Peanut Butter Blondies

This is my adaptation of a recipe I found in  Vegan Cookies Invade Your Cookie Jar  by: Moskowitz and Romero.

 This dessert recipe is not only delicious, but really high in protein.  Peanuts are already a good provider and I added to the content by using garbanzo bean flour.  This flour adds only a slight nuttiness to the flavor and is great for desserts.  As a bonus, this flour is gluten free for anyone out there suffering that allergy. Top one of these off with a drizzle of my delicious chocolate sauce and enjoy.

Peanut Butter Blondies


Ingredients:

3/4 Cup Crunchy Peanut Butter
1/3 Cup Safflower Oil
1 Cup Brown Sugar, Packed
1/4 Cup Almond or Soy Milk
2 tsp Vanilla Extract
1 Cup Garbanzo Bean Flour
1/2 tsp Sea Salt
1/2 tsp Baking Powder
1 recipe Chocolate Sauce (optional)

Directions:
*Preheat oven to 350 degrees
*Lightly grease a 9" round baking dish
*In a large bowl mix peanut butter, oil, and sugar vigorously with a fork.  
*Add milk and vanilla.
*With a large spoon, stir in flour, salt, and baking powder.
*Continue to stir until all combined.
*Transfer dough to baking dish and press into place.
*Bake for 20-25 minutes.  Edges should be slightly darkened.  
*Allow to cool completely before slicing.  
*Top with chocolate sauce or enjoy plain.  

Taco Bell Style Mexican Pizza

Ever have a craving for one of those really bad for you treats like a Mexican Pizza from Taco Bell?  Before I went vegan every now and then I would have a Mexican Pizza with all beans, no meat.  They are delicious but probably not very healthy.  Now you can make your very own Vegan version of this at home. Slightly more healthy than it's fast food counterpart.  This is made with seasoned beans, but if you have it on hand, add a layer of TVP "ground beef", or gimme lean crumbles to your beans. You can also use store bought tortillas.  In fact, we did for the one pictured, but there is also a link to my tortilla recipe if you want to make your own.

Mexican Pizza
(Makes 2 mini pizzas)

Ingredients:

4 Tortillas
1 Can Refried or Whole Pinto Beans
1/4 tsp Sea Salt
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1/4 tsp Paprika
1 tsp Chili Powder
1 Cup Daiya Cheddar Cheese
1 Roma Tomato
1/8 Cup Green Onions, Chopped
1/8 tsp Black Pepper
1 Tbsp Safflower Oil
Tofutti Sour Cream (optional)
Shredded Lettuce (optional)

Directions:

*Drizzle thin layer of oil into frying pan.  
*Fry each tortilla for about 30-45 seconds on each side over med-high heat. If bubbles form during frying, pop the bubble and press flat.  Should be golden brown when ready.
*Heat beans up in a small pot.  
*(If using refried, skip this step) Drain beans and mash with a potato masher or fork.  Return to med heat, stirring continuously until all water is cooked out.  
*Add salt, onion powder, garlic powder, paprika, and chili powder to beans.
*Preheat oven to 400 degrees.
*Stack each pizza by first spreading beans onto the face of one tortilla, then top with second tortilla.  Sprinkle Daiya on top, then add sliced tomato and green onion.
*Repeat for second pizza.
*Place pizzas side by side on a cookie sheet and cook for about 10-12 minutes.  Cheese should be melted on top.  
*Remove and let cool slightly before topping with shredded lettuce and sour cream.  







Free to Breathe - Lung Cancer Awareness 5K


5K Run and Fundraiser: Free to Breathe - Lung Cancer Awareness





LAKE CHARLES, LA - MARCH 26, 2011
MFA All-star
When I was little I lost my father, John, to lung cancer. He was only 39 years old. No more families should have to suffer losses like this. William and I have decided to join some of our friends here in Lake Charles by participating in this 5K event.
Helping those affected by lung cancer is a high priority and we need your support to make a difference. Lung cancer is the #1 cancer killer of American men and women; it kills more people than breast, prostate, colon, liver, kidney and melanoma cancers COMBINED. The Free to Breathe® event that we are participating in will raise awareness of the disease and funding for vital research. 
Please support our efforts by making a donation through our team fundraising page; it is simple, fast and totally secure. And, we also encourage you to join us on event day! 
Many thanks for your support! If you know of someone else who would like to donate or participate, please forward them this link!
Anything you can contribute helps!

Vegan Irish Cream

As a bartender I know so many delicious shots that require Irish Cream.  Because of the whole dairy thing (blech!) I can not have it anymore.  So I did some searching online and found where my fellow Vegan's had been working on recreating the recipe.  I tried my own hand at it and the results are amazingly similar.  So, next party at my house, bring on the shots!!!

Vegan Irish Cream

Ingredients:

3/4 Cup Irish Whiskey
1 Pint Plain Silk Creamer 
1 1/2 tsp Almond Extract

Directions:

*Combine all ingredients together in medium bowl.
*Stir until combined or shake in a container.
*Store in refrigerator.  


Chocolate Sauce

7:25 AM by Missy Coppage 0 comments
You ever had a late night craving for some chocolate milk?  Or maybe just wanted some chocolate sauce to put on top of your almond ice cream or homemade cookies.  Well, have I got the quick solution to your problem.  I was actually working on making homemade Bailey's irish cream and I needed chocolate sauce to complete the recipe.  So here is what I made and then later I will post the Bailey's recipe to accompany it.

Vegan Chocolate Sauce
Makes about 1 Cup
Image borrowed from http://nutmegnotebook.com/?p=2898

Ingredients:

1/2 Cup Cocoa Powder
3/4 Cup Raw Sugar
1 Pinch Sea Salt
3/4 Cup Water
1/2 tsp Pure Vanilla Extract

Directions:

*Combine all together in medium saucepan
*Bring to boil. Continue to boil for about 3-5 minutes.  Sauce will thicken.
*Allow to cool then store in refrigerator.

New Website

Woo Hoo! As a Valentine's Day present William got me a brand new website.  So we will be upgrading and moving soon.  I will keep you posted as to the address and such once we get everything in place. 

Preserve Mixing Bowls Product Review

So I have decided to start adding product reviews to the page.  This first one is one of my most favorite items in my kitchen.

Preserve Mixing Bowl Set


These fabulous bowls, which come in a set of 3, are made entirely of recycled #5 plastics.  They are also completely recyclable themselves if for some crazy reason you ever needed to get rid of them.  They have an easy grip handle on the side and a pour spout on the other.  They are the EASIEST bowls to clean ever.  Nothing I have ever made in my kitchen including wheat gluten flour to make seitan has ever stuck to the bowl for very long.  I have never even had to soak them.  Everything washes off quickly and easily.  

The set comes with 3 bowls as I mentioned before.  There is a 2 quart, a 3 quart, and a 4 quart bowl.  They are dishwasher safe and are BPA and melamine free.  Since they are plastic, they will not break if dropped or if your children get their hands on them.  


For more information visit the Preserve Products website.

There are many places to purchase these bowls. 
 Here in Lake Charles, mine came from Target.  
If you wanted to purchase them online, they can be found in a variety of prices from around $16 to $27.  Here is a Google Products Website with links to many different places to purchase them.  

Vegan King Cake

In honor of the approaching Mardi Gras season, I decided I needed to veganize the traditional King Cake.  I see them all around me this time of year.  Every grocery store has them, and without fail someone always brings one to a party.  For myself and my fellow Vegans, it sucks that we can not take part in this tradition. So I took it upon myself to study up on how to make a King Cake and veganize the recipe.  For anyone not familiar with what a King Cake is and what it represents, you can read more about it here at holidays.net.  I also attempted to make the cake more healthy.  I mean there is only so much you can do considering how much sugar and butter is involved in something like this, but I did use raw sugar, sea salt, vegan butter(of course), whole wheat pastry flour instead of regular all-purpose, and the substitution of flax seed for egg adds a healthy dose of omega-3's to the mix.

The process of making it is a little time consuming, but mostly because of the 2 hours the dough needs to rest after is is mixed up so it can rise and then another 45 minutes of resting before baking.


Vegan King Cake 
(makes 1 ring shaped cake, approx. 4 hours to complete)



Ingredients:
PASTRY: 
1/2 Cup Soy Milk
2 Tbsp Vegan Butter
2 ¼ tsp or 1 package active dry yeast
1/3 Cup Warm Water (110 degrees F)
1/4 Cup Raw Sugar
1 Tbsp Ground Flax Seed/ 3 Tbsp Water
3/4 tsp Sea Salt
1/4 tsp Nutmeg
2 3/4 Cups Whole Wheat Pastry Flour
1-2 Tbsp Safflower oil, (to coat bowl)


FILLING: 
1/2 Cup Brown Sugar, packed
1-1/2 tsp Ground Cinnamon
1/3 Cup Pecans, chopped
1/4 Cup Whole Wheat Pastry Flour
1/4 Cup Raisins
1/4 Cup Vegan Butter, melted

FROSTING: 
1/2 Cup Confectioners Sugar
1 1/2 tsp Silk French Vanilla Creamer
1 tsp Water
Food Coloring (to make Green, Purple, and Gold)

Sprinkles (optional)
1 Plastic Baby (tiny)

Directions:
*Quickly bring Soymilk to a boil, remove from heat and stir in 2 Tbsp butter.  Cool to room temperature.

*In a large bowl, dissolve yeast in the warm water with ½ Tbsp of sugar. Let stand until creamy, about 10 minutes. 

*In a small bowl, whisk together 1 Tbsp Flax with 3 Tbsp Water

*Next add the cooled milk mixture to bubbly yeast. Whisk in the flax mixture. Stir in the remaining sugar, salt and nutmeg. Beat the flour into the soymilk/flax mixture 1 cup at a time. Once combined,turn out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.

*Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. Once risen, punch down dough.

*Preheat oven to 375 degrees F. Grease a cookie sheet or line with parchment paper.

*Make Filling while dough rests: Combine the brown sugar, ground cinnamon, chopped pecans, flour and raisins. Pour melted butter over the cinnamon mixture and mix until crumbly.

*Roll dough out into a large rectangle (approximately 10x16 in.). Sprinkle the filling evenly over the dough and roll up tightly like a jelly roll. Bring the end of roll together to form an oval shaped ring. Place ring on a prepared cookie sheet. With a sharp knife, make cuts 1/3 of the way through the ring at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.

*Bake in preheated oven for 25-30 minutes. Push the doll into the bottom of the cake. 

*Mix frosting,(you can use all water here, about 2 tsp,  but I prefer the taste that the French Vanilla creamer adds) . Separate into 3 small bowls to make the colored frosting.  Drizzle over top while cake is still warm.  Add sprinkles (optional)

Cold Weather in SWLA

So, winter has finally arrived for us in South West Louisiana.  The schools are closed for 2 days and everyone is freaking out.  Coming from North Carolina (and originally Pennsylvania) snow and bad weather is not really a big deal for me.  I actually love snow.  It is no secret as everyone I know around here started asking me if I was excited about the possibility a week ago when it was first forecasted.  No frozen precipitation as of yet, but I don't think it is supposed to start until around 3pm.  Which happens to be right when I have to go to work.  So good times are ahead.  Trying to think of what to cook today on this cold day.  Maybe some soup, hmmm.  Will try to get something up before the end of the day.  

Black Bean and Butternut Squash Enchiladas

This recipe is one of William's creations.  I love those nights when I come home from work and he has dinner waiting for me.  He is such a sweet husband and a good cook too.

Black Bean and Butternut Squash Enchiladas
(makes 15-20)



Ingredients:
1 can Enchilada Sauce (28 oz)
1 can Rotel tomatoes and chiles (15 oz)
1 can Black Beans
1/4  Cup Jalapenos, diced
1 medium Onion, diced
1 1/2 Cups Butternut Squash Diced
1 package tortillas (or double my tortilla recipe)

Directions:
*Mix vegetables and beans with 1/2 Cup sauce in a bowl
*Pour thin layer of sauce on bottom of two glass baking dishes
*Pour remaining sauce in another bowl
*Brush both sides of  a tortilla with sauce and fill with a handful (Approx. 1/2 cup) of veggie filling
*Fold and insert toothpick to hold 
*Repeat with remaining tortillas until you run out of filling
*Pour sauce over each pan (1/4 cup for a small pan, 1/2 cup for larger pan)
*Bake at 350 degrees for 25 minutes, sauce will bubble
*Remove from oven and pour remaining sauce over top
*Bake additional 5 minutes
*Remove from oven and allow to cool slightly before serving




Vegan Hot Pockets

These were so delicious and they made enough for us to have them again for lunch tomorrow.  Fill with your favorite toppings.  We used Daiya Mozzarella, Baby Portabello Mushrooms, Sliced Jalapenos, and Yves Meatless Pepperoni.  

Vegan Hot Pockets 
(Makes 6)


Ingredients:

1 Tbsp Yeast

1 Tbsp Raw Sugar

1 Cup Warm Water
2 Tbsp Safflower Oil

1 tsp Sea Salt

3 Cups Whole Wheat Pastry Flour (plus extra to cover rolling surface)
1 recipe Tomato Sauce (or your favorite jar)
Fillings of your choice

Directions:
*Dissolve yeast in warm water. Add sugar. Let it sit for a 10 minutes until foamy.
*Stir in oil, sea salt, and flour. Knead the dough for 5 minutes.
*Rest for 15 minutes.
*Divide dough into 6 equal pieces. 
*Flour a flat surface and roll each piece into a circle about 6-inches across.
*Top half of each circle with sauce and filling, keeping back from edges so the dough will seal well.
*Fold the other half of the circle over the filling and pinch the sides together.
*Seal with a fork. Poke a couple of steam vents with a fork.
*Bake for 15 minutes in an oven preheated to 375F.

Back to School




Sorry for the lack of posts.  School is back in session.

Both William and I are in our last semesters right now and we are both a little swamped as the semester begins.  On a positive note, by the end of May we will be done!  Yeah!!!!  Then a whole new whirlwind begins as we figure out where we will be.  It is really difficult to not know where you will be living and what you will be doing in 5 month.  We may leave Louisiana , we may not, the world is our oyster.  Of course I would love to be back in my beloved NC, but we have to go where the jobs are.

We have been cooking here at the Coppage house and I promise to get some new posts up over the weekend.  

Tofu Spinach Lasagna Rolls

We are finally feeling Winter here in SouthWest Louisiana and  I thought this one would be perfect for those cold nights.  For this recipe I recommend using whole wheat lasagna rolls, but you can use whatever you prefer.  Also you can find my recipe for spaghetti sauce here or you can use your favorite jar.

Tofu Spinach Lasagna Rolls

Ingredients:
1 package (16 oz) Whole Wheat Jumbo Pasta Shells
1 Package (14-16 oz) Firm Tofu
2 Packages (10 oz) Frozen Spinach***thaw in advance***
1 Tbsp Raw Sugar
1/4 Cup Soy or Almond Milk
1/2 tsp Garlic Powder
2 Tbsp Lemon Juice
2 Tbsp Dried Basil 
1 tsp Salt 
2-3 Tbsp (approx) Nutritional Yeast
1 Recipe Spaghetti Sauce. (or 1 jar)
Daiya Shredded Cheddar (optional)

Directions:
*Preheat oven to 350 degrees
*Boil noodles al dente in water as per instructions on box (8-10 minutes).  
*Drain noodles and set aside
*Squeeze as much water as you can from spinach and set aside.
*Place remaining ingredients in a blender or food processor and blend until smooth.
*Transfer mixture to a large bowl and stir in spinach.
*Stuff each cooked pasta shell with 1-2 Tbsp filling.  
*Arrange stuffed shells in an un-greased 2 quart baking dish.  
*Pour sauce over top.
*Cover and bake for 20-25 minutes.
*Remove cover and (sprinkle with Daiya Cheddar, optional).
*Bake 5 more minutes, uncovered
*Remove from oven and sprinkle with Nutritional Yeast 
*Allow to cool slightly before serving.   



Cold Veggie Pizza

I served this one up at our Holiday Party this year and have had several requests for the recipe.  After much anticipation here it is for you.  And before anyone asks.  Yes, surprisingly Pilsbury Original Crescent Rolls are Vegan.  I had to do a little research on this and some issues arose as to the DATEM, diacetyltartaric acid esters of monoglycerides, which is often from animal sources, and is found in the ingredients list.  Luckily for us, someone wrote to Pilsbury and inquired on the matter.  Their entire response can be found here on the vegweb site.  They state that their DATEM is not sourced from an animal and no other ingredients in this product are sourced from an animal.  So off we go!

Cold Veggie Pizza

Ingredients:
2 Packs Pilsbury Original Crescent Rolls
2 8oz Tubs Tofutti Cream Cheese
1 Cup Veganaise
Finely Chopped Veggies of Choice
      (carrots, green onions, tomato, black olives, broccoli)
Daiya Shredded Cheddar Cheese, to sprinkle (optional)
1 Recipe Ranch Dressing Dry Mix
     1 Tbsp dried Parsley, crushed
     1 tsp dried Dill Weed
     1 1/2 tsp Onion Powder
     1/2 tsp Garlic Powder
     1 tsp Sea Salt
     1/4 tsp Ground Pepper
     1/8 tsp Cayenne 

Directions:
* Preheat oven to 375 degrees
*Without separating, spread crescent rolls out flat on cookie sheet
*Bake 11-13 minutes
*Remove from oven and allow to cool completely before topping

*Next combine all ingredients for Ranch Dressing Dry Mix in a food processor and process until powdery and mixed.  
*Add Tofutti cream cheese and Veganaise to powdered mix in food proccessor.  Combine well.
*Spoon mixure onto cooled crescent rolls and spread evenly. ( If you have some leftover, it makes and excellent creamy veggie dip)
*Sprinkle chopped veggies on top and daiya cheese if you choose.  





Edamame Hummus

I first had store bought Edamame Hummus at my friend Sachi's baby shower last year.  I have been wanting to make it for a while, but was kind of scared since my crappy blender did such a bad job with regular hummus.  That crappy blender died about a month ago and I decided to replace it with a food processor.  Moving on to Christmas, I got several cookbooks as gifts this year which I am super excited about trying out.
 One of them is Vegan A Go-Go. By: Sarah Kramer.  On page 81 is the recipe I used for this Edamame Hummus.  I served it New Years Eve to our guests and everyone loved it, there was none leftover.

Edamame Hummus
(Makes about 2 Cups)

Ingredients:
3/4 Cup Frozen Edamame Beans, Pre-shucked
2 Cups Fresh Spinach, tightly packed
2 Cloves Garlic
1/2 Cup Tahini
2 Tbsp Olive Oil
2 Tbsp Flax Oil
1 Tbsp Braggs Liquid Amino
1-2 tsp Asian Chili-garlic sauce (or other hot sauce)
1/2 tsp Salt
14 tsp Black Pepper

Directions:
*Steam Edamame until bright green and thawed. (I cooked mine in a microwave safe bowl covered in plastic wrap for 2 minutes.)  
*Combine Edamame with all ingredients in food processor :) or blender and blend until smooth. 
*Serve with pita bread, crackers, or fresh vegetables.  

Happy New Year Quiche

9:29 AM by Missy Coppage 0 comments
Happy New Year to all!!  Welcome to 2011.  I hope this year brings health, happiness, and success to everyone.  This also marks the 1 year anniversary of the Coppage house going vegan.  We continue to be happy about this decision and are learning and growing as people because of it.  It is still a struggle to go out and eat and it is a constant battle of defending our decision to other people, but we know this is right for us.

To continue with the tradition of black eyed peas and greens for the new year we created our own version of a way to present this.  In vegan quiche form with a cornbread crust.  We used Spinach for our "greens" since this is what we had on hand, but you can use any form of greens, collard, turnip, kale, or whatever you like.  So for the first post of the new year, here is one we created together.

New Years Prosperity Quiche


Ingredients For Cornbread Crust:
1 Cup Whole Wheat Pastry Flour
1 Cup Cornmeal
1/4 Cup Raw Sugar
4 tsp Baking Powder
1 tsp Sea Salt
1/4 Cup + Soy or Almond Milk
1/4 Cup Safflower  Oil (or veg)

2 Tbsp Ground Flax Seeds
6 Tbsp Water

Directions:
*Preheat oven to 400 degrees
*Lightly grease quiche pan/dish
*Mix ground flax and water in a small bowl or cup and set aside.  
*In a large bowl combine flour, cornmeal, sugar, baking powder, and sea salt.  Mix well.
*Add milk to mixture, then, oil, then flax mixture.  
*This should be a sort of dry dough, so if you find it is still too dry and you are seeing unmixed flour add more milk 1 Tbsp at a time.  However, don't add too much, it needs to stay a little dry to shape in the pan.  
* Scoop out about a cup and a half of mixture into greased pan.  Press flat into bottom and shape up sides of the pan as close to top rim as you can get.  Make sure it is rather thin on the bottom as the dough will rise some in baking. (You may have extra dough, I did and I used it to make a couple of cornbread muffins.)  
*Bake for 10 minutes then remove from oven. If you find the bottom rose too much, press it down with a spoon.  
*Turn down oven temperature to 350 degrees and make quiche filling.  

Ingredients for Quiche Filling:

1 block Tofu, pressed and dried
1 tsp Onion Pownder
1 tsp Garlic Powder
1/2 tsp Turmeric
1/2 tsp Salt
1/4 Cup Nutritional Yeast
1/4 Cup Cornstarch or 1/2 Cup All Purpose Flour
1 1/2 Tbsp Dijon Mustard
1 Tbsp Lemon Juice

2 Cups Greens, chopped (any kind)
1 Can Black Eyed Peas
1 Can Rotel Tomatoes and Chiles

Directions:
*Oven should be at 350 degrees
*Combine all ingredients (except greens, BEPeas, and Rotel) in a blender or food processor.  Blend until creamy and smooth
*Combine with all other ingredients in a large bowl and mix until all combined.  
*Spoon mixture into pre cooked cornbread crust.  Spread around with back of spoon until even on top.
*Bake 40-45 minutes or until golden and the center is not mushy.
*Allow to cool at least 10 minutes.  This will make it easier to slice.  




Happy Holidays

Sorry there has been a sort of lull in posts on here.  We have been cooking up a storm over the holidays and have been doing some travel.  We got a new camera from William's parents for Christmas so look for new and improved photographs in the new year.  Also got several new cookbooks that I am eager to try recipes from.  Once we get through New Years celebrating the posting will be more regular again.  Until then I will try to sneak a couple of new ones in over the next couple of days.  Here are some pictures from our holidays for your enjoyment

Happy Holidays to Everyone!  















S

Jalapeno Popper Dip

I made this once before when I was a vegetarian and it was so amazing.  Friday night I attended my friend Allie's birthday party which was a chips and dip party.  I though this would be the perfect opportunity to make this dip again Vegan style.  Both of my local stores were out of the regular tofutti so I had to use the herbs and chives kind.  I think it adds to the flavors, but you can use either kind.  I have to say this version is just as delicious as the first time I made it.  I highly recommend this one for any gathering.

Jalapeno Popper Dip

Ingredients:
16 ozs.  Tofutti Cream Cheese (2 Tubs, regular or herbs and chives)
1 Cup Veganaise
1 Cup Daiya Cheddar Cheese
1/2 Cup Nutritional Yeast
8 oz. Sliced Jalapenos and liquid

1 Cup Panko Bread Crumbs
1/2 Cup Daiya Cheddar Cheese
1/4 Cup Earth Balance Butter

Directions:
*Combine 1st 5 ingredients in a medium size bowl.  Either with a hand held mixer or with a spoon.  Mix well.  Do not drain peppers, use the liquid too.  
*Spread into a greased 2 quart dish.
*In a separate small bowl combine last 3 ingredients.  Sprinkle over dip.
*Bake at 375 degrees for 20-25 minutes
*Serve with toasted french bread :) or crackers.




What To Do With Leftover Cranberry Sauce

 I made homemade Cranberry sauce from fresh cranberries this year.  It was delicious, but I had a lot leftover.  I started looking around online for ideas of what I could do with it so I wouldn't have to waste it.  I found lots of recipes for cranberry muffins which would probably be good, but just didn't sound very appealing to me.  What I did find that sounded appealing to me was Coffee Cake.  I couldn't find a vegan recipe so I took one that I found and veganized it.  The original calls for Bisquick, but i don't use that stuff. If you do use it it can be substituted for the Baking Mix.

Cranberry-Nut Coffee Cake
Serves about 12




Baking Mix
1 ¾ Cups Whole Wheat Pastry Flour
1 tbsp Baking Powder
½ Tbsp Sea Salt
1/3 Cup Earth Balance Butter

1/4 cup brown sugar (packed)

1/2 cup chopped pecans
1/4 teaspoon cinnamon

2 tablespoons raw sugar

1 egg
 replacer
2/3 cup soymilk
 or almond milk
3/4 cup whole cranberry sauce

Confectioners’ Sugar Icing

*Heat oven to 400°. Grease pan.  Either a 9x9 square or a small rectangular pan
*Make baking mix by combining flour, baking powder, sea salt, and butter in a medium bowl.  (Mix the butter in with your fingers making sure it is well combined.)  
*Mix brown sugar, walnuts and cinnamon in a small bowl.
*Add raw sugar, egg substitute and soy milk to baking mix; beat vigorously until combined
*Spread in pan; sprinkle with nut mixture.
*Spoon cranberry sauce over top.
*Bake 20 to 25 minutes.
*While warm, drizzle with Confectioners’ Sugar Icing
Confectioner's Sugar Icing
1 cup confectioners’ sugar
1/2 tsp Vanilla 
1 Tbsp Water or Soymilk
*Blend together

A Vegan Thanksgiving

So this year due to finances, school, work, and other random reasons we were unable to travel to be with either of our families for Thanksgiving.  So instead we decided to do our own Thanksgiving here in Lake Charles with our MFA family (Master of Fine Arts). We are the only Vegans in the bunch, though there are a few Vegetarians.  We wanted to share with everyone that you can create a delicious holiday meal with compassion.  In the middle of our table we placed the adoption certificate for our sponsored Turkey, Velma and surrounded her with delicious Vegan foods.  I made everything fresh, nothing packaged or from a can (with the exception of the pumpkin pie filling, cause who wants to make that from fresh). Our menu consisted of: Seitan Roast, Sweet Potato Casserole with Pecans, Cornbread Stuffing/Dressing, Homemade Cranberry Sauce, Pan  Roasted Brussel Sprouts with Garlic Kelp Butter, Mac and "Cheese", Beer Bread, Mashed Cauliflower with Gravy, and Pumpkin Pie with Whipped Topping.  Some of the recipes were my own and several came from my favorite site happyherbivore.com.  Here are the recipes I used or the links to them along with several fun pictures of the day spent cooking.

Thanksgiving 2010


Recipes:

Seitan Roast:
I followed all of the directions for mixing, but for cooking I put mine in a croc pot for about 3 hours.  
Mac and "Cheese"

Mashed Cauliflower

Brown Gravy

Sweet Potato Casserole with Pecan Topping

Cranberry Sauce

Whole Wheat Beer Bread

Cornbread Stuffing/Dressing
This link goes to my recipe for making the cornbread.  I suggest making it the day before.  After that
Ingredients 
1 recipe Cornbread
2 Tbsp Earth Balance Butter
1/2 Cup Chopped Celery
1 Small Onion, diced
Substitute for 2 eggs, beaten
2 Cups Not Chick'n Broth
2 Tbsp dried Sage
Salt and Pepper

Directions
*Preheat oven to 350 degrees
*Grease a 9 x 13 baking dish
*Melt butter in a large skillet over med-high heat, saute celery and onion until soft
*In a large bowl, whisk egg substitute, then add crumbled cornbread, stock, celery and onion, sage, and salt and pepper to taste.  Mix well
*Place in baking dish and bake for 30 minutes

Pan Roasted Brussel Sprouts with Garlic Kelp Butter
Ingredients:
2 lbs Brussel Sprouts, trimmed and cut in half
1/4 Cup Earth Balance Butter, Softened
1 tsp minced Garlic, (2 cloves)
1 tsp Bragg's Liquid Aminos
1 tsp Kelp Granules
Salt and Pepper
Olive Oil for saute'

Directions
To Make Butter
*With a mortar/pestle, combine garlic, kelp, and bragg's to form a paste
*Mix butter and paste together in a small bowl
*Add salt to taste

To Prepare Brussel Sprouts
*Heat Olive Oil in a large pan until shimmering
*Add brussel sprouts to pan cut side down
*Season with salt and pepper
*Cook until cut sides are golden brown
*Put cooked brussels in a large bowl and add butter mixtue.  Toss to coat
*Cook in 400 degree oven for 7-10 minutes to finish

Pumpkin Pie

Whipped Topping
Ingredients:
1 Cup Drained Tofu
2 Tbsp Confectioners Sugar
1 Tbsp Safflower Oil
1 tsp Vanilla
1/2 tsp Lemon Juice

Directions:
*Blend all ingredients until smooth and creamy
*Refrigerate at least 30 minutes before serving

Cornbread cooling and Cranberries Cooking

Preparing the Brussel Sprouts

Steaming the Cauliflower

Giant Seitan Roast

William and Me getting ready for the guests to arrive.  

Making the Cornbread Thursday evening.  


Desserts:  Pumpkin Pie and Whipped Topping and a Fruit Crisp made by Erica.  






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