies.

Notes:

Feel free to replace the coconut oil with whatever oil you have on hand. The great thing about using coconut oil is that, when heated, the sauce is runny and perfect “cheese sauce” consistency. But when chilled, it is similar to a cheese spread. If another type of oil is used, this may not be the case.

Nut-free Vegan Cheese Sauce (7)

Are you rockin’ a dairy-free life or know someone who is?

Do you get overwhelmed with all of the substitutions you have to make to a recipe to make it dairy-free?
Leanne_HealthfulPursuit

 

Author bio: Leanne Vogel is a holistic nutritionist who has chosen to celebrate her allergies, overcome her food restrictions, release her negative relationship with food and live freely. You can find her living out her journey as she documents her latest adventures on her blog, www.healthfulpursuit.com.

Connect with LeanneÖ

Facebook: healthfulpursuit

Twitter:@be_healthful

 

Cinnamon Quinoa Granola

February 22, 2013

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Every winter, I become less into making oatmeal for breakfast than I had been the previous winter. Truth is – it’s just too time consuming (I know, I know – Ms. Lazy) in the mornings and I end up quickly going back to my granola. The transition to year round granola has urged my need to get creative with the stuff. Eating the same thing ever day? Booooring.

And let me tell you…oh my goodness. I can not remember the last time I was this obsessed with a granola. Bringing quinoa into the equation changes everything. It adds a texture depth that goes beyond anything I’ve experienced in granola. Even if your cinnamon oats end up soggy then you are still left with crunchy and toasted quinoa bits. This recipe can, of course, be adapted to your liking. Add more fruit or spices depending on what you are into.

I’ve played around with quinoa dozen of time (see: Southwestern Quinoa Salad, Quinoa Nuggets, or Fall Quinoa Salad) but have never been as excited about it as I am with this recipe. Toasting quinoa? Who would have thought! And the extra protein quinoa brings into this breakfast will help you feel full longer [which means no more 10:45 munchies runs to the vending machine in need of some Cheetos].

Don’t forget to rinse your quinoa SUPER well – you want to make sure all of that bitter outer coating is removed for maximum indulgence potential. This recipes makes about 3 cups so store  leftovers in an airtight container. Or be a good friend and share a bag. Or even freeze the stuff if you won’t use it in a timely fashion. Love granola but hesitant about this quinoa business? Then maybe you should start with this Spiced Pumpkin Granola instead.

 

 

 

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Cinnamon Quinoa Granola

 

  • 2 cup old fashioned oats
  • 1 cup quinoa, rinsed and patted dry
  • 3/4 cup pecan, chopped
  • 1/4 cup dried blueberries
  • 1/3 cup coconut flakes
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 cup coconut oil, in liquid form
  • 1/2 cup agave nectar

 

Preheat oven to 300 degrees. Combine all ingredients in a bowl and spread evenly onto a cookie sheet. Cook for 30 minutes and stir 3 times throughout the cooking process. Remove from oven and let cool completely before moving to an airtight container.

Serve over yogurt, milk, or fruit. Or just eat it by the spoonful.

 

Song Pairing:

Coconut Curried Carrot Soup with Spiced Chickpeas

February 21, 2013

carrotsoup

 

This is usually the part of winter where I get fed up. At this point, I am over root vegetables and kale salads and chili and stews. At this point, I’m usually throwing in the towel and ordering take out, frozen pizzas, or milkshakes for dinner. It’s that last leg before spring food hits the produce isle and I can’t help but find it hard to stay inspired after four months of the same thing being in season.

Not this year. This year I was determined to not get bored with dinners. This year, I constnaly have been reminding myself how much I long for minestrone or curry when it’s 90 degrees out. This year I’ve added fun new techniques to my winter routine – like my tagine and slow cooker. I’ve added things into my soups to make them more interesting – like those insanely delicious goat cheese croutons.

And now I’m back with another soup recipes with a fun addition: spiced chickpeas. These chickpeas are…woah. It was hard to save them for dinner because there was so much munching I should have been making the soup. Wash the vegetables, eat a few chickpeas, simmer, eat a few chickpea, season, eat a few chickpeas. You get the idea. So addicting.

I’m pretty excited to start adding these chickpeas to my afternoon snack routine. It will be a nice change from greek yogurt or nuts. I found this great resource of different seasonings for your chickpeas over at MPMKs – cannot wait to try them all!

 

 

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Coconut Curried Carrot Soup with Spiced Chickpeas

  • 2 Tablespoon olive oil
  • 1 onion, diced
  • 8 medium carrots, diced
  • 3 1/2 cups vegetable broth (I used homemade)
  • 1 15 ounce can of coconut milk
  • 1 Tablespoon curry powder
  • 1 teaspoon ginger powder
  • Salt / Pepper, to taste
  • Feta, optional

 

  • 2 cups cooked chickpeas
  • 1 Tablespoon olive oil
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • dash of salt

 

To make the chickpeas: Preheat oven to 400 degrees. Combine all the ingredients together and put in a single layer on a baking sheet. Roast for 20 to 30 minutes or until the chickpeas are crispy. Remove from oven and let cool.

 To make the soup: Heat olive oil over medium in a large saucepan. Add onions and saute until translucent (about ten minutes). Add the carrots and cook for another five minutes. Pour in the stock, coconut milk, ginger, and curry powder. Cover and cook for about ten minutes (or until the carrots are soft).

Once all the vegetables are soft, remove from heat and puree with an immersion blender. Season with salt, pepper, and maybe a little hot sauce (if you like a kick). Top with feta and chickpeas.

 

Citrus Pisco Negroni

February 13, 2013

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I don’t have a very sophisticated palette when it comes to alcohol. When sampling something, I would know the difference between red and white. Between gin and vodka. And between spiced rum and whiskey. That is about it. It’s not by choice…I love the idea of knowing how to tell where a wine is from based on the type of grapes that were used. Or being able to predict how old a whiskey is based on the bite it gives. It’s just not a skill that I have activity seeked out [ yet? ].

So I was pretty excited when Wyatt received a nice bottle of Pisco as a birthday gift (Thanks, Ma!). Pisco?! What’s that you ask? It’s a Chilean (or Peruvian) grape brandy that is usually clear or yellowish in color. How sophisticated does that sound? I can already sense my alcohol knowledge expanding as I type this.

We’ve tried a couple cocktail recipes and this one is by far my favorite. It’s very alcoholic yet mild tasting (if that makes sense). I like to add a splash of sparkling water because I’m a wimpy drinker (which my Mother likes to remind me every time we have a family gathering. Thanks, again, Ma..) and I like a bit of fizz in my cocktail. Wyatt prefers the drink without the water so feel free to adjust depending on how strong you like your cocktails.

Whip these up for guests next time you feel like showing off to your guests. “Ohh, I just can’t get over how much I’ve been into this Peruvian grape brandy lately…”

 

Citrus Pisco Negroni

Serves 2
  • 6 Tablespoons Pisco
  • 1/4 cup Campari
  • 1/4 cup sweet vermouth
  • 8 drops orange bitters
  • sparkling water, optional
  • cherries, for garnish
  • Orange peel, for garnish

Add Pisco, Campari, sweet vermouth, and bitters to a shaker. Shake well. Fill 2 glasses with ice and add Pisco mixture. Add a splash to sparking water and garnish with cherries and an orange peel.

 

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Salted Dark Chocolate & Almond Butter Bites (Vegan)

February 7, 2013

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These are what I call the ‘I just did my taxes and need some chocolate’ cookies. They were a little ‘guilt free’ reward that was needed after sifting trhough document and papers and receipts and bank statements. It’s a shame really…I went to yoga right before sitting down to do my taxes in hopes that it would leave me in a state of calm. But after all questions after questions about loans / checks / wages…I needed some chocolate.

I decided to go the healthy and lazy (no bake) route with these. A whole lot of protein with a bit of sweet (from the dates) and some natural fats (from the nuts). They are totally indulgent but not in a ‘oh shit, I’m going to have to spend an extra 3 hours on the treadmill’ sort of way. They are rich and gooey but also filling and…dare I say, practical? As a vegetarian, I can pretty much convenience myself that anything with 5+ grams of protein is an acceptable snack / breakfast / lunch / dessert.

 

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Salted Dark Chocolate & Almond Butter Bites (Vegan)

Inspired by The Sprouted Kitchen and Oh, Ladycakes
  • 1 cup nuts (I did 1/2 cup pecans and 1/2 cup almonds)
  • 1 cup dates, pitted (soaked in water for 10+ minutes)
  • 1/2 cup almond butter (or peanut or sunflower or cashew, whatever you are feeling)
  • 1 ounce dark chocolate, melted
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • Sea Salt, to garnish

 

Throw everything into a food processor and pulse until a thick dough forms (if its crumbly then add a tiny bit of water). Roll dough into tablespoon size balls and place on waxed paper. Smash the dough balls down slightly with clean fingers or a fork. Sprinkle with  sea salt . Stick in the fridge for an hour or enjoy them right away [in their prime gooeyness].

Vegan Stuffed Brunch Biscuits

February 4, 2013

The title of this post is a bit misleading. These biscuits are not actually stuffed with real vegans…unlike how you probably read it the first time. There was just no easy way to throw a title together for this. I could have put ‘Stuffed Breakfast Biscuits’ but then people would have wondered where the eggs and sausage was? Or I could have wrote ‘Tofu Scramble Scones’ but that would have seemed like the tofu goes along side the scones… which is not correct either. What I really wanted to put was ‘Peppered Gravy & Tofu Hash Scramble Stuffed Biscuits That Are Vegan’ but oh goodness…look at how long that title is. I don’t think that title would have fit on one line…and maybe not even on two. So I settled for ‘Vegan Stuffed Brunch Biscuits’…I am sorry if it’s misleading and you conjure up thoughts of cannibalism instead of wonderfully flaky, warm biscuits oozing with peppered gravy and filling tofu goodness. See!? Do you see why it took me 20 minutes to settle on a title for this post?

I guess it makes up for the fact that it took about 20 seconds to know that I wanted to make these. I love the Morningstar breakfast sandwiches as a treat every now and then but couldn’t help but wonder…could I make fresh ones that are probably 10000xxx times better? After searching around on the web and failing at finding any recipes that matched the vision in my head, I decided to make it up myself. This recipe is a mutant product of my favorite tofu scramble recipe and tomato scones recipes found in Isa’s Vegan Brunch. And a simple peppered gravy recipe that we often times to turn when we need some thick and flavorful gravy in a hurry. And then I threw in some hashbrowns because…welll…what is breakfast without hash browns?

So…in turn, this recipe is Delicious? Yes. Freezable? Yes. Easy to prepare the night before? YES. Portable? YES. Everything you’ve ever wanted in a breakfast rolled into one pocket of deliciousness? YESSS. Why would you not make these for a vegan potluck or freeze a batch for a quick breakfast on the go?!

 

Vegan Stuffed Brunch Scones

 

Vegan Stuffed Brunch Biscuits

For the Gravy:

  • 1 cup unsweetened almond milk
  • 1 Tablespoon Earth Balance
  • 1 1/2 Tablespoons all purpose flour
  • 1+ teaspoon salt / pepper

 

For the Tofu Scramble:

  • 1 Tablespoon olive oil
  • 1/2 block extra firm tofu, drained
  • 1/4 cup diced onion
  • 2 garlic clove, minced
  • 1/8 cup nutritional yeast
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1 Tablespoon water
  • Salt / Pepper
  • 1/4 cup diced tomatoes, optional (because I like lots of veggies)

 

For the Biscuits:

  • 3 cups all purpose flour
  • 2 Tablespoons baking powder
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/3 cup olive oil
  • 1 1/2 cups tomato sauce
  • 1 teaspoon apple cider vinegar

 

  • 1/2 russet potato, diced very small

 

Bring a pot of salted water to a boil and add in the potatoes. Cook until they are soft but not mushy (about 10 minutes depending on how small you diced them).

To make the scramble: Heat olive oil in a skillet over medium. Add onions and saute until soft (about five minutes). Add garlic and saute for another minute. Next, crumble the tofu and add into the skillet along with the cooked potatoes. Saute until the tofu has browned and add in the water, tumeric, salt, pepper, nutritional yeast, and cumin. Saute for another five minutes or until the water has evaporated (if the tofu seems dry then add a bit more water and let it cook down). Remove from heat and stir in the tomatoes.

To make the gravy: combine all the ingredients in a small saucepan and whisk constantly over medium heat until thickened (about ten to fifteen minutes). Season with more pepper (if necessary) and pour over the tofu scramble. Mix until everything is combined.

Preheat oven to 400 degrees.

Vegan Breakfast Biscuits

To make the biscuits: Place all the dry ingredients in a large mixing bowl and stir together. Make a well in the center of the bowl and add wet ingredients. Fold dry into wet until a soft dough has formed. Flour a surface and roll out half of the dough into an inch thick (make sure to keep everything very well floured because the dough is super sticky). Cut out desired biscuit sizes using a biscuit cutter and then flatten the dough to about 1/2 inch (you can use your rolling pin or your hands here). Place a heaping tablespoon of the tofu/gravy mixture in the center and fold the edges into each other until you’ve made a sealed round ball. Transfer to a greased cooking sheet. Roll out the rest of the dough and repeat.

[This is where you can wrap them in an airtight container and stick in the fridge overnight if you are preparing ahead of time]. Cook for 15 to 20 minutes or until the tops are firm and the insides are warm.

Enjoy hot or freeze for later breakfasts!

 

Vegan Brunch Biscuits

 

 

Leblebi // Chickpea Stew

January 31, 2013

Chickpea Stew

The fascination with my Tangine has really morphed my cooking this past month. I didn’t even use the tagine for this recipe but was drawn to it since the recipe is so similar to the other Tunisian dishes I’ve been playing around with. Who knew 2013 would be the year of preserved lemons, harissa paste, and spicy stews? Well, the first few months of 2013 at least. Can’t predict past that.

I am sooo in love the contrast that is created when you mix spicy harissa paste with sweet honey and lather it all over vegetables / beans. Oh my goodness! Do you know what I’m talking about? Well, you should. And here is a perfect starter recipe for it. Harissa paste is super easy to make (check out the recipe here) or you should be able to find it at any international market store. As for preserved lemons? It took me a long time to come around to them and I would recommend slicing them VERY thin until you get use to their intense flavor. But with that said, they really do add a depth of flavor that could not be achieved by this simple stew without them.

 

Chickpea-Stew

 

Lablabi / Chickpea Stew

Serves 2

  • 3 cups cooked chickpeas (about 2 cans drained)
  • 3 cups vegetable broth
  • 3 garlic cloves, minced
  • 1/2 preserved lemon, sliced thinly
  • 1 roasted bell pepper, sliced
  • 3 teaspoons capers, rinsed
  • 3 Tablespoons olive oil
  • 1 Tablespoon honey
  • 1 teaspoon cumin
  • dash of salt
  • Day old Bread

Simmer the chickpeas in the vegetable broth until heated through. Whisk together the olive oil, honey, garlic, cumin salt, and harissa paste in a small bowl. Fold in the capers, lemon, and red pepper to the dressing.

Tear the bread into large chunks and divide between two bowls. Spoon the chickpeas and broth over the bread and top with dressing / lemon mixture. Serve right away so the bread doesn’t get soggy.