The Year of the Vegan

Hearty Vegan Winner

2012-01-29T00:32:00.000-08:00

Again thanks to the Random Number Generator -

Random Integer Generator
Here are your random numbers:12
Timestamp: 2012-01-29 20:26:19 UTC

The winner is - Comment number 12.
Emily - "Tofu jerky?! I must try this!"

So, Emily, please email me with your contact details so the book can be on its way to you!
Thanks to everyone for playing.

This week I am cooking from ....

2012-01-25T09:48:00.000-08:00

Quick Fix Vegan by Robin Robertson

Review to follow next week - though no giveaway this time!

Review and Giveaway

2012-01-23T09:00:00.000-08:00

Hearty Vegan Meals for Monster Appetites

Celine Steen and Joni Marie Newman

Here-after referred to as "Hearty Vegan" to make things simpler.

Of the book and the layout itself I don't have much to say - there's nothing I picked up on as being something I'd have like to have seen done differently. There's not a big blah blah section in the front of this one, which is not the preference I have, I personally like all the introductory chapters in cookbooks. I know not everyone does, so this may be more of a plus to people who aren't like me, some folks like to just get to the recipes. The recipes in this one are well spread out, mostly one to a page, with an easy to follow layout. Directions easy to read and follow - not squished in. This book has loads of very nice pictures! which for me is not a necessity, but very nice to have all the same. The glue on my front cover has come a little loose, but maybe that is my treating the book a little roughly!

Running through the recipes I made - in page number order to keep things straight and fair.

P 30 - Breakfast Potatoes O'Brien

Nice, very tasty, though heavy! We had them for dinner not breakfast, which was better for us. Would have liked to have been given a time range for the potatoes to cook once in the oil so I could have timed my meal a little better.

P 43 - Coconut Creme Brulee Baked Oatmeal

Oh, yummy. More of a dessert (a heavy-ish dessert) than a breakfast as it was so decadent and delicious. My sugar didn't brulee, as you maybe can see in the photo) but that is more a comment about my sugar than the recipe! This one I will make many times and can see myself changing up the flavorings.

P 71 - Creamy Mushroom Soup

Nice. Simple, easy to make Mushroom Soup when you feel like a bowl of something warm and comforting.

P 119 - Black and Braised Tofu

This was my least favorite of all the recipes I made. Not because the recipe is bad or anything, but it just wasn't to my taste is all. You get that in all cookbooks.

P 149 - Irish Nachos

Oh, I really, really enjoyed these! I wasn't sure I would but then I all but licked the plate. So simple but so yummy.

P 151 - Home Fries with Chipotle BBQ Seasoning

I have a bunch of the seasoning left over, so I will have to force myself - oh, such a hardship - to make these again to use it up. (I am being sarcastic in case it isn't translating). Enjoyed these.

P 153 - Twice Baked Potatoes

These were OK. Filling was a little too sloppy (liquid?) for my preference but I only had small potatoes so used more than stated and maybe didn't use enough. My bad.

P 161 - Tofu Jerky

I will have to make this one again, as it was delicious. Not as chewy as I was expecting, but I did only use EF tofu, and would like to try with super-firm.

P 172 - Kale with a Kick

So good I made it twice! Photo with Tofu Jerky, above.

P 209 - Mamou's Magical Vinaigrette

Nice and simple, yet tasty, salad dressing.

P 213 - Smoky Pub Cheese

This one really does taste like smoked cheese spread. Texture is a little gummier and not as creamy as I was expecting but that didn't stop us from eating the lot very quickly. Super simple to make as well.

P 216 - Imitation Bacon Bits

I'm still working through the pile of these in my fridge. I found if you nibble at them straight up as they are they weren't smoky or salty enough for my expectations, but when used ON something the flavor really pops. Nice one. In Irish Nachos photo, above.

P 231 - Frangipane Rice Pudding

I love rice pudding, and this one is a nice variation on your bog standard puddings.

As last weeks giveaway the publishers are providing a copy of Hearty Vegan to one lucky reader. As last week, yet again, they are willing to ship to an address in the US. Sorry for everyone else but they are shipping so they are calling the shots.

Like last time just leave a comment, this time before midday Sunday Jan 29th (PT), to enter. Winner announced shortly after that. Good luck.

and the winner of Vegan Subs is.....

2012-01-22T16:41:00.000-08:00

Drumroll please......

There were 38 entries (thanks everyone for entering!) so I used the handy dandy Random Number Generator to find the winner.

Search RANDOM.ORG
True Random Number Service
Random Integer Generator
Here are your random numbers:15
Timestamp: 2012-01-23 00:37:51 UTC

Number 15 was - Mary Horowitz
"I'd LOVE to win! We're recently dairy- and gluten-free, and have found we're reaching more and more to vegan recipes to meet my food needs now. This book seems like a great starter cookbook for the newly (mostly) vegan!"

So Mary Horowitz, please email me (address in sidebar) to get the balll rolling on the book coming to you!

Watch for tomorrows post to another book giveaway!

What's next?

2012-01-17T11:46:00.000-08:00

This week I am cooking from

and will have a review next week. I have 3 (or is it 4) other books in the pile to review so there's a few more in the works!

Review and Give-away

2012-01-16T10:57:00.000-08:00

The Complete Guide to Vegan Food Substitutions.

Celine Steen and Joni Marie Newman

From now on I'll refer to this as Vegan Subs to make the typing easier! I cooked from this book last week to get a good overall picture of a number of recipes, and I must say that everything I made was delicious. Would I have changed anything? yes, of course, to suit my tastes more - which you will see as we go through the recipes I made in a minute, but overall I was impressed with the total yumminess of the dishes I made. Would I recommend the book? Yes, for beginner and more experienced vegans alike. I think everyone could learn something, and find a recipe to enjoy.

The book is divided into chapters by which animal product's substitution is being discussed, and illustrated by the recipes. I like this layout and think it reads well and each chapter is complete and concise. I like how the use of the animal product is introduced, and that a table is included showing common substitutions. I especially like how a sample recipe is veganised - to be honest I would have liked to have seen more of these, especially in the Egg chapter (as eggs have so many uses in tradition baking and cooking) and the Meat chapter (different meats best suiting different subs and flavorings etc) but understand space constraints may not have made more of the sample substitution recipes possible. However, and this would be my one and only gripe with the layout, I would have liked to have seen a larger, more clearly laid out section at the end of the book listing the recipes by "meal" - in a more traditional manner - all the Breakfast Recipes listed with page references, then all the Entree recipes with page references, then Baking.... and so on (this information is available, but it is in the index. I think a clearer appendix would have suited better)

The photos are gorgeous, seriously drool worthy, and drawings are cute - appropriate and neither too many or too few. The recipes are easy to read, and follow. I only had one recipe where I thought the instructions were a little confusing, but not so much that I couldn't figure it out (and I am glad I did!).

Now, on to the recipes I made. I didn't take photos of all of them because I am a little forgetful when faced with food I just want to eat - right now! I'm going to run through these in the page order they appear.

P52 - Nacho Queso.

Super simple, and so tasty. I made a half batch and by the time I got it to table I think I'd "tasted" about 1/4 of that! Will make this one again for sure, and not just for over nachos.

P72 - Spinach and Mushroom Tofu Scramble.

Very tasty, enjoyed by us all, though as written a little salty for me. When I make again I will adjust to my taste.

P117 - Taco Meat

This is the one I found a little confusing - there are both soy- and gluten- free versions and I feel the instructions need subheadings for each. I made the soy version which was super quick, very tasty, and easy to adjust the spice level to taste.

P131 - Smoky Potato Wedges

I made a double batch as I knew we would love them, and I should have made even more. This is one that will join our "what to do with potatoes" rotation! (In photo with the Tofu Scramble above)

P177 - Curry Tofu and Arugula Salad

I was a little worried this would be too bitter, with the curry powder and arugula, but I shouldn't have. It was lovely. Simple to make and very tasty.

P178 - Quinoa and Lentil Pilaf

Not quite what I was expecting from it being called a "pilaf" but really good. Super simple, and tasty. Made a lovely lunch and I can see myself making this again and changing up the additions.

P184 - Southwestern Polenta

Comfort food completely! Oh my. This was perfect. Top with lashing of the Nacho Queso for more heaven. Takes a little longer to make but not overly so.

P189 - Amaretti Cookies

I needed a little more water than stated to get mine to hold together and actually form cookies. That can happen. These were lovely, light and tasty, and appreciated by everyone who I shared with.

P193 - Tofu Creme Brulee

Creme Brulee is my cheese. The one thing I really miss being able to eat. Before being vegan I used to check restaurant menus to see if they had a Creme Brulee as dessert and then order as to leave room if they did. I liked the dish, ate it all up, and would happily eat it again.

Now, as to the giveaway part. Would you like to win a copy of Vegan Subs? (of course you would!)

This is being sponsored by the books' publisher and their requirement is that the winning entry be sent to an address in the US. I am sorry too everyone elsewhere (like me) but as they are shipping the book, they get to decide where it will be sent.

All you need to do to enter is comment on this post before 6pm (PT) Sunday 22nd January, and I will blog the winner next Monday.

This week -

2012-01-08T16:33:00.001-08:00

I will be cooking from Vegan Subs - or more officially -in order to post a review next week. Remind me to take photos!

Book Reviews to come.

2012-01-03T13:15:00.001-08:00

I received in the post today two books to review - both by Celine Steen and Joni Marie Newman - Hooray!

Which two?? These two... (pictures from Amazon)

What I will do now is read them through (I love to read cookbooks like they are novels) and then get my trusty kitchen trainee-sidekick, M, to browse through and choose a few recipes from each she'd like to "help" me make. We'll then make the recipes (most likely concentrating on one book at a time) and I'll report back in a few weeks. You'll need to watch this space!

Happy New Year!

2012-01-02T10:15:00.000-08:00

Too late for this year, but here's a recipe for a simple slow cooker souup which gets you your lucky Black Eyed Peas, and Greens in the same recipe! This one didn't make the final cut for Quick and Easy Vegan Slow Cooking (such a HARD process to decide which recipes don't make it!) due to space considerations! Set and forget is perfect for this time of year, and soup always makes you feel better if there has been over-indulgence at some point.

Black Eyed Pea, Potato, and Kale Soup
Serves 4 to 6

This is a rustic looking soup, which tastes divinely beautiful! In a totally healthy, good-for-you sort of way. This is a thick and hearty, tasty and filling, soup which is almost a stew! In fact, if you’d rather have it as a stew, reduce the vegetable stock by half a cup.

Hint
Cook the beans as directed in advance, drain and hold until required. Alternatively use canned beans, drained and rinsed, in place of the cooked beans, see Notes.

Preparation Time – 30 Minutes, divided

½ cup dry Black Eyed Peas, soaked overnight then drained and rinsed
1 Bay Leaf
3 cups Water

½ medium Onion, finely chopped
2 Garlic cloves, minced
2 cups grated Potato, 2 to 3 medium or about 12-ounces, peeling optional
¼ cup White Wine
2 ½ cups Vegetable Stock
½ teaspoon Salt
¾ teaspoon powdered dried Sage
¾ teaspoon Cumin
¼ teaspoon dried Rosemary

1 ½ cups shredded Kale, 6-ounces, see Notes

Additional stock as required

1 tablespoon Lemon Juice
Salt and Pepper to taste

Combine the beans, bay leaf and water in the slow cooker.
Cover, set heat to low and cook for 7 hours until beans are just tender.
Drain, returning only the cooked beans to the slow cooker. Add the onion through rosemary and stir to combine.
Cover, set heat to low and cook a further 6 hours until potato well cooked, and beans perfectly tender.
Partially blend with an immersion blender so most of the beans and potato shreds are smooth, but some retain their shape and texture.
Add the kale, stir well, and cook until well wilted and tender, 1 hour further.
Add more stock as required to achieve your preferred consistency.
To serve, add the lemon juice, and season with salt and pepper to taste.

Notes
To cut your kale into shreds you need to make sure it is washed, then remove the hard centre stalk. Roll the leaves into a fat cylinder shape (like a cigar) and finely cut slices across the roll.
Use 1 ½ cups cooked Black Eyed Peas, drained and rinsed if canned, skipping the first cooking step if doing so.

My Husband's Book

2011-12-31T09:09:00.000-08:00

Little bit of cross-promotion here. My husband wrote a book, self-published it, and it is now available on Amazon. Its a fictional comedic semi-memoir of his time working in (mainly 5 star) hotels - Hotel Life, The Survivors Guide to Food and Beverage. There's the look inside feature so you can check to see if it'd be your cup of tea (so to speak).

I think its funny - but I was there when a lot of the stories fictionally related took place.

Review - Vegan Holiday Kitchen, Nava Atlas

2011-12-30T09:43:00.000-08:00

In order to do this book justice, I waited until I had holidays to cook for (and until my stove was fixed!) so I could share the recipes and get feedback from friends and family. I have to say that no-one has had anything negative to say about any of the recipes I tried, so that there is a positive in itself!

Before I run through the recipes I made, I'd like to talk about the book itself. Its a lovely hard-cover book, and there are plenty of yummy looking photos (which is not a huge consideration for me in choosing a book, but I know some folks love lots of photos) taken by Susan Voisin of Fat Free Vegan fame. The recipes are organised by holiday, and I like the information in the Jewish Holiday chapters as, not being Jewish, I didn't know a great deal about a lot of these recipes.

I also like the summer- and brunch- entertaining sections, as though not specifically holidays, they are relevant to "festive" type of events.

I also liked that there aren't "menus" as such for each holiday - just a range of recipes which would suit, and these allow you to mix and match. (There are a number of great books which are more specifically "menu-d" for each holiday, - I can think of three off the top of my head - and I like these too but it is nice to have options.)

The recipes I tried and my notes:

Banana Chocolate Chip Mini Loaves, page 64.

I subbed hempseeds for the walnuts, but otherwise as written. Lovely, moist and banana-y. I've actually made this twice and the ones I was to give as gifts were eaten before they got that far!

Citrus Roast Tofu, page 183.

Though I didn't make the carrot / almond topping. Lovely citrus flavors bursting from tender, yet a little chewy tofu.

Agave and Mustard Brussels Sprouts, page 43.

I love Brussels, and this recipe was a lovely way to eat them! Not too mustard-y or too sweet.

Massaged Kale Salad, page 17.

As I said the other day my daughter can make this one all by herself! I have used the recipe as a starting point and have been creating my own variations. Tomato and Olive is nice!

Ginger Cookies, page 71.

We made these for Santa, but with no raisins, as apparently Santa doesn't like raisins in his cookies! The ginger is more apparent after they have had a day in the tin, and I'd maybe increase just a touch. The girls thought these were "healthy tasting", but that didn't stop them (and Santa) from enjoying.

Apple and Broccoli Coleslaw, page 276.

Super easy. Overall taste depends somewhat on the vegan mayo you use, but a nice raw vege combo with bursts of sweetness from the crisp apple. We took this to Christmas dinner at the in-laws and was liked by all who tried it.

Pear, Apple, and Cranberry Crumble, page 53.

Not like how I make crumble but very nice. Spiced, and sour-sweet, this was lovely with some vegan vanilla ice-cream.

and I have bookmarked a couple more to try (ones that M wants to "help" me make so she can try!)....

Many of the recipes are simple, straightforward, and non-threatening, so this book makes a good starting point for vegans, new and established, for the holidays and for any time.

Would I recommend the book? For sure.

**************************************************

As a note -

Yes I did receive a free copy of the book for review. If I hadn't liked it I wouldn't have reviewed it as I did.

Also, I have a couple of other books to review on the way to me (and there will be giveaways) so watch out for that in January.

If anyone out there has a cookbook being published and they'd like to send me a review copy - just email me at the address in the side bar!!

Folllow the link!

2011-12-29T17:08:00.000-08:00

One of my wonderful recipe testers sent me this link - Vegan Bake Sale made it onto a list of best vegan cookbooks for 2011. Awesome company to be in don't you think...

Something else.

2011-12-29T15:50:00.000-08:00

I received a note in my inbox today from VegOnline.org with a wee award. Thought I'd share.

So.

2011-12-28T09:21:00.001-08:00

I missed Christmas, so would now like to take this moment to say I hope you all had a good one, and to wish everyone a Happy New Year. It is a busy time of year, and mine was made even more busy with working on Quick and Easy Vegan Slow Cooking throughout December.

I don't make resolutions, but if you do I hope they are well thought out and achievable! However, I will say that I am going to attempt to be less irregular with my postings here in 2012. Starting with just after the New Year I will have the long ago promised review of Nava Atlas' Vegan Holiday Kitchen for you - we've made a lot of holiday meals from this book to give it a good try out so I could give an in depth review. When I say we, I do mean we, as M (at nearly 10) has decided she wants to be involved in cooking everything with me - I am encouraging this, and we enjoy doing it together - she's getting very good at using the potato peeler, and can make a massaged kale salad all by herself (not that she eats them, but I sure appreciate it).

I'll see you with the review (unfortunately sans photos unless I can find some online) shortly - have a Happy New Year!

A book review to come ....

2011-11-13T09:30:00.000-08:00

I have been sent a copy of the lovely Vegan Holiday Kitchen by Nava Atlas (with photos by the awesome Susan Voisin of Fat Free Vegan) to review. However, due to the issues outlined in my last post (teeth and oven mainly) I have not yet had a chance to make anything from the book. My review will have to wait until everything is back on an even keel. Suffice to say I am thankful to have been sent a copy, the book looks great, with lots of options for all sorts of holidays, and I look forward to being able to complete a full review soon! Watch this space.

Apricot Glazed Tofu

2011-11-12T08:09:00.001-08:00

Apricot Glazed Tofu, originally uploaded by Vegan Year.

Well, I've had a couple of weeks!
The element in my oven is burned out (overuse maybe?)and while I can still broil I can''t bake or roast so I have been having to be careful with my menu planning. (My F-I-L is on the case to fix it, so hopefully soon)
My slow cooker has died (again I think from overuse) so I have ordered another, and can't wait for it to come, because.....
I have started a PT job ((outside the home!) and am finding myself super busy and needing the organisation a SC can bring to a day. Especially now that the competition season is upon us for the girls' dancing and I am ferry-ing them hither and yon for dancing lessons, practices (and soon to be competitions) numerous times a week.
I also had to have a tooth yanked as I got a really bad infection. Ouch! All better now but it was soups and smoothies for quite a few days.
Anyyway, hope to be back on a more even keel soon and in the meantime here is a photo of Apricot Glazed Tofu for you -- no recipe just a bunch of seasonings mixed with apricot jam and slather over the tofu and broiled. The cabbage is loaded with sliced dried apricots and pistachios to continue the taste theme through the meal.
Until next blog post...

What I make and eat #30

2011-10-30T12:41:00.000-07:00

I am feeling both tired and lazy, my oven is broken, and I have reposted some photos of cakes I made over the last year or so because it is the second to last day of Vegan MoFo and I don't want to miss a day.

What I make and eat #29

2011-10-29T16:51:00.001-07:00

Hazelnut Latte Cupcakes
Makes 12 cupcakes

You know those Hazelnut Lattes you buy at the coffee shop? Here they are as a cupcake, complete with fluffy topping, and decorative drizzle.

Hints
If your local supermarket doesn’t sell flavored syrups for coffee, often your local coffee shop will. They may even sell you the amount you need so you don’t have to buy the whole bottle!
Toast, and grind, the nuts and store in the fridge or freezer.

Preparation time – 10 minutes
Cooking Time – 20 Minutes

1 cup Soymilk
½ cup + 2 tablespoons Hazelnut Flavored Coffee Syrup, see Hints
¼ cup Canola Oil
3 tablespoons light Brown Sugar, packed
1 ¼ teaspoons Vanilla Extract
¼ teaspoon Almond Extract, see Notes

¼ cup toasted Hazelnut Meal, see Notes
2 cups All Purpose Flour
2 teaspoons Baking Powder
½ teaspoon Baking Soda
½ teaspoon Salt
2 tablespoons Instant Coffee Powder or Granules, see Notes

1 recipe Buttercream, More or Less (Vegan Bake Sale page 000)

Preheat oven to 375°F and line muffin tins with cupcake liners.
In a large bowl combine the soymilk, coffee syrup, oil, extracts, and brown sugar. Mix well.
Sift in the nut meal, flours, baking powder, salt, and instant coffee, mix to just combine.
Spoon mix into the prepared tins, and bake for 20 to 22 minutes or until tests done.
Allow cupcakes to cool in the tins for 5 minutes prior to transferring to cooling rack.
Decorate with Buttercream, More or Less if desired.

Notes
To make Hazelnut Meal/Ground Hazelnuts (if you can’t buy in the stores) toast roughly the same amount of hazelnuts as you need meal in a dry skillet until toasty and the skins are loosened. Remove the skins by rubbing the warm nuts in a tea towel, then pulse the peeled nuts in your food processor (or in batches in a coffee grinder) until they form a fine meal – keep a close eye on this as you don’t want to end up with nut butter! Measure out what you require and off you go; use leftovers on oatmeal or in another recipe.
Apparently, such as thing as Hazelnut Extract exists, but I have yet to see it. If you have some then use instead of the extracts listed.
If using coffee granules, not powder, you’ll need to use the back of a spoon to push them through the sieve. You can substitute an equal amount of strong espresso if you don’t have instant coffee but have access to espresso. The liquid doesn’t impact the final result.

Variations
Hazelnut Mocha Latte Muffins
Proceed as above, but replacing 2 tablespoons of the Flour with Cocoa Powder.
Almond Latte Muffins
Replace the Hazelnut ingredients (coffee syrup, extract, nut meal and nuts in the topping) with Almond ingredients.

What I make and eat #28

2011-10-28T08:05:00.000-07:00

Risotto!

This one is a roasted Brussels Sprouts and Broccoli Risotto, with peas. I pan roasted the brussels and broccoli with some rosemary, and stirred these, along with thawed peas, to the simple base risotto. Super yum alongside some 3 grain bread.

Almost at the end of MOFO!

I may need a wee bloggin break once it is done...

What I make and eat 27

2011-10-27T09:30:00.000-07:00

Pumpkin and Cranberry bake - this one is in the oven but the dish is easy to make in the Slow Cooker too. Perfect for an Autumnal side dish, Thanksgiving or no.

What I make and eat #26

2011-10-26T16:36:00.000-07:00

Tamales - in the Slow Cooker....... I even have the recipe to share.

Tomatillo and Tomato Tamales
Serves 4
Makes 18 to 20 Tamales

You steam tamales on the stovetop, right? So why not steam them in the slow cooker! That was my thinking anyway, so I had to give it a try. It’s a bit of an epic recipe, and the active hands-on stuff does take a while, so choose a day when you have time to commit!
The smart ones amongst you (all of you then) will have noticed that the filling actually contains more potato than either tomatillo or tomato, but for purposes of clever recipe naming and alliteration I have chosen to ignore that fact. In case you were wondering.
I have tried to match quantities so you’re not left with anything remaining, but you may be as I would prefer that you be left with filling (which you can enjoy straight off a spoon) than not have enough for all your tamales.

Hints
You’ve been asked to soak more corn husks than you need, just in case some rip by accident, and some to rip into long thin strips to use to tie the tamales.
Start the corn husks soaking before you do any vegetable chopping so they soak as long as possible.
For best time management, once the corn husks are soaking, chop the onions and garlic while the tomatillos and chiles are roasting, then chop the potatoes while the onion sautés, then start the masa dough while the potatoes cook.
If preferred you can make the filling in advance and hold in the fridge until another day when you are making the tamales.
Use kitchen twine instead of corn husk strips to tie the tamales if you prefer.
Serve with Simple Tomato Sauce (page 000) if you like a sauce with your tamales, or just some hot sauce (or salsa) on the side if that is what you prefer.
Once cooked and cooled (in the husks) freeze the tamales in a single layer, then bag into meal portions for quick reheated suppers “on the go”. Microwave, from frozen, for about 4 minutes on high to reheat.

35 large corn husks, 1 per tamale, with spares, liners, and to make ties (2 ties per tamale)

Filling –
6-ounces Tomatillos, 6 to 8 medium, washed and peeled, then halved
2 Serrano Chile Peppers, halved and seeded, see Notes

1 tablespoon Olive Oil
2 cloves Garlic, minced
1 ½ teaspoons Cumin Seeds

1 medium Onion, finely chopped

2 cups finely chopped peeled White Potato, 2 medium, about 10-ounces
½ teaspoon Salt

2 Roma Tomatoes, seeded and finely chopped

Salt and Pepper to taste

Masa Dough –
¾ cup vegan Shortening
¼ cup soft Coconut Oil, at room temperature

1 teaspoon Onion Powder
1 teaspoon Garlic Powder
½ teaspoon Smoked Paprika
½ teaspoon Salt

3 cups Masa Harina, see Notes
2 ½ cups warm Vegetable Stock

Prepare the Corn Husks –
Sort through the corn husks removing any debris, and dirt. Ensure you have large ones for easy wrapping.
Soak the husks by placing into a large bowl, then covering with warm water. Set a heavy item on top of the husks to keep them submerged until ready to use.
The husks are ready to use when soft and pliable, which will be right about when you are ready for them if you start the soaking before any preparation.
Peel some of the husks into ¼- to ½-inch wide strips to use as ties, as required. You’ll need 2 ties per tamale.
Prepare the Filling –
Combine the tomatillos and chile peppers on a large parchment paper lined rimmed baking sheet, all cut sides down.
Broil until the skins are charred and juice is bursting out, about 10 minutes.
Allow to cool to the touch, then peel off blackened skins. Mince the chile peppers and roughly chop the tomatillos.
While the tomatillos are roasting, heat the oil in a large non-stick skillet over medium heat. Add the garlic and cumin seeds and allow to sizzle.
Add the onion and sauté until translucent, 5 minutes.
Add the finely chopped potatoes and salt, then sauté for 5 minutes prior to adding the roasted tomatillos, chiles, and about 2 tablespoons water. Sauté until potato is completely tender, and the liquid has reduced, 20 to 25 minutes. The potato and onion will be slightly caramelized.
Add the tomato and stir to well combine. The mixture will look thick. Taste and season as required.
Stand while you prepare the dough.
Prepare the Dough –
In a large bowl cream the shortening and coconut oil until light and fluffy. The more you cream the better texture your tamales will have. Microwave to soften the coconut oil in 10 second bursts if your oil is too firm to cream.
Add the spices and salt to the fat and cream until well combined.
In another bowl mix the masa with the warm stock, and mix well to ensure there are no lumps.
Transfer the masa mix to the bowl with the creamed fat, and beat until very well combined. The dough should be smooth, yet light, and very well combined. It will look and feel a little like smooth mashed potato, or play-dough.
Cover the prepared masa with a damp kitchen towel, or a soaked corn husk to stop if from drying out while not in use.
Prepare your work station for making the tamales -
Place a collapsible vegetable steamer basket in the bottom of your slow cooker. Add ¾ cup water to the bottom of the slow cooker, enough so it just reaches the level of the bottom of the basket.
Line the sides of the steamer insert and up the sides of your slow cooker with soaked corn husks, you’ll most likely need 5 or 6. This prevents the tamales from directly touching the sides of the slow cooker, which may scorch the tamales as they cook.
Place a clean tea towel on your bench top to be your tamale making surface. If the towel gets too wet you can change it more easily than wiping the bench over and over.
Make the Tamales –
Lay a soaked husk on your prepared clean tea towel. Work with the broad end towards you, and the tapered end away. Place a generous 3 tablespoons of dough onto the husk, remembering to cover the dough when not in use.
Spread the dough into a roughly 3-inch by 5-inch rectangle, leaving a space of about 4-inches down from the narrow end of the husk and about 2-inches up from the other end. These ends will be folded over. Spread the dough to the edge of one of the long sides and at least 2-inches away from the other long side. Try to keep the dough roughly ¼-inch thick.
Spread about 1 ½ tablespoons of filling vertically down the center of the dough.
Take the long side of the corn husk with no masa dough, fold it over so the end of the dough rectangle will meet the other edge of the dough where it is to the edge of the corn husk, encasing the filling in the dough. Wrap the 2-inch spare edge of corn husk around the back of the tamale, essentially sealing in the dough.
Fold the broad end up and over the top of the tamale, tie securely with the prepared strips of corn husk. Then fold the longer narrow end down and tie. There is an alternative method of tying, see Notes.
Steam the Tamales -
Stack the wrapped and tied tamales, as they are made, upright (if possible) into the steamer basket. They will be packed in and will reach to the top of the slow cooker insert.
Cover, set heat to high and cook for 5 to 5 ½ hours until tamales are tender. Once done the corn husk will peel off easily with no dough being pulled away.
Remember to unwrap prior to eating!

Notes
If you’d like less heat use jalapeno chile peppers instead of the Serrano.
Maseca brand of Masa Harina is widely available, even in the ethnic aisle of regular supermarkets.
If you find the fold and tie method as described too fiddly you can simply bunch each end of the unfilled corn husk and tie, which is easier, but means the tamales won’t stand in your slow cooker as neatly. If the tamales are lying down then the ones on the bottom may overcook, that is why it is better to have them all standing.

Variations
You can use the basic masa dough recipe as given above, and use about 2 cups of whichever filling you desire. You could perhaps use leftover chili from one of the other recipes, or your favorite combination from another online, or book, (such as Viva Vegan!) source.

What I make and eat #25

2011-10-25T16:34:00.001-07:00

Cinnamon Raisin Bread. The recipe for this one is in VBS.

What I make and eat #24

2011-10-24T10:29:00.000-07:00

Pasta - with a homemade pepper sauce, and I also pan fried some storebought veggie sausages and tossed them in as well! Yum.

What I make and eat 23

2011-10-23T12:24:00.000-07:00

Pasta and "Meat Balls". These balls are cooked in the Slow Cooker, and (barring cuts in editing) are featured in Quick and Easy Vegan Slow Cooking - due out in January 2012. Pasta is a bit boring, but these balls elevate it to YUM!

What I make and eat #22

2011-10-22T12:20:00.000-07:00

From Vegan Bake Sale - Bakewell Tart. My Mum and Dad are visiting right now, and this is one of my Dad's all-time favorite desserts!

What I make and eat #21

2011-10-21T12:16:00.000-07:00

Soup and Biscuits!

Biscuits are the Dinner Biscuits from VBS but instead of Caraway I used dried Basil to match the soup. Soup is an "Italian Lentil" - basic lentil soup flavored with Basil, Oregano, Tomato Paste and tinned Tomatoes to give an Italian flavored feel. I love soup!

What I make and eat 20

2011-10-20T09:34:00.000-07:00

Waffles!
Lets see if I can remember what they all are...
Waffles for Breakfast.
Gluten Free Almond Waffles, with Maple Syrup -

Vanilla Waffles with Strawberry Sauce -

Waffles for Dessert.

Banana Spelt Waffles with Vanilla Ice-cream -

Triple Chocolate Waffles with Mint Chocolate Chip Ice-cream -

and even, Waffles for dinner! I love savory Waffles.

Roasted Garlic Waffles with stir-fry vegetables -

What I make and eat #19

2011-10-19T09:29:00.000-07:00

Risotto.

This one is both fusion, with the vegetables cooked until a little crisp in Chinese Five-Spice and other Asian aromatics (ginger, cumin, garlic, cilantro, chili flakes), and a use-up-what-ever-is-in-the-fridge dinner. (You have them too, right?) I added the veggies to the rice after it was done so they would stay crisp and firm in the creamy risotto. I cooked the rice pretty simply but with some similar flavors. I love risotto and make it often, turns out differently, but still spectacular every time.

What I make and eat 18

2011-10-18T12:49:00.000-07:00

A simple dessert this, and perfect for the cooler days we're having now. Cranberry and Orange Bread Pudding!

I took a pile of leftover whole wheat bread (crusts mainly) cut into inch sized pieces mixed with some frozen cranberries and then smothered the lot in a blended custard mix. The mix was just silken tofu, soy milk, sugar, arrowroot powder, baking powder, orange extract, vanilla extract, and orange zest blended to taste so no recipe I'm afraid. Baked at about 350F for roughly 50 minutes, leaving the outside crispy and caramelized and the insides soft. Heavy and filling, but not too sweet so perfect for having with a scoop of ice cream!

What I make and eat #17

2011-10-17T07:59:00.000-07:00

More tofu. This time tossed in a mixture of cornstarch, arrowroot powder, and a selection of spices (Chinese 5 Spice, turmeric, garlic and onion powder, a little cayenne, and I think that is it!) then pan fried to a crispy shell with a soft inside. The shell got chewy as the tofu cooled, and as it absorbed some of the liquid from the vegetables, but still very very good!

The vegetables are broccoli and bok choi, with some fried shiitake mushrooms and a little home made sofrito. All served over brown rice.

What I make and eat 16

2011-10-16T11:37:00.000-07:00

Salad. Not so much making involved in this one however.

Mixture of stuff from the fridge with an Almond Butter dressing. Simple - almond butter whisked with some sriracha, lime juice, soy sauce, agave, and water until the desired thickness. Taste and adjust, drizzle and serve!

What I make and eat #15

2011-10-15T15:43:00.000-07:00

Half way through! MoFo sure goes fast when you're having fun.

For lunch yesterday (and leftovers today) I roasted a (cut into florets) head of cauliflower, and 1 1/2 cups cooked chickpeas in the oven at 450F until crispy and a little toasty. The chickpeas are chewy and firm, the cauliflower tender and caramelised just a little. I did season liberally with curry powder, chili flakes, as well as cumin and mustard seeds prior to tossing in a little oil and roasting.

The only bad thing is that this combination is a bit "windy" so maybe not for polite company!

What I make and eat #14

2011-10-14T15:47:00.000-07:00

A little bit fiddlier than a wek night dinner, these tasty balls are perfect for when you have a little more time on your hands. At home as an appetizer with a dipping sauce, as shown, but there’s no reason at all you couldn’t serve these over pasta with a simple Tomato based sauce for a take on Spaghetti and Meatballs, or use them in a Meatball Sub type sandwich!

Herbed Smoked Tofu and Hazelnut Balls
Makes about 60

These end up looking slightly green from the herbs, but they have a smooth, nutty, smoky flavor which is accented by those herbs so the green gets to stay!
These balls are very small, perfectly bite sized for serving as a finger food appetizer, but if you want to make them larger for a plated starter (and less fiddling around) then go right ahead!

Hint
For best time management, prepare the vegetables while the nuts toast.
Prepare the balls and store in the fridge until ready to cook and serve.

Preparation Time – 10 Minutes
Cooking Time – 10 Minutes

¾ cup Hazelnuts, skins removed if possible

1 (8-ounce) packet Smoked Tofu, roughly chopped
2 Shallots, roughly chopped
¼ cup Parsley, roughly chopped
¼ cup Cilantro, roughly chopped
2 teaspoons Liquid Smoke
¼ teaspoon Coriander

4 to 6 tablespoons Soymilk

¼ cup Breadcrumbs

Canola Oil or non-stick spray to fry

In a large skillet over medium heat toast the hazelnuts for until aromatic and golden, about 5 minutes. Remove any skins by rubbing in a clean tea towel.
Transfer nuts to a food processor and pulse to a coarse mix. Wipe skillet and keep handy.
Add the tofu, shallots, parsley, cilantro, liquid smoke, coriander and 4 tablespoons soymilk to the food processor. Pulse until well combined and smooth, adding more soymilk by the teaspoon, if required.
Place the breadcrumbs in a shallow bowl (or in the upturned lid of the food processor!) and heat a thin layer of oil (or use non-stick spray) in the skillet over medium heat.
Form the mixture into teaspoon sized balls, roll in the breadcrumbs to coat and fry until golden brown on each side, about 8 to 10 minutes in total.

What I make and eat #13

2011-10-13T11:40:00.000-07:00

Mango Smoothie.

For breakfast sometimes, for lunch on other days. Made from blending frozen Mango, frozen Banana, Applesauce, a little Agave, and water (though sometimes soy milk).

If making onee for dessert I've even been known, on occasion, to add a scoop of vegan vanilla ice-cream!

What I make and eat 12

2011-10-12T15:27:00.000-07:00

This is a spread I made for an indoors Teddy Bears Picnic hosted by my elder daughter. All home made (well, I bought the fruit and vege at the store) and all yummy. Though there was the odd child who didn't like something - the dip for the veggies, the icing on the cupcakes, the cupcake (after eating all the icing)- pretty much everything got eaten! In more detail we have -

Chocolate and Vanilla Cupcakes, with Buttercream, More or Less from Vegan Bake Sale.

A selection of mini finger sandwiches - thte triangles are sprouts, the rectangles; cucumber, and the squares are lettuce and tomato.

Plain Cookeis from Vegan Bake Sale, made as stars.

Chocolate Chip Cookies (no recipe, made up on the fly). All the teddys and their owners had a blast and went home with full tummies too.

What I make and eat #11

2011-10-11T09:00:00.000-07:00

Thanksgiving Edition.

Remembering that we in Canada celebrate out Thanksgiving in October. Last night I made this for our dinner -

Puff Pastry filled with a mixture of grated Smoked Tofu, roughly chopped Mixed Nuts, dried Cranberries, Breadcrumbs, Panko, Sofrito, and Herbs/Spices. No recipe, just until I liked the taste, baked at 400F for about 15 minutes.

Oven Roasted Brussels Sprouts.

Pan Roasted Maple Glazed Sweet Potato Cubes with dried Cranberries.

Mashed Potatoes and Marmite Gravy (not pictured).

Full and happy tummy!

What I make and eat #10

2011-10-10T09:01:00.000-07:00

Today I am super busy in the kitchen preparing stuff all over the place for our Thanksgiving dinner. I wanted to share a lovely dessert with you from earlier in the week - a Coconut Ginger Mixed Berry Crumble.

The filling is mixed berries, roasted in the oven with a little sugar and apple juce, then topped with a bodged together crumble topping using flour, (plain and whole wheat) unsweetened shredded coconut, finely chopped crystalised ginger, baking powder, sugar, and both margarine and coconut oil as the fat rubbed in. Baked for 25 minutes at 400F - served with some (store bought) icecream.

Happy Thanksgiving all - back tomorrow with more about that!

What I make and eat #9

2011-10-09T16:49:00.000-07:00

This is leftovers!

Firstly I toasted some cumin seeds in a hot pan, then added a litttle oil and sauteed some minced garlic, cilantro stalks, and chile flakes for a minute over medium high heat. I added a chopped onion, then reduced the heat to medium and allowed the onion to caramelise lightly prior to adding in some leftover grains - in this instance rice and quinoa - to heat through and have the flavors meld. Really quick, yummy, and filling.

What I make and eat 8

2011-10-08T16:42:00.000-07:00

Sometimes, convinience foods. In this instance the Gardein Mandarin Orange Crispy Chick'n.

Though I did saute off some onions, red peppers, and frozen peas to add to the sauce prior tot serving over brown rice for a more complete dinner. Tasty, quick, but for us, only very occasionally as it is on the pricy side, and we do prefer to make what we eat from (as much as possible) scratch most of the time.

What I make and eat - #7

2011-10-07T16:44:00.000-07:00

Roasted Chickpeas!
Cooked chickpeas tossed with a little oil, some minced garlic, spices (which vary each time but usually inclusing cumin, chile powder or flakes, a little salt) and roasted at 400F for about 30 minutes or so, turning once, until crisped up, a little chewy and super yum.

What I make and eat - 6

2011-10-06T16:41:00.000-07:00

Ice-cream!!
This one is a White Chocolate Ice-cream, very sweet and rich, though at the same time cool and refreshing, being that it is ice-cream after all.
Investing my Air Miles in an ice-cream maker was such a good call!!

What I make and eat - 5

2011-10-05T09:55:00.000-07:00

Mushroom Soup!
This one made in the Slow Cooker and appearing in my soon to be published Quick and Easy Vegan Slow Cooking. I love soup.

What I make and eat - #4

2011-10-04T09:42:00.000-07:00

Pancakes!!
These ones are Custard Flavored - which is something I like a lot. Served sinmply with a little syrup as pictured, or with fruit this is a treat breakfast. I like these with slices of ripe pear.

Custard Pancakes
Makes eight 5-inch pancakes

A beautiful golden yellow pancake, with a vanilla custard flavor, perfect for eating either warm topped with syrup, or cold spread with a little vegan margarine.

Preparation Time – 5 Minutes
Cooking Time – 15 Minutes

2 tablespoons Custard Powder
1 cup Soy Milk

½ teaspoon Vanilla Essence
½ cup Water
2 tablespoons Canola Oil
⅓ cup Sugar

1 ¾ cups All Purpose Flour
2 teaspoons Baking Powder
½ teaspoon Salt

Heat a large skillet over medium low heat.
In a large bowl whisk together the custard powder and soymilk until smooth. Add the vanilla, water, oil and sugar and whisk to combine.
Sift in the flour, baking powder and salt, mix to just combine.
Add a thin layer of oil to the skillet, allow to heat for a minute or so and using a ⅓ cup measure scoop a pancakes worth of batter onto the hot pan. Spread out slightly.
Cook the first side until bubbles appear all over the surface (about 3 – 5 minutes) and then flip over and cook the other side about 2 minutes more. You’ll notice the first side is golden.
Keep warm under a clean tea towel while you cook the rest.

What I make and eat - 3

2011-10-03T09:37:00.000-07:00

Nachos!
Loaded with a thick bean or TVP chili (anyone you like - mine is different every time it is made), topped with Daiya cheese, melted, then a generous serving of both Gualcamole and Tomato Salsa (in this instance both homemade). Occasionally with commercial Sour Cream as well. Huge dinner, but very simple, especially if you have leftover chili!

What I make and eat # 2

2011-10-02T08:09:00.000-07:00

This dinner is simple. Tofu cubes marinated in a mix of store bought black bean sauce, liquid smoke, mustard, orange juice, agave, garlic, and cilantro, then baked for about 1/2 hour at 400F or so. While the tofu was baking I cooked some brown rice and tossed that with some finely chopped scallions, then steamed some broccoli, which I then lightly sauteed with garlic, chili flakes and cilantro. Tastes superb!

What I make and eat - 1

2011-10-01T07:01:00.000-07:00

Welcome to post number 1 in this years Vegan Month of Food at my little bloggy blog. I am not doing a set theme this year, just picking pictures of things I make and eat to give folks out there an idea as to how simple and varied eating vegan can be. I can't promise not to blog about beans on toast but I'll try and keep things a little more high brow than that!

On to post number 1!

This is a Butterfly cake I made last weekend for the niece of a friend. She was turning 3 (the niece not the friend, obviously) and was having about 40 people to the party!

Cake was loved by all I am pleased to say!

and the winner is.....

2011-09-22T08:02:00.000-07:00

There were 24 entried from the blog here, and 14 from VBS FB page so I counted them after the ones here (so #1 on FB was #25 in counting order) and used a Random Number Generator to pick the winning entry - I then counted through the entries to get the right one.

So the winning number is - number 11!

Number 11 comment is -Teddyplanet!!
I have left a comment on your blog so please email me.
If Teddyplanet doesn't copntact me by next Monday I will redraw.

Thanks everyone for the cool ideas for birthday celebrations and wishes.

Remember I will be taking a wee internet holiday until Vegan MoFo starts. If you need to contact me, email please as I will not be blogging or Facebooking until then.

Internet Holiday.

2011-09-20T07:53:00.000-07:00

I will be back to post the cookbook giveaway winner (Thursday) and then I will be taking a wee internet holiday until Vegan MoFo starts on October 1st. I will be attempting to blog each day so I need to get a little preparation in. I also have a bunch of writing (and also editing for VSC soon) to get done and am finding the lure of Facebook, the PPK, Pottermore, VegWeb, Amazon, etc etc to be a huge time suck, and enabling my own procrastination. This has to stop, and will! (at least until October).

I will still be checking my email so if you need to reach me, then please do so that way.
I will be back with my "What I make and eat" themed MoFo posts soon. (Lame theme I know, but I want to realistically show how simple and varied eating vegan can be!)

Keep entering the cookbook giveaway - you have until 9pm September 21st!

Its (almost) my Birthday!

2011-09-19T10:14:00.001-07:00

So lets celebrate.

This is a big one (not that I will be sharing the actual number) so to mark the day I would like to giveaway a copy of Quick and Easy Vegan Bakesale.

Leave a comment and tell me your favorite way to celebrate on your birthday to enter, and I will draw the winner at 9pm (PT) on Wednesday 21st September.
I probably won't get to announcing the winner until the next day - just so you know.

For a second entry like the Vegan Bakesale page on Facebook and comment there too.

Forks over Knives 1

2011-09-12T10:41:00.000-07:00

I have been sent a copy of this book to have a read through and review. In order to do it justice I feel I need to make a couple of the recipes so I can comment on those too. Consider this part one, and initial impressions. I have not seen the movie so can't comment on how accurately the tie in is.

The book is in two halves. The first half is information (from the movie I assume), about the benefits of a vegan diet - on all levels; health, environmental, animal welfare, etc, but the main focus is on the health benefits, reversing disease, and quality of life. The second half of the book is recipes which will help to do the things discussed in the first half.

I like how the book as a whole is laid out, and find the information part easy to read. It is written for the average person to be able to understand and isn't loaded with jargon and terminology that could be off-putting. The personal stories and people in the movie pages are coloured so they don't blend into the main text and are nice interludes, very inspiring. I like the style the book is written in, and that the information is not presented in a preachy sort of way, or in a way that might be too gross for people who are new to the information (especially talking here of the parts which touch on how being vegan reduces animal suffering). I like how the reader is referred to more in depth sources of information for both nutritional information and animal welfare concerns.

The recipes are all contributed by a wide range of vegan chefs and writers. They are all healthy, and (I hope to discover this to be true when I make them) described as tasty! Loaded with fresh fruits and vegetables, beans, nuts, and seeds, without any of the refined white stuffs, or added oils. The ingredients appear to be accessible and not weird for a non-vegan picking up the book for the first time. Only thing I have negative is that I would have liked to have seen photos of some of the recipes, perhaps they could have been contributed too?

I will be back with a more detailed review, and reviews of some of the recipes in the near future. I want to go see the movie now!

Have you seen the movie? (or read the book?) What did you think??

Vegan MoFo

2011-09-09T13:20:00.000-07:00

Coming to a blog near you this October. My blog, in fact. The Vegan Month of Food celebrates all it is to be vegan, and enjoy delicious vegan food, everyday.
Logo to be added once there is one! and sign up details once those have been determined too.
In the past I have had themes (Things I Love, My Cookbook Shelf, to name two) but this year I think I am going to go theme free and just share randomness about the food I have been creating and eating.
Looking forward to it!

Dinner, yesterday

2011-09-07T13:20:00.001-07:00

Roasted Red Pepper Risotto with Gralic Broccoli, originally uploaded by Vegan Year.

A Spicy Roasted Red Pepper Risotto with Garlic Broccoli. Not too spicy, but enough so you know it is there. I finished the risotto with a tablespoon or so of Vegenaise to add creaminess. Weird, yes, but it worked really well.

Dinner for 1.

2011-09-04T10:24:00.001-07:00

Kale and Quinoa, originally uploaded by Vegan Year.

Sometimes when H is working shifts I can't be bothered cooking a lot for just the girls and I. They like simple so often I will take the ingredients they are eating plain and mix it up abit for me.. This is one of those dinnners - Shared ingredients Quinoa, Kale, Red Pepper, then I added garlic, chili flakes and hot sauce to mine.

Almond Chocolate Chip Tart with Chocolate Almond Sauce

2011-08-31T11:52:00.001-07:00

Almond and Chocolate Tart and Sauce, originally uploaded by Vegan Year.

This was dessert at my house last night. A bit of a throw-together-some-things-and-see-what-turns-out sort of dessert, and it was very good!
The tart part needs a little more work before I am going to share the recipe but the sauce was lovely and lucious straight out of the gate so I will share that with you now. Just in case you have any ideas about how you could use a Chocolate Almond Sauce....

Chocolate Almond Sauce
Makes just over ½ cup

If you’re a sauce (or chocolate) lover you may want to double this recipe. The sauce keeps well and reheats fine over medium heat in a saucepan. I like this best at room temperature, but it is also nice either hot or cold.
If not using the sauce immediately cover with a layer of tinfoil touching the top of the sauce to avoid a skin forming as the sauce sits.

2 tablespoons vegan Margarine
¼ cup Granulated Sugar

2 tablespoons All Purpose Flour
2 tablespoons Cocoa Powder

¼ cup vegan Semi-sweet Chocolate Chips

¾ cup Chocolate Almond Milk

¼ teaspoon Almond Extract

In a medium saucepan over medium heat, melt together the margarine and sugar, stirring frequently.
Once melted, stir in the flour and cocoa powder. Stir constantly to thicken and cook in with the margarine and sugar for about 1 minute.
Add the chocolate chips and stir in – they will melt very quickly.
Add the milk ¼ cup at a time and stir constantly so this absorbs into the mixture and thickens it. Ensure the mixture has thickened prior to adding the next measure of milk. You are making the sauce with the same method used to make a roux.
The mixture will be smooth, with no lumps. If you do get lumps whisk the mixture for a few seconds with a wire whisk to remove them.
Once all the milk is added, remove the sauce from the heat and stir in the extract.

Ice-cream Cone Cupcakes

2011-08-28T14:40:00.001-07:00

Ice-cream Cone Cupcakes, originally uploaded by Vegan Year.

Aren't these cool!
I used my mini-muffin pan to hold the cones up, as the indents in the pan were exactly the right size with no pfaffing about with foil to hold the cones steady.
I put some chocolate chips in the bottom of the cones to be a treat at the end of the cake, and filled the cones about 3/4 of the way with the Vanilla Cake mix from the Lamington recipe in VBS. They baked up lovely and rounded and didn't split the cones or anything!
I used the Buttercream, More or Less (again VBS) as the "ice-cream" part - half were Vanilla Bean and half Chocolate.
There was one snag with these. I made a batch yesterday and overnight the cone got soft and yucky so I had to re-make this morning. Hate it when that happens. Note to self for the future - this is a same day cupcake project!!

Pesto, Potato and Shiitakes

2011-08-26T12:51:00.001-07:00

Pesto, Potato and Shiitakes, originally uploaded by Vegan Year.

Lunch Yesterday.
Leftover Baked Potato, quickly pan fried with some shiitake mushrooms and garlic, then smothered in a Cilantro and Basil Lime Sunflower Seed Pesto.
OK, so maybe not the prettiest of lunches, but very tasty, and very quick!

Sugar free Date and Banana Rolls

2011-08-24T14:53:00.001-07:00

Sugar free Date and Banana Rolls, originally uploaded by Vegan Year.

A combination - remarkably attractive love child even - of the Walnut and Banana Cinnamon Rolls (page 220 of Vegan Bake Sale) and the Date Pinwheels (page 200)these soft and sugar free rolls were super yummy!

I used ground Almonds in the dough and filling in place of walnuts. Thought about omitting nuts all together but I have some to use up. I have no sugar in the house so got creative!

Chocolate Chip Banana Bread Mini Loaves

2011-08-19T08:42:00.001-07:00

Chocolate Chip Banana Bread MIni Loaves, originally uploaded by Vegan Year.

Oh, what to do with very ripe bananas? Apart from peeling and freezing, or using in smoothies, that is! I had some the other day and whipped up these lovely mini loaves with the help of R who loves the mashing part!
When I say mini loaves I mean the pan which is like a muffin pan but has 8 rectangular indentations instead of 12 round ones, not the stand alone 4-inch loaf pans. You could also make these as muffins (12).

Chocolate Chip Banana Bread Mini Loaves
Makes 8

3 very ripe Bananas, about 1 ½ cups mashed
¼ cup vegan Margarine
¾ cup Granulated Sugar

½ cup plain Soy Milk
1 teaspoon Banana or Vanilla Extract

¾ cup All Purpose Flour
¾ cup Whole Wheat Pastry Flour
1 ½ tablespoons Cornstarch
½ teaspoon Baking Soda
1 ½ teaspoons Baking Powder
Pinch Salt

¾ cup vegan Chocolate Chips

Preheat oven to 375°F, and prepare your tin by spraying with a little non-stick spray.
In a large bowl cream the banana, margarine, and sugar until very well combined. You won’t get super light and fluffy due to the moisture in the banana. If creaming by hand I like to use a whisk.
Add the soy milk and extract, and combine well.
Sift the flour through salt into this bowl and gently mix the dry ingredients into the wet until completely damp and mostly smooth.
Fold in the chocolate chips.
Divide the batter evenly into the prepared tin, and bake for about 25 minutes until tests done, with a lovely golden color.
Cool in the tin for 5 minutes prior to completing cooling on a rack.

Birthday Cake!

2011-08-15T08:27:00.001-07:00

Birthday Cake!, originally uploaded by Vegan Year.

Made using the Vanilla Cupcake recipe in Q&E Vegan Bake Sale - the textured variation, but with a little more ground almonds, and some almond extract added too.
I made a square cake, and a round cake, then carved the round cake for the ball, leaving the square cake to be the field.
Theme was chosen by M&R for their Dad's birthday. Happy Bithday H - pity you have to be at work today!

Rainy Summer Day

2011-08-02T11:11:00.001-07:00

Mixing., originally uploaded by Vegan Year.

What to do?? Make cookies of course!

Another one!?! I hear you say. (and after such a long time too - but you don't want my excuses you just want the cookies!) Now, depending on what I have in the cupboard at any time depends on how I make chocolate chip cookies! Here’s a recipe I made with my younger daughter one rainy day.

Chocolate Chip Cookies
Makes 16 to 18

Hint
If you cream the fats well enough the dough will form nicely. If necessary add non-dairy milk by the teaspoon to bring the dough together.

Preparation Time – 10 Minutes
Cooking Time – 10 Minutes

1 tablespoon Coconut Oil, at room temperature, so soft but not liquid
2 tablespoons Vegetable Shortening
3 tablespoons vegan Margarine

1 ½ tablespoons Fancy Molasses
¼ cup granulated Sugar
2 teaspoons Vanilla Extract

¾ cup All Purpose Flour
1 tablespoon Cornstarch
½ teaspoon Baking Powder

½ cup Chocolate Chips

Heat oven to 350°F, and line 2 baking sheets with parchment paper.
In a large bowl cream the oil, shortening, and margarine until well combined.
Add the molasses, sugar, and vanilla. Continue to cream until very light and fluffy.
Sift together the flour, cornstarch, and baking powder into this bowl and mix until wel combined.
Stir in the chocolate chips.
Using a tablespoon sized measuring spoon or cookie scoop drop dough onto the sheets. Flatten to a 2-inch diameter with the back of a measuring cup.
Bake for 10 minutes until puffy looking and golden at the edges.
Cool on sheets for 5 minutes prior to transferring to a rack to complete cooling.

and once thy're made - the taste test...

and after they pass that test, they get to be shared!

Tomatillo and Tomato Tamales

2011-05-25T13:41:00.001-07:00

Tomatillo and Tomato Tamales, originally uploaded by Vegan Year.

Made in the slow cooker - who'd have thunk it??? Time consuming, yes, but aren't tamales always. Worth it?? Oh, yes. Yummy tamales were in my tummy and burning the roof of my mouth last week....

Double Chocolate Waffles with Mint Chocolate Chip Icecream

2011-05-23T11:01:00.001-07:00

Double Chocolate Waffles with Mint Chocolate Chip Icecream, originally uploaded by Vegan Year.

The waffles are still in testing as they are, at present, too cakey to be waffles - but as such they make a perfect vehicle for ice-cream!
My daughters commented that this one was better than any I have ever bought at the store, and as such I feel I sort of have to share the recipe with you....

Mint Chocolate Chip Ice-cream

½ (12-ounce) Packet, or 6-ounces, Firm Silken Tofu
¾ cup Icing Sugar
¾ cup Granulated Sugar
¾ cup Canola Oil
¾ cup Soymilk
¾ cup Soy Creamer
¼ teaspoon Vanilla Extract
¾ teaspoon Mint Extract
1 teaspoon White Balsamic Vinegar
Drop Green Food Coloring, optional

¾ cup vegan Chocolate Chips, mini if possible, see Note

Place tofu through food color, if using, in your blender. Start slowly, then increase speed and blend until completely smooth and thick. Stop to scrape the sides as required.
Transfer blender jar to the fridge to chill overnight.
Pour into your ice-cream machine and process for 30 minutes until aerated and cooled. You’ll see small ice crystals formed in the mix but it will not be solid, more like a thick liquid. This is fine.
Stir through the chocolate chips.
Transfer to freezer safe containers, cover and freeze for at least 24 hours prior to serving.

Note
A combination of white and semi sweet chips is a nice variation.

Enjoy!

From the Slow Cooker....

2011-05-17T12:53:00.001-07:00

Green Seitan Curry, originally uploaded by Vegan Year.

Just a teaser post - Green Seitan Curry, with the green curry paste IN the seitan as well as the sauce. (oh, rats, I've just given away my secret....)

Giveaway.

2011-05-16T13:24:00.001-07:00

My publishers are giving away a copy of Quick and Easy Vegan Bake Sale on their Facebook.

To enter you have to firstly "like" the post about the giveaway on the VBS FB page and then head to The Experiment FB page, and like that page.

Closes next Monday. Off you go.

Comments here don't count as entries so I've turned them off for this one post to avoid any confusion - it's all on Facebook for this one....

Grandma and Cookies

2011-05-08T17:31:00.001-07:00

Grandma and cookies, originally uploaded by Vegan Year.

My lovely MIL with cookies made for her this Mother's Day. We didn't make a cookie apostrophe which is why there isn't one!
Unfortunately she left them here when they went home so M's class tomorrow is getting them as a treat!

Happy Mother's Day

2011-05-08T13:14:00.001-07:00

Plain Cookies - Rolled and Cut, originally uploaded by Vegan Year.

I'll post pictures of the actual cookies we made later on (note to self; remember to take a photo!). We made these "Plain Cookies" from VBS but cut into letters to spell "Happy Grandma's Day" and made some hearts as shown here. However, today the hearts were pink!

Love and best wishes to all the Mums and Grandmas everywhere.

Banana Chocolate Chip Cookies

2011-05-01T12:09:00.001-07:00

Banana Chocolate Chip Cookies, originally uploaded by Vegan Year.

As seen at the FVHDA competition this last Saturday, and as mentioned on FB, and requested by the readers there, here we have the recipe for.....

Banana Chocolate Chip Cookies
Makes 18 to 20

While testing for both Vegan Cookies Invade Your Cookie Jar (Isa Chandra Moskowitz and Terry Hope Romero) and Viva Vegan! (Terry Hope Romero) I came across the method for reducing fruit or vegetable puree to reduce some of the moisture and make thicken it to go in baking (apple and pumpkin in VCIYCJ and Sweet Potato in VV!). I wondered, as I do, if this would work for banana, so I tried (and then tried some more, but I’m not going into that right now) and finally got something that worked.

Hint
You can use fresh ripe banana or previously frozen and thawed ripe banana, though the frozen one does take a few minutes longer to thicken (there’s often ice to melt away too) and is not so pretty a color. If you have bananas becoming over ripe on your counter, peel, break into pieces and freeze wrapped in plastic wrap. Use these pieces from frozen in smoothies, Banana Soft Serve (page 000) or thaw for baking.
Once you have reduced the banana, hold it in a container in the fridge until required. Bring to room temperature prior to using.

Preparation time – 40 minutes including reducing banana
Cooking time – 10 minutes

2 medium-sized very ripe Bananas, see above
¼ cup Maple Syrup

¼ cup vegan Margarine
¼ cup all vegetable Shortening
½ cup light Brown Sugar, packed

¼ teaspoon Vanilla Extract

1 cup + 1 tablespoon All Purpose Flour
½ teaspoon Baking powder
½ teaspoon salt

½ cup vegan Chocolate Chips, see Note

In a small saucepan mash the banana and maple syrup together with a fork until very few small lumps remain.
Simmer over medium heat, uncovered and stirring to stop sticking, more frequently towards the end of the cooking time, until darkened, thick, and jam like, for roughly 20 minutes. You will end up with around ⅓ Cup banana mix.
Place the saucepan on a pot holder in the fridge to cool to room temperature, about 10 minutes. Alternatively allow to cool on the counter top for at least 30 minutes.
Preheat oven to 350°F and line two baking sheets with parchment paper.
While the banana mix is cooling, cream together the margarine, shortening and sugar until light and creamy.
Add the vanilla and banana mix and stir well.
Sift in the flour, baking soda, and salt, and mix to form a soft dough. Stir in the chocolate chips.
Form heaping tablespoons of dough into balls, flatten to 2-inch discs and place 2-inches apart on the prepared sheets.
Bake for 10 to 12 minutes until puffy, a little spread with browned edges and soft middle. The cookies will firm as they cool.
Cool on sheets for 5 minutes before moving to a rack to complete cooling.

[nut free]

Note
In one trial I used a combination of white and semi sweet vegan chocolate and that was a nice variation.

April and "Eating like Santa"

2011-04-28T15:16:00.000-07:00

The Easter Bunny did it.
Not my fault I got a little derailed this month (it is, but I'm firmly shifting the blame to his fuzzy shoulders!).
Not much of a derailment, but you can't send baking to a bake sale without having a taste test first. I mean, what if I'd screwed up and not put in the baking powder, or too much salt. That would not be helping any kitties.
And then, I'd bought some cute Sweet and Sara Easter marshmallows (the bunny and the chick) for the girls, and neither of them liked them (which must have been the coating as they usually like the normal ones) so of course I didn't want them to be wasted....
Back on track for May however. I think Santa would be OK with this.

Easter Weekend

2011-04-20T14:31:00.001-07:00

Individual Simnel Cake, originally uploaded by Vegan Year.

Just around the corner.
This is an Individual Simnel cake from Vegan Bake Sale - a fruit cake yes, but not super heavy, and with homemade marzipan on top, also a layer of the marzipan in the middle of the cake.

Karmavore Bake Sale

2011-04-18T08:11:00.000-07:00

This Saturday, at the Karmavore Store in downtown New Westminster. More info here.

This bake sale is part of the WorldWide Vegan BakeSale (more info here) and I will be baking all day Friday to donate a bunch of stuff for Saturday morning...... I won't be there all morning as I have to run around after the kids but will be popping by later on (unofficially and to buy some goodies).

Come along if you can, fill your tummies and help the kitties....

Another Give-away....

2011-04-12T13:53:00.000-07:00

If you'd like a nother chance to win a copy of Vegan Bake Sale, then head over to Joni's Just the Food blog. She's willing to ship internationally, so everyone can enter!

Vegan Slow Cooking

2011-04-11T13:12:00.000-07:00

Now available for pre-order on Amazon!
(I know, already!)

Saturday Teaser -

2011-04-09T13:04:00.001-07:00

Spelt Jam Thumbprint Cookies, originally uploaded by Vegan Year.

And with recipe! So its not really a tease today.

Spelt Jam Thumbprint Cookies
Makes about 2 dozen

Just like the title says, your favorite jam baked into cookie, with a cute thumbprint filled with more jam. Overload? Maybe, but it’s your choice of jam. The cookie part of these isn’t overly sweet, the idea when eating is to get a little of the jam filling with each bite which makes them taste sweeter.

⅓ Cup Sugar
2 Tablespoons Canola Oil
2 Tablespoons Shortening

⅓ Cup Rice Milk
¼ Cup your favorite Jam
1 Tablespoon ground Flax Seeds
½ teaspoon Vanilla Extract

2 ½ Cups Spelt Flour
2 Tablespoons Cornstarch
½ teaspoon Salt
½ teaspoon Baking Soda

2 Tablespoons Jam for the Thumbprints

Icing sugar to dust

Preheat oven to 375°F and line 2 baking sheets with parchment paper.
In large bowl cream together the sugar, oil, and shortening until light and fluffy.
Whisk in the milk, jam, flax seeds, and extract for about 2 minutes to distribute the jam really well.
Sift in the flour, cornstarch, salt, and baking powder. Mix to form firm dough.
Chill for 10 to 15 minutes to enable easier handling.
With lightly dampened hands, as required, shape dough into Tablespoon size balls, flatten cookie into a 2-inch disc, place on baking sheets 2-inches apart.
Push the top of one finger (or thumb) gently into the centre of each cookie to form an indentation.
Bake for 7 minutes, then remove tray from oven. If necessary use the back of a ½ teaspoon measure to re-indent the centre of each cookie. Scoop ½ teaspoon of jam into each indentation in the centre of each cookie. Return to the oven for a further 3 to 4 minutes.
Cookies will be lightly browned underneath.
Cool on trays for 5 minutes, then transfer to racks to complete cooling.
Once completely cool, and prior to serving, dust lightly with a little icing sugar.

Interview

2011-04-07T14:32:00.001-07:00

With yours truely - right here!

Go check it out!

Giveaway......

2011-04-07T07:56:00.001-07:00

The lovely Celine (of 500 Vegan Recipes, etc fame) at Have Cake will Travel is giving away a copy of Quick and Easy Vegan Bake Sale on this post! but you'd better hurry because her giveaway is only open until Sunday!

This month -

2011-04-05T08:14:00.000-07:00

Is likely to be a little slow blog post wise.

I will, of course, post photos of all that I make for the Karmavore Bake Sale on the 23rd, but other than that I apologise in advance if posts are few and far between.

The reason? not only am I madly slow cooking all the time, but the weekends this month are chock full of dance competitions and exams, and because of that the girls have extra lessons during the week making them fuller than usual. and of course, wouldn't you know it, the volunteering I do at the girls' school is already booked up for the month so no respite there.

I will be blog as much as I can and be back more frequently when things are a little less crazy!

Giveaway winner!!

2011-04-03T08:19:00.000-07:00

There were 60 comment entries submitted to win a copy of Vegan Bake Sale (thanks all, the support is pretty overwhelming!) and using the Random Number Generator I have found the winner - it is comment number 16!
Random Number Generator Min: 1 Max: 100 Result: 16 Powered by RANDOM.ORG

Comment number 16 is - Lee Ann!

So, Lee Ann, could you please email me at the address in the side bar with your mailing details and I will send you your book!

Thanks to everyone else for entering, and I am sure I will do another giveaway at some point in the future - keep watching this space.

If by any chance Lee Ann doesn't email me by next Friday 8th April, I will redraw.

One more day to enter the...

2011-04-02T10:24:00.000-07:00

cookbook giveaway!

Enter on this post to win a copy of Quick and Easy Vegan Bake Sale..... Open to worldwide entries!

Saturday Teaser #8

2011-04-02T10:07:00.001-07:00

Nanaimo Bars, originally uploaded by Vegan Year.

Or whatever number we are up to - with all the bonus ones I've thrown in!

Nanaimo Bars! Yum.

Another month like Santa.

2011-04-01T14:36:00.000-07:00

March flew by. I think because I have been so busy with recipe development I didn't have time to stop and remember that I am not eating treats, and then miss them. And I've been kept so happily full from all that testing that I (on the whole) haven't felt like I wanted any. Dates to the rescue as ever... For full disclosures sake, I did have a little bit of Vanilla Waffle on morning when I made them for the girls for a special breakfast, and in one of the recipes I made some caramelised nuts to go with so they count as treats.... but on the whole eating like Santa is getting easier as time goes on, not harder. If you are interested, the day I had those caramelised nuts I could feel them in my body afterwards - like I do when I drink caffeinated coffee - racing heart, sweats, trouble sleeping... so I guess I have detoxed a bit and this is how I respond, or now I can see it anyway. Not so much after the waffle, but it was only a little. The challenge for the year continues to go well, and, without really trying, I've lost 25 pounds since Christmas. Wonder how Santa is doing with that???

Bake Sales.

2011-03-30T13:59:00.001-07:00

White Balsamic Berry Tart, originally uploaded by Vegan Year.

If you are going to be in greater Vancouver on Saturday April 23rd, head to Karmavore in New Westminster as they are going to be having a bake sale! ETA - link to the FB Event Page and you can sign up to bring stuff here too!

Then the following weekend on 3oth April head to Nice Shoes as they will be having one then! Buy some yummy vegan baked goods and help a good cause at the same time.

Both these bake sales have donated copies of VBS to use as prizes so if you do go along you could even win a book, and be making your own treats in no time.

Unless you eat then first like happened to this poor little Balsamic Berry Tart!

Exciting Announcement #2

2011-03-28T08:11:00.000-07:00

Exciting for me anyway. Deep breath.

Book number 2 is on the way!
As you may have seen on Facebook, I have been contracted to write a second book. The announcement is that this will be a vegan Slow Cooker book - still awaiting a tentative title. I will share this once it has been nutted out - lots to consider in making a title for a book, right? ETA; Tentative title and subtitle = Quick and Easy Vegan Slow Cooking: More than 150 Tasty, Nourishing Slow Cooker Recipes that Practically Make Themselves

I am in the throes of mad recipe testing and creation (and thanks to the wonderful testers who are part of this with me) and eating nothing but food from the slow cooker, or so it feels (though this has to be better for me than nothing but baking!). Looking at a release date of January 1st 2012 at the moment, though this of course, may change. There is nothing up on Amazon as of yet as we need to determine a title and subtitle first (obviously) but it should be showing as available for pre-order in a few weeks to a month or so. Never fear, I will link it here when it is showing!

The focus of this book is very much main meals; nutritious, tasty, one pot dishes which will fill you up and keep you satisfied, that use the wonderful appliance which is the slow cooker to get you there. Its going to be awesome!

I am looking for a few more (5?) committed testers to help with recipes for this, so if you have a slow cooker and feel you can commit to testing at least 30 recipes over the next 3 months (roughly 3 per week) then please email me at address in the side bar (not in the comments please). If you have testing experience then note that in your email, just because I am nosy.

In the meantime, don't forget to enter the giveaway to win book #1!

Saturday Teaser....

2011-03-26T09:15:00.000-07:00

This might be the last teaser, seeing as the book will be in your kitchens soon enough, if it is not already, so here is a few photos, not just one....

Coconut Cookies (page 121)

Mini Sausage Rolls (page 232)

Chocolate Cereal Squares (page 56)

Princess Cookies (page 136)

and, last for today -

Chocolate Chai Mini Loaves (page 78)

Exciting Announcement Part 1

2011-03-25T08:11:00.000-07:00

I am told that Amazon.com has started shipping copies of Vegan Bake Sale to those who pre-ordered them. YAY. If you didn't pre-order you'll have to order in the normal manner (follow this link). I am expecting to see VBS in regular stores very soon, so if you'd rather not order on line you can buy from a proper book store shortly.

To celebrate the appearance of VBS in stores and kitchens everywhere I am giving away one copy of the book! To enter this giveaway, like the Vegan Bake Sale Facebook page (if you don't already), then leave a comment here letting me know you have done that, and what you are most looking forward to in this book.

I will ship (surface only) anywhere in the world, so this giveaway is open to all.

Giveaway closes Saturday 2nd April, I will announce the winner on Sunday 3rd and send the book out on Monday 4th.

Exciting news part 2 coming next week.....

What I've been making and eating....

2011-03-24T15:00:00.001-07:00

A few photos of some yummy food from my kitchen over the last little while....

Squash, Apple, and Parsnip Soup

St Patrick's Day Irish Stew

Southwestern Barley

Magnificent Mushroom Soup

Yellow Tempeh Peanut Curry

More information about these dishes to come later this week, or early next......

Bonus Teaser....

2011-03-22T07:34:00.001-07:00

Cinnamon Raisin Bread for Toast, originally uploaded by Vegan Year.

Seeing as VBS is hitting the stores any day now I thought an extra teaser photo would be a good idea. Here we have the Cinnamon Raisin Bread (for Toast) from the Yeasted Treats Chapter.

Saturday Teaser # 6

2011-03-19T13:37:00.001-07:00

Lamingtons, originally uploaded by Vegan Year.

Or whatever number it actually is!
This week we have Lamingtons! Super yum. A little messy to make but ever so worth it.
Won't be long now before you are making your own.....

VBS at my house!

2011-03-18T16:30:00.001-07:00

VBS, originally uploaded by Vegan Year.

4 boxes were delivered this afternoon.
I am beside myself. After waiting so long it is finally here!

Bookstores watch out, VBS is coming! (Tester copies will be shipped from New York soon too!)

It is really pink! I knew it was pink but I didn't think that pink. This is one book which will never be lost on your bookshelves!

Choco-Mint Waffles

2011-03-16T06:29:00.001-07:00

Choco-Mint Waffles, originally uploaded by Vegan Year.

Who, apart from my fussy children, can resist the combination of chocolate and mint in a waffle! I have added Cocoa Nibs for a crunch and so you can pretend they are good for you, antioxidants, right?? If you want to make these as a dessert waffle, just serve with some Vanilla or Chocolate non dairy Icecream, a drizzle of chocolate ganache, and a sprig of mint as garnish, mmmmm.

Choco-Mint Waffles
Makes Six 8” Waffles @ ⅔ Cup batter each

2 Cups Soy Milk
2 teaspoons Apple Cider Vinegar

¾ Cup Sugar
¼ Cup Oil
1 teaspoon Mint Extract
¼ teaspoon Vanilla Extract

2 Cups Plain Flour
¼ Cup Cocoa Powder
2 teaspoons Baking Powder

2 Tablespoon Cocoa Nibs, optional

In a large bowl combine the soymilk and vinegar. Stand 5 minutes to curdle.
Add in the sugar through vanilla extract, and whisk to combine.
Sift the flour, cocoa powder, and baking powder into this bowl, and whisk until combined. Stir in the cocoa nibs, if using.
Stand while your waffle machine heats, according to instructions for your machine.
Spray the inside plates of your waffle machine with nonstick spray prior to making each waffle and cook according to the directions for your machine and your preference.

Happy Pi Day!

2011-03-14T13:18:00.001-07:00

Raspberry Clafouti Tart, originally uploaded by Vegan Year.

As well as your regularly scheduled Saturday Teaser we have an additional Monday Teaser, being that it is the day to celebrate Pi and all things Pie, including the Pies and Tarts Chapter in Quick and Easy Vegan Bake Sale!! This is the delectable and delicious Raspberry Clafouti Tart.

Celia at On Cardamom and Cast Iron has more pictures of pies from the book (which is due to ship to stores in 2 weeks!) up on her blog today too... (thanks for the idea!!)

Saturday Teaser # 4

2011-03-12T07:12:00.001-08:00

Coffee Shop Fruit Swirl, originally uploaded by Vegan Year.

I think it's number 4 anyway. This week, from the Yeasted Treats Chapter we have the fruit laden, and extremely delicious, Coffee Shop Fruit Swirl, to tempt you.....

More Chocolate Chip Cookies

2011-03-11T06:26:00.001-08:00

Masa Chocolate Chip Cookies, originally uploaded by Vegan Year.

Though these are chocolate chip cookies with a twist, as you can guess from the picture, a twist of Masa Harina!

Not just for Tamales, however wonderful your tamales are! Masa Harina adds an interesting texture and flavor hint to these soft and more-ish cookies. Don’t be scared, these are wonderful, I promise.

The paprika isn’t “over the top” or “in your face”, it blends really well with the cinnamon for a spice profile that will have your friends wondering what else is in these to have them tasting so interesting!

Masa Chocolate Chip Cookies
Makes about 14

Preparation time – 10 minutes
Cooking time – 10 minutes

⅔ cup granulated Sugar
¼ cup Canola Oil
2 tablespoons all vegetable Shortening
2 tablespoons Agave

2 tablespoons Almond Milk
1 teaspoon Vanilla Extract

¾ cup All Purpose Flour
½ cup Masa Harina, Maseca brand for example
½ teaspoon Baking Powder
½ teaspoon Cinnamon
½ teaspoon Salt
¼ teaspoon Smoked Paprika

½ cup vegan Chocolate Chips

Preheat oven to 350°F, and line 2 baking trays with parchment paper.
In a large bowl cream together the sugar, oil, shortening, and agave until thick and shiny.
Add the milk, and extract and beat in.
Sift in the flour, masa harina, baking powder, and spices then mix to form a soft dough.
Stir in the chocolate chips.
Scoop heaping tablespoons of dough and roll into balls. Flatten in your palms to form 2-inch discs, then place on prepared trays 2-inches apart.
Bake for 10 to 12 minutes until bottoms browned but cookies still soft.
Cool on trays for 5 minutes before transferring to a rack to complete cooling.

South American Sushi!

2011-03-08T15:49:00.001-08:00

South American Sushi, originally uploaded by Vegan Year.

Just when you thought sushi was just sushi I take it all fusion on you! This tastes pretty much like sushi but the texture is slightly different. Loaded with protein from two super protein containing South American grains this is perfect as a starter at a party, or a light lunch with salad for 4.

Preparation time – 45 minutes
Serves 6 to 8 as a starter

3 cups Vegetable Stock

1 cup Quinoa
½ cup Amaranth

1 ½ tablespoons seasoned Rice Wine Vinegar
1 tablespoon Agave
1 tablespoon Lime Juice

4 sheets toasted Nori

To fill: Options include but are not limited to -
Slices of Avocado
Strips of Jicama
Strips of Red Pepper
Strips of Cucumber
Strips of Carrot
Sliced Green Beans
Corn Kernels

Soy Sauce to serve, optional

In a medium saucepan bring the stock to the boil, add the quinoa and amaranth, reduce the heat to medium low, cover, and simmer until all the liquid is absorbed and grains are tender, 20 minutes.
Spread cooked grains on a baking sheet or large plate, to cool to room temperature, about 10 minutes, turning after 5 minutes.
Once cool transfer back to the saucepan and add the vinegar, agave and lime juice. Mix well to ensure grains are well coated.
Place a sushi mat on your work bench, with the slats horizontal to your position and top with a sheet of nori, shiny side down.
Evenly spread quarter the seasoned grains, roughly ¾ cup over the nori, with a damp rubber spatula, leaving a 1-inch space at the end furthest from you.
About 1-inch from the edge closest to you arrange a row of your choice of filling, in combination or a single item.
Dampen the inch of exposed nori with a little water.
Roll the sushi from the bottom away from you, using the mat to guide and keep everything tight.
Gently press to seal with inch of dampened nori to the roll.
With a serrated knife, rinsed under hot water as required, slice the raggedy ends off (cooks bonus!!) then slice the remaining rolled sushi into 1-inch pieces.
Serve at room temperature with soy sauce, if using, on the side.

Note
Sushi mats are available in the Asian food aisle of well stocked supermarkets, and at Asian supermarkets.

Mint Chocolate Chip Cookies

2011-03-06T08:59:00.001-08:00

Mint Chocolate Chip Cookies, originally uploaded by Vegan Year.

And here's the winning recipe - who knew Mint Chocolate Chip was so popular. Well, me, as my girls love the whole Mint Chocolate Chip flavor combination, as long as it isn’t too over the top minty. I had a number of early variations of this recipe rejected by them for just that reason. There were other variations they rejected as they weren’t green. In this version, for my kids at least, we have a winner.

I’ve used two types of chocolate chips, for contrast in both color and flavor, but if you don’t have white chocolate just use more of what you do have.

If, unlike my children, you are believer in more is more when it comes to mint flavor then use a full teaspoon of mint extract, and omit the vanilla. You can leave out the food coloring if you don’t insist on mint flavor also being green!

Mint Chocolate Chip Cookies
Makes abut 18

⅓ Cup Rice Milk

1 Mint Herbal Tea Bag

¾ Cup Sugar
¼ Cup + 2 Tablespoons soft Coconut Oil
½ teaspoon Mint Extract
½ teaspoon Vanilla Extract
3 to 4 drops green food coloring, optional

1 ½ Cups Plain Flour
½ teaspoon Baking Powder
½ teaspoon Salt

¼ Cup White Chocolate Chips, or chopped block chocolate
¼ Cup Dark or Semi-sweet Chocolate Chips

In a medium pan over medium heat, bring the milk to the boil, but do not actually boil.
Remove from the heat, add the mint tea bag, cover, and allow to steep while the milk cools to room temperature, about 10 minutes.
Once cool, remove the bag, squeezing out all the flavor, then whisk in the sugar, oil, extracts, and food color until thick and shiny, about 2 minutes.
Sift the flour, salt, and baking powder into the pan, and mix until a firm dough forms.
Stir in the chocolate chips.
Chill dough in the pan for 15 minutes for ease of handling.
Preheat oven to 375°F, and prepared 2 baking trays by lining with parchment paper.
Scoop dough into heaping Tablespoons and roll into balls with dampened hands as required. Flatten in your palms to form 2” discs, then place on prepared trays 2” apart.
Bake for 8 to 10 minutes until bottoms lightly browned.
Cool on trays for 5 minutes prior to transferring to cooling rack.

Saturday Teaser #?

2011-03-05T05:59:00.001-08:00

White Balsamic Tart with Jam Glaze, originally uploaded by Vegan Year.

This weeks it is something from the pie chapter - the White Balsamic Tart with Jam Glaze, which in the photo is a large tart, but is wonderfully good made as small tarts too!

It's March so I owe you an update!

2011-03-03T06:53:00.000-08:00

That would be the update as to how I am getting on with my year of "eating like Santa".

The answer, pretty good. February had lots of parties and the like which I had to bake for and I managed to get through the month with only eating 2 "test" cookies from new recipes (both of which are in the poll in the sidebar for you to choose to get the recipe so vote if you haven't...) and no cake or anything. Yay me!

We went out for dinner for our wedding anniversary last night, and I managed to eat very nicely with adjustments to the menu and no dessert, so I am safe on the "Santa eating" front there too.
I'm finding I no longer crave sweet stuff and saying no is easier. I have a packet of dates for my sweet tooth emergencies which has been there unopened for over 2 weeks now!

Another good thing, from the "Santa eating" perspective is that all the recipes I am developing right now are savory, and most, due to the nature of them, are high in fibre and low in fat - all good!!!

So my challenge for the year is progressing nicely. How are you making out with yours???

Cardamom Chocolate Chip Cookies

2011-03-02T06:27:00.001-08:00

Cardamom Chocolate Chip Cookies, originally uploaded by Vegan Year.

While you're busy voting for your favorite of the options I gave you earlier in the week here's a recipe to whet your appetite for chocolate chip cookies some more....

Cardamom Chocolate Chip Cookies
Makes about 20

Cardamom is the new Cinnamon. I thought everybody knew that. These cookies are loaded with the flavorful spice, and the flavor is complemented by the chocolate in each bite. The cookies are thin, with crisp edges, and a soft centre.

Preparation time – 20 minutes
Cooking time – 10 minutes

½ cup granulated Sugar
¼ cup light Brown Sugar, packed
¼ cup vegan Margarine
2 tablespoons Canola Oil
½ teaspoon Vanilla Extract

¼ cup Soy Milk

1 cup + 2 tablespoons All Purpose Flour
2 tablespoons Cornstarch
1 ¼ teaspoons ground Cardamom
½ teaspoon Salt
½ teaspoon Baking Soda
¼ teaspoon Cinnamon

½ cup vegan Chocolate Chips

Preheat oven to 375°F and line 2 baking sheets with parchment paper.
In a large bowl cream together the sugar, margarine, oil, and extract until light and fluffy.
Add the milk and mix in. The mix will look a little curdled but that is OK.
Sift the flour, cornstarch, salt, ground cardamom, cinnamon, and baking soda into the bowl, and mix until dough forms.
Stir in the chocolate chips.
Spray a tablespoon measure with non-stick spray. Scoop dough into heaping Tablespoons and place on prepared trays 2” apart.
Bake for 9 to 11 minutes until spread, slightly puffed, with undersides golden. The cookies will flatten as they cool.
Cool on trays for 5 minutes prior to transferring to cooling rack.

Variation
Cinnamon Chocolate Chip Cookies
If you really, really aren’t a cardamom fan (some people aren’t!) then by all means use cinnamon instead.

Choose a Chocolate Chip Cookie.

2011-02-27T14:24:00.000-08:00

You get to choose - so do you want the recipe for -

A - Mint Chocolate Chip Cookies?

B- Banana Chocolate Chip Cookies?

C- Basil Infused Blueberry Chocolate Chip Cookies?

or D?? Gluten Free Nut and Seed Chocolate Chip Cookies?

Vote in the Poll set up in the side bar. Votes close next Sunday.

Saturday Teaser #3

2011-02-26T13:24:00.000-08:00

This week's teaser is bought to you by the Savory Goodies Chapter of Quick and Easy Vegan Bake Sale (I know - a SAVORY chapter - how cool is that)

Chile and Cilantro Cornbread!

It is a lovely green-ish color, spicy - but not overly so, and very more-ish. Having chili for dinner? have some cornbread!

What a tease!

Kindle and the like.

2011-02-25T13:03:00.000-08:00

I have just been told by my publishers that Vegan Bake Sale will be available as a Kindle book type thing, and hopefully at the same time as the paper copy hits the stores. If not then, then shortly after - this timing has something to do with the distributors so you may have to wait just a little while longer for an e-book copy, but it will be coming!

Hooray!