Coffee Cake ala Trader Joe's

Trader Joe's makes a Coffee Cake mix that is vegan!!  All you have to do is use vegan alternatives to make a great and easy breakfast.  This would be perfect to make for company and show them how good vegan food can taste.  They will have their "I can't believe there's no butter" moment!
                                       
Follow the link below for how to make this great looking breakfast:
http://www.cestlavegan.com/2011/01/trader-joes-coffee-cake/

Biscuits and Gravy, yummmmmm....

I have been craving some classic breakfast food, which is obvious with my recent posts.  Nothing is more classic than Biscuits and Gravy.  I never thought I would be able to make this dish vegan and love it, but I have succeeded!!  It is quite easy to put together, and the gravy is super fast to make.  I make the biscuits from scratch which is nice because they come out of the oven hot and fresh.  If you are short on time you could skip this step.

Vegan Sausage Gravy
1 TBSP + 1/4 c canola oil, divided
1 small onion, minced
1 package (8 oz) vegan sausage, diced (I like Gimmie Lean)
1/2 c all-purpose unbleached flour
2 1/2 c soy milk
salt and pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp paprika

Heat 1 TBSP canola oil in a large, deep skillet or sauce pan over medium heat.  Saute the onion and a pinch of salt until the onion softens.  Add your sausage and saute until slightly browned.  Transfer to bowl, and return the pan to the heat.

(This is when I put in my biscuits to bake)

Add 1/4 c canola oil and the flour to the pan.  Whisk together to make a thick roux, and cook until it bubbles and smells nutty (about 1 minute).  Slowly add the soy milk while whisking to dissolve the roux.  Stir constantly over medium heat (or lower) to let the gravy thicken.

Once it becomes the thickness that you like, add the sausage back to the pan.  Stir everything together and add the seasonings.  This can be a very thick gravy, if you want to thin it out add milk until you get the consistency you like.

Pour over you hot and fresh biscuits and ENJOY!!!

Scrambled Tofu

I found a very simple recipe for scrambled tofu, so I decided to make it for dinner. Who doesn't love breakfast for dinner?? It looks a little too much like eggs if you ask me, but it was delicious!

1 package Mori-Nu Firm Silken Tofu (I included a pic below, it has the best texture for this recipe)
3-4 cloves minced garlic
1/2 tsp turmeric
1 tsp onion powder
Salt and Pepper to taste
Any combo of chopped veggies (I also added some "ground sausage" I had leftover)

Put the tofu in a pan and chop it up, sprinkle the seasonings on top. Over medium heat saute for about a minute. Add veggies and stir until veggies are soft, about 5 minutes. Add water if your tofu starts sticking.

This also reheats very well, so make a bit extra for leftovers!

You can find this tofu in most grocery stores. It can be with the veggies or in the asian aisle, it does not have to be refridgerated.

Chicken Parmesan

With limited time to create dinner with a new baby in the house I have had to get a little creative. Inspiration struck me while I was up at 3 in the morning, Chicken Parmesan. So simple and easy! I cooked a bag of frozen Gardein Chicken Strips, topped with Marinara and Daiya Mozzarella. Paired with some green beans, this makes for a good dinner with hardly any prep!

A New Baby

We welcomed our first vegan baby to the world at the end of April. He is a healthy baby boy and the perfect addition to our family! So after a few weeks off its time to get back to cooking and wouldn't you know that I would start with a dessert. My husband is a huge fan of the cookie cake from the Cookie Company, this is what he asks for at every birthday. Since we have been vegan he has not been able to enjoy this birthday treat. I recently came across a fantastic blog, ChocolateCoveredKatie.com where she has a ton of recipes and they are "mostly healthy" versions of the things we all love. While perusing her recipes I came across one for a cookie cake, how could I resist?? I made it for a family Sunday night dinner and it was a major crowd pleaser! No one even knew it was healthy, minute the icing maybe ;) It turned out soft and majorly delicious! Here is the link (in my post-baby-lack-of-sleep-brain moment I forgot to take a picture before we all dug in): http://chocolatecoveredkatie.com/2011/09/12/giant-cookie-cake-a-healthy-recipe-makeover/

Mongolian BBQ Seitan

This is another recipe from the AMAZING Chef Chloe's new cookbook, Chloe's Kitchen. It just might be one of my favorite recipes I have made. She uses a great combination of shiitake mushrooms and seitan with a delicious sauce to bring it all together. Throw in some snow peas and scallions and serve it over brown rice and you have dinner!!

BBQ Chicken Pizza

The other day I was craving California Pizza Kitchen's BBQ Chicken Pizza so I decided to make my own VEGAN version. It turned out fantastic!!

1 whole wheat pizza crust, half cooked (Whole Foods makes a delicious one)
1/4 c tomato paste
1/2 c BBQ Sauce
2 tsp oregano
1 bag of Gardein "Chicken" Nuggets, cooked and chopped
pineapple chunks
1/2 red onion, sliced
Daiya Shredded Mozzarella "Cheese"

Preheat oven according to directions on pizza crust. Combine tomato paste, BBQ Sauce, and oregano and spread onto pizza crust. Top pizza with "chicken", pineapple, onion, and "cheese". Cook 10 mins or until cheese has melted and crust is brown on edges. Enjoy!

Maple Roasted Brussel Sprouts with Toasted Hazelnuts

This is a great recipe with no measuring needed (just adjust to how many you are making it for), this super simple side dish is sure to please any audience. The sweetness combined with the crunch from the nuts makes it a great dish!!

Brussel Sprouts, trimmed and cut in half
**Toasted Hazelnuts
Olive Oil
Salt and Pepper
Maple Syrup

Preheat oven to 375 degrees. Place brussel sprouts in glass baking dish and lightly coat with Olive Oil, season with salt and pepper. Place in oven and cook for 15 mins, stir and cook 15 more mins. Drizzle with Maple Syrup and cook 15 mins. Remove from oven and stir in toasted hazelnuts. Serve.

**To toast any nut you can either do it in the oven or on the stove top. Oven: preheat to 350 degrees and toast nuts on baking sheet for 12-15 mins or until browning. Stove Top: heat skillet over med-high heat, add nuts stirring occasionally for 5-7 mins or until browning. Be careful not to brown too much or they will burn.

Avocado Pesto Pasta

This was such a simple recipe and it looks so pretty with the sun-dried tomatoes on top, and the avocado gives the pasta a nice creaminess.

1 lb linguine
1 bunch fresh basil
1/2 c pine nuts
2 avocados, pitted and peeled
2 TBSP lemon juice
3 cloves garlic
1/2 c olive oil (I would use a little less, just add last and keep an eye on your pesto not getting too oily)
Salt and pepper
Sliced sun-dried tomatoes

Cook pasta, set aside.

In food processor combine basil, pine nuts, avocados, lemon juice, garlic, and oil until smooth. Season with salt and pepper.

Toss pasta with pesto and garnish with sun-dried tomatoes.

Oreo Ice Cream Pie

AMAZING, just AMAZING!! Who thinks a vegan eats like this??!! Inspiration struck after I made my Banana Splits. I was sitting thinking, hmmmm....what else can I do with my leftover hot fudge. Oreo Ice Cream pie? Why, of course.

Oreo Crust
Soy Ice Cream
Hot Fudge Sauce (see Banana Split post for recipe)
Crushed Oreo's for topping
Vegan Whip Cream
Maraschino Cherries

Let Ice Cream soften for about 45 mins, then spread into Oreo Crust. Refreeze for about 2 hours, then top with a layer of Hot Fudge Sauce and refreeze for about 4-6 hours. Add toppings as desired. NO COOKING NECESSARY!!

Chef Chloe Inspiration

I have been waiting with much anticipation for Chef Chloe's new cookbook to come out. Thank heavens I finally got my copy in the mail and I have been cooking from it since. She has so many great recipes it was hard to decide where to start. Because she is Italian I thought I would start with a pasta and man was it delicious. I made her Stuffed Shells with Arrabbiata Sauce, sounds fancy right??!! It was so easy to put together! Little tip: use a pastry bag (or ziploc bag with corner cut off) to stuff shells.
Here is the link if you would like to purchase or just look at her cookbook, Chloe's Kitchen http://www.amazon.com/Chloes-Kitchen-Delicious-Recipes-Making/dp/1451636741/ref=sr_1_1?ie=UTF8&qid=1334329804&sr=8-1 It's a great buy with so many wonderful looking recipes and great looking desserts too!! You can also check out her website www.ChefChloe.com where she has great recipes, her blog, and other great info.
Below I have 2 pictures, one without the sauce so you can see what the stuffed shells look like and one with it ready to go into the oven.




I made her recipe, Artichoke-Walnut Pesto Crostini, for an appetizer. Looks amazing, taste amazing! Even better the next day once the flavors have all had a change to marinate together. If you want the recipe you will just have to come over for dinner :)

Homemade Banana Splits with Caramel, Hot Fudge, and Cherries

With all this warm weather I have started craving some of those good old fashion desserts. Lately I have had Banana Splits on my mind so I decided last night it was finally time to make my own. Of course neither caramel sauce or hot fudge is vegan so I found recipes for both and the whole thing turned out perfect!! Next time I might have to try some homemade whip cream!!

Both these recipes were surprisingly simple to make. I made them before dinner, which worked out nice because they both had an opportunity to cool off a bit so they didn't melt the ice cream.

Caramel Sauce

1 c soy milk
3/4 c brown rice syrup
1/3 c maple syrup
3 TBSP water
2 TBSP arrowroot powder or 1 1/2 TBSP cornstarch (I used arrowroot)
1 TBSP vegan margarine
2 tsp vanilla extract

Combine first 3 ingredients in saucepan. Heat over medium heat until boiling, whisking often to prevent sticking. Boil about 10 mins, until lightly coats the back of a spoon. Mix water and arrowroot in a small container. Add to boiling mixture and cook for 2 minutes, stirring constantly. Remove from heat and stir in margarine and vanilla extract. Allow to cool before using.

Hot Fudge

1/2 c canned coconut milk, mixed very well before measuring
1 c semisweet chocolate chips (dairy free)
1 TBSP Agave
1/2 tsp vanilla extract

In a saucepan, heat coconut milk over medium high heat until it just boils. Turn the heat to low and whisk in chocolate chips. Let cook, whisking until smooth. Remove from heat and whisk in agave and vanilla.

Assemble Banana Splits and enjoy!

Both sauces can keep in the fridge for about 5 days, if they last THAT long!! You could always use any leftover sauce to make some really yummy milkshakes, hmmm.....I see another post in the very near future!!

Smoked Tempeh and Carrot Pesto Pizza-AMAZING!!!

I recently attended a vegan cooking class at Whole Foods where we made this pizza. It was AMAZING!! I really can't say enough about it. If you are like me, you read the description and thought....nahh! DO NOT sleep on this recipe, it is worth the time and effort. Bonus: it's even better the next day cold!!

If you don't believe me you can always go to the class, she is having it again!! Follow this link to sign up: http://stlveggirl.com/Classes.html

Smoked Tempeh and Carrot Pesto Pizza

1 whole wheat pizza crust rolled/kneaded out to 16" on an oiled pan or pizza stone, cooked halfway (whole foods makes a great one)

Smoked Tempeh Crumbles
1 package tempeh
1 TBSP olive oil
1 TBSP tamari
1 TBSP apple cider vinegar
1/4 tsp cayenne
1/4 tsp paprika
1/4 tsp cumin
1/4 tsp dried basil
1/4 tsp liquid smoke
salt and pepper

Cut tempeh into 1/2" pieces. Whisk the remaining ingredients together and pour into a ziploc bag, adding tempeh, to marinate while prepping the rest of the pizza.

Carrot Pesto Sauce
1 large carrot, roughly chopped
1/2 c parsley
2 TBSP chopped red onion
1 tsp oregano
2 tsp olive oil
1 tsp lemon juice
2 cloves of garlic
salt and pepper

Combine all ingredients in a food processor until well mixed, set aside.

Hummus Cheese Sauce
3/4 c hummus (I liked plain or garlic with this recipe)
4 TBSP nutritional yeast
2 TBSP olive oil
1/2 tsp salt

Combine all ingredients and set aside.

To assemble pizza:
On your 1/2 baked crust, spread the carrot pesto. Sprinkle the tempeh and some sliced red onion in an even layer. Pipe on the Hummus Cheese by putting it in a ziploc bag and cutting off one of the corners (make the cut small to pipe it on).
Bake for 25-30 mins at 350 degrees, or until done.

Tofu "Steaks" with Mashed Potatoes and Garlic Broccoli

While the recipes calls this a tofu steak, I think I might refer to it more as marinated tofu. Very simple recipe with just a few ingredients makes it an easy meal to make.

Extra Firm Tofu, sliced (drained and pressed)
10-16 oz Sliced Mushrooms
1/4-1/2 c soy sauce
Fresh Cracked Pepper

Place the tofu and mushrooms in a skillet. Add soy sauce and pepper. Cook on medium heat for 10 mins, turning once to brown both sides of the tofu.

Mac N Cheese

I recently came across this recipe which I wanted to try because it doesn't use any "fake" processed ingredients. I have always avoided making a mac n cheese, thinking it was not worth the time. I gave it a try and it was not as much effort as I though, plus it might be my favorite! This recipe makes a full 9x13 dish, but I seperated it into 2 8x8's and froze the second one.

4-5 cups cooked elbow macaroni
1/4 c + 2 TBSP vegan margarine
1/4 c + 2 TBSP unbleached all-purpose flour
3 1/2 c boiling water
1 1/2 tsp salt
2 TBSP soy sauce
1 1/2 tsp garlic powder
pinch of tumeric
2-4 TBSP canola oil
1 c nutritional yeast flakes
paprika to taste for topping


Preheat oven 350 degrees. Cook pasta.

In a saucepan, melt margarine over low heat. Beat the flour in with a whisk, and continue to beat over a medium flame until the mixture is smooth and bubbly.

Whip in the boiling water, salt, soy sauce, garlic powder and tumeric, beating well to dissolve the sauce. Cook until it thickens and bubbles. Whip in the oil and nutritional yeast flakes.

Mix part of the sauce with the cooked noodles and pour into 9x13 dish. Pour remaining sauce on top and smooth out. Sprinkle with paprika and bake for 15 mins. Heat broiler and broil until the "cheese" sauce starts to bubble.

Crispy Cajun Kale

I served this as an appetizer the other night. It is super quick and easy to make, not to mention very healthy!!

1 bunch of kale (de-stemmed and torn into 1-2" pieces)
Olive Oil
Cajun Seasoning
Salt and Pepper

Preheat oven to 350.
Toss the Kale lightly with oil (easiest in a bowl, using tongs). Sprinkle with Cajun Seasoning, Salt, and Pepper.
Bake for 10-15 mins, until crispy.

Sweet Art's New Menu

Sweet Art has recently changed their whole menu. Not to worry, they still have a great selection of cupcakes and brownies!! Pictured is their new Sloppy Joe Sandwich served with a side of Mac N Cheese. The new menu rotates daily and there are quite a few things I can't wait to try.

Kaldi's BBQ Crunch Burger

This amazing looking burger is a new addition to the menu at the Kaldi's on Demun. The burger is match meat with lettuce, red onion, and tomato, topped with guacamole, BBQ sauce, and Billy Goat Chips. It is as delicious as it looks, the chips add a great crunch to the whole thing!!

Kaldi's also has vegan soups on their menu, just ask for the daily selection!

Happy Valentine's Day

If you are looking for something sweet to make for that someone sweet in your life give this recipe a try. My hubby loves white cupcakes with white frosting, (which we of course had to color pink in honor of today) so tonight my daughter and I made him some as a surprise for when he gets home.

White Cupcakes

1 TBSP apple cider vinegar
1 1/2 c plain soymilk
2 1/8 c flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/8 c sugar
1/2 c canola oil
2 tsp vanilla extract

Preheat oven 350, line muffin pan with cupcake liners.
Combine apple cider vinegar and soymilk, stir well. Set aside
In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt. In another bowl whisk together the soymilk mixture, canola oil, and vanilla. Add the dry to the wet ingredients and beat until smooth using a hand-held mixer.
Fill each liner with about 1/4 c batter (or fill liner about 3/4 way full). Bake 15-20 mins, until toothpick inserted in the middle of a cupcake comes out clean.
Let cool in pan for 5 mins, then remove and place on a wire rack.
Let the cupcakes cool completely before frosting.

Cinnamon Streusel Muffins

Yes, these muffins ARE worth 3 pictures!! I made these on a rainy Sunday morning and they were delicious, light and fluffy with a crumbly top!! Served with some coffee, while sitting in a comfy chair looking out at the rain, great start to any day!!

Streusel Topping:
1/2 c plus 2 TBSP all-purpose flour
1/4 c plus 2 TBSP packed brown sugar
2 1/2 tsp cinnamon
1/4 c plus 1 TBSP butter, softened

Muffins:
2 tsp apple cider vinegar
1/2 c soymilk
8 oz cream cheese (I like Tofutti)
1/2 c butter
1/2 tsp salt
1 TBSP cinnamon
1 c brown sugar, not packed
2 tsp vanilla extract
2 c all-purpose flour
2 tsp baking powder
1 tsp baking soda

This makes 16 muffins

Preheat oven to 350. Line muffin cups with paper liners.
To make streusel: combine all the streusel ingredients using your fingertips, until large crumbs form. Set aside.
To make muffins: combine vinegar and soymilk; it will curdle and become like buttermilk.
Using a mixer, combine cream cheese, butter, salt, cinnamon, brown sugar, and extract. Stir in the buttermilk mixture. Add the flour, baking powder, and baking soda. Mix until combined, being careful not to overmix. Divide ALL the batter amount the 16 liners. Divide ALL the streusel among the muffins, pressing it down a little so it sticks to the batter.
Bake 25 mins, or until toothpick comes out clean. Transfer to wire rack to cool.