Christmas is coming....

Christmas is coming, the goose is getting fat!  Please put a penny in the old man's hat!  If you haven't got a penny, a hay penny will do!  If you haven't got a hay penny, God Bless You!!

Here at my house I have been busy making lots of holiday treats.  Some vegan, some not.  I'm allowing myself to follow more of a vegetarian lifestyle this holiday season.  It's been a real treat to indulge in a little dairy here and there especially in the butter department!

Vegan desserts are fabulous but when Mama's recipes call for real butter, there really is no substitute.  Today I made batter for sugar cookies, candy cane cookies and yesterday I made toffee covered in Belgian Dark Chocolate sprinkled with Himalayan Pink Sea Salt.

I'll be sure to pick up on the vegan recipes in the new year so please stay tuned.  Have a beautiful holiday season folks!  Treasure your loved ones.  Eat, Drink and Be Merry!  Blessings.  One Love!

Red, Red Wine....

Oh Sweet Red Wine, let me profess my love for you.  I am a self-proclaimed Red Wine Whore.  I have no shame about this fact whatsoever.  When I turned 23 and moved to San Francisco, I decided I was going to become a wine drinker.  I figured, okay, this is what you do when you grow up.  I never looked back.  

Cabernet is by far my fave, but I also enjoy Merlot, Pinot, Shiraz and Zin.  Someday, I dream of owning my own vineyard.  In Napa.  In Italy.  

If you ever want to give me a gift, just give me a bottle (or three) and I will be satisfied.  This blog post is for all you wine lovers out there.  May your life be blessed and your lips kissed by the sweet bliss of red, red wine....

Happy Holidays!!

Clean Out Your Damn Pantry & Buy Some Mason Jars!

Whether you are a foodie, or aspiring to be one, food is a whole lot more than a means to survive.  Food is your passion.  Or maybe it's just a hobby.  Either way, chances are your pantry wants to play along and wants to look pretty.  Not just for your snoopy houseguests over the holidays but for YOU.  Your pantry begs to be your servant.

Go out and buy a couple flats of Mason Jars of various sizes.  I suggest quart and pint size to start.  They only run about 10 bucks a flat at stores like Fresh N Easy, Smart N Final, Costco and Target.  Put them all in the dishwasher and get started on your pantry.

Take EVERYTHING out of your pantry.  Discard anything that is past it's due date.  Next comes organization.  One shelf should be for "sealed" goods, those that will not emit odors or spoil easily.  For example, canned goods, cartons of stocks, soups, milks, tubes and unopened condiments that do not require refrigeration.  Shelve them in such a way that you can see what you have, putting taller goods towards the back.

Another shelf should be for dried goods such as beans, grains, rice and pasta.  This is where your Mason Jars will be a welcome addition.  So when the jars are clean and dry, transfer any dried goods that come in plastic bags to these beauties.  Go ahead and use a black Sharpie pen to label them if you like but not really necessary since you can easily see what is inside.  However, if a bag contains cooking directions you would like to retain, write those directly on the jar!  

So depending on how many shelves you have in your pantry, you can get at organized as you want at this point.  I like to have one shelf for snacks such as chips, crackers, nuts, dried fruits and protein bars.  Put all the healthiest stuff in front so you and your kids see those first.

Got any pantry organization tips to share?  I would love to hear them!  Happy Holiday Season Everyone - Blessings And Love To You and Yours!!

Sourdough Heaven

My pants may fit tighter but my holiday is brighter for the Sourdough God is alive and well on my kitchen table.  From my Family to Yours - Happy Thanksgiving!  May you be blessed with the bounty that is the Gift of Life and the Greatness of San Francisco Sourdough....

Pantry Stocking Tips When You Want to Go Asian..

I adore Asian food of all types and I crave it at least once a week.  I do my best to keep certain things stocked in my pantry so, when a craving strikes, I can whip something up instead of reaching for the phone for takeout.  Here are a few things you can pick up so you too can cook like a pro when you want to GO ASIAN!  Obviously, you don't need to buy ALL of these things at once, but over time, I think you will find that the more you have on hand, the more creative you can be with your produce and proteins.

Please note:  Some of these items are way over-priced at major supermarkets, so if you are on a budget, try visiting a local Asian Market or go to Trader Joe's if you have one nearby.

Any and All Vegetables (especially Carrots, Broccoli, Snow Peas, Water Chestnuts, Bamboo Shoots, Mushrooms, Zucchini, etc.)

Tofu (firm is best)
Nuts, raw or toasted (especially Cashews, Almonds and Peanuts)
Peanut Butter, Almond Butter, Coconut and Peanut Spread, Coconut Milk, Coconut Cream, Shredded Coconut, sweetened or unsweetened (basically anything that contains nuts and/or coconut)
Vegetable Broth or Vegan "Chicken" or "Beef" Broth (I really like all the products by Massel
The products are absolutely AH-MAZE-BALLS (thank you to my neighbor Jamie for introducing me to them!) they are all vegan and gluten-free!)
Dried Noodles such as Somen, Ramen, Udon, Vermicelli, Rice or any others
Toasted Sesame Oil 

Black or White Sesame Seeds

Sambal (Chili Garlic Sauce)

Miso Paste or Powder (Yellow or White)

Rice Wine Vinegar

Tamari or Soy Sauce

White Pepper

Garlic (fresh, jarred, pickled or powdered)

Ginger (fresh, frozen, pickled or powdered)
Curry Powders and Pastes (any and all colors and varieties may apply here)

If you already read my blog posts, you will notice that many of these ingredients are things I use on a regular basis.  If you want more Asian Recipe Inspiration, drop me a note at chumbutt at gmail dot com.
I am happy to help!  Have a great holiday everyone!  Eat, Drink and Be Merry.

P.S. Don't beat yourself up if you eat a little real butter over Thanksgiving, it happens to the best of us!  Cheers!

Finding Vegan

I adore scouring the web for top notch websites who specialize in vegan recipes.  I highly recommend you check out this one:

Finding Vegan

This website rocks!!  They even allow folks to submit recipes.  You can check out my submission at:

Chumbutt on Finding Vegan

Now let's get cooking!!

Sordough Starter Day 6

Well I am pretty confident that both of my starters are still alive.  I decided to add a combo of 3 flours, whole wheat, dark rye and white bread flour.  I have also been dumping out half the starter as needed.  There are bubbles forming and both starters have a nice fermented aroma.  I will keep you updated and am so looking forward to making my first loaf of sourdough.  Happy Hump Day Universe. Let all great things come to those who wait!

Adventures in Maui - Recipes Coming Soon

Hi Beautiful Readers!  I just returned from one of the most beautiful places in the world, Maui.  While visiting I was introduced to some new cuisine and also cooked some of my faves alongside.  Here is a glimpse of recipes coming soon...

Hot Passionfruit Dip

Kabocha Squash and Purple Sweet Potato Tamales

5 Alarm Serrano Chile Sauce

Teriyaki Tofu

Korean Barbecue Dip

Edamame Hummus

Pure Pina Coladas

Stay tuned.... It will be worth the wait.

Aloha!

Coconut Bacon Bits

2 cups thick flaked unsweetened coconut

1 Tablespoon liquid hickory smoke

1 teaspoon sugar

1 teaspoon sea salt

1 teaspoon crushed black pepper

Toss coconut flakes in a large bowl with liquid smoke and then sprinkle on dry seasonings.  Spread out coconut into one even layer on cookie sheet (put parchment paper under it if you have it for easy clean up).  Bake at 325 degrees F for 10 minutes or until golden brown.  Watch carefully as it will go dark quickly!  Allow to cool completely before serving for a true crackly crunch.  

Store in pantry in air tight container for up to 3 days.  Pairs beautifully with tofu scramble, salads and sandwiches.  Superb!  Now go make some!

Coconut Bacon Bits

Extreme Vegan Escapade

I think I am going a little nuts with My New Vegan Life. Literally, physically, figuratively, extremely, utterly, impossibly, hypothetically, nuts. I just shucked a half pound of peanuts and made my own peanut butter. I also whipped up a huge jar of vegan mayonnaise and a lovely batch of vegan peppered turkey.

And I'm just about to make a double batch of pizza dough. All of this from scratch and all using recipes that I made up. Okay really?!

I am NOT trying to brag. I am just saying I am an over achiever with this vegan cooking action and this is clear. My kitchen is wrecked. All of this and it's not even 2 o'clock! WTF is going on with me?!

Clearly I have serious excess energy to burn. Or maybe just way too much time on my hands. Whatever is going on, obviously I am NOT going hungry over here. Whoever said being vegan is hard, hasn't eaten my food. Stay tuned for new recipes. Thanks for listening to today's rant. Now who wants to eat?

Vegan Peppered Turkey - get the recipe here - http://chumbutt.blogspot.com/2013/04/vegan-peppered-turkey.html

Recipe Remix - Wrap it Up

Vegan food is beautiful. I strive to eat the rainbow. This lovely mash-up included chunks of my homemade vegan southern fried chicken, steamed veggies and fresh herbs. I topped it off with creamy sauce that I made that resembles La Victoria's Orange Sauce. Stay tuned for the recipe! Have a great weekend! Enjoy - IN JOY - eat well, be well, see you soon.

Recipe Remix, get the fried chicken recipe here - http://chumbutt.blogspot.com/2013/04/vegan-southern-fried-chicken.html

Vegan Peanut Butter Cup Ice Cream

This Ice Cream will blow your mind.  I am sure you could make it using any non-dairy milk you prefer.  I just really like the creaminess that is achieved with the use of a combination of soy milk and soy creamer.

Vegan Peanut Butter Cup Ice Cream
1 1/2 cups Vanilla Soy Milk
1 cup Original Silk Soy Creamer
4 Tablespoons Peanut Butter
1 Tablespoon Agave Syrup
1 Tablespoon Vanilla Extract
1/2 teaspoon Sea Salt
2 frozen Bananas
2 Tablespoons Coconut Spread Butter (I used Earth Balance brand)
1 small bar Dark Chocolate (crushed)

Place all ingredients in your blender (EXCEPT Coconut Butter and Dark Chocolate) and blend at high speed.  Add Coconut Butter and blend at low speed for a couple pulses (you want the butter to be a little chunky for texture).  Add mixture into ice cream machine.  Halfway through cycle, add crushed dark chocolate and finish cycle.  When it completes, it will be soft serve consistency.  If you want it more firm (as pictured) transfer to a freezer safe dish and freeze for several hours.  If frozen solid, I suggest letting ice cream sit out for 20 minutes prior to serving.  Enjoy!  This frozen concoction is one of a kind!

Dinner and Platinum Do's

I have mostly always been blonde, some shade or another. Some of the happiest moments of my life I have been full blown, Gwen Stefani, Platinum Blonde. My wedding day, after the birth of my two beauitiful children and today.

I'm not sure today really counts to be clumped in with the other milestones. But anyway, I love my hair super blonde. Now if only I could figure out how to remedy the dark roots that I will have tomorrow morning. My thick locks grow faster than weeds.

So the photograph of my lovely evening meal is pretty self-explanatory except for the pile of faux ground meat that I made from scratch using homemade seitan. If I tried to re-create the recipe for you, my beloved readers, I would. But for now I will just say it was spicy and delicious, just like LIFE should be!

I am working on a few new recipes that I will share very soon. For now, I just wanted to send you all some love from my Platinum coated Soul. Be well! Eat to Live AND Live to Eat. And most importantly, prepare your dishes with LOTS and LOTS of LOVE. Blessings...

Dinner Parties and SF Giants

Ah the wonderful San Francisco life.  This is what my kitchen looks like after I throw a dinner party and spend my evening watching the SF Giants game and chatting with great friends.  That's all, just a few pots and pans for your viewing pleasure.  Be well folks!  GO GIANTS!

Happy Me

Life is good! Nearly 2 months in to My New Vegan Life and I feel wonderful. I am super proud of myself for sticking to my new plan. I feel best when I start my day with a VERY LARGE CUP of VERY STRONG Coffee and a smoothie of 1 bunch of kale, 1 apple, 1 lemon and 1 small carrot.

It takes getting used to not doing things (being Vegan) like not licking spoons from condiments that you are serving to your kids, that are laden with dairy. I.e sour cream, yogurt, etc.). I am still serving my husband and children Meat and Dairy. But I am glad I'm not eating it.

I feel smarter, cleaner, clearer, and just more how I want to feel. All the time. And in the evenings, I drink dark, red wine. Why?! Because Red Wine is a gift from The Gods. And, because last I checked, that Red Wine I drank, WAS Vegan!! Cheers. Hump Day Tomorrow! Werd!

Fat Vegans and Skinny Bitches

What did the Fat Vegan say to the Skinny Bitch?  Let's EAT.  I love the paradox.  All Vegans are definitely not skinny and anyone who thinks they are is just plain wrong.  Sure, I have only been vegan for a couple months but I know food and I know that vegan food is just as fattening and delicious as anything laden with meat and dairy.  This actually makes me VERY happy because one thing I swore when I switched to vegan was that I better damn well be satisfied after every meal.  And I am.  So much so that I'm having to limit myself because the creations rolling out of my kitchen are just so delicious.  Some super fattening, creamy, buttery and dare I say, cheesy - it's easy to overindulge.

If you want to lose weight the formula is pretty simple.  Consume less calories than you are expending on a daily basis and get some exercise, even if it is just a little each day.  If you have read my early blog posts then you know that one of my motivations for making the switch to veganism was health reasons and certainly related to losing weight.  However, I know that when it comes to wanting to lose ALL the weight I want to, it's going to take more discipline than just eating whole grains and a plant-based diet.  Darn.  Oh well, it's all good.  I've never been happier with the food that I am eating.  To date, I have lost 15 pounds.  I'd like to lose another 40.  I'll keep you posted on my progress.  Let's just say I'm not doing anything crazy to lose the weight.  I love food too much.  It's just a fact.

So, Skinny Bitch, it's nice to meet you, I'm a Fat Vegan.  What's for dinner?

Vegan Gnudi COMING SOON

Ok so this post is purely a tease at this point. I have yet to make vegan gnudi but I can't wait to and when I do I am hoping it will be next on your list of things to make as well. First I plan on whipping up some vegan ricotta to make the gnudi. I am not sure if I will use cashews or another nut, perhaps brazil nuts? I adore cashews and they are such a perfect canvas for an abundance of fare but I am excited to put other nuts to the test. Last night I made some beautiful creamy pesto with basil, almonds, garlic and lemon. It came out so fabulous, succulent and creamy. It would be incredible on my upcoming vegan gnudi. Stay tuned! Happy Saturday Everyone!

Day 56 - Vegan Going Strong

Hi Everyone.  I decided to give a little update on My New Vegan Life but sorry no recipes tonight but I will discuss a few upcoming ideas.  I trust everyone has been enjoying their weekend.  I know I did.  I had my favorite houseguest my baby sister visiting me and of course we had an awesome time.  She was super excited to try out some of my vegan creations.  I also successfully ate out at a couple restaurants with no major hitches.  One was Japanese and the other Thai so it wasn't a huge feat as both places had plenty of vegan fare to chose from but, still, it was a first for both since my shift.

So far everything has been going really well.  My weight loss has slowed but only because I have been eating too much.  This doesn't really surprise me.  Have you seen my recipes?  As I've realized it's still very easy to consume way too many calories whether you are vegan or not.  It's all about calories in and calories out.  I'm sure I will lose more weight over time but I am not unhappy about it.  I didn't go vegan just to lose weight.  I went vegan so I would eat more plant-based foods and enhance my overall quality of life.  So far I have done both and I am anticipating things are only going to get better.

Primary source of not losing more weight (aside from too many calories) um, two things, carbohydrates and fat.  I have been eating more carbs than I have in years and while it is very exciting for this former Atkin's dieter, it's also not a great way to shed pounds.  Fortunately the fat I have been eating is very good fat i.e. olive oil, coconut, etc.  but it still needs to be consumed in moderation and moderation has just never been my thing.  I tend to live more by a quote from Jerry Garcia "Too Much of Everything is Just Enough".  Any Dead Heads out there?!  LOL.  Oh how I miss the 80s and 90s.  I don't know how many Dead shows I went to but let's just say I went to my first when I was just 9 years old.  Enough said.

So before I sign off I will give you a glimpse of some recipes I have been working on.  As I incorporate more Chia Seeds into my life, I have decided to make up some kick butt recipes with them outside of the usual Chia Seed Pudding everyone is raving about.  How about putting that Chia Seed Pudding into your ice cream maker and making vegan frozen custard?  I'm sure it's been done and found a few folks who had dabbled in it.  Sounds pretty good to me.  I'll keep you posted on this experiment.

I would love to hear some ideas from folks on what you would like to see in the way of recipes.  There seems to be a lot out there on vegan desserts and that is great but I am more of a savory girl.  Anyone out there?

Veganism, It's Easier Than You Think

This was one of the first things I heard echoed in the online vegan community. I remember thinking I guess I will see for myself. My conclusion? Yes, Veganism is easier than you think. I used to think that being vegan would be difficult, if not impossible, for a cheese loving dairy meat whore like myself. Nope. I was wrong.

The options for vegans are limitless and just as varied as any omnivore diet. It just requires a passion for the lifestyle and a little creativity in the kitchen. Thankfully, I am a passionate person and love a good challenge in my kitchen to test my creative flow.

So far I really don't feel like I am missing out on anything. On the contrary I feel like I am basking in more variety and more flavorful cuisine than I have ever tasted. Sure, my cashew sour cream doesn't taste exactly like cream and my vegan cheese doesn't melt quite as beautifully as the real thing. But it doesn't matter because when I finish my plates of food I feel wholly satisfied.

Happy TGIF!

For The Love of All Things Mexican

Ok I am pretty sure I am not Mexican, however, I could probably subsist wholly on Mexican cuisine. Thankfully when it comes to this fare, vegan options are plentiful.

A few days ago I was faced with eating fast food and hubby and I decided on Taco Bell. I quickly Googled vegan options and was pleasantly surprised. I had the new cantina burrito veggie style with no cheese and no sour cream. I was tickled pink that it tasted fantastic, creamy and tummy satisfying. Hooray for all of their vegan hot sauces.

I have a plethora of vegan Mexican recipes to share that will satisfy all palates. One of my favorites is my Loaded Veggie Tamales with Firey Red Sauce. I will post this very soon. Happy Hump Day Universe!! Be Well.