Bad, but Oh So Good Bars

These bars are usually drenched in evaporated milk, but they’ve been veganized with delicious coconut milk. Unfortunately they are just as unhealthy, but will satisfy any sweet tooth out there. I’m not posting the recipe. Instead, you should go buy Isa Chandra Moskowitz’s book, Vegan Cookies Take Over Your Cookie Jar. It’s one of the best baking books available!

Cooking tips: I think mine could have baked longer than the allotted 28-30 minutes. It’s hard to tell when they are done. We’ll see how they turn out after they’ve chilled overnight 🙂

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Chili Con Veggie

When I am in the mood for chili, I usually stick to my favorite recipe. I decided to live a little tonight and get creative. I sautéed some onion, red peppers, jalapeno and multi-colored carrots for 15 minutes…

While that was sautéing, I cut up some tempeh and cooked it in a frying pan with water and shoyu. When the liquid soaked up, I added a little more water. After about 15 minutes I mashed the tempeh into crumbles and added it to the veggies along with: chili powder, cumin, some black beans, and a big (28 oz) can of diced tomatoes. It looked like it needed more liquid so I added about 14 oz of water.

I brought this to a boil and simmered until everything was soft and well acquainted (about 20 minutes). I’m serving this with some delicious olive bread, but it would also go great with these pumpkin muffins, which I hope to veganize soon!

topped off with some Daiya cheddar cheese!

Happy Saturday 🙂

Creamy Butternut Macaroni

Love at first bite. Woa. This dish is powerful. You must try this ASAP!

Creamy Butternut Macaroni (edited from Oh She Glows)

  • 1 c FRESH pureed butternut squash
  • oil
  • 1 tbls veg butter
  • 3/4 c non-dairy (plain) milk
  • 1 tbls arrowroot powder
  • 6 tbsp nutritional yeast
  • 2 tsp Dijon mustard
  • 1/4 tsp garlic powder
  • 1/2-3/4 tsp kosher salt (or to taste) & ground black pepper, to taste
  • 8oz pasta
  1. Peel and cut squash, coat in oil, salt and pepper, roast at 450F for 30 minutes
  2. Cook Pasta
  3. In a medium sized pan, melt butter
  4. While butter is melting, in a separate bowl whisk arrowroot into milk, add this to butter
  5. Then add nutritional yeast, dijon, garlic powder, salt and pepper. Whisk for 5-7 minutes
  6. Puree roasted squash, add 1 cup to butter mixture, heat well
  7. Add sauce to pasta, enjoy!

Happy Halloween!

I made Isa’s Pumpkin Pie Brownies for Advocates for Animals and the Environment’s potluck tonight. I think it may have been better in a springform pan. I feel like the 9×9 just didn’t cut it, but sometimes you just have to work with what ya got. I snuck a little piece out of a corner, just for precaution…turned out pretty well. A bit cakey though, boo that. Again, pan difference may have effected it and I did leave it in a bit longer than 30 minutes. The chocolateyness is outstsanding though.

I am too lazy to type the recipe out, but you can find it on the Post Punk Kitchen page. Trick or Treat!

Post-Run Recovery Treat!

Today I kicked it up a notch and ran 5 miles, hoorah! I had plateaued at 3 miles for a while, so it was nice to finally see some improvement. Prior to my run, I threw a new brownie recipe together. Maybe that was my carrot of encouragement as I ran [visualizes warm, gooey brownies]…. At any rate, they turned out alright. The applesauce made them a bit too healthy for me. I am still on a quest to find the best damn brownie recipe out there.

“Death by Chocolate Brownies” courtesy of VegNews

  • 1-1/3 cups granulated sweetener
  • 3/4 cup applesauce
  • 2 tablespoons water
  • 2 teaspoons flax powder
  • 1/2 cup water
  • 2 teaspoons vanilla
  • 1-1/3 cups unbleached white flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup dairy-free chocolate chips (Guittard or Ghirardelli semi-sweet)

1. Mix applesauce, sugar and water

2. Combine flax with 1/2 c water, add into applesauce mixture. Add in vanilla

3. Stir all dry ingredients together, add wet into dry. Fold in chocolate chips

4. Bake at 350 for 40 minutes (I used a 9×9 pan, recipe calls for 8×8 so I only baked for like 35-37min)

5. If you’d like a frosting recipe, check out the link. I hate frosting on brownies, so I skipped it…obviously

 

 

Low-Fat Creamy Mushroom Sauce (with some full fat cookies for dessert)

I realized today that the most precious things in life are those which you teach yourself. I am elated to say that I am finally getting better at plant-based cooking. My meal tonight blew me away. A key indicator that I am growing in this passion is I can take a recipe without ever trying it, modify it and have it turn out great! I took the Creamy Mushroom Fettuccine recipe from Isa Chandra Moskowitz’s Appetite for Reduction and switched it up a bit. It’s pretty healthy and with my alterations it may be even healthier (I didn’t use the processed soup she recommends, instead I just used soy milk). The recipe makes 4 servings and per her ingredients for one serving is about 310 cal, 3.5g fat, 5g fiber, 12g protein, 500mg sodium, and vitamins A and C with Calcium and Iron too!

To be fair, I created a nice balance by making some very naughty cookies. The recipe follows below. I hope you enjoy these as much as I did!

Low-Fat Creamy Mushroom Sauce

  • 1 tsp oil
  • 1 small onion, chopped
  • 10 oz portobellos, chopped
  • 1/2 tsp salt
  • pepper
  • 1 1/2 tsp thyme (dried)
  • 1/2 c white wine (I used Moscato, which was a risk because it’s very sweet, but it worked!)
  • 2 c plain soy milk
  • 2 tbls arrowroot powder (cornstarch would work just fine too)
  • 2 tsp balsamic vinegar (I think I’d omit this next time)
  • 1 tbls soy parmesan cheese (optional, I thought it brought a great flavor though)

1. Saute onions until they are soft

2. Add mushrooms

3. Add wine and let cook down for several minutes

4. Whisk arrowroot into soy milk

5. Once wine liquid has reduced, add soy/arrowroot mixture

6. Once thickened, add in balsamic. Stir. Then sprinkle soy parmesan. Stir and let it all sit together for a few minutes

7. Serve over brown rice or noodles. I added some Gardein beefless burgers to it which was the most perfect add-in ever

8. Don’t forget about dessert!!!! ……………

 

 

 

 

 

Chocolate Banana Oatmeal Cookies (modified from VegWeb)

  • 1 c flour
  • 1 1/4 c oats
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 2/3 c brown sugar
  • 2/3 c white sugar
  • 1/2 c cocoa powder
  • 1 banana
  • 1 tbls vanilla (Trader Joe’s Bourbon Vanilla rocks!!)
  • 3/4 c vegetable oil

Hold up. Before you go through with this recipe, SERIOUSLY reduce the sugars and oil. Especially the oil. It was gushing from the mix as I formed the balls. Ewwww. If you want to fatten them up, then fine, leave the oil, but it’s totally not necessary. After reading the comments on Veg Web a few added more flour, reduced sugars, added a banana and reduced oils. Okay now for the steps!

1. Mix dry together

2. Mix wet separately (mash banana, add vanilla, then quickly stir in oil)

3. Add went into dry

4. Roll into little balls

5. Bake at 350 F for 8-10 min

Mediterranean Feast with some Sassy Sauces

Despite having a 12 page midterm to work on, I managed to make two sauces, a quinoa dish and falafels for dinner tonight. I’d never made falafels before so it was a learning experience. The results…next time I will make them a bit smaller with more oil. Olive oil is good for you, right? Right. While these recipes have a lot of ingredients, something I tend to stray away from, they were all quite simple.

So here you go, try them soon!

Miso Tahini Dressing

  • 2 tbls sesame oil
  • 2 tbls olive oil
  • 3 tsp hempseed oil
  • 2 tbls tahini
  • 4 tbls lemon juice
  • 2 tsp ume plum vinegar
  • 2 tsp tamari
  • 4 tsp white miso
  • clove of garlic, minced
  • 2 tsp fresh ginger, minced
  • 1 tsp cayenne
  1. Whisk all together, add water if it needs to be thinned

Quinoa with Veggies

  • 2 c quinoa
  • 2 1/2 c water
  • carrots, broccoli and onion
  1. Boil water, add quinoa, cover and simmer for 30 min
  2. Steam carrots and broccoli
  3. Saute onion
  4. Add veggies to cooked quinoa and pour in Miso Tahini Dressing

Falafel (modified from Vegetarian News)

    • 1 c dried chickpeas (soaked overnight, about 1 1/2 c to 2 c)
    • 3 tbls tahini
    • 1 tbls flax + 3 tbls water
    • 1½ tsp. ground cumin
    • 1 clove garlic, minced (1 tsp.)
    • 1 tsp. lemon juice
    • ½ tsp. chili powder
    • ¼ tsp. salt (or to taste)
    • ¼ cup all-purpose flour
    • 2 tbls finely chopped onion
    • 2 tbls chopped parsley
    • ½ tsp. baking powder
    • Olive oil, for frying
  1. In a food processor, pulse chickpeas, tahini, flax/water, cumin, garlic, lemon juice, chili powder, and salt in blender or food processor until mostly smooth, but still chunky. Transfer to bowl, and stir in flour, onion, parsley, and baking powder.
  2. Shape 1/4 cup chickpea mixture into 1-inch-thick patty, and place on platter.

3. Pour enough olive oil into large skillet to have 1/4 inch in bottom. Heat over medium-high heat. Place patties in pan, making sure patties don’t touch. Cook 3 minutes per side, or until golden brown. Transfer to paper-towel-lined platter to drain. Repeat with remaining patties.

looks like pancakes! I think they needed more oil for frying

Tahini Sauce (modified from Dreena’s Vegan Recipes/Everyday Vegan)

  • 1⁄3 cup + 1 tbsp tahini
  • 1⁄3 – 1⁄2 cup water (adjust for desired thickness)
  • 1 container of plain hummus
  • 1⁄4 cup freshly squeezed lemon juice
  • 1⁄4 cup fresh parsley, chopped
  • 2 tbsp tamari
  • 1 tbsp rice vinegar
  • 2 tsp agave
  • 1 tsp toasted sesame oil
  • dash of cayenne pepper
  1. Whisk together!
  2. Drizzle over falafels, rice, veggies, etc…

Fresh Picked…Pizza?

Veg suburbanites rejoice! You no longer must trek to Minneapolis or St. Paul for a slice of veg heaven. Fresh Picked Pizza is a pizza joint located in  Shoreview. While their crust may/may not still contain honey, their red sauce is vegan and they have great topping options including Daiya ‘cheese.’

I’ve been there a few times and have yet to be disappointed. The price is right ($5.49 for a personal sized pizza – $1 more if you want Daiya) and you can grab a punch card for a future free pizza. Also, if you don’t feel like dining in you may opt for a take-and-bake pizza.

I know Minneapolis/St. Paul has great shops like Luce and Galactic, but if you are ever on this side of town, definitely stop in and check it out.

 

 Tuscan Pizza with Daiya (no feta)

Don’t Cry Over Old Peas

I am in a full-on soup mode. From now through spring I will be stabilizing my body heat through heart-warming meals. A few nights ago I made a version of Isa’s Smoky Split Pea soup. Unfortunately it did not turn out very good. My dried split peas were old and never broke down. This is the second food item that did this to me, last time it was my black-eyed peas for a food club dish. So a warning to the wise, old dried goods will spoil a potentially souper meal. (Get it? Soup-er?)

While the peas didn’t break down, the dish was still edible, just less creamy and more crunchy. If you have new peas, give this one a shot.

Smoky Split Pea Soup

  • oil
  • onion, diced
  • 4 cloves garlic, minced
  • pinch of salt and pepper
  • 4 tsp smoked paprika
  • 2 tsp dried thyme
  • 1 tsp cumin
  • 1 c carrots
  • 1 1/4 c split peas
  • 6 c broth or water
  • splash of wine
  1. Saute onions til soft. Add garlic, salt and pepper and stir for a few minutes
  2. Add paprika, thyme and cumin, stir continuously for several seconds so the spices can toast
  3. Stir in broth/water, carrots and peas. Cover and bring to a boil. Once boiling reduce to a simmer. Cook for 40 minutes or until peas are creamy (yours should get creamy!) Give the soup an occasional stir
  4. Serve over rice and with bread

Smokey Quinoa with Summer Squash

I haven’t had much luck creating dishes on the fly until this one.  I came across a recipe for a toasted quinoa and veggies dish, but when it came time to make it, I couldn’t find the recipe anywhere. So, I made do with what I could recall from memory (which ends at toast quinoa for 5 minutes. Everything turned out really well. I will definitely make this again!

Smokey Quinoa with Summer Squash

  • 1 c quinoa
  • 2 c water
  • oil (I used sunflower)
  • 1 yellow onion, diced
  • 2 summer squash, quartered
  • 1 tsp cumin
  • 1/2 jar pasta sauce
  • 1/2 c Daiya cheese
  1. Toast quinoa for 5 minutes
  2. In a separate pan saute onion, after a few minutes add in squash and cumin
  3. When veggies are tender add the toasted quinoa, water and sauce
  4. Bring to a boil, reduce to simmer and cook until quinoa is cooked
  5. Add Daiya and let sit until melted. Serve with steamed veggies. Enjoy!

 

**UPDATE: Lol, found the site I was looking for! It’s a FoodPress blog called Baking with Basil. I wasn’t that close with the ingredients and process, but oh well. I made do!