The Very BEST Gluten Free/Vegan Pie Crust Recipe... Seriously.

It's a sad but true - most of you will come home from the market today feeling dejected.  All you wanted was a little bit of familiarity this Thanksgiving.  And, to your utter dismay, the store was out of the only vegan / gluten free pie crust available.  More than one of us have come to the point of tears - wishing for just a moment that you could have a tiny sliver of the buttery crust pumpkin cheesecake that your aunt brought to dinner.  ALAS!  There is hope!

I come bearing the fruits & trials of many Thanksgivings past.  This kid tested, mother approved pie crust recipe is a conglomeration of a handful of recipes, sprinkled with a bit of my own baking magic (aka dumb luck).  Try it.  I GUARANTEE that if you don't like it - I'll eat my hat.  And like, a really good hat too.

Vegan Gluten Free Pie Crust
makes two 8" pie crusts

1/2 c crushed almond pieces
1/2 c + 2 Tbsp coconut flour
3/4 c quinoa flour
3/4 c rice flour
1/2 c cornstarch
2 1/2 Tbsp ground flaxseeds
1 c Earth Balance vegan margarine
1 tsp salt
1 Tbsp sugar
3 Tbsp ice water

In a food processor, combine flour, almond, salt and sugar until almond pieces are almost completely ground.  Add earth balance and pulse until almost combined.  Add water and pulse until just blended.  If need be, add a bit more water until texture is pliable and dough-like.  Divide in two, gather into a ball and press into a disc.  Roll out to 1/4 inch thick on a lightly rice floured surface and fit into an 8" pie pan.  You don't have to refrigerate until ready to use.  In fact, I like using it right away.

Love you, mean it

Emily

photo via what's cookin

Vegan Black Metal Chef

This is hilarious and also makes a pretty damn fine Pad Thai.

Love you, mean it

Emily

Cornfed

I get stuck in a food rut sometimes.  I tend towards the same items whenever I browse the aisles of the market: avocado, kale, walnuts, some sort of grain... And though I love those items and could eat them all the time, I long for something new.  Sometimes the answer is so obvious you hit yourself in the head and say "duh!!"  Last night I had a deliciously simple meal consisting of cornbread, maple baked beans and sauteed greens.  Can you say yumm?

Cornbread often is teaming with wheat flour (a three to one ratio usually).  BUT I found a recipe that requires just corn meal - hope you enjoy!

Cornbread

2 c corn meal (medium ground)
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 3/4 c milk sub (I used soy)
1 tbsp white or apple cider vinegar
2 tbsp vegenaise
1/8 - 1/4 tsp cayenne pepper

Preheat oven to 450˚ F and oil a 9x9 baking dish.  Measure out the milk sub and pour the vinegar in it and set aside to curdle.  Sift together corn meal, salt, cayenne and baking soda & powder.  Stir in curdled milk sub and vegenaise.  Pour batter into baking dish and heat for 35 minutes or until deep golden brown.

I served this with regular ol' baked beans (which I sauteed in 1 tbsp of maple syrup, a pinch of salt and about a quarter of an onion diced) and rainbow chard (steamed with a little olive oil and bragg's liquid aminos).

Lemme know what you think!

Love you, mean it

Emily

photos by Emma Hardy, plantware

Gluten Free Tropical Pancakes

Our recent experiment in vegan gluten freedom has taught me an important lesson:  I don't want to eat gluten as much as I used to.  No, I don't have a major allergy and no, I'm not trying to get all trend-diet preachy on you either.  I just plain feel good and that's all there is to it really.  So that being said, I've been experimenting with the wonderful world of alt flours.  There are literally billions to choose from (well, maybe not billions).  AND it makes you feel a little more like an evil scientist while baking - which is pretty awesome.

Note: soy flour is gross.  Second Note: no gluten free baking batter tastes good until baked.  Word.

During my month of vegan gluten freeness I also learned that I miss gluten most in the morning.  A slice of toast with peanut butter, a crumbly blueberry muffin and my god, pancakes.  So I decided to take matters into my own hands and invent (i.e. combine-recipes-and-experiment) a pancake recipe that is damn good...

Gluten Free Tropical Pancakes:

1/4 c coconut flour
1/3 c brown rice flour
1/3 c quinoa flour
3 tbsp cornstarch
1 tbsp ground flax seeds
2/3 c fine ground corn meal

1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c coconut milk
3/4 c water
1 c chopped apple bits (roughly one apple)
1/2 tsp cinnamon
1/2 c dried coconut shreds

1/2 c crushed macadamia nuts (optional)

In a medium bowl mix together flours, flax seeds, corn (starch and meal), baking (powder and soda), salt and cinnamon.  Mix in coconut milk and water until just mixed.  Fold in apples.  Portion out 1/2 c batter onto a slightly oiled pan (I effing love spray oils) and sprinkle a pinch of coconut flakes onto the top.  Let the cake sit on medium heat until the center starts to bubble and the sides start to solidify - then flip!  Cook until golden brown and repeat process until batter is gone.  Garnish with crushed macadamia nuts (and earth balance and syrup of course).

Mmmmm...

Note: Make only enough cakes that you can garble down - these do not keep well!  Though the batter saves excellently.


Love you, mean it

Emily



photos via sapna magazine and simply in season.
recipes modified from Vegan Cookies Invade Your Cookie Jar and The Garden of Vegan and a dash of mad scientist-ness.

Make Her Creamsicle Cookies

I hope you forgive me - but I've only been feeling like food posts recently.  I think it stems from being forced into quick non-creative dinners for the last year or so.  Suddenly having the time to cook makes me so happy.  So happy in fact, that I'm making up cookie recipes.  Without further adieu:

Make Her Creamsicle Cookies:


• 3 tbsp turbinado or coarse sugar
• 1/2 c earth balance (or another vegan margarine) melted
• 3/4 c sugar
• 1/4 c fresh clementine juice
• splash of soy milk
• zest from 3 clementines (that roughly makes 1/4 c juice)
• 1 1/2 tsp vanilla extract
• 2 c all purpose flour
• 2 tbsp finely ground corn flour (masa harina works fine)
• 1 tbsp cornstarch
• 1/2 tsp baking powder
• 1/4 tsp salt

Preheat oven to 350˚ F.  Line two baking sheets with parchment paper.  Spoon coarse sugar onto a plate and set aside.  Stir together margarine, sugar, clementine, soy milk, zest and vanilla together.

Add rest of the ingredients and blend until a pliable dough forms.  It should press together easily with your fingers.

Roll a little over a tbsp of dough into a ball.  Press the ball into the coarse sugar, forming a disc.  Coating top side of cookie.  Place flattened disc onto the cookie sheet.  Bake sugar side up for 16-18 minutes until lightly golden around the edges.

Let the cookies cool on the baking sheet for two minutes until transferring them onto the rack.

Enjoy!

Love you, mean it

Emily

recipe adapted from Vegan Cookies Invade Your Cookie Jar

Yum. Yummer. Yummest.

Hey remember that one time when I told you about the site Vegan Yum Yum but I sheepishly admitted I hadn't made anything from it?  Well, now I stand in front of you victoriously dear reader.

Not only have I been making things from the site (they are super easy btw) the proprietor and creator has  a new cookbook out!

 

Here is a recipe I tried recently via Vegan Yum Yum.  It isn't featured in the book but it gives you a good idea of how creative and easy the recipes are.

Seitan and Broccolini with Clementine Teriyaki

8 oz. sliced seitan

1 c sushi rice

6-8 stalks of broccolini

2 Clementines

1 tbsp olive oil

Japanese Seven Spice (optional)

Teriyaki Sauce

1/2 c low sodium tamari

1/3 c light brown sugar

1/3 c fresh clementine juice (I used like 2-3 clementines and squeezed the juice mah-self)

1/4 c + 1 tbsp rice vinegar

1/4 c water

zest from 1 clementine

"Rinse your sushi rice in cool water and drain. Cook in your rice cooker or on the stove according to package directions, but 1 cup of sushi rice is usually cooked in 1 1/4 cups of water. Allow to cook completely and steam for 5-10 minutes off the heat while you are preparing the rest of the meal. Total cooking time for the rice will be around 20 minutes.

Mix all the sauce ingredients together in a small pan let it go at a lively simmer for 20 minutes, until reduced and slightly thick. The sauce will NOT be super thick when it is hot. It will very slightly cover the back of a spoon and look syrupy, but it’s not going to be thick until it cools, so don’t worry if it seems runny. At the end of the cooking you should see large, excited bubbles (this is the sugar caramelizing), so if you don’t see those, keep cooking. Once the sauce is done, it’ll taste good but pretty strong. Set aside.

While the sauce and the rice are cooking, prepare your seitan and broccolini. Slice the seitan into 1/8″ thick medallions, or something similar. I usually don’t prep broccolini any more than rinsing it and chopping off the ends, but if the stalks are particularly thick, you may wish to half them lengthwise. This shouldn’t be the case with most bunches you find in the store, however.

Heat a large non-stick or cast-iron skillet over medium high heat. Add the seitan and let brown on all sides, about 5 minutes. Remove to a bowl, turn up the heat to high, and add broccolini in one layer. Once you get color on one side, flip, reduce heat to low, and cover the pan to finish the cooking, another 2-3 minutes. The broccolini should be bright green and cooked to a tender-crisp.

Once you are ready to serve, add the seitan to the pan with the broccolini. Drizze enough teriyaki sauce in to coat everything. Beware, if the pan is too hot you risk burning your sauce, so take good care here. Once everything is heated and covered in a nice glaze, serve immediately with the sushi rice. Top with seven spice if you like a little heat.

This sauce is strong so you just need enough to coat — save any extra for a future meal."

Aight!

Lemme know how it goes!

Love you, mean it

Emily

post & pics via Vegan Yum Yum

Taking the Meat Out of the Loaf

I don't think I've ever had actual meaty meatloaf in my life but I was intrigued by this recipe from Vegweb. It took a little longer than my normal dinner prep time but it was all worth it. The baking smell from this loaf alone made my mouth water. Deeellliiiccciiiooouuusss. Anyhow, I hope you try it out! Let me know what you think!

Vegan Meatloaf

• 2 egg equivalents (if you don't believe in EggReplacer try 1 tbsp arrowroot powder, 1 tbsp corn starch mixed with 4 tbsp water)

• 1 tbsp Braggs Liquid Amino Acids (you don't have this stuff yet really?!? then use 1 tbsp soy sauce instead)

• 1 (12oz.) box silken tofu

• 1 (1.2oz.) pkg. vegan dried onion soup mix (I used a vegan french onion dip mix - same diff)

• 3/4 c walnuts (chopped or crushed into non-existence)

• 1 tsp olive oil

• 1 1/2 c chopped onions

• 3/4 c chopped celery (if you have a celery-a-phobia use leeks instead)

• 2 c chopped mushrooms (any ol' kind will do)

• 2 tsp basil

• 2 tsp oregano

• 1 tsp sage

• 1 1/2 c bread crumbs (gluten free breadcrumbs are totally fine too)

• ketchup (as much as desired)

Preheat oven to 350˚ F. Mix egg sub, Braggs, tofu and onion soup mix in a medium sized bowl. Add walnuts and blend in a blender until smooth (or if you have forearms of justice just blend by hand - I believe in you!). Mix in 1 tsp basil, 1 tsp oregano and 1/2 tsp sage. Grease a 9x9 baking dish or a loaf pan.

Heat oil and saute onion, celery and mushrooms until onions are transparent. Mix in remaining oregano, basil and sage to the sauteing veggies.

Combine blended ingredients and sauteed vegetables. This should look like a slightly formed, sloppy mess. Don't worry. It's delicious.

Form into loaf pan or baking dish and generously top with ketchup. Bake in the oven for 75 minutes. Even the most meat-hearty cast member at your dinner party will enjoy this - guaranteed~!

Love you, mean it

Emily

photo via Cooking By Choice

Monday is the New Sunday

Raise your hands if you like delicious homemade breakfasts but are kinda lazy and don't wanna do like 18 hours of prep the night before...  Yeah me too.

I recently found this super easy recipe for vegan cinnamon buns.  They aren't as amazing as Cinnaholic - but we all don't live in Berkeley.  Annnd they are closed on Mondays...

Quick and Dirty Vegan Cinnamon Buns


• 1 c white all-purpose flour
• 1 c whole wheat flour
• 4 Tbsp vegan margarine
• 1 tsp salt
• 1 Tbsp baking powder
• 3/4 c vanilla almond milk
• 3/4 c brown sugar
• 1 Tbsp cinnamon
• 2 tsp melted margarine

Icing:
powdered sugar
vanilla almond milk
(Using powdered sugar and a splash of almond milk.  Mix together to desired consistency and amount)

Preheat oven to 450.˚  Combine flour, salt and baking powder in a large mixing bowl.  Cut in margarine and massage the marg into the flour mixture using your fingers (it's fun!).  Then add the almond milk.  It's easiest to knead together using your hands.  Roll dough into a ball and place on a floured surface.  Roll into a rectangular shape (mine was sorta oblong).

Brush melted marg and sprinkle brown sugar and cinnamon on top.  From the long side of the roll, tightly roll into a tube placing the seam on the bottom.  Then cut the roll into 1" rolls (makes 12 - 15 buns).

Place rolls into a greased baking dish (I used pie tins).  Bake for 12-13 minutes, until poufy and golden.

You can ice these bad boys while they are still hot because you want the icing all melty and gooey-like.

Then enjoy!

Love you, mean it

Emily

Recipe via Vegan Pandamonium via Vegweb

So. Freakin. Excited.

I cannot wait for this book to come out. This post and video brought tears to my eyes.

I'm so looking forward to diving in and learning more not just about gluten free cooking, but general cooking techniques. Gluten Free Girl and The Chef pride themselves on not just good food, but good food education.

Enjoy:

Gluten-Free Girl and The Chef from Daniel Ahern on Vimeo.

love you, mean it.

barton

What to do with the rest of my scallions?

Bimbimbab!

While scrounging through recipes on FatFreeVegan the other day I found this recipe for Bimbimbab (as well as the Tortilla Soup business). Bimbimbab is a Korean dish that basically consists of a mound of rice with 4 to 5 separate toppings. Usually this would include beef and a fried egg but since I'm on a no-cow diet ;) I used tofu instead. Ahh yes, tofu. The magical fruit. Besides the meaty meat meat this dish is served with a spicy sauce called Kochu Chang (which can usually be found at most Asian specialty markets). But since I'm lazy, I decided to make my own instead.

Rice

1 cup rice

Cook normally and mound in 2 bowls. I used a wet spoon to help with the mounding.

Sesame Seeds

1/4 c sesame seeds

Preheat oven to 325˚ sprinkle seeds in a oven-safe dish and heat until you start to smell the sesame seeds. That means they're done! Check on them and shake pan if you are concerned about over-cooking.

Baked (or Fried) Tofu

Cubed and heated to desired level.

Ginger Bok Choy

2-3 bok choy (thoroughly rinsed and cut to mouth-size pieces)

1 tbsp fresh ginger (grated or chopped)

1 tsp dark sesame oil

1 tbsp Braggs Liquid Amino Acids

1 tsp unrefined sugar

1 tbsp Sake or Rice Wine

1 tbsp toasted sesame seeds

Gently sauté ginger in a pan with a bit of oil. Once lightly cooked, add bok choy and sake and cover. Cook for 6 minutes then add the sesame oil, Braggs and sugar. Stir together. Sprinkle with toasted sesame seeds.

Scallions & Carrots

4 scallions chopped

2 carrots chopped (or 8-9 baby carrots ;)

olive oil

Braggs (haters can use soy sauce)

Sauté carrots and scallions in pan until lightly browned. Top with braggs. Delish.

Now for the grand finale!

Faux Kochu Chang

4-5 tbsp red miso paste

1 1/2 tbsp paprika

1 tsp cayenne pepper

1 tbsp and 2 tsp unrefined sugar

2 tsp sesame oil

1 tsp toasted sesame seeds

Mix this biz together. Can be stored in a container (in the fridge) for about a week.

Place veggies and tofu over rice. Top with a dollop of Kochu Chang and a generous sprinkling of sesame seeds and enjoy!

Love you, mean it

Emily

P.S. recipe altered from FatFreeVegan. All pics by celebrationanniversarygym © 2010.

Vegan Tortilla Soup

I'm a big fan of the McDougall's tortilla soup when I'm in a major hurry but I'd never made any of my own until last night... It's sometimes nice to make hot food when it's really hot outside - it actually makes your body feel cooler. Try this meal with a corn chip & avocado garnish and a room temperature glass of water on a hot day. You'll feel awesome - promise!

3 corn tortillas, torn or cut into pieces
32 oz. vegetable broth
2 medium carrots chopped
1 celery stalk chopped (I actually didn't use this because my boyfriend is "allergic")
2 ears of sweet corn, or 1 16 oz. can corn
1/2 small head green cabbage, cut into pieces
8 oz. tomato sauce
1 tsp chili powder
4 scallions chopped
1 poblano pepper chopped
1/3 cup cilantro leaves (also didn't use these for the same reason)
1/2 lime juiced
1/2 avocado to garnish
1 16 oz. can black beans
olive oil
salt & pepper to taste
corn chips to garnish

Sauté scallions & pepper in a pan with some olive oil until slightly browned. Combine in a pot with broth, carrots, celery, cabbage and bring liquid to a boil. Once boiling turn pot down to simmer and cover lid to keep liquid from evaporating. Simmer for 20-30 minutes. Then add lime juice, tomato sauce, chili powder, beans (optional) and corn and cover. Cook for another 10-20 minutes. Salt and pepper to taste and garnish accordingly!

Enjoy!

Love you, mean it

Emily

P.S. recipe modified from Fat Free Vegan. All photos by Celebration Anniversary Gym © 2010.

As American as...

Apple Pie!

I found this gluten free/vegan apple crumble pie (say that 3 times fast) recipe a short piece ago and have been dying to try it out. I haven't yet but couldn't resist the day appropriate posting. The recipe is as follows:

1 recipe vegan/g-free pie crust*
6 apples, peeled and cut into slices (tart apples are best but any will do)
2 tsp cinnamon
2 Tbsp sugar
1 vanilla bean (or 1 tsp vanilla)
2/3 c rice flour (or rice flour mix)
2/3 c chopped pecans (umm, yum!)
2/3 c brown sugar
a big pinch of salt
4 T Earth Balance, melted

Preheat oven to 350. Combine apple slices, 1 tsp cinnamon, 2 Tbsp sugar, and scrapings from vanilla bean (or 1 tsp vanilla) in a bowl, then set aside. Roll pie crust out and place in your pie plate. Combine rice flour, pecans, brown sugar, salt and remaining 1 tsp of cinnamon in a bowl. Pour over melted Earth Balance and stir until everything is fairly combined and clumpy. Spread apples over pie crust in pan, and sprinkle crumble topping over. Bake 30-40 minutes until crust edges are lightly browned, apples are softened, and topping is golden. Serve hot with ice cream, or cold for breakfast ;)

*Pie Crust*
1 c plus 2 Tbsp rice flour mix
1 tsp xanthan gum
a pinch of salt
1 T sugar
1 stick Earth Balance (1/2 c), sliced and frozen for about 20 mins
1/4 c cold seltzer water
2 tsp apple cider vinegar

In the bowl of your food processor, mix the flour, xanthan gum, and salt and sugar. Add the butter and pulse, until crumbly. Mix together the seltzer and vinegar, and pour in by tablespoons, until dough comes together. If you use all the liquid, and the dough feels too sticky, just dump it into a bowl, add about another tablespoon of flour mix, and work it into the dough until its smooth. Divide the dough in half, flatten on floured (with rice flour or sweet rice flour) pieces of wax paper into two disks, sprinkle with more flour, fold up and stick in the freezer while you prepare your fillings.

Enjoy your BBQ today and stay safe!

Love you, mean it

Emily



P.S. crust recipe from Hey, That Tastes Good. Pic and filling recipe from Wellsphere (which was a post based on a recipe from the Joy of Cooking.

Spice up your life

love you, mean it

emily

herb/spice jars purchased from anthropologie

Arugula Avocado Pasta

Just plain yum.

1/2 lb. linguine (feel free to use gluten-free alternative like this)

3 c broccoli chopped

olive oil

1/4 tsp lime zest

1/2 tsp crushed red pepper

1/4 c white wine (some for you, some for meee)

1 c vegetable broth

2 tbsp lime juice

2-4 c arugula leaves (or spinach if you're into the vegetable)

2 avocados cut into 1/2 - 1" chunks

8 oz. of cherry tomatoes (cut in half)

fresh pepper to taste

sea salt to taste

Prep your ingredients before hand coz this recipe goes quick once the pasta is done!

Bring large pot of water to boil. Once boiling cook pasta per directions on the package. Usually about 10 minutes.

Preheat a large skillet over medium heat. Add olive oil, lime zest and red pepper stirring often for about 2 minutes. Add wine and turn up heat just a little to reduce wine for about 2 minutes. Add vegetable broth, lime juice, salt and pepper and bring to a boil. Once boiling, lower the heat to a simmer, add arugula & broccoli and cover.

Once arugula is wilted turn off heat. Gently toss in cooked pasta, cherry tomatoes, and avocado. Cover with lid for about 3 minutes. Crack fresh pepper over dish and serve.

Love you, mean it

Emily

P.S. Delicious summer recipe modified from Post Punk Kitchen.

Fesenjan Tofu with Saffron Rice

Fesenjan is a Persian dish generally made with Chicken instead of Tofu. But since I'm vegan and this is my blog (and Barton's) we shall make it with tofuuuuuuuuu!

Fesenjan Tofu

1/2 onion chopped
3/4 c pomegranate concentrate (I used unsweetened pomegranate juice (make sure it's 100% juice))
1/4 water optional
1/2 c finely chopped walnuts
1 lb. (16 oz.) firm tofu
olive oil
sea salt to taste

unrefined sugar to taste

Heat olive oil & onions in skillet over medium heat. Add walnuts. Cook until onions are soft and slightly transparent. There should be a distinct walnut-y smell. Add pomegranate juice, sugar and water (if too pomegrantey). Simmer sauce over low heat for about 10 minutes.

In a separate skillet sauté olive oil and tofu. Break tofu into chunks (scramble-style). Let cook stirring frequently until the water has cooked from the tofu and it starts to brown. Stir tofu into pomegranate.

Serve over jasmine or saffron rice (see below).

Saffron Rice

2 c white basmati rice
3 1/2 c vegetable stock
1/4 - 1/2 tsp salt (to taste)
1/2 tsp turmeric
1/2 tsp saffron threads
1/4 - 1/2 tsp crushed red pepper
1 tbsp lemon juice

Pour stock into medium sized pot (with lid). Place on stove over high heat. While it comes to a boil add turmeric, saffron, red pepper and lemon. Stir well. Once boiling add rice & salt & reduce heat to low. Cook until liquid has been absorbed by the rice (20-30 minutes). Keep covered in pot until served.



Yay! Something different for dinner! Lemme know what you think!

Love you, mean it

Emily

Recipes modified from Post Punk Kitchen.

Kitchen Sink Cookies

These cookies include everything but... dairy. What did you think I was going to say?

This recipe makes about 2 dozen cookies - so bring to your next family meeting or recreational activity - they are sure to be a hit!

2 c quick-oats

2 c all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2/3 c melted vegan margarine (I used Earth Balance :)

2/3 c sugar

3/4 c brown sugar

1/2 c soy milk (or non-dairy milk of choice)

1 1/2 tsp dry egg replacer (not mixed with water) OR 1 tbsp ground flax seeds

1 tsp vanilla extract

1 c chocolate chips

1/2 c dried currants

1/2 c dried cherries

1/2 c slivered almonds

1/2 c walnut pieces

2 tbsp maple syrup

Preheat oven to 350˚F and line two baking sheets with parchment paper. On a separate baking sheet (not lined) evenly distribute the almonds and walnuts. Place in heating oven for about 8-10 minutes (checking to make sure they don't get too brown). Take out of oven & put in a small bowl. Drizzle maple syrup and a pinch of salt onto the nuts. Cool in freezer until you use them later in the recipe.

In another bowl, combine oats, flour, baking soda, baking powder, and salt and set aside. In another bowl, combine margarine, sugars, soy milk, egg replacer and vanilla - mix well. Fold dry ingredients into wet in two batches. Just before mixture is completely combined, fold in the chocolate chips, dried fruit and nuts.

Scoop 1/4 c of mix out for each cookie. Each should be roughly the size of a golf ball. Evenly space the cookies on the sheet (about 12 each sheet). Bake in oven for about 15 minutes (give or take a minute) until edges start to brown. Let cookies chill on the cookie sheet for about 5-7 minutes before transferring them to a drying rack. Enjoy!

Love you, mean it

Emily

P.S. This recipe was loosely based on a recipe from the formidable "Vegan Cookies Invade Your Cookie Jar" by Isa Chandra Moskowitz & Terry Hope Romero - the two best vegan bakers I can think of.

Stuffing with Pumpkin Gravy

This is sort of a "holiday" recipe, but I bought a crap ton of canned pumpkin this year aaand there are only so many loaves of pumpkin bread you can make ("No there isn't" quote the boyfriend). So if you were planning on making pumpkin pie for whatever-holiday-you-choose-to-celebrate and didn't end up making it (prolly because you were busy buying pre-xmas clearance Louboutins from Barney's) THIS is the recipe for you.

Stuffing with Pumpkin Gravy

Stuffing (tweaked from a recipe my aunt gave me):

4 c old crusty bread, cubed

1/2 large yellow onion diced

2 carrots chopped

1 tbsp grated ginger

1/2 tsp thyme

1/2 tsp sage

1/2 tsp rosemary

1 tsp fresh lemon juice

1 tsp bragg's liquid aminos (tastes waaaay better than soy sauce)

1/2 c vegetable broth

olive oil

salt and pepper to taste

Preheat oven to 375.˚ Throw cubed bread into a pan and toast in oven. Stirring frequently so they get evenly toasted. This will probably take about 10 minutes. Once toasted lower heat to 325.˚

Meanwhile, sauté onion, ginger and carrots in some olive oil. Add sage, rosemary and thyme (Yes, because I love S&G) and stir until well mixed. Turn off heat.

Once bread is toasted put into a 9x12 casserole dish (preferably with cover - if not just use aluminum foil). Stir onion mixture into bread until it is well incorporated. Sprinkle lemon juice, aminos and veggie broth onto the bread cubes. Stir and evenly coat. Cover and bake in oven for 30 minutes at lower temperature.

Pumpkin Gravy:

1/2 c canned pumpkin

1 c veggie broth

1/2 yellow onion minced (just use the other half ;)

1 tbsp earth balance (or soy marg of choice)

1/2 tsp rosemary

1/2 tsp basil

1/2 tsp thyme

pepper and salt to taste

potato or corn starch to thicken

Melt margarine in pan. Once marg is melted, sauté onion in a pan until slightly browned at edges. Add pumpkin and herbs. Mix well and add broth. Thicken by sifting starch into the broth one small handful at a time. You should wait in between handfuls, as it will thicken quickly. Salt and pepper to taste.

Ladel gravy onto stuffing and serve. Enjoy!

Love you, mean it

Emily

P.S. Above meal paired with vegan butternut squash ravioli.

Sick Face

I'm sure this happens to everyone but I'm in the sniffling, sneezing, self-indignant phase where it could only happen to me. So I impart you dear friends to indulge me for just a little bit. Getting sick just before your last week of school SUCKS. I blame my boyfriend (who has not been taking his vitamins) who came home a few days ago from work hacking his lungs up. Low and behold, despite my best efforts I woke up yesterday with the same signs of plague (sorry for the plague statement - I've been watching Deadwood).

One of the last times I was sick Barton came over and made me some wonderful tea which you should all know about (if you don't already). I think this is one part my recipe, one part hers, two parts awesome friend love:

Honey, Lemon, Ginger Tea

• 3 lemons juiced (or 4-5 limes)(I used 2 lemons and one really big lime)
• 3 tbsp grated FRESH ginger
• 2-3 tbsp honey (preferably from your local farmers market - local honey is the best at fighting the world's evils)

• 5 cups water

Basically you just juice your lemons (or limes) being sure to grab a bit of pulp too. Grate your ginger. Throw this into a large pot and pour water over it. Bring to a boil and stir in the honey. Slow boil to a simmer and cover. Stir occasionally for 1/2 hour and serve. You can either drink this straight or dilute.

For all you haters out there who are getting huffy: "Ooooh I thought she said she was veeeegan? What's all this talk about honeeey??" Honey, though cruel to bees, is really good for you. Think about it this way: if you only eat organic, wind-pollinated plants, don't you think insects are still killed in the harvest of those crops? I eat honey, it's my choice. Take a moment and decide for yourself.

Love you, mean it

Emily

Turkey Alternative Part II: Spaghetti! SQUASH! Spaghetti!

So I bet you thought I would post this before thanksgiving? Yeah, I did too. I bet you were all glued to your computers, refreshing our site every few minutes. Waiting with baited breath for this post... Yes, sometimes I kid myself.

Any-whoozles. For those of you sick of eating tofurky/turkey/? leftovers already here is an über simple recipe I picked up from my sister.

Spaghetti! SQUASH! Spaghetti!

Simple Sauce:

• 1 28oz. can of crushed tomatoes with basil

• 2 large carrots chopped (yes, I put carrots in my tomato sauce)

• 1/2 onion chopped

• garlic (optional and to taste)(I use 2 tbsp fresh grated GINGER instead - soooOooo delicious!)

• 6 or so mushrooms chopped

• Olive oil

• 1 tbsp sugar (or sweetener of choice)

• 1 tbsp chopped fresh/or not oregano

• splash of red wine (optional)

• 1 head of broccoli chopped into bite-size bits

• salt and pepper to taste

"Noodles"

• 1 lrg spaghetti squash

• salt and pepper to taste

"Noodles" Directions:

Slice your spaghetti squash in half (length-wise). Scoop all the guts out. Cover gutted squash with water in a large pot. Boil until the squash is super well done (stick a fork easily in it). Drain water. Run a fork length wise down your squash (see photo below). Those are your "noodles." I left mine in the squash for a nice visual bowl - but you don't have to. Scrape all your "noodles" out. Salt and pepper to taste. Pour sauce over and enjoy! One large squash will probably feed four people.

Simple Sauce Directions:

Heat a bit of olive oil in a frying pan (like 2 tbsp?) for a minute. Throw in onions & garlic (or ginger). Brown slightly. Then toss in the mushrooms and carrots. Cook until mushrooms are darker and shrink slightly (dis means dey cooked). Pour in tomatoes, oregano, red wine and sugar. Stir together and cook until the sauce starts to thicken (~10-15 minutes). Throw your broccoli on top and cover (for just a few minutes) until broccoli is dark green. Stir together and add salt and pepper (to taste). Voilá!

(combine with crusty bread from Turkey Alt Part I for extra awesome)

I hope you enjoy this! I know I certainly did. And the best part is (accept for the bread) this is vegan and gluten-free!

Love you, mean it

Emily

Turkey Alternative Part I: Italian Bread Soup

Oh bloggy,

How I've missed you.

What better week to celebrate beautiful food than thanksgiving week? This is part one of two great recipes I recently tried out. They aren't necessarily turkey-alternatives but more-so awesome cool-weather meals that are relatively quick and easy.

Part Uno:

I'm not really sure how accurate this recipe is to traditional Italian Bread soup. Or if traditional Italian Bread soup really exists? I randomly saw a picture in a cookbook and said "hey, I can make this vegan." The rest is sort of just history.

Italian Bread Soup

1 loaf ciabatta bread (sorry gluten-free faces!)
1 28oz. can of crushed tomatoes
2 tbsp fresh chopped sage

1 32oz. thing (package? can?) of vegetable broth (if you're crafty and not working and going to school full-time you should prolly just make your own)

6+ crimini mushrooms chopped

1/2 onion chopped

2 large carrots

1/2 head of savoy cabbage chopped (make sure to get this and not some other imitation cabbage)

olive oil

salt and pepper to taste

Preheat your oven to 400.˚ Heat about 2 tbsp of olive oil in a frying pan. Once oil has heated for a minute throw in the onions. Brown slightly. While you are doing this, stir the tomatoes and vegetable broth together in a large pot. Bring to a boil. Once boiling add carrots, mushrooms, sage and browned onions. Simmer and cover (or vice versa). I would let this simmer for about 25 minutes so everything can cook together. If you like things to cook for longer - go for it - who am I to judge? Now add the cabbage and cook for another 5 minutes. You don't want to overcook your cabbage - overcooked cabbage is nar the horn nasty.

About 15 minutes before your soup is cooked - chop enough bread for you and who-so-ever is dining with you. Place the bread on a cookie sheet and sprinkle with olive oil. You can sprinkle some salt on their too depending on your taste. Place in oven for about 10 minutes until it's nice and toasty. Take out of oven and off of the sheet.

When you are bowling up your soup (bowling?), put at least a few slices of the bread on top of the soup so they can soak in. This soup wouldn't be Italian Bread soup without BREAD in it (gluten-intolerant friends, I encourage you to try this with your favorite bread alternative).

Bring this to your Thanksgiving party and say "L-tryptophan what?!?"

Love you, mean it

Emily