That Was Vegan?

I’ve done it. I’ve combined the two great loves of my life: bourbon and dessert. And I threw in some millet too, just for good measure.

I have a friend who is a millet farmer (true story!) and he was kind enough to share some of his latest harvest with me. Very farm to table, and thankfully it turned out much better than my previous farm-fresh adventures, which is to say, much more delicious and I didn’t break a single law in the process.  

All this farm talk reminds me that, in an alternate universe, I totally live on a farm. Not a farm farm, where I’d be covered in cow poop and lose my fingers in a horrific combine accident, but like a hobby farm. You know… The kind where I’d have a fantastic garden and at least twelve dogs plus rescued chickens and goats and little pigs running around all over. I’d have barn cats, but they’d be vegan and would just sit the mice down for a little chat about how they need to stop making so many damn babies, rather than eating them. I’d wear a red checked shirt tied up around my midriff and my hair would be in pigtails and I’d do fabulous things like bake apple pie for dessert every single day and also I’d have a horse that I’d ride into town when I needed supplies, but only if the horse felt like it because obviously I would respect her feelings. I’d also bake a lot of bread, and then eat it all myself, because everyone knows that farmers need to eat carbs to keep their strength up. Right? Right. 

Okay, sorry, my mind wandered there a little bit.

I can’t take total credit for these Peanut Butter Bourbon Buckeyes with Crispy Millet. The original recipe comes from Thug Kitchen which I borrowed from my girlfriend Denise and kept for a year, without ever making a single thing. But then the magical millet came into my life and I was all like “these would be amazing if only there was some bourbon in there…”

And so this happened.

I spent quite a while on Sunday in the kitchen, dancing  like no one was watching (Sally was), sipping bourbon, and rolling up balls of peanut butter, sugar, butter, and toasted millet. The lesson I learned is that if you’re going to make so many buckeyes, you need to invite a friend over to help you. Or have kids. If I had planned this out better, I would have had kids who could’ve helped me make these. Oh well. And yes, this recipe does make quite a few buckeyes, but with all the labor involved (rolling balls, dipping in chocolate), you might as well make a bunch at once. Keep them in your freezer for when you’re craving that amazing peanut butter-chocolate colabo. Or be sweet like me, and take them to the office to share with your co-workers!

But whatever you do, don’t skip the millet. The little crispy bits mixed in with the sweetened, creamy peanut butter are crazy good. And healthy!

If you’re not familiar with millet, it’s one of the healthiest grains out there. Tons of fiber, B-6, iron and magnesium, and did you know that one cup of millet has 22 grams of protein? I like to use it instead of rice when I stir-fry. It has a toasty flavor and is very versatile. It’s also alkaline and very easy for your body to digest. And did I mention it’s cheap? A big bag of Bob’s Red Mill brand at my local grocery is less than $3, much cheaper than quinoa!  

Looking for more ways to use it? Stay tuned… because I happen to have my very own supply and will be cooking with it a lot this fall…

Peanut Butter Bourbon Buckeyes with Crispy Millet

2015-10-27 09:46:46

Yields 70

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Ingredients

1. 1 teaspoon coconut oil
2. 2/3 cup millet, rinsed
3. 1 1/2 cups creamy peanut butter
4. 1 cup vegan butter (room temperature)
5. 1 teaspoon vanilla extract
6. 5 cups powdered sugar
7. 1/4 cup bourbon
8. 2 cups vegan dark chocolate chips
9. 1 tablespoon plus 1 teaspoon coconut oil

Instructions

1. Heat a pan over medium heat, and melt the coconut oil. Add the millet and stir until it turns golden and smells all wonderfully toasty- 4-5 minutes. Set aside to cool.
2. In a large mixing bowl combine the peanut butter, butter, vanilla and beat on low with a hand mixer, until completely mixed. Add the bourbon and the powdered sugar (slowly!), continuing to mix until combined. Fold in the millet.
3. Cover a baking sheet with wax paper. Scoop the peanut butter mixture into 1-1.5" balls and place on the sheet. Put the whole shebang into the freezer for 30-40 minutes.
4. Melt the chocolate and coconut oil in a double boiler. When the balls are pretty solid, dip them into the chocolate using toothpicks and return to the baking sheet. Keep frozen (or at least refrigerated) until you're ready to serve. They actually don't freeze solid, so it's okay to serve directly from the freezer.

Notes

1. For toasting the millet, any oil will do- I just like coconut since you're also using it in the chocolate!
2. These cooking times are for store-bought millet. If you have a super awesome millet hookup like I do, cooking times will very. Not sure why, it just seems to take longer, so make sure you toast until you can eat it without breaking a tooth, haha!
3. Yes, I know these have a lot of sugar. I needed it to soak up the bourbon. #sorrynotsorry

By Barb@ThatWasVegan

Adapted from Thug Kitchen

Adapted from Thug Kitchen

That Was Vegan? https://www.thatwasvegan.com/

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A lot of companies contact me about trying their products. Sometimes it’s a heck yah! kind of no brainer, and sometimes what they’re offering is something so obviously not vegan that I don’t even bother responding to tell them no. And then, a lot of times, it’s somewhere in the middle. I’ll admit that I was on the fence when I was contacted to try Chef Ernesto, a new line of vegan (and vegetarian) frozen foods sold at The Dollar Tree.  On the one hand, I was very curious, but on the other… I’m a bit of a skeptic and I wondered how good something that only cost $1 could actually taste.  As it turns out, I’m really glad I said yes!

Chef Ernesto is a 100% vegetarian company, but three of their products are also vegan: Vegetable Samosas, Battered Mushrooms, and Veggie Burgers. They’re only available at Dollar Tree stores, but it does appear that you can find them nationwide. 

My absolute, hands-down favorite were the Vegetable Samosas! The first time I had them, I served them plain with no dipping sauce to my friend Lauren and her baby, and we couldn’t stop talking about how much we loved them. We both agreed, they’re just as good as something you’d find in the freezer section of Trader Joe’s, but for much less money. They cook perfectly on a baking sheet in the oven, the outsides get crispy while the inside stays soft and so flavorful. I love that when you bite into them you can actually SEE the ingredients. They seem very well made. I’ve had them two more times, once with a sweet tamarind sauce, and then with a Sriracha peanut sauce…

My second favorite was the Veggie Burgers, and unfortunately I don’t have a picture. I ate the first package right away, and when I went back to buy more, the store was out. Sadz. This review has a picture so you can see what I mean, but these patties are amazing- you can see all the veggies they’re made with! You’re literally see the corn, peas, carrots and other veggies that make up the patties. And the flavor was great. Not like a lot of the other frozen patties that attempt to taste like meat… this one was definitely all veggie flavor. 

Lastly I tried the Battered Mushrooms. They were good, but I probably wouldn’t buy them again. I wasn’t wild about the flavor or the texture of the mushrooms, but that could just be my personal preference. And I do have to give them props for their breading- it was delicious AND it actually stayed on the mushrooms! Honestly, if you’re heading to the dollar store to try the burgers and samosas (which you absolutely should!), grab a box of these too. I mean, they’re just a dollar, and you might love them! I served mine with a spicy aioli made of Vegenaise and Sriracha…

On a related note, I’ve been seeing a lot about affordable vegan options in the blogosphere lately, and I feel like Chef Ernesto dovetails perfectly with it. Happy Herbivore recently had a piece about Plant-Based Finds at the Dollar Store, and so did ChooseVeg.com – which, by the way, has inspired me to stop on the way home and find some of those egg-free egg noodles! How many times have I wished I could use a wide noodle like that in a recipe!? But, I digress. My point was simply that, although many critics decry veganism as a hobby for the wealthy, it’s really only as expensive as you want to make it. 

*I was provided free product to review but the opinions are 100% mine!

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Longtime readers and those of you who know me IRL know that Cooper was so much more than a dog, or even a family member, to me. He was my little canine soulmate. He was beyond special to me, and we shared the most incredible bond. You could call us inseparable. Best friends. Codependent. All of the above. He was also an incredible source of strength for me during some very dark times, and while I know he’s still here for me in spirit, I felt like I might need a reminder of that some times, when things get hard.

And so I got a new tattoo…

Awesome, right? This was taken right after, hence the redness and swelling. And yes, that’s his actual paw print!

My friend Chelsea was in town and volunteered to be my moral/humor support – which is a really good thing because holy crap did that hurt! It’s my third tattoo and definitely the most painful so far. But she did an excellent job of making me laugh even as I was laying there grinding my teeth, so thanks Chels!

Okay, so, butternut. Hands down, the best squash there is. Especially in a Vegan Butternut Kale Lasagna.

I made this lasagna once before, for a dinner party years ago, but never wrote down the recipe. I’ve always wanted to make it again, and now seemed like the right time. A big, hearty lasagna is absolutely PERFECT for this cool fall weather (that I love so much!), especially with the butternut. I don’t really get into pumpkin much, but I am all about the butternut. 

It’s a pretty typical lasagna- there’s tofu ricotta, tons of melty Daiya mozzarella, and of course the noodles and red sauce. 

Butternut Kale Lasagna

2015-10-26 08:56:29

Serves 8

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Prep Time

30 min

Cook Time

1 min

Total Time

1 hr 30 min

Prep Time

30 min

Cook Time

1 min

Total Time

1 hr 30 min

Ingredients

1. 1 medium butternut squash
2. Olive oil
3. Salt & pepper
4. 1/2 sweet onion, somewhere between diced and chopped
5. 1-2 cloves garlic, minced
6. 1 bunch kale, torn
7. 10-12 oven ready lasagna noodles (depending on the size of your pan)
8. 1 batch tofu ricotta (with a little mozzarella mixed in)
9. 1 jar of your favorite red sauce
10. Daiya mozzarella shreds

Instructions

1. Preheat the oven to 425. Slice the squash in half lengthwise. Scoop out the seeds and score the flesh with a sharp knife, then drizzle with the olive oil and sprinkle with S&P. Bake until you can poke the squash easily with a fork, about 30 minutes. Scrape the squash out of the skin with a spoon and set aside.
2. Water saute the onion and garlic over medium heat for 2-3 minutes, then add the kale. Add more water as needed, cooking until the kale is just barely tender. Remove from heat, drain well, and combine with the squash.
3. Assemble your lasagna! A bit of sauce, a layer of noodle, 1/2 the ricotta mix, 1/3 of the squash mix, sauce. Then, another layer of noodle, the rest of the ricotta mix, 1/3 of the squash mix, sauce, and a final layer of noodle. Top with the remaining squash/kale mix, a bit more sauce, and the cheese. Sprinkle with salt and pepper.
4. Cover with foil and bake at 400 for 25-30 minutes.

Notes

1. I sometimes go really saucy with my lasagna, using an entire jar of sauce. With this one, I went pretty light, using just over half the bottle. It really allowed the flavor of the squash to shine!

By Barb@ThatWasVegan

That Was Vegan? https://www.thatwasvegan.com/

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There comes a time in every woman’s life when she has to decide – Chili Cheese Fries or Chili Cheese Red Potatoes? You can see which direction I went!

I made these a few weekends ago when my friend Reia was over for a little day drinking. It was the same day I made the Man (With A Conscience) Dip, so you can tell I really know how to feed a friend! 

They were really easy to make. It went a little something like this….

1. Mix a drink. Sip the drink while chopping potatoes. Try not to lose a finger.
2. While the potatoes are roasting whip up a batch of The Easiest Vegan Chili Ever.
3. Finish your drink, make another. Make one for Reia too because you’re a good hostess.
4. Load the potatoes with chili and cheese and other toppings, and refresh your drinks.
5. Eat and drink until you’re ready to pop.

See? Easy!

In other news… I applied with a local rescue, Denver Dumb Friends League, to be a foster mama! It’s a really long process, and I probably wont be able to get any furry little butts into my home before December, but I’m excited. It’ll keep Sally from getting spoiled, and I think Cooper would like that I’m continuing to help doggies in need. I’ll keep you guys posted. 

In the meantime, I’ma keep eating and posting. And watching football, because what better excuse is there for eating appetizers!? So eat up, friends… I’ll be back next week. 

Chili Cheese Red Potatoes

2015-10-09 08:43:35

Serves 4

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Prep Time

25 min

Cook Time

25 min

Total Time

40 min

Prep Time

25 min

Cook Time

25 min

Total Time

40 min

Ingredients

1. 10 red potatoes
2. Olive oil
3. Salt & pepper
4. 1 batch Easy Vegan Chili
5. Daiya cheddar shreds for topping
6. Other veggies for topping, red onions, scallions, tomatoes, whatever you like!

Instructions

1. Preheat oven to 400. Chop your potatoes into wedges or large chunks and place on a baking sheet in a single layer. Drizzle with olive oil and sprinkle liberally with salt & pepper. Bake 20-25 minutes or until tender, flipping once.
2. Remove from the oven and plate the potatoes. Top with the hot chili, then the cheese. Put back under the broiler for just 30-60 seconds until the cheese melts. Top with veggies and serve!

Notes

1. I used one of those super fancy infused olive oils from those super fancy olive oil stores. "Butter", but totally vegan!
2. If your serving dish isn't oven safe, keep the potatoes on the baking sheet until after the cheese has been melted.

By Barb@ThatWasVegan

That Was Vegan? https://www.thatwasvegan.com/

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If you haven’t tried jackfruit as a meat substitute, you need to. It’s very interesting how much it looks like shredded meat! I’ve had it as part of vegan dishes at a couple different restaurants, but never tried it at home… until now. Upton’s Naturals (yes, the seitan guys) has gotten into the jackfruit game and sent me their two new flavors to try: Bar-B-Que Jackfruit and Chili Lime Carnitas Jackfruit!

The BBQ flavor was hands-down my fave- I enjoyed it over a couple of meals. Once on toast with melted Follow Your Heart vegan cheddar, and once mixed with rice and beans. Yum. The BBQ flavor was strong but not overwhelming. 

I served the Chili Lime Carnitas to Lauren and her baby Hannah on crackers with avocado. Lauren and I weren’t wild about this flavor, but the baby was. She couldn’t get enough!

I’ve found that people either love or hate jackfruit. Yes, it looks like pulled pork, but the texture isn’t really like that at all. It’s not even like seitan or other mock meats. It’s soft, like the veggie that it is. Which makes sense, but if you’re expecting something more dense and chewy, you might be disappointed. Still, it’s worth trying, especially now that Upton’s has made it so easy to try! Find local retailers here, and if you’re a super fan order your t-shirt here! 

*I was provided free product to review but the opinions are 100% mine!

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This was the weekend of tofu and butternut squash! I made two delicious dishes using both ingredients: These Teriyaki Tofu n’ Butternut Bowls, and a Butternut & Kale Lasagna, with a tofu ricotta. You’ll have to wait for that recipe, but I promise it’ll be soon. In the meantime? These bowls are perfection. The squash and tofu and brown rice make them filling and just hearty enough for this newly chilly weather, but not heavy. You could absolutely eat one of these then go on a long hike to enjoy the changing leaves!

And at this time of year, who doesn’t love cooking with squash? And using the word “Autumnal”? 

What prompted this flurry of activity? Well, in part, the cooling weather. It makes me want to crank up that oven and bake squash, lasagna, dog treats, anything that’ll make the kitchen smell good. But also, Nasoya sent me a shipment of their delicious new TofuBaked products and I couldn’t wait to use them. They’re also providing FIVE free product coupons for one lucky reader!

You may have seen these new products in the refrigerated section of your local grocer, with the other tofu. Basically, Nasoya has done all the hard work for you – They’ve pressed, marinated, and baked the tofu. It’s ready to eat, all you have to do is heat it up (or not!) and you’re good to go. They’re organic, non-gmo, and packed with protein. They come in three flavors: Chipotle, Sesame Ginger, and Teriyaki.

I used the Teriyaki in this recipe, and it’s so delicious I kept stealing bites of the cold tofu while I was waiting for the butternut squash to finish baking. Thankfully there was still some left…

Another favorite was definitely the Chipotle, which is their newest flavor.

I don’t have a picture to share, but my favorite way to eat this flavor was sliced thin, on sandwiches. So good! Just a little bit spicy and plenty of flavor.

*This post was sponsored by Nasoya but the opinions are 100% mine!

 The Giveaway

One lucky reader will win FIVE Nasoya free product coupons! To enter, leave a comment below answering the question of the day:  What’s your favorite way to prepare tofu? Baked and smothered in Sriracha? Grilled and smothered in bbq sauce? Be sure and log your comment into Rafflecopter to make sure it counts! Contest ends October 12th at midnight, mountain time. One winner will be chosen at random and announced the following day. Open to residents of the US only. Good luck!

a Rafflecopter giveaway

Teriyaki Tofu n' Butternut Squash Bowls

2015-10-05 09:47:04

Serves 4

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Prep Time

10 min

Cook Time

30 min

Total Time

40 min

Prep Time

10 min

Cook Time

30 min

Total Time

40 min

Ingredients

1. 1 good sized butternut squash
2. Olive oil
3. Salt & pepper
4. 1 package Nasoya Teriyaki TofuBaked, chopped into bite-sized pieces
5. 2 cups sugar snap peas, heated
6. 2-4 cups brown rice, prepared
7. Teriyaki sauce for drizzling

Instructions

1. Preheat oven to 425. Cut the skin away from the squash, then cube into bite-sized pieces. Arrage in a single layer on a baking sheet and drizzle with the oil, then sprinkle with salt and pepper. Stir around to make sure you've got even coverage with the oil so none of the pieces stick.
2. Bake for about 30 minutes, flipping once, until tender. Place under the broiler for 30 seconds if you want to add more color at the end.
3. Combine all ingredients to make your bowls and drizzle with a little extra teriyaki sauce just before serving, and enjoy!

Notes

1. I'm a light(ish) eater so 1/2 a cup of rice is plenty for me, but up it to a full cup if you're feeding the hungry!

By Barb@ThatWasVegan

That Was Vegan? https://www.thatwasvegan.com/

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Thank you ALL for your kind words, thoughts, and mental hugs. I’ll miss my little guy forever, but I’m at peace with the fact that it was his time, and I’m so so grateful for the nearly 8 years I had with him! 

But life and the blog must go on, so let’s get this giveaway started!  We all know Kathy Hester, she’s made an art of Healthy Slow Cooking for those craving plant-based meals. She also has a ton of successful cookbooks out there, including The Great Vegan Bean Book and Vegan Slow Cooking for Two. Her newest, The Easy Vegan Cookbook looks just as promising! 

Tons of easy-yet-delicious recipes in this beautiful book, everything from Veggie “Pot Pie” Pasta to Inside-Out Stuffed Pepper Stew to Applesauce Spice Cake! There are a huge variety of recipes, and the really cool thing is that each recipe includes oil-free, soy-free, and gluten-free options! She has really made cooking easy, no matter how picky your eaters. 

Kathy and her publisher were kind enough to provide an extra copy for a giveaway AND also to let me share one of my favorite recipes from this book with you guys today: Carrot & Kale Falafel!

So, enter the giveaway then print out the recipe because you’re going to want to try these falafel. They’re cripsy on the outside, moist on the inside, and ridiculously flavorful. The best part is they use easy to find ingredients and are quite easy to make!

 The Giveaway

One lucky reader will win a copy of The Easy Vegan Cookbook by Kathy Hester! To enter, leave a comment below answering the question of the day:  Do you cook oil-free, soy-free, or gluten-free? Or do you just cook whatever sounds good, as long as it’s vegan? Be sure and log your comment into Rafflecopter to make sure it counts! Contest ends October 7th at midnight, mountain time. One winner will be chosen at random and announced the following day. Open to residents of the US and Canada only. Good luck!

a Rafflecopter giveaway

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Ask anyone who has loved a dog and they will tell you, the only bad thing about dogs is that they always die too soon.

My Cooper left me for the rainbow bridge on Friday, and I miss him terribly. I can’t tell you enough how wonderful he was, how sweet and full of love and joy. I never once saw him snap at another dog over food or toys, he never grumbled when I woke up him or moved him, and he would always give me a kiss, every time I asked for one.

He was also great at snuggling on the couch.

My sweet boy had a really hard start at life. You can read more about it here, but I just don’t want to go into it again. Instead I want to focus on his life with me, which began December 7, 2007. The moment I saw him I knew we were meant to be together, and I never had a second of doubt. I’d like to think his life from that moment on was full of happiness. 

I’ll admit I spoiled the heck out of that dog. He was even granted a lifelong free pass, meaning he could never get into trouble for anything! Not that he ever did anything wrong, of course. He was the best dog. We used to joke that he was just happy to be here, because he was always in such a good mood. 

He had a lot of medical issues, but we dealt with them the best we could and always kept him comfortable. He was such a little trooper. And he was ALWAYS there for me! He got me through my divorce, through Betty’s death, through my Dad’s death, through the terrible breakup that led to me buying my little condo that truly ended up being his forever home.

I believe with all of my heart that he held on as long as he did so that he could make sure I was okay. And once he knew that I was finally in a good place, he knew his work was done and it was okay to go. I love him so much and am so grateful for the nearly 8 years I had with him. I’m most grateful for his love, and for how he always took care of me. 

I’ll never forget you Buggy, and I’ll miss you forever! 

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Man Dip is pretty well known across the interwebs. Although each recipe might be a little different, they’re all basically the same: Cream cheese, sausage, and some type of Ro-Tel. This Vegan Man Dip is also similar… except (duh) vegan. And it has fresh herbs.

The name of the recipe is of course tongue-in-cheek. There was a time when before I was vegan, and I definitely had a conscience. I just thought it was a catchy title, haha.

I made this last weekend when my friend Reia came over to day drink with me. The key to successful day drinking is threefold.

1. Have snacks
2. Have someone to pick you up afterward
3. Have a soft place to take a nap

We definitely nailed #1 with this dip! It’s spicy and creamy and perfect with a hearty corn chip. It would also be good with veggies if you’re feeling dedicated.

I hadn’t spotted any vegan sausage at the store that morning, so I got a little smart. I ran a loaf of my Chick’n Seitan (which is all kinds of delicious, if you haven’t tried it) through the food processor, then browned it up on the stove with a little oil and some sausage-y spices. Worked like a charm! 

Besides just using vegan ingredients, I elevated the original with fresh toppings. Any of your favorites would work, but my hat goes off to sliced scallions and chiffonade sweet basil. I loooove sweet basil, I have a plant growing in my kitchen year round, and I’ll put it in everything I can think of. Spicy Sweet Chickpea Burgers? Yes. Gin & Tonic? Obviously. 

It’s football season now, which is the ultimate excuse to day drink, and I highly recommend making this dip for your next game day gathering!

Man (With a Conscience) Dip

2015-09-22 14:59:50

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Ingredients

1. 1 loaf Chick'n Seitan
2. Olive oil
3. Powdered sage, chili powder, salt & pepper to taste
4. 14oz can Ro-Tel with green chiles, drained
5. 8oz Tofutti vegan cream cheese
6. Scallions or basil for topping

Instructions

1. Roughly chop the seitan then pulse in the food processor until it has the consistency of ground "crumbles". Heat the olive oil in a large frying pan, then add the crumbles and the spices- just a pinch of each- until you get the flavor you like.
2. Once the crumbles are a little browned, add the ro-tel and the cream cheese. Reduce heat to low and let the cream cheese melt. Stir to combine everything. When ready to serve, top with your favorite fresh herbs!

By Barb@ThatWasVegan

That Was Vegan? https://www.thatwasvegan.com/

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