Joie de Vegan!

Voila! Magic Kale Chips...

2011-02-20T21:25:00.000-08:00

I call these Magic Kale Chips because they disappear like, you guessed it, magic! Make a batch and see for yourself...but don't say I didn't warn ya! :)

*the fine print: These come out beautifully if you use a dehydrator. I haven't tried them in the oven and don't know if you would get the same crispy, flavorful results.

Ingredients:
1-2 bunches organic kale
the juice of 1-2 whole organic lemons
1 organic red bell pepper, chopped fine
1/2 cup raw cashews, soaked in water for at least 30-60 minutes (you can also use pine nuts or macadamia nuts)
dash of cayenne pepper, red chili flake or simply black pepper, to taste
Celtic sea salt to taste
1-2 Tablespoons of nutritional yeast

Directions:
Wash kale well, then run a sharp knife in line with the stem of the kale, cutting off the leaves. (You can use the kale stems in vegetable juice or green smoothies).Break the kale into smaller pieces or leave them whole, and place them into a large mixing bowl.

In a blender or food processor, blend cashews, lemon juice, chopped red bell pepper, chili flake/pepper, sea salt, and nutritional yeast. You may need to add more lemon juice and/or more water to get this to mix easily. Blend well! You want the resulting mixture to be the texture of a creamy alfredo sauce.

Pour the saucy mixture into the bowl of kale, and massage into the kale by hand until all pieces are well coated.

Spread the kale evenly onto dehydrator trays, preferably lined with teflex sheets. If you don't have teflex sheets, your chips will still turn out fine...you'll just have a bit of a mess to clean up after as the sauce will drip through the mesh dehydrator sheets. No worries...they taste so good, it will still be worth it!

Dehydrate at about 110 degrees in dehydrator for 4-6 hours or until completely dry and crunchy. Store in an airtight bag (or eat the entire batch as soon as it comes out). My batches rarely make it into storage - LOL!

Enjoy the magic!

I'm baaaaaaaack!

2011-02-19T21:58:00.000-08:00

Hopefully, without any poltergeists involved!

I am back to blogging about my favorite recipes & other foodie finds. Only this time in addition to everything being about vegan food, my posts will also be gluten-free & soy-free due to some allergies that were discovered in myself & my children.

I have spent quite a few months figuring out this new way of eating and am excited and ready to start blogging again! I always thought going vegan from vegetarian was quite easy...that's because I wanted to do it (for the animals). I honestly never felt limited as a vegan, I actually felt a sense of abundance.When I was told, however, that I needed to avoid all gluten & soy, it was a different story. I actually went through a period of feeling quite irritated that I couldn't eat tofu, tempeh or miso or "regular" bread, pasta & vegan baked goods. I even relapsed a few times, wanting to believe that my system would handle these foods better this time. But my body showed the same uncomfortable reactions. Finally, I tried to gain a new perspective. I knew it was just a matter of discovering what my new alternatives were. I also knew it was for my own good health and after I removed these items for just a few weeks, I felt so much better and realized it was well worth it!

Now that I've been at this new & improved (for me) way of eating for a while, I have discovered many new favorites and should have plenty to blog about after such a long absence.

The new name of my blog is "Joie de Vegan" and I hope you feel the joy as much as I do!

Meet Your New Favorite Dessert for Spring: Strawberry Rhubarb Tart!

2010-05-18T00:10:00.000-07:00

Better than chocolate. I kid you not. And if you knew how much I love chocolate, you would realize just what an incredible compliment that is!

I took a PCC Cooks class over at Bastyr University taught by Tiffany Pollard a few weeks ago and loved each recipe she guided us through. This dessert really took the cake though. And that's saying a lot considering it's a tart. Sorry...bad humor...it's late & I really should be sleeping.

So, on with the recipe for this light & refreshing dessert, the perfect balance of sweet & tart, infused with fresh thyme!

Strawberry Rhubarb Tart
Serves 8
Prep time: 10 mins.
Cook time: 10 mins.
Chill Time 1 hour

Nut Crust (make this first)
2 1/4 cups almond or hazlenut meal
9 pitted fresh dates
2 tablespoons coconut oil
1/2 teaspoon sea salt
1 teaspoon cinnamon

Put all ingredients into a food processor. Process until well combined. Pour into greased standard tart dish.

Press the mixture into the dish evenly; make sure to push it up onto the sides. It's best to chill the crust for 20-30 minutes before adding the filling.

The Filling
4 cups fresh strawberries, cut into bite sized pieces
2 cups chopped rhubarb
1/2 cup maple syrup
Juice from 1 lemon
4 1/2 tablespoons of agar agar (this is used in place of gelatin, contains no animal by-products, and I like how it sets so much better. You can usually find it in a health food store or Asian market)
1 1/2 tablespoons FRESH thyme
Pinch of sea salt
tiny splash of almond extract

Put all ingredients into a medium saucepan and bring up to a simmer, while stirring, to combine. Simmer for 8 to 10 minutes, until rhubarb is soft.

Pour into chilled nut crust and let chill for at least 1 hour before serving.

You can place a few sprigs of fresh thyme on for garnish to make it extra pretty, but my family usually eats it before I can do this.

Yours in JOY and HEALTH of gluten-free, soy-free, vegan eating! (whew! that's a mouthful!)
Tami

Was my blog title prophetic or what?!... or...Help Me Rename My Blog (a Contest!)

2010-05-17T23:15:00.000-07:00

Tami Transcends Tofu. I came up with this name because I was trying to say that in my vegan food blog, I would transcend what people might think of when they hear the term "vegan" food. Sometimes vegan is synonymous with tofu - an image of bland, boring, tasteless tofu. Of course, I don't think that about tofu. I know how to make it yummy! And I didn't mean I'd never share a recipe without tofu, just that I would transcend any preconceived ideas about vegan food. But the funny and prophetic part is that now my blog will be soy-free, which means, tofu-free. And also gluten free! After months of going on & off elimination diets & having allergy tests done, I have discovered I need to avoid gluten and soy. I am feeling so much better and I have once again expanded my world, rather than limited it. So, as you can see I am going to be engaging in some serious transcending in the recipe department!!

This lil' piggy and I love our greens!

Now that you know this, I need your opinion...do you think I should change the name of my blog to reflect the fact that everything I eat will now be soy-free, gluten-free & vegan (!!!) or do you think I should keep it the same? I think a new name might be nice...If anyone can come up with one that I choose to use I will mail you my Tofu Cookery cookbook as a prize!

So, get those creative juices flowing and leave me your blog name ideas in the comment box!

Dreena Burton's Sweet Potato Lentil Chili

2010-04-06T22:17:00.000-07:00

This recipe is from my favorite cookbook, Eat, Drink & Be Vegan by Dreena Burton. This is the one cookbook I own (and I own a lot of cookbooks!) where everything I've made from it has turned out super yummy and always gets compliments from my husband & kids. It is the cookbook I always recommend to people when they are looking for a "really good, but easy" vegan cookbook.

This recipe is surely a family favorite and perfect for nights when you are craving warm, satisfying, comfort food. The red lentils add a thickness to the chili and the sweet potato adds a sweet contrast to the spices. It is best served by the bowl with Dreena's recommendation of a BIG dollop of guacamole...your tastes buds will go crazy (in a good way)!

Sweet Potato Lentil Chili from Eat, Drink & Be Vegan by Dreena Burton
makes 5-6 servings, vegan & wheat free

1 tablespoon coconut oil
1 3/4 cups diced onions
1 cup diced celery
2 1/2 cups peeled & cubed sweet potatoes
3 large minced garlic cloves
1 teaspoon sea salt
freshly ground black pepper to taste
2 teaspoons chili powder
1 teaspoon paprika
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cumin
1/4 teaspoon crushed red pepper flakes - or to taste
1 1/4 cups dry red lentils, rinsed
2 1/2 cups water
1 28 oz can cushed tomatoes, pureed in blender, or with hand bender
1 14 oz can kidney beans
1 bay leaf
3 tablespoons freshly squeezed lime juice
lime wedges (for garish)
guacamole for topping

In a large pot (I love using my Le Creuset Dutch Oven for this) on medium heat, add oil, onions, celery, sweet potatoes, salt, pepper, chili powder, paprika, nutmeg, cumin, cinnamon, and red pepper flakes. Add about 3 tablespoons water. Stir to combine. Cover and cook for 6-8 minutes, stirring occasionally. Add rinsed lentils, water, tomatoes, beans, and bay leaf. Stir once more and increase heat until chili is bubbling. Reduce heat to low, cover and simmer for 25 minutes or longer, until sweet potatoes are softened, stirring occasionally. Stir in lime juice, season to taste with salt or pepper if needed. Serve with a dollop of guacamole and lime wedges and generously squeeze on the lime juice.

If you try this recipe and love it, be sure to check out Dreena's blog. She is always creating something new and exciting, plus she is one awesome mom of three young ones and a heck of a nice person. I think she just might be my hero. :-)

Yours in the JOY of vegan eating,

Tami

(Happy) Split Pea Soup!

2010-03-26T20:45:00.000-07:00

This gluten-free, soy free recipe is from Colleen Patrick Goudreau's Boook called The Vegan Table (Which I highly recommend. btw). The addition of 'liquid smoke' (located near the bbq sauce in your grocery store) gives the soup a nice salty & smokey flavor that is completely compassionate since it takes the place of ham. That's right, no cute lil' piggies were harmed for this great tasting soup! Colleen's recipe has become a family favorite here, especially on those wet & cold days of Spring that don't feel so springy!

Split Pea Soup
Makes 4-6 servings

2 cups green split peas
6 to 7 cups vegetable stock ( I use Rapunzel cubes dissolved in water)
1 medium size yellow onion, diced
2 yukon gold potatoes, peeled & diced
2 or 3 garlic gloves, diced
2 carrots diced
1 tsp. marjoram
1 tsp. dried basil
1/2 tsp. dried parsley
1/4 tsp. ground mustard
1/4 tsp. black pepper
1/2 tsp. liquid smoke (optional)
salt & pepper to taste

Rinse split peas of any residue or small stones. Place all ingredients except salt and pepper in a soup pot, and bring to a simmer. Cover loosly and cook until peas are tender, 1 hour or longer. Check occasionally to make sure the water has not completely evaporated. Heat should be medium-low.

You'll know the soup is done when the peas have broken down and they are mushy. Add salt and pepper to taste and serve while hot.

If you like a creamier soup, you could puree it in a blender or food processor. Colleen says this soup can also be cooked in a slow cooker by combining all ingredients and cooking on low for 6 to 8 hours. I haven't tried that yet, but plan to. Who doesn't love the ease of the slow cooker?!

Yours in the JOY and Health of vegan, gluten-free eating,

Tami

Getting My Baking Groove on with GF Vegan Dark Chocolate Muffins

2010-03-10T18:02:00.000-08:00

Yay! I am so excited! This is the first time I have baked from scratch since going GF. I used the Flying Apron book once again. It has become my recipe bible and has not let me down so far. I adapted the recipe a bit using Bob's Red Mill Gluten-Free All Purpose Baking Flour because I did not have garbanzo bean flour on hand...although it is one of the flours in the all-purpose mix I used. The results were yummy - deep, dark, moist, fluffy, chocolately! My husband loves 'em, all 3 kids love 'em and I love 'em. I think you will too!

Dark Chocolate Muffins
gluten-free, vegan, makes 18
recipe adapted from Flying Apron's Gluten-Free & Vegan Baking Book

2 1/2 cups sifted Bob's Red Mill GF All Purpose Flour
1 1/3 sifted cocoa powder
1 1/2 teaspoons salt
1 tablespoon baking soda
1 cup canola oil
2 cups water
2 cups maple syrup

Preheat oven to 375 degrees.

Combine sifted gluten free all purpose flour, sifted cocoa powder, salt, and baking soda in a large bowl. Whisk in canola oil, water, and maple syrup until smooth.

Working quickly to get the most out of the baking soda, divide the batter evenly among 18 lined muffin tins.

Bake until tops are firm to the touch and a toothpick inserted into the muffin comes out clean, about 25 minutes.

Yours in the JOY of vegan, gluten-free eating,

Tami

A Vegan Reuban That Would Make Your Bubbie Happy

2010-03-01T22:21:00.000-08:00

The posting of this recipe is loooong overdue. I made this sandwich back in Decemeber of 2009 and meant to post it much sooner, especially for a dear friend who had inquired about it. Sorry, Wendy (if you are reading this!). It is a really yummy vegan version of a reuban sandwich. I think I must have consumed about 7 of them over the month of December after my January issue of Veg News arrived in the mail with the recipe. Now that I am eating gluten free as well as vegan I guess I would just need to find a decent bread to put around all this yumminess. If anyone has any suggestions for a hearty, "rye-like" gluten free bread, I would love to know about it - thanks!

Grilled Tempeh Reuban Sandwiches
by Allison Rivers Samson, owner of http://www.alisonsgourmet.com/

3 tablesoons sunflower oil, divided
8 ounces tempeh, sliced into 8 large 1/8 inch thick sheets
1 large yellow onion, sliced
1 teaspoon garlic, minced
2 bay leaves
1 1/2 teaspoons paprika
3/4 teaspoon caraway seeds
3/4 teaspoon dried dill
1 teaspoon salt
2 tablespoons apple cider vinegar
1 tablespoon tamari
1/4 teaspoon black pepper
3/4 cup water
8 slices rye bread
2 tablespoons non-hydrogenated margarine
Homemade Thousand Island Dressing (1/3 cup vegan mayo, 2 tbls ketchup, 3 tbls chopped dill pickles combined together) )
1 cup sauerkraut, drained
2 avocados, mashed

Brown tempeh in 2 tablespoons of sunflower oil over medium heat in a saute pan. Remove the tempeh from pan & set aside.

Add remaining oil and onions to same pan, stirring & browning for 5 minutes. Return tempeh to pan and stir in the garlic, bay leaves, paprika, craway seeds, dill, salt, vinegar, tamari, and black pepper. Add water and simmer for 30 minutes or until you see that the water has evaporated and the tempeh is coated with a glaze. Remove the bay leaves.

Next prepare the rye bread by heating a large skillet over medium-high heat. Spread two slices of bread with margarine. Grill for 3 minutes, until browned on one side only. Repeat for all remaing slices of bread and set aside.

Layer the homemade Thousand Island Dressing, sauerkraut, 2 slices of glazed tempeh, onions, and avocado between the ungrilled sides of two pieces of toasted bread. To get as close to the real deal, you can repeat with remaining ingredients for a thicker sandwich (I only did one layer in the photo above).

These are so yummy - I dare you not to repeat the recipe the next day...and a few days after that...and so on! And don't forget, if you know of a good gluten free "rye" substitute, let me know! :)

Yours in the JOY of vegan eating,

Tami

God Bless the Baking Nuns!

2010-02-28T21:19:00.000-08:00

Although some of my readers know this, most of you do not: My daughter and I have gone gluten-free in our diets and are awaiting testing to see if we have Celiac Disease. I had noticed a pattern of our daughter complaining of bad stomach aches after eating anything with wheat (gluten).

I also noticed how much better I felt when I went on Tess Challis' Two Week Wellness program where I just so happened to go without wheat for two weeks. After the program, I went back to eating whole grain wheat and quickly noticed my old nagging symptoms returned. So, we both went gluten free and felt better within 3 days. I have a strong family history of auto immune diseases and have Hashimoto's Thyroiditis myself, so I want to get checked out for Celiac's and then follow through with my daughter.

Overall, the dietary changes at home have been easy. But eating vegan gluten free out in the world has been more challenging, especially where one cannot read labels. And then there have been other discoveries that have challenged me...

Since following the gluten free diet I realized that I would not be able to receive the bread as part of the Eucharist Celebration at our Catholic Church. This made me feel very sad. I read up on the subject and learned that the Church insists that the host be made of wheat since that is what it is belived to have been made of in Jesus' time. I also know that someone with Celiac Disease cannot have even a small "host size" amount of wheat without damaging themselves internally and setting themselves up for later diseases. It is, however, considered valid for a Catholic with Celiac Disease to just receive the wine alone. Although this is a way to still participate in the Eucharist it feels like half-way. That just doesn't feel right to me. This was the first time I made this connection between the host and Celiac Disease and my heart went out to Catholics with Celiacs everwhere.

So, today at Mass when I watched our priest pray over the bread, I found myself getting really emotional about it, realizing I couldn't have it. I felt outcast, alienated & abandoned knowing I might never have that wafer dissolve in my mouth again and hear the minister announce, "The Body of Christ" and respond with a heartfelt, "Amen". This might be hard for others to understand (especially if not Catholic) but to me, this feels like a huge loss. It may turn out that I have more of a sensitivity vs. an immune disease and that would be good news, but what about all the other Catholics out there with Celiac's? I stepped into their shoes today and can imagine what they must be feeling.

The good news is there is always hope. Always. God Bless this group of Benedictine nuns in Missouri, who through much trial and error, created a super low gluten wafer. It is so low that a person with Celiac Disease would need to consume about 240 of them in one sitting before doing any internal damage. And it is still considered valid by the Catholic Church because it does in fact contain wheat (from wheat starch). Here is a wonderful video that tells the story. I have already spoken with my priest about the wafers and we are going to figure out a plan to get them into the hands of Eucharistic ministers for those that need them at our church. Amen!

The Soup My Kids Said I Should Post On This Blog

2010-02-25T23:49:00.000-08:00

Everbody know that kids are the best critics because they are so dang honest! So, chances are if they say this soup was so good that I should post it here, then it's that good! Once again, I must give credit to my Flying Apron cookbook. I didn't follow the recipe to a T, but it sure did inspire me. Their recipe called for the addition of one 14 ounce can of coconut milk at the end of the recipe, but I was out and came up with a different variation. I chose to add gluten free (quinoa) noodes because I knew that would make my kids go gaga at the dinner table. I have to admit, I always try to stack the odds in my favor of a pleasant dinner time and in my household, noodles help! :)

Carrot Fennel Noodle Soup

makes 6 servings, vegan & gluten free

1/2 teaspoons fennel seeds

1 tablespoon extra-virgin olive oil

1 medium yellow onion, finelty diced

1 fennel bulb, halved & thinly sliced

6 cups vegetable stock

1 1/2 lbs. carrots (about 14 small carrots, cut into 1/2 inch rounds)

2 teaspoons salt

Freshly ground pepper

6 cups cooked quinoa noodles

In a big soup pot saute 1/4 of the fennel seeds and all of the diced onions in the olive oil until the onions are softened. Add the sliced fennel and continue to saute another 5 minutes. Add the vegetable stock, carrots,

salt, remaining 1/4 fennel seeds and bring to a boil. Reduce the heat to low and simmer covered, until the carrots are soft, about 20-30 minutes.

Remove about half of the soup from the stove and puree in a blender. Return to the pureed portion into the pot and add pre-cooked noodles and pepper to taste before serving. You can garnish with fennel fronds if you like.

Yours in the JOY and HEALTH of vegan, gluten free eating,

Tami

Asian Kale Salad...that my kids love. No Kidding!

2010-02-24T22:20:00.000-08:00

Yes, you read that correctly. My kids eat raw kale. And they ask for seconds. At least when it is in this salad. So yummy. From my favorite vegan, gluten free eatery: Flying Apron Bakery in Seattle.

Asian Kale (from Flying Apron's Gluten-Free & Vegan Baking Book)
Serves 4-6

1 bunch kale, ribs removed, thinly slices ( I was lazy & tore mine)
2 small carrots, peeled and julienned ( I sliced mine)
1 red bell pepper, diced (yep, I did that)
1/2 small purple cabbage, sliced (I added in this in for extra crunch & color - love it!)
2 tablespoons gomaiso (this is REALLY important - do not skip adding this traditional Asian sesame salt - it is what really makes this salad pop)

Dressing
3 cloves garlic, minced
1 teaspoon grated fresh gingerroot
1 1/2 tablespoons sesame oil
2 tablespoons extra-virgin olive ol
2 tablespoons tamari (wheat free)
1 4/4 tablespoons brown rice vinegar
1/4 cup toasted pumpkin seeds

Combine the kale, carrots, and bell pepper in a large salad bowl.

Prepare the dressing by combining all the dressing ingredients as listed and mix well.

Pour dressing over the kale salad mixture and toss. Let marinate for at least 30 minutes in the fridge. The longer it marinates, the stronger the flavors will be. Add in pumpkin seeds and gomasio before serving, toss and serve.

Yours in the JOY & HEALTH of Vegan Gluten-Free Eating,
Tami

Fridge Porn

2010-01-24T22:04:00.000-08:00

Haha - you gotta love that title. It's late...I'm loopy! Anyway, I am about to start the Two-Week Wellness Solution created by Tess Challis. My good friend Holly told me all about Tess and her wonderful blog many months back. I am excited to have this opportunity to take my vegan, healthy lifestyle to the next level. I hope to lose a bit of weight over the next few weeks and have increased energy and a feeling of well being. Who wouldn't want that, right?

Well, I am off to read more about the Wellness Solution right now because it's starts tomorrow morning for me. But first, here's my fully stocked fridge...my pantry is equally as stocked with legumes, beans and whole grains...but you'll just have to trust me on that one because my camera ran out of battery!

Yours in the JOY of vegan eating,

Tami

Arroz Non Pollo (in the crock pot)

2010-01-23T21:28:00.000-08:00

I loved today. Well, I love everday, but today, perhaps a little bit more. I awoke to the smell of my husband cooking onions & spices in the kitchen and soon discovered he was trying out new recipe from our Fresh Vegetarian Slow Cooker cookbook by Robin Robertson. How awesome is that? The day got even better as we headed out for a fun family hike (preceded by lunch and some children's shoe shopping). We hiked until it was almost dusk and since it was a damp, cold day, I can't say enough how wonderful it was to come home to a meal that was nearly ready to go!

This is a real winner of a recipe. I try & only posts the recipes that really impress me and our family and this one is worthy! It tastes like the Spanish classic (one if my husband's favorites) but is made with chickpeas instead of chicken. Enjoy!

Arroz non Pollo
for a large slow cooker
serves 8

2 tablespoons olive oil
2 medium size onions, chopped
2 small carrots, chopped
4 garlic cloves, chopped
1 tablespoon dried oregano
1 tablespoon ground cumin
1/4 teaspoon saffron threads
Two 14.5 ounce can diced tomatoes with juice
5 cups vegetable stock
1 large red bell pepper, seeded and chopped
16 ounces green beans, ends trimmed, cut into 1 inch lengths
2 15.5 ounce cans of chick peas
salt & freshly ground pepper
2 cups rice (brown or white)
1 1/2 cups salsa of your choice (we used Trader Joe's Salsa Verde)
1 cup frozen peas

1) Heat the oil in a large skillet over medium high heat. Add the onion and carrot, cover, and cook until softened, about 5 minutes. Stir in the garlic, oregano, cumin, and saffron and cook for 2 minutes longer.

2) Transfer the vegetable mixture to a lightly oiled large slow cooker. Add the tomatoes, stock, bell pepper, green beans, and chick peas; season with salt and pepper, cover, and cook on Low for 6-8 hours.

3) About 45 minutes before the end of cooking time, cook rice separately and add it to the crock pot.

4) About 10 minutes before serving, stir in the salsa, peas, and olives and cover. Taste to adjust the seasonings before serving.

Yours in the JOY of vegan cooking,

Tami

Toasting in the New Year with Pink Champagne Cupcakes (vegan & gluten-free!)

2009-12-31T12:59:00.001-08:00

Happy New Year to You and Yours! We will be celebrating the New Year with these yummy cupcakes. I saw the recipe in this month's Veg News and thought it would be perfect to toast in 2010! I've already tried one and they are DELICIOUS!! It's early enough (in most time zones) to whip up a batch yourself. Cheers!

Pink Champagne Cupcakes by Beverly Lynn Bennett*

(vegan & gluten-free)

Makes 12

1 3/4 cups gluten free flour

3/4 cup unbleached cane sugar

2 tablespoons tapioca flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon xantham gum

1/2 teaspoon salt

1 cup whole strawberries

3/4 cup vegan Champagne

1/4 cup safflower oil

2 teaspoons vanilla

1 tsp red wine vinegar

2 tablespoons beet powder

Champagne Buttercream frosting (see recipe)

colored sprinkles or sugar

1. Preheat oven to 350 degrees. Line a 12 cupcake tin with paper liners. Into a large bowl, sift together flour, sugar, tapioca flour, baking powder, baking soda, xanthan gum, and salt. Set aside.

2. In a food processor, mix strawberries for 1 minute or until a smooth puree is formed. Reserve 1 1/2 teaspoons for the buttercream frosting recipe, and transfer remaining puree to a medium bowl. Add champagne, oil, vinegar, add beet coloring, and whisk to combine. Add wet ingredients to dry and mix well.

3. Using a 1/4 cup measuring cup, scoop batter into prepared cupcake tin. Bake for 20-22 minutes, until a toothpick comes out clean when inserted. Let cupcakes cool for 5 minutes, and then transfer to a wire rack to cool completely.

4. Frost cupcakes with Champagne buttercream using a spatula or pastry bag. Top cupcakes with colored sprinkles or sugar.

Champagne Buttercream

1/2 cup non hydrogenated margarine

1 1/2 tablespoons strawberry puree

3/4 teaspoon vanilla

3 1/2 cups powdered sugar

3 tablespoons Champagne

In a large bowl, using an electric mixer, beat together margarine, strawberry puree, vanilla, powdered sugar and Champagne for about 3 minutes or until very light and fluffy.

*Beverly Lynn Bennett is a vegan chef and author of The Complete Idiot's Guide to Vegan Cooking. Visit her website at http://www.veganchef.com/

I'm raising my cupcake to you ..."Here's to 2010...May we all experience abundance, love, compassion, and health, now and throughout the New Year!"

Tami

It's been a while!

2009-12-28T12:32:00.001-08:00

Sorry, it's been so long without a post...I have since gone on a vacation to Florida and celebrated two holidays (as have you). I have been eating lots of yummy vegan food and just need to sit down and start posting again...not sure what happened...life, I guess! So, I will be back soon with more yummy vegan food posts. FYI, I also started another vegan blog. This new blog is non-recipe related and is the WHY behind my vegan choices.

This new blog is called Vegan of the Valley since I do indeed live in a farming valley. It is also here on blogger and can be found at:

http://veganofthevalley.blogspot.com/

Feel free to follow me over there if you are interested in vegan issues. I would love to hear from you there as well. And if you are only interested in recipes and just want to stay here, that is perfectly fine too. Just wanted to be sure you knew about it. Have a good day!

Vegan Chocolate Cupcakes For My Birthday Boy!

2009-11-16T15:06:00.000-08:00

This is what my 4 year old requested for his birthday treat to share with family & friends. I used Isa's Basic Chocolate Cupcake recipe and topped them with raspberry spreadable fruit, powdered sugar icing and fresh raspberries. They were so good!

This cupcake recipe is my all time favorite, from her book and from any other baking book for that matter!

I am short on time right now, so I will be super lazy...er....efficient and provide a link to the recipe , so you can make your own!

If you ever wanted to try a vegan cupcake, this is the one to try, it always AMAZES my non-vegan friends. Take a look at the list of ingredients...you probably have them all in your pantry/fridge right now...and if not, you can definitely find them at ANY grocery store!

Yours in the JOY of vegan eating,

Tami

No Hurry Vegetable Curry

2009-11-11T15:59:00.000-08:00

This post is dedicated to my ever patient friend, Holly. I told her several days ago I would blog this recipe for No Hurry Vegetable Curry in the Crock Pot and finally the moment has arrived. I am sipping a nice cup of Wild Arborwood Pu-erh Tea, the kids are playing upstairs with friends and I thought I should seize the moment!

This crock pot recipe is INCREDIBLE! The left overs the next day are even better than incredible...whatever that would be! Uber-Incredible?

Regardless of the adjective, this recipe is a must try, especially if you are a fan of curry and even if you aren't sure if you are a fan of curry. Every single person in my family went ga-ga over this meal, so this recipe earns 5 stars in my book. My 6 year old daughter loved the flavors of this dish so much that after she ate her first bowl, she asked for a second, just filled with the curry flavored broth. Hope you and yours enjoy it too!

No Hurry Vegetable Curry from Fresh From the Vegetarian Slow Cooker (pg. 124) by Robin Robertson

serves 4 (you may want to double the recipe to have left-overs!)

1 tablespoon peanut oil

2 large carrots, sliced on a diagonal

1 medium size yellow onion, chopped

3 garlic cloves, minced

2 tablespoons curry powder

1 teaspoon ground coriander

1/4 teaspoon cayenne pepper

2 large Yukon Gold Potatoes, peeled & diced

8 ounces green beans, ends trimmed and cut into 1 inch pieces

1 15.5 ounce can chickpeas, drained & rinsed

1 14.5 ounce can diced tomatoes, drained

2 cups vegetable stock

1/2 cup frozen peas, thawed

1/2 cup canned unsweetened coconut milk

Salt

Heat the peanut oil in a large skillet on medium heat. Add the carrots and onions, stir, cover. Cook until softened, about 5 minutes. Add the garlic, curry powder, coriander, and cayenne. Stir to coat evenly.

Transfer the vegetable mixture to a 3 1/2 to 4 quart slow cooker. Add the potatoes, green beans, chickpeas, tomatoes, and veggie stock. Cover and cook on low for 6 to 8 hours.

Just before serving, stir in the thawed peas and coconut milk. Season with salt to taste. We served ours over whole grain rice, but basmati would be great too...and some chutney on the side!

Yours in the JOY of vegan cooking,

Tami

A Fun Video by Moby

2009-11-09T22:42:00.000-08:00

I had planned on posting an amazing recipe for No Hurry Vegetable Curry, but it is getting late here and I need to get to bed. I'll aim for tomorrow instead.

In the meantime, please enjoy this video of Moby making vegan pancakes:

Almost Irish Stew

2009-11-07T20:32:00.000-08:00

Today I write to you from a very wet, cold & dark Pacific Northwest. The perfect day for crock pot cooking. This morning I prepared ingredients for "Almost Irish Stew" from Robin Robertson's book Fresh From The Vegetarian Slow Cooker (pg. 73). I have to tell you, like most crock pot recipes, this makes for an easy yet impressive dinner. And I can also say from experience it still turns out really yummy even if you accidentally set it to warm instead of low (!!!) as directed for the first 3 hours and then crank it up to high in a rush to have it ready for dinner in time. Yes, that happened to me tonight!

I can't say enough good things about this savory stew. I will definitely be making this one again!

Almost Irish Stew from Fresh From The Vegetarian Slow Cooker

Serves 6-8

2 tbs olive oil

1 large yellow onion

3 cups baby carrots, halved lengthwise

12 very small white potatoes, halved or quartered

4 garlic cloves, minced

2 15.5 ounce cans cannellini beans, drained & rinsed

4 cups vegetable stock

1 bay leaf

1/2 cup dry white wine (Frey Organic Wine)

4 tbs dried thyme

4 tbs tamari or other soy sauce

salt & freshly ground pepper

6 large kale leaves or other dark leafy greens, chopped

Heat the oil in a large skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes.

Transfer the onions to a 6 quart slow cooker. Add the carrots, potatoes garlic, beans, stock, bay leaf, wine, tamari, and thyme and season with salt & pepper. Cover and cook on Low for 6 to 8 hours.

About 15 minutes before serving, stir in the chopped kale. Serve hot.

Yours in the JOY of vegan eating,

Tami

Yay! My First You Tube Video!

2009-11-05T13:44:00.000-08:00

Make Your Own Pepper-Crusted Cashew Goat Cheese...no goat required!

2009-10-30T23:05:00.000-07:00

I have been wanting to make my own vegan cheese for quite a while, but came up with plenty excuses not to do so. It's too hard. It won't taste any good. Who has the time? Well, it turns out I was wrong, wrong, wrong on all three accounts. Back in April of this year, my Vegetarian Times magazine really piqued my interest with their technique article titled, 'Say Cheese!'. Yet there my magazine sat and I never moved beyond interest into action. That is until a few days ago when I stumbled upon the article again and somehow found the motivation to try one of the listed recipes. Sure, I was still knee deep in home renovation, had a sick child, and a hubby just back in from out of town travel with lots of laundry...what better time for a little kitchen distraction, right?

It tastes surprisingly like the real thing without the goaty aftertaste (sorry, I don't know how else to describe the flavor and it's late here). The texture is very creamy...perfect for spreading. In fact, I need to go out and buy some crackers tomorrow and serve this along with some fresh fruit like grapes, pears and apples. Trust me, do not be shy to try the recipe if you are looking for a goat cheese substitute that is worthy of your effort (and the effort really is minimal), this is it!

Yours in the JOY of vegan eating,

Tami

I'm Cuckoo for Cocoa-Coconut Chili !!

2009-10-29T16:51:00.000-07:00

I LOVE this recipe for Cocoa-Coconut Chili by Dreena Burton. I love it so much that I have thrown plain old vegan chili out of my winter repertoire and replaced it with this recipe. Anytime I can incorporate the antioxidant power of cocoa into my diet, I am all for that. And just imagine how this chili goes over with the little ones..."Hey, Kids, dinner has chocolate in it tonight!" Yep, they come running.

Cocoa-Coconut Chili from Eat, Drink & Be Vegan (pg. 94) by Dreena Burton
Makes 7-9 servings, wheat free

1-1 1/2 coconut oil
2 cups diced onion
1 1/2 cups diced celery
1/2 cup diced red or yellow peppers
4-6 medium garlic cloves, minced
1 tsp sea salt
pepper, to taste
2 tbsp mild chili powder
1/2 tsp cinnamon
1/8 tsp allspice
2 1/2 - 3 tbsp cocoa powder
2 cans diced tomatoes
1 can rinsed & drained black beans
1 can rinsed & drained kidney beans
1 can rinsed & drain pinto beans
1 can light coconut milk
1/2 cup unsweetened shredded coconut
2 tsp chipotle hot sauce (I omitted this because the kids don't like spice)
1 cup frozen corn
1- 1 1/2 tsp agave nectar
1-2 fresh limes (for garnish)

Saute oil, onion, celery, bell pepper, garlic, salt, pepper, chili powder, cinnamon, and allspice in a large soup pot on medium high heat. Cover & cook for 7-9 minutes, stirring occasionally: careful not to burn the onions or garlic. When onions begin to soften, stir in cocoa powder and then add in tomatoes, beans, coconut milk, and shredded coconut. Stir it all up. Bring mixture to a boil and then reduce heat to low, cover and simmer for 20-25 minutes, stirring occasionally. Stir in frozen corn and agave nectar, if desired and heat through for another 5 minutes. You can remove the cover if you want to reduce the liquid. Season to taste with salt, pepper or hot sauce. Squeeze a fresh lime wedge in each bowl before serving.

Like most chilis, this recipes tastes even better the next day for leftovers.

Yours in the JOY of vegan eating,

Tami

Pantry Help from the Spork Gals

2009-10-27T22:00:00.000-07:00

I found this great little video on the VegNews site and thought it was full of smart tips for both vegetarian/vegans and non veggies as well...here's to your good health!

Yours in the JOY of vegan eating,

Tami

Mock "Beef" - It's What's For Dinner...

2009-10-26T22:16:00.000-07:00

Yesterday's dinner....no recipe, just whipped it up with what I had in my fridge: TJ's Meat-Less "Beef" Strips, broccoli, onion, portobello mushrooms, garlic, mirin, soy sauce, vegan gravy mix, and brown rice in the rice cooker. The meat eaters in my family raved! Take that, National Cattlemen's Beef Association...

Yours in the JOY of vegan eating,
Tami

Vegan Hula Grrrl Cookies

2009-10-24T21:47:00.000-07:00

This cookie is a fun variation on Jae Steele's Vegan Cowgrrrl Cookie Recipe that I love so much. I just substituted vegan white chocolate chips for the normal dark chocolate, mango bits for the raisins/gogi berries and macadamia nuts for the walnuts. Substituting with these three flavors gives this cookie more of a tropical taste...and since Kauai is my favorite island...I hereby dub them Vegan Hula Grrrl Cookies!

I took two dozen of these cookies to a social function and they were gone in no time, while plenty of platters filled with traditional cookies remained. This is what always happens with the Vegan Cowgrrrl recipe too - so yummy. My hubby, in particular, loves these cookies and wants to eat them like potato chips, one after the other. For me, they are quite rich and just one satisfies me...until a few hours later, when I want another one!

Yours in the JOY of vegan eating,

Tami

Vegan Fast Food

2009-10-23T22:27:00.000-07:00

Recently we had to live in a hotel for a few days while our wood floors cured. I was lucky enough to stay in a hotel with a tiny kitchen complete with a microwave & fridge/freezer. I was also lucky enough to be within a 5 minute drive from a Trader Joe's. Trader Joe's just might be the fast food vegan's best friend. Normally, I am not a fast food eater...I prefer slow food. But sometimes reality bites (love that movie) and one must prepare & eat in a hurry. That is where this little discovery comes in very handy: TJ's Vegan Phad Thai...

Inside the Chinese carry-out box is a vacuum sealed packet of noodles, which you stir into the same box along with a packet of sauce. After you seal the box up, you place in microwave for two minutes. I added some crushed pistachio nuts, cilantro and a squeeze of lime to mine. It was delicious...and quick...and better for you than most drive through meals. I wouldn't want to eat this every day, but in a pinch? Absolutely...I will stock up and keep them on hand for those "on-the-go" occasions.

Yours in the JOY of vegan eating,

Tami

Quickie Veg Lunch

2009-10-21T22:10:00.000-07:00

I made this lunch today in under 10 minutes! And all ingredients except for the nutritional yeast and raspberry salad dressing came from Trader Joe's.

Garlic Toast with Marinara Sauce & Spinach Salad with pom seeds, pine nuts, avocado and raspberry dressing

The bread is the TJ's par baked Filone Loaf. I had removed it from the freezer and let it thaw a bit before slicing it up and rubbing cloves of garlic onto each slice. I then added Earth Balance spread to each slice and sprinkled with nutritional yeast. The bread was baked in a 400 degree oven for 5-7 minutes. I warmed up TJ's Marina Sauce to serve as a dip on the side.

The salad was a cinch because TJ's has everything ready to go. The spinach is pre-washed (although I always rinse & spin mine anyway). All I had to do was slice up an avocado and add the pomegranate seeds (they are sold ready to go in a nifty container) , pine nuts, and raspberry vinaigrette salad dressing to the spinach & toss.

Volia! A healthy, yummy, vegan lunch in under 10 minutes!

Yours in the JOY of vegan eating,

Tami

Watch it wiggle, See it jiggle...

2009-10-20T22:26:00.000-07:00

Today I made Vegan Strawberry Jel Dessert (aka vegan jello) with my 3 year old. What fun! We used Natural Desserts brand which we bought at Sidecar for Pig's Peace in Seattle.

This stuff is amazing! It is:

gluten free

vegan

all natural - uses beet powder for coloring and only natural flavors

easy - sets much faster than animal derived gelatin.

The best test of course was my 3 official tasters who each raved about it and want to know when I will buy some more. Soon, I told them... and next time we will get fancy with it ala 1970's style!

Yours in the JOY of vegan eating,

Tami

Love This!! Ellen makes Vegan Pizza...

2009-10-20T09:00:00.000-07:00

I stumbled across this video yesterday when I found out Ellen is vegan. Not being an avid TV watcher, I did not even know she was vegan. I discovered that fact out via Dreena Burton's blog . Dreena wrote how delighted she was to learn on Ellen's website that Eat, Drink & Be Vegan is one of Ellen's favorite cookbooks. That Ellen has good taste because ED& BV is one of the best cookbooks out there! I am so happy that Dreena got this recognition. Yay! So anyhow, I visited You Tube and typed in "Ellen" & "Vegan" and this is what came up...such a funny clip watching her toss pizzas with Wolfgang Puck. I love Ellen...maybe I need to start watching her show more often!

Trader Joe's Love and a New Smoothie Recipe

2009-10-19T22:04:00.000-07:00

Are you a loyal Trader Joes's shopper? I used to be until we relocated and I no longer had one within convenient proximity. I am happy to report that I will once again become a loyal TJ's shopper with the Grand Opening of a new store that I happen to pass by somewhat regularly - yay!

I was completely impressed with the assortment of vegan products I discovered on my recent trip. I picked up some great frozen entrees, several varieties of tofu, tempeh, "ice cream" sandwiches, breads, produce, beans, nuts, hummus, salsas, and juices. One juice I bought is called Green Plant - a blend of 5 juice concentrates and spirulina, chlorella, barley grass and other greens. I bet you're saying, "Oh, yum!"...right?

Yeah, I didn't think so!

But I must say I did make a very yummy smoothie using this juice as my base. Here's the recipe which adds just enough strawberries to change the color to a nice mauvey-rose shade, which convinced my kids to try it. With it's natural sweetness, they were hooked after the first sip and didn't even realize they were getting all those healthy greens packed with vitamin C, A, calcium and iron!

Rosey Greens Smoothie

1 cup TJ's Green Plant Juice Blend

1 apple (sliced, but not skinned)

7 frozen strawberries

3 frozen peach slices

3 frozen pineapple chunks

1 frozen banana

Blend above ingredients in a power blender until smooth and pour into glass. Add straw & enjoy!

Yours in the JOY of vegan eating,

Tami

Home Sweet Home!

2009-10-18T12:49:00.000-07:00

We are back in our house now, although nowhere near back to normal. The mill work still needs to be affixed and painted, furniture needs to be put back, things need to be re-organized, new carpet need to be installed on the stairs, and EVERYTHING needs a serious dusting. But it is, as my 8 year old said, "very good to be home!"

Although, it still might be a little while before I am organized enough to create and document what happens in my kitchen, I can tell you a bit about it. This morning, I made the most delicious smoothie in the Vita Mix. It was completely improvised. I just threw in one cut up apple (skin included), 1 frozen banana, 1 tsp of fresh ginger root, a few frozen strawberries & peaches and some Trader Joe's Mango Green Tea. Mmmmm...was it ever good! A great way to start the day.

Yours in the JOY of vegan eating,

Tami

Whoops! I missed today's post...no internet access!

2009-10-17T15:43:00.000-07:00

My Vegan Cookbook Wishlist

2009-10-16T23:00:00.000-07:00

It's not too early to start shopping for my birthday (or for yourselves), Dear Readers. Haha! Don't these books look wonderful?!

1) Vegan Cookies Invade Your Cookie Jar: 100 Dairy Free Recipes for Everyone's favorite Treats

2) The Urban Vegan: 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine

3) Vegan Yum Yum: Decadent (But Doable) Animal-Free Recipes for Entertaining and Everyday

No Title

2009-10-15T22:26:00.000-07:00

It's 10:27 pm. My family and I are in a hotel room as our wood floors are curing and we cannot live in the house due to toxic fumes right now. I have had another day of homeschooling on the go and eating out in a world that does not cater to a vegan diet. I am tired. Good night.

Grab & Go!...Gab & Go!

2009-10-14T20:00:00.000-07:00

Okay...this is going to be a real quickie veganmofoIII post because my life is a bit overwhelming and crazy busy right now. Speaking of quickie, I discoverved a nutritious tasty vegan lunch option at Jamba Juice earlier today. It's called a Greens and Grain Wrap. It's protein packed quinoa (keen-wa) with hummus, jicama, red bell peppers, carrots, red cabbage, green cabbage, and fresh greens tucked into a spinach tortilla with a yummy mango vinagrette on the side. It's part of their new grab & go menu...the sandwiches are pre-made and can be picked up in a jiffy while they make your smoothie. I LOVED it!

photo by Ken Kuhl

Yours in the JOY of vegan eating,

Tami

Craving Vegan Red Velvet Cake with Buttercream Frosting Big Time Tonight!

2009-10-13T20:41:00.000-07:00

Oh, how I wish I could cut myself a slice out of this cake right now! But with our house and namely our kitchent torn apart for a flooring project, I will just have to wait a little bit longer.

This photo was taken this summer when I made the cake our 15th wedding anniversary. The recipe is from Colleen Patrick-Goudreau's new book called The Vegan Table (on page 42 to be exact...go buy it...you won't be sorry!).

People often ask me, "How in the world do you bake a vegan cake...without eggs?...Do you have to use one of those egg replacers?"

The truth is that it is very rare for me to use egg replacer...this recipe for example, uses flour, sugar, baking soda, salt, non-dairy milk, canola oil, vinegar, vanilla, and coloring. And the results are so light & fluffy. I always muse with a friend of mine how clean & easy vegan baking is because you never have to worry about things like salmonella since you aren't dealing with eggs. I can actually let the kids lick the batter spoon!

The frosting is equally easy and uses Earth Balance (non-dairy, non-hydrogenated butter), confectioner's sugar, vanilla, and non-dairy milk. It too is so easy and has just the right amount of sweetness without feeling too heavy.

Sometimes I think vegan baking is perhaps the most enjoyable part of my time spent in the kitchen. I think this is because it is so simple to prepare, can be done with basic pantry ingredients and yields results that make everyone smile.

Yours in the JOY of vegan eating,

Tami

Golden Beet and Beet Greens Soup from Sunset Magazine

2009-10-12T17:18:00.000-07:00

Photo: Annabelle Breakey; Styling: Randy Mon

With fall weather rolling into the Pacific Northwest, our whole family was craving another soup night, so I made this Golden Beet and Beet Greens soup yesterday. I figured it was meant to be when I discovered that I had exactly 3 golden beets in my produce bin - just what the recipe called for. It was delicious and nutritious! And like the title says, the greens used in the soup are the actual greens attached to the beets! Talk about using the WHOLE vegetable -that's fantastic! My kids loved the beets and were surprised at their color and just how sweet they tasted. If you want to give it a try, you can find the recipe here.

Yours in the JOY of vegan eating,

Tami

B Healthy & B Happy!

2009-10-11T15:51:00.000-07:00

Today I'd like to share with you one of my favorite finds: Bluebonnet Liquid Vitamin B-12 and Folic Acid.

I never thought I would say this but I actually look forward to taking this vitamin each day because it tastes so good! It has a sweet raspberry flavor that kind of reminds me of kool-aid. You just take 1 liquid dropper full by mouth once a day.

This brand is perfect for vegans and those with common allergies because it is free of of milk, egg, fish, crustacean shellfish, tree nuts, peanuts, wheat and soybeans, yeast, gluten, barley and rice.

Yours in the JOY of vegan health,

Tami

Beet It Salad

2009-10-10T18:21:00.000-07:00

Since I don't have access to my kitchen right now, I am digging back into my former blog and reposting in order to keep the flow with veganmofo!

This is an old favorite recipe! Of course it's wonderful served cold in the summer, but since we've been having some nice sunny days here in the Pacific Northwest, why not now too?

Beet It Salad (From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce)

1 lb. pound beets, scrubbed
1-2 oranges or peaches ( I used both)
2 cloves of garlic, minced
1/2 tsp. salt
2 tablespoon raspberry vinegar
3 Tablespoon olive oil
1 tsp. grated ginger root

Heat oven to 350 degrees. Place beets (in their skins) in a baking dish and cover with foil. Roast beets until tender, about 35-55 minutes, depending on their size. When cool peel and slice thinly, and place them in a bowl.

Peel the oranges (or Peaches) and cut in half. Place flat sides down on cutting board and slice each into about 4 wedges. Remove seeds from oranges. Add to beets.

Make a vinaigrette out of the remaining ingredients: mash garlic with the salt, add vinegar, and whisk in olive oil. Stir in grated ginger root, if using. Toss beets and oranges (or peaches). You can serve this immediately or allow it to chill and mellow.

Yours in the JOY of vegan eating,

Tami

The Lamest Veganmofo III Post Evah!

2009-10-09T20:22:00.000-07:00

How's that for a title that draws you in?

I am afraid that I have nothing to post on today other than to say I am kitchenless. I got about 3 1/2 hours of sleep last night as I was busy until 2:30 am moving furniture/stuff out of rooms in preparation for today's hardwood installation prepwork. The kitchen is one of the rooms impacted since it will soon be re-sanded and finished to match the new wood. The thought did cross my mind that this is a really crazy time for me to commit to a month of daily vegan food blogging. But that's just how I roll I guess. You know us crazy vegans!

Anyway, every single meal of mine was eaten out today. That's pretty rare for me, but what else can I do? For breakfast I ate a vegan samosa and a hemp milk latte at PCC Natural Markets, for lunch a veggie (no cheese) sub at Subway, and for dinner, yummy ma pou tofu at a local Chinese restaurant. And in between I drank lots of whole leaf tea and snacked on fresh fruit and pistachios.

To top off being temporarily kitchenless, I have no access to the computer which holds all my photos. I am working off my laptop right now. But I won't give up on you veganmofo III...I will sleep on it and come up with some creative vegan entries that don't involve me cooking, baking, or taking photos...stay tuned!

Yours in the JOY of vegan eating,

Tami

It's a Date! Smoothie

2009-10-08T17:08:00.000-07:00

Bored of the usual strawberry, OJ, banana smoothie? Then make a date with this one!

I created "It's a date! Smoothie" in my kitchen one day trying to break free from my usual smoothie routine. It's a great way to start the day since it's an energy given source of carbs, fiber, iron, and potassium. Plus, it's yummy! My kids love this one....hope you and yours do too!

It's a Date! Smoothie

1 cup non dairy milk ( I use So Delicious Coconut Beverage)

2 frozen bananas (cut in pieces)

2 tablespoons Tahini

10 pitted dates

1 scoop of veg protein powder

Add ingredients to blender in order listed and blend until smooth. Pour, add a straw and enjoy!

Yours in the JOY of vegan eating,

Tami

One of my favorite vegans and the soup I'm making tonight

2009-10-07T00:47:00.000-07:00

If I could meet one person and thank her immensely for providing me with solid information along my vegan path, it would be Colleen Patrick-Goudreau of Compassionate Cooks . Listening to her Food for Thought podcasts on animal compassion first drew me in and later her recipes kept me looking forward to cooking and baking each day. She is a wealth of knowledge on cooking, baking and all things vegan and comes across as very personable. Her latest book, The Vegan Table is one of my very favorite cookbooks.

Here she is demonstrating how to make Garlic & Greens Soup....just the perfect thing as we head into the cold season:

http://www.vimeo.com/1909908

Yours in the JOY of vegan eating,

Tami

Rustic Lemon Lentil Soup

2009-10-06T09:44:00.000-07:00

As some of my readers may already know we have been busy with a home renovation project. Needless to say, it has been a little chaotic in the organization department around here. This change seems to have reflected itself in my cooking as well. Last night I was cooking out of Dreena Burton's Eat, Drink & Be Vegan cookbook and couldn't even stay focused long enough to follow a recipe properly. The good news is I got the gist and dinner was still deelish! The following recipe is my (accidental) modification of Dreena's recipe for Lemon Chickpea Lentil Soup as I prepared it last night. The differences between my recipe & Dreena's is that I mistakenly left out certain spices, used a different amount of chick peas, used canned tomatoes, didn't have celery on hand, and omitted the water that was called for, which made my soup thicker. Yes, I was on a roll in the scattered brain department...but I must say the soup did not suffer for it. It became a family favorite, actually! I served the soup with Dreena's Simple Swiss Chard (basically swiss chard sauteed with garlic, olive oil, salt, pepper and tamari) and Simplest Garlic Bread. My hubby actually added his swiss chard to his soup, which I tried too and thought it was brilliant!

Rustic Lemon Lentil Soup
serves 6-8

1 - 2 Tbsp. Olive Oil
1 large onion, diced
3 large cloves garlic
3/4 tsp. salt
freshly ground pepper to taste
1 tsp mustard seeds
1 tsp. cumin seeds
1/2 tsp. dried oregano
1 1/2 tsp thyme
1 cup red lentils
2 cans chick peas
1 can diced tomatoes
3 cups vegetable stock ( I use Rapunzel cubes dissolved in boiling water)
2 dried bay leaves
1/4 - 1/3 cup lemon juice

In a large soup pot add oil, onion, garlic, salt, pepper, mustard seed, cumin seeds, oregano, and thyme. Stir to combine. Cover to cook for 6-7 minutes on medium heat , lifting lid to stir occasionally. Rinse lentils and chickpeas separately and then add them to pot along with vegetable stock, drained tomatoes and bay leaves. Increase the heat to bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes or so....until the lentils are softened. Remove the bay leaves. Stir in the lemon juice. Using a blender blend 1/2 of the soup into a puree and transfer back to the pot and stir. Season with additional salt, pepper or lemon juice to taste, if needed.

Yours in the JOY of vegan eating,

Tami

Vegan Lasagna Using Daiya Cheese

2009-10-05T16:37:00.000-07:00

Thanks to a wonderful vegan friend, I now know about Daiya. What is Daiya you ask? It is THE BEST non-dairy cheese I have ever tasted or melted. I have to admit that I have never been satisfied with any of the other brands out there. Daiya, however, is very different. It really does melt beautifully and has a great cheesy flavor. I have been having a blast rediscovering some old favorite comfort foods with it. Here's a recipe for lasagna that is sure to please:

Vegan Lasagna (with Daiya Cheese)

1 pkg. (organic) lasagna noodles
1 jar (organic) basil & garlic pasta sauce
2 -8oz. pkgs. organic firm tofu
1-10 oz. fresh organic spinach washed and chopped
1 Tbsp. onion powder
1 tsp. salt
1 Tbsp. garlic powder
2 tsp. dried oregano
2 tsp. dried basil
Daiya Italian (mozzarella) Cheese

Preheat oven to 350 degrees. Cook noodles in boiling water per package instructions, rinse and lay out on a paper towel. Mix above ingredients tofu through basil together in a food processor or blender to create a texture similar to ricotta cheese. Coat a 2 qt baking dish with cooking oil and begin layering lasagna starting with tomato sauce, then a layer of noodles, next the tofu filling, then noodles, then the remaining tomato sauce. Top with grated Daiya Cheese.

Bake uncovered for approximately 30 minutes or until bubbly. Serve with a green salad and a hearty french bread - yum!

Yours in the JOY of vegan eating,

Tami

A Bounty of Fractal Beauty

2009-10-04T16:31:00.000-07:00

Although it is common for me to see unique and beautiful produce while shopping at PCC, my local natural foods market, today I saw something that really caught my eye. In fact, I pulled my cart over in awe, studying the Romanesco, a chartreuse, conical cauliflower, that looks like it was created by an artist...or a mathematician...or perhaps Leonardo da Vinci himself.

It is striking in beauty. The physical attributes are precisely explained on the Rungis website: “Its shape is a perfect illustration of the mathematical principle of fractals; a fractal being an object presenting self-similarity. In this case, all florets are identical to one another even though the size may change, and if each one were magnified, it would be an exact replica of a Romanesco cauliflower. Another mathematical curiosity: the florets grow in a spiral, one after another, according to a rhythm called the Fibonacci series, following the famous golden number, origin of all aesthetic harmony according to the Renaissance artists”. See...what I mean about Leonardo?!

I talked to the produce employee about this fascinating veggie and she said it tastes slightly nutty, lending itself well to the many preparations you as would use normal cauliflower. It originally hails from Northern Italy (PCC gets theirs from local Rent's Due Ranch) and is available only briefly — from September through November. She said you should choose a firm head with crisp leaves. It can be stored in a plastic bag in the refrigerator for up to 1 week.

After perusing the internet, I learned that not only is it beautiful on the outside, it is beautifully healthy on the inside. It is full of vitamin A, vitamin B1, thiamin, vitamin B2, riboflavin vitamin B3, niacin, vitamin B5, pantothenic Acid, vitamin B6, pyridoxine, vitamin B9, folate, vitamin C vitamin K, dietary fiber, manganese, magnesium, protein, phosphorus, potassium, tryptophan, and omega 3 fatty acids!

Just looking at the romanesco, I know my kids are going to be intrigued. That is, if my dog doesn't get to it first!

Yours in the JOY of vegan eating,

Tami

When in Seattle...visit Mighty O Donuts!

2009-09-27T23:50:00.000-07:00

As a matter of necessity, I decided to add a new feature to my blog. You see, I may be unable to post about recipes I have cooked in my own kitchen because my home is currently in a state of disarray. We are installing hardwood floors throughout two levels and re-sanding/finishing the existing wood floors in the kitchen. With that said, I have a feeling we will be eating out more than in, over the next month. So, I thought I would post about some fabulous places to eat vegan food in and around the Pacific Northwest. I'll call this new feature "When in Seattle...."

The first place I have to tell you about is Mighty O Donuts in the Wallingford neighborhood. Their donuts are all vegan and organic. Because there are no animal derived ingredients they are cholesterol free. Mighty O's are made locally, right in the shop and contain no trans fats, artificial colorings or ingredients and are calorie free. Okay, I lied about that last part. But it is true that they are THE BEST donuts I have ever had. They put those big name donut chains to shame. They offer a fantastic variety of flavors...my personal favorite is The French Toast. They also offer fair trade, organic coffee & tea to go with your donut (s). And if you show up an hour before closing and they still have donuts left in their case, they are half priced. However, If you really want a decent selection to choose from, I suggest showing up earlier because they do go fast!

Yours in the JOY of vegan eating,

Tami

Vegan Blueberry Lavender Scones

2009-09-21T22:31:00.001-07:00

Yesssss! They are as good as the name implies. I took Isa Chandra Moskowitz's basic scone recipe from Vegan Brunch and folded in frozen blueberries and culinary lavender and all I can say is... WOW! Isa has done it again...and I'm so glad she did. Just as she says, these scones are a bit crunchy on the outside and moist & flaky inside with just a touch of sweet. The addition of blueberry & and lavender makes this scone really special...perfect to share with a friend over a cup of tea!

Vegan Blueberry Lavender Scones (using Isa's scone recipe from Vegan Brunch)
makes 12 scones

1 1/4 cups almond milk
2 teaspoons apple cider vinegar

3 cups flour
2 tablespoons baking powder
1/2 teaspoon salt
1/2 cup sugar, plus extra for sprinkling
1/2 cup non-hydrogenated vegetable shortening

2 tablespoons canola oil
1 teaspoon pure vanilla extract

2 cups fresh or frozen blueberries
1/4 cup chopped culinary lavender

Preheat the oven to 375 degrees. Lightly grease two baking sheets or line with parchment paper.
Measure almond milk in a large Pyrex measuring cup and add the vinegar to it. Lightly stir and set aside to curdle.

Sift 3 cups of flour, baking powder, salt and sugar in a large mixing bowl. Add the shortening in small clumps and mix it into the dough with your fingers. You could use a food processor for this, but like Isa, I prefer to use my hands because it's quicker and means less clean up later. Mix until the shortening is well integrated and the dough texture can be clumped....kind of like moon sand (for all the moms out there!).

Create a "well" in the center of the mix and add the curdled milk mixture, oil, and vanilla. Mix with a wooden spoon until about half of the flour is worked in. Fold in blueberries & lavender. Mix once more until all the ingredients are just moistened. Do not over mix. It is okay if there are a couple of dry looking spots.

Spray a 1/4 measuring cup with cooking spray and use as a scoop to put the scones on the baking sheet. After I did this a few times and knew the size I was going for, I just used my hands . Space 6 scones a few inches apart on each baking sheet. Sprinkle tops with sugar and allow to bake for 18 -22 minutes, until the tops are lightly brown and firm to the touch. Transfer the scones to a cooking rack and feel free to eat warm ...that's when they are the best!

Yours in the JOY of vegan eating,

Tami

My Happy Lil' Monkey Smoothie

2009-09-18T12:59:00.000-07:00

I love the flavors of chocolate, peanut butter, coconut and banana on their own and thought what better than putting them all together. And so, My Happy Lil' Monkey Smoothie was born!

It is guaranteed to satisfy your inner monkey and give you a boost of energy to start or get through your day.

My Happy Lil' Monkey Smoothie by Tami

serves 2

1 1/2 cups So Delicious Vanilla Coconut Milk

2 halved ripe (preferably frozen) bananas

2 tablespoon cocoa powder (raw cacao powder is even better if you have it)

1 tablespoon grated coconut (optional)

6 to 8 ice cubes

1 tablespoon agave nectar (optional, if you like things on the sweeter side)

2 tablespoons Soy-Free Veg Protein Booster ( I use Naturade brand)

2 tablespoons peanut butter

Combine all the above ingredients into power blender and mix until smooth (I use a Vita-Mix blender and have to say it's been the best kitchen appliance purchase I've ever made).

Add a straw, sip and do the happy monkey dance.

Yours in the JOY of vegan eating,

Tami

Vegan Brunch & Chocolate Beer Waffles

2009-09-12T21:25:00.000-07:00

My friend & neighbor, Miss H, gave me a copy of Isa Chandra Moskowitz's new book, Vegan Brunch because she ordered one of those Amazon bundled deals and already had her own copy. Is she a great friend, or what?!

Flipping through the cookbook, one must be careful not to drool all over it. It is filled with gorgeous photos and just reading the titles makes you want to eat breakfast for all three meals of the day. Seriously, though...I went a "breakfast for dinner" spree upon getting this cookbook in my hot little hands. Here is one of my faves that you have got to try!

Chocolate Beer Waffles from Vegan Brunch by Isa Chandra Moskowitz

Makes 6 six-inch round waffles or 8 four-inch square waffles.

1 1/2 cups all-purpose flour

1/3 cup unsweetened cocoa powder

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup sugar

1 cup almond milk

3/4 cup porter, or other dark beer

1/4 cup canola oil

1 teaspoon pure vanilla extract

cooking spray

Preheat your waffle iron. Sift flour, cocoa powder, baking powder, salt, and sugar into a large mixing bowl.

Make a well in the center of and add almond milk, beer, oil and vanilla extract. Mix together until combined.

Spray the waffle iron with cooking spray and cook waffles according to manufacturer's directions, usually until steam is done coming out.

Yours in the JOY of vegan eating,

Tami

The Easiest Dessert Evah...Vegan Chocolate Truffles

2009-09-02T23:37:00.000-07:00

Here's a recipe that will be sure to satisfy your next chocolate craving in one rich & delicious bite.
This recipe is fool proof, only requires three ingredients and results in a confection that passes as something you picked up in a fancy chocolate shop in the big city. I kid you not.

from the February 2009 issue of Vegetarian Times:

Vegan Chocolate Truffles
1/2 cup chocolate soymilk
1 12 oz. pkg. vegan chocolate chips
1/2 cup unsweetened cocoa

1) Warm soymilk until hot to the touch. Set aside.
2) Melt chocolate chips in large metal bowl set over saucepan of simmering water, stirring until smooth. Stir in warmed soymilk until smooth. Cover, and refrigerate 4 hours or overnight.
3) Place cocoa on plate. Shape chilled chocolate mixture into 1 -inch balls, and roll in cocoa.

I have a second batch of the chocolate mixture chilling in my fridge, ready to roll tomorrow morning. I am thinking of rolling them in coconut or nuts to have a few more variations. If there weren't kids around eating these, you could even jazz things up by adding in 2 teaspoons of a flavored liqueur, like Chambourd, Frangelico, or Kahlua.

Regardless of how you roll them, I think it's hard to mess up these little melt-in-your-mouth wonders...your fingers, however, might be another story.

Yours in the JOY of vegan eating,

Tami

My So Called Blog....or Please Forgive my Absence

2009-08-26T21:55:00.001-07:00

Life around our household has been busier than normal as I prepare for the upcoming homeschooling year. Lots of late nights for me as I write up individual learning plans which are required in order for the kids to attend our district's homeschooling program. Also been busy researching classes according to their interests: ballet, acting, swimming, nature study, and art. We'll be incorporating their curiosity of Ancient Egypt into reading and social studies and I found an incredible hands-on science curriculum (produced here in Seattle) that caters to their interests as well. They are very excited to get going with it all and so am I. But all this excitement, research and late night preparation has put this blog on the back burner. We've still been enjoying great food...just to exhausted to blog about it. So for now, how about a photo journal of our recent favorite recipes?

Off to catch some zzzzz's...

Yours in the JOY of vegan eating,

Tami

Happy Birthday to my 6 Year Old Hello Kitty Cupcake Loving Girl!

2009-08-22T09:31:00.000-07:00

Best Cupcake Book Evah!

2009-08-21T16:24:00.000-07:00

Sometimes when I post to my lil' bloggity blog, I have to admit that I wonder if anybody is out there. I'm pretty sure someone is out there...I see I have 7 lovely followers to date -yay! Yet, as a blogger who has posted for the past 4 years or so on various blogs, there is always that urge to check & see if anyone has left a comment (besides the ones asking you to come see someone's sexy photos - lol! Yeah, I always delete those). So, if anyone ever feels like leaving me a vegan/cooking/baking related comment, I welcome those! :)

I probably won't be posting a food recipe tonight because I will be busy baking cupcakes for my daughter's 6th birthday celebration tomorrow. Without a doubt, I will choose a recipe from my favorite cupcake book in the world, Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz & Terry Hope Romano. I promise to post cupcake photos tomorrow!

Yours in the JOY of vegan eating,

Tami

Vegan Sloppy Joes

2009-08-19T22:45:00.000-07:00

Sloppy Joes...an American classic goes vegan with this recipe from How it all Vegan! Irresistible Recipes for an Animal-Free Diet. It's a favorite with my whole family. Who doesn't love a good Sloppy Joe after all?

Vegan Sloppy Joes from How it all Vegan by Tanya Barnard & Sarah Kramer
serves 4-6

Tomato Sauce:
4 tbsp olive oil
1 small onion, chopped
4 cloves garlic, minced
1 6 oz can tomato paste
2 large tomatoes, chopped (I often use 1 1/2 cans, drained and it turns out great)
1 tsp salt
1 tsp dried basil
1 tsp oregano
1 tsp pepper

For remaining recipe:
1 cup boiling water
1 1/2 cups textured vegetable protein (TVP)*
1 medium onion
1 tbsp oil
1 medium green pepper
1 medium tomato (again I use 1/2 of the remaining canned)
1 large pickle, chopped
2 tbsp soy sauce
1 1/2 tsp chili powder
dash of cayenne pepper
dash of allspice
dash of salt

The first step is to make the tomato sauce. To do this, blend the ingredients listed using a blender or food processor, until a pureed consistency is reached. Let sit in blender/food processor.

Next, reconstitute the TVP by pouring the boiling water over TVP in a bowl. It needs to sit for 10-15 minutes.

While waiting for the TVP, saute the chopped onions in oil in a medium sauce pan until translucent. Add the peppers, tomatoes, pickles, soy sauce, chili pepper, cayenne, allspice, salt, and tomato sauce. Simmer for 5 minutes.

By now the TVP should be ready...add the TVP to the saucepan and stir together. Simmer on medium-low heat another 20-30 minutes and serve on a bun.

As you can see from my photo, I served our Joes with corn on the cob and tater tots. If you're going to go All-American, go all the way, I always say. My hubby & I even had a nice cold Blue Moon beer...Ah, summer!

*For those that aren't familiar with TVP, I usually buy Bob's Red Mill brand and have seen it at my local grocery store and natural market. http://www.bobsredmill.com/product.php?productid=3598&cat=0&page=1

Yours in the JOY of vegan eating,

Tami

Penne Vodka- for when it's been that kind or day...or even when it hasn't!

2009-08-17T20:18:00.000-07:00

Today I had a fun filled day in Seattle with my kiddos. We played at one of our favorite parks in Madison Park complete with a zip-line, lots of climbing opportunities, swings and spinning things. Then we ate lunch and headed over to Wallingford's playground and wading pool, followed by a trip to my favorite (vegan) donut shop, Mighty O Donuts, where we scored the last lonely remaining donut of the day. I need to do an entire blog entry just on Mighty-O soon...my love for them is that deep!

Anyway (I get easily sidetracked by Mighty O's), by the time we were driving home, we were famished. I called my hubby who was already home and hinted big time how easy Penne Vodka is to make and how I was craving it. He is awesome and I am a lucky woman ...I opened the door to the most amazing scent ... Penne Vodka...waiting for us!

This recipe is a tried and true favorite of mine because there isn't a single crumb of cheese or cream, yet you'd never know it. THIS is the kind of recipe that could indeed fool the Julia Childs of the world. Surprisingly, all that creaminess comes from almonds...just imagine how much healthier that is for you and your lovely heart!

Penne Vodka from Veganomicon by Isa Chandra Moskowitz & Terry Hope Romano* (Yes, they are the same authors of my all time fav cupcake book, Vegan Cupcakes Take Over the World - that's a post in itself for another day too!)
serves 4
time: 35 minutes

2 teaspoons olive oil
4 cloves minced garlic
1/4 tsp. crushed red pepper
28 ounce can crushed tomatoes
1/4 cup vodka
1/4 tsp. dried thyme
1/4 tsp. dried oregano
1/2 tsp. salt
a few dashes black pepper
1/2 cup sliced almonds
1/4 cup finely chopped fresh basil, plus a little extra for garnish

1/2 lb. penne pasta

Boil water in a large pot for the pasta. Saute the oil, garlic and crushed red pepper in a medium saucepan over medium-low heat for about a minute, being careful not to burn the garlic & pepper. Once it starts to smell really good, add the crushed tomatoes and spices. Cover the pan, and bring to simmer for about 20 minutes, stirring occasionally. When the water is boiling, add pasta and cook according to package directions.

After the sauce has simmered for 20 minutes ladel out half of it into a into food processor or blender. Add the almonds. Make sure your lid is on tight because it will be hot! Blend until creamy and slightly grainy. Add this creamy mixture back into the simmering tomato sauce on stove and stir until all sauce is mixed together. Once the pasta is done drain and set aside. Add some fresh chopped basil to the sauce and mix the sauce and pasta together right in the pot. You can serve a little extra chopped basil on top of each serving as a garnish.

As the authors say, "No Brooklyn Italian restaurant is complete without this creamy tomato dish" and now vegans...or those who want to avoid cream based sauces don't need to live without it either!
Serve it with with a nice green salad & some bread and you can't go wrong. It's so quick & easy that even a hard working hubby will happily prepare it (I love my husband!). Buon Appetito!
*For more on Isa & Terry visit their website: http://www.theppk.com/nomicon.html
Yours in the JOY of vegan eating,

Tami

Kid Tested, Kid Approved Curry!

2009-08-16T23:23:00.000-07:00

One of my all time favorite cookbooks is Dreena Burton's Eat, Drink & Be Vegan. I love this cookbook because every single recipe I have ever made from it has turned out perfectly and has blown me away. The flavors are always amazing and the recipes are really easy to follow with lots of tips/hints along the way.

This recipe for Zucchini Chickpea Tomato Curry with Cucumber Mint Raita is no exception to the Eat, Drink & Be Vegan fabulousness rule! I made it last night for the first time and it was a hit with the whole family. That includes my omnivore husband, 8 year old omni son, 6 year old vegetarian daughter and 3 year old mac & cheese lovin' son. In fact, even our jack russell terrier seemed to be begging along side the dinner table more than usual. It will fill your house with the most amazing aroma, tastes as good as it smells and is not too spicy. You must try it!

Zucchini Cucumber Tomato Curry from Eat, Drink & Be Vegan by Dreena Burton
makes 4-6 servings. Wheat-Free

1 tbsp coconut oil ( may use olive oil)
1-1 1/4 cup onion, diced
2 cups yellow flesh sweet potatoes, cut in small chunks (may use red or Yukon potatoes)
2 large cloves garlic, minced
1 tsp sea salt
1 1/2 - 2 tsp fresh ginger , grated
1 tbsp curry powder
1/2 tsp whole fenugreek seeds (optional)
1 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp tumeric
1/8 tsp ground cloves
1 1/2 - 2 cups zucchini, sliced lengthwise , then chopped
1 can (28 oz) crushed tomatoes
1 can (14 oz) chickpeas (garbanzo beans) drained and rinsed
1/2 tsp agave nectar
1/2 cup green beans, frozen or fresh (chopped if fresh)
fresh cilantro leaves, chopped (for garnish)
lime wedges, for serving (optional)

In large pot on medium-low heat, add oil, onion, potatoes, garlic, salt, ginger, curry powder, fenugreek, coriander, cumin, tumeric, and cloves, and stir to combine. Cover and cook for 7-8 minutes, stirring occasionally. If the mixture is sticking, add a few drops of water. Add zucchini and cook another 2-3 minutes. Add tomatoes, chickpeas, and agave nectar, increase heat to a boil, then reduce heat to a simmer for 20-25 minutes until potatoes are soft when pierced. Add green beans and cook for another 5-7 minutes until tender. Before serving, garnish with fresh cilantro and lime wedges for squeezing.

I served this along with Cucumber Mint Raita (recipe below) and Naan Bread. You could also serve it over a whole grain.

Cucumber Mint Raita from Eat, Drink & Be Vegan by Dreena Burton
Makes 3-4 servings (about 1 1/2 cups) Wheat-Free

1 cup plain soy yogurt, pureed in food processor or with hand blender
1/3 - 1/2 cup grated cucumber (seeds removed, peeled)
1 tbsp fresh mint
2 tbsp fresh parsley, chopped ( or fresh cilantro)
1 tbsp green onion, chopped
2-3 tsp freshly squeezed lemon juice
1/4 tsp sea salt (or more to taste)
1/8 tsp ground cumin (optional)

Combine all ingredients in a bowl. Stir until well combined.

For more great vegan cooking inspiration from Dreena Burton, visit her blog:
http://vivelevegan.blogspot.com/

Yours in the JOY of vegan eating,

Tami

Let's Start off Sweetly...Vegan Cowgrrrl Cookies

2009-08-15T12:16:00.000-07:00

What do you think of when you hear "vegan" cookie? Maybe something dry, containing flax seeds, and tasteless? Well, I have found the cookie of all cookie recipes that will debunk that myth. Actually there are tons of great vegan cookies out there, but this recipe is my absolute favorite and ALWAYS gets rave reviews wherever I take them. The recipe is from Jae Steele's book, Get It Ripe (which is an awesome cookbook, btw). I checked it out last fall from my local libary. It's also available from Amazon and I've seen it at Barnes & Noble too.

These cookies are incredibly flavorful and have the perfect texture, not too oily, not too dry. They are full of good things like choc chips, coconut oil, rolled oats, spelt flour, walnuts and applesauce. Jae suggests using raisins too if you like, but one day I was out of them and substituted gogi berries (which are super high in antioxidants) and loved the results even more! I imagine any dried fruit would be good actually...blueberries, cherries, papaya - yum!

And you gotta love the oxymoron factor in the name "vegan cowgrrl". I just love that!

Vegan Cowgrrrl Cookies with Goji Berries from Get it Ripe by Jae Steele
(makes about 3 dozen)
2 cups spelt flour
2 cups rolled oats
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1 1/4 cups non-dairy chocolate chips
1/2 cup gogi berries (I soaked mine in water first and then patted dry)
1/2 cup coarsely chopped walnuts
1/2 tsp cinnamon
1 (scant) cup softened non-hydrogenated coconut oil
1 cup organic sugar
1/3 cup room temperature applesauce
1 tsp pure vanilla extract

Preheat oven to 350 degrees.
Whisk together the flour, oats, baking powder and soda, and salt in a large bowl. Toss in the chocolate chips, goji berries, nuts, and cinnamon. Stir to combine, then set aside.
Mix the oil and sugar thoroughly in a separate bowl using an electric mixer. Add the applesauce and vanilla and mix again until well combined.
Add the dry ingredients to wet, and mix just until flour is absorbed. Drop heaping tablespoons of the dough onto an ungreased baking sheet, spacing them about 2 inches apart.
Bake for 13 minutes, until golden.

Jae suggests you eat 'em warm, or allow to cool completely on a rack before storing in an airtight container. I suggest you do a little of both...

Yours in the JOY of vegan eating,

Tami

Blame it on Julie & Julia

2009-08-15T01:46:00.000-07:00

Two nights ago I went out with a friend to see Julie & Julia. My friend jokingly asked me if vegans were allowed to see such a movie. But then we both laughed saying I'm already breaking some rules as she described me as the only vegan, homeschooling, liberal, Catholic mom she knows! Good point. So, I saw the movie...lobster scene and all, and have to say I thoroughly enjoyed it (the movie, not the lobster scene). I think there was plenty of "Joie de Vivre" to carry me through the animal portions of the movie and I'm just not that "brooding type of vegan" that you may think of when hear the "v" word. As I already gathered from books, Julia was quite the character and I could also relate to Julie who found cooking to be the thing in which she could both lose and find herself.

Upon coming home from the movie theatre I went online to look up the blog that started it all, The Julie & Julia Project. It looked just as it appeared in the film. I read entry after entry, still feeling a sense of delight from the movie. That is until I came to this paragraph where Julie is explaining how little her life has changed since her book deal as well as her new diet in order to rid the pounds from all of Julia's recipes:

Rather, I’m spending a lot of time waiting for my life to begin. I am still a secretary, which is beginning to really get me down, if you can believe it. I am also eating like a f**king vegan with a wheat allergy and a weakness for skinless boneless chicken breasts, and I would like to say to you all now that while I have always found vegetarians a bit silly, since I have been eating like one my contempt for them is boundless. Jesus, what a boring, sad life it is. Wouldn’t be so bad, if you’d just throw in some f**king bacon. Or a steak.

Upon reading this, I felt a little pissy. I mean, I just came from a movie about her and watched her cut, stuff, sew and eat dead carcases and I kept an open mind...can't it go both ways Julie? And from what I have read Julia was no different in her opinions of vegetarians/vegans:

We didn’t know many vegetarians years ago. Not eating meat became the thing to do some places in the ’60s, but the movement is much bigger in the ’90s. Personally, I don’t think pure vegetarianism is a healthy lifestyle. It’s more fear of food—that whole thing that red meat is bad for you. And then there are people who don’t eat meat because it’s against their morals. Well, there’s nothing you can do with people like that. I’ve often wondered to myself: Does a vegetarian look forward to dinner, ever?

Uh, yes....as a matter of fact we do look forward to dinner, and lunch, and breakfast. There are many misconceptions I could tackle in Julia's quote, but I will stick to the one that Julie & Julia have in common: the myth that vegan food is unappealing.

And so, a blog was born with the purpose of documenting the JOY of vegan cooking and eating...sometimes in my own kitchen, sometimes in vegan eateries in the Pacific Northwest. Consider this the "Tami Takes on the Juile/Julias of the World Project".

All are welcome...omnivores, vegetarians and vegans alike. I only ask that you keep an open mind and if you see something that interests or inspires you, please join me in the joy of eating vegan food and try a recipe or two yourself. I promise not to lecture on animal rights/compassion (you have that in writing) although that is my number one reason for choosing vegan. This blog is solely about the JOY of vegan food.

Let the myth debunking begin...

Yours in the JOY of vegan eating,

Tami