tag:blogger.com,1999:blog-85175759189767625442023-11-16T02:45:20.895-08:00Don't Fear The VeganDon't Fear The Veganhttp://www.blogger.com/profile/06376507762774449573noreply@blogger.comBlogger92125tag:blogger.com,1999:blog-8517575918976762544.post-30190685433964014612011-07-10T23:10:00.000-07:002011-07-10T23:10:38.363-07:00Moving...Hello! Thanks for visiting our page however we are in the process of moving and all of our new recipes will be at <a href="http://dontfearthevegan.com/">dontfearthevegan.com</a>. <br />
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<br />
Thanks again!<br />
The DeRobertis FamilyDon't Fear The Veganhttp://www.blogger.com/profile/06376507762774449573noreply@blogger.com0tag:blogger.com,1999:blog-8517575918976762544.post-68964890029606365222011-07-05T21:38:00.000-07:002011-07-05T21:38:42.357-07:00Mandarin Edamame Relish<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE5iaPxBdUjxghPhg4-PDD2kBHdEho9HPe6ZE7pZ3UnzE9V1wuBTO3aW_eH9wWjBYYPWIIlcvorczZVY6o_mazMVnY49IF5NSha1vhoKEjNuYLQg3ttYBuhTsK3pQST5uYYf0X6degncFp/s1600/Mandarin+Edamame+Relish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE5iaPxBdUjxghPhg4-PDD2kBHdEho9HPe6ZE7pZ3UnzE9V1wuBTO3aW_eH9wWjBYYPWIIlcvorczZVY6o_mazMVnY49IF5NSha1vhoKEjNuYLQg3ttYBuhTsK3pQST5uYYf0X6degncFp/s320/Mandarin+Edamame+Relish.jpg" width="239" /></a></div><br />
<br />
Use this relish over a salad, on lettuce wraps, in spring rolls, with rice noodles for an asian style pasta salad or over <a href="http://dontfearthevegan.blogspot.com/2011/07/sauteed-mushrooms-with-mandarin-edamame.html">mushrooms</a>. <b> </b><br />
<br />
<b><br />
</b><br />
11 oz can mandarin oranges in light syrup <br />
1/2 cup shelled cooked edamame<br />
1 diced bell pepper (red, orange, or yellow)<br />
1 tomato diced<br />
2 green onions diced<br />
1 tsp sesame seeds<br />
1 tsp tamamri*<br />
1 tbsp rice vinegar<br />
1 tbsp chopped cilantro<br />
juice of one lime<br />
1/4 tsp hot sauce<br />
1/4 tsp cumin<br />
dash or two red pepper flakes (optional)<br />
1 avocado diced or sliced (optional) <br />
<br />
Cut mandarins in thirds. Mix all ingredients in a bowl up to red pepper flakes. Mix diced avocado in or use slices on the top when serving. Chill at least 30 minutes and serve.<br />
*wheat free tamari makes this gluten freeDon't Fear The Veganhttp://www.blogger.com/profile/06376507762774449573noreply@blogger.com0tag:blogger.com,1999:blog-8517575918976762544.post-78815014025112679422011-07-05T21:02:00.000-07:002011-07-05T21:33:24.200-07:00Sauteed Mushrooms with Mandarin Edamame Relish<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzwQtn1TLhNZ7scL3CRZUb1W6IUCPUNQcUAagiua1zOtBHg3JErbU0MAlaAkcaeLqWBjs4nXDHBERvdmhN8Sc6ZZ_4mOhe7bRKLcQBjbQadQHgn3GOBZkvPRQ7Hp_aJmSFux66qsVSgSah/s1600/sauteed+mushrooms+with+mandarin+edamame.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzwQtn1TLhNZ7scL3CRZUb1W6IUCPUNQcUAagiua1zOtBHg3JErbU0MAlaAkcaeLqWBjs4nXDHBERvdmhN8Sc6ZZ_4mOhe7bRKLcQBjbQadQHgn3GOBZkvPRQ7Hp_aJmSFux66qsVSgSah/s320/sauteed+mushrooms+with+mandarin+edamame.jpg" width="320" /></a></div><br />
<br />
At a Japanese restaurant we had ordered a mushroom spinach saute that had a sweet sesame sauce which inspired this dish, that and the gourmet mushroom medley that I needed to use. Not sure how I came up with the relish but it worked. I served it over a bed of spinach . After tasting the relish I thought it would have gone great with diced avocado if only I wasn't allergic to them, so for everyone else I served the diced avocado on top. If you like avocado it would go great in the relish! Serve as a meal for two or a side salad for four.<br />
<br />
<b>Mandarin Edamame Relish</b><br />
11 oz can mandarin oranges in light syrup (drained but reserve syrup for mushroom)<br />
1/2 cup shelled cooked edamame<br />
1 diced bell pepper (red, orange, or yellow)<br />
1 tomato diced<br />
2 green onions diced<br />
1 tsp sesame seeds<br />
1 tsp tamamri*<br />
1 tbsp rice vinegar<br />
1 tbsp chopped cilantro<br />
juice of one lime<br />
1/4 tsp hot sauce<br />
1/4 tsp cumin<br />
dash or two red pepper flakes (optional)<br />
1 avocado diced or sliced (optional) <br />
<br />
Cut mandarins in thirds. Mix all ingredients in a bowl up to red pepper flakes. Mix diced avocado in or use slices on the top when serving. Chill at least 30 minutes and serve.<br />
*wheat free tamari makes this gluten free<br />
<br />
<b>Sauteed Mushrooms</b><br />
2 cups mushrooms of choice (sliced or chopped depending on mushrooms chosen)<br />
1 tbsp olive oil<br />
juice from mandarin oranges<br />
1 tbsp miso<br />
1 tsp sesame oil<br />
1 tbsp tamari*<br />
Spinach leaves (enough to plate or make into a salad <br />
*wheat free tamari makes this gluten free<br />
<br />
Mix ingredients from juice to tamari in a bowl. Heat olive oil in a large over medium/high heat until oil is hot. Lower heat to medium and saute mushrooms until they begin to release liquid ( 5-10 minutes.) Add the liquid and simmer until mushrooms are cooked, approximately 10 more minutes.<br />
Serve mushrooms over a bed of spinach topped with Mandarin Edamame Relish. Sprinkle red crushed pepper on top.Don't Fear The Veganhttp://www.blogger.com/profile/06376507762774449573noreply@blogger.com0tag:blogger.com,1999:blog-8517575918976762544.post-14243622290334876032011-07-01T11:31:00.000-07:002011-07-01T11:31:15.423-07:00BBQ/Potluck IdeasAs the sun begins to visit more often and the temperature is rising in our neck of the woods, talks of gathering with friends begin. Here are some great, fairly easy ideas to bring along to your next BBQ, Potluck or picnic.<br />
<br />
<a href="http://dontfearthevegan.blogspot.com/2011/02/spinach-artichoke-dip.html">Spinach Artichoke Dip</a><br />
<a href="http://dontfearthevegan.blogspot.com/2011/02/3-layer-bean-dip.html">Three layer Bean Dip<i> </i></a><br />
<span style="font-size: medium;"><i><span style="font-size: x-small;"></span></i></span><span style="font-size: medium;"><a href="http://dontfearthevegan.blogspot.com/2011/03/vegetable-ceviche.html"><span style="font-size: x-small;">Vegetable Ceviche</span></a></span><span style="font-size: medium;"><i><span style="font-size: x-small;"> </span></i></span><br />
<a href="http://dontfearthevegan.blogspot.com/2011/06/asian-style-broccoli-slaw.html"><i>Asian Style Broccoli Slaw </i></a><br />
<a href="http://dontfearthevegan.blogspot.com/2011/05/beet-cilantro-salad-with-clementine.html">Beet Cilantro Salad with Clementine Vinaigrette </a><span style="font-size: medium;"><i><span style="font-size: x-small;"> </span></i></span><br />
<a href="http://dontfearthevegan.blogspot.com/2011/01/black-bean-salad.html">Black Bean Salad </a><span style="font-size: medium;"><i><span style="font-size: x-small;"> </span></i></span><br />
<a href="http://www.blogger.com/goog_1410793974">Jalapeno dressing</a><i> </i><br />
<a href="http://dontfearthevegan.blogspot.com/2011/05/pea-and-hearts-of-palm-salad.html">Pea and Hearts of Palm Salad</a><b> </b><br />
<b><a href="http://dontfearthevegan.blogspot.com/2011/06/lemon-tofu-skewers-with-satay-sauce.html">Lemony Tofu Skewers </a></b><br />
<b><a href="http://dontfearthevegan.blogspot.com/2011/06/raspberry-blueberry-lemony-buttery.html">Berry dessert</a></b><br />
<a href="http://dontfearthevegan.blogspot.com/2011/01/pineappleapple-rum-crisp.html">Pineapple Apple Rum Crisp</a><br />
<br />
Happy safe partying!<br />
<br />
<b> </b><i> </i><span style="font-size: medium;"><i><span style="font-size: x-small;"> </span></i><b> </b></span>Don't Fear The Veganhttp://www.blogger.com/profile/06376507762774449573noreply@blogger.com2tag:blogger.com,1999:blog-8517575918976762544.post-31027288282633625102011-06-27T10:17:00.000-07:002011-06-27T10:17:01.142-07:00Lemon Tofu Skewers with Satay Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAPUy117L4nhTdeRuglGxL6Q2espy6DWtIu0Jyy-5HO79oJ297EK23yjlvPmoO0aDmMiAp-F_7-iiquu6uV6YY0VIQFc0W7bJy87ZGZPR592mqmEeSKwg9ZqAkAHubd5Sksjpdy-7umD4H/s1600/lemon+tofu+skewers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAPUy117L4nhTdeRuglGxL6Q2espy6DWtIu0Jyy-5HO79oJ297EK23yjlvPmoO0aDmMiAp-F_7-iiquu6uV6YY0VIQFc0W7bJy87ZGZPR592mqmEeSKwg9ZqAkAHubd5Sksjpdy-7umD4H/s320/lemon+tofu+skewers.jpg" width="239" /></a></div> <br />
A few weeks ago my daughter and I took a trip to Boston to visit family. We had the opportunity to fly on Jet Blue where we both had our own television screens and access to cable which is something we don't have at home. She watched her fill of the Cartoon Network and I flipped between Food Network and some home repair channel that I don't know the name of. The most worthwhile thing I got from watching was a Barefoot Contessa episode that inspired this dish.<br />
This is super easy and tasted great hot or cold. Mine were cooked on an electric griddle but if you have a grill or are going to a barbecue these would be perfect. The recipe for the satay yields about 2 cups which is a lot more than is needed for the tofu so you could easily double the tofu recipe or find another use for the satay because it is delicious! Will need to plan ahead because the tofu needs to marinate for a minimum of two hours. Overnight is fine too!<br />
<br />
Lemon Tofu:<br />
15.5 oz Super Firm Tofu (I used sprouted) cut in sticks (approximately 12)<br />
1/3 cup lemon juice with pulp (about 2 lemons)<br />
1/3 cup olive oil<br />
1 tsp kosher salt<br />
1 tsp ground lemon pepper<br />
1/4 cup fresh thyme minced<br />
skewers (as many as you have tofu sticks)<br />
<br />
So when you use skewers you should always soak them for a half hour or more in water, especially if you are putting them on the grill. I forgot, but fortunately I didn't burn the house down. In a bowl mix ingredients from lemon to thyme. Put tofu sticks in an airtight container. If you have to stack them make sure to put marinade on each layer. Pour all marinade in container, seal and refrigerate. I flipped mine a few times while they were marinating.<br />
When ready to cook put each tofu stick on a skewer. If using a griddle heat to 400 degrees F, slightly oil and cook tofu brown each side then flipping. I poured marinade over while cooking until all marinade was gone. Eat hot or allow to cool. This would be a great appetizer to make ahead and serve at a party (that's what the Barefoot Contessa did!) Serve with Satay.<br />
<br />
<br />
Satay Sauce<br />
1 tbsp olive oil <br />
2/3 cup diced red onion (one small onion)<br />
2 cloves pressed garlic <br />
1 tsp grated ginger<br />
1 tbsp roasted sesame oil<br />
1/8 tsp ground cayenne pepper<br />
2 tbsp red wine vinegar<br />
1/4 cup brown sugar<br />
2 tbsp tamari*<br />
1/2 cup creamy peanut butter<br />
1 tbsp tomato paste<br />
1 1/2 tsp lime juice (one lime)<br />
1/2 cup water<br />
<br />
In a large skillet saute onion, garlic and ginger in olive oil over med/low heat until onion becomes translucent. Add ingredients from sesame oil to tamari and cook five more minutes. Lower heat and add peanut butter, tomato paste and lime juice. Cook five more minutes. Slowly stir in water, cooking another five minutes. Remove from heat. Let cool and then refrigerate until ready to serve. Stir before serving. Makes 2 cups.<br />
<br />
*wheat free tamari will make this gluten freeDon't Fear The Veganhttp://www.blogger.com/profile/06376507762774449573noreply@blogger.com0tag:blogger.com,1999:blog-8517575918976762544.post-91617689768797050702011-06-25T12:45:00.000-07:002011-06-25T12:45:17.661-07:00The Raspberry, Blueberry, Lemony Buttery Cream Thing That Wanted To Be A Trifle!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxxjgS9VKnWUEv16awsJ8HuQ17R9D4amiwyHb6IxVLrK5FTnpSfy5jjFEWqruXR1ZgrwhiQX0Sb-przjPn25hMONeIruBh1D-Cy3sYEaZjf8r74H1Qn2j2S68NnGcFjl9Hutf4Vc8BWc4x/s1600/not+so+trifle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxxjgS9VKnWUEv16awsJ8HuQ17R9D4amiwyHb6IxVLrK5FTnpSfy5jjFEWqruXR1ZgrwhiQX0Sb-przjPn25hMONeIruBh1D-Cy3sYEaZjf8r74H1Qn2j2S68NnGcFjl9Hutf4Vc8BWc4x/s320/not+so+trifle.jpg" width="263" /></a></div> <br />
In the past few weeks there have been many post from people mentioning the extreme heat they are dealing with in certain parts of the world. Here in Seattle on any given day the temperature will go from 50 degrees F to 70 in the matter of a half hour so needless to say we are still using are ovens and eating warm food. However, I haven't lived here long enough to forget hot California summers, where meals consisted of vegetable trays and cut fruit. For the next few months I am going to try to balance my cooking and include more recipes where the oven is not needed. This may prove to be quite a challenge, for I love to bake but it may be the inspiration I have needed to try preparing some of the raw recipes that I find intriguing!<br />
Last year the little vegan and I made blueberry cupcakes with a raspberry icing for our American Independence Day which got me thinking about a dessert that included the same ingredients but didn't need to be cooked. Searching the net and dessert cookbooks I kept coming up with <a href="http://www.google.com/search?q=trifle&hl=en&client=firefox-a&hs=oOY&rls=org.mozilla:en-US:official&prmd=ivnse&tbm=isch&tbo=u&source=univ&sa=X&ei=-iYGTtKhG-TgiAKA_uznDQ&ved=0CEUQsAQ&biw=1279&bih=648">trifles</a> and thought that it could be done without baking and they are visually stunning. I was so inspired that I actually went to a second hand store and purchased a trifle dish to make it in. Unfortunately, non of my layers came out dense enough to really get the visual appeal of the trifle I set out to make nor did they require the trifle bowl that I bought, but it tasted delicious. On the plus side it was super easy to make, minimal cooking and extremely refreshing which was the ultimate goal.<br />
Some notes: <br />
*For the cookie layer you could use any vegan cookie or even cut up a white cake. I chose a cookie called a Cafe Twist because they have a light buttery taste despite the fact that they are vegan. If you have a Trader Joe's nearby you can buy them there and I have also seen them at other stores. <br />
*I opted for frozen raspberries because I couldn't find organic raspberries that were in my price range but fresh would work just as well. <br />
* In the first layer of blueberries I only used enough so it would be seen outside the bowl for the trifle effect. I didn't have enough to cover the entire layer. The ratio of blueberries at the end was fine but if you want enough to cover the entire center layer you will need more blueberries, maybe double the amount called for in the recipe. <br />
*Sliced strawberries would be a great addition. Plus if you looked at the trifle pictures above you could come up with something far more beautiful than mine.<br />
*Serving: We tried it immediately after and it was great but had the texture of melting ice cream. After being refrigerated overnight it set to a thicker yogurt/pudding consistency and was amazing so I am suggesting you make it the night before and refrigerate for optimal texture. <br />
<br />
Ingredients<br />
<br />
7oz Cafe Twist (I used Cinnamon) broken in thirds. I saved 3 whole cookies for the top. Use a Gluten-free cookie to make this a gluten-free dessert<br />
11 oz blueberries<br />
<br />
Raspberry Layer<br />
12 oz frozen raspberries<br />
1/2 cup brown sugar<br />
1/2 cup vanilla almond milk<br />
1 tsp maple syrup<br />
3/4 cup <a href="http://dontfearthevegan.blogspot.com/2011/03/cashew-cream.html">heavy cashew cream</a><br />
<br />
Lemon Cream<br />
1/2 cup vegan butter<br />
8 oz vegan cream cheese<br />
juice of one lemon (approximately 1/4 cup) <br />
1 cup powdered sugar<br />
<br />
Raspberry layer:<br />
In a sauce pan over low/medium heat cook raspberries, brown sugar, almond milk and syrup for 15 minutes. Turn heat to low and stir in cashew cream. Cook for 5 more minutes remove from heat.<br />
<br />
Lemon Cream<br />
In a mixer blend butter and cream cheese until smooth. Mix in lemon juice. Slow add in powdered sugar using a sifter or use a forks to get rid of clumps.<br />
<br />
In serving bowl cover bottom with half the cookies. Top with half raspberry mixture. Add a layer using half of lemon cream. Then use about a third of the blueberries around the edges (see notes above.) Repeat using the rest of the ingredients starting with cookies. On top of layer use remaining blueberries over top. Decorate with remaining cookies. In the cafe twist containers there is a lot of crumbs which I sprinkled over the top of the blueberries. Refrigerate over night and serve cold.Don't Fear The Veganhttp://www.blogger.com/profile/06376507762774449573noreply@blogger.com0tag:blogger.com,1999:blog-8517575918976762544.post-31181670351074089932011-06-17T14:15:00.000-07:002011-06-25T12:02:10.138-07:00Nectarine Blueberry Pie Meets A Crisp<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqmLLN8oDIhWjyiS17JNVxZXhXf_lzTc_j-_Yi09pkAbrsnDZWfCP8x-E7t3qB2YGKMVZXDhuiI8DyhRKLkMhTTke0hTiIdBye3hbpotKqU4PyTgECeOIHu8enPOpI6-0NnKiFgtyw-xvv/s1600/nectarine+blueberry+pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqmLLN8oDIhWjyiS17JNVxZXhXf_lzTc_j-_Yi09pkAbrsnDZWfCP8x-E7t3qB2YGKMVZXDhuiI8DyhRKLkMhTTke0hTiIdBye3hbpotKqU4PyTgECeOIHu8enPOpI6-0NnKiFgtyw-xvv/s320/nectarine+blueberry+pie.jpg" width="292" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGNIWU8ux8UCY0sf9__LLugIPtGz2E6nbkKqDqxe5_5koyT9POtfo6_F6RbaY3wdJo5dq0D6FBXYliaOfvqwZKEW1YJgQQdk2PYvtATqcb6ycUul4_W1dMT0jlqrUV5S3P2OKUfWae7Yhz/s1600/nectarine+and+blueberry+pie+slice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGNIWU8ux8UCY0sf9__LLugIPtGz2E6nbkKqDqxe5_5koyT9POtfo6_F6RbaY3wdJo5dq0D6FBXYliaOfvqwZKEW1YJgQQdk2PYvtATqcb6ycUul4_W1dMT0jlqrUV5S3P2OKUfWae7Yhz/s320/nectarine+and+blueberry+pie+slice.jpg" width="239" /></a></div><br />
Pie can be such a wonderful comfort food and I have never met one I didn't like but I have not had much experience making them. Awhile back I purchased two frozen vegan pie crusts with pie making on the mind. The other day I walked past some super fragrant organic nectarines and had to buy them. I love nectarine and blueberries in crisp so I decided to grab some blueberries also. In passing someone else that smelt the nectarines commented on how good they would be in a pie. You could see the light bubble above my head as the idea for this recipe was born. After reading up on nectarine pies this is what I came up with.<br />
We ate it the first night hot with vanilla soy ice cream. It was gooey and delicious but didn't hold the shape of a piece of pie at all. After being in the fridge over night it firmed up and it was slice-able and held the pie slice shape nicely and was still just as tasty! I started reading up on what it would take to make my own pie crust and came across both a <a href="http://www.savvyvegetarian.com/vegetarian-recipes/vegan-pie-crust.php">vegan pie crust</a> and <a href="http://glutenfreegirl.com/gluten-free-vegan-pie-crust/">Gluten free pie crust</a> (which is also vegan) recipes that I have provide links for just in case you are more adventurous than I am and want to make your own. <br />
<br />
Ingredients<br />
9" pie crust<br />
<br />
Filling:<br />
1/2 cup brown sugar<br />
4 tbsp flour<br />
1 tsp cinnamon<br />
1 tsp maple syrup<br />
3/4 cup <a href="http://dontfearthevegan.blogspot.com/2011/03/cashew-cream.html">heavy cashew cream</a><br />
1/2 cup vanilla almond milk<br />
4 nectarines peeled and sliced<br />
11 oz blueberries<br />
<br />
Crisp topping:<br />
1/2 cup flour<br />
1/2 cup oatmeal<br />
1/2 cup brown sugar<br />
1 tsp cinnamon <br />
1 cup vegan butter<br />
<br />
Preheat oven to 400 degrees. Whisk together filling ingredients from brown sugar to almond milk. Gently stir in nectarines and blueberries. In a separate bowl mix crisp topping ingredients from flour to cinnamon with a fork. Cut in butter with fork until you have a bunch of crumbly chunks. Pour filling mix into pie crust. Crumbly topping over top until its evenly covered. I highly recommend setting on a cookie sheet because mine bubbled over. Bake for 35 to 45 minutes until golden brown. Remove from oven and put pie pan on cooling rack. If you are eating hot let sit about 5 minutes.<br />
<br />
Preheat oven to 400 degrees.Don't Fear The Veganhttp://www.blogger.com/profile/06376507762774449573noreply@blogger.com0tag:blogger.com,1999:blog-8517575918976762544.post-22822420282253913832011-06-15T21:20:00.000-07:002011-06-16T19:41:09.684-07:00Cookies & Cream Chocolate Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHtEK4of1k1TRW5k2eHGBPeCLC_jsMvbo0NSsiCV1Rl3YcgcFqccll49IEdri5boocUXghzEoEd1VfZOEbCpNQ6cyvM1QPumDAS1RS9mlvlXgb7cX7oXXkMBPagTORKTUEYPmzarZJupNb/s1600/cookies+%2526+Cream+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHtEK4of1k1TRW5k2eHGBPeCLC_jsMvbo0NSsiCV1Rl3YcgcFqccll49IEdri5boocUXghzEoEd1VfZOEbCpNQ6cyvM1QPumDAS1RS9mlvlXgb7cX7oXXkMBPagTORKTUEYPmzarZJupNb/s320/cookies+%2526+Cream+cake.jpg" width="320" /></a></div>For the little vegans birthday we were baking two cakes and she got to choose one of them. She challenged me to make a Cookies and Cream cake. Why a challenge? Because I am probably one of the few people in America that doesn't like sandwich cookies so I was not feeling the force. The cake was definitely a hit at the party being devoured by kids and adults. The directions are for how I decorated the cake but feel free to have fun. The icing was good without the white chocolate, I just love white chocolate and use it when ever I can find an excuse.<br />
<br />
<br />
Cake Batter<br />
2 1/2 cups flour<br />
1 tsp salt<br />
2 tsp baking soda<br />
4 tsp baking powder<br />
3 tbsp Ener-G Egg Replacer<br />
2 cups brown sugar<br />
1 cup oil (I use vegetable or canola)<br />
1 cup applesauce<br />
1 cup almond milk (soy milk may also be used)<br />
1 cup semisweet chocolate chips melted (I melt mine with the milk)<br />
<br />
Preheat oven to 350 degrees. Lightly grease three 9" round cake pans.<br />
<br />
In a large bowl mix flour, salt baking soda, baking powder, and egg replacer. In a separate bowl mix sugar, oil, applesauce, milk and melted chocolate. Slowly mix sugar mixture into flour mixture and stir until well blended. Pour batter evenly into the three pans. Tap bottom of pans to get air bubbles to the top. Bake for 20 - 25 minutes. Cake will pull away from side when done. When done let sit for approximately 5 minutes or until cool enough to touch pans with bare hands. Flip onto cooling rack. Let cool completely before putting cake together.<br />
<br />
Do not start the filling for the layers until you are ready to decorate the cake because it will harden. The icing may be made ahead of time.<br />
<br />
Filling<br />
<div>12oz choc chips melted</div><div>1/4 cup almond milk<span class="yshortcuts" id="lw_1308194914_1"> milk</span><br />
<span class="yshortcuts" id="lw_1308194914_1">4 tbsp butter substitute </span><br />
<span class="yshortcuts" id="lw_1308194914_1">1/2 cup powder sugar </span></div><div></div><div><br />
</div><div>Over low heat melt chocolate with almond milk and butter substitute. once chocolate is melted slowley stir in powder sugar. Place first layer of cake on serving platter/plate. Use 1/3 of filling covering first layer of cake. Keep filling 1/4" away from cakes edge. Place second layer of cake on top and do the same thing. Put the last layer on top and pour remaining chocolate over the top.</div><br />
Frosting<br />
1 cup butter substitute<br />
<div></div><div>1 1/2 cups powder sugar</div><div>8oz cream cheese</div><div>1 cup vegan <span class="yshortcuts" id="lw_1308194914_4" style="background: none repeat scroll 0% 0% transparent; cursor: pointer;">white chocolate (Optional)</span></div><div><span class="yshortcuts" id="lw_1308194914_4" style="background: none repeat scroll 0% 0% transparent; cursor: pointer;">1 tbsp almond milk </span></div>15 chocolate/vanilla sandwich cookies crumbled<br />
15 chocolate/vanilla sandwich cookies whole<br />
<br />
In mixer blend cream cheese and butter substitute until smooth. Slowly blend in powder sugar making sure there are no clumps. Melt white chocolate with almond milk over low heat. Mix melted white chocolate into frosting. Stir in crumbled cookies. Cover sides of cake and then decorate with whole cookies.Don't Fear The Veganhttp://www.blogger.com/profile/06376507762774449573noreply@blogger.com0tag:blogger.com,1999:blog-8517575918976762544.post-12551918421154648962011-06-11T10:26:00.000-07:002011-06-11T10:26:24.839-07:00Jackfruit Taco's With An Asian Spin<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGrvZVUZN4uzuQT2vjvAHUJ549oznXTuyKSig6XT-RvDNSaPjxf3h-c9E3UDpGgjBqyOo2hfeq43wIUeQY-WJnyZCIxAiJi0uU52HNGVCd-rhyphenhyphenPzGTHMhyi0uoN9oOTxUr3r80oLtz_D6I/s1600/jackfruit+taco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGrvZVUZN4uzuQT2vjvAHUJ549oznXTuyKSig6XT-RvDNSaPjxf3h-c9E3UDpGgjBqyOo2hfeq43wIUeQY-WJnyZCIxAiJi0uU52HNGVCd-rhyphenhyphenPzGTHMhyi0uoN9oOTxUr3r80oLtz_D6I/s320/jackfruit+taco.jpg" width="225" /></a></div><br />
After reading about jackfruit I had to give it a try and this is what I came up with. There is more information on the recipes for the different layers just follow the links. If you opted not to use tortillas I think the elements would be good on a hoagie similar to a Vietnamese sandwich.<br />
<br />
8 tortillas (we used medium sized flour. If you use smaller tortillas you may need more.)<br />
Fresh Spinach<br />
1 batch of <a href="http://dontfearthevegan.blogspot.com/2011/06/bool-kogi-inspired-jackfruit.html">Bool Kogi Inspired Jackfruit</a><br />
1 batch <a href="http://dontfearthevegan.blogspot.com/2011/06/asian-style-broccoli-slaw.html">Asian Style Broccoli Slaw</a><br />
1 batch <a href="http://dontfearthevegan.blogspot.com/2011/06/cucumber-salsa.html">Cucumber Salsa</a><br />
1 jalapeno seeded and cut into thin strips<br />
<br />
We layered ours in the order above (yes, we put the spinach on the bottom) but have fun. We also added some of the liquid from the Slaw over the top. Don't Fear The Veganhttp://www.blogger.com/profile/06376507762774449573noreply@blogger.com0tag:blogger.com,1999:blog-8517575918976762544.post-22088815770940028742011-06-11T10:04:00.000-07:002011-06-11T10:27:20.996-07:00Cucumber Salsa<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFCDI2nQDKIaDkHYYHG2hZHzKkTipYh3CjKO7u7B4rTDg13amQrIE0zB7LJKrzfuyYYuuHsfhK9R1-sCKkru436UgRvJ6BAq2r89tIGKrvPkaEd_wfk-KmEYczYOEwNL9yDngBq_oFC1_f/s1600/cucumber+salsa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFCDI2nQDKIaDkHYYHG2hZHzKkTipYh3CjKO7u7B4rTDg13amQrIE0zB7LJKrzfuyYYuuHsfhK9R1-sCKkru436UgRvJ6BAq2r89tIGKrvPkaEd_wfk-KmEYczYOEwNL9yDngBq_oFC1_f/s320/cucumber+salsa.jpg" width="239" /></a></div><br />
It was <a href="http://dontfearthevegan.blogspot.com/2011/06/jackfruit-tacos-with-asian-spin.html">taco</a> night with an Asian flair at the DFV house so I needed a salsa to top them that fit the theme. This is really light and tasty. Some other ideas to use it for is on of top grilled tofu or as an appetizer with rice crackers.<br />
<br />
1 cup peeled diced cucumber<br />
1 cup chopped cilantro<br />
1 diced green onion (green and white part)<br />
1 roma tomato diced<br />
1 (or more) diced jalapeno, seeds removed<br />
1 tsp nutritional yeast<br />
2 tsp lime juice<br />
1 tsp Tamari<br />
1 tsp pressed garlic<br />
1 tsp sesame seed<br />
1 tsp rice vinegar<br />
1/2 tsp tomato paste<br />
<br />
Mix all ingredients together. Chill until ready to serve.Don't Fear The Veganhttp://www.blogger.com/profile/06376507762774449573noreply@blogger.com0tag:blogger.com,1999:blog-8517575918976762544.post-47947831941078105242011-06-11T09:05:00.000-07:002011-06-11T10:28:25.113-07:00Bool Kogi Inspired Jackfruit<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxpn5yQzag24V7hjwphG6Ncm7Pmxu4uTGxycGNa1aZwcpfhwhDVG_jdxjcVie0Z6n8QEwSD9L_UlEfzw6sfqOpuMy2BD_b2Jhd87YEqcOmIjdbPRNg5D7_ZJj_hkUV-J-x2Wa50a5DXh5r/s1600/bool+kogi+jackfruit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxpn5yQzag24V7hjwphG6Ncm7Pmxu4uTGxycGNa1aZwcpfhwhDVG_jdxjcVie0Z6n8QEwSD9L_UlEfzw6sfqOpuMy2BD_b2Jhd87YEqcOmIjdbPRNg5D7_ZJj_hkUV-J-x2Wa50a5DXh5r/s320/bool+kogi+jackfruit.jpg" width="239" /></a></div><br />
Last month I watched Melisser Elliott's (from <a href="http://theurbanhousewife.blogspot.com/">The Urban Housewife</a>) video on <a href="http://www.youtube.com/watch?v=p_x4x87ncUY">Jackfruit Carnitas</a>. Despite the fact that I have never cared for carnitas or verde sauce the idea was very appealing to me. I spoke to friends that had eaten <a href="http://en.wikipedia.org/wiki/Jackfruit">jackfruit</a> and they all raved about it so it got me thinking.<br />
A friend of mine made <a href="http://dontfearthevegan.blogspot.com/2011/06/jackfruit-tacos-with-asian-spin.html">Asian style tacos</a> out of Bool Kogi (Korean sesame BBQ beef) so I started reading up on Bool Kogi recipes. I knew I had tried it long ago and liked the sweetness but couldn't remember much else about it. One thing I didn't realize until after purchasing my jackfruit was that most recipes that use it as a meat re-placer call for the type not in syrup but in brine. Bool kogi recipes call for sweetener whether it be sugar, apples or honey so I went ahead and used the syrup variety of jackfruit I bought. It has a really sweet flavor similar to the level of sweetness in a sweet and sour sauce (which we liked) but you may want to try the brine type which I will definitely be experimenting with next.<br />
On it's own it was easy to tell it was a canned fruit which tasted good but not what I was expecting. In the tacos it was delicious. If you opt to try this with the non syrup variety substitute the syrup with maple syrup, brown sugar or apple juice. The jackfruit really cooks down and had I known how much I was going to like it I probably would have doubled it for the amount of time it took to make. This recipe will give you 8 tacos.<br />
Side note: In Melissers carnitas she used a slow cooker and after making this I really wish I had one. If you do I would recommend you trying it that way following the same steps that she used for the carnitas. <br />
<br />
2 20 oz cans of jackfruit in syrup <br />
1/8 tsp salt<br />
1 tbsp toasted sesame oil<br />
1 tbsp sesame seeds<br />
1 medium onion diced (about 2 cups)<br />
1/2 cup diced green onion<br />
1/4 tsp grated ginger<br />
1 tbsp minced garlic<br />
1 tsp Better Than Bouillon No Beef<br />
2 tbsp jackfruit syrup<br />
1/4 tsp chili pepper sauce<br />
3 tbsp Tamari<br />
1/4 tsp ground pepper<br />
<br />
Drain two cans of jackfruit reserving 2 tbsp of the syrup. Rinse jackfruit and set aside. I used a non-stick pan so I sprinkled the bottom with an 1/8 tsp of salt and heated for a few minutes to make the surface non-stick. If you are using a non-stick pan, add the salt after you have heated the oil. Over med/low heat saute sesame seeds in sesame oil for 2 minutes. Add the ingredients onion through garlic and cook until onions are translucent. Stir in ingredients from Better Than Bouillon to ground pepper. Add Jackfruit and stir into sauce. Turn heat to low and cover. Stir ever 20 minutes, breaking apart jackfruit. This process took about 2 1/2 hours. Towards the end I used a potato masher to help break it down. Traditional Bool Kogi is served on lettuce leaves which I think would be good or try the tacos we made.Don't Fear The Veganhttp://www.blogger.com/profile/06376507762774449573noreply@blogger.com0tag:blogger.com,1999:blog-8517575918976762544.post-17825312296053720772011-06-10T18:52:00.000-07:002011-06-11T10:29:06.109-07:00Asian Style Broccoli Slaw<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZw9nRX5es2Qb0x3c-C-xg7u3pzL56ttS9jtEf-GVh68Q3OifLoKnhWSsi0MsewIq1AaqgR5iBZZUOFkKMC6bygAxc1JwKtRahovFFr40SyIsTeXxhGyAkOpyt5EUakryHjHtSnL54Hlgb/s1600/broccoli+slaw.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZw9nRX5es2Qb0x3c-C-xg7u3pzL56ttS9jtEf-GVh68Q3OifLoKnhWSsi0MsewIq1AaqgR5iBZZUOFkKMC6bygAxc1JwKtRahovFFr40SyIsTeXxhGyAkOpyt5EUakryHjHtSnL54Hlgb/s320/broccoli+slaw.jpg" width="239" /></a></div><br />
A friend of mine made an Asian spin on a taco where he used broccoli slaw instead of lettuce and a spicy peanut vinaigrette over the top. His idea inspired my <a href="http://dontfearthevegan.blogspot.com/2011/06/jackfruit-tacos-with-asian-spin.html">Korean Sesame BBQ Sauce Jackfruit Tacos</a> but I decided to make them with this slaw instead so that the broccoli was really immersed in the flavor of the sauce. This is light and tasty and would stand alone as a side salad or add a protein like tofu to make it a refreshing main course salad.<br />
<br />
1 tbsp tamari<br />
2 tbsp creamy salted peanut butter<br />
1 tbsp miso<br />
1/2 cup rice vinegar<br />
1 tsp toasted sesame oil<br />
1/4 tsp garlic powder<br />
1/8 tsp grated ginger <br />
1/4 cup lemon juice<br />
dash cayenne pepper powder or more to taste <br />
1 tbsp chopped cilantro<br />
1 tsp fresh basil chopped<br />
1/3 cup diced green onion<br />
3/4 cup vegan mayonaise<br />
12oz broccoli slaw (cabbage could also be used)<br />
<br />
In a large bowl whisk together ingredients from tamari to cayenne. I went easy on the cayenne so the little vegan would eat it but if you like a hint of heat it could use more. Mix in cilantro, basil and green onion. Whisk in mayo until it is a creamy consistency. Stir in broccoli. Let sit for at least an hour.Don't Fear The Veganhttp://www.blogger.com/profile/06376507762774449573noreply@blogger.com0tag:blogger.com,1999:blog-8517575918976762544.post-12529915952041624402011-06-02T22:05:00.000-07:002011-06-02T22:06:36.547-07:00Off to Boston...Mommy and the Little Vegan are off for a girls trip. We will be back in a week to share more vegan dishes. Maybe Felipe will be inspired while we are gone and post a new recipe. See you all soon. Thanks for the support. On a side note, we are almost to 500 likes on Facebook and have followers on 6 of the 7 continents. Anyone know somebody they can share us with on Antarctica?Don't Fear The Veganhttp://www.blogger.com/profile/06376507762774449573noreply@blogger.com0tag:blogger.com,1999:blog-8517575918976762544.post-43396654572239321492011-06-01T21:49:00.000-07:002011-06-01T21:49:59.803-07:00Hash Brown Chorizo Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXWb5ppb-r6QtLh0goIKZDFctu_muYbuUu6v6KhGObQMUPEzlpBusQJPSCfeQUSE3vLe5G3JJJL4z92sxOKUhWRFXd4Mi8cuJaAIZWyAokDihXyKWtiwj4LPAnWbe9tLi1oHcR95kEl4mv/s1600/chorizo+pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXWb5ppb-r6QtLh0goIKZDFctu_muYbuUu6v6KhGObQMUPEzlpBusQJPSCfeQUSE3vLe5G3JJJL4z92sxOKUhWRFXd4Mi8cuJaAIZWyAokDihXyKWtiwj4LPAnWbe9tLi1oHcR95kEl4mv/s320/chorizo+pie.jpg" width="239" /></a></div><br />
As so many of my recipes start out, I bought some vegan chorizo and wanted to something different with it. Exploring recipes including eggs and potatoes lead me to the idea of quiche, which lead to hash brown quiche recipes which morphed into this idea. <br />
Now, I have to be honest. I think I have had a quiche once about 25 years ago and found it to be absolutely disgusting but I never really cared for eggs so I thought I might like a vegan quiche, though I have no recollection of the texture or taste. Finished product: flavor was great but I personally didn't like the texture (it was really smooth like re-fried beans.) Hubby on the other hand loved it and said it was great reheated today on the stove top. I thought it would have been good in a burrito with salsa and vegan sour cream. Being the potato freak that I am I loved the crust!<br />
<br />
Hash Brown Crust <br />
3 cups grated potatoes (about 4 small russets) or frozen hash browns<br />
4 tbsp oil or melted vegan buttery spread<br />
1/8 tsp sea salt<br />
<br />
Preheat oven to 450 degrees. Mix ingredients. In a 9" pie pan press potatoes on bottom and sides to form a crust. Bake about 30 minutes until golden brown brown.<br />
<br />
Filling<br />
1 tbsp nutritional yeast<br />
juice of one lemon<br />
1 tbsp white miso<br />
2 1/2 tbsp Bragg's<br />
1/3 cup water<br />
4 tbsp vegan buttery spread<br />
1 shallot diced<br />
1 large clove garlic pressed<br />
1/2 cup dice roma tomato (1 small)<br />
2 tbsp garbanzo bean flour<br />
14 oz firm tofu<br />
1/4 tsp garlic powder<br />
1/4 tsp tumeric<br />
1/4 tsp Himalayan salt<br />
2/3 cup <a href="http://dontfearthevegan.blogspot.com/2011/03/cashew-cream.html">heavy cashew cream</a> <br />
12 oz soy chorizo (the one I used was gluten free)<br />
1 jalapeno sliced lengthwise, seeds removed (optional)<br />
vegan sour cream (optional)<br />
<br />
Reduced oven to 375 degrees. Mix ingredients from nutritional yeast to water. In a small pan over low/medium heat saute shallots, garlic and tomato in 2 tbsp butter for 10 minutes. Melt 2 more tbsp of butter in with shallot mixture. Whisk in garbanzo bean flour. Cook for 5 minutes. Put heat to low and slowly whisk in nutritional yeast mix and cook for 2 more minutes. Remove sauce from heat.<br />
In a blender mix tofu, garlic powder, tumeric and Himalayan salt until smooth. In a bowl mix tofu, cashew cream and chorizo.<br />
Using 1/2 cup of nutritional yeast sauce cover hash brown crust. Pour in chorizo filling. Cover top with remaining nutritional yeast sauce. Arrange jalapeno on top. Bake for 35 minutes. Cool for a few minutes and serve with a dollop of sour cream or in a burrito.Don't Fear The Veganhttp://www.blogger.com/profile/06376507762774449573noreply@blogger.com0tag:blogger.com,1999:blog-8517575918976762544.post-4974364612172476592011-05-24T20:32:00.000-07:002011-05-24T20:32:32.005-07:00Lemony Chickenless Strips, Artichokes and Peas<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5LzshmnpHsr-yorFIW58UwgWutDEmuDu650_wOLeD-TXQNh_rH0EmkLDqcCagZvRzyCiUoJs7TfzNPVkaixTzVl_CbkjESv30YoP6qi8wBpo32l7CuFHP8AbF5hp9Co6S1RfAqxa98IYR/s1600/lemony+gardein.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5LzshmnpHsr-yorFIW58UwgWutDEmuDu650_wOLeD-TXQNh_rH0EmkLDqcCagZvRzyCiUoJs7TfzNPVkaixTzVl_CbkjESv30YoP6qi8wBpo32l7CuFHP8AbF5hp9Co6S1RfAqxa98IYR/s320/lemony+gardein.jpg" width="239" /></a></div><br />
This was one of those nights where I had one ingredient that I really wanted to use (lemon thyme) and created the meal completely around it. It turned out creamy lemony good! I served it with <a href="http://dontfearthevegan.blogspot.com/2011/05/sun-dried-tomato-and-caper-pilaf.html">Sun Dried Tomato and Caper Pilaf </a> which complemented the tangy lemon sauce well.<br />
<br />
juice of two large lemons (about 1/3 cup)<br />
1 tsp Vegetarian Better Than Bouillon No Chicken Base<br />
1 tbsp yellow miso<br />
1 tbsp nutritional yeast<br />
water<br />
1 tbsp olive oil<br />
1 small yellow onion diced<br />
1 clove garlic pressed<br />
1/4 tsp fresh lemon thyme<br />
1/4 tsp dry oregano<br />
3 basil leaves chopped (about 1/2 tbsp)<br />
8 oz Gardein Chicken less Strips<br />
2 tbsp flour<br />
12 oz frozen artichoke hearts defrosted<br />
1/2 cup cashew cream <br />
1 cup frozen peas defrosted<br />
Lemon Pepper (optional)<br />
<br />
In a 1 cup measure cup mix lemon juice, better than bouillon, miso, and nutritional yeast. Add water to mix so it equals 1 cup and mix well. Set aside. Over medium/low heat saute onion, garlic, thyme, oregano, and basil in oil until onion are translucent. Add Gardein and artichokes. Saute for 5 minutes. Add flour and mix in well. Saute for another 5 minutes. Slowly mix in water mixture. Cook for 5 more minutes. Stir in cashew cream. Gently stir in peas and cook for 5 minutes on low. Serve with fresh ground lemon pepper.Don't Fear The Veganhttp://www.blogger.com/profile/06376507762774449573noreply@blogger.com0tag:blogger.com,1999:blog-8517575918976762544.post-49338732568367555772011-05-22T21:35:00.000-07:002011-05-22T21:35:59.233-07:00Sun Dried Tomato and Caper Pilaf<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOh7oQJ-SoO_R4Nfkav5-sH1W2yZeB360Aqo837gQcPzOaT3mpd2aBm2hyjL3x9RUOHqXOPpuJou-cIM3sm8l_jYIxkwFm9Jq0139PWzFEm2gzmIYeF1K1Wq6JiPpTr0RGQNgBR79b4lww/s1600/sun+dried+tomato+caper+pilaf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOh7oQJ-SoO_R4Nfkav5-sH1W2yZeB360Aqo837gQcPzOaT3mpd2aBm2hyjL3x9RUOHqXOPpuJou-cIM3sm8l_jYIxkwFm9Jq0139PWzFEm2gzmIYeF1K1Wq6JiPpTr0RGQNgBR79b4lww/s320/sun+dried+tomato+caper+pilaf.jpg" width="286" /></a></div><br />
Tired of just plain rice? We were, so I decided to try something new with a few ingredients I had laying around. The little vegan can be finicky, especially when ingredients are mixed together, but if I have things in that she really likes (in this case capers) and pulverize them she is more likely to try them. With that said, in the directions I place certain ingredients into a food processor but you could easily dice them up and use them that way to give the dish a little more texture.<br />
You could easily add a protein like garbanzo beans, tofu or tempeh to make this a main course. We used it as a side and it yielded four servings. Also, I used dry sun dried tomatoes, if you use the type in oil you could probably cut back on the oil used in the recipe.<br />
<br />
1/4 cup sun dried tomatoes<br />
1 small shallot<br />
1 large clove of garlic<br />
1 tbsp capers<br />
1 cup rice of choice (I used a wild rice medley)<br />
1 tsp nutritional yeast<br />
water per the directions on your rice for one cup of rice<br />
1 tsp Vegetarian Better Than Bouillon No Chicken Base<br />
<br />
Place sun dried tomatoes, shallot, garlic and capers in a food processor or blender and get it to a paste consistency. In a pot (large enough to cook rice in) saute tomato paste in olive oil for five minutes. Add rice and nutritional yeast and saute for another five minutes. Add water and bring to boil. Once boiling stir in Better Than Bouillon and reduce heat. Cover and cook per directions on your rice. Once all liquid is gone it is ready to serve.Don't Fear The Veganhttp://www.blogger.com/profile/06376507762774449573noreply@blogger.com0tag:blogger.com,1999:blog-8517575918976762544.post-69016013651178092912011-05-21T22:28:00.000-07:002011-05-21T23:05:56.849-07:00La Socca with Lemon Thyme - Garbanzo Bean Flour Crepe<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-qhaMetmWhE_YloOJYVhbgh_B8C2oe9kIH9Fn8zMGcAoFN43YGbOP1CrbNDFjlA5hS86eNVNQYmJ1OoF4RYfLjuj1pr5ufCoC_t7FeQvkZDSeiFkQ2y6eN2rj54c_nU_SW_Hf3WLDX3Mc/s1600/la+Socca.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-qhaMetmWhE_YloOJYVhbgh_B8C2oe9kIH9Fn8zMGcAoFN43YGbOP1CrbNDFjlA5hS86eNVNQYmJ1OoF4RYfLjuj1pr5ufCoC_t7FeQvkZDSeiFkQ2y6eN2rj54c_nU_SW_Hf3WLDX3Mc/s320/la+Socca.jpg" width="315" /></a></div><br />
Until picking up the <i>Williams-Sonoma Savoring Appetizers</i> I had never heard of these little cakes originating in Nice, France. I am rather surprised that with so many people having trouble digesting gluten that these crepes haven't received more love. From what I've read, if you go to Southern France you can buy them on the streets from vendors fresh out of the oven. It also seems that when available they are cooked in a brick pizza style oven.<br />
Traditional soccas are garbanzo bean flour, salt, oil and water served immediately out of the oven dusted with pepper. Last week I picked up a lemon thyme plant that I have been dieing to use so I opted to throw it in and dusted the finished crepe with lemon pepper and a bit of Himalayan salt. This recipe is so versatile that you could easily play with different herbs. We ate it with our meal but I think it would go great with Hummus or any other dips or just chow it down by itself. It was super easy and my family loved it.<br />
One note of warning is that you want to make sure your pan has a flat bottom. Mine is old and has dips so it came out unevenly cooked. It also doesn't help that I probably have the worst oven ever made and it isn't level so the batter slipped to one side. Hey, if I could pull it off under these less than perfect circumstances anyone should be able to do it! <br />
<br />
1 3/4 cup water<br />
1 1/2 cup garbanzo bean flour<br />
3tbs + 1 tbs olive oil<br />
fresh lemon thyme leaves-about 1/2 tsp <br />
1 tsp salt<br />
Lemon Pepper <br />
<br />
Pour water in a large bowl. Whisk in flour 1/2 cup at a time making sure there are no clumps. Whisk in 3 tbs olive oil, thyme and salt. Don't worry, batter is very watery, similar to a soy milk consistency.<br />
<br />
When you are ready to cook move oven rack so it is approximately 5 inches from broiler. Place a heavy duty, 12" X 16" baking sheet in oven. Preheat oven with pan in it to 500 degrees F (my oven took 18 minutes to preheat.) Once oven is preheated take out pan and spread 1 tbs olive oil over it. Pour batter in pan and move around so it is even (should be about 1/8" thick.) Turn on broiler to high and place pan back in. Ok, so everything I read said to cook for 2-3 minutes. It needs to be golden brown slightly charred in spots. Once again, my oven leaves a lot to be desired and it took 6 minutes to get it to this point. The pieces that weren't as thoroughly cooked were not as good but were not inedible. Point being, watch it closely so it doesn't over cook but don't stress if your oven takes a little longer.<br />
<br />
Once it is cooked, immediately dust with lemon pepper and salt, slice, remove from pan and serve!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglzAK2sEwBhdjAOpvnqGY7P-a0OMk2uvNvG3EuzdfgGVdRosk0lo9i_8fKWJULwZSg0qTeFwCbi4p8VEGUnZjKhdOOW64KPjM-sjKxJ_pHYzUsWn7FIO_CFKSGksMycH5xi_YSTpwi9C4P/s1600/lemon+thyme.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglzAK2sEwBhdjAOpvnqGY7P-a0OMk2uvNvG3EuzdfgGVdRosk0lo9i_8fKWJULwZSg0qTeFwCbi4p8VEGUnZjKhdOOW64KPjM-sjKxJ_pHYzUsWn7FIO_CFKSGksMycH5xi_YSTpwi9C4P/s320/lemon+thyme.jpg" width="239" /></a></div> Lemon ThymeDon't Fear The Veganhttp://www.blogger.com/profile/06376507762774449573noreply@blogger.com2tag:blogger.com,1999:blog-8517575918976762544.post-59076213829515930012011-05-13T11:30:00.000-07:002011-05-13T11:30:31.268-07:00Pea and Hearts of Palm Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWoZxaucbaqicU2HDlIWbaw94_iasAkYFAbUQAPpwIpgkq_gTwXwHjOcBGsox2S5Wz4d79xRyi71imsYnv1t3oa77Ibsht1mjexVV66n1apVwWNa2u6E5ijbDqyzR6Fx3YTWccsbW7Rh7f/s1600/pea+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWoZxaucbaqicU2HDlIWbaw94_iasAkYFAbUQAPpwIpgkq_gTwXwHjOcBGsox2S5Wz4d79xRyi71imsYnv1t3oa77Ibsht1mjexVV66n1apVwWNa2u6E5ijbDqyzR6Fx3YTWccsbW7Rh7f/s320/pea+salad.jpg" width="291" /></a></div><br />
When I was a little one of my favorite things to go to Grandma's for wasn't the cookies or sweets but a simple salad she made out of peas and cheddar cheese. This salad actually got my husband to like peas. After going vegan I really missed it and worked really hard to try to make a version that was satisfying. The little vegan will try anything that has hearts of palm in it and that is how they eventually got added. This is her favorite salad and if I let her she would probably eat the entire bowl.<br />
<br />
Ingredients<br />
1 lb bag frozen peas defrosted<br />
1 cup frozen corn defrosted <br />
Approximately 1/2 cup jarred/bagged Hearts of Palm (3 shoots) chopped<br />
1/3 cup vegan mayo<br />
juice of one lemon<br />
1/4 tsp Himalayan salt<br />
1 tsp nutritional yeast<br />
1 tsp Braggs<br />
<br />
Mix ingredients from mayo to Braggs in a serving bowl until smooth. Gently stir in peas, corn and hearts of palm until well blended. Chill for at least a half hour. Serve and enjoy.Don't Fear The Veganhttp://www.blogger.com/profile/06376507762774449573noreply@blogger.com2tag:blogger.com,1999:blog-8517575918976762544.post-35174304554374672052011-05-10T20:35:00.000-07:002011-05-10T20:35:51.458-07:00Creamy Tomato Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR1ypaLP1Q-vqL7IsG0C7RvQrgGYSshTbKEMg5OV_NpKf0ZsmLOx-XBz6rq6of5VkCQGyOq30Vdcq4CRhWYWkFiMGYjeS7_vWxngSUkCsTP3nQzJQWzQ0uFF6IDsPjhojCOIgqnX4eYIvX/s1600/creamy+tomato+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR1ypaLP1Q-vqL7IsG0C7RvQrgGYSshTbKEMg5OV_NpKf0ZsmLOx-XBz6rq6of5VkCQGyOq30Vdcq4CRhWYWkFiMGYjeS7_vWxngSUkCsTP3nQzJQWzQ0uFF6IDsPjhojCOIgqnX4eYIvX/s320/creamy+tomato+soup.jpg" width="320" /></a></div><br />
After making the <a href="http://dontfearthevegan.blogspot.com/2011/04/no-need-for-guilt-cream-of-mushroom.html">Cream of Mushroom Soup</a> we have been eager to experiment with other creamy soups. What is better comfort soup than a grilled cheese with creamy tomato soup? It came out yummalicious and was fairly easy! The basil leaves on top were mostly for looks but tasted pretty darn good. This batch yielded 3 large bowls of soup. One more side note-we used Roma tomatoes and they have less liquid then many other varieties. If you opt to use another type tomato you will want to remove the seeds.<br />
<br />
Ingredients: <br />
2 tbsp olive oil<br />
two pinches of salt <br />
1 medium onion diced <br />
2 stalks of celery diced<br />
1 medium bell pepper (red, yellow, or orange) diced<br />
1/4 tsp ground black pepper<br />
1/4 tsp dried basil<br />
1/4 tsp dried sage<br />
2 tbsp flour<br />
2 cups water<br />
1 tbsp Vegetarian Better Than Bouillon No Chicken Base<br />
1 1/2 lbs Roma tomatoes<br />
1/4 tsp garlic powder<br />
1/4 tsp paprika<br />
3/4 cups <a href="http://dontfearthevegan.blogspot.com/2011/03/cashew-cream.html">heavy cashew cream</a><br />
<br />
In a soup pot saute onion, celery, bell pepper and one pinch of salt in 1 tbs olive oil over medium low heat until onions are translucent. Add pepper, basil, sage and flour and cook for five more minutes. Slowly stir in 2 cups water. Add bouillon. Bring to a boil and then simmer for 30 minutes.<br />
<br />
While broth is simmering, in a separate pan, saute tomatoes in 1 tbs olive oil with one pinch of salt, garlic powder and paprika. Saute over medium heat for 5 minutes, then allow tomatoes to cook over low heat until you add broth to blender.<br />
<br />
After broth has simmered for 30 minutes, pour into a blender with cooked tomatoes and blend on high until smooth and creamy. It took a minute or so in the Vita-mix. Mixture back into soup pot and bring to a boil. As soon as it has boiled remove from heat and stir in cashew cream. Do not let it boil once cashew cream is added because it will crack (remember this if you happen to have left overs that you are trying to reheat.)Don't Fear The Veganhttp://www.blogger.com/profile/06376507762774449573noreply@blogger.com0tag:blogger.com,1999:blog-8517575918976762544.post-16263742132498334702011-05-07T22:42:00.000-07:002011-05-07T22:42:29.001-07:00Caramel Apple Cake with White Chocolate Icing<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif52giAqG7_XNccVtiWI9AR5GSAXwKWfG-SMlhvekeGifmXsIJQ-oMuPAlNwUSPX-RPGv_UmLGtgPwhFDXvNXB2Hh1D-wbfygX6B7WRIxIX9FZ_0kvoB8gBFH3DrxxUBfmQjAEhvLF60nY/s1600/caramel+apple+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif52giAqG7_XNccVtiWI9AR5GSAXwKWfG-SMlhvekeGifmXsIJQ-oMuPAlNwUSPX-RPGv_UmLGtgPwhFDXvNXB2Hh1D-wbfygX6B7WRIxIX9FZ_0kvoB8gBFH3DrxxUBfmQjAEhvLF60nY/s320/caramel+apple+cake.jpg" width="315" /></a></div>A candy store in where I grew up made caramel apples that were dipped in white chocolate and then sprinkled with brown sugar and cinnamon. They were amazing and that is where this idea came from. The DFV family liked it. The caramel hardened a little more than I was hoping for. The little vegan said it came out like a candy cake and in a seven year old mind that's awesome. If you didn't want it as candy like I would recommend cooking the caramel to a lower temp, possibly 200 degrees.<br />
Hands down this was the most time consuming cake I have ever made. The caramel took two hours to make so I would make it ahead of time and then remelt it when it was time to use it.<br />
<br />
Cake Batter<br />
1 cup Whole Wheat Pastry Flour<br />
1 1/2 cups flour<br />
1 tsp salt<br />
2 tsp baking soda<br />
4 tsp baking powder<br />
3 tbsp Ener-G Egg Replacer<br />
1/2 tsp cinnamon<br />
2 cups brown sugar<br />
1 cup oil (I use vegetable or canola)<br />
1 cup applesauce<br />
1 cup vanilla almond milk (soy milk may also be used)<br />
3/4 cup vegan butterscotch pudding (follow directions on box-I used almond milk)<br />
<br />
Preheat oven to 350 degrees. Lightly grease three 9" round cake pans.<br />
<br />
In a large bowl mix flour, salt baking soda & powder, egg replacer, and cinnamon. In a separate bowl mix sugar, oil, applesauce, milk and pudding. Slowly mix sugar mixture into flour mixture and stir until well blended. Pour batter evenly into the three pans. Tap bottom of pans to get air bubbles to the top. Bake for 20 - 25 minutes. Cake will pull away from sides when done. When done let sit for approximately 5 minutes or until cool enough to touch pans with bare hands. Flip onto cooling rack. <br />
<br />
Apple Caramel Layers<br />
1 1/2 lb apples peeled, cored and sliced into 16ths (I recommend granny smiths, fuji or pink ladies)<br />
3/4 cup water<br />
1/4 tsp cinnamon<br />
1/2 tbsp sugar<br />
1 1/2 cup <a href="http://dontfearthevegan.blogspot.com/2011/05/caramel-sauce.html">caramel sauce</a><br />
<br />
In a large pot cook apples with water, cinnamon and sugar over low/medium heat until they just start to become soft. Try to stop cooking before they begin to fall apart. Remove apples from liquid reserving 1 tablespoon of liquid for icing.<br />
Divide cook apples in three so you have equal amounts for each layer. Lie apples down on first layer (It will not cover cake completely) and then spread 1/2 cup caramel over the apples. Caramel needs to be warm so that it will spread. Repeat on next two layers so that the apples and caramel are on the top of the cake.<br />
<br />
Icing<br />
3/4 cup vegan white chocolate chips<br />
1 tbsp apple broth used from cooked apples<br />
1/2 cup Earth Balance<br />
4 oz vegan cream cheese<br />
1/2 cup organic powdered sugar <br />
<br />
Melt white chocolate with apple broth. In a mixer combine Earth Balance and cream cheese. Add melted chocolate. Slowly mix in powdered sugar. Ice the sides of cake and around top edge.Don't Fear The Veganhttp://www.blogger.com/profile/06376507762774449573noreply@blogger.com0tag:blogger.com,1999:blog-8517575918976762544.post-16350957379670144732011-05-07T22:37:00.000-07:002011-05-07T22:37:29.499-07:00Caramel SauceMiss caramel ice cream Sundays? This works perfect. Use your imagination and put it on anything you would use caramel sauce for. Warning, it is a long process. To make it right you will need at least 2 hours. You must stir constantly. The little vegan was a great help as long as I let her taste the goods occasionally.<br />
By the way, we don't allow high fructose corn syrup in our house. Corn syrup is not the same thing and for this we use organic light corn syrup. <br />
<br />
Ingredients: <br />
1 cup Earth Balance<br />
2 cups organic raw sugar<br />
2 cups <a href="http://www.mimiccreme.com/sweetened.html">sweetened mimic creme</a><br />
1 cup organic light corn syrup<br />
<br />
In a large pot mix all ingredients and bring to a boil. Cook over medium heat, stirring constantly until candy reaches 230 degrees. Pour in glass jar. When ready to use place jar in a pot of hot water.Don't Fear The Veganhttp://www.blogger.com/profile/06376507762774449573noreply@blogger.com0tag:blogger.com,1999:blog-8517575918976762544.post-65428029124558779832011-05-06T20:59:00.000-07:002011-05-22T22:17:00.387-07:00Beet Cilantro Salad with Clementine Vinaigrette<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjXW5bidoM2dtBdkUauH9Nl-VeZwcLH5bZIvuLA6MEo2xLBhS3wxHL3UX_6tUokduz4d5XIMLYCClPYm6JKnqpX6fI5ETDXvsZ8IJCpwCib_O6ja1_YZ-a5tg3ckF86VWYBHHX5yTLJNLb/s1600/cilantro+beet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjXW5bidoM2dtBdkUauH9Nl-VeZwcLH5bZIvuLA6MEo2xLBhS3wxHL3UX_6tUokduz4d5XIMLYCClPYm6JKnqpX6fI5ETDXvsZ8IJCpwCib_O6ja1_YZ-a5tg3ckF86VWYBHHX5yTLJNLb/s320/cilantro+beet.jpg" width="277" /></a></div><br />
We love beets and are always trying to figure out new ways to eat them. While reading some South American recipes I found a beet with orange salad that sounded pretty tasty so I ran with that recipe and made some modifications. I opted for clementines because we had them on hand and it came out well. It's really refreshing and will be great as we get into the warmer months.<br />
<br />
Ingredients<br />
3 cooked beets sliced<br />
3 clementines juiced (with pulp)<br />
2 tbs salted pepitas<br />
1/2 cup fresh cilantro chopped <br />
1 small shallot minced<br />
1 tbs red wine vinegar<br />
2 tbs white vinegar<br />
1/4 tsp cumin<br />
1/4 tsp ground lemon pepper<br />
pinch sea salt<br />
1/2 tsp maple syrup<br />
<br />
Mix all above ingredients together. Chill for at least one hour. Enjoy!Don't Fear The Veganhttp://www.blogger.com/profile/06376507762774449573noreply@blogger.com0tag:blogger.com,1999:blog-8517575918976762544.post-62223111865895704522011-05-03T22:02:00.000-07:002011-05-03T22:02:42.874-07:00Baked Jalapenos<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh4u4h5vZEOP96VQGnSLYVCqVQLbAg4oDGFe-3sj8osgfcqjf_DOJEtrsPWiwHl3uB7Wh8efXzqZ058rmZaNAdv_uRXLPhWNHc44YYHgkxXXbCv-xpU3KgixZwn-B3eQonnb1THS3gnqE0/s1600/jalapeno+popper.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh4u4h5vZEOP96VQGnSLYVCqVQLbAg4oDGFe-3sj8osgfcqjf_DOJEtrsPWiwHl3uB7Wh8efXzqZ058rmZaNAdv_uRXLPhWNHc44YYHgkxXXbCv-xpU3KgixZwn-B3eQonnb1THS3gnqE0/s320/jalapeno+popper.jpg" width="320" /></a></div><br />
In the days when dairy and fast food were still part of my diet, this one establishment had Cream Cheese Jalapeno Poppers with a Raspberry Dipping Sauce. I loved the mix of sweet and spicy and have craved those little things for years which is why I chose the sweet addition of corn flakes. I have attempted to make vegan fried poppers a few times with no luck. Either the batter would come off or the stuffing would come out. Now I must say I never tried making non vegan ones because they were so easy to find in restaurants so I am not sure if they would be any easier.<br />
Reading recipes I stumbled across a baked version and I though it might just work veganized. Well...half way into prepping it (or attempting to prep it) I told my husband to get visions of poppers out of his head because it wasn't happening. Not liking to fail I came up with plan two. All I can say is that I am worried about hubby having a tummy ache from eating all the peppers. They were awesome and will fill the need for poppers in our life for now on, though they don't qualify as finger food because they need to be eaten with a fork and knife.<br />
<br />
Ingredients<br />
1/2 cup soy milk<br />
1/2 tsp apple cider vinegar<br />
6 fresh jalapenos <br />
8 oz vegan cream cheese<br />
1 tbsp tomato paste<br />
2 tbsp wheat free Tamari<br />
1 tbsp nutritional yeast<br />
1 tbsp miso <br />
juice of one lemon (about a tbsp)<br />
1 tsp garlic powder<br />
1/4 tsp paprika<br />
a pinch of cayenne pepper<br />
2 cups frosted corn flakes, crushed*<br />
1/4 tsp chili powder<br />
<br />
In a bowl mix soy milk and vinegar. This needs to sit for at least 15 minutes so it curdles.<br />
Preheat oven to 375 degrees.<br />
Cut jalapenos in half, length wise and remove seeds. Steam jalapenos for 3 minutes.<br />
With a mixer, mix ingredients from cream cheese to cayenne until creamy.<br />
Combine corn flakes with chili powder. After soymilk has sat for 15 minutes mix in with corn flakes. In an oven safe dish place steamed jalapenos. Fill each one with cream cheese mixture. Top them with corn flake mixture. Use all corn flake mixture, it will spill over the sides of the jalapenos. If you have left over cheese put on top of corn flake mixture. Bake for 40 minutes. Serve immediately. We served with <a href="http://dontfearthevegan.blogspot.com/2011/05/herb-dressing.html">Herb Dressing</a>.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSlTf1vvpkzzjnZ4c4K4QzlxqrhrYpHe0aYUxTZNDM5x_WewYROTAHvGbDK_gQpUZtbOZCx_SxARsFtnBEenrYFkjj7GAydPnmLVpdQMiY9v-Yq5HzqNjcSyWvv9DELF-GHNg45DHimsd4/s1600/jalapeno+platter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSlTf1vvpkzzjnZ4c4K4QzlxqrhrYpHe0aYUxTZNDM5x_WewYROTAHvGbDK_gQpUZtbOZCx_SxARsFtnBEenrYFkjj7GAydPnmLVpdQMiY9v-Yq5HzqNjcSyWvv9DELF-GHNg45DHimsd4/s320/jalapeno+platter.jpg" width="239" /></a></div><br />
<br />
*if you buy gluten free like Envirokidz this is a gluten free recipe:)Don't Fear The Veganhttp://www.blogger.com/profile/06376507762774449573noreply@blogger.com0tag:blogger.com,1999:blog-8517575918976762544.post-77801944218623823652011-05-03T22:00:00.000-07:002011-05-03T22:00:54.733-07:00Herb Dressing<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHWTqyo5YPYEoQDGG7yO_jBGW1pzKUEGgR9DOIC50iFLUC0POzExmLqwDIX4x_OZAi4Kf8R614RUrUeGWGbdh7HiqwGgRH-pvaGhjDnZwW3_jSsXfXbNavVWZVvSBupRQs9NmPDsTEu8i3/s1600/herb+dressing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHWTqyo5YPYEoQDGG7yO_jBGW1pzKUEGgR9DOIC50iFLUC0POzExmLqwDIX4x_OZAi4Kf8R614RUrUeGWGbdh7HiqwGgRH-pvaGhjDnZwW3_jSsXfXbNavVWZVvSBupRQs9NmPDsTEu8i3/s320/herb+dressing.jpg" width="320" /></a></div><br />
While attempting to make jalapeno poppers I realized that I needed a dip and I knew that many restaurants serve them with Ranch Dressing. Honestly, I don't remember the last time I had Ranch or what it tasted like but I am pretty sure this is not it, however it was pretty good and the little vegan loved her veggies in it. We had plenty left over after the poppers were gone to eat on salad.<br />
<br />
Ingredients<br />
1/2 cup soy milk<br />
1/2 tsp Apple cider vinegar<br />
1/2 cup vegan mayo<br />
1/2 cup vegan sour cream<br />
1 tsp garlic powder<br />
1 tsp dill<br />
1/4 tsp raw sugar<br />
1/4 tsp whole grain dijon mustard<br />
1/2 tsp Himalayan salt<br />
1/8 tsp pepper<br />
2 tsp white vinegar<br />
1/4 tsp onion powder<br />
1/2 tsp corriander<br />
<br />
Mix soymilk and apple cider vinegar together and let sit a minimum of 15 minutes together. Mix remaining ingredients together. After soymilk and vinegar has sat for 15 minutes mix it in with mayo mixture. Refrigerate until ready to use.Don't Fear The Veganhttp://www.blogger.com/profile/06376507762774449573noreply@blogger.com0tag:blogger.com,1999:blog-8517575918976762544.post-40277664108306386842011-04-30T23:05:00.000-07:002011-04-30T23:05:11.599-07:00Deep Fried Ice Cream<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXJ0XzOW_uYrgLJDmzp4FXqhQatGZdnEzlfuwmqu1SJseGL-CKa57bkp4wGPX9GAUR6UqZ-wJkYDwMjVmJ9dmJD3x-5YiOewomFilho4ydEo31P-al7Ib3B9NixIkvMIXROUUwm_shAODe/s1600/fried+ice+cream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXJ0XzOW_uYrgLJDmzp4FXqhQatGZdnEzlfuwmqu1SJseGL-CKa57bkp4wGPX9GAUR6UqZ-wJkYDwMjVmJ9dmJD3x-5YiOewomFilho4ydEo31P-al7Ib3B9NixIkvMIXROUUwm_shAODe/s320/fried+ice+cream.jpg" width="283" /></a></div><br />
With Cinco De Mayo around the corner I was in search for a Mexican recipe that I could make to celebrate. I happened to stumble across fried ice cream which had completely slipped my mind. When I was a kid I disliked Mexican food but would eat when we went out with the promise of fried ice cream as a dessert. My husband and daughter had never had it which made it even more exciting.<br />
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We used Coconut Milk ice cream, chocolate and strawberry. Both flavors were good. My husband didn't really get the finish product. He thought it would have been good without frying it. Making these was a pretty involved process and I think if I were to make them again I would make them a day before I planned on eating them. A bonus was that the Little Vegan had a blast making them and really liked them especially since she got to stay up till 10:30pm for dessert.<br />
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Ingredients<br />
2 pints vegan ice cream of choice<br />
5 cups frosted corn flakes crushed<br />
1 cup <a href="http://dontfearthevegan.blogspot.com/2011/03/cashew-cream.html">cashew cream</a><br />
1/2 cup raw sugar<br />
1/2 tsp cinnamon<br />
1 tsp cocoa powder<br />
1 dash cayenne pepper<br />
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Cover a cookie sheet or dish that will fit in your freezer with wax paper. Roll ice cream into balls (I made 4 balls per pint.) Place balls on wax paper and cover with plastic wrap. Put in freezer for at least 2 hours. Mix cashew cream, sugar, cinnamon, cocoa and cayenne. Roll balls in cashew cream and again in corn flakes so that they are well covered. Freeze for 30 minutes. Repeat process. Freeze again for a minimum of 30 minutes (they can freeze over night.)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqnQ5_HesJk9w4_rhDYm-su2Vqgui0w89P_oPOFLse-FwgbdVew-ra397oFV4Pve0KG4qL-MF5nXak5yeqFy-VUT5_h5Y17B70cQrHs4dmvtRm5Z5U-7_17Mw4IWrZoI5cl5LJqvijzgu8/s1600/ice+cream+balls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqnQ5_HesJk9w4_rhDYm-su2Vqgui0w89P_oPOFLse-FwgbdVew-ra397oFV4Pve0KG4qL-MF5nXak5yeqFy-VUT5_h5Y17B70cQrHs4dmvtRm5Z5U-7_17Mw4IWrZoI5cl5LJqvijzgu8/s320/ice+cream+balls.jpg" width="239" /></a></div><br />
Heat oil to 375 degrees. If you don't have deep fryer fill a pot with 4" oil and heat to 375. Fry for 30 seconds(the recipes I read said a minute but the one I let go that long fell apart.) Remove from oil, set on paper towel for a second and serve immediately. Serve with chocolate syrup. The recipe I used is below.<br />
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Chocolate topping<br />
3/4 cups chocolate chips<br />
1/4 vegan milk of choice<br />
1 tsp honey<br />
dash cinnamonDon't Fear The Veganhttp://www.blogger.com/profile/06376507762774449573noreply@blogger.com0