Posts tagged with veganmofo:
I think that I speak for my entire team when I say that we are going through Ragnar withdrawal right now. It sounds crazy that we would miss running ourselves into the ground on little to no sleep, sustained by sports gels and clif bars, with no showers and lots of sweat. When you put 12 crazy people in two small vans together and make them perform grueling acts of physical activity they are bound to bond together. I am so thankful for the bond that I formed over the last weekend and all of the great new friends that I made! If you ever have the opportunity to run a Ragnar, don’t hesitate.
Since I was feeling depressed when I finally got myself out of bed on Sunday morning, I decided that I deserved some pancakes. It helped a little. Especially when I turned on Jack Johnson on repeat.
- 3 ripe bananas, mashed
- 1/4 c sugar
- 1/4 c coconut oil
- 1 t vanilla
- 1/2 T egg replacer plus 2 T water
- 2 3/4 c nondairy milk
- 3 c flour
- 1 T baking powder
- 1/2 t baking soda
- 1/2 t salt
- 1/2 t cinnamon
- 1/4 t nutmeg
In a large bowl whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg together. Set aside.
In a separate bowl combine the rest of the ingredients. Be sure to mix the egg replacer with the water separately before adding it to the rest of the wet ingredients.
Create a well in the dry ingredients and pour the wet ingredients in. Gently combine the ingredients. It’s okay to have some lumps, you don’t want to over mix it.
Preheat a pan or a griddle to 375-400 degrees (approximately). It’s good to let your pancake mix sit for about 10 minutes right after making it, so don’t worry about heating up a griddle right at the beginning. When the pancake mix sits the clumps of flour start to “dissolve” into the rest of the batter.
Cook the pancakes like normal, about 3-5 minutes on each side. Serve with powdered sugar, margarine and syrup.
Yield: 16 pancakes (about 5 servings) Time: 25-45 minutes
*You can use this as waffles too.
*Leftover batter will keep in the fridge in a sealed tupperware for about 1 week. You can also cook the rest of the batter off and freeze the pancakes or waffles and reheat them using a toaster oven.
There’s only one more day to post for vegan mofo! It went by so quickly. I think I did well though! I haven’t counted my posts but I only missed a few days every week! Much better than last year.
October will hopefully bring a few changes to my blog. You may have already noticed that I have a custom URL now (veganheartbeats.com). Vegan is self explainable I think. Heartbeats represents a new section of my blog that I’m starting to write/post more about - exercise. I have been a dabbler in running for a while now, but have recently been more inspired to keep at it year round instead of just for a few months. I have been running longer and faster than ever and feel really good about it. Eventually I will have tabs that separate and organize my posts, but I’m teaching myself web design, so don’t hold your breath. Heartbeats conveniently contains the word eats too, which the blog will still contain a lot of. Just think about all of the heartbeats we are saving by choosing to live a vegan lifestyle.
As you guys know, we had our Ragnar race this past weekend. It was so incredible. It was one of the hardest things I have ever done. It was totally grueling and painful, but our team came together as one and pulled through. We had a lot of awesome conversations about the vegan lifestyle with fellow vegans (who were jealous they weren’t on our team - we shared food!) and non-vegans alike. It was awesome to represent the animals and show how FAST vegans can be! I suffered an injury during my second leg and pulled through my final leg with the help of one of my teammates (yes that means Alan ran 4 legs!!!). I’m taking longer to recover than I had hoped but I’m already signed up for my next race and so pumped to hit the pavement again! Below is our pre-race photo where we all look bright-eyed and bushy-tailed - ready for anything (I’m the one on top)!
In my pre-race preparation I was very focused on healthy dinners. Mashed potatoes are typically heavy and high in fat, but these have no milk and just a little margarine. They are packed with nutrients and fiber from the kale. Oh but they still taste indulgent.
- 4 red potatoes, cleaned well and cubed (leave the skins on!)
- vegetable broth
- 6-7 large kale leaves, de-stemmed and roughly chopped
- 2 cloves garlic, minced
- 2 T butter
- salt/pepper to taste
Using a medium stock pot, add just enough vegetable broth to cover the potatoes and bring to a boil.
After about 15 minutes add the pieces of kale. Cover and let them steam for about 10-15 more minutes.
Test the potatoes with a fork. If they are easily pierced and fall apart, drain them.
Add the margarine, garlic, salt and pepper. Use a fork or an actual potato masher to roughly smash all of the ingredients together. This dish is meant to be chunky.
Yield: 2-4 portions Time: ~30 minutes
Proof that we made it to the finish! If you look carefully you can tell we are a bit tired, sunburnt (yay for good weather!), and hungry (not sure how, we had so much food). Thanks to all who supported us and helped spread the word for veganism!
If you’re attempting to eat healthy but don’t have a lot of time this is the dish for you! Plus you don’t have to sacrifice flavor. Besides kale and possibly tempeh, this recipe uses common pantry ingredients - making it the perfect lazy night dinner (one you can feel good about!). There are a ton of substitutions you can do with this recipe to make it better suite your taste buds/cravings. Be creative!
For the Tempeh:
- one package tempeh
- 1 T curry paste (can substitute curry powder instead but use 1/2 T)
- 2 T canola oil
- 2 t apple cider vinegar (rice vinegar would be good too)
- 1/2 t cumin
- 1/2 t oregano
- 1/4 t garlic salt
- hot water
Heat a small pot of water to a light boil. Cut the tempeh into the desired size and shape. I cut mine in 8 pieces (4 per serving). Add the tempeh to the water and cook for 10-15 minutes.
While the tempeh is cooking, whisk together the rest of the ingredients. Start by adding only 3/4-1 cup of water. You can add more once the tempeh is in the mix if you need to.
Transfer the tempeh directly from the boiling water to the marinade. Arrange so that all of the pieces are covered as much as possibly. Add water if necessary to barely cover the tempeh. Let sit for at least 30 minutes, but ideally an hour or two.
- 6 stalks/leaves of kale
- 1 small yellow onion
- 2 cloves garlic
- 4 red potatoes, quartered (I pre-boiled mine so they would cook faster - you can use the water you had going for the tempeh!)
- small can diced tomatoes
Heat up some oil and a pinch of salt in a saute pan. Brown both sides of the tempeh so they are a little crispy. Remove from pan.
Saute the onions for about 3 minutes. Add the kale and the garlic. Toss so everything is evenly coated in oil and cook for another minute or so. Add a splash of the curry marinade. Add the potatoes and tomatoes. Let the mixture steam a little and cook down. Throw in a splash of wine if you feel like it - the acid helps bring out the flavors and break down the bitterness of the kale.
Throw the tempeh back into the pan (just on top of the veggies is fine). Cover and reduce heat to low. Let cook for another 3 minutes or so. Add a small pinch of salt to finish it off and you’re done!
Yields: 2 entree servings Prep time: 45 min - 1 hour
I have been very good at being healthy this week. I have even sat down at work to shove a pbj sandwich in my face. Plus tomorrow is my last work day of this long stretch with three days off to follow!
I made this granola to bring to the Ragnar race in TWO days (holy moly). I think I’ve already eaten a bunch of it though! I really wanted ice cream for my afterwork snack, but I had granola and an apple instead.
I have two new kale recipes for you coming later this week/next week too! Hooray for kale, I even have Josh eating it!
- 3 c oats
- 1 1/2 c raw chopped almonds
- 1 c coconut flakes (unsweetened)
- 1/4 c brown sugar
- 1/4 c pure maple syrup
- 1/4 c coconut oil
- 1 t vanilla extract
- big pinch of salt
- 1 c chopped dates
Preheat oven to 250F.
Combine all the ingredients except the dates in a large mixing bowl. Stir until well combined.
Pour onto a greased or lined baking sheet. Total bake time is 1 hour 15 minutes, but you’ll want to set the timer in 15 minute intervals to rotate and stir the granola as it cooks.
When the granola is done, toss it with the chopped dates. Allow to cool and store in an airtight container.
Yields: 4-5 cups Time: 1hour 30 minutes
I told myself that those “twix” (it’s just easier, okay?) would be the only treat I make this week. Everything else is going to be (vegan) power food to fuel up for the race. What’s healthier than a kale salad?
Not only is this healthy but it tastes amazing. Josh, Jerod and I each had 2 servings. When’s the last time you made a salad and everyone wanted seconds of that and not your entree?
Whenever I eat raw kale I need to pair it with a sweet dressing. It helps break down the kale a little and balance out the bitterness.
- 1/2 bunch of kale, de-stemmed and chopped
- 2 green apples, diced
- 1/2 c slivered almonds
- 1/4 raisins
- 1/4 c vegenaise
- 1 T dijon
- 1 T maple syrup
- 1 t canola oil
- juice of one lemon
- pinch of salt
Whisk all the ingredients together and pour over the salad. Using your hands (for real) and massage (rub the dressing into the kale leaves) the kale.
The salad will be good for 1-2 days refrigerated, even with the dressing on it. But I doubt it will be around for that long.
Sooo life has been wild this past week and I have not successfully kept up with my mofo-ing. My brother’s cats killed his birds while I was on house duty and my boyfriend’s brother’s dog got loose and lost for a couple days on my watch (he’s back now :)). I’ve been working incessantly and training pretty hard as well. All my irish good luck and energy has run out.
I intended for these to taste like twix bars, but they don’t to be honest. They are quite delicious and quick to make though. The maple caramel is to die for, one ingredient and it makes everything better.
For the shortbread:
- 1 c cold margarine (earth balance)
- 1/2 c sugar
- 1 t vanilla
- 2 c flour
- pinch salt
Preheat oven to 350F.
Cream the sugar and margarine using an electric mixer. When well mixed add the vanilla. Add the flour and salt. Mix until just combined.
Pour the dough onto a greased or lined 1/4 sheet cookie tray (the regular household size). Use a spatula or your hands to press the dough evenly in the pan. Bake for 12 minutes or until the edges are golden brown.
For the maple caramel:
- 1 1/2 c pure maple syrup
Heat the syrup in a small saucepan over medium heat. Once it starts to boil turn it down a little, but you still want it to boil a little bit. Let it simmer for about 8-10 minutes. It will still look a little runny, but it will thicken up as it cools.
Don’t let the caramel cool down too much before pouring it onto the shortbread. It will spread easier if it’s still warm and not completely set.
For the chocolate:
- 12 oz bag vegan chocolate chips
- 1 T coconut oil
Melt the chocolate and coconut oil in a bowl using a double boiler or very carefully in the microwave. Melting chocolate in the microwave is tricky because it can seize up really quickly. If I “cheat” I start it at 1 minute and then 30 seconds afterwards. Once most of it is melted I just whisk it until it’s all melted.
Pour the caramel over the shortbread while the caramel is still warm and let it chill to room temperature.
I took the easy route and spread the melted chocolate over the whole thing. The more involved/messy route would be to cut the shortbread/caramel into individual bars and dip each one in the chocolate. The advantage of the more labor intensive method is a thinner layer of chocolate covering the entire cookie. The disadvantage is that it’s more labor intensive.
I made this banana bread on Sunday morning as a gift for my parents and my aunt and uncle to take home after breakfast. I also made one for myself. I have been eating the loaf for breakfast all week and it’s so delicious. And easy to make too.
Banana bread is one of the classics as far as baking goes (you didn’t know there were baking classics? Chocolate chip cookies, apple pie, brownies, banana bread). Bananas are always on my grocery lists but somehow I’m always scrambling to use them before they get too ripe. At this point I usually just cut them up and throw them in a freezer bag and one day I make an insane amount of banana bread. Needless to say, a good banana bread recipe is a good thing to have around.
I started with the recipe for banana muffins in Joy of Vegan Baking and made a few changes and additions.
- 2 cups flour
- 1 1/2 t baking soda
- 1 t cinnamon
- 1/2 t nutmeg
- 1/2 t salt
- 2 cups mashed banana (about 3-4 bananas)
- 1/2 c sugar (regular white stuff)
- 1/4 c packed brown sugar
- 1/3 c coconut oil (or canola)
- 1/4 c nondairy milk or water
- 1 t vanilla
- 3/4 c chocolate chips
- 1/2 c slivered almonds
Preheat oven to 350F.
In a large bowl whisk together the flour, baking soda, cinnamon, nutmeg and salt.
In a medium bowl mash up the bananas with a fork. Add the sugars and oil. Mix well with a whisk.
Add the milk and vanilla. Pour the wet ingredients into the large bowl with the dry ingredients. Gently mix until the ingredients are just combined.
Fold in the chocolate chips. Pour batter into greased loaf pans. I used 3 small ones, but it will work just as well in one large one.
Lightly toast the almonds in a dry pan. They will continue to toast a little in the oven so you don’t want to overdo it. Pour them on top of the batter and press down a little so they stick.
Bake for 45-50 minutes for smaller loaf pans and 60 minutes for a larger loaf.
I figured that since I teased you all with a cheesecake earlier this week I should actually give you one. Before this weekend I had only ever made one other cheesecake. It was a pumpkin cheesecake and it was huge. Delicious too. The problem was that making cheesecake was expensive because it required 4 of those vegan cream cheese tubs that cost $4 each. Plus they were always so good on the first bite but ended up being too rich to finish.
But the cheesecake recipes in Vegan Pie in the Sky are cashew based. It’s true that raw cashews are expensive too, but you need a lot less of them compared to the cream cheese. I used their basic recipe and changed up some ingredients and the topping.
I had never heard of an apple cheesecake before, so I understand if the concept is a little weird, but apple and cheese are known to go together well! And they do!
- 1 sleeve of graham crackers
- 1/4 c raw cashews, soaked
- 1 T sugar
- 4 T melted margarine
- 1/2 c raw cashews, soaked
- 1 12-14 oz package of silken tofu, drained
- 1/2 c brown sugar, packed
- 3 T coconut oil, room temperature (solid)
- 2 T cornstarch
- juice from half a lemon
- 1 banana
- 1 large apple - peeled and cubed (about 1 cup)
- 1 t cinnamon
- 1/2 t nutmeg
- pinch of salt
- 3 apples, peeled and sliced
- 1/3 c brown sugar
- 1/2 t cinnamon
- 1 T cornstarch
Preheat the oven to 350F.
Using a food processor, pulse the graham crackers, sugar and cashews until fine. While the motor is running, pour the melted margarine in. Transfer the crust mixture to a greased springform pan. Using your hands or a spatula (hands works best, just make sure they’re clean) to press the crust evenly in the pan. The crust should be firmly pressed. Bake for 10 minutes and set aside. Leave the oven on.
While the crust is in the oven blend all the ingredients for the filling together. I just wipe out my food processor with a paper towel and then start throwing all the ingredients together in that bowl. You want the mixture to be smooth so let the food processor run for a good 5 minutes or so.
Pour the cheesecake filling onto the pre-baked crust that just came out of the oven. Bake for 1 hour. The edges should be golden brown and have slightly pulled away from the pan. The center might be a little shaky (think jello) but as long as it’s not soupy or liquidy it will set up as it cools.
Prepare the topping while the cheesecake is baking. Combine all the ingredients in a small saucepan over medium heat. Stir occasionally. Once the sugar melts and the apples cook down a little the mixture will start to boil. Turn the heat down to low and let the topping cook for 5 more minutes. Pour over the cheesecake when it is done baking and gently spread evenly over the top.
Let the cheesecake cool on the counter for a good half hour or so and then cover and place in the fridge at least 2 hours to set.
Yield: 12 slices Time: 1 hour 20 minutes (plus 2 hours set time)