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!

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!

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!

Jumbalaya...part one.

This past Thanksgiving, I got the wonderful pleasure of visiting a friend in New Orleans.  I had never been to Louisiana before and my excitement was killing me on the plane ride down.  Thank goodness the trip was only 2 hours.  I read a magazine about what to do there, and more importantly what to eat.  I knew it was a state that relied heavily on shrimp, sausage, and beans, but I was still more than ready to learn all about their cooking. 

On one of the first days there we hit up the Cooking Museum.  Now my friend, Dan, was didn't seem as excited as me, but sharing my love for food he made a serious attempt to look excited.  And for that, I thank him.  It was probably a bit easy to be happy also, because he knew I would be trying out the many things I learned, and he would be force fed (well it is pretty hard to force feed him) but anyway, we trudged on.  The museum was a great display of what Louisiana has to offer in the form of food.  I stared up at all the posters reading, trying to memorize every word. 

Now, I know what you're thinking.  It's impossible to be a vegan in the south.  And for that, you would be pretty correct.  I have to admit we lived off of subway and falafels.  But did manage to find a couple great places to eat along the way.  But what I was more excited about was learning to cook these dishes at home sometime, and I promised Dan that whenever he came to visit Wisconsin again, I would know how to make Jumbalaya, red beads and rice, and gumbo.  Well, obviously months have passed, and I sadly have to admit that I have not had a chance to make Jumbalya, but when I was looking for a dish to make my family this week, I came across a recipe for it.  Unfortunately, I am still in the process of making it and do not have my recipe quite yet, but I am just too excited to contain my self.  My vegetables are cooking, and found this was the only thing that I would do to occupy my time, without eating the entire pot before it was even ready. 

Now, if you read any of my previous posts, you are well aware that my family are meat eaters, so to suit their needs, and mine, I have come up with a brilliant plan.  Well, it's really quite simple.  I am making my delicious vegan stew, fully equipped with veggie broth, piles of vegetables, and without meat.  I am then taking out my share (or probably more than my share, cuz I know I will want leftovers) and then adding some sausage to theirs.  Pretty smart, I know.  This allows me to only dirty one pan, and only have to make on batch.  Honestly, I could probably put vegan chirizo in it and my family might not notice, but the other night at dinner my dad asked it he was eating real meatballs, so I feel he may be on to me.  And, if he sees me biting into a piece of "meat" he probably would push the dish aside.  But nonetheless, I get to eat my jumbalaya! Finally!  I will post my recipe tonight....probably awhile after dinner because I won't be able to move from the amount of food in my stomach.  And, I have fresh herbed bread baking right now.  Only if you could smell my kitchen!

Chai Cupcakes!!!

Now, although I can admit that I am addicted to coffee, (I just don't function the same without it, and know there are plenty of you who agree with me) but my weakness in the coffee shop lies in no other than, Chai Lattes.  I will admitt it is my to go drink.  I brightens my day when coffee just isn't doing it.  So, of course I was more than excited to run across: Chai Cupcakes.  I found it in the book, Vegan Cupcakes Take Over the World, which is just a marvelous book I might add!  So, I had to give it a whirl.  I made a few changes simply out of my preference, but must say they turned out great! If you love Chai as much as I do, or are looking for a different kind of dessert, look no further.  This spiced up cupcake is no ordinary cupcake.

1 cup almond milk (any vegan milk will work, I just love almond milk)
4 bags black tea (I used a Chai Black tea, just to emphasize the chai)
1/4 cup canola oil
1/2 cup soy yogurt
1 teaspoon vanilla extract
1 teaspoon almond extract (this can be left out, I am just a big fan of it in my cooking)
1/2 cup granulated sugar
1/2 cup white flour
3/4 cups whole wheat flour (you can easily use all white flour,  I just preferr some wheat)
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon cinnamon
1 teaspoon cardamom
1 teaspoon ginger
1/2 teaspoon cloves

Preheat the oven to 375 degrees.  Line cupcake tin with cupcake liners.  In a small pot heat the milk, just before it begins to boil remove and add the tea bags.  Let sit for about 15 minutes. 

In a large bowl, add the wet ingredients.  Including the milk/tea mixture.  Beat together until evenly mixed.  Add the dry ingredients in a separate bowl.  Then mix this into the wet mixture until all the lumps are gone and color in consistent througout.  Fill your tin about 3/4 of the way.  Insert into the over, and bake for about 20 minutes.  The cupcakes are done when a toothpick can be inserted in the middle, and it comes out clean.  Let to cupcakes completely cool and then add this delicious frosting:

1 package vegan cream cheese
1/3 cup confectioner's sugar
1 teaspoon vanilla extract

Whip together to form a delcious topping.

Apple Muffins

At 5:30 this morning, I lay on the couch, wide awake.  After tossing and turning, reluctant to get up so early, I finally roll off.  I, half zombie like, check my e-mail, facebook, and blog.  Knowing, that not much has gone on since I went to bed last night.  My sister lays motionless of the living room floor, I envy here ability to sleep in.  Well, sometimes that is.  During the week I am more than glad that I can get up at 6, make a wonderful breakfast, shower, and still get to class before 8.  It is mornings like this that I hate her.  I wish I too was still sleeping, but being an early bird is something I clearly get from my parents.  'Cause, as I mentioned, it is just 5:30 am, and they are both no where to be seen.  Both probably left for work a good half hour ago.  Thank mom and dad! 

Well, enough about complaining.  I figure that since I am up I might as well get some use out of it.  I put coffee on, a wonderful German Chocolate roast I got from my Great Aunt.  I dig through my cook book and cupboards, trying to find something to whip together.  I made pancakes on Friday, so I'm thinking muffins sound great.  I have been trying to make some big fluffy vegan ones, and today feels like a perfect day.  We have a couple soft apples that will work just fine.  I must say, they turned out quite delicious! Perfect breakfast for anyone :)

Apple, Cinnamon, Walnut Whole Wheat Muffins!

Ingredients:
1-2 apples (I used Gala, becuase that's what we had, but Granny Smith or baking apples work great!)
1/2 cup sugar
1 cup soy milk (or other non-dairy milk)
1/3 cup vegetable oil
1 cup whole wheat flour
1 cup white pastry flour (regular white flour works!)
2.5 teaspoons baking powder
1/2 teaspoon salt
1 tsp ground cinnamon
1/3 cup chopped walnut

Preheat oven to 350 degrees.  Peel, core, and chop apples into small cubes or grate them into a bowl.  Add the soy milk, sugar, and oil, fold together.  In a separate bowl, add the flours, baking powder, salt, and cinnamon.  Slowly add the dry mixture to the wet, stiring the ingredients until mixed evenly.  Add the walnuts, and fold in.  Lightly spray a muffin tin and fill 3/4 fill.  Bake in the oven for about 25 minutes.  The muffins will be golden brown when ready.  Stick a tooth pick into the center of a muffin before taking out of the oven, the toothpick should come out clean if they are done! Let cool, and top with this cream cheese frosting:

Muffin Frosting:
1 package vegan cream cheese (I like Tofutti)
2/3 cup confectioner's sugar
3 tbsp apple juice

With a beater, food processer, or blender, add all ingredients together and whip until smooth.  Add to your muffins and enjoy!

Red Velvet Cupcakes

Since I am still in school, I usually don't have the time (or money) to bake batches upon batches of goodies.  But, that is ONE of the many perks of coming home to my parents house for the weekend.  I had a pretty busy, and stressful, week or two, or three, at school and I knew that perfect way to relax was bake my way through the weekend.  I had a couple recipes in mind that I wanted to try, and now two days later, I have quite a lot to show for it.  The first thing on my list, Red Velvet Cupcakes. 

I am a frequently customer at the local Starbucks in Stevens Point, conveniently located across the road from the campus, but I always go in there, at my mouth waters over the delcious, non vegan, desserts stacked delicately, behind their glass counter, teasing me to splurge.  It is moments like this that it is bitter sweet being vegan.  I am first mad that I choose not to eat the delcious contents of these treats, but then glad that I can't consume these extra calories atop my Chai Latte.  But after many weeks of restraining myself, I put matters into my own hands.  I set out on a baking mission: to master vegan cupcakes and scones! So, here ya go!

I got home Thursday night, and begged my mom to run to the grocery store with me.  I simply couldn't handle the temptations anymore.  I was going to have one of these "Red Velvet Cupcakes" tonight! They always looked so perfect behind their glass wall, and I can't remember ever having one, so they were first on my to do list! I looked up a recipe online, but tweaked it of course to make it my own.  I simply couldn't get the ingredients together fast enough. 

My father is usually quite cautious eating my creations, knowing that they are a little bit different tasting and sometimes quite odd, but I served him one of these fresh and even he couldn't turn down another one!  And my picky sister has had quite a few over the last two days.  They definitely don't last long in our house!

1 cup almond milk
1.5 tsp apple cider vinegar
1.5 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 cup vegetable oil
3 tblsp cocoa powder
2 tsp vanilla extract
1/2 tsp almond extract
red food coloring

First, preheat the oven to 350 degrees.  While the kitchen heats up gather up your ingredients. 
In a small bowl, mix the almond milk and vinegar and set aside.  Shift the flour, baking powder, baking soda, cocoa powder and salt in a side bowl.  Mix the oil, vanilla extract, and almond extract.  Slowly add the dry ingredients until well blended.  I find adding the red food coloring to the almond milk/ cider mixture works the best.  After you have reached a good red color, at that to the rest of the batter.  It may seem a bit runny, but I assure you it will cook just fine! 

Fill cupcake tin about 3/4 of the way full.  Cook for 18 minutes or until a toothpick can be inserted and pulled out clean! Let cool and finish with this delicious topping!

Cream cheese frosting:
One container vegan cream cheese
Almond milk
1/2 cup Confectioner's sugar

Mix the cream cheese and sugar together.  Add a little milk until you get the thickness that you desire.  Keep the color white and play with some more food coloring!  Top you now cooled cupcakes and enjoy!

Stuffed Mushrooms

I work at a Cafe on my school's campus, where I can credit most of my love for cooking.  At work this past week my boss was catering an event for some professors and I can to work to find the kitched filled with the smell of baking mushrooms.  I went over to where my boss was working and wanted to eat every stuffed mushroom on the plate.  Unfortunately, they were loaded with cheese but I knew exactly what I was making for supper.  I have listed the vegan recipe, but then footnoted additions for a non vegan version. 

Ingredients:
1 package of large mushrooms
2 cloves minced garlic
1/8 chopped onion
1/4 cup chopped spinach
4 oz tofu
2 tsp lemon juice
1 cup tomato sauce
2 tblsp olive oil
1 tblsp oregano

Pick out the largest of the mushrooms from the container leaving the 4 smallest .  Carefully scoop out the steam with a spoon, leaving a hole for filling.  Then chop up 4 mushrooms.  Add the chopped garlic, onion, and spinach to the mushrooms.  Heat a skillet with some olive oil and sautee the vegetables.  Add the lemon juice and tofu until sizzling.  Put the mixture into the holes of the whole mushrooms. 

Mix the tomato sauce and olive oil and put on the bottom of a oven pan.  I used a bread pan because I only made a few, but a cookie sheet or anything else with a edge.  Put the stuffed mushrooms on the bottom of the pan.  Add the tomato sauce and drizzle some over the mushrooms.  Pop them into the oven at 350 degrees for about 15 minutes, or until the sauce is sizzling.  Remove from the oven, scoop out the mushrooms and drizzle with the sauce from the pan.  Great served over pasta or just as is!

For a non vegan version:
stuffing ingredients:
1/4 cup chopped mushrooms
1/8 cup chopped spinach
2 tblsp garlic
2 tblsp parmeasan
Splash of cream or milk

Sautee all the vegetables in the cream.  After removed from heat, add the cheese and stuff the mushrooms.  Continue the rest of the process.  Enjoy :)

Zizi's, London

One evening a group of my friends and I were looking for a perfect place to eat and drink wine in the heart of London.  We had been there for a few months at this time, and wanted something we hadn't tried before.  To our surprise, and pleasure, we found Zizi's, nestled in only a couple blocks from our flat.  The dining room was quite small but the atmosphere was quaint and romantic, maybe not a perfect place for four twenty something girls, but we had to try one of their irrestibly good sounding pasta plates.  We had learned by this time that it was best for each of us to order something different and then pass each plate around. 

The dishes included pizza topped with fresh mozarella, mushrooms, tomatoes, and olives; pasta drenched in sweet sauce and mushrooms; pasta carbonara (sausage); and marghreita pizza (loaded with cheese).  By process of elimination, one can conclude that I ordered the simple sauce and mushrooms, but it did not disappoint.  The pasta was the perfect al dente and the sauce was so light it added the perfect amount of taste to the noodles.  Everyone else raved about their dishes as well as we sat back and looked at the dessert menu.  We were all over stuffed but the caramel cheesecake and homemade sorbert were calling out to us.  We ordered another bottle of our favorite Rose wine, that was conveintly shipped from California, and waited for the tasty desserts to arrive. 

Our waitor was one of a kind, and was incredibly patient as we pondered each order.  He helped with decisions and had the best recommendations for every taste.  We liked him so much, we asked for his work schedule to plan our next visit so he could greet us again. 

After a good two meals worth of food later, we sat motionless planning our next visit to our new favorite restaurant in London.  We couldn't decide if it was wonderfully convenient that it was only two blocks from home or if we better start buying larger jeans, but nonetheless, we went back time and time again.  Each time somehow better than the last.