Happy New Year - Greens & Black Eyed Peas

Happy New Year!  If you are anywhere near the Southeast, you've probably heard of eating Hoppin John and Collard Greens. It's an age old tradition to welcome in the new year and I've eaten it on New Year's Day for as long as I can remember. Here is my quick and easy take on a classic favorite.

Note: The "quick and easy" portion of this recipe is courtesy of my mother, who gave me a Fagor Pressure Cooker for Christmas. If you don't have one, this recipe is still do-able. Heck, you could even use canned black eyed peas if you want!

Ingredients:
1 cu dried black eyed peas (soaked overnight and drained)
3 cu veggie broth (you can use water and 1 T salt here if you'd like, but I had the broth on hand)

1 bunch collards, de stemmed and torn into bite sized pieces
1 T olive oil
1 t garlic
1 t salt
1 t South African smoke seasoning (I get mine from Trader Joe's, if you can't get it, substitute crushed with 1/2 t red pepper flake, fresh black pepper, or any other seasonings you like)

Super Simple Pressure Cooker Directions:
In a nonstick skillet, heat the olive oil and garlic. Add the collards and seasonings and let cook on medium high for 5 - 10 minutes. You want a little brown on the edges of the greens and the greens should wilt nicely. In your pressure cooker, add the presoaked black eyed peas and veggie broth. Once collards have sauteed, add them to the pressure cooker. Follow pressure cooker directions to cook at high pressure for 10 minutes. Allow to naturally release pressure for another 10 minutes. (If you don't have a pressure cooker, simmer beans and broth for 1.5 hours).

Look at all that pot liquor! I love serving this over brown jasmine rice with a side of vegan cornbread!

What are your New Year's food Traditions?

Vegan Gift Ideas

Ok, so the holiday season is almost over... this year. But now that the Mayans were wrong (and of course they were, they didn't have the best track record with predicting the fall of civilizations!) there will be another and another, and there are birthdays and weddings to think about too! And if you're anything like me, you have a stockpile of gifts because you never know when the gift giving occasion may arise. :) So, here are  a few great ideas to give your vegan (or soon to be vegan once you convert them with all this wonderful stuff) friends:

Clockwise from the book (click the title to follow a link to purchase):

1. Veganomicon - This book is the bible for beginner vegan cooks and seasoned chefs alike. It teaches the basics but includes some amazing dishes you'd never think of on your own. It's a great gift, but if you're tired of subsisting on pasta and salads, you'll want to own a copy yourself!

2. Upcycled Belts from Uncommon Goods -  These belts are amazing as there isn't much out there in the way of belt options for the non-leather wearing. The bike tube belt is by far the most professional and easily passed off as a business belt. So far Robert has the fire hose belt (Christmas present) and the bike tread belt (birthday present), but I see many more in his future!

3. Ozeri Green Earth Pan - This is my new favorite pan. Yes, cast iron will always have a special place in my heart, but this puppy is made from a textured ceramic that is completely free from harmful chemicals. No PTFE or PTOAs or any other chemicals that give off toxic fumes at high temperatures. And it cooks like a wonder! It will definitely make a cameo here and there in this blog!

4. Threads for Thought - These comfy basics are my everyday lounge wear. They make clothes of every shape and size, but I love the T shirts. They even have a Made In The USA section. I am definitely getting Robert this grandpa cardigan soon!

5. Vegan Slippers - I am wearing these bad boys right now. They are so comfy and vegan! And the color is called buff popcorn, now that's just fun to say!

6. Soy Candles - My friend Eileen introduced me to Terra Essential Scents and I am hooked! The hand poured soy candles smell so good! My favorite is the Sweetgrass and Sage Smudge. The melted wax doubles as lotion or massage oil!

7. Planet Dog Toys - Something for the vegan pet lover (and who isnt'!?) these dog toys are rough and tough and have a good hearted mission.

8. Vegan Candy (not pictured) - My sweet mother found this website and filled my and Robert's stockings with vegan chocolates and candies. My absolute favorite were these dark chocolate coins. Worth their weight in gold!

Well, shopping may be the last thing on your mind as the holiday season wraps up, but when the occasion presents itself, I hope these 8 ideas provide inspiration to find the perfect present for that special someone.

What are your favorite vegan finds?

Super special thanks to the wonderful people who went out of their way to veganize my Christmas! Love my family!

Vegan Triple Layer Thanksgiving Pie

I am thankful for so much: wonderful Robert (boyfriend), energetic Bruce (puppy), and my awesome family at the top of the list. A great job, a hobby that de-stresses and keeps me fed, and friends around the globe. And let's not forget the little things: all the Christmas shopping is done, I have a day off, and I have a winning new recipe! Here's a pic of the Thanksgiving plate:

That's maple glazed baked tofu, vegan cornbread stuffing, vegan mashed potatoes and gravy, vegan green bean casserole, and vegan cranberry sauce. You know I am going to make this recipe with the leftover cranberry sauce!

But the pièce de résistance was without a doubt my triple later Thanksgiving pie!

Cheesecake

Pumpkin Pie

Chocolate Pecan Pie

Three layers of goodness. In one pie.

Warning, it's not your usual quick and easy recipe that you'll find here, but your hard work and patience will be rewarded!

Ingredients:
Crust:
1 cu graham cracker crumbs (I made mine by putting 10 graham crackers in the food processor)
1 T vegan butter (or oil)
2 T cold water

Cheesecake layer:
1 cup soaked cashews (soak in water for 4 hours)

4 oz. firm tofu (you will need a 1 lb package total for this recipe - 4 oz for the cheese cake and the remaining 12 for the pumpkin pie)
8 oz. vegan cream cheese
2/3 cu maple syrup
1 t lemon juice
1 t vanilla extract

Pumpkin Pie Layer:
12 oz firm tofu

1 - 15 oz can pumpkin puree
2 T pumpkin pie spice
1/2 tsp salt
1/3 cu oil
1 tsp vanilla
1/2 cu brown sugar
1 1/2 t molasses

Chocolate Pecan Pie Layer:
2 T ground flax seed
6 T water
1/3 cu melted vegan butter
2/3 cu brown sugar
1/3 cu whole wheat flour
1 1/2 cu pecan pieces, toasted in 350 oven for 10 min
 cu semisweet chocolate chips
2 tablespoons bourbon

Let's do it!
Step one: Preheat oven to 350° F. Make a simple pie crust by combining 1 cu graham cracker crumbs with 2 T vegan butter (or oil) and 2 T cold water. Press into a spring form pan (cheesecake pan) and prick with a fork. Blind bake for 8 minutes.

Step Two: Make the cheesecake layer by blending ingredients in a food processor. You'll have to blend awhile until the cashews are nice and creamy. Top pie crust with cheesecake layer and put in freezer for about 15 minutes while you make the next layer.

Step Three: Blend pumpkin pie ingredients in food processor and add to cheesecake layer. It should be cold enough to keep from separating the layers. Replace in freezer for another 15 minutes while you make the next layer.

Step Four: Make the pecan pie layer. This pie is good enough to serve on its own - it's delicious! Whisk the water and ground flax and let sit for 10 minutes. Stir in other ingredients and add to pie to make top layer. Bake at 350 for 1 hour to 1.5 hours. Test with a toothpick. Pie will still be a little jiggly, but noticeably firmer than when you put it in. Let cool on counter top and then refrigerate overnight. Warm every so slightly in microwave before serving!
Enjoy!

Credit where it's due. My sister, Kimberly gave me the idea when she made a non-vegan version for her boyfriend's birthday!

And I used these recipes as inspiration for this masterpiece:

Cheesecake - Hungry Hungry Hippie
Pumpkin Pie - Vegetarian.com
Chocolate Pecan Pie - Your Vegan Mom

Quick & Easy & Nearly Free: Veggie Stock

Let's say your going to make these Black Bean Burgers. So, you gather this:

And chop it into this:

But wait! You're also left with this:

So the question is... what do you do with these little leftovers? You could throw them away (shame on you), feed the carrots to your dog (guilty as charged), compost them (getting warmer), or...

You can add them to your stock starter! I keep a ziplock bag in the freezer for just such scraps and when it's full or when I need broth, I don't have to use up perfectly good carrots, onions, and celery! I love this trick because it's the perfect combination of multitasking, efficiency, and saving money! And I use broth for everything - soups of course, sauces like BBQ or Teriyaki, gumbo, risotto, chili, stuffing, you name it! Just about anything that calls for water is made even better when you substitute this stock!  I make a big batch, use what I need and freeze the rest. (Sometimes I even use ice cube trays to make just the right sized servings for small portions.)

So, I said nearly free! I do add a few things to my stock: salt, white pepper, and herbs from the garden (usually sage and oregano, but just about anything works).

Here I've got kale and mushroom stems, a celery end, onion and carrot peelings, and even the core from a head of iceberg! Let it simmer for a few hours, strain and voila! You've just made stock. The possibilities are limitless! Oh, and now you can compost those veggies. And they'll turn faster because they were cooked!

Happy Stock Making!

Lush Line Up: Alter Ego Multitaskers!

 

I'm in love with Lush. Not only are they very clear about what they put in their fresh, handmade products, but they even let you know whose hands made it. 

 

Thank you Corey, for my wonderful Mask of Magnaminty! As an added bonus and a personal must, all of their products are cruelty free and they let you know which products are vegan, too!

Now, before you think this blog is one big infomercial (although tempting) I do have an angle. As someone who is on the road every week, efficiency and multitasking are the tools that keep me sane and organized. In packing, in saving money, and in life! So, I've picked my 5 favorite Lush Multitaskers. I'll tell you what they're made to do, and then I'll introduce you their alter egos, aka the way I multitask with 'em.

5. Eau Roma Water

Main Purpose: Facial Toner

Alter Ego Purpose: Hair Detangler

A toner that moisturizes? Brilliant! Rose and lavender essential oils make this toner a winter wonder must. But these oils have an added benefit when spritzed onto still wet shampooed hair.

4. Coconut

Main Purpose: Deodorant Powder

Alter Ego Purpose: Dry Shampoo

I love love love the way this stuff smells. And it really works. And it's all natural, which is much more than you can say for any of those stick deos out there. But I use this for so many other things - I sprinkle it in my sock drawer, inside my Toms shoes, and even brush it under my eyes to keep my mascara from running. But when I'm traveling, I love to use it as a dry shampoo. I wash my super long hair once a week (if that... honestly!) but sometimes my bangs need a little pick me up. Brushing a little Coconut in them brings them back to life!

3. Honey Trap

Main Purpose: Lip Balm

Alter Ego Purpose: Split End Repair

As the name suggests, this combination of honey and white chocolate (with peppermint and orange oils) is

not vegan. But it is a great multitasker. This product gives your lips the once over with a little bit of sheen, but works wonders on your split ends and fly aways, too! I just rub a little between my fingers and smooth it over my ends.

2. Jungle

Main Purpose: Solid Conditioner

Alter Ego Purpose: Shaving Soap

When I travel, this solid combination of fresh bananas and avocados keeps me from setting off any alarms through security. It leaves my legs as silky smooth as my hair. And it lasts for months!

1. Perspective

Main Purpose: Liquid Lipstick

Alter Ego Purpose: Eye Makeup & Blush

After discovering my destiny on the Emotional Brilliance color wheel, I found this dusky rose lipstick. But what I truly love about it is that it is a one stop shop for all makeup required. I use it on my eyes, cheeks, and lips. Add a little mascara and I am ready to go. It's perfect for travel - my teeny tiny makeup bag is the envy of every lady in line at airport security who ends up having to throw away their more than 3.4 ounces of foundation every time!

So, there you have it! 5 products where you really get your money's worth! What is your best kept multitasking secret?

Vegan Lasagna

Cooler weather can only mean one thing... comfort food! Here is my new favorite - Vegan Lasagna! No need for fake meat and cheese - this recipe will knock your cozy socks off!

As you can tell, this was my second helping!

Ingredients:

1 - 8 oz box of whole wheat lasagna noodles

2 T nutritional yeast

Spinach Mix: 

4 cups fresh spinach (you can use frozen, but drain it well!)

1 T olive oil

1 t minced garlic

1 t minced shallot

1/2 t white pepper

1/2 t salt

1/4 t nutmeg

Tofu-cotta:

1 block silken tofu

1 T lemon juice

1 T tahini

1 T nutritional yeast

Simple Red Sauce:

1 T olive oil

1 t garlic

1 diced onion

1 diced carrot

4 or 5 large basil leaves (fresh from the garden if you can!)

1/4 t white pepper

1/2 t salt

1 - 12 oz jar of roasted red peppers

1 - 28 oz can of fire roasted tomatoes

Directions:

1. Preheat oven to 375°F. Bring large pasta pot of water to a boil. Add lasagna noodles and cook approximately 12 minutes on a gentle boil. (I've heard that you can assemble lasagna without having to cook the noodles, just make sure you have enough sauce and bake it for at least 45 minutes and the noodles will cook in the oven. Try it and let me know how it works!)

2. Meanwhile, sauté the spinach mix ingredients in skillet over medium high heat until wilted.

3. Add spinach mix to food processor. Add tofu-cotta ingredients and process until well incorporated.

4. Make simple red sauce by heating up olive oil in skillet (I just rinsed out the spinach skillet). Sauté garlic, onion, carrot, basil, salt and white pepper over medium heat until onions are soft. Add ingredients to a blender (you cane use your food processor if you don't want to get two gadgets dirty, but remove the tofu-cotta first!) with the jar of roasted red peppers and the can of fire roasted tomatoes.
5. Make layers! Add 1/4 of the simple sauce to the bottom of a baking dish. (I used 9 X 13, but use what you've got!) Add a layer of noodles and 1/3 of the tofu-cotta filling. Top with noodles, filling, and sauce until your last layer of noodles and sauce. Top with the 2 T of nutritional yeast.
6. Cover with tinfoil and bake for 30 minutes. Uncover and bake an additional 15 - 20 minutes until top noodles reach your desired level of crispiness! Enjoy!

Noodles and filling and sauce! Oh my!

Now that you have the basics down, the possibilities are endless. Next time, I think I'll do layers of eggplant. Or zucchini noodles. But I won't change a thing about the tofu-cotta filling. It was the best!

Vegan Chocolate Cuppy Cakes

Forget milk, oil, and eggs - everyone who has tried these cupcakes demands the recipe! And with a recipe this easy and delicious, there is no reason to buy a box of premade mix ever again!

Ingredients:
The Wet:
1 cu almond milk (or another milk substitute)
1 t apple cider vinegar
1/2 cu apple sauce
3/4 cu sugar
1 T vanilla

The Dry:
1 cu whole wheat flour
1/2 t baking powder
1/2 t baking soda
1/4 t salt
1/3 cu cocoa

Chocolate Glaze:
1 T cocoa
3 T powdered sugar
2 T almond milk

Before

After

Super Easy Instructions:
1. Preheat oven to 350° F.
2. In a medium bowl, whisk together the wet ingredients and let sit for 10 minutes. (Quick science lesson: The apple cider vinegar curdles the almond milk and gives it an acidic property which allows it to react with the baking soda resulting in a light and fluffy cuppy cake!)
3. In a large bowl, combine the dry ingredients. Whisk together lightly to integrate baking soda and powder well.
4. When your 10 minutes are up, pour the wet into the dry. Mix with spatula until just combined.
5. Pour mixture 3/4 full into lined muffin tin.
6. Bake for 20 - 25 minutes until a toothpick inserted in the center comes out clean. Rotate once front to back during cooking. Allow to cool as long as you can stand it until you just have to eat one!

These are delicious as is, but to make 'em fancy, you can add a glaze by whisking together 1 T cocoa, 2 T powdered sugar, and 2 T almond milk until smooth.

This exact recipe makes a great chocolate birthday cake as well. Just allow a few more minutes for baking in a larger vessel.

Enjoy!

Quick & Easies: Vegan Protein Crunch Bars

If you like these:

But hate shelling out this:

For this:



Then may I suggest you try these:

At under 50 cents a bar they are a steal and require very little time and prep! 

Credit where it's due: This recipe is a variation from the inspiration of Camilla at Enlightened Cooking. You can view the original here. I discovered this recipe while shopping for inexpensive treats to keep Robert full and happy while on our upcoming vacation! The experimental batch turned out so well they were gone in one sitting of Jaws with two friends. No better way to enjoy shark week!

The Ingredients:
1 cu crisp rice cereal (to add a little health factor to this ingredient, you can use a brown rice variety available at Whole Foods by Erwhon)
1 cu quick cooking oats (Old Fashioned and Rolled oats will work in a pinch, but the resulting bar will be chewier)
2 T ground flax seed
1/4 cu raisins (or dried cherries, or dried cranberries, or... you get the idea!)
1/4 cu crushed almonds (I placed whole almonds in a zip bag and let 'em have it with a rolling pin. You could use any nut or seed here.)
1/4 cu chocolate hemp protein powder
1/2 t cinnamon
1/3 cu brown rice syrup (with all the things you can do with this stuff, it's worth the investment)
1/2 cu peanut butter (you could use almond or sunflower seed if you like)
1 t vanilla extract

Three easy steps:
1. In a medium microwave safe bowl, combine the 1/3 cu brown rice syrup and 1/4 cu peanut butter. Microwave until well blended, about 30 seconds or so. Stir in 1 t vanilla.

2. Meanwhile, in a large bowl, combine the 1 cu rice cereal, 1 cu oats, 2 T flax seed, 1/4 cu raisins, 1/4 cu almonds, 1/4 cu protein powder, and 1/2 t cinnamon. Mix until well integrated.

3. Mix the wet and dry together in the large bowl. Start with a spatula since the brown rice mixture will be hot, but you will have to use your hands to mix it well. Pour mixture into a parchment lined and nonstick sprayed 9 X 11 pan (this is sticky stuff, so I lined the pan with parchment paper AND sprayed the paper with nonstick spray). Top with another piece of sprayed parchment paper use another pan to press down the mixture. Put your back into it and really squish the stuff! Refrigerate for 30 minutes then cut into 12 bars.

The bottom line: Our goal was to save money without having to sacrifice time or ingredients. These take about 10 minutes to make (minus chilling time) and although the cost of the whole ingredients may be in investment (the brown rice syrup will set you back around $5, while the hemp protein powder costs $10.99 for 16 oz) the final cost per bar is under 50 cents! And you will certainly find other uses for these products, right here in this blog!

Happy protein crunching!

Vegan Cinnamon Crumble Coffee Cake

It's my birthday! In lieu of birthday cake, I thought I'd share with you my recipe for coffee cake that recieved rave reviews at a business meeting this week. It has a lot of ingredients, but I'll bet you have most of them in your pantry. Plus, with whole wheat flour and applesauce in place of oil, it just doesn't feel entirely right calling this a "cake."

Crumbley topping ingredients:
1/2 cu whole wheat flour
1/4 cu brown sugar
2 T buttery spread (I use Earth Balance, you could also use the same amount of canola or vegetable oil)
1 t cinnamon
1/2 t ginger
1/4 t salt
1/4 cu chopped or crushed walnuts

Cake ingredients:
The Wet:
1 cu almond milk
1/2 cu applesauce
1 T apple cider vinegar
1 T vanilla extract

The Dry:
1 cu whole wheat flour
1/2 cu white sugar
1 t baking soda
1 t baking powder
2 t cinnamon
1 t ginger (I love ginger!)
1/4 t salt

You will also need:
A bundt cake pan
Non stick cooking spray
3 bowls
A spatula and/or whisk

The dry. The wet. The muffin method.

Delicious cake in 10 easy steps:
1. Preheat the oven to 350°F
2. Mix the wet ingredients listed above in a medium bowl and set aside to rest for 10 minutes. This will effectively curdle the milk and give the cake a tangy flavor, but you will not taste the vinegar. Don't skip this step!
3. Melt the butter and mix with other topping ingredients. Mix until nice and crumbly. Pour into the bottom of a well -reased bundt cake pan. (It must be well-greased or you are not getting this thing out!)
4. Mix the dry ingredients listed above. in a large bowl Use a spatula or whisk to ensure that the baking soda, powder, and spices are well integrated with the flour. 
5. Add the wet to the dry and use a spatula to just mix the ingredients. Some lumps are okay.
6. Pour into the bundt cake pan overtop of the crumbly topping.
7. Bake for 25 - 35 minutes at 350° F until a toothpick inserted into the middle of the cake comes out clean.
8. Let cook in the pan for 5 minutes.
9. Invert pan onto a plate and allow to cool for at least 10 more minutes.
10. Enjoy!


NOTE: If you don't have a bundt cake pan, you can make this in a regular square or round cake pan, but you will want to pour the cake batter in first and put the topping on top.

Vegan Peanut Buttery Cookies

I’ll bet you have everything in your pantry to make these right now.

Robert’s favorite food is peanut butter, but so many peanut buttery treats are non-vegan. So, here’s my recipe revision for Peanut Butter Cookies!

Ingredients:

1.5 cu flour (I used whole wheat)

1 t baking soda

1 T ground flax seed

3 T water(in place of the flax and water you can use one egg or any substitution for one egg)

½ cu peanut butter

½ cu brown sugar

½ cu butter or butter substitute (I used Earth Balance)

1 t vanilla

Directions:

Preheat oven to 375° F.

In a nonstick skillet over medium heat whisk together the 1 T flax seed and 3 T water. This is your egg replacer. Add this to your stand mixer with the paddle attachment. Add in ½ cu peanut butter, ½ cu brown sugar, ½ cu butter substitute, and 1 t vanilla and mix on medium speed until creamy. Slow mixer to low and gently add in flour and baking soda. Mix until just combined.

Dish out onto baking sheet lined with silicone mat or parchment paper. (I used my #70 disher – portion control!) Roll each portion into a ball then flatten with fork into a crisscross pattern.

The crisscrossing is my favorite part.

Bake at 375° F for 4 minutes then flip and rotate the sheets for even cooking. Bake for another 2 – 4 minutes until puffy and mouth watering. Let cook on cookie sheet for 2 minutes, then transfer to cooling rack. Allow to cool if you can stand it! Enjoy! I made 3 dozen cookies from this recipe!

What is your favorite cookie? Let me know and I’ll try to veganize it!

Quick & Easies: Strawberry Fieldgreens Forever

If I ever own a restaurant, this salad will be first thing on the menu. It's incredibly fast, easy, and delicious! You don't have to add the goat cheese, but the way it combines with the balsamic is incredible. Credit where credit is due: thanks to Leila B. for introducing me to the powers of strawberries in salads.

Ingredients: No portions here, just do what you feel!

Lettuce (I use heirloom from the garden, but baby greens or spinach work nicely)

Strawberries

Pecans

Goat Cheese (optional)

Balsamic Vinegar

Directions:

1.

2.

3.

4.

5.

6. Drizzle on the balsamic and enjoy! If you choose not to add the goat cheese, you may want to add some oil to the dressing. Olive oil or walnut oil if you've got it!

There you have it! Now, this is made for the freshness of spring, but in the fall you could add dried fruit and walnuts, too. Yum!

Greens on the Porch

Flowers are beautiful, but why not showcase some spring greens on your front porch? My speckled trout heirloom lettuce complements my welcome mat nicely. And when you have an inkling for some Strawberry Fieldgreens Forever, it's only as far away as a trip to the front door.

Five Best: Kitchen Appliances

Forget the microwave. I'll pass on the crock pot. I use these five on a daily basis. (All pictures shown are the ones I use.)



1. Blender: This one is a given, if you know how I feel about the blender. We have a little guy that's perfect for making breadcrumbs and dressings, an immersion blender for soups and tomato sauces, and the big guy for making almond milk, smoothes, and other recipes for two.




2. Food Processor: Contrary to my belief, a blender can't do everything. That's where the food processor comes in handy. It slices, it shreds, it makes light work out of black bean burgers, wheat dogs, pumpkin pie, veggie loaf, and so much more! I got this Rachel Ray one as a gift a few years back and it works just fine.

 

 3. Coffee Press: This guy might not be electric, but he's our most used appliance in the kitchen. Robert makes the best coffee!







4. Hot Water Kettle: I suppose I could combine this one with the entry above, but he does so much more than just heat water for the coffee press. He makes risotto easy. And instant (oatmeal, cocoa, etc) really does mean instant with one of these. It comes with a stainless steel tag that Robert once caught between the prongs when he was plugging it in! He got such a shock, and now, it only works if positioned just so. But I just can't bring myself to replace it.

5. Rice Cooker: Everyone should have one! This baby cost less than $15 and I use him several times a week. He makes perfect sushi rice. Yesterday, I cooked barley and lentils in him for Veggie Loaf. Although not a Ron Co. product, you can definitely "set it and forget it."





There you have it. My top 5 kitchen appliances.

What kitchen applicance makes your world a little easier?