"Fried-Chicken-Style" Vegan Mushroom Drumsticks

Maitake Mushrooms

I'm on a mushroom kick lately - all shapes and sizes are readily available at our local Farmer's market, Tacoma Food Co-op and many Asian markets (when I venture into the city).

Lately, I've seen beautiful pictures where fancy vegan chefs take mushrooms and make "fried-chicken-style" mushrooms, or crispy brown "mushroom drumsticks" - making us all drool on Instagram, Pinterest and Twitter.
And I thought... "How hard can it be?"
Well. Let me tell you. It's NOT very difficult at all. (As long as you don't mind frying stuff. In oil. Hot oil.)

If you can get your hands on a bunch of mushrooms like hen-of-the-woods or small clumps of oyster mushrooms, you break them apart into pieces and batter and fry in little 'drumsticks' of mushroom deliciousness.
The results are off-the-chart (fried things + mushrooms. What's NOT to love?).
Crispy coated, with a look and 'bite' that is very much like chicken while still keeping the umami mushroom taste -  very satisfyingly "meat-y" for the omnivores in the family too.This is NOT diet food, gluten free, low sodium or oil free. (Surely you've read my blog enough to know those just aren't my focus.)

I've only made these about four times so if my directions are a bit vague, it's because the recipe is still in it's beta version. Feel free to let me know how yours turn out.

I brought leftovers to work and my co-workers genuinely FREAKED out, thinking I had jumped WAY off the vegan boat!!

"Fried-Chicken" Style 

Mushroom Drumsticks

2 lbs. mushrooms that grow in "clumps", like oyster, trumpet, maitake or hen-of-the-woods 

Dry Mix 

Mix together the following:
1 1/2 cups flour
2 Tbsp cornstarch
1/2 tsp baking powder
1 tsp "chicken-type flavor" vegan broth/bullion powder (I used Massel granules, but use whatever you have, or just use 3/4 tsp Seasoning salt)
1/2 tsp sage
1 tsp onion powder
1 tsp black pepper
1 tsp paprika 

Wet Mix

Whiz in food processor or blender until smooth and about the consistency of ranch dressing, add a little water if needed:
1/4 cup vegan mayo (your choice, any brand)
1/2 cup unsweetened plant milk
1/4 cup water
2 tsp flax meal
1 tsp lemon juice
several dashes hot sauce 

Method 

Put Wet Mix in a deep bowl, and Dry Mix in a pie plate or flat dish.
Brush any debris from mushrooms, wipe with damp paper towel if needed.
Cut or break apart lengthwise, keeping part attached to  main stem, into small, roughly "drumstick" type pieces. (If smaller pieces fall off that's OK, they can be fried up too!).
Heat 1 inch of oil to med high (I prefer refined-flavorless coconut oil but canola oil is just fine) in a small cast iron skillet. (Any size is fine but a smaller pan uses less oil).
Dip mushroom pieces into Wet Mix until well coated, let excess drip off.
Then dredge in Dry Mix, patting a bit to get it to stick if needed.
Lay several pieces carefully in hot oil. Don't crowd pan. Working in batches, fry the mushrooms in the hot oil for about 2 to 3 minutes each side, turning occasionally with tongs, until the surfaces are golden brown. (If they brown too fast, turn heat down a little).
Remove immediately from oil and set on paper towels to drain.
Place in low oven to keep warm.
Continue with the rest of the pieces.

Serve with vegan ranch or hot sauce to dip -  or make a full on "chicken dinner" with veggies, mashed potatoes and gravy!!

Mushroom "Clam Chowder"

So, supposedly it's "spring" here in the blustery Pacific Northwest, but no matter what the calendar says, it's still soup weather. And tonight, in an inspired fit of freezer-organizing, I decided to make my vegan clam chowder to use up a package of sauteed-and-frozen mushrooms I'd saved from last fall, AND make a dent in the stash of potatoes I seem to have stockpiled in my garage.

Tofu-Mom's Chowdah

(I call it that only to irritate my offspring, they tell me my accent is terrible - and it is. 

The soup's good though!!)

I wrote this down one night as I was making the recipe up, so the directions might be a bit scattered...
Follow along and it makes sense though.

1 Tbsp. margarine
1 cup chopped king oyster mushrooms (or regular white mushrooms are fine, the oyster mushrooms just have a lighter color and GREAT texture for this, and they're super cheap at Asian markets)
1 cup halved and sliced leeks
1/2 cup chopped celery
1/4 chopped carrots
1 tsp powdered dulse or kelp (a kind of seaweed - or use crumbled Nori)
1 tsp. smoked salt

Saute the above in a stock-pot until vegetables are tender, stirring frequently. Cover to steam a bit as they cook if you want, they'll cook faster.
It'll smell pretty smoky and fishy for a bit - not to fear, the finished soup is much milder!

Add these next 4 ingredients and cook at a low boil until potatoes are pretty soft - about 15+ min.

2 tsp Old Bay seasoning
1 bay leaf
3+ cups vegetable broth (I usually do 1/2 broth and 1/2 water)
6 med red or white or Yukon Gold potatoes, cut into smallish chunks,

When potatoes are very soft, remove bay leaf, mash everything a bit with a potato masher, so there's some chunks still but the potatoes are making it a bit creamy.

Stir in these next 3 ingredients and heat on low, stirring frequently, until heated thru. About 7 - 10 minutes.

1 cup soymilk
1 cup coconut milk (the kind in a can)
1/2 cup vegan cream cheese (yes, cream cheese, it works, trust me)

Season to taste.
I add a splash of Tabasco, a grind of black pepper or some fresh chopped parsley or dill.
(My kids get picky about too many green flecks floating around which is why you'll see the bowl pictured is pretty free of green...).
Serve with lots of saltine crackers.
We tend to LOVE those little round "oyster crackers".

Enjoy, and have a GREAT weekend!!

Kale Salad With Thai Peanut Dressing

Kale seems to be the ubiquitous "vegan" ingredient found in almost everything these days. Chips, crackers, soup, smoothies. I have to admit I'm NOT a green smoothie fan but I DO love kale in salads and many other recipies!
 Kale is one of the items that comes back in my garden every spring, and I can't wait until I have enough leaves to make my first "garden" meal.

This combo is my go-to when I'm craving a super-flavorful salad or just some raw, dark greens. I love the way the curry and peanut flavors blend and mellow the bite of the kale.
This is a great recipe to get kids helping in the kitchen too, "massaging" the kale leaves is completely messy and fun!

Kale Salad with Thai-Peanut Dressing

Dressing:
1/3 cup peanut butter
2 Tbsp. apple cider vinegar
2 Tbsp. soy sauce
1 inch piece ginger, shredded
2 cloves of garlic, minced
1/4 cup fresh lime juice
1 Tbsp. brown sugar, agave nectar or honey
1 tsp. Thai curry paste* or more to taste
1/4 tsp. cayenne or to taste
pinch of salt, or to taste

Salad:
1 large bunch kale or as much as you want for the amount of dressing (I prefer the Tuscan kale also know as black, dinosaur, or lacinato)
1 carrot finely shredded
2 Tbsp chopped fresh cilantro
1 - 2 cups finely shredded purple cabbage
1 bunch green onions, sliced
sesame seeds or crushed peanuts for garnish

To make the dressing:
Whiz first nine ingredients in food processor and taste. The dressing will be thick. Add a Tablespoon or two of water if needed to make it blend smooth. Adjust taste to your preference. (I usually add a little more peanut butter and curry but go with what you like).

To make the salad:
Wash and remove the thick “stem” from the center of the kale leaves and discard. Cut the kale into thin ribbons. Place the kale in a large salad bowl and pour about 1/4 of the dressing on it.

Mix well (this part is messy) using your HANDS to "massage" or (as my kids say "smush" ) the dressing into the kale leaves for two-to-three minutes. This step breaks down the leaves and makes them nice and tender.

*Wash your hands, they'll be a mess, and then proceed*
I don't always use the entire amount of dressing on my salad, add as much as you prefer after "massaging" kale.
Add shredded carrots, cabbage, cilantro and green onions.
Stir well.
Let the salad sit for about 10 - 15 minutes... if you can stand it.
Garnish with sesame seeds or chopped peanuts.
Enjoy!

Creamy Cashew-Garlic Alfredo

This is one of the first successful vegan recipes I "wrote", years ago when I was first struggling into veganism, It was a hit then, and it's still my family's first choice when I ask them what they want for dinner.

All my non-vegan friends love this recipe as well, and I'm pretty sure most of them don't even realize it's vegan. Some of them have been known to call me in the middle of the night, begging me to bring some to work the next day.

The sauce is great because it's simple, you probably have the ingredients in your pantry, and it was written to work in your average Target-variety food processor; that's how I've always made it.
However, I recently got a Vita-Mix and I have to tell you, *WOW* it's quite lovely for sauces like this too! I do have to double or triple the sauce to make it mix well in the larger Vita-Mix container. Not a problem...We've been enjoying a LOT of Alfredo lately!!
Use whatever machine you have, it will be delicious...

Cashew Garlic Alfredo Sauce

1/2 cup raw cashews (not roasted)
1-2 tsp. fresh lemon juice (I don't measure, just a good squeeze)
1 1/2 cups boiling water
2 cloves garlic, crushed (or more to taste)
1 Tbsp. extra-virgin olive oil
2 Tb. nutritional yeast (optional)

• Pulverize raw cashews in the food processor until very fine but do NO turn them into cashew butter. 
• Add 1 1/2 cups boiling water. (*The BEST way to do this, is to make the sauce while the pasta cooks - scoop out 1 1/2 cups of lightly salted pasta-cooking water and use it - the starch from the pasta-cooking water thickens the sauce PERFECTLY!)
• Add water to cashews and process until smooth... this will take several minutes.
• Add nutritional yeast (optional - I love it, but my kids prefer it without), garlic cloves, olive oil and squeeze of lemon juice.Process again until smooth, another couple minutes, it'll start to thicken a bit!
• Taste and adjust seasonings, adding more lemon, salt, pepper or garlic to your tastes. Makes a decadently creamy sauce! Serve over hot pasta, rice, potatoes, whatever!

This stuff is wonderfully simple and tastes SO very good. I often add sauteed mushrooms, chives, chopped olives or sundried tomatoes, depending on my mood.

Review of Purple Carrot Meal Service

If you follow me on Twitter, Instagram or other social media, you may have seen my recent photos and ravings about the lovely dishes I made from Purple Carrot Meal Service.

One of my readers recently asked my opinion of this relatively new, VEGAN meal service, and so (of course!) a great excuse to check them out!

Purple Carrot (if you haven't seen the ads and checked them out yourself) is a "subscription meal service" similar to Blue Apron, Hello Fresh and others, only it's designed for us vegans!! It was created as a way for people (who have schedules like mine!!) to conveniently create completely delicious and beautiful plant-based meals at home.

You get three meals a week, and you'll be informed what they are ahead of time - you can cancel, skip or pause your service whenever you want.

From their website: "Increasing the amount of real, whole, plant-based foods in your diet may sound challenging, but with The Purple Carrot, it's easier than you think. And with the array of choices we provide each week, you’ll find yourself enjoying more plant-based meals in no time, along with all the benefits they bring."

I first heard about heard about Purple Carrot when Mark Bittman, (author of How to Cook Everything, New York Times columnist, leading advocate for part-time vegan eating and a proponent of ethically-sourced and environmentally friendly food) started working with the company to help create tasty meals and write newsletters.

I LOVE the (many) recipes I've made out of Bittman's cookbook, and the Purple Carrot meals looked and sounded good, but... I was skeptical, because, hey! I enjoy creating and cooking homemade vegan meals for my family.
I think I use a nice variety, and certainly don't view my cooking and meal-making as boring, unoriginal or inconvenient. I wasn't sure a "service" would really be my "thing". 

I received three meal "kits" from Purple Carrot.

They included all of the pre-measured ingredients needed to create complete, unique, plant-based meals. 

So.
My impression?
Well, right off the bat, I realized immediately how MUCH I loved the fact that I didn't have to grocery shop for these meals!!!
Yes, I LOVE cooking, but I may not have mentioned that I LOATHE grocery shopping with every fiber of my being. I live in an area where grocery stores are pretty basic, and some ingredients can be impossible to find. (For example, just last night I scoured all three area grocery stores for sundried tomatoes with no luck. I don't really consider sundried tomatoes to be wildly 'out-of-the-ordinary' anymore, NOR are they worth two hours of my time searching!).
But I digress.

I was suprised at how small the box was, even with adequate cold packs to keep

 everything fresh, 3 meals worth of food didn't take up as much space on my porch as I imagined. (Not to worry, there was PLENTY of food, more on that later).

A newsletter from Bittman and the week's menus and full-color, nicely-detailed cooking instructions are the first things you see when you open the box. There's a thorough explanation of your dishes, a little history about them, and even useful trivia about some of the ingredients. The foodie/blogger/history nerd in me LOVED these details!!

All the food is labelled, well insulated and all of the 

packaging is recyclable/made from post-consumer recycled materials (as a side note here, I LOVED the small baggies and even a small bottle that ingredients were packaged in and have happily found ways to re-use them in packing my work lunches).The produce was all fresh, organic and at least as nice, if not better, than the produce I pick up at my grocer. 

The three meals we received were:
Whole Wheat Fusilli with Mushrooms, Fennel, and Pecans
Aloo Paratha with Mustard Seed–Scented Eggplant
Chilaquiles with Edamame Guacamole and Pickled Carrots

Another thing I immediately LOVED was that their recipes were archived so if I was so inclined (and wanted to race around for hours TRYING to find all the ingredients) I could recreate them myself. Or reference them to get a heads-up on prep needed for next week's meals.
To get an idea how "quick and easy" these meals were to prepare, I let my 22-year-old prepare one meal, my boyfriend another and I prepared the third.

~~~~~~~~~~~~~~~

My daughter, being a pasta lover, chose to make the Fusilli with Mushrooms and Fennel. I felt the mushrooms and fennel might be the most fragile of the produce items we received, and should probably be used first, so we started our week with that. 

Not to fear, I'm sure the veggies could have lasted all week just fine.

My daughter immediately balked because she hadn't had great experiences with whole wheat pasta in the past (I am usually not a fan either) but I reminded her we were going to give everything a try AS written and then decide. I was skeptical as well, because I don't (or... didn't) like fresh tarragon. But she was careful to make the recipe exactly as described, stating several times that it was "really fun" and "way easier than she had thought it would be". She has a good deal of experience in the kitchen but had never used fresh fennel before, so the directions to "core" the fennel stumped her (OK, and me - I've never exactly "cored" fennel before?) but we figured it out. Everything else was perfectly explained and laid out.
I admit we were both pretty unsure the small amount of pasta noodles would be enough to feed two of us, but again, I said "wait and see". The only (very minor) glitch in directions was that the fusilli took considerably longer to cook than the directions stated. 

The final result? A perfect 10+++!
First of all, there was MORE than enough food for two very hearty appetites. We had leftovers.
The meal was SUPER tasty, filling and a different combination of flavors than anything I'd ever made before.
Second, I now LOVE, LOVE, LOVE tarragon, at least in this application. It was PERFECT with the sweet fennel and nutty pecans. I would order this again and again! (I might experiment with adding more white wine for a more "saucy" dish, but believe me, it's also perfect as it is!)
Third, the whole wheat pasta cooked up tender and firm, not at all grainy, bland or mushy as I was thinking it might.
The directions stated 30 minutes prep, and my daughter didn't feel rushed a bit, finishing in 32 min, which was nice, as I never believe those "prep times" set up by cooks other than my own uncoordinated-disorganized self...

- - - - - - - - - - 

My guy offered to tackle the second meal, the Indian inspired Aloo Paratha with Eggplant, and it was an equally huge success. 

Again, he looked somewhat skeptical at the amount of ingredients and said "I'm pretty sure I'll eat all of this" but it ended up being more than enough for two people. Two people with BIG appetites! 

He found the directions straightforward (except he added the entire can of tomatoes- because he didn't want to waste 1/2 a can, and using a garlic press rather than chopping the garlic, neither of which really affected the end result). 

I should add here - Purple Carrot assumes you have basic kitchen tools (knife,  a pan or two, vegetable peeler, etc) and salt, pepper and oil. Literally every other ingredient is provided. My guy remarked that even back in his sparsely equipped bachelor-apartment-days, he probably would have been able to prepare these meals easily. (Just an idea for all you singles out there needing a delicious meal to whip up quickly for date night! I think ANY of these meals would qualify and impress!)

- - - - - - - - - - 

On the final night, I made the Chilaquiles with Edamame Guacamole and Pickled Carrots.

 I LOVE chiliquiles but hadn't really found a vegan interpretation that I was crazy about. I have to say, no tofu, no fake egg or cheese, this version was SO well done! I'd never thought about adding edamame to my guacamole either, but it turned out to be a great idea! 

As before this meal was also a super delicious, well thought-out and filling. (Do you sense a theme? I swear I am not exaggerating my enthusiasm here!). 

The crispy chips covered with a savory sauce and topped with guac ended up being my daughter's (she's NOT-vegan, by the way!) favorite of the three meals, though I can tell you we all loved everything just about equally.
It was probably the "lightest" of the three meals, but still resulted in two very full plates (see my pix).

I found directions easy. The number of prep steps MAY seem overwhelming when you first glance at it (at least to me,a NON recipe-follower, HA!), but it's really not bad at all - everything is explained in detail and every step makes sense. The only glitch in this meal was the instruction card said "12 oz. carrots" and I could tell just by looking that there was way more than 12 oz. of carrots included in my box. 

A bonus isn't a bad thing, especially carrots, though I suppose it could throw off the meal proportions if you aren't paying attention.

~~~~~~~~~~~~~~~

As with any service like this, I would suggest looking through your produce and making your meals with the more fragile produce first, everything is packed to last for a week (and I think it would last past that!) but I tend to like salad greens and mushrooms as fresh as possible.
Am I still a skeptic? Not at all! l'd recommend these to ANYONE (vegan or not!) without hesitation.
I still love inventing, creating and cooking my own meals, but the convenience of having every single ingredient for some very unique, tasty recipes (that turn out JUST as described) delivered to my front porch? So, so, so awesome!
I felt the price was more than reasonable, even as thrifty as I am with grocery shopping, and I am not ashamed to admit I will be using (and very likely gifting to others!!) this service at times in the future, FOR SURE!

Pasta with Roasted Eggplant, Kalamata Olives and Burst Grape Tomatoes

Oh, yummmm.
This has become a huge "go-to" winter favorite with my family the past several years and I realized, as seems to be the case with many of my recipes, I haven't shared it with you! And that's a shame, because it is fast and easy (despite a long list of directions) and sooooo good.

 My kids are HUGE Kalamata olive fans and they're always begging me to put olives in everything. These olives might not be the most budget-friendly ingredient (try to find them pitted, at an "olive bar", for the best price) but a few go a long ways, packing a lot of flavor, so I usually have a deli container of them in my fridge.

They're a perfect fit with this dish; salty olives, combined with the earthy, roasted eggplant and sweet tomatoes make a very flavorful combo! Plus, we all know that olives have loads of antioxidants and anti-inflammatory properties, right?

I use whole wheat angel hair pasta here because when I first switched to using whole-grain pasta, my kids just weren't sold on its texture. Angel-hair seemed to be the most accepted variety, it cooked up tender and the texture was similar to "regular" pasta. Everyone likes whole wheat pasta in any shape or size now, but I still use angel-hair in this dish because that's how I did the original recipe. It can get mushy quickly, but will hold it's shape nicely if not overcooked. Use whatever pasta you prefer, but if you're new to whole wheat pasta, or just not a fan, I highly recommend trying angel-hair!

I especially miss my fresh, garden tomatoes in the middle of the winter, and roasting a few, tiny, sweet, store-bought "grape" tomatoes just until their skins burst intensifies their flavor and almost makes up for a lack of home-grown, summer tomato goodness.

Pasta with Roasted Eggplant, Kalamata Olives and Burst Grape Tomatoes
Olive oil
2 large eggplants, quartered
Kosher salt
1 tub of grape or cherry tomatoes (about 2 cups)
2 whole garlic cloves, peeled, and crushed
1 cup of Kalamata olives, quartered or very roughly chopped
2 Tablespoons Kalamata olive brine
3 Tablespoons chopped Italian parsley
1/4 cup nutritional yeast
Freshly ground black pepper
1 1/2 pounds dry whole-wheat spaghetti or angel-hair pasta

Directions: 

-Heat oven to 450°.
-Quarter eggplant lengthwise into wedges, and coat lightly with olive oil (eggplants will absorb olive oil quickly, so I have the best luck coating them with my hands for a quick, even, but not saturated layer of olive oil).
-Put eggplant on baking sheet, skin side down, sprinkle with salt and roast in the middle of the oven, turning once or twice, until very soft when pierced with fork, about 15 - 20 min depending on size of eggplant.
-Remove eggplant, stab all over with fork, and place, cut side down, on a layer of paper towels to drain and cool for 5- 10 min. while chopping olives and parsley.
-Chop olives (I'm a little OCD and prefer individually quartering each olive because I much prefer uniform olive pieces and not tiny black bits in my pasta, but it IS time-consuming - do what works for you!!) and chop parsley.
-Once eggplant is cool, roughly chop into 1-inch+ pieces. (You can peel the skin if you want, but we don't mind it - taste it to see, some eggplant skins seem to hold a bit of bitterness while others don't)
-In large skillet, heat a Tablespoon of olive oil.
-Add tomatoes and stir gently over high heat for about three minutes, until starting to warm through.
-Add crushed garlic and eggplant to skillet.
-Lower heat to medium, continue to stir gently, occasionally, JUST until tomato skins begin to wrinkle and one or two have burst. Gently stir in olives.
-Remove from heat and set aside.
-In a large pot, boil water and cook pasta according to package directions.
-When pasta is al dente, remove 1 cup of the cooking water, set aside, and then drain pasta.
-Put drained pasta in the skillet with eggplant and tomatoes, over medium heat.
-Stir/toss together gently - tongs work best here.
-Add Kalamata olive brine, 1/2 cup of the pasta cooking water and the parsley and Nutritional yeast
-Toss to mix, add more cooking water if needed, (you want the pasta moist but not "soupy"), season with salt (if needed) and a generous amount of fresh-ground black pepper.
-Enjoy!

**NOTE: If the tomatoes have not "burst" (and not all of them will) upon serving, stab those little suckers with a fork right before eating them, the juice inside is VERY HOT!!

Fruit and Nut Oats in a Jar

I am never hungry first thing in the morning (I know, I know, breakfast... most important meal of the day... blah-blah-blah), it takes me a while to be hungry, so I bring something to work, and join my students.
We serve a breakfast-like, morning "snack" in my classroom, as I know some of my kiddos don't get breakfast at home.

Everyone sits at the table, we practice things like manners, holding utensils, naming foods, communicating with our friends. All good stuff. So, I bring my breakfast and eat with them. Usually just a bar, or a bagel, but lately I've been craving something more hearty (and WARM!) like oatmeal.
So after a little research online, I combined what I liked from about ninety-five Pinterest recipes and came up with exactly what I liked!!
It's SO good and hits all the things I love in a hot cereal - loads of fruit, nuts, seeds and texture! You won't need a lot, it's very filling. Just dump 1/2 cup or so in a little jar, and you're good to go. And as a bonus, it looks all cute (and convenient). Apparently oatmeal in a jar is a trendy thing, who knew?

Anyway, if you'd like to make your own, here's a rough guideline - feel free to add or delete whatever you like!

Before scooping out a serving of oatmeal, I gently shake up the mixture to get an even distribution of the ingredients.  I only make about a weeks worth at a time so I don't get tired of the same combo and to be sure that it stays fresh.
If you can find other rolled grains, I think they might be interesting too? I'm not that adventurous.

Easy Fruit-And-Nut Oatmeal In A Jar 

3 cups Bobs Red Mill old fashioned rolled oats (GF if that's your thing)
1/2 cup (or to taste) raw almonds or hazelnuts
1/2 cup raw pecan halves (or walnuts if you must, I'm allergic so I use pecans)
1/2 cup pumpkin seeds
1/2 cup unsweetened large flake coconut (Bob's Red Mill sells this too)
1/4 cup ground flax
1/2 cup dry soy milk or coconut milk powder (most healthfood stores, Whole Foods or Amazon)
1/4 cup brown sugar OR maple sugar if you can get it
3/4 tsp salt
1 cup raisins or dried cranberries
1 cup other chopped assorted dried fruit (I like apricots, some people like apples, dates, etc.)
*optional 1/4 cup finely chopped candied ginger (I LOVE this addition, but it's not for everyone) 

INSTRUCTIONS
Preheat oven to 350°.Spread the oats, nuts and seeds on an un-greased baking sheet, just like you're making granola. Toast for about 10-15 minutes. Turning, or stirring at least once.
Let the oats and nuts cool, then pulse just a few times in a food processor to VERY lightly chop.
Mix with the rest of the ingredients and stir well.
Store in an airtight container.
To serve, scoop out about 1/2 cup of the mixture into a mason jar and when you're ready to eat, and add hot (almost boiling) plant milk or water to just cover the oatmeal.
Stir, cover and let it sit for 2 to 3 minutes.

In which I discover that I'm an idiot!

Attention, attention!!!

Just a notice to all three regular readers of my blog!!

APPARENTLY I'm more technologically challenged than I realized, as I JUST discovered that all the blog posts I made ALL LAST YEAR (not that many) were posted as "private".
MEANING: ONLY *I* COULD SEE THEM!

I wondered why no one was commenting. I wondered why I wasn't getting page views, but since I really don't obsess much about who views my blog, I never really gave it much thought.

Until the new year when I was doing just a little tinkering and noticed.....

"Seriously, Mom
WHO DOES THAT?!?"
~~ Olivia, age 4

"This post set to PRIVATE"

And I went "What, whaaaaaaat? Is that really a thing? Who does that?"

Well, apparently it IS a thing.
And I did.

But not to fear, all posts are now fixed and you can read them, and if I promised you a review or shout-out and you never saw it, I'm sorry, and hopefully it's all good.

More to follow this year.
Posts you can actually see!

Summer Garden Taco Soup

I invented this spicy(!) vegetable-filled taco soup last summer to help deal with our crazy tomato and zucchini crop. It's been repeated many times since then. Vary according to what veggies you have available and adjust heat to your liking. It doesn't HAVE to be spicy!

Summer Garden Taco Soup

1 package Beyond Meat Feisty Crumbles (or vegetarian burger of your choice)
1 medium onion, chopped
1 - 2 jalapenos (to taste), minced
2 garlic cloves, finely chopped
1 large zucchini, cut into small cubes
1 red bell pepper, chopped small
3 medium sized garden tomatoes, chopped
2 tablespoons (or to taste) of Penzey's Spices taco seasoning (or whatever taco seasoning you use)
2 cups vegetable broth or vegetarian chicken-style broth
2 cups water
1 (15-ounce) can black beans
1 (14.5-ounce) can diced plain tomatoes (Or tomatoes with green chiles)
2 Tablespoons tomato paste
1 cup frozen corn kernels or kernels from 4 fresh ears of corn
1 cup of your favorite salsa (as mild or hot as you prefer)
1/4 cup chopped cilantro
2 Tbsp fresh-squeezed lime juice

Put Beyond Meat in a large pot with olive oil, over medium heat.
Add onion, garlic, jalapeno, zucchini and bell pepper.
Saute until onion is translucent. Sprinkle mixture with taco seasoning.
Add remaining ingredients except cilantro and lime, and turn heat to medium-low.
Make sure soup is simmering and covered, cook 30 or more minutes until flavors have blended and vegetables are soft - stirring occasionally. (Add more water if it gets too thick).
Taste and add salt and pepper if needed.
Stir in cilantro and lime just before serving.
Garnish each bowl with vegan sour cream and chips if desired.

Review: Farmstand Flaxbread™ Vegan Breakfast Sandwich

The awesome and creative people over at Sweet Earth Foods (the folks that make the yummy Benevolent Bacon) recently sent me some of their breakfast sandwiches to try.
I'm not the biggest consumer of pre-packaged foods, because I much prefer cooking my own, but hey, foods like this serve a purpose, and are great for new vegans, anyone in a hurry or those who can't/don't like to cook.

And I definitely like to eat yummy vegan stuff and I DO get a lot of newly vegan folks asking me about this or that product and if I've tried it, so why not?
Honestly, before they sent me the sandwiches, I had no idea Sweet Earth had such a huge line of products. Those of you who can get these items on a regular basis are LUCKY!
I was SUPER excited when these sandwiches showed up on my doorstep and that I got to try them before they hit the markets in October.
Keep in mind, I happen to live in the vegan-food-free zone of my state - way out in the uncivilized foothills practically to Mt. Rainier. Beutiful country, but any "new" vegan products (any packaged vegan products at ALL!!) aren't going to make it to stores in my neck of the woods. When I hear about something "new" I have to wait until I make one of those (very infrequent) long drives to the big city with it's shiny stores and fancy foods...  (OK, maybe I'm a bit dramatic there...)
Seriously though, I DO know how many of you feel, it's a bummer NOT being able to find so many of the interesting sounding products you hear and see other bloggers casually using ALL THE TIME, it seems, on social media.
OK. End of rant. In short, I was excited to get to try something NEW!
So, this vegan breakfast sandwich (they also have a vegetarian one) is officially called the Farmstand Flaxbread™ Vegan Breakfast Sandwich.
It features the company’s Benevolent Bacon, a spicy, "eggy" chickpea patty and a sun-dried tomato spread. The whole wheat bread is made with oats, oat bran, and flaxseed, and has 14.5g of whole grains per serving. The entire sandwich has 14g of protein and 6g of fiber. Pretty good for one sandwich!

I love the idea of a breakfast sandwich, because it seems fast vegan breakfasts are often limited to green smoothies (I do NOT do smoothies!!) or a piece of toast and peanutbutter. These definitely give you another option (along with the company's new breakfast burritos too - MORE fast vegan breakfast food!)

So, what did we think? OK, I followed the cooking directions on the package, and on my first sandwich ended up having to heat it quite a bit longer than the package said. This made the bread just a tiny bit dry. So on my second attempt, I wrapped the sandwich in a damp paper towel and it microwaved MUCH faster and the bread stayed nice and  soft.
I split these with my family so we could all offer an opinion, and all of us agreed they were really very good! Nice flavor and texture, good combination of the smoky "bacon", savory, eggy chickpea patty and tangy tomato spread! The Flaxbread is nice and hearty, and stands up to the filling really well!They are smaller than the standard American fast-food English-muffin breakfast sandwich, more like a slider, but a million times better for you, WAY more nutrient dense, and I think just as filling! My boyfriend of the hearty appetite said he'd eat two for breakfast, at least (ha!) and my teen daughter said one was plenty filling. Your mileage may vary.
These will be available in stores like Whole Foods, starting October 1st.
Go get some!!

Vegan Pumpkin Tres Leches Cake

No long introduction here, the picture speaks for itself.
Several weeks ago, my daughter asked me what I wanted for my birthday.
I told her I wanted a Vegan Pumpkin Tres Leches Cake.
(I felt sorta bad, knowing no vegan versions existed on the Internet - at least none that I had found).

A few days later, she disappeared into the kitchen, threw flour and sugar around and created THIS!
And was the best birthday ever.

Vegan Pumpkin Tres Leches Cake

INGREDIENTS:
Cake:
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon cloves
1 tablespoon finely shredded fresh gingerroot
pinch of salt
1 1/4 cup flour
2 teaspoons baking powder
--
4 tbsp Bob's Red Mill egg replacer with 3/4 cup of water
1 cup mashed or pureed pumpkin
2 teaspoons apple cider vinegar
3/4 cup white sugar
1/4 cup (packed) brown sugar
1/3 cup canola or other oil
1/4 cup unsweetened plant milk
2 Tablespoons molasses
1 Tablespoon Vanilla Extract
--
Tres Leches Mixture:
1 cup coconut milk (the full-fat canned kind, in fact, the higher-fat brands work best here)
1 cup Vanilla or Pumpkin soy or coconut coffee creamer
1 tub of So Delicious Coconut Whipped topping (or whatever vegan "whipped-cream" dessert topping you have available)  

DIRECTIONS:
Preheat oven to 375F.
Line a 9-by-9-inch pan with parchment, spray with cooking spray, or grease and flour the pan; set aside.
In a large mixing bowl, combine all dry ingredients and whisk to combine. Curdle the non-dairy milk by whisking together the plant milk and apple cider vinegar. Mix egg-replacer with water in separate bowl. Set both aside for 10 minutes.
After 10 minutes, stir together all "wet" ingredients and then stir in to dry ingredients until just combined, don't overmix. Batter is thick.
Turn batter out into prepared pan, smoothing the top lightly with a spatula.
Bake for 25 - 30 minutes, or until center is set and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
Allow cake to cool in pan, on top of a wire rack, for at least 30 minutes before turning out onto the rack to finish cooling completely.
While cake cools, make the tres leches topping.
Shake can of coconut milk well, measure out 1 cup and whisk together with creamer.
Place cake a rimmed serving platter.
Poke holes on the top of the cake using a chopstick or spoon handle.
Pour the creamer mixture all over the cake, using a spoon to evenly distribute the liquid and fill the holes in the cake.
Set aside in refrigerator for 2 or more hours, for cake to chill and the liquid to soak in.
When ready to serve, spread vegan whipped cream over the cake and dust with cinnamon.
Slice and serve.

VEGAN CRAB CAKES

Is everyone as overwhelmed with zucchini as I am right now? Isn't it fun?
Seriously my favorite vegetable - I doubt I could ever get tired of it!
Anyway.
This past spring, we experimented with several zuke and summer squash plants in large pots on our tiny back porch.
After a slow start and a little experimenting with how much water and fertilizer they needed to thrive, we're now harvesting a bumper crop off those three pots.

And while I love zucchini in a million different ways (except zucchini bread, of which I am NOT a fan), using the shredded squash in these faux "crab cakes" is definitely one of my favorite recipes.
Disclaimer: I have never had REAL crab cakes, so I have no idea if they're anything close, and I really don't care. It's an easy recipe (much easier to DO than to describe, I promise) and was a sure-fire way to get my kids to eat zucchini back in the day.
ENJOY!
Stay tuned. The tomatoes are falling off the vines, I'll have to share a couple recipes there too!

Zucchini "Crab" Cakes

3+ cups grated zucchini or yellow summer squash
2 teaspoons flax seed, ground fine
1 Tbsp. vegan mayo
1 Tbsp. melted margarine
1 cup dry bread crumbs
1/4 cup besan (garbanzo) flour
1 Tbsp. gluten flour
1/4 cup minced or grated onion
2 teaspoons Old Bay Seasoning (This is absolutely essential to making them taste "right")
1/2 cup seasoned all-purpose flour (simply throw in a little salt, pepper, cayenne, whatever you like)
oil for frying 

DIRECTIONS:

Shred zucchini and squeeze out excess moisture in a towel.
(You can use a little less or a little more and simply adjust your breadcrumbs, etc. It's a pretty forgiving recipe.)

In a large bowl, mix all ingredients EXCEPT all-purpose flour and oil.

The mixture should hold together in loose, sloppy blob-like cakes or "patties", several Tablespoons in size.
If too dry, add a bit of vegan mayo a spoonful at a time.
If too wet, add besan/garbanzo flour or breadcrumbs, a spoonful at a time.

You can see the ones pictured ended up with a bit too much besan flour and were a bit "pancake-y"... still super tasty though!!
In medium-size skillet, heat several Tablespoons oil on medium high. (I prefer coconut oil here, I feel it leaves things less greasy, but use whatever you prefer.) Shape mixture into patties with your hands, (this will be messy).
While still in your hand, after "shaping" into a patty, lightly sprinkle/pat with seasoned flour all over (or dredge in flour by dropping the "patty" in a plate with the flour, to cover. This process is trickier and more messy).
Plop into heated skillet. (It's easiest if you shape one patty, dredge in flour and place in hot oil before moving to next one...) Don't actually "plop" them, you'll splatter oil!
Fry patties/'cakes' in oil until holding together nicely and golden brown on both sides.
You may need to adjust heat a bit.
Drain on paper towel. Serve warm.

Serve with tarter sauce (and I don't know why but we always serve them with fresh tomatoes, probably because we have TONS of both right now).

Quinoa With Wild Mushrooms

Another simple summer recipe. No deep thoughts or family anecdotes.

Just lovely food, inspired by beautiful produce from our local farmer's market.
When you have fabulous ingredients, the simplest application lets them shine.

This is my favorite way to serve the GORGEOUS wild mushrooms I purchase every week from Adam's Mushrooms, one of my favorite vendors at our downtown Puyallup Saturday Farmer's Market. He always has SUCH a beautiful selection.

I love the simplicity or this recipe and the way it shows off the mushrooms!! I usually double or triple this recipe, especially when I have guests - it disappears quickly, even as a side dish!

Quinoa With Wild Mushrooms
- 1/2 cup quinoa
- 1 cup vegetarian "beef-style" or mushroom stock
- 2 shallots (or 1/2 cup minced mild onion)
- 1 cup thinly sliced wild mushrooms of your choice (I LOVE the bright colors of lobster mushrooms but chanterelles or morels are also delicious here!)
- 1/4 teaspoon finely minced fresh rosemary
- 2 Tbsp. white wine (or water with a few drops lemon juice)
- 1 cup chopped fresh baby spinach or other greens (optional)
- 2 tsp olive oil

Combine quinoa and stock in small saucepan.
Cover and bring to a boil.
Reduce heat and simmer until done, about 15 minutes (or cook quinoa in broth however your package says).

Finely chop shallots and thinly slice mushrooms.
In a small skillet heat olive oil.
Add shallots, mushrooms, white wine and rosemary.
Sauté until tender and wine has evaporated and cooked down, about 5 - 7 minutes.
Toss in greens, if using, let wilt another minute or less.
Stir into quinoa.
Spoon into a serving dish, garnish with more rosemary and serve.
Quick, simple, delicious!

4th of July

For the past few years I have hosted a fun and fantastic 4th of July party for family, friends and co-workers, at my house, in my tiny back yard.

The 4th is traditionally one of those holidays that new vegans approach with some trepidation.
Think about it, there's usually meaty BBQs and creamy, eggy salads and dairy based desserts. Tough to navigate, even for veteran vegans sometimes!
PLUS, around here, those big, public 4th of July celebrations are hard to get to, expensive, all-day events, and far, far from my house.
So - that's why I decided to bring the picnic and the party to my house!

Besides, it's the one summer holiday that ALL of my kids are home, I don't want to waste it being off at some park with a million drunk, sweaty people I don't even know!

This year we kept the menu SUPER simple; chips and dips, BBQ vegan hot dogs with many fixin's, grilled corn, beverages of choice, Red-White-And-Blue Shortcake for dessert. And loads of fireworks in the cul-de-sac after dark.
SUCH a success I can't even tell you, for vegans and non-vegans alike!
Everyone had a great time, went home full and happy (or stayed the night!) and everyone wants to return next year.

--THIS was our super-easy dessert!

--A simple assemble-your-own shortcake.

--Two bowls of berries, red and blue.
--Star-shaped, sugar-sparkled shortcakes.
--Fluffy, white, whipped coconut topping.

Red, White and Blueberry Shortcakes

2 cups fresh strawberries, stemmed and sliced
1 cup fresh raspberries
1/4 cup sugar
2 cups blueberries, rinsed
----
1/4 cup sugar
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons Earth Balance, cold and cubed
1/2 tsp. vinegar
2/3 cup plant milk
----
2 Tbsp plant milk
Coarse sugar or raw sugar for topping
Vegan whipped topping of choice
Preheat oven to 400 degrees F. 

In a medium serving bowl, toss the strawberries, raspberries and 1/4 cup sugar together. Put blueberries in another serving bowl.
Set aside until time to serve.
In the bowl of a food processor, pulse together flour, baking powder, salt and 3 tablespoons of sugar. Then pulse in the cold Earth Balance cubes until a coarse meal is formed.
Mix 2/3 cup plant milk with vinegar. Set aside 5 min.
Turn the flour mixture out into a large mixing bowl and make a well in the center. Pour in plant milk mixture and gently mix it in with a fork, be careful not to over mix the dough or the shortcakes will be tough.
Turn the dough out onto a lightly floured surface and knead super-gently - basically just fold it over itself a couple of times until it just holds together.
Pat the dough out to 3/4-inch thickness and cut out 8 - 10 star-shaped 2 or 3-inch shortcake biscuits.
Transfer the shortcake biscuits to a parchment paper lined baking sheet.
Brush the tops of each biscuit with the 3 Tablespoons plant milk and sprinkle each with a couple pinches coarse or raw sugar.
Bake in a preheated oven for 12 to 15 minutes or until the shortcake biscuits have risen and are a light golden brown.
Remove from the oven and let cool slightly.
Set on serving platter beside berries and whipped topping.

 

Let each guest make their own:
Split each biscuit, spoon some of each type berries on the bottom piece, then whipped cream and top with the other biscuit half. Garnish with more berries.

Easy, Fast Curried Potatoes and Peas

This is a super-quick Indian-inspired curry that I whip up on nights when my inspiration and refrigerator are lacking.

My kids will eat most any veggie if it's covered in a nice, creamy, medium-heat curry.
Coconut milk is a staple, ALWAYS in my cupboard, and cheap, cheap at your local Asian market. Stock up on four or five cans next time, there are hundreds of uses for it, and most are super quick and easy!

Easy, Fast Curry

2-3 cloves garlic, pressed
1/2 an onion, chopped
1 Tbs. fresh grated ginger
1 Tbs. oil (I use coconut oil)
3 medium/large potatoes, chopped in large chunks (1 1/2 in or so)
1 can coconut milk
1 cup canned chopped or diced tomatoes
pinch red pepper flakes, or to taste
2 Tbs mild Madras curry powder (or to taste, using whatever heat and amount  you prefer, of your favorite curry powder)
pinch of salt, to taste
1 tsp. brown sugar

1 cup frozen peas
*Any other pre-cooked veggies you want, optional.

PREPARATION
Add 1 tbs coconut oil to large skillet on medium heat. Add minced garlic.
Once garlic is fragrant, add diced onion and cook until starting to turn translucent, about 5 minutes.
Add coconut milk, diced tomatoes, and spices. Stir to combine.
Bring to a low simmer and add potatoes.
Cover and let simmer on low/medium until potatoes are softened, 10 – 15 minutes.
Add frozen peas, stir, and let sit for 5 minutes.
*You can add whatever other veggies you'd like at this point - great way to use up leftovers; raw spinach or pre-cooked green beans, cauliflower, carrots, sweet potato, pea pods. All good options.

Stir again and serve. Store leftover in airtight container for up to 1 week.

Product Review: Slow Roasted Chick'n Shreds and Recipe: Sesame Garlic Ramen Stir Fry

The awesome people at Tofurky™ recently sent me some samples of their new "Slow Roasted Chick'n" to try.
This seitan (wheat gluten) product is pre-cooked and can be found in the refrigerated section of your local grocer (or in my case, it might possibly be at the nearest Whole Foods which is 80 miles away...). You've heard my rants about living far, far away from well-stocked grocery stores that carry (all/some/any/a few of) the new and innovative vegan products coming on the market.

Anyway, I was so excited!! This new "chicken" style seitan product comes in a 'plain" variety as well as several nicely seasoned flavors, like Tandoori and Thai Basil. It's super easy to prepare, you can use it straight from the package, it's even good cold, and the texture is pretty close to what chunks of chicken would be, somewhat 'shredded' or 'flakey'.
I like that it's a slightly different texture than some of the other vegan "chicken" products currently on the market, and the pre-seasoned options are really flavorful, not watered down or bland like some flavored products can be. if it says "garlic" on the label, I want to taste GARLIC, ya know?

I apologize for the very UNcolorful picture,

(dreary winter vegetables, dreary winter light,

 I was out of red peppers, scallions) trust me, 

it was SUPER tasty, quick and so, so easy.

The packages come with handy recipes but I also think this Chick'n would be PERFECT in foods that hardly need a "recipe" (or much cooking) at all. Sandwiches, wraps, salads, pizza, burritos and tacos, to name a few.
 I've seen a few people say the Chick'n is "too salty" but I do not think this is the case, especially if you're mixing the product with other, fresh ingredients. If you're going to eat it straight up, right out of the package (which is also very yummy!) that's up to you.
In keeping with the "easy" theme, I whipped up this Easy Sesame-Garlic Ramen Stir Fry with the (logically) Sesame Garlic Chick'n.

Easy Sesame-Garlic Ramen Stir Fry

INGREDIENTS

1 9 oz. package Tofurky™ Sesame-Garlic Chick'n

2 3 oz. packages Ramen noodles (or any fast-cooking noodle)

1 large onion - diced

1 red pepper - diced

1/2 head of cabbage - thinly sliced

1 good sized carrot, shredded

1 Tablespoon ginger - grated

1 clove garlic - crushed

1 teaspoon chili garlic paste

2 Tablespoons soy sauce

2 Tablespoons rice wine vinegar

¼ c vegetarian chicken-flavor broth

1 Tablespoon sesame oil

4 green onions, thinly sliced (optional)

1/4 cup chopped peanuts or slivered almonds (optional)

INSTRUCTIONS

Cook Ramen (or other) noodles as package directs.

While Ramen cooks, heat a large skillet or frying pan over medium-high heat and add a bit of oil.

Saute onion and red pepper for 2-3 minutes or until they just begin to soften.

Add sliced cabbage to pan and continue sauteing for 6-8 minutes until cabbage is softened. Add shredded carrot when cabbage is done. (Tongs are extremely useful for this type of stir-fry.)

Meanwhile in a small bowl, wisk together ginger, garlic, chili garlic pasta, soy, vinegar, broth and sesame oil.

Add to vegetable mixture and stir well.

Add package of Tofurky™ Slow Roasted Chick'n and cooked ramen noodles.

Cook for 2 - 3 minutes to warm through, sprinkle with diced scallions and chopped peanuts (optional) before serving.

After finally buying some colorful veggies, I also used the BBQ Style Chick'n a few days later, in this squash-blossom fajita-Tex-Mex sorta thing.
It was easy, super-colorful and also delicious.
However, after photographing it, (and after I ate it, ooops!) I realized you can't see the Chick'n product at ALL! Great reviewer I am!!
Nevertheless, I thought I'd include a picture anyway.
In case you really need more ideas for this versatile, yummy stuff!

Chick-Pea "Tuna" Salad

As I was scrambling madly to get lunches made the other night, I thought about this sandwich filling and wondered if I'd ever blogged it.
Sometimes we forget the basics and only blog the fun and fancy-looking stuff. But "basics" are good too, and probably what I get requests for the most.

This has been my "go-to" for lunches for my kids and myself, for probably over fifteen years for SO many reasons.
Garbanzos (or chickpeas) are cheap, whether you cook your own from dry, or buy them canned.
And besides being cheap, this is super easy, good for you, (because beans, duh), and my kids LOVE it.
I realize there's approximately twenty-hundred similar chickpea sandwich recipes out there, but this is the version we like -  and next time someone asks me about my sandwich, I can just say "it's on my blog". The chickpeas mash up nice and flaky, not entirely unlike tuna, and the optional bit of kelp or other seaweed gives it a very faint ocean flavor  Definitely give it a try, even if you weren't ever a tuna sandwich fan!

Chickpea "Tuna" Sandwich 

2 cups cooked, well drained garbanzos OR 1 can, drained and rinsed
*(Note: I actually DRY the cooked garbanzos off by rolling them around on a couple paper towels. Makes the mixture more "flaky")
2 stalks of celery, roughly chopped 2 green onions, roughly chopped, or 2 Tbs. minced shallot or red onion
1 Tb. dill pickle relish (drain a bit if too "juicy/liquidy)
1 Tbsp nutritional yeast (optional)
1 tsp. onion powder
1/2 tsp. celery salt
1/2 tsp. soy sauce
1/4 tsp. kelp powder or crumbled nori or seaweed of some sort (optional, to taste)
3 Tbsp vegan mayonnaise

Directions:
Pulse the chickpeas in a food mixer until flaky, or mash with a fork.
Scrape into a bowl.
Pulse the celery, onion and dill pickles until finely minced, or mince by hand.
I tend to like the hand-minced texture better, but then it's not QUITE so "quick and easy", so, your call.
Add celery and stuff to the bowl with garbanzos, stir in all the other ingredients, adjust seasonings and mayo to taste.

Done.
We like this best after it's refrigerated overnight, then spread on toasted sourdough or wholegrain bread, (or with crackers, for my bread-averse child).
I like greens or sprouts added, sometimes my kids do, and sometimes they pick the green stuff out. Who knows what they'll prefer tomorrow!

Cookbook Review for "Vegan Pressure Cooking"

So, one of the things I enjoy most about blogging is sharing really cool, vegan-related things with the five or so people who read my blog!
And one of the latest "cool things" I have to share with you, is my review for this beautiful cookbook, written by my friend and fellow blogger, JL Fields.

A few weeks ago, JL sent me a copy of her book Vegan Pressure Cooking; Delicious Beans, Grains, and One-Pot Meals in Minutes to check out, cook from, and 'ooooh' and 'ahhh' over. I had already had a bit of a sneak preview while helping test recipes for this book, so I might be a bit biased when I say the book is completely FABULOUS, both informative and beautiful!! You really all should run get a copy.

OK, so I LOVE, LOVE my pressure cooker and have used it for years (one of the reasons I was super excited to help test recipes for this book!) - but I know the idea of pressure cooking sometimes intimidates people, you hear the horror stories of pots exploding and burners melting. Rest assured, that's not going to happen with today's modern, high-tech, fool-proof, super-fancy-but-still-super-easy-to-use pressure cookers. (There's even a section right in the front of the book where she answers questions and concerns. Good stuff.) Basically, if  you HAVE a pressure cooker, are intimidated by pressure cookers, or are just thinking about getting one with your Christmas bonus, this is a GREAT book to get!! You don't even have to be vegan, seriously. Everyone can use a good collection of reliable and QUICKKKKKK recipes for beans and grains!
That's the beauty of pressure cookers! They aren't your Grandma's scary, rattly pots of years ago - but a great way to cook hearty, healthy meals FAST!

Black Eyed Peas
(ooops, no collard greens)

I first tried a couple of the basic bean recipes, just because that's really all I used my pressure cooker for.. (In the past!! But no more!)
I first made the "Refried Beans" and then "Black Eyed Peas and Collard Greens" (only, sorry, I didn't have the collard greens!) and as expected, each recipe was SUPER yummy! Beans cooked in hardly any time, the seasoning was perfect, cooking time was exactly right and the recipes and pressure cooker directions were simple and easy to follow.

Tofu Scramble +
Veggie Stewed Tomatoes

Next, because my Mom had just given me a box of tomatoes, I made the "Veggie Stewed Tomatoes" (and added some zucchini). Also delish!
These cooked so fast I hadn't even planned what else to make for dinner, so I decided to also try the pressure cooker "Tofu Scramble" simply because I was curious.
Yes, it turned out great as well. And tomatoes on top of scramble = PERFECT quick and easy supper!

While I'm not sure I'll be making tofu scramble in my pressure cooker much, I'm pretty sure to find a use for every other recipe in this book. It's not often I say that, because I tend to make my own recipes a good part of the time.

I see myself using this book often, especially for bulk cooking and winter soups! As a busy Mom, working two jobs, cooking budget-friendly, quick and easy, vegan meals and trying to be somewhat health-conscious, Vegan Pressure Cooking is a must-have cookbook!

Chunky Veggie Split Pea Soup

I just made one of my family's favorite soups; a chunky, veggie-filled, split pea soup that's wonderfully hearty and cozy.
And I realized I've never shared my warm, cozy soup recipe! So, now I am.
No long wordy intro. Just soup.
And it's SOOOO GOOD! Go make this NOW!
Even if you think you don't like split pea soup, try this one. It keeps a full 5 days or more in the fridge, getting better with age, and freezes very well!
All those orange veggies provide LOADS of vitamins and antioxidants.
Pass out Mason jars full to your sick friends.
Take it to work. Heat it up and make everyone jealous.
Round it out with a green salad and whole grain crackers if you want.

Chunky, Veggie Split Pea Soup

2 Tb. olive oil or vegan margarine
1 large onion, finely chopped
4 medium carrots (1 pound), roughly cut into 1/2-inch-3/4 inch rounds
2 stalks celery, cut crosswise into 3/4-inch pieces
1 turnip, rutabaga OR 2 parsnips cut in 1/2 inch cubes (personally I loathe parsnips, but everyone else I know likes them in this soup, so use what you like!)
1 pound green split peas, rinsed and picked through
2 quarts vegetable stock
2 teaspoons smoked paprika, Bacon Salt (or whatever "smoky" flavoring you prefer)
1 bay leaf
2 smallish ruby yams or sweet potatoes cut into 3/4 in. cubes
2 Granny Smith Apples cut in 3/4 in cubes
1 tablespoon lemon juice
Salt and freshly ground pepper

Directions

Heat oil in a large skillet over medium heat.
Add onion, carrots, turnip and celery.
Cook, stirring frequently, until onions begin to brown a bit and vegetables slightly soften, about 5 minutes.
Put veggies into crock pot*.
Add dry split peas, vegetable stock, smoked paprika and bay leaf; season with salt and pepper. Cook in crock pot on high until peas are soft, and carrots are soft but not mushy. (About 3 - 5 hours) Stir a couple times, add more liquid if needed but likely not necessary depending on your Crock Pot.
I can't give you an exact time because size, age and brand of crock pots differ.
After carrots and peas are soft, add lemon juice, potatoes and apples, and cook until they are tender. (About another hour.)
*You can also cook on the stove about an hour at a low simmer, watching to add more liquid if needed, adding the potatoes and apples about 30 min before serving.
 Discard bay leaf, and season with salt and pepper if desired, and serve.
This soup improves tremendously after a day or so.

Celebrating Vegan Cheese - A Review of Field Roast's Chao Cheese

Field Roast's Chao Cheese
for New Years!

Hello to all of you - my few, faithful readers who have stuck around even without anything new to read! Yes, indeed, it HAS been awhile since my last post and again, I have a host of excuses, but I'll skip all that and get straight to the point here.

Happy New Year. Now, go celebrate!
(We celebrated New Mexico style, with 'beef-and-cheese' tamales and green chile stew! And a cheese plate or two...)
Celebrate all the wonderful options that we vegans (or aspiring, curious, wanna-be, might-be, almost, half-way or never-gonna-be) vegan folks have! So many great choices that weren't around twenty (ahem) or more years ago...
One of those options? ....cheese.
I cannot count the times people have said "I could go vegan EXCEPT FOR THE CHEESE".
"I could never give up cheese"
"I love cheese too much"
I've heard (and said) all those things. And I won't preach at anyone about how easy it is, or how the baby calves will thank you or how realistic vegan "cheeze" is.
It ISN'T easy. And honestly? Up 'till now, with few exceptions, vegan cheese really hasn't been good, or realistic or tasty or melty or worth celebrating.

Up 'till now.
In the last few months, the world of vegan cheese has had a couple game-changers. And the fabulous folks at Field Roast have created one of them. Chao Cheese Slices!!
Yes, I know I'm late to the cheese party. Everyone else in the blog-o-sphere has already reviewed and raved about this stuff. And their reviews would be accurate -  it IS THAT GOOD.
But, for 85% of the vegans out there, it was also unaccessable, being exclusively available at Whole Foods Markets.
I don't live anywhere near Whole Foods. a lot of you don't. A lot of vegan food bloggers do, however, so while they sang the praises of Field Roast's new cheese, the rest of the U.S. vegans (sorry, I know it's not available to a lot of my Canadian friends either!) had to sit and drool.

Grilled Chao, Pesto and
Heirloom Tomato Sammy

I was extremely lucky, in that I got an advance, sneak-preview straight from the factory, before the other bloggers got it, before people were drooling, before it hit store shelves. And it IS the best, tasty, melty, tangy, cheesy vegan cheese ever, EVER!
I made sandwiches.
I topped burgers.
I ate it plain with crackers.
I melted it on nachos.
I made burritos and mac-n-cheese. But after that precious package was gone, sadly, no more Chao for me. Unless I wanted to drive forever-and-a-day to Whole Foods...

Chipotle and Cheese Tamales

That's why I waited to post my review now, at the first of January. To renew interest, excitement and drooling in those of you NOT near a Whole Foods Market... Because, as of January first, YOU TOO  can get this wonderful stuff!

Field Roast's "Chao Cheese" is now available at places (in the U.S.) OTHER than Whole Foods!!!!!
 Yes, you may have to march into your favorite store and request that they stock it. Yes, you still may have to wait a few weeks. Yes, you may have to check again, and REMIND your corner grocery store to get the stuff pronto!! But it's out there, and no longer exclusive to Whole Foods and could be coming to a store near you!

New Mexico-style New Year's:
Field Roast Chipotle Sausage
and Chao Cheese Tamales!

And for those of you needing more IDEAS for this amazing stuff? (Really? You need ideas?) let me just say, our New Year's Eve chipotle-and-cheese tamales (recipe here) were completely amazing, devoured by everyone; meat eaters, cheese-lovers, New Mexico tamale-eating natives, and happy, celebrating vegans alike. Go.
Make some now.
And Happy New Year!