tag:blogger.com,1999:blog-334325392024-03-19T02:47:50.386-05:00Don't Get Mad, Get Vegan!Just doing my part to help promote a healthy, happy, vegan lifestyle.Don't Get Mad, Get Vegan!http://www.blogger.com/profile/16560260155964556702noreply@blogger.comBlogger295125tag:blogger.com,1999:blog-33432539.post-62258552933580638752014-09-08T10:00:00.002-05:002014-09-12T10:33:39.863-05:00Vegan Cream of Mushroom Soup <div style="background-color: white; color: #141823; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px;">
and seriously the best soup I've ever made. Being that I made it when this end of summer, awful chest cold was descending upon me, I'd say it's pretty simple to throw together. I use a Vitamix for mine, but any blender or food processor or immersion blender will do. The first batch all I had was white mushrooms. Was divine. The second time I used half white and half baby 'bellas. Even more amazing. I plan to try with some shiitakes in the mix next. I don't think you can go wrong, really.</div>
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Served some up to the resident omni yesterday and he agrees, this stuff you just wanna eat until you can eat no more. How many soups can ya say that about? ;)</div>
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<span style="font-size: 14px;">What this soup lacks in difficulty to throw together, it has tenfold in rich, deep mushroom flavor. It's hearty and rich and warming and absolutely delicious and creamy without dairy or soy or wheat. It's our new favorite soup. Hope you love it, too!</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><i>Cream and delicious Vegan Cream of Mushroom Soup</i></td></tr>
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Vegan Cream of Mushroom Soup</div>
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(serves 4)</div>
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1 T unrefined coconut oil (or oil of your choice)</div>
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1 sweet onion, diced</div>
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16 oz. mushrooms, stems and caps wiped clean and chopped</div>
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1 T vegan Smart or Earth Balance buttery spread (optional)</div>
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1 can lite coconut milk</div>
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3 cloves garlic, minced</div>
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1 c. hot water mixed with 1 T white/mellow miso paste</div>
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thyme (just shy of one tsp)</div>
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nutmeg</div>
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sea salt</div>
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black pepper</div>
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fresh green onions, chopped, white and some green parts</div>
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Heat oil in nonstick pan or pot (I've been using a largish dutch oven style pot, but any will do, really). Add onion and a few grinds of sea salt, saute for about five minutes until onions start to become translucent. Add mushrooms and garlic, thyme, (you can add the buttery spread here if you're using, but I've made it with and without and, in the interest of less calories it really doesn't need the decadent add in my opinion, but some people may want that extra flavor boost. try it both ways!) a few more grinds of salt and a pinch of nutmeg (I have started using fresh nutmeg on a microplane grater. lasts forever, only use a tiny bit at a time, great flavor!). Saute, stirring often, for about ten minutes or until almost all moisture has been released and cooked out of mushrooms. Add a few splashes of your miso to the pan to deglaze and stir for a few minutes to allow the miso to cook into the 'shrooms. Remove from heat.</div>
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Add to blender/processor* remaining miso broth, can of coconut milk, and half to 2/3 mushroom mixture. Blend to smoothe. Add remaining mushroom mixture and pulse to combine. Taste for salt and add to taste. </div>
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Serve and top with hopped cfresh green onion and fresh black pepper.</div>
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Enjoy!</div>
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*If you're using an immersion blender, remove 1/2 - 1/3 mushroom mix from pot, add coconut milk and miso broth to pot and blend pot contents to smoothe. Add remaining 'shroom mix back in and pulse or stir to combine.</div>
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Don't Get Mad, Get Vegan!http://www.blogger.com/profile/16560260155964556702noreply@blogger.com3tag:blogger.com,1999:blog-33432539.post-81356510675373657372014-07-28T19:05:00.000-05:002014-08-11T17:08:33.391-05:00Basil 'Cream' Sauce<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEienLektdXqxWiJbolszDpFoxxA20n7Y2yZ0hFouv7fNkhXumyCY-IyYcoYDP7a7ipoU_0oyE5cdKh8INutezIRGQhf_KcdrIqH1MZVdzgeatKihhnimtOsVV0GM-bzJNiReNjW/s1600/photo+(33).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEienLektdXqxWiJbolszDpFoxxA20n7Y2yZ0hFouv7fNkhXumyCY-IyYcoYDP7a7ipoU_0oyE5cdKh8INutezIRGQhf_KcdrIqH1MZVdzgeatKihhnimtOsVV0GM-bzJNiReNjW/s1600/photo+(33).JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Basil Sauce (dried basil used) w/ GF pasta, spinach and crispy baked tofu!</i></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif; text-align: center;">This sauce started out as a family 'recipe' that my sister-in-law got from her mother-in-law. I use the quotes because it's one that has always gone something like this:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Mix equal parts of Vegenaise and Plain Yogurt. Add nutritional yeast. Add more nutritional yeast. Add onion powder. Add more onion powder. Add dried oregano. Add more dried oregano. taste. adjust. Serve on veggies, tofu, pasta, rice dishes, anything and everything you want basil-y delicious!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">When I went vegan I thought I'd just sub soy or any other vegan yogurt but it never tasted the same. It tasted off, and I was sad. I missed this sauce. I missed it a lot. It was one that truly tasted amazing without the need for fresh ingredients and elevated any simple, thrown together meal to something that felt restaurant-worthy. The kids loved it, too!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiErw9SZGBFpGadROUppDU8QVWKZNIlZkBOMRsHP-aVatcBVHBK5ykfgEEPMwVOUcJJTZGriJvGDg2FlN7d_ptzTx9cHlP1pakFbiJeN2JPp-Cg4uqr15UmkM6qPSMHK5ccBxBu/s1600/basil+sauce.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiErw9SZGBFpGadROUppDU8QVWKZNIlZkBOMRsHP-aVatcBVHBK5ykfgEEPMwVOUcJJTZGriJvGDg2FlN7d_ptzTx9cHlP1pakFbiJeN2JPp-Cg4uqr15UmkM6qPSMHK5ccBxBu/s1600/basil+sauce.jpg" height="640" width="576" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Breakfast with Basil Sauce (fresh basil used) over quinoa and Vegan Diner's Smoky Curls</i></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">Then, the other day, while harvesting some fresh basil from our newly planted container garden, I had an epiphany. I can't really take much credit. All I did here was take an already amazing recipe and change the flavors to become my beloved basil sauce. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Most vegans who frequent the internet are familiar with Mama Pea of the now dismantled Peas And Thank You site (or cookbook by the same name) and her amazing Mmmm Sauce. Flavored with curry and dried cilantro and with a base of almond and chickpeas it is a super creamy and delicious sauce that is totally vegan and totally, turns out, versatile!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">So here ya have it. Basil Sauce. Thanks to Mama Pea Sara for her generous vegan creativity, my genius mother-in-law(-in-law) for her original amazing recipe, and my tiny little lively basil plant who keeps giving me tons of bright green herbs and loads of inspiration! (You can nix the dried basil and use fresh basil if you have it on hand, but it's not necessary. Just use one chopped tablespoon of fresh herbs for every tsp of dried.)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Basil Sauce</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">makes approx (just under) 3 cups of sauce</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 c. canola, olive or other mild tasting oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 c. almonds*</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2/3 c. water (+ more for thinning to desired consistency)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 c. chickpeas</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 c. + 1 T nutritional yeast</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 T lemon juice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp onion powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp light agave </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 tsp dried basil (or 1 1/2 T fresh chopped basil)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">**</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Add all ingredients but basil to high powered blender, stick blender container, bullet, or food processor. Blend until smooth and creamy adding water one tablespoon at a time until you reach desired consistency. Sauce will be somewhat thick but definitely spreadable. It's up to you if you want it pourable. Add basil and pulse to incorporate without turning your sauce green. Unless green sauce is what your after, then blend away! Taste and adjust seasonings.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">*I use a Vitamix so I use plain, raw almonds without soaking but if you find that your blending device has issues with whole, raw nuts you might want to soak yours for a couple hours prior in the 2/3 c water. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">**I have two adjustments I haven't tried to this recipe and will report back once I do, but the first is to add a bulb of roasted garlic. I mean, how could that be a bad idea?! I don't think garlic powder would do, but roasted garlic? yes, please! the other change I'm thinking of toying with is to use a 2:1 ratio of almonds to cashews to see if I could get it a bit smoother. With this option I will omit the agave until it's all been blended and see how it tastes before adding since cashews always seem to add their own bit of sweetness. If you happen to try either of these variations, do let me know how they turn out for you!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhwarT3TY1hDtqs7tWm2hZH3ZmkD91xyM13it6cZezAi544KGa3mTet2s77sA6lGNOz2blrDAxkkiI9Eyy083um2ofXYz8EEC0gihreOj7_uznYdNXx7IpxB0z3wEDCD1ezd-N/s1600/basil+sauce2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhwarT3TY1hDtqs7tWm2hZH3ZmkD91xyM13it6cZezAi544KGa3mTet2s77sA6lGNOz2blrDAxkkiI9Eyy083um2ofXYz8EEC0gihreOj7_uznYdNXx7IpxB0z3wEDCD1ezd-N/s1600/basil+sauce2.jpg" height="640" width="504" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Clean out the 'fridge dinner! Basil Sauce over Smoky Curls, 'shrooms, spinach, and quinoa & onions</i></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Don't Get Mad, Get Vegan!http://www.blogger.com/profile/16560260155964556702noreply@blogger.com2tag:blogger.com,1999:blog-33432539.post-51850929875906371612014-07-08T10:05:00.000-05:002014-07-08T10:08:27.134-05:00Korean(ish) Soy Curls<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3WteoeuwF100gq0jt7hoWoWCnqlyoARX8fyr0kGORCSQwpmF_bOKK71N0jFKsyZV7JxRnXD9l2uSU-gh0cWpCwMccHnY-7Y8-oLDLjsTfBXMjwva8AKUUM8oTLhOuibTsGYo4/s1600/korean+ish+soy+curls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3WteoeuwF100gq0jt7hoWoWCnqlyoARX8fyr0kGORCSQwpmF_bOKK71N0jFKsyZV7JxRnXD9l2uSU-gh0cWpCwMccHnY-7Y8-oLDLjsTfBXMjwva8AKUUM8oTLhOuibTsGYo4/s1600/korean+ish+soy+curls.jpg" height="400" width="300" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I should start this post by admitting that the closest thing I've ever had to food that could be deemed 'Korean' was any time our dear Korean friend Francis, the sushi chef, made me dinner. Even then though, there wasn't a lot of drawing from his culture, even if his knife skills are mad impressive!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">That said, I've always wanted to try a Korean restaurant but have always been scared of the meat-centric cuisine. Enter <a href="http://www.butlerfoods.com/products/soycurls.html" target="_blank">Butler Foods Soy Curls</a>. There's pretty much nothing this dehydrated meat stand-in can't replicate in the way of mouth feel or deliver in the way of flavor (I still can't believe I've never blogged about <a href="http://www.amazon.com/Vegan-Diner-Classic-Comfort-Food/dp/0762437847/ref=sr_1_1?ie=UTF8&qid=1404832085&sr=8-1&keywords=vegan+diner" target="_blank">Vegan Diner</a>'s Smoky Soy Curls, oh man. Bacon. Yum.). </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">So I did some Googling, took some notes, and scribbled down a bunch of ingredients that kept reappearing. I made a sauce, hydrated my Curls, and got to cooking. Easy, sweet, peppery, delicious! I have NO clue if these are anywhere near the flavors of what a Korean dish would deliver, but since the recipe is born of some serious Korean internet searching, I'm going with Korean(ish) Soy Curls. And I plan to make them again. And again!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Korean(ish) Soy Curls</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">makes approx. 4 meal-sized servings</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">1/3 bag rehydrated (in boiling water) Butler Soy Curls</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">marinade:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 T seasoned rice wine vinegar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6 T shoyu</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 1/2 T light agave syrup</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 T toasted sesame oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp black pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 cloves garlic, finely chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 T ginger paste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Squeeze water from rehydrated Soy Curls. Toss in marinade, cover, and refrigerate for a few hours to overnight. Heat 1-2 T peanut or coconut oil over med heat. Squeeze excess marinade out of Curls and place in hot oil, tossing every few minutes to brown but not burn. Add veggie of choice (I used some fresh chopped broccoli) and saute, stirring often until crisp tender. Serve over rice noodles, bean thread noodles, or rice. There will not be much of a sauce. You could always add some water or some of the marinade if you want more of that. I like the flavor all in the Curls sans sauce. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">You could easily add any veggies you like to this. The fresh flavor of the vegetables will balance the sweet peppery taste of the Soy Curls. I just had a hankering for some broccoli. Then again, I find I always have a hankering for some broccoli. Also, I wanted to finish this off with a sprinkling of some toasted sesame seeds, but had none on hand. Next time! </span>Don't Get Mad, Get Vegan!http://www.blogger.com/profile/16560260155964556702noreply@blogger.com0tag:blogger.com,1999:blog-33432539.post-20238991509281953242014-07-08T09:46:00.000-05:002014-07-08T10:06:25.579-05:00Peanut Lime Cilantro Dressed Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3K1QoIs9ztAQL76bjAH1s_0jWach3ndp2-i04-xqTtkPBtRYao41hT6FShvHX1o9C9DmYPwsSslLopqctQ6iEFrxmIrPQDfjpP2GS1MAY8l1jbmiaJTx3qBFC1fxhQw_c0h3k/s1600/peanut+slaw.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3K1QoIs9ztAQL76bjAH1s_0jWach3ndp2-i04-xqTtkPBtRYao41hT6FShvHX1o9C9DmYPwsSslLopqctQ6iEFrxmIrPQDfjpP2GS1MAY8l1jbmiaJTx3qBFC1fxhQw_c0h3k/s1600/peanut+slaw.jpg" height="300" width="400" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Whenever we have guests, I will spend the days leading up to their arrival dreaming up menus, planning to pull out all the stops, wanting to woo them with vegan goodness they'll be craving for meals to come after their departure. If they're lucky, I'll actually have a sauce or dressing in the 'fridge already and at least one perfect plate will make it to them amid all of the fun, non-eating things that tend to get packed into a visit instead of cooking and the cleaning up of my tiny kitchen. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">When one of those plates is like this one on a hot summer day and the diner is my ever appreciative mom I'm more than happy!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">This recipe certainly isn't anything you haven't seen before, but what it is is a perfect way to balance sweet and salty tangy and savory and dress a ton of raw, crunchy veggies in the most delicious way!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Above you see whatever we happened to have on hand during mom and dad's visit; butter lettuce, green cabbage, some spiralized raw zucchini, cucumbers, red bell pepper, and carrots. I served this to mom with a side of <a href="http://dgmgv.blogspot.com/2014/07/koreanish-soy-curls.html" target="_blank">Korean(ish) Soy Curls and Broccoli</a>, but I've also done this similarly with a handful of chickpeas and some dry pan fried tofu or edamame for some added protein and topped with 1/3 cup of cold soba noodles and called it dinner. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Also, as a side, I started enjoying this tossed with a cup of shredded green cabbage, small hand fulls of shredded bell pepper, carrot, and cucumber and topping with more fresh cilantro and a squeeze of lime. It's become a pretty stellar staple!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Whatever you're gracing with this light but flavorful dressing, you'll just call it tasty!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><b>Peanut Lime Cilantro Salad Dressing</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">(I usually make mine and store in an old 32oz Veganaise jar. It doesn't fill the jar completely, but is enough to dress quite a few salads and/or veggies!) Can easily be halved if you're just making for a lesser number of servings. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 c. smooth peanut butter</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 c. seasoned rice wine vinegar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 c. lime juice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 T shoyu (or soy sauce or tamari)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 - 3 T agave (to taste. I start with 2 and taste and adjust from there)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 c. peanut oil (or other light tasting oil of your choosing)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 garlic cloves</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 - 2 T chopped ginger or ginger paste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 - 2 tsp salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp red pepper flakes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 c. fresh cilantro</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Put all ingredients but cilantro into food processor, high speed blender, or container to use with immersion blender. Blend until smooth and taste to adjust seasonings/sweeteners to your liking. Add cilantro and pulse to just blend in but not turn green. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Drizzle in 2 or 3 tablespoon serving sizes over salads or veggies and store remaining dressing in air tight container in refrigerator for 2-3 weeks.</span>Don't Get Mad, Get Vegan!http://www.blogger.com/profile/16560260155964556702noreply@blogger.com0tag:blogger.com,1999:blog-33432539.post-62090885804049487342014-01-03T10:39:00.002-05:002014-01-03T10:39:41.600-05:00Black Eyed Peas and Spinach<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Happy New Year! I haven't been around the blogosphere of late, but I have been enjoying time in the kitchen over the holiday. Getting back to the simple dishes that pack a nutritional punch and deliver seriously good flavor.
In honor of my New Year's Resolution to love myself more (the rest will follow), here's the first dinner of 2014 that I will DEFINITELY be adding to the rotation of go-to favorites. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit3HT2uxTw8_FXlDRuf3uuot4WewTGzU6hAk5Kk8uOqycIkSnC8zy8EPs_nKYdNy5zgOo4svZrUsDZC_3tVcXp3KDd2C2396AksrJf67GgzizdOYS-YuyGQ6tf_aAZLkTgmuqi/s1600/black+eyed+peas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit3HT2uxTw8_FXlDRuf3uuot4WewTGzU6hAk5Kk8uOqycIkSnC8zy8EPs_nKYdNy5zgOo4svZrUsDZC_3tVcXp3KDd2C2396AksrJf67GgzizdOYS-YuyGQ6tf_aAZLkTgmuqi/s400/black+eyed+peas.jpg" width="400" /></a></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<b><span style="font-size: 12.0pt;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Black Eyed
Peas & Spinach</span></span></b><br />
<div class="MsoNormal">
<span style="font-size: 10.0pt;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Serves 3 as a meal or 6 as a side <o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-size: 10.0pt;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></span></div>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">½ T
olive oil (I use a light tasting variety, not EVOO)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 can
black eyed peas, drained and rinsed<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 – 1 ½
bags fresh spinach, coarsely chopped<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1
small onion, chopped<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4-5
cloves fresh garlic<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1
small tomato, chopped (can also chop grape tomatoes, about 8-10)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2
tablespoons fresh parsley, chopped fine<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Red wine
vinegar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Pinch of
sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Sea
salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Fresh avocado,
sliced<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Marinate tomatoes: Place chopped tomatoes in a non-metal
bowl. Add 2-3 splashes of vinegar, sea
salt to taste, pinch of sugar, and parsley. Toss to combine and set aside.<o:p></o:p></span></div>
<br />
<div class="MsoNormal">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Heat oil in large pot over medium heat. When oil is hot, add
onion and sea salt to taste, stirring until transluscent (about three to five
minutes). If you want to carmelize them a bit, lower heat, cover and check on
them every few minutes, stirring as needed. It will take 5-10 minutes for them
to brown, careful not to burn. Add garlic and stir over medium heat for 2-3
minutes, careful not to burn. Add spinach, salt to taste, and stir. Add 1 T of
water and cover to wilt. When spinach is almost totally wilted (only takes a
few minutes), add black eyed peas and stir to heat through. Stir in tomatoes
and cover. Remove from heat. Allow to sit covered for maybe 5 minutes to heat tomatoes
through. Serve with fresh avocado. </span><o:p></o:p></div>
Don't Get Mad, Get Vegan!http://www.blogger.com/profile/16560260155964556702noreply@blogger.com0tag:blogger.com,1999:blog-33432539.post-24848271472183306592013-12-24T09:58:00.002-05:002013-12-24T09:58:57.766-05:00Happy Holidays 2013<div class="" style="clear: both; text-align: center;">
Around here lately there's been Fronch Toast, of the PB & Banana variety... </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8MS2Q-mkgoC_JPDipPglwv0PbnqDEn7wC1Wr4Bf1ZxbfrS1_IlBTMlJalwaHIEfR5DCmVo9GtOWEGPzkv0H5IBHT2x1M31a7gdMEbcnMpkiY1k2_lb45TPRHaNn_fJg2PstHM/s1600/french+toast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8MS2Q-mkgoC_JPDipPglwv0PbnqDEn7wC1Wr4Bf1ZxbfrS1_IlBTMlJalwaHIEfR5DCmVo9GtOWEGPzkv0H5IBHT2x1M31a7gdMEbcnMpkiY1k2_lb45TPRHaNn_fJg2PstHM/s320/french+toast.jpg" width="310" /></a></div>
<div class="" style="clear: both; text-align: center;">
<br /></div>
<div class="" style="clear: both; text-align: center;">
and sometimes kale quiches with sweet potato crust,</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcLstE-8yhm5LU3aVdua9ZSeg6Xx6U-ncFum3ILMY9RCXPjV0Bj8mRPvglxH2Jb0YzLcwuV5pBv_kiffFqopkGIhVT-35Uc0YA56zUOv7OszKtuww-F5bi5ELeyRBsURa3rBDI/s1600/kale+quiche.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcLstE-8yhm5LU3aVdua9ZSeg6Xx6U-ncFum3ILMY9RCXPjV0Bj8mRPvglxH2Jb0YzLcwuV5pBv_kiffFqopkGIhVT-35Uc0YA56zUOv7OszKtuww-F5bi5ELeyRBsURa3rBDI/s320/kale+quiche.jpg" width="320" /></a></div>
<br />
<div class="" style="clear: both; text-align: center;">
and Thanksgiving I stumbled upon the most amazing Stuffed Seitan Roast.</div>
<div class="" style="clear: both; text-align: center;">
(For, in this house, seitan on Thanksgiving's a must!).</div>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFuNSUa1gAwCUpQDFY_hblrskTF_ttfN0L6DwlwNVLz8VfI-yAPIJphM_D64Lqe0hyovz1WEc-VEjc7YT_d1slThMx0ZNeYhxcWSFNM-adlOZrW2PvxtTmtrbcqoYoebnEy8vE/s1600/seitan+roast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFuNSUa1gAwCUpQDFY_hblrskTF_ttfN0L6DwlwNVLz8VfI-yAPIJphM_D64Lqe0hyovz1WEc-VEjc7YT_d1slThMx0ZNeYhxcWSFNM-adlOZrW2PvxtTmtrbcqoYoebnEy8vE/s320/seitan+roast.jpg" width="320" /></a></div>
A bounty of summer squash and zucchini became the best bread for gifting,<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxfzbAy9P1lXv-sWJ4EznJr1J6DktmM84IVMs-Bak8QQxWNSkisaUgiRIMHM3OEa8IgIqH0rbYx4nJK1rOQ2MoAEwxFEI17JHPWcgRyO2btktAd7Mx5ZQqKW2qYZyMYiaqM2Co/s1600/zucch+bead.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxfzbAy9P1lXv-sWJ4EznJr1J6DktmM84IVMs-Bak8QQxWNSkisaUgiRIMHM3OEa8IgIqH0rbYx4nJK1rOQ2MoAEwxFEI17JHPWcgRyO2btktAd7Mx5ZQqKW2qYZyMYiaqM2Co/s320/zucch+bead.jpg" width="237" /></a></div>
But if you wonder why I've not posted, it's because of a certain elf's holiday spirit lifting!<br />
<br />
Click <a href="http://efliesadventures.blogspot.com/2013/12/in-invasion-of-elfie-2013.html" target="_blank">HERE</a> to see the (mis)adventures of our Elf on the Shelf, Elfie!<br />
<br />
Whew. I'm tired, and done with rhyming! but head on over to my blog about our elf on the shelf if you want to see what has kept me up at night and away from the computer blogging. Will the new year bring back posts of vegan deliciousness? Only time will tell! But until then Happy Holidays, I wish you all well!<br />
<br />
Oh boy, it's a problem. :)<br />
<br />
The French toast is just <a href="http://www.amazon.com/Vegan-Vengeance-Delicious-Animal-Free-Recipes/dp/1569243581/ref=sr_1_1?s=books&ie=UTF8&qid=1387896931&sr=1-1&keywords=vegan+with+a+vengeance" target="_blank">VWaV's </a>Fronch Toast smothered in peanut butter and topped with banana and maple syrup.<br />
<br />
The Quiche is <a href="http://www.amazon.com/Vegan-Brunch-Homestyle----Asparagus/dp/0738212725/ref=sr_1_1?s=books&ie=UTF8&qid=1387896953&sr=1-1&keywords=vegan+brunch" target="_blank">Vegan Brunch</a>'s Broccoli Quiche but with 3 cups cooked Kale and onions in place of the broccoli. I then poured into a pan that was lined with thinly sliced sweet potatoes, prebaked for about 25 minutes before adding quiche filling.<br />
<br />
The seitan roast was a mixture of a few different seitan roast recipes I put together on the fly Thanksgiving Day. Turned out to be the best seitan roast I'd ever made! The filling was also amazing. When I have time remember what I did with the roast I'll be sure to post it. Hell, I'll probably make it again and then post it. SO good! (the stuffing filling is <a href="http://vedgedout.com/2013/11/18/dads-vegan-wild-rice-cranberry-and-pinenut-stuffing/" target="_blank">Vedged Out's recipe</a> and is 'Easily the BEST stuffing I have EVER had. EVER' said the Cap'n. I tend to agree).<br />
<br />
The Zucchini Bread is my new go to for holiday gifting or for just using up zucchini so that I may stuff as much deliciousness in my mouth as possible. <a href="http://www.theppk.com/2013/07/zucchini-banana-bread/" target="_blank">The recips is this one from Isa on theppk.com</a>. The only changes I made were to replace the oil with some more applesauce and just a little bit of coconut oil, then nix nuts or raisins and add 1/3 cup cherry infused dried cranberries and 1/3 cup chocolate chips. I think next time I make it I'll go with dried cherries though. Mmmmmm, cherry and chocolate. yes, please! This stuff is perfection.<br />
<br />
May the New Year bring you laughter, love, and the pursuit of seriously delicious vegan food!Don't Get Mad, Get Vegan!http://www.blogger.com/profile/16560260155964556702noreply@blogger.com0tag:blogger.com,1999:blog-33432539.post-11457948802731995972013-09-27T08:19:00.004-05:002013-09-27T08:19:55.360-05:00Vegan Fondue<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBkibq3qfs1qWjVxjf_3XCNFyLrCi4ZEePnNErdM7_rpLALDdayeNJvOxrcC-R8ObwNHfHM58f_vP_6Cqy7qoe1_DtIvyniX_yIHKmrtNwlVgIxo_XUu0iTi77OBbBQaUXJgiA/s1600/fondue.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBkibq3qfs1qWjVxjf_3XCNFyLrCi4ZEePnNErdM7_rpLALDdayeNJvOxrcC-R8ObwNHfHM58f_vP_6Cqy7qoe1_DtIvyniX_yIHKmrtNwlVgIxo_XUu0iTi77OBbBQaUXJgiA/s400/fondue.JPG" width="400" /></a></div>
<br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">First, I should say that this is not my creation.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I should also mention that I've even blogged about this before.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">But since this is the Vegan Month of Food and because I told myself I really need to post thirty posts in thirty days, aaaaand because I will be out of town this weekend and will likely not post until Monday, I am going to repeat myself.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I can't believe this recipe is not 'a thing', plastered on veg blogs across the land. It's so easy to make, really really, really tasty, and impressive without any faux or processed foods.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Vegan Fondue!</b> Need I really say more?</span><br />
<a href="http://vegetarian.about.com/od/saucesdipsspreads/r/MushroomFondue.htm" target="_blank"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">(from About.com)</span></a><br />
<h3 id="rI" style="background-color: white; color: #333333; font-family: Verdana; font-size: 12px; line-height: 18px; margin: 1.5em 0px; padding: 0px; text-decoration: inherit;">
Ingredients:</h3>
<ul style="background-color: white; color: #333333; font-family: Verdana; font-size: 12px; line-height: 18px; margin: 1.5em 0px; padding: 0px; position: relative; text-decoration: inherit; z-index: 0;">
<li class="ingredient" style="font-family: inherit; font-style: inherit; list-style-type: disc; margin: 0px 0px 0px 18px; padding: 0px; text-decoration: inherit;">3 tbsp margarine + 2 tbsp</li>
<li class="ingredient" style="font-family: inherit; font-style: inherit; list-style-type: disc; margin: 0px 0px 0px 18px; padding: 0px; text-decoration: inherit;">1/2 onion, minced</li>
<li class="ingredient" style="font-family: inherit; font-style: inherit; list-style-type: disc; margin: 0px 0px 0px 18px; padding: 0px; text-decoration: inherit;">1 tsp onion powder</li>
<li class="ingredient" style="font-family: inherit; font-style: inherit; list-style-type: disc; margin: 0px 0px 0px 18px; padding: 0px; text-decoration: inherit;">1 <a href="http://erclk.about.com/?zi=7/31xJ" rel="nofollow" style="color: #3366cc; cursor: pointer; font-family: inherit; font-style: inherit; margin: 0px; padding: 0px;">vegetarian bouillon cube</a> or 1 tbsp dry veggie broth mix</li>
<li class="ingredient" style="font-family: inherit; font-style: inherit; list-style-type: disc; margin: 0px 0px 0px 18px; padding: 0px; text-decoration: inherit;">2 cups mushrooms, sliced</li>
<li class="ingredient" style="font-family: inherit; font-style: inherit; list-style-type: disc; margin: 0px 0px 0px 18px; padding: 0px; text-decoration: inherit;">3 cloves garlic</li>
<li class="ingredient" style="font-family: inherit; font-style: inherit; list-style-type: disc; margin: 0px 0px 0px 18px; padding: 0px; text-decoration: inherit;">2 cups soy milk</li>
<li class="ingredient" style="font-family: inherit; font-style: inherit; list-style-type: disc; margin: 0px 0px 0px 18px; padding: 0px; text-decoration: inherit;">1/2 tsp miso</li>
<li class="ingredient" style="font-family: inherit; font-style: inherit; list-style-type: disc; margin: 0px 0px 0px 18px; padding: 0px; text-decoration: inherit;">1/4 cup flour</li>
<li class="ingredient" style="font-family: inherit; font-style: inherit; list-style-type: disc; margin: 0px 0px 0px 18px; padding: 0px; text-decoration: inherit;">1/2 tsp celery salt</li>
<li class="ingredient" style="font-family: inherit; font-style: inherit; list-style-type: disc; margin: 0px 0px 0px 18px; padding: 0px; text-decoration: inherit;">1 tbsp soy sauce</li>
<li class="ingredient" style="font-family: inherit; font-style: inherit; list-style-type: disc; margin: 0px 0px 0px 18px; padding: 0px; text-decoration: inherit;">3 tbsp nutritional yeast (optional)</li>
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Preparation:</h3>
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<span style="font-family: Verdana; font-size: 12px;">Sautee garlic, onions and mushrooms in 3 tbsp margarine until soft. In separate saucepan, combine remaining ingredients and simmer until mixture thickens. If your mixture does not thicken, add more flour and mix well. Allow to cool.</span><div style="font-family: inherit; font-size: 12px; font-style: inherit; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-decoration: inherit;">
Add mushrooms, garlic and onion mix to the soy milk mix and process in a blender or food processor until smooth.</div>
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Reheat the blended mix, stirring occasionally, and allow to cool slightly before transferring to fondue pot, or just serve piping hot with a spoon from a bowl to drizzle over</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiY6G76M1gQbjWrYhDlxizIYt_R-HDDE31bI5AIQG3Q-cJDt5fHZqx1GunUIBUsgcVgHhKiG6nfX2r8tDAbsP9lGU1M-bso95J46pJq0JA6bTNDXmOKPocMuTHBo5U4MC5YIrZ/s1600/fondue+3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiY6G76M1gQbjWrYhDlxizIYt_R-HDDE31bI5AIQG3Q-cJDt5fHZqx1GunUIBUsgcVgHhKiG6nfX2r8tDAbsP9lGU1M-bso95J46pJq0JA6bTNDXmOKPocMuTHBo5U4MC5YIrZ/s400/fondue+3.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">Fresh French Bread,</span></i></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgctP6V1boa-boxFYwMMaorbjflU8_JZJTyKPr72tfnm9zH3pw_1EMiSZhk9yihNDd_GkgtQXWd53CV6QhpgrOoOkwwjCgcVAps3o3kU8M1hpTA7mKamWuiQBoMIT0yPcE4ItqG/s1600/fondue+4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgctP6V1boa-boxFYwMMaorbjflU8_JZJTyKPr72tfnm9zH3pw_1EMiSZhk9yihNDd_GkgtQXWd53CV6QhpgrOoOkwwjCgcVAps3o3kU8M1hpTA7mKamWuiQBoMIT0yPcE4ItqG/s400/fondue+4.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">A Plate of <a href="http://blog.fatfreevegan.com/2007/04/veggeroni-seitan-pepperoni.html" target="_blank">Seitanroni,</a> Roasted Brussel Sprouts, and Veggie Bean Loaf</span></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5dPzChVbYfYWsoDM2LKZlmsHwW3QDMVZpUieUTg93nCgf06AHkZoCRq0l5S4U2U9iWV1oYNCDpNQSOQwONE0GYX9WHHKyova1oUUjk8ImPFg92HcER7Rbjphf_3QNssZ7cMEl/s1600/fondue+6.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5dPzChVbYfYWsoDM2LKZlmsHwW3QDMVZpUieUTg93nCgf06AHkZoCRq0l5S4U2U9iWV1oYNCDpNQSOQwONE0GYX9WHHKyova1oUUjk8ImPFg92HcER7Rbjphf_3QNssZ7cMEl/s400/fondue+6.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">under <a href="http://dgmgv.blogspot.com/2007/05/recipe-patty-cakes-and-tiramisu.html" target="_blank">Tofu Patties </a>w/ Sauteed 'Shrooms and Fresh Clover Sprouts</span></i></td></tr>
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<tr><td style="text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCylJYokDeHhXHjXdgpw2yVMdZ4s0tY8UVmnJm8Ws5_o62S5mOROqR9djeZ9Mm5aQyDdU-O_Xo3flr-ni8JNlOMNiZH58nlZrCow2ZKDgud7d7L5aARLPSvgOnfVlsX7zN7jEM/s400/fondue+5.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: small;">mix with your favorite red sauce to top Gnocchi,</span></i></td></tr>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">or, you know, eat that stuff with a spoon! It's that good!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT5Gv_HnPR0WCEcGOtYDZy1HBUwcDQE39NZgkTOYD83EPNE0AUAdiJFAyfm7oAmDRbykzBmTOp4l5sphlbQTRE_SyVdbpcW_6Ll-YvcGYe-hU6XbY8WsXzngyq_hAh116EzE-u/s1600/mofo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="85" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT5Gv_HnPR0WCEcGOtYDZy1HBUwcDQE39NZgkTOYD83EPNE0AUAdiJFAyfm7oAmDRbykzBmTOp4l5sphlbQTRE_SyVdbpcW_6Ll-YvcGYe-hU6XbY8WsXzngyq_hAh116EzE-u/s400/mofo.jpg" width="400" /></a></div>
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<br />Don't Get Mad, Get Vegan!http://www.blogger.com/profile/16560260155964556702noreply@blogger.com3tag:blogger.com,1999:blog-33432539.post-87763539799750637972013-09-26T18:50:00.003-05:002013-09-26T18:52:11.566-05:00Vegan Back Bean Taco Soup (Taco Soup for Taco Thursday!)<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">So, it's not Tuesday, and this blog post is not about tacos. Using that criteria, my '<a href="http://dgmgv.blogspot.com/2013/09/taco-tuesday.html" target="_blank">Taco Tuesday</a>' theme for this Vegan Month of Food is a fail...but stay with me.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Maybe I watch too much Top Chef. Maybe I just want to use my shiny, new Vitamix for every possible meal to justify it's very existence in my tiny kitchen. Maybe, because we'll be out of town this weekend I want to use what I have left in the refrigerator in a way that will freeze well and make for an easy start to the week once we return. Maybe all of the above. Yeah, definitely all of the above.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I totally went to bed last night, planning today's post, smiling to myself at how fun it would be, how clever to do 'Deconstructed Black Bean Tacos' for Taco Thursday. Maybe that's not clever at all and I'm just lazy.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Black Bean Taco Soup!</span></i></td></tr>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> Either way, I give you Deconstructed Black Bean Tacos. All of the elements, textures and flavors you want on taco night without having to pick all of the various parts that have fallen out up off your plate. Just think of them as tacos you can eat....with a spoon!</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Or just call them...</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Vegan Black Bean (Taco!) Soup</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">makes 4 large or 6 small bowls of soup</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">adapted from the Vitamix website recipe</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">for garnish:</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 c. green cabbage, sliced very thin</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 c. green onions, sliced very thin</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 T fresh cilantro, chopped</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1-2 tsp lime juice</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">for soup:</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 can black beans, drained and rinsed, half reserved</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 can chickpeas, drained and rinsed (I remove and discard skins), half reserved</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 c. vegetable stock (I dissolve 1 1/2 veggie bullion in 3 c water)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 c. onion, chopped and sauteed</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 garlic cloves, chopped and sauteed</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 T lime juice*</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 jalapeno, seeded and chopped</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 T tomato paste</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp oregano</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp vegan Worcestershire</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 - 1 tsp chili powder (I used Tony Chachere's Creole Original Seasoning)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 c. red bell pepper, coarsely chopped</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 c. yellow bell pepper, coarsely chopped</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 c green onion, chopped</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">salt, to taste</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">vegan bacon, crumbled (optional)</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Prep garnish:</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">In a medium bowl, toss sliced cabbage (the thinner, the better) and green onion with lime juice and cilantro. Set aside.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Saute onions and garlic:</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Heat skillet on medium heat. Add onions and garlic, pinch of salt, and enough water to allow them to simmer and become translucent but not burn (about 3-5 minutes). Remove from heat.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Make soup in blender:</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Place veggie stock, black beans, chickpeas, onion and garlic, lime juice (if using, see *note), jalapeno, tomato paste, oregano, Worcestershire, and chili powder in blender. Blend until smooth. If using a Vitamix, turn Variable Speed Dial to 1. Turn on blender and slowly increase variable speed to 10 then switch to High. Allow to blend on high for 6-7 minutes or until heavy steam escapes from vented lid. Turn variable speed dial to 4 and remove plug from lid. Add bell peppers and reserved black beans and chickpeas and blend for 10 more seconds. Taste for salt. Add as needed and blend on low for 2 seconds to season, if needed. Serve immediately in bowls and stir in crumbled vegan bacon, if using. Top with cabbage slaw and corn chips (I used crumbled leftover taco shells, heated in the toaster oven).</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Crunchy, smoky, full of beans and flavor and topped with slaw, this soup hits all the notes I want in my tacos. Any toppings that you just have to have in your tacos would be great additions, chopped tomato or avocado, handful of corn kernels or a drizzle of cashew or tofu sour cream would all be wonderful things to throw in or on this soup. It can be frozen for a few months then thawed and topped with fresh slaw for a healthy, quick meal on any given Taco Tuesd....er....Thursday!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFLHHj9LesjsWX76k-Abx7U2YYNSlLNkkxly0KAdKRTuP7e37Ud-hPUP4pJK4Oz-lUBaLHPTNw9IbCz5SC_ldHS75PeVWMdl9QprIGL4nr6vIVtzCIfkTYfdz67i4TqS7Lh4dG/s1600/black+bean+soup+009.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFLHHj9LesjsWX76k-Abx7U2YYNSlLNkkxly0KAdKRTuP7e37Ud-hPUP4pJK4Oz-lUBaLHPTNw9IbCz5SC_ldHS75PeVWMdl9QprIGL4nr6vIVtzCIfkTYfdz67i4TqS7Lh4dG/s400/black+bean+soup+009.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>Black Bean Taco Soup!</i></span></td></tr>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i><span style="font-size: x-small;">*Personally, I'm all about the citrus. The Cap'n loved this soup but not the lime. While he was on board with the lime in the slaw providing a little lime kick, he'd prefer that it were not also in the soup. If you worry the lime will be too much in both parts, leave it out of the blender and add only if, upon tasting the finished soup, you think you want that extra lime goodness. </span></i> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3QMbCI-93tG2U7wCUUys2gk8PZpCCPytlv7KEdutHhvzpWWHVBx_CHHQavjyM0mtYQhC1c_bzZDi-YPFdwx7uX-tdb7DMffT71I_Uan9wSsazZzesw8B-8MIQUeVonvTwbJWs/s1600/mofo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><img border="0" height="85" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3QMbCI-93tG2U7wCUUys2gk8PZpCCPytlv7KEdutHhvzpWWHVBx_CHHQavjyM0mtYQhC1c_bzZDi-YPFdwx7uX-tdb7DMffT71I_Uan9wSsazZzesw8B-8MIQUeVonvTwbJWs/s400/mofo.jpg" width="400" /></span></a></div>
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Don't Get Mad, Get Vegan!http://www.blogger.com/profile/16560260155964556702noreply@blogger.com1tag:blogger.com,1999:blog-33432539.post-29660877106622247162013-09-26T17:26:00.000-05:002013-09-26T21:41:30.661-05:00Grilled Tofu Marinade<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I wish I had a picture of this tofu. I don't.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Full Disclosure: I am entering a giveaway over at <a href="http://www.veganmofo.com/giveaway-grills-gone-vegan/" target="_blank">Veganmofo.com </a>and want to link to an actual recipe. Not just any recipe, but a recipe that never fails and always wins people over. For a lot of people and tofu, that's a tall order.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Every time I make tofu with this marinade, it gets gobbled up lickity-split by veg's and omni's alike. It's super tasty and causes the tofu to char beautifully. The key is to get the firmest tofu you can and let it press for as long as you can so that it's pretty dry and soaks up the flavor and holds it's shape when grilling. It can stick to the grill pretty badly (been there, done that), so also make sure to start with a clean, non-stick grill surface. Turning often is also important to let it char evenly.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Made of simple ingredients, this one is my go-to, gifted to me by sister-in-law's mother-in-law, Paula. She is a whiz in the kitchen, a skilled artist <a href="http://www.paulasoriginals.com/" target="_blank">behind the sewing machine*</a>, and basically just a beautiful and amazing spirit all around. She made us each a cookbook, full of hand-written and delicious family favorites, complete with inspirational words and cute illustrations. It is one of my most beloved and most used cookbooks, and this recipe is one of my most favorite ways to prepare and to share tofu.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">While you're enjoying the last of summer's BBQ's, or maybe you're firing up the grill to welcome fall, press some extra firm tofu and throw it in this marinade for a few hours, then delight the tastebuds of your grilling companions and let them see how, with the right ingredients, tofu is something everyone can enjoy! Don't be afraid to make so much, it's wonderful left over on sandwiches, just pile a few chunks on your favorite bread and with your favorite sammy toppings. I like mine cold the next day with butter lettuce, Vegenaise, red onion, and tomato.</span><br />
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Grilled Tofu Marinade</span></b><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;">makes a ton, enough for 2 blocks of tofu, easily</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;">half the recipe if you're only using one block of tofu, but if you're bringing to a BBQ, you'll want enough for yourself and everyone to try!</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 blocks extra firm tofu, pressed very well, cut into large blocks or triangles</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 cup maple syrup</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 cup tamari</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 cup olive oil</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 T nutritional yeast</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 T apple cider vinegar</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 T dried oregano</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 T onion powder</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp salt</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">(For two blocks of tofu, you will need to mix marinade and separate into two baking pans). Combine all ingredients but tofu in a 9x11 baking dish. mix well. add tofu pieces to marinade. Allow to marinade for at least two hours. Remove from marinade and grill until charred to your liking, turning and basting with marinade often. I typically let it sit for about five minutes and then turn, am usually done at about the 20-25 minute mark using pretty hot grill. Tastes best when allowed to sit for a few minutes after grilling.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">* Paula designs and creates the most beautiful quilts and quilted wall hangings. Her work is equisite. Check out her site, <a href="http://www.paulasoriginals.com/" target="_blank">Paula's Originals</a>, to see some truly gorgeous things she's created from cozy quilts and handy pot holders to intricate wall-hangings an unique calendar boards. Then maybe gift someone you love with a one-of-a-kind piece of her mastery!</span><br />
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<br />Don't Get Mad, Get Vegan!http://www.blogger.com/profile/16560260155964556702noreply@blogger.com0tag:blogger.com,1999:blog-33432539.post-81578802701062777912013-09-25T07:58:00.001-05:002013-09-25T07:58:54.852-05:00Dreamy Cream of Potato Soup<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">In lieu of the <a href="http://dgmgv.blogspot.com/2013/09/taco-tuesday-quinoa-meat-tacos.html" target="_blank">Taco Tuesday </a>I missed yesterday, I offer you the conversation that occurred last night over here at Mamachandra's.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>Mamachandra:</i> Dude. It's Tuesday night.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>the Cap'n:</i> It is.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>Mamachandra:</i> Damn.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>the Cap'n: </i>No. It's cool, I got all the trash out, even the recycling! All good.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>Mamachandra</i> (laughing): No, thank you, but no, it's Tuesday. Taco Tuesday. <a href="http://dgmgv.blogspot.com/2013/09/taco-tuesday-quinoa-meat-tacos.html" target="_blank">Taco Cleanse</a> Taco Tuesday. for the blog.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>the Cap'n:</i> What'd you blog about today?</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>Mamachandra:</i> Bacon. <a href="http://dgmgv.blogspot.com/search?q=tofu+bacon" target="_blank">Tofu bacon.</a></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>the Cap'n:</i> ooooooh, bacon! in tacos?</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>Mamachandra:</i> nope. in soup. well, I put it in soup that I plan to blog about tomorrow, Wednesday.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">silence... </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>the Cap'n: </i> soooo.................................Taco Thursday?</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">See why I love this man?</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I had something else planned for tomorrow. We'll see if I can't make it fit into a Taco Thursday theme. Until then......</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Let's talk soup! Dreamy, creamy cream of potato soup.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><a href="http://dgmgv.blogspot.com/2013/09/juicing-with-vitamix.html" target="_blank">Betty</a>, my retro brown reconditioned Vitamix, has conquered smoothies, crushed juices, and beat down cashews to a smooth consistency. Now I'm hoping for her to wow us with some of the soup recipes that Vitamix has up on their site. Veganizing them looks super simple. I am really in love with the idea of a little chopping, a slight bit of cooking, then the flip of a switch and the turn of a dial to create some tasty dinners and lunches for the days ahead. T and I are headed out of town for a family birthday party and anything I cook I want to be able to freeze well so it doesn't sit in the refrigerator all weekend. With soups, I can easily pack up and take some with us, too!</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>Dreamy Cream of Potato Soup w/ Tofu Bacon</i></span></td></tr>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">The first Vitamix soup recipe I stumbled on managed to contain ingredients I need to get rid of for my 'clean out the 'fridge' meal plan I have on the menu tonight. Red potatoes, onion, carrot, cauliflower, garlic. All of these I had on hand. No celery? No problem, I like using a tiny bit of celery seed in it's place as I rarely buy celery.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">They call it simply Cream of Potato Soup. A little doctoring up and then time in the Vitamix though and this soup is so creamy it really is deserving of the 'Dreamy' title I gave it. It's so smooth with a few tender bites of veggies. The recipe is very basic. I smash-roasted my potatoes, upped the salt, swapped a tiny bit of celery seed for the celery stalk it called for, added a little thyme and garnished with some tofu bacon.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The dreamily smooth texture, studded with soft, tender veggies and spiked with salty bits of the tofu bacon was perfect. The roasted, smashed potatoes amped up the flavor and made it a bit richer. This means that my version is not oil-free like the original recipe, but I love it as is and am looking forward to finishing it up before moving onto my next Vitamix soup. Because I have a feeling from my new bookmarks there will be plenty more!</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><i>Dreamy Cream of Potato Soup w/ Tofu Bacon<br /></i></span></td></tr>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Dreamy Cream of Potato Soup</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;">adapted from Vitamix website Recipes</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;">serves 4</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 1/2 c. almond milk</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">water for boiling veggies, reserving 1/3 cup of cooking water for soup</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2-3 small red potatoes, cooked <span style="font-size: x-small;">(I boiled to tender and salted, smashed, and roasted until golden brown)</span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 carrot, peeled and chopped coarsely</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 c. cauliflower, chopped coarsely</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 cloves garlic, peeled and smashed</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp veg. bouillion</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp thyme</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/8 tsp celery seed</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">sea salt and pepper to taste</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Place onion, carrot, cauliflower, garlic, celery seed and some sea salt in medium sauce pan. Add enough water to just cover veggies, bring to a boil, cover, and simmer until just tender. Remove from heat, drain, but reserve 1/3 c. of cooking water. Also set aside a heaping cup of the cooked vegetables. Place almond milk, bullion, potatoes, thyme, reserved cooking liquid, and all but that reserved 1 cup cooked veggies. Blend until smooth. If using a Vitamix, set on variable speed one. Slowly increase variable speed to ten, switch to high, and blend for 3 minutes, tampering contents down sides as needed. Switch off of high and dial speed back down to variable 2. Remove plug from blender top and add reserved veggies, blending for only five seconds. Turn off blender. Taste for salt and adjust to your liking. Pour soup into individual bowls. Top with favorite vegan bacon (I used <a href="http://dgmgv.blogspot.com/search?q=tofu+bacon" target="_blank">tofu bacon</a>) and fresh, cracked black pepper. Serve immediately. Unless it's Tuesday....or Thursday. Then file this delicious recipe away and just make yourself some tacos. :)</span><br />
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Don't Get Mad, Get Vegan!http://www.blogger.com/profile/16560260155964556702noreply@blogger.com2tag:blogger.com,1999:blog-33432539.post-29924535238153544122013-09-24T10:02:00.000-05:002013-09-24T11:55:26.473-05:00Tofu Bacon<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I have made my weight in tempeh bacon ten times over, I'm sure, thanks to <a href="http://www.amazon.com/Vegan-Vengeance-Delicious-Animal-Free-Recipes/dp/1569243581/ref=sr_1_1?ie=UTF8&qid=1380035029&sr=8-1&keywords=vegan+with+a+vengeance" target="_blank">Vegan With A Vengeance's</a> fool-proof recipe. I have made twice that with soy curls thanks to the amazing Smoky Soy Curls recipe in <a href="http://www.amazon.com/Vegan-Diner-Classic-Comfort-Food/dp/0762437847/ref=sr_1_1?ie=UTF8&qid=1380035062&sr=8-1&keywords=Vegan+Diner" target="_blank">Vegan Diner</a>. I have yet to try coconut or eggplant bacon, but they're on the list, to be sure.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Bacon flavor is one I am happy to replicate. It lends itself to BLT's, brunch sides, and soup and salad toppings perfectly with it's salty, crunchy, slightly sweet, smoky flavor. What's not to love about that?</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Fueled by Clean Out The Fridge Night Dinner, I figured I'd take the fail-safe method utilizes the fewest ingredients from Vegan Diner and apply it to some tofu that had been wrapped in a tea towel in the 'fridge for a couple days.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>well-pressed, extra firm sprouted tofu, sliced thin, ready for marinade</i></span></td></tr>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">It turned out just as delicious as I'd hoped but not crispy in anyway. Still great for slapping on sandwiches or chopping and adding to a creamy soup, I'm happy I chose this way to use up some of the tofu I had in the 'fridge.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Basically I had very well-pressed tofu that I sliced very thin, then marinated the slices for a couple hours in a mix of tamari and liquid smoke.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">tofu marinading in tamari & liquid smoke</span></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ahUlJoKOGPJZxHED1pwS_wJeXR-RzWk9Cx1b4HyywRVKC2w-pZ-rP9k8kZYoCOvOSg9_uB7Xa34oSPShiQn1j3NVEiQfW5Jz3Xe0uy5c_ceY4gqGMFPWdIm_56O3xQkB4zOB/s1600/tofu+bacon+soup+014.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ahUlJoKOGPJZxHED1pwS_wJeXR-RzWk9Cx1b4HyywRVKC2w-pZ-rP9k8kZYoCOvOSg9_uB7Xa34oSPShiQn1j3NVEiQfW5Jz3Xe0uy5c_ceY4gqGMFPWdIm_56O3xQkB4zOB/s400/tofu+bacon+soup+014.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>Brushed and ready for baking</i></span></td></tr>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Blotted dry again, I brushed it with a mix of tamari, liquid smoke, and maple syrup in a 1:1:1 ratio then into a 450 degree oven it went (on a nonstick baking sheet) for about 10 minutes. I flipped it, brushed that side with tarmari/liquid smoke/syrup, and baked for another fifteen minutes.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Hot, out of the oven, allowed to firm a bit on the pan.</span></i></td></tr>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">It did firm up a bit after baking, but never really crisped. I think if I'd cooked it any longer it would have crisped up but also would have burned quite a bit as both the tamari and the syrup char very easily. I don't know that I'll fool with this method again, but I did really enjoy it as is, chopped up in some dreamy, creamy potato soup.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The final product, chewy tofu bacon</span></i></td></tr>
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Don't Get Mad, Get Vegan!http://www.blogger.com/profile/16560260155964556702noreply@blogger.com1tag:blogger.com,1999:blog-33432539.post-39724078931605583222013-09-23T11:09:00.000-05:002013-09-23T11:09:35.742-05:00Juicing with a Vitamix<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Leftovers and cookies. That's about all that's been going on in my kitchen. Today we woke up to a dreary, humid, cloudy Monday.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I have a few things bookmarked to make and blog about, but need to go to the store before any of that can happen. Tonight I'll surely be cleaning out the 'fridge and can't promise that will be blog worthy.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">But wanting something bright and refreshing this morning along with my toast topped with chocolate hazelnut butter (breakfast of champions, I say!), I decided it was time to test the Vitamix's juicing capabilites.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Go Betty, go! Am I the only on who stands there a bit freaked out by this thing's power?</span></i></td></tr>
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<a href="https://secure.vitamix.com/Certified-Reconditioned-Standard.aspx" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;" target="_blank">This</a><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> is the Vitamix that I now call my own. She's of the </span><a href="https://secure.vitamix.com/Certified-Reconditioned-Products.aspx" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;" target="_blank">reconditioned</a><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> variety, and they were offering free shipping. I got her in 'espresso' because I'm retro brown like that. And because my favorite color is orange; the brown goes nicely with what I already have all over my little orange kitchen. I have made many a peach, blueberry banana or green smoothie so far and have zapped a bit of cashews in her (her name is Betty ) with fabulous success, but have yet to try juicing. I've never owned a juicer, but I really like the idea of drinking my fruits and veggies, fiber included, on those days when I feel I may not get them all in otherwise.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Today, a quick survey of the refrigerator's contents revealed that carrot juice should be my first attempt. We always have carrots. Always. Is that odd? I've never been a huge fan of carrot juice, but love carrots. I think commercial bought carrot juices are too sweet. Vitamix has a recipe for carrot juice that uses water and a bit of lemon juice. I grabbed half a cucumber to make it even more refreshing. </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Refreshing Vitamix'd Carrot Juice</span></i></td></tr>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">The verdict? Success! Sure, if you don't want any fibrous bits in your juice, this is not for you unless you plan to pass it through some cheesecloth, but I like it just like it is. I taste each ingredient, and it's filling, but to me the bits are not distracting. The Vitamix definitely does a great job of getting the fibrous content down to a teeny tiny size that is super easy to drink.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I love that it tastes and fresh and vibrant as it looks. And it's full of fiber!</span></i></td></tr>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The Cap'n said it was really good (he LOVES commercially made carrot juice) as long as one knows what to expect, that it would not be smooth, but it's definitely refreshing and delicious. Unlike me, he wouldn't drink something that he didn't like just because it's good for you, so it always helps me to test things out on his palette.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I love how vibrant and fresh this is. The cucumber is definitely noticeable and the lemon cuts the sweetness of carrot. If your carrots aren't too sweet or you need some sweetness, I'd add a shot of apple or orange juice to this and/or leave the lemon out.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Personally, I enjoyed this as is, and am so looking forward to other combinations in the future and making juicing in the Vitamix a part of my weekly routine. I think the next one I'd like to try is carrot/cucumber/apple/ginger. What are some of your favorite juicing, fruit/veggie combinations?</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Refreshing Vitmamix'd Carrot Juice</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;">makes two servings</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 cup filtered water</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 med-large organic carrots*, peeled and chopped (I actually used my peeler for most of the carrot and chopped that, then finely chopped the rest)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 cucumber, seeded, coarsely choppped</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tsp fresh lemon juice (or 1 tsp lemon concentrate)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 cup ice</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Add ingredients (except the ice) in the Vitamix in the order listed. I put the carrots in water before I chopped the cucumber or squeezed the lemon just to give them a few extra minutes to soak. Set Vitamix to Variable, 1 and turn on. Slowly increase speed. Once you have reached ten, turn Vitamix to High speed for one minute, pour and enjoy. If adding apple or orange juice, add some once poured into glasses.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;">*While I buy organic as much as possible because I want as few chemicals on my food as I can control, carrots are one of those veggies that actually taste night and day better to me than their non-organic counterpart. I find them to be sweeter and more flavorful in general. Thankfully, the grocer I use is never out of organic carrots or I'd likely just never buy them! They taste that different to me.</span><br />
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<br />Don't Get Mad, Get Vegan!http://www.blogger.com/profile/16560260155964556702noreply@blogger.com4tag:blogger.com,1999:blog-33432539.post-76962848129406609232013-09-22T12:20:00.001-05:002013-09-22T16:20:56.677-05:00Favorite Vegan Chocolate Chip Cookies<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Thanks to Dreena Burton's perfect recipe from one of my first and favorite vegan cookbooks, Vive le Vegan!, I have been enjoying this cookie for years.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>Dreena Burton's Homestyle Chocolate Chip Cookies</i></span></td></tr>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">When I first went vegan I relied on what I called the 'Wholly Vegan Trifecta' for anything I needed to cook/bake. Everything I cook today is based, mostly, on things I learned from these books: </span><a href="http://www.amazon.com/Vegan-Vengeance-Delicious-Animal-Free-Recipes/dp/1569243581/ref=sr_1_1?ie=UTF8&qid=1379867872&sr=8-1&keywords=vegan+with+a+vengeance" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;" target="_blank">Vegan With a Vengeance</a><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> by Isa Chandra Moskowitz, Dreena Burton's </span><a href="http://vive%20le%20vegan/" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;" target="_blank">Vive le Vegan!</a><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">, and </span><a href="http://www.amazon.com/Becoming-Vegan-Complete-Adopting-Plant-Based/dp/1570671036/ref=sr_1_1?ie=UTF8&qid=1379867929&sr=8-1&keywords=becoming+vegan" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;" target="_blank">Becoming Vegan</a><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> by Brenda Davis and Vesanto Melina. You can tell by the condition of each splattered, warped page which recipes and information I have relied on most from each book. </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>The beginnings of my vegan journey, Becoming Vegan, VWAV, and VLV!</i></span></td></tr>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Since I have a weakness for chocolate chip cookies. I knew when I went vegan I would need a solid recipe. The one in </span>VWAV<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> is certainly solid, and delicious, but the recipe yields a few dozen and did I mention I have a weakness and that it's name is <i>COOKIE?!</i></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Mmmmmmm, cookies. (Extra points if you spot the obligatory cat hair! ;)</span></i></td></tr>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Imagine my delight when I discovered Dreena's recipe for Homestyle Chocolate Chip Cookies that yields only 10-12 cookies per batch without doing any math or thinking. I can pretty much make these cookies blindfolded and with my hands tied behind my back. Impressed? Don't be. It's only because I know the recipe by heart and my daughter is now old enough to follow directions and loves to help in the kitchen. Especially when the result is perfect vegan chocolate chip cookies. :)</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">She measures. She jokes. She even does the dishes.</span></i></td></tr>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Since <a href="http://viveleveganrecipes.blogspot.com/2006/01/homestyle-chocolate-chip-cookies.html" target="_blank">she's shared it here</a>, I figure I can post the recipe. The only changes I make are that I use the 1 tsp option of vanilla extract and add a scant 1/2 tsp of almond extract. For me, almond extract is the secret weapon of deliciousness in chocolate chip cookies. It brings out the touch of salt and marries it perfectly to the sweetness.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I also use only a scant 1/4 cup of oil and allow them to chill, covered, in the refrigerator while I clean up. Since I live in Florida, this step helps them from spreading too much, which they will do if you live in a very warm, humid place like I do. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I love that this recipe also relies on a tiny bit of molasses to add a hint of richness and the sugar (I use Organic Florida Crystals exclusively) is reduced a bit but replaced by some maple syrup. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">We use Ghiardelli semi-sweet chips as they are incidentally dairy-free and often on sale at my local grocer. </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>Best part of vegan baking? Lickin' the sp....er....whisk!</i></span></td></tr>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">For all the years I have made them, not one time have I taken them out of the oven and thought 'are they really done? They seem too soft'. Seems I've never quite gotten used to the texture of vegan cookies right out of the oven. If they seem too soft, they're not. Baked for 11 minutes and left on the pan for one more full minute and then carefully moved to a cooling rack, you have to let them cool completely. Tempting as biting into a just out of the oven cookie to enjoy it's warm gooeyness may be, it will leave you thinking they need to go back into the oven. They don't. When they are truly cooled to room temperature, they are perfection. Cooked all the way through but not super crunchy, they land on the softer side of cookie, producing a delicate crunch on the outside and an almost chewy, perfectly sweet chocolate chip cookie inside. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I have doubled and even tripled the recipe for fundraisers and family gatherings and they have always disappeared in record time. Making them together is a special treat for my daughter and I, especially now that I just supervise while she enjoys being a big kid and a capable baker. I'm a proud mama.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Dreena Burton's Homestyle Chocolate Chip Cookies</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;">makes 8-12 depending on how big your spoonfuls</span><br />
<span style="background-color: white; color: #333333; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: x-small; line-height: 19px; text-align: justify;">Recipe from </span><a href="http://www.amazon.com/gp/redirect.html?link_code=ur2&tag=dreenaburtonc-20&camp=1789&creative=9325&location=/gp/search%3F%26index=books%26keywords=Vive%20le%20Vegan%21%26_encoding=UTF8" style="-webkit-transition: color 0.3s; background-color: white; color: #009eb8; display: inline; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: small; line-height: 19px; outline: none; text-align: justify; text-decoration: none; transition: color 0.3s;">Vive le Vegan!</a><span style="background-color: white; color: #333333; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: x-small; line-height: 19px; text-align: justify;">, p.131</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br style="background-color: white; color: #333333; font-size: 14px; line-height: 19px; text-align: justify;" />1 c. flour (I use wheat, for GF use spelt but adjust to 1 1/4 c. spelt flour, total)</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp baking powder</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp baking soda</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 c. unrefined sugar (we like Florida Crystals)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 tsp sea salt</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/3 c. pure maple syrup</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 tsp blackstrap molasses</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp pure vanilla extract</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 scant tsp pure almond extract</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 scant c. canola oil</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/3 c. non-dairy chocolate chips</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/3 c. nuts, optional (when making for adults, I like to add walnuts)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">preheat oven to 350. In large bowl, combine flour, baking powder, baking soda, and salt. Use a whisk to mix and get rid of lumps (who needs sifting? not me!). In a medium bowl combine sugar, maple syrup, molasses, vanilla, almond, and canola oil. Whisk until well blended. Add wet to dry ingredients and gently mix until all flour is absorbed. Gently fold in chocolate chips and optional nuts. (I chill at this point for 10-15 minutes just to ensure the cookies are less likely to spread in my hot, humid kitchen). Spoon batter onto parchment paper or nonstick mat lined baking sheet. I typically get 9 large cookies or 12 small/med ones. You can shape a bit but don't flatten as they do spread some.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">My little baker did a great job of spooning a perfect dozen.</span></i></td></tr>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Bake for 11 minutes. Remove from oven but allow to cool on baking sheet for another full minute. Any more than that and you risk them being overcooked or drying out. Carefully (I find a wide spatula and a </span><i style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">quick</i><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> movement to slide under the cookie avoids the super soft cookies at this point from crumpling), move cookies to cooling rack and allow to cool completely. Very important so that they can continue to cook and firm up to that perfect moist cookie perfection! Store in air tight container.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>Ta Da! Perfect Chocolate Chip Cookie deliciousness!</i></span></td></tr>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">The only bad thing about this recipe is exactly what I like about it. It only yields a dozen at most and they taste perfection. How is that bad? Well, this morning we each wanted one before breakfast and realized our newly baked treat is already dwindling! Good thing we saved two (she hand-selected which) for the Cap'n's homecoming this evening! </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">*I have not made these with the GF option that the book notes, but I have made Dreena's <a href="http://dgmgv.blogspot.com/2007/12/eat-drink-be-wheat-free-vegan.html" target="_blank">amaranth flour chocolate chip cookies</a> from <a href="http://www.amazon.com/Eat-Drink-Be-Vegan-Celebrating/dp/1551522241/ref=sr_1_1?ie=UTF8&qid=1379884785&sr=8-1&keywords=eat%2C+drink%2C+and+be+vegan" target="_blank">Eat, Drink, & Be Vegan </a>and can totally attest to their amazingness so it stands to reason this adjusted recipe is equally wonderful.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Best. Cookiemaker. Ever.</span></i></td></tr>
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<br />Don't Get Mad, Get Vegan!http://www.blogger.com/profile/16560260155964556702noreply@blogger.com5tag:blogger.com,1999:blog-33432539.post-65204426266449261342013-09-21T14:48:00.000-05:002013-09-21T14:48:25.972-05:00Vietnamese Tofu Cabbage Salad <span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">When we left Gainesville for South Florida, I knew there were a few dishes from my favorite restaurants I was going to need to learn to replicate. The local Vietnamese restaurant, Saigon Legend's Tofu Vietnamese Salad was one of them.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Saigon Legend Takeout</span></i></td></tr>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I used to watch my sweet nephews a couple times a week, and after would often enjoy dinner with my sister and her fam. I'd say once a week we'd order in Saigon Legend. The prices were right, the food simple, fresh, and delicous. For a few bucks I'd have a salad and a couple veggie sushi rolls. The first time I had the salad, I was beside myself. How could anything this simple taste this complex and perfect and WOW?! Their menu describes this meal 'appetizer/side' as</span><br />
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<i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Tofu on a bed of shredded cabbage, onions, carrots, and cilantro tossed in a light Vietnamese dressing and garnished with chopped peanuts.</span></i></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">It was fresh and crunchy and sweet and tangy. Veggies were crisp and bright, dressing was really tart with a slight sweetness. Hints of cilantro and peanut in each bite combined so well with the other ingredients. Perfection. Finely shredding the cabbage, onions, and carrots wasn't going to be difficult. Garnishing with cilantro and chopped cilantro, not a problem. That 'light Vietnamese dressing' tho? I wasn't sure where to start. My first attempt (and to be honest my second, third, fourth, and fifth because it was good enough for this vinegar-lovin' vegan) I just dressed the salad with some seasoned rice wine vinegar. It was way more tart than the original, but I love vinegar-y things, so I was happy to not mess with what I felt was success.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Now that it's been a while since I've had it, and I've been more than a little homesick of late, I have decided to try my hand at doing a better job of recreating the salad that I fell in love with.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="font-size: x-small; font-style: italic;">Vietnamese Tofu Cabbage Salad, Take Two</span><br /><div style="text-align: left;">
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I did a quick search for ideas on what a 'Vietnamese dressing' might be and decided that what was important here was to find a way to dilute the vinegar but not lose flavor and give the dressing a more umami flavor, round it out a bit. Fish sauce is seen in most every Vietnamese</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> recipe for a salad dressing (tho Saigon Legend told me, when I asked, that their dressing is completely vegetarian, no fish sauce. Also, their dressing was really clear). </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Not knowing what kind of Vietnamese kitchen magic they were using I searched 'vegan fish sauce' recipe's anyway (Vegan Fish Sauce recipe at the end of the post, adapted from<a href="http://veggieconverter.com/2012/05/vegan-fish-sauce-vegan-whole-food.html" target="_blank"> this one</a>). Maybe not exactly like what I tasted from SL, I think I came up with something that should make my plain seasoned rice vinegar more subtle, slightly more sweet, and mellow so that the rest of the ingredients aren't overwhelmed by the dressing but stand out, rather, for being dressed with it.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">So here is my take on Saigon Legend's glorious Tofu Vietnamese Salad, as they call it. It tastes like home to me.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>My Ode to Saigon Legend Salad</i></span></td></tr>
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<b style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Vietnamese Tofu Cabbage Salad</b><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;">makes one serving</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/3 block Firm or Extra Firm tofu, drained well, cut into triangles</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 - 3/4 c. green cabbage, sliced fine</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 c. carrot, slivered</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/8 c. onion, slivered</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4 T Vietnamese dressing = 2 parts Seasoned Rice Wine Vinegar + 1 part Vegan Fish Sauce + 1 part pineapple juice (I think pinepple would be perfect, but I only had apple so that's what I used. It was good, but I think the specific sweetness and flavor of pineapple is what's missing from mine)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 T crushed peanuts</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Heat non-stick skillet to med-hi. Place tofu triangles in dry pan (no oil required!) and brown for 3-5 minutes per side. Remove from heat to cool completely. <i>You can bake on parchment or a nonstick mat on 425 15-20 min as well.</i></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Place cabbage, carrot, onion, cilantro, and cooled tofu in a bowl. Toss to combine. Drizzle dressing over top. It will pool on the bottom. You don't want to toss to coat. It's pretty potent stuff and just tasting it will make you want to dip bites into it but you want to keep the fresh, crisp texture of the veggies. Top with peanuts and more cilantro.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Super simple, healthy, and delicious!</span><br />
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Vegan Fish Sauce</span></b><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;">makes just under 2 cups . Lasts up to two months in refrigerator***.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 cup nori sheets, shredded*</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 cups water</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 clove garlic, minced</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 T black peppercorns</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 cup shoyu (or soy sauce or tamari)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp lime juice</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp lemon juice</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp seasoned rice wine vinegar**</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp ginger, minced</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/8 ts chili sauce (I used Sriracha)</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Place seaweed and water in saucepan and heat to boiling. Reduce heat to simmer, cover, and cook for 15 minutes. Add remaining ingredients, bring to a boil again, reduce to a low simmer, cover, and cook for an additional 15 minutes. Pass mixture through fine mesh sieve, collecting liquid in refrigeratable container. Taste and adjust for salt/sugar/water. While surely there was fish sauce in things in my pre-veg days, that was nearly two decades ago and I'm certain I never tasted it on its own so I cannot attest to how close to the real thing this sauce will taste. I do think that it successfully adds the umami flavor to things that fish sauce is used for though so I am happy with how this turned out.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWYSBSKPgVa_SWH7J5oCRzErHhqKyxU8StR5rI5tx2UpLSFXBuea1e5RrD3Rp94nlJtY5-0Svu_SkyV1uoBm1bvs8kTbyG5gwn2Y9b6m3VIMajKF7JHGII6lMNcufTuUKQOEL5/s1600/fish+sauce+vietnamese+salad+002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWYSBSKPgVa_SWH7J5oCRzErHhqKyxU8StR5rI5tx2UpLSFXBuea1e5RrD3Rp94nlJtY5-0Svu_SkyV1uoBm1bvs8kTbyG5gwn2Y9b6m3VIMajKF7JHGII6lMNcufTuUKQOEL5/s320/fish+sauce+vietnamese+salad+002.JPG" width="195" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Up-cycled Shoyu Bottle to hold the Fish Sauce.</span></i></td></tr>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Lucky for me, I ran out of Shoyu after that 1/4 cup used. The rinsed and de-labled bottle made an excellent new container for vegan condiments such as this one!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn8tbcekkRYcD-MaTqiSgZnww86ThD4jJwBK_vxEkY__GZpvedYGEg9lCFa2AvxKuGqTqQ3dLi6Gw8PCujDJb9g0s2s7o_PicaR9cZjRq0Qwz7vAwXnrfqANw9WSIQ1Ehe38vh/s1600/nori+collage+2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn8tbcekkRYcD-MaTqiSgZnww86ThD4jJwBK_vxEkY__GZpvedYGEg9lCFa2AvxKuGqTqQ3dLi6Gw8PCujDJb9g0s2s7o_PicaR9cZjRq0Qwz7vAwXnrfqANw9WSIQ1Ehe38vh/s640/nori+collage+2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">These sheets are great for snacking or in a pinch when a recipe calls for Nori but will add oil to your sauce.</span></i></td></tr>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;">*I did not have any regular nori sheets on-hand, but had picked up some Annie Chung's sesame snack nori 'chips' at Target. The ingredients being seaweed, sesame oil, and canola oil, my fish sauce strained well but had a layer of oil on the top. Once I shake it, it mixes back in, but if a completely oil-free dressing is what you're after, use nori that does not have any oil as an ingredient or just skim oil as best you can off the top.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;">**If you don't have seasoned rice vinegar, regular rice vinegar will also do, just add 1 tsp sugar to your pot before the second boil/simmer.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;">***Making this sauce for one tablespoon at a time, when it may not last but a few months in the refrigerator (tho it may last longer, I'm just playing it safe based on other recipes I've found) may seem excessive. Nearing the two month time frame, should you have excess fish sauce, simply pour one tablespoon servings into an ice cube </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;">tray, freeze, and place cubes in a freezer bag for future use.</span><br />
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Don't Get Mad, Get Vegan!http://www.blogger.com/profile/16560260155964556702noreply@blogger.com0tag:blogger.com,1999:blog-33432539.post-18779245198994244772013-09-20T17:32:00.001-05:002013-09-20T21:09:34.661-05:00Mama/Daughter Movie NightSince school for my big five year old this year, I have been neglectful of what had become a sort of typical Friday night for us. A swim in the pool, some play time while snacking on healthy foods, then a movie of our choosing with a big pile of popcorn for dinner. Yep. No shame. (Sometimes, we even eat dessert after anyways!)<br />
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Tonight is as good a night as any to bring back our beloved Mama/Daughter Movie night. In lieu of a 'real' post of Vegan Mofo, I leave you with our very vegan dinner for two....<br />
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A big mess o' popcorn with fancy HimalaSalt and as much nutritional yeast as we can handle licking off our fingers. And that's a lot.<br />
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My parents are super sweet and very supportive of my stellar parenting which totally includes things like 'Popcorn for Dinner on Fridays' and gifted us a really cool popcorn popper for Christmas last year. Did I mention that we throw coconut oil in the pot to pop our kernals? We do. YUM.<br />
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Popcorn just tastes 'fancier' with this thing. </span></i></td></tr>
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Tonight's movie of choice? Epic. We saw it in May in the theater in 3D. Loved it so much we bought it today.<br />
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Hope everyone else has a happy Friday night filled with laughter, love, and if you're lucky? Some super yummy popcorn and someone to share it with.<br />
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<br />Don't Get Mad, Get Vegan!http://www.blogger.com/profile/16560260155964556702noreply@blogger.com0tag:blogger.com,1999:blog-33432539.post-38954558572855228542013-09-19T09:42:00.000-05:002013-09-19T09:42:25.333-05:00DIY Vegan Hair Gel<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I have thick, curly 'ish' hair. It's unruly. It does what it wants. I live in South Florida. This means 'doing what it wants' translates to 'out-of-th-shower-tame to finger-in-a-light-socket frizzy in record time'.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Since, for me, being vegan means not only cruelty-free foods in the body as well as cruelty-free products <i>on</i> the body, it has been challenging to keep an array of hair care products that fit the bill, actually work, and that I can afford on hand.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Shampoo and conditioner was challenging. I tried the no 'poo method where you wash every few days with baking soda (BS) and then rinse with apple cider vinegar (ACV), and had great results for a while (after the first two weeks of crazy oily hair adjusting to not being stripped by junk). Then, however, my curly hair was too dry from BS and too oily from ACV and I could never get the proportions right without my hair being either too flyaway and brittle or two oily. So I went sulfate-free and silicone-free this year and only 'poo the roots and condition the ends every 2-3 days. I use <a href="https://www.desertessence.com/store/coconut-conditioner" target="_blank">Dessert Essence's Coconut Shampoo</a>, massaging only on my scalp. I condition with <a href="http://kinky-curly.com/shop.php" target="_blank">Kinky-Curly Knot Today Conditioner</a> (stocked in the ethnic hair section of my local retailer) on just the ends, rinse, and massage in a drop more of conditioner that I don't rinse out. My hair is happy, and I'm happy that I don't have to do anymore research for no sulfates, no silicones, AND cruelty free ingredients and companies.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">This left styling products. I really only wanted one to help hold my curls in check, and maybe one to smoothe fly aways. Already spending about $7 on my shampoo at my local mom & pop health food store and $11 on my conditioner at Target (tho they do last me for months, it still feels like a hefty expense for your hair), I wanted something super cheap, with no drying alcohols, no animal by products, and cruelty-free to help keep my hair on the curly side of unruly. It seemed like a tall order.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Enter a YouTube video that changed my life. And my hair.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><iframe allowfullscreen="" frameborder="0" height="315" src="//www.youtube.com/embed/aWaH8GIbLrM" width="420"></iframe><br /></span>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I was led to that video by a curly hair community forum. I didn't know before watching it that making my own styling gel was even an option! To think that, for pennies, I could make the gel and be sure of exactly what was in it and nourish my hair like it needed was pretty exciting. I crossed my fingers that it would not be anything like my up and down no 'poo roller coaster ride.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I'm happy to report that it only takes me 10 minutes to make, requires very few ingredients and supplies, and works like a dream.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><a href="https://www.youtube.com/user/Naptural85?feature=watch" target="_blank">Naptural 85</a>, the creator of the above video, is amazing and I found that while, yes, I am a white girl with kinda curly, kinda just plain unruly hair, her proportions and method do work best for me. It's a testament to how great this gel is. It works for many textures and types of hair. (And to be honest, I have had better luck with cruelty-free ingredients and companies when shopping in the ethnic hair section than in the chemical laden big brand name one). You may have to tinker with amounts or, more likely, boiling time and discover the essential oils you like best, but the flax/water recipe and method is the perfect starting point for anyone interested in spending a mere ten minutes in the kitchen to whip up an awesome, effective, affordable vegan hair gel.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>DIY Easy, Affordable Vegan Hair Gel, What You'll Need</i></span></td></tr>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>You will need:</b></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 med-sized sauce pan</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tall container that holds at least 10 oz.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">one nylon stocking<span style="font-size: x-small;"> (I buy the cheapo pack at my local pharmacy that comes with six pair for a couple dollars)</span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Measuring cups</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Spoon, for stirring</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">smooth tongs or chopsticks <span style="font-size: x-small;">(not having tongs that glide smoothly, </span></span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: x-small;">chopsticks work perfectly)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 c. flax seeds, whole (can be light or dark)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 c. water (I use filtered)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">essential oils of your choosing <span style="font-size: x-small;">(I use a couple drops of orange* and about 10-12 drops lavender**)</span></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>1.</b> Stretch nylon across tall container. You will use this to catch your mixture and separate the cooked seeds from the newly made gel (I have tried a fine mesh strainer instead of the nylon. It was a complete mess. I don't recommend it). </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj749FKrTMUjNnc7h4-JvQlGaNUjbhF95vCiAXTIgdvNdexZNgwd_Qtbhf2vRF8U4PhaiGYplht71na-3rk-IBabGbAMM0BOjaO6C1ZUjirHnuZB2TG324nFPvleMMEdVzxc2-6/s1600/hair+gel+014.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj749FKrTMUjNnc7h4-JvQlGaNUjbhF95vCiAXTIgdvNdexZNgwd_Qtbhf2vRF8U4PhaiGYplht71na-3rk-IBabGbAMM0BOjaO6C1ZUjirHnuZB2TG324nFPvleMMEdVzxc2-6/s400/hair+gel+014.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>Nylon stretched across catch container. Ready to go!</i></span></td></tr>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>2.</b> Pour water into sauce pan. Add flax seeds. Stirring often, heat mixture to boiling on med-high heat. You don't want the flax seeds to clump up so stirring is essential. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>3.</b> Boil seeds in water until your water becomes the consistency you want. The thicker the gel you make, the more hold you get. I like mine to boil for about 6-7 minutes, achieving a consistency that I can only liken to snot. :) It is not as firm as typical, store-bought gel, but has stretch when I pour it off the spoon, the last part pulls back up toward the spoon. It will also firm a bit more as it cools. </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Boil flax seed approx 6-7 minutes, or until gel pulls back to spoon when pouring.</span></i></td></tr>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>4.</b> Pour gel onto nylon stretched across catch container. Most of the gel will run right through to the bottom. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>5.</b> Carefully pull the nylon off of the catch container and, with your tongs or chopsticks, squeeze out as much gel from the seeds as you can. Altogether, you should get approx. 10 ounces. I get 8-10 every time. There will be some left that you can't get off the seeds. that's okay. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8o1B1yiEpnQjncSAltWDAMWfvWdZmw6fQf20CMMHgrfg1S36MhOVnlTOAPOCaZMffoq_3lib7KYAB4zIuh29tlBpsLEt3m3baN4gqCjibqZqprDPnIUTPXo9d_SGZ6573HdOU/s1600/hair+gel+collage.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8o1B1yiEpnQjncSAltWDAMWfvWdZmw6fQf20CMMHgrfg1S36MhOVnlTOAPOCaZMffoq_3lib7KYAB4zIuh29tlBpsLEt3m3baN4gqCjibqZqprDPnIUTPXo9d_SGZ6573HdOU/s640/hair+gel+collage.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Pour gel through nylon, squeeze out as much gel from seeds as you can. Makes approx 8-10 oz.</span></i></td></tr>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>6. </b>Place the seeds in a storage container and store in the refrigerator. It's okay that they are a giant glob of gel-y seeds. They will break up again when you cook them next time. Yep, you can use them at least 1-2 more times. I find that I have to cook for another couple of minutes with already used flax seeds to achieve the same consistency that I get when they are fresh.</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>7.</b> Set your newly made gel in it's container somewhere to cool. I rinse out my nylon and stretch it back across the container while it cools, but that's just because I have five cats and a dog in and out of the kitchen all day and it's the best way to keep my gel from containing hair. :)</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>8. </b>Once the gel has reached room temperature (do not add when hot, you can destroy the essential oils and they will not be effective or can spoil and smell awful), add your essential oils and stir. I first made this gel with only lavender and had to keep it in the refrigerator so that it would not spoil. I kept forgetting to put it back in the 'fridge after using every time so it went rancid after about a week and a half in the hot, hot, humidity of my Florida shower. </span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>9.</b> Carefully pour cooled, mixed gel into storage container. I use a funnel because I'm not so steady-handed. I also use a pump bottle for ease of distribution when in the shower.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW1kHu4segM4IEktQ-UipM434eKf5aBLx-Teoe0xAkm-xqYyLboMpE9mA4YkPow_UI8Tm-kHzpbqfkTQ4SE8JWgq7C7Ft8IapJrcGMGkepQit_4sjVht5ZPVpJST7FvRccfiwJ/s1600/hair+gel+030.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW1kHu4segM4IEktQ-UipM434eKf5aBLx-Teoe0xAkm-xqYyLboMpE9mA4YkPow_UI8Tm-kHzpbqfkTQ4SE8JWgq7C7Ft8IapJrcGMGkepQit_4sjVht5ZPVpJST7FvRccfiwJ/s400/hair+gel+030.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Add essential oils to preserve gel and nourish hair </span></i></td></tr>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>Note:</b> I have mentioned earlier that I have read that it will need to be refrigerated. Adding a citrus oil, for me, has made that not so. I also use quite a bit at a time so it may be that I just use it all up before that happens. If it ever starts to smell bad, then refrigeration may work best for you. One perk of using the gel straight out of the refrigerator is that when cold, it helps seal the hair shaft, making for even shinier, smoother hair. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;"><b>*</b>I read that a couple drops of citric acid or a citrus essential oil would assist in that not happening. Typically people named grapefruit as their go-to for this. I had orange on hand and it's worked like a charm.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;"> <b>**</b>After some internet searching I found that the lavender oil that I keep on hand already is a great curl promoter and hair nourisher so I use that, too. My gel lasts without spoiling with just 3 drops of the orange essential oil and 10-12 lavender that I like to use for helping to promote and refresh curls. It also smells amazing.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Depending on how often in any given week I wash my hair, this gel lasts me about a month. I use quite a bit. Storing it in a pump bottle, up cycled from an old body wash, I pump three pumps at a time and apply liberally to very wet hair sections and scrunch and squeeze in the gel and out excess water before wrapping it in an old tshirt to dry some. I will typically blow out a tiny bit of the hair framing my face and let the rest dry as it will. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ1AYtCWE-k_7THZZQvzv_0Y6lOFJELlCB4A5gFmEJzSg0xeC0l4paMy96B-CEaN2h5aItbiVmTiMTCSZCoNC-l-yUlZz4g4fgRlNPtCJPbK0B2UPQbyw8cE5pIzk6nlg5y-T3/s1600/hair+collage.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ1AYtCWE-k_7THZZQvzv_0Y6lOFJELlCB4A5gFmEJzSg0xeC0l4paMy96B-CEaN2h5aItbiVmTiMTCSZCoNC-l-yUlZz4g4fgRlNPtCJPbK0B2UPQbyw8cE5pIzk6nlg5y-T3/s640/hair+collage.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">L to R: Hair without gel, some humidity, Newly showered/gelled hair, Air-dried gelled hair, high humidity.</span></i></td></tr>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">This is what my hair looks like when dry. I believe this was even the second day. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Using this type of gel won't make your hair crunchy or dry. It actually makes it soft and shiny. I am still using a pound of flax seeds that I bought in January, 2013 in bulk at a reasonable price. Lavender I have to buy often because I use it for other things. Orange, I feel like I've had forever from an old car sachet I made. With the ease of this method and the affordability of the ingredients? I don't think I'll ever be reading a hair styling product ingredient list ever again!</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I've also started making my own vegan deoderant, facial toner, body moisturizer, and will be making laundry detergent very soon. Check back for those posts when I'm busy chowing on lots of Vegan MoFo post leftovers!</span><br />
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<br />Don't Get Mad, Get Vegan!http://www.blogger.com/profile/16560260155964556702noreply@blogger.com4tag:blogger.com,1999:blog-33432539.post-89192415985931884792013-09-18T09:57:00.001-05:002013-09-18T09:57:50.928-05:00Vegan Pumpkin Drop Biscuits 'n Gravy, Hot Dog!I really can't resist a corny post title. It's a <a href="http://dgmgv.blogspot.com/2012/10/soytan-n-biscant.html" target="_blank">problem</a>.<br />
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Pumpkin biscuits & Gravy</span></i></td></tr>
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This rainy, rainy morning was just begging for a warm and cozy breakfast. I had already made trip number two to T's elementary school to deliver warm and dry socks and shoes. It was that wet getting from car to door. Florida summers, they do linger.<br />
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Once home, I started craving biscuits and gravy. Leftover pumpkin puree from the <a href="http://dgmgv.blogspot.com/2013/09/pumpkin-chia-overnight-oats-homemade.html" target="_blank">Pumpkin Oats and Pumpkin Creamer</a> spurred me to look up 'pumpkin drop biscuits' on the interwebs. Not having any tempeh for fauxsage, I decided to use the remaining hot dogs I'd recently defrosted to add some protein and flavor to the gravy. A quick saute with sausage seasonings and they would transform easily enough and could be added to a simple white gravy to pour over the hot, flaky, savory biscuits to make this meal the stuff rainy day vegan breakfast dreams are made of.<br />
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Or not.<br />
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I wrote that while gathering my ideas and then headed into the kitchen.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy7tJ3XRjj_pbf7Nf1PAWuV1-GZxxJ9m5i7JINBqpxk3oHrKUZlqhV_pU-tiesdrB9vLaZJrMx5xtNjXnMSG4FrdguNoHHRFMsJK9bxtxyWaFPdFiyR2wMLz-GokRVA1v9Zusy/s1600/pumpkin+biscuits.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy7tJ3XRjj_pbf7Nf1PAWuV1-GZxxJ9m5i7JINBqpxk3oHrKUZlqhV_pU-tiesdrB9vLaZJrMx5xtNjXnMSG4FrdguNoHHRFMsJK9bxtxyWaFPdFiyR2wMLz-GokRVA1v9Zusy/s400/pumpkin+biscuits.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Pumpkin biscuits</span></i></td></tr>
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<a href="http://www.care2.com/greenliving/pumpkin-biscuits-recipe.html" target="_blank">This</a> is the recipe I used for the biscuits but subbed 3T coconut oil for the butter. I opted to barely handle the dough and place them, slightly forming them into a biscuit shape, on my no stick baking mat. I have no luck with biscuits that one must roll out. Drop biscuits work much better for me. These didn't rise really, which I found surprising due to the amount of baking powder and my very little handling. They were okay. Not dry, not overly flaky or fluffy (which I'd really been hoping for) with a hint of coconut flavor. Not off-putting coconut flavor to me, but not really adding anything to their overall taste. I'll absolutely enjoy eating the rest of them in days to come, but the recipe could use some work. Next time I'd make <a href="http://having%20a%20bit%20of%20pumpkin%20puree%20left%20from%20the%20pumpkin%20oats%20and%20pumpkin%20creamer%2C/" target="_blank">pumpkin scones</a>. No contest.<br />
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The Hot dogs I crumbled up and added fennel seed, marjoram, basil, sage, garlic, and a tsp of shoyu. (<a href="http://www.amazon.com/Vegan-Vengeance-Delicious-Animal-Free-Recipes/dp/1569243581/ref=sr_1_1?ie=UTF8&qid=1379516110&sr=8-1&keywords=vegan+with+a+vengeance" target="_blank">VWAV</a>'s Tempeh Sausage Crumbles is my tried and true sausage making spice blend). Once I tasted them, they tasted a bit like crumbled vegan hot dogs with fauxsage spices. Go figure. I added a tsp each of liquid smoke and maple syrup (just to see what it would do to add bacon-y flavors. At this point, why not?), and while they tasted good, they really just tasted like vegan hot dogs with fauxsage spices and a touch of liquid smoke and maple syrup. Crazy, I know. I blame the cumin in the 'dogs.<br />
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The gravy <a href="http://dgmgv.blogspot.com/2012/10/vegansalt-pepper-white-gravy.html" target="_blank">I've made before</a>. I seem to always forget how thin it is. In the future I will knock the almond milk down to 1 cup and add any more should it need it as it cooks, but 2 cups is too much. I prefer a thick gravy. This one was tasty, just too thin. I did just get the last bit of gravy off my plate with my finger and ate it, so it's either a testament to how much I love gravy or it's great regardless of it's viscosity. :)<br />
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All in all, it was a good, hearty, hot breakfast on a nasty, rainy, muggy day. It's not anything I'd make again exactly this way. Next time I'd make pumpkin scones and eat them with a side of hot dog. I'd be happier with the outcome and I'd have fewer dishes!<br />
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Mmmmm, gravy.</span></i></td></tr>
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<br />What's your favorite hot breakfast?<br /><br />
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<br />Don't Get Mad, Get Vegan!http://www.blogger.com/profile/16560260155964556702noreply@blogger.com0tag:blogger.com,1999:blog-33432539.post-413495387315950382013-09-17T22:23:00.000-05:002013-09-17T22:23:00.860-05:00Taco Tuesday! Quinoa 'Meat' Tacos<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">It is weird that I have been waking up each morning, hoping every day that it was Tuesday since last Tuesday? Thanks, <a href="http://lazysmurf.wordpress.com/2013/09/03/the-hows-and-whys-of-the-taco-cleanse/" target="_blank">Taco Cleanse</a>! </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>Taco Tuesday's Quinoa 'Meat' Tacos</i></span></td></tr>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I have always loved tacos. Straight up, nothing fancy, hard shell tacos were my favorite. When I stopped eating meat I would just use some taco seasoning on some veggie crumbles and get my taco on. Then I ventured into other faux meats like LiteLife Chik'n Strips and chik'n tacos with other processed stand-ins were the staple.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">As a vegan, I had to rethink things. Tofutti made it easy to sub sour cream. Have a Heart gave me Cheeze I could live with on tacos, but overly processed replicas of dairy taco fixin's got old. And expensive.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Wanting to recreate my beloved tacos with vegan, wholesome, real food ingredients, this taco was born. Quinoa is a protein-packed base. Combining it with beans gives you the mouth feel that beef tacos always gave and deliver the flavor of taco seasoning perfectly. I even started making my own taco seasoning. It's so easy to do I don't know why I ever bought those little packets in the first place!</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Old Jar with stubborn lable and Long, lost Vegenaise lid? check!</span></i></td></tr>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Now, I throw all the spices in an upcycled jar, top with the lid, shake, and have taco seasoning whenever the taco craving strikes. Or Tuesday. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">One of my favorite things about taco night is that it lasts for days. One evening of prep and I can feast on tacos for many meals.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I love that these tacos have everything I always loved but in a healthier, vegan way. Hard, corn tortillas baked to crunchy taco shell perfection are where I start. The quinoa base is super simple to whip up in no time, especially if you're using canned or pre-cooked beans and frozen corn (I keep a few cans of beans in the pantry and a bag of organic frozen corn in the freezer at all times. It doesn't have to be Tuesday to make tacos!). </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The taco seasoning can be made ahead and keeps well, you decide how much you want to add to your base. I use a tablespoon for my pan of quinoa/beans and have about 9-10 tacos from that pan. Not at one sitting. That would be crazy. :)</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">A quick marinade of the tomatoes gives them a salsa-esque flavor without all the fuss. (though if you want to make salsa and keep it on hand, use <a href="http://dgmgv.blogspot.com/2007/01/secret-schmecret.html" target="_blank">this recipe</a> while the tomatoes and tomatillos are still plump and gorgeous before fall really sets in). </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Slivered red onion adds a bite without adding too much more heat and really help to round out the flavor. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Iceburg lettuce seems a tradition in America, romaine is nice, but we always keep butter lettuce on hand so that's my go-to. Any favorite leafy green will do. I think next I may try these with clover sprouts.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Lastly, you can certainly just top with avocado but if you have cashews on hand, Dreena Burton inspired in me a long time ago to make cashew cream in seconds to drizzle on top using cashew butter in Vive Le Vigan. It's creamy and flavorful and light and will cause any wish for sour cream or some processed vegan variation of to disappear the minute you taste it topping your tacos. I don't often keep cashew butter around anymore, but she's even shared a similar version made with pre-soaked cashews (I've linked to that recipe of hers below, under my version). Those I always have on hand lately.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Oh, and fresh cilantro. If you love cilantro, pile it on. If not, you won't miss a thing.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Simple, marinated tomatoes by bad kitchen light still taste amazing</span></i></td></tr>
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Marinated Tomatoes</span></b><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">This is a super simple treatment that really brings out the flavor of tomatoes. I like to chop and mix up my tomatoes before I do anything else so they have some time for the flavors to all meld together. I even do this to tomatoes and use on salads at times in lieu of any real dressing. It's so basic, I can't really call it a recipe, but here's what you'll need:</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 large, ripe tomato (I'm a fan of the Ugly variety), chopped*</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">red wine vinegar</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">sea salt</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">sugar</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">oregano</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Place your chopped tomato in a bowl. Splash with red wine vinegar. Maybe a tablespoon. Add a pinch of sugar, a healthy pinch of salt, and sprinkle with oregano. You don't really need more than a teaspoon. Toss and set aside until your tacos are ready for fixin's.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;"><i>*I like to use fresh tomato for each meal (refrigerated 'maters are not for me) so one tomato at a time is all we ever need.</i></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">You can make the taco seasoning in advance and keep it stored in an air tight container for months. I batch cook quinoa most weeks so I can just scoop some into a pan on Tuesday (or any day!) to make the base. You can even make the avocado cream a day ahead. It will brown slighly if you choose to, I just lay saran wrap on top of the top of the cream and give it a good stir before using.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Taco Seasoning:</span></b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="font-size: x-small;">I get 4T of seasoning & use 1T per batch</span></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2T chili powder</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tsp paprika</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tsp sea salt</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tsp black pepper</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 1/2 tsp garlic powder</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 1/2 tsp onion powder</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp cumin</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp oregano</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp red pepper flakes</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Mix well and store in an air tight container. This has a bit of heat. I like it, but you may want to adjust chili and pepper to your liking if a milder seasoning is what your after.</span><br />
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Quinoa 'Meat' Taco Filling</span></b><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;">Makes a lot, freezes well. (or you can just eat tacos for days like we do ;)</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 c. cooked quinoa (I use a blend of white, red, and black)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 can black beans, drained and rinsed</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 c. corn, frozen or fresh</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 T taco seasoning (or more/less, to taste)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3-4 T water</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Heat tsp of oil in pan on med hi heat. Add quinoa, beans, corn, and taco seasoning. Stir well to combine ingredients. Add water, one tablespoon at a time, you want just enough to make it a bit wet, but not saucy. Cover, lower heat to simmer for 3-5 minutes. Remove from heat.</span><br />
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Avocado Cashew Cream</span></b><br />
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<a href="http://plantpoweredkitchen.com/mexican-bean-soup-avocado-cream/" style="font-size: small;" target="_blank">adapted from Dreena Burton's Chipotle Avocado Cream</a></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 ripe avocado</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 c. cashews, soaked in water for an hour or more</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 T lemon juice (or lime)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 c. water </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">sea salt, to taste</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp agave nectar</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/8 tsp chipotle powder</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Drain cashews and place in tall container if using immersion blender or in food processor. Add remaining ingredients and blend until combined and smooth.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">To quote the Cap'n, 'There are so many things going on there. They hit you at different times. First it's like <i>Mmmm, avocado</i>, <i>that's good.</i> Then it's<i> That's cashews...why?.</i> I'm not sure how I feel about it. I don't feel bad about it. I'm just not sure. There's a flavor there. It must be the cashews.'</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Dude is honest. I love him. He's right. This stuff is not sour cream. Throw a scoop of Vegenaise in there and it's WAY more 'comfort foody'. I'd bet money. I won't do it tho, because I really want this to be all whole foods, these tacos. I added a little more salt and let it sit. When asked to taste it again he agreed it was good, really good. Not enough to add some to his tacos though, I noticed ;)</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Upon tasting the avocado scraps on my cutting board it occured to me that the flavor he couldn't place that was making it taste a bit 'off' was the avocado itself. While the flesh had great consistency and was near perfect, it had a bit of that 'not quite ripe' flavor that avocados eaten a day too early are wont to have. Eureka! Omnis. Why are they so leary of the vegan genius that is the cashew nut? </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Another reason I love that guy? When I pointed it out to him he laughed, agreeing that it was totally the faint taste of an unripe avocado and also willingly agreed that I was spot on when I said, 'I saw that look when you saw cashews were in it. You right then and there decided it would taste odd'. Omnis have bacon. We have cashews. And coconut oil. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">While I have made that avocado cream plenty in the past, never with the Chipotle addition. That's new to me. Dreena knows her stuff. Her version uses Chipotle hot sauce. I don't keep any on hand but had powdered Chipotle in my spice pantry so I used that. At first I didn't taste it but then realize it was there at the finish. Very nice indeed.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">These Quinoa tacos won't win my any awards for originality, but they hit the comfort food spot this evening all around AND did so without a processed faux product in sight. Happy Taco Tuesday!</span><br />
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Don't Get Mad, Get Vegan!http://www.blogger.com/profile/16560260155964556702noreply@blogger.com0tag:blogger.com,1999:blog-33432539.post-37190230094810992712013-09-17T18:53:00.001-05:002013-09-17T21:19:16.256-05:00Taco Tuesday!<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Just checking in for with my Tuesday Tribute to the <a href="http://lazysmurf.wordpress.com/2013/09/03/the-hows-and-whys-of-the-taco-cleanse/" target="_blank">Taco Cleanse</a> now. Finally had dinner tonight. School nights are ca-razy around here! Here's a pic of the Quinoa 'Meat' Tacos I just devoured. Will post recipes for Taco Seasoning, Marinated Tomatoes, Avocado Cream, and The Quinoa 'Meat' later before bedtime. My bedtime. Right now I have to see a five year old about <i>her</i> bedtime. </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Quinoa 'Meat' Tacos for Taco Tuesday!</span></i></td></tr>
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<br />Don't Get Mad, Get Vegan!http://www.blogger.com/profile/16560260155964556702noreply@blogger.com0tag:blogger.com,1999:blog-33432539.post-1253009474263822212013-09-16T15:03:00.002-05:002013-09-16T15:03:31.040-05:00Salad Dressing Showdown<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I have a few go-to salad dressing recipes. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><a href="http://dgmgv.blogspot.com/2007/02/food-food-n-more-food.html" target="_blank">That Ginger Dressing</a>, scroll down. waaaaay down.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><a href="http://dgmgv.blogspot.com/2013/02/the-return-of-vegan-ceasar.html" target="_blank">Vegan Caesar Dressing</a>, a la Bunnyfoot</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><a href="http://dgmgv.blogspot.com/2007/02/liquid-gold-salad-dressing-mmmmm.html" target="_blank">Liquid Gold Dressing</a>, from Becoming Vegan</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><a href="http://dgmgv.blogspot.com/2007/02/food-food-n-more-food.html" target="_blank">Goddess Dressing</a>, from <a href="http://www.amazon.com/Vegan-Fusion-World-Cuisine-Extraordinary/dp/0825305845/ref=sr_1_1?ie=UTF8&qid=1379353543&sr=8-1&keywords=vegan+world+fusion" target="_blank">Blossoming Lotus' cookbook, Vegan World Fusion</a></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Simple Italian Dressing </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="font-size: x-small;">Good Olive Oil, Balsamic Vinegar, Salt, Pepper, Oregano, Onion Powder, sugar, fresh garlic.</span></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Agave Mustard. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">In that order.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Typically, I only ever used agave mustard previously as a dip for seitan. It was only recently that I remembered, before going vegan, occasionally enjoying it on salads in it's honey-laden form.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">As a dip, I would mix one part Vegenaise with one part Dijon Mustard, then sweeten with Agave until it reached desired flavor. I find agave super sweet so I have never measured, I just add maybe a tsp at a time and whisk until it helps sweeten but isn't overbearing. As a dip this was fine. I never really tinkered with it and loved dipping seitan 'nuggets' in it, got rave reviews.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Today I changed my recipe a bit to balance the ratios to taste more like a traditional 'Honey Mustard' dressing and then also added Rice Wine Vinegar, thanks to Alton Brown who doesn't use a mayo base at all in his recipe for the non-vegan, Honey Mustard variety. In addition, I have switched Dijon mustard for horseradish mustard as I prefer the bite and flavor of horseradish. I'd love to get my hands on some fresh horseradish. I think it's a perfect mate for mustard in this kind of dressing, matching the sweet of agave with it's flavorful kick of heat.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Wondering if maybe I'd prefer my Agave Mustard sans Vegenaise I decided to have a Salad Off. Yep, It's come to this. My refrigerator is so packed with delicious Vegan MoFo leftovers that I've resorted to pitting salad dressing against salad dressing. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I'm just as surprised as you are*.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">As for the salad to showcase the showdown, nothing fancy here. Just a butter lettuce blend base with chopped cucumbers, tomatoes, carrots and some walnuts. An easy, fresh side dish to accompany any meal, using produce we almost always have on-hand, this salad would let the dressing shine to best decide if I favored one preparation over the other. My plan was to drizzle one tablespoon of my Agave Mustard Dressing on one side of the salad and then a tablespoon of 'the opposing dressing' on the other. I'd take a bite or two from one side and note my thoughts. Then I'd repeat on the other side. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Would my new go-to become the more calorie-laden style including Vegenaise or the lightened up version with fewer ingredients? Would the lighter version lack creaminess and flavor? Who would win this battle of the salad dressings? </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Here are the recipes:</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQgXXvttWe4FI1B5fP5E0m0QYweIV1ULEpYnaHDcvuB4ZXHwVyHbiTVkMq28EGeZp2vlWcCeNTfyvNamlXfcHBLLDAt7Q6Zgp3G024PmCOzrCSTUlfVBPIvYJRBHz2dhNfeOna/s1600/agave+mustard+005.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQgXXvttWe4FI1B5fP5E0m0QYweIV1ULEpYnaHDcvuB4ZXHwVyHbiTVkMq28EGeZp2vlWcCeNTfyvNamlXfcHBLLDAt7Q6Zgp3G024PmCOzrCSTUlfVBPIvYJRBHz2dhNfeOna/s320/agave+mustard+005.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Mmmm, creamy</span></i></td></tr>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Mamachandra's Agave Mustard Dressing</b> </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;">makes just under 1 cup (about 8 2T servings)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 c. Vegenaise Original (or whichever vegan mayo you prefer)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 c. Agave Nectar</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 T Prepared Horseradish Mustard</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 T Rice Wine Vinegar</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Whisk together until well blended. Serve over salad or as a dip.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">So flavorful, so bold!</span></i></td></tr>
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Alton Brown Inspired </span></b></div>
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Agave Mustard Dressing</span></b></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;">makes 5-6 servings</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">5 T Agave Nectar</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 T Prepared Horseradish Mustard</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 T Rice Wine Vinegar</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> Whisk together until well blended. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Serve over salad or as a dip.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The verdict? In appearance, Mamachandra's Agave Mustard is lighter, and doesn't seem to separate when left in the refrigerator over night, likely thanks to the oil in the Vegenaise emulsifying with the other ingredients when whisked together. The dressing I came up with is creamy, just sweet enough with a mustardy taste, a nice kick from the horseradish and tang from the rice wine vinegar.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Looking at the Alton Brown Inspired Agave Mustard dressing, I could tell this would separate. It already needed a good stir before putting on the salad. This is not a deal-breaker, because most all homemade salad dressings I know of require a little lovin' shake before using. This stuff is also really good. It's sweeter than I'd like, but that could be adjusted by making again with less agave. It's tanginess is a bit more pronounced. There's no subtlety here. I think this would be great dressed with the right greens. Arugula's peppery bite would be nice against the sweet and tang.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The Victor? I have to go with my own creation as my new go-to for a sweet, tangy Agave Mustard salad dressing. I prefer how balanced and creamy the addition of Vegenaise makes it. I still highly recommend the other version, though. Especially for anyone avoiding oil or just wanting to rely less on oil and processed foods in their diet. I could learn a little something from them and am inspired to tinker with the amount of agave in it. I'd also really like to learn to make my own vegan mayo stand-in as Vegenaise isn't cheap and has more ingredients in it than I really like in a staple item. (I have been eyeing <a href="http://magicjelly.com.au/blog/2013/07/non-dairy-cream-etc/" target="_blank">this one</a> over at Magic Jelly for a while). Wouldn't be a bad thing to break my blue lable addiction. sigh.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">But for now, while this giant jar of Vegenaise is residing in my 'fridge, Mamachandra's Agave Mustard Salad Dressing will be making appearances in many salads near me. </span><br />
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<i><span style="font-size: x-small;">*I started to type up the verdict as one would expect a commentator to describe each dressing as prize fighters after a boxing match. I scratched it and stuck to what I know. You're welcome. ;)</span></i><br />
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<br />Don't Get Mad, Get Vegan!http://www.blogger.com/profile/16560260155964556702noreply@blogger.com0tag:blogger.com,1999:blog-33432539.post-20969986399740051722013-09-15T10:21:00.001-05:002013-09-15T10:24:26.529-05:00Pumpkin Chia Overnight Oats & Homemade Pumpkin Creamer<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Sure, it's not even October. Yes, it likely won't even feel like fall here in South Florida until well into December. But the minute I start seeing Halloween decorations (read: soon after the 4th of July) I start dreaming of two things. Well, three, really. Halloween Costumes, Halloween Decorations, and Pumpkins. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Too early to commit to a costume, too many decorations already taking up residence in totes in our garage, and too soon for picking out perfect carving pumpkins, I reach for a couple cans of pumpkin while grocery shopping.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I will then revisit my loooooooong list of pumpkin recipe ideas, then promptly do what I love most, put it in my oatmeal. (See?! I knew we'd make it back to this place. Welcome back to <a href="http://dgmgv.blogspot.com/2013/04/vegan-baked-oatmeal-breakfast-cakes.html" target="_blank">The Oatmeal Diaries</a>!)</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I was really excited last night because staring at this can of pumpkin, I suddenly knew the perfect ingredient to make that <a href="http://dgmgv.blogspot.com/2013/09/banana-maple-walnut-chia-pudding.html" target="_blank">Chia Pudding</a> I've just discovered heartier and even more delicious. I'd nix the banana and use pumpkin! And since I have been slacking on the oats of late, Why not combine one of my favorite things, <a href="http://dgmgv.blogspot.com/2012/10/overnight-steel-cut-oats.html" target="_blank">overnight oats</a>?!</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">And thus my lovely breakfast was born.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Pumpkin Chia Overnight Oats</span></i></td></tr>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">This recipe is pretty quick to throw together before bed, requires no effort the day of, save dishing into a bowl and heating that morning. You have to like really firm oats for this. This is definitely a breakfast you must chew. I like mine like that, not gummy and soft. If the softer variety is more your speed, maybe make your oats first in a large batch, cut out the heating the night before, and then stir some oats into your pumpkin chia mixture each morning before heating. I top mine with a few raw walnuts and a tsp of more pure maple syrup.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Not one to leave well enough alone, I used a couple tablespoons of the pumpkin to also create a pumpkin pie flavored creamer to add to my cold-brewed coffee in the morning. Hazelnut, Pumpkin, & Vanilla. These are my favorite flavors for my morning glass, in that order. Next time I get my hands on hazelnuts, I hope to create a creamer with them as well. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">For now, the sky is purple, the thunder is rolling in, and early morning summertime storms are in the forecast outside, but it sure feels like Fall right here where I'm sitting!</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Pumpkin Chia Overnight Oats</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;">makes 2 servings for breakfast, 4-6 as a brunch side</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 c. steel cut oats</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 c. canned pumpkin <span style="font-size: x-small;"><i>(not pumpkin pie filling)</i></span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 1/3 c. almond milk <i><span style="font-size: x-small;">(I use unsweetened, but I like it only barely sweet. your taste buds may differ)</span></i></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4 T chia seeds</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp. vanilla </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 T pure maple syrup<span style="font-size: x-small;"><i> (plus more for drizzling on top, optional)</i></span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 - 3/4 tsp. cinnamon</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 tsp ground ginger</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/8 tsp nutmeg<span style="font-size: x-small;"><i> (I use a microplaner and whole nutmeg and highly recommend)</i></span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">pinch of sea salt</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> walnuts or pecans* <i><span style="font-size: x-small;">(optional)</span></i></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Combine oats, milk, and pumpkin in a med to large bowl, stir to combine, and cover (I use a pyrex bowl with a lid). Microwave for two minutes. Stir in remaining ingredients except the optional nuts, cover, and leave on counter until the next morning. The morning of, divide into new bowl if you're only having one serving or leave in that bowl if you are sharing and microwave for one minute. Stir and serve, topping with optional nuts and more maple syrup. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;"><i>*If I were making a bowl of this as a brunch side, I would heat the nuts in a dry skillet on low heat until hot, then drizzle with additional maple syrup and stir to coat them, then add a pinch of salt. Hot, candied nuts for topping!</i></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Homemade Pumpkin Creamer</b></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><i style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Anything cute mason jars do, Vegenaise can do, also! <br />I could not stop singing that, It was way past my bedtime.</i></td></tr>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;">makes about one cup</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 c. vanilla soy milk</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 c. French Vanilla Silk Soy Creamer</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 -3 T canned pumpkin </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i><span style="font-size: x-small;">(not pumpkin pie filling)</span></i></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 T pure maple syrup</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp cinnamon</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 tsp fresh nutmeg</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">pinch ground ginger</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 whole cloves</span><br />
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Comine<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> all ingredients in a small sauce pan and heat on low heat, stirring often. Allow mixture to start to steam, but do not bring it to a boil. Once it is all steamy and smells like a little pot of pumpkin pie, remove from heat. Strain mixture into container that you have a lid for (or into one of many </span>Vegenaise<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> jars that always seem to loose their lids, does that happen to anyone else?) through a fine mesh sieve or cheesecloth. (A clean nylon can work this step, too. I keep those on hand for making my own hair gel). Allow to cool, cover, and refrigerate. I use a tablespoon per cup of coffee for a subtle but delicious creamer for my cold brew coffee. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">You could certainly use other non-dairy milks and creamers, and surely ones that are not vanilla flavored. I would follow the directions as is and add 1 tsp. vanilla once you've removed from heat. If you're using non-dairy creamer that is low in sugar, I would skip the milk and use straight creamer. I had Vanilla Soy Milk and FV Silk Creamer on hand. Wanting not to overload on the sugar (I only like a touch of sweetness in my coffee), I opted to use both to avoid it being too sweet with the added maple syrup because I really like the hint of maple favor.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Once this creamer sits in your refrigerator, it may separate a bit, but nothing a little shake or stir of the creamer can't fix!</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>Top O' The Pumpkin Morning To Ya!</i></span></td></tr>
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Don't Get Mad, Get Vegan!http://www.blogger.com/profile/16560260155964556702noreply@blogger.com2tag:blogger.com,1999:blog-33432539.post-24675475672944226992013-09-14T15:56:00.001-05:002013-09-16T15:05:15.630-05:00Bengali Inspired Socca <span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">If I had a food truck I'd call it <i>'Mamachandra's',</i> a nickname a dear friend of mine gave me when I answered my phone one day, soon after having my daughter. It's a mash up of my then new status as a mom and my last name. <i>'Sup, Mamachandra?'</i>, he'd said, and I've thought of myself this way ever since. If Mamachandra's existed, we would serve this dish. Wrapped in parchment, hot off the griddle, a crunchy along the edges, super thin pancake stuffed with room temperature veggies roasted with a Bengali spice blend and topped with a pile of fresh steamed garlicky spinach. No need for fancy sauce or condiments. Just a bundle of warm flavors that are rich and distinct with the comforting sweetness of cauliflower, soft bite of potato, and nice kick of garlic in the tender spinach. I love these things.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Seriously, I even have a note on my phone of things I'd serve out of <i>Mamachandra's</i>. This was the first dish to make <i>The Menu</i> <span style="font-size: x-small;">('The Tacos' was second)</span>. It's something I want to eat all the time.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The whole idea emerged when I found myself trying to come up with something new to make my sister who is gluten intolerant. I hadn't had the best luck with chickpea flour omelets, had made tofu-based varieties many, many times, and thought maybe a crepe style pancake would work better. I'd never heard of a Socca before. Wikipedia claims, </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; font-size: x-small; line-height: 17.77777862548828px;"><i>Farinata, socca, or cecina is a sort of thin, unleavened pancake or crêpe of chickpea flour originating in Genoa and later a typical food of the Ligurian Sea coast, from Nice to Pisa'. It takes but a few ingredients and tastes really amazing, a light pancake with crispy edges.</i></span></span><br />
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<span style="line-height: 17.765625px;">Combine that with my having ordered some Ponch Phoran after being totally intrigued by <a href="http://blog.fatfreevegan.com/2008/01/cauliflower-dal-with-panch-phoran.html" target="_blank">this recipe at Fat Free Vegan Kitchen</a>. I had yet to actually make that recipe, but really loved the way this blend smelled and thought this would be a great time to test it out. Plus with this endorsement</span></span><br />
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<span style="background-color: white; color: #111111; line-height: 21.984375px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;"><i>'Each bite tastes different from the next–first a little cumin combined with mustard, then fenugreek with fennel, and so on, the flavors shifting and blending with each other and the other ingredients'</i></span></span><br />
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<span style="background-color: white; color: #111111; line-height: 21.984375px;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">from Susan, and who wouldn't be intrigued enough to dream up a dish that could incorporate this inexpensive but delicious-sounding spice blend?</span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7E_W0fE3kHHRnoUTLkBiiUNvKxIFiOcND0YxC5L73Xpd6EcIC7Hym6g3bLLcMYCqSMENBy6wVAp9mK_ezVZfeLZZ1bvAPmL5v2I0Cgr90eGgQIQ1kIHZXgDXjLatz-K3K5I6x/s1600/panch+phoran.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="175" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7E_W0fE3kHHRnoUTLkBiiUNvKxIFiOcND0YxC5L73Xpd6EcIC7Hym6g3bLLcMYCqSMENBy6wVAp9mK_ezVZfeLZZ1bvAPmL5v2I0Cgr90eGgQIQ1kIHZXgDXjLatz-K3K5I6x/s400/panch+phoran.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Snagged this pic from the internet as it's much prettier than my holding up the little jar.</span></i></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOLKPgQMfrL66AX5aEGaD0lM46HxGjafk4Wp7BgSVN8EldD2n3swPqPOCUuxat_7BgusMsvc6U5r77P-MI22IR9OYL2gSh90XUCB58ftaC9AxBUuFgPkGu25lxWMqph33wTdc6/s1600/chia+and+socca+016.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOLKPgQMfrL66AX5aEGaD0lM46HxGjafk4Wp7BgSVN8EldD2n3swPqPOCUuxat_7BgusMsvc6U5r77P-MI22IR9OYL2gSh90XUCB58ftaC9AxBUuFgPkGu25lxWMqph33wTdc6/s400/chia+and+socca+016.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">see?</span></i></td></tr>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 17.765625px;">There is no formal recipe here. It's a roasting of some seasoned veggies and adding a few spices to the traditional Socca recipe. I can't tell you amounts, but here's how it goes down in Mamachandra's food-truck-lacking kitchen.....for now. :)</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="line-height: 17.765625px;">For The Veggies (you can make these first as they taste best just slightly warmer than room temperature):</span></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="line-height: 17.765625px;">I normally cut and roast my potatoes, but this time I bought new red potatoes and used the Hot Crashed Potato recipe I found here, <a href="http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/" target="_blank">at The Pioneer Woman's blog</a> and cut them up. It's my new favorite way to cook potatoes for nearly any recipe. Basically you parboil the potatoes for about 10 minutes or until fork tender. Then, on a Silpat or well oiled baking sheet, smash them down with a masher and brush with olive oil, add seasonings. Most days we add sea salt, rosemary and thyme. For this dish I only added sea salt and some slivered garlic. Last step is to put back into a 450 oven for about 25 minutes or until they're browning and getting crispy on the smaller bits and skins. </span></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="line-height: 17.765625px;">For the cauliflower, I chopped into bit sized florets and added olive oil, sea salt, panch phoran, and curry. They went into the 450 oven for about 20 minutes, or until they start to brown.</span></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="line-height: 17.765625px;">For the spinach, I just chopped a large bunch, threw in hot pan with olive oil, salt, and more slivered garlic. Once it starts to wilt, I add a tsp of water, cover and remove from heat. This keeps it vibrantly green while allowing it to wilt fully. Too much heat and it loses that beautiful bright hue and gets overcooked quickly.</span></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="line-height: 17.765625px;">For Socca pancake batter:</span></span><br />
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<span style="background-color: white; color: #222222; font-family: arial, sans-serif;">1 cup chickpea flour</span><br />
<span style="background-color: white; color: #222222; font-family: arial, sans-serif;">1 1/4 c water</span><br />
<span style="background-color: white; color: #222222; font-family: arial, sans-serif;">1 1/2 Tablespoon olive oil (plus extra for pan)</span><br />
<span style="background-color: white; color: #222222; font-family: arial, sans-serif;">couple pinches sea salt</span><br />
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<span style="background-color: white; color: #222222; font-family: arial, sans-serif;">In my batter I added a bit of coriander, cardamom and turmeric. I can't tell you actual amounts, I just shook some in until I liked the look and smell of it. (Speaking of smell, don't be turned off by the smell of chickpea (besan) flour. It's kind of ick, but keep it refrigerated so it doesn't spoil and cooked it tastes so much better than it smells raw.</span><br />
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<span style="background-color: white; color: #222222; font-family: arial, sans-serif;">Place flour in med to large bowl. whisk in water 1 tablespoon at a time until you have the consistency of heavy cream (It seemed a tiny bit thin to me and you'll have clumps at first but keep whisking. It works. Promise. If you doubt me, sift like recipes I've found suggest to do before adding water, but I skipped it and it was fine). Whisk in salt and oil.</span><br />
<span style="background-color: white; color: #222222; font-family: arial, sans-serif;">on med to high heat, place about a tsp of oil and swirl around. add 1/4 batter to pan and swirl around, making it spread out as much as possible for a very thin pancake. when bubbles start to form on surface, flip and cook other side for a minute or two. <span style="font-size: x-small;">(Funny, when I preview this I notice that it looks like I cut and pasted the words. I say it's funny because I cut and pasted them from an email to my sister with the recipe.)</span></span><br />
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<span style="color: #222222; font-family: arial, sans-serif;">I've read with </span>Socca's<span style="color: #222222; font-family: arial, sans-serif;"> that, like in making traditional, wheat flour-based pancakes, the first one or two can be a wash, until your pan is ready to cook them more evenly. I, personally, find my first few to be the best ones and then it's just tricky from there, but I'm pretty sure it's my stove and my inability to keep it at a decent temperature without getting too hot for too long. I have perfect </span>Socca<span style="color: #222222; font-family: arial, sans-serif;"> pancakes the first, second, maybe third attempt, then they start burning and sticking, even tho I wipe the pan and brush on new oil for each pancake. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYV4oAK-HutOww86_gyF2Wmh6bPk76sUSaUO1bLol8ljISf6RrABHnde2QbQQ-Y7Bod43xrLEo9ieH6VV00L_DmLdHrlIzQKWhy0fPAz9sekeJUtbf7kAQF88khzJxU-CJPsBT/s1600/first+and+third.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYV4oAK-HutOww86_gyF2Wmh6bPk76sUSaUO1bLol8ljISf6RrABHnde2QbQQ-Y7Bod43xrLEo9ieH6VV00L_DmLdHrlIzQKWhy0fPAz9sekeJUtbf7kAQF88khzJxU-CJPsBT/s640/first+and+third.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>First Socca, perfect and holey and gorgeous, third socca....not so much.</i></span></td></tr>
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<span style="color: #222222; font-family: arial, sans-serif;">However they turn out off the skillet, tho, they still taste delicious</span><span style="color: #222222; font-family: arial, sans-serif;">, so it's </span>worth<span style="color: #222222; font-family: arial, sans-serif;"> the </span>effort<span style="color: #222222; font-family: arial, sans-serif;"> for me to crank out as many as we need and stop caring about what they look like.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Easy Assembly:</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">These stuffed pancakes are best enjoyed as the pancakes are made. Sitting around, waiting to politely enjoy them together means you'll lose some of that crispy texture along the outside of the pancake. Nobody wants that. So I just roast my veggies, make my spinach, mix the batter and let it sit while everything else is cooking. Once everything is out and cooled to just warm, I fire up the skillet and start serving.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">It's as easy as make a pancake, put it on a plate, add potatoes, add cauliflower, top with spinach, and serve to whatever lucky person gets to delight their tastebuds with what you've just handed them.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPfBmjnFhCBQQ2iy55yTp0B1OkR0Rrzz8zFToYritXaGBGeLoUW17abAWW3VW-NakLNH8uOtkMma1_nfPMf-ooG4TmG05v4jvZZuPpJNF9qr_teTB7WcyadEOyKDw5sYnwlRi_/s1600/chia+and+socca+024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPfBmjnFhCBQQ2iy55yTp0B1OkR0Rrzz8zFToYritXaGBGeLoUW17abAWW3VW-NakLNH8uOtkMma1_nfPMf-ooG4TmG05v4jvZZuPpJNF9qr_teTB7WcyadEOyKDw5sYnwlRi_/s400/chia+and+socca+024.JPG" width="400" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">See? That has <i>'food truck!' </i>written all over it, don'tcha think? :)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8SjveX1FOhyphenhyphen0zlE8tIOLZGCioZGXMWIU3YTbhJ4NyQgGihxbcGXI5CsCZlJ3sJjWB5drcgeeEPfD5IGnxv-lSEjnM5oLHcm8eM2ugnK2eCdqgQOxcCseT8qI1n5ESEZjbfeqX/s1600/mofo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="86" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8SjveX1FOhyphenhyphen0zlE8tIOLZGCioZGXMWIU3YTbhJ4NyQgGihxbcGXI5CsCZlJ3sJjWB5drcgeeEPfD5IGnxv-lSEjnM5oLHcm8eM2ugnK2eCdqgQOxcCseT8qI1n5ESEZjbfeqX/s400/mofo.jpg" width="400" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="line-height: 17.765625px;"><br /></span></span>Don't Get Mad, Get Vegan!http://www.blogger.com/profile/16560260155964556702noreply@blogger.com1tag:blogger.com,1999:blog-33432539.post-40070331854653774082013-09-14T11:12:00.000-05:002013-09-14T11:12:11.574-05:00Samosa Inspired Savory Stuffed French Toast<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">It's amazing what one can do with the contents of their refrigerator with a little help from favorite recipes filed away in the brain (Thank you, <a href="http://www.amazon.com/Vegan-Vengeance-Delicious-Animal-Free-Recipes/dp/1569243581/ref=sr_1_1?s=books&ie=UTF8&qid=1379174577&sr=1-1&keywords=vegan+with+a+vengeance" target="_blank">Vegan With a Vengeance</a>!) and a quick Google search that will point you to new ones (Thank you, <a href="http://www.veganricha.com/" target="_blank">Vegan Richa</a>!)</span><div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I woke up hungry. I wanted a hot breakfast. For all my postings that belong in The Oatmeal Diaries, I still have yet to make a new batch of <a href="http://dgmgv.blogspot.com/2013/03/vegan-baked-steel-cut-oats.html" target="_blank">baked oatmeal</a>. In my defense, all bananas of late are ending up in the new VitaMix making amazing smoothies for the entire family. This morning was one of my most beloved and super simple combos: Almond milk, Blueberries, Banana, Peanut or Almond Butter. If not having other things with it, 1/4 c. of oats. Done. (Can I just say that having a high speed blender like this turns old favorites into new creamier, dreamier, skin bit-less beauties? It so does). </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I wanted French Toast. <a href="http://www.theppk.com/2008/10/fronch-toast/" target="_blank">Fronch Toast</a>, specifically, from VWAV, but a quick survey of the contents of our refrigerator found all sorts of leftovers that I really needed to eat. Namely, a chickpea batter I'd laced with Indian spices (coriander and cardamom) for socca last week and roasted smashed potatoes and roasted cauliflower with Panch Phoran and curry that I use as filling for the pancakes. I had made the Socca's a couple times last week and really only had enough of the ingredients to make one or two for myself now. (This, by the way, is a recipe of sorts that I was saving for my second Taco Tuesday. But since I didn't post anything yesterday and because calling them 'tacos' in any way is just...well.....wrong; I will try and post them later today).</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I sat down to see what a quick Google search would bring my way. I typed in 'Vegan Savory French Toast'. The second option presented in the list was Vegan Richa's <a href="http://www.veganricha.com/2012/06/vegan-samosa-french-toasts-launched.html" target="_blank">Somosa French Toast</a>. I love Vegan Richa. Her photographs are gorgeous, her food original and full of flavor. Immediately I knew I would take my cues from her, doctor up what I had just a tad, and soon Savory Vegan Breakfast Nirvana would be mine.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNJGcbkT0HnfopAsE23e0UIHAMgFImfxGuHyfFdQn0gJodpA12SmF-he3Ej_Rpbxiv9LNbIlTvtYW0kqUHJW-CD8J00EddEzsHPLnQD9IRXCQhcLf6C6LTx2zyQTJWCmLxlgH-/s1600/samosa+french+toast+017.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNJGcbkT0HnfopAsE23e0UIHAMgFImfxGuHyfFdQn0gJodpA12SmF-he3Ej_Rpbxiv9LNbIlTvtYW0kqUHJW-CD8J00EddEzsHPLnQD9IRXCQhcLf6C6LTx2zyQTJWCmLxlgH-/s400/samosa+french+toast+017.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Samosa Inspired Savory Stuffed French Toast & Blueberry Smoothie</span></i></td></tr>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">First I adjusted my</span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> Socca </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">pancake batter by adding a splash of almond milk (It had thickened a bit in sitting for a few days), a pinch of cayenne pepper, and a grind of sea salt. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Next I chopped super fine a couple tablespoons worth of sweet onion. I heated a tsp of coconut oil </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: small; text-align: start;"><i>I swear, unrefined coconut oil is the bacon grease of vegans. yum.</i></span></td></tr>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">and added the onion and a couple teaspoons of mustard seed. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I threw my potato and cauliflower in a small bowl and mashed them up well with a fork, then stirred in a tablespoon or so of thawed peas and another of fresh cilantro.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Once the onions started to be translucent and the seeds were darkening, but before the onion browned or the seeds began to pop (as much as I when they do that :), I added the potato/cauliflower/pea mixture and sauteed until hot. I drizzled in about a tablespoon of the batter to help bind it as there was much more cauliflower than potato in my mix. This actually worked really well. I took that off the heat and heated a new skillet on med heat and added a tsp or two of canola oil. I took a slice of whole grain bread and topped it with my veggie mixture, gave that a grind of salt, then placed another piece of bread on top.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>Look at how beautifully that toast browns. Chickpea batter magic!</i></span></td></tr>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I then very carefully laid the sandwich in the</span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> Socca </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">batter. Taking care not to let anything fall out (I'm usually terrible at this part, but I managed to be patient enough to do it just right this time), I flipped it over and dipped the other side in the batter.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I then placed the battered sandwich in the skillet and browned both sides for about 3-4 minutes.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">While cooking, I blended up our morning smoothies.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">This was, easily, one of the best things I've eaten in a while. The bread was crispy on the outside with a tiny kick of heat, the inside of the bread was warm and all whole grain delicious, and the filling was warm and super flavorful. It didn't taste fried, and while it had a lot of the flavor of a traditional samosa, the Panch Poran gave it its own unique spice blend, and the cauliflower made it lighter with a slight sweetness that only roasted cauliflower can deliver.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I have a feeling I'll be making these on purpose again soon, not because there are leftovers to be used up. Yum!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"><i>Had to snap one last pic with my phone while eating. So very impressed with how this turned out<br /><br /><br /></i></td></tr>
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Don't Get Mad, Get Vegan!http://www.blogger.com/profile/16560260155964556702noreply@blogger.com4tag:blogger.com,1999:blog-33432539.post-69653910369915923622013-09-12T08:41:00.000-05:002013-09-12T08:41:10.635-05:00Vegan Prawns (Sophie's Kitchen product review)<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I'm not sure what possessed me to buy the box of <a href="http://sophieskitchen.net/index_f.html" target="_blank">Sophie's Kitchen</a> Vegan Prawns at my recent trip to the health food store. I'm chalking it up to 'It's-Vegan-MoFo!-Let's-Try-New-Things!' Fever. This product is certainly intriguing. Totally plant-based, they use <a href="http://en.wikipedia.org/wiki/Konjac" target="_blank">Konjac</a> (also called devil's tongue, voodoo lily, elephant yam root), a popular health food in Japan. They look just like shrimp, but the ingredient list is free of anything fishy, anything artificial, any gluten, or soy. They're non-GMO certified, a great source of fiber (thanks to the Konjac), and the list of reasons <i>to</i> try them is lengthy. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">But as a veg for years, shrimp was one of those foods I loved as an omni, but as time went on I became more and more aware of how much I never wanted to have shrimp ever again. Can't really say why (aside from the obvious ethical perspective), other than that the memory of the mouth feel went from agreeable to not. even. close. I guess once you give up shrimp, you never really eat anything that has that texture.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Either way, I saw these and curiosity got the best of me; immediately I was imagining a pasta dish like linguine with garlic & oil. But instead of the typical Italian preparation, I decided to use the rice pasta I'd bought for my GF sister and try pairing that with garlic, ginger, coconut oil, coriander, some sea salt, and fresh cilantro. Now I was really excited to try it.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6xDU8aDSfTMZz4YINwJYSVvl8HA0ueGrybUNWXrRLMPIgyOwyBZZ69usA3KqskcPKUDksYW4ZTj__QcsKnWe4FLtWRb28sPzgXgNq6z4tB2N3_wmoPwsheWeN3TlgUPXchzql/s1600/vegan+prawns+021.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><i><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6xDU8aDSfTMZz4YINwJYSVvl8HA0ueGrybUNWXrRLMPIgyOwyBZZ69usA3KqskcPKUDksYW4ZTj__QcsKnWe4FLtWRb28sPzgXgNq6z4tB2N3_wmoPwsheWeN3TlgUPXchzql/s400/vegan+prawns+021.JPG" width="400" /></i></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Sophie's Kitchen Vegan Prawns w/ coconut oil, ginger, cilantro, coriander, and lime</i></td></tr>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">But as the package thawed in my refrigerator, I was less convinced that I wanted to make these convincingly shrimp-looking vegan 'prawns'. Upon opening the vacuum-sealed pack I noticed they had the firm but jiggly? texture of shrimp that were maybe overcooked just a tad. I put them up to my nose and thought they smelled....odd. Not overbearingly like anything at all, not fishy, just odd. Nothing a lot of garlic, salt, lime and cilantro couldn't overcome, right? Right. (I wasn't that confidant).</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Not wanting them to be a wasted purchase (or me a scaredy cat who won't try new things), I forged ahead. I fired up a skillet, melted about half a tablespoon of coconut oil over medium-high heat, added 2 chopped cloves of garlic and about a tsp of grated ginger, salting them well. I tossed in the 'prawns' and added some dry coriander, flipping after 2-3 minutes. I then added a couple tablespoons of lime juice and cooked for another 2-3 minutes on med heat. I laid them on the plate over my pasta, completely unsure of how this was going to turn out. Once covered in lots of fresh, chopped cilantro I dug in. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkMp2dt3a2G5j7ODC2N0HfXlbhBnpeuHWq1fyt5sRcPnahdhDyHJvDcRW5LuxCUNyKmbSChvLyt4LnivpgyltHeXbTh41pfHm7LiXKoodKh6HW16F4FYdf-R01c2A13HQyCNjH/s1600/vegan+prawns+027.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkMp2dt3a2G5j7ODC2N0HfXlbhBnpeuHWq1fyt5sRcPnahdhDyHJvDcRW5LuxCUNyKmbSChvLyt4LnivpgyltHeXbTh41pfHm7LiXKoodKh6HW16F4FYdf-R01c2A13HQyCNjH/s400/vegan+prawns+027.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Vegan Prawns, heated, dressed, & ready to eat.</span></i></td></tr>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">And by 'dug in' I mean that I carefully cut a piece of 'shrimp' about an inch wide, making sure it had plenty of oil/garlic/cilantro on it. I wanted to like it. I wanted to report all good things, proud of my ability to pick out a fab, new (to me) product and have success with it. None of that happened though. Truth be told, I spit it out. I couldn't even chew it for more than a couple seconds. It was rubbery. It was odd. It didn't taste like much, but it had a faintly strange flavor (they tasted like they smelled, odd) beneath what otherwise turned out to be a very tasty preparation for a pasta dish in the future. Maybe someone who really craved shrimp, really missed it would be okay with these cold and drowned in cocktail sauce? I think for me, it's really the texture. I think various preparations could have masked the faint, odd taste. But the texture doesn't really come apart with your biting into it. It's too rubbery, too solid. It feels like maybe it's too heavy on the Konjac which would cause it to be this firm, I imagine. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlU2TQlg1yzIFTm9CZkdJq3IiQlZEk3y-JyQVPxpe8YpyxF9FDbhd_FDP8yeMZaqGc74id7JqRoC9XCRUP5aP5g4zQOS3uOlACVm7HBHVwNt9fjRA0zgyDAt6mQSbmhYyADRwL/s1600/vegan+prawns+032.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlU2TQlg1yzIFTm9CZkdJq3IiQlZEk3y-JyQVPxpe8YpyxF9FDbhd_FDP8yeMZaqGc74id7JqRoC9XCRUP5aP5g4zQOS3uOlACVm7HBHVwNt9fjRA0zgyDAt6mQSbmhYyADRwL/s400/vegan+prawns+032.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>Good news, the flavored coconut oil on the pasta was delicious!</i></span></td></tr>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I'm sad that there are 2/3 of a pack of them in my refrigerator right now, knowing there is no way I'm going to eat them. I hate not having anything but love for a vegan stand-in. I love that there are companies out there being diverse and creating new, interesting things to add convenient variety to a plant-based diet. I wonder if these 'prawns' shred. My guess is no since they don't really come apart easily in the mouth when chewing. Perhaps grating them and adding </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Vegenaise, green onion, and all that for a 'seafood salad'? Hm, I never really liked that when I ate shrimp. I am happy, however, to learn that coconut oil, garlic, ginger, coriander, lime and cilantro are a wonderful combination for a light but flavorful pasta dish. Maybe next time I'll try to make vegan 'scallops' from tofu. Or maybe I'll finally try to make 'scallops' from mushrooms like I've drooled over </span><a href="http://www.olivesfordinner.com/2012/02/molecular-vegan-scallops-with-carrot.html" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;" target="_blank">here</a><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> (one of my most favorite vegan blogs of all time. yum). Maybe the other</span><a href="http://sophieskitchen.net/html/ourproducts.html" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;" target="_blank"> products in this line</a><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> have a better texture. But one thing's certain. Sadly, Sophie's Kitchen Vegan Prawns will not be making a repeat appearance in mine. </span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span>Don't Get Mad, Get Vegan!http://www.blogger.com/profile/16560260155964556702noreply@blogger.com6tag:blogger.com,1999:blog-33432539.post-46232100347515227162013-09-11T11:19:00.001-05:002013-09-11T11:19:36.719-05:00Ginger White Peach Smoothie<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The plan was to blog about a delicious soup recipe I was reminded of when I scored a pre-made serving in our freezer.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">But my morning has been a sea of paperwork, leaving little time to dig up the recipe that I know I put somewhere......</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">So, lucky for my blogging daily for Vegan MoFo '13 goal, I received something in the mail yesterday that I have wanted for at least a decade, a Vitamix! (<i>Insert crazy woman doing a happy dance to end all happy dances here</i>) I scored a decent price on a reconditioned one (in retro espresso brown, oh yeah) with free shipping so I treated us now that our Magic Bullet that we settled on eight years ago (finally. those things last forever!) must be laid to rest. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Pic of the shiny new kitchen appliance will have to wait, but I did have time to take it out of the box, clean it, and whip up a fantastic mid morning smoothie. I have missed smoothies. This one was just thrown together with what we had on hand. What's your favorite smoothie?</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxwOaoeaQUIx5OFkYeo5XXDJ1ICjF4mzSKYjD4YQEWYEwGFzKYrCUAm5QdO8QgVdAyqsn7UeXDpLlKLSqi_T0K3DVj7OoWVze9RM2E8tk4yxk_Z1h3SPaBe3S_GJaCKhPUtgBq/s1600/peach.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxwOaoeaQUIx5OFkYeo5XXDJ1ICjF4mzSKYjD4YQEWYEwGFzKYrCUAm5QdO8QgVdAyqsn7UeXDpLlKLSqi_T0K3DVj7OoWVze9RM2E8tk4yxk_Z1h3SPaBe3S_GJaCKhPUtgBq/s320/peach.jpg" width="240" /></span></i></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Please excuse the phone pic at the desk. Busy, busy!</span></i></td></tr>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Ginger White Peach Smoothie</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;">serves 1</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 c. organic apple juice (or water, but my peaches weren't as ripe as I'd like)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 white peach</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp fresh ginger</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 frozen banana</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 T chia seeds</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp wheat grass powder (optional)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4-5 ice cubes</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Place ingredients in blender of choice. Blend until smooth. Throw in a straw and enjoy!</span><br />
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<br />Don't Get Mad, Get Vegan!http://www.blogger.com/profile/16560260155964556702noreply@blogger.com0