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Showing posts from May, 2012

Old-Fashioned Strawberry Shortcake

Nothing says summer quite like the taste of an old-fashioned strawberry shortcake. It's light, fluffy, and anyone who consumes it gets instant cool status. I can remember this being the go-to dessert growing up, ChefMom used to make it all the time. When I had my first bite of shortcake it instantly transported me back to the long, hot, humid Alabama summers and I could feel my slow-like-molasses Southern draw creeping back. It was a shame that I inhaled it and couldn't enjoy my flashback longer.

Next time I make this I think I'll add in some more fruit like peaches, blueberries, or mangoes. You know that sounds good.

1 c white whole wheat flour
1/4 cup almond meal (grind up some almonds until they become a fine flour)
1 1/2 tbsp turbinado sugar
1/2 tsp baking soda
1/4 tsp salt
1/2 c dairy-free milk
1/2 tbsp apple cider vinegar
1/4 c vegetable oil
1 tiny drop of vanilla extract
1 tub of strawberries, sliced
1 tsp vanilla extract
1 tbsp sugar
2 tbsp sweet white wine
vanilla almond ice c…

Oven-Fried Green Tomato "BLT" Stack

Have I mentioned the fact that I'm Southern? Yeah I grew up right next to the WhistleStop Cafe - Yeah that place is real, and there really are train tracks that run right next to that shack made famous by the movie, Fried Green Tomatoes. Never seen it? I don't believe you! Everyone's seen that movie; Jessica Tandy and Kathy Bates are amazing in that flick and Mary-Louise Parker is pre-Nancy Botwin but still owns.

Anyway, back to the food...I hate it when you guys let me get off track. Yep it's all your fault.

In my Bountiful Basket this week I got one - yes, one! - green tomato. I was a little disappointed because fried green tomatoes are my jam. After the initial disappointment wore off, I realized that the one green tomato was a blessing in disguise from the health gods. If I had gotten more green tomatoes, I would have cooked more green tomatoes, which would have subsequently lead to me - wait for it - eating more green tomatoes and then my 5 day raw cleanse would h…

WorldVegan Saturday: O is for Oman

At the beginning of the year VegKid, ChefMom, and I decided we wanted to take my kitchen all around the world. We started with Argentina and have been cooking through the alphabet ever since. This week's letter was "O".

It wasn't difficult to decide what country we would be visiting in our kitchen this week since the only country of record that starts with the letter "O" is Oman. Never heard of it? Neither had I.

It's a relatively small country that hangs out with Saudi Arabia and Yemen. AND O-Man if the food I made is as similar as I'd like to pretend it is, then the food in Oman is the jam. I would totally visit Oman to eat my food :)

Spinach, Oyster Mushrooms, and Rice Bake

1 c basmati rice, washed and drained
1 onion, sliced
2 tbsp vegan butter
salt to taste

1 onion, sliced
1 bunch spinach, chopped
8 to 10 oyster mushrooms, sliced
1/2 tsp cardamom
1/2 tsp cumin
1/4 c Daiya Mozzerella
2 tbsp vegan butter
salt and pepper to taste

1/2 c sliced oyster mushrooms

Apricot-Apple Pie

In the previous post I mentioned that Bountiful Baskets gave me the hook up with some Apricots a few weekends ago. Those lil beauties were packed with ferocious flavor and begat two great dishes; this pasta salad and this apricot-apple pie.

ChefMom and I collaborated on this pie. She didn't seem fond of my persistence that the green apples and apricots would taste good together and ultimately my temper tamptrum for blackberries was ignored and we settled on just the green apples. Tart meets sweet is never wrong in my book and ChefMom  agreed that it turned out delicious (next time I will accidentally drop the blackberries in). We served each warm slice ala-"dairy-free"-mode.

Experiment with different apples; if you're not a fan of the flavor profile, tart meets sweet, then try a sweeter apple. I imagine pink lady apples would be the jam in this dessert.

9" double pie crust

10-12 apricots, peeled and sliced 6 small green apples, peeled and sliced juice of one lemon 1/4…

Apricot Pasta Salad

I just would like to start this post by giving a shout out to Bountiful Baskets for hooking me up with a ton of apricots. If I can be honest, I rarely touch the things. It's not because I don't like the lil guys, but more because they just don't cross my mind. A couple of years ago, I probably gave the whole it's-not-you-it's-me speech, but they've made a wonderful second impression, and I just can't stop thinking about them.

1 1/2 c (4oz) corkscrew pasta
6 fresh apricots, sliced
2 small zucchini, diced
1 small red bell pepper, sliced
1 tbsp chopped fresh basil

Cook pasta as directed; rinse in cold water, drain, and cool.Combine pasta, apricots, zucchini, red bell pepper, and basil. Toss with dressing.dressing:
1 fresh apricot, pitted
1 tbsp white vinegar
1 packet stevia
2 tbsp veggie oil
1 tbsp chopped fresh basil

Combine all ingredients, except basil in your blender; whirl until smooth. Stir in basil.

RAW: Refried Bean Tacos

Today was my final raw lunch, and I am a little sad that my five day raw cleanse is nearly over. I'm really kicking around the idea of being a weekday raw girl.

Anywho, I don't know how I have been eating raw foods without having this dish in my life. It was super satisfying and very tasty. My meat-n-potatoes boss even acknowledge that my lunch smelled like refried beans. This is huge.

Serve your beans topped with smashed avocado, cilantro, red onion, and a dab of brazil nut cheese

You bet your bottom dollar, I'll be whipping this up again soon.

2 1/2 c sunflower seeds
1/2 c olive oil
3 1/2 tsp. onion powder
2 tsp chili powder
2 1/2 tsp cumin powder
1 tsp sea salt
1 Tbs unpasteurized dark miso paste
3 Tbs raw tahini
1 Tbs Apple Cider Vinegar
3/4 c water
Soak sunflower seeds over night.Put all ingredients in a food processor and puree until creamy. Best served warmed in the dehydrator at 105 degrees.Wrap in a lettuce and leaf and top with your favorite taco toppings.

Fresh Corn and Avocado Salad

This salad is perfect for picnics, which is the precise reason I through it together.

She tastes good all by her lonesome, stuffed in an avocado, or as a topping for tacos and salads. I've done all of those things with my leftovers.

3 ears fresh sweet corn, husked and removed from cob
1/2 c red onion, diced
1 small avocado, diced
juice of 1/2 lemon
1 tbsp fresh basil, chopped
1/2 tsp sea salt

Combine all ingredients and cool in the fridge for at least 30 minutes before serving.

RAW: Pizza Crust

I really wanted these little raw pizza snacks, but I had no raw crackers and I was definitely not in the mood to go to the store. When I realized I had all things on hand to perform a raw vegan miracle, I was totally on it.

Here's the crust:  2 c almonds, grind into meal using a blender or food processor 1 c ground flax seed 1 c water 1 1/2 tbsp olive oil 1 tbsp dried basil 1 tbsp dried thyme 1 tbsp dried rosemary 3/4 tsp sea salt
In a big mixing bowl combine all your ingredients with a wooden spoon to form your pizza dough.Form 6-8 mini pizza crusts and place your pie crust on your teflex sheets inside your dehydrator. Run on high for 1 1/2 hours, then reduce heat to 105 degrees and dehydrate for another 7-10 hours or so. At the halfway point, take your crusts off the teflex and throw them right on the dehydrator...make sure to flip to the other side though.Once your raw pizza crusts are done, top with brazil nut cheese and all your favorite pizza toppings.

RAW: Brussels Sprouts

Brussels sprouts are my favorite veggie of all time. This is apparent by simply opening up my fridge. At any given time you'll find at least a pound or two just waiting to be consumed. In season, or out of season, I don't care; I'm all about the sprouts.

Usually I don't do much more than throw them in the oven until they are nice and crispy on the outside. I love when the outer layers fall off; I call those my sprout chips and they are usually gone before the sprouts make it off the pan. 
Doing a raw cleanse usually has me upset about not being able to enjoy my succulent little brussels sprouts but this far exceeded my expectations and I can't wait to consume more! Unfortunately, I did demolish them all in one sitting, so I need to stock my kitchen back up. 

1 lb brussels sprouts 2 tbsp olive oil 2 tbsp Bragg Liquid Aminos 1 tsp liquid smoke Trim the sprouts and remove outer leavesToss the sprouts with the rest of the ingredients and let marinade for at least an hour in…

Roasted Tomato Basil Soup

Summer is around the corner and the tomatoes are out in full force already. My Bountiful Basket has literally been overflowing with tomatoes the past two weeks. While I love fresh tomatoes, there was no way VegKid and I could consume all of the tomatoes we have received before they all expired; so after a long debate: salsa vs. tomato soup, we flipped a coin. Tomato soup it is!

Most people might have a fundamental conflict with eating soup during such a warm time of the year and that I can understand. The solution to this is to freeze your tomato soup until a more suitable time for consumption.

3 lbs tomatoes, quartered
1/4 c olive oil
1 tbsp salt
1/2 a medium onion, chopped
1 large garlic clove, minced
1 tsp red pepper flakes
2 c fresh whole basil leaves
1/2 teaspoon dried thyme

Preheat the oven to 400°F.Arrange the cut tomatoes on a large baking sheet. Drizzle the tomatoes with 1/4 cup olive oil and sprinkle with salt. Roast the tomatoes for 50 minutes. Remove pan from the oven and set asid…

Chili Rellenos Casserole

This dish may not be pretty, and it's not exactly the same as a deep fried chili relleno, but what it is is delicious, easy to make, and much healthier than a deep fried chili relleno. This casserole gives you four huge servings and each serving has around 350 calories.

4 poblano peppers
1 (12.3 oz) package of extra firm tofu, drained
1 tbsp olive oil
2 tbsp water
1/4 cup flour
3 tbsp corn meal
1 tsp baking powder
1/2 tsp salt
1/2 tsp white pepper
1/4 tsp turmeric
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 c vegan cheese
2 red potatoes, peeled and grated

Broil your peppers until blistered and black on all sides. Cool in a paper bag. When peppers are cool, peel the skin and cut away the stems. Slit peppers lengthwise, remove the seeds, and open up the peppers until they're flat.Puree tofu, water and olive oil. In a bowl combine tofu with flour, corn meal, baking powder, salt, turmeric, pepper, garlic powder and onion powder.Peel and grate the potato and sauté in a bit of oil until tender.…

Sun-Dried Tomato Hummus Stack

Snack time is one of my favorite feeding opportunities; right after breakfast, lunch, and dinner. Just like the smoothie is my "go-to" breakfast, this stack is my "go-to" snack.

It's pretty simple, but the flavors are through the roof. The possibilities for flavor explosion are limitless once you start playing around with your favorite flavored hummus. Go ahead. Mix it up.

1/2 English muffin
1 tbsp hummus
1/4 avocado, mashed
1 slice of tomato
seasonings of your choice

After your toaster has finished the job on the half of English muffin, spread the hummus on and top it with the avocado. Plop the thick piece of tomato on top of that and finish off with your favorite seasonings.

This morning's snack was comprised of an Ezekiel 4:9 organic sprouted English muffin and a sun-dried tomato hummus. The hummus really brought a pizza vibe to the party, so I sprinkled some red pepper flakes and dill on top for an extra bit of special; that really sent this snack over the ed…

Thai Burgers for Mother's Day Dinner

Mother's Day apparently calls for a double post; to see how our morning went and all about our delectable brunch, click here.

Now that you're all caught up on the morning festivities: ChefMom, VegKid and I did a little light shopping where I found the cutest little tasting dishes that I couldn't wait to use; so you'll find them holding condiments in the photos below. 
When the hunger started to rear it's adorable little face, I asked ChefMom what she wanted for her Mother's Day dinner, it didn't take long for her to come back with a response: "burgers." We mulled through some different ideas like a standard black bean burger or some sort of Indian spiced chickpea burger; ultimately, we decided on a Thai-fusion Burger. It was incredible. I really don't mind saying that together in the kitchen we make some sort of super-powered vegan incredi-chef. 
Along side the burgers we had some of the leftover Roasted Sweet Potato Salad with lots of cayenne…

Blackberry Brunch Buns

It's Mother's Day! So far: absolutely amazing! VegKid woke me up with a homemade card + lots of love and kisses. We had these yummy, oh-so-filling, blackberry brunch buns (couldn't think of a better name) this morning.

My mother came by just in time for brunch and she brought the coffee! Best. Mother. Ever. We have plans for a vegan feast tonight, but I am so full from brunch, I can't even think about that right now. I will keep you all posted on the feast to come (I would never miss an opportunity to feast).

1 yeast packet
1 c + 2 Tbsp warm water
1 tsp sugar

1/4 cup rolled oats
1 tsp flax seeds
2 1/2 c white whole wheat flour
1/2 c sugar
2 Tbsp vegan buttery spread, softened
1 Tbsp baking powder
1/2 tsp salt

Filling:1 pint blackberries, 
1/4 cup sugar
1/2 cup raw almonds, chopped
1/2 tsp vanilla extract
3-5 Tbsp vegan buttery spread
1 tsp maple syrup

Add the yeast packet, teaspoon of sugar and warm water in to a mixing bowl. Let sit for about 2 minutes or so.Add in the ingredi…

WorldVegan Saturday: N is for New Zealand

I gave VegKid a list of countries that started with the letter "N," and she chose New Zealand. I must admit I was a little lost on what to make. I read somewhere out here on the world wide web that New Zealand's cuisine is similar to that of Australia. Oh ok awesome, thanks. That doesn't really help me as I have never been to either. Have you?

After some extensive research (not really; the information super hi-way is at my finger tips), I found quite a few sweet potato dishes (mainly salads) and a love for fresh, seasonal ingredients. All my dishes for New Zealand are adapted from various non-vegan recipes that I found out there in the 1s and 0s; save the Roasted Sweet Potato salad. That was adapted from one of ChefMom's jams. Feel free to cut that recipe in half. This particular one made a lot and I have plenty of leftovers to last me through the week. 
Brussels Sprouts 20 Brussels sprouts, halved 1/3 c dulse a splash liquid smoke 2 large shallots, thinly slice…

Chickpea, Potato, and Green Beans in a Cauliflower Curry

Oh look another curry dish. I can't get enough. This is a special curry for the kids. Its secretly healthy because the base of the curry sauce is cauliflower. It's creamy and delicious and the curry is extra mild with complex, yet delicate seasoning. I love my mouth to be on fire, so I add some super hot onion chutney and sriracha. BOOM! Party in my mouth!

For the sauce:
1 head carnival cauliflower, cut into pieces 4 cups water 4 large cloves garlic, chopped 2 tablespoons chopped fresh ginger 4 bay leaves 1 tablespoon ground coriander 3/4 teaspoon garam masala 1/4 teaspoon ground cumin 1/8 teaspoon white pepper 1 teaspoon salt, or to taste
2 cans chickpeas, drained 4 medium red potatoes, chopped into 1/2-inch cubes 2 cups sliced green beans, fresh or frozen 1/2 cup plain soymilk 1 tablespoon fresh lemon juice Place all the sauce ingredients into a large pot, bring to a boil, and cook, covered, over low heat until the cauliflower is tender, about 20 minutes. Remove the bay, and puree everything…

Beet-Chickpea Salad

The past few baskets from Bountiful Baskets have had beets in them, which I love! Every time I experiment with beets, my kitchen looks like a total crime scene. See Exhibit A.

This simple salad is compromised of roasted beets, chickpeas, lemon juice, maple syrup, and dill. Might I suggest you don't knock it until you try it. At first blush it may seem like these ingredients were never meant to be together, but by the time the credits are rolling on your feeding opportunity, it becomes apparent that they were star-crossed lovers the whole time. All they needed was some chaotic/traumatic event to force them together. That really escalated quickly. I literally have no idea how I got off on that Kelly Kapoor tangent.

Anywho,  this salad is good warm, cold, or at room temp, but really it's only good at room temp.

4 beets
1 can chickpeas
juice of 1 lemon
2 tbsp maple syrup
dill, to taste
preheat oven to 400 and roast beets for an hour or until the skin starts to separate from the flesh (e…

WorldVegan Saturday: M is for Mexico

Spoiler Alert: this is a double post and the title is, quite frankly, a falsehood. WorldVegan Saturday did not, in fact, happen on Saturday. This week was another Sunday edition and happens to also double as my Cinco de Mayo post.

Last year, Cinco de Mayo fell on Friday and was not in the cards for my friends and me, so we decided to celebrate Cinco de Seis (I know, I know; that's incorrect but we were lacking brain power at the time the decision was made, and the name just took, ok? Don't judge me!) This year we celebrated the Second Annual Cinco de Seis Vegan Fiesta and full bellies were had by all. 
I really sucked it up with the picture taking, and for this, I deeply apologize. I hope my lack of quality and quantity don't shy you away from trying some of these goodies because they were through the roof!
So here's the menu:
Jalapeno Poppers
Jicama Slaw
Chickpea Tacos
Beans and Rice
Roasted Green Tomatillo Salsa
Pineapple Salsa
Guacamole with Roasted Corn

The "I Feel Pretty" Smoothie

Grilled Tofu, Roasted Potato Salad, and Grilled Pears

One of my favorite things about the warmer months is the opportunity to veg out with my fam picnic style. I'm pretty sure I have covered this before but it truly is the reason for the season. The fam and I recently had our first BBQ of 2012 and might I encourage everyone to celebrate every weekend this way! We stuffed our bellies with grilled tofu, grilled corn on the cob, roasted potato salad, squash and onions, and crossed the finish line with some uber delish grilled pears (thanks, ChefMom!).

I have had a few inquiries about grilling tofu so I have included some helpful tips below and a pretty basic recipe for starters.

Grilled Tofu:
I do love grilled tofu. It's quite possibly my favorite way to consume the lil guy. I know there are difficulties with the preparation so here are few tips I have found useful from

Tofu Grilling Tips
Tofu tends to stick to grills, so prepare your barbecue with a non-stick cooking spray or by rubbing it with oil.Use firm, or if possib…