VeganMoFo Day Seven

Lots of things happened today and I definitely didn't feel up to cooking anything, so I'm afraid this won't be much of a post. I went out for lunch at Sebago Brewing Company and ordered the falafel burger, only I got it with hummus instead of tzatziki. It was fantastic, as usual.
I'm sorry, I'll try to make a better post tomorrow!

VeganMoFo Day Six: Refined Sugar-free Apple Crisp

Today was such a nice day. It finally stopped raining and the weather was beautiful. I went for a drive through what is probably one of the prettiest areas in the state of Maine, at least in autumn. The leaves are all in their full colors, and it's just so gorgeous. I'm so thankful I live in New England.

Usually, I would have made at least 7,000 apple desserts by this time in fall, but for some reason I haven't this year. I guess since I've been trying to avoid refined sugars, the thought of baking just doesn't sound that appealing to me. But I'd been craving apple crisp for a while, which seemed unfortunate because I didn't think it'd be possible to use liquid sweeteners for something crisp. However, this turned out fabulously. I really would recommend using brown rice syrup, as maple syrup and agave would probably be too liquidy (you could try reducing the amount, but don't expect it to be perfect...); I'm probably very biased though, because brown rice syrup is basically the love of my life.

NOTE: I made this again later using an equal amount of maple syrup instead of the brown rice syrup, and it worked perfectly! Brown rice syrup is still my favorite, but if you don't have any on hand, that's not a problem at all.

(Refined Sugar-Free) Apple Crisp

• 5 apples, either chopped into 1-inch chunks or sliced (most recipes say sliced, but I like chopped better)
• 1 1/2 cup oats
• 1/2 cup all-purpose flour
• 1/4 cup unsweetened coconut flakes
• 1/4 cup pecans or walnuts, chopped
• 1 tsp nutmeg
• 1 tsp cinnamon
• 1/2 tsp vanilla
• 2 tbsp vegetable oil (or other mild-tasting oil..or maybe melted coconut oil if you want that flavor)
• 1/2 cup brown rice syrup (or other liquid sweetener)
• 1/4 cup apple cider or water

1) Preheat oven to 375°. Lightly oil a 10x10" casserole dish.

2) In a small bowl, combine oats, flour, coconut flakes, pecans, nutmeg, and cinnamon. Add vanilla, oil, and brown rice syrup and stir until completely combined (if it still won't stick together, add more syrup, one tablespoon at a time).

3) Place apples in dish. Using your hands, crumble the oat-syrup topping over the apples. Pour apple cider evenly over dish.

4) Bake for 25-30 minutes, or until the juice is bubbling and the topping is crispy. Let cool before serving. Always good with a scoop of vanilla vegan ice cream or some vegan whipped cream!

VeganMoFo Day Five: Shepherd's Pie for One

I had very busy day! I started the morning babysitting, had a short break in the afternoon where I cooked lunch and tried to do some school, then went to my first driver's ed class, and finally ended the day by going to see Anything Goes at a local theater production group. I am exhausted and writing this at midnight, so I apologize for any mistakes (which are always regrettable when writing a recipe..). I normally make a full-sized shepherd's pie but I cut it down to a single-serving today.

Shepherd's Pie for One

• 2 tsp olive oil
• 1 clove garlic, minced
• 2 tbsp finely chopped onion
• 3 baby carrots or 1/2 carrot
• 2 tsp ketchup or tomato paste
• 2 tsp Bragg's, soy sauce, or tamari
• 1 tbsp broth
• dash of thyme
• dash of marjoram
• salt and pepper, to taste
• 1/4 cup seitan, chopped (baked tofu or a chicken substitute would work too)
• 1 tbsp vegan cheddar "cheese", shredded (optional)
• 1-2 tbsp peas
• 1 tbsp chopped walnuts
• 1 potato or small sweet potato, mashed
• dash of paprika

1) Preheat the oven or toaster oven to 375°. 

2) Heat oil in a nonstick pan over medium heat.  Add garlic, onion, and carrots and cook until carrots are soft, about 5 minutes.  

3) Stir in ketchup, Bragg's, broth, thyme, marjoram, salt, and pepper, and cook for about 1 minute.

4) Spoon the mixture into a small greased oven-safe dish (I used 380ml dish, or 1 2/3 cups) 

5) Stir in the seitan, peas, walnuts, and vegan cheese, if using.  

5) Spread the mashed potatoes on top, then sprinkle with paprika.

6) Bake until the potato is hot and beginning to get crisp, about 20-25 minutes. Let cool for several minutes before eating.


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VeganMoFo Day Four

10:30pm as I was getting ready for bed, I suddenly realized I hadn't made a VeganMoFo post yet. Unfortunately, I spent most of my day vegged out on the couch eating leftover soup and drinking tea and was unable to cook anything for myself. My mom made a savory bean casserole for dinner (I believe the recipe is in the Lean & Luscious & Meatless cookbook), which is always great on a rainy fall evening, especially spread over warm bread. Hopefully I will feel a bit better tomorrow, or at least able to create a somewhat more interesting post.

VeganMoFo Day Three: Vegan Chick'n Noodle Soup

My mom made a beautiful salad with lunch today and I just had to take a picture. I've caught the cold that everyone in my area seems to have right now, so I made some chick'n noodle soup to help my sore throat. It was fantastic, as always. You could probably add some seitan or baked tofu to this to add some actual protein but I didn't feel like it today. This soup also tastes great with a handful of chopped shiitake mushrooms in it!

Vegan Chick'n Noodle Soup

• 1 to 2 tbsp olive oil
• 1 onion, chopped
• 5 cups vegetable broth, vegan chicken broth, or water
• 3 to 5 tbsp nutritional yeast (adjust as you like)
• 1 stalk of celery, chopped
• 1 carrot, chopped
• 1/3 cup small noodles, such as alphabet or Filini noodles
• 2 cloves garlic, minced
• 1/4 tsp celery salt
• 1 bay leaf
• 1/2 tsp turmeric
• 1/2 tsp sage
• 1/2 tsp, thyme 
• salt and pepper, to taste

1) Heat oil in a medium-sized pot. Add onions and cook until soft. Remove onions and set aside.

2) Add broth to pot. Stir in nutritional yeast, celery salt, bay leaf, turmeric, sage, thyme, salt, and pepper until dissolved. Add cooked onions, carrot, celery, and garlic. Bring broth to boil.

3) When the broth starts boiling, add noodles and cook according to directions on the package, or until noodles and carrots are cooked. Remove bay leaf and serve.

Serves 4

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VeganMoFo Day Two: Tofu Scramble for One

I'm on to day two! This is so exciting, now that I've actually had time to think about and plan my VeganMoFo. I still don't really have a plan I guess, but a better idea. Anyway, this morning I made some fabulous tofu scramble. I remember when I was little, the first thing I ever learned to cook was scrambled eggs. My dad and I would always cook it together, and it pretty much just ended up being him cooking and me eating parmesan cheese. But now that I'm vegan, I make this meal instead, and, honestly, I like it much better. I sometimes add vegetables, such as carrots or peppers. If you want a gluten-free version, just make sure that the broth is gluten-free or use water.

Tofu Scramble for One

• 1/5 block of tofu, drained & pressed
• 2 tbsp vegetable broth, vegan chicken broth, or water
• 2 tbsp nutritional yeast (you can adjust the amount depending on how much you like the flavor of nutritional yeast)
• salt and pepper, to taste
• handful of spinach, stems trimmed

1) Heat broth in a non-stick pan over medium heat until boiling.

2) Using your hands, crumble tofu into pan. Cook for two minutes, stirring constantly.

3) Reduce heat and stir in nutritional yeast until completely absorbed (you can add more broth if needed, one teaspoon at a time). 

4) Stir in salt, pepper, and spinach, and cook until spinach is slightly wilted. 

5) Serve immediately. Very good topped with ketchup and with a side of toast!

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VeganMoFo Day One

I've always had this slight knowledge of VeganMoFo hidden somewhere in the back of my mind, but it wasn't until today when I saw several people online mentioning it that I decided to actually look it up. Now that I understand what it is, I'm totally intrigued! I had a bunch of friends who used to do NaNoWriMo (I even tried myself once...emphasis on tried) and have always been interested by these sort of challenges. So I'm definitely going to participate in this, even though I'm a bit late. I am not following a specific theme, as it seems most people are, but I will still try my best to post every day (and since I'm not prepared at all, it'll probably end up just being a summary of what I cook every day, hopefully more than that though). I'm too late to be on VeganMoFo's official RSS feed, but oh well.

I feel like I spent a majority of my day cooking. After about 30 minutes of doing school, I got bored and decided to make some multi-grain bread instead. I used this recipe, making it vegan by replacing the milk with soy milk, honey with brown rice syrup, and egg with 1 tbsp ground flaxseeds mixed with 3 tbsp water. Also, I didn't have millet so I used quinoa and sesame seeds instead (I left out the flaxseeds on the topping, as it was included in the "egg"). I haven't eaten it yet, but it looks beautiful.

For dinner, I made corn fritters with a peanut dipping sauce and Indonesian fried rice, both recipes from the book Meatless Gourmet: Favorite Recipes from around the World. It was a fantastic meal and turned out much better than I had thought it would.

Black Bean Soup

First off, I am very upset with myself for going so long without posting anything here. I've been so busy with the start of the schoolyear and everything that fall brings that I've barely had time to cook, much less take pictures and write out recipes. Anyway, when I went vegan a few years ago, this was one of the first recipes I ever made, and I have made it innumerable times since then. I also eventually changed the recipe completely, perfecting it over time. It's actually pretty similar to the black bean soup at Panera Bread (which, by the way, is vegan!). I could basically live off this soup, especially with a side of warm bread and salad topped with a delicious maple-balsamic dressing! 

Black Bean Soup

• 3 cans black beans, drained
• 1 red bell pepper, chopped
• 1 tomato, chopped
• 1 onion, finely chopped
• 1 celery stalk, chopped
• 2 cloves garlic, crushed
• 1 1/2 cup vegetable broth or vegan chicken broth
• 1 1/2 tbsp cornstarch mixed with 1 1/2 tbsp water
• 1 1/2 tbsp cumin
• 1 tsp lemon juice
• salt, to taste

1) Bring broth to a boil and prepare vegetables.

2) Reduce to medium heat, add vegetables, and cook 6-8 minutes. Add 1 can of beans and cook another 5 minutes.  

3) Transfer to blender and blend on high about 30 seconds.  Add cumin and cornstarch mixture, then blend 10 seconds.  

4) Return soup to pan and add remaining 2 cans of beans.  Add lemon juice and salt and simmer 10 minutes.



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Quick & Simple Lunch: Carrot Pasta for One

During the summer, I usually cook elaborate lunches, but unfortunately, when the school year starts again, I tend to switch back to unsatisfying microwaved meals or PB&J sandwiches. This year, as I eat more healthy, balanced meals, I am challenged to create recipes that are not only organic but also simple enough that I can quickly put it together without interrupting my school schedule. I realize I'm very lucky that I'm homeschooled, and most teenage vegans will have to make a lunch that can be brought to school (I'll be working on making some pre-made lunches later!), but this recipe would still be good for lunch on a busy weekend or for a small supper.


Quick & Simple Lunch: Carrot Pasta for One

• 2 medium carrots, peeled
• 1-2 tablespoons water
• 1/3 cup marinara sauce (or more or less, it's your choice)
• 1/3 cup cannellini beans (optional)
• vegan parmesan cheese (optional) 

1) Using your peeler, peel the carrots into long, thin strips. 

2) Place in a pan with water over medium-high heat. When water begins to boil, reduce heat to medium and cook for several minutes until carrots are soft, stirring occasionally.

3) Add marinara sauce and beans to pan and cook until sauce is hot.

4) Serve immediately and top with parmesan cheese if desired.

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Autumn Apple Pie

The weather outside is getting chilly, the leaves are starting to change colors, and finally the apples are ready to be picked. As soon as apple season hits New England every September, we start picking apples at least once a week, sometimes more, depending on how many apple-based desserts and breakfasts and snacks we can stand. Of course, the first thing I make with apples is always pie because there's no better way to start autumn. 

Perfect Vegan Pie Crust

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 3 tablespoons organic sugar
• 8 tablespoons vegan margarine, refrigerated
• 8 tablespoons vegetable shortening, refrigerated
• 4-6 tablespoons cold water
• 1 tablespoon apple cider vinegar

1) Mix together the flour, salt, and sugar in a large mixing bowl.  

2) Add margarine to flour mixture, cutting it into small pieces.  Stir until flour appears crumbly. Add the shortening, also cutting it into the flour. 

3) In a small glass, mix together 4 tablespoons of the cold water with the apple cider vinegar. 

4) Stir flour as you slowly pour water and vinegar mixture into the bowl. 

5) Knead the dough several times, adding more water if needed to hold it together. 

6) Divide dough into two pieces, wrap tightly in plastic wrap, and refrigerate until ready to use.

Apple Pie

• one recipe pie crust
• 6 apples
• 2 tablespoons lemon juice
• 3/4 cup organic sugar
• 3 tablespoons flour
• 1 teaspoon cinnamon
• 1/4 teaspoon grated nutmeg

1) Preheat oven to 425°F. Place a baking sheet on the bottom of oven or the lowest rack to catch drips. Lightly grease a 9-inch pie plate.

2) On a lightly floured surface, roll out one of the balls of pie crust into a 13-inch circle. Place crust in the prepared pie plate. Set aside.

3) Cut apples into 3/4-inch-thick slices. Place in a large bowl and toss with lemon juice to keep from browning.  

4) In a small bowl combine sugar, flour, cinnamon, and nutmeg.  Add to apples and toss well until evenly coated.

5) Roll out remaining piece of pie crust into a 12-inch circle.  Stir apples and place in prepared pie shell. Carefully cover with the crust. Trim edges to leave a slight overhang, press in and crimp rim. Cut three slits in the top of the pie.

(I was out of shortening and had to use only margarine, so I apologize for the lack of a picture-perfect crust!)

6) Bake pie in preheated oven for 15 minutes. Reduce oven temperature to 375°F, and bake for another 45-50 minutes, or until filling is bubbling and crust is browned. Place pie on a wire rack and let cool before serving. Tastes bests served warm and with a scoop of vegan vanilla ice cream!

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