Cafe 821, Richmond VA

They serve a delicious hummus and the best vegan chili anywhere.   I ordered the black bean and sweet potato burger.   YUM!

Roman Beans and...Quinoa???

It actually works!  I made quinoa in the rice cooker, and used veggie broth instead of water.  One thing - the quinoa cooks faster than rice does, so I think I'm going to taste it next time and turn it off before the little buzzer goes off.  Otherwise, some of it burns a little bit.

I took the Roman Rice and Beans recipe and subbed quinoa for the rice.  DELICIOUS!  The kids like it also.  I have two lunches for next week already, and with the leftover Chinese food from yesterday, I should have four lunches for this week already.

Small changes

It's amazing how a small change can make a big difference.

Take for instance, mashed potatoes.  Tonight, instead of using Earth Balance margarine/spread, I used olive oil.  MAJOR improvement.  I couldn't believe how sweet and creamy my mashed potatoes were.  Also, instead of boiling the potatoes the whole time, I brought them to a boil, then simmered them for a while.  Definitely better.

This idea of small changes making a big difference is true for medications as well.  I started taking synthroid about 2 weeks ago.  In no time at all, my mornings became jittery and anxious, and this morning it was so bad I had to go home.  The doctor is going to do some more blood tests, because it is definitely the synthroid, and I was on a low dose to start with.  In the meantime, I don't need to be jittery and nervous, so I'm not going to take it any more until I hear from the doc about the blood tests.  Hopefully, I will be able to take a lower dose, but if I can't take it, I can't take it.  And weight loss will go back to being agonizingly slow.

Sometimes, one just has to accept what is.

Snow day

We have homemade chili and we are going to have Sweet Potato and Black Bean Burritos for dinner.  It's a real snow day!  The worst weather/best weather - depending on your outlook - is always in March.  You never know what will happen from one day to the next.

The Sweet Potato and Black Bean Burrito is from Supermarket Vegan.  But I cooked the sweet potatoes instead of using a can.  I've been meaning to make these for a while.  I highly recommend Supermarket Vegan for new vegans who are just starting out.  You can find all the ingredients in your supermarket - no weird stuff. 

The Best Pumpkin Muffins go to work

I'm taking a couple of batches of pumpkin muffins to work.  Should be interesting.  It's the recipe from Vegan With A Vengeance so I know they're good.  I'll update later and tell how it goes.

More vegan chili

This is a new recipe:

1½ 28 oz. cans of whole tomatoes, ground/chopped in the food processor
2 onions, diced
1 red pepper, diced
1 jalapeño pepper, seeded and diced
1 bag of beef style crumbles (soy product)
2 15 oz. cans black beans
1-2 TBSP chili powder
1 tsp cinnamon
2 tsp cumin
1 tsp salt
1 tsp black pepper

Sauté the onions and peppers in olive oil.  Add to pot.  Add tomatoes, and all other ingredients to pot.  Simmer for several hours.

I might add some brown sugar.  I have to taste it after an hour or two and decide.

Vegan chocolate chip cookies - by Amy

Classic Vegan Chocolate Chip Cookies

Tasted great, very filling!  I only ate 3 of them, and that was plenty.

Vegan chili from Food.com

http://www.food.com/recipe/Vegan-Chili-334694

One thing they do not say is that most Worcestershire sauce is NOT vegan.  So, we're going to leave that out.  We're also leaving out the mushrooms because the kids don't like them.  Additionally, it's a good idea to add onions and garlic, even though they are not indicated in the recipe.  I cannot imagine chili without onions!  Marcus added two peppers instead of one, and also diced up some carrots to add texture.

I think this would be really good with some corn bread.  Vegan corn bread, coming up!
http://www.food.com/recipe/vegan-cornbread-115929

Merry Christmas!

We give gifts of zucchini bread to family and friends every year.  This year is no exception.

Here is the recipe we used this year:

3 cups all purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp ground cinnamon
3/4 cup applesauce
1 cup vegetable oil
2¼ cups sugar
3 tsp vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

Preheat oven to 325ºF.

Combine all applesauce, vegetable oil, sugar and vanilla until creamy.  In a separate bowl combine all dry ingredients, whisking together until well combined.  Then, combine dry with wet, adding zucchini and walnuts until all is well mixed.

Divide batter between two well-greased and floured loaf pans.  Put in preheated oven and bake for 1 hour.  Check for doneness with a butter knife in the center of each loaf.  Bake another 10 minutes if needed.   Enjoy!

We had some for breakfast this morning and it was delicious.  It's very moist and can be toasted if you like.  We're using our Kitchenaid mixer that Marcus gave me for Christmas last year.  It is very sturdy and can mix double and even triple batches.  We're having a lot of fun with it.

Belated Birthday post

I almost forgot to post something about my birthday.  It was a wonderful day.  Amy gave me a little book, a copy of The Tale of Peter Rabbit, which is a favorite of mine.  Marcus gave me a Le Creuset baking dish - very very nice.  I will definitely use this!
Amy made a feast of Spaghetti For Peanuts (veganized, from Diet For A Small Planet) and roasted Brussels sprouts.  She also made a veganized Red Velvet cake.  YUM!  We had some really good eating today.

Later, Marcus took me out to dinner and we went to Tito's Diner.  I had their hummus and a veggie burger and sweet potato fries.  YUM.

All in all, it was a very fun birthday!

Twice baked potatoes

I used to make my own recipe for these back in my pregan days.  I used copious amounts of sour cream, but pretty much they were like the video in the link below:

Twice Baked Potatoes - Food Wishes

Anyhow, I think I can veganize them as follows:

Bake several russet potatoes at 400ºF for an hour.

Placing them lengthwise, cut about 1/3 of the skin off, and scrape out the the potato from the skin.  Save the cut part, and put it inside the hollowed out larger part.

Mix together the baked potato, some Earth Balance spread, some green onions, salt, pepper and cayenne pepper.  When mixed well, add some Daiya cheddar shreds and some vegan sour cream. (The original recipe calls for butter, cheddar cheese and heavy cream)  Mix all this together very well, until it is creamy.  Fill the potato husks so they are heaping with potato filling.

Bake the filled potatoes at 400ºF for 20-30 minutes to brown them.

Eat and enjoy!

Work out

Getting the other half of the equation going now.  Rode the lifecycle at level 2 for 20+ minutes.  I want to work back up to 25, then 30.  Watched BBC America all the while.  Only thing I don't like - advertisements.  But you take the good with the not-so-good.  Still a good beginning to working out again.

Family meals together

Marcus arrived on December 4th, and it has been pretty hectic.  We finally put up the Christmas tree on Monday night.  I had to beg off of church choir rehearsal that night, and I'm supposed to play flute this Sunday!  I still can't find the music I am supposed to play.  I have no idea where it is.  I'm going to try to look under the piano.  I didn't go to choir because I had to go to the bank's atm at short notice.  This time of year always bites financially.

Anyhow, we've enjoyed some truly singular vegan meals lately.  First of all, I've veganized the Irish Soda Bread recipe from Recipes for a Small Planet.  This is easily done, with applesauce in place of the egg, molasses in place of honey, and soured soy milk in place of buttermilk or yogurt.  I may eventually try this recipe with soy yogurt just to see if it works.  I've made this bread the last two nights and Marcus seems to like it okay.  It's a bit too crusty for the kids, but I intend to make it again and again! 

Sunday, I made Leek and Bean Cassoulet from Veganomicon.  There was enough left over to freeze for two or three days worth of lunches.  Monday night, I made vegan chili using TVP for the first time.  That stuff definitely gives a meaty texture to vegetarian dishes.  I will definitely use it again.  Last night, I made Roman Rice and Beans from Diet for a Small Planet, something I've made time and again, because it's easy and it's vegan without the parmesan.  Marcus, Amy, Chris and Brian all like it.  Somehow, I made it with green peppers last week, and Amy just raved about it.  Last night's rendition contained orange and yellow peppers but it was still VERY good.

Interestingly enough, I much prefer cooking at home now to going out.  Marcus and I are still going out for my birthday Sunday night, but to tell the truth, if he decided to make me a good dinner at home, that would work just as well.  The kids are making brunch for Sunday  noon.  Alison is coming up and she and Amy will probably cook the brunch, though I suspect I will probably take part also.

I think Saturday, I will try making the Almost All-American Seitan Pot Pie from Veganomicon.  That is really good, and I think Marcus would like it.  Yes, I want to make food my husband enjoys.

By Request

Tonight, for the second night this week, we're having Roman Rice and Beans.  I made this with green pepper for the first time the other night, and Amy & Brian loved it!  They requested I make it again tonight, so I acquiesced.  I made sure I used the amounts of spices called for in the recipe (Diet For A Small Planet). AND I made sure I chopped the tomatoes almost in a dice, since Amy usually does not like tomatoes.  With bread, of course.  Frances Moore Lappé suggests serving with a salad, but this is enough food and veggies without the salad.  This is also one of the DFASP recipes that doesn't have to be veganized, because it's vegan already (if you leave out the parmesan). Viva homecooked meals!

Veganomicon black bean burgers with a twist

Instead of ketchup or tomato paste, I added BBQ sauce (vegan as far as I know, but not really entirely sure - it sure tastes good)  to the black bean burger recipe from Veganomicon.  So far, so good.  With sweet potato fries.  Brian & I will have a good lunch.  No meals out today.  Too many crazy people out there on the road and elsewhere this Black Friday.

Update: General Tso's tofu at China Delight for dinner.  Oh well...

An almost all-vegan Thanksgiving

First of all, this morning I made chickpea scramble for breakfast.

Recipe:  1 can chickpeas, buzzed in food processor (I think next time I will just mash them with a fork and see if that works just as well)
             1 TBSP olive oil in pan for cooking
             1 small onion, chopped
             1 clove garlic, smashed
             1 tsp cumin
             1 TBSP soy sauce
             1 TBSP nutritional yeast

Heat up oil, then sautée onions and garlic in oil.  Add the rest of the ingredients and cook until a little crusty around the edges.  Enjoy!

Yesterday, everything on the Thanksgiving table was vegan except for the green bean casserole.  We made vegan gado-gado, with steamed broccoli and carrots, and roasted broccoli and Brussels sprouts.  We also made mashed sweet potatoes - next time we will make sure we don't cook them until closer to the time we eat, because they were a little cold.  The stuffing was a no-go, so we won't do that again, or I will try to find a recipe instead of winging it.  We all enjoyed each other's company.  It was all four kids - Alison, Chris, Brian and Amy, Alison's husband Shane and me.  Oh, and gluten-free squash pancakes and gluten-free noodles.  Because Shane has celiac disease.  I was glad we had food he could eat and enjoy.  The pancake batter made even better waffles.  So I may just make waffles with it when I do it.  We loaded up all kinds of stuff and took it to my mom's.  We did miss her, but she likes the traditional Thanksgiving food, so I don't think she would have liked what we made.

But we had a good time.  I am so grateful I have wonderful kids and a wonderful son-in-law.

Black Bean Burgers

We made the Black Bean Burgers recipe from Veganomicon, the Roasted Brussels Sprouts from Vegan With A Vengeance and mashed potatoes with a secret ingredient - grated onions.  All in all, a delicious meal!  Thanks to Amy for your help and your idea for the onions in the mashed potatoes.

update - those black bean burgers are GOOD

The end and the beginning

Well, a few days ago, the 2012 Vegan Month of Food came to an end.  I really enjoyed blogging about all the different things I was making.  In a way, I wish EVERY month was a Vegan Month of Food.  I'll continue blogging about the new recipes I'm trying and talking about those that become favorites.

On another note: I start a new job November 19.  I am excited, but a little scared.  It's going to be a promotion, and hopefully a new challenge.  I have some worries, which I won't detail here, but I am praying about this, and people at my church are praying for me.  I guess mostly I'm worried about a change since I've had my current job since 2008.  I should be used to a change every three or four years since I was in the Navy and moved around pretty much at that interval (except for San Diego, which I loved and stayed for 7 years).

I had my annual mammogram this morning.  Hopefully everything will be okay.  Fingers crossed.

Tonight is Band Together to Fight Hunger.  I will have to remember to bring a canned good or two so I can get in to watch the bands perform.

Pumpkin Pancakes

I got this recipe from Veg Web, but when I went back there and did a search, I couldn't find it.  Soooooooooo...

Here's the recipe:

Meatout Mondays Recipe of the Week: Fluffy Pumpkin Pancakes

They say that breakfast is the most important meal of the day. So, we figured, why not have breakfast at every meal! Topped off with melty vegan butter and a warm drizzle of maple syrup or agave, these fluffy wonders will have you craving breakfast morning, noon, and night. We won't say anything if you want to stay in your jammies all day long.

Ingredients:
2 1/2 cups all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. pumpkin pie spice
1/2 tsp. salt
2 cups vanilla dairy-free milk
15 oz. can pureed pumpkin (not pumpkin pie mix)
1/2 cup brown sugar
1/2 cup canola oil
1 tsp. praline or vanilla extract
maple syrup (optional)
pralines, chopped (optional)

Directions:
1. Mix flour, baking powder, baking soda, salt, and spices.
2. In a separate bowl, whisk together non-dairy milk, pumpkin, brown sugar, canola oil, and extract.
3. Pour wet ingredients into dry and mix.
4. Brush nonstick skillet with canola oil (or spray) and heat over medium-high heat until hot but not smoking.
5. Pour about 1/4 cup batter per pancake onto the hot skillet and cook on each side for about 2 to 3 minutes, or until undersides are golden brown. Serve with syrup and chopped pralines.

Recipe courtesy of VegWeb.com.

For this veganized recipe and thousands more, visit:
http://vegweb.com/recipes/pumpkin-pancakes-1

Evidently, I got it all wrong - this recipe came in my e-mail from Meatout Monday- so here's the link so you can find it on teh interwebs:

Fluffy Pumpkin Pancakes 

This recipe makes a lot of pancakes, so you're going to want to save some for later.  I made them first on Saturday, but am just posting about them now.  YUM.

One thing - spread the batter out in the frying pan, because otherwise they will take forever to cook.  If you spread the batter out, they will still be fluffy, but they will also not take quite so long to get done.  Pure maple syrup and soy free Earth Balance completes the picture.  (Sorry, no photos, I was in too much of a hurry to eat them!) 

Chai Spice Snickerdoodles

Chai Spice Snickerdoodles

I made the substitution of ¼ cup applesauce for ¼ cup (half the original amount) of oil, and these cookies came out very chewy.  Delicious.  Also, in the spices on top, I didn't have any cardamom, so I used ½ tsp of allspice instead.