Posts Tagged ‘vegan mofo 2010’

Pumpkin Pancakes

My love affair with coconut flour continues in these pumpkin pancakes. I think the coconut flour along with the oats give these pancakes a wonderful flavor that is just sweet enough that you may not need syrup if you so chose.

I also needed something to make after using half of the can of pumpkin to make the GF Chocolate Chip Pumpkin Muffins and this weekend I was craving pancakes.  When serving these to non vegan friends I do cook them with a little bit of Earth Balance spread to ensure they like them since most SAD eaters are used to tons of butter :) .

This time of year is a great time to discover different ways to use pumpkin and then carry its use throughout the year to diversify your diet as well as add additional nutrients. The vitamin A in pumpkins is through the roof thus protecting your eyes and helping you see better in the dark!

pumpkin pancakes

Pumpkin Pancakes

Makes: 15-20 pancakes

1 1/2 cups flour
1/2 cup coconut flour
1/2 cup lightly ground oats (keep slightly coarse for the fiber and texture)
1 heaping Tablespoon sugar (can eliminate if using syrup or want to cut calories more)
1 Tablespoon pumpkin spice
1 pinch of salt
2 teaspoons baking soda
1 1/2 teaspoons baking powder
2 egg replacers
1 teaspoon vanilla
1/2 cup canned pumpkin
2 1/2-3 cups vanilla almond milk (more or less depending on your desired thickness-the more runny the batter the more soggy the pancake)

Blend together the dry ingredients in a large bowl and set aside.

Mix the egg replacers together well then blend with the wet ingredients.  Pour into the dry ingredients and blend until desired consistency is achieved.

Warm a skillet on medium heat and spray lightly with cooking spray.  Pour approximately 1/4 cup of batter onto the warm pan and cook until the bubbles start to pop or until you can see the edges drying out.  Flip and cook until golden brown.  Sprinkle with a little bit of pumpkin spice and serve with fresh fruit or syrup and ENJOY!

pumpkin pancakes

pumpkin pancakes

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Fattening Friday-Chocolate Pudding Pie

OK I’m NEVER making this again!  This is not a grainy pudding that many vegan chocolate puddings are but instead it is a rich, creamy and oh so addicting treat.  If it is sitting in my fridge I will eat it ALL so unless I am taking it to a party or something I must NEVER make it again!  I actually ate half of it all by myself and then had a sugar rush from h@!!

I make the crust an uncooked one with crunchy sugar mixed in with the nuts and dates for a very unique texture and taste.  You can completely eliminate the sugar and increase the dates if you want to make it a little less naughty.  My 16 year old’s eyes rolled back in here head when she tried it and she said “MOM, why do you make these things!  Now I’m going to eat more than I should.”  :)

I do preach health and strive to be a healthy person but like many people I don’t always practice what I preach and these types of desserts are my weaknesses.  I do think that there is nothing wrong with eating a treat now and then just don’t let it turn into all the time (I get in a sweet groove myself sometimes!).

chocolate pudding pie

Chocolate Pudding Pie

Serves: 6-8 slices

1 cup raw unsalted walnuts
1 cup raw unsalted pecans
16 + dates (enough to make it stick together) all dates are different sizes and have a different level of moisture so you have to add accordingly
3/4 cup sugar
1 bag vegan chocolate chips (I use ghirardelli)
3 Tablespoons dried lemon peel (if you don’t have this no biggie, just gives a nice subtle flavor)
1 teaspoon vanilla extract
1 1/2 cups almond milk (I use unsweetened-there is enough sugar already in this baby)
2 Tablespoons corn starch
4 Tablespoons water

Blend the nuts, dates and sugar together until you can press it easily together with your fingers but without being too sticky.

Pour nut mixture into a pie tin and press around the sides and bottom then set aside.

Pour the chocolate chips, lemon peel and vanilla into a medium sauce pan and melt, stirring often.  Add milk a 1/4 cup at a time, mixing well.

Once the chocolate is fully melted and cooking at a medium/low temperature to prevent it from bubbling and burning you, mix together the cornstarch and water then it pour into the melted chocolate.  Mix well and stir until it thickens well.

Pour the chocolate into the crust lined pie tin and put in the refrigerator for at least 4 hours to allow it to set up.

Top with powdered sugar or fresh berries and ENJOY!

chocolate pudding pie vegan

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Chewy Lentil Loaf

Every vegan recipe site has to have a mock meatloaf right!  A lot of loafs out there have the imitation meats in them or very mashed up beans and grains to make a pretty mushy loaf.  Not that there is anything wrong with mushy mock loaf but I really like texture and something to chew on not just smoosh and swallow.

I am probably in the minority with this because my husband and 2 of my 4 kids prefer their food on the  softer side.  They like their split pea soup pureed but I like mine chunky.  I made this loaf the way I like it but it can certainly be made to be smoother by mashing the lentils and even the rice.  You decide what you like best but the flavor does not need changing, in my humble opinion.

I like the old fashion way to cover a loaf slice on my plate and that is with good ole ketchup.  There are tons of other options you could employee including mashed potatoes, vegan gravy, A-1 sauce or what ever other sauce you love.

This loaf is extremely low fat and would be Dr. McDougall approved if you follow his type of vegan diet.  You will get tons of cholesterol lowering fiber while still getting tons of flavor and feeling good about what you are eating.

chewy lentil loaf

Chewy Lentil Loaf

Serves: 6-8 slices

3 cups cooked lentils
3 cups cooked rice (I used Kashi’s 7 grain rice for the various kinds of grains and chewy texture but plain old brown rice would work great too)
1 onion finely chopped
4 celery stalks chopped
3-4 cloves of garlic minced
1/2-3/4 cup walnuts coarsely chopped
1/4 bread crumbs (can use gluten free bread to keep this GF)
2 Tablespoons flour of your choice
2 Tablespoons soy sauce
1 Tablespoon red wine vinegar
2 Ener-G Egg replacer (or egg replacer of your choice)
1 1/2 teaspoons ground sage
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons ground coriander seed
1 teaspoon ground thyme
salt and pepper to taste

Cook lentils and rice (separately of course) according to package directions.

Preheat the oven to 350° F.

Cook onions, celery and garlic in a small sauce pan with a little water until tender then pour into a large mixing bowl.  Add the lentils and smash slightly or a lot depending on your desired texture.

Add all the remaining ingredients and mix well.  Transfer to a sprayed loaf pan, cover with tin foil and bake at 350° F for 30 minutes.  Remove foil after 30 minutes and cook for 5-10 minutes to brown the top slightly.

Cool for 10 minutes before cutting so it won’t fall apart.  Serve with ketchup or topping of your choice and ENJOY!

chewy lentil loaf

chewy lentil loaf

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Old Recipes New Photos

When I started blogging I haphazardly took pictures of the food I made and posted it without even thinking about it.  As long as it was not too blurry and showed the food I figured it was good.  WOW I was so wrong!  I had never taken a photography class in my life and my photography experience went as far as taking pictures of my kids playing or at birthday and Christmas parties.

Once I tried to submit my photos to some of the food sites I realized they SUCKED and that is why they were being rejected DUH!  I started actually paying attention to the photographs of other vegan food bloggers and saw that there were some amazingly talented people out there who took beautifully artistic pictures and I had a lot of learning to do.  I am still learning and have yet to go out and buy a real camera and photo box but I have learned how to use my little point and shoot a little better and try to be creative where I can.  At a minimum I at least adjust the lighting so it is much brighter and not so dark and there is not a flash :) .

So since those first few months I have started to retake pictures of some of those old recipes and delete the old embarrassingly ugly one.    For those of you who keep up with the new posts but don’t look at the recipe page I am going to post a few of the new photos for the old recipes here.  It sure helps them to look more appetizing and me to look like a real food blogger ;)   I have plenty more to retake as you can see from the recipe page and will work on it but I like to make new recipes and with it being VeganMoFo I am dedicated (for now) to doing just that.  These are the most recent retakes and links to those recipes.  I will keep posting new ones as I go so check back periodically.

Almond Maple Bananas

almond maple bananas

Oatmeal Waffles

Oatmeal Waffles

Garlic Mashed Potatoes

Garlic mashed potatoes

Glazed Cinnamon Biscuits

cinnamon Biscuts

Super Sourdough Sandwich

Super Sour Dough Sandwich

Fruity Smoothie

fruity smoothie

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Stuffed Peanut Butter Chocolate Balls

Who does not love peanut butter and chocolate?  Well I love it as much as the next person does but I also love fruit and chocolate so I decided to combine all 3 of my loves into one yummy dessert.

I stuffed some of the frozen fruit I had on hand into these but I think other fruit like strawberries, dried cranberries & apricots and even shredded coconut would be great inside of these as well.

These babies are super high in sugar and fat so make them to share so you don’t end up eating the whole plate in front of your favorite tv show before you realize it.

Stuffed Peanut Butter Chocolate Balls

Stuffed Peanut Butter Chocolate Balls

Makes: 12 balls

1/2 cup Peanut Butter
1/2 or more powdered sugar
1/2 bag of vegan chocolate chips (I love Ghirardelli)
Fruit of your choice
Toothpicks
Optional toppings: vegan sprinkles, coconut, powdered sugar or use your imagination.

Mix the peanut butter and powdered sugar together until it is not sticky but not dry, adding more as you go.

Roll the peanut butter mixture into balls.  If just doing peanut butter balls then place them onto a parchment paper covered plate but if stuffing, flatten the ball out enough to fit the fruit piece inside and roll it completely around the fruit.  Roll it into a good ball after stuffing and place onto a parchment paper covered plate and insert toothpicks into all the balls.  Once you have all the balls rolled put the plate in the freezer for at least 10 minutes while you melt the chocolate.

Melt the chocolate in the microwave or a double broiler.

Remove the peanut butter balls from the freezer  and dip immediately in the chocolate coating as much as you want.  Return to the freezer or the refrigerator depending on how solid you want them.  Within 10 minutes the chocolate will be set and they can be eaten.

The chocolate will have condensation on it once removed from the cold but you can quickly put a paper towel over them to remove it if desired.  Now pig out and ENJOY!

Vegan Stuffed Peanut Butter Chocolate Balls

Vegan Stuffed Peanut Butter Chocolate Balls

Vegan Stuffed Peanut Butter Chocolate Balls

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Orange Tofu over Rice

The flavor of this sauce is OH sooo yummy!  My little ones will eat two servings of this easy.  This sauce would also go great on vegan chicken strips for orange chicken or just over some veggies and rice.

This can be a quick dish if you buy the quick cooking cook in a bag brown rice that cooks in just 10 minutes.

I enjoy pea pods with my orange tofu but add what ever you like best, red sweet bell peppers, sugar snap peas, mushrooms or anything else you can think of would probably go well with it.

orange tofu

Orange Tofu

Serves: 4-6

1 large tub of extra firm tofu
1/2 cup or more pea pods
4 cloves of garlic minced
1 Tablespoon of dried onion flakes (or 2-3 green onions sliced)
2 Tablespoons water
1/3 cup orange juice
2 Tablespoons rice vinegar
1/3 cup soy sauce
1/4 cup sugar
1 teaspoon sesame seed oil (optional) or sesame seeds for the top to add flavor
A couple of dashes of ginger powder (or more to taste)
2 Tablespoon water
2 Tablespoons corn starch
4 servings Brown rice

Cook the brown rice according to the package directions.

While rice is cooking chop the tofu into bite size pieces and fry in a non stick pan with a very small spray of cooking spray.  Brown on all sides well.  Add the pea pods the last 5 minutes tossing often so they do not burn but warm up.

While Tofu & rice are cooking mix together in a medium pan the onions, water, orange juice, vinegar, soy sauce,  sugar and sesame seed oil & ginger powder if you are using them.  Cook over a medium heat.

Once the tofu and rice are almost done mix the corn starch and water together in a small bowl until well blended.  Pour into the sauce mixture and cook until it starts to thicken, stirring often so it does not stick to the bottom of the pan.

Just before serving pour the sauce over the browned tofu & peas and mix well.  Dish out the rice and serve the orange tofu over the top of it, add sesame seeds if desired.  ENJOY!

orange tofu

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GF Chocolate Chip Pumpkin Muffins

It is day 4 of Vegan MOFO 2010 and I have fallen in love with these amazing muffins.  I found several recipes online for chocolate chip pumpkin muffins but most were full of fat and devoid of fiber.  It took me 3 times to get them right but the 3rd time was the charm and HOLLY cow these are good and good for you too! (well mostly)

I like to include gluten free foods in our diet as much as I can to ensure I get different nutrients into our diet as well as experimenting with my own possible gluten sensitivities.  These muffins would work just fine with regular flour in the place of the GF flour too but make sure not to replace the coconut flour with regular flour since it holds such amazing flavor!

The oats will give you much needed fiber as well as slowing down the sugar spike and they add such a great flavor and texture to the muffins, they would not be the same without it.  Be sure not to use the old fashion oats but instead use the quick oats, it makes a difference in the texture and flavor!  Bisquick has a new GF baking mix that for this recipe is a MUST.  I tried Bob’s GF flour and it was just bland (probably because the GF flour mix has sugar in it) so make sure to use the Bisquick or adjust the sugar if not.  If you buy the sweetened or vanilla almond milk you may need to adjust the sugar down unless you like super sweet muffins so keep that in mind too.  I know a lot of things to think of but it is all worth it I promise!

GF Choc chip Pumpkin Muffins

GF Chocolate Chip Pumpkin Muffins

Serves: 10-12 muffins

1/2 cup coconut flour
1/3 c GF Bisquick baking mix (read above for warnings!)
1/2 c quick oats
1 1/2 teaspoons pumpkin spice
1/2 cup sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup canned plain pumpkin
2 eggs worth of Ener-G Egg replacer (or use 2 T flax but does affect the flavor a little)
1 1/2 to 1 3/4 C unsweetened almond milk (see picture for constancy)
1/2 package chocolate chips

Preheat the oven to 350°.

Mix the flours, oats, pumpkin spice, sugar, baking powered and baking soda together and set aside.

Mix the eggs together and fluff a little in a medium bowl.  Add pumpkin and almond milk and mix well then add the chocolate chips.

Pour the wet ingredients into the dry and mix until moistened but don’t over mix.  Add more almond milk if needed but it should be creamy-not runny but obviously lumpy because of the oats and chips.

Pour mix into prepared muffin tins to the top (they don’t rise as much as regular muffins do) but not over the top.  It should fill 10-12 muffin tins.

Bake at 350° for 30-45 minutes.  Insert a toothpick and if it comes out clean they are done.  If you dip into a chocolate chip use another toothpick ;) .  You can use a knife as well but be sure they are done in the middle.  The pumpkin makes you need to cook them a little longer and depending on the thickness of your muffin tins the cook time varies.  Let them cool completely before eating so they are not moist in the middle.  ENJOY!

GF Choc chip Pumpkin Muffins

GF Choc chip Pumpkin Muffins

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Vegan Doctors

Once a vegetarian for more than 25 years I thought, like most, that I needed dairy to get my much needed calcium and protein and oh boy cheese and ice cream tasted good!  Well I was soooo wrong and so is everyone else who thinks the same thing.  There is scientific proof that consuming animal protein from any source is not only fattening but it causes tons horrible diseases.

I would not be vegan if it were not for the likes of several doctors who preach a plant based (vegan) diet and share that knowledge with the world.   These doctors have helped change so many people’s lives for the better, opened many eyes to the health benefits of eating a vegan diet and should get more recognition than they do.  I would love to see a whole panel of these doctors on the Oprah, Ellen, Dr. Oz, The Doctors, The Today Show and any other show that wants to show American’s how to improve their lives and stop disease.  The message they are spreading IS the answer to the health care crisis in the country!

I think that all vegans should know all three sides of being a vegan and knowing about the way it can change your health for the better is a very important aspect. Many vegans eat a very high fat, high sugar diet (I understand why for sure it is good!) but need to know the benefits of eating a low fat high nutrient rich diet and try to strike a balance to be even better role models for why eating vegan is the right thing to do for your body, the planet and the animals.

Here is a brief description of some (there are so many more out there) of the doctors who have made a difference in my life and have amazing books and websites to back up their claims.  These summaries are all in my own words and not direct quotes or facts directly from these doctors, I hope to represent them well in my descriptions as I respect each one of them immensely.  Please take some time and learn about each doctor and you never know you might want to change how you eat to improve your health too.

Dr. T. Colin Campbell.  Dr. Campbell wrote the first book I read about how eating a plant based diet can change your health and it is a life changer for anyone who reads it called The China Study.  Dr. Campbell was raised on a farm and ate the typical American diet and never thought twice about doing so until he was part of a group of doctors trying to help hungry and sick children in other countries.  He discovered that the children who ate the most animal protein had higher incidence of disease thus starting him on a path of discovery.  He was part of a more than 20 year study that was eventually called The China Study and in that 20 years they discovered that animal protein of all sources (including low fat) is the cause (or trigger) of most disease even genetic ones.  This book is not a diet book or a recipe book but a book based on scientific facts that prove time and time again that animal protein can cause disease and plant protein can halt, reverse or prevent it.  I think ever single person alive should read this book and that it should be the main book studied in all health classes.

Dr.Neal Barnard.  I find Dr. Barnard to be an amazing writer, speaker and human being.  He is so well spoken that even the heavy meat eater might be swayed to at least try some vegan food with his encouragement.  He is honest, gentle, direct and knows what the hell he is talking about without ever flinching in his devotion.  Neal Barnard is the founder and president of the Physicians Committee for Responsible Medicine (PCRM) which is an amazing group of doctors dedicated to health through a kind, plant based diet.  PCRM is responsible for the 21 day Vegan Kickstart that so many people have been joining to get healthy and so many celebrities are part of promoting.  Dr. Barnard is also president of The Cancer Project, a nonprofit organization advancing cancer prevention and survival through nutrition education and research.  I actually went to almost a whole year of classes at the cancer center in Arizona.  They always have a dietitian speak about the topic of the night, the benefits of eating a plant based diet to prevent disease, cancer in particular being at the cancer center, you watch a short 5-10 minute video featuring Dr. Barnard, then a wonderful chef makes 2-3 meals right before your eyes and at the end of it all you get to eat the food and it is all FREEEEE!  Click the Cancer Project link to see if you have a class near you so you can benefit from them too.  These are a few of Dr. Barnards books that I have read and highly recommend.   Breaking the Food Seduction, Food for Life, and Turn off the Fat Genes

Dr. John McDougall.  I discovered Dr. McDougall while reading The China Study and immediately bought 3 of his books, Program for Maximum Weight Loss, 12 Days to Dynamic-Health, Program for Women and then headed over to the library to rent any other ones they had to read while waiting for my shipment.  I also went to his website and read everything I could on health and nutrition.  If you don’t know my story as to why I was looking so deeply into health please read it here.   Although I do not 100% follow his program (I’m around 90% depending on the day or month-HOLIDAYS UGH) I believe that if anyone does they will be the better for it.  He, like Dr. Campbell, promotes a plant based diet that is extremely low in fat without any added oils and is starch based. The plan is strict in that you can not have any animal products, added oils and must keep refined foods and sugar to a minimum if at all.   I aspire to be a 100% follower but with a family of 6 to feed and 2 of them being meat eaters (not to mention my sweet tooth) it something I must balance to keep everyone happy.  If you follow my blog at all you will see that I do follow his teaching most of the time but I also have some recipes that I just can’t or won’t McDougallize and those are my cheats if you will.  I think if everyone on the planet were to adopt even a 70% McDougall diet while still being 100% vegan we would see diseases such as heart disease, diabetes, cancer and more drop to a record low.  Please take some time to educate yourself on your most important asset you have, your health.  Dr. McDougall has a live in clinic where you can be a patient and learn everything directly from him and his staff but if you can’t afford it or would not want to make that big of a commitment he also has a FREE program on his site that will more than educate you on how to change your diet for the better.  He also has a FREE forum that you can join and learn from as well as hundreds of free recipes.  There is a doctor and dietitian section on the forum where those professionals answer questions.  I have also personally emailed Dr. Mcdougall directly and he has always replied with wonderful information.  He is just amazing!

Dr. Joel Fuhrman.  Dr. Fuhrman like Dr. McDougall is very strict about his dietary guidelines and although he promotes a vegan, plant based diet that is low fat he suggests keeping cooked starches and whole grains to a minimum and maximizing nutrient density through salads, particularly greens.  He suggests eating 1 lbs of raw vegetables a day and 1 lb of cooked vegetables a day.  He also has a consulting practice like Dr. McDougall but you can actually get in to see him without being part of a whole group of people going to a 10 day, 5 day or 3 day program if you would rather approach it that way.  He also offers phone consults but neither is cheap by any means but if your health is in dire straights he can probably help you.  I do not like that you have to pay to be part of his forum (Dr. McDougall’s is free) because I feel that limits his ability to spread the word.  I have read and would highly recommend these books by Dr. Fuhrman  Disease Proof Your Child, Fasting and Eating for Health, Eat to Live.

There are many more plant promoting doctors around and I could go on and on but these should get you started if you have not yet heard of them.  Again, I highly suggest everyone read at least one book from each of these guys and at a minimum read The China Study.  As a vegan you will have even more reasons to stick to your devotion to eating plant based as even more ammo to combat the angry meat eaters who ask questions like “where do you get your protein?”, “where do you get your calcium?” and “you need meat and milk to be healthy”.  Happy Reading :)

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Vegan MOFO!! World Vegan Day

So over at PPK they created something called Vegan MOFO (month of food) and it is where vegan bloggers blog as often as they can for the entire month about all things vegan.  They recommend you post at least 5 times a week which is what I intend to do.  There are over 500 vegan blogs doing it this year and I am one of them!  With 4 kids, a husband and tons of other things to do this will quite a challenge but one I am excited to be part of.  I hope that the vegan word can be spread through this type of event and more people will be interested in learning more about choosing a vegan lifestyle.

There are bloggers from all over the world doing this not just in America!  Here is a link to the vegan MOFO headquarters blog roll that shows all of us taking part in this exciting event and I am excited to be on that list.  Being able to learn about all the different approaches people take to being a vegan will be most apparent this month because food bloggers will not only be posting recipes but any and all things vegan so it will get much more personal.  I love learning why someone became a vegan because the reasons vary so much from one person to the next and there are  thousands of person stories to be heard.

Another great part of the vegan mofo is it starts on World Vegan Day which is today!  World Vegan Day is an awareness day much like the other hundreds of awareness days around the globe.  For vegans it is a day to celebrate the choice you made and possibly educate others on why being a vegan is the right choice for your health, the planet and the animals.  I will not get radical on you and keep things light but some suggestions to learn more about being a vegan on world vegan day could be;

Oatmeal Waffles

Strawberry Pudding Parfait

See you tomorrow :)

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Boo Bananas

These were supposed to be posted on Halloween morning but my internet went haywire so today will have to do.  It’s ok  because although these little guys are perfect for a Halloween morning breakfast they of course can be eaten any day.   These are an especially great late night treat for that snack attack since they won’t leave you feeling too guilty!  I like to use bananas that are starting to get brown spots because you can make a ghost with a black eye, like pictured at the bottom, or just make a chocolate chip covered banana to cover any spots, the kids will still eat them and they won’t go to waste!

You can get creative and add things like nuts (a pecan half would be a great brain on top), roll them in coconut 1st for a fluffy ghost or just use vegan sprinkles.

boo banana

boo bananas

serves: as many as you want to make

1 banana cut in half

chocolate chips

Optional toppings: nuts, coconut, or sprinkles

Cut the banana in half and push the chocolate chips into the flesh to make a face or what ever decoration you desire.  It’s that easy ;)   Enjoy!

boo bananas

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