Vegan Miss Adventures in the Kitchen

Grilled Brussels Sprouts

2011-04-07T20:41:00.000-07:00

Hello! It's been a while and I am glad to be back. I am finally getting back into the groove of things and getting back into the kitchen, slowly but surely.

I found this great recipe for grilled brussel sprouts on Food52 blog and thought I would share it with you. Until we meet again, enjoy this recipe!!

Serves 2

12 small to medium Brussels Sprouts

1-2 tablespoon olive oil

1/2-1 teaspoon kosher salt

1/2-1 teaspoon cracked black pepper

1/2-1 teaspoon onion powder

1/2-1 teaspoon garlic powder

1/2-1 teaspoon celery salt

1 teaspoon lemon zest (optional)

First, clean the sprouts. Trim the cut ends back without interferring with the leaves, and peel any withered leaves off the bulb. Score the bottoms; one cut will suffice.

Then place the sprouts in boiling, salted water for no more than five minutes. NO MORE!

Drain, drizzle with oil and toss in a bowl with the salt, pepper, onion powder, garlic powder and celery salt.

When the sprouts are nice and coated, place on a hot grill (but keep the bowl handy), turning every four minutes for a total of twelve minutes.

Remove from the grill back to the seasoning bowl and toss to coat with any remaining seasoning.

If desired, add any of the remaining ingredient (lemon zest)

K is for Kale- Meatless Monday- Kale, Potato Corn Chowder

2010-09-12T18:58:00.000-07:00

Today's post is brought to you by the letter "K" or rather a vegetable that begins with the letter "K".....have you guessed what it is boys and girls? Kale!!! That's right, that wonderful, beautiful and tasty leafy green vegetable that should be on your dinner table everyday (in my humble opinion).

It was love at first sight when I say my first kale plant last Autumn in New York City. I was drawn to it's lovely pinkish leaves and was shocked to find out by the salesperson that you could eat it too. Wow, pretty and edible that is a two for one!

The second time around, I rendezvoused with Kale, was at Whole Foods. I decided that not only did I like the way the name sounded, but I would rather like to taste it (I was tired of spinach and broccoli).

So there it went into my cart, a organic green vegetable I had never cooked with was coming home with me. I wasn't sure what I would do with it, but I now had a challenge.

I scoured the Internet and found this great recipe for kale and corn chowder. I absolutely love soup, particularly a good chowder in the Winter, Spring, Summer, Fall, for lunch or dinner; I really enjoy the creativity that can go into making soup.

Did you know that kale is a nutritional powerhouse vegetable?

KALE NUTRITION FACTS
per 130 grams, 1 cup steamed
calories: 36
Vitamin A: 354% RDA
Vitamin K: 1328% RDA
Vitamin E: 6% RDA
Vitamin C: 89% RDA
calcium: 9% RDA
fiber: 3g
iron: 6% RDA
protein: 2g
carbs: 7g
fat: 1g

Researchers can now identify over 45 different flavonoids in kale. With kaempferol and quercetin heading the list, kale's flavonoids combine both antioxidant and anti-inflammatory benefits in way that gives kale a leading dietary role with respect to avoidance of chronic inflammation and oxidative stress.

Armed with organic frozen corn, freshly washed kale, salt, pepper and hope, I began to make this amazing soup! I hope you enjoy making it as much as I enjoyed eating it.

KALE, POTATO CORN CHOWDER RECIPE

Ingredients:

1 Tablespoon canola oil
2 medium carrots, peeled and chopped
1 medium red onion, chopped
1 rib celery, chopped
1 red bell pepper, chopped
2 large potatoes, peeled and chopped
1 sprig fresh thyme, minced
3/4 teaspoon ground turmeric
1 medium tomato, chopped
5 cups vegetable broth or water
1 cup fresh or frozen corn kernels
3 cups stemmed and chopped kale leaves
Salt and ground white pepper, to taste
Cayenne pepper, to taste
1 Tablespoon cornstarch
1 Tablespoon tepid water
1/2 cup chopped fresh parsley

Preparation:

Heat oil in a large nonreactive pot over medium-high heat. Saute carrots, red onions celery, bell peppers, and potatoes 3 minutes. Add thyme and turmeric. Combine well with vegetables. Add tomatoes and broth; simmer 20 minutes.

Add corn, kale, salt, and white pepper. Simmer 5 minutes. Season with cayenne pepper.

To Thicken the soup: Combine cornstarch with 1 tablespoon tepid water. With soup simmering, stir in cornstarch mixture. Continue to stir and simmer 3 minutes to thicken. Remove from heat and stir in parsley.

You know have a wonderful serving of chowder for 4 people!

***This recipe is attributed to Steve Petusevsky author of The Whole Foods Market Cookbook.***

Happy Cooking!!! XOXO,

Hello, is it me you're looking for?- Moroccan Spiced Chickpea Soup and Banana Bread Recipes

2010-08-29T11:23:00.000-07:00

Hello lovelies,

I apologize for not posting in the last couple of weeks but with the move and settling in, my Etsy shop, and life in general, I haven't had time to post here.

I hear the Meatless Monday movement is gaining momentum being featured in Time magazine, which is fabulous! So, I am posting my recipe today, I can't believe it either! I am ahead of schedule today :) Wohooo!

Moroccan Spiced Chickpea Soup

Ingredients

1/4 cup extra-virgin olive oil, plus more for garnish
1 large onion, medium diced
6 to 8 cloves garlic, pressed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 heaping teaspoon sweet paprika
1 (14.5-ounce) can chopped tomatoes
3 (15-ounce) cans chickpeas, drained and rinsed well
1 quart vegetable broth
1 teaspoon sugar
Kosher salt
Freshly ground black pepper
1 (5-ounce) package pre-washed baby spinach

Directions

Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.

Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.

Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.

Season again, to taste, with salt and pepper.

Serve soup, drizzled lightly with extra-virgin olive oil, if desired.

Recipe by: Dave Lieberman, Food Network

******************************************************************

VEGAN BANANA BREAD RECIPE

I love sweet treats, so here is a delicious banana bread recipe.

Equipment:
9 x 5 loaf pan

Ingredients
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon soda
1/4 teaspoon salt
1/3 cup oil (I use canola oil)
1/2 cup brown sugar, packed (I use organic turbinado raw sugar)
1 cup mashed banana ( about 2 bananas)
1/3 cup of milk (you can use almond, soy or oatmeal- I use organic light vanilla soy milk)

Directions
Preheat oven to 350 F. Lightly grease a 9x 5 inch loaf pan with margarine or oil. (I use vegan butter)

In a small bowl, combine flour, baking powder, baking soda and salt. In a large bowl, combine oil and brown sugar. Add bananas and milk and stir to combine. Add dry ingredients to wet ingredients and mix until just combined.

Spread batter in the load pan and bake for 43 to 48 minutes, until bread is golden and a toothpick comes out clean. Let cool in the pan for 30 minutes. Run a knife around the edge to loosen, and turn bread out of the pan to let cool on a cooling rack. Store leftover bread covered at room temperature.

Yield: 1 loaf, 10 slices
**From the book: The 100 Best Vegan Baking Recipes by Kris Holechek**
*********************************************************************

Happy Cooking!!! XOXO,

Meatless Monday- Puttanesca Scramble

2010-05-17T20:06:00.000-07:00

Hello lovelies,

I hope you had a fantastic weekend! I spent all day painting and in DIY mode, so I was a little pressed for time when it came to cooking dinner for myself and the parents (who are complete carnivores)! What is a girl to do? Well, I pulled out my copy of vegan cookbook author extraordinaire, Isa Chandra Moskowitz's book "Vegan Brunch" and found this quick and appetizing Italian inspired dish: Puttanesca Scramble. I have to admit that I am not a big fan of tofu, but this recipe made it very tasty :)

Inspired by the classic Italian dish, pasta puttanesca, this scramble is screaming with flavor. Olives, capers and plenty of fresh herbs make for an easy to throw together scramble that tastes like a Mediterranean feast you’ve been slaving over for hours.

2 tablespoons olive oil
6 - 8 cloves garlic thinly sliced
1/2 teaspoon crushed red pepper flakes
1 lb extra firm tofu, diced
4 roma tomatoes, diced
2 tablespoons fresh thyme
2 tablespoons fresh oregano
1/2 cup mixed olives, roughly chopped
1 tablespoons capers
1/4 teaspoon salt, or to taste

Preheat a large heavy bottomed pan over medium heat. Saute the garlic in the olive oil until lightly browned, but be careful not to burn. 3 minutes ought to do it. Add the red pepper flakes and the tofu and saute for about 10 minutes, until tofu is browned. Add a little extra oil if necessary.

Mix in tomatoes, thyme, oregano and oregano and cook for about 5 minute, until tomatoes are a bit broken down but still whole. Add olives, capers and salt to taste. Cook just until heated through.

I hope you have fun cooking up this dish with your friends and family!!

Happy Cooking!!!
XOXO,

No Cook Friday: Raw Vegan Sushi Rolls

2010-05-14T15:08:00.000-07:00

Happy Friday! I hope you had a fantastic week and are looking forward to the weekend :)

In the spirit of Social Friday and to everyone tired on slaving over a hot stove to cook some yummy food, I bring you this recipe for Raw vegan sushi rolls. I must confess it is not my own recipe, but I have made it and it is delicious! Additionally, is a bit selfish on my part to favor sushi for today's post since I am currently experiencing a sushi craving, paired with a nice glass of Italian raspberry soda.

Please do not think I am asking you to concoct some sushi with raw fish or anything of the likes, instead I am opting for an energy friendly and time saving recipe.

Raw Vegan Sushi Rolls (this will make a "pate" textured paste)

2c. Sunflower seeds
1c. Pine nuts
5 stalks of celery
3 Tsp Red Onion
5 Tbl. Lemon juice
2 Tbl. kelp powder
3 green onions sliced thin
2 tsp. Sesame seeds (mixed black and white is nice).
1 sheet nori soaked and chopped
1 1/2 - 2 tsp. Celtic salt

Directions:

Blend all of the ingredients well in food processor. Stop occasionally and stir, use the pulse setting to be sure you do not over mix. Should be sticky but not oily.

For the sushi

2 peeled and quarter cut cucumbers
1 - 2 peeled and quarter cut avocado
1 carrot cut in matchsticks
5 sheets of nori
Sprouts (optional)
Nama Shoyu Soy Sauce

Tools

Sushi matt
Blender / food processor
Bowls (one for water, one for pate)
Chef knife

Assembly
On a nori sheet spoon 2 tbl. of pate, spread evenly. Place cucumber, avocado, and carrots across the long side of nori sheet. Place sprouts on top. Carefully roll the nori into a tight roll and seal with a bit of water. Cut with a sharp knife on the diagonal and serve with Nama Shoyu Soy Sauce.

Happy Cooking!!!
XOXO,

Meatless Monday- Vegan Chicken Pot Pie

2010-05-10T09:19:00.000-07:00

Happy Monday to all!! I hope you all had a fantastic Mother's Day with your family and friends. I am so excited today to share this delicious Vegan Chicken pot pie recipe with you. I remember eating pot pie as a child, of course mine always came from the frozen food section of the supermarket, so when I stumbled across a homemade version, I was over the moon.

This pot pie is better than any I have tasted before and I love the carrots and peas the best. I hope you can get your kids involved in making this dish, it is a winner all around!

VEGAN CHICKEN POT PIE

INGREDIENTS:

1.5 T olive oil, vegetable oil, or canola oil
2 cups diced onion
1 cup chopped celery
1 tsp. minced garlic
4T nutritional yeast or flour (all-purpose organic or conventional, whole wheat is best)
1 ea. 10oz bag organic frozen peas and carrots
2 cups vegetable broth
2 cups diced vegan sausage, salted eggplant, fried or frozen tofu, mock chicken, seitan, or mushrooms (this part is the “meat replacement”)
1 package vegan pie crust or homemade pie dough
salt and pepper to taste

DIRECTIONS

Heat oil in a small pan and sauté onion and celery until they are clear.
Add garlic and sauté a few minutes more.
Add flour and stir with a wooden spoon until well incorporated.
Pour in vegetable stock and stir.
Simmer until the mixture has thickened.
Season with salt and pepper to taste.
Add remaining vegetables and meat replacement. Simmer till meat replacement is heated through.
Roll out pie crust and cut it about 1/2 an inch larger than the ramekin you are using. Rub top side of crust with a little oil.
Place the sautéd mixture in ramekin and top with pie crust.
Bake in pre-heated 450° oven for 10-15 minutes until crust is golden brown.

Happy Cooking!!
XOXO,

Meatless Monday- Vegan Raspberry Chocolate Cake

2010-05-03T18:45:00.000-07:00

The last couple of weeks have seen more than my fair share of birthdays and cakes! I decided to make a raspberry chocolate vegan cake for my friend's birthday and here is the recipe I used. Since I just finished taking a cake decorating class, I was practicing my rose making and decorating skills as well. The photograph above is the finished product.

I normally post a dinner menu item, but I decided to do a dessert for today's post instead. The outcome was absolutely delicious! I hope you have some fun in the kitchen making this yummy recipe.

RASPBERRY CHOCOLATE CAKE RECIPE

3 cups flour (cake flour works best)
1 1/2 cups sugar
2 tsp. baking soda
1 tsp. salt
1/2 cup cocoa
1/4 cup oil
1/2 cup raspberry “all-fruit” preserves (reserve the remainder of the jar for the filling)
1 tsp. vanilla
4 ounces unsweetened apple sauce
2 tbsp. vinegar mixed with 2 cups water

Preheat the oven to 350 F. Grease and flour two 8-inch pans.

Mix the first 5 dry ingredients together. Then add the wet ones. Beat with a mixer for 1-2 minutes, until all indredients are thoroughly blended. Pour into the prepared pans and bake on the middle rack until a toothpick inserted in the center comes out clean, about 30 minutes.

Allow the cakes to cool for 10 minutes; then invert onto wire racks and allow to completely cool. Place one cake onto the serving plate and top it with about 1/2 cup of raspberry fruit spread. Spread one side of the other cake with frosting (recipe below) and put the two sides, raspberry and frosting, together. Frost the cake with the remaining frosting.

VEGAN BUTTERCREME FROSTING

INGREDIENTS
1/2 cup nonhydrogenated shortening
1/2 cup nonhydrogenated margarine, we use Earth Balance
3 1/2 cups powdered sugar, sifted if clumpy
1 1/2 teaspoons vanilla extract
1/4 cup plain soy milk or soy creamer
INSTRUCTIONS
Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.
Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.

HAPPY COOKING!!!

Meatless Monday- Vegan Baked Macaroni and "Cheese" Recipe

2010-04-19T14:29:00.000-07:00

Happy Meatless Monday!!

I apologize for being away for a bit, but I am in the middle of house cleaning, packing and getting ready to move next month. I will try to at least continue the Monday posts now.

So, I have been craving comfort foods lately and remembered this yummy recipe for a vegan version of Mac and Cheese. When I made it, I have to confess that I ate the entire thing over a course of 2 days. It was so delicious, who knew Tofu could taste so good?

Enjoy the recipe!!

Vegan Baked Mac and Cheese

1 pound artichoke, semolina or whole wheat pasta shells
1 large onion, chopped
1/4 cup canola or olive oil
1/2 cup whole wheat pastry flour
6 cups water
3 Tbsp "Bragg Liquid Aminos"
1 Tbsp garlic powder
1/2 tsp turmeric, ground
2 tsp sea salt (optional)
1 3/4 cup nutritional yeast flakes
12 ounce package soy mozzarella or rice cheese, shredded (vegans, check the label to make sure the "cheese" has no casein)
12 ounce package tofu hot dogs, sliced (optional)
1/2 tsp paprika
3 cups corn flakes, organic preferred

DIRECTIONS:

Spray 10 X 15 inch glass Pyrex casserole dish.

Cook pasta according to directions, or until al dente. Drain and set aside.

Saute onion in 1/4 cup canola or olive oil until it just starts to brown.

Stir in whole wheat pastry flour to make a paste and add 2 cups water slowly to thicken.

Add the remaining water, Bragg's, garlic powder, turmeric and salt. Heat on low until it comes to a boil.

Using a whisk, add nutritional yeast flakes until well blended.

Remove from heat and stir in shredded soy or rice "cheese". Mix until "cheese" is melted.

Stir pasta into sauce, add sliced tofu "hot dogs" and pour into a greased 10 X 15 inch casserole pan.

Bake at 350 degrees F for 30 minutes or until bubbly.

Serve with a garden salad and a loaf of bread.

Makes 10-12 servings.

HAPPY COOKING!!!

Meatless Monday- A Taste of India

2010-04-05T18:05:00.001-07:00

I apologize for not having posted last week and so late today, but in between Holy Week, Easter and classes, i have been a bit swamped.

Today's recipes are from India. I discovered the flavorful and delightful cuisine of India while living in London, I can't believe it took me this long for my mouth to taste such tantilizing flavors! I tried Palak Paneer and loved it, right until they told me it was cheese! Ah, what is a vegan to do?? Well, here is a veganized recipe for the tasty Palak Paneer and I have included a recipe for a delicious Vegan Tofu Mango Lassi drink.

Traditional Indian Palak Paneer is made from a soft cheese that is not aged, called paneer, but this recipe uses TOFU instead.

VEGAN PALAK PANEER

Ingredients:

1 package firm or extra firm tofu, well pressed and sliced into 1 inch cubes
2 tbsp olive oil + 1 tbsp
3 cloves garlic, minced
3 tbsp curry powder
1 tsp turmeric
1 tbsp cumin
1/4 tsp ginger
2 tbsp water
1/3 cup soy yogurt
6 bunches of spinach
Preparation:

Sautee tofu and garlic in two tablespoons of olive oil until tofu is lightly crisp.
In a separate large skillet or a wok, heat the other tablespoon of olive oil. Add the spices and water, then whisk in the yogurt.

Add the spinach, stirring to cover in the yogurt sauce. Remove from heat and process the spinach mixture in a food processor or blender until almost creamy.

Return the spinach to the skillet and add the tofu. Cook and stir until the tofu is well mixed with the spinach.

VEGAN TOFU MANGO LASSI

Ingredients:

1 cup mango pulp or 1 fresh mango, sliced
1 package soft (silken) tofu
2 cups rice or almond milk
2 tbsp sugar
Preparation:

Puree all ingredients in a blender or food processor until smooth, adding more liquid as needed.

HAPPY COOKING!!!

Snack Attack Giveaway Winner

2010-04-05T05:18:00.000-07:00

Good morning!!! I would like to thank all of you for participating in the Snack Attack Giveaway and would like to sincerely apologize for the delay in the announcement of the winner, (Easter duties and preparations got in the way).

So, let's not keep you waiting any longer, the winner chosen at random, is....

Madelyn!

Congratulations, Madelyn! Please send me your mailing information, so you can enjoy the yummy Seaweed Rice Balls treat as soon as possible.

Keep checking back as I will be posting other giveaways in the months to come.

Happy Cooking!!

Sunday Snack Attack- SESAME SEAWEED RICE BALLS GIVEAWAY!!!

2010-03-28T10:27:00.000-07:00

Hello and Happy Sunday! I hope you are all enjoying your Sunday with friends, family and loved ones. As you get ready for the work week, I wanted to introduce you to one of my recent and favorite snack discoveries! Trader Joe's Sesame Seaweed Rice Balls!

They remind me a bit of cheetos brand, but when you eat these you don't end up with mysterious orange goop all over your fingers. If you are looking for another comparison, they are quite similar to Pirate's Booty snacks, they are light and airy but i have to say that these rice balls are superior!! Did i mention the super, spectacular, space packaging that is super fun?
I have to admit, the packing steered my eyes in their direction, it's totally wacky!

So you have your reservations about eating Seaweed? Rice? You don't consider yourself fan of seaweed iIn my humble opinion, you can't say you don't like something until you've tried it!

These puffy, crunchy, morsel-sized snacks are absolutely delicious! Did I mention they were Vegan and Gluten-FREE!! Isn't that amazing??

These rice balls ROCK MY SOCKS and I stock up on them on my monthly trip to Trader Joe's, at only 120 Calories per 1 1/2 cup serving with 40 Calories from fat, I can eat these and not feel guilty about it the next morning.

I like these so much, that I am GIVING AWAY ONE bag of the Sesame Seaweed Rice Balls! There are a few ways to enter the contest!

To make this a little easier for everyone you can copy, paste & fill-in-the-blankscomment on my blog telling me:

What is your favorite snack:
Why you want to try the Sesame Seaweed Rice Balls?:
Your Email address, so we can reach you if you win:

Contest ends Friday, April 2nd at 6pm EST - winner will be chosen randomly & announced on Saturday, April 3rd.

Bonus Entries:

If you do any of the following let me know by leaving a separate comment for each one you do. If you do any of the following already, let me know in an extra comment. Please, please make a separate comment for each of the bonus things that you do or your comment won't count. The separate comments help me to stay organized & makes choosing a winner so much easier...& it also ups your chances of winning! If you have any questions please e-mail me!

1. Follow my blog.
2. Follow VeganMsAdventur on Twitter & Tweet about this giveaway.

Good Luck to everyone!!!

Happy Cooking!

Cake Decorating 101- The Miss Adventures Begin!

2010-03-23T13:07:00.000-07:00

So if there is anything you need to know about me is that I love cakes and cupcakes!! I wish I could eat cupcakes all day, it would be great, but then I'd probably been in pretty bad shape both physically and mentally. I am also obsessed with Ace of Cakes, Cake Boss and any other cake show on television. If I could marry anyone, it would be Duff, from Ace of Cakes!! A man who is talented enough to make cakes with a blow torch, is my kind of guy!

In my quest to make every recipe I come across a vegan version, I decided to sign up for the Wilton Cake Basic cake decorating class. Yesterday was my first attempt ever to decorate a cake!

First off, my first attempt did not go off without it's glitches... I am definitely not Martha Stewart! So my cakes, in order to keep it somewhat vegan, I resisted the instruction on the cake mix box and did not add the eggs... This was a big mistake!! My cakes were too moist and so fragile that they almost split in half when I tried to transfer them to my decorating wheel. Oh my!

What is a girl supposed to do when everyone else in class has 2 perfectly round solid cakes to work with? The lessons learned from this assignment was: 1. Add the eggs (I am not eating the cake anyway!) 2. Make your cake ahead of time, not the same day of the class! This will allow for the cake to settle and be sturdier for decorating.

Although the cakes were a miss, my homemade buttercreme frosting was the right consistency! Yeah for me, 1 out of 2 is not terribly bad :) So the things I am learning, I will put to use and learn how to make vegan versions of everything!

Here are some photographs of my cake. The design was supposed to be a rainbow, but we ran out of time and they were hurrying us up to leave, so they could close the store. Therefore, I only used the orange frosting I had.

Happy Cooking!!!

Meatless Monday- CHUNKY POTATO AND SPINACH CURRY

2010-03-22T14:35:00.000-07:00

Happy Meatless Monday! Today, I am in the mood for some good Thai food and this dish does not disappoint. It is a wonderful dish to serve with white rice or basmati rice as your main dish.

I love the spicy quality of the red curry paste mixed with the garlic and spinach leaves, it will leave you wanting more.

(Serves 4)

INGREDIENTS

4 tomatoes

2 tbsp vegetable oil

2 onions, cut into thick wedges

1 inch gingerroot, peeled and finely chopped

1 garlic clove, chopped

2 tbsp ground coriander

1lb. peeled potatoes, cut into chunks

2 1/2 cups vegetable stock (I use vegan stock cubes)

1 tbsp red curry paste

8 oz spinach leaves

cooked rice, to serve

DIRECTIONS

Put the tomatoes in a heatproof bowl and cover with boiling water. Leave for 2-3 minutes, then plunge into cold water and peel off the skins.

Cut each tomato into quarters and remove and discard the seeds and central core. Set aside.

Heat the oil in a preheated wok. Add the onions, ginger, and garlic and stir-fry over medium-high heat for 2-3 minutes, or until starting to soften. Add the coriander and potatoes and stir-fry for 2-3 minutes. Add the stock and curry paste and bring to a boil, stirring occasionally. Reduce the heat and simmer gently for 10-15 minutes, or until the potatoes are tender.

Add the spinach and the tomato quarters and cook, stirring, for 1 minute, or until the spinach has wilted. Serve with rice of your choice.

Happy Cooking!

Freebie Fridays- Vaska Herbatergent Sample

2010-03-19T16:38:00.000-07:00

I am always on the lookout for new, eco-friendly products, whether they be for household cleaning, laundry, cooking, design, furniture, clothing and beyond. So I have decided to begin a "Freebie Fridays" post and here I will share with you how to get free samples of great, eco-friendly products. It's a win-win situation for everyone.

I just discovered Vaska, a Herbatergent liquid laundry detergent which uses real lavender and potent botanical cleaning agents to clean your clothing and linens effectively, without harmful chemicals. The liquid detergent is available in Light Lavender or Scent Free and only uses natural herbal cleaning agents to fight germs and remove soap residue that damages fabrics and causes skin irritation.

There are many benefits to using plant based laundry detergent vs. commercially chemical based detergents:

Hypoallergenic
Extends fabric life
Biodegradable
Safe on colors and all natural and synthetic washable fabrics
Not tested on animals

So, where do you get your hands on this amazing, laundry detergent? Become a Fan of Vaska on Facebook and get a FREE SAMPLE of Vaska Herbatergent- look for the free sample link (4th post) on their Facebook page.

Have a Fantastic Friday and a Brilliant Weekend!

MEATLESS MONDAY- Vegan Sloppy Joe's

2010-03-15T10:25:00.000-07:00

Spring is in the air, the flowers are beginning to bud and the days are getting warmer. Since I have grown a bit tired of consuming so much soup in the winter, I was craving a Veggie burger today, but decided to make these Sloppy Joe's instead. They are so delicious, you may want to make an extra batch for these are a sure crowd pleaser!

VEGAN SLOPPY JOE'S

Ingredients:

1 lb firm tofu
2 Tbsp oil
2 Tbsp minced green pepper
1 Tbsp minced fresh garlic OR 1/2 tsp garlic powder
2 Tbsp minced onion OR 1 tsp onion powder
1 Tbsp minced jalapeño pepper (omit this if you don't like spicy food)
Pinch dried cayenne or chipotle pepper
1 tsp dijon mustard
1 cup water
1/4 cup ketchup (I used the Spicy Wholemato Organic Agave Ketchup)
2 tsp apple cider vinegar
1 Tbsp soy sauce
2 tsp brown sugar
2 Tbsp minced parsley
Salt and pepper to taste

Directions:

Mash tofu and mince the veggies
Heat oil on medium in a large frying pan, fry onion & garlic 5 min
Add tofu, jalapeno & green pepper, fry 5 minutes, on high
Add dry spices and fry for 2 minutes
Add ketchup, water, soy sauce, br sugar, parsley and simmer 10 minutes
Tofu moisture content varies, so add more ketchup and water as needed if the mixture seems too dry
Serve over buns with a salad, oven fries, mashed potatoes or whatever you like!

Happy Cooking !!

MEATLESS MONDAY- Spicy Rice and Black Eyed Peas

2010-03-08T11:39:00.000-08:00

Welcome to Meatless Monday! I hope you all had a fantastic weekend and are ready to take on another amazing week. I decided to spice things up this week (as I love spicy food) and give you a "hot" dish to melt those Winter Blues away. The recipe is simple, quick and easy. Hope you enjoy making it as much as I enjoyed eating it!

SPICY RICE AND BLACK EYED PEAS

3/4 cup uncooked white rice*
1/4 cup green pepper, chopped.
1 medium onion, chopped (1/2 cup)
1/4 tsp. salt
1/4 tsp. red cayenne pepper
1 tsp. oregano
2 cloves of garlic
1 (15 oz) can stewed tomatoes
1 (15 oz) can black eyed peas, drained.
1/2 cup water

Mix all ingredients in a 10 inch skillet and bring to a boil. Cover, turn the heat down to low and let simmer for 25 minutes or until the sauce is incorporated. Serve.

*MWL Option: Substitute brown rice for the white and increase the water to 3/4 cups and the cooking time to 45 minutes. Or, use 1 1/2 cups cooked brown rice and add it during the last 10 minutes of cooking (25 minutes total).

Happy Cooking!!

Meatless Monday- Potato Leek Soup and Caesar Salad

2010-03-01T16:12:00.000-08:00

It's Meatless Monday once again!! It's March 1st and we are going to get snow here tomorrow, so I wanted to share a nice, warm soup recipe with you. It's nice to have this soup while dreaming on Spring and the beauty it will bring!

Potato Leek Soup

4 leeks (white part only), sliced
6 medium Yukon Gold potatoes, diced
3 vegetable bouillon cubes
2 spring (green) onions, chopped, for garnish

• Place the leeks and potatoes in a large pot. Add water to cover. Bring to a boil. Add the bouillon cubes and simmer, covered, for 20 minutes.
• Remove from the heat. Transfer to a blender or food processor and process until thick and smooth.
• Divide the soup evenly among five bowls and garnish with onions.

Makes 5 servings

Caesar Salad

2 Tbsp. margarine, melted
2 Tbsp. extra-virgin olive oil
1 large loaf rustic Italian bread, crusts removed, cut into 3/4-inch pieces
2 tsp. salt, divided
1 1/2 tsp. freshly ground black pepper, divided
1/4 tsp. cayenne pepper
2 cloves garlic
1 Tbsp. freshly squeezed lemon juice
1 tsp. vegan Worcestershire sauce (available from veganstore.com)
1/2 tsp. Dijon mustard
1/2 cup extra-virgin olive oil
2 heads romaine lettuce, washed, dried, and chopped into 1-inch pieces
1-2 Tbsp. nondairy parmesan “cheese” (ttry Soyco’s Soymage brand— at www.galaxyfoods.com)
• Preheat the oven to 375ºF.
• Combine the margarine and olive oil in a large bowl. Add the bread cubes and toss until coated. Sprinkle them with 1 tsp. of the salt, 1/2 tsp. of the black pepper, and the cayenne pepper, and then toss again until evenly coated.
• Spread the bread cubes in a single layer on a baking sheet. Bake until croutons are golden—, about 10 minutes.
Allow them to cool completely cool on the tray.
• Meanwhile, for the salad dressing, place the remaining 1 tsp. salt and 1 tsp. black pepper, garlic, lemon juice, Worchestershire sauce, mustard, and olive oil into a food processor and process until smooth.
• Place the lettuce and croutons into a large bowl, add the salad dressing and non-dairy soy parmesan, and toss well to coat.
• Serve immediately.

Makes 4 servings

Keep Warm and Happy Cooking!!!

PostCarden- A Mini Living Garden In the Mail

2010-02-28T18:38:00.000-08:00

Yes, I know..this blog is about adventures in the kitchen, but I saw this and felt compelled to share it with you!
In this age of instant messaging, texting and email, we seldom remember the thrill of going to the post box and finding a handwritten letter or postcard. The anticipation of receiving a letter from your loved one or a birthday card from Grandma with those coveted $10 bills was very high at one point in our lives.

So, here it is. The POSTCARDEN the most ingenious and eco-friendly greeting card I have ever come across! So, what's all the ruckus about, you ask?

POSTCARDEN combines gift and greeting card to create a fun and simple pop-out card that transforms into a mini living garden. This is such a perfect way to brighten up any workplace or home. It is enjoyable for all ages all year round - send one to a friend or all of them! Once grown, the garden will keep for 2 to 3 weeks!

You can choose from 3 designs: Allotment, Botanical or City. Watch the amazing video!

Stand out from the crowd and send a PostCarden today!!!

Meatless Monday: Greek Salad and Bean Burgers

2010-02-22T10:29:00.000-08:00

Hello!!

I hope you are having a happy and sunny Monday! It is raining and grey in my neck of this woods, but that won't stop me from spreading the good news about Meatless Monday. I hope you enjoy today's recipes!!

Greek Salad

Ingredients
Serves 4

4 tomatoes, cut into wedges
1 onion, sliced
1/2 cucumber, sliced
1 1/2 cups kalamata olives,
2 tbsp fresh cilantro leaves
fresh-flat-leaf parsley sprigs, to garnish
pita bread, to serve

Dressing
5 tbsp extra-virgin olive oil
2 tbsp white wine vinegar
1 tbsp lemon juice
1/2 tsp sugar
1 tbsp chopped fresh cliantro
salt and pepper

To make the dressing, put all the ingredients for the dressing into a large bowl and mix well together.

Add the tomatoes, onion, cucumber, olives, and cilantro. Toss all the ingredients together, then divide among individual
serving bowls. Garnish with parsley springs and serve with pita bread.

BEAN BURGERS
Serves 4

Ingredients

1 tbsp sunflower oil, plus extra for brushing
1 onion, finely chopped
1 garlic clove, finely chopped
1 tsp ground coriander
1 tsp ground cumin
4 oz. white mushrooms, finely chopped
15 oz. canned pinto or red kidney beans, drained and rinsed
2 tbsp chopped fresh flat-leaf parsley
salt and pepper
all-purpose flour, for dusting
hamburger buns

Heat the oil in a heavy-bottom skillet over medium heat. Add the onion and cook, stirring frequently, for 5 minutes, or
until softened. Add the garlic, coriander, and cumin and cook, stirring, for an additional minute. Add the mushrooms and cook, stirring frequently, for 4-5 minutes until all the liquid has evaporated. Transfer to a bowl.

Put the beans in a small bowl and mash with a fork. Stir into the mushroom mixture with the parsley and season with salt and pepper.

Preheat the broiler to medium-high. Divide the mixture equally into the 4 portions, dust lightly with flour, and shape into flat, round patties. Brush with oil and cook under the broiler for 4-5 minutes on each side. Serve in hamburger buns with salad.

Happy Cooking!!!

Why We All Need to Watch -Food Inc. The Movie

2010-02-18T11:55:00.000-08:00

Are you hungry for change? If so, listen up!! I recently watched the movie "Food Inc" this Academy Award Nominee for Best Documentary opened my eyes to the great disconnect between industrialized society and the food we eat. This movie exposes the "dirty secrets" behind the American food industry and how a few multinational corporations control what is produced, how it is produced and what ends up in your table.

As a fast-food nation and consumers of such food, there is a high demand for these corporations to produce "super sized" chickens kept in crowded conditions and fed antibiotics, tomatoes and soybeans that are resistant to herbicides and meat that have been the cause of new strains of E.coli, causing 73,000 illness per year.

As a vegan, although I do not consume these foods, I believe it is important to understand these issue which affect our friends, our families and our nation. It is better to be an informed consumer so we can make intelligent choices when it comes to food. So please spread the word to your colleagues, friends, neighbors about this amazing movie!

Click Food Inc. for more information.

If you would like to watch the movie, you can rent it or buy online on demand at Amazon.com, this is what I did. (Disclaimer:
I am not getting paid to advertise for this company!)

Watch the Food Inc. Movie Tralier Below!!

FOOD, INC.: Movie Trailer - Celebrity bloopers here
Keep on learning and sharing the wealth that is knowledge!!

Meatless Monday: Garlic and Herb Marinated Vegetable Kabobs

2010-02-15T17:09:00.000-08:00

Hello there!! It's Meatless Monday and I am sharing with you this delicious recipe loaded with herbs and vegetables. This recipe serves 4 people and will make you crave summer time with its colorful appearance.

Garlic and Herb Marinated Vegetable Kabobs

Ingredients

4 shallots, halved lengthwise
1 fenel bulb, trimmed, quartered, and separated into 8 pieces
1 large red bell pepper, seeded and cut into 8 pieces
2 small yellow squash or zucchini, cut into 8 chunks
8 small white mushrooms
1 cup Garlicky Herb Marinade (The recipe for this can be found below)

Place the shallots, fennel, bell pepper, squash and mushrooms in a medium-size bowl. Pour the marinade over all, turning the vegetable to coat with the marinade. Set aside for 30 minutes, or cover and refrigerate for several hours or overnight.

Preheat the grill, broiler or oven. Thread one piece of each vegetable on 8 skewers and cook on an indoor or outdoor grill, or place on a lightly oiled baking sheet and cook under the broiler or in a preheated 450 degrees F oven. Cook until the vegetables are tender, about 10 minutes, turning once. Serve hot over freshly cooked rice.

Garlicky Herb Marinade

3 large garlic cloves, chopped
1/2 cup tamari or other soy sauce
1/4 cup extra virgin olive oil
1/4 cup white wine vinegar
1/4 teaspoon salt
2 tablespoons minced fresh tarragon leaves
1 tablespoon minced fresh basil leaves
1 tablespoon minced fresh chevril leaves (You can use 1 Tbs chopped fresh parsley leaves, if you can't find chevril)

In a small bowl, combine the garlic, tamari, olive oil, vinegar and salt. Whisk until well blended. Stir in the tarragon, basil and chervil or parsley. Cover and refrigerate until ready to use. Be sure to use this marinade the same day you make it to ensure the fresh taste of the herbs.

Makes about 1 cup.

Happy Cooking!!

Crispy Vegetable stir-fry salad

2010-02-09T18:49:00.000-08:00

It is cold in the North and I was in the mood for something hot today. So today, I will share a Thai recipe with you all (Yum puk grob) in the hopes that it will keep you warm.

This recipe serves 4.

2 tbsp peanut or vegetable oil
1 bunch of scallions, coarsely chopped
1-inch piece fresh gingerroot, peeled and finely chopped
2 lemongrass stalks, halved
2 carrots, peeled and cut into thin sticks
1-small head broccoli, cut into florets
2 oz. baby corn, halved lengthwise
2 oz. canned water chestnuts, drained
1 tbsp red curry paste
8 oz. rice flat rice stick noodles, (linguine can also be used)
4 tbsp sesame seeds

Directions: Heat the oil in a preheated wok. Add the scallions, ginger, and lemongrass and stir-fry over medium-high heat for 2-3 minutes, or until starting to soften. Add the carrots, broccoli, and baby corn and stir-fry for 3-4 minutes until starting to soften. Add the water chestnuts and curry paste and stir well, then stir-fry for an additional 2-3 minutes.
Discard the lemongrass.

Meanwhile, cook the noodles in a large pan of lightly salted boiling water for 4-5 minutes until just tender, or according to the package directions. Drain and return to the pan. Add the sesame seeds and toss to coat.

Add the noodles to the stir-fry vegetables and serve immediately.

Happy Adventures in the Kitchen!

Meatless Monday- VEGETARIAN PAELLA

2010-02-08T09:39:00.000-08:00

In honor of Meatless Monday, I am posting this Vegetarian Paella recipe. Check out Meatless Monday to learn more about their initiative and to find delicious recipes.

Happy Cooking!!!

Vegetarian Paella
Serves: 10
Preparation time: 1 hour

The green, red, and yellow bell peppers add a vibrant splash of color to the pale rice, while the tangy artichoke hearts, delicate peas, and juicy tomatoes add flavor and nutrients.

1/4 cup (2 fl. oz) olive oil
5 cloves minced garlic
1 large yellow onion, chopped
4 cups (32 fl. oz) vegetable broth
2 cups (16 oz) rice
4 medium tomatoes, skinned, seeded and chopped
1 small red bell pepper, seeded and cut into thin strips
1 small green bell pepper, seeded and cut into thin strips
1 small yellow bell pepper, seeded and cut into thin strips
1 cup (4 oz) green peas
2 cups (14 oz) artichoke hearts, tough outer leaves removed and quartered
1 lemon
Lemon wedges, to garnish
Directions

Heat the olive oil in a paella pan and sauté the onion and garlic until the onion is tender and translucent. At the same time, heat the broth in a separate saucepan until simmering.

Pour the rice into the paella pan and sauté for about 3 minutes. Add the bell peppers and tomatoes and cook for a further 3 minutes. Add the simmering vegetable broth and cook over medium heat for 20 minutes or until almost tender and almost all the liquid has been absorbed. Stir in the peas.

Sprinkle the artichoke hearts with a few drops of lemon juice and arrange over the rice in an attractive pattern. Continue cooking until the liquid has been absorbed and the rice is tender.

Happy Cooking!!

Meatless Monday Movement

2010-02-04T09:20:00.000-08:00

I get a lot of questions as to why I decided to go down the vegetarian/vegan path. I can recall in my mid-teens wondering where the food I ate came from? Neither of my parents had explained any of this to me and in my idealist mind, I wasn't sure what bologna, ham, salami, beef, and everything else that was in my refrigerator truly originated.

So, when I came to find out the ugly truth about animals being slaughtered, I decided that was the beginning of the end. I immediately stopped consuming pork and beef (which I had never been a fan of to begin with), then during my 20's started phasing out chicken, turkey and lastly in my now 30's have developed an allergy to fish and shellfish, so they have phased out for 3 years now.

This was no easy task coming from a Hispanic background where meat dominates the food plate and I would get into arguments with my father who wanted to shove the meats down my throat because at the time I was only 15 and I needed to get proper nutrition.

To this day, my parents do not understand the impact the consumption of meat has on our bodies, but also the global economic, social and environmental consequences which are much greater than anyone can assess.

I stumbled upon the "Meatless Monday" initiative today and decided I would take this opportunity to share and educate about the impact of giving up meat, one day a week.

WHY MEATLESS?

Going meatless once a week may reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity. It can also help reduce your carbon footprint and save precious resources like fresh water and fossil fuel.

Read about these benefits below. But keep in mind that just going meatless is not enough. That’s why we give you the information you need to add healthy, environmentally friendly meat-free alternatives to your diet each week.

Health Benefits

1. REDUCE RISK OF HEART DISEASE. Beans, peas, lentils, nuts and seeds contain little to no saturated fats. Reducing your intake of saturated fats can help keep your cholesterol low and reduce your risk of heart disease.

2. MAINTAIN HEALTHY WEIGHT. A plant-based diet is a great source of fiber, which is absent in animal products. On average, Americans get less than half the recommended daily quantity of fiber.

3. IMPROVE OVERALL QUALITY OF DIET. Consuming dry beans or peas results in higher intakes of fiber, protein, folate, zinc, iron and magnesium with lower intakes of saturated fat and total fat.

4. REDUCE YOUR CARBON FOOTPRINT. The United Nations’ Food and Agriculture Organization estimates the meat industry generates nearly one-fifth of the man-made greenhouse gas emissions that are accelerating climate change worldwide . . . far more than transportation. And annual worldwide demand for meat continues to grow. Reining in meat consumption once a week can help slow this trend.

5. MINIMIZE WATER USAGE. The water needs of livestock are tremendous, far above those of vegetables or grains. An estimated
1,800 to 2,500 gallons of water go into a single pound of beef. Soy tofu produced in California requires 220 gallons of water per pound.

6. HELP REDUCE FOSSIL FUEL DEPENDENCE. Moderating meat consumption is a great way to cut fossil fuel demand.

Click to learn more about the Meatless Monday Movement

Happy Learning!!!

Pumpkin Chocolate Chip Cookies and Yummy Brownies!!

2010-02-02T17:02:00.000-08:00

Sorry I haven't posted lately but I have been snowed in for the last few days and my attention needed to be redirected toward my paintings and handmade toys.

Since i last posted I have tried 4 new recipes, two of which I will share with you in this post. Sadly, i have no photographs of my own to show you, since the cookies and the brownies were such a hit, they disappeared in two days! The customers really liked their treats!

I really enjoy making these treats for the people I love! I will be trying some truffle recipes soon!

PUMPKIN CHOCOLATE CHIP COOKIES

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon salt
1 cup margarine, softened (I used Earth Balance Vegan Butter sticks)
1/2 cup sugar (I used organic cane sugar)
1/2 cup brown sugar, packed
1 cup canned pumpkin (NOT pumpkin pie filling)
1 teaspoon vanilla
1/2 cup chocolate chips

Preheat the oven to 350 degrees. Line baking sheets with parchment paper.

In a small bowl, combine flour, baking powder, baking soda, cinnamon and salt. In a large bowl, cream sugar, brown sugar and margarine with an electric hand mixer on low speed. (I used a whisk due to lack of owning a mixer). Add pumpkin, vanilla and mix well. Add flour mixture to sugar mixture, then stir in chocolate chips.

Drop heaping tablespoons of dough on baking sheets, 2 inches apart. Bake for 10 to 12 minutes or until cookies are lightly browned on the edges. If you are baking more than one sheet at a time, rotate the sheets halfway through the baking time. Let the cookies cool on the baking sheets for 15 minutes, then transfer to a cooling rack. Store cooled cookies in a container with a loose fitting lid, as they are very moist, at room temperature.

Yield: 3 DOZEN COOKIES
Prep time: 25 minutes

YUMMY CHOCOLATE BROWNIES

1 cup sugar
3/4 cup flour
1/3 baking cocoa
1/2 salt
2 teaspoons baking powder
1/2 cup margarine, melted
1/2 cup plus 2 tablespoons plain or vanilla yogurt
(equal to 1 6-ounce container)
1/2 cup chocolate chips

Preheat the oven to 350 degrees. Lightly grease as 8 x 8-inch pan with margarine or oil, or line it with parchment paper.

In a small bowl, whisk sugar, flour, baking cocoa, salt and baking powder. In a large bowl, stir together margarine and yogurt. Add dry ingredients to wet ingredients in batches and mix until combined. Stir in chocolate chips.

Spread mixture in the prepared pan and bake for 30 to 35 minutes, until edges are set and a toothpick inserted into the center comes out clean. Let cool in a pan on a cooling rack for at least 30 minutes before cutting. Store brownies covered at room temperature.

Yield: 9 brownies
Prep Time: 25 minutes

Happy Baking!!

Larry's Birthday Soup

2010-01-27T11:09:00.000-08:00

So I took a walk to one of my favorite haunts, Barnes and Noble to look at all the pretty books in the store. I love books and i love to read, but i digress. I was in the magazine section, browsing through the cooking section and came across a recipe that caught my attention, the title was pretty intriguing too: Larry's Birthday Soup.

As I read through the ingredients I thought that it was pretty easy to convert into a vegan/vegetarian recipe, so I omitted the turkey and cheese. Otherwise, the soup was a hit with everyone who sampled it! Yeah!!!

I don't know who Larry is but I am thankful for his birthday and may he continue to enjoy this soup for many years to come!

HAPPY BIRTHDAY LARRY and thanks for sharing this yummy recipe!!

LARRY'S BIRTHDAY SOUP
Servings: 2 quarts or 6-8

Ingredients:
1 qt. low-sodium vegetable broth (I used Vegan Vegetable Bouillon with sea salt & herbs)
1 10-oz. can Rotel diced tomatoes and chilies
2 cups shredded vegetarian protein or for omnivores use cooked turkey or chicken (I omitted this, but you can use BLACK BEANS or other vegetable based protein source)
2 cups frozen or fresh corn
1 1/2 cup water, divided
1 cup finely chopped onion
1/2 cup all purpose flour
1 lb. Velvetta light cheese, cubed (I omitted this, but you can use Vegan cheese or any other vegetarian cheese alternative that melts!)
pepper to taste

Directions:
In soup pot, combine broth, tomatoes, corn, 1 cup water, onions and pepper. Bring to a boil; reduce heat and simmer uncovered for 5 minutes or until corn is tender. Combine the flour with 1/2 cup cold water until smooth; stir into the soup. Bring to a boil and stir for 2 minutes or until thickened; stir in turkey, chicken or vegetarian protein product. Reduce heat to low and add cheese cubes; stir until just melted.

HAPPY COOKING!!

Orange Chocolate Muffins or Cake, in my case!

2010-01-26T13:13:00.000-08:00

My second venture in the kitchen was okay. The recipe for Orange Chocolate muffins sounded wonderful in theory, but the cupcakes were once again, a complete miss and ended up in the garbage bin.

The good part, is that I didn't use all of the batter to make cupcakes and decided to use the vast quantity I saved to make a vegan orange cake with vegan chocolate frosting. In order to save myself and my waistline from enjoying all of this glorious cake, I enlisted the help of my BFF and her husband. They came over yesterday and took the cake from my fridge! Yeah... no more temptation... I anxiously awaited for their verdict and I got a text message from her saying: "Joe ate a piece. I finished the rest. Do you need more info. Darn!!! Boston creme pie like!!!"

So I assume they really liked it. So here is the recipe for

Vegan Orange Chocolate Muffins

2 1/4 cups flour (I use unbleached, all purpose flour)

3/4 cup sugar (I use organic cane sugar)

1 teaspoon baking powder

1 teaspoon baking soda

1/8 teaspoon salt

1 2/3 cups milk (I use vanilla flavored Rice milk)

1/3 cup oil (I use canola oil)

zest of one large orange

juice of one large orange

1/2 teaspoon vanilla

1/2 cup chocolate chips (I use vegan chocolate chips)- You can find them at Whole Food's or at your local natural food store.

Preheat the oven to 350 degrees. Lightly grease 12 regular or 6 jumbo muffin cups, or line with paper liners.

In a medium bowl, combine flour, sugar, baking powder, baking soda and salt. In a large bowl, combine milk, oil, orange zest, orange juice and vanilla. Add dry ingredients to wet ingredients in two batches until just mixed. Stir in chocolate chips.

Spoon batter into muffin tin, filling each cup until almost full. Bake for 18 to 20 minutes for regular muffins or 25 to 30 minutes for jumbo, until muffins are lightly golden and a toothpick comes out clean.

Remove from the oven and let cool completely before removing from the tin. Store leftover muffins covered at room temperature.

Prep Time: 25 minutes

Yields: 12 Regular of 6 Jumbo Muffins

VEGAN CHOCOLATE FROSTING

2 ounces bitter or semi-sweet chocolate

1/2 cup margarine (I used Earth Balance Vegan Butter Sticks instead)

1 teaspoon vanilla

2 1/2 to 3 cups powdered sugar, sifted

2 tablespoons milk (I used Rice milk)

In a glass bowl over a pot filled with water, or very carefully and slowly in the microwave, melt the chocolate. (I used the traditional double boiler method, since i don't own a microwave).

Let sit to cool slightly. In a large bowl, with an electric hand mixer (I used a whisk) on low speed, cream together chocolate and margarine. Mix in vanilla and powdered sugar until mixture is a little crumble. Add just enough milk to make frosting smooth to desired consistency.

Yield: 1 1/2 cups

Prep Time: 15 minutes

HAPPY BAKING!!!!

Why Vegan Desserts? Pineapple Cake Recipe

2010-01-24T13:18:00.000-08:00

So here I go, delving into the depths of vegan cooking. I have been a vegetarian for half of my 30-something life, but decided to go vegan in December of 2008. It lasted for about 8 months and at times it was difficult to find something to consume that wasn't previously alive, that was derived or came from an animal source (i.e. honey) at the grocery store or restaurants.

So I fell off the vegan bandwagon somewhere between store bought chocolate cookies in a Christmas tin and a decadent key lime pie. Falling off wasn't so hard, it's the getting up and realizing that I want to live a healthy lifestyle. I exercise, I eat right (although my BFF just sent me an article published in the NY Times which states that plants have feelings too! What am i supposed to eat then???) but after all this time, I still love sweet treats. So I can live with myself if I can make a treat that is vegan and healthy and tastes just as good or better than mass produced bakery goods and cakes.

So my first experiment was a vegan pineapple cake which was simply smashing! Being born in Central America afforded me easy access to all of the mouth-watering and delectable tropical fruits, I know lack in my current place of residence. Lucky for me, pineapple comes canned now.

Here is a photo of my pineapple cake and you can find the recipe below:

VEGAN PINEAPPLE CAKE

2 cups All purpose flour
3/4 cup Sugar
1/2 cup Canola oil
1cup Pineapple Juice
1tbsp Vinegar
1tsp Baking Soda
1tsp Vanilla extract
1cup Pineapple pieces
2tbsp Powdered sugar

Whisk sugar, canola oil, pineapple juice together until the sugar gets dissolved, mix together all purpose flour, baking soda n keep aside...now add the vinegar, vanilla extract to the whisked oil n sugar mixture, mix everything together, gradually add the flour with baking soda and beat everything until they turns a smooth batter, add the pineapple pieces i used the canned one, can also use fresh pineapple pieces...mix again everything n keep aside...Preheat the oven at 350F..

Grease a cake mould, pour the cake batter n bake them in middle rack for 30 minutes..Let them get cooled, before serving springle few powdered sugar over the cake..

My test tasters told me that the cake was delicious! It must have been since I ate 90% of it on my own.

Happy Baking from
!