What dish would you most like to see veganized???

I am looking to expand my cooking skills and want to experiment with veganizing foods.  Let me know what dish you crave that is not vegan friendly!

Strawberry Chocolate Whole Wheat Muffins

As I have mentioned numerous times before, I am an extreme morning person.  Somedays it actually becomes a problem, when its 4:30 am and I don't have class until 11:00.  But luckily I put my time to good use.  I go for a run, read, or make a date with my kitchen aid.  This morning, I woke up to this wonderful Wisconsin weather, of rain.  I was planning on going for a long run outside, since on Tuesday it was sweating in a t-shirt and shorts, but after taking one step outside, I set up camp in the kitchen.  As the rain was pouring down, I was searching the cupboards for something sweet, yet perfect for breakfast.  I am not much of a sweets person, but love to bake, so instead of making cupcakes, I ususally decide on muffins, which I did this morning.  Also due to the awful winter all of America has had, we are definitely low on fruit, luckily I had frozen some strawberries a couple months back, and thought, hmmmm strawberry muffins sound delicious.  I then remembered the delicious chocolate covered strawberries we had made a work the day before, and came up with chocolate strawberry muffins.  I only put chocolate in half the batch, in case they didn't work out, but am now eating my non-chocolate chipped muffins with chocolate chips sprinkled on top.  Another great thing about these delicious muffins, is they are whole wheat.  They are hearty, filling and much better than anything you will find in the store.  I decorated for the wonderful Easter season, so my sister could take some to school.  So, next time your about to send your son or daughter out of the house with cupcakes, remember that muffins can be just as sweet, but much healthier :)

Ingredients:
1.5 cups whole wheat flour
1/2 cup turbinado sugar (granulated sugar works too!)
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup non-dairy milk (I used cocnut milk, gives it a richer, creamy flavor, but any milk will work)
1/3 cup canola oil
1.5 teaspoon vanilla
1 cup strawberries sliced
1/2 cup chocolate (carob) chips

Preheat oven to 375 degrees.  Spray muffins tin with non-stick spray.  Mix the oil, milk and vanilla and set aside.  In a mixing bowl, sift flour sugar, salt, baking powder, baking soda. 
Add the wet ingredients to the dry, mix through.  Fold in the starberries and chocolate chips.  Fill muffin tins 3/4 of the way.  Cook for about 12-15 minutes, or until a toothpick can be inserted and pulled out clean.  Let cool and frost to your liking.  I have added the mixture for my frosting. 

Toppings for Bunny faces:
1/2 cup vegan cream cheese
1/2 cup powered sugar
1 teaspoon vanilla

Mix together, let sit in fridge for about a half hour.  Cut mini marshmallows in half, coat one side with pink sprinkles.  Use chocolate chips for the nose, and draw on pink wiskers.  Enjoy your easter treats!

Maple Syrup Granola

A great uncle works on a maple syrup farm during collecting season.  I have been trying to get over there to help out and learn about the process, because I love maple syrup, but with the trouble in the weather here in Wisconsin, I didn't work out.  Well now collecting is over, but I did get over to the farm the other day to pick up my big jar of syrup.  I pure sweet delicousness is just wonderful.  Ever since obtaining my quite large jar, I have been putting it on everything.  Pancakes, "ice cream", and now decided to make some maple syrup granola. 

I love oats and dried fruit, well and of couse nuts.  So, I thought I would give it a try.  It turned into a wonderful snack that my whole family loves.  It's also great to gift bag for your food loving friends!

Ingredients:
3 cups oats
1 cup dried fruit (I used cranberries, but any will do)
1 cup nuts (again, any will work)
4 teaspoons cinnamon
1/2 cup maple syrup
4 tablespoons vegan butter
1/4 cup sugar (brown or white works)

Preheat the oven to 325 degrees.  Spread your oats and nuts on a baking sheet, and toast for 15 minutes, making sure to stir every 5 minutes.  While that is cooking, melt your butter in a pan.  Add the cinnamon, maple syrup and sugar, continue to heat until all mixed.  Keep on a low heat until read to use.  After the oats and nuts are toasted, put in a large bowl, with the dried fruit.  Pour the syrup mixture on top and mix throughly.  Spread the mixture on a now greased cooking pan.  Cook for another 15 minutes, stiring every 5.  When the granola looks to have soaked up most of the liquid, it is ready to take out of the oven.  Let cool for an hour or so.  Store in a jar or sealed container until ready to enjoy on your yogurt, cereal, or as a snack! Enjoy :)

Walnut Brushetta

My father is a huge Seinfeld fan.  It is almost always playing in the background, if he is in the house.  Well, if you watch Seinfeld religiously like he does, and we'll I do too, you must have seen the episode on the Calzone.  Well, ever since that episode, my father has been telling me to make him calzones! So, tonight I am trying out calzones for the family.  We like doing theme nights, and Italian is always a favorite so along with calzones I am making garlic bread and brushetta.  Here is the recipe for the brushetta I just whipped up.  This is a great appetizer or starter for any night, especially when you're featuring an Italian dish.  The walnuts give it a nice taste and texture.  Serve with a toasted baguette or some garlic bread to top them off just perfect!

3-4 small tomatoes, diced, heart removed
2 tablespoons chopped red onion
2 tablespoons walnuts, finely chopped
1 teaspoon oregano
1 teaspoon parsley
1 teaspoon basil
2 teaspoon lemons

Chopped the onion and tomatoes quite small and place in a small bowl.  Still in the walnuts and spices, adding each to taste.  Place in the fridge until ready to serve!

Green Smoothies

Smoothies are breakfast are a great thing on the go.  It is easy to whip up in the morning and take on your way to work or school.  I even make them for my sister now seeing as breakfast is usually a meal she skips.  Naked smoothies have become a daily routine of mine so I thought I would try whipping up one for myself.  The Green Machine is by far my favorite and definitely the best in terms of nutrition and antioxidants.  When my sister first saw me put this green liquid in front of her, she raised her eyebrows and was quite reluctant.  But after I forced a sip out of her, she noticed it wasn't bad at all.  She drank the entire thing before she even left the house.  I even make them for a dessert now, instead of ice cream or cookies.  They taste better and there is no guilt attached.  Now, I may not get my dad to drink them, but I'll take what I can get, and my sister is probably the pickiest eater in the family.  I didn't dare tell her it was good for her too!

For 2:
1 cup vegan milk (any kind will do)
1 cup vegan yogurt
2 cups fruit (I use a straberry, blueberry, raspberry blend)
1 cup kale and/or spinach

Combine all the ingredients in the blender and mix until all fruit chunks are gone.  Serve for breakfast, a snack, or dessert. 

Stir Fry....for breakfast??? Just call it tofu scrambler....

I recently read the wonderful book The Blue Zones.  If you haven't read it, I strongly encourage it.  It is a light, fast read but an inspiration.  It takes you across the globe to the four healthiest areas in the world.  After reading that book, I went straight out and bought every thing mentioned in there.  One big thing that I needed to work on was breakfast.  I had always loved breakfast food, but being a college student, I would usually roll out of bed at the last possible second in order to make it to my 8:00 am class, leaving no time to eat in the morning.  But after reading about the importance of breakfast, and how it should be the biggest meal of the day, I made a serious attempt to wake up early and make myself a large, hearty breakfast.  First on the agenda:  Tofu Scrambler.  This combination of vegetables and spices is a sure thing to get you going in the morning, and it fills me up for my busy day.  I rarely start a day without it now. 

Ingredients:
2 tablespoons olive oil
1 cup cubed tofu (when cooking tofu, pressing it with paper towel soaks up the excess water, and allows the tofu to soak up more of the sauces while cooking)
1/2 cup mushrooms
3 asparagus
1/4 cup chopped pepper
1 small tomato, diced
3 tablespoons onion
1/4 cup califlower
1/2 cup chopped red cabbage
2 teaspoons lemon juice
1 teaspoon parsley
dash cayenne pepper
2 teaspoons tumeric
2 tablespoons ground flax seed

In a small skillet, heat the olive oil.  Add all the vegetables and bring to a sizzle.  Add the spices and continue to cook.  I usually find it is a little soup for my liking, so after removing it from the heat, sprinkle on the flaxseed and mix it in.  It soaks up the excess juice and adds a great amount of Omegas to start your day.  Serve while whole wheat toast, or a green smoothie (recipe to come next) and enjoy a perfect energy booster to start your day!

Jumbalaya....part two

Ah, finally made it to the computer after a delicious dinner.  The Jumbalaya turned out absolutely wonderfully! This southern dish hits the vegan dinner table and does not disappoint.  Like I mentioned in the last post, I had sausage on the side for my meat eating family, but if you're vegan like me, this dish is sure to become a part of your monthly dish list.  I didn't add any vegan meat, just because I don't particularly like it, and try to stay away from processed foods like that, but vegan sausage, chicken, or any other meat would be great in this dish! Mine turned out a little spicy, which I love, but just a note, in case you don't care for spice.  I enduldged in this dish, spoonful after spoonful.  Hope you enjoy this fabulous dish, I was so glad there were leftovers, and plan on making it again soon.  So, in honor of my vegan friend, Dan.  Thank you for bringing me the Lousiana style cooking!

1/4 cup olive oil
1/2 chopped white onion
1/2 chopped green pepper (or multi colored)
1 cup mushrooms
3 cloves minced garlic
5 stalks chopped celery
5 chopped tomatoes
2 cups vegetable stock
3 cups brown rice, cooked
3 bay leaves
1 teaspoon paprika
1/4 cayenne
1/4 teaspoon garlic powder
2 teaspoon thyme
1 tablespoon lemon juice

In a large skillet, sautee the onions, peppers, garlic, celery, and mushrooms, in the olive oil.  Cook until onions are transparent.  Add all the seasoning and stir well.  Add the tomatoes, broth, and and rice and continue to cook.  Lower the heat to low, and let simmer.  Add any vegan meat you like and enjoy! Pretty simple to make, but all the spices make it taste super complicated.  Play around with spices and vegetables to fit your taste!