PBR Cupcakes (Vegan)

Okay, so... we've been eating a lot of great food in the past month.  Lots of cooking and trying new things and enjoying them all.  Apparently I've been too busy eating it all to blog about it.  <cringe>  Oops.  I've got some good stuff coming your way - no worries!

The Superbowl last weekend was great fun, and it's always a great excuse to whip up good party food.  Our friends always throw a great party and this year was extra awesome because of the Seahawks (Go Hawks!)  For their party I always bake a boozy cupcake.  2 years ago it was an Irish Car Bomb cupcake and last year it was a Hefeweizen cupcake.  This year I gave a nod to the hipsters in Seattle with a vegan PBR Cupcake.

It was great!  I must say, after 3 years of doing this sort of thing, beer is great in cupcakes.  I don't like PBR generally, but it was very tasty in this application.  It kept the cupcake very moist and had a delicate crumb.  Also, I kept getting asked if there was banana in it (no), so apparently PBR has banana undertones?  Who knew?

For the frosting I used my standby vegan vanilla frosting and it worked perfectly with it.  And for the decoration, what else but blue and green sprinkles for the Seahawks?

Like the Hefeweizen cupcake, this one would also be great in the summer.  So keep it in your back pocket for anytime you need a fun cupcake!

PBR Cupcakes (Vegan)
(from the Cupcake Project)
Makes 10 cupcakes

1 cup PBR (Pabst Blue Ribbon)
1 tsp apple cider vinegar
3/4 cup light brown sugar
1/3 cup canola oil
1 1/3 cup all-purpose flour
3/4 tsp baking soda
1/2 tsp baking powder

Preheat oven to 350 degrees.  In a medium-sized bowl, whisk together PBR, apple cider vinegar, brown sugar, and canola oil until slightly frothy.

Mix in the dry ingredients until just combined.  Line cupcake pan with liners, and fill about 3/4 full.  Bake for 20 minutes or until cupcakes bounce back when lightly touched.  Remove from oven and let cool in pan for a few minutes.  Remove cupcakes from pan to a cooling rack and let cool completely.

Fluffy Vanilla Frosting (Vegan)
(from Vegan Cupcakes Take Over the World)
One batch makes enough for ~ 2 dozen cupcakes

1/2 cup nonhydrogenated shortening
1/2 cup nonhydrogenated margarine (I used Earth Balance)
3 1/2 cups confectioner's sugar, sifted if clumpy
1 1/2 tsp vanilla extract
1/4 plain soy milk

Beat 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, beat for 5 to 7 minutes, or until fluffy.  It seems like a long time, but it really makes a difference.  You'll see how fluffy it gets!

Pipe frosting onto cooled cupcakes and top with favorite sprinkles, if desired.

Enjoy!

1 cup PBR

1 teaspoon apple cider vinegar

3/4 cup light brown sugar

1/3 cup canola oil

1 1/3 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

Read more at http://www.cupcakeproject.com/2012/10/hipster-vegan-cupcakes-pbr.html#6MHWvjAX8TFZZDPZ.99

• 1 cup PBR
• 1 teaspoon apple cider vinegar
• 3/4 cup light brown sugar
• 1/3 cup canola oil
• 1 1/3 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• vegan frosting (get the recipe in my vegan frosting post)

Instructions

1. Preheat oven to 350 F.
2. In a medium-sized bowl, whisk together PBR, apple cider vinegar, sugar and oil until slightly frothy.
3. Mix in the flour, baking soda, and baking powder until just combined.
4. Bake for 20 minutes or until cupcakes bounce back when lightly touched.
5. When cool, frost with vegan buttercream.

Read more at http://www.cupcakeproject.com/2012/10/hipster-vegan-cupcakes-pbr.html#6MHWvjAX8TFZZDPZ.99

• 1 cup PBR
• 1 teaspoon apple cider vinegar
• 3/4 cup light brown sugar
• 1/3 cup canola oil
• 1 1/3 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• vegan frosting (get the recipe in my vegan frosting post)

Instructions

1. Preheat oven to 350 F.
2. In a medium-sized bowl, whisk together PBR, apple cider vinegar, sugar and oil until slightly frothy.
3. Mix in the flour, baking soda, and baking powder until just combined.
4. Bake for 20 minutes or until cupcakes bounce back when lightly touched.
5. When cool, frost with vegan buttercream.

Read more at http://www.cupcakeproject.com/2012/10/hipster-vegan-cupcakes-pbr.html#6MHWvjAX8TFZZDPZ.99

• 1 cup PBR
• 1 teaspoon apple cider vinegar
• 3/4 cup light brown sugar
• 1/3 cup canola oil
• 1 1/3 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• vegan frosting (get the recipe in my vegan frosting post)

Instructions

1. Preheat oven to 350 F.
2. In a medium-sized bowl, whisk together PBR, apple cider vinegar, sugar and oil until slightly frothy.
3. Mix in the flour, baking soda, and baking powder until just combined.
4. Bake for 20 minutes or until cupcakes bounce back when lightly touched.
5. When cool, frost with vegan buttercream.

Read more at http://www.cupcakeproject.com/2012/10/hipster-vegan-cupcakes-pbr.html#6MHWvjAX8TFZZDPZ.99

Cowboy Cookies (Vegan)

I never tire of trying out new cookie recipes, and after a few trials this one has become a favorite of mine.  It's easy, quick, and tastes great.  Particularly straight from the mixing bowl.  Seriously, I could just sit down with a bowl of this and be perfectly content.

You might have noticed that I reference quite a few cookbooks from this same author - Isa Chandra Moskowitz.  I love her stuff.  It seems to just get better and better with each new cookbook.  And you certainly do not have to be vegan to enjoy her recipes! 

Who's got two thumbs and is psyched for Isa's new book coming out in a few weeks?  THIS GIRL.  Anyway, it's not really relevant to this post, but I thought I'd share the good news.  Now back to your regularly scheduled, drool-worthy cookies...

This recipe originally was one of those I thought to whip up on a Friday right before work.  And it's so easy that it was no problem.  I fiddled with the original recipe a bit - swapping out half the oil for unsweetened applesauce, and also swapping out part of the flour for whole wheat flour.  It wasn't because the recipe needed tweaking, but mostly so I felt less guilty about eating a spoonful....or five.

These are husband and coworker approved!

Cowboy Cookies (Vegan)
(Slightly adapted from Vegan Cookies Invade Your Cookie Jar)
Makes 2-3 dozen, depending how large you make them

2 cups quick-cooking oats
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/3 cup canola oil
1/3 cup unsweetened applesauce
2/3 cup granulated sugar
3/4 cup firmly packed brown sugar
1/2 cup nondairy milk
1 Tbsp ground flax seeds
1 tsp vanilla extract
1/2 cup (heaping) semi-sweet chocolate chips
1/2 cup (heaping) dark chocolate chips
1 cup chopped walnuts or pecans (I used walnuts)
1/4 cup (or more to your taste) cocoa nibs
***You may change the additions, of course!  Other nuts, shredded coconut, raisins, craisins, etc are other popular additions.

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

In a medium-size bowl, stir together oats, flour, baking soda, baking powder, and salt.  Set aside.

In a large bowl, beat together oil, applesauce, both sugars, nondairy milk, flax seeds, and vanilla.  Fold in half of the flour mixture to moisten, then fold in the remaining half.  Just before the mixture is completely combined, fold in the chocolate chips, nuts, and cocoa nibs.

For each cookie, drop 2-3 Tbsp size ball of dough (slightly smaller than a golf ball) onto the paper lined cookie sheets.  The dough will be sticky and thick, and you won't be able to roll it in your hands.  (Or if you do, it'll be a mess, and you'll just have to lick all of it off your hands.  Oops.)  Leave about 2 inches of space between each cookie.  Flatten slightly with moistened fingers.

Bake for 14-16 minutes until edges start to brown, then remove from oven.  Let the cookies rest on the baking sheet for 5 minutes, then transfer to wire racks to complete cooling.  Store in a loosely covered container.

Enjoy!

Curried Corn & Veggie Chowder (Vegan)

Have you been enjoying this beautiful summer?  I certainly have.  Today we had a typical rainy Pacific Northwest day, so it's time to catch up on some blog posts!

I've been cooking a lot out of one of my new cookbooks, Appetite for Reduction, and so far everything (but one dish) has been awesome.  I don't think I've ever had such success with a cookbook before... although I will admit I'm not sure I've ever made this many things out of one book.  At any rate - it's fantastic.  Easy, relatively quick, healthy and no funky ingredients - love it!

This particular chowder is really great, and unlike any other I've had before.  It's especially perfect for right now when the farmer's markets are full and you've got corn and zucchini coming out your ears.  It's very flavorful and goes well with a big, crunchy salad.  Or to make it a real meal on it's own, I've taken to adding a bit of cooked brown rice to it.  Perfection.

 Without further ado - make this!

Curried Corn & Veggie Chowder (Vegan)
(from Appetite for Reduction) 
 Makes 4-6 servings

1 tsp canola oil
1 cup shallots, chopped finely
1 red bell pepper, seeded and chopped finely
4 cloves garlic, minced
1 Tbsp minced fresh ginger
1/4 - 1/2 tsp red pepper flakes (optional, and to your preference of spiciness)
1 zucchini (about 1/2 pound), 1/4 inch dice
1 3/4 cup corn, from 3 ears corn (reserve cobs)
1/2 tsp salt
3 cups vegetable broth
2 tsp arrowroot powder
1/2 cup peeled, finely chopped carrots (I really cheat and get shredded carrots and just roughly chop them from there)
1 heaping Tbsp mild curry powder
3/4 cup light coconut milk
Juice of 1/2 lime, or to taste
Fresh cilantro, for garnish (optional)
Cooked brown rice (optional)

Preheat a 4-quart pot over medium-high heat.  Saute the shallots and red bell pepper in the oil until translucent, about 4 minutes.  Use a little broth, if it's sticking.  Add the garlic, ginger, and red pepper flakes, and saute for another minute.  Add the zucchini and corn and sprinkle in the salt.  Cook for about 3 minutes, stirring once.

Measure 1 cup of the broth into a measuring cup.  Mix in the arrowroot with a fork until dissolved.  You do this because it's just easier to get the arrowroot dissolved into smaller quantities of liquid.  Add the arrowroot mixture to the pot, along with the rest of the broth.  Mix in the carrots and curry powder.  boil.  Once boiling, break the corn cobs in half and add them to the pot (they add a fantastic depth of flavor).  Lower the heat to a simmer and cook for about 20 minutes, or until the vegetables are tender.  Remove the corn cobs.  Add the coconut milk and lime juice.

Use an immersion blender to blend about half the soup  If you don't have an immersion blender, I'm sorry!  Transfer half of the soup to a blender or food processor and puree until smooth, then add back to the pot.  If the soup is still steaming hot, make sure to either keep the opening on top of your food processor open, or lift the lid often for steam to escape.  If steam builds up in a closed container it can explode the lid off and ruin your day.

Taste for seasoning.  Serve garnished with cilantro, if you like.

Chocolate Chip Cookies (Vegan)

I believe I'm lucky enough to already have the perfect chocolate chip cookie recipe, however it's not vegan friendly at all.  One morning, before work, I had a craving for cookies (c'mon, it's not that weird), and thought I'd give this vegan recipe a shot.

I love how quickly some of these vegan cookies come together.  When the husband came out of the bedroom, all ready for work, he was pleasantly surprised with the baked cookie scent wafting throughout the apartment.  In the morning?!?!?

(There really is no better way to start your day than a freshly baked cookie.  Just saying.)

Because it's vegan I didn't have to soften any butter, or cream the butter and sugar, and that saved quite a bit of time.  The base is white and brown sugars with oil that you beat with a fork until it's the texture of caramel (about 2 minutes).  A chemical reaction occurs when the sugars and oil mix, and if you get lazy about this step you will be left with some greasy, separated cookies and then nobody has a good time.

I brought these cookies to the office and everyone was so impressed - you baked these before work???  Little do they know how quick and easy it was.

The flavor was very good, and I seriously doubt anyone would have known they were vegan unless I had told them.

Do you have some vegan friends to bake for?  Are you out of butter/shortening/eggs?  Do you just want a quick and tasty cookie?  This is the recipe for you!


Chocolate Chip Cookies
(from Post Punk Kitchen)
Makes ~ 2 dozen cookies

1/2 brown sugar
1/4 white sugar
2/3 cup canola oil
1/4 cup unsweetened almond milk (or your favorite non-dairy milk)
1 tablespoon tapioca flour (arrowroot or cornstarch are suitable substitutes)
2 teaspoons pure vanilla extract

1 1/2 cups all purpose flour (I had to use 2 cups because it was just too wet to hold any shape)
1/2 teaspoon baking soda
1/2 teaspoon salt

3/4 cups chocolate chips
     (If you're looking for vegan chocolate chips, Whole Foods has some, or you can use Ghirardelli     Semi-Sweet Chocolate Chips that contain no dairy products).

Preheat oven to 350 F. Line baking sheets with parchment paper.

Mix together sugars, oil, milk and tapioca flour (or substitute) in a mixing bowl. Use a strong fork and mix really well, for about 2 minutes, until it resembles smooth caramel. There is a chemical reaction when sugar and oil collide, so it’s important that you don’t get lazy about that step. Otherwise the sugar and oil will separate during baking and create a gross, greasy mess on your cookie sheet.  Mix in the vanilla.

Add 1 cup of the flour, the baking soda and salt. Mix until well incorporated. Mix in the rest of the flour. Add in extra flour if the dough is too wet, like mine was.  Fold in the chocolate chips.

Drop rounded tablespoon of dough onto lined baking sheet. They will spread just a bit. Place on a baking sheet and bake for about 6-8 minutes until they are just a little browned around the edges. I did have to bake mine a little bit longer due to the wetness of the dough.  Let cool on the baking sheet for about 5 minutes then transfer to a cooling rack.


Enjoy!

Mexican Hot Chocolate Snickerdoodles (vegan)

I've been making many tasty things in the past few weeks, but I haven't been diligent about taking photos and posting.  Too busy eating, I suppose.  Oops.  My apologies, dear Reader(s)!

However, I do have this recipe for you, and it's great.  A simple cookie that's a twist on a classic, and it just so happens to be vegan.

When you first bite into it, you taste chocolate, "oh, how nice..." and then the creeper cayenne comes in with a bit of heat for a surprise.

After eating a cookie or five two, it dawned on me what the perfect beverage would be to accompany them - horchata!  Luckily, I happened to have some on hand, and the cool, cinnamon-laced rice drink was absolutely wonderful after the depth and kick of the cookies.  I don't have the recipe posted for that quite yet, but I will - promise!

Mexican Hot Chocolate Snickerdoodles
(from Vegan Cookies Invade Your Cookie Jar)
Makes 2 dozen cookies

For the topping:
1/3 cup sugar
1 teaspoon ground cinnamon

For the cookies:
1/2 cup canola oil
1 cup sugar
1/4 cup pure maple syrup
3 tablespoons almond milk (Or your preferred non-dairy milk)
1 teaspoon vanilla extract
1 teaspoon chocolate extract (or more vanilla extract if you have no chocolate)
1 2/3 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cayenne

Preheat oven to 350 F. Line 2 large baking sheets with parchment paper.

Mix the topping ingredients together on a flat plate. Set aside.

In a medium mixing bowl, use a fork to vigorously mix together oil, sugar, syrup, and milk. Mix in extracts.

Sift in remaining ingredients, stirring as you add them. Once all ingredients are added mix until you’ve got a pliable dough.

Roll dough into walnut sized balls. Pat into the sugar topping to flatten into roughly 2 inch discs. Transfer to baking sheet, sugar side up, at least 2 inches apart (they do spread). This should be easy as the the bottom of the cookies should just stick to your fingers so you can just flip them over onto the baking sheet. Bake for 10 to 12 minutes, they should be a bit spread and crackly on top. Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.

Enjoy!

Fudgy Chocolate Oatmeal Cookies (vegan)

Flax seeds and oatmeal in a cookie practically make it a health food, right?  Let's go with yes.  Nevermind the sugar or oil...

These cookies may not win any beauty contests, but they taste amazing.  I was pleasantly surprised when I sampled the dough.  And then proceeded to eat a spoonful... or five.  The husband came in the kitchen for a test and promptly walked off with the bowl.  Bonus of vegan cookies - no worries about raw egg in the dough!  Not that it has ever stopped me from eating cookie dough before...

I did manage to bake the cookies, despite our gratuitous sampling, and they turned out wonderfully.  Chocolaty and chewy - what more can you ask for?  I brought them to work, and they were gone in a flash.  I was in a meeting with my boss and she commented how she was still thinking about the cookies and really wanted another.

I wasn't sure a vegan cookie could hold its own in flavor and richness, but these sure did.  It really doesn't matter that there aren't any eggs or butter!  Bake them, you won't regret it!

The original recipe does call for dried fruit of some kind - raisins, cherries, craisins, if you like.  But anytime I have dried fruit in a cookie, I just feel like they are the bits that should be chocolate.  So, mix them in if you want, but it was my preference to go for just chocolate.

**7/22/13 EDIT: If you'd prefer to lower the caloric impact, I recommend using unsweetened applesauce in place of half of the canola oil.  1/3 cup unsweetened applesauce and 1/3 cup canola oil.  It didn't change the texture or flavor, and is much better for you!

Fudgy Chocolate Oatmeal Cookies
(from Vegan Cookies Invade Your Cookie Jar)
Makes ~ 3 dozen cookies

2 cups quick-cooking oats
1 2/3 cups all purpose flour
2/3 cup cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
1 1/2 cups granulated sugar
2 Tbsp ground flax seeds
2/3 cup nondairy milk (I used almond)
2/3 cup canola oil
1 1/2 tsp vanilla extract
1/4 tsp almond extract
1 cup chocolate chips (I used a mix of milk, dark, and mini chocolate chips)

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

In a medium-size bowl, stir together oats, flour, cocoa powder, baking soda, baking powder, and salt.  Set aside.

In a large bowl, beat together sugar, flax seeds, and nondairy milk until smooth.  Add the oil and the vanilla and almond extracts and beat until well mixed.  Fold in half of the flour mixture to moisten, then fold in the remaining half.  Just before the mixture is completely combined, fold in the chocolate chips.

For each cookie, drop 2 Tbsp of dough onto the cookie sheet, leaving about 2 inches of space between each cookie.  If desired (for a crisper, less chewy cookie), flatten slightly with fingers.  Bake for 10 to 12 minutes until cookies are firm and risen.  Let the cookies rest on the baking sheet for 5 minutes, then transfer to wire racks to complete cooling.  Store in a tightly covered container.

Enjoy!

Cupcakes for Two

No idea why, but I've been having a major craving for sweets lately.  But, I didn't want to make a huge batch of anything to tempt me all week.  Luckily, I found some recipes of cupcakes for two.  Perfect!  The husband was happy to be my partner in cupcake consumption.

 One recipe was for a vegan chocolate cupcake.  The other for a more traditional vanilla cupcake.

They were both incredibly easy and came together quickly.  Two little cupcakes, all by themselves in the pan...

With the cupcakes baked and cooling, the missing ingredient was frosting.  Vanilla frosting is a favorite of mine and would work well with both flavors of cake.  A full batch was obviously overkill, but I found a very small yield recipe that solved the dilemma for me.

I doubled the frosting recipe because the original was supposed to be for only two cupcakes, and I had four cupcakes awaiting their sweet topping.  Well...that made way more than I needed, and I piled the frosting on fairly high.  But, no problem, the frosting freezes, and I've saved the rest for the next time I bake up a pair of cupcakes... (hm, tonight maybe?)

Both cupcakes tasted great.  I was particularly impressed with the vegan chocolate cupcake.  It was tender and flavorful, and you would never know it didn't have any eggs or butter.  The vanilla cupcake was good, and a bit heavier and chewier.  Next time, I might just tweak the chocolate one by omitting the cocoa powder and trying it as a vanilla cupcake.

But really, no complaints from anyone here!

Chocolate Cupcakes for Two (Vegan)
(from An Edible Mosaic)
Makes 2 cupcakes

3 tablespoons all-purpose flour
2 tablespoons sugar
1 tablespoon natural unsweetened cocoa powder (not Dutch-processed)
1/8 teaspoon + 1/16 teaspoon baking soda
1/16 teaspoon salt (1/16 is a healthy pinch)
3 tablespoons milk, any kind you like (be sure to use a vegan “milk” if keeping this recipe vegan is a concern)
1 tablespoon canola oil, or other neutral-flavored oil (I used coconut oil)
1/2 teaspoon pure vanilla extract

Preheat oven to 350F; line a muffin tray with 2 paper liners.

Whisk together the flour, sugar, cocoa, baking soda, and salt in a medium bowl. Add the milk, oil, and vanilla, and stir just until combined, being careful not to over-mix.

Divide the batter between the 2 lined muffin wells and bake until a toothpick inserted inside comes out clean, about 18 to 22 minutes.

Cool 5 minutes in the tray, then transfer to a wire rack to finish cooling.


Vanilla Cupcakes for Two
(from How Sweet It Is)
Makes 2 cupcakes

1 egg white
2 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon vanilla (yes, a full teaspoon – they are super vanilla-y!)
1/4 cup flour
1/4 heaping teaspoon of baking powder
pinch of salt
1 1/2 tablespoons milk

Preheat oven to 350 degrees. Line a muffin pan with 2 liners.

In a bowl, add egg white and sugar and whisk until combined. Add in vanilla and melted butter and stir until mixed. Add flour, baking powder and salt and stir until smooth. Stir in milk. Divide batter equally between the 2 cupcake liners.

Bake at 350 for 10-15 minutes, or until cake is set. Let cool completely.


Vanilla Frosting for Two
(from Bells, Bowls, and Bobbins)
Makes more than enough for two

2 Tbsp butter, softened
2 Tbsp Crisco
1/4 tsp vanilla extract
~3/4 cup powdered sugar (add as much as you need for the proper consistency)
1/2 tsp meringue powder (optional)

Mix butter, Crisco, and vanilla.  Add in powdered sugar 1/4 cup at a time until you reach the desired consistency.  I also added meringue powder, like I do with all my buttercream frostings, but it is not necessary.

Scoop frosting into Ziploc bag and pipe onto cupcakes.  Top with your favorite addition (chocolate chips, sprinkles, etc).

Enjoy!

Glory Bowl (Vegan)

One day I was lamenting about not having any fast and healthy recipes for weeknight dinners.  We always resort to mac n cheese... anyone else?  My friend of mine offered up this recipe.  I was a little wary and only because I feared it would taste too... hippy-dippy healthy.  I was pleasantly surprised!

There is a bit of prep work, but it's very easy, and once you have everything ready you can throw together a meal in record time.  I was in luck that the Husband was cooking up some tofu for a favorite - Tofu & Veggie Stir Fry.  So I batted my eyelashes and asked that he cook up another package.  Cooking the brown rice was a snap because we have a rice maker.  That only left the dressing.

When I set out all of the ingredients for the dressing, I thought it seemed like an odd collection of things.  Tossed it in the blender and bam, done.  I dipped in a spoon to taste it, like a good chef, and nearly fell over from the strength of flavors.  Did I do something wrong?  I only forgot the water.  Oops.  Needless to say, a little goes a long way with this dressing.  Tread carefully!

It seems very unassuming, but the combination of the ingredients and the dressing come together wonderfully.  It was tasty, healthy, very satisfying, and as I hoped - easy.  It's also very flexible in your preference of veggies, so you can adjust it to your tastes.  In fact, next time I think I'll also add some chopped apple, for a bit of added sweetness.  This has earned a place in my lunch/dinner rotation!

Glory Bowl
(from Whitewater Cooks)
Serves 4

1 cup dry brown rice
Baby spinach
Shredded carrots
1 can julienned beets (or you could shred raw carrots)
Mini sweet peppers (Not in original recipe, but I love them and it tasted great)
1 pkg extra firm tofu
Toasted almonds (or your favorite nut)

Dressing:
1/2 cup nutritional yeast flakes
1/3 cup water
1/3 cup tamari or soy sauce
1/3 cup apple cider vinegar
2 cloves garlic, crushed
1/2 cup olive oil (original recipes calls for 1 1/2 cups, which seems extreme!)
2 Tbsp almond butter or tahini paste (I used tahini, since I had it)

Cook brown rice in your preferred method.
Heat 1 Tbsp. oil in wok over medium-high heat.  Add tofu, and cook until golden brown.  Transfer to a plate (and set on paper towels to drain if you're concerned about excess oil).

Put all dressing ingredients in blender and blend until smooth.  Store in airtight container in the fridge.

To serve, place 1/2 cup cooked brown rice in bowl.  Top with 1/4 cooked tofu (warmed), and layer with veggies and toasted almonds.  Pour dressing on top just before serving.

Enjoy!

Peanut Butter Cup Smoothie

It's after dinner.  You're craving something chocolaty.  With peanut butter.  But you want to avoid a calorie bomb - what to do????  Have no fear, I've got a solution!  A health(ier) peanut butter cup smoothie.

It's simple, easy, and has some nutritional value (versus that Ben and Jerry's that you were contemplating, or is that just me?)  Fruit, bit of protein from the peanut butter, and some antioxidants from the cocoa.  Okay, so it's not kale and pomegranates, but it's certainly better than a sugar and fat laden Chocolaty Cake of Death.

I've also used this when I'm trying to cut back on my added sugar intake (or cut back on desserts), and this is an excellent substitute.  It's also a great post-workout smoothie.  Give it a try!

Peanut Butter Cup Smoothie
(adapted from Happy Herbivore)
Makes 2 servings

2 bananas
3 Tbsp good quality cocoa
3 Tbsp peanut butter
1/2 tsp vanilla extract
1/2 cup - 1 cup of non-dairy milk (I like almond milk), to your preferred texture
Couple ice cubes, optional

Blend together bananas, cocoa, peanut butter, vanilla and 1/2 cup non-dairy milk.  Add milk and ice cubes to desired texture.  Find a friend, and share.

Enjoy!

Sweet Potato Hummus

Hummus and I... have never gotten along.  I keep trying hummus because it always sounds like a good idea.  But it never, ever lived up to my expectations.  I tried different brands, different styles, and all with the same result.  Utter disappointment.  However, I spotted this recipe in a friend's cookbook and decided to give it a shot.  Again.  And, miraculously, I loved it!

I really shouldn't be surprised because I love sweet potato in just about everything - marshmallows, soup, tacos, biscuits, etc.  And now I can add hummus to that list - hooray!

Light snack or fun appetizer for a party, and it's healthy.  Oh, and it makes a LOT, so plenty to share with friends!

Sweet Potato Hummus
(from Power Foods)
Makes 4 cups

1 lb. sweet potatoes (about 2)
1 can (15 oz.) chickpeas, drained and rinsed
1/4 cup lemon juice (from 1-2 lemons)
1/4 cup tahini (sesame seed paste)
2 Tbsp olive oil
2 teaspoons ground cumin
1 garlic clove, finely chopped
Salt and pepper to taste
Paprika, for garnish

Steam the sweet potatoes with your preferred method.  Some options:
1) Microwave: Wash and pat dry your potatoes.  Poke potatoes a few times on each 'side' for the steam to escape.  Microwave until soft, rotating them every few minutes for even cooking. When done, scoop out the inside and discard the peel.
OR
2) Peel and cut potatoes into 1 inch pieces.  Fill a large pot with 2 inches of water; set a steamer basket (or colander) inside pot, and bring water to a boil.  Add potatoes, reduce heat to a simmer, cover, and cook until potatoes are tender, 10 to 12 minutes.

Transfer potatoes to a food processor.  Add chickpeas, lemon juice, tahini, oil, cumin, and garlic.  Puree until smooth, about 1 minute; thin with up to 2 Tbsp of water (I used about 3 teaspoons).  Add salt and pepper to taste.  Let cool; refrigerate for up to 1 week in an airtight container.  Garnish with paprika before serving.  Serve with favorite pita chips and/or veggies.

Enjoy!

Mixed Greens and Bulgur Salad (Vegan)

Happy New Year!  Everyone all cookie-d out?  Feeling the richness of the holidays?  Yeah, me too.  Have no fear, I've got a healthy and tasty dish for you!

This weekend I was doing some meal planning (to avoid the inevitable "oh, we'll just make spaghetti" reaction at the end of the day), and combing through loads of healthy cookbooks and blogs.  I knew I wanted to make my Sweet Potato and Rosemary Soup, but was craving some greens-filled side dish to round out the meal in a healthy way.

I came across two recipes and decided to modify it a bit for my tastes.  They included bulgur wheat as the grain, and I was excited to try something new.  I usually use quinoa in this situation, but the husband was looking for something different.

Look at those greens, don't you feel better already?  I used a mix of baby kale, spinach, mizuna, chard, and arugula.  You could also used mustard greens, collard greens, or turnip greens as well.  Whichever of these (solo or a combo) strikes your fancy would work just fine.

And toasting up some walnuts for a topping - heart healthy and yummy.

This recipe called for white wine vinegar, but I didn't have any on hand, so red wine vinegar was my substitute.  Vinegar can quickly overpower, but in this application it's the perfect amount of acid to add flavor to this dish.

Also, one recipe called for dates, and the other for raisins.  I thought I'd give craisins a whirl, and they worked perfectly in it.

I was going for healthy, but I'll be honest, I was a tad worried it would taste a bit like bird food.  The husband shared my trepidation, but we were pleasantly surprised at the wonderful flavor!  Nutty, chewy, with the vinegar adding a complex aspect to it - yum.  A perfect side dish or even a light main dish.

Mixed Greens and Bulgur Salad
(adapted from Eating Well and Eat Well With Janel)
Makes about 6 servings

1 cup bulgur, dry
2 Tbsp chopped walnuts
5 tsp extra-virgin olive oil
2 shallots, chopped
2-3 cloves garlic, minced
10-12 oz your greens of choice, chopped or thinly sliced, tough stems removed
1/3 c craisins
2-3 tablespoons water
4 teaspoons red wine vinegar
Salt & pepper to taste

Wash greens (if necessary), remove tough stems, and chop or thinly slice.  Set aside.

Prepare bulgur according to package directions. Transfer to a sieve and rinse under cool water; drain. Toast walnuts in a small dry skillet over medium-low heat, stirring, until lightly browned and fragrant, 2 to 3 minutes.

Place 5 teaspoons oil and shallots in a large skillet over medium-low heat. Cook until the shallots start to brown, 4 to 6 minutes. Add garlic and cook, stirring, until fragrant, about 15 seconds. Add greens, craisins and 2 tablespoons water and cook, stirring occasionally, until the greens are tender and the water evaporates (add another tablespoon of water if the pan is dry before the greens are tender), about 4 minutes. Stir in vinegar, salt and pepper, and the prepared bulgur; cook until heated through, about 1 minute.  Sprinkle with the walnuts before serving.

Enjoy!

Mid-Summer Corn Chowder

Corn - a favorite summer food (especially for us Midwesterners!)  It was on sale at our local grocery store, and although we adore corn-on-the-cob, I wanted to try something else with fresh corn and this recipe was just the thing.

This is a great healthy recipe that's perfect for when you have lots of summery produce laying around, just waiting to be eaten.  Unlike most chowders, it doesn't use cream or anything for the smooth texture, so it's waistline-friendly.  It also makes a decent amount, so we had a tasty lunch to bring to work for a few days (always a plus).  I got this recipe from a vegan cookbook (my favorite), but I made it non-vegan with some chicken broth and added cheese.  However, it's easily made vegan/vegetarian and it's superb either way!

In addition to the garnish of tomatoes and basil, I also sprinkled on some queso fresco cheese, and it was even more delicious.  The fiance suggested some small (cubed) roasted rosemary potatoes for a different additional garnish, and I will try that sometime as well.

Mid-Summer Corn Chowder with Basil, Tomato, & Fennel
(adapted from Veganomicon)
Serves 6-8

6 ears fresh corn, husks and silk removed
3 Tbsp olive oil
3 cloves garlic, minced finely
1 large onion, cut into fine dice
1 small bulb fennel (about 1/2 pound), diced
1 stalk celery, chopped finely
1 large carrot, diced
1 pound white, waxy potatoes - Yukon Gold is a good one (about 2 medium-sized), peeled and diced
1 tsp dried thyme (the original recipe called for 2, but thyme can be so pungent so I reduced it to 1)
2 quarts vegetable and/or chicken broth (or a fresh corn stock that I was too lazy to make)
Salt and pepper to taste

Garnish:
1 pound tomatoes, seeded and chopped finely
1/3 cup fresh basil leaves, tightly rolled and chopped into thin strips
Queso fresco or panela cheese, diced/crumbled

On a large cutting surface or in a large bowl, hold an ear of corn by the thicker end and run a sharp knife carefully down the length of the ear, close to the cob, to slice off the kernels of corn.  Repeat with the remaining ears.  Note that kernels will fly all of the place, so have a nice, big work space.  Use the non-sharp side of the knife to 'milk' the cob to get the little bits and juice that you couldn't get while slicing off the kernels.  Set aside the kernels, break each cob in half to use in the corn stock, or add to the soup when simmering.

Preheat a large soup pot over medium-high heat.  Saute the garlic in oil for 30 seconds, then add the onion.  Stir and cover, sweating them for about 5 minutes. Add the carrot and celery, stir, cover, and cook for another 2 minutes.  Add the fennel, stir, cover, and cook for another 2 to 3 minutes; then add the chopped potato, stir, cover, and cook for 5 minutes.

Add the stock, salt, pepper, and thyme, stir, cover, and bring to a boil.  Lower the heat to medium and allow the soup to simmer, covered (with lid tilted so a small amount of heat can escape), for 45 minutes.  Turn off the heat and set aside to cool until only slightly warm.

Puree the bowl of soup with an immersion blender.  If you would like it to be a bit chunkier, reserve half of the soup, un-pureed, in another bowl, and puree only half of it.  Reheat all soup in pot until hot enough to serve, add tomatoes, and basil, and cheese (if using), and serve.

Enjoy!

Blueberry Brownies (Vegan)

Summer has arrived everywhere else in the country...but not here in the Pacific Northwest.  So, bring on some chocolatey comfort food, but with a bit of a summery twist!

I had a brownie recipe that I had been itching to try in the vegan cookbook that the fiance gave me.  I've been wary of vegan baked sweet treats as I had some misadventures with some black bean brownies (weirdest texture ever) and some other adzuki bean/banana brownies (weirder still).  Expectations were low, to say the least.  But they turned out really well.  Fantastic, actually!

They texture is great, and more of a cakey brownie.  The flavor is really good and doesn't taste 'healthy' or 'odd.'  The the secret ingredient of blueberry spreadable fruit and whole blueberries is a fun surprise that adds to the yumminess.  In the book they also mentioned raspberry as an option (I'm sure we'd be game to try that as well!)

The plan is to bring some of them into work for treats (and independent taste testing)...that is if the fiance doesn't chase me down with a fork to eat them all!  (Don't fear for him, he'll get some in his lunch this week!)

Give this recipe a try, you won't miss eggs or butter!

Blueberry Brownies
(adapted from Veganomicon)
Makes 16 brownies

2/3 cup plus 1/2 cup semisweet chocolate chips
10 oz. blueberry spreadable fruit
1/4 cup soy milk (I used almond milk and it worked great)
3/4 cup sugar
1/2 cup canola oil
2 tsp vanilla extract
1/2 tsp almond extract
1 1/2 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup fresh blueberries

Preheat the oven to 325 degrees.  Grease a 9 x 13 inch baking pan.

Melt the 2/3 cup of chocolate chips, reserving the other 1/2 cup to fold in later.  Melt using a double boiler or in the microwave.

In a large mixing bowl, (or KitchenAid) combine the blueberry spreadable fruit, soy (or almond) milk, sugar, canola oil, and extracts.  Mix on high speed until no large clumps of the spreadable fruit are visible.  This could take a few minutes.

Sift in the flour, cocoa powder, baking powder, baking soda, and salt.  Stir until well mixed; we use a fork here because the batter is very thick and can clump up in a whisk or mixer.  Mix in the melted chocolate as well.

Fold in the remaining 1/2 cup of chocolate chips and the fresh blueberries.  Spread the batter in the baking pan.

Bake for 45 minutes.  A toothpick test doesn't work because of the melted chocolate/chocolate chips make it look wet and the top will appear soft.  It's done in 45 minutes - promise!

Remove from the oven and let cool.  Slice into sixteen squares (or three, or whatever!)  If you want to serve it warm, wait about 30 minutes, so it is still warm but not hot.  For true decadence, serve with vanilla ice cream (vegan....or not!)  and a little bit of blueberry syrup, plus some fresh blueberries for good measure.

(More fresh fruit makes it healthy, right?)

Enjoy!

Acorn Squash, Pear, and Adzuki Bean Soup with Sauteed Shiitakes (vegan)

For my birthday, the fiance gave me a snazzy new vegan cookbook!  I've been itching to try something from it (I have bookmarks all over it with the things I want to try).  Finally, we made something, and it was fantastic!

The fiance was intrigued by the shape of the end of the squash, he just had to take a picture.

It was such a pretty colored soup!  The recipe says to puree just half of it so there are still some chunks in it, but I just decided to puree all of it for a smoother texture.  Either would work!

I love mushrooms, so I'd recommend adding a few more than the recipe calls for.  They add a really interesting texture and umami flavor to the soup!

(If you were wondering, we ate this soup with naan.  Not the most culturally accurate addition, but it was really tasty!)

Acorn Squash, Pear, and Adzuki Soup with Sauteed Shiitakes

(from Veganomicon: The Ultimate Vegan Cookbook)

Serves 6

2 Tbsp peanut oil

1 large onion, cut into 1/4 inch slices

1 red bell pepper, cut into 1/4 inch slices

2 tsp minced ginger

2 cloves garlic, minced

1/2 tsp salt

1/2 tsp Chinese five-spice powder

2 acorn squashes, seeded, peeled, and cut into 3/4 inch chunks (the best way to deal with prepping the squash is to cut it in half, seed it, and then cut it into chunks.  Use a paring knife to slice off the skin)

2 firm Bartlett pears, peeled, seeded, and sliced into thin (not paper-thin) slices, roughly 1 inch long

4 cups vegetable stock

1 - 2 (15 ounce) cans or 2 - 3 cups (cooked) adzuki beans, drained and rinsed

1 Tbsp fresh lime juice

Mushrooms:

4 - 6 oz. fresh shiitakes, slice in half

2 tsp peanut oil

1/2 tsp toasted sesame oil

1 Tbsp soy sauce

Preheat a large stockpot over medium heat.  Saute the onions and peppers in the oil for about 10 minutes, or until the onions just begin to brown.

Add the ginger and garlic, and saute for 1 more minute.  Stirring often, add the salt, five-spice, acorn squash, and pear, and cook for another minute before adding the vegetable stock.  Cover and bring to boil.  Once the soup is boiling, lower the heat to medium-low and simmer briskly for about 20 more minutes, or until the squash is tender.

Puree half (or all) the soup, using either an immersion blender or by transferring half the soup to a food processor or blender, processing, and pouring it back into the the rest of the soup.  Be careful if using a blender - let the soup cool a bit before blending it so it doesn't explode!

add the adzuki beans and lime.  Cover and simmer over low heat until the beans are heated through - 7-10 minutes.

Meanwhile, prepare the mushrooms:

Preheat a heavy-bottomed skillet over medium-high heat.  Add the oils and saute the mushrooms for about 7 minutes, until the are soft.  Mix in the soy sauce and stir constantly until it is absorbed (about 1 minute).

Ladle the soup into bowls and top with the sauteed mushrooms.

Enjoy!