Cheap way out/Vegan mofo #10

In the interest of polishing some missed entries off and giving you a little more info about myself, it's meme time!

Favorite food to crunch: Captain Crunch. Or a homemade pita chip. Or Whole Foods flour tortilla chips.

Favorite comfort food: Homemade tea blend, avocado rolls, or ramen with nutritional yeast and EB.

Favorite picnic lunch: The walnut pesto I made this summer for the best picnic ever was out of control good.

Favorite food scene in a movie: Any food montage preparation scene involving a bunch of women bonding.

Favorite food related lyrics: "Apples peaches pumpkin pie"...? -Jay and the techniques

Best food smell memory: Cider doughnuts at the Orchard when i was a kid.

Favorite summer snack: Oranges, pita and hummus, guacamole, raw corn, sangria

Favorite winter snack: Pomegranates and cookies

Food that reminds me of the ocean: Nori, clearly.

Most likely to eat for lunch: At school? Tea and fritos. At home or work? Veggie sammich or a salad. Downtown? Thai Garden has cheap curry.

Least likely to eat for lunch: Anything that takes awhile.

Makes me literally gag: Oregano or Caraway.

Food tradition I love: Cookies and booze party for my bday.

Food tradition I loathe: Not a fan of turkey day.

Favorite wild food: Mushrooms

Favorite medicinal food: Ginseng. Or emergen-C. Or chilies!

Food that reflects my heritage: Stuffed Peppers. Yuck.

Food most like me: Blood oranges, dark and bright, sweet and sour. Sexy.

Favorite raw food smell: Sweet corn, or fresh dill.

Soup or salad?: Don't do this to me.

Favorite breakfast food: Pancakes of any variety-but mainly chocolate chip or crepes!

Favorite ethnic cuisine: Southeast Asian.

Favorite vegan ice cream flavor: I was really digging the Elvis' favorite at Herrells.

Favorite beverage: Fresh juice. Preferably orange or carrot with ginger.

Smooth or crunchy peanut butter?: Smooth. Crunchy hurts.

Food I hated as a child but like now: Red onions.

Food I liked as a child but hate now: Butter. I don't HATE it now, just don't eat it.

Weird food habits: Well, being a vegan is pretty weird (to most people). I guess I'm a really loud eater? That's what I've been told. I drink like a woodland creature or a butterfly (so I've been told), I eat fruit with my whole body, eat very healthily for a while and then punk out and eat cookies and Chinese for 3 days. I wont eat too crispy toast or toast or pancakes that have gone cold. I eat with my hands a lot and usually throw away the last bite of food that has been my 'handle'. I have both an addiction and allergy to Nutritional Yeast. That's all i can think of right now.

Vegan Venus #8/I will get through this.

Catchup time. Been a crazy full week with litereally no time to blog, but I'm determined to have 31 entries by the end of this month. So what better way to get back in the game other than a recipe?

I've been experimenting lately with recipes that take a bit of time, 'slow' food always tastes better and it's good to experience the zen of gently stirring a pot over the course of an hour or so. You don't have time? Neither do I. But find some, and make yourself this great soup found here. Use any mushrooms you like, I used baby bellas and chicken of the woods (a local delicacy).

Hungarian Mushroom Soup

Ingredients

• 2 c Mushrooms (sliced)

• 2 c Onions (diced)

• 4 tbl vegan butter
  

• 1/4 c White Wine

• 8 c Water or Vegetable Broth

• 1/4 c Pearl Barley

• 2 tsp Salt

• 1/4 tsp Black Pepper

• 1 tsp Dried Paprika

• 1 tsp Dried Dill Weed-I used fresh
  

• 1 tbl Dried Parsley-I used fresh
  

• 2 tbl Flour

• 3/4 c non dairy milk-I used almond
  

• 1 tbl Lemon or Lime Juice

• vegan sour cream
  

Directions

1. In a large soup pan, sauté the onions and mushrooms in the vegan butter until the onions are brown.

2. Add the white wine, and boil for 2-4 minutes.

3. Add water (or broth), pearl barley, and salt, and simmer for 15 minutes.

4. In a separate bowl, whisk the milk and flour together until smooth, and slowly pour the mixture into the soup while stirring.

5. Add the pepper, paprika, dill weed, parsley, and lemon (or lime) juice, and simmer 45 minutes.

6. Serve into bowls and top with one spoonful of sour cream.
   

I also topped with some of the fresh herbs! Worth the time! Quite a satisfying dish.

Vegan Mofo #7-Still 6 Behind.

How I Learned to Stop Worrying and Quit Coffee and Switched to Jasmine Tea:

Caffeine has it's benefits. It can help speed up pain-killers in doing their job, can wake you up for short periods of time which can have a positive short term effect on memory and mental alertness, and coffee, in whatever form, is just so gosh-darn delicious.

But here's the dark side:Not only do most of us not tend to drink our coffee 'black' and end loading it up with unnecessary calories from sugar or (soy?) creamer, or consume those terrible 'energy drinks' full of high fructose corn syrup and non-vegan artificial colors and flavors, caffeine can raise your heart rate, dehydrate you, and cause gastrointestinal duress. It can also aid in insomnia, work to perpetuate anxiety, and cause problems with the nervous system. Why put your body through that much trouble?

My near 9 month foray into veganism has taught me something: I can have discipline in my vices, and I can stop doing things, at least in terms of diet, that hurt me. So 2 weeks ago, I quit coffee. Let me tell you something: After the initial fuzzy-brain syndrome, I feel great. I have energy in the morning, I sleep like a log at night, and I don't have any more coffee-related problems with my stomach or my nerves. My anxiety has been cut in half.


My aunt used to buy the most wonderful jasmine green tea, the smell was encompassing, even in the tin, and the flavor is lovely, fragrant, and calming all at once. I've recently switched to either Jasmine tea or hot apple cider when I am craving something warm in the morning.

Also, lately, a bunch of my friends have gotten the flu, I have been fortunate enough to avoid this, and, upon research, I found out that this Jasmine tea drinking and flu immunity may not be mutually exclusive! An article found here says the following:

"...In addition, jasmine tea fights viruses and bacteria, preventing thus influenza, cavities and food poisoning, including cholera, dysentery, mouth bacteria damaging teeth and piccoli causing gastric ulcers. One of the jasmine tea health benefits is to improve intestine conditions by blocking development and growth of bad bacteria and strengthening good bacteria. Connecting with such substances as human waste, meat, fish and breath, the tea prevents odor. Gargling with jasmine green tea is also believed to be one of the most effective ways to protect oneself from influenza, as the tea performs anti-viral functions.

...Other jasmine tea health benefits include the ability to reduce the risk of blood clot, prevent allergy and flue, reduce high blood pressure and blood sugar, keep fluid balance, boost the immune system and provide oral care and fluoride that helps protect cavities and prevent tooth decay.

Most green teas with jasmine contain a significant amount of polyphenols, plant-based substances which have proven to have antiviral, anticancer and antioxidant properties."

Jasmine tea that is combined with green tea is also full of cancer fighting, skin beautifying antioxidants, and is known as an aphrodisiac. So drop the coffee and jump on the Jasmine Tea train with me! It might just save you from a nasty flu this season, and help with other health problems down the line.

Here are some ideas if you need a boost in the morning and want to kick the caffeine:

-Ginseng, found in local Asian markets and Health Food Stores, this is an adaptogenic (meaning it finds the source of physical and mental stress and works to fight it) which strengthens the system, and creates an energy boost that does not have a 'crash' later in the day. This is also one of the best hangover cures I know, other than a big glass of water and rest.

-GETTING THE RIGHT AMOUNT OF SLEEP, 8 hours in a dark space, devoid of loud music or TV or any sort of light, preferably at night, and preferably at the same time every night, waking at the same time every morning. If nighttime and same-time every night sleep are not possible, then at least try to get your 8 hours in every day.

-A fresh juice or smoothie in the morning, or, barring that, a big glass of water and some fresh fruits or veggies.

-Stepping outside as soon as you wake up, even for 5-10 minutes. Breathe in the fresh air, expose yourself to daylight, and welcome the day. You'll be surprised what wonders this can work. If it's too chilly to go outside, open the shades and the windows to let nature do it's work to wake you up. This is the cheapest (free!) and easiest way to get energy in the AM.

Good luck, get plenty of rest and fluids to help you stay healthy this flu season, and for those of you who might try to kick the caffeine, let me know how it goes!

BAR WARS/Vegan Mofo #6

Like almost anyone else, I've been a bad Vegan Mofo, and here we are again on the weekend, and I think I'm 3 entries behind. Luckily, I've remembered to snap a ton of pictures this week and having some ideas buzzing around this sleepy and foggy and muddled head, so hopefully there will be more ahead soon.

Today's entry is the beginning of a series (that may or may not continue) called Bar wars! I'm not talking pub-bars, or dive-bars, I'm talking about 'breakfast' or 'energy' bars that us vegans, in a world of non-vegan foods, are given a plethora of at fairly high availability.

Now, not all of us are as lucky to have a local Deals and Steals which is a local food store that sells organic and 'natural' foods at overstock prices, but lucky for you, dear reader, I do, so I can try a whole bunch of these bars at half the price.

Enough talk, let's begin.


1.) Last weeks acquisition-the Shakti bar -in raspberry pomegranate. This is one of those bars that touted as mostly 'raw' meaning the ingredients did not undergo some sort of cooking process (often a nut would be roasted, a berry cooked into a juice or a jam, etc, etc.) I suppose I should use a scientific process here to analyze each bar, so here we go.

Appearance: Shakti bars come in attractive plastic-single-serving packaging that most of these bars come in. There was a new-agey blurb on the back about the philosophy of the company along with the pre requisite ingredients and nutritional info Ruddy burgundy color with lots of brown flecks and seeds. The seeds, according to the ingredients are the growing-in-popularity chia seeds-yeah, that's right, the ones you used to make terra cotta pets out of.




According to info here,:
Chia seeds are hydrophilic, making them water loving and thus a great help to hydrate the body, as well as a good source of omega fatty acids.

Ingredients: (unavailable)

Nurtitonal Info:(unavailable)

Flavor: Like burnt berries with a nutty background, totally edible, but not the best thing I've ever eaten either

Texture/ease of eating: Chewy, but the chia seeds make little popping and cracking sounds that make you fear that you might of split a tooth in half.



2.) One of today's finds-The Cherry Pie flavored LaraBar. The LaraBar has been touted across the vegan blogosphere as a favorite for vegan lunch boxes, quick breakfasts and snacks. This is another of the 'raw' bars. Larabars are so good and simple that I think I might of just hopped on the bandwagon.



Appearance: Again, LaraBars come in attractive plastic packaging, and new age-y jargon on the back. The brand name as well as the words 'raw, vegan, no added sugar, unprocessed, dairy free, no gmo and kosher' are emblazoned. As for the bar itself, what's really cool is that LaraBars are so simple that you can see almost all the ingredients included.

Flavor: Bright bright flavor of fresh cherry and nuts. No strange aftertaste. Like fresh good trail mix, or a handful of fruit and nuts.

Ingredients:Dates, Almonds, Unsweetened Cherries

Nurtitional Info: http://www.thedailyplate.com/nutrition-calories/food/larabar/cherry-pie

Texture: Soft and with sizable chunks of nuts. Easy to eat.


3.) Cocoa Mole Larabar . I was extremly excited about this as one of my favorite flavor combos in the world is the 'Mexican chocolate' or 'Aztec chocolate' cocoa-chili conglomerate. There is evidence that cocoa has immense nurtitional benefits, as well as chilies.
This is not new news. The chili chocolate connection has been used for over a thousand years.




Description and appearance: Same as above, but browner. This bar is only '90 percent raw'

Flavor: Deep chocolate and light fruit, with intense cinnamon and a hint of chili. This could become a quick favorite.

Ingredients: Dates, Almonds, Walnuts, Fair Trade Unsweetened Cocoa Powder, Cinnamon, Chili

Nutritional Info: http://www.thedailyplate.com/nutrition-calories/food/larabar/cocoa-mole

Texture: Soft and nutty.


That's it for now! More later!

Vegan Mofo #5-Veggie Pot Pie.

It's a rare thing that when you google for a vegan version of a food that you won't up with a plethora of results, and even rarer that the first one will ROCK YOUR SOCKS OFF. I found this recipe here, replaced the tofu with turnips and more potatoes, replaced the peas for straight off the cob corn, added extra wine (Riesling leftover from a potluck a few weeks ago) used some dried herbs I had sitting around, and bam! Explosion of flavor and awesome fall comfort food. This is a great versatile recipe too, because you can use whatever veggies you have hanging around. I think next time I will also try shortening (yuck) in the dough as my pie crust was not as flaky as I would of liked using Earth Balance.

Enjoy.

Vegan Pot Pie

For the crust:

1 cup whole-wheat pastry flour

1 cup all-purpose flour

4 tbsp transfat-free vegetable shortening

1/2 tsp salt

1 tsp dried herbs

Mix together all the ingredients. Cut the shortening into the flour with a fork until no large lumps remain. Add just enough cold water and stir with a fork to mix. When the dough comes together, divide into two balls, wrap in plastic wrap, and put in the refrigerator while you make the filling.

For the filling:

1 medium onion, diced

4-5 cloves garlic, minced

1 small sweet potato, peeled and cut into a 1 1/2-cm dice

1 14-oz package of extra-firm tofu, also cut into a 1 1/2-cm dice

1 cup carrots, cut into 1 1/2-cm dice

1/2 cup green peas

2 medium potatoes, cut into 1 1/2-cm dice

1 tsp of the same herbs used in the crust

1 cup soy milk

1/2 cup white wine

2 tbsp all-purpose flour

1 tsp ground black pepper

Salt to taste

2 tbsp vegan "butter" like Earth Balance

1 tbsp canola or other vegetable oil

Heat the oil in a saucepan.

Add the onions and stir. Add the garlic.

Cook on medium heat until the onions are translucent, but not brown.

Add the potatoes, sweet potatoes, carrots, green peas and dried herbs. Stir together. Cook for about 5 minutes until the vegetables start to tenderize.

Add the tofu, soy milk, vegan "butter," wine, and all-purpose flour. Stir together. The mixture will thicken.

Cook, covered another 5-10 minutes, stirring a few times, until the vegetables are tender. Add pepper and salt to taste.

Turn off the heat and set aside while you prepare the crust.

Take one ball of the crust dough and, using just enough flour, roll it into a circle a little larger than your baking dish or pie plate. There should be an overhang of about 1 inch when you put the dough into the dish.

Transfer the crust to the plate and roll out the second ball of dough into a circle slightly larger than the diameter of the baking dish or pie plate.

Pour the filling into the bottom crust. Smooth the top, and then cover with the top crust.

Using your fingers, press together the top and bottom crusts at the edges, forming a seal. Tuck any overhang into the baking dish. Crimp the edges with a fork or with your fingers for a decorative look.

Make two sharp cuts (shaped like an X), about 2 inches each, in the center of the pie.

Brush the top of the pie with a mixture of 1 tbsp soy milk + 1 tsp canola or other vegetable oil.

Bake in a preheated oven at 325 degrees about 45 minutes to an hour. The pot pie is ready when the crust turns golden brown and the juices bubble through the cuts at the top.


I'm only 3 entries off from being caught up with Vegan-mofo. Look out next for 'Bar wars!' where I review vegan breakfast/energy bars.

Quick Vegan Pancakes/Vegan Mofo #3

I've been obsessed with pancakes recently. They are really not so tough to veganize, either.

Ingredients:

2 cups all purpose flour
2 cups non dairy milk
2 tablespoons oil of your choice-I woudn't suggest olive, though. Or you can use melted earth balance.
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon sugar
1 teaspoon vanilla
1 teaspoon maple syrup

1.) Mix together wet ingredients and dry ingredients separately
2.) Add wet to dry
3.) Mix gently till 'just mixed'. Lumps are okay.

Whoo pancake batter!

4.) cook over medium heat . I use a regular sized ladle, but you can use a pitcher or whatever you like to get desired size. Now-here's the important part-COVER for 1-2 minutes or until pancakes look 'dry' around the edges. Then flip. If you wanted to put something in the pancakes, do so before you cover them. Flip, cook another 1-2 minutes, and then put in the oven to warm unless you're gonna eat them as they come out.

Suggestions for fillings:
Berries
Apples and Cinnamon
Chocolate Chips
Peanut butter
Coconut
Peaches
Bananas

The more fruit and nuts the better, that will make this recipe a bit more nutritionally worthwhile.

Happy pancakes!

Vegan Mofo #2. A bit late. A bit lazy.

Alright, gonna do that survey that has been passed around, next week I swear there will be some rad recipes and fun vegan goodness.

1. Favorite non-dairy milk?
Unsweetened Almond Breeze for almost everything except for hot chocolate where Chocolate almond breeze is rad. Rice Dream for granola, though. Vanilla, please.

2. What are the top 3 dishes/recipes you are planning to cook?
1.) Vegan Potpie-yet to be created 2.) Vegan caramel apple pie 3.) Vegan pumpkin pie ...PIE!

3. Topping of choice for popcorn?
EB and Nooch.

4. Most disastrous recipe/meal failure?
Everything I 'cooked' as a child.

5. Favorite pickled item?
Garlic, or cornichons.

6. How do you organize your recipes?
Bookmarks, cookbooks, scrawled sheets of paper

7. Compost, trash, or garbage disposal?
Trash

8. If you were stranded on an island and could only bring 3 foods...what would they be (don't worry about how you'll cook them)?
Ramen with nooch and EB and black pepper, Buffalo Tofu, And some sort of pasta/macaroni salad

9. Fondest food memory from your childhood?
Real mexican food prepared by my dad, artichokes with italian dressing, and fish and chips.

10. Favorite vegan ice cream?
Pure Decadence cookie dough, or currently Herrell's No Moo Elvis' Favorite-Banana with PB swirl.

11. Most loved kitchen appliance?
A good sharp knife. And my kitchen-aid mixer.

12. Spice/herb you would die without?
Black Pepper

13. Cookbook you have owned for the longest time?
My first baking book, by...um? Well, there's a teddy bear on the front.

14. Favorite flavor of jam/jelly?
Peach

15. Favorite vegan recipe to serve to an omni friend?
Vegan Mac and Cheeze

16. Seitan, tofu, or tempeh?
Tofu mostly.

17. Favorite meal to cook (or time of day to cook)?
Breakfast. Yum.

18. What is sitting on top of your refrigerator?
Microwave, Cake store-er.

19. Name 3 items in your freezer without looking.
Oats, Flour, Dandylion leaf stems

20. What's on your grocery list?
Almond milk, Earth Balance, English Muffins, Kashi cereal or Capn Crunch Cereal, Tofu, Nutritional Yeast, Vegan Ice Cream, occasional herbs or veggies-but not much-I get a veggie delivery.



21. Favorite grocery store?
The local co-op-River Valley Market, but I hit Cornucopia a lot cause it's close and has bulk nooch.

22. Name a recipe you'd love to veganize, but haven't yet.
Pate.

23. Food blog you read the most (besides Isa's because I know you check it everyday). Or maybe the top 3?
Vegan Yum Yum, Vegan Dad, Food Gawker

24. Favorite vegan candy/chocolate?
Tropical Skittles

25. Most extravagant food item purchased lately?
I don't really do extravagant, but I did do a really big purchase of groceries for a vegan potluck last week.

26. Ingredients you are scared to work with?
not scared of anything!! Bring it on!!