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.

Veggie Paninis

Like promised, I let you in on my favorite panini.  While cooking those turkey reubens for my family, my mouth was watering.  No, I wasn't missing meat, or cheese.  I was too excited about eating my own panini.  As I was cooking these meat filled, cheese lathered sandwiches, I was picturing the perfect panini in my head. 

Again, I have been dying to use my new panini press, and seeing as when I usually make veggie paninis, the ingredients seem to fall out, all over my stove, I knew my new panini press would conquer all.  So, here is my mouth watering combination that even had my mom take a double look. 

2 slices marble rye bread
1/2 cup hummus (check out my sun dried tomato recipe, it works great for this!)
1/2 cup spinach
handful of each of the following (now remeber, I am only making one, this is easy to make for a whole group)
red cabbage, musrooms, tomatoes, green peppers, and onions.  I know this recipe isn't very precise, but it is easy to eyeball how much one sandwich would fit, and if it doesn't all fit in one, it can easily be saved for later. 

In a small skillet, sautee the veggies, (not the humms) in olive oil.  When they all start to steam and the onions turn transparent, they are ready.  While these are heating up though, get your sandwich ready.  Brush olive oil on both sides of your bread.  Add 1/2 cup of hummus to the insides of both pieces, and spread evenly.  Transfer your heated veggies to the bread, add fresh spinach and cover with the other slice.  Place on the hot pan and cover with the panini press.  Allow bottom bread to brown and flip, repeating on the other side.  Remove from heat and eat.  The grilled hummus is by far my favorite part!  I had it as the Weather Center, in Sheyboygan, WI, and fell in love immediately.  This sandwich is sure to become a stable in your diet!   Like I mentioned, it is great served with chili (for a great vegan chili, check out my recipe) also great with a salad or fries. Enjoy! 

Reubens: Turkey

Ah, spring break.  I have an entire week off and am basking in my laziness.  But aside from laying on the couch reading countless books, newspapers, and magazines, I get the wonderful job of cooking dinner for my meat eating family.  My dad is a meat and potatoes kind of guy, and could probably live off of pizza, summer sausage, and hamburgers....not much left for the cooking imagination of mine.  My mother is always up for trying anything and likes the idea of cutting out meat in some of her meals, so she at least tried my dishes without giving me a quizical look first.  As for my younger sister, she tried cutting out meat once.  It last two days.  On the third day she claimed of being light headed and dizzy, blamed on the absent of meat in her diet.  She has never tried it again.  She doesn't eat all meat, seeing as pigs are her favorite animal, I never have to deal with pork or bacon, but I wouldn't dare try to serve her vegan chili.  But anyway, this brings me to my dilemma of cooking for the week. 

I search my cookbooks front to back, and check out some of my favorite websites, looking for something that I can put in front of my family.  The first thing that catches my eye: reubens!  I would consider this a dressed up sandwich.  My family loves coleslaw and cheese.  How bad could this be? 
So, Monday Night: Turkey Reubens, vegan chili, and fresh bread.  I also just got a wonderful handheld panini press, and can't wait to use it!  As for myself, I whipped up a vegan bowl of goodies, and grilled it just the same.  So, meat eaters and vegans can eat at the same dinner table.  Who would have thought? Enjoy!

Turkey Reubens:
I got this recipe from a favorite of mine: Mr. Bobby Flay.  So, if you trust his recipe more than mine (no hard feelings) check his out:  http://www.buttermilkpress.com/blog/bobby-flay-turkey-reuben-recipe/
But I made a few alterations, and my family seemed to enjoy just as well.

1 half head cabbage (thinly sliced)
1 cup sliced red cabbage
1 large carrot thinly sliced
3/4 cup mayo (using vegan mayo works great if your looking for a healthier, or vegan alternative!)
2 tablespoons ketchup
1 tablespoon red wine vinegar
1 tablespoon yellow mustard
1 teaspoon salt
1 teaspoon pepper

After slicing your "coleslaw mix" add it to a large bowl.  In a separate bowl, add the mayo, ketchup, vinegar, mustard, pepper, and salt.  After ingredients are mixted together, pour over slaw and mix throughly.  Place in the fridge to let the cabbage mix soak in the mayo.  While this is sitting, get your sandwich fix-ins ready.  For my turkey ones I used the following:

8 slices marble rye bread (but any bread would work, I just feel this had a great taste to add)
8 thin slices of co-jack cheese (usually swiss is used on reubens, but my family isn't too keen on swiss, and co-jack is always a house favorite)
Tomato slices
Melt a half stick of butter with 1/4 olive oil. 

In a flat skillet, spray with cooking spray or lightly oil, turn the heat to medium.  Place panini press in the pan to also heat, (if you don't have a panini press, it works just the same, just make sure to press on the on sandwich with a spatula, to ensure the cheese will melt)  While your stove is heating, assemble your sandwhiches.  Using a pastry brush, brush the butter/oil mix onto each side of the bread.  This will ensure I nice crisp outside without burning.  Layer a slice of cheese, 2 or 3 slices of turkey, 2 tomato slices, about 1/2 cup coleslaw, and another piece of cheese.  Place the sandwich on the hot pan, and place panini press on top.  After a few minutes, or until the cheese on the bottom starts to melt, flip the sandwich over, and again, press the top. 

Meanwhile, turn on the oven to 250 degrees.  When each panini is finished cooking, set on a baking sheet inside the oven to help the cheese continue to melt, and to keep the sandiwiches warm while you cook the others.  Serve these delicious reubens with chili and bread like I did, or they are also great paired with a heartly salad or french fries!

Sun dried tomato hummus, hold the tahini....

I can't really remember when I started my love for hummus, I think it was even before becoming vegetarian.  I work at a Organic Cafe on campus, and hummus was the staple of most of our veggie pitas, paninis, and wraps, and somewhere along the way it found me.  The creamy taste of chickpeas combined with garlic (another obsession of mine) had me loading up everything with this new found love.  I can even recall the first time I had a couple of my roommates to try it.  None of them are vegans, or even vegetarians for that matter, but soon multiple tubs of hummus, in every flavor, were stacked in our fridge. 

I started making my own hummus a couple years ago, and love playing with different things to put in them.  I had always used tahini but one day came across a recipe without, so I thought I would venture with tahini-less hummus.  This is the latest one I came up with.  I was a request from my mother. She liked the taste of hummus, but felt my plain lemon garlic, just didn't have enough flavor for her.  So, after rattling off a couple of veggie options, she though sun dried tomatoes sound delightful.  This wasn't too far fecthed seeing as there are thousands of recipes out there with this, but I added a couple more ingredients to really give it a kick. 

I add this to absolutely everything.  From veggies wraps to lathering it up on pita chips, this is sure not to disappoint. 

Sundried Tomato Hummus:
1 can garbanzo beans/ or chickpeas (if cooking yourself, about 2 cups cooked beans should work)
2 tablespoons lemon juice
2 cloves minced garlic
1/4 cup sun dried tomatoes (I have actually found a sun dried tomato pesto that works great too!)
1 teaspoon cumin
1 tablespoon rosemary
Olive oil

In a food processor, combine beans, lemon juice, and garlic.  Once this forms a nice puree, add the rest of the ingredients.  While processing, slowly add olive oil until mixture reaches the thickness, and creaminess that you want.  Process until all is evenly mixed.  I find putitng it in the fridge for a little while before eating thickens it up a bit.  It also lets the flavors work into the mixture.  Serve with chips or on your next sandwhich! Enjoy! `

Breakfast Burritos!

One morning I came back from a long run, the weather is finally starting to warm up and the air was nice a crisp.  I started digging through the pantry and came across a favorite of mine: refried beans.  I used to hate these mushed up, brown beans, but since cutting out meat, I have grown to love them.  I began to think of what I could make with these.  I didn't really want nachos, it was 9:00 am.  But something I had never made myself was a breakfast burrito.  It sounded absolutely wonderful.  I grabbed a skillet and warmed up some olive oil.  I cut up about a handful each of onions, green peppers, and tomatoes.  And threw some corn in.  Now remember, I am only making this for one person, but it is pretty easy to eyeball enough stuff to put in the skillet.  Also remember, you are going to smoother this thing with beans.  But anyway.  I sauteed them until all were sizzling hot, and turned on my convection oven to warm up.

I took out my whole wheat tortillas, and layered beans, and a big heap of steaming hot veggies.  Also a great idea, vegan cheese, but I didn't have any on hand.  After layering your goodies, fold in the sides first, and then carefully wrap your burrito.  Take a piece of tin foil and wrap the burrito.  Place this in you oven or convection oven, at 375 degrees for about ten minutes.  I put it in the oven because it gives the wrap a chance to crisp up, and this way everything is the same temperature when you eat it.  Also, if you put cheese on it, the cheese can then melt into everything else. 

I have made this many times since then, and can definitely say it is a stable in my breakfast pattern.  The best part about these, is they are universal to whatever vegetables you have laying around.  I even made one for my meat eating mother, and she couldn't get enough.  I have made them three times since then for her, each time better than the last. 

Now, if you get big enough wraps these are a meal in themselves, and can be served at any time of the day! I usually just pair it with a side of fruit or rice if for dinner, and I guarantee everyone at the table will be stuffed! This is a wonderful simply meal for vegans and meat eaters alike! Try it out on your family tonight!

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!