I knew that my biggest challenge when I started this whole project would be replacing cheese and boy was I right. This week I have to report that I had a good faux cheese experience and a bad one. The difference? DIY. Which brings me to the conclusion that fake cheese is just better left to the pros.
The failed attempt was vegan nacho cheese. I should have known raw cashews was just a little too weird. In the end it was a texture thing mostly. I just couldn't bring myself to eat more than a taste of the grainy concoction. A yellow witches brew full of complicated ingredients that was so not worth the hassle. And I spent almost an hour at Whole Foods trying to track down pimientos and nutritional yeast!
The good experience also came from Whole Foods; however, from a company called Candle Cafe. Apparently it's a vegan New York eatery that started making frozen foods recently. If I actually take the trip to NYC to visit friends I've been saying I will, then I may even check them out in person and give a full report.
But when it comes to frozen foods boy are they worth checking out! I had vegan macaroni and cheese that was honestly better than any other frozen mac and cheese I've had that uses real cheese. I would even say it matches up to the Trader Joes frozen Macaroni and Cheese experience. Carmen, my only blog watcher, you will be flabbergasted by this statement. The only downside I can see is as usual affordability. But to keep some on hand for those days I just need a quick go to lunch that won't make me feel incredibly guilty for eating dairy in a pinch, then they are totally worth it.
Sorry that I didn't have another recipe for the blog this time, but trust me you didn't want this one. Next time, homemade tortillas!
Sunday, October 16, 2011
Tuesday, September 27, 2011
Fall Recipe - Choco Pumpkin Pie
I am not gonna lie to you; I was flying by the seat of my pants on this one. Also spoiler alert this is going to be the BROWNEST entry I will ever do. But brown means chocolate and who doesn't love chocolate.
1 1/4 cup vegan chocolate chips (semi sweet)
1/4 cup Silk dark chocolate almond milk
1 can (15 oz) pumpkin puree (I wanted to avoid tofu since soy is no bueno, but that is up to you dear viewer)
3/4 cup sugar
1 Tbsp molasses
2 tps arrowroot powder (this is a thickening agent)
1 tsp vanilla extract
If you are a cheater like me, you can buy an Arrowhead Mills premade graham cracker crust. Note: this is dairy, but not soy free.
For most of the crazier ingredients (vegan chocolate chips and arrowroot powder) you are gonna need to hit up your local Whole Foods. When you get back preheat your oven to 425 degrees while you watch this awesome video to laugh about how you just experienced most of it for real. Your best friends will be these two milk free chocolate filled goodies:
While the oven is heating up put the chocolate chips in a microwavable bowl and heat at 15 second intervals, checking regularly, until melted.
Open up the pumpkin puree and mix it in with the melted chocolate. I tried this to help get some of the chocolate stuck on the bottom of the bowl and it actually worked really well.
Add the rest of the filling ingredients to the bowl and then mix in the pumpkin chocolate mixture. Stir until everything is well combined and put it in the pie crust. Even it out so you look like you know what you are doing and pop in the oven for 15 minutes.
This will give you some time to contain your excitment, but don't get ahead of yourself. After 15 minutes you will need to lower the heat to 350 degrees and then bake for 40 more minutes.
Now I pulled it out, let it cool and then went straight for a slice. Looking back I think I would have put it straight into the fridge to see if it would firm up a bit more. Either way you do it the taste is great though so it's up to you. Give it a try and if you do your own variations, let me know. There is no wrong way to make a chocolate pie!!
1 1/4 cup vegan chocolate chips (semi sweet)
1/4 cup Silk dark chocolate almond milk
1 can (15 oz) pumpkin puree (I wanted to avoid tofu since soy is no bueno, but that is up to you dear viewer)
3/4 cup sugar
1 Tbsp molasses
2 tps arrowroot powder (this is a thickening agent)
1 tsp vanilla extract
If you are a cheater like me, you can buy an Arrowhead Mills premade graham cracker crust. Note: this is dairy, but not soy free.
For most of the crazier ingredients (vegan chocolate chips and arrowroot powder) you are gonna need to hit up your local Whole Foods. When you get back preheat your oven to 425 degrees while you watch this awesome video to laugh about how you just experienced most of it for real. Your best friends will be these two milk free chocolate filled goodies:
While the oven is heating up put the chocolate chips in a microwavable bowl and heat at 15 second intervals, checking regularly, until melted.
Open up the pumpkin puree and mix it in with the melted chocolate. I tried this to help get some of the chocolate stuck on the bottom of the bowl and it actually worked really well.
Add the rest of the filling ingredients to the bowl and then mix in the pumpkin chocolate mixture. Stir until everything is well combined and put it in the pie crust. Even it out so you look like you know what you are doing and pop in the oven for 15 minutes.
This will give you some time to contain your excitment, but don't get ahead of yourself. After 15 minutes you will need to lower the heat to 350 degrees and then bake for 40 more minutes.
Now I pulled it out, let it cool and then went straight for a slice. Looking back I think I would have put it straight into the fridge to see if it would firm up a bit more. Either way you do it the taste is great though so it's up to you. Give it a try and if you do your own variations, let me know. There is no wrong way to make a chocolate pie!!
Sunday, September 25, 2011
Ranting About Farmer's Markets
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| My goodies after a very thoughtful trip the Farmer's Market |
It should come as no surprise that I have something to rant about, but Farmers' Markets can really make me cranky sometimes. It is nice having so many markets to choose from, I mean there is one for every neighborhood in the PNW pretty much. Even so most areas now have at least a few going on. My parents have one to go to at their neighborhood park back in Tucson, Arizona for pete's sake! Due to a different climates you will see different things wherever you are and the PNW has an abundance compared to some areas which is amazing. I love walking down the market pathways and seeing so many colors of delicious. What I don't love is how trendy they have gotten which means a lot of the stalls charge premium for lower quality goods.
Now not all stalls are this way, but gosh darnit you better do a lap first before you commit to buying anything. Today I saw the grungiest leeks ever plucked from the ground for $2/lb and then two stalls down there were some gorgeous leeks at $2 for a huge bunch of four. If I hadn't waited I would have been very sad indeed when I laid eyes on those second leeks. And unfortunately, there are probably many who buy from the first stall, because they expect a little gouging at a Farmer's Market. To me this defeats the purpose of cutting out the middle man and the whole reasoning for why you want to go to the FM instead of the Grocery.
I am not advocating a FM boycott or anything and I know that there are a lot of factors that might go into why a farmer charges what they do. I also know that there are some bad apples who really are taking advantage. I am just hoping that more of us might take a little extra time so we can find those farmer's that are truly excited about providing fresh locally grown goods and who believe that it is the right thing to do to charge a fair price. And maybe the bad apples will take note and rethink their prices when their goods go unsold.
Tuesday, September 20, 2011
Tortilla Smuggler - Veg Tortilla Soup Recipe
If there is one thing I can't stand it's a bad tortilla. Moving from the Southwest to the Pacific Northwest I have found that while they have pretty decent locally produced corn tortillas up here, good flour tortillas are almost impossible to find. I just can't handle replacing the real thing with rubbery chemical tasting grocery store offerings.
I had had enough and I snapped so this last week while I was back in Tucson, Arizona (where I started this journey called life) I brought some delicious flatbread discs of awesomeness back with me. Apparently tortillas, when stored in a carry on suitcase, don't look normal on the xray scanners they put your bags through at an airport. This will result in the search of your luggage and a lot of confused looks when you tell the airport security that those are just tortillas you are bringing home with you and are not "pancake bombs" or anything dangerous. I am not saying don't try it, since real flour tortillas are sooooo worth it. Just take my pro tip, get to the airport early for this.
After I finish up the smuggled tortillas, I am finally ready to try my own. Since I don't feel like reinventing the wheel, I am going to use the pioneer woman cooks homemade flour tortillas recipe. If you are going more dairy free than meat free like me, I have heard that you should definitely go with lard for this recipe. Otherwise don't worry, vegetable shortening can also be used!
And flour tortillas can also be used as an important component of my next recipe, or you can be lazy and just go buy some tortilla chips at the store. I leave that up to you. Either way lets get started on VEGETABLE TORTILLA SOUP!
I know tortilla soup traditionally includes chicken, but I've been making an all veggie option for awhile now. I HIGHLY recommend this soup. Also I promise to make something other than soup next time, but if it's any consolation this soup is very different from the last one. You'll need:
1 Tbsp Olive Oil
1 tsp Chili Powder
1 tsp Garlic Powder
1 Onion, diced
2 Bell Peppers (varying colors), diced
8 oz can Roasted Green Chiles, (I like to get these whole and dice them myself)
32 oz vegetable broth
15 oz can of sweet corn
15 oz can of pinto beans
10 oz can Diced Tomatoes
3 Tablespoons Cornmeal/Masa
2 cups Hot Water
Plus fresh cilantro and an avocado for garnish
Heat 1 Tbsp Olive Oil in a large pot over medium high heat (I am using my trusty dutch oven faux le cruset). Add onion, bell pepper and seasonings and sautee for a couple of minutes.
When the good stuff already in the pan is starting to sweat add the green chilies, tomatoes, sweet corn, beans, stock and Hot Water. Bring to a boil and then reduce to a simmer for 45 minutes, uncovered.
Mix cornmeal with a small amount of water, pour into the soup mixture and then continue to simmer for 30 more minutes. Around this point it should be time for a seasoning check. Add salt and more seasonings if needed before turning of the heat and letting the soup rest.
After 15 minutes of anticipation put that deliciousness in a bowl and top with diced avocado, cilantro, and either tortilla chips or strips of your amazing homemade tortillas!
I had had enough and I snapped so this last week while I was back in Tucson, Arizona (where I started this journey called life) I brought some delicious flatbread discs of awesomeness back with me. Apparently tortillas, when stored in a carry on suitcase, don't look normal on the xray scanners they put your bags through at an airport. This will result in the search of your luggage and a lot of confused looks when you tell the airport security that those are just tortillas you are bringing home with you and are not "pancake bombs" or anything dangerous. I am not saying don't try it, since real flour tortillas are sooooo worth it. Just take my pro tip, get to the airport early for this.
After I finish up the smuggled tortillas, I am finally ready to try my own. Since I don't feel like reinventing the wheel, I am going to use the pioneer woman cooks homemade flour tortillas recipe. If you are going more dairy free than meat free like me, I have heard that you should definitely go with lard for this recipe. Otherwise don't worry, vegetable shortening can also be used!
And flour tortillas can also be used as an important component of my next recipe, or you can be lazy and just go buy some tortilla chips at the store. I leave that up to you. Either way lets get started on VEGETABLE TORTILLA SOUP!
I know tortilla soup traditionally includes chicken, but I've been making an all veggie option for awhile now. I HIGHLY recommend this soup. Also I promise to make something other than soup next time, but if it's any consolation this soup is very different from the last one. You'll need:
1 Tbsp Olive Oil
1 tsp Chili Powder
1 tsp Garlic Powder
1 Onion, diced
2 Bell Peppers (varying colors), diced
8 oz can Roasted Green Chiles, (I like to get these whole and dice them myself)
32 oz vegetable broth
15 oz can of sweet corn
15 oz can of pinto beans
10 oz can Diced Tomatoes
3 Tablespoons Cornmeal/Masa
2 cups Hot Water
Plus fresh cilantro and an avocado for garnish
Heat 1 Tbsp Olive Oil in a large pot over medium high heat (I am using my trusty dutch oven faux le cruset). Add onion, bell pepper and seasonings and sautee for a couple of minutes.
When the good stuff already in the pan is starting to sweat add the green chilies, tomatoes, sweet corn, beans, stock and Hot Water. Bring to a boil and then reduce to a simmer for 45 minutes, uncovered.
Mix cornmeal with a small amount of water, pour into the soup mixture and then continue to simmer for 30 more minutes. Around this point it should be time for a seasoning check. Add salt and more seasonings if needed before turning of the heat and letting the soup rest.
After 15 minutes of anticipation put that deliciousness in a bowl and top with diced avocado, cilantro, and either tortilla chips or strips of your amazing homemade tortillas!
Sunday, September 11, 2011
First Recipe - Chickpea, potato and leek soup
This one turned out quite tasty. However, in retrospect I would have gone lighter on the chickpeas because they made the soup super thick especially after it cooled down. The left overs are more like hummus mashed potatoes than soup, but the flavors are all there.
I saw this on Jamie Oliver's old show where he would invite people over and cook a meal for them. The recipe below is adapted to include vegan substitutions and should also be the correct ratios (less garbanzo more potato) if you wanna give this one a try.
8oz chickpeas, soaked overnight
4 medium red potatoes, cubed
3 large leeks
1 tablespoon olive oil
1 tablespoon Earth Balance spread
2 cloves of garlic, finely sliced
salt & pepper to taste
28oz vegetable stock (not quite a whole container)
Extra virgin olive oil
Rinse the soaked chickpeas and (in a different pan then you plan to cook the soup in) cover with enough water to submerge the chickpeas and the potatoes. Cook until the potatoes are tender, 45 minutes to an hour.
Cut off the roots and slice the leeks in half lengthwise. Wash carefully, remove the outer leaves, and slice finely. I thought some pictures might be helpful here since I know I haven't had much experience with leeks in the past so others may not have either.
Now warm a thick bottomed pan (enter my faux le cruset dutch oven), and add the tablespoon of oil and the tablespoon of Earth Balance. Add the leeks and garlic to the pan and sweat gently with a good pinch of salt until tender and sweet.
Now decide if you want to puree the soup or leave it chunky. I have an emulsion hand blender that did the trick quite nicely and left a nice texture. Just be careful of splatters! Now add the remaining stock. Check and season to taste. (I added some garlic powder to get it extra garlicky)
Really you just need to let it simmer long enough for everything to come together, about 5 more minutes, and then you are ready to serve. It's really good with an extra drizzle of extra virgin olive oil on top and honestly, although the original recipe calls for parmesan cheese, the potatoes and chickpeas end up creamy enough so you really don't miss it.
Seriously this soup is too legit to quit. TRY IT!
I saw this on Jamie Oliver's old show where he would invite people over and cook a meal for them. The recipe below is adapted to include vegan substitutions and should also be the correct ratios (less garbanzo more potato) if you wanna give this one a try.
8oz chickpeas, soaked overnight
4 medium red potatoes, cubed
3 large leeks
1 tablespoon olive oil
1 tablespoon Earth Balance spread
2 cloves of garlic, finely sliced
salt & pepper to taste
28oz vegetable stock (not quite a whole container)
Extra virgin olive oil
Rinse the soaked chickpeas and (in a different pan then you plan to cook the soup in) cover with enough water to submerge the chickpeas and the potatoes. Cook until the potatoes are tender, 45 minutes to an hour.
Cut off the roots and slice the leeks in half lengthwise. Wash carefully, remove the outer leaves, and slice finely. I thought some pictures might be helpful here since I know I haven't had much experience with leeks in the past so others may not have either.
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| Cut off the roots and the grungy tops |
 | |
| Slice lengthwise, rinse thoroughly (no seriously so much hidden dirt), and remove the outer leaves |
 |
| Artsy shot with all three stages of the leek chopping process |
Now warm a thick bottomed pan (enter my faux le cruset dutch oven), and add the tablespoon of oil and the tablespoon of Earth Balance. Add the leeks and garlic to the pan and sweat gently with a good pinch of salt until tender and sweet.
Add the cooked chickpeas and
potato (I also used the cooking water here because I like liquidy soups) and cook for 1 minute. After this add about two-thirds of the stock and
simmer for 15 minutes.
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| Not the prettiest soup in the world |
Now decide if you want to puree the soup or leave it chunky. I have an emulsion hand blender that did the trick quite nicely and left a nice texture. Just be careful of splatters! Now add the remaining stock. Check and season to taste. (I added some garlic powder to get it extra garlicky)
Really you just need to let it simmer long enough for everything to come together, about 5 more minutes, and then you are ready to serve. It's really good with an extra drizzle of extra virgin olive oil on top and honestly, although the original recipe calls for parmesan cheese, the potatoes and chickpeas end up creamy enough so you really don't miss it.
Seriously this soup is too legit to quit. TRY IT!
Thursday, September 8, 2011
The best laid plans of mice (wait, mice who don't eat cheese, that doesn't seem very likely) ... and men.
The great potato recipe was delayed a day due to garbanzo beans that had to soak overnight. I am armed to the teeth with an emulsion hand blender and a faux le cruset ceramic pot though and ready to do battle!! I'll try to take pictures throughout the whole process.
I have also found myself in the possession of two rad looking new recipes for vegan chocolate pie and vegan nacho cheese which are two of my favorite things. Just to give you a taste (Get it?! Because I am talking about food!!) of what is to come.
In the meantime here are some vegan memes! If you don't know what a meme is, we can't be friends.
Wednesday, September 7, 2011
Quick and painless
Milk products for me have been like a bad friend who you just can't seem to cut out of your life. They hang around causing more trouble than good, stealing your boyfriends, writing false rumors about you on the bathroom walls. Yet you always talk yourself into keeping them around despite all of the drama llama antics. As with every bad friend you reach a breaking point.
I was getting close to adding the last straw to the proverbial camel's back when I watched Forks Over Knives. I noticed something, things I was trying to resolve with the help of my doctor lately had been proven to be easily reversible with the help of nothing more than a veggie centered, whole grain added diet. While I had heard all of these things before, this time it sunk in. It was time to break up with cheese!
Other diets from the past (South Beach, Weight Watchers) had left me a bit gun shy. I know what miserable feels like and how unproductive wanting to eat something you can't have can be, but so far for the most part this time has been pretty painless. One thing I know for sure, I am going to enjoy what I eat. Otherwise I'll turn into Dietzilla taking my frustration out on everyone around me like they were tiny little residents standing in my way of overtaking Health City.
Enough talk here are some pictures:
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| Bell pepper, cucumber, and avocado salad with olive oil and lime dressing. |
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| Simple steamed broccoli. |
I know I promised that I would catalog recipes I had tried here. Well I am gearing up for my first big recipe. Just to remind myself that this isn't like those other diets this recipe will involve that delicious startch that is friend to you and me...
THE POTATO
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