Boozy Apple Pie Sundae
Yield: about 6 servings
Free from: Soy*, Gluten
*Use appropriate ingredients for this option
Bourbon Vanilla Ice Cream
Hard Cider Wet Walnuts
Toppings of choice (here's my raw apple pie filling)
Today's prompt is everything that I love about this time of year: SPICES!
I love warm spices. They always seem to find their way into my recipes in some form or another. I use cinnamon in almost everything. As I developed a taste for other spices, I discovered that I loved curries and stews with warm spices as well. I think savory applications of spices are my favorite simply because they offer unique depths of flavor. I love how the addition of spices to a simple chili or stew can create so much aromatic flavor.
One of my favorite foods in the fall and winter is sweet potato. Sweet potato is always known for its ability to carry sweet spices in desserts. I wanted to add spices to sweet potatoes this time in a more savory way. The blend that I created is nothing extraordinary, but it creates a wonderful combination of smoke, earthiness, and sweetness. The flavors are wonderful when mixed with the mellow sweetness of the potatoes. I added some bitter beet greens and sweet onions into the mixture as well. The simple blend of veggies is a wonderful meal on its own or can be served with a bread or grain of your choice.
I didn't create my own garam masala, but definitely do so if you're feeling up to the challenge. One of these days, I'd like to create my own spice blends. I've heard that fresh whole spices ground at home are the best. In addition to these spices tasting great, they also offer some wonderful medicinal properties (especially that turmeric). This mixture would also be a great breakfast to avoid any sugar crash during your day. Also, it would make a fabulous side dish for Thanksgiving. Just throwing that out there (it is next month, after all). Enjoy and feel good about it!
Spiced Sweet Potato and Greens
Yield: About 4 Servings
Free from: Gluten*, Soy, Nuts, Grains
Serve with bread or grain of choice, optional
I think as vegans, we can all relate to Lisa Simpson on one level or another. Whether you're at work, with friends or family, or at a wedding (ugh), you can bet that you will be in the dietary minority (unless you're only around fellow vegans all the time, which, congrats). I get strange looks all the time from people when I politely decline their food and start to drink green juice instead. I've also gotten positive reactions from chefs willing to accommodate me to acquaintances asking insightful questions pertaining to the reasons why I went vegan, etc. Navigating social landscapes is definitely something that can be challenging but also rewarding as someone who lives this unique lifestyle.
The most challenging dish to sell to people who aren't keen on vegan (or just "healthy" food in general) is plain old salad. Hence this...
Yep. I feel her pain. (#same)
The funny thing about salad is, though, it can be just as easily mind-blowing as it can be boring and unappetizing. This rule applies to every food, though, in my humble opinion. Omnivores throw fried meat, potatoes and tons of cheese on their salads and say it makes them "tasty", so why can't vegans do their equivalent of the same?
I love salads. They're great all year round. I love that they can consist of cooked and raw vegetables alike. I also like to mix pickled and fermented vegetables in mine to add flavor, texture and nutrition. A great, quick and easy lunch is some salad greens, chopped seasonal vegetables and some make-ahead protein to throw on top. When I'm feeling lazy, I'll throw beans on top that are barely seasoned. However, for VeganMofo, I decided to do something a little more involved and special...
I made some oven-fried cornmeal crusted tofu. Not only did I make delicious and crispy tofu, but I made a Japanese bulldog sauce to go on top of it. What's bulldog sauce, you ask? Well, it's basically a sweet and sticky BBQ sauce that's usually served with tonkatsu (or fried pork cutlets). This is a classic and homey Japanese meal that I enjoyed as a young kid. I definitely recommend making a vegan version of the cutlets if you can (Here are a few ideas from some fellow bloggers: Vegan Ronin | Lazy Cat Kitchen). They're coated in panko breadcrumbs and are wonderfully addictive.
The sauce itself is interesting because it has fruit purees in it that lend their sweetness. Along with the fruit, bulldog sauce has tomato paste in it as well as carrot. Instead of trying to automatically recreate the sauce itself, I decided to create my own vegan version with household ingredients that most people have already or can find easily at the store. I added a kick to mine by throwing some Frank's Red Hot sauce in there! You can definitely sub sriracha and that would be an excellent idea. The resulting sauce is slightly spicy, tangy, thick with a depth of sweetness from molasses and mirin.
If you can't find mirin, you can always sub maple syrup or your favorite liquid sweetener. This sauce goes very well with the tofu and works as a dressing for the salad on its own. You can also dress your veggies with your favorite dressing if you'd like. I don't care for a lot of dressing so I left mine alone with the exception of a splash of apple cider vinegar, salt and pepper!
The only thing I will tell you is this: if you're trying to impress someone with tofu, salad and your sauce making skills, use this recipe! There's no way anyone can deny that eating a vegan salad is a good time if you serve them this. (If they don't like it, then more for you!) Go out there and make some friends! 👯🥗
Bulldog BBQ Tofu Salad
Yield: About 5 Servings
Free from: Nuts, Gluten
Preheat oven 400 F.
So today's prompt is asking how I get my protein. I would imagine my question to this ever present question from non-vegans would be to show them a bit of a double whamey: a protein-packed breakfast.
It's very difficult to come by vegan breakfast foods that are prepared in this country. It's ironic, too, because breakfast foods can so easily be made vegan. The foods that are used to make a nutritious vegan breakfast are also pretty cost effective on the whole. These two items that I'm featuring today are both very economical and keep for the entire week. The protein oatmeal squares are also a much cheaper substitute for store bought energy or meal replacement bars. I'm guilty of buying those to keep on hand in case I'm stuck on the go without food for a while (especially after I work out). However, if you make these, they certainly can save you some money. They're also more eco-friendly!
These two recipes are very forgiving and are also great canvases for your own flavors. I chose chocolate because I had a tub of chocolate Sun Warrior protein on hand. Feel free to use your favorite flavor and brand of protein powder for these. Alternatively, you can also use natural sources of protein like flax and hemp seeds or nuts ground into a flour,
The nice cream is great stored in the freezer but will most likely need to be warmed a bit before scooping since it hardens into a solid mass depending how cold your freezer is set. You can either leave it thaw at room temperature or nuke it in the microwave if you aren't opposed. I like to top mine with nuts and seeds for more added protein! It makes a great option if you don't feel like whipping up a smoothie in the morning (or want to wake your housemates because you get up at 4:30 AM for work like I do).
Combine these two treats for a chocolate-filled yet also healthy and filling breakfast! I'm definitely going to come up with another post with flavor variations on these. The possibilities don't end!
Chocolate Protein Nice Cream
Yield: approximately 7 servings
Free from: gluten, nuts*, soy*
*Use appropriate ingredients for these options
Blend all those things above in a food processor or high speed blender until smooth! Images below. ✌️
Double Chocolate Oatmeal Protein Squares
Yield: 8 Squares (9x5 loaf pan)
Free from: Gluten
Adapted from: Chocolate Covered Katie's Wonderful Baked Oatmeal
Preheat oven 340 F.
I know, I know...today is supposed to be "junk food forever" themed. Nachos are a classic party food that can be as junky as you want. Having nachos drowned in dairy cheese, sour cream and other fattening ingredients is junk, for sure. I decided to take today's prompt and "de-junk" nachos so that I could eat them and not feel absolutely terrible afterwards. If they're too "healthy" for you, feel free to either
A. Fry those tortillas OR
B. Buy store bought chips and vegan refried beans
I won't judge you! There are days that I do just those things. But, that's the beauty of making nachos at home: you can choose your own ingredients. I made these as healthy as I could by baking the tortillas (sprouted ones, thanks to Food for Life) in the oven with no oil until they were crunchy and delicious.
There's good fats in this meal from the raw cashews in the "queso" sauce. I used a tried and true recipe of my own and I will link to one in the recipe below. But, feel free to use your own preferred vegan cheese sauce recipe. If you are unable to consume nuts, I recommend checking out these recipes out for your sauce: Cashewless Queso by The Minimalist Baker and Nut-free Nacho Cheese Sauce by Vegan Richa. If you're going for a store-bought option, you can always buy a pack of Daiya or So Delicious shreds and melt them on top of your chips! The real star of these nachos are the black beans, anyway...
Whatever you choose to do with these nachos, just enjoy them with all the delicious toppings you can! Nachos aren't nachos if they aren't loaded with fresh veggies. I topped mine with chopped avocado, tomato, green and red onion and roasted spiced black beans. The queso just holds everything on the chips from the plate to your face! Feel free to use whatever type of bean you like. I wouldn't mind trying azuki beans, myself....
Sprouted Spiced Black Bean Nachos
Yield: 1 Serving
Free from: Soy**, Gluten*
*Use all corn tortillas for Gluten-free option
**Use appropriate cheese recipe for soy-free or store bought
Spiced Black Beans
Preheat oven 300 F.
Happy Vegan MoFo, everyone! I'm proud to say that I'm participating again this year. I hope to contribute some solid recipes while following the prompts (somewhat, due to scheduling and general interest). I couldn't, however, ignore the first day! I love this idea: re-inventing a standard vegetarian option. All too often, as many vegans know, the "veggie option" consists of a boring salad and possibly french fries if you're feeling frisky (or a baked potato, you health nut).
When I first became a vegetarian in high school, the first meat product that I substituted was the burger. I wasn't a huge fan of burgers to begin with because I just wasn't too fond of beef in general. Luckily for me, veggie burgers were pretty easy to come by at the time (exactly 10 years ago). Today, I find top quality veggie burgers at my local super market. I usually look for burgers that are made with as many "whole food" ingredients as possible. The ones that are coming out lately are eerily similar to ground beef in taste and texture, which is exciting but also unsettling for someone who doesn't like the idea of eating meat. I just like that the products like the Impossible Burger and the Beyond Beef patties are marketing themselves towards all consumers, not just plant eating hippies like me! They offer a sound meat substitute for those who like the taste and feel of beef burgers. Whatever gets the job done, right?
The veggie burgers I whipped up today were a little bit of a mashup between "meaty" and "health food". I mimicked the texture of chewy and earthy meat with grated mushrooms and tempeh. The resulting burger is one of bite, chew, deep and smokey flavors with autumnal herbs laced through. This is a great fall treat, but you can switch the herbs around to be more bright and summer appropriate for the BBQ times! I nestled these burgers between some gluten-free and vegan buns that I found. They're quite pillowy and light, which I loved. Feel free to also garnish these with your favorite sliced vegetables, slaw, spreads, and what-have-yous. I kept it simple and seasonal with some local sliced tomato, red onion, sauteed spinach and some extra fresh rosemary.
This recipe yields about 5 decently sized burgers. I had lunch for the entire week when I made them! To make the burgers soy-free, substitute the tempeh for your favorite bean with slightly varied results. Play with it and make it yours!
Happy Mofo again, all! Dig in!
Herbed Mushroom & Tempeh Veggie Burgers
Yield: Approx. 5 burgers
Free from: Gluten, Nuts
Rock cakes immediately remind me of Rubeus Hagrid, the lovable half giant from Harry Potter. When I looked for a rock cake recipe ages ago, I was shocked to see how simple they were to make. As a child, I always pictured rock cakes as something unappealing to eat that people always made anyway (much like fruitcake). However, when I realized that rock cakes were simply variations of a scone or biscuit, I became intrigued and determined to bake some. I love me some scones and biscuits especially with tea! ☕️😋
My sister and I recently decided to binge the Harry Potter films. We both grew up reading the books and cherish the stories dearly as if they were factual. She recently got her hands on a cookbook inspired by recipes in the books. I'm impressed that someone took the time to properly research and compile the foods in all 7 volumes of the series. That's a lot of reading to do.
Of course, most of the recipes are not vegan. However, the more popular and exciting treats are easily made vegan with a few adjustments. I started off with rock cakes because I had already wanted to make them anyway and they're quick and easy to whip up in the morning to have with tea or coffee! Luckily, my first batch was a success. I made them completely gluten, soy and nut free. They are a great canvas for all kinds of flavors and variations, though. Baked goods that offer flexibility in terms of flavor are my favorite. Because, let's face it, who wants the same boring rock cake over and over? I know I don't. 😏
The rock cakes I made are a little more rich and earthy than the ones in sample recipes I found. The cakes seem to feature all different types of dried fruits, spices and nuts. I wanted to keep mine simple yet still flavorful...and, of course, rock-like!
I got a great idea to use carob powder from Miss Kitchen Witch, who is a fabulous food blogger who made Harry Potter themed recipes for Vegan MoFo a few years ago. I posted that year too and was much more interested in her recipes than mine! I loved her theme and immediately thought mine was boring. Now, years later, I'm also going to give it a shot while altering the recipe a bit.
I flavored my dough with carob and chopped dates. I love the caramel-like flavor of dates and their richness that seems to be missing in many other dried fruits. They also go very well with the smokey quality of coconut sugar, which I use frequently. I added a little bite of acid to brighten the cakes by soaking the dates in orange juice, which is a trick I learned during my bakery days while making carrot cakes. Soak the raisins in warm water infused with different extracts and your cakes will bake up moist and flavorful! 😍 The same effect can be achieved with any kind of juice as your soaking liquid too.
The resulting rock cake here is very rock-like in appearance but soft and crumbly in texture with a crunchy sugar top. They aren't overly sweet, so they pair nicely with any coffee or black tea that is slightly bitter. If you want to make these cakes more decadent, you can add in some chocolate chips or a little more fruit to the dough. They cook up quickly, too, so you can enjoy them day of with minimal wait time! Keep an eye out and I may just post another flavor sometime soon (maybe for the holidays?!). 😉
It's good to be back, folks. Enjoy the rocks!
Date Carob Rock Cakes
Preheat oven 350 F
I'll spare you the anecdotes and get right to the Thanksgiving food porn. I've listed everything I made for my first Thanksgiving dinner here. I will be seeing my immediate family this weekend where a second feast will take place. I'm blessed to have amazing family and friends who allow my boyfriend and I to bring our own food. I'm also grateful for my mom and dad who make sure that all our sides are vegan so that I can eat everything I want!
I wish you all a very Happy Thanksgiving and a festive weekend. I hope for those that work, you take a moment for yourself in any way you can. You deserve it.
Now, feast your eyes...😳😍🍂🍃🦃🍁🌳💝
Purple Sweet Potato Pie Bars
Mini Pumpkin Pies
Vegan Green Bean Casserole
No recipe for this...I literally threw it together. But, if you want a good homemade recipe recommendation, see The Minimalist Baker. We made this version last year and it was delicious. This year, i just approximated everything. It's a very forgiving dish. Also, we used an entire container of fried onions because it's time to feast.
Rustic Mashed Red Bliss Potatoes
Again, no real recipe. I can tell you roughly how I did this:
Today's color scheme is "goth" inspired...I went with purple, since I happened to find a bag of organic purple sweet potatoes one day. It was a very exciting find. I've never tried these little guys before...I'm sure I'll love them just as much as their orange and white cousins! Sweet potatoes are a food that I began to love as a vegan moving in a more health conscious direction.
To go with my potatoes, I've added other wonderful purple produce: onion (or red, I guess), cabbage and eggplant. My favorite way to eat eggplant is in curry, so I spiced them with garam masala, chili pepper, and black salt. This soup doesn't take very long. You can have it finished in about an hour if you use pre-made stock or bullion cubes. All you need to do is wait for the potatoes to soften and you're good to go!
For even more gothic charm, use the optional red wine while you saute the onion and cabbage.
Gothic Purple Soup with Eggplant Chips
Today's prompt is "favorite food", which, if you've ever seen my first year participating in Vegan MoFo, you would know is Japanese Food!
I love to cook Japanese inspired dishes that combine the American hodgepodge, often unorganized style of cooking with traditional ingredients and simple flavors. I love food that is prepared in a minimal way that emphasizes the individual ingredients. Although, sometimes I like to get complicated when I bake. 😅
This dish is a rendition of one of my favorite college breakfasts: an omelette on top of rice with some vegetable. I love eating out of bowls...the act of digging into my food is appealing some how. I bought eggs quite a lot in college since I was poor and a vegetarian still. Now, I usually substitute tofu for eggs and it suits me perfectly fine. I made my tofu a little more robust so I could fry it into an omelette shape. The result is nice savory croquette of "egg" like flavor and texture, although it is much drier than an omelette would be. It's still delicious!
I sauteed some white button mushrooms on the side for a meaty addition that offers protein and earthy flavor. My grandmother always made her omelettes a little sweet by adding a pinch of sugar and soy sauce to her eggs before she cooked them. I added a little mirin into the mushrooms, which create a wonderful sauce in the pan as they cook. For an interesting depth of flavor, spoon some of the sauce onto your rice for a finishing touch. It's a wonderful departure from your generic tofu scramble and toast. 🤓🍳🍞
Japanese Omelette with Sauteed Mushrooms
This is my very first food blog! I post revised conventional recipes of foods that I hold near and dear to my heart. My cooking here is all gluten-free and cruelty-free, but full of flavor and comfort.