Monday, November 28, 2011

Mac and Cheese

I know what you are thinking, it is about time. I agree. Why did I wait so long? This is awesome and it was super easy. I totally used my great grandmothers baked macaroni and cheese recipe, well I veganized her recipe, but you wouldn't know it by eating it. It is amazing.

Here is what you need:

4 tablespoons Earth Balance Spread

1 bag of Diaya Cheddar Shreds

1/4 cup soymilk

1 lb cooked macaroni

Mix all ingredients together in a baking dish and salt and pepper to taste. Bake about 30-45 minutes in a 350 degree oven. Enjoy. I know you will.

Thursday, November 24, 2011

AHHH......Vegan Thanksgiving :)

So this is my first Thanksgiving as a vegan, and my family was supper supportive letting me make all of the sides vegan. Of course there was a turkey, but I didn't have to buy it or cook it. My daddy took care of the turkey, everyone said that it was good. I am proud to say I have no clue what it tasted like.

I made some awesome lentil loaf that I substituted for the turkey. I unfortunately don't have a picture of it, since I turned the leftovers into a shepherds pie. One thing that I am thankful for is that since going vegan (17 weeks ago) I have lost 38lbs. I am also grateful that I got to spend time with my family, especially my adorable neices that took a 2 mile walk with me after lunch. So I realize that the pictures are not the greatest, I am still looking for my camera. Hope I find it soon, I guess in the mean time you will have to settle for the pictures that I take with my phone. Now for the stars of the day, the sides:

Acorn Squash Casserole

So I was at the farmers market last weekend and decided to get some fresh veggies for Thanksgiving this week. I saw some beautiful acorn squash and couldn't resist. So I decided instead of sweet potatoes, why not have squash casserole. I will admit I didn have a recipe so I just kind of winged it, but the results were pretty awesome.
Here is what you need:

3 cooked acorn squash, cut in half seeds removed
3 tablespoons Earth Balance
1 cup of brown sugar, divided
1/2 cup chopped pecans

To cook the squash I cut in half and scoop out the seeds. I then pierce the inner flesh with a fork several times and microwave until tender, you could also bake them in the ovrn, but it takes a lot more energy and time. Scoop out the squash and mix in the rest of the ingredients. Top with the remaining brown sugar and bake for 30-45 minutes.

Honey Glazed Carrots

Now I know what you are thinking honey? I thought this girl was vegan, homey comes from bees. It is kind of controversial, honey, yes it comes from bees, but last I checked the bees are not harmed in the honey making process. So I use honey. I only buy local, and I check with the beekeeper to make sure that humane practices are used.

Here is what you need:

Earth Balance

Boil the carrots in water until tender. Stir in the honey and butter and heat thoroughly and serve

Broccoli Casserole

This is a staple in my family at holidays. I tried a few weeks ago to make a vegan version of this and it was not so good. Well I guess what I should say is that it did not taste so good, it was great learning experience. I must say that I think that in this case practice paid off, and Mackenzie even said that she like the vegan version better than the original. She loves me what can I say?

Here is what you need:

1 block of mori-nu tofu
8 oz mushrooms
2 cloves of garlic
1/2 cup of onions
1 bag of Diaya cheddar shreds
1 cup veganise
2-3 lbs broccoli, steamed
2 tablespoons of Earth Balance
salt and pepper to taste

Melt the Earth Balance over medium high heat and saute the mushrooms, garlic and onions add salt and pepper to taste.
Place the block of mori-nu in the food processor and add the sauted mushrooms, garlic and onions. (This replaces the traditional cream of mushroom soup.) Pulse a few times. Add in the mayo to complete what we in my family call the goo.
Place the cooked broccoli in a baking dish, stir in the goo and top with Diaya cheddar shreds. Bake at 350 degrees for 30-45 minutes.

Cranberry Salad

So when Gram was alive we made cranberry salad one year for Thanksgiving, I have not stopped thinking about it, and wishing she was here each year to make it for me. I decided to take matters into my old hands and try to figure it out. I think that it was a little different than hers, but that may be a good thing it was delicious.

Here is what you need:

1 bag of cranberries

2 oranges, one with most of the peel

1 can of crushed pineapple, drained

2 apples cored and seeded

1 cup of organic cane sugar (or less if you want it more tart)

Place all of the ingredients minus the pineapple in the food processor and pulse a few times. Stir in the pineapple and refridgerate over night.

Wild Rice Pilaf with Apples and Walnuts

I found this recipe in one of my cookbooks, called Vegetarian Celebrations by Nava Atlas. It was marked $3 at Angel Aid on one of my visits and the entire store was half off, so I got it for a whopping $1.50. How cool is that, even better is that I used this recipe and the lentil loaf recipe out of it for Thanksgiving this yeah, total score.

Here is what you need:

2 granny smith apples, cored and seeded

1/2 cup dried cranberries

1 1/2 cups of wild and brown rice, cooked

1teaspoon of salt

2 tablespoons of Earth Balance

1/2 onion

2 celery stalks

1/2 cup of sliced scallions

Place the onion, celery, and apples in the food processor. Heat a skillet over medium high heat and melt the Earth Balance, mix in the onion, celery and apples and saute. Add the cooked rice and dried cranberries. Heat thoroughly. Top with scallions.

Friday, November 11, 2011

Banana Dark Chocolate Chunk Bread Revisited

Ok so a few months ago, I posted a not so good recipe for Banana Nut Dark Chocolate Chunk Bread. I have since perfected the recipe or in other words I have fed this recipe to several people and they have all asked for seconds. I also got this adorable individual brownie pan, and so I used it tonight so that my sister could get an idea of what I was talking about when trying to explain it to her.Trust me this is way better than my earlier post, so ignore it, and go make some of these now. I make them almost once a week because I am constantly buying too many bananas (on purpose:-) Here is what you need:

2 or 3 ripe bananas
3 tablespoons of canola oil
1 1/2 c. flour
1/2 c. sugar
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1/2 c. chopped walnuts
1/2 c. dark chocolate chunks
1/2 c. Lite No Sugar Added Applesauce

Place the bananas and oil in the mixer bowl and with the flat paddle attachment mix until banans are mashed. Add in the flour, sugar, salt, baking soda, baking powder, chopped walnuts and applesauce. Mix thoroughly. Stir in chocolate chunks. Pour into an oiled muffin pan. Bake 20 minutes

Monday, November 7, 2011

Tofu Scramble

Breakfast for Dinner! Yes, one of my favorite things to do, I must admit though that it has been a while, almost 4 months since I have had Brinner. So tonight I worked until almost 6pm, which means I was hungry when I got home and didn't want to wait too long to cook dinner, so I made a scramble.

I cut up some veggies (carrots, green pepper, onion, tomato) and got it cooking with a little EVOO and garlic. Once the veggies were lookin good, I added in an entire can of mushrooms. I let most of the juice evaporate and then stirred in the tofu. I cooked the hashbrowns in the toaster while I made the rest of dinner, washed it all down with some cranberry pomegrante juice, it was very good.

Friday, November 4, 2011

No Bake Cookies

I realize the picture is not the greatest, but as my sister the ultimate blogger says it is better to have a less than perfect picture than no picture at all. I was invited to dinner at a friends house and since she has gluten allergies, I made no bake cookies as a sweet treat. Here is what you need:

1/2 cups cane sugar
4 tablespoons cocoa
1 stick earth balance or butter
1/2 cup almond milk
1 cup peanut butter
1 tablespoon vanilla
3 cups oatmeal
Waxed paper

In a heavy saucepan bring to a boil, the sugar, cocoa, earth balance and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.

Thursday, November 3, 2011

Carrot Cake Cupcakes

So this weekend my friend Lisa and I were having lunch at a little place at the beach called Joseph's. While we were waiting for our food we spotted the dessert case. I was salivating over the carrot cake, when then I realized that it wasn't vegan so no matter how good it looked or sounded I was not about to order it. I am doing pretty good I am 14 weeks in and have lost about 30 pounds. The best part is I have sweets whenever I want the down side is that I have to make them myself because I have not found a vegan bakery in this city, yet. If you know of one speak up please.

On the way home from lunch we made a few stops. I know it is ocd to make 2 stops for 2 things but I think that the organic carrots at Fresh Market are the best, and the best price as well. Then we stopped at Publix for a jar of ready made frosting. Amazingly enough some of the Pillsbury frostings are "accidentally" vegan.

Once home we used the food processor to shred the carrots, I would go crazy if I had to do it by hand. Here is what you need:

2 cups unbleached flour
1 1/2 cup cane sugar
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
3 cups finely shredded carrots
1/2 cup canola oil
1/2 cup lite no sugar added applesauce
6 tsp egg replacer whisked with 8 tbs warm water or 4 eggs
1/2 cup chopped walnuts
1/2 cup raisins
1 container of Pillsbury cream cheese frosting
In a large mixing bowl combine flour, sugar, baking powder, baking soda, and cinnamon. Mix in carrots, applesauce, oil and egg replacer mixture or eggs. Beat with an electric mixer until well combined stir in nuts and raisins. Pour batter into the cupcake pans that have been lined with papers. Bake 25 minutes at 350 degrees or until toothpick entered in center of cupcake comes out clean. Frost the cupcakes once they have cooled. Makes about 15 cup cakes