My First Raw Vegan Recipe Thanks To Amber Shea - 5 Minute Vegan Blondies

Back when I was a former vegetarian gone omnivore, Nate and I were invited over once for 5 course raw vegan meal by a super sweet couple. The reason they invited us in the first place was for our open-mindedness to pretty much any kind of food. I was really intrigued by the whole "raw" thing because it seemed very new to me (this was over 10 years ago.) They prepared a very involved meal of raw sushi, butternut squash soup, avocado dip and some kind of of cake, perhaps carrot? Anyway, after driving away from that meal I felt incredibly ill  to my stomach and was unable to eat avocado again for 10 years. Since then of course I would have loved that meal and appreciated the time and money that would have gone into making such a spread. It truly must have taken them 2 days to make it all. I guess I wasn't as open minded as I thought. Come to think of it, maybe it was the lava lamp lighting that did the meal in for me. 

What in the heck is my point? Oh yeah, raw food. Since going vegan I found Amber Shea's blog; Almost Vegan. She says her diet is 99 percent vegan cheating only every so often which I love. If I were honest, my diet would probably fall near the 99 percent mark too. In the last few months she went to 105 degrees (a raw chef school) and is now a raw chef herself. I've been wanting to learn more about raw food, so her blog was an awesome find for me. What's even cooler is that she lives in Kansas City too and is writing a super cool vegan/raw/freaking awesome cookbook! I'm so excited! I have yet to find a book that is balanced and includes both raw and vegan recipes that isn't super preachy (which I don't mind for myself, but know most people don't like that so much.) For once I had all the ingredients for one of her raw recipes, a 5-Minute Single Serve Raw Blondie. YUM! Instead of putting the whole thing in one small muffin tin, I used 4 mini sized muffin tins. One of the smaller portion was all I needed. I love this recipe because it's super flexible. You can use a variety of different nuts and/or different kinds of dried fruit. I can't wait for your cookbook Amber! And of course you know I'm a more than willing tester :)

Nate's Two Cents:  Note to raw vegans:  A great way to get a non-raw vegan turned on to your cause is to make a raw dessert.  And make lots of it.  And serve it up with a nice hot cup of coffee with one raw sugar.  Are you listening, Tara? JK.  Anyway I agree about that meal we shared years back:  I'd appreciate it so much more at this point in my journey to wholefoodness, rather than at that point, when I thought meat was a necessity at every meal.   A nice big slice of avocado on a romaine leaf sounds pretty appetizing to me now.  Thanks, Amber, for the great blondie recipe.  And thanks, raw food people whom we feared out of ignorance: We really do remember that meal differently now.

Vegan Sausage Gravy and Whole Wheat Biscuits

Last night we went out with friends for sushi. We had miso soup, edamame, tofu and veggie rolls which were delish. I guess I was feeling a little entitled today after all that healthfulness. After seeing Vegan Pandamonium's post on Sausage Biscuits and Gravy, I had to have them. I even went out of my way to the store just to get veg sausage. This recipe is about as far from healthy you can get--for real. However, in an attempt to ease my conscience I made whole wheat biscuits. That doesn't really take away the fact that this recipe was doused with a heavy dose of Earth Balance. Ah well! It was fun to fool my 8 year old into thinking he was eating real sausage. He is often floored that something vegan can be so good. He's always trying to catch me being a non-vegan. Still even with all the fat, can I at least feel  better that this meal didn't have any cholesterol? C'mon work with me people :)

Nate's Two Cents:  Enough already about how it isn't "that" good for you, Tara!  Let me enjoy the illusion that I can have my biscuits'n'gravy without the guilt.  This recipe has to be better for you than the carni version, which as far I know still features enough cholesterol to stop a yak's heart.  Basically, my brilliant, erudite evaluation of this dish is: I thought it was really, really good.  Even if you're not a fan of fauxsages like "Gimme Lean" or whatever it is Tara used, you'll hardly think about it, given that the overall taste of the dish is so country good.  

In other news, I was super excited to find Vegan Brunch today at Half Price books. I rarely get lucky enough to find an awesome cookbook there that I actually already wanted. These biscuits were the Herbed Whole Wheat Drop Biscuits (sans the herbs) from page 187. The author states that she can't be "bothered to do 'cut-out' biscuits anymore." It really is an extra stupid step that I'd rather avoid too if at all possible. Less mess for sure except for the flour that ends up all over my shirt in the process!

Vegan Veggie Chili and Cornbread by Morgan

I think this is the last day for a while that I'm going to borrow recipes from other blogs....I think. The problem is that no matter how little I read this or that blog, there is alllllways something I want to try. Being fall and all Morgan's Veggie Chili and Cornbread were calling my name. I hadn't made a vegan chili yet, so this was the perfect recipe to try. This was also the first time I have used Yves Meatless Ground. I was really happy with it, and will try it in something else soon. The cornbread was a delicious addition as well. The only thing I changed about the chili was to add a few teaspoons of smoked paprika (as I'm inclined to do in most chili recipes.) It adds a nice smokiness to chili. Oh, and I added an additional can of beans, and summer squash. You don't have to change a thing though, but I can't help myself when I'm in arm's reach of other random ingredients to add to an already great recipe. Thank you for all the awesome recipes Morgan! I can't wait for you to publish, so I can have a cookbook full of them :)

Vegan Breakfast Burritos To Die For

I'm so depressed that this picture is so bad because this burrito was SOOO good! I so admire Morgan from Little House of Veggies. Pretty much everything that is ever served at her table is incredibly delicious. She doesn't obsess about sugary cupcakes like the Vegan Piggy here, but usually finds a way to make everything with a healthy twist using super creative ingredients. This here was Morgan's recipe for Breakfast Burritos with Potatoes and Bacon. I took the suggestions of a few local vegans and bought some Central Soy Foods (a local brand which is total bonus) Nigari Smoked Tofu. The crispy potatoes and "bacon" mixed with the veggies and smokiness of the tofu made me one happy girl. The only thing I changed was to use mushrooms (because I'm a mushroom addict) instead of carrots. I also had the fortune of having a little leftover guacamole that I made from last night to throw on top. The recipe says it serves 4, but I ended up making 8 smaller burritos. I'll see how they freeze. The only problem with this meal, was the ridiculously enormous mess I made. Despite the kitchen explosion, I will definitely make these again!

Vegan Chocolate Chip Cookies

I was so happy to find A Fresh Dille the other day. I love the blogsphere. There's never an end to inspiration or the likely-hood that you might bump into like-minded people. I love that the blog's focus not only on food, but fashion amongst other topics. What a lovely combo! I had been dreaming of chocolate chip cookies, and it happened to be my lucky day because I found just the perfect recipe as I perused the archives. The original recipe comes from Dreena Burton's Homestyle Chocolate Chip Cookies, and is just what I had been looking for. I love that this recipe only makes 12 cookies. There's less likely-hood to go off the deep end in a family of 4 with only 12 cookies. I have been out of maple syrup for a few weeks, so I had the mind to substitute brown rice syrup instead. They turned out beautifully. I love the tad of molasses. It adds just the right touch. I will try this recipe in its original form once I get the maple syrup, but I was happy the way they turned out with brown rice syrup.

Edit: I re-made these cookies exactly according to the recipe with the maple syrup this time. I have to tell you, these really were perfect. I liked them the last time, but I loved them this time so much more. And they're so easy. No creaming butter. Just mix with a spoon. So much less time consuming than non-veg cookies. You have to try these!

Roasted Cauliflower and Wilted Spinach Salad - Vegan Yum Yum

On Tuesdays and Thursdays I drop off my youngest kiddo for preschool. I only have one more year left with my little guy at home which is totally sad (I will most certainly cry like a baby when he goes to kindergarten), but I've been making use of the time. I should be working, but since I'm only a few weeks into the school year I'm trying to have a little fun before I get back to work. Today for lunch I made Vegan Yum Yum's Roasted Cauliflower and Wilted Spinach Salad. Yum! This is a pretty easy recipe, that had great payoff. All you do is drizzle cauliflower with olive oil, and roast for about 20 minutes, boil up some whole wheat pasta  (in the meantime), cut up a few sun dried tomatoes. Throw it all on top of a few big handfuls of spinach. Drizzle a tablespoon or two (for good measure) of balsamic vinegar (a bit of salt and pepper of course), and voila! The only problem with this meal was that after I had the bowl you see above, I went to pack away the leftovers and dropped it (PLOP) right on the floor, everywhere. BLAH! I found out that my dog likes cauliflower. Who'da thunk it?! Well, you won't hear Nate's 2 cents about this meal, but at least this is proof I actually made it. I'm drowning my sorrows in cupcakes (they are baking as I type.) I'll try this recipe again. Quite delish and super healthy :)

Flippin' Awesome Vegan Cinnamon Rolls

The way to Nate's heart usually involves a route taken through a pastry shop. However, for some reason unbeknownst to me (even though I've tried a ba-jillion times), yeast breads and pastries don't usually work out for me. This winter whilst locked up during a ridiculous two-week-longer than usual winter break due to snow, I made loaves a' plenty.  None of them were good, and I'm not just saying that. I would love to be a baker's apprentice, because I obviously have no clue. When I found this recipe for Quick Mini Cinnabuns over at Vegan Pandamonium, I had to try them. There is no yeast involved here, which gave me kind of a chance at not royally messing them up. The recipe uses whole wheat flour which eases my mind at least somewhat to their nutritional value (hardy har :)  The recipe title is true; they are quick and wonderfully easy. The hubs and kiddos loved them which always makes me smile. After failing on a batch of brownies yesterday, my baking self esteem was battered.  Making these helped me ease the pain of being responsible for the dry, crappy brownies I took to yesterday's family dinner.  Hooray for baking success! 

Nate's Two Cents: Tara puts the "sin" in cinnabuns, no question about it.  I thought I had broken my bread addiction, I really did.  Two months of vegetables and beans and colorful fruits and crunchy granola had seduced me into forgetting my vulnerability.  I felt like Superman, laughing at the donut temptations that used to do me in.  But every man has his kryptonite.  And mine takes the form of warm, sweet, fresh-from-the-oven cinnamon buns.  So when Tara put these in front of me, my delusions of strength suddenly came crashing down...I couldn't say no...I tried to stop at one, I really did!  But the smell, that cursed devil smell of cinnamon and sugar.  I have nothing more to say.  I have been humbled.  I am defeated.  Must...have...another...

Morgan's Magic - Vegan Refried Beans

Since becoming a vegan, I've found the greatest food blogs. I've taken to cooking up some of the recipes I have on a growing list from other blog writers over the last week. Vegan cooks are the most creative of foodie folks because they have to substitute and re-create recipes out of unconventional ingredients. I love learning about new ways to cook. I figure since I already have to cook, it might as well be fun right? Morgan over at Little House of Veggies is a perfect example of that kind of creative cook who always make you think "Huh! What a great idea!"  My oven is currently broken, so when I saw Morgan's Amazing Refried Beans recipe (which is serendipitously made in a crock pot), I thought it would be a perfect time to try them. Who doesn't love coming home to a house filled with the aromas of a Mexican cantina? Morgan's recipes are always thoughtfully seasoned, so there is rarely an occasion where you would want to change anything. These beans were delicious, and SO easy! I used my stick blender to smash them up. By the way, tostadas are married people food. If you have a really cute boyfriend you're trying to impress, tostadas are out. Nate and I were laughing at each other and the huge mess we were making of ourselves, but we're stuck with one another, so who cares!  Rather than tostada shells, I packed up a couple of bean burritos instead for Nate's lunch, so he doesn't freak out his co-workers with tostada all over his face :)

Hurry Up Alfredo Sauce - Vegan Yum Yum

Something creamy sounded good today. Every once and a while I miss heavy whipping cream. I'm still longing to find a vegan crème brûlée recipe (since that was the dessert I'm asked to bring to gatherings most often), but we'll see if I can find one that remotely passes as the real thing. Yeah, yeah, real cream isn't exactly thigh friendly, but it sure tastes good. I always have a recipe I've found here or there that I'd like to try. I had seen the recipe for Hurry Up Alfredo on Vegan Yum Yum and wanted to try it, but even more so after Kylea over at Veganizing tested it out and loved it. This sauce is creamy for sure, and while it doesn't have the same flavor as a traditional alfredo, it is pretty darn good! It is probably just as fattening as regular alfredo, but certainly more heart healthy. It definitely satisfies your cream craving. One word of advice on this recipe; make sure to use low sodium shoyu or tamari as suggested. In the pot it tasted too salty to me, but once I poured it over the pasta and veggies, it was just about right. I missed the low-sodium part on the recipe and used regular. I would have added less soy to make up for the difference, had I been a more patient recipe follower.  Man, this sauce made me wish I had a Vita-Mix blender. Ah well! Someday :)

Vegan Chickpea Cutlets

Last winter my friend Kylea went veg for a full month to see if it would be an experiment that she could sustain for her family. She's one of those people who inspire you in many ways. I admire her for being more balanced than most, not just going out and buying organic veggies, but growing them in her own backyard, and for being one of the sweetest moms and wives I have met. It had never occurred to me to be a vegan before she did it. The concept seemed too difficult even though I had spent many years as a vegetarian. Once I started reading this summer about why a vegan diet is beneficial, I remembered her experiment. We began talking about recipes and what her successes were previously. It's so nice to have a friend to talk with about vegan recipes who doesn't think I'm a total weirdo. In the past few months, she has gone vegan again, but this time has taken her whole family along for the ride as well. She has started a new blog called Veganizing, where she has totally blown me away with the variety of items she has been cooking. Tonight I tried the recipe for Chickpea Cutlets. They were really yummy! While the texture is not exactly like chicken, the crispy outside gives you the same satisfaction. I multiplied the recipe by one and one half because one can of chickpeas equals about 1 1/2 cups rather than 1 cup that the recipe calls for. I still only used 1/4 cup of vital wheat gluten even though I one and a halved the recipe. I agree with Kylea that this ingredient is better used in smaller quantities. Oh, and by the way, wear an apron for goodness sake! This little suckers will pop you with hot oil if you're not careful. Check out Kylea's blog. I'm so impressed with all she's done in such a short time!

Some Like it (Very, Very) Hot - Masoor Daal

I found this recipe while searching the web. There's a great network of vegan food blogs, and someone is always suggesting one recipe or another. Lentil dishes always catch my eye because I'm always trying to find new ways to add protein dishes to my repertoire. I've always been a fan of Indian and South Asian food, but I've never really built a real understanding for the blends of spices that bring together the complex flavors of these cuisines. Enter Spicy Habbity, a blog written from the perspective of a Pakistani American with many traditional family recipes in her back pocket. I have to admit, that even for a (partly) Puerto Rican girl who adores really spicy food, this Masoor Daal is FA-laming hot, or maybe I'm just a wuss. Either way, this is one seriously delicious bowl of soup. I made it exactly according to the recipe even though my inner (don't do it) spice instinct said N-O to the whole teaspoon of cayenne it called for. I think if I made it again, I would add less water than the recipe called for. The picture on the blog makes this soup look much thicker than mine turned out (so I added a scoop of brown rice), and of course I might add less cayenne so I could eat bowls and bowls of it without passing out from internal combustion.

Edit: After sitting in the fridge, the soup mellowed out and thickened up to perfection. I wouldn't change a thing :) 

Nate's Two Cents: I may be the wrong person to ask since I have a general taste for international food, but all in all I really liked the Masoor Daal, which has a familiar texture something like split pea soup. As for the fire: Yes, it's spicy. No, it's not where's-a-piece-of-bread-quick-this-stuff-is-incinerating-my-tongue hot. Think instead of that time when your brother dumped an extra spoonful of cayenne in the soup when you weren't looking. Yes, you could taste the mischief when the final product was finished, but it's not as if the other flavors disappeared. If anything, it just made the soup more fun. So don't be scared. It's good. Really good.

No Need to Fudge the Truth

My kiddos caught me looking at the Little House of Veggies blog the other day, and absolutely implored me to make the Chocolate Fudge Muffins.  My picture doesn't do them justice (check out the food porn over at the original recipe post.)  They are indeed fudgy, and quite delectable. The recipe calls for white whole wheat flour, but I only had regular which I think added to their already wholesome(y) goodness. With virtually no fat, I'd like to think these are (sort-of) guilt free. I happen to believe that adding a handful of chocolate chips to a recipe won't kill anyone right?  Cut these open, and they're ooey-gooey deliciousness. If you chopped up a cup or so of strawberries, this might make a dignified breakfast. My kids were more than happy to gobble these up.  Nate ate one, and then immediately added another to his plate and declared, "Guilt-Free just got a little more guilty!"  It probably looks like I'm eating nothing but dessert the past few days.  Hmmm...

Nate's Two Cents:  All true. These were really, really good.  In fact, I am seriously considering having another right now.