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!

Easy Goddess Green Beans

This recipe was adapted from my Godmother, Sondra. It is so simple to prepare and yet extremely complex in flavor. I strongly suggest dressing up your next batch of green beans with the following recipe.

I am being pretty imprecise with measurements because it all varies based on the size of batch you are making and what strength of seasonings suits your individual palate. Feel free to contact me with any questions.

Easy Goddess Green Beans

1 bunch of fresh green beans (ends trimmed)
Splash of olive or canola oil
Splash of tamari or soy sauce
1 1/2 inch nub of finely grated fresh ginger
1-2 cloves finely grated fresh garlic
Water (for steaming beans)
Salt and Pepper to taste
Splash of Agave syrup (optional, I usually don't add this but it does make it more appealing to kids and picky spouses, when you do) :)

Steam green beans in an inch or two of salted water just until fork tender (should be a tad bit crunchy). Transfer beans to a collander and run cold water over them to stop cooking process.

Return beans to the warm pan you used to steam them and toss with oil, tamari, garlic, ginger and agave. Taste and add salt and pepper to your liking.

Can be served warm or at room temperature. They get tastier as they hang out and all the flavors marry one another. A real crowd pleaser for a potluck party. Enjoy!

Easy Goddess Green Beans

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...

Vegan Southern Fried Chicken

This is obviously not chicken and I can't tell you it tastes anything like it. I will also tell you that while it is loaded with protein and easy to make, it is also very fattening and you will make a good mess in your kitchen! But when you are in the mood for a crispy, fatty, salty treat, these babies are sure to satisfy.

Vegan Southern Fried Chicken
1 1/2 cups vital wheat gluten flour
1/2 cup unbleached all-purpose flour
1/2 cup nutritional yeast
1 teaspoon baking powder
1 Teaspoon seasoning salt
1 Teaspoon garlic powder
1 Teaspoon onion powder
1 Teaspoon black pepper
1 Teaspoon cayenne pepper (optional)

1 cup water
1/2 cup dill pickle juice (from pickle jar)


Coating
1+ cup unbleached all-purpose flour and additional seasonings for dredging dough before frying

Combine dry ingredients in a large bowl, vital wheat gluten flour, 1/2 cup unbleached flour, baking powder and all dry seasonings.  Mix well and slowly add 1 cup water and pickle juice.  Stir thoroughly until sticky dough forms. Knead dough till ingredients are all combined well (dough will be a little sticky). Cover and allow to rest for 30 minutes.

During this waiting time bring a large pot of generously salted water to a gentle boil. Using a small spoon form small chunks of dough and as you form them, add them individually into the salted water. Turn heat to low and simmer for 15 minutes covered. Remove lid and simmer for another 15 minutes, stirring gently occasionally. Remove chunks with a slotted spoon and place (not touching) on a cooling rack. Begin heating your oil for deep frying (2 inches deep at least).

In a separate dish Combine a cup or so of flour with any seasonings you like (I used seasoning salt and cayenne pepper. Coat generously the pieces of dough and begin frying. Be sure your oil is very hot (375) and do not crowd the pan. In other words, work in batches.  If you add too many to your frying pan they will not brown properly. Fry for 2 minutes a side or until golden in color.  Carefully remove pieces of "meat" with slotted spoon and place them (not touching) on your cooling rack. Salt lightly when they are hot. Serve with your choice of dipping sauces.  Goes great with buffalo wing sauce, sweet mustard or barbecue sauce or all three!  Go ahead, INDULGE, you deserve it!!!

Close-up of fatty, salty, goodness

No KFC here!

This is the "chicken" after it was removed from the water before it is deep fried

Vegan Peppered Turkey

Seriously, this is probably one of my favorite vegan creations. When you make a batch please let me know. I have a feeling you may stop buying faux deli meat altogether.

1 cup vital wheat gluten flour
1 cup cold water
1 teaspoon tamari
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/4 teaspoon fresh cracked black pepper
1 teaspoon agave syrup
1/2 teaspoon liquid hickory smoke
Additional 1/2 teaspoon cracked black pepper
1 teaspoon canola oil

Preheat oven to 350 degrees. Combine flour with seasonings (except agave, liquid smoke and additional pepper), add water and stir until ball forms. Knead ball about 10 times pressing into a 6 inch cylinder. Put canola oil on a peice of heavy duty tin foil and place cylinder of dough on oil. Wrap tightly (like a sausage) and wrap with another peice of tinfoil. Bake for 1 hour at 350 degrees (turn over after 1/2 hour). Remove from oven and allow to cool to touch. Open foil and coat dough with liquid smoke, agave syrup and additional pepper. Rewrap in foil and allow to sit at room temperature till ready to refrigerate. Chill for a few hours. Open foil and slice into very thin slices. Use for sandwiches or anything your heart desires. Pictured on whole grain bread with veganaise, horseradish mustard, kale and tomatoes. Splendid! I know what I will be having for Thanksgiving!!

Easy Thai Yellow Curry

I actually wasn't sure I was going to post this recipe because it's so easy.  I mean, I know, for some, that is a good thing so I figured I'd throw it up.  After all, it won't take long.  I don't consider this recipe particularly original seeing as how I used pre-made curry paste, HOWEVER, the way I prepared it lent itself well to a "any night of the week" dinner.  I only used ONE pan to make the entire dish, always a very good thing!!

I am a BIG fan of Thai Yellow Curry.  I always love to order this when I go out for Thai Food.  It's nice to know I can actually have it, any day of the week, in my own kitchen using ONE pan.  Next time, I think I'll make my own curry paste but for now, this will do just fine.

Easy Thai Yellow Curry
1 Casserole Dish (for cooking)
3 Tablespoons Olive Oil (any oil will do)
2-4 Tablespoons Thai Yellow Curry Paste (pictured - use 1 Tablespoon at a time to test  your spiciness level)
1-2 Tablespoons Sugar (add more to counter some of the spiciness)
2 Cans of Vegetable Broth
1 Can Coconut Milk (pictured)
1 Kabocha Squash (looks like a green pumpkin, use half if squash is large)
1 Sweet Yellow Onion
2 Sweet Potatoes (the white one or orange one works nice too)
2 Russet Potatoes (or Yukon Golds are perfection)
Sea Salt and Pepper (to taste)
1-2 Limes or Lemons (for garnish)
Cilantro (for garnish)
Jasmine Rice (for serving)


Preheat oven to 350 Degrees.  Chop Kabocha Squash in half and remove seeds using a spoon.  Chop squash carefully as it is very hard to chop.  Chop Potatoes in uniform size (1 1/2 inch cubes).  It is FINE to eat the green rind of the squash- it's yummy!  Toss in oil and sprinkle generously with sea salt and black pepper in a large casserole dish.  Place in oven for 20 minutes.  While it is cooking, finely slice onion and place onions atop potatoes (allow to cook for 10 minutes) and then remove from oven.  Add vegetable broth and curry paste, TOSS, and return to oven for another 10 minutes.  At this point your dish has cooked about 40 minutes.

Remove from oven and stir in 1 can of coconut milk and add sugar, salt and pepper, to taste.  Test potatoes and squash for doneness.  Continue cooking 10 minute increments until potatoes are tender to the tooth. It shouldn't take more than an hour.

I'm sure if you wanted this to be a truly ONE POT meal, and save on time, you could just add all the ingredients from the get go, but I think you will find the "roasting", 10 minutes at a time, method adds a certain heirloom touch to the finished product.  Serve with Jasmine Rice and garnish with Lime and Cilantro.  ENJOY!  Your belly will thank you.  =]

Pita Pockets, Pita Chips and English Muffins

I am addicted to Hummus.  I mean I literally eat it every day, multiple times a day.  It's no wonder I'm not losing any more weight!  LMAO.  Sometimes I buy it.  Trader Joe's and Sabra are two of my favorite brands.  I also love to make my own Hummus.  It's so easy.

I have been going through bags of Stacy's Naked Pita Chips way too fast.  So I decided to set out to make my own Pita Pockets that I could turn into my own Pita Chips.  I quickly did a Google search for "Authentic Pita Bread Recipe" and I found this authentic pita recipe at:

http://chefindisguise.com/2012/10/03/pita-bread-recipe-how-to-make-pita-pockets/

I substituted the dry milk with equal amounts of unsweetened soymilk and substituted honey with raw blue agave syrup.

Instead of making balls to roll out, I decided just to roll out my dough and cut circles. The first batch came out exactly like English muffins.  I mean exactly!  Oh darn, I have a batch of perfect English Muffins from scratch - what's a girl to do?  I quickly grabbed my bread knife, sliced and toasted one and slathered it with coconut spread and raspberry jam.  Can you say YUM?!  And now I can use the rest of them to make little pizzas for my family.  Perfect.

The second batch I followed recipe author's instructions and got perfectly puffed pita pockets. I highly recommend you give her recipe a shot. It is so delicious and her instructions are super thorough. Thank you for your inspiration chefindisguise - keep up the great work!!

White Bread Buttered and Peanut Buttered

Ok, anyone out there who is listening.  Did your mother ever make you peanut butter and jelly sandwiches growing up?  And did your mother ever spread the white bread with butter before putting the peanut butter on?  Ok, maybe I'm the only one.  But seriously folks, get yourself a piece of vegan white bread and slap on a layer of Earth Balance Coconut Spread and some good old fashioned Jif peanut butter and dive in.  This sent me straight back to childhood.  Ok, so maybe I had the munchies and it was 2 in the morning.  But who cares, give it a try.  Tell me it's not the bomb dot com.  Peace OUT.

Ridiculously fattening, ridiculously delicious

My baby boy likes it too!  Ok, so he wasn't awake when I was eating it, but you get the idea!

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!

Vegan Espresso Chip Ice Cream

Chia seeds as the egg component in Vegan Ice Cream - Stroke of genius. I decided to try my hand at chia seed pudding so I made two batches. One vanilla, one espresso. I used almond milk for the liquid component.

As I was tasting my puddings (both creamy and rich) it dawned on me that I might be able to use the pudding as an ice cream base. So Voila! My Vegan Espresso Chip Ice Cream was born. I combined my two batches of pudding and topped with some very large chips (or rather, SLABS) of dark chocolate.

The photos are a progression of my ice cream that I popped out of a mold. Most homemade vegan ice cream straight from the freezer needs to sit out and soften to be fully enjoyed (unless you add stabilizers like arrowroot and other things). I don't have this stuff on hand.

So after my creation sat out for a full 15 minutes I thought I would reconstitute it with some more non-dairy milk (this time I used Silk Vanilla Soy). After all, it was after midnight and I was craving a milkshake. I plan on experimenting further with this recipe before revealing it.

However (spoiler alert) just follow any chia seed pudding recipe (my chia seeds from Trader Joe's had a recipe on the package!). Add a good healthy dose of instant espresso powder, vanilla extract, cocoa powder, sweetener of choice and chocolate chunks (or whatever you like) and toss in your ice cream machine. Be sure to blend mixture well so chia seeds get fully dissolved. Anyone else out there in cyberspace have any Chia Seed Ice Cream Recipes? I'd love to brainstorm on ways to improve and expand on this one!! Happy Eating!

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?

Marinated Tofu Sticks

You will get addicted to these babies. I can never keep a batch around for more than a day no matter how many I make. And my kids LOVE them and they are only 2 and 3! Although there are a million different flavors you could go with these, I tend to go asian. Spongy tofu likes to be painted with dark colors like Tamari.

Tonight I was transported to Thailand as I was craving the dark Thai peanut sauce that is often served with fried tofu at many Thai Restaurants. So after I baked and cooled these (sans marinade) I coated them in a lovely quick homemade version of this beloved condiment. Let's get cooking.

Marinated Tofu Sticks (best served cold)
1 pound extra firm tofu (If possible buy the tofu that is not packed in water often labeled "high protein". If your tofu is packed in water I suggest draining it and pressing it between two glass plates with a heavy object on top for at least an hour, draining the liquid periodically)
Olive oil spray or brush for brushing on oil
1/2 cup Tamari (or Soy Sauce)
2 Tablespoons Agave Syrup (or Sugar)
1 teaspoon garlic powder (or fresh)
1 teaspoon onion powder
1 teaspoon dry mustard
1 teaspoon groung ginger (or fresh)

Prepare tofu by removing excess liquid and slice into 3 inch strips about 1/4 inch thick. Mix together Tamari, Agave and Spices and place in shallow baking dush. Place tofu sticks into mixture for 10-12 hours turning once so mixture is evenly absorbed into tofu. Preheat oven to 250 degrees Farenheit. Place an oven-safe rack on top of a larger baking sheet and spray with olive oil or brush some on the rack. Arrange drained tofu on rack so peices are not touching. Spray tops of tofu sticks with oil or brush on individual peices. Bake for 2 hours turning all peices over halfway through cooking time. Remove from oven and allow to cool at room temp before placing in a sealed container in your fridge. Best eaten within 1-2 days.

Alternate method would be to skip marinade and just bake them with olive oil spray and dress up with flavor/sauce the end. This is what I did tonight and here is what I dressed them in once they had cooled slightly.

Dark Brown Thai Peanut Sauce
2 T Tamari
1 T Agave syrup
1 t Fresh grated ginger
1/2 t Toasted Sesame Oil
1 T chopped roasted peanuts (unsalted)
1 T fresh chopped cilantro

Please let me know if you have any questions about this recipe. It is time consuming but I guarantee it is worth it. You might even convert a non tofu lover on this one.

The finished product should be slightly crunchy on the outside and moist, tender and chewy on the inside. Avoid overbaking or they might get too dark depending how long you marinate them.

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!

Vegan New York Cheesecake

I have always been a little famous for making cheesecakes for my friends and family but those versions always contained lots of eggs, cream cheese, sour cream and a lion's share of vanilla extract.  Like many folks out there, vegan or not, I won't settle for anything less than the best when it comes to cheesecake.  I ventured out to make a version of New York Style Cheesecake without the use of vegan cream cheese.  The result?  Spectacular.  This baby could be topped with your choice of fruits or the addition of citrus or chocolate but it is also great on it's own.

Fair warning:  This is a VERY time consuming recipe.  Like 3 or 4 days time consuming but it can certainly be made ahead and stored in refrigerator for a good week and trust me, it is completely WORTH EVERY MINUTE!  The Chia seeds act as the "egg" and the cashews act as the "cream cheese".  The Cashew Sour Cream Topping is optional but I suggest you make a batch of it anyway because you will fall in love with the stuff.

Vegan New York Cheesecake

Crust
2 Cups Granola (vegan)
1/2 Cup Vegan Butter (I used Melt Brand Honey flavor that is not technically vegan for vegans who don't use honey.)
2 Tablespoons Sugar

Filling
1 1/2 Cups Raw Whole Cashews (soaked for 48 hours)

2 Tablespoons Chia Seeds (left whole or pre-ground to a fine powder)

6 Tablespoons Warm Water

1 teaspoon Unfiltered Apple Cider Vinegar
1 1/2 teaspoons Salt
3 Tablespoons Sugar
4 Tablespoons Vanilla Extract
6 Tablespoons Unsweetened Almond Milk (or other non-dairy milk of choice)

Cashew Sour Cream Topping (suggest making this the night before making the cake)
3/4 Cup Raw Whole Cashews (soaked for 24 hours)
1 teaspoon Unfiltered Apple Cider Vinegar
1/2 teaspoon Salt
1 Tablespoon Fresh Squeezed Lemon Juice
6 Tablespoons Cold Water

Equipment
10-inch Springform Pan
Parchment Paper
Baking sheet (with sides)
Food processor (or high speed blender)

For Cashew Sour Cream Topping process all ingredients in food processor until completely smooth.  Put into an airtight glass container in refrigerator overnight.  This is a great staple to have in your refrigerator for sweet and savory recipes of all types so you might want to make a double batch.

For Crust, Preheat oven to 375 degrees Fahrenheit.  Begin by preparing and pre-baking crust mixture.  Prepare springform pan by wrapping circular section in parchment paper and secure in fastened pan.  Put granola in food processor with 2 Tablespoons sugar and melted vegan butter (melt for about 40 seconds in microwave or on stovetop till just melted).  Slowly drizzle in melted butter while food processor is running.  When mixture is sticky crumb consistency it is ready to put in prepared springform pan.  Press mixture to form even layer on bottom of pan and place in oven for 10 minutes.  Remove and place on wire rack to cool to touch.

For Filling, Turn oven DOWN to 300 degrees Fahrenheit.  For filling begin by adding chia seeds to warm water in a glass bowl.  Stir thoroughly and set aside for about 15-20 minutes.  Place pre-soaked cashews in food processor and process till paste forms.  Add remaining ingredients in the following order (while food processor is running) prepared chia seeds and water, vinegar, salt, sugar, vanilla extract and almond milk.  Be sure to scrape down sides intermittently so ingredients are fully incorporated.  Continue to process mixture until is is creamy.  This may occur quicker if you have a high speed blender but in my food processor it took a good 15 minutes total, processing for a few minutes at a time so the motor wouldn't overheat.  The chia seeds may have a slight crunch but it should not be very noticeable.  If you like a completely smooth texture you can certainly pre-grind chia seeds to a fine powder but they still need to be hydrated in the water to act as the "egg" in the recipe.

By this time your crust should have cooled slightly.  Spray or butter the inside sides of the pan and place strips of parchment paper all around.  The spray or butter should help the parchment pieces to stick to each other.  Pour filling mixture into pan and spread evenly.  Place in 300 degree Fahrenheit oven for 1 hour.  Remove from oven and top with cashew sour cream topping.  I would have used more sour cream topping like the recipe calls for but I just used what I had left over from my dinner the night before.    Place back into the oven for 15 minutes.   Placing back in the oven for 15 minutes with topping is optional as you can also just leave the cashew sour cream raw. The texture of the topping will be much creamier if you DON'T bake it.

Remove cheesecake from oven and allow to cool completely on counter top.  Once cooled, wrap entire cake (pan, parchment and all) in saran wrap and place in refrigerator for 12-24 hours.  Remove fasteners from pan, remove parchment from sides and slice.  Serve alone, with fresh fruit or other toppings of choice.  I will post more pictures of the finished product as mine is cooling on the counter as we speak.

Broccoli Eggplant "Steak" Breakfast Burritos

Growing up my Mom used to make us Broccoli Burritos that contained broccoli, mayonnaise and monterey jack cheese.  This vegan version brought me right back to childhood.  The most labor intensive part of this recipe is the roasting of the eggplant, mushrooms and onions so if you want to enjoy this breakfast treat I suggest roasting the night before.  What a great way to use up those leftovers from dinner!  Feel free to add your own veggies of choice but definitely give this combo a try along the way.  The result is meaty and soul satisfying.

Broccoli Eggplant "Steak" Breakfast Burritos
1 Eggplant (peeled and chopped into 1/2 inch cubes-this is the "steak")
1 Carton White Button Mushrooms (sliced thinly)
1/2 Sweet Yellow Onion (minced)
1 Bunch of Broccoli (large stems removed)
Flour Tortillas
Olive Oil (for roasting)
Vegan Butter (for broccoli and tortilla)
Vegannaise (for filling)
Salt & Pepper (to taste)

Begin by roasting eggplant, mushrooms and onions in a 375 degree oven for about 45 minutes turning occasionally to ensure even cooking.  I suggest tossing all of these with olive oil and salt and pepper in the dish you use to roast them.  Steam broccoli in boiling water just until small stems are tender but vegetable retains it's bright green color.  Sprinkle finished broccoli with salt and a scoop of vegan butter.  Warm flour tortilla in a little vegan butter until it is warm and toasty.  For filling add a small amount of vegetables and top with a scoop of vegannaise.  Fold ends and roll it up.  The eggplant has a meaty texture that is reminiscent of a meaty steak and the broccoli is complimented by the creamy topping.  This recipe will yield about 12 burritos.

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?

Kicked Up Cucumber Slaw

Refreshing with a kick! The touch of Sriracha rounds out the rhythm of this multi-flavored beauty. Feel free to add other favorite vegetables to tailor your taste buds.

1 large English Cucumber (thinly sliced)
4 Carrots (thinly sliced)
1 Sweet Yellow Onion (thinly sliced)
1 Red Bell Pepper (minced)
1 two inch peice fresh Ginger (thinly sliced or grated)
1 clove fresh Garlic (crushed)
1 cup Rice Wine or White Balsamic Vinegar
1/3 cup Sugar(dissolved in vinegar)
1 teaspoon Soy Sauce or Tamari
1 Tablespoon Toasted Sesame Oil
1 teaspoon Sriracha
Salt and Pepper to taste

Toss all ingredients and chill in airtight container in fridge for 3 hours or more. Makes a great side dish and pairs well a top Hummus. Enjoy!