That Was Vegan?

Homemade Vegan Mayo

I’ve been wanting to make my own vegan mayo at home for a while now. I love Vegenaise, I really do! It’s just a little pricey and the jars are smallish and don’t seem to last very long in my kitchen, especially during the summer when I’m making Spicy Pasta Salad and Tuno Salad and other yummy things.

There are a couple different recipes floating around out there. Some use tofu, some don’t. The one I tried, from Epicurvegan* doesn’t- it’s basically just EVOO and soy milk, if you can believe that! I did make some changes to it- I increased the amount of vinegar because me likes my mayo tangy, and I also added more sea salt.

My motivation for doing this was to save money. I was making a couple large batches of dishes that all required vegan mayo, and I just didn’t want to fork (ha ha!) over all that money for the brand name stuff. For me this was a very economical way to go because I had an enormous bottle of high quality EVOO leftover from the goodies Lucini Italia was kind enough to send me. Even purchasing the EVOO myself though, I still think this would be cheaper than buying Vegenaise….

The recipe makes about 3 cups, but you could halve it. I used mine up immediately, but the original recipe stated it would last about a week in the fridge.

*I’d love to link to the original recipe but the website has gone defunct 🙁  I even tweeted him about it, but got no response. Oh well.

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Daiya just released their monthly Recipe Roundup for July, and this month they were trying to stick with just the top 3… which became the top FOUR.
You’re thinking, okay… sooo? Well, the twist is that TWO of the four recipes are from yours truly! Sounds like a good excuse to open up a nice bottle of vegan wine 🙂

The lesson of the day is: The way to Daiya’s heart is definitely through their stomach, especially with QUESADILLAS! And baked rigatoni. And philly cheezsteak. Go check it out!

Sweet Potato & Black Bean Quesadillas

Grilled Cranberry Pistachio Quesadillas

All I can say is THANK YOU DAIYA!

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Strawberry Coconut Cake

This is a play on my Blueberry-Coconut Bundt Cake… just a little bit more summery, if you will. The coconut is sweet (but just naturally- make sure you buy the unsweetened flakes!), and the cake is so moist. We enjoyed the first round of this cake on the back deck with a side of summer sunshine before I wrapped the leftovers up in foil and a zippy bag and stored it away in the freezer. It was in there for about 3 weeks I think, before I defrosted it just the other day, and it was still just as delicious. Neither the texture nor the flavors changed, so I think the next time I make this I’ll bake two and save one for a rainy day!

So, it’s Friday and I hope you all have a lovely weekend, but before I sign off I wanted to share this blurry adorable picture of Cooper- He had been rooting around under a bush looking for some (real or imaginary) bit of food, I guess… and when he came back in he had all this junk stuck to his little face. Poor guy, but pretty typical- the boy is an explorer at heart 🙂

Blueberry-Coconut Bundt Cake

Ingredients:

• Bakers Joy (or other nonstick spray)
• 1-1/3 cups granulated sugar
• 2/3 cup vegetable oil
• 1 13.5 oz can light coconut milk
• ¼ cup So Delicious coconut milk (plus 4 T)
• 3 t vanilla extract
• 3 cups AP flour
• 2 t baking soda
• 1 t salt
• 1 ½ cups shredded unsweetened coconut
• 1 ½ cups fresh strawberries, rinsed, dried and sliced
• Extra coconut flakes, for sprinkling (if desired- not necessary)

Directions:

1. Spray inside of bundt pan with Baker’s Joy, and set aside.
2. In a large bowl combine the sugar, vegetable oil, both kinds of coconut milk, and vanilla. Stir really well to get rid of any lumps.
3. Stir the remaining dry ingredients (leaving out the blueberries and coconut flakes), a small amount at a time, into the mixture. Once well mixed, fold in the blueberries and coconut flakes.
4. Pour into pan and bake for 50-55 minutes at 350 degrees or until a wooden skewer comes out clean (well, it may be stained blue if you stab a berry! Just make sure there’s no cake goo stuck to it)
5. Allow to cool in the pan for 10-15 minutes, then remove from pan onto cooling rack. Once completely cooled you can sprinkle with coconut flakes if desired.

Enjoy!

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Happy Wednesday (and August!), my friends! If you have a minute, perhaps you’ll pop over to Ethical Ocean and vote for my Sweet Potato & Black Bean Quesadillas!? You do need to register (if this is your first time voting) but it just takes a second… and don’t forget to keep voting every day!

“Farmers Market” Pizza

This is less a recipe and more of a… suggestion. The suggestion being: Get your butt to your local farmers market, buy every veggie that looks good, and put it on a damn pizza already!

My pizza (which is actually a mini-pizza, which used about 1/4 of a pre-made loaf of whole wheat dough from my local health food store- very cute!) has zucchini, tomatoes, grilled corn, leeks, onions and bell peppers. Also, instead of pizza sauce I opened a small can of fire roasted tomatoes. And, of course, it’s all topped with Daiya mozzarella!

Another interesting tidbit: Other than the corn (which I grilled on the cob, then sliced the kernels off), all the veggies on there were raw when I started. And although they were heated while the pizza cooked, they retained much of their crispy-freshness, which was a nice contrast from the veggie pizzas I’m used to.

The beauty of a pizza like this is that you can put whatever you want on there! And if you stick with the individual sized crusts, each member of your family can create their own masterpiece!

Check out another of my grilled pizza recipes for tips on grilling the dough.

Enjoy!

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Against all odds, my sweet Basset Hound has made it to her 13th birthday! Considering that I’ve spent the last month or so trying to prepare myself to say goodbye to her, I’m shocked. Pleasantly shocked, of course, but shocked nonetheless.  My sweet baby continues to hang in there, and I’m hopeful that I’ll get at least a few more good weeks with her.

I took these pictures sometime during the winter (lest you think the drought is so bad my grass looks like this now!), and they give you a pretty accurate glimpse into one of Betty’s favorite pastimes…

First, she rolls:

Next, she shakes vigorously:

Then she looks around to make sure no one was watching:

Then, depending on her mood she might lay down and rest:

But her favorite thing to do at that point would be to head back into the house, covered in all that dead brown grass, and leave it all over the floor. I don’t have a picture of that… 🙂

Happy Birthday, Betty! Mama loves you!

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Grilled Sriracha Sweet Potatoes

Sriracha + Agave may sound like a familiar combination- I’ve shared it with you before, and as good as it was with tofu it might be just a tiny bit better with sweet potatoes.
I brought these to a recent potluck, the one hosted by cattle ranchers. The one where everyone LOVED my butternut squash mac n’ cheese! I dare say these were a hit as well- I think there was just one lonely little tater slice left at the bottom of the bowl.

They’re also really delicious chopped up and added to your salad. They’re spicy though… don’t say I didn’t warn you!

Grilled Sriracha Sweet Potatoes (Serves 4 as a side)

Ingredients:

• 1 medium large sweet potato
• 1/4 cup agave
• 1/4 cup (plus a couple extra squirts) of Sriracha
• Non-stick spray

Directions:

1. Heat grill to medium
2. Wash and peel the potato, then slice into 1/2 inch thick circles
3. Mix sriracha and agave, and brush onto one side of the potatoes. Spray the grill, then place the potatoes brushed-side down. Leave for about 8 minutes, then brush the other side with agave-sriracha mixture and flip and leave on for another 6-8 minutes. The exact time will really depend on the temperature of your grill, so make sure to keep an eye on them. Each time I make them, I also like to pull one off and cut into it with a fork to see how soft it’s getting. Top with any extra sauce!

Enjoy!

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If you have time- please go vote for me! I entered my Sweet Potato and Black Bean Quesadillas in Ethical Ocean’s Summer Recipe contest. You do need to sign up in order to vote, but it just takes a sec- and it’s actually a pretty cool website! Tons of vegan clothing, shoes, accessories, etc.

Pesto Pasta with Vegan Sausage and Grilled Brussels Sprouts

Yet another recipe originally spotted on Pinterest, destined to be veganized. So yes, if you were wondering, I do troll pinterest, looking at all the meat & dairy-infested pictures. And yes, it can be really gross and disconcerting. But! I also derive quite a bit of inspiration from it, so I suppose it’s worth it. I guess I’m just able to see past the animal products to the dish’s true potential… plus it’s really fun to veganize dishes and have them taste even better than the original 🙂

I’m pretty sure the Universe wanted me to make this: the day after I spotted the original recipe I was at the store and saw Field Roast sausages on sale, then turned the corner and saw that Brussels sprouts were also on sale! What are the chances? I stocked up on those silly little sprouts (half were destined to be smothered in tangy mustard and grilled), grabbed a package of the Apple Sage sausage (my fave!) and headed home. Then I realized I had forgotten pine nuts, so it was back to the store and then… well, I wont bore you with the details. I eventually made it home with (all of) the goods.

After trimming and blanching, I sliced the sprouts in half and grilled them on a piece of aluminum foil to make it easy, but you could certainly bake them (or grill them using a skewer)… whatever works for you. I let them get just a little crispy, which was perfect. Amazing, actually, when paired with the pesto and the sausage.

Oh that sausage! Oh those crispy Brussels!

Pesto Pasta with Vegan Sausage and Brussels Sprouts (Serves 4 at least)

Adapted from non-vegetarian/vegan recipe

Ingredients:

• 1 lb Brussels sprouts
• 2-3 Tablespoons olive oil, divided
• 1/2 teaspoon sea salt
• A couple pinches of powdered garlic
• 1 sheet aluminum foil, for grilling
• 1 lb bowtie pasta
• 1 package (4 links) Field Roast Apple Sage vegan sausage, sliced
• 1/3+ cup pesto
• Pine nuts, for sprinkling if desired

Directions:

1. Rinse of your sprouts, then drop them into a pot of boiling water for 3 minutes. Remove immediately and place into an ice bath- this stops the cooking process.
2. Trim off the stem and any dark outer leaves, and slice in half and place in large bowl. Stir in 1-2 tablespoons olive oil, sea salt and garlic.
3. Heat grill to medium, place aluminum foil over the grates and pour out the Brussels/oil mix. Leave on for about 10 minutes, stirring 2-3 times. Let them get a little crispy, but don’t let them burn!!
4. Cook pasta according to package instructions.
5. In a medium frying pan, heat 1 tablespoon oil and lightly sautee sausage just until warm. Add to cooked pasta along with pesto and grilled Brussels. Stir well and serve sprinkled with pine nuts, if desired.

Enjoy!

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Just a friendly reminder to pretty please, if you’re not terribly busy- please go vote for me! I entered my Sweet Potato and Black Bean Quesadillas in Ethical Ocean’s Summer Recipe contest and since I never win anything, well… you don’t want to see me cry, do you? 😉 You do need to sign up in order to vote, but it just takes a sec.

I mentioned this salad last week- it was my first contribution to OneGreenPlanet.org, a really great site if you haven’t checked it out yet! Lots of information on animal welfare, environmental issues, and- of course- vegan food!

This salad was inspired by a trip to the farmers market, and is also reminiscent of a meal I had at a restaurant a while back- a roasted beet salad. I love roasted beets, but who the heck wants to turn their ovens on right now? Not moi, so I decided to grill those red beauties.  I’m glad I did, too, because they turned out great. They still have that slightly sweet, almost earthy taste that beets do, but grilling added another layer of hearty smokiness. It also added the beautiful grill marks which photograph so well!

Crunchy almonds and sweetened dried cranberries round out the flavor nicely. This is a very light, healthy lunch, perfect for a hot summer day!

Grilled Beet Salad with Almonds and Dried Cranberries (4 servings)

The olive oil allowed me to place the beets directly on the grill. If you’re prefer, you can also use a small amount of non-stick spray on a sheet of aluminum foil. If you end up with leftover beets, just stick them in the fridge. They reheat wonderfully!

Ingredients:

• 1 bunch fresh beets (4-5 beets, each about the size of a small apple)
• Olive oil
• Salt and pepper
• 3 cups spring mix, or lettuce of choice
• 1/2 cup dried sweetened cranberries
• 1/2 cup slivered almonds
• Balsamic dressing

Directions:

1. Trim the greens and ends off the beets, and peel off the skin. Your fingers will start to look a little red, but never fear- a little dish soap and a scrubby sponge will that right off! Slice the beets about 1/2 inch thick, and brush on a small amount of olive oil.
2. Place the beets (oiled side down) on the grill over medium-low heat, then brush a small amount of oil on the tops.  Sprinkle with salt and (if desired) pepper, and close the grill lid. Leave for 8-10 minutes, then flip the beets and leave on for another 7-8 minutes. Keep an eye on them for charring, and depending on your grill they may need an extra minute or two. When they’re done, remove from the grill and cut the slices into halves or quarters.
3. While the beets are grilling, lay your lettuce out on the plates. Top with the warm beets (5-6 pieces per salad) and sprinkle with the cranberries and almonds (2 tablespoons per salad). Drizzle with your favorite balsamic dressing and serve.

Enjoy!

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Grilled Brussels Sprouts with Whole Grain Mustard

Before we get started… Ethical Ocean is hosting a Vegan Summer Recipe contest, and yours truly was invited to join- so please go vote for me! I entered my Sweet Potato and Black Bean Quesadillas… Remember these? Yum!

Voting is open for 21 days, and you can vote for me once a day, and each time you’re entered in a prize drawing too! Win-win! You do need to join in order to vote, but using the link above will give you instant access (you can sign in using FB or with your email/password)

Okay, enough schilling!… back to today’s recipe!

By now you all know that I’ve become a bit of a grill master, and perhaps you’ve also noticed that I’ve already shared a couple recipes for Brussels sprouts (here and here), but none that were grilled. Until now. I saw this recipe on Pinterest and had to give it a try, even if that meant buying an entire bottle of stone ground mustard just for this. Of course, now I realize that I love stone ground mustard, so it wont be going to waste!

These little suckers got SO crispy and SO full of that deliciously tart mustard flavor- and the addition of sea salt was perfection. Look at the little mustard grains!

And look at the crispy char!

I wish I had made more.

Grilled Brussels Sprouts with Whole Grain Mustard (Serves 4)

Adapted from Serious Eats

Ingredients:

• 1 lb Brussels sprouts
• 2 tablespoons water
• 3 tablespoons stone ground/whole grain mustard
• 2 tablespoons olive oil
• 1/2 teaspoon sea salt
• Non-stick spray

Directions:

1. Rinse of your sprouts, then drop them into a pot of boiling water for 3 minutes. Remove immediately and place into an ice bath- this stops the cooking process.
2. Trim off the stem and any dark outer leaves, and set aside.
3. In a medium bowl mix the remaining ingredients (except the spray), then stir in the sprouts. Let sit in the fridge for about 30 minutes.
4. Place 8 wooden skewers into water to soak while the sprouts are in the fridge- this keeps them from burning on the grill.
5. Heat the grill to medium, divide the sprouts evenly between the skewers, then spray the grill and place the skewered sprouts.
6. Give the sprouts about 5-6 minutes on each side, brushing them with the remaining mustard sauce mix periodically (this part is important for maximum flavor!). Make sure they don’t burn, although you do want the outer leaves to get crispy and darkened.
7. Remove from the grill and let cool for just a minute, then serve immediately!

Enjoy!

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