Mini Vegan Quiches

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Mini Vegan Quiche with Gluten-free Crusts

(Margaret’s tried and true version)

This can be made with various ingredients, but here’s a start!

1 12.3 oz package firm silken tofu, drained

¼ cup plain soymilk

2 tbs nutritional yeast

1 tbs cornstarch (or potato starch or arrowroot)

1 tsp tahini or cashew butter (I use more like a tbs)

¼ tsp onion powder

¼ tsp turmeric

½- ¾ tsp kala namak salt—gives an eggy flavor (or regular salt)

1 tsp minced garlic (can use powdered if needed)

1 tbs minced fresh chives

1 tsp minced fresh rosemary (or ½ tsp dried)

black pepper to taste (I omit)

1 cup finely chopped broccoli or other veggie or (2 cups spinach, etc)

1 cup chopped mushrooms (I rehydrated dry, or leave out and use more veggies)

Opt: ½ - 1 cup grated non-dairy cheese

1 package GF crust mix. Make per directions (divide in two and chill), then divide into the number of muffins cups you are going to use as you line the cups.

The conundrum here is numbers—one recipe of the quiche makes about 12 quiches. One recipe of a GF crust mix (for two pie crusts) makes about 16-24 quiches–about 16 if you spread the crust to the top, or stretch it to 24 if you just go halfway up the muffin cup. You can underfill the cups with quiche or do a double recipe and stretch. Or just make some without the crust. Or make fewer and roll out extra crust and cut out adorable shapes to stick on top…chicks/bunnies for Easter, etc.

Preheat oven to 375° F. Spray (or use liners) 12 muffin or cupcake sized cups with non-stick spray...or grease lightly with vegan butter.

Mix tofu and soymilk in blender or food processor til smooth. Then add in next 10 ingredients. Pour this mixture into large bowl of chopped veggies/mushrooms and stir well.

Fill muffin tins (already lined with raw crust) with this tofu mixture. Bake in oven about 20-35 minutes. Cool slightly and serve. They are nice with some vegan butter. Also good cold. Freezes well.

Vegan MOFO: Thaw-it Thursday–Amy's Dairy Free Rice Macaroni and Cheeze

 Amy's Dairy Free Rice Macaroni and Cheeze

 So I guess I am going to be quite lazy on Thursdays after all and just thaw something I like! This is one of my favorite comfort foods, and since it's not the cheapest frozen convenience product out there, it's a treat for now and then. It heats in the microwave in under 5 minutes, is thick and creamy and just enough for a meal. (To be healthy, I should make myself a nice salad. Uh huh, yeah, I'll do that....)

When I'm eating nightshades, I also add a few drops of sriracha sauce to give it a little heat. Not much, just some added flavor. The pasta is probably a bit on the mushy side, but hey, this is a frozen gluten-free product and I think it's just fine. Sometimes I add some extra pasta and some vegan sour cream or cream cheese to stretch it a bit. Also great with some vegan chili thrown in. (Chili-Man Chili is our favorite canned chili at our house. The hubbie can use a can opener and the DD loves the chili.)

 

Thumbs up for Amy's GF, Non-dairy Rice Macaroni and Cheeze

Vegan MOFO: Wicked Wednesday–La Cucaracha Shake

La Cucaracha in Spanish means "The Cockroach." So why in the world did I name this shake after an insect? Since this blog is vegan, you know it's not because there are any actual cockroaches in the recipe.

I came up with this adult version of a chocolate shake many years ago while on vacation with some friends. We had a little non-dairy ice cream on hand, some Oreos and some Kahlua. What could be more natural than to put all this together? I think the peanut butter is a recent addition, well, just because I love peanut butter and chocolate.


La Cucaracha? I think the crumbled Oreos look like crushed cockroaches, I guess. Sorry. It sounded exotic.

I've been told the song "La Cucaracha" is all about stomping on cockroaches. Or more metaphorically, about stomping out an oppressive regime.

La Cucaracha (adult version)
Makes one shake 
(Why would you want to share?)

1 cup            vanilla non-dairy ice cream
1 Tbs            chocolate syrup (or 1/2 Tbs cocoa)
1/2-3/4 cup   non-dairy milk
1 Tbs            Kahlua
1 Tbs            peanut butter

Oreo crumbles*.

Mix all items in a blender, pulse 'til mixed. Add more ice cream if you like a thicker shake. Leave out Kahlua if you are sharing with anyone under age 21. Top with Oreo crumbles.

* To make this gluten/wheat-free, either leave out the crumbles or use a gluten-free or wheat-free chocolate cookie. Newman's makes a wheat-free Oreo-like cookie (it's not GF).

No actual cockroaches were harmed in the making of this recipe or blog post. Nor do I advocate stomping on cockroaches. I don't think I've ever stomped on a cockroach in my life. I have been known to find a cricket (that was driving me mad) that had found its way into my bedroom and gently carry it outside. True story.

Vegan MOFO Mash-it-up Monday: These Aren't Your Mother's Scrambled Eggs

For the month of September, Mash-it-up Monday will have recipes for things that are...mashed, blended or maybe things put together that you normally wouldn't think of putting together. Like two songs in a "Mash-Up." Or Sea Salt with Dark Chocolate. (We know now this goes together...but three years ago?) Maybe smoothies or blended soups. Or mashed potatoes or mashed .... you name it!

Today's recipe is a favorite of my daughter's...she routinely asks for my Tofu Omelettes and Scrambled Tofu. Makes me happy. (It's not always easy to please a 12 year old.)

This is an easy breakfast to make, and you can use whatever veggie you have in the fridge–you don't have to use broccoli. But to really impress a vegan, you do need to do a little planning if you don't regularly have tofu and turmeric on hand.

The secret these days to a great vegan "egg" dish is the salt. Not just any old sea salt or Himalayan Pink. This is India Black Kala Namak Salt, by The Spice Lab (available at their website or via Amazon). It really does have that "sulphur" smell and taste, which gives tofu eggs that special egg-y flavor. (Great for making vegan deviled eggs, too.)

These Aren't Your Mother's Scrambled Eggs
(Unless you are my daughter!)

1     Package Firm Tofu (the kind in water, not vacuum packed, about 15 oz)
2     baby carrots, grated
3     broccoli florets, grated or chopped very finely
1/2  tsp turmeric
1     tsp granulated onion*
1/2  tsp garlic powder*
1/4-1/2 tsp India Black Kala Namak Salt
1     tsp dried parsley (or 1 Tbs fresh)
1/2  cup vegan cheese, grated (I use Daiya Mozzerella)**

1-3  Tbs water or non-dairy milk (opt)

1-3  Tbs oil/margarine or water for frying

Serving suggestions:
Serve with vegan sour cream, vegan margarine or ketchup.

* If using fresh onion and/or garlic, chop finely and saute in large frying pan first in oil/margarine or water.

** The cheese is optional, but I found that using it helps the mixture stay together and it browns better, like the photo. If you like your scrambled "eggs" really soft, then omit the cheese or melt it on top later.

Directions
1. In a large bowl, crumble the tofu with your hands or with a masher. Grate carrots into bowl, then grate broccoli into bowl. Mix well.

2. Add turmeric, onion, garlic, salt, parsley and vegan cheese. Mix well. Don't worry that it doesn't look very yellow yet. It "colors up" when it cooks.

3. If mixture seems too dry, add water or non-dairy milk a tablespoon at a time until wet. Mix well.

4. Place the mixture about a 1/2 cup at a time in a hot pan (med high) with your choice of oil/margarine. Pat it down with your spatula so it is flat and not too thick. Let the bottom brown before you turn it. When you go to flip a section, try to flip one spatula-full at a time. Don't stir this up like you would a real egg scramble (unless you like your eggs softer). I like the browning it since it adds a little mouth-feel, and you won't get it if you keep stirring it. There will be plenty soft "egg" inside still.

5. Serve and eat!

Winter White Chili

Gluten-free

Ingredients

• 1 tablespoon canola oil
• 1 1/2 cups chopped onion
• 2 4-ounce cans chopped green chiles (opt)
• 1-4 cloves garlic
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/8-1/4 teaspoon cayenne pepper
• 1 can each great northern beans, white lima beans
  and navy beans, rinsed
• (or use 2 ¼ cups dried beans, soaked)
• 4 cups reduced-sodium broth
• 1-2 cups diced soy strips
• 1 head of cauliflower, chopped up
• salt, to taste (after beans have cooked)
  
  Add after cooking:
• 2 tablespoons cider vinegar
  

Preparation

1. Heat oil in a large pot or Dutch oven over medium-high heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Stir in garlic, chiles, oregano, cumin and cayenne. Cook, stirring occasionally, for 5 minutes. Stir in beans, cauliflower, soy strips and broth; bring to a simmer. Cook, stirring occasionally, for 20 minutes. Add soy strips and vinegar; cook for 5 minutes more.  Add cider vinegar. Serve.
   
   
2. Pressure Cooker method: Use dried beans. Soak in water the night before, pour off water and rinse before adding to soup. Cook onions in oil in bottom of pressure cooker, add garlic, stir, add herbs and spices. Add other ingredients, cook on high pressure for 10-12 minutes, slow release.
   
   Either method: For a thicker soup base, use an immersion blender in the pot or take some out and blend it.

Holiday Herbed Cheeze Ball

My sister used to make the greatest herbed cheese when my parents had a restaurant in Stockton, CA. I think we used it as a spread in a sandwich. (The restaurant was "St. George and the Duck" at St. Mark's Plaza for those who might remember it!) I was eating cheese in those days, still not realizing all that my dairy allergy entailed.

Fast forward to today, when I am a vegan with fond memories of herbed cheese and a longing to be able to eat a cheese ball at a party!

I've put them all together here. It might look fancy, but it's quite simple. You do need to plan ahead a little if you want to make it into a ball (it needs to firm up in the fridge), but you can even make and eat it in 10 minutes if you want to use it as a dip or spread. (Although the flavor is enhanced if you let it sit for a few days to really infuse the cheese with the herbs.)

You can use fresh herbs, but I've made mine with what I've got in the spice cabinet. All measurements are estimates since I just throw in what I think will work. You can adjust to your own tastes and contents of your spice cabinet!

Herbed Cheeze Ball
(Vegan, Gluten-free)

1 8 oz container non-dairy cream cheese
3 Tbs white wine (adjust amount for firmness)
1-3 tsp dried parsley
1-3 tsp dried rosemary
1-3 tsp dried thyme
1/2 tsp garlic powder
1-4 Tbs dehydrated onion flakes (these will help to firm it up)

Coating (if you are making a ball)
1/2 cup chopped nuts (I used walnuts)
1/4 cup dried cranberries (optional)

Serve with crackers. (Serve with gluten-free crackers if you've got GF friends. I like rice crackers.)

Instructions:
Put the first seven ingredients in a bowl and mix well with a fork. You are done now if you want to serve it as a dip or spread right away or you can let it sit in the fridge.

To make the ball:
Place the mixture in the fridge for 1-3 days to firm up. The longer it sits, the more the flavors develop. If you have used the dehydrated onion flakes, they will help soak up the wine and make it firmer.

Just before serving (or the day of the party), take the mixture out of the fridge. With clean hands, roll it into a ball shape (this is the messy part), and then either:

1. Roll the ball in the chopped nuts, covering the ball well. Place on your serving tray.

or

2. Place the ball on your tray and arrange cranberries in two lines over and across the ball, like a ribbon on a package. You can even place a row along the bottom edge. Carefully apply chopped walnuts in the areas between the cranberries.

A note on serving: when I made this for a party at someone else's house, I put my "naked" cheeseball on a small circle of cardboard covered with tinfoil. That way I didn't have to apply the nuts to it on a big plate that wouldn't fit in my fridge. I could still fit it in a container (wrapped loosely in tinfoil) and I dressed my plate once I was at the party.

Easy Tomato Sauce

I have to admit, I'm not really a fan of tomato sauce anymore. Somewhere in my 40s my digestive system began having a difference of opinion with my palate. This is sad, especially since a nice marinara sauce on pasta used to be a stand-by for me at non-veg restaurants. But alas, wheat pasta is a no-no these days, too!

But, I do still serve a red sauce to my family, and especially to my daughter, who loves her pasta with either red sauce, pesto or just veg butter and yeast.

Since no one here really eats a lot of red sauce at any one time, we ended of up wasting most of any jar we would open up for either a meal or a snack. I dislike wasting food and I dislike wasting money even more!

I think I have finally found a solution to my problem! After buying a pressure cooker recently, I realized I could easily make a simple red sauce with the canned tomatoes I have on hand and dried and fresh spices. I could control the sugar and the oil. And, I had just purchased a box of vintage jam jars and lids at a garage sale (thinking I would make some jam from the crazy cherry-plum trees that line out driveway). I soon realized, though, that those jars were the perfect size for how much red sauce we might use, even over the course of a few days. (Experience has borne this out. They are perfect!)

I whittled down a recipe I found on the internet (she must have been making pasta sauce for a huge Italian family) and simply put this in my tiny jars (which have sort of been sterilized), let them cool, and then stuck them in my freezer to pop out only when needed.

Here's the recipe I came up with. Of course, like any good cook, you can add things you like. But if you suddenly find yourself trying to feed a veg'n and all you've got in the pantry is some old cheesey or meaty jar of sauce, you can whip this up in an instant for a fresh "chef made" taste. (You don't really even need to pressure cook this, you could also just blend fresh or canned tomatoes and your herbs. Really. It works. I've done it.)

Simple Tomato Sauce
(Make this "Raw Vegan" by using fresh tomatoes and no bay leaf)

3 cans tomatoes (I used diced)
1 can water
1 small can tomato paste or sauce
1-2 tbs dry veggie stock
1-3 tsp of fresh or dry herbs/spices: basil, oregano, chives, onion
1-2 cloves fresh garlic or 1/2-1 tsp garlic powder
1 bay leaf
salt to taste

Optional:
Some red or white wine, vodka, veggies, olives, etc. Saute some onions first in oil or water.

Instructions:
Fresh raw: Just blend this in a blender. Serve.
Cooked on stove: combine all in a pot, simmer til hot or longer if you really want to reduce it and blend the flavors. Take out bay leaf before serving. (I used my pressure cooker. Around 15 minutes at pressure. Natural pressure release. Open lid away from you.)

I poured my sauce into small jam jars that I had boiled to sterilize. Since I wasn't being extra careful, I froze them instead of considering them "canned." Don't over-fill if you are freezing to allow for expansion.

Serve over regular pasta or rice or corn pasta for a fully gluten-free experience.

Easy Garden Wrap

My daughter attended a school with a terrific garden program from Kindergarten through 5th grade. The amazing teacher, Laurel Anderson, made sure the kids weren't just planting seeds or watering flowers. She had them FIXING and EATING the food that they grew. Once a week for two years, I had the pleasure of helping out with my daughter's class. Each week's class ended with a snack made by half the group and served to everyone. Because gardening is not just about plants. It's about food, cooking, sharing, serving, enjoying, discovery, health and community. Laurel got all that in in a 50 minute class.

One of the last meals we shared, and apparently one of the class' favorites, was the "Garden Wrap." It's presented here in a regular tortilla, but if you are gluten-free, you could use a rice wrap, nori or even just roll this up into a big piece of lettuce.

My daughter requests this dressing now. Laurel's original dressing called for yogurt, but I've veganized it to a soy or other-based yogurt with no problem. And because we now grow our own herbs at home, I can make this myself in the blink of an eye.

 

A wrap lends itself to any ingredients you have on hand.

These are my daughter's favorites. 

Harmony Garden Wraps

  Dressing (blend in blender)

• 1/2 cup plain soy or other yogurt
• 1 lemon, juiced
• 2 handfuls of French sorrel (or other herbs- any bitter lettuce works)
• 1 bunch chives
• Herbs/salt – to taste
• 2 cloves garlic
• 1/4 cup -- 1/2 cup oil (optional)

Wrap Instructions:

• Spread dressing on tortilla.
• Sprinkle on sunflower seeds.
• Grate a little carrot over it.
• Add washed spinach/lettuce.
• Roll it up carefully.
• You can eat this whole, cut it in half or into little wheels if you are serving as an appetizer. 

That's a wrap!

Vegan Chocolate Peppermintini Mousse

Vegan Chocolate Peppermintini Mousse
This is a very simple, no-cook (some melting is involved) recipe that really impresses people. You can even use this as a pie filling.

1 aseptic package silken tofu
1/4–1/2 cup Peppermintini mix (or any other liquid)
1 TBS agave (to taste)
a few drops mint flavoring
1/4 -1/2 bag vegan chocolate chips

Sprinkles and fresh mint for garnish

Blend tofu and liquids in food processor or blender until very smooth.

Melt chocolate chips on stove-top or in microwave. Add to tofu mixture in blender, scraping down sides well.

Put in small cups or one large bowl and store in fridge. You can eat it right away or let it get cold and harder in the fridge. Excellent with vegan whipped cream, nuts, granola, etc. Or fold in vegan whipped cream to make it more of an actual "mousse."

Note: You can put in more or fewer chocolate chips. The more–the firmer, the fewer–the softer and more pudding like. You can also use any kind of liquid you like–water, soy milk, Kahlua or other strongly flavored liqueurs. The chocolate is such a strong flavor that it easily overpowers anything you put in!

Pumpkin Pie Smoothie

Pumpkin Pie Smoothie
(Sorry for being inexact--I never really measure!)

1/4 to 1/2 cup pumpkin puree
1/2 cup to 1 cup milk alternative
1/2- 1 fresh orange
1/2 cup frozen mango
1/4- 1/2 tsp Pumpkin Pie spice (or combo of cinnamon, nutmeg, ginger)
1 Tbs agave nectar (a couple of dates would work, too)
1/2 tsp vanilla
Blend and enjoy! 
Grate a little nutmeg on top if you like. 
Fancy version: vegan whipped cream on top!

You can make this with almost any mixture of fruits. I happened to have mango on hand and thought the orange would really brighten it. I've also made it with just pumpkin and milk.

Doughnuts, Veganism, Alicia Silverstone and Das Racist

Ok, this is just too weird.

I'm not too sure where to start this story.

I'll begin in Portland where I was attending the first ever Vida Vegan Bloggers Conference last week.

On one of our out-of-the-hotel vegan foodie haunts to Voodoo Doughnuts (a whole tray of vegan doughnuts to choose from ... even "creme" filled ... I know, heaven, if there is such a place, is filled with cruelty-free vegan creme filled doughnuts, vegan corn-dogs and just-deep-dried tater tots and comfortable pleather shoes), our family heard a tune being blasted in the glowing pink-walled just-a-touch-too-hot (is that a velvet portrait of Kenny Rogers on the wall?) doughnut shop. The lyrics were simple. The metre was rap.

"I'm at the Pizza Hut. I'm at the Taco Bell. I'm at the cah-h-hm-bination Pizza Hut and Taco Bell."
"I'm at the Pizza Hut. I'm at the Taco Bell. I'm at the cah-h-hm-bination Pizza Hut and Taco Bell."

Now sing that again. And again. And again. And for about 5 more minutes. You got it. You got it. You got it.

I'll be the first to admit that I hate rap. (I hate to wrap, too. Presents that is. Is there a connection?)

But this song struck a chord. Granted, just one chord. Over and over.

My darling husband and darling daughter were with me getting doughnuts. Taco Bell and Pizza Hut are their two favorite places in the whole darn world. Yes, you can get vegan things (hold the cheese) at TB, but PH, well, not so vegan. We're waiting in line with our newly found vegan-foodie friends Cheryl and Kathy (vegan cookbook author) at this hot and stuffy hipster* joint (go look it up, I had to)  when I tell my family to "Listen to this song, I think it will have special meaning for you!"

Oh yeah, new family favorite.

The next day involves a twelve hour drive home to Sonoma County and some googling on my iPhone to learn about the song and its creators, the duo "Das Racist." Silly me, I thought they might be German. (I took two years of German in college.) Come to find out, it's slang for "That's Racist." Pronounced "Dass" not "Dahss." Which is really quite close to how it might be said in German, "Das ist racist." I have no idea how to say "racist" is German.

Fast forward to tonight, when we are just too bored to watch TV anymore (The Soup=Funny. Chelsea Lately=Chuckles, but Tacky. OMG, the Kardashians are on=Just Tacky. Let's google Pizza Hut/Taco Bell again.

We watch some pretty funny YouTube takes on PH/TB, but then I read that Das Racist is coming out with a real album on iTunes on September 13 and one cut has already been released. Once on iTunes, I see that there are a few free podcasts available with interviews.

One such podcast not only includes Das Racist, but an interview with actress and vegan cookbook author Alicia Silverstone. I only happen to write a blog, The Vegan Reduction Project, that includes her book. (APM: The Dinner Party Download. Episode 46.) How is it that the Combination Pizza Hut and Taco Bell song is so linked to veganism?

I like Pizza Hut. I like Taco Bell. I like Veganism. I like Voodoo Doughnuts. I like Alicia Silverstone.  I like a combination of Pizza Hut and Taco Bell and Veganism and Voodoo Doughnuts and Alicia Silverstone.

I like Pizza Hut. I like Taco Bell. I like Veganism. I like Voodoo Doughnuts. I like Alicia Silverstone.  I like a combination of Pizza Hut and Taco Bell and Veganism and Voodoo Doughnuts and Alicia Silverstone. 

*The whole hipster thing..I just have to say, even though I turned 50 this year, I was doing hipster stuff before I knew what is was. Ironic, huh? And THAT in itself is the definition of hipster. I served PBR  (that's Pabst Blue Ribbon in hipstese) at my birthday party this year, while dressed in my best 50's dress/crinoline/short poofed hair. I've been a vegan for almost two decades (when these 20-something vegan hipsters were still being bottle-fed cow-dairy formula), and I own two totally retro fondue pots. Which I serve vegan cheese fondue in. AND I've been blogging since BEFORE the term "blogging." OMG, I'm an old hipster. Now I know how all those old hippies feel out here in West County. 

"Turn on, tune in, drop out." Oh, what hipster said THAT?

Choriza Pizza

Vegan. Gluten-free. Yummy. Easy. One pan.

Cornbread base
1 cup cornmeal
1 cup gluten-free flour mix + 1/2 tsp xanthan gum
(or 1 cup regular flour)
1/4 cup sugar
4 tsp baking powder
1/4 tsp salt
1 cup vegan milk
1 egg replacer
1/4 cup vegetable oil  (or 1/8 cup oil + 1/8 cup apple sauce)

Toppings
1/2 cup or more corn kernels (can be fresh or frozen)
1 package Soy Chorizo
1/2 cup or more of vegan cheese

Preheat oven to 425 degrees.

Combine dry ingredients of cornbread base. Combine wet ingredients. Mix the two. Pour in lightly greased 8x8 pan.

Spread corn on top. Spread soy chorizo on top of corn. Layer cheese on top of chorizo.

Bake for 20-30 minutes. Let sit a few minutes before serving.

You can make this easier to make if you use a packaged vegan or gluten-free cornbread mix, but this one is pretty easy as it is.

 I used Bob's Red Mill Gluten-free Flour Mix and Daiya Cheddar Cheese.

Vegan Gourmet Tostada Part II

 Another easy tostada to make:

Chive-talkin' Tostada

Makes one

Corn tortilla
Tomato Sauce (I used my own Green"Red" Sauce)
Daiya Cheese (mozzarella)
Chopped walnuts
Chopped fresh chives
Chopped fresh basil
Cut up cooked yam or sweet potato

Layer on the ingredients. Putting the cheese on last helps it all to stay on the tortilla. Toast in oven or toaster oven until cheese is melted.

Pumpkin Walnut Chocolate Chip Muffins

This recipe is based on the Pumpkin Chocolate Chip Cupcakes found in Isa Chandra Moskowitz's Vegan Cupcakes Take Over the World. I made it gluten-free and substituted what I had on hand. Here's my version.

Pumpkin Walnut Chocolate Chip Muffins

Ingredients
1 cup of canned Pumpkin Pie Mix
1/3 cup oil
2/3 cup sugar
1/4 cup soy milk
1 tsp vanilla
1 1/4 cups flour
(I used 3/4 cup Bob's Red Mill Gluten Free Flour Mix and 1/2 cup Millet flour)
1 1/4 tsp xanthan gum (not needed if using regular flour)
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/4 cup vegan chocolate chips
1/2 cup chopped walnuts

Topping
1/4 - 1/2 cup chopped nuts
1/4 cup sugar


Directions
Makes 12 muffins
Preheat oven to 350 F

1. Mix Pumpkin, oil, sugar, milk and vanilla. 
2. I sifted in the flours, xanthan gum, baking powder, baking soda and salt.
3. Stir together with a  fork, but do not over-stir.
4. Fold in chips and nuts.
5. Fill muffin cups two-thirds full.
6. I sprinkled a little sugar and chopped nuts on top.
7. Bake for 22-24 minutes. Check with toothpick for doneness.

With these ingredients, the muffins were very moist and took forever to bake, easily 5-10 minutes longer than the recipe suggested. I made regular size muffins as well as mini-muffins, which take about half the time to bake. Don't over-fill, especially the mini muffins. They are a little crumbly and a big "muffin-top" doesn't hold up well. But eating your mistakes in this regard is not bad thing!

Next time I will reduce the oil and add some apple sauce instead.

The original recipe called for plain canned pumpkin, but all I had on hand was a canned pumpkin pie mix so I reduced the original sugar from 1 cup to 2/3. (I think I could reduce it further, either way.) And I left out the 1/2 tsp cinnamon. The original recipe also called for regular wheat flour, but I needed to make it gluten free so I used what I had left and added the xanthan gum. I also reduced the chocolate chips from 1/2 cup to 1/4 cup.

My family (including the finicky 9 year-old) loved these muffins as did my organizer friends at my meeting. I'm making these again very soon!

It's truly a toss-up whether these are muffins or cupcakes. I opted not to icing them, but just sprinkle some sugar and chopped nuts.

Chavomondo Milkshake

Raw version, serves 1-2
1/4 cup almonds (soak first if you like)
7 oz water
1 avocado
1-2 Tbs raw cacao powder
1-2 Tbs raw agave nectar
2-3 ice cubes

Optional ideas
cinnamon
nutmeg
mint

Soak almonds first in water for an hour, if you like, then drain. Place in blender with 7 oz water and blend until smooth. You can now choose to strain out the almond pulp if you want a very smooth milkshake or keep it in for more fiber and protein.

Add avocado, cacao and agave nectar, blend until very smooth.

Ahh...chocolatey raw goodness! (This doesn't have to be raw. You could use any prepared non-dairy milk, regular cocoa powder and any kind of sweetener. I can see this being very tasty with coconut milk, a little mint at the holidays or even cinnamon and nutmeg.)

Chocolate Cranberry Blossoms

This is a recipe from the blog of Meghan Telpner, Making Love in the Kitchen. It was fairly easy to make, although I have some suggestions after trying this myself. (Just melt the coconut oil and mix with chocolate. Take it off the heat very quickly. Mine cooked too long and got fudge-y.) This was my first attempt at a confection like this.

You can visit her blog at this link to see the recipe. (And find all the other goodness she has there!)

http://meghantelpnerblog.com/2011/03/14/spike-march-break-monday-with-chocolate-and-rum/

Changes I made:

• I used agave syrup instead of honey.
• Be sure to "just" melt the coconut oil and mix in the chocolate, do not overcook, it will become very thick and not pourable.
• I was only able to make six Blossoms, but maybe I could have made the 12 if the chocolate had stayed pourable. It still worked and they tasted great.

This is a perfect recipe to try if you are hoping to impress a vegan. We so rarely get to eat desserts that we haven't made ourselves because they contain dairy, egg or other animal products. This is even gluten-free. I think you could even use all raw ingredients and melt the coconut oil in a bath of hot water to keep it "legally" raw.

The green you see here is a chocolate mint I have growing in my yard. I didn't use it in this recipe, but thought it would make such a pretty addition.

Stir-fry

I hadn't made a stir-fry in a long time and this one came together so nicely! I already had some rice made and had plenty of veggies in the fridge. This is a throw-it-together dinner if there ever was one.

Cooked Brown Rice
Firm tofu (cut in triangles)
Sugar snap peas
sliced carrots
chopped or torn kale
olive oil
coconut oil
sesame seed oil
soy sauce
ginger powder
garlic powder

I browned the tofu in some soy sauce (I use reduced sodium wheat-free Tamari) with a little olive oil. I could have used some coconut oil here for more flavor. Set it aside. Then in true stir-fry fashion, I fried the carrots first (longest to cook), then the snap peas, then the kale, all the while throwing some garlic or ginger powder on top, along with a little sesame oil. (I made this dish without the usual gresh garlic and onions since a family member is having a sensitivity.) Once the kale had reduced volume, I threw in the rice. It was sticking to the pan a little and that's when I realized I could be using some coconut oil for a real zip. Get it all heated through, put the tofu back in, heat a little longer and serve.

This 'n That Tomato Soup

Some beautiful heirloom tomatoes called out to me at Andy's Produce the other day, and I figured I could create a nice soup in my new VitaMix blender (thank you Santa).

Again, this is all approximate, I just threw things in. You could also do this in a regular blender, I think and then heat it up on the stove.

8 oz soy milk
3 big heirloom tomatoes
1 TBS no-salt veggie broth powder
2 TBS peanut butter
1 onion
1 TBS soy sauce
1/4 tsp cayenne
1/2 tsp dried basil
1/2 tsp dried parsley
1/4 tsp dried garlic powder
1TBS agave nectar
1TBS olive oil (opt.)

Sliced spring onion for garnish

Throw it in, whir it up! Heat or serve cold.

New Year's Black-Eyed Peas

This is my own creation after reading a number of recipes. No, I didn't make any cornbread, but next time I will.

I didn't measure a thing, so this is all approximate.

First I soaked overnight about 1.5 cups of the black-eyed peas I found in my pantry. (That was lucky!)

Then I drained off the water, rinsed and added enough water to cover by an inch, added about 3TBS of no-salt veggie broth powder, 2 tsp salt and simmered for about 30 minutes.

Next, I sauteed some onion (1 whole) and garlic (2 cloves minced). To that pan I added about 2 cups of the beans, some of the simmering broth, a little white wine and some veggie bacon bits (to add that Southern hamhock flavor without killing a pig).

And, heat it all up....serve and EAT!

I had beans left over, I could have added it all to this pan.

Someday I'll remember to take a picture before we eat it all!

Ingredients
1.5 cups black-eyed peas
2 tsp salt
3 TBS veggie broth powder

1 onion
2 cloves garlic
2 TBS veggie baco bits
1/4 - 1/2 cup white wine

What else would have been good?
Sauteed Mushrooms
Serve it on brown rice
Serve it on corn bread

Easy Gourmet Vegan Tostadas, Part I

 Pictured is a daiya cheese, pine nut, taco sauce and kale tostada.

I love fixing these quick and easy lunches for myself. I make one or two depending on how hungry I am. Make a bunch and cut in quarters for an easy appetizer. 

Pining for Pesto Tostada
(Makes one whole tostada or 4 quarters)

One corn tortilla
(I use Food for Life sprouted corn tortilla.)

1-2 TBS vegan pesto sauce
1-2 TBS shredded vegan cheese
1 TBS pine nuts

Spread pesto on tortilla. Sprinkle on pine nuts, then sprinkle cheese on top.

Toast in a toaster oven for about 5 minutes until cheese has melted. Cut into quarters to consume!

Truth be told, I don't measure the ingredients, I just put on what I think looks good.

Disclosure: I receive no compensation from the companies mentioned. I just happen to buy these things and like them.

Update: I also like Daiya Cheeses and they melt very nicely.