That Was Vegan?

This giveaway is now closed and the winner is… Laura! She “only” has 21 cookbooks, so this one will make a nice addition, haha! Thank you everyone who entered, and I have another giveaway coming up in just a few days!

I love cookbooks. I have an entire Amazon Wishlist dedicated solely to cookbooks, which I hope isn’t a confession I should be too embarrassed about. There’s something that’s both comforting and exciting about sitting down with a new cookbook and marking off the recipes you can’t wait to try, and imagining how delicious the food will be. The point I’m getting at is that as soon as my copy of Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites arrived, I tore it open and immediately got to reading!  This book is full of beautiful food porn that will leave you drooling, I promise!

From the publisher…

Classic American meals just became healthier and more delicious with Laura Theodore’s vegan twist on traditional family fare. With more than 150 quick-to-prepare and gourmet-style dishes,Jazzy Vegetarian Classics features Laura’s original creations, such as vegan shish kebabs and cauliflower steaks with sweet pepper sauce, and other spins on time-honored favorites, such as spaghetti and “wheatballs” and decadent chocolate-ganache cake. Filled with easy-to-follow crowd-pleasing recipes, this cookbook will make nutritionally dense and plant-based dishes your new family favorites.

The best part(s)? Not only am I authorized to share the recipe for Black Forest Pecan Pie (below), but we’re also giving away a copy of this faboo cookbook!!

The Giveaway

One lucky reader will win a copy of Jazzy Vegetarian Classics!

This contest is open until Midnight (Mountain time), Sunday February 9th. The winner will be chosen randomly and announced the following day. To Enter: Leave a comment below telling us how many cookbooks you own. Are you a crazy collector like me, or are you strictly paper-free?

Contest is limited to the US and Canada only. Good luck!!

*The publishers provided me with free product to review, but the opinions are 100% mine!

Black Forest Pecan Pie Makes 8 servings

To finish any festive meal with a flourish, I take a cue from my mother, who always offered a homemade pecan pie as the finale for our holiday gettogethers. Now I have carried on that tradition with an innovative and tasty vegan version of this gooey, sweet treat that features a flourless crust. I must admit, I think this is the most decadent dessert I have ever created!

Ingredients: 

CRUST

10 pitted Medjool dates

¾ cup rolled oats

¼ cup raw unsweetened shredded dried coconut

¼ cup pecan halves

FILLING

½ cup maple syrup

¼ cup unsulphured blackstrap molasses

1 cup vegan chocolate chips

5 pitted Medjool dates

2 tablespoons vegan margarine

2 tablespoons filtered or spring water

1 teaspoon vanilla extract

1½ cups pecan halves

TOPPING

15 pecan halves

Directions:

Preheat the oven to 375 degrees F.

Put the dates, oats, coconut, and pecans in a high-performance blending appliance, and process to the consistency of soft dough. Transfer the dough onto a board and form it into a ball. Flatten the dough slightly with your hands and then use a rolling pin to roll the dough into a 10- inch round. Invert the dough on to an ungreased 9-inch pie plate. Press the dough mixture evenly over the bottom of the plate, pushing it up the sides of the pie plate as you go, to make a crust. To craft a pretty edge to the crust, use your index finger to push the inner edge of the crust out, while pinching the outer edge in with the thumb and index finger of your other hand to make a classic scallop edge around the pie crust.

Put the maple syrup, molasses, vegan chocolate chips, pitted dates, vegan margarine, water, and vanilla extract in a blender and process until very smooth. Pour the maple mixture in a medium bowl. Fold in 1½ cups whole pecans. Pour the filling into the crust and smooth the top using a rubber spatula. Gently press 15 whole pecans into the top of the pie, arranging them in a pleasing manner. Put the pie on a baking sheet and bake for 25 to 30 minutes, or until the edges start to set and brown. Tent the pie with foil and bake for 5 to 8 minutes more, or until the pie has almost set in the middle. The filling will still be somewhat soft.

Carefully put the pie on a wire rack (the filling will be very hot!) and let cool for 1 hour. Cover and chill for at least 2 hours. Serve chilled. Cover and store leftover pie in the refrigerator for up to 3 days.

Follow

Share on Tumblr

www.surfsweets.com

Have you heard of Surf Sweets? They make delicious candies made with organic fruit juice and sweeteners, and are one of the only companies that can honestly say they use zero corn syrup. More importantly, they offer a wide variety of vegan candies!

They recently sent me some of their Organic Fruity Hearts to try (just in time for Valentine’s day!). I was looking forward to them because, as a vegan, I don’t get to enjoy a lot of “gummy”-type candies. They were chewy, and sweet, and I really enjoyed them. So much so, in fact, that I ate the entire bag. Granted, there were only supposed to be 2 servings in there, but still. I just couldn’t stop myself.

Not all of their products are vegan (gelatin, ugh!), but the ones that are carry the vegan label. They are:

• Fruity Bears
• Gummy Swirls
• Sour Berry Bears
• Sour Worms
• Fruity Hearts
• Spring Mix Jelly Beans  Update: Sorry, I misread their website! Jelly beans are vegetarian, but not vegan.

Surf Sweets candies are available at a whole range of grocers, including Whole Foods… Check out the full list here. I can’t help but think their candy would be perfect in a vegan easter basket…

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

Follow

Share on Tumblr

With the Super Bowl approaching, not to mention awards season in full swing,  there are a lot of parties coming up that need delicious appetizers. Here’s a super simple one to add to your repertoire: Easy Vegan Stuffed Potatoes!

The trick is to use baby potatoes, so they’ll be bite sized, and to mix n’ match between regular and purple. That way all the fancy colors will confuse your guests and make them think you put in more effort than you actually did, haha!

The other trick? Vegan bacon and cheese! Simply microwave the potatoes until soft, then cut in half and scoop out the centers. Prepare the filling as you would if you were making mashed potatoes (earth balance, almond milk, etc), put back in the tater skins, add your favorite toppings and bake for a few  minutes until the cheese is melted and everything is nice and hot. What could be easier? I mean, these aren’t called Super Difficult and Annoying Stuffed Potato Skins, are they? Nope. Not at all.

Follow

Share on Tumblr

Note: While I’m off traipsing around the globe, some of my wonderful blogger friends have agreed to guest blog for me… Today I give you Reia!

For the last few years Robert and I have had a Friday night tradition called Burritos and Beer. As the name implies, we go buy a couple of six packs of whatever beer strikes our fancy then grab a couple of burritos, usually from Chipotle, Qdoba, or Wahoo’s. I always look forward to B&B Fridays but since late September I’ve been more excited for them than ever. That’s because on September 23^rd, Chipotle finally rolled out their Sofritas in all the Colorado locations.

It took 20 years for Chipotle to add a new protein to their lineup, but they went out of their way to ensure that the flavor would be so good it would even win over the most carnivorous patrons.  Oddly enough, that wasn’t the intention when the decision to add another protein was made. In this article, Chef Nate Appleman describes how sofritas came to be—and why he’s such a huge fan of it now.

If you haven’t heard of Sofritas, here’s the exact description:

Sounds yummy, right?  And who wouldn’t want to have the option of something in their burrito besides rice and beans? I waited so impatiently for them to bring Sofritas here after testing it out in California earlier this year, and I can tell you it was worth the wait. Shredding the tofu gives it a perfect chewy texture and braising it infuses each piece with subtle smokiness and spice. It turned my usual brown rice, black beans, and fajita veggies burrito into something new and wonderful, adding some much needed depth of flavor.

As you can tell by my picture this thing was stuffed full to bursting. I almost couldn’t eat it all because the tofu was so filling. Almost. But it was just so damn good I ate the whole thing and didn’t regret it one bit. Suffice to say, B&B Fridays are now C&B Fridays. Chipotle is the only place I will to go for my weekly burrito fix.

Chipotle’s sofritas puts them way ahead of the game when it comes to vegan options at fast-casual restaurants. Sure, you can get tofu added to dishes at Noodles and Company or Tokyo Joes, but the few times I’ve had it at either place it was little more than unseasoned, barely grilled cubes of sadness. Chipotle transformed the tofu instead of making it a thoughtless add-on and the success they’ve had introducing it shows that customers appreciate that. Since its limited roll-out in the San Francisco area in February, the sofritas option had expanded greatly and shows no sign of slowing down. If you live in an area where it’s offered and you haven’t tried it yet, do so NOW!! You won’t regret it. And if you are unfortunate enough to live outside of the currently available areas, be patient because I have no doubt you will see it soon!

Follow

Share on Tumblr

Today I’m sharing a light muffin recipe.  I don’t know about the rest of you, but during the winter it’s really hard for me to eat a light and healthy breakfast.  The best I can do are some leftovers most of the time.  If I have to get out of bed into the colder-and-colder morning air, I want a warm comforting treat for breakfast.

So these muffins are a great way to go.  They’re pretty comforting and taste like a treat, but they’re nutritious and full of great fuel to start my day!  Whole wheat flour and matcha tea will perk me up and keep me awake and moving during the day!  But they’re also pretty low in sugar and have a light and refreshing lemon taste so I won’t start my day on a heavy note that keeps me craving unhealthy comfort foods all day long.

Plus, Meyer lemons are just starting to come in season and they’re such a fun bright winter fruit!  Of course, a regular lemon is wonderful in these too.

Hope you enjoy them!

meyer lemon matcha muffins:
yields 12 muffins
2 T flax seeds, ground

Follow

Share on Tumblr

As the calendar changes from 2013 to 2014 I’m filled with such a wide range of emotions. Hope, happiness, melancholy… A whole handful of emotions, some I don’t even have names for.

2013 was a seriously tough year for me. My dad died, I got divorced, and I moved something like 87 times. My sweet little Cooper underwent a traumatizing and expensive surgery that I wasn’t convinced he’d survive, (Total Ear Canal Ablation, in case any of you are familiar), and I had two very costly car accidents (both of which were my fault, and the second of which I had to pay for out-of-pocket for fear my insurance company would drop me). When you add in the very end of 2012 (My darling Betty died and I had to sell my house twice!), I think we can all agree I had a pretty rough stretch. There were times where I felt like my mind was literally breaking into pieces as my life fell apart around me. There were many days when I wasn’t sure how I’d get through, but I did. I had my family and friends to lean on, and I owe thanks to so many people.

The good news is that things are looking up for me now. I was able to plan the most amazing trip to SE Asia with my new boyfriend, and even more important than that I have the basics covered: a roof over the head of me and my pups, a new (not crashed!) car, food to eat, and a secure job. I’m happy and I feel safe.

And now, my wish for all of you is that the new year brings much love, joy and opportunity! Happy New Year!

Now go eat some Hoppin’ John.

Follow

Share on Tumblr

Note: While I’m off traipsing around the globe, some of my wonderful blogger friends have agreed to guest blog for me… Today I give you Angie!

Hello, That Was Vegan readers! I am Angie and I blog over at Angie Eats Peace. I share a little about being a vegan/reader/yogi/runner/hiker/bulldog owner. Stop by and say hi, sometime!

I am so honored to be guest blogging on one of my favorite blogs. Barb always comes up with such amazing, creative recipes that are delicious and animal-free.

I have been a vegetarian for 7 years, and a vegan for about 1 ½ years. However, this is my second attempt at veganism. I was vegan for about 2 years shortly after becoming a vegetarian. The main mistake I made during that time, that led me to lapse into eating cheese again, was I did not diversify my cooking enough. I was eating the same things over and over again. I was left with cravings and getting bored. I would have dreams that I was eating pizza (true story) and felt like I missing out on something.

This time around, I was more prepared, armed with cookbooks by Isa Chandra Moskowitz and Terry Hope Romero, I built up a more diverse range of recipes and started getting more creative. I try to make meals that are as unprocessed and whole, as possible, but I still need by junk food fix every now and then.

I promise that I eat my daily kale, drink my green juice and load up on quinoa, but some days, I just want pizza.

There are some decent vegan cheese substitutions out there, but sometimes, I just want something more hearty and comforting.

I have been playing around with this vegan Alfredo sauce recipe, and think I finally have a version I am happy with.

For this pizza, you only need a small amount of the sauce, so there may be plenty left for another use (dipping sauce for veggies? The base for a spinach artichoke dip? Another pizza? A small serving of pasta? Let your creativity run free!).

Angie’s Vegan Alfredo Sauce:

I start off by soaking 1 cup of cashews in 1 cup of water (this softens them so they will be creamier) for a few hours.

Drain the cashews and put in the food processor or high power blender.

To the blender, also add:

• 1 cup of unsweetened milk (almond, soy, rice or coconut)
• 2 tablespoons of crushed garlic or 2 whole cloves
• 1 1/2 cup of nutritional yeast
• 1 cup of vegan parmesan (or more nutritional yeast, if you cannot find veg parm)
• 1 teaspoon of salt
• Fresh cracked pepper

Whirl this around in the blender/food processor till smooth. Taste and add more ingredients to your preference, then transfer to a sauce pan.

Once in the sauce pan, melt in 1 tablespoon of earth balance, for a nice buttery finish.

Check the sauce here and maybe add in more ingredients to your taste.

For the pizza:

Spread the sauce over pizza dough (I buy the pre made dough from Trader Joe’s).

Top with chopped broccoli flourettes & sliced mushrooms brushed with a little bit of olive oil. (I also added a bit more of the sauce on top of the veggies.)

Bake for 20 minutes at 375.

Remove from oven, and for an added treat, top with coconut bacon. Have you tried coconut bacon yet? If not, please stop whatever you are doing, and find some immediately!

Enjoy! Hope this satisfies any pizza craving!

Follow

Share on Tumblr

Looking for a last minute gift for the person who has everything? Or perhaps the person who EATS everything (haha!)? Or maybe you’re hosing a dinner party and want to send your guests home with a little something special… How about some Vegan Spiced Sugar Almonds? They’re easy to make, and all you really have to put effort into is finding a cute container for them. I got these adorable glass jars at Cost Plus.

Here’s the recipe I used… I tried the original and the Chai, and I recommend the chai. SO GOOD!

Follow

Share on Tumblr

Do you love Cuties? I do! Nooo, not these cuties… I’m talking about the little mandarin oranges that pop up in the grocery store like magic each year during the holiday season. Cuties! They’re great for breakfast smoothies, and perfect for snacking, but did you also know they’re pretty darn fabulous for baking? Check out my Vegan Cuties n’ Coconut Bundt Cake if you need proof!

So moist and fruity and coconutty! A great way to switch up your holiday baking! I used to zest as well as some pureed fruit to give the cake lots of flavor.  And of course they’re great cause you can pop them in your mouth pretty much non-stop while baking 🙂

The cool thing about cuties is, they’re not just yummy but also good for you. They’re low in sugar and calories BUT very high in Vitamin C and Potassium.

You know who else loves them? MY DOGS! I googled first to make sure that citrus is okay for dogs (it is, just start them off with a small amount), and ever since they can’t get enough of them. My crazy little vegan dogs…

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

Cuties n’ Coconut Bundt Cake

Recipe adapted from Epicurean Vegan

Ingredients:

• 1 1/4 cups white sugar
• 1/4 cup brown sugar
• 1 can light coconut milk
• 2/3 cup blended vegetable oil
• 1/4 cup non-dairy milk (I used soy this time around)
• Zest of two cuties
• 1/4 cup cutie “juice”
• 1 Tablespoon vanilla extract
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 cups flour
• 1 1/2 cup shredded coconut (I highly recommend unsweetened!)

Directions:

Spray a bundt pan and set aside. Preheat oven to 350 degrees.

Mix your sugars, coconut and soy milk, oil, zest and vanilla in a large bowl. Peel the zested cuties and pulse just 4-5 times in the blender. You want the juice to still have nice little chunks in it. Add to the bowl, then slowly mix in the rest of your ingredients, stirring carefully. Bake for 60 minutes, and allow to cool before removing from pan. Top with powdered sugar or enjoy as-is!

Follow

Share on Tumblr