Look at all the foods I've been making! :D

This was a drawing from a friend I got when asking what to do with my fresh blueberries. :)

I tried my hand in vegan mac & cheese with nutritional yeast!

Broccoli and 'cheese' calzone

and...

homemade spaghetti and tvp balls! 

Lots of experimenting in the kitchen lately and almost all of it turning out well!! :D

Vegan Blueberry Upside-down Cake!

I've been in a funk this last week. A close relative of mine passed away and I didn't handle the news well. So in an effort to try and help myself get back to normal I decided it was time to do some baking.

I've had some fresh blueberries in my fridge for a few days that have just been so badly wanting to be turned in to something amazing. I decided to try a twist on a recipe I posted back in January for Pineapple upside-down cake. Today's changes made for an awesome and very pretty cake!

I made a 'flax' egg today instead of the egg replacer and almond milk instead of soy. This cake isn't as sweet as the pineapple one because of that. If you'd prefer the sweeter cake, I'd say avoid the flax egg.

Here is the recipe I used today. :)


Preheat oven to 350

Topping:

2TBS vegan margarine(or any kind of vegan butter)
1/3c packed brown sugar
1TBS water

Melt butter in a sauce pan.Stir in brown sugar and water. Poor in to a 9x1 1/2in round cake pan. Arrange blueberries in pan and set aside.

Cake:
1 1/3c flour
2/3c sugar
2teas baking powder
2/3c vanilla almond milk (or any non dairy milk)
1/4c softened vegan margarine or butter
egg substitute to = 1 egg. I made a flax egg (1tbs ground flax + 3tbs water)
1 1/2 teas vanilla

 Mix together dry ingredients, then add wet. Mix well then pour into your baking pan. Bake for 30-35min. Let cool for 10-15min, loosen edges and flip on to a plate and serve.


 

French Bread!

This recipe is from a friend of mine. Takes some times, but oh sooo worth it!! :D

2 Tbsp dry active yeast
2 cups lukewarm water
1/4 cup sugar
Combine, let stand 5 minutes. (Watch the yeast bloom, it's pretty)
Add
1 Tbsp Kosher salt
Gradually mix in 5 1/2-6 cups flour until dough is no longer sticky.
Knead 10-12 minutes

Put in a greased bowl cover and let rise in a warm place until doubled. Punch dough down, divide in half and let rest 5-10 minutes.

Now, the magic! Spray a large sheet pan with non stick spray take one half of the dough and spread it out on the pan until it is the same size (make it even). Roll it up from the short side set it on the counter and spray the sheet pan again. Repeat with other half of dough. Spray the pan one last time and place each loaf seam side down on it. On the ends of each loaf press your hand down on the end so it's even and fold it under the loaf. Cover with a towel and let rise until double.

Heat oven to 400. Spray a VERY sharp knife with non stick spray. Beat one egg with 1 Tbsp water until frothy.
Very lightly score the tops of the dough not more than 1/4 inch deep with the knife (about 5 down the length, on a slight diagonal).

Bake 15 minutes then turn the pan and bake 15 minutes more. Cool on a wire rack so the bottom is crispy too!

Vegan Pineapple Upside-down Cake!!

My best friend is visiting from Cairo so I had him and a few friends over for dessert tonight. Was a little short notice and I wasn't sure what to make. My roommate suggested making pineapple upside-down cake and gave me a recipe of hers she's been using for a few years from a Better Homes and Gardens Cookbook.

Knowing my friend Jordan was coming and that I didn't have any eggs, I decided to veganize the recipe. Turned out great!! I promised Jordan I would post a recipe, so here goes....

Preheat oven to 350

Topping:
2TBS vegan margarine(or any kind of vegan butter)
1/3c packed brown sugar
1TBS water

Melt butter in a sauce pan. Stir in brown sugar and water. Poor in to a 9x1 1/2in round cake pan. Arrange pineapple and cherries in the pan and set aside.

Cake:
1 1/3c flour
2/3c sugar
2teas baking powder
2/3c vanilla soymilk (or any non dairy milk)
1/4c softened vegan margarine or butter
egg substitute to = 1 egg. (I used Ener-G Egg replacer, next time I want to try a flax egg)
1teas vanilla

Mix together dry ingredients, then add wet. Mix well then pour into your baking pan. Bake for 30-35min. Let cool for 10-15min, loosen edges and flip on to a plate and serve.

Apple Cinnamon Cake Buddies!

My roommate and I have had some frozen concentrate apple juice in our freezer for a while. I'm not a big fan of apple juice so we were discussing one night what we could use it for. I suggested putting it in a cake of some sort. We decided oatmeal cake would be best and in further talking thought maybe putting apple slices in it would be good too. I discussed it with my mom and another friend as well and between everyone I formed something that turned out pretty awesome and much better then I had expected!

This was not a vegan recipe as I didn't really have time to figure out and test different things to use as an egg substitute. The next batch I think I'm going to just try and use applesauce in place of the eggs and see how it goes.

For the batter:

1 1/4c apple juice concentrate
1c quick oats
Mix together and set aside

beat
1/2c butter(I used vegan margarine)
1c white sugar
1c brown sugar
add:
2tsp vanilla
2eggs

add oat/apple juice mixture.

after that is mixed well add
1 1/2c flour
1tsp baking soda or powder (whichever is fine)
1/2tsp cinnamon
1/4tsp nutmeg

Pour in to lined cupcake sheets.

For the apples in the center I made 'apple pie' apples. I cut up my apple in smallish pieces, lightly coated them in flour... added some brown sugar, cinnamon, vanilla, a little melted butter and mixed together.



Put a single slice in the center of each cupcake. Bake at 350 for 40min or until done. I would check on them sooner then that.

Pecan Topping:
mix together
3TBS melted butter
1/2c brown sugar
approx 1/2c chopped pecans
touch of cinnamon

After your your cupcake/muffins come out of the oven top them with the pecan mixture. Let cool and serve!

I have a few friends that don't like nuts so for those I just topped them with the same mixture minus the pecans.

Vegan Pancakes!

What?! A new post? Yes! Finally I have managed to do some original cooking in the kitchen. It wasn't much, but it was original none the less, so yay for that!

I have tried vegan pancakes a few times, they seem to be hit and miss. Today was a hit and I thought I would share. :)

I looked at a few simple recipes and decided to combine a few and make my own based on how my basic non vegan recipe looks.

Vegan Pancakes

1c flour
2tbs baking powder
1/2tsp salt
2 tbs sugar

1c soy milk
2tbs vegetable oil
1tbs vanilla
1 egg replacer (mixed before adding)

Mix all your dry ingredients together then add your liquids. Whisk together until smooth... Cook and enjoy!

The batter seemed a little thick, but they puffed up quite nicely and turned out really well. :)

Margarita.... cupcakes? need some help

So I have a pregnant friend who is very much missing being able to drink margarita's.... There has been a request to make sure to have virgin ones at her baby shower in a few months. :) That should be easy enough to do.

We are having a get together on Sunday though and I've been thinking of maybe making margarita cupcakes... My thought was just to substitute margarita mix for water and make a margarita cream cheese frosting.....

Seems like that won't be much different then the lime cupcakes I made a few months ago though....

Any suggestions on how to make them taste more like a margarita without actually using any alcohol in them??

Cookies!!

I have been beyond awful at blogging the last few months. Truth is I haven't been doing much experimenting in the kitchen. I'm not really living somewhere that makes it easy for me to cook and bake whenever I want to. I have however recently fallen in love with a vegan chocolate chip cookie recipe.

I asked my wonderful twitter buddies for baking suggestions a while back and had a friend suggest a recipe from Veg Web. Happy Vegan Chocolate Chip Cookies is the recipe she told me about. I for years have used pretty much only one recipe for chocolate chip cookies, and I think I will forever use this one now. :)

I altered it only slightly. For the 1c raw sugar, I used 1/2c white sugar and 1/2c brown sugar and made sure to use vegetable oil instead of canola oil. Also decided to add the cinnamon to them. Turns out that cinnamon is a must when it comes to chocolate chip cookies!! Oh! And I used a little less then a cup of chocolate chips.

Try them out, they rocked!! Logan devoured at least 10 cookies in the couple hours he was here that night and took home almost all the rest of them.



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On a slightly different note... I have been inspired by a friend and want to try out vegan caramel.... If anyone has any helpful hints, recipes or anything else that might be helpful in making it please let me know. :)

Brownies & Black beans?!

For over a year my dear friend Jordan has been telling me that when making boxed brownies the easiest thing to substitute for eggs is.... black beans?! At first I thought he was crazy, but the more I've talked to him about baking and had my hits and misses on experimenting with egg replacements the more I thought he was probably not wrong.... Back in May he was kind enough to make me some amazing vegan brownies using black beans! They were AWESOME!! With that being said.... I've still been a bit hesitant to try it myself for no other reason then, I tend to fail lately at baking in the kitchen.

Today, bored and not having much want to do anything at all, I decided that I would try out this theory of his.... I had a pre-packaged bag of brownie mix that my old roommate left when moving out.... Don't like eggs or have any desire to use them.... Figured I'd try it out....

I pureed the best I could a can of black beans and mixed them in with the rest of the ingredients....

I am a convert........ Black beans will forever be used when making boxed brownies instead of eggs!! Try it out!! It sounds crazy, but really.... you can't even tell they are there!

Lactose Intolerant...

So something I've learned recently.... If you eat pretty much no dairy for 3+ months then decide to randomly eat it again, you get really really sick! If I eat something like cake, or chocolate that has eggs or milk in it I seem to be okay because there isn't a lot in it, but any kind of cheese or ice cream.... in any amounts.... I get sooo soo sick.

Turns out I've made myself lactose intolerant.....

I spent a couple days at my brothers and my sister-in-law made a cheesecake type thing and I knew it would probably make me sick, but didn't want to be rude so decided to try it anyway... Spent all of last night and most of today sick because of it.....

This has been happening for the last couple weeks.... I bought cheese for the first time in a few months.... told my roommate she could have it after the first night I had it home.

I guess now I have an excuse to not eat it other then I choose not to.... My brother really doesn't like this me going veggie thing at all... I'm not sure why, it's not like it affects him in anyway.

Anyway.... That is my news for today...... Once you decide to stop, stick with it, the sickness that comes along after is all kinds of not fun.

failing in the kitchen....

I have been having the worst luck baking anything for over a month now. I had some peanut butter cookies turn out just fine and a couple tarts work, but the pie I made, a cake, and now a second batch of cupcakes.... Not work... The pie was fine, just needed to bake longer but it was so late I just decided to not care and take it out... The cake needed another 7min or so in the oven too, but I'm having a hard time getting used to this vegan baking thing and thought it was done. Tasted okay though...

These cupcakes though........ I am soooo full of fail!! I tried to recreate the epic mocha cupcakes but used different milk because I didn't have any of the coffee milk at the time an I don' know what happened but they did not turn out well.

Today trying to edit the mocha recipe just a bit to just make regular chocolate cupcakes instead... I used vanilla soymilk instead of the coffee and didn't add in the extra coffee.... Oh and I used all shortening instead of half butter, half shortening.... Should those small changes really make THAT big of a difference??? In regular baking, no it wouldn't matter and that should be fine, but for whatever reason you take out the egg factor and try and make a slight change and it just doesn't work as well.... WHY???

I have friends that make perfect vegan cupcakes every time, they try out new recipes and they work... I'm seriously feeling extremely discouraged when it comes to baking?!

I've been baking my entire life, I've always been really good at it... it's in my blood, but now.. After more then a month and a ton of wasted ingredients later... I'm about ready to throw in the towel and only make cookies and tarts forever....... Which is fail because cookies are my least favorite thing to bake, but people LOVE them....

On a brighter note... When it comes to cooking dinner and non dessert foods I seem to be doing just fine... So yay for that.... :)

I think it might be time to break down and find a cookbook to start using.... Not something I'm used to, but I can't keep wasting so much money on ingredients for things that don't turn out, and really I need to expand on dinner foods too........... *sigh*

Okay.... done for today.... cupcakes need to come out of the oven... Hopefully I can make them work so I don't have to make more tonight.

I just realized that I didn't post at all in May... I have been BUSY!! Moving, concerts, work and lots in between! That doesn't mean I haven't been cooking though!! So since I don't have a lot of time here are some pics of some super yummy things I've been eating lately!

Cherry Lime Cupcakes with Lime Cream Cheese frosting!
They even had a cherry baked inside!


Epic Lime Cheesecake for Logan's birthday!


A little apple tart w/a touch of raspberry in it


A Raspberry/Peach Pie w/Dinosaurs & a tart of the same flavor w/feet!




First time I've ever made stir fry! It was awesome! Broccoli, onions, mushrooms, pineapple and tofu! It was also my first time ever cooking my own tofu!


And last, but not least... My very first homemade vegan pizza! Garlic pizza dough from scratch, homemade sauce and Daiya cheese!! :D It was super yum!!

Epic Mocha Cupcakes!! (vegan!)

FINALLY a blog post from me! I've been moving and had a lot going on and my poor blog has been neglected! That doesn't mean I haven't been making some great food in the mean time!

For over month I just kept thinking and thinking about how I could turn my vegan white cake recipe in to a chocolate one.... Then a friend gave me the brilliant idea of mocha cupcakes! I thought and thought and finally one night at like 2am my brain worked out these cupcakes.... turns out they rock! As far as the coffee part goes, I'm not allowed to have it, so I don't often have it in my house, but was given some awesome coffee milk from a friend that I wanted to try and also had some instant coffee packets that I'd been given from my birthday!

The basic recipe is pretty much the same as the white cake, but I'll post it fresh here w/changes included



Epic Mocha Cupcakes

1 cup white sugarhttp://www.blogger.com/img/blank.gif
1/4 cup vegan margarine
1/4c vegetable shortening(CRISCO)
2TBS flax + 4tbs water
1TBS vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder(slightly heaping)
1/2c chocolate fudge instant pudding mix
1 packet instant coffee mixed w/just enough water to dissolve it.
1c Pearl brand coffee soymilk


Beat together sugar, margarine and Crisco until smooth. Then add flax/water mixture and vanilla. Add your baking powder and flour, then pudding mix. Mix well then slowly add milk. Mix until smooth. Will be kind of thick, it's okay... they will fluff up and bake nicely.

Pour in to lined baking cups.
Bake 350 for 30-40min

For frosting I just used a basic frosting recipe... powdered sugar, shortening, and vanilla and milk....

I melted down some semi-sweet chocolate chips with a tiny bit of milk in them to keep it smooth and mixed it in to the already mixed frosting, added another packet of instant coffee and called it great! ;)

The Curry Guest Blog... Finally.

I promised Meagan I would guest blog about curry forever and a day ago. So here it is, the curry guest blog you've all been waiting for.

I personally love curry, It is one of my staples. It is so versatile, you can make pretty much anything into a curry and it'll taste good.

I compiled a list of a few of my curry recipes so that you could all enjoy curry like I do.

• Thai Massaman Curry with Tofu

This is by far my favorite curry. Meagan said it's the only curry she has ever tried and liked. It's a thai curry, so it's a little on the sweeter side. I tend to make my sweeter as well, using sugar and peanut butter. This curry is a little more time consuming than the other curries, but it is well worth it.
Check out the recipe here.

• Instant Chickpea Rice Curry

  
  
  

   

  This recipe is just an easy one. Like most quick curries. It doesn't take a lot of work, and it tastes awesome. It uses golden curry blocks which you can get at the asian market as well as chickpeas, which are my just awesome.

  Check out the recipe here.

  • Instant Coconut Curry Rice

    

    This is another really easy recipe using instant rice that is a sweeter curry, almost dessert like. It uses coconut milk and peanut butter. It's great for pot lucks because it is quick and it'll make you look like you spent time when really it was easier than buying a bag of chips.

    Check out the recipe here
    
    

    • Quick and Easy Potato Tofu Curry
      
  

  
  

   This curry may not look the prettiest, but it is quick, easy and tasty. It uses the Golden Curry blocks from the asian market. A must have staple in my kitchen.

  Check out the recipe here.
  

  • Curried Couscous
    
    

    
    I love couscous, it is like pasta, rice and potatoes all mixed into one. Only natural that it should be made into a curry. This quick recipe is just as easy as making normal couscous, just switching out the vegetable broth for a curry broth.

    
    Check out the recipe here.
    
    
    
    I hope you enjoy these recipes. 

    Use them as a guide for your "experiments in the kitchen" (ba-da-bing). 

    -Jordan Halliday

    Militant Vegan Cooking
    

Vegan White Cake & Lemon Frosting!

I got my kitchen all nice and extra clean today, which of course meant it needed to be dirtied again! I had no idea what I wanted to make so I sent out a tweet and had a friend suggest I make a cake because she has only ever baked one cake ever.... I was a little surprised and decided I'd google white cake recipes and see what I could find... Because to be honest, making cake from scratch doesn't usually end well for me, and vegan cake isn't something I've had much luck with either....

I found this recipe for Simple White Cake and thought I'd try my hand in making it vegan.... SO here goes nothing.... The best homemade white cake I've ever made!

Simple Vegan White Cake

1 cup white sugar
1/4 cup vegan margarine
1/4c vegetable shortening(CRISCO)
2TBS flax(heaping) + 4tbs water
1TBS vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder(slightly heaping)
3/4c + 1/8c milk

Beat together sugar, margarine and Crisco until smooth. Then add flax/water mixture and vanilla. Add your baking powder and flour, mix well then slowly add milk. Mix until smooth.

Pour in a greased and floured 9in round pan.

Bake 350 for 30-40min

Let cool before taking out of pan, frost and enjoy!

I get bored with playing 'white' cake so I tend to do things like add food coloring to it so it isn't so boring.... I added blue food coloring to the second cake I made. Sorry I don't have a better picture.

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Some side notes with this.... I made a beyond stupid sweet lemon frosting for it. I wouldn't use such a sweet frosting for it, but maybe that is just me, I've never been one for overly sweet stuff.

I made two so that I could make a layered cake... They were a tiny bit on the crumbly side, but I think that is because I didn't let them cool enough before I decided to stack them... Test it out and see what you think and let me know. Let me rephrase that.... The cake is super moist and super yum! The outer edge is what crumbled a tiny bit.

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For my frosting I used about 1lb powdered sugar, 1/2c-3/4c Crisco (vegan margarine will work just as well) and about 3/4 can lemon-aid concentrate (from can), creamed it all together and yum! Add your lemon-aid slowly and only add until it gets to your desired lemon flavor.... Add some food coloring if you want, keep in fridge until ready to use.

I added some yellow food coloring to it, for a happy yellow to contrast the blue of the cake.

Veganized Killer Cookies!!

Some time last year I posted a recipe for Killer Cookies... It's a recipe I got from a friend years ago, and is by far the best chocolate chip cookie ever! Sadly... It wasn't a cookie I could share with my vegan friends... So I made it a goal to revamp the recipe, find vegan chocolate chips and figure out a way to substitute the eggs and guess what?! They ROCK!! The best part about it is all of my friends devoured them and none were aware that I had made them vegan! Yay for that!

The only downfall to this recipe is that it is huge! It makes 80-100 cookies depending on how big you make them, so I recommend halving it.

Vegan Killer Cookies

1 3/4c Shortening
2c sugar
2c brown sugar
4 heaping TBS ground flax + 8TBS water mixed (use for egg)
2tsp vanilla
3c flour
2tsp salt
2tsp baking soda
6c oatmeal

1/2 to 3/4c chopped nuts
1/2 to 3/4c coconut
1 12oz package chocolate chips

It'll be a little on the dry side, pour in some vanilla soymilk or whatever milk you have handy until slightly sticky. Scoop them in to 1in balls.

Bake at 350 for 9-12min

Pizza Dough & Garlic Bread!!

So over a year ago I was given an awesome large Pampered Chef pizza stone that until Thursday I had never even taken out of the box. I had been putting off making pizza because I had never gotten a good recipe for pizza crust. I asked someone I knew would have a good one finally and sure enough.... Awesome!! So here goes...

Gram's Pizza Dough.

2 cup flour

2 tablespoon sugar

1 teaspoon salt

1 tablespoon yeast

Olive oil

warm water. (about 3/4c seemed to be about right.)

Place flour in bowl, add the sugar , salt, yeast swirl around to mix.
take the olive oil and swirl a few time around the flour mixture, add warm water to make a dough, dough might be sticky just flour hands and shape into a ball place in greased bowl and let rise until double in bulk.

Once it is done rising, sprinkle a little corn meal on whatever you choose to bake it on and spread out your dough to the desired shape/size. Bake the dough for 2-3min at then take out and cover with sauce, cheese or whatever else you choose, then put back in the oven for 10-15min or until your crust is brown on the edges and your cheese is melted.

Bake at 410, makes one large pizza.

Pineapple & Tomato Pizza

Olive & Mushroom Pizza

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I loved the pizza dough so much I decided I needed to use it to make some garlic bread, so this recipe is very similar and can also be used for a pizza crust if you like. I'm sure it would be awesome!

Garlic Bread

2 cup flour
2 tablespoon sugar
1 teaspoon salt
1 tablespoon yeast
Olive oil (I used a little extra for this recipe cuz I wanted the flavor)
warm water. (about 3/4c seemed to be about right.)
1 heaping TB minced garlic
and a couple shakes of both Oregano and Basil

Let rise to double, form to desired shape.. bake for 10-20min at 410

I served it with some marinara sauce for dipping.

Black Bean Tacos!!

I didn't get a picture of the actual tacos I ate, but I love taking pictures of veggies so that's the best I've got today. :) And I only have a rough estimate on what I put in it, but yeah... Here you go!

I sauteed about half an onion, half a jalapeno, about 2TB garlic and some mushrooms together in a bit of olive oil until the mushrooms and onions were a little soft.

Added some salt, pepper, cayenne pepper, a bit of cumin(my new favorite spice) and a dash of red pepper flakes. Then added a can of cooked semi mashed black beans and mixed it all together.

Served on a flour tortilla with some diced tomato, cheese, sliced avocado and Tapatio sauce. Was super yum and just spicy enough!! It might be my new favorite thing!

Vegan Jalapeno Cookies

Back in August last year I posted a recipe for jalapeno chip cookies, which was a spin-off of my Potato Chip Cookie recipe.

Why I thought it was okay to recreate them with jalapeno chips, I'm not sure... but it turns out they aren't so bad. Even then though, they needed some tweaking and they needed to be made vegan friendly.

So keep in mind with these cookies that they aren't meant to be eaten in bulk, and would probably be good for something like a BBQ type meal. They aren't really a dessert cookie... I don't know how to explain them. So after all of that... Here is the updated vegan version...

Jalapeno Chip Cookies

1/2c butter
approx 6oz vegan cream cheese
1/2c sugar
1 1/2c flour
1tsp vanilla
1/2c crushed jalapeno potato chips (I used Kettle brand)
1 jalapeno finely minced.

blend your butter, cream cheese and sugar together until smooth, then add everything else. If they seem a little on the sticky side you might need to add a little more flour.

Roll into little balls, then push them down with a cup that has sugar on the bottom of it.

Bake at 350 for 8-10min

makes between 30-40 cookies

Cheesy Potato Soup for One!!

So I don't eat soup often, I think it usually tastes good, it just isn't my favorite thing, but every once in a while it sounds really good and up until now I've never attempted to make any kind of soup.... This particular soup would be awesome in a bread bowl if you happen to have one! Sadly I didn't, but a slice of bread on the side worked just fine. :)

Tonight though I had just a single potato and a carrot that have been in my fridge that I needed to use soon and wasn't sure what to do with them. A friend of mine had mentioned bread bowl soup earlier today and for some reason it stuck with me. So I decided to turn my one potato and carrot into soup for one! If I had an onion I probably would have added 1/4c of sauteed onion to it as well, but will make sure to do that next time. Also I don't have one of those fancy immersion blender things so I just used an old fashioned potato masher.

Cheesy Potato Soup

Boil:
1 white potato-peeled and cut into chunks
1/2 carrot-peeled and chopped

Drain and put back in your pot. Mash with a fork or potato masher to your liking then add


2/3c milk (I used vanilla soymilk because it is what was on hand)
1 tbs butter (I used vegan margarine)
1/4 tsp Cayennne pepper (less if you don't want it super spicy)
1/4 tsp Oregano and Basil
1 tbs garlic
1/4c onion finely chopped (again was out of onion, but am sure it is a must!)
1/4-1/2c shredded cheese (I would've used Daiya if I had any)

salt and pepper to taste

While your potato and carrot are boiling saute your garlic and onion and set aside until after your potato/carrot are mashed.

keep your pot on medium heat
add the rest of your ingredients and stir until your cheese is melted, mash a bit more with a fork if you need to, salt and pepper to taste, serve and enjoy!