Eggless Nog

• 1/4 cup raw, unsalted cashews (you could probably use blanched almonds if you are allergic to cashews.
• 4 cups vanilla soymilk (or other milk-like beverage, coconut would probably be awesome)
• 1/4 tsp nutmeg
• 1/2 tsp cinnamon
• 1 tsp vanilla extract
• 1/8 tsp salt
• 1/2 tsp rum flavoring
• 1/4-1/2 cup dark brown sugar

 
Put cashews into a blender. Add nutmeg, cinnamon, vanilla extract, rum flavoring, dark brown sugar, and salt. Then pour enough vanilla soymilk to allow it to blend (at least a cup) and blend it until the cashews are completely dissolved into the drink. Decant it, pour in the rest of the quart and stir. Chill and serve topped with grated nutmeg. Or use as a coffee creamer. This was a hit with everyone at our family winter holiday gathering last year, from the vegan 5 year old to the omnivorous eggnog connoisseurs. It does mix well with alcohol, I like brandy or amaretto, but rum would work too.

Allergy Friendly Chocolate Cupcakes - gluten, corn, soy free

I thought I got a photo of these, but I don't seem to have. So have a shot of another set of cupcakes instead.

 

Trust me, these turned out tasty enough that the difference is academic. They have chocolate frosting though.

A note on ingredients: most commercial vanilla extracts use a corn alcohol as the solvent. Making your own extract is pretty painless, though, just slit open a couple of vanilla beans and soak them in alcohol (I've got a batch in brandy right now) and let them sit until the desired strength. Many corn-allergic folks aren't so sensitive that distilled alcohol can affect them. When in doubt, ask. Also, most powdered sugars contain corn starch. Wholesome Sweeteners brand does not. Check your labels. All vegan margarines contain either corn or soy derivatives,  so this recipe uses straight palm oil. 

• 1/4 cup cocoa powder
• 1 cup sugar
• 1/2 tsp salt
• 1 tsp baking soda
• 3/4 cup 'sticky' white rice flour
• 1/4 cup garbanzo bean flour
• 1/2 cup potato starch
• 1/4 cup tapioca starch (not pearls)
• 1 Tbs ground flaxseed
• 1 cup water or cold coffee
• 1 tsp vanilla extract (see note above) or the seeds of one vanilla bean - save the exterior for making extract
• 5 Tbsp neutral flavored liquid vegetable oil (canola, almond, safflower)
• 1 Tbsp apple cider vinegar

Preheat oven to 350.

Whisk together dry ingredients, add wet ingredients and stir to combine. portion into lined cupcake pan. I got 15 cupcakes out of this. Bake for 20-25 minutes. Allow to cool completely.

• 1/4 cup palm oil shortening
• 1/4 cup water
• 1 teaspoon vanilla or equivalent
• 2-3 Tbs cocoa powder
• 1 Tbs lemon juice (adds a cream cheese-y tang, I always add this to icing)
• 1/2 tsp blackstrap molasses (optional - adds a buttery note)
• 2 cups cornstarch-free powdered sugar
• 1/4 tsp salt

Beat ingredients together to form a spreadable icing. Frost completely cooled cupcakes.
 

Six Ingredient Crock Pot White Bean Soup

Ok, 7 if you count the water.

2 cups dry white beans
7 cups water
Juice of one lemon
1 teaspoon salt
2 cloves crushed garlic
1 Tablespoon chopped fresh sage OR 1 teaspoon dried rubbed sage
1 bunch dino (also called lacinato) kale, chopped.

Place beans and water in a crockpot, cook for 6 hours on low. Add remaining ingredients and stir well, let stand about 10 minutes. Serve topped with a little olive oil, and a good bread if you are so inclined.

This is our favorite dinner for a busy day.

Thanksgiving feast

So here is our lovely vegan Thanksgiving meal.

The beverage there is 50/50 sparkling water and cinnamon pear cider from Trader Joe's. It was a delightful treat to use my grandmother's silver for the first time. 

On to the desserts ... apple crisp with no sugar or gluten, pumpkin whoopie pies, apple pie, and coconut whipped cream.

Did you see that pie? Because it was pretty. And the coconut whipped cream was out of this world.

Black Bean Sweet Potato Enchilada Casserole

I added corn to the batch in the photo, which is tasty, but totally unnecessary.

2 cups dry black beans, cooked with 1 teaspoon of salt added to the broth when fully cooked, (drain broth away before adding to the recipe) OR 2 15 ounce cans of black beans, drained and rinsed
4-5 cups diced garnet sweet potatoes, steamed for 15 minutes until tender
12 corn tortillas

Mole Sauce (adapted from the pantry mole rojo in Vegan Brunch)

1 TBS olive oil
1 yellow onion, diced
5 tsps chili powder (you want real chili powder, not some chili powder blend with cumin and garlic and oregano diluting the goodness. We'll add those seperately).
2 tsps Mexican Oregano (this is not the same thing as plain oregano. It's a different spice, and is better in this recipe. If you don't have any, substitute regular oregano or marjoram or a combination of the two, and go get some for next time. It's in a plastic baggie in the ethnic foods section).
1 tsp cumin
1 tsp cinnamon
1 tsp smoked paprika (You don't have any!?! Why not? They have it for cheap at Costco, now. Fine. Use regular paprika this time).
1 14 ounce can diced tomatoes
2 cups of water (Isa Chandra Moskowitz tells you to use broth. She also thought you needed 2 tablespoons of olive oil back there, and sliced almonds in addition to the peanut butter, all of which are fine and good, but this is my recipe, and I say water works fine and that it is rich enough with just the peanut butter).
3 TBS creamy peanut butter
1/2 cup crushed corn tortilla chips (this is a great place to use up stale ones, but fresh work fine, too)
1/4 cup of raisins (I never measure this, I just throw in a handful)
1/3 cup vegan chocolate chips (My favorite is Safeway/Vons O brand. Watch for them on sale in December and stock up)
3 cloves crushed garlic

Saute the onion in the olive oil until translucent. Add spices, stirring to keep them from scorching, adding a little water if needed. Add all of the remaining ingredients except for the garlic and the chocolate and simmer for about 15 minutes. Use a food processor, a blender or (best) an immersion blender to puree this into a smooth sauce. Stir the chocolate chips and the garlic in. Try not to eat the sauce like soup.

Layer about a quarter of the sauce on the bottom of a baking dish. I usually use a 9x9, but a 9x13 will work too. Cover the sauce with 4 tortillas, then half the beans and half the sweet potatoes. Add another quarter of the sauce, another layer of tortillas, then the other half of the beans and sweet potatoes. Top with sauce, another layer of sweet potatoes, and the last 4 tortillas. Top it off with the last of the sauce. Bake at 350 for about 30 minutes (You can refrigerate this for a while at this step instead. Increase baking time to 45 minutes if you do). I like this with a little bit of Tofutti Better than Sour Cream on top, but it doesn't need it.

Pantry Staples

A frequent question on many discussion forums is what pantry staples a vegan cook might want to keep on hand. Here's my list:

• Beans: white, black, pinto, chickpea, lentils, red lentils.
• Grains: Brown rice, corn meal, oatmeal, whole wheat flour, whole wheat pastry flour, whole grain pasta, quinoa
• Oils: canola, safflower, coconut, olive, Earth Balance, Vegenaise
• Nuts, seeds and dried fruit: pecans, cashews, sunflower seeds, pumpkin seeds, almonds, raisins, apricots, cranberries, sesame seeds
• Frozen: Spinach, peas, peas and carrots, cauliflower, broccoli
• Canned: diced tomato, tomato paste, coconut milk, light coconut milk, pumpkin, homemade jam, peanut butter, assorted beans for quick meals
• Herbs and Spices: (partial list - this is just what I use most) pepper, sage, thyme, onion, garlic, cinnamon, ginger (dried and fresh), basil, oregano, curry, garam masala, chipotle powder, paprika, dill, Old Bay, pumpkin pie spice, mustard
• Other Seasonings: nutritional yeast, soy sauce, apple cider vinegar, balsamic vinegar, Sriracha, white balsamic, sesame oil, Tabasco, ketchup, mustard 
• Sweets: organic sugar, brown sugar, agave, maple syrup
• Soymilk - plain and vanilla
• Baking needs - flax seed meal, baking soda, baking powder, salt, cocoa, chocolate chips, corn starch, arrowroot, vital wheat gluten

Perishables (autumn list):

• Fruits: bananas, apples, pears, kiwi, lemon, lime, pomegranates, mandarins
• Veggies: broccoli, kale, sweet potatoes, spinach, lettuce, cabbage, carrots, peppers, squash, onions, potatoes, mushrooms, brussels sprouts
• Proteins: tempeh, tofu
• Bread: whole wheat sliced bread, wheat and corn tortillas

Treats: (I buy these rarely - when they are on sale or when I need them for a specific meal)

• Daiya
• Tofutti cream cheese
• Tofurkey sausages
• Spring rolls, samosas and frozen Rising Moon ravioli.

Thanksgiving Menu

Willow Pond Organic Apple Farm, November 2010

• Sage crock "cheese" with crackers and/or apple slices
• Gluten free stuffed mushrooms with reduced balsamic glaze

• Carrot ginger sweet potato soup
• Arugula salad with beets, candied pecans, satsuma mandarins and citrus vinagrette

• Butternut squash baked ziti with carmelized onions and sage breadcrumb topping (gluten free)
• Chipotle mashed sweet potatoes
• Breadcrumb stuffing
• Mashed potatoes
• Maple baked lentils
• Roasted brussels-sprouts with apples and onions
• Cranberry-pear sauce

• Baked apples with oat-nut filling and coconut whipped cream (no gluten, lightly sweetened with maple syrup only)
• Pumpkin whoopie pies
• Apple pie

Pumpkin Curry

1 tablespoon olive oil
1 onion, diced
4 teaspoons hot curry powder
1/2 teaspoon garam masala
1/2 teaspoon cinnamon
2 -3 cups diced pumpkin or butternut squash
1 cup dry red lentils
1 14 oz can light coconut milk
1 can full of water
1/3 cup raisins
1/2 pound fresh or frozen chopped spinach
3/4 tsp salt
2-4 cloves crushed garlic


Saute a chopped onion in about a tbs of olive oil until translucent, add curry powder and other spices.

Stir about a minute, you want it to be really fragrant before adding 1 can coconut milk (I use light, because the full fat is too rich for my taste in this) and then refill the empty can with water and add it. Add dry red lentils, raisins and cubed squash.

Simmer 15 minutes. Stir in a half pound of fresh or frozen spinach, chopped, and a cup of frozen peas (optional, but adds a textural interest). Add  a couple cloves of fresh garlic, and about 3/4 tsp of salt.

Serve over couscous, rice or quinoa, topped with chopped almonds.

Chocolate Chip Cookie Recipe

I promised at least one person at the veganism 101 class I attended today that I would post this. It is simplified and scaled down from a recipe by Dreena Burton.

1/2 cup flour (White is the most authentic tasting. Spelt will work. Whole wheat pastry flour is what I usually use. Regular whole wheat is too strongly flavored and will give you health-food tasting cookies)
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
2 Tablespoons dark brown sugar
2 Tablespoons canola or other mild-tasting liquid vegetable oil
2 Tablespoons real maple syrup (Agave will work too. I've also used vanilla Torani in a pinch. I was unimpressed by the chocolateyness of the time I tried Hershey's, but they tasted fine.)

1 tsp vanilla extract

Handful of chocolate chips. Or white chocolate chips. Or dip the dough balls in spiced sugar for snickerdoodles, if you prefer.

Preheat oven to 350. You can basically dump everything in and mix it with a fork. Form into small balls, about 1- 1 1/2 inches in diameter, place on a lightly greased or parchment covered cookie sheet and flatten slightly. Bake for 8-11 minutes, until lightly browned on the edges. (Or eat the dough raw. I don't care). Let sit about 5 minutes before you try to remove them from the sheet.

Variant: Substitute 1/4 cup + 1 Tablespoon flour and 1/2 cup oatmeal for the 1/2 cup flour, and add 1/2 tsp cinnamon and a handful of raisins, dried cranberries, and/or nuts.


Gluten free notes: So I have made these and they have been great using a couple different commercial blends, I think I liked Mama's Almond the best of those. Add an extra tablespoon or so of flour to them. The gluten free mix from Vegan Cookies Invade Your Cookie Jar works even better. For a double batch, use 1/4 cup almond flour, 1/3 cup millet flour, 1/3 cup white rice (sticky or sweet white rice flour is the best), 3 TBS tapioca starch, and 1 TBS flax meal.

Chickpea Apple Salad

1 can chickpeas, rinsed, drained, and mashed with a fork
1 apple, diced (I used a Gala, but I suspect a Fuji or a honeycrisp would be good too)
1 stalk celery, diced
1/4 yellow onion, finely diced
1/2 tsp Old Bay seasoning
1/2 tsp dried rubbed sage
1/2 tsp granulated garlic
a few grinds of black pepper
1/3 cup veganaise
handful of raisins

When you mash chickpeas, you get a delightfully flaky texture reminiscent of canned tuna fish. You can do it by pulsing in a food processor, but I've found I like the texture better when I mash the beans by hand with a sturdy fork. Mix all of the ingredients together and serve tucked into a pita with a couple of lettuce leaves, or in a sandwich roll, or spooned over a bowl of mixed baby greens. If you want to cut back on the fat in the recipe a bit, use less mayonaise and splash some white balsamic vinegar on to the salad to add more moisture.

Old Bay seasoning can be purchased pre-mixed in most good grocery stores. It's a mix of a number of spices, including bay leaf, celery salt, cayenne, black pepper, paprika, cloves, allspice, mustard, ginger, mace, cinnamon, and cardamom.

Welcome!

Hello and welcome. After years of posting recipes and photos to LiveJournal, I appear to have discovered an easier photo-upload interface. I'm a 37 year-old homeschooling stay at home mom who loves to cook. We're headed into the holiday season, and that means that I'm pulling out a lot of favorite recipes and dusting them off. Here are some archived photos of foods from my kitchen, which I'll be filling in recipes for in between new recipes and photos. None of the foods in my kitchen ever contain meat, dairy or egg ingredients.

First off, let me introduce you to a favorite weekend brunch around here: Tofu Florentine. Instead of the more common nutritional yeast-heavy sauces, I've veganized this lowfat hollandaise sauce.

1 1/2 Tbsp cornstarch
2/3 cup plain soymilk
2 tsps Earth Balance
2 1/2 Tbsp fresh lemon juice
2 tsps Nutritional Yeast
Salt and (preferably white) pepper to taste

 Simmer soymilk and cornstarch together until thickened and hot, whisk in remaining ingredients, and serve over fried tofu, spinach and an English Muffin.

This was K's 4th birthday cake. Vegan vanilla cake, from Joy of Vegan Baking, vegan buttercream icing from Vegan Cupcakes Take Over The World. The towers are ice cream cones, the crenellations are gumdrops.

Thanksgiving appetizers from 2008. Hummus and stuffed cremini mushrooms with a balsamic reduction.

Vegan With A Vengeance Fronch Toast in fall with fresh, local organic kiwis, raspberries, and Satsuma mandarins.

Vegan caramels made with this recipe. I'd been eyeing the selection at Allison's Gourmet, but my husband is too cheap frugal dedicated to settle for purchased ones, so he found the recipe and made these. The chocolate dipped ones were amazing.

Chickpea cutlets (Veganomicon) with a roasted root vegetable medley, steamed broccoli and sweet mustard sauce.

Chocolate cupcakes and raspberry buttercream icing straight out of Vegan Cupcakes Take Over The World.  And I must say, the folks at Romano's Macaroni Grill in Seal Beach were very nice about letting us bring these in for dessert. We were visiting relatives in Southern California and settled on a restaurant that had enjoyable vegan options for me and my immediate family, and other choices for my not-so-vegan friendly extended family - for the record, I have 3 cousins that are vegetarian, and 2 aunts, plus an aunt and my brother who are very nearly vegetarian - eating less than one serving of meat a week.

Toast, an organic local blood orange, Vegan With a Vengeance tofu scramble plus kale, and a cup of homemade chai tea.

K's 5th birthday cake. Cake is 3 batches of the magic chocolate cake from Joy of Vegan Baking cooked in 8x8 square pans, and an octuple batch of the buttercream/chocolate buttercream  icing from Vegan Cupcakes Take Over the World. The secret to fancy cakes is to make loads and loads of icing, because you will need more than you think.

This is a favorite summer breakfast- iced coffee, a cherry almond muffin (Vegan With a Vengeance), and muesli: 1/3 cup oats soaked for half an hour in 1/3 cup vanilla soymilk, a handful of raisins, chopped fruit (this had strawberries, peaches, apricots, cherries and blueberries) and a sprinkling of chopped toasted almonds.

 

Finally, I had seen several links to this photo essay floating around the internet. This happened to coincide with a day that I did all of my weekly shopping in one day. So I decided to make my own version. This is a week's food in January 2008, with the top of my almost 3 year-old's head in the shot.