Wednesday, April 17, 2013

tomato and olive vegan quiche

This isn't the traditional quiche,  it's creamy and flavorful but it has savoury Italian hints and salty cheesy undertones.  In other words,  it's a delicious party of flavor in your mouth. I will definitely incorporate this dish into our monthly meal plan! 

8oz firm tofu
14.5 oz can of organic diced tomatoes basil and garlic flavored
1tbsp better than bullion
drizzle of worchestershire and brags
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp black salt
1/2tsp pepper

blend ingredients above. In a crusted pie pan, add
2 small broccoli florets chopped
1 large kale leaf ripped into pieces
1 green onion shoot chopped
pour tofu mixture over vegetables, lightly swirl with a spoon until evenly dispersed. Poke
black olives in top going in a circle. sprinkle with nutritional yeast, garlic powder, rosemary, and basil. cook covered at 375 for 1.5 hours or until firm but still slightly jiggly. Serve and enjoy!

Tuesday, April 16, 2013

easy vegan horchata

this is super simple,  and very delicious,  we went shopping yesterday and rice milk was on sale for $0.89! Needless to say we stocked up (even though we usually do hemp milk) I like to explore with new  flavors every now and then. 

what you'll need for the horchata:
1qt unsweetened rice milk
1/2tsp cinnamon
1/2 tsp agave or honey

bring ingredients to a boil while stirring occasionally,  remove from heat and cool, shake well before drinking and enjoy!

Thursday, April 11, 2013

Fried Chickpea Chik'n

I'm exploring the wonderful world of chickpeas and today decided to try my hand at some chikn! I love chickpeas,  when I was little I would ask for salad at round table just so I could stock up on them but I had no idea how versatile they were until I became vegan.

Fried chickpea chik'n:

about a cup and a half cooked chickpeas
3-4tbsp vegan poultry seasoning
1 large portabella mushroom- cleaned, minced
4 garlic cloves -minced

for the coating:
flour and water mixture to form a paste

bread crumbs

combine seasoning, mushroom,  and garlic in either a food processor or by mashing into a paste, add chickpeas, mash until well blended.  form into balls and gently press out a steak shape. dip in flour and water mixture then in bread crumbs. fry in oil over medium heat until both sides are golden brown

Easy vegan fondant!

It's that time of year again,  when I scramble to get everything done for a very special little person's birthday.  That's right my friends,  Keeley's turning 3! I make him a custom cake every year based on what he's interested in. His first birthday was magical dragon themed,  I made him a seven layer rainbow cake with fondant dragons on top.  Last year his obsession was cows so I made him a farm cake full of little fondant cows. This year it's minecraft,  and with our new vegan pledge I needed to improvise with the ingredients to make a delicious,  cruelty free,  and allergen free fondant. 
vegan ricemallow fondant:

Ingredients: 
1tub of vegan ricemallow fluff (10 oz)
about 16 oz vegan powdered sugar
1tsp organic vanilla extract

vegan shortening

cover the inside of a large bowl with a thin layer of shortening.  Using a rubber or silicone spatula, scoop ricemallow fluff in bowl,  generously cover hands in shortening (you may need to do this a couple times during the process to keep from getting too sticky) add 16 oz of powdered sugar and kneed until dough- like (about 8-10minutes ) when dough is stretchy and no longer sticky,  form into a ball and add vanilla (if adding food coloring now is the time) kneed into dough adding more sugar if needed.  refrigerate in plastic wrap or sealed container at least 8 hours before using. when ready to use,  roll out about1/4- 1/2 inch thick,  transfer to a lightly iced cake, and decorate! 

UPDATE! the fondant is very sticky if it's too warm.  Before rolling out fondant,  make sure to have a cup of cornstarch ready.  Coat surface in cornstarch as well as rolling pin, do not roll thinner than 1/4inch or you will not be able to transfer. 

Monday, April 8, 2013

vegan cheeze wiz dip

I am always looking for good tasting cheese alternatives,  I've tried a couple vegan cream cheeses and they all kind of tastes funky so I got brave with one and came up with an easy cheese- wiz tasting cream that goes  great with home made wheat thins or even chips! 
Vegan Cheeze Wiz Dip:
1 small tub (8oz) of vegan gourmet cream cheese (or any other preferred vegan cream cheese)
1 cup nutritional yeast
1/4 cup onion powder
1 tbsp salt
a dash of Vitamin C powder
mix well until smooth and creamy,  enjoy! 

Sunday, April 7, 2013

seriously best jerky ever

Anyone who grew up with me knows,  I am a MAJOR jerky snob. I am also addicted to the stuff, it is truly one of the only things I miss now that I'm vegan.  When I was a meat eater my jerky had to be cowboy dry,  original peppered deliciousness.  My favorite brand was A.J's Montana Bananas beef jerky, it was perfect in all ways, except it's main ingredient made me sick to my stomach. Since I've turned vegan,  I have been on a quest,  a quest to find the best vegan jerky available.  Today,  my friends,  I have found it!  Vegan Dream is too good too be true,  it looks,  smells,  feels,  and tastes like the real thing!  I was considering buying the vegan primal strips, but it felt to soft and moist in the package,  plus I had tried some of the carnivore primal jerky a year ago and it just wasn't right. My next step,  I want to try and replicate the deliciousness that way I don't have to spend so much $ on a tiny little package. 





*I was not contacted by the company to review any of these products,  I simply wanted to share my discovery in case any other jerky lovers have turned vegan/ vegetarian and missed that smokey, tough, salty, peppery, mouthwatering stuff.

Friday, April 5, 2013

Thursday, April 4, 2013

Frothy banana chocolate milkshake

Made a "milkshake" for dinner because I was being lazy and we were snacking all day on avocado, tomatoes, and asparagus with fries..... Anyways, didn't use any sugar, just soy milk, about 4 tbsp raw cocoa powder, 3tbsp flax seed powder, 3 tsp wheat germ, 2 bananas, a handful of raisins, and 1lb (that's right 1 whole pound) of frozen spinach in the blender until smooth. It was soooooooooo good! Tasted like a frothy chocolate banana shake, couldn't even tell it had spinach in it even though it was packed full of it! The banana gave it a nice almost tangy taste to contrast the delicious chocolaty taste. I highly recommend trying it, it'd be great for anyone on the go! Sorry no picture, it was too good not to slurp down! 

Monday, April 1, 2013

Vegan Cheddar and Onion Biscuits

today was a soup kind of day,  everyone in the house was feeling tired and had a sore throat, so we made the easiest soup (throw all the veggies in water and boil) simple and delicious.  I felt like it needed something on the side though,  something savoury and salty and crumbly,  something cheddary, yet took little effort to make. So here it is, Cheddar and Onion Biscuits:
preheat oven to 400
part 1
2 cups flour
2.5 tsp baking powder
1/2 tsp salt
1/3 cup vegan butter
3/4 cup non dairy milk
in a large bowl mix dry ingredients thoroughly, mix milk and butter with dry mixture, knead until doughy and even, set aside.
part 2
1/2 cup nutritional yeast
1 tsp onion powder
1 tsp paprika
1-2 tbsp lemon juice
1 chive or green onion finely chopped
mix nutritional yeast with onion powder and paprika with lemon juice until just moist and lumpy (see picture)  add chives and yeast mixture to biscuit dough and knead until just combined.  Make 2 inch balls of dough on a greased baking sheet,  pop in the oven for 15-20 minutes and enjoy!