photo by letouj

This yellow curry dish is healthy and light, but still full of flavor. It’s easy to make and was loosely inspired by a recipe I found in Food Editors’ Favorites Treasured Recipes for Curried Chicken Roll-Ups. Among other things, I replaced real chicken with Chik’n Strips, and used this great Not Chik’n by Edward & Sons to replace chicken bouillon. It’s fun to veganize old recipes.

ingredients

• Morningstar Chik’n Strips
• grilled eggplant sliced
• grilled zucchini sliced
• 1 cube of Edward & Sons Not-Chick’n Bouillon
• 3 to 4 teaspoons Penzey’s Sweet Curry Powder
• lettuce
• white Basmati rice

Combine chik’n, eggplant, zucchini, curry powder, bouillon, and 2 cups water in medium saucepan. Bring to a boil and simmer for 5-10 minutes. Separate liquid and cook with rice for great seasoning. Once rice is done, pile onto a bed of lettuce (for crunchiness), and finally add Chik’n, eggplant, and zuccini. If there’s any sauce leftover, pour on top. Enjoy! (serves 2)

photo by tvol

It doesn’t get much better than sliced tomatoes and cucumbers with garlic hummus and dill weed on toasted whole wheat bead. So easy. So fresh. So fantastic.

Spring is here and this dish is great when combined with a warm afternoon or cool spring evening. Super easy, super tasty pasta dish.

Ingredients

• noodles (alphabet theme optional)
• olive oil
• Morningstar Chik’n Strips
• (mini) cucumbers
• grape tomatoes
• pine nuts
• (iodized) Sea Salt
• basil
• garlic powder

Cook noodles. Strain. Add a splash of olive oil, a dash of salt, some basil, and a few shakes of garlic powder. Crisp the Chik’n Strips in a pan. Once crisp, remove strips, and throw a handful or two of pine nuts into pan. Heat and shake for a couple of minutes. Keep a close eye on the pine nuts- they burn easily. Slice cucumbers.

Add chik’n, pine nuts, cucumbers, and grape tomatoes to pasta. Enjoy!

Sound too good to be true? Well, it almost is. I got the idea from a co-worker who had created a non-vegan version. It sounded delicious and I knew it could easily be veganised (and healthier). Strap yourself in because this dish is absolutely packed with flavor. And it goes great with green beans. Serves 2 at around 250-320 calories a serving (depending on if you use 1 or 2 TBS butter and weather or not you add sundried tomatoes).

What you’ll need:

• 1 bag of MorningStar lightly seasoned Chik’n Strips
• 1 or 2 TBS Earth Balance or other veg spread
• 1/8 block Vegan Mozzarella
• a few leaves of fresh basil (chopped)
• freshly ground black pepper
• 1 clove garlic (minced)
• sundried tomatoes (optional)

Preaheat oven to 350°. In small sauce pan, roast garlic for a few minutes, then add butter and simmer a few minutes.

In bottom of a bread pan, place chik’n strips. Grate vegan ‘rella over chik’n. Top with basil. Then pour melted butter and garlic on top. Add a few sundried tomatoes on top (chopped if desired). And top with freshly ground pepper, to taste.

Bake for about 20 minutes. Then, if you like crispier chik’n, broil for a few minutes.

That’s all there is to it.

Happy St. Patrick’s Day!

In honor of this day, I thought I’d post some not too complex vegan recipes I found for Irish num-nums.
(sources included at the end of each recipe)

Irish Soda Bread

• 1 cup soy milk (rice milk works too)
• 1 T. apple cider vinegar
• 2 ¼ flour
• 2 T. sugar
• 2 t. baking powder
• heaping ¼ t. baking soda
• ½ t. salt
• ½ cup (or more!) raisins
• 3 t. caraway seeds

Preheat oven to 350°.
Add the vinegar to the milk and set aside to ‘curdle’. Mix all the dry ingredients together in a large bowl. When the oven is ready add the wet to the dry and mix just until everything comes together into a dough. Sprinkle a bit of flour onto a lightly greased cookie sheet. Form the dough into a ball, sprinkle a hint of flour on top and give it a little “x” slice across the top. Bake for approximately 40 minutes. Give it a toothpick test for doneness and if it sounds hollow when you tap it, it’s certainly ready. Set it on a rack to cool or the bottom might get soft.

To keep it festive, add a couple drops of green food coloring into the milk before mixing. (source)

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Vegan Irish Coffee

• 2/3 cup hot strong brewed coffee
• 2 tbsp Irish whiskey
• 2 tsp raw sugar
• vegan whipped cream or whipped topping (optional)

Stir together the coffee, whiskey and sugar, making sure the sugar dissolves.

Garnish with a generous spoonful of non-dairy whipped cream, if desired. (source)

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Irish Colcannon Potatoes and Cabbage

• water for boiling
• 5 large potatoes
• 1 head green cabbage, chopped
• 3 leeks, sliced
• 1 cup soy milk
• 1/4 tsp nutmeg (optional)
• salt and pepper to taste

Place potatoes in a large pot and add enough water to cover the potatoes. Bring to a boil and cook for at least 20 minutes, or until potatoes are tender.

In a separate pot, boil the cabbage in water for 15 minutes. Drain and set aside.
In another pot or skillet, cook leeks in soy milk until tender, about 15 minutes.

When potatoes are done cooking, mash them together with leeks, soy milk, nutmeg, salt and pepper. Add cabbage and stir to combine. Add more salt and pepper to taste and enjoy! (source)

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Vegan Irish Whiskey Cake

• 2 1/2 cups flour
• 1 tbsp baking powder
• 1 tsp salt
• 1/2 tsp baking soda
• 3/4 cup vegan margarine
• 1 cup sugar
• 1/2 cup brown sugar
• Egg replacer for 3 eggs
• 1/2 cup strong coffee
• 1/2 cup Irish whiskey
• 1-2 tbsp powdered sugar (optional)

Pre-heat oven to 350 degrees and grease a 9×13 cake pan.

In a large bowl, mix together the flour, baking powder, salt and baking soda.
In a separate large bowl, beat together the vegan margarine and sugars until light and fluffy. Add the egg replacer and mix well.
In another bowl, combine the coffee and whiskey.
Slowly add the flour mixture and the coffee mixture into the margarine and sugar mixture a bit at a time, beating well in between.

Pour into the cake pan and bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool slightly, and sprinkle the top of the cake with powdered sugar if desired. Enjoy your vegan Irish whiskey cake! (source)

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Vegan Irish Stew

• 4 cups peeled, diced potatoes
• 2 cups peeled, diced carrots
• 3 Tbs. olive oil
• 1 bag frozen/non-frozen meatless crumbles or one package fresh mushrooms (diced)
• 4 garlic cloves (freshly smashed and diced)
• 4 cups vegetable broth
• 1/2 cup diced tomatoes
• 1 Tsp. Oregano
• 1 Tsp. Thyme
• 2 Tbs melted vegan margarine
• Salt and pepper to taste

Peel and slice carrots and potatoes. Set to boil. Heat olive oil in a large pot over medium heat. Add onions and garlic. Brown for 5 minutes, then add tomatoes. 5 minutes later, add meat substiute (frozen or non-frozen crumbles or mushrooms) and sauté for 5 minutes (mushrooms will take a few more minutes). Pour in vegetable broth, melted margarine, oregano and thyme.

Add carrots and potatoes. Salt and pepper to taste. Some like to add Guinness, red wine, or another type of alcohol. Be creative!! Let simmer for up to an hour. (source)

I made this cake for my fiance’s quarter century birthday. He took it to work. Apparently it was pretty amazing. Because I never even got to try it. I guess his co-workers were obsessing over how moist and delicious it was and couldn’t fathom how it could possibly be vegan. And my fiance, who’s pretty tough to please, also raved about it. Which is a relief since I totally screwed up his cake last year. Oops.

Ingredients

Cake:

• 3 Cups shredded Carrots (I recommend a few seconds in a food processor if you have one)
• 1 1/4 Cup of Sugar
• 2 Cups Flour
• 1/2 Teaspoon of Salt
• 2 Teaspoons of Baking Powder
• 1/2 Teaspoon of Baking Soda
• 2 Teaspoons of Cinnamon
• 1/2 Cup of Orange Juice
• 3/4 Cup of Canola Oil

Frosting:

• 1/4 Cup Tofutti cream cheese or other kind of soy cream cheese
• 1/4 Cup Vegan Margarine
• 2 cups powdered sugar (I recommend Florida Crystals Organic Sugar)
• 1 tsp vanilla

Directions

Preheat oven to 350 degrees.

Do not use a hand mixer for this recipe, use a ladle or spoon. Mix all the dry Ingredients together. Then mix in the Carrots and the Oil to the dry ingredients. Add the Orange Juice and mix it all together.

Grease pan with cooking spray or oil. Put the batter into cake pan. Bake for 45 minutes or until knife/toothpick comes out clean when inserted in the center. Let cool completely

Beat cream cheese and margarine together. Beat in powdered sugar and vanilla together with hand mixer. *Add a splash of water if needed. Pipe into a plastic ziplock bag and close bag. When cake is completely cool, cut a little snip off the bottom corner of the ziplock bag and drizzle the creamy frosting over the top of the cake as pictured (I went a little manic with my drizzling). Or spread like normal.

slightly altered from original recipe found here: http://www.grouprecipes.com/44964/best-vegan-carrot-cake.html

I love Halloween. Perhaps it’s because fall is my favorite season. I love the burnt orange leaves in the trees, and the bright orange pumpkins. The cool, refreshing air, and the orange glow of the fireplace. But it’s easy for vegans to see Halloween as one big stress fest, because you’re bombarded by goodies you simply can’t eat. But, clever vegan that you are, you’re going to overcome this battle with glee and confidence! Don’t feel like you have to deny yourself a good time for the sake of being vegan. There are plenty of ways to partake in the fun, without compromising your ethics.

Check out the Natural Candy Store for some vegan candies (no bone char refined sugar!) you can safely nosh on. And award winning Crispy Cat Bars are organic and vegan, created by a vegan. Sold at most Whole Foods.

I watched the Food Network show Unwrapped and they had a special on organic cotton candy by Pure Fun. The people they interviewed said it tasted much better than your average cotton candy. The natural ingredients create a very rich and refreshing flavor. I’m excited to try it! I’ve been told they sell it at Whole Foods. I’ll have to see if I can find any next time I’m there. It comes in a variety of unique flavors (besides original) like root beer, licorice, maple, and cinnamon.

In the mood for a little DIY?
Here’s a recipe for Vegan Caramel Apples!
And one for Vegan Chocolate Pumpkin Pie!
A weakness of mine, Peanut Butter Cups!
And who can forget about Rice Crispy Treats!

Whether you choose to curl up on your couch with your black cat, a hot cup of cider and cheesy old b-movie horror classics like Bloodlust, Blood Thirst, Bloody Pit of Horror, or A Bucket of Blood (corn syrup o’ plenty)…

…or you choose to party with friends dressed in the most ridiculous outfits imaginable, have fun this year! You deserve it!

Mmmmoist. Yummmm. Seriously, this ‘nana bread is tops. The crust is so sweet and chewy.

• 3 tsp Egg Replacer (mixed with 4 tablespoons warm water) equivalent to 2 eggs
• 1.5 C sugar (I like Sugar In The Raw brand)
• 1/2 C oil
• 3/4 C mashed bananas (or one medium sized banana)
• 1/3 C water
• 1.5 C flour
• 1 tsp baking soda
• 1/2 tsp salt

Preheat oven to 350°. Mix all ingredients together, blender recommended. Grease loaf pan. Bake for about an hour, or until done.

Batter can also be used to make muffins, in which case bake at 375° for 20 minutes.

This dish is so tasty. If you like curry, you’ll love this. It’s got a lovely sweetness to it, and there’s no denying that wild rice and sweet potatoes are good for you!

• 2 C cooked wild rice
• 2 sweet potatoes, peeled, cut in half and baked for 1 hour at 350° in 1 tsp. oil
• 3 green onions, chopped

Marinade

• 1/3 C vegetable oil
• 1.5 tsp. white wine vinegar
• 1.5 tsp. dijon mustard
• 1.5 tsp. curry powder
• salt and pepper to taste

Mix all together. Allow to chill and marinate for at least 10 minutes. Serve!

Thanks, Mom!

A little red curry paste can add a world of flavor to a dish. The curry I used was Thai Kitchen Red Curry Paste.

It’s got a nice sweetness to it. Warning- tofu must marinate for a few hours, so plan ahead with this one. And don’t be intimidated by all the steps. They’re simple steps to follow.

Ingredients

• 4 oz. jar red curry paste
• half block firm tofu
• 8 waxy potatoes
• a few handfuls string beans
• half a red bell pepper
• 1 clove garlic
• a few leaves fresh basil
• a slice of red onion
• 1 Tbsp brown sugar
• 2 Tbsp soy milk
• olive oil
• 1 cup lentils
• cilantro for seasoning

Step 1
Mix up a tablespoon of red curry paste with a couple of tablespoons of olive oil.
Pour onto a half block of firm tofu and let sit for a few hours.

Step 2
Boil 8 waxy potatoes for about 10 minutes. Add string beans and boil a few more minutes. Drain water.

Step 3
Slice up marinated tofu and grill until crisp on outside. (I use a George Foreman so I can grill in the kitchen)

Step 4
Cut up half a red bell pepper, a clove of garlic, a few leaves fresh basil, and a slice of red onion

Step 5
Mix together 2 tablespoons red curry paste, 2 tablespoons soy milk, 2-3 tablespoons olive oil, 1 tablespoon brown sugar and saute for a few minutes. Stir in veggies, garlic, basil, and a little cilantro and saute for a few minutes.

Step 6
Cook 1 cup of lentils- I used

Stir in a little red curry paste mix to add some flavor, if you like.

Step 7
Put veggies and lentils onto plate, add grilled tofu and enjoy!