Category Archives: Vegan

Pectin Free Blueberry Jam

Posted on August 18, 2011 | Leave a comment

Short and sweet.  This was a small batch I used to experiment with the ratio of sugar to Berries.  I think I can still make it with less sugar.  I’ll let you know what happens with a less sugary recipe later in the month.

If you have excess blueberries, save summer by making Blueberry Jam.

  • 4 C Blueberries, mashed
  • 2 C sugar, white
  • 1 lemon, zested and juiced

In a dutch oven over medium heat, cook mashed berries until they boil add sugar, boil while stirring until sugar dissolves, then turn heat down to low and simmer mixture for up to 60 minutes, stirring every few minutes until it reaches your desired jam thickness.  Once you hit the thickness you desire, for me this was 40 minutes, add the juice of 1 lemon and its zest, turn up to medium, bring back to a boil and then shut off heat.

Remove from heat, pour into canning jars and either freeze or if you have done the boiling canning method, seal and keep at room temp.

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Posted in Gluten Free, Make Ahead, Quick Cooking, Recipes, Seasonal Ingredients, Vegan, Vegetarian

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Veganized BerryCakes

Posted on August 15, 2011 | 2 comments

I just finished watching the most disgusting video (I didn’t embed it it’s so violent) regarding the treatment of pigs and piglets on a large factory farm in Pennsylvania, seriously don’t watch it if you aren’t ready to make a lifestyle change.  Suddenly I don’t miss bacon anymore.  Which then made me again question why it is I’m NOT vegan.  All I can come back to is cheese, which is lame because I can find a sub for that.

Today I decided it’s time to embrace faux cheese and gradually veganize my kitchen, and make a bigger attempt at exempting animal products one at a time.  Recently I stopped in at Saffrons-A Gluten Free Marketplace which is a local (to West Michigan) place and to my surprise ended up speaking with the owner for a while.  In addition to the ENTIRE store being Gluten Free, he has a delightful array of vegan food products.  I bought some Daiya which I’ve had before and liked as far as faux cheese goes; I also got some coconut milk, coconut milk ice cream (which frankly tastes better than regular ice cream to me), quinoa pasta, “chicken less” vegan cubes of lower sodium bouillon for soups (it’s not soup season but it’s hard to find this stuff in the winter), an egg replacement (to see how it tastes) and Vegenaise.  The owner and I had a conversation about the varying Vegenaise types (he carries the hard-to-find Soy Free variety ), I settled on the reduced fat variety.  He mentioned how excited he was to attend a food show recently, and had the opportunity to sample a new Follow Your Heart product:  block cheese.  We talked fake cheese for a while and I mentioned he should carry Teese, from Chicago Soy Dairy our neighbors to the West, it’s amazing and used widely in even the most traditional deep dish pizza joints to help their vegan customers stay loyal.  He noted the name brand and said he’d try to get some in soon.  Talk about a delightful shopping experience.  Not only did I get to meet the OWNER, but he is going to look into one of my suggestions for a product to carry in his store?  Nice.

So what’s the point Adrienne?  Oh, yes…the point is today, I veganized my pancake recipe using coconut milk, earth balance, and ground flax seeds in place of cow milk, butter and eggs, and here it is for your animal-cruelty free enjoyment.

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Vegan Pancake Batter

  • 1 1/2 C all-purpose whole grain flour
  • 3 1/2 tsp baking powder
  • 1 tsp salt
  • 1 T sugar (optional)
  • 1 tsp vanilla (optional)
  • 1 1/4 C reduced calorie coconut milk
  • 1T ground flax seed and 2T hot water, mixed together and let set for about a minute or longer
  • 3 T melted Earth Balance spread
Whisk together the dry ingredients, make a well for the wet ones, and then incorporate them all to make a batter.  Pour by 1/4 C onto a griddle you have preheated to 350-365 degrees.  Flip when the pancakes rise and bubble let cook for about a minute more and then serve.
If you want to add fruit to your pancakes like I have done in the photo.  After you pour the batter onto the hot pan, wait until it rises slightly to put a handful of fresh but dry (not DRIED, just not wet) fruit onto the cake.  I have found this helps them cook through better than adding right after you drop the batter.  Keeps them looking like pancakes and less like sloppy pancakes.

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Posted in Breakfast, Brunch, Gluten Free, Michigan, Product Review, Recipes, Vegan, Vegetarian

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Replace Gluten AND Eggs? It’s Worth A Try.

Posted on August 8, 2011 | 3 comments

Warning:  I’m not a *real* chef, AND I got a C+ in organic chemistry, B+ in inorganic chemistry.  Proceed with caution.

Excess zucchini means science experiment time!  I have lots of vegan friends and recently a handful of gluten free friends, so I decided to see if I could please both of them with a summertime staple:  zucchini bread.

First, the research for a gluten free bread recipe was pretty easy, but…wait Xanthan Gum?  What is that?  I had an idea of what that did in gluten free baking but no idea where it came from or where even to get such a thing, certainly I wasn’t going out for it.  Thanks to Wikipedia I again know way more about an ingredient than I care to, thus, had to find a replacement which WAS NOT a chemical.  It dawned on me that flax basically can be used as a sub for anything….so why not as a sub for xanthan gum.  Turns out, lots of people think xanthan gum is icky like I do, and use flax as a sub, teaspoon for teaspoon.  Now…in my vegan banana bread recipe, I also subbed flax and water for eggs, decided to try that in this one too.  Science experiment complete.  I crossed my fingers hoping it would taste okay and had SUPER results!

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This bread came to work with me to our staff meeting and noshers said it was super moist, and slightly spicy.  I particularly appreciated the crispy exterior and the chewy interior.  Bonus is that it didn’t need a spread of any kind, it stands on its own two feet.

This recipe makes one loaf.

  • 1 cup walnuts, chopped
  • 1 ½ cups freshly shredded zucchini
  • ½ cup vegetable oil
  • 1 cup sugar
  • 2 eggs (or to Veganize it: 1T flax seed ground with 3 T hot water)
  • 2 teaspoons vanilla (check this, some have gluten in them-gross)
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • 1/2 teaspoon fresh ground nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • 1 ½ cups GF Flour (I used Bob’s Red Mill chickpea and fava bean)
  • 1 teaspoon flax sprinkles for each cup of flour
  • up to 13 teaspoons hot water (I know this sounds random, but it depends on the type of gluten free flour you use how much water you will need)

Shred the zucchini, allow it to rest on paper towel to reduce moisture and chop the walnuts in a food processor or by smashing them in a plastic bag and set them aside.

Use a mixer to beat the flax/water mixture and add the sugar, oil and vanilla. Add the baking soda, cinnamon, salt and baking powder. Slowly pour in the flour and flax sprinkles (dry) until well mixed. Now if you have made bread before, you will know that the end consistency is not thick like cookie dough, but rather, thicker than cake batter, so to get from cookie dough to almost cake batter, slowly add hot water 1 teaspoon at a time until you have a workable quick bread viscosity.  For me, that took 13 teaspoons.

Last, by hand, mix in the zucchini and walnuts. Pour in greased & floured loaf pan and bake at 350F degrees for 55-75 minutes. Let cool.

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Posted in Baking, Bread, Breakfast, Brunch, Dessert, Gluten Free, Make Ahead, Michigan, Product Review, Seasonal Ingredients, Vegan, Vegetarian

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Doorganics Tacos

Posted on August 2, 2011 | 1 comment

Mike Hughes I salute you.

It’s a rare opportunity when you can shake the hand of the person who not only planted, but harvested and DELIVERED your fruit and/or veggies to, your, door.  I don’t want to ruin the fantasy I have playing in my head about him digging up my little french radishes, putting them in a cooled green bin and driving them over to me personally just to say hi…but he basically did just that.

I’m going to keep this short and sweet.  Doorganics delivered today, thus, these tacos were created from my bin.  Go online, hook up with Doorganics and be pleasantly surprised.  I was.

I give you Doorganics Tacos.

  • 1 tablespoon, vegetable oil
  • 2 cups fresh white or yellow corn kernels
  • 1 cup chopped white onion
  • 1 jalapeno pepper, diced
  • 1 bell pepper, diced ( I used purple)
  • 4 french radishes, finely diced
  • 4 green onions, green parts diced only
  • 3 cloves garlic, finely chopped
  • 1 large tomato, roughly chopped
  • 1 large zucchini, diced
  • 1 cup cooked black beans, rinsed and drained
  • 2 teaspoons fresh oregano leaves
  • 1/4 teaspoon freshly ground black pepper
  • 8 warm corn tortillas
  • 1/4 cup salsa
  • goat cheese or Daiya to taste

PREPARATION

  1. Heat half of oil in a large skillet over high heat. Toast corn 5 minutes, stirring; season with salt. Remove corn; set aside. Heat remaining oil in skillet. Cook onion, stirring, until it caramelizes, 5 minutes. Add garlic; cook 1 to 2 minutes. Add tomatoes, both peppers and cook 1 to 2 minutes, until warm-I like ’em crunchy still.  Add zucchini; cook until tender but not mush, 6-10 minutes; season with salt. Add corn, beans, oregano and pepper. Cook 3 minutes. Split filling among tortillas; top each with 1 1/2 tsp salsa, a few bits of radish, green onion and 1 tsp cheese.  This makes a TON more than 8 tacos worth.  I’m taking it to lunch tomorrow sans shells.

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Posted in Quick Cooking, Recipes, Seasonal Ingredients, Vegan, Vegetarian

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Buckle Up…Another Raspberry Recipe

Posted on August 1, 2011 | Leave a comment

If you like berries but don’t want to be overwhelmed with a sweet dessert-like cake, this recipe is for you.  Tastes great with coffee, or fatten it up with some ice cream.  Be careful not to overbake or it will be dry, if anything, underbake it slightly so it retains its tender texture.

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Berry Buckle

  • 2 C all purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ¼ C shortening
  • 2 C berries (mixed, raspberries, or blueberries)
  • ¾ C sugar
  • 1 egg
  • ½ C milk
Topping:
  • ½ tsp cinnamon
  • ½ C sugar
  • ¼ C Earth Balance, or butter
  • 1/3 C all purpose flour

Beat shortening and gradually add sugar, egg and milk.  Add dry ingredients.  Stir in berries gently.  Spread into 9 x 13 pan.  Cut butter into flour, sugar and cinnamon.  Sprinkle over batter.  Bake at 350 degrees F for 30-40 minutes or until a toothpick comes out clean.

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Posted in Baking, Breakfast, Brunch, Dessert, Make Ahead, Michigan, Recipes, Seasonal Ingredients, Vegan, Vegetarian

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The Gift That Keeps On Givin’

Posted on July 25, 2011 | 1 comment

Mr. Wonderful and I have a very, very large raspberry bush.  Since raspberries last for about 10 seconds after you pick them, I picked a few large batches and then cooked like crazy.  The next few posts are all about the Raspberry.  First up, Raspberry Jam.

  • 4 C mashed fresh raspberries
  • 4 C white sugar

No need for pectin here people, finally a use for the seeds!

Use a VERY large pot, like a dutch oven, add to it the mashed raspberries.  Cook over med-high until the jam reaches a full rolling boil.  Boil x 2 minutes.  Add sugar and stir well.  Bring back to a boil, stirring consistently, boil x 2 minutes.  Remove from heat.  Beat with rotary beater x 4 minutes.  Pour into jars, either sterile and shelve when proper seal has been achieved, or pop into plastic containers and freeze.

*5# of berries is approximately 9 C crushed berries.

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Posted in Breakfast, Brunch, Less is more, Make Ahead, Recipes, Seasonal Ingredients, Vegan, Vegetarian

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If you plant a herb garden, you better damn well like pesto.

Posted on June 16, 2011 | 2 comments

My herbs are staging a coup d’état in the backyard.

I’m striking back with pesto.

One of my fave 101cookbooks.com blog posts is entitled “How to Make Pesto Like an Italian Grandmother”.  She’s right.  It’s a brilliant recipe; however, sometimes I do not have 1) pine nut cash allowance (so expensive!), 2) oh, I don’t know 1000 extra calories to inhale a 2 tablespoon mouthful of wonderfulness or 3) time to chop BY HAND (wtf?!) a zillion leaves into a paste-like substance-I guess that’s where the grandmother part comes in for Heidi Swanson’s recipe; grandmothers have lots of extra time for this stuff.

Tonight when I realized my parsley was about to FLOWER for goodness sake, I took it upon myself to hack it all down, grab some garlic and headed to the food processor to make, “Certainly not an Italian Grandmother’s Pesto” while muttering to myself, “it’s a damn good thing I like pesto.”

Pesto from the Fridge

  • 2 lemons zested and juiced
  • 2 large handfuls of something delish and green from your herb garden (could really be anything)
  • 4 cloves of garlic, 2 if you are not interested in vampire protection (TrueBlood starts at the end of the month)
  • 1/4 C good EVOO

**To make this real pesto, add 1/2 C toasted walnuts or pine nuts,  sometimes called Pinons and 1/2 C grated parm cheese to the mix then increase your EVOO as needed to get a nice puree.

Hack down a bunch of your herbs you have been neglecting, use the tender leaf part for the pesto (wash and dry it) and the stems to clean out your garbage disposal, it will make it smell better after you grind them up in there and send them to their new water home.

In a food processor, take the peeled garlic cloves, lemon juice, lemon zest and all of that beautiful greenery and blend while slowly adding the EVOO.  You might need less than 1/4 C depending on how liquidy you want the pesto.  I like mine a little bit on the dry side.

To store, I take an old ice cube container, spray a little oil in the bottom and on the sides then portion out my pesto in the little wells which happens to make a nice amount of sauce for 2 people when I decide I need a pasta fix; freeze and then pop out and store in a freezer bag.

I have also used this concoction as:

  • Tofu marinade
  • Combined with greek yogurt to make dip, or thinned with water to make salad dressing.
  • Mixed with more EVOO and a dash of balsamic vinegar to create a quick and flavorful vinaigrette.
  • Tossed with pasta and raw veggies for a quick lunch or dinner.
  • Tossed with pasta, a little pasta water, goat cheese and toasted walnuts for a yummy dinner.
  • On top of crusty bread for the base for bruschetta or plain as garlic bread.
  • Tossed with saute’d mushrooms.
  • Base for marinated olives and bocconcini (baby mozzarella balls) skewers.
  • Base for tortillini soup.
Technically this recipe might be considered a Coulis due to lack of cheese; but whatever the case, it’s a flexible, cheap, quick and yummy way to put that herb garden to use and just about any herb or green will due.  I’ve even used spinach with fantastic results.  Pulling one of these little cubes out of the freezer in February makes my heart remember spring.

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Posted in Fridge Finds, Make Ahead, Noodles, Quick Cooking, Recipes, Seasonal Ingredients, Vegan, Vegetarian

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June Strawberries = Vegan Strawberry Shortcake!!!!!!!

Posted on June 13, 2011 | 1 comment

I have always, always loved strawberries.  Like, eat them until you are nearly sick to your stomach love strawberries.  In June I always think, I should really get to a pick-your-own berry farm, but inevitably June becomes September and I have certainly NOT made it to a pick-your-own farm.  June in Michigan brings early berries so today on my way home from Grand Haven, I stopped at a market on Lake Michigan Drive and bought my first summer berries.  Summer early berry season is short, about 3-4 weeks if you are lucky, so get out there! Between this recipe for Strawberry Shortcake and basic inhalation, I managed to polish off 2 pints in about 8 hours.  It’s the best kind of sick you can be.  Berry sick.

When I was a kid, Grandma Helen made the shortcake, and Aunt Mar made the crisps (we will talk crisp, crumble, betty, etc in the fall).  This is the baking powder biscuit recipe I’ve taken from Grandma Helen’s collection and slightly modified to be vegan for all my animal lovin’ friends.

Vegan Baking Powder Biscuits

Sift before measuring.
1. Preheat oven to 450 F. Sift flour with baking powder and salt into medium bowl.
2. Cut shortening into flour mixture with a pastry blender or 2 knives (used scissors-fashion), until mixture resembles coarse cornmeal.
3. Make a well in the center. Pour in 3/4 cup milk all at once. Stir quickly round the bowl with a fork. If mixture seems dry, add a little more milk to form dough just moist enough (but not wet) to leave side of bowl and form ball.
4. Turn out dough onto a lightly floured surface to knead. Gently pick up dough from side away from you; fold over toward you; press out lightly with palm of hand. Give the dough a quarter turn. Repeat ten times.
5. Gently roll out dough, from center, to 3/4 inch thickness.
6. With floured 2 1/2 inch biscuit cutter or a juice glass like Grandma Helen did it, cut straight down into dough, being careful not to twist cutter.
7. Place on ungreased cookie sheet; bake 12 to 15 minutes.

Makes 8 (2 1/2 inch) biscuits.

DROP BISCUITS:

When I’m too lazy to roll and cut, I make drop biscuits by using the recipe for Baking Powder Biscuits, but increasing milk to 1 1/4 cup. Do not knead or roll out. Drop dough, by tablespoonfuls, onto lightly greased cookie sheet; bake at 450 F. for 10 minutes, or until golden brown.

Makes 20.

For the rest of the strawberry shortcake, I took a pint of berries, washed, hulled and sliced them and mixed them in a deep bowl with 1 T sugar and 1 T peach schnapps (don’t judge me – any flavored liquor you like will do here).  Left this mixture on the counter to create magic while I made the biscuits.  Upcycle the remaining 3/4 C or so of the coconut milk into a flat vegan whipped cream by using your hand mixer on high, toss in a 1/2 tsp of sugar and 1 tsp lemon thyme for fun.

To plate, cut a biscuit in half, spoon in strawberries, top with vegan whipping cream and a mint sprig.  Store remaining biscuits in the freezer for peach and nectarine season.  Shortcake isn’t just for berries.

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Posted in Baking, Dessert, Michigan, Recipes, Seasonal Ingredients, Vegan, Vegetarian

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When life gives you over-ripe bananas, find an egg replacement and add a few walnuts to make Vegan Banana Bread

Posted on May 12, 2011 | 1 comment

I’ve been a vegetarian for quite some time now, and I have always had strong feelings about going vegan, as in, I’d really love to and then I start thinking…of cheese, eggs and Greek yogurt.

Confession:  I am a dairy whore.  The thought of not eating Habanero Mango Cheese from Horrocks ever again frankly makes me nearly faint.  Like most things, jumping in to a vegan lifestyle with both feet is so scary, so I will make small changes where possible and hopefully will get there someday.

My friends Kolene (@suckahpunch) and Jon (@jon_dunn) however, have basically jumped in head first.  I’m so proud of them.  They began a Twitter group Vegan GR (@vegangr) and a website where they scope out vegan friendly restaurants and vendors around GR and basically run around doing good all day long.  I’m serious.  Case in point, Kolene’s birthday wish is raising money for Carol’s Ferals a non-profit feline organization which performs TNR (Trap-Neuter-Return) services in Western Michigan and Jon works for Best Friends Animal Society  where he is the wizard behind their online presence.  I know, right?  You want to hate them, but you cannot help but love these people!  I don’t even LIKE cats and I gave to Kolene’s birthday wish.  They are compelling people for the case of a vegan lifestyle.  Lots of give in those two.  They inspire me to try, at least sometimes, to foster a vegan diet and so perhaps with their help, I will kick my dairy habit and become a vegan too.

I’ve posted vegan baked goods on this blog in the past (Mexican Hot Chocolate Snickerdoodles) from PPK’s Isa Chandra, but this recipe I took from this little cutie named Claire who runs this blog called Vegan Cooking.  Check her out and while you are at it, bake a vegan dessert like this one I’m giving to Kolene for her birthday.

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Vegan Banana Nut Bread

  • 1 3/4 Cups All Purpose Flour
  • 2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 Cup Demerera Sugar (I subbed brown sugar)
  • 1/2 Cup Chopped Pecans or Walnuts
  • Equivalent of 2 Eggs Using Egg Replacer (I used 1T Golden Ground Flax Seed Sprinkles which I picked up at TJ Maxx of all places for about $3, mixed with 3T tap water)
  • 2-3 Ripe Bananas Mashed
  • 1/2 Cup Vegetable Oil
  • 1 tsp Vanilla Extract
  • 1/2 tsp Fresh Ground Nutmeg

Directions

Preheat oven to 350°F.
Sift together dry ingredients. Stir in nuts, egg replacer, bananas, oil and vanilla. Mix well.
Pour into greased loaf pan and bake for 45-60 mins (until knife comes out clean). Cool for 5 mins before removing from pan. Cool on wire rack.

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Posted in Baking, Bread, Breakfast, Brunch, Dessert, Make Ahead, Product Review, Recipes, Vegan

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Red Thai Tofu with Sesame Rice Noodles

Posted on February 9, 2011 | Leave a comment

I love it when I can grab a bunch of stuff out of my fridge and create a great recipe.  Turns out Isa Chandra Moskowicz and I obviously share an icebox.  I got into Isa’s cookbooks only recently as I am not Vegan, only Vegan-ish.  I’m considered Lacto-Ovo Vegetarian, so it was just a bit ago that I discovered that her TV show Post Punk Kitchen is now available on Google Video.  As a side note, I’m happy to say that this Oprah mainstream stuff did not inspire me to go Veg or Vegan for that matter and I don’t rely on a personal chef to cook my meals for me.  Hell, if I have a personal chef, of course I’d be Vegan!!!!!  I’d also have a personal trainer, a car service, a magical camera to make me look skinny from all angles, the list goes on, and on.  However, I don’t live on Fantasy Island and I certainly do not have humpback whales to give each of you just for reading this blog, nor do I plan to build a school in Africa or buy a TV channel.  Sorry guys, I can see me slipping from your good graces one-by-one.  I want to be able to thank Oprah for the Vegan push, but I feel like she probably just bought the Teese Vegan Cheese Company (yeah, they are in Chicago) and wants to increase sales or something.  I know.  Glass half full as usual.

At any rate, back to Isa, goddess of Vegan cooking.  Here is what I most recently made as inspired by her highness:  Red Thai Tofu from her newest and greatest Appetite for Reduction.

Red Thai Tofu with Sesame Rice Noodles

I used Tamari in place of soy sauce in this recipe to make it Gluten Free

  • 1 block extra-firm tofu, pressed and cut into triangle pieces
  • 1 red bell pepper, seeded and sliced thinly
  • 1/2 C sliced shallots (which is a TON of those little buggers)
  • 6 cloves garlic, minced
  • 2 Tbs fresh ginger, minced
  • 1 1/2 Tbs Thai red curry paste
  • 1/2 C warm water
  • 2 Tbs Tamari (or soy sauce)
  • 1 Tbs light agave nectar (or maple syrup, or honey would be fine too)
  • 15 leaves fresh Thai basil
  • 1/4 C roasted salted cashews, chopped

Preheat a cast iron grill pan (or any heavy non-stick skillet) over medium heat.  Add the tofu and cook for about 10 minutes, careful not to burn, just brown both sides.  Take care while flipping the tofu in cast iron not to tear it, use a thin spatula, metal works better than plastic here.  About half way through, drizzle with 2 tsp of the tamari and turn to coat.

Remove tofu, set aside and saute’ the red pepper, shallots, garlic, and ginger in the oil that is left, careful not to burn the garlic.  Cook until translucent.  Meanwhile, in a small bowl, mix together the curry past, water, tamari, and agave.  Add tofu back to pan with the curry mix and cook for another 5 minutes or until the sauce is thick.  Add Thai basil, toss one last time and serve.

Okay, so when I was looking at this finished dish, it needed a bed of something.  Serve this on greens, or any grain you like, it goes well with everything.  I grabbed some leftover stick rice noodles, cooked them in hot water per the package instructions, then drained them and tossed with 2 tsp of roasted sesame oil-this made a delish bed for the tofu.

Lastly, there were two other things I was going to toss on top of this delicious mess, fresh bean sprouts and a bit of chopped red onion, but I of course forgot them as I was so excited to eat 🙂

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