Quick & Easies: Vegan Choco-Banana-Nut Muffins

You probably have three overripe bananas sitting on your counter right now. What are you waiting for?

I set out to make this recipe as quickly as possible with as few ingredients and dirty dishes as possible but with as much yumminess as possible. Here are the results.

Makes about 12 muffins.

Ingredients:

2 T flax

6 T water

3 overripe bananas

1/2 cu sugar

2 T canola or veg oil

1 T vanilla (I use homemade vanilla extract and I love the flavor. If your vanilla is store bought  you may only want to use 1 teaspoon)

1.5 cu whole wheat flour

1 t baking soda

1/2 cu chocolate chips

1/2 cu chopped walnuts

Very Easy Directions:

1. Preheat oven to 350° F Whisk 2 T flax and 6 T water in a small bowl with a fork. In a large bowl, add bananas.

2. Add 1/2 cu sugar to bananas and mash with fork. 

3. Add flax mixture, 1 T vanilla, 2 Toil, 1 t baking soda and mix. Slowly incorporate 1.5 cu whole wheat flour and fold in with spatula. Add 1/2 cu chopped walnuts and 1/2 cu chocolate chips and give a final stir.

4. Filled lined baking cups and bake at 350° F for 25 - 30 minutes until a toothpick inserted in the middle comes out clean.

Enjoy!

Quick & Easies: Italian Roasted Green Beans

Hello! Happy New Year! It has been too long and I have so many recipes piling up to share with you, most notably my perfected Vegan Brownies. And I never did document last year's vegan adventure in Disney World. And I promise to walk you step by step through the start of my new Square Foot Garden! Oh the things I will grow!

If only everything could be so organized as my garden.

But those must wait for another day. For now, let me introduce you to a dish that takes less time to make than it took you to read that paragraph up there: Italian Roasted Green Beans. Here's what you need:

Ingredients:

1 bag frozen (yep, you read that right) French green beans

1 small sliced onion

1/2 pint grape or cherry tomatoes

2 T olive tapenade**

** Store bought is fine, but you can easily make your own by food processing (what? that's a verb!) your favorite pitted olives and any or all combination of parsley, olive oil, capers, lemon juice, garlic, red wine vinegar, sun dried tomatoes, and/or crushed red pepper.

4 Easy Steps:

1. Preheat oven to 400° F

2. Toss ingredients with bare hands on a baking sheet lined with parchment or a silicone baking mat.

3. Roast for 15 - 20 minutes, tossing ingredients with a spatula every 5 minutes until tomatoes burst and onion starts to caramelize.

4. Enjoy!

PS: Leftover tapenade can be used on pasta, pita chips, or a fancy pizza, as a dressing, or in a sandwich just to name a few! How do you serve up olive tapenade?

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?