Tag Archives: vegan

1st Semester of Law School Finished!

Our first big Syracuse snow!

Our first big Syracuse snow!

It has been a busy and exciting few months! I finished my first semester of law school, Rich started his Ph.D. program, we opened our B&B (I’ll write more about that in a later post), and have enjoyed living in our new house.

 

Law school has certainly surpassed my expectations. I’m impressed by how much I’ve learned in just a few months, I’ve met some wonderful new people, and have really enjoyed challenging myself in new ways. The study of law is both intellectual and practical. I love pushing myself to learn new things while knowing that these are ideas that have practical uses and implications.

 

Studying with a big kale salad and a kombucha!

Studying with a big kale salad and a kombucha!

I went back and forth for the last three years about whether going to law school was a good choice for me. I was worried about the decrease in jobs for lawyers and the amount of debt most law students get into. I’m so happy I finally decided to go, but I’m also happy I waited as long as I did. After working for a few years, I am not putting myself into debt and I feel confident about my career prospects because I am doing a joint MPA/JD.

 

I also like being an older student. I am much less stressed than I would have been a few years ago. I am able to put things in perspective and enjoy the experience to an extent I wouldn’t have been able to after undergrad.

 

I have made some yummy creations in the past few months. I would take pictures with every intention to blog, but realized I should re-read an assignment for class or work on my paper instead. I will try to spend a bit more time posting this semester, even if the posts are short.

This really captures how much snow we got.

This really captures how much snow we got.

 

January is the month I do a strict vegan detox. While I am usually a flexitarian (occasionally eating meat or dairy), after the holidays I find that an entire month without any meat or dairy makes me feel revitalized.

 

We have made some pretty spectacular dishes for vegan month so far. Yesterday I made baked kale falafels. The kale made them a nice green color and when I baked them they became slightly browned on the outside. Because they were not fried, they were much healthier than regular falafel. The kale made them taste earthy and the cumin and chili powder “kicked it up a notch” as Rich likes to say. He made a fabulous baganoush to go with them and we ate it all over a big kale salad. I couldn’t believe how filling it was!

Kale Falafel

Kale Falafel

Falafel and Kale salad

This recipe was adapted from Mark Bittman’s baked falafel recipe

Baked Kale Falafel
Yields 13
A healthier take on falafels.
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Prep Time
15 min
Cook Time
27 min
Total Time
42 min
Prep Time
15 min
Cook Time
27 min
Total Time
42 min
126 calories
13 g
0 g
7 g
5 g
1 g
67 g
218 g
0 g
0 g
5 g
Nutrition Facts
Serving Size
67g
Yields
13
Amount Per Serving
Calories 126
Calories from Fat 56
% Daily Value *
Total Fat 7g
10%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 218mg
9%
Total Carbohydrates 13g
4%
Dietary Fiber 1g
4%
Sugars 0g
Protein 5g
Vitamin A
17%
Vitamin C
11%
Calcium
7%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 15 ounce cans of chickpeas
  2. 1 cup finely chopped kale
  3. 1 small onion finely chopped
  4. 1/2 cup tahini
  5. 1 teaspoon olive oil
  6. 1 tablespoon cumin
  7. 1 teaspoon chili powder
  8. 1/2 teaspoon corse salt
Instructions
  1. Pre-heat the oven to 375 degrees fahrenheit.
  2. Finely chop the kale and onion.
  3. Add all of the ingredients to the food processor until everything is well blended.
  4. Place a sheet of parchment paper on a cookie sheet.
  5. Take about 1 1/2 tablespoons of the mixture and make it into a ball. Then place it on the cookie sheet and flatten a little by pressing down with your palm.
  6. Repeat until all of the falafels are formed.
  7. Bake for 15 minutes at 375 degrees fahrenheit, then take them out and gently flip the falafels. Bake them for another 12 minutes.
  8. Let them cool for about 5 minutes and then serve anyway you like!
Notes
  1. Falafels are great on salads, in wraps, or alone with some dip!
Adapted from Mark Bittman
beta
calories
126
fat
7g
protein
5g
carbs
13g
more
Adapted from Mark Bittman
Bed Stuy Foodie http://bedstuyfoodie.com/

Vegan Mayo Recipe

Homemade vegan mayo on a tomato sandwich

Homemade vegan mayo on a tomato sandwich

After an hour long cycling class today, Rich and I came home starving but wanting to eat something healthy. This time of year there are so many fresh tomatoes, so we decided to make tomato sandwiches with my homemade vegan mayo! The sandwiches were juicy and satisfying after a workout. I felt much better eating vegan mayo with a lower sodium content than I buy in the store.

Our post workout vegan lunch - tomato sandwiches with vegan mayo and borsht

Our post workout vegan lunch – tomato sandwiches with vegan mayo and borsht

I used to buy Follow Your Heart Veganaise at the health food store. Now that I’m going back to school, I’m trying to stay healthy without spending so much money. Making my own veganaise seemed like one good way to do that.

I was surprised by how easy it is to make! There are only 7 ingredients and I just put them all in the food processor together. Then, I canned my veganaise in mason jars. I can’t say it looks as cute as my peanut butter in the mason jars, but it is nice to have lots of veganaise in the house!

Vegan maya ingredients

Vegan mayo ingredients

Easily add all ingredients to the food processor

Easily add all ingredients to the food processor

The outcome has a less dense consistency that Follow Your Heart’s Veganaise does, but I actually really liked that. It didn’t feel as heavy. I also liked the taste a lot better. It tastes less processed. The mustard and black pepper give it a little more flavor, which makes for better sandwiches!

 

Homemade Vegan Mayo
Yields 24
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Prep Time
8 min
Prep Time
8 min
27 calories
1 g
0 g
2 g
1 g
0 g
24 g
28 g
0 g
0 g
1 g
Nutrition Facts
Serving Size
24g
Yields
24
Amount Per Serving
Calories 27
Calories from Fat 20
% Daily Value *
Total Fat 2g
3%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 28mg
1%
Total Carbohydrates 1g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 1g
Vitamin A
0%
Vitamin C
0%
Calcium
1%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 16 ounces (1 pound) silken tofu
  2. 3 tablespoons olive oil
  3. 2 tablespoon apple cider vinegar
  4. 2 tablespoons dijon mustard
  5. 1/8 teaspoon salt
  6. 1/4 tablespoon freshly ground black pepper
  7. 1 1/2 tablespoons fresh lemon juice
Instructions
  1. Squeeze the juice of 1 lemon.
  2. Add all of the ingredients to a food processor and blend until well combined.
  3. Chill for at least 3 hours before serving.
Notes
  1. This made 24 ounces of vegan mayo. I used mason jars to store it.
Adapted from How to Cook Everything Vegetarian by Mark Bittman
beta
calories
27
fat
2g
protein
1g
carbs
1g
more
Adapted from How to Cook Everything Vegetarian by Mark Bittman
Bed Stuy Foodie http://bedstuyfoodie.com/
Vegan mayo after mixing

Vegan mayo after mixing

homemade vegan mayo

homemade vegan mayo

IMG_3977

I want to start making my own salad dressings next. Any vegan salad dressing recipe recommendations?

Vegan Coconut Cherry Ice Pops

 

Vegan Coconut Cherry Ice Pop!

Vegan Coconut Cherry Ice Pop!

Vegan Coconut Cherry Ice Pops are an incredibly simple and tasty summer treat! The coconut flavor actually compliments the cherry really nicely. Both taste like summer to me. With a little maple syrup, they are a perfect slightly sweet summer treat!

I have wanted to make ice pops for a while. Now that it is a bit warmer, I’m not baking so much. So I decided to make these to satisfy my sweet tooth! They were fun to make and I really enjoyed them while taking a break from painting later in the day.

Making Vegan Coconut Cherry Ice Pops!

Making Vegan Coconut Cherry Ice Pops!

I bought an ice pop mold on Amazon and it is easy to work with. The only tricky thing is, it is hard to fill them up all the way without making a mess. I err on the side of leaving more space and that has worked well.

Ice pop mold

Ice pop mold

I have made these twice in the last week and each time they disappear quickly! They are healthier than ice cream at only about 140 calories each. Of course, they are also dairy-free and lower in sugar than ice cream. By the way, I found this great site that calculates your recipes per serving for your. It’s called Calorie Counter.

I had a lot of fun taking pictures in the new house! 

Ingredients

10 ounces organic light vegan coconut milk

¼ cup maple syrup

18 frozen pitted cherries

Vegan Coconut Cherry Ice Pop Ingredients

Vegan Coconut Cherry Ice Pop ingredients

Yields: 6

Method

1. Prepare the popsicle mold by placing the pieces on the tray and removing the lids.

2. Whisk together the coconut milk and maple syrup.

Coconut and Maple Syrup

Coconut and maple syrup

3. Place about 3 cherries in each popsicle mold. Try to spread them out. They will stay in place because they are already frozen so they are hard. Choose the largest cherries from the bag.

Placing cherries into each ice pop

4. Pour the coconut milk and maple syrup mixture over the cherries into the popsicle molds. Remember not to overfill!

Pouring coconut mixture into molds

Pouring coconut mixture into molds

A close up!

5. Place the tops on the molds and freeze for at least 5 hours.

6. When you are ready to eat them, pour warm water over the outside for about 30 seconds to make removing the popsicle from the mold easier.

7. Enjoy outside on a hot day!

Vegan Coconut Cherry Ice Pops

Vegan Coconut Cherry Ice Pops

Vegan Mushroom Stroganoff (Crock-Pot)

Vegan Mushroom Stroganoff

I’m visiting my sister in Portland, Oregon this week and I wanted to make something quick and easy, but tasty for us after a day in the city. I decided on a recipe I tried last week and loved, Crock Pot Vegan Mushroom Stroganoff.

IMG_3654

The recipe is pretty simple, all you need to do is grill up an onion in a pan, add the mushrooms for about 8 minutes and then transfer all the ingredients to a crock-pot. Then, cook for four hours on high. It makes the whole apartment smell amazing and tastes great over a bed of rice!

For a foodie, Portland is an inspiring place to be. There is an eclectic mix of restaurants with endless food options. I went to The Energy Bar yesterday, which was filled with all sorts of homemade, healthy scones and muffins. I also had a cup of the Jambalaya, which was so spicy and satisfying during a brief rain spell. On Sunday, we went to an Elephant Delicatessen location. They have lots of delicious food that was made right in front of us. I particularly liked the fish tacos and wild mushroom soup. Then, for dessert we split some of the best ice cream I have ever had (comparable only to Ample Hills in Brooklyn) at Salt and Straw. We had the sea salt with caramel. The sweet and savory flavors really complimented each other without either overwhelming the flavor.

\

Hiking with Kelly in Portland!

Hiking with Kelly in Portland!


 I also got a chance to visit Powell’s. I was so excited to see the Oh She Glows Cookbook had a promotional spot on the end of a bookshelf. It was the first time I got to see it in person and I thought the pictures really brought the food to life! I’m so inspired by Angela and it was great to see her success on display. I find that when I’m reading her recipes, I’m often in a rush and just skip over the writing to the recipe. There is something about a book that encourages you to sit down and read everything. I enjoyed reading her anecdotes about her healthy food journey.

I hope you are inspired to make this Mushroom Stroganoff dish. The stroganoff had a nice gravy-like sauce with a subtle but present red wine flavor. The mushrooms were full of flavor and if you decide to add tofu on top, it makes this a nice protein filled meal for a chilly or rainy spring day.

Vegan Mushroom Stroganoff (Crock Pot)
Serves 8
A hearty, healthy, and comforting vegan dish
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Prep Time
20 min
Cook Time
4 hr
Prep Time
20 min
Cook Time
4 hr
84 calories
6 g
0 g
4 g
6 g
0 g
233 g
169 g
3 g
0 g
2 g
Nutrition Facts
Serving Size
233g
Servings
8
Amount Per Serving
Calories 84
Calories from Fat 32
% Daily Value *
Total Fat 4g
7%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 169mg
7%
Total Carbohydrates 6g
2%
Dietary Fiber 1g
6%
Sugars 3g
Protein 6g
Vitamin A
1%
Vitamin C
12%
Calcium
15%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tablespoon olive oil
  2. 1 medium onion
  3. 3 cloves garlic (minced)
  4. 10 cups of mushrooms (I used cremini and white)
  5. 1/2 teaspoon cumin
  6. 3/4 teaspoon black pepper
  7. 1/4 teaspoon cinnamon
  8. 1/8 teaspoon nutmeg
  9. 1/3 cup red wine
  10. 1 1/2 cups almond milk
  11. 1 1/2 cups veggie broth
  12. fresh parsley
  13. Optional - 1/2 block extra firm tofu
Instructions
  1. Bring the olive oil to heat on medium high in a large saucepan.
  2. Add the chopped onion and cook for about 8 minutes or until slightly brown.
  3. While the onion is cooking, chop the mushrooms. Once the onion is brown, add the mushrooms and cook for another 6-8 minutes or until juice is released.
  4. Place the saucepan ingredients to the crock-pot.
  5. Add the rest of the ingredients (except for the parsley) and cook in the crock-pot on high for four hours.
  6. When the meal is finished, top with fresh parsley and enjoy!
  7. Optional - Tofu Addition
  8. Pre-heat the oven to 400 degrees Fahrenheit.
  9. Chop 1/4 inch cubes of extra firm tofu and place on a greased cookie sheet.
  10. Sprinkle with paprika and bake at 400 for about 7 minutes on both sides.
  11. When the stroganoff is done, place the tofu on top.
beta
calories
84
fat
4g
protein
6g
carbs
6g
more
Bed Stuy Foodie http://bedstuyfoodie.com/
Tofu baking

Tofu baking

Onion frying

Onion frying

 

Vegan Peanut Butter Cups

vegan peanut butter cups

 

I have wanted to make vegan peanut butter cups for some time. As a child, I would trade my Halloween candy until I had as many Reese’s Peanut Butter Cups as I could possibly have. As the oldest of 5, the bargaining power was in my advantage and I was able to get quite a few.  As an adult, I have no taste for bad chocolate. I had a Mini Reese’s Peanut Butter Cup at work recently and was struck by how different the chocolate tasted from the chocolate I love now.

Not wanting to give up on the tasty combination of peanut butter and chocolate, I decided to make some vegan peanut butter cups with high quality chocolate. The peanut butter cups were both easy to make and an addictive treat!

Vegan Peanut Butter Cups

I froze them in order to get them to hold their mold, but I let them sit out for a bit before I ate them so they would be a little softer. They are also good completely frozen as an ice cream like dessert. The vegan peanut butter cups pair well with a cup of tea. I added a little salt on top to give them a sweet and salty combination. It really took them to the next level. A sophisticated, foodie, vegan peanut butter cup! The chocolate I bought is also fair trade, one more point for the vegan peanut butter cups! 

[amd-zlrecipe-recipe:1] 

 

The peanut butter cups before freezing

The peanut butter cups before freezing

Vegan Peanut Butter Cups

Soba Noodle Bowl

Soba Noodle Bowl

Soba Noodle Bowl

I spent 4 months in China in college and while there, I nearly starved because it seemed there was meat in everything. I would ask, “No meat please” (in Chinese of course). A dish of rice with pork would show up or the most shocking……blood soaked tofu! It was probably due to my poor pronunciation. After a few weeks, I discovered these amazing soup dishes with noodles. Soup in noodles! These were two of my favorite things.

Tofu before it is baked

Tofu before it is baked

I have never been able to recreate these dishes very well until tonight!
I love this dish! It is just spicy enough from the pepper and ginger. I love the flavor of bok choy, it adds such a fresh flavor to any dish! The tofu is a spicy addition to the soup because of the hot sauce. I particularly like the consistency of tofu because it was baked. The noodles make it filling. I have had a lingering cold and I think this dish is going to help me beat it!

Soba Noodle Bowl
Serves 7
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
153 calories
19 g
0 g
4 g
10 g
1 g
797 g
231 g
5 g
0 g
3 g
Nutrition Facts
Serving Size
797g
Servings
7
Amount Per Serving
Calories 153
Calories from Fat 36
% Daily Value *
Total Fat 4g
7%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 231mg
10%
Total Carbohydrates 19g
6%
Dietary Fiber 4g
16%
Sugars 5g
Protein 10g
Vitamin A
237%
Vitamin C
103%
Calcium
42%
Iron
31%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 package soba noodles
  2. 14 cups water
  3. 2 packages of Miso (or 4 tablespoons Miso Paste)
  4. 1 ounce dried shitake mushrooms
  5. 2 tablespoons fresh ginger
  6. 1 teaspoon dried red pepper flakes
  7. ½ cup of wine
  8. 4 springs fresh thyme
  9. 4 carrots
  10. 3 stalks celery
  11. 1 bunch scallions
  12. 1 leek
  13. 1 package of tofu
  14. ½ teaspoon chili powder
  15. ½ teaspoon mixed dried herbs
  16. ½ teaspoon hot sauce
  17. 1 bunch bok choy
  18. ½ teaspoon olive oil
  19. 2 ½ cups mushrooms
  20. Optional: soy sauce to add at the end
Instructions
  1. Pre-heat the oven to 400 degrees Fahrenheit
  2. Place water in a large pot and bring to a boil. Cook soba noodles according to directions on the back of the box (mine said to boil for 7 minutes). Once the noodles are done, rinse with cold water and set aside.
  3. In another large pot, heat 14 cups of water.
  4. Once the water boils, add the chopped ginger, red pepper flakes, wine, dried mushrooms, celery, fresh thyme, leeks, scallions, and carrots. Once the water starts to boil again, bring the heat to low and let simmer for about 30 minutes.
  5. Cube tofu and place on an oiled cookie sheet. Sprinkle with chili powder, mixed herbs, and hot sauce. Bake for 10 minutes and then flip the tofu and bake for 10 more minutes.
  6. In a separate pot, steam the bok choy for about 2 minutes. Set aside.
  7. In a small pan, head ½ teaspoon of oil on medium heat. Add the mushrooms and sauté for about 15 minutes or until the juice is released.
  8. Now everything is complete! Place the “soup” from the big pot into a bowl and add the mushrooms, noodles, and bok choy. Arrange so that each part takes up a different part of the bowl. Serve warm!
beta
calories
153
fat
4g
protein
10g
carbs
19g
more
Bed Stuy Foodie http://bedstuyfoodie.com/
Soba Noodle Bowl

IMG_2653

Vegan Cream of Broccoli and Cauliflower Soup

 

IMG_2602I thought my broccoli soup days were over when I started eating healthier. As a child I loved cream of mushroom, broccoli, asparagus soup…..pretty much anything with a bunch of cream and sodium. I have noticed this recipe for a while on Oh She Glows for a vegan cream of broccoli soup. I thought, there is no way this soup could be good vegan. It is amazing! I actually made it two weeks in a row. I made it Sunday night and by Tuesday night it was gone. 

The ingredients in this soup give it the consistency and flavor of cream. Nutritional yeast is such a great way to get a cheesy flavor. I added a little truffle salt for flavoring the second time I made it….that really took it to the next level! I really liked adding croutons too because it made the dish a little heartier. 

IMG_2611

I also used my new camera equipment on this blog posting! This light is so powerful that I could probably get a tan! I find that in the winter time I blog less because I can’t take good pictures without natural light, now I don’t have any excuses! 

Chop the heads off of the broccoli

Chop the heads off of the broccoli

 

Vegan Broccoli and Cauliflower Soup
Serves 10
A cheesy vegan soup.
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Prep Time
20 min
Cook Time
1 hr
Prep Time
20 min
Cook Time
1 hr
356 calories
43 g
18 g
12 g
30 g
4 g
622 g
667 g
8 g
0 g
6 g
Nutrition Facts
Serving Size
622g
Servings
10
Amount Per Serving
Calories 356
Calories from Fat 106
% Daily Value *
Total Fat 12g
19%
Saturated Fat 4g
22%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 18mg
6%
Sodium 667mg
28%
Total Carbohydrates 43g
14%
Dietary Fiber 18g
70%
Sugars 8g
Protein 30g
Vitamin A
30%
Vitamin C
335%
Calcium
35%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tablespoon olive oil
  2. 1 large onion
  3. 3 heads of broccoli
  4. 1 head of cauliflower
  5. 3 stalks of celery
  6. 2 small potatoes
  7. 32 ounces low sodium vegetable broth
  8. 4 cups of water
  9. Sauce
  10. 3 cups soy milk
  11. 2 cups nutritional yeast
  12. 3 tablespoons mustard
  13. 1/8 teaspoon truffle salt
  14. 1/8 teaspoon crushed red pepper
  15. 1 teaspoon black pepper
  16. 1 1/2 cups of Daiya cheddar cheese (last)
Instructions
  1. Heal the olive oil in a large soup pot on medium heat.
  2. Once the oil is hot, add the chopped onion and cook until the onion is translucent.
  3. Cut the heads off of 2 stalks of broccoli (save the last head for the end) and cute the head off of the cauliflower. Chop into small pieces and add to the pan. Bring the heat up to medium high.
  4. Add the chopped celery and peeled and chopped potatoes.
  5. Once all the vegetables are in, pour in the vegetable broth and the water. Bring the pot to a boil (this will take a while with all of the veggies…..mine took about 15 minutes) stirring often.
  6. Once the water boils, bring the heat back down to medium and cook until the vegetables are all soft enough to pierce with a fork. This took another 15 minutes or so for me.
  7. Take the pot of water off of the stove. Place it either in the fridge on a dish towel or outside (if it is cold enough) to cool for about 20 minutes.
  8. Meanwhile, whisk together the cheese ingredients (soy milk through pepper) and place on medium-low heat. Continue to stir for about 10 minutes. **Make sure you don't add the vegan cheese yet.**
  9. Once your soup is cool enough too place in a food processor (basically not too hot to burn you), take it out and put it in batches into the food processor. If you have an immersion blender, this would also work well here.
  10. Once all of the vegetables are blended, add them back to the big soup pot. Combine the cheese sauce and mix until well-combined. While the soup is warming to your desired temperature in the big pot, chop of the last head of broccoli into small pieces and add it to the soup. This will give your soup a fresh taste and a little crunch.
  11. Place about two pieces of crumbled bread into the oven on broil for about 3 minutes to make croutons.
  12. When you think your soup is ready, add the Daiya cheese and stir well.
  13. Pour your soup into bowls and top with croutons. Your soup is ready to eat!
Adapted from Oh She Glows
beta
calories
356
fat
12g
protein
30g
carbs
43g
more
Adapted from Oh She Glows
Bed Stuy Foodie http://bedstuyfoodie.com/
Chop the heads off the broccoli

Chop the heads off the broccoli

 

The cheese sauce

The cheese sauce

The blended soup with added broccoli

The blended soup with added broccoli

IMG_2612

 

 

 

Let me know how it comes out if you try it!

Vegan Pancakes with Apple Foster Topping

Vegan Pancakes with Apple Topping

Vegan Pancakes with Apple Topping

I woke up this morning to the sound of my phone ringing at 5am…..snow day! Rich and I threw on some warm clothes and ran outside. It was snowing hard and everything was still untouched. The wind made snow drifts and I tried to jump in all of the deepest ones. We worked up an appetite being outside and, after falling back asleep for a few hours, woke up starving!

Our street after the storm!

Our street after the storm!

There is really only one appropriate breakfast on a snow day, pancakes! The vegan ones I have made in the past were not very fluffy. I decided to try to used the “egg replacer” of mixing flax seed with water. They were a success! The pancakes were fluffy and cooked easily.

Ground Flaxseed

Ground Flaxseed

I have been really into using vanilla right from the bean lately. I made a cake that called for straight vanilla and was so impressed by the taste that I now use straight vanilla whenever I can. You can buy vanilla in the beans online, or if you are a Park Slope Food Co-op member, you can get them for a great price. All you do is cut the vanilla bean open and scrape some of the vanilla out. I used about 1/20 of a teaspoon for this recipe. The fresh vanilla added great flavor, which allowed me to use less sugar in the recipe.

Vanilla straight from the bean

Vanilla straight from the bean

We were almost out of maple syrup, so I decided to make a special topping. I came up with an Apples Foster topping made from a little maple syrup, chopped apples, cinnamon, and a little brandy. We also added apple butter as a topping. They were fluffy, flavorful, and filling!

IMG_2538

Pancake Recipe (Inspired by one of my favorite vegan blogs, The Post Punk Vegan)

1 cup soy milk
2 tablespoons of apple cider vinegar
1 tablespoon of ground flax seed
1 1/2 cups of whole wheat pastry flour
3 1/2 teaspoons of baking powder
2 tablespoons sugar
1/8 teaspoon salt
1/2 teaspoon cinnamon
1/16 teaspoon fresh nutmeg
1/20 teaspoon fresh vanilla beans
1/4 cup water
3 tablespoon vegetable oil
a little coconut oil for the pan

Apples Foster Topping
Two apples finely chopped
one teaspoon brandy
1/4 cup maple syrup
1/2 teaspoon cinnamon
 

Method
1. Finely chop the apples and place them in a small pot on low heat with the brandy, maple syrup, and cinnamon. Allow this to cook slowly while you cook the pancakes.
2. Place the soy milk, vinegar, and flaxseed in a bowl and whisk them together. Let sit for about 3 minutes.

Egg Replacement -vinegar, flaxseed, and soy milk

Egg Replacement -vinegar, flaxseed, and soy milk


3. In a separate bowl, add the dry ingredients (flour, baking powder, sugar, salt, cinnamon, and fresh nutmeg) and stir until well combined.
4. Combine the vinegar mixture and the dry mixture together and mix.
Combined vinegar mixture and flour mixture.

Combined vinegar mixture and flour mixture.


5. Add the water, oil, and vanilla and stir.
Final mixture

Final mixture


6. Place a little coconut oil in a pan on medium. Once the oil has melted, place 1/4 cup of the mixture in three separate places. Cook for about 5 minutes on the first side, or until you see bubbles start to form on the top. Then flip and and cook for another 4 minutes on the other side.
Pancakes cooked on one side

Pancakes cooked on one side


7. Top the pancakes with the apple mixture and serve warm!
A healthy vegan breakfast!

A healthy vegan breakfast!


Rich's homemade grapefruit/orange juice mixture

Rich’s homemade grapefruit/orange juice mixture

Thanksgiving Pie!

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Thanksgiving pie, why didn’t I think of this sooner? It has all the flavors of Thanksgiving in one place!

Warning to my vegan fans, I used meat in this recipe but there will also be a recipe for a vegan version. As I mentioned earlier, since my trip to France I am eating meat and cheese about once a week again. I am loving the moderation and I still feel great.   I actually made one with some fake meat from Trader Joe’s. The fake meat had such a fake flavor that I couldn’t stand it. I am going to try it again with mushrooms.

This dish was a little time consuming, but well worth it! I made the cranberry sauce from scratch earlier in the day and I used Trader Joe’s Cornbread Stuffing. I also made homemade mashed sweet potatoes sweetened with maple syrup. The salty stuffing with the sweet mashed potatoes and cranberry sauce made for an addictive flavor! 

The whole apartment smelled festive and I went a little crazy taking pictures. It was a lot of fun! This dish is great if you want to have a more modern Thanksgiving but want a little tradition too. You could actually make it the day before and just heat it up on Thanksgiving. 

Ingredients
Whole wheat pie crust (you could also make your own)

For the base…
1/2 small onion
1 cup organic chicken or turkey
1 medium carrot
2 stalks celery
3/4 cup vegetable broth
1 1/2 tablespoons cornstarch

For the sweet potatoes…
1 1/2 pounds of sweet potato
3/4 cup coconut milk
1 tablespoon maple syrup

Homemade Cranberry Sauce (You could also use store cranberry sauce)

Trader Joe’s Cornbread
1 stick of butter
3 cups of vegetable broth

Method
1. Defrost your whole wheat pie crust if you are using store bought. Check the instructions, but I usually put mine in the refrigerator if I am going to use it the next day. Then I let it sit on the counter for 1 hour before. If you are making the cranberry sauce, I recommend making this the day before as well.
2. About 2 hours before you want to cook this meal, pre-heat the oven to 400 degree Fahrenheit. Make holes in one large, washed sweet potato with a fork. Wrap the sweet potato in foil and bake it for about 1 hour and 15 minutes, or until a fork can easily slide through it.
3. Allow the sweet potato to cool.
4. Bring the oven down to 375 degrees Fahrenheit.
5. Place 1 tablespoon of olive oil in a pan and bring the pan to medium heat.
When the oil is hot, add the finely chopped 1/2 onion.
6. While the onion cooks, cut the chicken or turkey up into shreds.
7. After about 5 minutes, add the chopped carrots and chopped celery to the pan. Cook until the veggies start to become soft. Then add the chicken or turkey to the pan. Cook until the meat is cooked through.
8. On the side, whisk the vegetable broth and cornstarch together until there are no lumps. Add this to the pan. Bring the heat down to medium-low and continue cooking until the vegetable broth and cornstarch thicken to a gravy. Remove the pan from the heat and allow the ingredients to cool.
9. Follow the directions for the stuffing and set aside.
10. Peel the cooled sweet potato and place it in a food processor with the coconut milk and maple syrup. Pulse until the texture is smooth. Set aside.
11. Start layering! Place the meat layer down first in the whole wheat crust. Then add the mashed sweet potatoes, followed by the cranberry sauce, and finally, the stuffing. Keeping the stuffing on top keeps it from getting soggy. Add the top crust and press down firmly so nothing leaks out. Place four small slices on top of the pie to let the heat in.
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12. Bake at 375 Degrees Fahrenheit for about 1 hour.
13. Let cool for at least 20 minutes so that the pie can settle.
Enjoy!
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Cranberry-Apple Sauce

Homemade Cranberry Sauce (Vegan)

I love canning this and having it in the fridge to add as a side.

I love canning apple-cranberry sauce and having it in the fridge to add as a side.

 

This recipe is a family favorite. I have been making it for Thanksgiving every year and once the weather gets cold, I always make a batch. I love this recipe because the aromas that come from the pot make my whole house smell amazing. Once it is done, it is a great side to any fall dish. 

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Homemade Cranberry Sauce (Vegan)
Serves 10
Easy homemade cranberry sauce to impress your guests!
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Prep Time
15 min
Cook Time
4 hr
Prep Time
15 min
Cook Time
4 hr
76 calories
20 g
0 g
0 g
1 g
0 g
155 g
2 g
11 g
0 g
0 g
Nutrition Facts
Serving Size
155g
Servings
10
Amount Per Serving
Calories 76
Calories from Fat 2
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 2mg
0%
Total Carbohydrates 20g
7%
Dietary Fiber 5g
22%
Sugars 11g
Protein 1g
Vitamin A
2%
Vitamin C
23%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Homemade Cranberry Sauce Ingredients
  1. 8 cups of fresh cranberries
  2. 6 cups of chopped apple (I like to mix sweet and sour apples together)
  3. 1/8 teaspoon of cloves
  4. 6 cinnamon sticks
To make the sauce
  1. 1. Rinse the cranberries and put them in a large pot. Place the stove on medium-low.
  2. 2. Chop about 6 cups of apples, less if you want your sauce to be less sweet. Add them to the pot.
  3. 3. Add the cinnamon sticks and cloves.
  4. 4. Cook on medium low for about 30 minutes, stirring occasionally.
  5. 5. Put on the lid, turn and the burner down to simmer. Let the cranberries and apples cook down.
  6. 6. Simmer for about 4 hours or until everything has cooked down. Stir every 20 minutes.
Notes
  1. This dish makes quite a bit and is great for making on a Sunday and eating as a side throughout the week. I love this cranberry sauce on a sandwich with warm butternut squash and goat cheese! Of course, it is also a great Thanksgiving side!
beta
calories
76
fat
0g
protein
1g
carbs
20g
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