Saturday, September 27, 2008

Grocery Shopping & the new Vegan Kashi Entree!

Ahhh, I love payday. I am quite poor these days, so when I do get my paycheck I head right for the grocery store! It's my favorite place to shop. Seriously. I spend so much time there, especially when I'm at Krieger's Market. That place is amazing! So many organic and locally-grown produce options and rare products that are vegan-essential. And the prices are very reasonable! I bought a bunch of bananas, a tub of Silk! Vanilla Soy Yogurt and some flax oil so that I can start making smoothies in the morning! Breakfast for me always includes me staring into my fridge and sighing... "WTF am I supposed to eat?" Smoothies are the perfect solution and much better than just eating nothing, which is usually what I do. I also got the essential Newman-O's and Tofutti Cuties. And I picked up some Hodgson Mill Gingerbread Mix for when the holidays roll around. Plus, look at all those fresh veggies! *sniff sniff* I smell a stir-fry coming on...

Here's a pic of a potato-onion-mushroom hash I made for breakfast last week. Pretty much all I had in my fridge. :/ But, nevertheless, it was tasty.

Onto more EXCITING news: Kashi has come out with a new vegan entree!! Up until now they have had a few vegetarian choices, including the Black Bean Mango entree, which is vegan. (I have yet to try that one, but that'll be next!) Their newest "vegantree" is the Garden Vegetable Pasta, and it is goooooooooooood...! I could not find a picture of the box online b/c it's so new. But here's a pic of these delicious noms which I took on my camera phone @ work:

Whole grain penne pasta with yellow squash and broccoli in a red pepper-garlic-herb sauce! It was s'damn tasty, lemme tell ya! Way to go, Kashi.

Tuesday, September 16, 2008

Maple Brown Sugar Cookies...

These are so good!! Very brown sugar-y and sweet. My roomie, who isn't fond of raisins, even said these were delish!

I found this recipe on the back of a box of Cascadian Farm Maple Brown Sugar Granola. Veganized it and - voila! Delicious and quite popular cookies. I would definitely make these again, and experiment with a few other ingredients. The recipe calls for pecans, which I didn't have at the time. I would love to try them with pecans, or even almonds or walnuts... yum!

Maple Brown Sugar Cookies

1 cup vegan margarine
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 t vanilla extract
1/2 cup applesauce (equals 2 eggs)
2 1/4 cups all-purpose flour
1 t baking soda
1/4 t salt
4 cups Maple Brown Sugar granola
3/4 cup raisins
3/4 cup chopped pecans

  • Heat oven to 350 degrees F. In large mixing bowl, beat butter, sugars, vanilla extract, and applesauce on low speed until light and fluffy. Beat in flour, baking soda, and salt until well mixed.
  • Stir in granola, raisins, and pecans. Spoon mixture onto greased cookie sheet in rounded tablespoonfuls 2 inches apart.
  • Bake 11 to 13 minutes or until light golden brown. Cool for 1 minute on pan before removing to cooling rack.

Monday, September 15, 2008

Plum Oat Muffins and Chocolate Tahini Cake!

Nom nom nom! I veganized the muffin recipe from a nutrition buyer's guide given out by a local health food store, Mustard Seed Market. That place rules.

Plum Oat Muffins

1 1/2 cup whole wheat flour
1 1/4 cup oats (orig. called for bran)
1 1/2 t baking powder
1/2 t baking soda
1/4 t salt
2 t five-spice powder

1 cup diced plum (about 1 large)
1/2 cup applesauce (equals 2 eggs)
2/3 cup brown sugar

1/2 cup canola oil
2 T agave nectar
1 cup soy milk
1 t vanilla extract

  • Preheat oven to 350 degrees F
  • In a large mixing bowl, whisk together first 6 ingredients. Stir in plums
  • In a small mixing bowl, whisk rest of ingredients until smooth.
  • Slowly add wet ingredients to dry; stir until well combined.
  • Divide among cupcake liners. (The original recipe claimed that this will make 12 cupcakes - I got 16 out of this batch.)
  • Bake for 25 minutes, or until a toothpick test only has a few clinging crumbs.
  • Cool for 5 minutes in the pan.

I gave most of these out as gifts for various family birthdays. I was sick at the time I made these, so couldn't accurately tell if they tasted great or not. The plums did give them a nice moistness and delicate tart.

This is a Chocolate Tahini Cake I made for my friend's last day at work. To me, it tasted like straight cocoa. I wasn't a fan. To dress it up I made a frosting: I microwaved some vegan chocolate chips, adding some peanut butter and microwaving it again until it was creamy. To thin it out a little, I added a few splashes of soy milk and then poured the concoction on top of the sliced cake. And, of course: fresh strawberries = bomb. It was a success the next day, and for that I'm glad. Not sure if I'd ever use the recipe again. I might just stick to using tahini in delicious hummus. :P

Saturday, September 13, 2008

Bring it.

Oh, m'gosh. I finally have started a blog. XD

Right now my kitchen is in complete and total disarray because the back w
all of my apartment is being, basically, replaced. There is dust and drywall chunkiness everywhere and it is barely a safe environment for breathing, let alone cooking.

So, I will show some examples of what I have made for myself in the past. Remember: I ain't no gourmet chef. Prior to my transition to veganism, my cooking experience was limited to stir fry, heating up pasta, and slapping some PB on a sammich and then I was ready to go... I'm new to all this stuff (julienne? Isn't she the redhead from Jurassic Park 3??).

But I do sincerely enjoy veganizing recipes I find here and there. Especially baking endeavors! So, come join me as I make mistakes, suffer devastations, and hopefully, sometim
es, create some delicious noms!!

Here is a yummy stir fry (my specialty... my only specialty, quite frankly). We've got some sweet bell peppers, onions, mushrooms, and fried tofu all slathered and slabbered with bottled sweet & sour sauce. This is over some simple brown rice.

These are the delicious Veganomicon Fudgy Wudgy Blueberry Brownies. I used raspberry preserves instead of blueberry to mix it up a little.

Veggies and Tofutti CC on a pesto-garlic wrap with a side salad (I believe I used Amy's Goddess Dressing on this one... also, lots of sesame seeds!) and some raspberries.

Mmm... soft tacos and Spanish rice! I used Boca Ground with the seasoning that came in the taco kit, topped them yummers with homemade guacamole, onion, lettuce, tomato, taco sauce, and Tofutti Sour Supreme. These were godly.

This is just sexy to me. My favorite schnack. Steamed edamame in the pod with a bit of salt and some sesame seeds. Bring on the drool.

I'll end this post with another bit of stir fry porn. Sesame seeds and asparagus galore in this one. And wait... what're... are those water chestnuts?!?! Why, yase, they are. And that's roasted garlic and pecan wild rice hiding underneath. Yum.

Well, I hope my first post brought as much excitement to you as it did to moi. Further updates shall bring some photos of my Laptop Lunchbox, or bento. Also, some veganized recipes just for you!!