Lammas Loaves

Basic Whole Grain Bread

2 1/2 cups warm water

1 tablespoon brown sugar

1 tablespoon active dry yeast

1 tablespoon salt

6 cups whole wheat flour

Pour the warm water into a large bowl. Add the sugar and sprinkle the yeast on top of the water. In a few minutes, when the yeast come bubbling to the top, stir in half of the whole wheat flour and beat very well, until the dough ceases to be grainy and becomes smooth and stretchy.

Add the salt and the remaining flour cup by cup, mixing well. Knead it in the bowl until it is no longer sticky, then turn it out onto a floured board.

As the dough gets stiffer and harder to knead, sprinkle the remaining flour a little at a time on the tabletop or board and knead the dough on top of it.

Knead, push, and fold until the dough is soft and springy to touch, and return it to the bowl. Cover the bowl snugly, allowing room for the dough to double in bulk.

Grease two loaf pans or two 46 ounce juice cans. (My favorite way) Divide the dough in half and flatten each half into an oblong the length of the loaf pan, or if you are using cans, mold the dough into an egg shape blob, pinching the dough tightly together at the seams. Slide the formed loaves into the pans or cans, and push down all around the sides so that no air is trapped.

Cover the pans or cans to protect from drafts and let the loaves rise once more, until they have doubled in bulk. Preheat the oven to 375*F towards the end of this rising period. When the bread is rounded just above the rim, bake it for about 40 minutes. When you remove it from the pans and tap it on the sides and bottom, it should sound slightly hollow. The color should be a rich golden brown.. Allow bread to cool, then slice and serve.

Makes two loaves.

Variation: Knead in 1 cup raisins or handful of chopped herbs: oregano, dill, basil, parsley, thyme

A Vegan Birthday

Some of you may recall last year's attempt at a vegan birthday cake. I believe the most favorable comment was that it was "interesting". Well this year was fabulous. All I heard was" this is delicious." It was too. I am very proud of it and happy that we all enjoyed a yummy birthday cake and that it was vegan! In fact, it was so good that I want to share the recipe. It is also very simple and easy with no fancy ingredients. MMM!!

Easy Chocolate Vegan Cake

· 1 1/2 cups all-purpose flour

· 1 tsp baking soda

· 1/3 cup unsweetened cocoa

· 1 cup sugar

· 1/2 cup mixed chopped nuts (optional)

· 1/2 cup vegetable oil

· 1/2 cup cold water or soy milk

· 1/2 cup orange juice

· 2 tsp vanilla extract

· 2 tbsp vinegar

Preparation:

Preheat oven to 375 degrees.

Sift dry ingredients into 8-inch square or 9-inch round baking pan. Mix liquids (except vinegar) and whisk into dry.

When batter is smooth, add vinegar and stir quickly, until it is evenly distributed. Put cake in the oven, don't let it stand around (because of the vinegar). Bake for 25-30 minutes, or longer until done.

Orange Vegan Cream Cheese Frosting

Ingredients:

· 1/2 cup vegan margarine, softened

· 1 8 ounce container vegan cream cheese

· 1 tsp vanilla

· juice and zest from one orange

· 4 cups powdered sugar

· dash orange food coloring (optional)

Preparation:

Mix together vegan margarine and cream cheese. Add vanilla, orange juice and orange zest and stir to combine.

Add powdered sugar until desired consistency is obtained and add a dash of food coloring, if desired.

Favorite Vegan Desserts

Ok I know this post has been slow in coming but life happens. I promised to share my favorite vegan dessert recipes with you and here they are, in no particular order. As a side note, my weight is now down another five pounds. Without my doing anything besides yoga, walking the dog, and eating a healthy vegan diet. I realized last night that I can see my ribs without sucking in my stomach, I haven't seen my ribs in 20 years! Also I am only 10 pounds away from what I weighed twenty years ago. I really had not realized how great a change had occurred, it sort of crept up on me. David is actually the one who noticed and pointed it out to me. I am feeling very good physically and usually have a great deal of energy to accomplish all I need to. Ok, enough about that on with the recipes.

If you read this blog regularly, you will know that I am a dessert lover and a chocolate lover especially. There is no way I wanted to give up my desserts to eat vegan so I went in search of the yummiest creations out there, and there are a lot of them. I also like simple things that are fairly quick and easy to prepare so this dessert list reflects that. If you want to spend some time and effort on preparation, then the sky is the limit when it comes to deliciousness.

This first one couldn't be more simple or more delicious.

Chocolate Dream

1/4 cup melted vegan margarine
1 cup vegan graham cracker crumbs or prepared crust
2 tablespoons maple syrup
1 1/4 cup chocolate or carob chips
2 1/4 cups silken tofu
2 tablespoons maple syrup

Preheat oven to 375*F. In a medium bowl mix margarine, crumbs and maple syrup. Press into a 9-inch pie pan and bake for 5 minutes or until golden brown. Place pie crust in refrigerator to chill.
Melt chips in a medium sized pot; stir for smooth consistency. Set aside when melted, in a blender, combine tofu and maple syrup and blend until smooth. Add melted chocolate chips
and blend until smooth. Pour into pie crust. Refrigerate at least 45 minutes. Yum!

This one is a huge hit with the whole family.

Chocolate Pudding
1/4 cup unsweetened cocoa powder
2 1/2 tablespoons cornstarch
1/3 cup sugar
Pinch of salt
2 cups plain soy milk or rice milk
2 Tbsp vegan chocolate chips, optional
1/2 tsp vanilla

Sift cocoa and cornstarch together in a pot. Whisk in sugar and salt. Gradually whisk in about half of the milk, whisking constantly to prevent lumps from forming. Pour in remaining milk, whisking well.
Bring to a boil over medium-high heat, whisking constantly. As soon as pudding reaches a boil, remove from heat and whisk, adding chocolate chips, if using, and vanilla, until chips are melted and blended. Transfer to four pudding cups or bowls and refrigerate for 1 hour or until thoroughly chilled and set. (I always top mine with fresh berries!)


No one in my family knew that these were vegan cookies. They are so delicious.

Peanut Butter Cookies

Preheat oven to 350*F.

3/4 cup all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup smooth natural peanut butter, stirred well before measuring
1 cup packed light brown sugar
3 tbsp pureed silken tofu
1 tsp vanilla
1 tsp water

In a small bowl, combine flour, soda, and salt.
In a separate bowl, mix peanut butter with sugar until well blended. Stirin tofu, vanilla, and water. Add flour mixture and mix until well blended. Using floured hands, knead mixture for about 1 minute to form smooth dough.
Shape dough into 1-inch balls. Place about 2 inches apart on cookie sheet. Dip the tines of a fork in flour and press the dough flat, making a criss cross pattern on top. Bake in a preheated oven for 12-14 minutes or until dark brown around the edges. Let cool on pan on a rack for 8 to 10 minutes or until firm. Serve warm or transfer to rack to cool completely.
(You can also add vegan chocolate chips or butterscotch chips to this
recipe, though the butterscotch has a small amount of milk.)

Life just wouldn't be the same without brownies

Brownies

Preheat oven to 350*F.

1 1/2 cups vegan chocolate chips, divided
3/4 cup soy margarine
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking powder
9 oz. silken tofu
1 1/2 cups sugar
1 tsp vanilla
1/2 cup corn syrup (dark or light)

In a small heavy pot, combine 1 cup chocolate chips with margarine. Melt over low heat, stirring until smooth. Remove from heat and set aside.
In a bowl, sift together flour, cocoa, and baking powder. Set aside.
Holding the tofu over a bowl or sink, gently squeeze to release excess liquid. Transfer to a blender. Add sugar and vanilla and blend until smooth.
In a large bowl, combine melted chocolate with corn syrup. Add tofu mixture and mix well. Fold in flour mixture just until moistened. Add remaining 1/2 cup chocolate chips and fold until evenly distributed through batter.
Spread batter in prepared pan, smoothing the top and pushing batter into the corners. Bake in preheated oven for 25-35 minutes or until center is firm. Let cool completely in pan on a wire rack. Cut into squares.

Well, that is it for now. Those are my go to often favorites. I hope you enjoy giving them a try.

Vegan Journey Anniversary!

My regular readers might recall that on June 1st last year I decided to try a vegan diet for a month. It went easier and better than I expected and at the beginning of July I decided to continue eating vegan indefinitely. Well, today marks the one year anniversary of my giving up dairy and egg products and I want to celebrate by sharing a few insights, books, and health benefits that I have reaped, as well as, some of my favorite recipes.
First and foremost, I adopted a vegan diet for the health benefits. I a a huge animal lover and definitely champion animal rights. But the bad press of dairy and eggs was my motivating factor. However, in doing research on veganism I learned more than I ever wanted to about the atrocities that occur on factory farms . Though I learned of these conditions fifteen years ago when I first became a vegetarian, I guess I chose to look the other way when it came to eggs and dairy. Now I know that one type of animal use feeds the other. So now, no eggs or dairy for me. This is a personal decision and I do not try to convert other people, especially my family. My six year old, Sophie is a self made vegetarian, even though she was offered meat as a toddler. She does eat cheese and eggs and of course, ice cream. So I try to at least get the healthiest of these, I am happy that she prefers soy milk and doesn't care for cow's milk unless it's chocolate. I worry a lot about the hormones that are in dairy, so I try to buy organic for my family when I can. My boys and David are omnivores, they eat meat and the boys eat dairy, though David is lactose intolerant and also uses soy products. Since learning more about the way animals are treated on these factory farms I have made a concerted effort to be more conscious of the products I buy, and how they are produced, while still living within my means.
Here are some of the books and websites that I have used as a guide on this vegan journey. Some are better than others of course.

Being Vegan

This Crazy Vegan Life

People for the Ethical Treatment of Animals (PETA)

125 Vegan Recipes

The Voluptuous Vegan

Vegan Recipes (from the UK)

That's Why We Don't Eat Animals ( a great kid's book)

Babycakes (vegan baking from the same named NYC bakery)

Party Vegan

Vegan Lunchbox

As far as the health benefits go, there have been a number of them. Weight loss of course, a total of eight pounds without adding any sort of exercise and even slacking off on the yoga. My cholesterol is "fabulous" to quote my doctor. I have more energy from my food than I used to and the arthritis that is in my hands has improved a lot since getting rid of inflammation causing dairy products. On a couple of occasions when we wanted to get a quick bite over the winter, I tried a take out cheese pizza, and paid dearly the next day in the form of gas, bloating, and constipation. Not a lesson that I needed to have again. For the most part I have not felt deprived as a vegan. I never ate eggs very often so I have not missed them. I gave up cow's milk when I met David and he drank soy milk. I never went back. Cheese was an issue at first because I love cheese pizza and cheese is such a big part of a lacto-vegetarian's diet. However, once I discovered Bragg's Nutritional Yeast Flakes I no longer muss cheese. It's not stringy or melty, but that was never the draw of cheese for me anyway. Over the course of this year of vegan eating I have developed a much more varied diet and learned about foods that I would never have imagined being a dietary staple while growing up in East Tennessee. Things like; seitan, millet, agave nectar, quinoa, and arrowroot, along with vegetables I had never heard of. Eating for me used to be about getting it over with, a chore three times a day. Now I enjoy planning, shopping for and preparing my meals. But most of all, I enjoy eating the highly nutritious, ethical and delicious foods that I make for myself and my family.

Here are some of my favorite recipes that I have discovered over this year and keep going back to on a regular basis.

I promise you will not miss the eggs in this recipe. Fabulous! Even my hubby says they are better than traditional french toast.

Vegan French Toast
2 bananas
1/2 soy milk
1 tablespoon orange juice
1 tablespoon maple syrup
3/4 tsp vanilla
1 Tbsp flour
1 tsp cinnamon
1/2 tsp nutmeg
Oil or vegan margarine for frying
8 thick slices of bread
Using a blender or mixer, mix together the bananas, soy milk, orange juice, maple syrup, and vanilla until smooth and creamy. Whisk in the flour,cinnamon, and nutmeg and pour into a pie plate or shallow tin.Heat 1-2 tablespoons vegan margarine or oil in a large skillet.Dip or spoon mixture over each bread slice on both sides, fry in oil until lightly golden on both sides about 2-3 minutes.

This is a wonderful alternative for those who love their egg salad sandwiches for lunch. Again,, you will not miss the eggs.

Eggless Egg Salad

1 block firm tofu
1 block silken tofu
1/2 cup vegan mayonnaise
1/3 cup sweet relish
3/4 tsp apple cider vinegar
1/2 stalk of celery, diced
2 tbsp minced onion
1 1/2 tsp Dijon mustard
2 tbsp chopped chives, opt.
2 tbsp vegan bacon bits, opt.
1 tsp paprika

In a medium bow, use a fork to mash the tofu together with the rest of the ingredients except the bacon bits and paprika. Chill for at least 15 minutes before serving to allow flavors to mingle. Garnish with vegetarian bacon bits and paprika just before serving.

This recipe is usually reserved for those occasions when I want something special, such as a holiday gathering. However, it makes an absolutely delicious meal anytime. I always make it with the spinach!


Phyllo Triangles

1 (1/2 lb) package frozen phyllo dough, thawed several hours in the frig.
1/2 lb firm tofu
1 1/2 tsp extra virgin olive oil
1 shallot, diced
1 garlic clove, minced
1/8 cup finely minced fresh dill
2 tsp freshly squeezed lemon juice
3/4 tsp sea salt (or to taste)
Freshly ground black pepper
A pinch of nutmeg
Extra virgin olive oil for brushing phyllo

To press tofu, drain it, wrap it in a clean kitchen towel, and set something heavy on top of the tofu. Press for 10 minutes. Remove towel from tofu and crumble it into small pieces with your fingers.
Heat 1 1/2 tsp olive oil in a nonstick skillet. Saute the shallot for 1 minutes, then add the garlic, crumbled tofu and dill. Cook stirring frequently, for another 5 minutes until tofu is cooked all the way through. Remove from heat and add lemon juice, salt and pepper to taste.
To make the triangles, line two baking sheets with parchment paper and spray or brush with olive oil. Have ready a large pastry board or cutting board, a pizza wheel for cutting, a damp kitchen towel, plastic wrap, and a cooking oil spray or brush.
Unwrap the thawed phyllo dough, then unroll just far enough to expose 3 inches of dough. Use the pizza wheel to cut a 2 1/2 inch wide strip of dough, cutting through all the layers. Roll the rest of the dough up in plastic wrap and cover with a damp cloth.
Working quickly so the dough does not dry out, lay out a single strip of phyllo. Spray or brush with olive oil, then top with another layer of phyllo, spray again, and add one more layer.
Place 2 teaspoons of filling on the bottom corner of the phyllo strip. Fold the filling up in the dough as if you were folding a flag, touching the bottom corner to the opposite side then folding up, then folding the other corner to the opposite side, and repeating all the way to the top to form a small triangle bundle. Place the triangles on the prepared baking sheet, seam side down, and brush or spray with more olive oil. Keep the bundles covered up so they do not dry out.
Repeat with all the remaining phyllo dough and filling . Preheat oven to 375*F. Bake for 20 minutes, or until golden and crisp. Cool on a wire rack.

Variation: Spinach triangles: steam 1 ounce package of baby spinach until tender. Drain thoroughly in a sieve or colander, pressing excess moisture out. Place cooked spinach on a chopping block and chop fine. Fold the spinach into the prepared tofu mixture and proceed, as above.


This one is just plain fabulous, I can't even describe it, just try it for yourself.
Seitan and Polenta Skillet with Fresh Greens

one 18 ounce tube polenta
1 1/2 tbsp olive oil
cooking oil spray, opt
1 tbsp soy sauce
1 pound seitan, cut into bite size strips
4 large or 6 medium stalks bok choy, with leaves sliced crosswise
5 to 6 ounces baby spinach
4 scallions, sliced
1 tbsp balsamic vinegar, or more to taste
1/4 cup oil-packed sun-dried tomatoes, opt
Salt and freshly ground black pepper to taste

Cut the puckered ends off the polenta, then slice 1/2 thick. Cut each slice into 4 little wedges.
heat a wide non-stick skillet. Add a drop of olive oil and spread it around with a paper towel to create a very light coat or use cooking spray. Add the polenta wedges; cook until very lightly browned, about 5 minutes on each side.
Transfer the polenta to a plate. Heat the oil and soy sauce slowly in the skillet, before they get too hot, add the seitan and stir well. raise the heat to medium-high, stirring frequently for 5 minutes. Stir in bok choy, spianch, and scallions, then cover and cook until just wilted about 1-2 minutes.
sprinkle in vinegar to taste. Gently fold in polenta wedges and sun-dried tomatoes, if using. Season with salt and pepper and serve at once.

This last recipe has got to be the most simple and delicious way to fix tofu. Even my hubby thinks these are good.
Tofu Dunkers

1 (1 lb) pkg. extra firm tofu
Olive oil cooking spray
1/2 tsp coarse sea salt

Preheat oven to 400*F. Spray a 12 x 18 inch baking sheet with cooking spray. Drain and dry block of tofu. and cut into 1-inch cubes. Arrange in a single layer on baking sheet. Lightly spray tops of tofu with cooking spray, and sprinkle with salt evenly.Bake for 10 minutes on each side. Remove tofu from the baking sheet onto a paper towel lined plate and blot to remove excess oil and salt. Wait 5 minutes for interior to cool before serving. These are wonderful to use with your favorite dipping sauce, or as an accompaniment to any veggie dish. Yum!

A few fave vegan desserts coming in the next post. Happy Vegan eating!

Yummy Vegan Eating

Last night I made these delicious Phyllo Triangles from the Laptop Lunches cookbook. I have made these in the past with tofu, spinach, ricotta or cottage cheese,sour cream and eggs. This recipe was of course vegan and so simple that the flavors were very clear. I did not miss the cheese, sour cream and eggs at all.

Phyllo Triangles

1 (1/2 pound package frozen phyllo dough, thawed several hours

1/2 pound firm tofu

1 1/2 teaspoons extra virgin olive oil

1 shallot, diced

1 garlic clove, minced

1/8 cup finely minced fresh dill

2 teaspoons freshly squeezed lemon juice

3/4 teaspoon sea salt (or to taste)

Freshly ground black pepper

A pinch of nutmeg

Extra virgin olive oil for brushing phyllo

To press the tofu, drain it, wrap it in a clean kitchen towel, and set it on a plate or cutting board. Put something heavy on top of the tofu. Press for 10 minutes. Remove tofu from the kitchen towel and crumble it into small pieces with your fingers.

Heat oil in a non-stick skillet. Saute shallot for 1 minute, add the garlic, crumbled tofu, and dill. Cook, stirring frequently, for another 5 minutes, until the shallot is soft and the tofu is cooked through. Remove from heat and add the lemon juice, salt, and pepper to taste. Taste for salt and lemon and add more if you wish (it should be slightly salty and tangy).

To make the triangles,line two baking sheets with parchment paper and spray or brush with olive oil. Have ready a large pastry board or cutting board, a pizza wheel for cutting, a damp kitchen towel, plastic wrap, and a cooking oil spray pump filled with olive oil or in a small bowl with a pastry brush.

Unwrap the thawed phyllo dough, then unroll just enough to expose about three inches of dough. Use the pizza wheel to cut a 2 1/2 inch wide strip of dough, cutting through all the layers. Roll the rest of the dough back up in the plastic wrap and cover with the damp cloth.

Working quickly so the dough does not dry out, lay out a single strip of phyllo. Spray or brush lightly with oil, then top with another layer of phyllo, then top with another layer, spray again, and add one more layer of phyllo. Spray with oil.

Place 2 teaspoons of filling on the bottom corner of the phyllo strip. Fold the filling up in the dough as if folding a flag, touching the bottom corner to the opposite side, then folding up, then folding the other corner to the opposite side, repeating all the way tot the top to form a small bundle. Place the triangles on the prepared baking sheet, seam side down, and brush or spray with olive oil. Keep the prepared triangles covered with plastic wrap so they do not dry out.

Repeat with all the remaining phyllo dough and filling. When finished, double wrap the two baking sheets with plastic wrap and place in the refrigerator overnight or until needed.

When ready to bake, preheat oven to 375*F. Take the baking sheets from the refrigerator and remove the plastic wrap. Bake for 20 minutes, or until golden and crisp. Cool on a wire rack.

Variation: (my favorite) steam 1 ounce package of baby spinach until tender. Drain thoroughly in a sieve or colander. pressing excess moisture out. Place cooked spinach into the prepared tofu mixture and proceed with the recipe.

Doing Better Dinner

A hot day, a big patch of basil, and some home grown tomatoes-all came together to make a delicious light, but filling dinner. I added couscous on the side. Yum!

Mediterranean Tofu

4 servings

Two 16- ounce tubs firm tofu

2 Tablespoons extra virgin olive oil

4 garlic cloves, minced

2 cups finely diced tomatoes

1/4 cup oil-packed sun-dried tomatoes, cut into strips with a little of their oil

2 Tablespoons lemon juice, or to taste

Salt and freshly ground black pepper to taste

Fresh basil leaves, cut into strips

Cut each block of tofu into 6 equal slabs. Blot well between layers of clean tea towels or paper towels.

Heat 1 tablespoon of the oil in a griddle or extra-wide skillet. Arrange the slabs of tofu in a single layer and cook over medium-high heat until golden on both sides, 5 to 7 minutes per side.

Meanwhile, heat the remaining tablespoon of oil in a smaller skillet. Add the garlic and saute over low heat until golden. Add the fresh and dried tomatoes and lemon juice. Cook over medium heat until the fresh tomato has just softened and is heated through, about 2 minutes. Season with salt and pepper.

To serve, fan out 3 slices of tofu on each plate and spoon some of the tomato-garlic sauce over them. Top each serving with a few strips of basil, then serve at once.

Couscous Salad

Couscous Salad

2 1/2 cups small broccoli florets

2 zucchini, sliced

2 carrots, sliced

3/4 cup halved green beans (I like snow or sugar snap peas)

1 cup frozen corn kernels, thawed

1 3/4 cups couscous

2 cups boiling vegetable stock (canned works well)

2 tablespoons vegan margarine

1/2 cup chopped fresh parsley

1.4 cup extra virgin olive oil

2 tbsp lemon juice

2 tbsp chopped lemon rind

Microwave, steam, or boil vegetables until tender. Set aside.

Put the couscous in a large bowl and add the hot stock. Cover for 3-4 minutes. Mix in the margarine using a fork. Mix in the vegetables and parsley.

Place the remaining ingredients in a screw-top jar with some salt and pepper. Shake well, then pour over the salad. Toss the salad well and serve.

Tofu with Key West BBQ Sauce

This is an old recipe from Vegetarian Times Complete Cookbook, I've actually had it for years, but haven't made it in awhile.

Tofu with Key West Barbecue Sauce

Tofu

1 pound extra firm tofu

2 tbsp unbleached white flour

2 tbsp cornmeal

1 1/2 tsp poultry seasoning

2 tsp nutritional yeast

1/2 tsp salt (optional)

1/4 tsp freshly ground black pepper

2 tbsp prepared yellow mustard or spicy brown mustard

4 tbsp canola or peanut oil (I actually prefer olive oil)

Sauce

1/2 cup ketchup

1/3 to 1/2 cup sugar or honey

2 tbsp fresh lime juice

2 cloves garlic, minced

1 small onion, minced

4 tbsp vegetarian Worcestershire sauce

1 tsp hot pepper sauce

Tofu: Cut the tofu on the short end into 1/4 in slices. Drain on a dishcloth for 30 minutes. On a plate, mix together the flour, cornmeal, poultry seasoning, nutritional east, salt and pepper. Brush the drained tofu on both sides with mustard, then roll in the cornmeal mixture. Set aside.

Heat 1 tbsp oil in a heavy skillet over medium heat. Carefully place four slices of tofu in the skillet, without crowding, and cook, stirring until golden brown. Drain on paper towels. Keep warm in a slow oven while you cook the remaining tofu in the remaining oil.

Sauce: In a heavy, medium saucepan, combine all the ingredients. Bring to a boil, lower the heat and simmer 20-30 minutes. To serve, pour the sauce over the tofu.

Hot Chocolate Baguette

Oooh, the decadence, oh the desire, oh the delicious,melty chocolate and hot french bread. This is wonderful, as a late night snack and as a mid morning brunchy kind of thing.

1 fresh French Baguette,at least 16 inches long

2/3 cup vegan chocolate chips

Slice the french baguette lengthwise with a sharp knife, cutting only halfway through the bread. Sprinkle the chips into the crevice, wrap in a large piece of aluminum foil and bake at 375 degree for about 20-25 minutes o until the scent of hot chocolate and warm bread fills the kitchen. Delicious! Like something from a French bakery.

(I didn't think to snap a pic, until after half was eaten. Enough said.)

Yummy Vegan Skillet Dinner

Seitan and Polenta Skillet with fresh Greens

One 18 ounce tube polenta

1 Tbsp olive oil

1 Tbsp reduced sodium soy sauce

1 pound seitan, cut into bite-size pieces or strips

4 large or 6 medium stalks of bok choy, with leaves sliced crosswise

5 to 6 ounces fresh baby spinach

4 scallions, green and white parts, sliced

1 Tbsp balsamic vinegar, or more to taste

1/4 cup sliced oil-cured sun-dried tomatoes

Optional salt and freshly ground pepper to taste

Cut the puckered ends off the polenta, then slice 1/2 inch thick. Cut each slice into 4 wedges.

Heat a large non-stick skillet. Add a drop of the oil and spread it around with a paper to create a very light coat, or use cooking oil spray. Add the polenta wedges; cook in a single layer over medium heat, about 5 minutes on each side.

Remove the polenta to a plate. Heat the oil and soy sauce slowly in the same skillet. Before they get too hot, add the seitan and stir well. Raise the heat to medium-high and saute stirring frequently, for 5 minutes. Stir in the bok choy, spinach,and scallions, then continue to cook until just wilted, 1 to 2 minutes.

Sprinkle in the vinegar to taste. Gently fold in the polenta wedges and dried tomatoes.

Season with salt and pepper and serve at once. (4-6 servings; this recipe is from Vegan Express.)

This is so tasty, it is even good cold!

Vegan Chocolate Pudding?......Yes!

Did you think you would have to give up pudding to go vegan? No way. This is delicious. I promise you cannot tell it is vegan.


Vegan Chocolate Pudding

1/4 cup unsweetened cocoa powder
2 1/2 tbsp cornstarch or 3 tbsp arrowroot powder
1/3 cup granulated natural cane sugar or other dry sweetener
Pinch of salt
2 cups plain rice or soy milk
2 tbsp vegan chocolate chips, optional
1/2 tsp vanilla

Sift cocoa and cornstarch together into a pot. Whisk in sugar and salt.
Gradually whisk in about half of the milk, whisking constantly to prevent lumps from forming. Pour in remaining milk, whisking well.
Bring to a boil over medium-high heat, whisking constantly. As soon as pudding reaches a boil, remove from heat and whisk, adding chocolate chops, if using,and vanilla, until chips are melted and blended.
Transfer to four pudding cups or bowls and refrigerate for 1 hour or until thoroughly chilled and set.
Garnish with fresh fruit, such as berries, slices of ripe pear or banana.


Tips: Constant whisking while cooking ensures that the pudding thickens evenly without lumps and doesn't scorch.
This recipe can easily be doubled with excellent results.

Simple Vegan Pizza

Here is my lunch for today. Could not be more simple. A tasty quick vegan pizza for one. Cooks in 10 minutes or less.

I used Boboli ready made crust and Ragu pizza quick. Read the labels on your sauces people, the store brand of this had shrimp in it! Shrimp? Anyway, this pizza had whatever I had in the fridge and garden. Fresh tomato and basil, baby spinach, red pepper, and broccoli. Delicious!

Healthy Flavored Waters

When you're feeling hot and find yourself tempted to reach for a sugary drink, try some of these refreshing homemade flavored waters instead. They taste great and kids will love helping to prepare them.

Spa Water

1 gallon cold water

5 slices fresh lemon
5 slices fresh cucumber

Place all ingredients in a pitcher and serve. For a stronger taste, let the water sit in the refrigerator for at least an hour before serving.

Mint-Infused Water

1 gallon cold water

1/2 bunch fresh mint

Cut a remove stems from fresh mint. Wash mint. Add mint to pitcher fill with cold water.For a stronger taste, break mint leaves to release flavor.

\

Pineapple-Orange Water

1 gallon cold water
1 cup fresh pineapple, cut into cubes

5 slices fresh orange

Place pineapple and orange into pitcher. Lightly mash the pineapple and orange to release their juices. Add cold water. Refrigerate for one hour and serve.

(Enjoy and stay away from those artificially sweetened flavored waters. These reccipes were lovingly lifted from the Laptop Lunch Times newsletter.)

Vegan 'BLT"

This is a great sandwich. Delicious, nutritious and filling. This recipe is for four sandwiches. So make some for a lovely summer picnic.

Soy Bacon, Basil and Tomato (plus Spinach) Sandwiches

12 slices soy bacon

8 slices whole wheat bread, toasted

3 tbsp soy mayonnaise

1/4 cup fresh basil leaves

1 large tomato, thinly sliced

Freshly ground black pepper, optional

Cook bacon strips according to package directions. Let cool slightly.

Spread the soy mayonnaise over each slice of bread. Top with one-quarter of the basil leaves and tomato slices. Place 3 strips of bacon over the tomatoes. Season with pepper to taste, if using. Repeat with remaining ingredients. (I also used baby spinach on mine for the added nutrition and to replace the lettuce in the traditional 'BLT'.

You can also chop the basil leaves and stir them into the mayonnaise, then spread them on the bread. You can use whole wheat pitas for a pocket sandwich on the go or for picnics.

My Vegan Journey Continues

So, having decided that I really like eating vegan foods, and I've never felt better, and with so many benefits I am already seeing. I am going to continue my vegan journey indefinitely. With that in mind, here is my working menu for the upcoming week. I am flexible and open to last minute changes, as my tastes so desire, but I do try to stick with it, in as much as buying the ingredients and having them during the week. Though I do not stipulate a particular day. Well then, in no particular order:

Layered Nachos

Herbed Flatbread Chips

Spinach Salad with Strawberries and Almonds

Spaghetti and Soy balls

Roasted Vegetables in Phyllo Cups

and of course, dessert:

Lemon Shortbread Bars

Chocolate Pudding

Lemon Tofu Cheesecake. Yummy!

If these turn out to be good I will post recipes later on in the week. I can't wait! Bon Apetite!

Vegan Peanut Butter Cookies

These were a hit with everyone in my family. The kids and hubby loved them.



Preheat oven to 350 degrees
Ungreased cookie sheet



3/4 cup all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup smooth natural peanut butter, stirred well before measuring (commercial pb works well too)
1 cup packed light brown sugar or granulated cane sugar
3 tbsp pureed silken tofu
1 tsp vanilla
1 tsp water



In small bowl, combine flour, baking soda and salt.


In a separate bowl, mix peanut butter with sugar until well blended. Stir in tofu, vanilla, and water. Add flour mixture and mix until well blended. Using floured hands, knead mixture for about 1 minute to form smooth dough.


Shape dough into 1-inch balls. Place, about 2 inches apart, on cookie sheet. Dip, the times of a fork into flour and press dough flat, making a crisscross pattern on top. Bake in preheated oven for 12-14 minutes or until dark brown around the edges. Let cool on pan on rack for 8-10 minutes or until firm. Serve warm or transfer to rack and let cool completely.





Variation: Melt 3/4 cup vegan chocolate chips and dip half of each cooled cookie into the melted chocolate. Let cool on a wire rack until chocolate is set.


(from 125 Best Vegan Recipes)

Roasted Veggie Pizza

This is fantastic! I took a ready made whole wheat crust from the grocery, jarred pizza sauce with the addition of some garlic, fresh ground pepper, basil and oregano, and then topped it with roasted veggies and fresh basil. Delicious! Here is what I did to the vegetables.

Roasted veggies

use any type veggie you like, for this one I had eggplant, yellow squash, and red pepper. You can use zucchini, onion, other bell peppers, tomatoes, etc. In a bowl mix 1/2 cup olive oil, 1/2 cup balsamic vinegar, 1/4 cup water or dry white wine, and 1 tsp each of oregano, salt, and fresh ground pepper. Put the veggies in this to coat them, then put them into a foil lined roasting pan, and roast for about 25 minutes, stirring the veggies about half way through. Put them on top of the pizza sauce and crust, top with a handful of chopped fresh basil, and bake for about 15 minutes, til its hot. So, so good. I promise that you won't miss the cheese!

My Vegan Journey: Day 26

I am still enjoying the vegan eating experience. Day 26 and going strong. Though today I was not feeling quite chipper and really needed only one thing.....chocolate....and there is no better way to get chocolate than with brownies. These are vegan brownies, of course, and they are absolutely phenomenal! Chewy and rich with two doses of chocolate plus chocolate chips folded into the batter. More chocolate for all those chocoholics out there. lol Enjoy!

Vegan Brownies

Preheat oven to 350 degrees

13 x 9 inch baking pan, greased

1 1/2 cups vegan chocolate chips, divided

3/4 cup vegan margarine

1 1/2 cups all purpose flour

1/2 cup unsweetened cocoa powder

1/2 tsp baking powder

9 oz. silken tofu,firm or extra firm

1 1/2 cups granulated natural cane sugar

1 tsp vanilla

1/2 cup corn syrup

In a small heavy pot, combine 1 cup chocolate chips with margarine. Melt over low heat, stirring until smooth. Remove from heat and set aside.

In a bowl, sift together flour, cocoa powder and baking powder. Set aside.

Holding the tofu over a bowl or sink, gently squeeze to release excess liquid. Transfer to a blender. Add sugar and vanilla and blend until smooth.

In a large bowl, combine melted chocolate with corn syrup. Add tofu mixture and mix well. Fold in flour mixture just until moistened. Add remaining 1/2 cup chocolate chips and fold until evenly distributed through batter.

Spread batter in prepared pan, smoothing the top and pushing batter up into the corners. Bake in preheated oven for 25-25 minutes or until center is firm. Let cool completley in pan on a wire rack. Cut into squares.

(from 125 best vegan recipes)

My Vegan Journey~Day 24

Well, I am on day 24 of my vegan journey. I am really enjoying it and finding that it is making me healthier. I have much more energy and stamina. I feel better in general. I am able to do more with my days and don't feel so sluggish in the afternoon, most days anyway. One thing that is a bit of a bummer is that with everything being so fresh, I am having to go shopping more often. This in itself is not a bad thing, but it uses more gas and time, not too mention money. Another thing, don't let anyone tell you that eating vegan is expensive....now it can be, if you choose to buy all those fancy ready made vegan products. But if you eat naturally, locally, and make most of your meals from scratch (which really doesn't take very long) then it is even less expensive than eating other ways. So in all I have had no problem giving up some of my favorite foods, including cheese and chocolate. It's easy enough to find chocolate substitutes and I honestly have not missed cheese at all. If I have it has been only for convenience, for instance when ordering up a cheese pizza would be easy after a long day. But otherwise, it has been fairly easy and the way I am feeling eating this way is motivating me to consider continuing this journey after the month is up.

Now on to the recipes.....

Herbed Flatbread Chips

Preheat oven to 350 degrees

6 whole wheat pitas

1/4 cup olive oil

2 tbsp minced green onion

1 tbsp chopped fresh basil leaves

1/4 tsp fine sea salt

1/4 tsp freshly ground black pepper

Cut pita into quarters. Separate the top and bottom pieces. Place on a baking sheet in a single layer, without overlapping if possible. Lightly brush with olive oil and sprinkle evenly with green onion, basil, salt, and pepper.

Bake in preheated oven for 8-12 minutes or until light brown and crisp. Let cool on pan for 5 minutes before serving or storing.

Tip: Use 1 tsp garlic salt instead of sea salt, flavored oils instead of olive oil or any herb of your choice instead of basil, following the proportions in the recipe. These chips can be stored in an air tight container for up to 1 week.

These are delicious. You really have to try them to see.

Zesty Tofu Spread

6 oz. extra-firm tofu, cut into 1-inch cubes

2 tbsp olive oil

3 tbsp finely chopped shallot

1 tbsp coarsely chopped fresh Italian parsley

1 tbsp coarsely chopped fresh dillweed

2 tsp capers, with brine

1/2 tsp hot pepper sauce

1/4 tsp seasoned salt

On a plate lined with a double layer of paper towels, arrange tofu cubes. Cover with another layer of paper towels and then another plate, and place a weight, such as a large can, on top of the plate to press water out of the tofu. Let drain for 10 minutes, pour off water and set tofu aside.

Meanwhile, in a small skillet, heat olive oil over medium heat for 30 seconds. Add shallot and cook, stirring, for 3 minutes or until softened but not browned. Transfer to food processor or blender. Add parsley,dillweed, capers, hot pepper sauce and seasoned salt and process for 1 minute or until smooth. Add reserved tofu and blend until smooth.

Transfer to a bowl, cover and refrigerate for up to 4 days.

Variations: Add 1 tsp flavored or grainy mustard along with the herbs.

If you like bitter flavors, add 1 tsp prepared horseradish or 1/4 tsp wasabi powder along with the parsley.

If you don't have capers on hand, use an equal amount of minced dill pickle instead.

This is fabulous! It is good on crackers, the above pita chips and as a sandwich spread with the feel of egg salad. Yummy!

Vegan Eating

Here is another delicious recipe from the 125 Best Vegan Recipes cookbook I have. This one even had David going back for seconds, and it has tofu in it! Amazing!

Curried Vegetables with Tofu

2 tsp vegetable oil

1 sweet onion (such as Vidalia), coarsely chopped

1 red bell pepper, cut into 1x 1/2 strips

2 tsp curry powder

1/2 tsp ground ginger

2 cups broccoli florets

2 cups cauliflower florets

1 cup vegetable stock

2 or 3 carrots, cut into 1/4 inch thick slices

1 can chickpeas (garbanzo beans), drained and rinsed

10 oz. firm tofu, cubed

1/2 cup vanilla soy milk

3 tbsp unsweetened shredded coconut

2 tsp granulated natural cane sugar(regular works just fine)

Salt and freshly ground pepper to taste

I a large non stick skillet, heat oil over medium heat for 30 seconds. Add onion and cook, stirring, for 3 minutes or until softened. Add red pepper, curry powder, and ginger and cook, stirring for 1 minute. Add broccoli, cauliflower,vegetable stock, and carrots and cook, stirring, for 4 to 5 minutes or until heated through. Reduce heat to low, cover, and simmer for 10 minutes or until vegetables are soft.

Stir in chickpeas and tofu. Increase heat to medium and cook until mixture begins to bubble. Reduce heat to low, cover, and simmer for 10 minutes or until flavors are blended.

Stir in soy milk, coconut,sugar and salt and pepper to taste. Simmer, uncovered, for 5 minutes.

I had this over a bed of hot, fluffy Jasmine rice. Delicious!!!!